Análise microscópica de sujidades em açaí (Euterpe oleracea) do tipo sorvete

Abstract

Açaí is one of the most consumed foods in Brazil. Numerous studies highlight its benefits, including its antioxidant power. And with this, the export of fruit pulp has gained prominence. As a plant native to the Amazon, açaí is the main source of income for thousands of riverside families. These often, without knowledge of good practices, do the pulping inappropriately, which contributes to the main problem of açaí, the transmission of Chagas disease. This disease is transmitted by a protozoan that has the barber bug as its host, which is in contact with the fruits and is macerated with the pulp, consequently causing the disease. The present study aimed to analyze the possible dirtiness in the samples of “açaiterias” in the self-service style, check the good manufacturing practices and if the commercialized açaí is safe for human consumption. The method used for the research was by floating in the Widman trap flask. After repeating the method three times, the oil/fragment part is filtered in a vacuum pump on a checkered filter paper and these residues are read under a stereoscopic microscope. The identified soils were transferred to a slide for identification and counting, under an optical microscope. The results obtained showed that in all eight samples analyzed, plant residues of about one millimeter were found. These residues came from plant leaves and even stems, indicating processing failures. These parts must be removed during the “acai sauce” process, where the leaves and everything that is less dense are on the surface. Therefore, the results indicate flaws in good manufacturing practices, mainly in three samples. However, no fragments of the barber bug or other insects were found.