Larissa Morais Ribeiro da Silva

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

This study aimed to quantify the levels of resveratrol, coumarin, and other bioactives in pulps and by-products of twelve tropical fruits from Brazil obtained during pulp production process. Pineapple, acerola, monbin, cashew apple, guava, soursop, papaya, mango, passion fruit, surinam cherry, sapodilla, and tamarind pulps were evaluated as well as their by-products (peel, pulps leftovers, and seed). Total phenolic, anthocyanins, yellow flavonoids, β-carotene and lycopene levels were also determined. Resveratrol was identified in guava and surinam cherry by-products and coumarin in passion fruit, guava and surinam cherry by-products and mango pulp. These fruit pulp and by-products could be considered a new natural source of both compounds. Overall, fruit by-products presented higher (P<0.05) bioactive content than their respective fruit pulps. This study provides novel information about tropical fruits and their by-products bioactive composition, which is essential for the understanding of their nutraceutical potential and future application in the food industry.

Delivery of phytochemicals of tropical fruit by-products using poly (DL-lactide-co-glycolide) (PLGA) nanoparticles: synthesis, characterization, and antimicrobial activity.

Nanoencapsulation offers great potential in natural compounds delivery as it protects them from degradation, improves their aqueous solubility, and delivers active compounds to the action site. Poly (dl-lactide-co-glycolide) (PLGA) nanoparticles of acerola, guava, and passion fruit by-product extracts were synthesized using the emulsion-evaporation method. PLGA with different lactide to glycolide (50:50 and 65:35) ratios were used to determine how polymer composition affected nanoparticles properties and antimicrobial efficiency. Controlled release experiments showed an initial burst followed by a slower release rate for all encapsulated fruit by-products inside PLGA matrix. Nanoparticle properties were more dependent on by-product extract than on PLGA type. Fruit by-products and their nanoparticles were analyzed for antimicrobial activity against Listeria monocytogenes Scott A and Escherichia coli K12. All fruit by-products encapsulated in PLGA inhibited both bacteria at lower (P<0.05) concentration than corresponding unencapsulated fruit by-product. Both PLGA types improved fruit by-products delivery to pathogens and enhanced antimicrobial activity.

Comportamento reológico de néctares mistos de caju, manga e acerola descritos pelo Modelo de Casson Study of the rheological behaviour of mixed nectars of cashew apple, mango and acerola as described by the Casson Model

Summary The rheological behaviour approach to the study of fruit nectars has provided important information for the processing of these products, resulting in benefits for industry and hence for the consumer. In this paper, the rheological behaviour of mixed beverages based on cashew, mango and acerola fruits was studied at 8 °C and 25 °C. The experimental measurements were made using a rotating concentric cylinder rheometer and the results adjusted to fit the Casson model. The initial stress fitted the special cubic model at a temperature of 8 °C. At a temperature of 25 °C, it fitted the special cubic model for Casson’s plastic viscosity. An increase in the proportions of cashew apple, mango and acerola pulps resulted in an increase in Casson’s plastic viscosity and an increase in the amount of cashew apple pulp increased the initial stress. Key words: Nectar; Tropical fruits; Rheological analysis. Autores | Authors Larissa Morais Ribeiro da SILVA Universidade Federal do Ceara (UFC) Departamento de Tecnologia de Alimentos (DTA) e-mail: larissamrs@yahoo.com.br

Cashew gum and maltrodextrin particles for green tea ( Camellia sinensis var A ssamica ) extract encapsulation

Cashew gum and maltodextrin microcapsules containing green tea leaf extracts were made using a spray-dryer. Green tea extracts were submitted to cytotoxicity analysis and characterization of bioactive compounds. Three formulations of microcapsules were performed, which were then submitted to characterization through morphological study, particle diameter and distribution, zeta potential, Exploratory Differential Calorimetry, entrapment efficiency, dissolution test and X-ray diffraction. The extract had a high bioactive compound content and no cytotoxicity was observed. The amorphous microcapsules presented irregular shapes with a circular predominance and dentate surface, mean diameters varying from 2.50 to 3.64 μm, solubility ranging from 63% to 72.66%. Low values of microencapsulation efficiency, zeta potencial and dissolution profile were observed. The microparticles based on the dry extract of green tea present potential as a food ingredient and as a promoter of health benefits.

ESTUDO DA QUALIDADE DAS ÁGUAS ADICIONADAS DE SAIS PRODUZIDAS NO ESTADO DO CEARÁ

Objetivo: Avaliar a qualidade da agua bruta utilizada como materia-prima e agua envasada, obtida de industrias produtoras de Aguas Adicionadas de Sais no Estado do Ceara. Material e Metodos: Foram coletadas 270 amostras amostras, em quinze empresas. Foram realizadas analises microbiologicas de determinacao de coliformes totais e Escherichia coli; Enterococcus, Pseudomonas aeruginosa, Clostridium perfringens; bacterias heterotroficas e analises fisico-quimicas de determinacao de nitrato, nitrito; cloro residual e pH. Resultados: Verificou-se que a agua bruta em onze (73,33%), das quinze empresas, nao atendeu aos padroes de potabilidade da agua para consumo humano. Com relacao a agua envasada constatou-se que quatorze (93,33%) empresas, nao atenderam aos parâmetros microbiologicos e fisico-quimicos para agua mineral natural e agua para consumo humano. Conclusao: A maioria das amostras analisadas neste estudo nao atenderam aos padroes de potabilidade de agua para consumo humano, de acordo com a legislacao vigente. Dessa forma, se faz necessaria a atualizacao da legislacao sanitaria da agua adicionada de sais envasada, visando a prevencao de danos a saude da populacao. DESCRITORES Agua doce; Microbiologia da Agua; Agua potavel.

Chemical composition and physic-chemical stability and microbiological cereal bars with almonds native to the Mid-North of Brazil and peel pineapple.

Cereal bars are classified as healthy and nutritious foods, being sources of vitamins, minerals, fiber, protein and carbohydrates. Therefore, this study aimed to evaluate the chemical composition and physical and chemical stability and microbiological of cereal bars with almonds chicha, sapucaia and-nut Gurgueia, supplemented with pineapple peel. The cereal bars were subjected to the determination of its value energy and chemical composition (moisture, carbohydrate, lipid, crude protein, fiber and ash) and evaluate its physical and chemical stability (humidity, water activity and pH) and microbiological ( Salmonella sp., Coliforms at 45°C, coagulase positive Staphylococcus , Bacillus cereus , molds and yeasts) during 120 days of storage. The cereal bars had different nutritional values, and the cereal bar with almond chicha with the highest percentage protein, while the cereal bar with almonds sapucaia had the highest percentage lipid. The cereal bars attended the microbiological standards recommended by the Brazilian legislation, maintaining the physico-chemically and microbiologically stable during the 120 days of storage. Therefore, it is feasible to use the almonds chicha, sapucaia and-nut Gurgueia as well as peel pineapple in developing cereal bars. DOI: http://dx.doi.org/10.14685/rebrapa.v4i1. 101