Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, intestines, and kidneys, as it is a potential functional food. Its mucilage is a highly viscous polysaccharide that is mostly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, as well as proteins and minerals. The functional properties of okra mucilage have been widely studied, mainly for its potential antidiabetic activity; thus, its use as adjuvant or nutraceutical therapy for diabetes is very promising. Due to its rheological properties, it is a potential resource for pharmaceutical and food applications. Okra mucilage can be extracted by several methods, which can directly influence its physicochemical characteristics and biological activity. Features such as low cost, non-toxicity, biocompatibility, and high availability in nature arouse the interest of researchers for the study of okra mucilage. The survey of research on the applications of okra mucilage highlights the importance of using this promising source of bioactive compounds with interesting technological properties. The potential of okra as a functional food, the properties of okra mucilage, and its technological applications are discussed in this review.
In this paper we evaluated the population dynamics and obtained estimates of the net primary production of the aquatic macrophyte Nymphaea rudgeana in an arm of the Itanhaém River (São Paulo State, Brazil). This species presents, in the studied area, a broad seasonal variation of biomass. As from November (13.1 g DW/m 2 ) we observed a gradual increase of biomass that reached a maximum in February (163.1 g DW/m 2 ). Then, the biomass decreased, maintaining low levels until a new growth period. The reduction of biomass is associated to the development of floating aquatic macrophytes (Pistia stratiotes and Salvinia molesta) and, subsequently to environmental factors (higher salinity values) that are unfavorable to their development. The net primary production of N. rudgeana was estimated from the biomass data, and the annual productivity value was estimated between 3.02 and 3.82 t/ha/year.Key words: Aquatic macrophyte, Nymphaea rudgeana, population dynamics, net primary production, Brazil. RESUMODinâmica populacional e produção primária líquida da macrófita aquática Nymphaea rudgeana C. F. Mey em um ambiente lótico da bacia do rio Itanhaém (SP, Brasil)Neste trabalho, foi estudada a dinâmica populacional e estimada a produção primária líquida da macrófita aquática Nymphaea rudgeana em um braço do rio Itanhaém (Estado de São Paulo, Brasil). Esta espécie apresenta uma ampla variação anual de biomassa, em função da estação do ano, no local estudado. A partir do mês de novembro (13,1 g PS/m 2 ), pode ser observado um aumento gradual da biomassa, atingindo o máximo em fevereiro (163,1 g PS/m 2 ). Posteriormente, a biomassa diminui, mantendo-se em níveis baixos até um novo período de crescimento. A diminuição de biomassa está associada ao desenvolvimento de macrófitas flutuantes (Pistia stratiotes e Salvinia molesta) e, subseqüen-temente, às condições ambientais desfavoráveis (valores de salinidade elevados) ao seu desenvolvimento. A produção primária líquida de N. rudgeana foi obtida a partir dos dados de biomassa e seu valor é estimado entre 3,02 e 3,82 t/ha/ano. Palavras
The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension.
RESUMOEntre os principais subprodutos do setor de laticínios se encontra o soro de queijo, obtido após precipitação da caseína do leite. Com o avanço da tecnologia a elaboração de queijos passou de um processo tradicional para um processo industrial no qual são produzidos diariamente milhares de litros de soro. A fermentação do soro do queijo objetivando a produção de etanol pode apresentar-se como alternativa tecnicamente viável pois, além de reduzir o potencial poluidor deste resíduo, ainda pode gerar um produto de maior valor agregado. Desta forma, o objetivo deste trabalho foi a obtenção do etanol utilizando-se o soro de queijo "tipo coalho", desproteinizado, como substrato para a levedura Saccharomyces cerevisiae. Foram utilizadas a ferramenta de planejamento fatorial e a análise de superfície de resposta para otimização do processo estudando-se diferentes concentrações de levedura e percentagens de sacarose. O melhor resultado foi obtido ao se adicionar 100 g L -1 de sacarose e 6,0 g L -1 de levedura ao soro obtendo-se uma porcentagem de conversão de substrato em etanol de 76,14%. Palavras-chave: soro de queijo, fermentação alcoólica, etanolProduction of ethanol from industrial whey ABSTRACT Among the main sub-products of the dairy industry is the cheese whey, obtained after milk's casein precipitation. With the advancement of technology, the production of cheese passed from a traditional process to a manufacturing process where everyday thousands of liters of whey are produced. The fermentation of cheese whey with the purpose of producing ethanol can present itself as a technically feasible alternative, as well as besides reducing the pollution potential of this residue it can still generate a product with higher added value. Thus, the aim of this paper was to obtain ethanol, using the cheese whey "sort of curd cheese", deproteinized, as a substrate for the yeast Saccharomyces cerevisiae and the addition of sucrose. A statistical design was used and different inoculum concentrations and percentages of sucrose were studied. The best result was obtained by adding 100 g L -1 of sucrose and 6.0 g L -1 of inoculum into the whey getting a % conversion of substrate to ethanol of 76.14%.
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