ABSTRACT The present study evaluated the purification of inulinase by changing the ionic strength of the medium by addition of NaCl and CaCl2 followed by precipitation with n-propyl alcohol or iso-propyl alcohol. The effects of the concentration of alcohols and the rate of addition of alcohols in the crude extract on the purification yield and purification factor were evaluated. Precipitation caused an activation of enzyme and allowed purification factors up to 2.4-fold for both alcohols. The purification factor was affected positively by the modification of the ionic strength of the medium to 0.5 mol.L-1 NaCl before precipitation with the alcohol (n-propyl or iso-propyl). A purification factor of 4.8-fold and an enzyme yield of 78.1 % could be achieved by the addition of 0.5 mol.L-1 of NaCl to the crude extract, followed by the precipitation with 50 % (v/v) of n-propyl alcohol, added at a flow rate of 19.9 mL/min.

The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carcasses, before and after the last shower and before being cooled. The tests were carried out using 4, 3 and 2 bar water pressure, and 2, 1 and 0% lactic acid concentration. In general, both the pressure in the shower and lactic acid had a positive effect by reducing the microbial count. The interaction between the pressure and lactic acid caused the largest reduction in carcasses surface count for mesophiles. With regard to enterobacteria on contaminated carcasses, the most important variable was the lactic acid concentration and in uncontaminated carcasses, it was water pressure. The use of 8 bar pressure of the wash water without lactic acid caused a reduction in mesophilic bacteria and enterobacteria, for both the contaminated and uncontaminated carcasses, with results statistically equal to each other, and significantly lower than the initial counts. The water pressure at 8 bar reduced the percentage of carcasses with Salmonella in contaminated carcasses.

Ilex paraguariensis is a native species to South America. Its economic importance is in the use of its leaves and twigs in the processing of a product popularly known as "chimarrão". The aim of this study was to evaluate the correlations between some physico-chemical process parameters in the oxidation of I. paraguariensis leaves oxidation. The leaves of Maté with age 1.0, 6.5 and 12.0 months were subjected to an oxidation process for 3 h under different relative humidity conditions (80, 90 and 99%) at 26°C. The extracts were evaluated using the experimental design techniques to maximize the oxidation conditions for the total polyphenols, antioxidant capacity, water activity and color. The condition of 90% humidity and leaf age 6.5 months resulted in lower lightness and yellow color of the product. Green color was not significantly influenced by the studied parameters. The highest levels of total phenols and antioxidant potential were found when the leaf age was one month and humidity was 90%. Thus, it could be concluded that the air humidity of the chamber and leaf age influenced the oxidation process of the leaves of Maté as well as the antioxidant capacity of the extract obtained.

Lipases produced by a newly isolated Sporidiobolus pararoseus strain have potential catalytic ability for esterification reactions. After production, the enzymatic extracts (conventional crude and precipitated, 'CC' and 'CP', and industrial crude and precipitated, 'IC' e 'IP') were partially characterized. The enzymes presented, in general, higher specificity for short chain alcohols and fatty acids. The precipitated extract showed a good thermal stability, higher than that for crude enzymatic extracts. The 'CC' and 'CP' enzymes presented high activities after exposure to pH 6.5 and 40 ºC. On the other hand, the 'IC' and 'IP' extracts kept their activities in a wide range of pH memory but presented preference for higher reaction temperatures. Preliminary studies of application of the crude lipase extract in the enzymatic production of geranyl propionate using geraniol and propionic acid as substrates in solvent-free system led to a reaction conversion of 42 ± 1.5%.

The lipase produced by a newly isolate Sporidiobolus pararoseus strain has potential catalysis ability for esterification reactions. In order to improve its synthetic activity, this work aimed at optimizing 'synthetic lipase' production by submerged fermentation of a conventional media based on peptone, yeast extract, NaCl and olive oil using experimental design technique. According to the results obtained in the first experimental design (2(4-1)), yeast extract and NaCl concentrations were tested to further optimization by response surface methodology. The maximum 'synthetic lipase' activity obtained was 26.9 U/mL in the optimized media (5.0, 6.8, 7.0 and 1.0% (wt/v) of peptone, yeast extract, NaCl and olive oil, respectively), representing a 6.36-fold increase compared to the initial medium. The time course of 'synthetic lipase' production in the optimized condition was evaluated in terms of synthetic activity, protease activity, biomass and total carbon and the maximum synthetic activity was observed during the stationary phase of growth.

A adulteração do produto Ilex paraguariensis com outras espécies de Ilex é um dos principais problemas dos produtores de erva-mate. Neste trabalho, três espécies de Ilex foram avaliadas quanto à sua composição volátil por microextração em fase sólida acoplada à cromatografia gasosa e detector de espectro de massas (HS-SPME/GC-MS). As espécies adulterantes I. dumnosa e I. theizans Mart. ex Reissek apresentaram um perfil diferente de compostos orgânicos voláteis, quando comparadas com a I. paraguariensis. Os aldeídos metil-butanal, pentanal, hexanal, heptanal e nonanal foram detectados apenas nas espécies adulterantes. Esse resultado sugere que esses compostos químicos são marcadores potenciais para a identificação de adulteração e análise da qualidade dos produtos à base de Ilex paraguariensis.

The adulteration of the product Ilex paraguariensis with other Ilex species is a mAjor problem for maté tea producers. In this work, three species of Ilex were evaluated for their volatile composition by headspace solid phase microextraction coupled to gas chromatography and mass spectrum detector (HS-SPME/GC-MS). The adulterating species I. dumnosa and I. theizans Mart. ex Reissek presented a different profile of volatile organic compounds when compared to I. paraguariensis. Aldehydes methyl-butanal, pentanal, hexanal, heptanal and nonanal were detected only in the adulterating species. This result suggests that such compounds are potential chemical markers for identification of adulteration and quality analysis of products based on Ilex paraguariensis.

Este trabalho apresenta uma proposta de inovação, que é a adição da cultura pura de Staphylococcus xylosus em doce de leite elaborado em evaporador a vácuo. Monitorou-se o desenvolvimento da cultura pura e das bactérias lácticas, o pH, a acidez, a atividade de água e os teores de lactose e sacarose. O número de colônias da cultura pura variou de log10 6,22ufc g-1 a log10 6,83ufc g-1, enquanto que as bactérias lácticas naturalmente presentes no doce variaram de log10 3,62ufc g-1 a log10 4,38ufc g-1 no 90° dia de armazenamento. O valor de pH foi favorável ao crescimento do S. xylosus, demonstrando a viabilidade do uso da cultura neste tipo de produto.

In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product.

This work aimed to study the oxidation of leaves of Ilex paraguariensis St. Hil, in a process similar to the oxidation of Camellia sinensis, with the purpose of developing new products based on yerba maté. So far, no previous systematic study about the oxidation of yerba maté has been found elsewhere. A Plackett-Burman experimental design was used for the screening of the significant parameters that affected the oxidation. The oxidation was indirectly quantified by following the changes in the product color, water activity, and pH with the time of processing. The factors that most influenced the process were the age of the leaves and the relative humidity of the oxidation chamber. The differences between the treatments were more evident after 3, 6 12 and 24 h of oxidation. The results could contribute to the developing of new products based on I. paraguariensis St. Hil, increasing the profitability of cultivation of this native species.

O objetivo do presente estudo foi avaliar os compostos orgânicos voláteis produzidos por Sporidiobolus salmonicolor (CBS 2636) utilizando metil e etil ricinoleato, ácido ricinoleico e óleo de mamona como precursores. A análise dos compostos voláteis produzidos foi conduzida por Micro-Extração em Fase Sólida (MEFS). A técnica de planejamento experimental foi utilizada na avaliação das condições de extração, na qual se avaliaram a agitação (0-400 rpm), a temperatura (25-60 ºC), o tempo de extração (10-30 minutos) e o volume da amostra (2-3 mL). A identificação dos compostos foi realizada por Cromatografia a Gás com detecção por Espectrometria de Massas (CG/EM). As condições que resultaram na máxima extração foram: 60 ºC, 10 minutos de extração, sem agitação, volume de amostra de 2,0 mL e adição de solução de KCl saturada (1:10 v/v). Na bioprodução dos compostos voláteis, o efeito da agitação (120-200 rpm), da temperatura (23-33 ºC), do pH (4,0-8,0), da concentração do precursor (0,02 a 0,1%), da concentração de manitol (0 a 6%) e de asparagina (0 a 0,2%) foi avaliado. Na condição de 28 ºC, 160 rpm, pH 6,0 e com a adição de 0,02% de ácido ricinoleico ao meio, foi atingida a máxima produção dos compostos voláteis, identificados como: 1,4-butanodiol, 1,2,2-trimetilciclopropilamina, beta-ionona; 2,3-butanodiona, pentanal, tetradecano, 2-isononenal, 4-octen-3-ona, ácido propanoico e octadecano.

The aim of the present study was the assessment of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636) using methyl and ethyl ricinoleate, ricinoleic acid and castor oil as precursors. The analysis of the volatile organic compounds was carried out using Head Space Solid Phase Micro-Extraction (HS - SPME). Factorial experimental design was used for investigating extraction conditions, verifying stirring rate (0-400 rpm), temperature (25-60 ºC), extraction time (10-30 minutes), and sample volume (2-3 mL). The identification of volatile organic compounds was carried out by Gas Chromatography with Mass Spectrum Detector (GC/MSD). The conditions that resulted in maximum extraction were: 60 ºC, 10 minutes extraction, no stirring, sample volume of 2.0 mL, and addition of saturated KCl (1:10 v/v). In the bio-production of volatile organic compounds the effect of stirring rate (120-200 rpm), temperature (23-33 ºC), pH (4.0-8.0), precursor concentration (0.02-0.1%), mannitol (0-6%), and asparagine concentration (0-0.2%) was investigated. The bio-production at 28 ºC, 160 rpm, pH 6,0 and with the addition of 0.02% ricinoleic acid to the medium yielded the highest production of VOCs, identified as 1,4-butanediol, 1,2,2-trimethylciclopropilamine, beta-ionone; 2,3-butanodione, pentanal, tetradecane, 2-isononenal, 4-octen-3-one, propanoic acid, and octadecane.

As farinhas de subprodutos animais se apresentam como uma fonte praticamente completa da maioria dos aminoácidos requeridos para uma alimentação equilibrada. Estas farinhas são amplamente usadas para corrigir as deficiências nutricionais, que ocorrem em outras matérias-primas para rações, como os farelos de origem vegetal. No entanto, constituem um ambiente favorável à proliferação de microrganismos, tanto durante o processamento quanto na estocagem. A Portaria SARC 002 de 13/02/2003 no Anexo I da Instrução Normativa Número 15 do Ministério da Agricultura, Pecuária e Abastecimento propõe que a etapa de esterilização das farinhas poderá ser realizada antes do processo de cocção dos subprodutos ou na própria farinha, contanto que seja empregado vapor saturado direto a uma temperatura mínima de 133 °C por um tempo mínimo de 20 minutos. Industrialmente, o que se deseja é obter um produto final com padrões higiênicos sanitários aceitáveis, com teor proteico o mais alto possível. Nesse sentido, o objetivo deste trabalho foi investigar diferentes estratégias de processamento da farinha de subprodutos de indústria de aves, observando aquela mais eficiente para a esterilização: se no subproduto antes da digestão ou se na própria farinha. Foram realizados testes em escala piloto com capacidade para 150 kg e em escala industrial com capacidade de 3.000 kg. O processo de esterilização em escala industrial apresentou um melhor desempenho comparado com o processo piloto. O teor de proteína aumentou em todos os testes e a digestibilidade final da farinha foi de aproximadamente 92%, o que eleva seu valor de mercado. Com relação à eliminação de microrganismos, o processo industrial foi eficiente, uma vez que não foi verificada contagem em nenhum dos três testes realizados.

Animal meal obtained from animal offal offers a fairly complete source of most of the aminoacids required for a balanced animal diet. These products are used to correct nutritional deficiencies of other foodstuffs used in animal feed, such as vegetable feeds. However, animal meal is a good source for microorganism growth during processing or storage. A government regulation proposes that a stage of feed sterilization could be carried out before cooking the animal byproducts (offal, feathers, etc.) or even of the meal itself, considering that if direct saturated steam is used, the minimum temperature should be 133 °C, for a minimum of 20 minutes, or if dry heat is used the meal should be exposed to a dry heat of 140 °C for a minimum of 3 hours. In industry, a final product that meets both the sanitary standards and high protein content is required. In this context, this work aimed to study different strategies for processing meal prepared from byproducts of poultry slaughterhouses, searching for the most effective technique for sterilization: whether pre-digestion or sterilization of the meal itself. Industrial (3,000 kg) and pilot (150 kg) plant tests were carried out. Sterilization on an industrial scale presented a better performance than the pilot plant tests. Protein content increased in all tests and the final digestibility of the meal was approximately 92 per cent, which increases its final market value. The industrial process was effective removing microorganisms, since no count was detected in the meal after any of the tests.

Neste trabalho os óleos essenciais de S. officinalis, S. sclarea, S. lavandulifolia e Salvia sp. foram analisados quimicamente por cromatografia gasosa acoplada a espectrômetro de massas. A atividade antimicrobiana dos óleos essenciais foi testada contra 10 microrganismos utilizando o método de difusão em discos e através da determinação da Concentração Inibitória Mínima (CIM). Cânfora, α - e ß-thujone e 1,8-cineol foram os compostos majoritários identificados na maioria dos óleos essenciais, exceto para S. sclarea, em que linalol, acetato de linalil e α-terpineol foram os compostos majoritários identificados. As atividades antimicrobianas apresentaram diferenças significativas (p < 0,05) somente quando obtidas pelo método CIM. Microorganismos gram-positivos apresentaram grande sensibilidade para os óleos essenciais. A menor CIM foi observada para o Staphylococcus aureus quando exposto a 2,31 mg.mL-1 de óleo essencial de S. lavandulifolia, enquanto que a maior CIM foi observada para Shigella flexneri exposta a 9,25 mg.mL-1 do mesmo óleo essencial, provando que este óleo constitui-se em um eficiente agente bacteriostático contra microrganismos gram-positivos.

In this work, the essential oils of S. officinalis, S. sclarea, S. lavandulifolia and S. triloba were chemically analyzed by gas chromatography coupled to a mass spectrometry detector (GC/MSD), and their antimicrobial activity was tested against 10 microorganisms using the disk diffusion method and the Minimum Inhibitory Concentration (MIC) technique. The following major compounds were identified in the essential oils: α - and β-thujone, camphor and 1,8-cineole, except in S. sclarea, where linalool, linalyl acetate and α-terpineol were the major constituents. The antimicrobial activity showed significant differences (p < 0.05) only when obtained by the MIC method. Gram-positive microorganisms presented larger sensitivity for the essential oils. The lowest MIC was observed when Staphylococcus aureus was exposed to 2.31 mg.mL-1 of S. lavandulifolia essential oil, while the highest MIC value was obtained when Shigella flexneri was exposed to 9.25 mg.mL-1 of the same essential oil, thus demonstrating that this essential oil may be effective as a bacteriostatic agent against Gram-positive microorganisms.

O principal interesse em imobilizar uma enzima é obter um biocatalisador com atividade e estabilidade que não sejam afetadas durante o processo, em comparação à sua forma livre. Aliado ao potencial biotecnológico que as lipases apresentam, a aplicação destas em nível industrial requer a investigação de técnicas viáveis para reutilização e aumento da estabilidade, conferindo relevância aos processos de imobilização. Neste trabalho investigou-se a imobilização da lipase produzida por fermentação em estado sólido utilizando Penicillium verrucosum em dois suportes hidrofóbicos; Accurel EP 1000 e Carvão Ativo. Para a imobilização das lipases foi adicionado 1 g de suporte a 50 mL de uma solução enzimática, estes permaneceram em contato por 2 horas em banho de gelo. Depois de decorrido este tempo, a solução foi filtrada e a enzima imobilizada colocada em dessecador por 48 horas e então feita a medida da atividade lipásica, proteína e cálculo da atividade específica. Através dos resultados obtidos, verificou-se que lipase imobilizada em carvão ativo apresentou valores de atividade específica superiores aos obtidos quando da utilização de Accurel EP 1000 como suporte. Utilizando carvão ativo como suporte, a atividade específica foi de 1533422,5 U/mg de proteína, rendimento de 30,4% e retenção de 382,5%.

The major interest in the immobilization of enzymes is obtaining a biocatalyst with activity and stability that are not affected during the process when compared to the free enzyme. The application of lipases in industries requires the study of techniques suitable for reuse and stability increase such as immobilization strategies. This work studied the immobilization of lipases produced by solid state fermentation from Penicillium verrucosum using two hydrophobic supports: Accurel EP 1000 and activated carbon. For the lipase immobilization, 1 g of support was added to 50 mL of an enzyme solution and kept for 2 hour in an ice bath. The solution was then filtered and the immobilized enzyme was stored in a dissecator for 48 hour before the assays for lipase activity, protein, and specific lipase activity. The results showed that the lipase immobilized in activated carbon presented higher specific activity than the lipase immobilized in Accurel EP 1000. The use of activated carbon as support led to a specific activity of 1.5 × 10(6) U/mg of protein, yield of 30.42%, and retention of 382.516%.

Carotenoids are natural dyes synthesized by plants, algae and microorganisms. Application in many sectors can be found, as food dyeing and supplementation, pharmaceuticals, cosmetics and animal feed. Recent investigations have shown their ability to reduce the risks for many degenerative diseases like cancer, heart diseases, cataract and macular degeneration. An advantage of microbial carotenoids is the fact that the cultivation in controlled conditions is not dependent of climate, season or soil composition. In this review the advances in bio-production of carotenoids are presented, discussing the main factors that influence the microbial production of these dyes in different systems.

This work aimed to assess the photocatalytic degradation of a model odor compound (dimethyl disulfide, DMDS), found in liquid and gaseous wastes of plants for processing poultry byproducts. The effect of pH and temperature on adsorption and photocatalytic degradation was evaluated through factorial experimental designs. The results suggest the presence of an optimum region for adsorption, at 45.0 ºC and pH 4.0. In the photocatalytic runs an optimum for temperature and pH was also observed. At 45 ºC and pH 4.0 the removal of DMDS was 99% after 60 min of irradiation.

Atualmente, são lançados no mercado diversos novos produtos, sendo que, especificamente na área de laticínios, ênfase tem sido dada ao desenvolvimento de produtos funcionais. Concernente à amplitude deste tema, o presente trabalho possui como objetivo geral o desenvolvimento de uma bebida láctea fermentada com características probióticas. Além disso, propõe-se a utilização de soro de leite e extrato hidrossolúvel de soja como substratos, agregando valor às matérias-primas de baixo custo, com características funcionais apontadas na literatura. Para tal, utilizou-se a técnica do planejamento de experimentos para obter a formulação de bebida láctea, utilizando como substratos leite de vaca, soro de leite e extrato hidrossolúvel de soja. A formulação contendo 30% de extrato hidrossolúvel de soja, 36,6% de leite de vaca e 33,3% de soro de leite foi definida como ideal em termos de análise sensorial e avaliação do crescimento celular. Análises organolépticas, microbiológicas e físico-químicas definiram a vida útil do produto. Durante o período de armazenamento, a bebida láctea sabor pêssego apresentou células viáveis da cultura mista adicionada dentro dos padrões estabelecidos (1 x 10(6) UFC.mL-1) até o 22º dia. A qualidade físico-química apresentou pequenas alterações, sendo que a acidez ficou bastante evidenciada a partir do 22º dia de armazenamento. A qualidade sensorial definiu o término do armazenamento no 14º dia, pelo fato da bebida já apresentar acidez elevada, sendo rejeitada nas análises sensoriais. A bebida láctea sabor pêssego desenvolvida teve uma vida útil de aproximadamente 14 dias, sem adição de conservante.

Nowadays, new food products are launched in the market, and the main focus of the dairy industry is on functional products. Thus, the first objective of this work was to develop a fermented dairy drink with probiotic characteristics. Furthermore, milk serum and soy hidrosoluble extract were used as substrates increasing the value of low cost raw materials that have functional features, as reported in the literature. Based on these aspects, an experimental design was used to investigate the formulation of a peach- flavored dairy drink using milk serum, cow milk and soy hidrosoluble extracts. The formulation with 30% of soy hidrosoluble extract, 36.6% of cow milk and 33.3% of milk serum was found as ideal in terms of sensorial analysis and cell growth evaluation. Organoleptical, physicochemical, and microbiological analyses determined the shelf life of the product. During the storage period, the peach- flavored dairy drink presented viable cells according to the Legislation (1 x 106 UFC.mL-1) for 22 days. The physicochemical quality changed slightly since the acidity presented high values after the 22nd day. The sensorial quality defined the shelf life as 14 days without the addition conservants due to the high acidity value of the fermented dairy drink determined.