Search

The study aimed to extract the phenolic compounds present in the two-phase olive pomace, to characterize biological potential. Two extracts were prepared, one using a 40% methanol solution, at 70 ºC and 180 minutes of stirring (E1), and the other one using an 80% methanol solution, at 70 ºC and 180 minutes of stirring (E2). Individual phenolic compounds were quantified by LC-ESI-qTOF-MS. The evaluation of the antioxidant activity was performed by spectrophotometry against hydroxyl radical, nitric oxide and DPPH (2,2-difenil-1-picril-hidrazil). The antihyperglycemic effect was evaluated against the enzymes α-amylase and α-glycosidase. The antitumoral activity was evaluated by tests of MTT (Tetrazolium salt) and Sulforodamine B. The antimicrobial tests performed were done by disk diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The major phenolic compound present in both extracts was tyrosol. Both extracts showed antioxidant activity, antihyperglycemic effect and antitumor action. These extracts exerted moderate and weak antimicrobial activity.

Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to make available new forms of use of this residue, this research was proposed, with aimed to optimize the extraction of phenolic compounds from olive pomace resulting from oil extraction using methanolic extracts. The analysis of phenolic compounds (TPC) and the evaluation of the antioxidant activity (AA) were performed by spectrophotometry, and the individual phenols were carried out by LC-ESI-qTOF-MS. The data were evaluated by the application of the response surface methodology (RSM). The condition that promoted the highest TPC in an extract was using 40% methanol, 70 °C and 180 minutes (extract 7). The highest AA was in the extract obtained with 40% methanol, 45 °C and 180 minutes (extract 5). The highest individual phenol sum (IPS) was in the extract with 80% methanol, 45 oC and 180 minutes (extract 6). Therefore, it is possible to conclude that the RSM was an interesting tool to measure the best conditions for extraction of phenolic compounds from olive pomace.

Since the dawn of humanity, meat has proven to be one of the main sources of food for humans. To increase the durability of this food, several techniques and processes have been developed and improved over time that would allow the best conservation of meat. Among these processes, we can highlight the curing and smoking that, in addition to preserving the food, enhance its organoleptic characteristics, namely: color, aroma, texture, flavor, among others. Given this, the present work aimed to understand how the techniques and processes of meat conservation interfere in the production of pastrami (meat product produced from the brisket). For that, a brisket was subjected to the curing process by brine for 6 days and then subjected to smoking for 4 hours. As a result, was obtained a moist and soft meat, with a pinkish-red color characteristic of cured products. The product also presented the striking smoky flavor and aroma, typical of the product, as recommended in the literature, in addition to the contrast of the color of the interior with the exterior of the product.

The aim of this study was to evaluate the antioxidant and antimicrobial potential of leaves from different olive cultivars in the Campanha Gaucha region. The antioxidant activity was evaluated by the methods of FRAP (Ferric Reducing Antioxidant Power), ABTS (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl The antimicrobial effect of the extracts of olive leaves was evaluated by means of three phenotypic methodologies: disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration, against the bacterial species Escherichia coli and Staphylococcus aureus . The three evaluated methods were efficient for the determination of antioxidant activity; however, the olive leaves showed activities that varied according to the method used, and no pattern of activity was seen among methods and cultivars. The results of the present study indicated that extracts of olive leaves presented antibacterial potential against E. coli and S. aureus . The leaves have the potential to be used in the development of new food products, and they can be an alternative to minimize the disposal of residues in the environment and to have antimicrobial activity against the pathogenic bacteria.

Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.

Physalis pubescens L. has exotic fruit, native to the Americas, with potential to be widely used for consumption. This plant has yellow fruits accompanied by chalices. The aerial parts are used in traditional medicine due to its preventive and curative effect. Its fruits are aromatic and mildly acidic, besides containing compounds that contribute to the functional capacity of the fruit. Due to the health benefits, the use of this plant has generated a great commercial interest. Purpose of this review was to compile information on the functional properties of Physalis pubescens, as well as to explore information on some of the major species of Physalis.

Pasta are present in the basic basket of the Brazilian population and constitute one of the main substitutes for rice. The ingredient traditionally used in the preparation of these pastas is wheat flour, in which gluten is present. Gluten is proven to be related to some diseases that have been increasingly common in our population. The aim of this work was conduct an integrative review on the main wheat substitutes in the preparation of gluten-free pasta. For this, the following question arose: what are the current substitutes for wheat in the preparation of gluten-free pasta? The survey was conducted from January to June 2019, in the main electronic databases and online platforms. 84 articles were found, and 14 articles were included because they were eligible. Thirteen different raw materials were found, used in the preparation of noodles, rice being the most prevalent in substitution to wheat. The range of ingredients that can be used for wheat substitution is evident, but it is expected that further studies will be carried out in order to be able to produce pasta with characteristics closer to those offered by gluten and that are sensorial accepted by the population.

It is important to determine the chemical composition of fruits in order to establish their potential health benefits for human nutrition and thus stimulate their cultivation and consumption. Therefore, the objective of this study was to determine the physical and chemical parameters, vitamin C content, phenolic compounds, flavonoids and carotenoids, fatty acid profile and antioxidant activity of fruits from different regions of Brazil. We observed that the different regions and fruits studied presented very distinct characteristics. For example, the cupuaçu pit is rich in unsaturated fatty acids, while the genipap and java plum presented high flavonoid content and the butia had a high concentration of carotenoids. Guava was the fruit with the highest antioxidant activity through the ABTS radical, while the yellow mombim presented the best response when the activity was determined by FRAP.

Concern with traces of antibiotics found in milk and resistant bacteria has led to the search for alternatives, mainly natural products, to treat mastitis. This study aimed at evaluating the antimicrobial activity of fixed oils found in Brazil nuts and sunflower seeds against microorganisms isolated from mastitic milk and at analyzing their fatty acids. The following microorganisms were isolated from milk produced by cows with subclinical mastitis and selected for the antimicrobial test: Staphylococcus aureus, Enterococcus spp., Candida spp. and Cryptococcus laurentii. The oil components and the antimicrobial activity were determined by gas chromatography and by the broth microdilution technique, respectively. The following fatty acids were identified: myristic, palmitic, palmitoleic, margaric, stearic, oleic, linoleic, linolenic, arachidic, gadoleic, behenic and lignoceric. Averages of minimum inhibitory concentrations (MIC) for S. aureus, Enterococcus spp., Candida spp. and C. laurenti were 36.30; 21.35; 15.62 and 10.41 μg.mL-1 (Brazil nut oil) and 23.5; 19.21; 7.81 and 1.2 μg.mL-1 (sunflower seed oil), respectively. These values show that these oils, in low concentration, have antimicrobial activity against the microorganisms under study. Therefore, this study shows that these fixed oils may be used as therapeutic resources for the control of mastitis. Key words: Mastitis, antimicrobial activity, fixed oils.

Xylanases have largely been obtained from filamentous fungi and bacteria; few studies have investigated the production of this enzyme by yeasts. The aim of this study was to isolate yeasts from different sources, such as vegetables, cereal grains, fruits, and agro-industrial waste and to obtain yeasts capable of producing celulase-free xylanase. Samples were enriched using yeast malt broth, and yeasts were isolated on Wallerstein nutrient agar. In all, 119 yeast strains were isolated and evaluated in terms of their ability to degrade xylan, which was found in the medium by using agar degradation halos, the basis of this polysaccharide, and Congo red dye. Selected microorganisms were grown in complex medium and the enzymatic activities of endo-xylanase, β-xylosidase, carboxymetilcellulase, and filter paper cellulose were determined over 96 h of cultivation; the pH and biomass concentration were also evaluated. The yeast strain 18Y, which was isolated from chicory and later identified as Cryptococcus laurentii, showed the highest endo-xylanase activity (2.7 U.mL-1). This strain had the ability to produce xylanase with low levels of cellulase production (both CMCase [0.11 U.mL-1] and FPase [0.10 U.mL-1]). This result gives this strain great biotechnological potential since this enzyme can be used for industrial pulp and paper bleaching. Key words: Cryptococcus laurentii, endo-xylanase, xylan.

The objective of this study has been to evaluate the stability of alpha-, (gamma+beta)-, and delta-tocopherols in rice bran oil chemically refined submitted to heating in a heater without air circulation and shielded from light, at temperatures of 100 degrees C and 180 degrees C. The collection of samples took place after 48, 96, 144, 192, 240, 336, and 432 h of heating and were stored in amber-colored flasks and frozen (-18 degrees C). The analyses of tocopherols took place in accordance with the method by Chen and Bergman (2005), with slight modifications, utilizing a system of high efficiency system of liquid chromatography. It was observed that the alpha-tocopherol is present at higher concentration in rice bran oil (328.4 mg/kg), followed by (gamma+beta)-tocopherol (99.1 mg/kg), and delta-tocopherol (7.7 mg/kg). The alpha-tocopherol in rice bran oil submitted to 100 degrees C showed a reduction of 28.65% at the end of 432 h of heating whereas when submitted to 180 degrees C temperature; its reduction was of 100% at the end of 240 h of heating. The contents of (gamma+beta)- and delta-tocopherol in rice bran oil at the end of 432 h of heating at 100 degrees C was of 79.9 and 6.4 mg/100 g, respectively.

Different yeast strains from forests located in southern Brazil, with potential to produce carotenoids, were isolated. Three microorganisms were selected as potential carotenoid producers. Sporiodiobolus pararoseus, Rhodotorula mucilaginosa and Pichia fermentans were grown in Yeast Malt (YM) medium and the carotenoids produced identified as cryptoxanthin and β-carotene. In order to reduce production costs, agroindustrial residues were used in the formulation of medium A (parboiled rice water and crude glycerol) and medium B (parboiled rice water and sugar cane molasses). The highest carotenoid production was obtained with S. pararoseus. It reached 905.30 μ gL-1 (122.82 μg g-1) in YM medium, 820 μg L-1 (68.04 μg g-1) in medium B and 710 μg L-1 (86.46 μg g-1) in medium A. R. mucilaginosa exhibited the best performance in medium B (360 μg L-1 and 30.16 μg g-1) and a new microorganism - P. fermentans - reached 48% (medium A) and 78% (medium B) of the value found in YM medium. Therefore, the agroindustrial residues under evaluation, which replaced the commonly used nitrogen and carbon sources in culture media, enabled the isolated yeasts to yield carotenoids.