Development of an alternative technology for the oyster mushroom production using liquid inoculum

Pleurotus ostreatus, worldwide known as oyster mushroom, was cultivated in banana straw using inocula produced by two different processes - liquid inoculum and the traditionally used solid inoculum. Different ratios (5, 10, 15, and 20%) were tested. Biological efficiency, yield, productivity, organic matter loss, and moisture of fruiting bodies as well as physical-chemical characteristics of banana straw were studied. Significant differences were observed for cellulose, lignin, and hemicellulose content between one and two harvests for both solid and liquid inocula. It was observed that P. ostreatus growth promoted higher degradation of lignin (80.36%), followed by hemicellulose (78.64%) and cellulose (60.37%). Significant differences between one and two harvests were also observed for the production parameters (biological efficiency and yield) for both kinds of inocula, liquid and solid. However, significant differences in productivity between harvests were observed only for solid inoculum.

Potential applications of nanotechnology in the agro-food sector

Nanoscience and nanotechnology are new frontiers of this century. Their application to the agriculture and food sectors is relatively recent compared with their use in drug delivery and pharmaceuticals. Smart delivery of nutrients, bioseparation of proteins, rapid sampling of biological and chemical contaminants, and nanoencapsulation of nutraceuticals are some of the emerging topics of nanotechnology for food and agriculture. In this review, some applications of nanotechnology in agro-food sector are discussed.

Jaboticaba peel for jelly preparation: an alternative technology

The peel of jaboticaba is attractive regarding its nutritional, functional and sensory aspects. However, its use for consumption is still restricted due to the need of technological development in order to obtain processed preparations for its inclusion in the human diet. The purpose of this study was to produce jelly using the peel of jaboticaba and to characterize it chemically and sensorially. Diferent formulations were prepared, all with 50% of sugar and with different proportions of peel, pulp and pectin. The formulations, which were tested for preference, were the following: F1a (80% of peel, 20% of pulp and 0.5% of pectin) and F3b (50% of peel, 50% pulp and 1.0% of pectin). These formulations showed chemical composition of 216.44 mg phenolic compounds, 148.00 mg gallic acid.100 g-1, 10.42 mg flavonoids, and 12.10 mg catechin.100 g-1, and 80% acceptability index. The peel presented higher levels of nutrients than the pulp, especially as source of fiber, carbohydrates and natural pigments. Results indicated the feasibility of technological nutritional harnessing of the jaboticaba peel in obtaining jelly. The results also indicated good sensory and nutritional characteristics, acceptability, and antioxidant properties of natural pigments.