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...