Paula Becker Pertuzatti

Scientific note: bioactive compounds in small fruits cultivated in the southern region of Brazil.

Summary The nutritional value is one of the main factors that fuels the growing interest in fruit consumption, but the properties and beneficial activities to human health of many fruits of smaller national expression have still not been properly defined. These foods possess different bioactive compounds and thus the objective of this work was to evaluate the total bioactive compound contents, more specifically the phenols, anthocyanins and carotenoids, in Surinam cherries (Eugenia uniflora L.), pindo palm (Butia capitata), blackberry (Rubus spp.) cv. Tupy and cv. Xavante, blueberry (Vaccium ashei) cv. Blue Powder and cv. Delite and loquats (Eribrotia japonica). The fruits were collected during the 2006 harvest from the Embrapa Temperate Climate orchard (Pelotas/RS). The samples were collected and immediately frozen at –80 °C in an ultra-freezer until the moment of analysis. The total phenol contents of cherry purple, red and orange Surinam, pindo palm, blackberry cv. Tupy and cv. Xavante, blueberry cv. Powder Blue and cv. Delite and loquat were 420.8; 239.2; 201.8; 328.6; 645.5; 731.4; 816.9; 750.5 and 55.8 mg of gallic acid.100 g –1 , respectively. With respect to the anthocyanin contents, the values were 138.7; 96.4; 4.1; 0.0; 47.7; 45.2; 128.0; 72.0 and 0.0 mg of cyanidin 3-glycoside.100 g–1 of fruit, respectively. The carotenoid contents were 90.6; 153.0; 60.7; 28.0; 9.1; 6.0; 1.4; 10.8 and 24.0 µg of β carotene.g –1 of fruit, respectively. It was observed that amongst the fruits studied the richest source of phenolic compounds was the blackberry, and the richest source of anthocyanins was the purple Surinam cherry. The red Surinam cherry was the fruit presenting the highest carotenoid content.

Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy

O Brasil e considerado um dos principais paises consumidores de frutas, ocupando a terceira posicao mundial. A diversidade de frutas destinadas ao mercado e cada vez maior, mas suas propriedades e atividades nao estao totalmente determinadas. No entanto, a partir do inicio da decada de 90, a grande oferta de frutas vem justificando estudos direcionados ao desenvolvimento de novos produtos, que, na maioria das vezes, concentra na fruta in natura e na polpa suas maiores formas de consumo. Este trabalho teve por objetivo elaborar polpa de amora-preta da cultivar Tupy, e armazena-la sob diferentes condicoes de temperaturas (-10, -18 e -80 oC) durante 6 meses, e avaliar a estabilidade de seus principais fitoquimicos apos o processamento e durante o periodo de armazenamento. Os resultados demonstraram que a temperatura de -10°C foi suficiente para nao causar alteracoes significativas com relacao a fenois totais, antocianinas totais, capacidade antioxidante e acidez titulavel (2 meses). A temperatura de -18°C foi suficiente para nao causar alteracoes significativas nas polpas com relacao a: fenois totais e capacidade antioxidante (4 meses), antocianinas totais (2 meses) e β-caroteno (6 meses). Na temperatura de -80°C, poucas foram as alteracoes causadas na polpa armazenada por 6 meses, sendo observado apenas pequenas alteracoes em solidos soluveis, acido hidroxibenzoico. Nos carotenoides totais e individuais nenhuma das tres temperaturas fpi suficiente para evitar as perdas. Nos tocoferois, apenas na polpa armazenada a -80°C por 2 meses nao houve alteracao. E o acido ascorbico foi totalmente degradado nos 6 meses de armazenamento nas duas temperaturas (-10 e -18°C). Os compostos que mais contribuiram para o poder antioxidante da amorapreta cv. Tupy foram os compostos fenolicos.

Quantification of Several Bioactive Compounds and Antioxidant Activities of Six Cultivars of Brazilian Blueberry

The Bioactive composition of blueberries has attracted interest as a potential source of beneficial bioactive compounds, especially polyphenols, because the consumption of plant phenolics and others bioactive compounds has been recognized as lowering the risk of aging-associated diseases. Berries such as the Brazilian blueberry (Vaccinium ashei Reade) are increasingly cultivated throughout the world. In Brazil, its cultivation is rather recent and not well- known. However, Brazil has an ideal climate and has a great potential for increasing production. The study aimed to identify and quantify the major bioactive compounds in the skin, pulp and entire fruit of six Brazilian blueberry cultivars belonging to the group Rabbiteye, and to evaluate its antioxidant activity. Determinations of L-ascorbic acid, tocopherols, phenolics, individual carotenoids and antioxidant activity were done. These determinations were made on Powderblue, Briteblue, Bluebelle, Climax, Delite and Woodard cultivars, provided by Embrapa Clima Temperado, Pelotas-RS. The blueberry fruits are rich sources of phenolic compounds but other bioactive compounds such as tocopherols, carotenoids and vitamin C also were found. All phytochemicals analyzed, with the exception of some phenolic acids, were found at high levels in the peels (or skin) of blueberry cultivars tested, due to its function as plant protector, resulting in a higher antioxidant activity of fruit peel.

Smart Biopolymers in Food Industry

Over the course of the last decade, significant interest in the use of biopolymers within the food industry as smart and active polymer systems has emerged. Such polymers have been successfully utilized to entrap micronutrients within microparticles and antioxidant packaging and have also been employed within food quality monitoring systems, such as active and intelligent packaging systems. The technologies that are associated with smart and active biopolymers have the potential to drive the development of a new generation of intelligent/active packaging systems that integrate food quality monitoring systems and microparticles in a manner that extends the shelf life of food products and their nutritional value. This chapter provides an in-depth review of the techniques that are typically employed in the preparation and characterization of smart and active biopolymers, films and microparticles, their potential applications within the food industry, and the challenges that are associated with their use and development.

Influence of Nitrogen on the Alcoholic Fermentation during Cabernet sauvignon (Vitis vinifera) Winemaking

Campinas State University (UNICAMP) – Faculty of Food Engineering – Department of Food Science. P.O. Box 6121, CEP 13083-862 Campinas-SP, Brazil. E-mail: dr.danirod@gmail.com. Federal University of Mato Grosso (UFMT) – Food Engineering. Rodovia BR-070, Km 5, CEP 78600-000 Barra do Garcas-MT, Brazil. Park University, 8700 NW River Park Drive, Parkville, MO 64152, United States. Bordeaux II University – Science Institute of Grape and Wine (ISVV). 210 Chemin de Leysotte, CS 50008, 33882 Villenave D’Ornon, France. Federal University of Santa Maria (UFSM) – Department of Food Science and Technology. Roraima Avenue 1000, Cidade Universitaria, CEP 97105-900 Santa Maria-RS, Brazil.