Potencial de resíduos agroindustriais como fontes de compostos bioativos

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

Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

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

Mites on Annonaceae species in northeast Brazil and in the state of Para

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Purification and characterization of a unique pectin lyase from aspergillus giganteus able to release unsaturated monogalacturonate during pectin degradation

A pectin lyase, named PLIII, was purified to homogeneity from the culture filtrate of Aspergillus giganteus grown in submerged culture containing orange peel waste as carbon source. PLIII was able to digest apple pectin and citrus pectins with different degrees of methyl esterification. Interestingly, the PLIII activity was stimulated in the presence of some divalent cations including Pb(2+) and was not significantly affected by Hg(2+). Like other pectin lyases, PLIII is stimulated by but is not dependent on Ca(2+). The main soluble product released during the degradation of pectic substances promoted by the PLIII is compatible with an unsaturated monogalacturonate. PLIII is a unique enzyme able to release unsaturated monogalacturonate as the only soluble product during the degradation of pectic substances; therefore, PLIII was classified as an exo-pectin lyase. To our knowledge, this is the first characterization of an exo-pectin lyase. The PLIII described in this work is potentially useful for ethanol production from pectin-rich biomass, besides other common applications for alkaline pectinases like preparation of textile fibers, coffee and tea fermentation, vegetable oil extraction, and the treatment of pulp in papermaking.

Uma nova estratégia na determinação de macroelementos :'K', 'Ca', e 'Mg em plantas medicinais empregando espectrometria de absorção atômica com fonte contínua e alta resolução

A simple and fast method to determine Ca, K and Mg in a single aliquot of medicinal plants by HR-CS FAAS is proposed. The secondary lines for Ca (239.856 nm) and K (404.414 nm), and the alternate line measured at wing of the secondary line for Mg at (202.588 nm) allowed calibration within the 20 - 500 mg.L-1 Ca and K, and 1.0 - 80 mg.L-1 Mg. Twenty samples and three plant certified materials were analyzed. Results were in agreement at a 95% confidence level with reference values. Limits of detection were 2.4 mg.L-1 Ca, 1.9 mg.L-1 K and 0.3 mg.L-1 Mg. The RSD (n=12) were ≤ 5.1% and recoveries were between 83 and 108% for all analytes.

Caracterização química e legalidade em bebidas não alcoólicas de maçã

Apple is a fruit that offers promising prospect for industrialization as it has favorable characteristics for this purpose and can obtain products with good acceptance. In Brazil, approximately 15% of the production is processed into juice, and a portion is exported. Among the fresh fruit and juice, apple adds US$ 30 million annually to the Brazilian foreign exchange earnings. The aim of this study was to characterize, using chemical analysis, concentrated juices, commercial apple juice, nectar, and soft drink. In addition, to compare them with their respective Quality and Identity Standards (PIQ) published by the Ministry of Agriculture, Livestock and Food Supply (MAPA) and Codex Alimentarius. Concentrated juices and commercial beverages were analyzed in triplicate for soluble solids content (Brix), pH, total acidity (AT), and ratio. In concentrated juices, the Total Sugar Reducer (ART) was also assessed. The results obtained in the laboratory were compared with the PIQ and Codex Alimentarius to verify compliance with applicable regulations. Seven concentrate juices, five juices, six nectars, and three apple-flavoured soft drinks were analyzed. The Brix of pulpy and clarified concentrated juices were, respectively, 71.16±1.29 and 40.40±0.57°Brix. In all concentrated juices, the Brix was in accordance with Codex Alimentarius. The Brix and AT in sweetened clarified juices were 11.50±0.14°Brix and 0.18±0.04g of malic acid/100g sample. In pulpy whole juices the values ​​were 11.20±0.70°Brix and 0.30±0.06g of malic acid/100g sample. The values of Brix and AT in apple-flavoured soft drinks were 11.03±0.93°Brix and 0.18±0.04g of malic acid/100ml sample. Commercial juices and soft drinks also presented °Brix and AT in accord with the PIQ established by MAPA. The apple nectars could not be compared with the standards because they are not published by MAPA or Codex Alimentarius. The definition of the PIQ is an important tool for quality control of beverages manufacture in Brazil. Therefore, it is recommended for the control agencies to define the parameters that are not established.

Obtenção de vinagre a partir de mandioca e gengibre

Vinegar is a food product that has a great market potential and beneficial health properties. Each type of vinegar has its taste, since the transformation of alcoholic into acetic acid preserves the raw materials fragrancesand other organic acids can be formed. This study produced and characterized vinegars from ginger and cassava starch. The raw materials were first hydrolyzed by an enzymatic process, thenthey suffered an alcoholic fermentation,and finally an acetic fermentation by the Orleans process. The ash quantity, total acidity in acetic acid, dry extract, and alcohol content of the final product were analyzed based on the current vinegars legislation.The results showed that it is possible to obtain vinegars with good quality from ginger and cassava starch.

Avaliação do Clinpro XT® na redução da permeabilidade da dentina radicular e resistência a desafios ácidos, na obliteração de túbulos dentinários e rugosidade superficial da dentina

Pós-graduação em Odontologia - FOAR