Abstract The mangrove mussel Mytella falcata (d'Orbigny, 1846), synonym of M. charruana (d'Orbigny, 1842), has a good nutritional, functional and low cost value. The effect of refined or herb salts in the preparation of sururu burger was evaluated through the determination of proximate composition, cholesterol content, fatty acid profile and acceptability index. In herbs, phenols were evaluated. In both formulations, the protein content was above the minimum limit (15%) required by the Food Brazilian law, while the fat percentage was lower than the stablished (5%). Due to oxidation reactions, the total cholesterol content in the preparations supplemented with refined salt was significant lower (p ≤ 0.05) than that in the burgers without salt supplementation or with the herb salt. The fatty acids were more preserved in the preparation with herb salt, once the herbs are rich in phenols with high antioxidant capacity. Oregano had a significant higher content of total phenols (p ≤ 0.05), compared to rosemary and parsley. In relation to the flavor, as the Brazilian public is more adapted to more salty formulations, the acceptability index of the formulation with refined salt was significantly higher (p ≤ 0.05).

Abstract The changes in chemical composition, chlorides, phenols and fatty acid profile of roasted or not Dolphinfish (Coryphaena hippurus Linnaeus, 1758) samples, after using or herbal salt or common iodized salt (NaCl), during storage under freezing, were evaluated. The ash and chloride contents were significantly higher (p < 0.05) in samples of the roasted fish previously treated with salt, compared to those treated with herbal salt. Oregano herb had a higher content of phenolic compounds and a significant difference (p < 0.05), compared to rosemary and basil herbs. At time “zero”, or after 45 and 90 days of storage under freezing, the fatty acid content of the samples in natura, showed no significant difference (p > 0.05), when compared to the roasted and pre-treated with herbal salt. However, statistically lower values were detected (p > 0.05) in roasted samples pre-treated with salt, showing a positive correlation between phenolic compounds and the antioxidant activity exerted by herbs, in relation to the profile of fatty acids during storage under freezing, preserving nutritional quality. These results contributed to show the good functionality of herbal salt, in addition to encouraging healthy eating habits, by reducing common salt consumption.

Resumo Uma estratégia no controle da antracnose do cajueiro (Anacardium occidentale L.) é o manejo da fenologia e mecanismos de defesa deste hospedeiro. Em estudos anteriores, em condições controladas, as reações de mudas de 5 clones de caju (CAP-14, CCP-06, CCP-09, CCP-76 e CCP-1001) a 36 isolados do complexo Colletorichum gloeosporioides Penz. (LARS-905 a 940), foram avaliadas. Contudo, um bom manejo em campo requer informações sobre o processo de infecção. Esta pesquisa visou a avaliar aspectos citofisiológicos de três interações compatíveis deste patossistema (isolados LARS-905 e 910 × CCP-76; LARS-910 × CCP-1001) e uma incompatível (LARS-905 × CCP-1001), utilizando folhas/caules infectados e técnicas de microscopia (luz, varredura e transmissão eletrônica). Nenhuma diferença significativa foi encontrada antes da penetração. Nas combinações suscetíveis, 36-66 h após a inoculação, uma delgada hifa primária (TPH) formou-se na célula epidérmica invadida, alargando-se como uma larga hifa primária (LPH), que preencheu o lúmen da célula, simultaneamente com o acúmulo de lignopolissacarídeos amarelo-acastanhados. Então, uma fina hifa secundária (TSH) desenvolveu-se a partir do LPH, penetrando nas células adjacentes antes que as primeiras se tornassem necróticas. Na interação incompatível, a resposta da primeira célula invadida foi mais rápida e intensa, com papila e complexo lignopolissacárico-proteico-siliconoso geralmente bloqueando o patógeno.

Abstract A strategy in the control anthracnose of cashew (Anacardium occidentale L.) is the management of crop phenology and defense mechanisms of this host. In previous studies, under controlled conditions, the seedling reactions of 5 cashew clones (CAP-14, CCP-06, CCP-09, CCP-76 and CCP-1001) to 36 isolates of Colletorichum gloeosporioides Penz. complex (LARS- 905 to 940) was evaluated. However, good field management requires information about the infection process. This research aimed to clarify cytophysiological aspects of three compatible interactions of this pathosystem (isolates LARS-905 and 910 × CCP-76; LARS-910 × CCP-1001) and an incompatible one (LARS-905 × CCP-1001), using infected leaves/stems and microscopy (light, scanning and transmission electron). No significant differences were found prior to penetration. In the susceptible combinations, 36-66 h after inoculation, a thin primary hypha (TPH) formed in the invaded epidermal cell, widening as a large primary hypha (LPH), which filled the cell lumen simultaneously with accumulation of of yellow-brown lignopolysaccharides. Then, a thin secondary hypha (TSH) developed from the LPH, penetrating adjacent cells before the first became necrotic. In the incompatible interaction, the response of the first invaded cell was faster and more intense, with formation of papilla and lignopolysaccharide-protein-silicon complex usually blocking the pathogen.

Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.

Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.

RESUMO Os camarões são fontes de carotenóides, sendo a astaxantina o predominante, responsáveis por suas propriedades especiais e desejáveis, e também a causa da sua instabilidade pelo tratamento térmico durante o preparo doméstico, processamento industrial ou armazenamento sob congelamento, que pode causar descoloração e redução de suas propriedades benéficas à saúde. Este trabalho visou avaliar o efeito do tratamento térmico e armazenamento sob congelamento (0, 45 e 90 dias) nos teores de carotenóides totais e na estabilidade da atividade antioxidante dos extratos etanólicos de filé e cascas, cruas ou cozidas, de camarão “Vila Franca” Litopenaeus schmitti (Burkenroad, 1938). A capacidade antioxidante dos extratos foi avaliada utilizando os radicais DPPH• (2,2-difenil-1-picril-hidrazila) e ABTS+• (2,2’-azino-bis-(3-etilbenzotiazolina-6- acido sulfônico), bem como pelo teste do poder redutor do ferro (FRAP). Os extratos do camarão cozido ou in natura (filé e cascas), representam fontes dietéticas de carotenóides, exibindo atividade antioxidante através de todos os métodos testados, após o tratamento térmico e armazenamento sob congelamento. A atividade antioxidante dos extratos foi superior a de ácido ascórbico, principalmente no filé e cascas cozidos. As amostras de cascas de camarão parecem uma valiosa fonte de carotenóides, cuja atividade antioxidante foi verificada até 90 dias após o congelamento, e pode ser utilizado nos produtos alimentares como suplemento natural funcional, agregando valor a esses resíduos.

ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS+• (2,2’-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste.

Trinta e seis isolados de fungos obtidos de lesões de antracnose em cajueiros e outras plantas consorciadas no Brasil, foram comparados quanto a seus aspectos culturais, morfológicos e seqüências parciais do rDNA 28S. Os isolados apresentaram elevado grau de variabilidade cultural, com taxa de crescimento médio, em todos os meios testados, entre 10,2 e 13,3 mm/dia. A maioria deles produziu peritécios (estéreis e férteis), e alguns produziram setas (estéreis e férteis) nos diferentes meios. Todos apresentaram acérvulos com predominância de conídios cilíndricos (12,4-17,7 µm X 4,8-6,0 µm), de extremidades arredondadas, formando septos durante a germinação e produzindo apressórios ligeiramente lobados ou lisos. Comparando as seqüências do domínio D2 da larga subunidade (LSU) do rDNA dos isolados com aquelas já identificadas de espécies de Colletotrichum/ Glomerella, verificou-se que 35 deles correspondem a C. gloeosporioides (> 98,9% de homologia), e um deles, o isolado 921, é idêntico a G. cingulata (LARS 238) de V. unguiculata.

Thirty six isolates of fungi obtained from anthracnose lesions of cashew and associated host plants in Brazil, were compared by their cultural, morphological and partial sequences of the 28S ribosomal DNA characters. They showed a high degree of cultural variability. The average mycelial growth rate on all tested media ranged from 10.2-13.3 mm/day between the isolates. Most of them produced perithecia (sterile and fertile) and some produced setae (sterile and fertile). All the isolates produced acervuli with predominantly cylindrical conidia (12.4-17.7 µmX 4.8-6.0 µm in width) with round ends, which became septate on germination, and produced unlobed or slightlylobed appressoria. Comparison of the D2 domain of the large subunit (LSU) rDNA sequences with those of other defined species of Colletotrichum and Glomerella grouped 35 of the isolates with known strains of C. gloeosporioides from different hosts (> 98.9% homology). The one exception (LARS 921) was identical to G. cingulata (LARS 238) from Vigna unguiculata.

O objetivo deste trabalho foi avaliar a eficiência de uma membrana cerâmica (0,8 µm de porosidade) na filtração de soro de leite de búfala (SLB) e comparar a qualidade microbiana e nutricional do filtrado com aquela do soro proveniente do processo de pasteurização (65 ºC, 30 minutos). Foram realizadas sete repetições em que as amostras de SLB colhidas, antes e após a filtração (SF) ou pasteurização (SP), foram caracterizadas quanto ao pH, densidade (d), acidez lática (ºD), umidade (U), extrato seco total (EST), teor de gordura (TG), lactose (Lac) e proteínas (Pro), e também quanto ao número de bactérias aeróbias mesófilas. As amostras in natura de SLB apresentaram médias de pH = 6,31, acidez = 10,00, U = 89,60, EST = 10,40, d = 1,027, P = 1,19%, Lac = 5,84%, e G = 1,20%. Os resultados indicaram que houve uma redução de carga microbiana média de 4,04 x log UFC.mL-1 em AS para 1,50 x log UFC.mL-1 nas amostras de SP e para 0,70 x log UFC.mL-1 nas amostras de SF. Portanto, a microfiltração por membrana cerâmica foi mais eficiente que o processo de pasteurização lenta em relação à redução de carga microbiana.

The purpose of this work was to evaluate the efficiency of a ceramic membrane with (porosity of 0.8 µm) to filter the whey of buffalo's milk aiming to reduce the microbial charge and characterize the nutritional value of this product. The results were compared with those of the pasteurization process (65 ºC, 30 minutes). Seven assays were carried out by submitting the samples to filtration or pasteurization processes. The samples were then analyzed before (SBF) and after (SAF) filtration and after pasteurization (SAP) regarding the mesophyllic aerobic bacteria count. The milk whey samples before filtration (SBF) was also characterized regarding physico-chemical parameters (pH, density, acidity, humidity, total dried extract, concentration of total fats, lactose, and protein). The results indicate a reduction of the microbial charge from 4.04 x log CFU.mL-1 to 1.50 x log CFU.mL-1 in the SAP samples and to 0.70 x log CFU.mL-1 in the SAF samples. Other findings were pH = 6.29, acidity = 10.07, humidity = 89.94, total dried extract = 10.06, density = 1.029, protein = 1.19%, lactose = 5.85%, and fat = 1.37%. The microfiltration process using a ceramic membrane proved more efficient than the pasteurization process regarding microbial charge reduction.