ABSTRACT Purpose: Poultry by-products can contribute as an innovative natural source for the development of composites based on polymers and minerals aiming at bone regeneration. The objective of this study was the physicochemical and biological characterization of collagen-based hydrogels crosslinked with ultraviolet (UV)-riboflavin. Methods: Pure hydrogels of 100% collagen (G1) or hybrid hydrogels, 90% collagen:10% apatite (G2), 90% collagen:10% nanokeratin (G3), and 90% collagen:5% apatite:5% nanokeratin (G4) were characterized by scanning electron microscope, Fourier-transform infrared spectroscopy, differential scanning calorimetry, swelling degree and quali-quantitative histological analysis. Ectopic implantation in subcutaneous tissue in mice at one, three and nine weeks allowed to assess the inflammation (neutrophils, lymphocytes, macrophages, and giant cells) and repair (neovascularization, and connective tissue) to determine biocompatibility and the integrity of biomaterials to score their biodegradability. Histomorphometry on critical size defects in rat calvaria at one and three months evaluated the percentage of bone, connective tissue, and biomaterials in all groups. Results: The hydrogels presented porous microstructure, water absorption and physicochemical characteristics compatible with their polymeric and/or mineral composition. All materials exhibited biocompatibility, biodegradability, and low osteoconductivity. G2 showed greater density of new bone and biomaterial than the G1, G3 and G4. Conclusions: The collagen-apatite group formulation suggests potential for development as osteopromoting membrane.

Abstract Founding new materials and structures for solar cells is a challenge in the photovoltaic field. This work evaluated the effect of the lignin in the photovoltaic activity by compounding with TiO2/lignin as photoanode for the dye sensitized solar cells (DSSC’s). Hybrid films (TiO2/lignin) with different concentrations of lignin (5, 10 and 15%) were deposited by spin coating over commercial TiO2 thin films. The cells were sandwich assembled. The characterizations were done through analysis of absorbance, band gap, x-ray diffraction, morphological and electrical. The lignin at 15% reduced the TiO2 band gap from 3.66 to 2.84 eV, favoring the short current density to 11.06 mA/cm2 and efficiency of 4.65%, an increase of 103.95% compared to the TiO2 structure without lignin.

RESUMO Fontes xenógenas são atrativas para o desenvolvimento de biomateriais naturais e sustentáveis. Este estudo objetivou a extração e a caracterização físico-química e biológica de colágeno (G1), nanoqueratina (G2) e bioapatita (G3) avícolas. Os materiais-teste foram analisados por MEV, FTIR, TGA, EDS e DRX. Biocompatibilidade e biodegradação in vivo dos materiais foram analisadas histopatologicamente em camundongos em 1, 3 e 9 semanas pós-enxertia subcutânea em comparação aos controles positivos (colágeno ou osso comercial) e negativo (sem enxerto). Os dados obtidos foram submetidos à análise estatística intergrupos pelo método de ANOVA com pós-teste de Tukey-Kramer, sendo consideradas diferenças significativas se p < 0,05. G1 apresentou microestrutura filamentosa irregular típica do colágeno tipo I, espectro de bandas de amidas A, I, II e III comuns a proteínas e compatíveis com manutenção da tripla hélice e perda de massa a partir de 40,5 °C. G2 apresentou lâminas de diversos tamanhos com superfície rugosa, com bandas de amida I, II e reduzida amida A e perda de massa a partir de 50 °C. G3 apresentou pó branco, livres de matéria orgânica, relação Ca/P de 1,54, bandas de substituição por carbonato tipo A e B, alta cristalinidade e perda de massa a partir de 150 °C. Todos os grupos exibiram biocompatibilidade, com padrão não irritante em G1 e pouco irritante em G2 e G3, enquanto a biodegradação foi total em G1 e G2 e parcial em G3. Biomimetismo, biocompatibilidade e biodegradação observados indicam potencial de colágeno e nanoqueratina avícolas para agentes hemostáticos e de bioapatita para enxerto ósseo, sendo necessários futuros estudos ortotópicos de eficácia.

ABSTRACT Xenogeneic sources are attractive for the development of natural and sustainable biomaterials. The objective of this study was to extract and perform the physicochemical and biological characterization of poultry collagen (G1), nanokeratin (G2) and bioapatite (G3). The test materials were analyzed through SEM, FTIR, TGA, EDS and DRX. The in vivo biocompatibility and biodegradation of the materials were analyzed histopathologically in mice at 1, 3 and 9 weeks post-subcutaneous grafting compared to positive (collagen or commercial bone) and negative (no graft) controls. The obtained data was submitted to intergroup statistical analysis using the ANOVA method with the Tukey-Kramer post-hoc test, and differences were considered significant for p < 0.05. G1 had an irregular filamentous microstructure typical of type I collagen, a band spectrum of amide A, I, II and III, common to proteins and compatible with triple helix maintenance, and mass loss after 40.5 °C. G2 had blades of various sizes with rough surface, with bands of amide I, II and reduced amide A and mass loss after 50 °C. G3 presented as white powder, free of organic matter, Ca/P ratio of 1.54, bands of type A and B carbonate substitution, high crystallinity and mass loss after 150 °C. All groups exhibited biocompatibility, with a non-irritating pattern in G1 and slight irritation in G2 and G3, while biodegradation was complete in G1 and G2 and partial in G3. The observed biomimicry, biocompatibility and biodegradation suggest the potential of poultry collagen and nanokeratin as hemostatic agents and bioapatite for bone grafting, requiring future orthotopic efficacy studies.

Abstract In this work, starch obtained from mango kernel seeds was applied in the preparation of films in combination with its hydrophobic derivatives. Chemical modification of starch was carried out at two different concentrations of vinyl laurate, in dimethyl sulfoxide, under basic catalysis. The degrees of substitution of the starch laurates were 2.4 and 0.3, respectively. None of the products formed films when dispersed in water. However, blends of starch/starch laurate (degree of substitution = 0.3) formed films after microfluidization of their aqueous suspensions. The blends with up to 15% wt of starch laurate (degree of substitution = 0.3) resulted in films of higher elongation at break, higher opacity and lower tensile strength and elastic modulus. The microfluidization of biopolymer suspensions was crucial to obtain films with lower water vapor permeability. X-ray diffraction results corroborated to the mechanical properties of the films, showing that the incorporation of starch laurate reduced the starch films crystallinity.

Abstract A low cost spin coater was constructed in this work for the deposition of thin films of titanium dioxide (TiO2) on conductive substrate of FTO (fluoride doped tin oxide) with application on dye sensitized solar cells. The results showed a 95% precision between the speed values obtained by the software of C#sharp language and the spin values observed directly on the device. The TiO2 films deposited through the spin coater with different angular speeds were characterized by UV-Vis optical spectrum, scanning electron microscopy (SEM), atomic force microscopy (AFM) and electrical measurements on an active area of 0.25 cm2. The DSSCs assembled with the TiO2 films of double layer deposited by the spin coater had an efficiency value of 12.74%, while the cell with a single layer presented 4.05% efficiency. Therefore, it is concluded that the spin coater assembled in this study at low costs successfully can produce TiO2 electrodes for DSSCs.

In this work microfiber mats of Nile tilapia (Oreochromis niloticus) gelatin were successfully fabricated by using Solution Blow Spinning technique. The concentration and viscosity of fish gelatin solution, in acid acetic/water (80% v/v), were correleted to the morphology and diameter of the gelatin microfibers. It was found that increased solution viscosity leads to increase of fibers diameters from approximately 280 nm at viscosity ~ 0.085 Pa.s. to approximately 1195 nm at viscosity ~ 1.877 Pa.s. The TG thermograms showed similar thermal profiles for all fibrous mat gelatins with thermal stability at temperatures below 180°C. The DSC curve showed two endothermic peaks being the second one, in the range of 100-130°C, strongly influenced by the microfiber diameters. It shifts to higher temperature increasing the microfiber diameter. This behavior was associated to the diffusion of water in the microfibers. Combined DSC/TG results showed a significant influence of the microfiber diameter on the water absorption and desorption process.

Resumo: O objetivo deste trabalho foi determinar uma combinação adequada entre o polissacarídeo galactomanana de algaroba e a proteína gelatina de tilápia-do-nilo no filme compósito galactomanana/gelatina para aplicações em embalagem de alimentos, e avaliar a influência de nanocristais de celulose (NCC) sobre o filme. A galactomanana e a gelatina foram extraídas de sementes de algaroba e resíduos de tilápia-do-nilo, respectivamente, e os NCC de vagens de algaroba, por hidrólise ácida. A proporção galactomanana:gelatina com a melhor combinação de propriedades mecânicas e de barreira foi usada para produzir filmes bionanocompósitos, pela adição de diferentes teores de NCC à dispersão de galactomanana/gelatina. A proporção galactomanana:gelatina de 1:1 apresentou boa combinação entre permeabilidade a vapor de água (PVA) e resistência mecânica. As propriedades dos filmes foram melhoradas pela adição de NCC, principalmente a 5% (m/m), que produziu os máximos valores de resistência e módulo, com mais de 30% de aumento em relação ao filme controle, e os menores valores de PVA, 23% a menos que o controle. Maiores teores de NCC resultaram em agregação dos nanocristais e prejudicaram as propriedades de barreira e mecânicas. O filme nanocompósito com galactomanana, gelatina e NCC nas respectivas proporções de 1:1:0,1 apresentam as melhores propriedades gerais para aplicações em embalagem de alimentos.

Abstract: The objective of this work was to determine a suitable combination of the polysaccharide mesquite seed gum (MSG) and the protein Nile tilapia fish gelatin in the composite MSG/gelatin film for food packaging applications, and to evaluate the effect of cellulose nanocrystals (CNCs) on the film. MSG and gelatin were extracted from mesquite seeds and Nile tilapia residues, respectively, and the CNCs from mesquite pods by acid hydrolysis. The MSG:gelatin ratio with the best combination of tensile and barrier properties was used to produce the bionanocomposite films, by adding different CNC contents to the MSG/gelatin dispersion. The MSG:gelatin ratio of 1:1 had a good combination of water vapor permeability (WVP) and tensile strength. The properties of the MSG/gelatin films were improved by the CNCs, mainly at 5 wt%, which produced the highest tensile strength and modulus, more than 30% higher than those of the control film, and the lowest WVP, 23% lower than that of the control. Higher CNC contents resulted in the aggregation of nanocrystals, impairing barrier and tensile properties. The nanocomposite film with MSG, gelatin, and CNCs at the respective weight ratios of 1:1:0.1 presents the best overall properties for food packaging applications.

This study evaluated the effect of adding poly (ethylene methyl acrylate) (EMA) and cotton linter (CL) on the properties of recycled poly (ethylene terephthalate) (PETrec). For this, PETrec/EMA blend and PETrec/EMA/CL composite were developed. In order to improve the interfacial adhesion and the properties of these materials, ethylene/methyl acrylate/glycidyl methacrylate terpolymer (EMA-GMA) and polyethylene-grafted maleic anhydride (PE-g-MAH) were added. The rheological results showed that the addition of EMA increased and the addition of 1 wt% of CL reduced the viscosity. The morphological analysis of the non-compatibilized blend and composite showed poor interfacial adhesion. Polymer blends with 2 and 6 wt% of EMA had better mechanical properties, since these formulations have the smallest average particle diameter of 0.58 and 1.00 µm, respectively. The mechanical testing of composites showed a material with higher maximum strength and elasticity modulus than polymer blend when analyzed at the same EMA phase concentration. The use of EMA-GMA was effective in reducing the size of particles of the EMA in the blend.

Procurou-se determinar a vida útil de abacaxis 'Pérola' minimamente processados (MP), tratados com ácido ascórbico (AA) e ácido cítrico (AC), com base nos atributos físicos, químicos, sensoriais e microbiológicos. As fatias foram imersas em água (controle) ou em soluções combinadas de AA:AC (%) (1,0:0,5 e 1,0:1,0) com adição de hipoclorito de sódio (NaOCl 20 mg L-1), durante 30 segundos. As amostras foram acondicionadas em embalagens de polietileno tereftalato e mantidas à temperatura de 4±1 °C durante 13 dias. A baixa atividade da peroxidase nas fatias tratadas foi relacionada aos baixos valores de pH observados nessas amostras. Os tratamentos 1,0:0,5 e 1,0:1,0 (AA:AC, %) favoreceram a manutenção dos valores iniciais de a* e evitaram o escurecimento da polpa. A concentração de ácido ascórbico aumentou mais que o dobro, no 2.° dia, nas fatias tratadas. Os valores de CO2 observados no 4.° dia sugeriram a ocorrência de maior atividade respiratória nas fatias tratadas com os compostos antioxidantes. Os tratamentos antioxidantes não produziram sabor e odor residuais no abacaxi MP. Apesar de comprovada a segurança microbiológica durante os 13 dias de armazenamento, as fatias-controle podem ser mantidas por seis dias, uma vez que o escurecimento e o aspecto desidratado prejudicam a aparência do produto após esse período. Abacaxis 'Pérola' MP tratados com 1.0:0.5 (AA:AC, %) e NaOCl (20 mg L-1) podem ser armazenados por 8 dias a 4±1 ºC, o que representa o prolongamento da vida útil em dois dias. Após esse período, o odor de sobremaduro começa a se desenvolver.

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

O objetivo deste trabalho foi avaliar o efeito de dois tipos de cortes (manual e mecânico) nas características físico-químicas e microbiológicas do melão 'Cantaloupe' minimamente processado e refrigerado. Frutos com grau de maturação adequado foram selecionados, lavados, sanificados (200 ppm de cloro ativo/2 minutos) e processados de acordo com o tipo de corte. Os frutos utilizados para o corte mecânico foram descascados em máquina descascadora e após a retirada das sementes, submetidos ao corte com auxílio de máquina de corte. Os destinados ao corte manual foram descascados e cortados com auxílio facas, colocados em imersão em solução de hipoclorito de sódio (20 ppm de cloro ativo por 30 segundos) e acondicionados em embalagens flexíveis PET, armazenados a 4°C ± 1°C e avaliados a cada três dias por um período de 15 dias. Ao final dos experimentos, concluiu-se que para o processamento mínimo de melão 'Cantaloupe', o corte manual foi o mais indicado, por apresentar melhor estabilidade das características de cor, textura, pH, umidade e contagens microbiológicas durante o armazenamento.

The purpose of this work was to evaluate the effect of two types of cutting (manual and mechanic) on the physical-chemical and microbiological characteristics of processed and refrigerated 'Cantaloupe' melon. The fruits in the appropriate stage of ripening were selected, washed, sanitized (200ppm of active chlorine/2 minutes) and processed in agreement with types of cutting. The fruits used for the mechanical cutting were cutting in peeling machine and after at retreat of the seeds, submitted to the cutting with aid of cutting machine. The fruits destined at manual cutting were peeled and cut with aid of knives, immerged in chlorinated water (20 mg.L-1 of active chlorine) for 30 seconds) and conditioned in PET flexible packing, stored at 4°C ± 1°C and were carried out each three days during 15 days. At the end of the experiments it was concluded that for the minimally processed of 'Cantaloupe' melon, the manually cutting was the more indicated method, since it presented the best stability of characteristics concerning to color, firmness, pH, moisture and microbiological counting during storage.

O estudo do processo de conservação da polpa de bacuri (Platonia insignis Mart.), através da aplicação da tecnologia de obstáculos, foi feito pela combinação dos seguintes fatores: adição de benzoato de sódio (1000 ppm) e metabissulfito de sódio (400 ppm), tratamento térmico (100ºC/2 min.) e redução da atividade de água pela adição de sacarose (0, 17,4 e 28,6% (p/p)). A estabilidade dos produtos foi avaliada segundo suas características físico-químicas, microbiológicas e sensoriais, a cada 30 dias, durante quatro meses de armazenamento, à temperatura ambiente (25ºC±2ºC). As características físico-químicas dos produtos obtidos sofreram pouca alteração durante o armazenamento, sendo os teores de açúcares redutores e o teor de dióxido de enxofre as características mais afetadas nos três produtos. Os resultados mostraram que os tipos de obstáculos usados e sua intensidade foram capazes de assegurar a estabilidade microbiológica e uma boa aceitação sensorial dos produtos durante o período de armazenamento.

The study of preservation process of the bacuri pulp (Platonia insignis Mart.) through the application of hurdle technology was done by the application of the following preservation factors: addition of sodium benzoate (1000 ppm) and sodium metabissulphite (400 ppm), thermal treatment (100ºC/ 2 min.) and reduction of the water activity by the addition of sucrose (0, 17,4 and 28,6% (w/w)). Stability was assessed monthly by means of physico-chemical, microbiological and sensorial methods, each 30 days, during four months of storage at room temperature (25ºC±2ºC). Physico-chemical characteristics of the products obtained little changed during the storage, being the reduced sugars and sulfite dioxide contents the most affected characteristics in three products. Results showed that the obstacles used and their intensities were capable to assure the microbiological stability and a good sensory acceptability of the products during the storage time.

Procurou-se determinar a melhor porção do fruto, quanto aos teores de sólidos solúveis (SS) e acidez titulável (AT) e sua preferência sensorial, a ser destinada ao processamento mínimo, bem como o formato de corte preferido para a comercialização na forma de minimamente processado. Os frutos foram descascados manualmente, delimitados em 12 seções de 1cm e fatiados, avaliando-se, cada fatia, quanto ao teor de SS e AT. O delineamento experimental foi em blocos casualizados, onde o fator estudado foi a seção do fruto, com quatro repetições. Os dados foram submetidos à análise de variância e as médias, comparadas pelo teste de Tukey. Sensorialmente, avaliou-se a porção do fruto de maior preferência, utilizando-se, para tanto, do teste de "Ordenação-Preferência". Os resultados foram analisados pelo teste não-paramétrico de Friedman. Os frutos foram ainda avaliados quanto ao formato de corte preferido, através do teste de "Preferência-Pareada". Considerando os teores de SS e AT, não haveria restrições quanto à total utilização do fruto; no entanto, sensorialmente, a porção delimitada pelos 3 centímetros apicais foi pouco aceita, sugerindo que a porção compreendida entre a 4ª e a 12ª seções seja preferencialmente utilizada no processamento mínimo. O corte do abacaxi no formato de fatias foi preferido ao formato em cubos.

The purpose of this research was to determine the best portion of pineapple fruit to be used as fresh-cut considering soluble solids (SS), titratable acidity (TA) content and preference, as well as the preferred cut shape for its commercialization. Fruits were manually peeled, delimited in 12 sections of 1cm and sliced. Each slice was evaluated for the SS and TA content. The experimental design was in randomized blocks. The studied factor was the fruit section, with four replicates. The data were submitted to the variance analysis and compared by Tukey's test. The preferred fruit portion was evaluated by "Ranking Preference" test, and the results were analyzed by Friedman's test. Fruits were also evaluated for cut shape by "Paired Preference" test. Considering the SS and TA values no restrictions were found for the total use of the fruit, however the portion delimited by the apical 3 cm was little accepted, suggesting that the portion between the 4th and 12th sections should be used in the minimum processing. Pineapple cut in slices was preferred to cubes.

A manga é uma fruta muito popular dos trópicos, consumida principalmente na forma in natura e com grandes possibilidades de industrialização. A desidratação osmótica seguida de secagem convencional tem se apresentado como uma ferramenta tecnológica importante no desenvolvimento de novos produtos, viabilizando o aproveitamento e valorização da manga. O presente trabalho teve como objetivo avaliar a influência da concentração do xarope osmótico e da pressão do sistema sobre a cinética de desidratação osmótica da manga, assim como sobre o processo de secagem subseqüente. Verificou-se durante todo o processo a influência das variáveis estudadas, notadamente da utilização de vácuo que possibilitou a redução do tempo total de processo.

Mango is a very popular tropical fruit, consumed mainly in the fresh form, with great possibilities of industrialization. Osmotic dehydration followed by air-drying has been presented as an important technological tool to the development of new products, making possible use the mango to obtain high-value products. The aim of this work was to evaluate the influence of the osmotic syrup concentration and system pressure on the osmotic dehydration of mango, as well as on the subsequent air-drying process. It was observed that the process was influenced by the variables studied, specially by the vacuum application, which reduced the total process time.

O objetivo deste trabalho foi avaliar o efeito de dois tipos de cortes (trapézio e fatia) nas características físicas e físico-químicas do abacaxi Pérola minimamente processado e refrigerado. Frutos com grau de maturação adequado foram selecionados, lavados (200ppm de cloro/2 minutos), processados e armazenados a 4 ± 1ºC. A intervalos de quatro dias, amostras foram coletadas e analisadas em pH, sólidos solúveis totais, acidez, ácido ascórbico, açúcares redutores totais, atividade de água, cor e perda de peso. Ao final dos experimentos, concluiu-se que para o processamento mínimo de abacaxi, o corte indicado foi o tipo fatia com tempo de armazenamento de oito dias.

The purpose of this work was to evaluate the effect of two types of cutting (trapeze and slices) on the physical and physical chemical characteristics of pineapple Pérola minimally processed and refrigerated. The fruits in the appropriate stage of ripening were selected, washed, (200ppm of active chlorine/2 minutes) processed and stored at 4 ± 1ºC. At four day intervals samples were collected and analysed, for pH, total soluble solids, titratable acidity, ascorbic acid, total reducing sugars, water activity, color and weight loss. At the end of the experiments it was concluded that for the minimum processing of pineapple the indicated cutting was the slices and the storage time eight days.

Procurou-se determinar a menor concentração eficiente de hipoclorito de sódio (NaOCl) para desinfecção da casca, bem como avaliar a necessidade de utilização do mesmo agente sanitizante no banho de imersão da polpa do abacaxi 'Pérola' minimamente processado. Frutos previamente lavados foram desinfectados com NaOCl 100; 150 ou 200mg.L-1, durante 2 minutos. Após aproximadamente 24 horas de armazenamento refrigerado, os frutos foram descascados e fatiados mecanicamente. As fatias foram imersas em solução de NaOCl 20mg.L-1 ou em água (controle), durante 30 segundos. Após período de repouso, para drenagem do excesso de líquido, foram acondicionadas em embalagens de polietileno tereftalato e mantidas à temperatura de 4 ± 1°C, durante 16 dias. As análises microbiológicas, realizadas em intervalos de três dias, foram: coliformes a 35ºC, coliformes a 45ºC, bactérias aeróbias mesófilas e de bolores, e leveduras. Não foram detectados coliformes totais e fecais em nenhum dos tratamentos, durante 16 dias de armazenamento refrigerado. A desinfecção da casca com NaOCl 200mg.L-1, associada à sanitização da polpa do abacaxi com NaOCl 20mg.L-1, proporcionou menores populações de microrganismos aeróbios mesófilos e de bolores, e leveduras, tornando tais operações imprescindíveis na obtenção de produtos minimamente processados que ofereçam garantia de sanidade ao consumidor.

The purpose of this research was to determine the smallest effective concentration of sodium hypochlorite (NaOCl) for intact fruit disinfection as well as to evaluate the use of the same disinfectant product for sanitization of the fresh-cut 'Pérola' pineapple. Fruits were washed and disinfected with chlorine solutions (100, 150 or 200mg.L-1) for 2 minutes. After approximately 24 hours of cold storage, fruits were mechanically peeled and sliced. Slices were dipped in 20mg.L-1 of chlorine solution or pure water (control), for 30 seconds. After that, the liquid in excess was drained and the slices were placed in polyethylene terephtalate packages and stored at 4 ± 1ºC during 16 days. Microbiological analyses were made every 3 days for mesophile aerobic, mold and yeast counts, and total and fecal coliforms determination. Total and fecal coliforms were not detected in the treatments during 16 days of cold storage. The intact fruit disinfection (200mg.L-1) associated with sanitization of pineapple slices with 20mg.L-1 of chlorine solution provided smaller microbial population, showing that these operations are essential in order to get fresh-cut vegetables with sanity warranty to the consumer.