Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno

Abstract

The white oat (Avena sativa L.) stands out for presenting grains with high nutritional value, which helps the body to maintain regularity in important functions. Thus, the maintenance of food quality is important, whether using appropriate packaging or other processes, such as the ozonation process, which can eliminate contaminants such as pathogenic microorganisms. The objective of this study was to pack the rolled white oats in two different packages, polyethylene-coated paper (packaging E1) and polypropylene plastic (packaging E2), evaluate fungal decontamination and changes in physical-chemical characteristics of the product after subjected to ozonation process at 50 ppm in application times of 0, 1, 2, 4, and 6 hours. The analysis parameters included moisture, acidity, and lipids content, fungal contamination, and analysis of the peroxidase enzymatic activity. The statistical analyzes performed were Tukey test and polynomial regression. For fungal contamination, the values found were low. However, there was a decrease in the fungal colonies formation suggesting a decrease in this variable as the time of exposure to ozone gas increased. There was a statistical difference between the two packages for the moisture content (variation of 0.2%), and the moisture decreased as exposure times increased. Lipids tended to increase in both packages and the same was observed for acidity. Therefore, it is possible to conclude that the ozonation process tends to reduce fungal contamination, since it influenced the moisture content and changed the content of lipids and acidity. This result indicates a possible modification in the constituent components of the white oat flakes, which leads to a change in its physical-chemical quality. However, further studies are needed to investigate the effect of ozonation on the analyzed variables.