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Sericin is a protein present in the silkworm cocoon of Bombyx mori. Although usually discarded during the silk degumming process, which causes environmental impact and high costs of wastewater treatment, this protein possesses properties that are particularly useful to the food industry. This work was carried out to determine the amino acid profile and evaluate the antioxidant and emulsifier capacity of sericin. The main amino acids present in sericin are glycine, serine and aspartic acid. The high-molecular-weight fractions of this protein have antioxidant activity. Furthermore, due to the predominant hydrophilic character of its amino acids, it acts as an emulsifier. The emulsions prepared with 1.0% of sericin were stable for 24 h. All emulsions showed pseudoplastic behavior and great internal strength, according to the rheological analysis. Thus, sericin can be used as an additive in emulsified products providing antioxidant properties in these products. PRACTICAL APPLICATIONSThe present work provides an application as emulsifier to sericin, which is normally discarded during the silk process. This protein prevents phase separation in emulsions and provides antioxidant activity to the formed emulsion, besides being a natural product. The resulting emulsions prepared with high concentration of sericin have high viscosity, and therefore sericin can be used in the production of mayonnaise and creams. It can also be used, in lower concentrations, in salad dressing for example, resulting in a lower viscosity product.

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Monofloral honeys are high-added-value food, a reason for constant cases of fraud. This study investigated Brazilian monofloral honeys from Hovenia dulcis flowering produced by Apis mellifera and Tetragonisca angustula bees. Chemical, physicochemical, rheological, and melissopalynological analysis were assessed. Properties such as moisture, pH, ashes, total acidity, total available carbohydrate, and soluble sugars of all analyzed honey samples agreed with the established by the legislation. All the honey samples were satisfactorily fitted by both Ostwald-de Waele and Casson rheological models revealing homogenous products, mostly presenting pseudoplastic character. The melissopalynology confirmed the presence of H. dulcis pollen in the MH samples; however, some honeys did not show >45% pollen of H. dulcis, thus revealing mislabeling cases. Continuous evaluation of honey is necessary, once this is a valuable food frequently involved in frauds, hence causing problems to consumers.

Cupuassu fat is a good candidate for partial substitution of cocoa butter in many products, including emulsions. However, for such use it is necessary to know the characteristics of the products prepared with cupuassu fat. Therefore, the main goal of this work is to characterize emulsions prepared with cupuassu fat using the surfactants Tween® 60, Tween® 80 and Tween® 85 as emulsifiers. The emulsions were prepared at 43 °C with addition of 0.5 or 1.5 % (w/v) of surfactant and compared with an emulsion without surfactant. All emulsions were analysed by conductivity, stability, pH, optical microscopy, rheology and oxidative stability. It was verified that the emulsions prepared with Tween® 60 and Tween® 80 have higher stability, smaller droplet size and higher apparent viscosity. Also, these properties are positively influenced by the concentration of the surfactant. On the other hand, emulsions prepared with Tween 85 or without surfactant reached unsatisfactory results. The rheological behaviour of the emulsions was adequately described by both Herschel‐Bulkley and Mizhari‐Berki models revealing pseudoplastic character. These emulsions also present strong gel behaviour, with storage modulus higher than loss modulus. In conclusion, cupuassu fat can be used as oil phase for emulsions products and this characterization helps to understand their behaviour in order to increase their use in food industry.

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