Available online A B S T R A C TWe aimed at determining the bioactive compounds and chemical composition of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) and jussara (Euterpe edulis Mart.) fruits and their fractions. With the exception of jabuticaba pulp, both fruits and their fractions might be exploited as dietary fibre sources. Jabuticaba fruit may be considered as source of vitamin A and its pulp source of Fe, Mn and Cu, while jussara pulp may be considered a source of Mn, Cu and vitamins A and E. The phenolic profile of jabuticaba fractions (pulp, peel, seeds and depulping residue) and jussara whole fruit and seed was investigated for the first time. Eleven phenolic compounds were determined in each fruit, of which soluble forms were predominant, anthocyanins being the most abundant phenolics. Jabuticaba and jussara presented higher antioxidant activity compared with berries. Our results indicate that jabuticaba and jussara have high commercial potential due to their nutritional and functional properties.

The influence of encapsulating carbohydrates (EC) with varying properties on the technological and functional properties of jussara pulp microparticles produced by spray drying were evaluated using experimental design. Microparticles produced with sodium octenyl succinate (OSA) starch at 0.5 core to EC ratio and with mixtures of inulin and maltodextrin at 1.0 and 2.0 core to EC ratio showed darker color, and higher anthocyanins contents and antioxidant activity. Seven microparticles showing high water solubility and desirable surface morphology. Hygroscopicity (10.7% and 11.5%) and wettability (41s and 43s) were improved when OSA starch and mixtures of inulin and maltodextrin were used. The anthocyanins contents and color of the microparticles did not change when exposed to light at 50°C for 38days. Finally, microparticles produced at 1.0 core to EC ratio with 2/3 OSA starch, 1/6 inulin and 1/6 maltodextrin were selected. These microparticles may be applied as colorant in numerous foods, whilst adding prebiotic fiber and anthocyanins.

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O estudo mostra a ação sucessiva dos tratamentos térmicos de pasteurização (75 o C por 15 s) e esterilização comercial por troca indireta de calor (140 o C for 6 s) sobre o perfil lipídico de leite bovino. Amostras de leite cru foram submetidas à pasteurização e então, à esterilização comercial (ultra-alta temperatura, UHT). A gordura de amostras de leite cru, de leite pasteurizado e de leite esterilizados comercialmente foi extraída. Após transesterificação, os ésteres metílicos dos ácidos graxos (FAMEs) foram analisados por cromatografia gasosa com detecção por ionização de chama (GC-FID). A quantificação revelou que para a maioria dos ácidos graxos (FA) encontrados não houve diferença significativa (p > 0,05) entre as amostras de leite cru e leite pasteurizado. Entretanto, foram encontradas diferenças significativas para 21 dos 26 ácidos graxos analisados (p > 0,05) para as amostras de leite cru e de leite esterilizado, incluindo o isômero predominante no leite do ácido linoléico conjugado (CLA-c9t11). Este fato evidencia a ação sucessiva dos tratamentos térmicos no perfil lipídico do leite.The action of successive pasteurization thermal treatments (75 o C for 15 s) and commercial sterilization by indirect heat exchange (140 o C for 6 s) was analyzed on the lipid profile of bovine milk. Raw milk samples were submitted to pasteurization and then were submitted to sterilization (ultra-high temperature, UHT). The fat of raw milk, pasteurized milk and commercially sterilized milk samples was extracted. After transesterification, the fatty acid methyl esters (FAMEs) were analyzed by gas chromatography with flame ionization detector (GC-FID). The quantification of fatty acids (FA) revealed that for most of the found fatty acids there was no significant difference (p > 0.05) between raw milk and pasteurized milk. However, it was found significant differences for 21 of the 26 analyzed fatty acids (p > 0.05) for the raw and sterilized milks, including the predominant isomer of the conjugated linoleic acid (CLAc9t11) of the milk. This fact evidences the successive action of heat treatments on milk lipid profile.

This study aimed to evaluate the nutritional quality of meat of lambs fed with cake originating from cotton production of biodiesel. Forty noncastrated lambs, crossbred Dorper versus Santa Inês from 20.9 to 36.7 kg of body weight finished in feedlot of 99 days and fed diets containing levels of cotton cake (0, 33, 66 and 100%) replacing soybean meal. The chemical composition and physicochemical characteristics were not influenced (P > 0.05) by the levels of cotton cake in the concentrate. Regarding the fatty acids found in the meat, there were no differences attributable to diet composition. The fatty acid found in the highest concentration (P < 0.05) of cotton cake was the mono‐unsaturated oleic acid (49.7%), followed by saturated palmitic acid (23.6%) and stearic acid (18.5%), unsatured poly‐linolenic acid (1.93%), saturated myristic (1.58%) and the mono‐unsaturated palmitoleic (1.45%). Practical Applications In diets for feedlot lambs, the cotton cake can replace soybean meal in the concentrate, corresponding to 120 g/kg of the total diet, and it does not change the nutritional characteristics of meat. Thus, cotton cake, with low cost ingredients, if used in diets for the production of lambs, provides good nutritional quality meat.

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The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.