Aportes tecnológicos de Embrapa a la seguridad alimentaria. Presentación realizada por Murillo Freire Junior (Embrapa Agroindústria de Alimentos), en el marco de la Consulta Regional a Expertos en Pérdidas y Desperdicios de Alimentos en América Latina y el Caribe, realizada los días 8, 9 y 10 de octubre de 2014 en Santiago de Chile.

1. Embrapa Food Technology
Murillo Freire Junior
Santiago do Chile
October 2014

2. 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

3. 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

4. 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
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

6. 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

7. 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

8. Focus Areas
FOOD SAFETY FOOD QUALITY
Postharvest of Fruits and Vegetables
Processing of Raw Materials
Recovery and Adding Value to Residues
Technology Transfer
Communication

9. 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

10. 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.

11. 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.

12. 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;

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. •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

21. •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

22. 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.

23. 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

24. 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.

25. 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

26. 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

27. •Minimally processed fruits & vegetables
•Controlled Atmosphere
•Modified atmosphere
•Irradiation
•Packaging
Post Harvest Physiology and Pathology

28. 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

29. 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

30. 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

31. Proceso actual de embalaje

32. Scanning of the fruits

35. Prototypes evaluations

37. Persimmon types selected for the development of packaging
Rama Forte
Mikado

39. 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.

40. Packaging development process for persimmons

41. Studies with virtual models

42. PACKAGING
B – Packaging with minimally processed pupunha palm
A – Packaging;

43. Heart of palm (Pupunha) spaghetti developed in partnership with Portobello Resort & Safari Hotel

44. Home made dryers
for fruits and vegetables
Drying processes

46. 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..

48. Fruit juice processing
Aroma extraction and concentration
Recovery and concentration of high added value biomolecules
MEMBRANE SEPARATION PROCESSES

49. MEMBRANE SEPARATION PROCESSES
EXTRACTION OF BIOACTIVE
COMPOUNDS
CENTRIFIGATION
CENTRIFUGATION RESIDUE
ENZYMATIC
TREATMENT
ENZYMATIC
TREATMENT
COLD
PRESSING
MEMBRANE
PROCESSES
FEED
PERMEATE
10 20 30 40 50 60 pA
-600
-500
-400
-300
-200
-100
0
100
200
*FID1 A, (CAFE2007CAFE0017.D)
*FID1 A, (CAFE2007CAFE0023.D)
COFFEE
EXTRACT
CONCENTRATED COFFEE
EXTRACT BY
PERVAPORATION
AROMA RECOVERY
feed
(coffee extract)
preetremnetaattee
concentrated coffee
aroma essence

50. Coupled processes Encapsulated bioactive powders from concentrated fruit juices: acerola and grape

51. FOOD EXTRUSION
Extruder Inbramaq RX 50
Brabender Extruder
Clextral Extruder
•Pre-gelatinised flour
•Instantaneous and soluble flours
•3rd generation snacks

52. Biomaterials laboratory
DSC
SEM + EDS
DRX
Rheometer + Rheoscopy
Contact Angle Analyser
Texturometer

53. 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

54. 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.

55. - 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

56. 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.

57. 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

58. 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)

59. 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

60. 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

61. 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.

62. Cascaras de uva

64. 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

65. 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

66. 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

67. 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.

68. Muchas gracias
por su atención
murillo.freire@embrapa.br