Resumo em Inglês:

Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products that taste similarly to their alcoholic equivalents, the sole absence of alcohol and low concentrations of esters and higher alcohols and the higher concentration of aldehydes create a “worty” organoleptic impression of those products. Alcohol-free beers can be obtained by the restriction of alcohol formation during fermentation, the use of special yeast strains that consume or don’t produce alcohol, the thermal removal of alcohol and by the removal of alcohol trough membrane processes. Membrane separated alcohol-free beers preserve more of the natural constituents of beer aroma and those products usually taste better than those obtained through other processes. Pervaporation techniques show a broad spectrum of use and can even be combined with other processes and perform the removal of undesired products or separation and recuperation of aromatic substances.

Resumo em Inglês:

Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products.

Resumo em Inglês:

Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological parameters established by the Brazilian legislation (210 MPN/g of coliforms at 45 °C for Kale 2). Beyond the absence of Salmonella sp. indicated in legislation, all samples also indicated the absence of positive coagulase staphylococci and Listeria monocytogenes. The most expressive microbial counts were obtained when evaluating the aerobic mesophilic microorganisms (ranging from 2.8×102 to 2.7×107), and for molds and yeasts (ranging from 4.5×102 to 4.9×105). We highlight that the quality and shelf-life of minimally-processed vegetables directly depend on the handling throughout the production chain, since obtaining the raw material, to processing and commercialization. Thus, periodic evaluations of these products can reduce the risks to consumer health and favor the commercial expansion of the segment of fresh and minimally processed vegetables.

Resumo em Inglês:

Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of “like slightly” and “like moderately” classes (mainly 30-50%) in the acceptability test in the second session. The first session, the ice cream was related to coconut water and acid flavors and sandy texture, while in the second session it was described as yogurt flavor and creamy texture. There was a tendency to assign more pleasant characteristics to the second session. Therefore, the ice cream acceptance and sensory profile described by consumers were affected by the provided information, especially for the male group.

Resumo em Inglês:

Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for antioxidant activity by ABTS, DPPH, β-carotene/linoleic acid systems and have polyphenols and carotenoids content compared. The cooking style affected the antioxidant activity. Pumpkins from genotype 1 showed high levels of carotenoids, α-carotene and all-E-β-carotene compared to samples from genotype 2. There was an increase of all carotenoids in both cooked pumpkins, and steam cooking showed the highest retention percentages. Steam cooking presented a higher percentage of carotenoid retention. Pumpkin consumption in developing countries, especially in the Northeast Brazil may be promoted to combat vitamin A deficiency.

Resumo em Inglês:

Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G’ and G” values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G’ and G” only in quadratic terms. Increasing quinoa substitution of wheat flour and interaction of PS and QS significantly increased the porosity of breadcrumbs. Moisture content was mainly affected by the particle size of quinoa flour and increased the values of this parameter. The optimization revealed that the most suitable combination would be the composition of bread with 219 μm and 5.41% of substitution.

Resumo em Inglês:

Abstract This study presents a system to electro-neutralize agrochemicals in food and water samples based on the properties of a controlled electron trap, the related apparatus is protected under patent application (WO/2018/090110; INPI: BR 10 2016 0268486) / (PCT / BR 2017/050115). The efficacy of the system was verified as to the type, quantity, surface tension charge, temperature, pH and static energy loading of the electrolyte for both solid and liquid samples. It also took into consideration the retention and accumulation measurement of electric charges, verification of electrical potential differences and also accumulation by applying pulsed high voltage in according to the Daniell Cell method. The proposed technology is able to provide the electron-neutralization of acidic and alkaline chemicals and their toxic byproducts by modifying the pH of the liquid or solid medium. This is justified by the action of the electron trap using different polarities and electrodes in the range of 8 to 100 kV.

Resumo em Inglês:

Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. It was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing.

Resumo em Inglês:

Abstract The objective was to isolate and characterize the proteins of chia seeds cultivated in the Mexican southeast. The main protein fraction was glutelins (42.94%) that had the highest Water Absorption Capacity (WAbC). Prolamins had the highest Water Adsorption Capacity (WAdC) (1.83 g/g). Glutelins registered the highest Water Holding Capacity (WHC). A higher Oil Holding Capacity (OHC) of chia protein fractions was registered in globulins and a higher Organic Molecule Absorption Capacity (OMAbC) was registered in albumin fractions (5.5 g/g of sample). At pH 2, 4 and 6, the glutelins registered a higher Emulsifying Capacity (EC) while, at pH 8 and 10, the prolamins recorded a higher EC percentage. Chia fractions registered the highest Foam Capacity (FC) values at pH 8 for globulins and pH 2 for albumins, prolamins and glutelins. Foaming and emulsifying stability (FS and ES) was greatly influenced by pH.

Resumo em Inglês:

Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.

Resumo em Inglês:

Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.

Resumo em Inglês:

Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed that replacement of milk fat with palm oil was not statistically significant in terms of moisture, salt, fat content, and titratable acidity. β-sitosterol content, which is a marker of vegetable oil addition in cheese, was found in the detectable range by chromatographic analysis for the palm oil added samples (PO). Hardness, chewiness, and gumminess values were significantly affected by the palm oil replacement and also during the ripening period of 90 days. Changes in L* values were apparent during ripening and the brightness of the PO groups was lower than that of the control group. Higher sensorial scores for PO indicated that palm oil usage may not be noticeable by the consumers. The overall results provide essential information, demonstrating that cost-saving palm oil can be successfully used in kashar cheese production where the milk fat replacement did not alter the physicochemical, textural and sensorial quality characteristics.

Resumo em Inglês:

Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.

Resumo em Inglês:

Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics not appreciated by consumers, substances that can cause intolerance such as lactose or caloric products such as maltodextrin (4 kcal/g). Considering this problem, the aim of the research was to develop a natural sweetener, without contraindications, using the erythritol / stevia blend to compose the formulation. Three formulations (standard, 10% sweeter and 10% less sweet) were developed, that in the sorting test there was no preferred sample, being able to opt for the formulation with lower cost – 10% less sweet. At the same time, a semistructured questionnaire was applied, characterizing the consumers of sweeteners. Of all respondents, 43% used sweeteners. The variable that increases the chance of its consumption is “being overweight”; when associated with the variable “overweight family”, the chance of consumption is greater. Another proof was that more than 40% of users search for natural substances in their sweetener, strengthening the possibility of developing a natural sweetener.

Resumo em Inglês:

Abstract Health safety of spirulina (Spirulina platensis) for food application was evaluated through hematology and histopathology of liver, spleen and kidney in Sprague Dawley rats fed on three isoproteic diets maintained to 10% protein for forty five days. Three groups of rats were maintained as control diet casein (R-C); diet containing crude spirulina (R-S) and diet containing purified spirulina protein (R-SPI). Hematological profile of the rats group fed on spirulina diets showed no significant increase in white blood cells (WBCs), while there was decreasing trend in the levels of neutrophils (60.46 ± 2.60%) and lymphocytes (33.53 ± 1.06%) in rats that were fed on spirulina diet (R-S) than the other tested experimental diet group. Histopathological examination revealed normal architecture of the liver with no abnormality in kidneys and spleen exhibiting safety of spirulina in both forms to mitigate protein energy malnutrition widely prevalent in developing countries.

Resumo em Inglês:

Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange juice at 0 °C were 7.19 mg/100 mL while the Vitamin C content reduced to 1.89 mg/100 mL in orange juice that were kept at 40 °C. Hence, with increase in temperature, the Vitamin C was degraded and accretion of HMF, 5 methyl furfural, and 2 methyl furfural was increased. The zero-order interaction between storage time and treatment showed significant influence on HMF.

Resumo em Inglês:

Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was more drastic in storage at room temperature, impacting also the instrumental color of the product. The microbiological quality of the product was assured at both storage temperatures, showing absence of Salmonella spp. and counting for thermotolerant coliforms <3 MPN.g-1, which is in accordance to Brazilian legislation. Under refrigeration, the smoothie had good sensory acceptance with scores higher than 6 even after three months of storage. Taking into account the high preservation of the bioactive compounds, mainly of the anthocyanins, the juçara, banana and strawberry pasteurized smoothie can be stored for 90 days under refrigeration temperature (7 °C).

Resumo em Inglês:

Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transparent, and the umbrellas were made of plastic material. The composition and content of anthocyanins in the berry skin of ‘Kyoho’ were analyzed by HPLC-MS. The results showed that bagging or a combination of umbrella and bags on anthocyanin concentration in ‘Kyoho’ grapes showed inconsistent effects that depended on the colors and materials of the bags and the use of an umbrella or not. Compared with the control, the inhibition effects of white, green and yellow bags on the soluble solids content and the total and individual anthocyanin concentrations in ‘Kyoho’ grapes reached significant levels; effects of green and yellow bags were the most significant among them. The plastic umbrella used in this study also presented a lower relative light intensity and produced more even-colored clusters. White, green, and yellow bags and combinations of umbrella and bags significantly increased some stable anthocyanin proportions to varying degrees, such as coumaroylated and methylated anthocyanins, compared to the control.

Resumo em Inglês:

Abstract Cupuassu is a fruitful species from the Amazon basin with great economical potential, due to the multiple uses of its pulp and seeds in the food and cosmetic industries. This fruit generates large amounts of solid waste, which, despite of its high content of bioactive compounds, is discarded in the environment. Therefore, with the aim of reusing these wastes and adding economic value, we investigated the nutritional potential of the seed by-product resulting from industrial cupuassu oil extraction. The by-product was submitted to green extraction, and its contents of bioactive compounds were quantified by HPLC. The extract had a total polyphenol content (16.9 ± 1.8 mg/gDM) and an antioxidant activity, ABTS + (151.0 ± 5.5 mg/100 g) and DPPH. (85.4 ± 1.7 mmol/L). HPLC analysis of the extract identified epicatechin and glycosylated quercetin as the major flavonoids. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fiber and polyphenols.

Resumo em Inglês:

Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.

Resumo em Inglês:

Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were evaluated by ANOVA and PCA, grouping the beverages into four groups according to their physicochemical properties and three groups according to mineral levels. It is suggested that the most adequate treatments contain between 20 and 34% of red rice extract and from 26 to 54% of whey because of their lower copper contents.

Resumo em Inglês:

Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.

Resumo em Inglês:

Abstract Characterize the content of phytochemical compounds present in samples of extracts of strawberry (Fragaria sp.) and blackberry (Rubus sp.). The extraction of said compounds was carried out with solutions of polar solvents, such as acetone, ethanol and methanol, using an experimental design with three factors: state of maturity, resting time and temperature. The characterization of these fruits is the beginning of the utilization mainly of ellagitannins to produce ellagic acid. Total phytochemical content was determined by spectrophotometric techniques, for phenolic content it was used Folin-Ciocalteu, for flavonoids it was determined with aluminium chloride, the antioxidant activity was evaluated by the methods of DPPH and ABTS+, the bactericidal effect of the extracts was shown for strains of E. coli and S. aureus. The determination of ellagitannins was performed by spectrometry. The influence of the state of maturity on the response variable was evaluated; it was observed that concentration of phytochemicals increases proportionally to maturity stage. The antioxidant activity was evaluated, determining that extracts obtained exhibit 94% - 95% inhibition. The determination of ellagitannins, finding that the highest concentration of ellagitannins was found in a state of green maturity, for strawberries as well as blackberries.

Resumo em Inglês:

Abstract A kinetic model was developed to represent the radical-scavenging capacity (RSC) for the oxidation of oils. The model was developed using second-order rate constants (k2) to represent the RSC. The RSC of the oils can be compared by the k2 values indicating their scavenging capacity. Furthermore, the k2 values can be used to determine the decay kinetic of oils prone to attack by free radicals and to determine the amount of antiradicals that should be added as protective agent to these oils. As a case study, the antiradical capacity of four oils produced from tropical and subtropical fruits (avocado, nance, palm and peach palm) were studied using the DPPH• assay.

Resumo em Inglês:

Abstract The real-time prediction in biorefinery industries has become essential. Models using partial least square regression (PLS) were developed to predict moisture, ash, volatile matter, fixed carbon and organic matter of coconut and coffee residues. In this study, 49 samples were collected and near infrared spectroscopy were applied to predict moisture, ash, volatile matter, fixed carbon and organic matter. For external validation 25% of the set samples were used. Moisture and volatile matter were predicted with coefficients of determination (R2cal) above 0.90, and standard errors (RSD) of the estimate of 14.4% and 2.26%, respectively. Models of ash and organic matter show R2cal > 0.77 and RSD values < 20.4%. For the external validation, the low deviations show the approximation between reference and predicted values and good prediction with R2pred > 0.70. All calibration models were acceptable for sample screening. This study demonstrates that PLS can be used to predict biomass composition of different species, with very low costs and time.

Resumo em Inglês:

Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.

Resumo em Inglês:

Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%.

Resumo em Inglês:

Abstract Drying technologies for ripen bananas is needed. Ripe bananas contains more antioxidant levels, anti-cancerous properties, easier to digest and useful for anxiety and depression. Considering nutrition compositional changes and the effect of external factors during processing ripe banana as a flour, foam mat drying with egg albumen foam was chosen. This research aim to provide an overview of banana juice foam mats from three different varieties bananas at level 5 up to 7 of maturity and mixed into different proportion using egg albumen as foaming agent and dried at temperatures from 60 °C to 80 °C in a cabinet dryer to a brittle and porous solid which able to grind. The study revealed that there is a significant difference in combination of banana varieties to rendement, the solubility of the powder and moisture content. The combination of various varieties of bananas is considered better to produce quality of ripen banana flour.

Resumo em Inglês:

Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic food, while an increased motivation (of consumption) was related to the awareness that organic foods are healthier and can improve quality of life. Fruits and vegetables are the most consumed organic foods among men and women, however women consume more functional foods than men. Thus, there are few differences in behavior and eating habits of organic foods between men and women.

Resumo em Inglês:

Abstract To determine in vitro anti-aging activity and identify the active chemical constituents in Ginkgo leaf extracts. The antioxidant properties of Ginkgo biloba leaves extracts were evaluated using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging and 2,2’-azino-bis (3-ethylbenzothiazoline)-6 sulfonic acid radical (ABTS) scavenging assays. The inhibitory effects of extracts and chemical constituents on reactive oxygen species, matrix metalloproteinase-1 (MMP-1) and collagen tpye I level were tested using human dermal fibroblasts (HDFs). Reverse-phase liquid chromatography (RPLC) and ultra-performance liquid chromatography tandem mass spectroscopy (UPLC/MS/MS) were used to quantitatively analyze flavonoids and terpene trilactones in the extraction. The established quantitative analysis method was validated according to the regulatory guidelines. The extraction and compounds kaempferol 3-O-β-D-glucopyranoside, isorhamnetin-3-O-glucoside, myricetin, ginkgolide A and bilobalide could have potential anti-aging activities of G. biloba. The results suggest that G. biloba could be used as anti-aging products and as a cosmetic and medicinal raw material.

Resumo em Inglês:

Abstract This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactobacillus plantarum, offered the highest GABA production and was selected for further study. The highest production of GABA was obtained within 48h from the de Man, Rogosa and Sharpe (MRS) medium, having a pH range of 5-6. Increasing the monosodium glutamate (MSG) concentration resulted in a higher accumulation of GABA and reached the highest concentration (15.74 g/L) using 4% (w/v) MSG, while high residual MSG was also observed in accordance with concentration increase. On the other hand, the addition of NaCl in the culture medium by up to 7% (w/v) did not suppress GABA production. Preliminary application of strain L10-11 as starter producing GABA was investigated in Thai fermented vegetables (Som-pak). It was found that GABA formation could be observed increasingly following the concentration of MSG added. GABA content in Som-pak was 5 times higher than that of control when inoculating Lb. plantarum L10-11 and adding MSG at 1% (w/v). In addition, sensory evaluation revealed that addition of this starter culture to Som-pak gave overall acceptability slightly higher than that which allowed fermentation to occur spontaneously. This alternative procedure would be successful for improving the nutritional quality of functional fermented food.

Resumo em Inglês:

Abstract The aim of this study was to investigate the effect of acid pretreatment, temperature and enzyme concentration on the acid-enzymatic extraction of soluble collagen from chicken keel bone cartilage. A chemical composition analysis and protein profile characterization of this slaughter by-product were also conducted. The cartilages were extracted with 0.5 mol/L of acetic, lactic and citric acids for 24, 48 and 72 hours. Subsequently, optimization with a 22 factorial design was performed with three replications at the central point for a total of 7 experiments; the analyzed response was the collagen content of the obtained isolates. The cartilage under study has a high protein content (90.27% dry basis) consisting of approximately 35.7% collagen and is a source of essential and predominantly hydrophobic amino acids. Pretreatment with acetic acid for 24 hours led to greater extraction potential and consequently, a better collagen yield (30.12%). The electrophoretic profile of the obtained collagens revealed the existence of an α1 chain, indicating that this collagen was type II. Statistical analysis demonstrated that the acid-enzymatic procedure favored a temperature of 30 °C.

Resumo em Inglês:

Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was also assessed probiotics features such as adhesion ability, survival in simulated gastric environment and acid tolerance analysis. Antimicrobial activity was characterized based on effects of several enzymes, different temperature and pH. All strains showed remarkable antimicrobial activity and antimicrobial substances were found resistant to enzymes, high temperature and low pH. Metabolic activities and exopolysaccharide production of the strains were found relatively weak. Determinate to antibiotic susceptibility patterns 14 different antibiotics used and strains were found reliable in terms of transferable resistance genes except for erythromycin. All strains showed resistance to acidic condition and gastric environment. However, adhesion ability of strains was found relatively low. All findings showed that, these strains potential candidate for use in food industry especially as natural food preservatives because of antimicrobial activity capacity and one strain (S2) have remarkable potential to use as starter cultures or probiotics.

Resumo em Inglês:

Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (ICP OES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57, respectively. Some samples presented irregularities in regard to quality pattern established in the Brazilian legislation. The following range of concentration, in μg g-1, were found for essential elements: K (544-1761), P (44.3-139), S (71.8-174), Ca (24.3-77.0), Mg (47.2-132), Fe (1.40-4.05), Mn (0.32-1.22), Cu (0.30-0.88) and Zn (0.36-0.84). The use of principal component analysis (PCA) enabled a more in-depth data analysis, performing correlations between different variables and frozen pulp brands.

Resumo em Inglês:

Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink such as kefir using milk from sprouted horse bean seeds and natural cow's milk. The possibility of obtaining and applying bean milk from germinated sprouted seeds for the development of the technology of combined fermented milk kefir beverage has been investigated. The mode and technology of obtaining bean milk and kefir drink with it was justified. The inclusion of bean milk from germinated seeds of horse beans, which are completely free from the presence of anti-nutritional components and the action of antitrypsin and hemagglutinin enzymes, is successfully combined with natural milk to develop a new assortment of milk-vegetable sour-milk beverage. Organoleptic evaluation and quality characteristics of acidity showed that the use of milk from beans sprouted seeds instead of part of the milk in the manufacture of kefir drinks, leads to the preparation of samples with improved technological parameters and contributes to the development of healthy milk microflora.