Claudia Severo da Rosa

Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa)

The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 μg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action.

Purification and characterization of hyaluronic acid from chicken combs

Hyaluronic acid (HA) is an important macromolecule in medical and pharmaceutical fields. The umbilical cord and the chicken comb are some of the tissues richest in this polysaccharide. The profit from obtaining HA from the combs of slaughtered animals is particularly attractive. This work aimed to extract, purify, and characterize HA. The glycosaminoglycan concentration in the chicken comb was found to be about 15µg of hexuronic acid mg-1 of dry tissue. Fractionation using ion exchange chromatography and subsequent identification of the fractions by agarose gel electrophoresis showed that HA corresponded to 90% of the total amount of extracted glycosaminoglycans.

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at −12°C. There was no significant difference in the proximate composition of the products developed. All the burgers showed a reduction in pH over 120 days, which was not affected by the antioxidant. The TBARS (substances reactive to 2-thiobarbituric acid) values increased during storage. After 120 days, all the burgers with added extract showed significantly lower TBARS values, and the best result was obtained for the burgers with 0.200% of sodium erythorbate and 2.0% extract. The sensory evaluation showed that the burgers kept their sensory characteristics. The extract of banana inflorescence, combined with sodium erythorbate, delayed the lipid oxidation of the pork burgers without any adverse effect on the physicochemical and sensory characteristics of the products.

Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata)

ABSTRACT The aim was to evaluate the influence of preservation by heat and cold on the physicochemical and microbiological characteristics and bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata) for 180 days of storage. The pulps were submitted to the following treatments: freezing; pasteurization + freezing; refrigeration; and pasteurization + refrigeration. The treatments affected the physicochemical parameters during storage. Of particular note was the reduction in water activity, the reduction in pH in the pulps stored under refrigeration, and the lightening in color of the pulps. Ascorbic acid remained stable during freezing, and the levels of total carotenoids were maintained in the pasteurization + freezing treatment. The total phenolics remained stable up to 150 days, and the antioxidant activity decreased during storage for all the treatments. The coliforms were less than 1 log CFU.g−1 and Salmonella ssp. was absent. The pasteurization + freezing treatment, as well as the freezing treatment, maintained the quality of the pulp for 180 days of storage.

Preparation and microbiological analysis of Tuscan sausage with added propolis extract

The aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v) in the manufacture of the sausage, which was then analyzed in cold storage at 4 °C for 56 days. The following analyses were performed: mesophilic and psychotrophic organisms; coliforms at 35 and 45 °C; positive and negative-coagulase Staphylococcus, sulfite-reducing Clostridium, and Salmonella spp. The results were below the limits established by the Brazilian legislation, with some changes at the end of the study. Consequently, propolis extract prolonged the shelf life of the Tuscan-style sausage for 56 days and it is therefore an ingredient that can be potentially used in the preparation of this product.

Características físico-químicas e propriedades funcionais tecnológicas do bagaço de mirtilo fermentado e suas farinhas

The industrialization of fruit allows consumers to continue enjoying their functional benefits for longer, but most often these procedures produce industrial wastes that are not normally utilized. Therefore this study aimed to physicochemical characterization, determination of antioxidant activity, anthocyanins and polyphenols in blueberry pomace from the production of fermented beverages and flour obtained from this bagasse, as well as the functional properties of technological and microbiological stability of flour. Flours fruit and bagasse were obtained from the dehydration in an oven at 60 oC for 36 hours and ground into micro mill refrigerated at 4 oC. The physicochemical characteristics were observed from the analyzes of moisture, protein, lipid, ash, acidity, pH and soluble solids. The antioxidant activity was determined by DPPH and total polyphenols by the Folin-Ciocalteu. The results showed that both blueberry, as bagasse, have a high water content. The blueberry showed 61.67 mg/100g in anthocyanins, polyphenols in EAG/100g 431.43 mg and 3.83 mg/mL of antioxidant activity, while the bagasse obtained 57.32 mg/100g, 297.20 mg EAG/100g, 5.61 mg/mL, respectively. Flours showed microbiological stability during storage and functional properties of very good technology, enabling the creation of new products. Therefore the use of industrial waste has many advantages as add value and minimize environmental impact.