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(Magelonidae (Annelida; Polychaeta) from the southeastern Brazilian coast). A systematic survey of the Magelonidae (Annelida; Polychaeta) from the southeastern Brazilian coast (Paraná, São Paulo and Rio de Janeiro States) is presented. A total of six species are described: Magelona papillicomis Muller, 1858; Magelona riojai Jones, 1963; Magelona variolamellata sp. n.; Magelona posterelongata sp. n.; Magelona nonatoi sp. n.; Magelona crenulata sp. n.Apresenta-se um levantamento sistemático da família Magelonidae (Annelida; Polychaeta) do litoral sudeste do Brasil (Paraná, São Paulo e Rio de Janeiro), representada regionalmente por seis espécies: Magelona papillicomis Muller, 1858; Magelona riojai Jones, 1963; Magelona variolamellata sp. n.; Magelona posterelongata sp. n.; Magelona nonatoi sp. n.; Magelona crenulata sp. n. Descrições e ilustrações são apresentadas para todas as espécies, juntamente com uma chave de identificação.

This study explored the effect of Lactobacillus plantarum 1 on the main anti‐nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base. A full factorial design using an ANOVA and a Tukey test (p < .05) was used to evaluate the effects of two factors: concentration of the inoculum (two levels) and fermentation time (four levels). The best experimental treatment was dried in a heat pump dryer at 40 and 50 °C, at 0.8 and 1.2 m/s, and drying processes were modeled using thin‐layer math equations. Then, a mixture design was used to evaluate the interactions between the dried dough, rice flour and maltodextrin to select an optimum mix according to the objective function (average value of the three commercial cream soups). A base for the quinoa soup with a permissible saponins content and viscosity similar to that of trademark products was obtained. Practical applications The results of this research will help the food industry to cook high nutritional quality soups using gluten‐free ingredients. Moreover, the use of lactic acid bacteria for fermenting quinoa is a good technique for improving the organoleptic characteristics and rheological properties of the final product. In addition, the culture medium was based on quinoa flour to help decrease the costs of the process compared with the price of commercial MRS broth.

The effect of temperature, moisture content and pH during solid-state fermentation (SSF) of MD2 pineapple peel with Rhizopus oryzae (MUCL 28168) was evaluated on the release of bioactive compounds with antioxidant capacity. Applying a central composite design, it was found that temperature had a significant effect (p < 0.05) on the total phenolic content and DPPH antioxidant activity while for the ABTS radical elimination activity, the factor that presented a significant effect was the pH (p < 0.05); as this factor increases, the antioxidant activity enhances. The optimal conditions for fermentation process were 80% of moisture content, pH 5.5, temperature 37.3 °C and 24 h of process to maximize phenolic content and antioxidant activity. Gallic acid, chlorogenic acid, caffeic acid and cinnamic acid were identified in the extracts by HPLC analysis. These results permit to conclude that SSF of pineapple peel is an effective bioprocess for the release of phenolic compounds with antioxidant activity. Graphical abstract