Rosane da Silva Rodrigues

AÇÚCAR MASCAVO EM GELEIADAS DE MAÇÃ

The work had the objective to elaborate apple jellies by using brown sugar. The jellies were elaborated with apple pulp, water, lemon juice, pectin and 20, 35, 50 and 65% of brown sugar. It was verified the yield, cost and the consumers preference of the jelly formulations. The most favorite jellies, were reprocessed, and it was determined the physical, chemical and microbiological characteristics, soon after the processing, after 30, 60 and 90 days of storage. It was observed that the jellies elaborated with 35, 50 and 65% of brown sugar were equally acceptable by the consumers, overcoming that ones with 20%; the jelly with 65% of brown sugar presented advantages over the others, when considering the cost and yield; the products stability was superior to three months and there were a physical and chemical significative difference among the formulations.

Spirulina as a Protein Source in the Nutritional Recovery of Wistar Rats

This study was aimed at evaluating the effects of Spirulina (Arthrospira) as a protein source in the nutritional recovery of rats subjected to protein malnutrition. In order to understand such effects, responses of the developing body, serum biochemical profile, and blood count of animals were analyzed. A total of, 23 Wistar Rattus norvegicus were given a proteic diet (AIN-93G adapted) in malnutrition phase (phase I) for 10 days. After this period, the rats were separated into four groups according to the protein source (recovery phase): Control (C), casein 12%; Spirulina level I (S1), Spirulina 8.8% + casein 5.0%; Spirulina level II (S2), Spirulina 17.6% + casein 0.15%, and Spirulina level III (S3), Spirulina 26.4%. Recovery phase (phase II) lasted 30 days. In both the phases, the consumption and body weight of the rats were monitored daily and weekly, respectively. The S1 treatment showed the highest values of Feed Efficiency Ratio (FER) and Quotient of Protein Efficiency Ratio (QPE) (p<0.05). Significant differences among the treatments were found mainly in the levels of serum lipids, and S2 diet caused an increase in such responses (p<0.05). These results demonstrated that the nutritional recovery of animals was enabled by different concentrations of Spirulina.

BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

Influência do consumo de diferentes níveis de Spirulina no desenvolvimento e perfil lipídico de ratos

Spirulina e uma cianobacteria que vem sendo produzida e estudada por suas propriedades nutricionais e por seus beneficios a saude. Neste estudo, avaliou-se a influencia de dietas acrescidas de diferentes concentracoes de Spirulina sobre o desenvolvimento corporal e o perfil lipidico de ratos. Foram utilizados 24 ratos Wistar, alimentados, durante 40 dias, com quatro dietas isoproteicas (10%) distintas, sendo seis animais por grupo: 1) Dieta controle (AIN93G adaptada); 2) Dieta S1 (8,8% de Spirulina); 3) Dieta S2 (17,6% de Spirulina); 4) Dieta S3 (26,4% de Spirulina). Foram avaliados parâmetros nutricionais e o perfil lipidico dos animais, cujos dados foram analisados estatisticamente por Analise de Variância, seguida do teste de Tukey, a 5% de significância (p ≤ 0,05). O tratamento com 8,8% de Spirulina mostrou-se equivalente ao controle, apresentando respostas mais adequadas de CEA, medidas de crescimento e lipidios sericos. Ja o S2 nao foi capaz de promover um bom desenvolvimento corporal, comparado com o do controle, alem de elevar os niveis de colesterol total e LDL-c. O tratamento S3 apresentou somente valores estatisticamente diferentes de HDL-c, quando comparado com os do controle (p ≤ 0,05). Conclui-se que, no tempo e condicoes do estudo, o tratamento S3, unico com Spirulina como fonte exclusiva de proteina, foi capaz de substituir a fonte proteica padrao (caseina) na dieta para roedores, promovendo o adequado desenvolvimento corporal e lipidico dos animais.

AVALIAÇÃO DA ROTULAGEM E QUALIDADE FÍSICO-QUÍMICA DE GELÉIAS DE UVA COMERCIALIZADAS NA CIDADE DO RIO GRANDE - RS

O objetivo deste trabalho foi avaliar a qualidade fisico-quimica e as informacoes contidas nos rotulos das embalagens de geleias de uva comercializadas na cidade do Rio Grande, RS. Geleias de uva produzidas industrialmente foram adquiridas no comercio local do Rio Grande, totalizando oito amostras, sendo seis geleias tradicionais e duas geleias light. As informacoes contidas nos rotulos foram avaliadas segundo a legislacao brasileira vigente. As geleias foram analisadas quanto ao pH, teor de solidos soluveis, acidez titulavel e cor. Todas as marcas de geleias estudadas apresentaram informacoes nutricionais no rotulo. No entanto, quanto a rotulagem geral, todas apresentaram inconformidades. Uma das amostras analisadas apresentou massa inferior ao permitido pela legislacao. Quanto a analise de solidos soluveis, 62,5% das amostras do produto na versao tradicional apresentaram minimo de 65oBrix. A acidez titulavel apresentou variacao de 0,44 + 0,10 a 0,70 + 0,15% de acido citrico e o pH ficou na faixa entre 3,18 + 0,01 a 3,64 + 0,05. As geleias light apresentaram menor luminosidade (L*). Desta forma, as geleias de uva analisadas apresentaram alguma inconformidade em relacao a rotulagem geral considerando-se a legislacao brasileira para este tema. No entanto, todas as marcas estudadas apresentaram informacoes nutricionais no rotulo. Verificou-se enquadramento do produto dentro dos limites aceitaveis para solidos soluveis e para acidez titulavel embora a maioria das amostras tenha apresentado pH superior ao indicado como ideal a formacao do gel. As geleias com reducao calorica apresentaram menor luminosidade que as tradicionais mas, a excecao de uma, apresentou igualmente predominio da cor vermelha.

Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters

E crescente o interesse por alimentos que, alem da funcao de nutrir, trazem beneficios a saude, contribuindo para o bem-estar e/ou reduzindo o risco de algumas doencas. Objetivou-se, neste estudo, avaliar o efeito funcional de bebida de soja e arroz nos parâmetros ponderais e nutricionais e no metabolismo lipidico e glicemico de hamsters machos. Foram utilizados 4 grupos de 8 animais: Controle (racao comercial), C (racao comercial acrescida de colesterol), B (racao comercial e bebida) e CB (racao comercial acrescida de colesterol e bebida). O coeficiente de eficiencia alimentar foi equivalente em todos os grupos. O peso do figado dos grupos C e CB apresentou-se em media 28% maior que os demais, indicando deposicao de colesterol nesse orgao. Embora nao havendo diferenca significativa, as concentracoes de colesterol total e suas fracoes (LDL e HDL) e de triacilglicerideos foram menores no grupo CB comparadas ao grupo C, mostrando possivel efeito benefico da bebida. A concentracao de glicose no sangue nao diferiu significativamente (p<0,05).

QUALIDADE DE POLPA DE PÊSSEGOS PRESERVADA POR MÉTODOS COMBINADOS

Este trabalho teve por objetivo verificar a qualidade de polpa de pessegos (Prunus persica) preservada por metodos combinados e armazenada a temperatura ambiente, produzida por empresa localizada na regiao de Pelotas-RS. A regiao caracteriza-se pela cultura do pessegueiro cujos frutos sao destinados quase que na sua totalidade ao aproveitamento industrial. Foram coletadas amostras de polpa durante 6 meses, contados a partir do terceiro mes do processamento inicial da empresa, quando a mesma teve inicio a utilizacao do material, no periodo considerado como entressafra da fruta, nas quais determinou-se pH, acidez total, solidos soluveis, acucares totais, redutores e nao-redutores, teor de pectina, viscosidade aparente na agua de armazenamento da polpa e na polpa drenada-triturada, alem da contagem de bolores e leveduras. De acordo com os resultados obtidos durante a pesquisa observou-se que a polpa de pessegos preservada por metodos combinados e armazenada a temperatura ambiente manteve-se estavel microbiologicamente ate 9 meses de armazenamento, mostrando, contudo diferencas marcantes nas suas caracteristicas fisico-quimicas.

ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI

In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The results show that, with the exception of phenolics, heat treatment with direct steam application and xanthan addition favored bioactive compounds preservation during storage. These factors influenced positively on the anthocyanins stability during frozen storage for 90 days. The xanthan addition favored antioxidant activity preservation; preservation for antioxidant activity by ABTS and DPPH, in all heat treatments, was observed.

Complete factorial design to adjust pH and sugar concentrations in the inoculum phase of Ralstonia solanacearum to optimize P(3HB) production

Poly(3-hydroxybutyrate) (P(3HB)) is a biodegradable plastic biopolymer that accumulates as lipophilic inclusions in the cytoplasm of some microorganisms. The biotechnological process by which P(3HB) is synthesized occurs in two phases. The first phase involves cell growth in a complex culture medium, while the second phase involves polymer accumulation in the presence of excess carbon sources. As such, the efficiency of the second phase depends on the first phase. The aim of this study was to evaluate culture media with different concentrations of sucrose and glucose and different pH values in the inoculum phase of Ralstonia solanacearum RS with the intention of identifying methods by which the biomass yield could be increased, subsequently enhancing the yield of P(3HB). The culture medium was formulated according to the experimental planning type of central composite rotational design 22. The independent variables were pH and sugar concentration (sucrose and glucose), and the dependent variables were OD600nm, dry cell weight (DCW), and P(3HB) yield. The highest cell growth, estimated by the OD600nm (20.6) and DCW (5.35) values, was obtained when sucrose was used in the culture medium at a concentration above 35 g.L-1 in combination with an acidic pH. High polymer (45%) accumulation was also achieved under these conditions. Using glucose, the best results for OD600nm (12.5) and DCW (2.74) were also obtained at acidic pH but with a sugar concentration at the minimum values evaluated. Due to the significant accumulation of polymer in the cells that were still in the growth phase, the accumulating microorganism P(3HB) Ralstonia solanacearum RS can be classified as having type II metabolism in relation to the polymer accumulation phase, which is different from other Ralstonia spp. studied until this time.