ABSTRACT. Muntingia calabura fruits are rich in bioactive compounds such as antioxidants, and the consumption of these compounds is associated with cancer prevention and aging. In this study, mathematical models were used to fit the experimental data of the Muntingia calabura peel drying kinetics, and the effective diffusion coefficient, activation energy and thermodynamic properties of the process were determined. Then, the effect of the drying temperature on the antioxidant activity and phenolic compounds of fruit peels was examined using conventional extraction and ultrasonication. Among the analyzed models, the logarithmic model was selected to represent the drying phenomenon of the calabura peel kinetics. The effective diffusion coefficient decreased by 74% as the temperature increased from 40 to 60°C, and the activation energy for liquid diffusion during drying was 23.96 kJ mol-1. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased by 5% for each 10°C increase in temperature. Regarding the content of phenolic compounds and the antioxidant activity of the calabura peel, it was observed that an increase in the drying temperature had a positive effect on the conservation of the bioactive compounds, making it possible to conclude that drying at 60°C and ultrasound extraction are the most suitable approach to conduct the process.

RESUMO: Este estudo teve como objetivo avaliar a influência dos métodos de secagem (secagem em estufa a 50 °C e liofilização) sobre a composição centesimal, características funcionais e propriedades reológicas da mucilagem obtida a partir de sementes de chia e casca de psyllium. Os resultados mostraram que a alta temperatura de secagem em estufa reduziu o teor de fibras, a solubilidade, a atividade da emulsão e a estabilidade da emulsão das mucilagens. Todas as amostras apresentaram comportamento pseudoplástico, com o melhor ajuste produzido pelos modelos Heschel-Bulkley e Power Law das mucilagens de chia e psyllium, respectivamente. Estes resultados serão úteis na seleção do método de secagem adequado, dependendo das propriedades funcionais e reológicas desejadas das mucilagens de chia e psyllium.

ABSTRACT: The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.

RESUMO Objetivou-se neste estudo produzir microcápsulas usando o subproduto do processamento de jabuticaba (casca) através da liofilização e avaliar a estabilidade do pó, visando sua aplicação em gelatina. Obteve-se diferentes amostras: extrato puro liofilizado (E), cápsula com maltodextrina (CapM) e cápsula com maltodextrina e goma xantana (CapMG). A estabilidade foi avaliada ao longo do armazenamento a 4 e 25 ºC, com ausência e presença de luz, para parâmetros de cor, compostos fenólicos (CF) e antocianinas monoméricas (AM). Os pós microencapsulados foram aplicados em gelatina e analisou-se a aceitação sensorial em duas etapas para a estabilidade, no primeiro os três pós foram armazenados a 4 °C por 60 dias e no segundo, a amostra que apresentou o melhor resultado foi analisada em relação à presença/ausência de luz. As microcápsulas, independentemente do agente encapsulante, apresentaram menores valores de degradação (CF 2,82% e AM 14,5%) em relação ao extrato E quando expostos à luz e a 25 °C. Em relação à estabilidade da cor, o CapMG apresentou menores variações de ΔE. A menor diferença de cor (ΔE) foi encontrada na amostra de gelatina com CapM na ausência de luz. É possível concluir que a microencapsulação é uma alternativa para preservar extratos de subproduto de jabuticaba, facilitando seu uso, mantendo seus compostos e protegendo contra condições adversas.

ABSTRACT This study aimed to produce microcapsules using ‘jabuticaba’ byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 ºC, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 °C for 60 days, the sample that presented the best result was then analyzed at 25 ºC in the presence/absence of light. Microcapsules, independent of the encapsulant agent, exhibited lower values of degradation (2.82% phenolic compounds and 14.5% monomeric anthocyanins) than extract E when exposed to light and at 25 °C. Regarding color stability, CapMG showed smaller variations in the total color difference (ΔE) than the other samples. The lowest ΔE value corresponded to the gelatin sample with CapM, stored in the absence of light. It is possible to conclude that microencapsulation is an alternative for the preservation of ‘jabuticaba’ byproduct extracts, facilitating their use, retaining some compounds and protecting them against adverse conditions.

Abstract Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin and xanthan gum as encapsulating agents and stored for 7 days. For all evaluated microcapsules, a degradation of betanin was observed, however, that degradation was independent of pH, with the exception of the sample with maltodextrin and dried by spray drying. The freeze dried products showed lower degradation constants and higher half-life (t1/2) when comparing with the spray dried samples. The microcapsules containing maltodextrin and xanthan gum, dried by spray drying, showed the highest change in the content of phenolic compounds after storage for 7 days. The color parameters showed a reduction for a*, and increase in b* and L*, for all samples during the storage time. In general, the microcapsules produced using maltodextrin and xanthan gum, and dried by freeze dryer, showed higher stability in terms of betanin content, phenolic compounds and color parameters during storage at different pHs.

The defining characteristics of the nursing diagnosis "Sexual Dysfunction" were gathered from NAAM assessesment records. From this population 96 records with the defining characteristics of Sexaul Dysfuntion were selected. The 9 defining characteristics proposed by The North American Nursing Diagnosis Association were used as a framework for the data collection tool. The 3 most frequently difining characteristics were absence of sexual desire (71.9%), vaginal discharge (64.5%), and pain (44.8%). The authors concluded that 6 defining characteristics have not apperead; absence of sexual desire and vaginal discharge can be considered as minor characteristics. The authors recommend the implentation of other studies to' clarify the subjectif defining characteristics.

As características do diagnóstico de enfermagem de disfunção sexual foram obtidas por meio da análise de 96 históricos, entre 450, cadastrados no Núcleo de Assistência ao Autocuidado da Mulher (NAAM). As 9 características definidoras propostas pela North American Nursing Diagnoses Association (NANDA) foram utilizadas como referencial para a coleta de dados. As características mais freqüentes foram: falta de desejo sexual (71.9%), cor-rimento (64.5%) e dor (44.8%). Conclui-se que das nove, seis características definidoras não apareceram; que a falta de desejo e o corrimento podem ser considerados como características menores (freqüência entre 50 e 70%) para a difunção sexual em mulheres. Recomenda-se a realização de novos estudos junto a clientela e seus parceiros para clarificar a presença das demais características não detectadas.

As características do diagnóstico de enfermagem de disfunção sexual foram obtidas por meio da análise de 96 históricos, entre 450, cadastrados no Núcleo de Assistência ao Autocuidado da Mulher (NAAM). As 9 características definidoras propostas pela North American Nursing Diagnoses Association (NANDA) foram utilizadas como referencial para a coleta de dados. As características mais freqüentes foram: falta de desejo sexual (71.9%), cor-rimento (64.5%) e dor (44.8%). Conclui-se que das nove, seis características definidoras não apareceram; que a falta de desejo e o corrimento podem ser considerados como características menores (freqüência entre 50 e 70%) para a difunção sexual em mulheres. Recomenda-se a realização de novos estudos junto a clientela e seus parceiros para clarificar a presença das demais características não detectadas.

The defining characteristics of the nursing diagnosis "Sexual Dysfunction" were gathered from NAAM assessesment records. From this population 96 records with the defining characteristics of Sexaul Dysfuntion were selected. The 9 defining characteristics proposed by The North American Nursing Diagnosis Association were used as a framework for the data collection tool. The 3 most frequently difining characteristics were absence of sexual desire (71.9%), vaginal discharge (64.5%), and pain (44.8%). The authors concluded that 6 defining characteristics have not apperead; absence of sexual desire and vaginal discharge can be considered as minor characteristics. The authors recommend the implentation of other studies to' clarify the subjectif defining characteristics.