a b s t r a c tSugar esters are compounds with surfactant properties (biosurfactants), i.e., capable of reducing the surface tension and promote the emulsification of immiscible liquids. On the other hand, as with all emulsions, coconut milk is not physically stable and is prone to phase separation. Therefore, the aim of this work was to evaluate the synthesis of fructose, sucrose and lactose esters from the corresponding sugars using Candida antarctica type B lipase immobilized in two different supports, namely acrylic resin and chitosan, and evaluate its application in the stabilization of coconut milk emulsions. The enzyme immobilized on chitosan showed the highest yield of lactose ester production (84.1%). Additionally, the production of fructose ester was found to be higher for the enzyme immobilized on the acrylic resin support (74.3%) as compared with the one immobilized on chitosan (70.1%). The same trend was observed for the sucrose ester, although with lower percentage yields. Sugar esters were then added to samples of fresh coconut milk and characterized according to their surface tension, emulsification index and particle size distribution. Although the microscopic analysis showed similar results for all sugar esters, results indicated lactose ester as the best biosurfactant, with a surface tension of 38.0 N/m and an emulsification index of 54.1%, when used in a ratio of 1:10 (biosurfactant:coconut milk, v/v) for 48 h experiments.

Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity-DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.

This study evaluated the influence of spouted bed drying temperature and maltodextrin dextrose equivalent on the probiotic microbial survival during drying and storage period and on physicochemical properties of fermented probiotic orange juice in powder. Probiotic orange juice was spouted bed dried at 60, 70, 80 and 90°C using maltodextrin with a different dextrose equivalent (10, 20, 30 and 39). After drying, the microbial was higher when lower drying temperatures were applied. During the storage, the highest drying temperatures (80 and 90°C) negatively affected the microorganism survival. On the other hand, at the lowest drying temperature (60°C), the product presented higher Aw, what negatively affected the microbial survival during storage. The temperature of 70°C was the best to preserve the microbial viability during storage. Physicochemical parameters were improved when temperature increased and dextrose equivalent decreased.

*A quem a correspondência deve ser enviada ResumoO presente trabalho teve como objetivo determinar as alterações físico-químicas do suco de caju (Anacardium occidentale L.) com alto teor de polpa, em diferentes etapas do seu processamento industrial. Observou-se que a acidez e o teor de ácido ascórbico do suco diminuíram progressivamente com o processamento industrial, exibindo os menores teores na etapa de pasteurização. Os teores de ácido fólico apresentaram comportamento diferenciado, apresentando os maiores teores na etapa de homogeneização do suco. Os valores de açúcares redutores, não-redutores e totais, assim como o pH, se mantiveram constantes. Palavras-chave: Anacardium occidentale L.; caracterização físico-química; valor nutritivo; processamento industrial. AbstractThis work aimed to study the physicochemical changes occurring in cashew apple (Anacardium occidentale L.) juice with high pulp content in various stages of the industrial process. The acidity and ascorbic acid contents were found to decrease progressively along the process, presenting their lowest values in the pasteurization stage. Folic acid content was highest in the juice homogenizing stage. Reducing and nonreducing sugars, as well as pH values remained constant throughout the process. Keywords: Anacardium occidentale L.; physicochemical characterization; nutritional value; industrial processing.Alterações químicas e físico-químicas no processamento de suco de caju (Anacardium occidentale L.) , o Brasil é pioneiro e lí-der no aproveitamento de pedúnculo do caju, sendo o Estado do Ceará responsável por metade de toda a área de cajueiros nativos do Brasil -cerca de 364 mil hectares. A utilização do pedúnculo do caju é considerada como uma boa fonte de renda, além de apresentar várias opções tecnológicas de industrialização, principalmente quando aproveitado na elaboração de sucos, doces, refrigerantes, vinhos, polpas e outros produtos alimentícios e no consumo in natura, sendo bastante consumido nos mercados interno e externo 1,3,4,5,22 . Physicochemical changes in cashew apple (Anacardium occidentale L.) Juice processingA demanda por alimentos mais saudáveis tem aumentado continuamente por parte dos consumidores, o que contribui para o crescente consumo de suco de frutas observado nos últimos anos. O segmento de sucos é considerado da maior importância na industrialização do pedúnculo de caju, com grande potencial no mercado nacional e internacional. Vale ressaltar que o suco de caju é o segundo suco de fruta mais consumido no Brasil 8,11,25 .De acordo com CIANCI et al. 9, o mercado interno consome em torno de 40 mil toneladas de suco de caju, o que ainda é muito pouco em relação à produção e à ampliação do mercado exportador, que depende de fatores como a melhoria tecnológica dos processos industriais, além de uma política mercadológica adequada.A legislação brasileira define o suco de caju com alto teor de polpa como a bebida não fermentada e não diluída, obtida da parte comestível do pedúnculo do caju (Anacardium occidentale L.), atra...

Background:The use of residues in industrial processing is expanding due to their low cost and abundant availability. Coconut shell is generated in large amounts in tropical areas due to the fruit processing and the coconut water consumption. In the present work, a new microbial strain was isolated from the coconut shell powder, molecularly identified as Melanoporia sp. CCT 7736 and applied for cellulase production in solid-state fermentation using the green coconut shell powder as substrate. Results:The complete production process was optimized. Fermentation time was only 24 h, and the enzyme produced presented maximal activity at neutral pH (6.5) and 60 °C. The maximal enzyme activity after extraction optimization was 7.5 IU/gds (international units of enzyme activity per gram of dry solid). For the enzyme extraction, the rotation velocity, the extraction time, the temperature, and the solvent volume (buffer) were optimized using response surface methodology (RSM). The best results for the enzyme extraction were obtained at 250 rpm (orbital shaker) at 30 °C using 13.79 mL of a sodium acetate buffer (200 mM) at pH 6.5 after 10 min. Delignification pretreatment was not necessary since this fungus strain was able to degrade the lignin. Conclusions:To the best of our knowledge, this work is the first report of cellulase production by Melanoporia sp. CCT 7736. Good results were obtained without the need for expensive pretreatment usually applied to lignocellulosic residues because the strain was isolated from coconut shell powder, and it is well adapted to this kind of substrate. The enzyme presented maximum activity at neutral pH instead of acidic pH as reported for the majority of industrial cellulases. The use of lignified coconut shell and the optimal pH at neutral values are the main advantages of the enzyme produced by Melanoporia sp. CCT 7736. In addition, the enzyme showed good stability during storage even at the crude broth and without any cryoprotection.

In Fortaleza, the capital of Ceara State, Brazil, the detection rate of tuberculosis (TB) in 2018 was 65.5/100,000 inhabitants with a cure rate of 59.1%, which is higher than the country average. This study investigated the risk factors associated with drug-resistant tuberculosis (DR-TB) and identified the drug-resistance phenotype and resistance-conferring mutations. The geographic distribution of DR-TB in Fortaleza, Brazil, was also determined. From March 2017 to February 2018, 41 DR-TB isolates and 69 drug-susceptible pulmonary TB isolates were obtained from patients seen at a referral hospital in Fortaleza, Brazil. Samples were subjected to phenotypic and genetic analysis of resistance; the spatial distribution of the participants was also analyzed. Primary resistance was high (50.9%) among participants. The following risk factors for DR were identified: being female (p = 0.03), having diabetes (p < 0.01), history of previous TB disease (p < 0.01), and the number of intra-domiciliary contacts (p < 0.01). Analysis by multiplex allele-specific polymerase chain reaction detected mutations in the genes katG (65.8%), rpoB (43.9%), inhA promoter (14.6%), and gyrA (9.8%). Sequencing identified mutations in the the genes katG (75.6%), inhA promoter (19.5%), rpoB (85.4%), and gyrA (100%). There was no mutation in the rrs gene. Spatial analysis showed DR-TB isolates distributed in areas of low socioeconomic status in the city of Fortaleza. Our results emphasized the importance of detecting resistance to TB drugs. The resistance found in the gene gyrA is of concern due to the high number of pre-extensive DR-TB cases in Fortaleza.

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IntroduçãoO caju (Anacardium occidentale L.) é um fruto típico do nordeste brasileiro e cada vez mais o seu cultivo e sua importância socioeconômica aumentam. O cultivo do cajueiro é realizado visando principalmente à produção de castanha de caju, sendo o aproveitamento do pseudofruto ainda mínimo em relação à quantidade de matéria-prima disponível. O consumo do pseudofruto fresco ainda é limitado. Entretanto, o suco de caju é amplamente aceito pela população. Estima-se que, do total produzido anualmente na região nordeste, apenas 15% seja aproveitado para a fabricação do suco, que é o segundo suco de frutas mais consumido no Brasil (BROINIZI et al., 2007;LIMA et al., 2007;SANCHO et al., 2007;ALCÂNTARA et al., 2009).O ácido fólico, também conhecido como ácido pteroilglutâmico, é um composto que se encontra amplamente distribuído na natureza, estando naturalmente presente em alimentos, geralmente na forma reduzida, como derivados de poliglutamatos, conhecidos como folatos. Folato é o termo genérico para uma família de compostos quimicamente semelhantes que pertencem ao complexo B. Estas combinações estão relacionadas a muitos processos bioquímicos, incluindo o metabolismo de aminoácidos, além de síntese, reparo e metilação de DNA (BARRIOS; GÓMEZ, 1997;MARTÍNEZ et al., 2005;OLIVEIRA, 2006;FACCO et al., 2007; TAM et al., 2009).O organismo humano depende totalmente da ingestão alimentar diária para suprir sua necessidade. Quantidades apreciáveis desta vitamina podem ser encontradas em vegetais de folhas verdes, gema de ovo, fígado, rins, peixes, cereais integrais, gérmen de trigo, legumes e em algumas frutas como AbstractAlthough cashew apple juice has been highly consumed in Brazil and several studies on its nutritional value have been published, no studies on the determination of folate contents in this juice were found in the literature. Several analytic techniques can be employed for the folate determination in foods. In this study, the microbiological assay using Lactobacillus casei was employed. Enzyme treatment and ultrasound waves were tested as pretreatment. The use of standards of folic acid and folate were also evaluated. The results showed that the enzyme treatment cannot be replaced by ultrasound treatment. The consumption of 200 mL of in natura cashew apple juice corresponds to a folate intake of 500 µg, which is higher than the recommended daily intake for adults. Keywords: cashew apple juice; folate; enzyme treatment; ultrasound; Lactobacillus casei. ResumoEmbora o suco de caju seja bastante consumido no Brasil e muitos estudos sobre seu valor nutricional tenham sido publicados, a literatura não reporta estudos sobre a determinação de folatos nesse suco. Várias técnicas analíticas podem ser utilizadas visando à detecção da referida vitamina. Optou-se por utilizar o ensaio microbiológico oficial de determinação de folatos em alimentos, utilizando-se Lactobacillus casei como microrganismo de teste. Foram testados a utilização de ultrassom e tratamento enzimático como fases preparatórias, a fim de deter...