Ação do ácido abscísico na cor das bagas, na qualidade e no armazenamento pós-colheita da uva Rubi

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de etanol utilizando cascas de banana e de laranja por co-fermentação de Zymomonas mobilis e Pichia stipitis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Energetic feedings influence beeswax production by Apis mellifera L. honeybees

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise isotópica do carbono em néctares de caju

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito de reguladores vegetais na qualidade de frutos de melão rendilhado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Pré-hidrólise ácida de bagaço de cana-de-açúcar e sua caracterização físico-química

The biomass resulting from processing sugarcane bagasse has been considered a source of cellulose with the potential production of bio-fuels. This lignocellulose can be processed into ethanol since is hydrolyzed by chemical processes (acids) or biotechnology (enzymes) which generate sugars suit for fermentation. This study had the objective to utilize physical and chemical pre-treatment processes for prehydrolysis of sugarcane bagasse. The experimental treatment was adjusted at a factor of 4 X 2, by the combination of pre-hydrolysis timing (15, 30, 45 and 60 minutes) and sulfuric acid concentrations (7.0% and 9.0%) which was incubated at a temperature of 121° C in an autoclave. The treatment data was subjected to analysis of the variance and averages which were compared using the Tukey test with a probability of 5%. The results obtained showed that through pretreatment acid applied on the lignocellulose material, there was a significant break from the substrate fibers like cellulose, hemicellulose and lignin.

Determinação do teor de glicose em bagaço de cana-de-açúcar hidrolizado pelo processo de conversão enzimática

The production of ethanol and sugar from sugarcane juice generate as byproduct, the bagasse. Currently, the bagasse, an industrial lignocellulosic biomass, can be used for production of second-generation ethanol, since when it is submitted to hydrolytic processes generates fermentable sugars. The objective of this study was to produce fungal enzymes capable of hydrolyzing this lignocellulosic biomass to generate glucose. For this, we used the mushroom species Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, and Pycnoporus sanguineus as potential sources of laccase, manganese peroxidase and lignin peroxidase enzymes, capable of hydrolyzing the crushed sugarcane. The hydrolysis process was performed with the highest enzymatic activities observed from laccase in L. edodes (39.23 U-mL after 25 day incubation), P. ostreatus (2.5 U U-mL after 27 day incubation), P. sanguineus (80 U-mL after 27 days of incubation) and P. eryngii (16.45 U-mL 15 days incubation). MnP and LiP showed no significant results. The enzymatic hydrolysis of sugarcane bagasse in natura (32,17% hemicellulose, cellulose 52,45% and 10,62% lignin) and bagasse hydrolyzate with 7,0% H2SO4 (0,20% hemicellulose, 68,82% to 25,33% cellulose and lignin) were evaluated for each enzymatic obtained. Compared to others, the enzymes produced by P. sanguineus incubated in sugarcane bagasse showed better efficiency resulting in glucose with an average content of 0,14 g-L. Although the levels of glucose determined in this work were low in relation to the literature, it can be stated that the laccase, manganese peroxidase and lignin peroxidase enzymes demonstrated good hydrolytic potential, especially those produced by the fungus P. sanguineus.

Composição química e propriedades de pasta de farinhas de mandioca

This work aimed to analyze the chemical composition and paste properties of cassava flours, from several producers and classifications, marked in different Brazilian cities. Flours were characterized to moisture, ash, fibers, protein, lipids, total sugars and starch. The paste properties were analyzed in RVA. The results showed significant differences to chemical components in cassava flours. The moisture ranged from 4.39 to 10.26, starch (82.19 to 88.90%), ash (0.48 to 1.07%), fiber (3.23 to 6.41%), protein (1.15 to 2.13%), total sugar (0.05 to 0.56%) and lipids (0.40 to 1.24). These differences can be due the variations of raw material and process. The paste properties of flours were different, with viscosity peak ranged from 73.33 to 387.08 RVU, breakdown (2.42 to 248.83RVU, final viscosity (154.92 to 275.5 RVU) and retrogradation tendency (50.75 to 132.5 RVU), showing the influence of kind of processing on flour viscosity.

Composição físico-química e cor de clones de mandioquinha-salsa

This study aimed to characterize the physical and chemical composition of ten items of arracacha grown in the municipality of São Manuel for the 2009 harvest. In the roots of the clones BGH (4560, 5741, 5744, 5746, 5747, 6414, 6513, 6525 and 7609) and the cultivar Amarela de Senador Amaral the characteristics evaluated were: color (L *, a * and b *) and moisture, ash, crude fiber, raw grease, protein, reducing sugars, total sugars and starch. After obtaining the data, an analysis was performed for the variance of test F and comparisons between the means made by the Tukey test at 5% probability. There was no significant difference to the results of luminosity (L *) while BGH 6414 and BGH 5744 showed the highest values for chroma and * BGH 5741, BGH 6414, BGH 7609, 'Amarela de Senador Amaral' BGH 5747 presented the highest chroma values for b *. Clones BGH 7609 and BGH 6414 showed significantly higher levels of dry matter and with the potential yield of agro-industrial processes it would be best suited in the form of frying. The materials that showed significantly larger amounts of ash were BGH 6525, BGH 5747, 'Amarela de Senador Amaral ", BGH 4560, BGH 5746, BGH 6513. Regarding the contents of fatty matter BGH 6525, BGH 5741 and BGH 5744 showed the highest levels. The results of BGH 7609 showed crude fiber significantly higher than the other materials tested, it can be used in diets composed of fibers. BGH 4560 and cultivar had the highest crude protein. BGH 5741 showed the lowest reducing sugar content among the clones, but not significantly different from results found for the cultivar. All clones showed total sugar levels were higher in the cultivar, which may have more flavor. BGH 5741, BGH 5746, BGH 6525 and BGH 6513 showed significantly higher starch content than the cultivar Amarela de Senador Amaral. From these results we conclude that the clones have similar color characteristics, and are potentially a nutritionally adequate substitute for the cultivar.

Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.

Suco integral de amora (Morus nigra L.) obtido através de prensagem e despolpamento: rendimento e caracterização físico-química

Mulberry (Morus nigra L.) is a fruit with a great potential for technological uses, which could be employed to manufacture of syrups, ice cream, candies, yoghurts, beverages, jam, etc. Only the leaf from mulberry trees is commercially used for silkworm feeding. This tree is cultivated on many agricultural environments such as small rural proprieties and settlements. Small farmers waste a great amount of their production for not knowing about mulberry technology. Thus, the objective of this work was to access extraction yield and physical-chemical properties of mulberry whole juice from ripe, green and a mixture of both by using press and depulper. Statistical analysis of results was carried by media and standard deviation calculations. 173 kg of mulberry were picked being 49.31% ripe and 50.68% green. Press delivered greater extraction yield of whole juice (80.50% to 81.60%) when compared to press (71.43% to 77.50%). Whole juice obtained from both equipments has shown the following values: soluble solids 7.45% - 12.11%, titrable acidity 0.45 – 1.23%, ratio 6.03 – 26.84, pH 3.69 – 4.35, total reducing sugar 4.05% – 9.96%, reducing sugar 3.95% - 9.15%, sucrose 0.00% - 0.04%, turbidity 221.25 NTU - >4,000 NTU. Whole juices obtained from both equipments has shown similar physical-chemical characteristics except turbidity. The authors concluded that press was the best extraction equipment due to its greater yield and whole juice quality regarding turbidity

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Vinhos de mesa varietais de uvas americanas: análises químicas e energética

The Brazilian wine industry has a remarkable characteristic that distinguishes from other markets, while the foreign market only accepts products originating from European varieties (Vitis vinifera), in Brazil, products originating from American varieties (Vitis labrusca and Vitis bourquina) and hybrids are also accepted. Dry and sweet varietal wines from varieties Bordô (dry and sweet), Isabel (sweet) e Máximo (dry) were analyzed, by the following chemical standard analyses: alcohol content; density; total and reduced dry matter; alcohol/reduced dry extract ratio; reducing sugars; total, volatile and fixed acidity; pH; total and free sulfur dioxide; and energy value. All analyzed wines presented results within the parameters set forth by Brazilian law, a positive fact, once they are commercialized. The varietal wine Máximo presented a low content of total and free sulfur dioxide, which may cause future problems with its sanity.

Efeito da modificação atmosférica em goiabas var. Paluma na redução de danos mecânicos em pós-colheita

In the postharvest management, the fruits can be exposed to injuries that depreciated the quality and the shelf life. Thus, it was evaluated the modified atmosphere effects on guavas var. Paluma subjected to different mechanical damages. Once harvested, the fruits were selected, sanitized and submitted to the treatments T1 (control) - without injuries or packaging in bags of low density polyethylene (LDPE); T2 - without injuries + LDPE bags; T3 - damage by fall of 1 m + LDPE bags; T4 - damage by compression of 9 N + LDPE bags; T5 - damage by fall of 1 m + damage by compression of 9 N + LDPE bags and T6 - damage by fall of 1 m + damage by compression of 9 N without LDPE bags. The treatments were kept in cold storage at 10 ± 1 o C and 94 ± 2% de R.H. The analysis of CO2/ethylene production, enzymatic activity, total and soluble pectins, pulp firmness, titratable acidity (TA), soluble solids (SS), reducing sugars and ascorbic acid were performed every 10 days of refrigeration, and an additional day outside cold storage (22 ± 1o C and 75 ± 3% R.H.) for 30 days. Guavas packed in LDPE bags, not subject to mechanical damage, presented the best quality standards. The fruits suffered only one kind of damage, when packaged, presented satisfactory pattern compared to the fruits without package and not exposed to any mechanical damages. Applying the two kinds of damages, the LDPE packaging was not adequate to decrease the metabolic rate of these fruits, making them unfit for marketing.

Qualidade da cachaça em função do tratamento do caldo e tipo de fermento

Pós-graduação em Microbiologia Agropecuária - FCAV