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"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfurfural (5-HMF) concentrations the thermal treatment of "cajuina" needs to be studied and the non enzymatic mechanism should be better understood and controlled. In this work the effect of thermal treatment on "cajuina" (clarified cashew apple juice) was studied at temperatures from 88°C to 121°C. Changes in color were measured and the variation in vitamin C, 5-hydroxymethylfurfural (5-HMF) and sugar content were used to evaluate non enzymatic browning. The kinetic models were used to optimize the thermal treatment to produce "cajuina" with an absorbance at 420 nm of 0.023

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Jambu, Acmella oleracea (L.), is a low-growing herb plant, with cylindrical, fleshy, decumbent and branched stem varying from 20 to 30 cm in height. It is an abundantly cultivated and consumed vegetable in the northern region of Brazil and usually consumed in preparations of typical foods of the Amazon region. So, this work aimed to compare the chemical composition and physical chemistry of powdered and jambu leaf mass. Acmella oleracea plants were selected, sanitized and their leaves were crushed (without adding water). The mass was dried in an oven with forced air circulation under different conditions of temperature (60, 70 and 80 C) and relative humidity (13.09, 8.14 and 5.45%, respectively), in two layer thicknesses (0.5 and 1.0 cm). The physical, chemical, physicochemical parameters moisture content, water activity, ash, protein, lipids, pH, total titratable acidity and color were analyzed in powdered and fresh leaves. Contrast test was used to evaluate the interaction between the layer thicknesses at 5% level of significance. Considering the contrasts, the parameters total soluble solids, ash, protein and lipids do not differ from those in the fresh sample, demonstrating that these parameters are not modified or degraded with the drying conditions. The pH and color parameters differed from those of the fresh material, due to degradation, which can be linked to the rise in temperature sensitivity. The moisture content and water activity also differed and were reduced, contributing to conservation of the material. Contrast analysis made it possible to conclude that the physicochemical composition did not undergo modifications through the use of drying. In addition, a powdered material with reduced water activity was obtained.

Ac¸ai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Ac¸ai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention. PRACTICAL APPLICATIONSThe Ac¸ai fruit has naturally high microbial load and sanitization processes of fruit were studied. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated possible changes the anthocyanins content on Ac¸ai fruits and color and sensory characteristics of the beverage. Practical results were obtained since aqueous ozonation process promoted changes in total anthocyanins content of Ac¸ai fruits and the difference of the color beverage over traditional sample. Thermal and nonthermal treatments for Ac¸ai fruits did not affect the quality and sensory characteristics of beverages, and beverages from fruits thermally treated obtained good purchase intentions by traditional regional consumers. The thermal treatment of Ac¸ai fruit at 90C can be considered a new parameter for the sanitization of Ac¸ai processors.

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The inclusion of natural extracts and solution of synthetic astaxanthin in the Macrobrachium amazonicum diet were tested to verify their effect on performance, body indexes and total accumulation of astaxanthin in the reproductive tissues and gametes of this crustacean in comparison with newly captured wild animals. The experiment was randomized in blocks (five treatments with three replicates). Four groups were submitted, during 20 days, to diets in recirculation tanks: control diet (CONT); diet containing natural extract of “buriti” (CAR); diet with inclusion of natural “urucum” extract (BIXN), diet with synthetic astaxanthin (ASTX) and NATURAL group (not fed with ration). 180 prawns were used, with 60 males (6.08±1.96 g) and 120 females (4.55±1.03 g) distributed in five groups containing four males and eight females each. There were no significant differences in performance and body indexes. The number of released spermatozoids, live spermatozoids, body and egg pigmentation was higher in BIXN and ASTX treatments. The ASTX treatment was superior to the NATURAL group in the body pigmentation of females and eggs and release of spermatophores by males. These results demonstrate that the use of natural and artificial carotenoid pigments in the diet are beneficial for reproduction of M. amazonicum.

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