https://repositorio.ifgoiano.edu.br/handle/prefix/120 Wed, 18 Mar 2026 16:52:21 GMT 2026-03-18T16:52:21Z https://repositorio.ifgoiano.edu.br/handle/prefix/6309 Título: MODELAGEM MATEMÁTICA DO CRESCIMENTO DE Brochothrix thermosphacta EM TAINHA VERMELHA EM DIFERENTES TEMPERATURAS Autor(es): Assunção, Eduardo Cardoso da Silva; Arantes, Ive Mariana Ghizzoni; Soares, Dayana Silva Batista; Pinto, Ellen Godinho; Fernandes, Ana Paula Stort; Araújo, Alfredina dos Santos; Martins, Wiaslan Figueiredo Abstract: The present study aimed to mathematically model the growth of Brochothrix thermosphacta in red mullet (Mullus barbatus) under different temperature conditions, in order to evaluate its effects on fish quality and preservation. This psychrotrophic bacterium, frequently associated with the spoilage of meat and fish products, has the ability to multiply even under refrigeration, leading to sensory and economic losses. The data were obtained from the ComBase database, considering temperatures of 0, 4, 10, 15, and 20 °C, with a fixed pH of 6.25. Growth parameters were fitted using the Baranyi and Roberts model, demonstrating a strong influence of temperature on microbial kinetics. The lag phase ranged from 32.37 h at 0 °C to 3.1 h at 20 °C, while the maximum growth rate (µmax) increased from 0.022 h⁻¹ at 0 °C to 0.199 h⁻¹ at 20 °C, with excellent model fitting (R² > 0.94). The maximum population (Ymax) remained relatively stable (6.18–5.89 log10 CFU/g), suggesting regulation by intrinsic factors of the food matrix. It can be concluded that refrigeration at 0–4 °C, although it does not prevent the growth of B. thermosphacta, significantly slows its multiplication, thereby extending the shelf life of fish. In contrast, temperatures above 10 °C accelerate spoilage. These results highlight the importance of strict cold chain control and demonstrate the applicability of predictive microbiology in risk assessment and in the development of preservation strategies for perishable foods. Editor: Instituto Federal Goiano Tipo: Capítulo de Livro Sun, 26 Oct 2025 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6309 2025-10-26T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/6308 Título: USO DE ADITIVOS PROTÉICOS EM SILAGEM DE CAPIM: REVISÃO DE LITERATURA Autor(es): Santos, Andréia Cezário; Barros, Vitória Bárbara Oliveira; Santos, Carlos Gabriel Alves; Santos, Wallacy Barbacena Rosa dos; Oliveira, Eliandra Maria Bianchini; Ribeiro, Jeferson Corrêa; Martins, Wiaslan Figueiredo Abstract: In this review, we discuss the use of protein additives as a strategy to obtain grass silages with improved nutritional value and more stable fermentation processes. The potential for animal production has been increasing rapidly, and food production is constantly challenged to meet this demand from both nutritional and economic perspectives. Forage plants constitute the basis of ruminant diets in the vast majority of production systems in tropical regions. The availability of forage varies throughout the year depending on climatic conditions. This creates the need for conserved forage, with silage being the most commonly used method for traditional crops, allowing the use of surplus forage produced during the rainy season. However, the fermentation process can be affected by several factors, making it difficult to produce high-quality silage. Therefore, the use of additives becomes necessary as a means to improve the nutritional and fermentative quality of these silages. Protein additives in silage play an important role in increasing crude protein content and reducing nitrogen losses during fermentation. Sources of non-protein nitrogen, such as urea, increase nitrogen availability for ruminal microorganisms but require precise dosing to avoid excess ammonia. Plant-based protein ingredients, such as soybean meal, cassava aerial parts, and ora-pro-nóbis, in addition to improving nutritional value, also act as moisture absorbers, helping to correct the dry matter content of excessively moist forages and contributing to a more stable fermentation process. Editor: Instituto Federal Goiano Tipo: Capítulo de Livro Sun, 26 Oct 2025 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6308 2025-10-26T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/6307 Título: CAFERANA (BUNCHOSIA GLANDULIFERA): CARACTERIZAÇÃO BIOMÉTRICA, FÍSICO-QUÍMICA E POTENCIAL FUNCIONAL DE UM FRUTO NATIVO BRASILEIRO Autor(es): Santos, Evelly Cristine de Jesus; Dias, Laila Oliveira; Pinto, Ellen Godinho; Martins, Wiaslan Figueiredo; Soares, Dayana Silva Batista; Fernandes, Ana Paula Stort Abstract: Brazil, due to its vast biodiversity, hosts species that are still little studied, such as Bunchosia glandulifera (caferana), a native plant that produces red fruits with high nutritional value and rich in bioactive compounds. In this study, ripe caferana fruits were collected in Morrinhos, Goiás (Brazil), and analyzed for biometric characteristics, physicochemical properties, bioactive compounds, and color. The fruits presented an average weight of 5.65 g, a predominance of seeds over pulp, and a nearly spherical shape. In terms of physicochemical composition, the fruits showed 70.33% moisture, a pH of 5.40, and a high content of soluble solids (23 °Brix), indicating a sweet flavor and technological potential. Regarding bioactive compounds, 203.62 mg of total phenolics, 37.20 mg/100 g of carotenoids, and 30.40 mg/100 g of lycopene were recorded, a value almost ten times higher than that found in tomatoes. Instrumental color analysis revealed low luminosity (L* = 5.83) and a predominance of red tones (a* = 7.89), confirming the high concentration of lycopene. These results highlight caferana as a promising fruit for fresh consumption and for the development of new agro-industrial products, both due to its nutritional appeal and its functional potential. Editor: Instituto Federal Goiano Tipo: Capítulo de Livro Sun, 26 Oct 2025 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6307 2025-10-26T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/6306 Título: OBTENÇÃO E ANÁLISE DE EXTRATOS DE AMÊNDOA DE BARU (DIPTERYX ALATA) E PEQUI (CARYOCAR BRASILIENSE) Autor(es): Rodrigues, Fellype Alves; Naves, Ruan Inacio; Pinto, Ellen Godinho; Martins, Wiaslan Figueiredo; Soares, Dayana Silva Batista; Fernandes, Ana Paula Stort Abstract: The present study aimed to develop and characterize water-soluble plant extracts from baru and pequi almonds, seeking to promote the valorization of fruits from the Cerrado biome. The fruits were acquired in Morrinhos (GO), sanitized, processed, and subjected to maceration, peeling, cooking, grinding, filtration, and pasteurization. Physicochemical analyses indicated pH values similar to those of commercial plant-based beverages, with significant differences in moisture content, titratable acidity, and total soluble solids, reflecting the distinct chemical composition of the almonds. Baru almond presented higher levels of soluble solids and acidity compared to pequi. Instrumental color analysis revealed marked differences: the baru extract showed a more intense and yellowish coloration, while the pequi extract presented a lighter tone. The results demonstrate that water-soluble extracts from baru and pequi have technological and nutritional viability, highlighting their potential as alternatives to cow’s milk and other plant-based extracts. In addition, they contribute to the diversification of functional products and to the sustainable valorization of native fruits from the Cerrado. Editor: Instituto Federal Goiano Tipo: Capítulo de Livro Sun, 26 Oct 2025 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6306 2025-10-26T00:00:00Z