Main activities

March, 2016

Contents

1. INCT

2. Managment Comitee

3.Main areas

4.Research results

5. International cooperation

4. State of the art

6. Human resources advisory

8. Interaction with productivity sector

9. Innovations

10. Workshops

Institutions

Federal University of Sergipe (UFS)

Federal University of Ceará (UFC)

Embrapa Tropical Agroindustry (Embrapa-CNPAT)

Managment Comitee

Narendra Narain

Coordinator - UFS

Sueli Rodrigues

Vice-coordinator -UFC

Fabiano A.N.Fernandes

UFC

Gustavo A.S.Pinto

Embrapa

Edy S. Brito

Embrapa

Jane J.S.Moreira

UFS

Objectives and goals

Develop technological know-how by means of a consortium of

specialized human resources on different fields of interests in

science and technology of tropical fruits, from different

institutions.

The INCT-FT is dedicated to the study and development of

promising products (fruit juices, powder fruit juices, minimal

processed fruits, dried fruits, biofilms, fruit essences) using

emerging and traditional technologies.

Main areas

Biotechnological Processing (enzyme maceration, probiotics

and prebiotics obtained by enzyme synthesis)

Drying processing (ultrasound as pre-treatment for fruit

drying, spray-drying of fruit juices)

Post harvest technology (minimal processing and fruit

conservation)

Films and edible coats based com fruit and fruit residues

Food Analysis (phenolics, antioxidants, vitamins and others)

Sensory Analysis (affective tests, descriptive tests and others)

Flavor and aroma analysis

Non-thermal technologies (cold plasma, pulsed light, ozone

and ultrasound)

Post harvest and minimal processing research

Technologies for post harvest-conservation and post-harvest-loss minimization

Fast refrigeration

Modified atmosphere

Edible coatinhgs

Fast refrigeration and modified atmosfere

Control of CO2 and ethylene

inside the cold chamber

Edible Coatings

Minimal processing

Optimization of protocols for minimal processing of fruits based on:

Physical-chemicalcomposition of fruits

Secondary metabolites

Anti-oxidant activity

Cut

Sanitization

Storage

Natural antioxidants

Minimally Processed Fruits

Ultra-sound as pre-treatment for fruit processing

Optimization of processing parameters for minimizing drying costs and preserve the

flavor, aroma and nutritional value

Technical approach

Mass transfer of fruit air-drying

Osmotic dehydration of fruits

Sugar substitution

Enzyme inactivation in fruit and fruit juices

Fruit pulp stability

Ultra-sound as pre-treatment for fruit processing

Quality evaluation

Acceptance

(sensory analysis )

Color

Texture

Morphology (microscopy)

Aroma

Enzyme activity

Shelf life

Ultra-sound as pre-treatment for fruit processing

Overview

Ultra-sound

Air-drying

Quality

Pineapple

Papaya

Sapota

Malay apple

Star fruit

Apple

Melon

Strawberry

Banana

Ultrasound effect on vegetable tissue

In natura pineapple Ultrasound processed pineapple

Ultrasound for cloud stability

Cantaloupe melon juice

Functional Juices

Ready to drink

Shelf life

Quality

Powder

Shelf life

Quality

Probiotic fruit juices

Fermentation

Shelf life

Color

Aroma

AceptanceNutritional

Value

Probiotic cashew apple juice

Probiotic pineapple juice

Probiotic pineapple juice

Prebiotic fruit juices

Enzyme

Fruitjuice

Prebioticjuice

Prebioticjuice

Shelf life

Nutritional

ValueAceptance

Color

Aroma

Oligosaccharides in cashew apple juice

Drying of functional juices

Juice

Spray

dryer

QualityShelf

life

Aceptance

Pineapple

Melon

Cashew

Sapota

Malay apple

Orange

Tangerine

Guava

Spray-drying of functional juices

Suco de abacaxi + 5% de MDSuco de Abacaxi + 10% de MD

Suco de Abacaxi + 15% de MD

(a) Imediatly after drying

(b) After 3 months at room temperature

Enzyme maceration

Enzyme

Fruitpulp

Macerated

Pulp

Lower viscosity

Higher homogeneity

Better taste and presentation

Fermented Beverages from Tropical Fruits

Fermentation

Shelf life Aroma

Acceptance Nutritional Value

Cajá

Mangaba

Cashew Apple

Umbu-cajá

Fermented Beverages from Tropical Fruits

Jams: Process development

Fruit Pulp Sugar Fruit Jams

Cajá

Mangaba

Umbu-Cajá

Siriguela

Pectin

Dried Fruits

Dried Fruits

Shelf life Aroma

Acceptance Nutritional

Value

Volatile databank

Potential fruits

Analysis

Olfactometry

• Extraction

• Concentration

• CG-FID

• CG/LC –EM

• Volatile databank

• Aroma essences

Volatile databank

Volatile databank

International Insertion and Cooperation

Dublin Institute of Technology – Non thermal processing

Manchester Metropolitan University

Ultrasound processing

Universidad Politecnica de Valencia

Fruit drying assisted by ultrasound

North Dakota University

Evaluation of bioactive compounds in fruits

Singapore National University

Consulting in fruit processing technology development

Texas A&M

Evaluation of bioactive compounds in fruits

State of the art

Concluded goals

Ultrasound as pre-treatment for drying fruit

Sugar substitution in dried fruits

Ultrasound application for enzyme inactivation and fruit juice

stabilization

Probitoic fruit juices

Prebiotioc fruit juices

Fermented fruit juices

Dried fruits

Macerated fruit juices

Exotic jams

Drying of fruit functional fruit juices

Challenges: caking, stability; re-hydration, shelf-live, microbial viability

Actions: awaiting financial resources form CNPq (second chronogram)

Preservation of prebiotic fruit juices

Challenges: juice stabilization with non thermal processing

Actions: partnership with Dublin Institute of Technology for Plasma

and Ozone application

Fruit dhydration using ultrasound in the drying air

Challenges: effciency and product quality

Actions: collaboration with University Politecnica de Valencia

Volatile and aroma databank:

Challenges: high level of analysis and trainned pannelist, no previous information

on tropical fruits

Actions: under construction

Ongoing research

Scientific pulications

Publication Amounts

Books 3

Book Chapters 20

International papers 130+

National papers 70+

International

conference

65

National conference 450+

Book

Book Chapters

International Papers

National Papers

Scientific publications

Research supervision

Level Concluded In progress

Undergraduated students 30 10

Masters 59 15

Doctors 13 10

Pos-doc 2 2

Others (DTI) 6 3

Second chronogram (continuation + 2 years)

Optimization of fruit minimal processing treatments

Volatile compounds in fruit as quality markers

Edible coatings based on natural polymers (polysaccharides)

and proteins

Characterization of fruit maturation stages

Alternative treatments for fruit conservation

Implementation of fruit phenolic databank

Volatile databank consolidation

Establishment of enzyme maceration processing

Interaction with Productive Sector

Data bank of different fruit varieties vs. their characteristics (on air)

Courses on fruit processing (3 courses)

Collaboration with Maratá S/A – Study for flavor isolation from tropical

fruits residues (Passion Fruit, Pineapple, etc.)

Collaboration with UNIVALE (Fruit Producers Association in Ceará)

Interaction with Society

Training technical high school students on Engineering module

equipments development

Book “Advances in fruit processing technologies”

Available as printed and e-book

Innovations, Patents & Technology Transfer

Most of the work on development of processing

technologies: innovative in nature and is promising for seeking

patents as they possess large commercial value:

Probiotic products with different fruits;

Fermented beverages with tropical fruit flavors;

Production of tropical fruit essences;

Communication improvement with agro industrial sector for

commercial exploitation of new tropical fruit products;

Four open scientific events with more than 500 participants

each (2010,2011, 2012 and 2016)

Volatile databank (www.cnpat.embrapa.br/volateis/)

Human resources

Advances in fruit processing technologies (book available

on www.amazon.com)

Increase in international publication

Increase in human resources formation

Highlights

Open scientific events

I Congress of the INCT-FT and the II Symposium on Food Science and

Technology - held in Aracaju – SE from 18 to 21 of April of 2010.

II Congress of the INCT-FT and the III Symposium on Food Science and

Technology - held in Recife – PE from 13 to 15 of April of 2011.

III Congress of the INCT-FT and the III Simposium on Nutraceutical and

Medicinal Plants - held in Aracaju – SE from 14 to 19 of October of 2012.

IV Congress of the INCT-FT and XXIV Brazilian Congress of Food Science and

Technology – held in Aracaju-SE from 25 to 29 Stember 2014

More than 500 attendants were presented in the each

congress promoted by INCT-FT

Companies, such as SINC, Varian and Analítica, have

presented their equipments for the food industry and Maratá

has sponsored the event.

INCT-FT activities and products were displayed in a full time

stand for the visitors

Presented studies were published in the conference Anais

Highlights

Oppening ceremony

INCT- Frutos Tropicais

Stand

Thank you

INCT – FT MembersContact:

Prof. Narendra Narain

narendra.narain@gmail.com