Embrapa Food Technology

Murillo Freire Junior

Santiago do Chile

October 2014

Mission

Carry out research activities and

develop innovation solutions for the

sustainability of Brazilian agriculture

for the benefit of the Brazilian society.

Embrapa

Established in 1973

47 Research Centers and Services

International Cooperation: Americas,

Europe, Asia and Africa

Annual Budget: US$ 1 billion

Institutional Profile

9,801 employees

2,428 researchers

2,039 PhD researchers

47 Unidades da Embrapa

» Sede

» Centros Nacionais

Temáticos

» Centros Nacionais

de Produtos

» Centros

Ecorregionais e

Agroflorestais

» Serviços

» Headquarters

» National Thematic

Centers

» National Product

Centers

» Eco-regional and

Agroforestry Centers

» Services

The Brazilian Agricultural Research Organization

1. Embrapa Cotton

2. Embrapa Fisheries and Aquaculture

3. Embrapa Rice & Beans

4. Embrapa Goats & Sheep

5. Embrapa Grape & Wine

6. Embrapa Forestry

7. Embrapa Beef Cattle

8. Embrapa Dairy Cattle

9. Embrapa Vegetables

10. Embrapa Cassava &Tropical Fruits

11. Embrapa Maize & Sorghum

12. Embrapa Soybean

13. Embrapa Swine and Poultry

14. Embrapa Wheat

1. Embrapa Agrobiology 2. Embrapa Agroenergy 3. Embrapa Food Technology 4. Embrapa Tropical Agroindustry 5. Embrapa Agriculture Informatics 6. Embrapa Agricultural Instrumentation 7. Embrapa Environment 8. Embrapa Satellite Monitoring 9. Embrapa Genetic Resources & Biotechnology 10. Embrapa Soils

1. Embrapa Acre

2. Embrapa Western Region Agriculture

3. Embrapa Agrosilvopastoral

4. Embrapa Amapá

5. Embrapa Western Amazonia

6. Embrapa Eastern Amazon

7. Embrapa Cerrados

8. Embrapa Temperate Agriculture

9. Embrapa Mid-North

10. Embrapa Pantanal

11. Embrapa Southeast Livestock

12. Embrapa South Livestock

13. Embrapa Rondônia

14. Embrapa Roraima

15. Embrapa Tropical Semi-arid

16. Embrapa Coastal Tablelands

17. Embrapa Cocais

Thematic Centers

EcoRegional

Centers

Thematic Centers

Product

Centers

Services

1. Embrapa Coffee 2. Embrapa Studies and Training 3. Embrapa Technological Information

4. Embrapa Plant Quarantine 5. Embrapa Technology Transfer 6. Embrapa Land Management

Employees Number

Researchers 48

Technicians (BS, MS, PhD) 30

Assistants' 26

Total number 153

Maximum number 156

Embrapa Food Technology Technical Staff

Monthly average number of trainees & scholars – 130

Annual Budget ~ US$ 3 millions (not including salary)

Funding

Federal Government : 80%

Own Funding : 20%

Financing agencies:

BNDES, FINEP, FAPERJ, CNPq,

International (EU, USAID, BIRD, )

Private companies

Services (analysis and consultancy)

Research Financing

Focus Areas

FOOD SAFETY

FOOD QUALITY

Postharvest of Fruits and Vegetables Processing of Raw Materials

Recovery and Adding Value to Residues

Technology Transfer

Communication

Food Quality and Safety Labs

• Physical Chemistry and Minerals

• Biochemistry

• Microbiology (traditional and PCR)

• Molecular diagnosis (OGM)

• Pesticides Residues and Micotoxins

• High Performance Liquid Chromatography and Gas

Chromatography/Mass Spectrometry

• Fats & Oils, Essential Oils

• Sensory Analysis and Consumer Expectation Studies

Physical Chemistry and Minerals

Proximate composition: moisture, ash, total nitrogen/protein, ether

extract/lipids and dietary fiber (nutrition labeling).

Antinutritional factors: trypsin inhibitors, phytic acid and ureatic activity.

Minerals: Na, K, P, Ca, Mg, Fe, Mn, Cu, Zn, Al, Ba, Sr, Co, Cr, Mo, Se,

Cd, Pb, As e Hg.

Others analyses: crude fiber, FDN; FDA, lignin, non-protein N, acidity,

pH, solids soluble, chlorides and nitrogen solubility index.

The Laboratory of Physical Chemistry and Minerals

performs such analyses in raw materials and processed

foods, their waste and byproducts.

The target publics are the food companies, universities

and other research centers.

Physical Chemistry and Minerals

The laboratory is equipped with CNS elemental

analyzer, thermo gravimetric analyzer (TGA),

inductive coupled plasma – OES spectrometer,

UV-visible spectrophotometer, automated direct

Hg analyzer, fiber analyzer, microwave digestion

system and others required for the quality of

results.

The analyses are performed by a trained and

qualified technical team.

Biochemistry

The Laboratory of Biochemistry aims at contributing to the achievement of

fundamental knowledge about proteins, carbohydrates, peptides, enzymes,

dietary fiber and others components of foods, as well as to the development

of processes for the extraction, purification and application of these

macromolecules in new food products.

Monitoring of protein integrity in food products;

Extraction, separation and purification of proteins, enzymes,

peptides, carbohydrates and dietary fiber from sources of agroindustrial

interest;

Stabilization of enzymes using immobilization technics;

Biochemistry

High performance Liquid chromatograph (HPLC)

UV-VIS Spectrophotometer

1-D and 2-D Electrophoresis systems

Capillary electrophoresis system

Drying system for electrophoresis gel

Special scanner for electrophoresis gel

Freeze dryer

Refrigerated centrifuge

Microplate reader

Microbiology

Embrapa Food Technology conducts research in applied microbiology to

ensure the safety and add functionality to the products and processes of

the food industries.

The Unit has a multidisciplinary technical staff highly specialized in

microbiology. Automated methods are used to carry out the microbiological

analyses in less time and with greater reliability.

Microbiological safety of food products

Microbiological validation of technologies used in food processing.

Behavior studies of bacterial pathogens in foods.

Evaluation of natural and synthetic chemicals used to eliminate

pathogens in foods.

Shelf life studies and microbiological stability.

Development of probiotic products

Microbiology

The Food Microbiology Laboratory at Embrapa Food Technology has

separate areas for conventional analysis and molecular biology assays.

Besides the basic infrastructure, the laboratory has automated systems for

analysis based on the techniques of "Real Time Polymerase Chain

Reaction (RT-PCR)" and immunoassay

The Laboratory of Molecular Diagnostics at Embrapa Food Technology

has a team capable of adapting protocols for the extraction and

detection of specific nucleic acid sequences (DNA and RNA) in raw

materials and processed foods, using the DNA Polymerase Chain

Reaction (PCR) technique, considered to be an advance in food

analysis.

Research Lines:

Analysis of the expression of genes of interest agribusiness;

Molecular characterization of plants and microorganisms;

Development of methods for detection of specific DNA sequences to

evaluate the quality, safety and authenticity of foods;

Studies of interaction gene-nutrient (Nutrigenomic).

Molecular Diagnostics

Facilities:

The area has separate rooms for sample preparation, extraction and

PCR detection, which enables the reduction of contamination and

thus false positive results. The laboratory has modern equipment,

such as: A system for real-time PCR (qPCR), thermocycler

(conventional PCR), micro refrigerated centrifuge, photo-

documentation system and microplate centrifuge

Projects:

Development of molecular methods for detection of adulterants,

grain low market value and determining the composition of arabica

and robusta in blends of roasted and ground coffee.

Ready-to-use system for the multi-detection of genetically

modified organisms.

Determination of parameters for the validation and deployment of

ready-to-use system to detect gluten in foods for patients with

celiac disease.

Molecular Diagnostics

Focused on the quality and safety of foods, the LRC develops

methods and performs multianalyte analysis of mycotoxins (aflatoxins

B1, B2, G1, G2, M1, patulin, ochratoxin A, deoxynivalenol,

zearalenone, fumonisin B1 and B2) and residues of pesticides

(organochlorines, organophosphates, pyrethroids, dithiocarbamates,

avermectin) in several matrices, such as vegetables, grains, feed and

milk

18

Contaminants and Food Safety

Main structure

Gas and liquid chromatographs of high and ultra perfomances (GC,

HPLC and UPLC) coupled with various detectors (NPD, ECD, FPD,

FID, DAD, FD) including tandem and ion trap mass spectrometer

(MS/MS and MSn), which allow the identification and quantification of

substances that may be present in minor amounts in foods (ppm, ppb

and ppt).

Contaminants and Food Safety

• Detoxification of foods by ozone treatment for aflatoxins degradation.

• Evaluation of pesticides contamination usin multiresidues methods for

the analysis os citrus essential oils.

• Quantification of ochratoxin A in Coffea canephora.

• Development and validation of analytical methods for the detection of off

flavors compounds (geosmin, 2-metilisoborneol and trichloroanisole) and

potentially carcinogenic contaminants (4-methylimidazole, acrylamide

and chloropropanols) in coffee.

• Assessment of contamination by persistent pesticides residues in fish.

• Effect of different heat treatments on organophosphorus pesticides in

vegetables.

20

Contaminants and Food Safety

• Aromatic species from Cerrado: investigation towards the seizing of its

biodiversity potential.

• Chemical Composition and Antimicrobial Activity of Essential Oils and

Extracts from Brazilian Plants

• Characterization of bioactive compounds and food safety evaluation in

coproducts from the productive chain of passion fruit.

• Quality of raw materials to meet the national program for medicinal plants

and phytotherapy

• Use of essential oil of P. aduncum L.(Piperaceae) against citrus psyllid.

Embrapa Food Technology has extractors for the obtainment of essential oils

and other volatile extracts, such as Soxhlet and solid-phase microextractor.

Analytical tools, including high resolution gas chromatography coupled to

mass spectrometry and olfactometry, refractometry, densitometry and

polarimetry are routinely used for the complete characterization of the

extracts.

Essential Oils and Gas Chromatography

Analysis of bioactive compounds in foods: flavonoids, anthocyanins, isoflavones,

phenolic acids, tannins, carotenoids, vitamin C, punicalagin.

Evaluation of bioaccessibility of bioactive compounds.

Identification and structural confirmation of bioactive compounds by MS.

Analysis of natural colorants obtained from carotenoids and anthocyanins-rich foods.

Analysis of aminoacids, sugars, caffeine, theobromine and theophylline.

Liquid Chromatography

Main equipments:

High performance liquid chromatography (HPLC) systems

with UV/Vis, fluorescence and refractive index detectors.

Ultra performance liquid chromatography (UPLC) system

coupled with mass spectrometer Q-TOF.

Main activities:

• Physicochemical analyses of vegetable oils and fats for

compliance with the legislation of nutritional labeling and

investigation of chemical markers for adulteration.

• Development and validation of analytical methods for fatty acids

and sterols.

• Evaluation of the antioxidant activity of natural products to be used

in oil based products.

Vegetable Oils and Fats

Sensory analysis and Consumer studies

With wide experience on foods and beverages, it also

investigates the effect of packaging/label on consumer

choice and preference.

It has seven computerized sensory booths, and ample

space for assessor’s selection and training.

The instrumental colour and texture evaluation are carried

out using colorimeter and texturometer, which make

possible the correlation with sensory data.

MAIN PROJECTS

Use of edible coatings to preserve quality of fresh, refrigerated and frozen

strawberries: Sensory analysis of coated strawberries

Development of Brazilian family agriculture through promotion and improvement

of artisan food processing units in Minas Gerais, Rio de Janeiro and Bahia

territories: Sensory evaluation of handmade products

Nutritional, technological and sensory quality of food from the use of new

fertilizers

Methodological advances on the development of functional foods.

Sensory analysis and consumer studies

Main research axes Postharvest Plant Physiology and Pathology of

Fruits & Vegetables

Drying & Thermal Processes

Membrane Separation Processes

High Pressure Technology

Food Extrusion Technology

Biotechnological Processes

• Minimally processed fruits &

vegetables

• Controlled Atmosphere

• Modified atmosphere

• Irradiation

• Packaging

Post Harvest Physiology and Pathology

1 - Improvement of the quality of pumpkins and squash to increase yield from

different Brazilian regions .

2 - Development of new packaging for fruits and vegetables - Funded by BNDES

and partnership with National Technology Institute and Macromolecular Institute;

3 - Nutritional properties and health functionality of wholegrain millet sourdoughs

(Millet adding value) - Funded by Marketplace partnership with University of

Abeokuta, Nigeria

4 - Postharvest quality improvement of persimmon handling systems marketed in

Rio de Janeiro - Funded by FAPERJ partnership with a farmer from Rio de Janeiro

for technology transfer.

5 - Management techniques and postharvest practices of banana and

papaya fruits for reducing post harvest losses. Technical consultancy for a

Supermarket of Rio de Janeiro.

Main projects

6. Reducing the use of pesticides through the induction of

systemic resistance in vegetables of economic importance for

Rio de Janeiro State.

7. Agronomic evaluation, nutritional characterization and shelf-

life study of non conventional vegetables.

8. Vegetables and Fruits Irradiation

Edible film

After 40 days 12ºC

Without edible film

after 40 days 12ºC

Packaging developed

for heart of palm

minimally processed

New packaging for

strawberries Problems on persimmon

postharvest packaging

PACKAGING

- Use of edible films for whole and minimally processed fruits.

- Packaging development using agricultural residues

Proceso actual

de embalaje

Scanning of the fruits

Prototypes evaluations

Persimmon types selected for the

development of packaging

Rama Forte

Mikado

3D Scanning

Capture of up and down shape of the

fruit through manual scanner

This capture is accomplished through

laser scan, with movements around

the fruit , supported on a surface

limited by dots and transferring the

data to computer by a 3D modelling

program.

Packaging development process for persimmons

Studies with virtual models

PACKAGING

B – Packaging with minimally

processed pupunha palm A – Packaging;

Heart of palm (Pupunha) spaghetti

developed in partnership with Portobello

Resort & Safari Hotel

Home made dryers for fruits and vegetables

Drying processes

Thermal Processing

Plant for canned food processing;

Autoclave with temperature control;

Small scale heat exchange scraped surface;

Aseptic filling on a small scale;

Laboratory for fish processing;

Analytical laboratories to support the

processing plants.

Embrapa Food Technology has been developed surveys to

adapt and facilitate the heat treatment of various raw materials in

order to increase their shelf life and retain their sensory

and nutritional properties of the desired security..

Fruit juice processing

Aroma extraction and concentration

Recovery and concentration of high

added value biomolecules

MEMBRANE SEPARATION PROCESSES

MEMBRANE SEPARATION PROCESSES

EXTRACTION OF BIOACTIVE

COMPOUNDS

CENTRIFIGATION

CENTRIFUGATION RESIDUE

ENZYMATIC

TREATMENT

ENZYMATIC

TREATMENT

COLD

PRESSING

MEMBRANE

PROCESSES

FEED

PERMEATE

min10 20 30 40 50 60 70

pA

-600

-500

-400

-300

-200

-100

0

100

200

*FID1 A, (CAFE2007\CAFE0017.D)*FID1 A, (CAFE2007\CAFE0023.D)

COFFEE

EXTRACT

CONCENTRATED COFFEE

EXTRACT BY

PERVAPORATION

AROMA RECOVERY

feed

(coffee extract) retentate permeate

concentrated coffee

aroma essence

Coupled processes

Encapsulated bioactive powders from concentrated fruit juices:

acerola and grape

FOOD EXTRUSION

Extruder Inbramaq RX 50

Brabender Extruder Clextral Extruder

• Pre-gelatinised flour

• Instantaneous and soluble flours

• 3rd generation snacks

Biomaterials laboratory

DSC SEM + EDS DRX

Rheometer +

Rheoscopy

Contact Angle

Analyser

Texturometer

Cereal and physical lab projects

Use of coextrusion as new tool for developing ready-to-eat foods based on

whole meal cereals and fruits

Dietary soluble fiber obtained by the thermoplastic extrusion of hydrocolloids

Development and characterization of functional bioplastics from natural

resources of polysaccharides and proteins

Basic germoplasm selection of cassava starch for nutritional quality

Development of new food products using Brazilian pine nut (Araucaria

angustifolia)

Development of expanded extrudates from whole meal gluten free cereal

flours

Technology for coproducts

Embrapa Food Technology is gathering its efforts and technical

knowledge for the development of processes to be employed in

recovery of wastes and elaboration of coproducts of interest to

the food agroindustry for the benefit of Brazilian society.

- Adaptation and use of conventional and non-conventional

technologies for the recovery of waste and elaboration of

byproducts;

- Development of supplies, ingredients and new products from

waste;

Technology for Byproducts – Research lines

Traitment of vegetable fiber for the

packaging material production

Milling of the natural fiber

Milled luffa fiber particle size

0.3-0.6 mm

Luffa aegyptiaca Mill.

Discharged seeds:

waste or valuable residue?

Passion fruit peel: source

of dietary fiber

Residues from passion fruit juice production

National average yield is 14t/ha

super passion fruit, BRS Yellow

Giant, can reach 60-70t/ha

Good quality seeds Good quality oil

• Assessment of food safety and in-vivo toxicity of co-products from passion

fruit production chain (FAPERJ) .

• Identification and quantification of phenolic compounds in fruits from different

passion-fruit hybrids produced in Brazil (CNPq)

Use of passion fruit from juice industry for

extruded products (instant flours, snacks)

Passion fruit flour/rice extrudates

Peeled passion fruit

Passion fruit raw flour

Extrusion

MILK In search of bioactive peptides in whey for the

production of functional ingredients

1 –Defatted whey 2-Protein Concentrate

1 3 2

3-Lactose rich fraction

2

Resídue from tilapia filet cut

Fish processing residue

pate

gelatin

Use of solid waste and liquid effluents from the

processing of tilapia (Oreochromis niloticus) and

pescada amarela (Cynoscion acoupa) for food

and no food applications.

Cascaras de uva

INTERNACIONAL PROJECTS

Antifungal potential of chitosan - based micro/nanoparticles against green

and blue mold of citrus – CAPES/AGROPOLIS (CIRAD)

Long term capacity building from CSIRO into South American Institutions,

reinforcing dairy communities through rural development, relieving

malnutrition and improving environmental sustainability- AUSAID

CSIRO (Australia), INTI (Uruguay), UITA (Ar), UNC and CORPOICA

(Co), Embrapa Food Technology, Dairy Cattle and Temperate Climate,

UFMG,

Technical Support for Nutrition and Food Security Programs in Mozambique

(*): Study of the vegetable chain and socio-economic assessment of that

chain. – USAID/ABC

Institute of Agricultural Research of Mozambique (IIAM), EMBRAPA,

State University of Michigan (MSU) and Florida University

Nutritional Properties and functionality of fermented mass of millet whole

grains. MarketPlace

UAN (University of Abeokuta, Nigeria)

Methodological advances in the development of functional foods

CAPES/Udelar (Uruguay)

Biotechnologies to valorise food regional biodiversity in Latin America

(BiValBI) –

FP7 (Universities of Vigo, Reading, Minho, Rosário, Catholic Portuguesa

Catholic of Valparaíso, and Autonomous of Coauhila

Global Micronutrient Deficiencies & Biofortification Programmes, with

Special Focus on Latin America and Caribean.: HarvestPlus Brasil e

HarvestPlus LAC, Agrosalud and Biofort programmes

INTERNACIONAL PROJECTS

Elaboración de diagnóstico y evaluación de las

condiciones locales de una manera participativa con los

grupos de interés;

Elaboración de proyectos: definición de objetivos y el

desarrollo de planes de acción y actividades a realizar;

Formación y Capacitación de multiplicadores:

Directrices técnicas para el uso de las mejores

prácticas en la producción agrícola;

Directrices técnicas para la conservación de

alimentos;

Las contribuciones de Embrapa Alimentos

Las contribuciones de Embrapa Alimentos

Directrices técnicas para la ejecución y el logro de

los alimentos elaborados en sus diferentes

formas;

Directrices técnicas sobre buenas prácticas de

fabricación (GMP);

Directrices técnicas para el uso seguro de los

alimentos procesados;

Implementación del Banco de alimentos;

Evaluación de la calidad y la seguridad de las

materias primas y los productos elaborados.

Muchas gracias

por su atención

murillo.freire@embrapa.br