Avaliação do potencial de cultivo e produção de ágar de Gracilaria domingensis e de Gracilaria caudata na Enseada de Armação do Itapocoroy (Penha, Santa Catarina)

Yoshimura, Cristalina Yoshie

doi:10.11606/t.41.2006.tde-09032007-115530

Cited by 6 publications

(9 citation statements)

References 26 publications

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“…In recent decades, the artisanal cultivation of Gracilaria seaweeds has increased in the Brazilian Northeast (Hayashi and others ; Ayres‐Ostrock and others ). Gracilaria domingensis (Kützing) Sonder ex Dickie appears among the seaweeds used directly as a food or as a source of agar (Yoshimura and others ). However, the development of food products using seaweeds by these small producers is still scarce, since they lack information about how to use these raw materials in food processing through an accessible technology.…”

Section: Introductionmentioning

confidence: 99%

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

Estevam

Buriti

Oliveira

et al. 2016

Journal of Food Science

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The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.

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Section: Introductionmentioning

confidence: 99%

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

Estevam

Buriti

Oliveira

et al. 2016

Journal of Food Science

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“…Nos países asiáticos, o consumo de macroalgas marinhas é tradicional e a exploração comercial envolve indústrias dos mais diversos setores (têxtil, de medicamento, de cosmético e, principalmente, alimentício), gerando benefícios para a saúde da população e para a economia, respectivamente. Por outro lado, no Ocidente a explotação e o consumo de macroalgas marinhas ainda são pouco pronunciados, sendo a atividade principal a extração de ficocolóides (WONG et al, 2000;WIKFORS et al, 2001;SILVA et al, 2002;YOSHIMURA, 2006).…”

Section: Introductionunclassified

Macroalgas Marinhas Comestíveis: Tendências Tecnológicas

Mota

Figueiredo²,

Machado³

et al. 2014

CPROSP

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As macroalgas marinhas são aplicadas como indicadoras de poluição e restauradoras de sistemas aquáticos, uso como "reagentes químicos" em processos de pré-concentração na Química Analítica e, também, têm sido utilizadas como fertilizantes e ração para animais, considerando que o valor das algas destinadas à alimentação é maior que o daquelas utilizadas para a obtenção de produtos industriais, e que seu conteúdo em nutrientes é alto, as macroalgas representam uma fonte mundial de alimentos. Neste contexto, este trabalho visa levantar patentes e publicações científicas em bases de dados específicas voltadas para a aplicação de macroalgas comestíveis na nutrição humana e animal. Dentre as produções científicas buscadas, predominam aquelas relacionados à área de alimentos referem-se à descoberta/comprovação de propriedades antioxidantes e da composição lipídica das macroalgas. Há, também, um baixo percentual de aplicação de patentes na área de alimentos englobando alimentação humana e animal.

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“…Its cultivation has become an important activity in several parts of the world , being mainly used for agar production (Troell et al, 1997;Marinho-Soriano and Bourret, 2003). However, despite its long coast, Brazil still lacks technology to cultivate native species of Gracilaria and produce insignificant quantities of agar for the domestic market, being dependent on importation (Yoshimura, 2006). The increased demand for agar and alginates combined with the lack of sustainable aquaculture has resulted in over-exploitation of natural seaweed beds in the north-eastern Brazilian coast (Oliveira and Miranda, 1998).…”

Section: Introductionmentioning

confidence: 99%

Cultivation of native seaweed Gracilaria domingensis (Rhodophyta) in Southern Brazil

Salles

Scherner

Yoshimura

et al. 2010

Braz. arch. biol. technol.

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Avaliação do potencial de cultivo e produção de ágar de Gracilaria domingensis e de Gracilaria caudata na Enseada de Armação do Itapocoroy (Penha, Santa Catarina)

Cited by 6 publications

References 26 publications

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

Macroalgas Marinhas Comestíveis: Tendências Tecnológicas

Cultivation of native seaweed Gracilaria domingensis (Rhodophyta) in Southern Brazil

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