Eliana Setsuko Kamimura

Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products

This study evaluates the effects of inclusion level (60 to 100%) and washing cycles (0 to 2) of minced fish from Nile tilapia fillet by-products on proximate composition, mineral contents, color, hardness, and sensory acceptance of sausages. A complete 22 factorial experimental design was used. Regression models for protein, fat, moisture, minerals, color, and hardness were developed. The optimum combinations for the independent variables are sausages made with 100% non-washed minced fish, which represents a better use of by-products without generating washing residues, leading to less expensive sausage with higher nutritional value.

Increase of the phytase production by Aspergillus japonicus and its biocatalyst potential on chicken feed treatment

Phytase hydrolyzes phytic acid from the plant components of animal feed, releasing inorganic phosphorus. The phytase production by Aspergillus japonicus was optimized using Plackett–Burman designs (PBD), composite central rotational designs (CCRD), and response surface methodology from standard Czapek medium. The enzyme was applied in broiler chicken and laying hen foods. Analysis from PBD showed that KH2PO2, MgSO4u2009·u20097H2O, and yeast extract had significant influences on phytase secretion (pu2009<u20090.05). The best results from the CCRD experiments were obtained using (A) 0.040% KH2PO4, (B) 0.050% MgSO4u2009·u20097H2O, and (C) 0.040% yeast extract, enhancing in 49–53u2009Uu2009mg−1 protein. The determination coefficient (R2) was 0.92 and Fcalc was 7.48 times greater than Flisted. Thus, the reduced coded model: Yu2009(U mg−1)=50.29+4.30A−3.35(A)2−4.80(B)2+5.62C−4.26(C)2

Optimization of the production and characterization of lipase from Candida rugosa and Geotrichum candidum in soybean molasses by submerged fermentation

This present work describes the production and biochemical characterization of lipase by Candida rugosa and Geotrichum candidum in a culture supplemented with soybean molasses. After optimizing the fermentation times for both microorganisms, the effects of changing the soybean molasses concentration, the fermentative medium pH and the fermentation temperature were evaluated using the Central Composite Planning. When soybean molasses was used at a concentration of 200xa0g/L at 27xa0±xa01xa0°C and pH 3.5, the lipolytic activity measured in the broth was 12.3xa0U/mL after 12xa0h for C.xa0rugosa and 11.48xa0U/mL after 24xa0h for G.xa0candidum. The molecular masses were 38.3xa0kDa to G. candidum lipase and 59.7xa0kDa to C. rugosa lipase, determined by SDS-PAGE. The lipase from both microorganisms exhibited maximal hydrolytic activity at a temperature of 40xa0°C and were inhibited at pH 10.0. Using different concentration of p-nitrophenylbutyrate (p-NPB), the kinetic parameters were calculated, as follows: the Km of lipase from G.xa0candidum was 465.44xa0μM and the Vmax 0.384xa0μmol/min; the Km and Vmax of lipase from C.xa0rugosa were 129.21xa0μM and 0.034xa0μmol/min, respectively. Lipases activity were increased by metallic ions Mg(2+) and Na(+) and inhibited by metallic ion Cu(3+).

Adsorption of amyloglucosidase from Aspergillus niger NRRL 3122 using ion exchange resin

Amyloglucosidase enzyme was produced by Aspergillus niger NRRL 3122 from solid-state fermentation, using deffated rice bran as substrate. The effects of process parameters (pH, temperature) in the equilibrium partition coefficient for the system amyloglucosidase - resin DEAE-cellulose were investigated, aiming at obtaining the optimum conditions for a subsequent purification process. The highest partition coefficients were obtained using 0.025M Tris-HCl buffer, pH 8.0 and 25oC. The conditions that supplied the highest partition coefficient were specified, the isotherm that better described the amyloglucosidase process of adsorption obtained. It was observed that the adsorption could be well described by Langmuir equation and the values of Qm and Kd estimated at 133.0 U mL-1 and 15.4 U mL-1, respectively. From the adjustment of the kinetic curves using the fourth-order Runge-Kutta algorithm, the adsorption (k1) and desorption (k2) constants were obtained through optimization by the least square procedure, and the values calculated were 2.4x10-3 mL U-1 min-1 for k1 and 0.037 min-1 for k2 .

Production of Star Fruit Alcoholic Fermented Beverage

Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 23 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25xa0°Brix (g 100xa0g−1), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5xa0gxa0L−1. These conditions yielded a fermented drink with an alcohol content of 11.15xa0°GL (L 100xa0L−1), pH of 4.13–4.22, final yeast concentration of 89xa0gxa0L−1 and fermented yield from 82 to 94xa0%. The fermented drink also presented low levels of total and volatile acidities.

Production of low-calorie ice cream utilizing apple peel and pulp

ABSTRACT The use of normally discarded parts of fruits (such as peel, stems, etc.) presents as much potential for the reduction of the residue accumulation as for the obtainment of healthier products. In this study, three ice cream formulations utilizing apple pulp and peel were evaluated by means of physical–chemical and sensory analyses. The best formulation obtained was prepared with (% w/w): 62.3% of apple (peel and pulp), 12.5% of skimmed milk, 12.5% of condensed milk, 12.5% of cream and 0.2% of emulsifier. This formulation presented sensory acceptance between 84% and 92%, reduced caloric content (110 kcal/100 g), high-fiber content (0.81%) and low-total sugar concentration (17.8%). The results obtained demonstrate that it is possible to incorporate the apple peel in the production of ice cream with good sensory acceptance, cost reduction and addition of nutrients to the final product.

A Review on Geotrichum Lipases: Production, Purification, Immobilization and Applications

R. R. Maldonado,a,* D. B. Lopes,b E. Aguiar-Oliveira,c E. S. Kamimura,d and G. A. Macedob aUniversity of Campinas, Food Department, Technical College of Campinas (COTUCA), University of Campinas, R. Jorge de Figueiredo Corrêa, 735, Parque Taquaral, Postal Code: 13.087-261, Campinas, São Paulo, Brazil bUniversity of Campinas, Laboratory of Bioactive Compounds, Food and Nutrition Department, Food Engineering Faculty, Cidade Universitária ZeferinoVaz, s.n., Postal Code: 13083-862, Campinas, São Paulo, Brazil cExact Science and Technology Department, Santa Cruz State University, R. Jorge Amado, km 16, Salobrinho, Postal Code: 45.662-900, Ilhéus, Bahia, Brazil dUniversity of São Paulo, Laboratory of Bioprocess, Food Engineering Department, Animal Husbrandy and Food Engineering Faculty, Av. Duque de Caxias Norte, 225, Campus USP, Postal Code: 13635-900, Pirassununga, São Paulo, Brazil