João Paulo de Sousa Prado

Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour

Wastes from the seafood industry can be easily processed into products with new forms of use. The present study was aimed at determining the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. The raw material used in this study consisted of waste (head) of Litopenaeus vannamei. The protein concentrate was obtained by ethanolic extraction, being subsequently submitted to drying in oven at 70° C, while the flour was obtained by lyophilization of shrimp wastes. Moisture, ash, protein and calcium contents showed significant difference between fresh shrimp head waste samples (IN) and protein concentrate and lyophilized flour samples. The protein content for protein concentrate (PC) and lyophilized flour (LF) showed significant increase in relation to protein content in the waste (IN), thus showing that the process for obtaining the protein concentrate was efficient.

Estabilidade térmica das vitaminas A e E em rações e premixes vitamínicos para camarões

The study aimed to evaluate the thermal stability of vitamins A and E on different rations and vitamin premixes used in shrimp farming. Three commercial rations pelleted and disintegrated in two different diameters and two vitamin premixes were used in the experiment. Samples of each ration and premixes were placed in plastic containers and stored under the following conditions: refrigerated environment (6°C±2°C), acclimatized environment (20°C±3°C) and greenhouse environment (40°C±3°C). The levels of vitamins were determined in triplicate in samples at times 0 (control), 5, 10, 15, 20, 25 and 30 days, under the conditions described above. The results were statistically treated by analysis of variance (ANOVA) and the Duncan test was applied at 5% probability. The results showed that the average vitamin A percentage losses in rations were 65%, 60% and 68% for climatized, air-conditioned and greenhouse environments respectively. For the vitamin premix A the percentage of degradation was 78-87% and it was observed higher losses in the climatized and greenhouse environments. With respect to vitamin E, it was observed in the rations lost of 88% to 100% verifying the total losses for the storage in air-conditioned and greenhouse environments. For the vitamin premix E the losses were 71% to 82%. It was concluded that during the storage of feed and premixes vitamins, losses due to thermal degradation showed lack of stability of fat soluble vitamins in the structure of feed and premixes used in feed for shrimp.

Composição e cinética de degradação do ácido ascórbico em rações para aquicultura

The increasing development of the aquiculture in the last years has stimulated the interest in studying the best form of using the rations, because they increase in up to 60% the total cost of the production. The level of ascorbic acid incorporated in a diet must consider the variation of the raw material, the interactions between nutrients and the losses in the processing, storage, and leaching. The study was conducted to evaluate the thermal stability, photochemistry, and leaching of ascorbic acid on different rations and vitamin premix used in the aquiculture. Samples 1 (pelletized and later disintegrated ration, destined to feeding after-larvae marine shrimps (PL2-PL15) and 5 (vitamin premix) presented the biggest ascorbic acid losses during the thermal degradation, photochemistry, and leaching.

Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats

The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control). Rats fed BOC showed lower (p < 0.05) total and LDL cholesterol than the control; however, no changes in blood glucose levels or murine anthropometric parameters were observed. Serum retinol contents showed a strong correlation (r > 0.8) with hepatic retinol, and both groups of rats showed moderate correlations (r > 0.6 < 0.5) with FERs, FCRs and weight gain. Taken together, these results indicated that buriti is an alternative to increase vitamin A in baked goods, particularly in cookies. Intake of BOC improves lipid profiles and retinol status without affecting blood glucose in young rats.

Degradação de α-Tocoferol, retinol e ácido ascórbico durante processamento e armazenamento de rações para camarão

O cultivo de camarao marinho e um setor de grande viabilidade economica, principalmente na regiao Nordeste. Entretanto, a alimentacao dos camaroes e responsavel pelo maior custo no cultivo desses crustaceos, a racao deve ser nutricionalmente eficiente, sendo indispensavel a presenca das vitaminas que sao substâncias fundamentais para o funcionamento do organismo animal, e sua falta resulta frequentemente em crescimento e desenvolvimento deficiente. O retinol, -tocoferol e o acido ascorbico sao vitaminas que atuam em diversos processos metabolicos. Sao indispensaveis em racoes animais porque sao antioxidantes que auxiliam os animais contra o estresse oxidativo. Objetivou-se, neste trabalho, avaliar as perdas das vitaminas durante o processamento das dietas e no periodo de armazenagem. Foram formuladas oito dietas isoproteicas com diferentes niveis de vitamina A, E e C que foram processadas com temperatura de ate 80oC. Apos a fabricacao e depois de 60 dias de armazenagem foram analisadas e quantificadas as vitaminas a fim de descobrir as perdas durante o processamento e apos estocagem. Constatou-se que a vitamina A, que foi adicionada na dieta, foi perdida em ate 99,56%. Ja a vitamina E perdeu no maximo 93,5% e a vitamina C com 70% de perda, durante o processamento. Durante o periodo de armazenagem as perdas foram menores. Pode-se concluir que as vitaminas sao extremamente sensiveis aos fatores que atuam durante a manufatura das dietas, ocasionando perdas consideraveis de vitaminas.