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A Amazônia possui uma grande variedade de frutas exóticas e comercialmente subutilizadas com alto valor nutricional e alto teor de compostos bioativos que ainda são pouco exploradas na região amazônica. A Cassia leiandra Benth é uma espécie nativa da Amazônia que tem o fruto bastante consumido in natura, este fruto é conhecido popularmente como mari-mari, ingá-mari e marimarizeiro. O objetivo desse estudo foi avaliar as características biométricas do fruto de mari-mari, a sua composição centesimal e fitoquímica, bem como a avaliação da capacidade antioxidante de suas diferentes partes. O fruto pode ser descrito como comprido, fino e com baixo rendimento de polpa, tendo como o seu maior constituinte a semente. A polpa apresentou maior conteúdo de umidade, a semente de proteínas e a casca de cinzas e carboidratos. A casca apresentou o maior teor de fenólicos e a amêndoa o maior teor de flavonoides. A casca apresentou maior capacidade antioxidante frente aos métodos do DPPH, ABTS e FRAP. O fruto mari-mari se apresentou neste estudo como uma matéria-prima promissora para o desenvolvimento de produtos nutracêuticos e alimentícios.

Parahancornia amapa is an Amazonian tree that produces an edible white exudate widely used in folk medicine and food. Studies have found the presence of carbohydrates and bioactive compounds in its composition. The riverside population of the Amazon reports the use of this exudate against respiratory diseases and inflammation. This brief communication aimed to show the bioactive potential of the amapá bitter latex. Samples obtained from four different cities were studied and microbiological, physicochemical, mineral, and bioactive compounds were analyzed (Total Phenolic and antioxidant activity by ORAC and FRAP methods). The results showed relevant physicochemical and mineral composition (Ca, Mg and Zn values suggested by the RDA). Furthermore, we found good antioxidant activity throughout latex. The sample from the city of Cametá-PA showed higher values for Total phenolics, and antioxidant activity ORAC and FRAP, respectively. This study is important due to the interesting composition of Parahancornia amapa, which has the potential to be applied in technological routes in the food area.

Federal University of Par?. Institute of Biological Sciences. Bel?m, PA, Brazil. Federal University of Par?. Institute of Biological Sciences. Bel?m, PA, Brazil. Minist?rio da Sa?de. Secretaria de Vigil?ncia em Sa?de. Instituto Evandro Chagas. Laborat?rio de Microscopia. Ananindeua, PA, Brasil. Federal University of Par?. Department of Mechanical Engineering. Bel?m, PA, Brazil. Federal University of Par?. Institute of Biological Sciences. Bel?m, PA, Brazil. Federal University of Par?. Department of Nutrition. Bel?m, PA, Brazil. Campinas State University. National Institute of Science and Technology in Biofabrication. Chemical Engineering Department. Campinas, SP, Brazil. Federal University of Par?. Institute of Biological Sciences. Bel?m, PA, Brazil / Campinas State University. National Institute of Science and Technology in Biofabrication. Chemical Engineering Department. Campinas, SP, Brazil. Despite the many advances in the field of regenerative medicine, the use of biomaterials to repair the cartilaginous tissue's traumatic injuries is still a challenge. Based on that, this research focuses on the semi-interpenetrating polymeric scaffolds (SIPNs) based PLLA and PHEMA. The material was produced in the solvent absence as a strategy to outline the critical limitations of hydrophilicity and the lack of biological interaction of biomaterials with the surrounding tissues. To this end, the thermal properties and chemical structure were characterized using thermogravimetric analysis and spectroscopy in the Fourier transform infrared. Besides, we assessed porosity and tissue interactions by scanning electron microscopy, and the influence of this in the swelling capacity tests. In vitro and in vivo assays and histological analysis were developed to assess the biocompatibility of SIPNs scaffolds. The results showed good thermal stability, porosity in the range of 53.73 to 94.34??m, absence of toxicity, and excellent in vitro cell adhesion and growth. The biomaterial also promoted a great template for cell migration and spreading in vivo, with high cartilaginous tissue remodeling. SIPNs scaffolds demonstrated its biocompatibility and potential use in tissue engineering.

Buriti (Mauritia flexuosa L) is an Amazonian fruit with high potential to be used as a source of bioactive compounds and healthy food preparations due to its attractive yellow / orange color. The purpose of this paper was to verify the physicochemical characteristics, bioactive compounds and antioxidant activity in pulp, endocarp, peels, and three food paste developed with Buriti pulp and waste. In addition to the centesimal composition of the fractions of the fruit and the preparations, analyzes of vitamin C, phenolic compounds, carotenoids and antioxidant activity were also carried out. The following values were observed for the fractions of the fruit: vitamin C (48.44-55.22 mg/100 g), carotenoids (6.05-21.03 mg/100g), Total phenolics (19.31-33.30 mg GAEq/100g) and antioxidant activity (111.24-190.43 µmol TE/g DM), for all analyzed parameters, the highest values were observed for the peel. As for the formulations, it was found that the good attributes of the peel interfered in the formulation C, which presented the highest yields of vitamin C (21.22 mg/100g), carotenoids (13.99 mg/100g), Total phenolics (21.45 mg GAEq/100g) and antioxidant activity (82.34-130.52 µmol TE/g DM). Thus, it is verified that buriti has a great nutritional potential for direct consumption or to be used in the formulation of confectionery products, including the use of its peels in formulations.

The aim of this work was to evaluate the enzyme-assisted extraction of phenolic compounds from murucizeiro leaves (Byrsonima crassifolia) employing response surface methodology (RSM), in order to determine the best extraction conditions. The chemical composition of the leaves and characteristics of the enzymes were determined. The independent variables were temperature (19 to 70°C), pH (2.4 to 7.5) and reaction time (19 to 220 minutes). A conventional and optimized triple extraction with organic solvents was used as control. As result to solvent extraction was observed 73.28 mg of gallic acid equivalents (GAE) g-1 DM, while under the best condition for enzyme-assisted extraction (temperature: 60°C; pH: 4.5; and time: 220 min), the concentration was 90.65 mg GAE g-1. The independent variables significant were: temperature, pH and log time at the linear level and temperature at the quadratic level. A similar methodology could be encouraged for other natural products rich in phenolic compounds.

Developing a biomimetic material to wound care is an emerging need for the healing process. Poly (ε-caprolactone) (PCL) is a polymer with the necessary dressing’s requirements often used in medicine. Their surface, physic-chemical and biological properties can be modified by adding bioactive compounds, such as andiroba seed oil (Carapa guianensis). This Amazonian natural plant has medicinal and pharmacological properties. For this purpose, PCL polymeric films incorporated with andiroba oil were investigated. The synthesis of hybrids materials was carried out in the solvent casting method. Thermal properties were evaluated using thermogravimetric analysis (TGA/DTGA) and differential scanning calorimetry (DSC). The solvent type on the surface and hydrophilicity of samples was studied using a scanning electron microscope (SEM). Additionally, contact angle measurements, functional groups analysis, fluid absorption capacity, and cell viability were performed. The results demonstrated the influences of andiroba oil under the morphology and thermal properties of the polymeric matrix, the hydrophilicity of the hybrid film obtained by acetic acid was reduced by 13%, the porosity decreased as the concentration of oil increased, but its higher thermal stability. The L929 cell line’s proliferation was observed in all materials, and it presented nontoxic nature. It was demonstrated the ability of PCL hybrid film as a matrix for cell growth. Then, the materials were proved potential candidates for biomedical applications.

Amazon River shrimp plays an important role in artisanal fishing in Brazil's Northern region, is common to observe its disposal in commercial fishing over higher economic value fish (bycatch), which is source of environmental drawbacks. The Amazon River shrimp processing is important to extend and add value to a high nutritional product. The shrimp meal production is an alternative to the processing. This work presents a shrimp meal preparation, physicochemical composition, as well as its technological functional properties, sorption isotherm and sensory analysis of a mix of cassava flour (93 g/100 g) and shrimp meal (7 g/100 g). The results showed high content in protein (67.55 g/100 g), besides palmitic fatty acids - 16:0, 13.58 g/100 g; stearic - 18:0, 5.42 g/100 g; oleic - 18:1n-9 16.20 g/100 g and docosenoic - 22:1, 13.12 g/100 g of total fatty acid in the shrimp meal composition. An extruded product was obtained (7 g/100 g of shrimp meal/93 g/100 g of cassava flour) with 78% of acceptance in sensory analysis. The Amazon River shrimp meal is potentially nutritional and it can add up value to nutritionally poorer food.

O objetivo deste estudo foi investigar o potencial tecnologico de frutos de camapu. Para isso foram determinadas as caracteristicas fisicas, fisico-quimicas e os teores de vitamina C, carotenoides totais, compostos fenolicos totais e a capacidade de sequestrar radicais livres atraves do metodo DPPH (2,2-difenil-1-picril hidrazil). Alguns dos resultados observados foram: solidos soluveis de 12°Brix; pH de 4,11; Aw de 0,97; teor de proteinas de 0,95% ; 6,45% de acucares totais e 4,12% of acucares redutores; 25 mg.100g -1 de vitamina C; 3,99 μg.g -1 de carotenoides totais; 61,70 mg GAE. 100g -1 para compostos fenolicos totais e a capacidade antioxidante de IC 50 : 93,01 e 92,8 μ g .mL -1 para extracao aquosa e metanolica respectivamente . Os resultados obtidos mostraram teores consideraveis de fenolicos totais e atividade antioxidante mediana para os frutos de camapu, comparaveis a outras frutas ja amplamente comercializadas no brasil. O objetivo deste estudo foi investigar o potencial tecnologico de frutos de camapu. Para isso foram determinadas as caracteristicas fisicas, fisico-quimicas e os teores de vitamina C, carotenoides totais, compostos fenolicos totais e a capacidade de sequestrar radicais livres atraves do metodo DPPH (2,2-difenil-1-picril hidrazil). Alguns dos resultados observados foram: solidos soluveis de 12°Brix; pH de 4,11; Aw de 0,97; teor de proteinas de 0,95% ; 6,45% de acucares totais e 4,12% de acucares redutores; 25 mg.100g-1 de vitamina C; 3,99 μg g-1 de carotenoides totais; 61,70 mg GAE. 100g-1 para compostos fenolicos totais e a capacidade antioxidante de IC50: 93,01 e 92,8 μg.mL-1 para extracao aquosa e metanolica respectivamente. Os resultados obtidos mostraram teores consideraveis de fenolicos totais e atividade antioxidante mediana para os frutos de camapu, comparaveis a outras frutas ja amplamente comercializadas no Brasil.

O objetivo deste trabalho foi elaborar um estruturado a partir de polpa concentrada de cupuaçu, avaliando-se o efeito da combinação de gelatina e pectina de baixa metoxilação nas características do gel da fruta.Realizou-se, na polpa de cupuaçu e nos estruturados obtidos, análises de composição centesimal, atividade de água, pH, acidez titulável, sólidos solúveis (Brix°), açúcares totais e redutores e teor de vitamina C,além da análise sensorial dos produtos finais. Os resultados mostram que é possível estabelecer um procedimento tecnológico para a produção de fruta estruturada com alto teor de polpa, variando entre 78,24 a 81,43%.Optou-se pela formulação 3, como aquela de possível aplicação em escala industrial, pois foi a que apresentou melhor aceitação sensorial. De maneira geral, todas as formulações apresentaram-se como um produto finalde textura firme, sem pegajosidade e saudável, tendo em vista seus teores de vitamina C (240,9 a 247,3 mg kg-1) e fibras (3,23 a 3,90%), considerados significativos do ponto de vista nutricional.