No abstract

No abstract

No abstract

"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

This study focused on the potential functional activity of phenolicenriched pineapple wastes bioprocessed by Rhizopus oligosporus . Using the phenolic-enriched bioprocessed extracts, amylase inhibition relevant to Type 2 diabetes and Helicobacter pylori inhibition linked to stomach ulcer were investigated. Two treatments were studied: 9 g of pineapple residue plus 1 g of soy flour (P9) and 5 g of pineapple residue plus 5 g of soy flour (P5). Extracts obtained after 2 and 10 days of growth were selected to represent early and late stages of bioprocessing based on phenolic content. Potent aamylase inhibition was found in P9 treatment at 2 days of fungal growth and was maintained after subsequent boiling, freeze-drying and/or autoclave treatment. Amylase inhibitory activity did not correlate with the DPPH radical scavenging antioxidant activity of the extracts and therefore it is likely linked to the structure of the phenolic compounds. H. pylori inhibitory activity was found in P5 treatment after 10 days of R. oligosporus growth and may be linked to phenolic compounds present at this stage.

In this paper, we investigated the potential for Rhizopus oligosporus to produce enhanced levels of free phenolics from guava residue mixed with soy flour as the nitrogen source. b -glucosidase activity and antioxidant activity in crude extracts were evaluated. Two substrates were studied based on carbon and nitrogen ratios: A, 90% guava residue : 10% soy flour (G9) and B, 50% guava residue : 50% soy flour (G5). Bioprocessing increased water extractable phenolics 12.9% with G9 substrate and 98.6% with G5 substrate. For both substrates, antioxidant activity increased during early stages of fungal growth but decreased thereafter. Phenolic antioxidant mobilization during bioprocessing was associated with b -glucosidase activity and hypothesized to involve the mobilization of polymeric phenolics. The bioconversion of soy flour-supplemented guava residue by R. oligosporus represents a novel strategy for the enhancement of phenolic antioxidant content and potential commercial value of guava wastes.

No abstract

Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heat. Pre-osmotic dehydration (temperature, immersion time and type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of pre-dehydrated carrot slices were initially defined as the best conditions for this study. The osmotic solutions used were composed of NaCl (10%) and sucrose (50° Brix) named OD1 and sucrose (50° Brix) called OD2. The experiment of pre-osmotic dehydration of carrot slices in two temperature levels with complementary drying in heat with air circulation at 70°C was used. The best results were obtained with the solution OD1 at 60°C with immersion time of 60 min. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time for the product to reach the same humidity content.