Antonio Manoel da Cruz Rodrigues

Nutritional composition, fatty acid and tocopherol contents of buriti (Mauritia flexuosa) and patawa (Oenocarpus bataua) fruit pulp from the amazon region

O buriti e o pataua sao duas palmeiras endemicas da regiao Amazonica. As polpas destes frutos sao tradicionalmente consumidas pela populacao local, mas ainda nao ganharam os mercados nacional e internacional. A composicao nutricional em acidos graxos e tocoferol foi determinada com metodologias analiticas modernas de cromatografia gasosa (CG) e cromatografia liquida de alta eficiencia (CLAE) baseadas nos padroes da AOCS (AMERICAN..., 2002) e AOAC (ASSOCIATION..., 1997), respectivamente. As duas polpas se mostraram bastante energeticas, com uma alta concentracao em acidos graxos, respectivamente 38,4% e 29,1% em massa seca (MS), em proteinas, 7,8% e 7,4% MS e em fibras dieteticas, 46% e 44,7%. A polpa de buriti pode ser considerada uma otima fonte de vitamina E devido ao seu alto teor de tocoferol (1169 µg.g-1 MS). O perfil de acidos graxos encontrados para a polpa de pataua foi muito semelhante ao de azeite de oliva.

Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process

Oil palm (Elaeis guineensis) fruit was treated with enzymes to facilitate simultaneous recovery of oil and bioactive compounds. Tannase from Paecilomyces variotii, cellulase and pectinase were evaluated for their influence on oil recovery and antioxidant capacity (DPPH), oxidative stability (Rancimat), fatty acid profile, total phenols, total carotenoids and tocols of the oil. Maximum oil recovery (90-93% total oil) was obtained with central composite design using 4% of enzyme preparation (w/w) as 80 U of tannase, 240 U of cellulase and 178 U of pectinase, pH 4, ratio of solution to pulp of 2:1 and 30 min of incubation at 50 °C. Tannase improved the phenolic compounds extraction by 51% and pectinase plus cellulase improved carotene extraction by 153%. Samples treated with tannase showed a 27% and 53% higher antioxidant capacity for the lipophilic and hydrophilic fractions.

Chemical interesterification of blends with palm stearin and patawa oil

The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content (SFC). Blends with unsaturated fatty acid contents between 60 and 70% were obtained, with a good ratio between saturated and unsaturated fatty acids, which indicates a healthy content of fatty acids. Variations in the triacylglycerol contents and melting and crystallization thermograms evidenced the reaction. The blend with 50% stearin and 50% patawa oil showed the best results after the chemical interesterification reaction regarding the possible application in fatty products for its appropriate melting point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrigeration temperature, thus combining physical and nutritional properties desirable for the food industry.

Nutritional potential of green banana flour obtained by drying in spouted bed

This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 oC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

Comportamento reológico de suco misto elaborado com frutas tropicais

Neste trabalho, foi determinado o comportamento reologico do suco misto obtido a partir de uma mistura de frutas tropicais, mediante um viscosimetro de cilindros concentricos, no intervalo de temperatura de 10 oC a 60 oC. Os modelos Lei da Potencia e Mizrahi-Berk foram ajustados aos dados experimentais. Os modelos mostraram-se adequados para descrever o comportamento reologico do suco misto, de acordo com os parâmetros estatisticos de ajuste. O produto apresentou indice de comportamento menor do que 1 (um), caracterizando a pseudoplasticidade do suco. Os indices de comportamento de consistencia decresceram com o aumento da temperatura. O efeito da temperatura no comportamento reologico do suco foi descrito por uma equacao analoga a de Arrhenius e discutida em termos de energia de ativacao (Ea). Os valores de Ea variaram de 4,27 a 4, 66 kcal.gmol-1, com o aumento da taxa de deformacao.

Technological properties of amazonian oils and fats and their applications in the food industry

The application of lipids to food production is dependent on their physical, chemical, and nutritional properties. In this study, pracaxi oil, passion fruit oil, cupuassu fat, and palm stearin underwent physicochemical analyses and were combined at ratios of 40:60, 50:50, 60:40, and 70:30 to assess their potential applications in the food industry. Pracaxi oil, passion fruit oil, and cupuassu fat had interesting fatty acid profiles from a nutritional standpoint, displaying the lowest atherogenicity and thrombogenicity indices (0.02 and 0.14; 0.12 and 0.34; 0.16 and 0.65), respectively. Palm stearin had high thermal stability (7.23h). The primary applications of the blends obtained in this study are in table and functional margarine, particularly the pracaxi-stearin and passion fruit-stearin 40:60 and 50:50, pracaxi-cupuassu 60:40 and 70:30, and passion fruit-cupuassu 40:60 blends. The results suggest new industrial applications, especially for pracaxi and passion fruit oils, which are commonly applied in the cosmetic industry.

Predicting Temperature-Dependent Viscosity of Amazonian Vegetable Oils and Their Mixtures from Fatty Acid Composition

Several studies on predicting the viscosity of oils and their mixes are found in the literature. However, data on Amazonian oils are relatively scarce. This study aimed to measure the viscosity and the influence of temperature and of the fatty acid composition of three Amazonian vegetable oils (buriti, pataua, and Brazil nut), as well as their mixtures. Models were applied from the literature and a new equation was presented to predict viscosity. Among the models assessed to estimate the viscosity of the oils and their mixtures as a function of temperature, the Andrade, modified Andrade, and Arrhenius models had the best fits. The models by Grunberg-Nissan and Kendall and Monroe can be used to predict the viscosity of mixtures from their compositions. The equation presented to predict viscosity was shown to be appropriate with R2 values above 0.998 and error below 1.0723.

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

O objetivo deste estudo foi avaliar o comportamento reologico do suco de jambo-vermelho, uma tradicional fruta da regiao amazonica com elevadas propriedades bioativas, a diferentes temperaturas e concentracoes de solidos soluveis. Os experimentos foram realizados em um reometro Brookfield R/S Plus, operando em geometria de cilindros concentricos. Os modelos reologicos da Lei da Potencia, Herschel-Bulkley, Mizrahi-Berk e Sisko foram utilizados para modelagem dos dados experimentais. O suco de jambo-vermelho (polpa e casca) apresentou comportamento pseudoplastico para todas as temperaturas e concentracoes, com indice de comportamento de fluxo menor que 1. O efeito da temperatura na viscosidade aparente das amostras foi analisado pela equacao de Arrhenius. A energia de ativacao aumentou com a diminuicao na concentracao dos solidos soluveis, atestando que, quanto menor a concentracao, maior a influencia da temperatura na viscosidade aparente. O efeito da concentracao de solidos soluveis foi descrito pela equacao exponencial. O fator exponencial aumentou sob aumento da temperatura, atestando que, quanto maior for a temperatura, maior sera o efeito dos solidos soluveis na viscosidade aparente das amostras. Por fim, um modelo matematico triparametrico, relacionando temperatura, concentracao de solidos soluveis e taxa de deformacao foi proposto, visando avaliar a influencia destes parâmetros na viscosidade aparente das amostras e, de forma satisfatoria, ajustou-se aos dados experimentais, com elevado indice de correlacao R2.

Avaliação da influência da temperatura e do tratamento enzimático no comportamento reológico do suco de abacaxi pérola (Ananas Comosus L. merr.)

O objetivo deste trabalho foi determinar o comportamento reologico do suco de abacaxi- perola natural e tratado com enzimas pectinoliticas. As condicoes de tratamento enzimatico foram otimizadas atraves de um planejamento experimental do tipo fatorial completo 2k, com tres repeticoes do ponto central. Na avaliacao do comportamento reologico foram utilizadas duas amostras submetidas a peneiramento (N e D), analisadas em quatro diferentes temperaturas (10; 25; 50 e 65 °C). As analises reologicas foram realizadas utilizando um viscosimetro de cilindros concentricos Brookfield e os dados experimentais foram ajustados ao modelo de Mizrahi-Berk. A relacao entre temperatura e viscosidade aparente foi descrita por uma equacao tipo Arrhenius. A otimizacao da atividade enzimatica indicou, atraves da analise de variância e da metodologia de superficie de resposta, que as variaveis temperatura e tempo de tratamento exerceram efeito estatisticamente significativo (p<0,05) sobre a concentracao de pectina presente na amostra. O modelo utilizado mostrou-se adequado para descrever o comportamento reologico dos sucos de acordo com os parâmetros R2, χ2 e Bf. Os baixos valores obtidos para o indice de comportamento indicaram um comportamento pseudoplastico (n<1). A temperatura exerceu influencia sobre a tensao de cisalhamento e a viscosidade aparente dos sucos analisados, sendo os menores valores observados nas amostras analisadas a 65 °C. A equacao tipo Arrhenius descreveu de modo satisfatorio o efeito da temperatura sobre a viscosidade aparente. Os valores da energia de ativacao (Eat) foram de 4,54 Kcal.g.mol-1 e 4,89 Kcal.g.mol-1, respectivamente, para as amostras do suco de abacaxi natural e despectinizado, aumentando com o tratamento enzimatico. A atividade enzimatica proporcionou uma reducao nos valores dos parâmetros de comportamento reologico das amostras, bem como na viscosidade aparente, em todas as temperaturas utilizadas, sendo o maior percentual de reducao observado a 65 °C (41,66%).

Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet.

The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p > 0.05) on the water loss (WL), solid gain (SG) and water activity (aw). The other factors showed a statistically significant effect (p ≤ 0.05) on at least one of these responses. Through RSM, the following condition could be defined for the OD process: brine concentration at 25 % NaCl, 25 °C, 120 min and atmospheric pressure. The Azuara model was shown to be effective in predicting the WL and SG kinetics during the OD process. The simplified solution of Fick’s second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (Deff), namely 4.73 × 10−10 m2/s for WL and 1.33 × 10−9 m2/s for SG.