No abstract

Caracterizou-se a farinha de resíduos de camarão-setebarbas quanto aos aspectos físico-químicos e análise molecular de proteínas. O corpo do camarão foi utilizado como parâmetro comparativo. Realizou-se estudo das proteínas pela quantificação de N-total, análise colorimétrica e avaliação molecular. Os resíduos apresentaram potencial em relação a dois nichos alimentares: nutricional (mineral) e dietético (alto teor de fibra alimentar e baixo conteúdo lipídico). Verificou-se neste resíduo baixo teor protéico solúvel pela extração e quantificação em método colorimétrico. Nos extratos analisados por eletroforese em gel de poliacrilamida contendo dodecil sulfato de sódio (SDS-PAGE) foi observada baixa diversidade protéica, devido ao menor número de cadeias polipeptídicas identificadas. A presença de uma banda de 74 kDa, resistente ao tratamento térmico, pode ser utilizada como marcador de padrão de identidade molecular desta farinha. CHEMICAL AND PROTEIC-MOLECULAR COMPOSITION OF SHRIMP “SETE BARBAS” RESIDUES FLOUR Abstract The flour of shrimp “sete barbas” residues was characterized for physicochemical aspects and molecular analysis of proteins. The shrimp body was utilized as comparative parameter. Study of proteins was realized by the quantification of total N, colorimetric analysis and molecular evaluation. The residues showed potential in relation to two alimentary niches: nutritional (mineral) and dietary (high levels of dietary fiber and low level of lipids). In this residue low amount of soluble protein was detected by colorimetric analysis. The extracts analysed by electrophoresis of SDS-PAGE showed a low diversity of protein, according to the low number of polypeptide chains identified. The presence of a band of 74 kDa, resistant to thermal treatment, may be utilized as a molecular marker to be a standard parameter to identify the shrimp flour.

-Introduction. Camu-camu is a native Amazonian fruit mainly known for its high vitamin C content. Its composition confers high antioxidant capacity on this fruit and makes it a potential source of antioxidant products. The use of spray-drying with the aid of a carrier agent is a technique that has been applied for the preservation of important components of foods and drugs. The objective of our work was to evaluate the influence of those agents used as shell material on the vitamin content and total phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods. A commercial frozen camu-camu pulp was the raw material; maltodextrin and gum arabic were the selected carrier agents. Processes were performed in a mini-spray-dryer with inlet and outlet air temperatures of 180°C and 85°C, respectively, and a drying air flow rate of 700 L·h -1 . Laser diffraction was used to determine the particle size distribution of the samples, and sorption isotherms of spray-dried camu-camu were measured using a static gravimetric method. Total phenolic compounds and vitamin C were determined in the raw pulp and in the powders obtained. Results. When using gum arabic and maltodextrin as the carrier agents, the moisture results obtained for the spray-dried camu-camu powders were 2.8% and 3.2%, respectively; the process yield was 84% and 72%, respectively. The spray-dried powder produced using gum arabic presented higher contents of vitamin C [(15,363 ± 226) mg·100 g -1 ] and phenolic compounds [(6,654 ± 596) mg GAE·100 g -1 ] than the powder obtained with maltodextrin, respectively (11,258 ± 298) mg·100 g -1 and (5,912 ± 582) mg GAE·100 g -1 . Conclusions. The concentration factors for the vitamin C and phenolic compounds in camu-camu powder reveal the effectiveness of spraydrying to preserve the antioxidant capacity of this fruit. Gum arabic was a more effective barrier than maltodextrin for bioactive compound retention.Brazil / Myrciaria dubia / fruits / food processing / spray-drying / microencapsulation / ascorbic acid Influence du matériau utilisé pour l'enrobage de jus de camu-camu atomisé sur la teneur en vitamine C, les composés phénoliques totaux, les isothermes de sorption et la granulométrie du produit.Résumé -Introduction. Le camu-camu est un fruit originaire d'Amazonie qui est surtout connu du fait de sa haute teneur en vitamine C. Une telle composition confère à ce fruit une capacité antioxydante éle-vée et en fait une source potentielle de produits antioxydants. L'utilisation d'un séchage de la pulpe par pulvérisation à l'aide d'un agent de support est une technique qui est appliquée à la conservation de composantes importantes d'aliments et de médicaments. L'objectif de nos travaux a été d'évaluer l'influence de ces agents, utilisés comme matériel d'enrobage, sur la teneur en vitamines et les composés phénoliques totaux de jus de camu-camu en poudre obtenu par séchage par atomisation. Matériel et méthodes. De la pulpe de camu-camu congelée du commerce a été utilisée comme matière...

Efetuou-se estudo sobre os lipídios totais, ácidos graxos e colesterol presentes resíduos desidratados de camarão, visando o aproveitamento total do crustáceo na alimentação humana. Resíduos de camarão-sete-barbas (cefalotórax, segmentos abdominais e caudas) foram lavados com água clorada, cozidos, desidratados, moídos e o produto final analisado. O teor de lipídios totais encontrado foi de 2,66% e o de colesterol de 98,82 mg/100 g. Do total dos ácidos graxos 34,43% corresponderam aos ácidos graxos saturados, 30,30% aos monoinsaturados e 35,26% aos polinsaturados. Os resíduos desidratados de camarão podem ser destinados à alimentação humana como flavorizante natural, conferindo sabor e aroma característicos ao alimento. LEVELS OF TOTAL LIPIDS, CHOLESTEROL AND FATTY ACIDS IN THE DEHYDRATED RESIDUES OF THE SEVEN-BEARDS-SHRIMP (Xiphopenaeus kroyeri, HELLER 1862) CAPTURED IN THE STATE OF RIO DE JANEIRO Abstract The production of shrimps in Brazil grew significantly in the last years and with excellent conditions for expansion. Although it is appreciated in the cookery, the shrimp is considered a food of high cholesterol tenor. The shrimp residues, when submitted appropriately to the cooking process, following by dehydration and reduction of particles can be destined to the human feeding as a natural flavor substance, checking to the food, flavor and aroma characteristic of shrimp. Occurred study on the total lipids, fatty acids and cholesterol, presents in total use of the crustacean in the human feeding. Residues of seven-beards-shrimp (cephalotorax, abdominal segments and tails) were washed with chlorinated water, cooked, dehydrated and grinded. In the obtained product the levels of total lipids, cholesterol and fatty acids were determinated. The total lipids and cholesterol contents were 2,66% and 98,82 mg/100g. From the total of the fatty acids 34,43% corresponded to the saturated, 30,30% to the monoinsatured and 35,26% to the polinsatured fatty acids.

No abstract