Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. Ot was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log 10 CFUmL -1 and pH values from 4.5 to 4.6. SKB samples with higher soymilk kefir percent presented higher lactobacilli cell count and lower lipid, ash, total solid, carbohydrate and caloric value. Results showed similar preferential rates for the SKB up to 30% of added soymilk kefir. The functional peach-flavored beverage presented appropriate pH value (4.3) and high viable cells count (7.0 Log 10 CFUmL -1 ) up to the 28 th day of cold storage, showed high acceptability (94.5%) and positive purchase intention (83.4%) among consumers.

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

ResumoEste trabalho avaliou os documentos de patentes depositados no Brasil que fazem referência aos termos probióticos, prebióticos e simbióticos. Os dados foram selecionados nas bases de dados do Instituto Nacional de Propriedade Industrial e do European Patent Offi ce. O ano de 2010 apresentou maior número de patentes depositadas. As indústrias de alimentos e farmacêuticas formam os setores de maior destaque, representando juntas 70% dos depósitos de patentes nesse ramo. Entre as patentes do setor alimentício, 77,55% dos depósitos foram efetuados por empresas, recebendo destaque a Nestlé S.A. A busca através dos termos relacionados revela que o Brasil tem um universo de 101 pedidos de proteção de patentes no Instituto Nacional de Propriedade Industrial e que desse total apenas 22,45% foram oriundos de depositantes do próprio país, implicando na necessidade de ampliar o incentivo à proteção das propriedades industriais para geração de novos produtos. Palavras-chave: INPI; Alimentos; Lactobacillos spp.; Inovação; Mapeamento. SummaryThis study evaluated the patent documents fi led in Brazil that reference to probiotics, prebiotics and synbiotics terms. The data were selected from the databases of the National Institute of Industrial Property of Brazil and the European Patent Offi ce. The year 2010 had the highest number of patents. The food industries and pharmaceutical sectors form the most prominent, together representing 70% of patent applications in this fi eld. Among the patents in the food sector, 77.55% of the deposits were made by companies getting highlighted Nestlé SA A search through the related terms reveals that Brazil has a population of 101 applications for patent protection in the National Institute of Industrial Property and of this total only 22.45% were derived from depositors own, implying the need to expand the incentive to protection of industrial property to generate new products. Campinas, v. 17, n. 3, p. 252-258, jul./set. 2014 DOI: http://dx.doi.org/10.1590/1981-6723.2114 Análise das patentes de tecnologias relacionadas aos probióticos, prebióticos e simbióticos no Brasil SANTOS, F. L. et al. http://bjft.ital.sp.gov.br Braz. J. Food Technol.

RESUMODiante da realidade do Brasil como um dos maiores produtores de soja do mundo e considerando seus investimentos em pesquisas para o desenvolvimento de novos produtos aplicados ao setor agrícola, o objetivo desse mapeamento foi estudar o panorama da proteção de processos e produtos relacionados à soja, investigando os documentos de patentes depositados no Instituto Nacional da Propriedade Industrial e comparando-os com o número de artigos sobre soja, indexados na base Web of Science, especialmente os artigos brasileiros. A pesquisa restringiu os dados aos anos de 1975 a 2012, selecionando 338 documentos de patentes e 9.908 artigos no Mundo dos quais 397 são de origem brasileira. Considerando-se apenas os documentos disponíveis para download no Espacenet, as primeiras patentes encontradas foram de titularidade dos Estados Unidos, depositadas a partir de 1980. Os principais depositantes foram Brasil e Estados Unidos, com 168 e 120 pedidos, respectivamente. Os titulares foram em sua maioria empresas, com 211 patentes requeridas. A maioria das patentes de brasileiros é de origem paulista, com 64 documentos. Já o Paraná teve 34 solicitações e Minas Gerais apareceu com 13 pedidos. Os resultados apontam que as patentes brasileiras correspondem á 42% de artigos brasileiros, porém as Instituições Científicas e Tecnológicas aparecem como titulares em apenas 23 patentes, se caracterizando como um indicio da fragilidade dos sistemas de inovação das ICTs brasileiras e apontando para a necessidade da elaborar políticas publicas direcionadas para este setor e despertar sua importância no desenvolvimento socioeconômico do país.Palavras chave: Soja. Patentes. Prospecção. ABSTRACTFaced with the reality of Brazil as a major producer of soybeans in the world and considering its investment in research to develop new products applied to the agricultural sector, the objective of this study was mapping the landscape of protection processes and related soy products, investigating patent documents deposited at the Brazil's National Institute of Industrial Property and comparing them with the number of articles about soy, indexed in the database Web of Science, especially the Brazilian articles. The survey data restricted to the years 1975 to 2012, selecting 338 papers and patents in the World 9,908 articles of which 397 are of Brazilian origin. Considering only the documents available for download at Espacenet, the first patents were found to be held by the United States, deposited from 1980. Major depositors were Brazil and the United States, with 168 and 120 applications respectively. Holders were mostly companies with 211 patent applications. Most patents is São Paulo Brazil origin with 64 documents. Already had 34 requests Paraná and Minas Gerais appeared with 13 requests. The results indicate that Brazilian patents will match 42% of Brazilian articles, but the Scientific and Technological Institutions appear as holders in only 23 patents, and is characterized as an indication of the fragility of the innovation systems of the Br...