Phase behavior of the orange essential oil/sodium bis(2-ethylhexyl)sulfosuccinate/water system

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

Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Three exopolysaccharides of the beta-(1 -> 6)-D-glucan type and a beta-(1 -> 3;1 -> 6)-D-glucan produced by strains of Botryosphaeria rhodina isolated from rotting tropical fruit

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

A simple electroanalytical method for the analysis of the dye solvent orange 7 in fuel ethanol

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

The photoelectrocatalytic oxidative treatment of textile wastewater containing disperse dyes

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

Tangential microfiltration of orange juice in bench pilot

O objetivo deste trabalho foi introduzir a técnica de microfiltração tangencial (MFT) na produção de suco de laranja. O suco microfiltrado (SMFT) foi comparado química e sensorialmente com um suco pasteurizado (testemunha). Utilizou-se um piloto de MFT munido de quatro membranas (0,1, 0,2, 0,8 e 1,4mm) cerâmicas monotubulares dispostas em série, cada uma delas com superfície de 0,005m². Suco de laranja comercial flash pasteurizado foi usado como produto inicial. O trabalho experimental foi dividido em três fases: a) caracterização do piloto de MFT; b) otimização das condições operacionais; c) produção do SMFT. Na fase de otimização, a membrana de 0,8mm apresentou os melhores fluxos de permeado, seguidas pelas de 1,4, 0,1 e 0,2mm. Para garantir a esterilidade do permeado, a membrana de 0,1mm foi escolhida para a terceira fase do trabalho. Na produção do SMFT, o suco de laranja foi peneirado para separar uma parte de sua polpa, sendo em seguida microfiltrado. Depois, a polpa foi misturada ao retentato e a mistura pasteurizada. O SMFT foi obtido adicionando a mistura pasteurizada ao permeado. O SMFT apresentou teor de sólidos solúveis (°Brix), polpa, pH e acidez titulável semelhante ao suco inicial pasteurizado (testemunha); embora, tenha perdido maior quantidade (28%) de vitamina C. de acordo com os provadores do painel, o suco testemunha apresentou melhores características sensoriais em relação ao SMFT, por apresentar maior intensidade de odor e sabor frutoso.

Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

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

Development and characterization of polymorphic microsatellite markers for the sweet orange (Citrus sinensis L. Osbeck)

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

Mites (Arachnida, Acari) on Citrus sinensis L. Osbeck orange trees in the state of Amazonas, Northern Brazil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

A triply cloned strain of Xylella fastidiosa multiplies and induces symptoms of citrus variegated chlorosis in sweet orange

Xylella fastidiosa isolate 8.1,b obtained from a sweet orange tree affected by citrus variegated chlorosis in the state of Sb Paulo, Brazil, and shown in 1993 to be the causal agent of the disease, was cloned by repeated culture in liquid and on solid PW medium, yielding triply cloned strain 9a5c. The eighth and the 16th passages of strain 9a5c were mechanically inoculated into sweet orange plants. Presence of X. fastidiosa in sweet orange leaves of shoots having grown after inoculation (first-flush shoots) was detected by DAS-ELISA and PCR. Thirty-eight days after inoculation, 70% of the 20 inoculated plants rested positive, and all plants gave strong positive reactions 90 days after inoculation. Symptoms first appeared after 3 months and were conspicuous after 5 months. X. fastidiosa was reisolated from sweet orange leaves, 44 days after inoculation. These results indicate that X. fastidiosa strain 9a5c, derived from pathogenic isolate 8.1.b by triply cloning, is also pathogenic, Strain 9a5c is now used for the X. fastidiosa genome sequencing project undertaken on a large scale in Brazil.

Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Data on flow properties of Frozen Concentrated Orange Juice (FCOJ) produced from oranges cv. Pera-Rio (65.04 Brix, 8.8% w/w pulp content, 2.5% w/w pectin, 3.84% citric acid, 1.293 g cm(-3)) from -18 to 0 degrees C were fitted with appropriate predictive models. The power law model was found to be the most appropriate to fit the flow curves obtained for FCOJ between 46.56 and 65.04 degrees Brix. In higher concentrations, thixotropy was observed and showed more temperature dependence. A single equation combining Arrhenius and exponential relationships was applied to describe the temperature effect and shear rate on the quantity of breakdown of FCOJ.

Qualidade do melão ‘Orange Flesh’ minimamente processado armazenado sob atmosfera modificada

This work aimed at evaluate the effect of the fresh cut 'Orange Flesh' melon stored under modified atmosphere. The cubes of melons were sanitizationed with 100 mg L-1 of hypoclorite of sodium for one minute, washed, drained and wrapped with different concentrations of O-2 and CO2 in plastic bags of polyethylene (Nylon Polished). They were appraised every other day for ten days as regards the firmness, total pectin, soluble pectin and activity of the polifenoloxidase and peroxidase. At the end of the conservation period, it was verified that melons sustained the firmest texture of the vegetable products under modified atmosphere, and the concentration of 5%O-2 + 3% CO2 showed smaller content of total pectin and together with the concentration of 100% N-2 the smallest content of soluble pectin, the polifenoloxidase activity was not verified as well as of the peroxidase.

Determination of the relative contribution of phenolic antioxidants in orange juice by voltammetric methods

The electrochemical oxidation of caffeic, chlorogenic, sinapic, ferulic and p-coumaric acids was investigated by cyclic voltammetry on acetate buffer pH 5.6 on glassy carbon electrode and modified glassy carbon electrode. According to their voltammetric behavior, the antioxidant activity of these phenolic acids was evaluated and the results pointed to the following sequence: caffeic acid (E-a = +0.31 V) > chlorogenic acid (+ 0.38 V) > sinapic acid (+ 0.45 V) > ferulic acid (+ 0.53 V) >p-coumaric acid (+ 0.73 V). The results were confirmed by DPPH test, which evidenced the strongest antiradical activity for compounds possessing the cathecol moiety (caffeic and chlorogenic acids). Linear calibration graphs were obtained for their determination at concentrations from 1 x 10(-4) to 1 x 10(-3) mol L-1. The method was applied to orange juice. Selectivity was illustrated by the analysis of caffeic and chlorogenic acids electrodeposited on a glassy carbon electrode previously modified by electrochemical activation in the presence of ascorbic acid. (C) 2003 Elsevier B.V. All rights reserved.

Partial purification and characterization of pectin methylesterase from orange (Citrus sinensis) cv. Pera-rio

The enzyme pectin methylesterase (PME) from orange was extracted and partially purified by filtration on Sephadex G-100. The extraction buffer for orange PME was borate-acetate containing 0.4 M NaCl. Orange PME showed optimum pH at 8.0 and optimum temperature at 50C. The PME enzyme was completely inactivated after 1 min of incubation at 90C. The specific activity increased in the presence of 0.15 M NaCl or 0.025 M Na2SO4, 0.10 M KCl, 0.025 M K2SO4, 0.05 and 0.1 M NH4Cl. Lithium chloride and Li(2)SO(4)inhibited the enzymatic activity at all concentrations studied. The K-m and V(max)value of PME were 0.36 mg/mL and 5.26 mu mol/mL-mg protein, respectively.

Determination of the vinylsulphone azo dye, remazol brilliant orange 3R, by cathodic stripping voltammetry

Remazol brilliant orange 3R shows only a voltammetric peak for the reduction of the azo group. No peak was observed for the reduction of the sulfatoethylsulfone or vinylsulfone reactive groups. The reduction of a pre-protonated ate group involving a two-electron process, gives a hydrate derivative in acidic solution. In alkaline solution the reduction process occurs at more negative potential with the formation of an unstable hydrate compound which decomposes via HN-NH bond cleavage and loss of a sulfate group. Optimum conditions are given for the cathodic stripping voltammetric determination of dir: dye in aqueous solution. The optimum accumulation potential and time were 0 V and up to 60 s, respectively. Linear calibration graphs were obtained from 30 to 300 ng ml(-1) in pH 4 and 6.2 to 62 ng ml(-1) in pH 10. The limit of determination obtained was 1.5 ng ml(-1) (pH 10). The coefficient of variation was 2.6% (n = 7) at 62 ng ml(-1) of the reactive dye. (C) 1999 Elsevier B.V. B.V. All rights reserved.