The growing, existing demand for low-cost and high-quality hyaluronic acid (HA) needs an outlook of different possible production strategies from renewable resources with the reduced possibility of cross-infections. Recently, the possibility of producing HA from harmless microorganisms appeared, which offers the opportunity to make HA more economical, without raw material limitations, and environmentally friendly. HA production is mainly reported with Lancefield Streptococci A and C , particularly from S. equi and S. zooepidemicus . Various modes of fermentation such as batch, repeated batch, fed-batch, and continuous culture have been investigated to optimize HA production, particularly from S. zooepidemicus , obtaining a HA yield of 2.5 g L −1 – 7.0 g L −1 . Among the different utilized DSP approaches of HA production, recovery with cold ethanol (4°C) and cetylpyridinium chloride is the ideal strategy for lab-scale HA production. On the industrial scale, besides using isopropanol, filtration (0.22 um), ultrafiltration (100 kDa), and activated carbon absorption are employed to obtain HA of low molecular weight and additional ultrafiltration to purify HA of higher MW. Even though mature technologies have already been developed for the industrial production of HA, the projections of increased sales volume and the expansion of application possibilities require new processes to obtain HA with higher productivity, purity, and specific molecular weights. In this review, we have put forth the progress of HA technological research by discussing the microbial biosynthetic aspects, fermentation and downstream strategies, industrial-scale scenarios of HA, and the prospects of HA production to meet the current and ongoing market demands.

Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95˚C ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4˚C for V2, 71.5˚C for V3, 87.9˚C for V4, 69.5˚C for V6 and 71.5˚C for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95˚C for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19˚C (V6) to 65.14˚C (V4). The swelling power at 90˚C ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320-1560 cP) comparable to non-common native waxy starches, a feature which indicates the capabil-J. L. R. Ascheri et al. 1876 ity of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.

Myrciaria dubia is a native plant of the Amazonian region, with high functional potential, mainly for the high quantities of vitamin C, one of the naturals antioxidants. The potential of camu-camu is still practically ignored by the Amazonian region settlers; on the other hand in the industrial way, the camu-camu has prestige as a natural raw material for the medicine, cosmetics, food and drinks industry. Embrapa Amazonian Oriental keeps Germoplasma Active Bank BAG of camu-camu, originated from the Solimões micro region that was not characterized. For this reason, allied to the importance of this specie fruits, we propose in the present research work: Evaluate the ascorbic acid concentration of a mix of camucamu fruits native to Embrapa´s BAG, in different ripeness stages by comparative analysis of two methodologies High pressure liquid chromatography (HPLC) with Ionic Interchange column and Tillman titulometric method in flesh and rind separately and evaluate the losses due to the usual processing of camu-camu fruits for a commercial flesh production, all of these were not reported yet. As a result, that was represented by the arithmetical average of technical repetitions in the flesh and rind fruit and the commercial flesh, HPLC's methodology showed 28 % higher quantity of vitamin C in rind than in flesh. The commercial flesh extracted for its further use presented less vitamin C concentration than the natural flesh of camu-camu fruit in 30 %. The storage of camu-camu fruit at-80