Piperine as a phytogenic additive in broiler diets

The objective of this work was to determine the effect of piperine as a phytogenic additive in chicken broiler diet. Seven‑day‑old male chicks were randomly allocated in four experimental treatments (n = 24), with four replicates (n = 6). The piperine was added to diets at concentrations of 0, 60, 120, and 180 mg kg‑1 for 35 consecutive days. The following were evaluated: biochemical, hematological and histopathological parameters; performance and carcass yield. Histomorphometric analyses were also carried out. The addition of 120 and 180 mg kg‑1 of piperine did not alter broiler body weight and feed conversion, whereas 60 mg kg‑1 of piperine interfered positively in both parameters from 36 to 42 days of age and significantly increased the absorption surface of the duodenum and the ileum. No macroscopic alteration in organ size and color was observed in the broilers fed diets with the evaluated concentrations of piperine. The supplementation of 120 and 180 mg kg‑1 of piperine is toxic to liver tissue and reduces the absorption surface of the jejune. The diet supplemented with 60 mg kg‑1 of piperine is safe.

Avaliação do impacto da agricultura em áreas de proteção ambiental, pertencentes à bacia hidrográfica do rio ribeira de iguape, São Paulo

In order to ascertain the impact of agricultural activities on water quality of the Ribeira de Iguape River Basin in the state of São Paulo, surface water areas for catchment and drinking water have been characterized. The sampling period covered March/2002 - February/2003 and January/2004 at 10 different catchment points. SPE-LC-UV/Vis was used to monitor various pesticide classes such as carbamates, triazines and nitroanilines. The results revealed that water quality is associated with seasonal variation. Of 152 samples analyzed, only 24% showed the presence of pesticides, particulary during the wet season. High variability in pH, turbidity and color were observed.

Degradação de corantes ácidos por processos oxidativos avançados usando um reator com disco rotatório de baixa velocidade

Three technologies were tested (TiO2/UV, H2O2/UV, and TiO2/H2O2/UV) for the degradation and color removal of a 25 mg L-1 mixture of three acid dyes: Blue 9, Red 18, and Yellow 23. A low speed rotating disc reactor (20 rpm) and a H2O2 concentration of 2.5 mmol L-1 were used. The dyes did not significantly undergo photolysis, although they were all degraded by the studied advanced oxidation processes. With the TiO2/H2O2/UV process, a strong synergism was observed (color removal reached 100%). Pseudo first order kinetic constants were estimated for all processes, as well as the respective apparent photonic efficiencies.

Qualidade dos méis produzidos por Melipona fasciculata Smith da região do cerrado maranhense

The honey of Melipona fasciculata is few known in terms of composition, and therefore generally associated with the characteristics of the honey of Apis mellifera. This study contributes to the knowledge of the physico-chemical characteristics of honey of M. fasciculata of the municipalities of Barra do Corda, Jenipapo dos Vieiras, Fernando Falcão, Carolina and Riachão, in cerrado region from Maranhão. The parameters studied were: moisture, pH, acidity, reducing sugars, apparent sucrose, hydroxymethylfurfural, diastase activity, insoluble solids, ash and color. Some of the observed patterns may conform to the established for A. mellifera, but others must be accompanied by a specific legislation.

A química e toxicidade dos corantes de cabelo

The market for hair dye involves a growing range of products, which requires greater understanding of hair properties, mechanisms of action and color development. In this work, we present a critical analysis of the classification, physical and chemical characteristics, chemical analysis and toxicological/mutagenic potential of dyes used in the hair dyeing process. A compilation of some studies was carried out, focusing on the available knowledge about these dyes and their effects on the environment and human health.

Lecythidaceae Poit. in the Tupé Sustainable Development Reserve, Manaus, Brazil

Lecythidaceae is the family of the Brazil nut, and comprises about 300 species belonging to 17 genera with pantropical distributions. One hundred and twenty-two species belonging to nine genera are distributed throughout Brazil, demonstrating its greatest diversity in the Amazon rainforest where Lecythidaceae is also one of the most abundant families. It is usually difficult to collect fertile material from these trees because of their canopy heights, and species determinations using sterile material can be complex because of their morphological similarities. There have been relatively few studies of this family even though it is one of the most important groups in the Amazon region, and a detailed taxonomic treatment of the species of Lecythidaceae in the Tupé Sustainable Development Reserve was therefore the goal of the present work. Ten species were found, Allantoma lineata (Mart. ex O.Berg) Miers, Bertholletia excelsa Bonpl., Couratari tenuicarpa A.C.Sm., Lecythis poiteaui O. Berg; and six species of Eschweilera, the richest genus. The descriptions and identification keys of the species used 56 characters. The main reproductive characters useful for distinguishing the species were the pubescence of the inflorescence rachis, pedicel length and trichomes presence, floral symmetry, hood type, filament shape, stigma shape, fruit shape and size, and aril type. The most diagnostic vegetative characters were the type and color of the outer bark, inner bark color, midrib prominence, and petiole shape and pubescence.

Oat hulls treated with alkaline hydrogen peroxide associated with extrusion as fiber source in cookies

Cookies were prepared with the replacement of 20% of wheat flour by chemically (alkaline hydrogen peroxide) and physically (extrusion) treated oat hulls, with the objective to investigate the possibility of use of this modified material. Cookies elaborated with the untreated hulls were used as control. Cookies were evaluated for their physical (spread ratio, specific volume and color) and sensory characteristics, and no difference was detected (p<0.05) among the cookies in relation to the physical properties. Triangule test, used to verify difference (p<0.05) among treated and untreated cookies, confirmed the efficiency of the treatment in sensory level. The acceptance level of cookies with treated fiber was evaluated by potential consumers of the product, obtaining 91% acceptance. The cookies presented 10.6 g of dietary fiber per 100 g of product.

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Cajá-manga, also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia), which was first introduced in Brazil in 1985. The pulp of ripe fruit was treated with the commercial enzymatic pool and its effect was evaluated in terms of yield, as well as the physical properties viscosity, turbidity and color (L* values). Response surface methodology was used and three levels were adopted for the independent variables temperature (30, 40, and 50 ºC), incubation time (30, 60 and 90 minutes) and enzyme concentration (0.01, 0.05, 0.09 v/v%). A central composite statistical design was used to guide the experimental work. The enzyme treatment highly increased both juice yield (up to 56%) and color (up to 8.6%) and strongly decreased viscosity (up to 57.4%), clarity (up to 77%) and turbidity (up to 85.5%). Incubation time was the most interacting facto, whereas temperature was the least one. Optimization analysis was carried out to reduce enzyme concentration to a minimum by superposing the contour plots of the tested properties, and the recommended ranges of the variables enzyme concentration, process temperature and incubation time were, respectively, 0.042-0.068%, 47.0-49.0 ºC and 82-90 minutes.

Addition of anacardic acid as antioxidants in broiler chicken mortadella

AbstractThe effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

AbstractEffects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Abstract In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction.