Skin is one of the several co-products of chicken meat industries, considered as waste, being rarely utilized or underutilized. Brazil is the world leader in chicken exports (3.6 million tons) and the third largest producer with 10.9 million tons, from which 440 000 ton/year are residues. This work aimes at characterizing chicken skin fat (CSF), comparing it with soybean oil, a well-known and abundant compound, evaluating the physico-chemical composition, fractionated glycerides and fatty acid profile, searching for CSF use in interesterification reactions. For that, determination of peroxide and p-anisidine values, as well as thiobarbituric acid, iodine, saponification, acidity, unsaponified matter and refraction indexes were accomplished, besides the glycerides fractionation, followed by FAME derivatization and identification by GC. The nutritional quality indexes were calculated from the lipid profile. CSF showed satisfactory quality due to low acidity (0.65 g oleic acid/100 g), peroxide (2.14 meq/kg), p-anisidine (0.70 absorbance units/g) values, besides presenting high proportion of MUFA (40%). However, due to CSF low hypocholesterolemic/hypercholesterolemic value (HH ¼ 2.72), it may be difficult to use it for nutritional purposes the way it is found, once it tends to increase cholesterol. CSF it is a promising residue for different purposes including interesterification reactions and biodiesel production.

The aim of this paper is to review the biochemistry and metabolism of aflatoxins, fumonisins and trichothecenes. Mycotoxins are secondary metabolites produced by toxigenic species of fungi, which can cause toxic effects in humans and animals. Food contamination by mycotoxins has been reported worldwide, mostly in foods that are susceptible to fungal growth, such as grains and cereals. Mycotoxins can lead to damage to health, and economic losses in agriculture. The most common mycotoxins found in routine food consumption and with consumption limits set by many countries, including Brazil, are: aflatoxins B 1 , B 2 , G 1 e G 2 , ochatoxin A, zearalenone, deoxynivalenol, T-2 toxin and fumonisin. The better understanding of the biochemistry and metabolism of mycotoxins is necessary to avoid problems caused by them and minimize their negative effects on agriculture and health.

Mycotoxin levels in Fusarium head blight (FHB) infections can be difficult to quantify.The relationship between mycotoxin and disease is not consistent and it is not clear if wheatpathogen interaction is of significance in regions where more than one Fusarium species with distinct trichothecene production ability co-exists. This study aimed to investigate whether a set of eight Brazilian wheat genotypes, varying in resistance according to classification by the breeder, exhibit a common or differential resistance to Fusarium graminearum (Fgra) (deoxynivalenolproducing) and Fusarium meridionale (nivalenol-producing) (Fmer) using full-spike and central spikelet inoculation (type II resistance). Fgra was generally more aggressive than Fmer based on the percentage of diseased spikes (99 and 84 %, respectively) and number of diseased spikelets (mean 2.8 and 2.0, respectively) below the central spikelet. The genotype-pathogen species interaction was not significant, but there were differences between the genotypes, with BRS 194 and BRS 327 being the least and most resistant, respectively, based on severity ratings. The incidence of Fusarium-damaged kernel (FDK, %) was not affected by species, but two genotypes , respectively, suggesting that Fgra is a more potent producer of trichothecene. Our data confirm prior resistance classifications by the breeders and suggest that the use of a single highly aggressive Fgra isolate may be sufficient for effective screening for FHB resistance. However, further studies are needed to elucidate the accumulation of resistance to trichothecene.

RESUMONeste trabalho foram estudadas as melhores condições para a desidratação osmótica de laranjas, sendo verificadas as alterações nas características físico-químicas da fruta. Um planejamento experimental fatorial 2 3 completo foi realizado, analisando-se a influência dos fatores tempo, da concentração da solução e proporção fruta:solução osmótica sobre o ganho de sólidos, a perda de água e redução de massa das laranjas desidratadas osmoticamente. Após desidratação, as frutas foram secas em secador de bandejas até umidade de 20%. Determinaram-se no produto, o pH, a acidez titulável, a vitamina C, os carotenoides, o conteúdo fenólico e a cor. Os melhores resultados de desidratação osmótica foram obtidos utilizando-se uma solução de sacarose de 60 °Brix, na proporção fruta:solução de 1:3 durante 90 min, que resultou em 3,5 g sólidos 100g -1 , 10,6 g água 100g -1 e 7,1 g 100g -1 para ganho de sólidos, perda de água e redução de massa, respectivamente. As perdas de conteúdo fenólico e a atividade antioxidante foram 45,1 e 37,3% menores que na secagem convencional demonstrando a eficiência do processo para preservação das propriedades funcionais do produto. Palavras-chave: Citrus sinensis, secagem, vitamina C, compostos fenólicos, planejamento experimentalConditions for osmotic dehydration of oranges and functional properties of the product ABSTRACT The best conditions for osmotic dehydration of oranges was studied, assessed by determining the physicochemical characteristics of the fruit. The study was conducted in 2 3 full factorial experimental design to evaluate the influence of time, solution concentration and fruit:solution ratio on the solid gain, water loss and mass reduction of osmotically dehydrated oranges. After dehydration, the fruits were dried in tray dryer until 20% moisture. In the product the pH, titratable acidity, vitamin C, carotenoids, phenols content and color were determined. The best results of osmotic dehydration were obtained using a sucrose solution 60 °Brix, fruit:solution ratio 1:3 for 90 min, that resulted in 3.5 g solid 100g -1 , 10.6 g water 100g -1 and 7.1 g 100g -1of solid gain, water loss and weight reduction, respectively. The losses of phenolic content and antioxidant activity were 45.1 and 37.3% lower than in conventional drying, demonstrating the efficiency of the process for the preservation of functional properties of the product.

Although fumonisin B 1 (FB 1

Fusarium verticillioides is one of the most important pathogens in maize and is a producer of fumonisin B1 (FB1). Although reports of its presence in wheat are scarce, the susceptibility of this cereal to fungus of the same genus motivates interest in investigating compounds present in the grain with inhibitory activity against this species. The aim of this study was to extract α‐amylase inhibitors from wheat and apply them in vitro to evaluate its effect on the development and expression of toxigenic potential of F. verticillioides. The α‐amylase inhibitors, both crude (P0) and purified (P1), were applied to in vitro culture containing a pathogen mycelium disc. Mycelial growth of the pathogen, glucosamine content, α‐amylase activity, and production of FB1 were investigated. All protein extracts of wheat showed the ability to inhibit pathogen growth, especially the extract P0 from cultivar Quartzo, which resulted in a reduction of glucosamine content (66%) and α‐amylase activity (84%). Furthermore, the protein inhibitors showed antifumonisin effect, reducing by 33 and 47% the mycotoxin production when applied as P0 and P1, respectively. These results suggest that α‐amylase inhibitor contributed to resistance against pathogen attack, acting in a diversified manner for each fungal species.

Summary This study evaluated effects of enzymatic, extrusion and combined pretreatments on functional and thermal properties of protein concentrates from defatted rice bran to improve their applicability to food formulations. After the pretreatments, protein concentrates were recovered by alkaline solubilisation and isoelectric point precipitation. Water absorption capacity, oil absorption capacity, emulsifying and foaming properties, and thermal stability were determined in protein concentrates. Yields of each pretreatment were above 62% protein. Enzymatic hydrolysis increased all functional properties studied, mainly for emulsifying activity index (an increase of 71.1%) and foaming capacity (an increase of 60.3%). The extrusion affected positively the oil absorption capacity, emulsifying activity index and foaming capacity. The combined process was able to raise the functional properties. The principal component analysis confirmed that 95.5% improvement in functional properties of concentrates had a strong positive correlation with the pretreatments. However, the pretreatments affected thermal stability and the enthalpy of denaturation negatively.

RESUMO Neste trabalho foram extraídos inibidores enzimáticos de diferentes variedades de trigo os quais foram aplicados em cultivo "in vitro INTRODUÇÃOOs fungos do gênero Fusarium são encontrados em plantas e em resíduos de culturas por todo o mundo, sendo responsáveis pela infecção e destruição de culturas economicamente relevantes como o milho, trigo e outros pequenos grãos. Dentre estes fungos encontram-se espécies toxigênicas, como o Fusarium verticillioides 1 , o qual tem recebido atenção de agências regulatórias, como a ANVISA, por ser um potencial produtor de Fumonisina B 1 .As medidas químicas e agronômicas para o controle de F. verticillioides não são muito eficazes, pois a espécie por ser endofítica, coloniza as plantas sem demonstrar qualquer sinal da infecção. O uso de fungicidas sintéticos é a tecnologia mais comum para proteger as colheitas da deterioração fúngica e da contaminação por micotoxinas. No entanto, a maioria dos fungicidas sintéticos possui toxicidade residual e contribui para a seleção de espécies fúngicas resisitentes 2 . As plantas, por sua vez, possuem uma série de compostos que estão associados com a resistência à fatores bióticos e abióticos, como insetos e fungos. A tecnologia do uso de inibidores de enzimas digestivas como fator de resistência, tem chamado a atenção de vários pesquisadores 3,4,5 , pois as α amilases são enzimas essenciais para o crescimento e