Ídila Maria da Silva Araújo

Latex peptidases of Calotropis procera for dehairing of leather as an alternative to environmentally toxic sodium sulfide treatment

Dehairing of crude leather is a critical stage performed at the beginning of its processing to obtain industrially useful pieces. Tanneries traditionally apply a chemical process based on sodium sulfide. Since this chemical reactive is environmentally toxic and inefficiently recycled, innovative protocols for reducing or eliminating its use in leather depilation are welcomed. Therefore, latex peptidases from Calotropis procera (CpLP) and Cryptostegia grandiflora (CgLP) were assayed for this purpose. Enzyme activity on substrates representative of skin such as hide powder azure (UHPA), elastin (UE), azocollagen (UAZOCOL), keratin (UK), and epidermis (UEP) was determined, while depilation activity was assayed on cow hide. Only CpLP was active against keratin (13.4 UK) and only CgLP was active against elastin (0.12 UE). CpLP (93.0 UHPA, 403.6 UAZOCOL, 36.3 UEP) showed higher activity against the other substrates than CgLP (47.6 UHPA, 261.5 UAZOCOL, 8.5 UEP). In pilot assays, CpLP (0.05% w/v with sodium sulfite 0.6% w/v as activator) released hairs from cow hide pieces. Macroscopic and microscopic analyses of the hide revealed that the dehairing process was complete and the leather structure was preserved. The proteolytic system of C. procera is a suitable bioresources to be exploited by tanneries.

Vegetal burgers of cashew fiber and cowpea: formulation, characterization and stability during frozen storage

This work aimed to obtain a vegetable burger from the cashew juice production residue (fiber) and cowpea that are two abundant materials in Northeast Brazil. Fiber was washed and pressed in an expeller for five times. Cowpea was soaked in water and, after skin removal, ground to obtain a paste. Hamburgers were made by mixing the cashew fiber, the cowpea paste, and the ingredients used in traditional burger recipes, then shaped and frozen. Four sensory tests were performed to define: (1) the need of cooking the cowpea paste with the other ingredients; (2) the fiber/paste proportion; (3) ingredients to enhance the sensory characteristics; (4) burger acceptance. The resultant formulation had 29.3% of cashew fiber, 29.3% of cowpea paste, 25.1% of tomato, 6.8% of onion, 5.3% of sweet pepper, 1.3% of garlic, 0.1% of black pepper, 0.2% of dehydrated parsley, 1.2% of salt and 1.4% of corn oil. The sensory acceptance was 7.8 in a 9-point hedonic scale. Proximate composition was 71.08% moisture, 2.07% ashes, 4.86% proteins, 1.19% lipids and 20.79% total carbohydrates. Stability was evaluated during frozen storage (-18 oC) for 180 days. In this period, acidity increased and pH and ascorbic acid decreased. As to color, a* and b* values increased, indicating that the burgers became more orange/brown. The burger was considered microbiologically safe and shelf-stable for at least 6 months.

Otimização do tratamento ácido do yacon para inativação das polifenoloxidases com manutenção de suas propriedades funcionais

Yacon is a tuberous root that stands out for its high concentration of prebiotic oligosaccharides, mainly fructooligosaccharides (FOS), and some specific phenolic compounds such as chlorogenic acid. However, the presence of these phenolic compounds makes yacon susceptible to enzymatic browning, due mainly to the activity of polyphenoloxidases (PPO). The action of these enzymes can decrease the nutritional value of the product, and also affect its appearance and taste, making it unacceptable for consumption. Thus the objective of the present work was to determine the optimum pH for the activity and for the stability of the yacon PPO, and establish the conditions that result in lower activity of this enzyme using a mild acid treatment, since FOS are susceptible to acid hydrolysis. Following this, a CCRD (Central Composite Rotatable Design) was used to evaluate the effect of different concentrations of citric acid (CA) and different immersion times in the treatment of yacon roots, aiming to inactivate the PPO. It was observed that CA was effective for the partial inactivation of PPO, Nara Menezes Vieira1, Ana Paula Dionisio2*, Talita de Souza Goes1, Idila Maria da Silva Araújo2, Raimundo Wilane de Figueiredo1 1 Universidade Federal do Ceará (UFC), Faculdade de Engenharia de Alimentos, Fortaleza/CE Brasil 2 Embrapa Agroindústria Tropical, Fortaleza/CE Brasil *Corresponding Author Ana Paula Dionisio, Embrapa Agroindústria Tropical, Laboratório de Processos Agroindustriais, Rua Dra. Sara Mesquita, no 2270, Planalto do Pici, CEP: 60511-110, Fortaleza/CE Brasil, e-mail: ana.dionisio@embrapa.br Cite as: Optimization of the acid treatment of yacon for the inactivation of polyphenoloxidase with maintenance of the functional properties. Braz. J. Food Technol., v. 21, e2016063, 2018. Received: June 07, 2016; Accepted: Nov. 08, 2017 http://bjft.ital.sp.gov.br 2 Braz. J. Food Technol., Campinas, v. 21, e2016063, 2018 Otimização do tratamento ácido do yacon para inativação das polifenoloxidases com manutenção de suas propriedades funcionais Vieira, N. M. et al.

Optimization of headspace solid phase micro-extraction of volatile compounds from papaya fruit assisted by GC–olfactometry

Abstract Optimization of the extraction conditions to investigate the volatile composition of papaya fruit involving headspace solid phase micro-extraction was carried out using multivariate strategies such as factorial design and response surface methodology. The performance of different combinations of time for reaching the equilibrium in the headspace and time for maximum extraction of volatiles was evaluated by GC–olfactometry of the extract (intensity of papaya characteristic aroma), number of peaks and total area in the chromatogram. Thirty-two compounds were identified by GC–MS under the optimized extraction conditions, the majority of which were aldehydes, both in number of compounds and area. Major compounds were δ-octalactone, β-citral, benzaldehyde, heptanal, benzyl isothiocyanate, isoamyl acetate, γ-octalactone, (E)-linalool oxide and benzyl alcohol. Seven aldehydes and two other compounds are reported for the first time in papaya’s volatile profile.

Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos

Os celiacos encontram dificuldades na adocao de uma dieta totalmente isenta de gluten e com qualidade nutricional. Para tanto, objetivou-se desenvolver e avaliar cookies sem gluten enriquecidos com farinha de coco. A farinha de coco com elevado teor de cinzas, proteinas e lipidios pode ser utilizada para enriquecer produtos alimenticios. Foram elaborados cookies com base na composicao de uma mistura da Federacao Nacional das Associacoes de Celiacos do Brasil - Fenacelbra (“mix de farinha preparada II”) para cookies sem gluten: Padrao FP (formulacao semelhante a composicao do “mix de farinha preparada II” da Fenacelbra), F1 (modificacao de FP com substituicao da fecula de batata por 10% de farinha de coco), F2 (modificacao de FP com adicao de 5% de farinha de coco), F3 (modificacao de FP com substituicao do polvilho doce por 5% de farinha de coco). Os cookies foram avaliados quanto as caracteristicas fisicas (peso pos-coccao, diâmetro e espessura pos-coccao, fator de expansao, rendimento, Aw, dureza e cor – L*a*b*), fisico-quimicas (umidade, cinzas, proteinas, lipidios, carboidratos e valor calorico), aceitabilidade quanto aos atributos sensoriais (aceitacao global, aparencia, cor, aroma, sabor e textura) e atitude de compra. A adicao de farinha de coco as formulacoes melhorou as propriedades nutricionais dos cookies sem gluten, aumentando o teor de lipidios e proteinas, e reduzindo o teor de carboidratos. Os cookies desenvolvidos apresentaram boa aceitacao sensorial e intencao de compra satisfatoria., A adicao de 10% de farinha de coco em substituicao da fecula de batata na formulacao F1 nao alterou as caracteristicas sensoriais do produto, porem proporcionou propriedades fisicas e fisico-quimicas superiores. Dessa forma, cookies sem gluten enriquecidos com farinha de coco constituem uma alternativa viavel de alimentos destinados para pessoas portadoras de doenca celiaca, mas tambem para quem busca produtos diferenciados e saudaveis no mercado.

Relato de caso: Caracterização físico-química e aceitabilidade de paçoca produzida com amêndoa de castanha-de-caju e sua comparação com produtos comerciais

This work aimed to compare the physicochemical characteristics and acceptance of a cashew nut meal candy with two similar commercial products made from peanut. The candy was prepared using 59.5% cashew nut meal, 25.0% sugar, 0.5% salt, 5.0% cassava flour and 10.0% corn oil ground together and moulded into a parallelepiped shape. The products were analysed for their physicochemical characteristics (moisture, ash, lipids, proteins, carbohydrates, water activity), instrumental colour (L*a*b*) and sensory acceptance (9 point hedonic scale). The results were compared by ANOVA and the Tukey’s test (α=0.05). Slight physicochemical differences were observed: the moisture content ranged from 1.01 to 2.79%, ash from 1.23 to 2.75%, lipids from 30.28 to 31.27%, proteins from 14.19 to 16.90%, carbohydrates from 50.21 to 54.07% and water activity from 0.295 to 0.429. Although the cashew nut candy was lighter and less red (L* = 74.48, a* = 1.38) than the commercial peanut candy (mean values L* = 54.33, a* = 8.08), it presented similar acceptance to those products, the scores varying between 7.0 and 7.8 (“liked” to “liked very much” on the hedonic scale). Considering that its water activity was lower than 0.6, the cashew nut candy could be considered microbiological stable at room temperature and could be regarded as a good alternative for the use of the residue obtained after the extraction of oil from broken kernels.