This study evaluates the growth and chemical composition of the following marine microalgae: Dunaliella tertiolecta, Isochrysis galbana, and Tetraselmis gracilis and the chemical composition of Chlorella pyrenoidosa. ...This study evaluates the growth and chemical composition of the following marine microalgae: Dunaliella tertiolecta, Isochrysis galbana, and Tetraselmis gracilis and the chemical composition of Chlorella pyrenoidosa. Microalgae can produce a number of compounds of high commercial value for the industry, mainly for the food industry. The growth kinetics, cell volume, pigments, carbohydrates, proteins, lipids, and fatty acid and amino acid composition were evaluated. I. galbana had the largest number of cells per mL-1 (107), concentration of carotenoids (6.33 μg·mL-1), and carbohydrates (34.32%). D. tertiolecta and T. gracilis had the highest cell volume (560.6 and 592.7 μm3, respectively), the highest amount of total dry biomass. D. tertiolecta had the highest chlorophyll concentration (9.05 μg·mL-1), and C. pyrenoidosa had the highest protein (48.16%) and lipid (14.30%) content. The marine species D. Tertiolecta, I. galbana, and T. gracilis had high levels of monounsaturated fatty acids (C18:1 n9), and C. pyrenoidosa was high in polyunsaturated fatty acids (C18:2 n6 and C18:3 n3), indicating the present high nutritional value fatty acids. The microalgae studies showed a composition of amino acids that meet the nutritional requirements recommended by the FAO g·100 g-1 (FAO/WHO/UN, 1985) for adults and children (2 - 5 years), indicating that these proteins can be used in foods.展开更多
We evaluated the fermentation products, the gaseous and effluent losses of sugarcane silages without calcium oxide (CaO) or with CaO addition, at the levels of zero, 0.8%, 1.6% and 2.4%, in association with the microb...We evaluated the fermentation products, the gaseous and effluent losses of sugarcane silages without calcium oxide (CaO) or with CaO addition, at the levels of zero, 0.8%, 1.6% and 2.4%, in association with the microbial additive Lactobacillus buchneri inoculated at the levels of zero, 50.000, 100.000 e 150.000 ufc/g of sugarcane, wet bases. The variety RB855536, harvested after 12 months of first growth was used. The experiment design was the completely randomized design, in a 4 × 4 factorial arrangement. They were evaluated in the silages, the contents of volatile fatty acids, lactic acid, ethanol, and the pH, as well as the gaseous and effluent losses. In the analysis of the data, the SAS system was utilized. It was observed on interaction effect of the chemical and microbial additive over the contents of lactic acid, acetic acid, propionic acid, butyric acid, ethanol and over the gaseous and effluents losses. However, there was no interaction effect regarding to pH. When it was observed on interaction effect of additives, the effects of the levels of one additive were evaluated by regression analysis in each level of each other, and vice-versa. The level 1.6% of CaO associated to the level 50,000 ufc/g of natural matter of Lactobacillus buchneri provided adequate levels of lactic acid (superior to 4.5%), and of acetic acid (around 1%), moderate content of propionic acid (0.55%), low content of butyric acid (0.05%) and controlled the production of ethanol and the gaseous and effluent losses. The pH of the silages were influenced by CaO addition, but were not affected consistently by microbial inoculation.展开更多
To evaluate the molecular dynamics and the molecular regions presented in the cinnamon types it was chosen to evaluate them without any treatment, and for that it was used low-field nuclear magnetic resonance (NMR) th...To evaluate the molecular dynamics and the molecular regions presented in the cinnamon types it was chosen to evaluate them without any treatment, and for that it was used low-field nuclear magnetic resonance (NMR) through the pulse sequence such as MSE-FID, an NMR sequence in the time domain, and from the longitudinal relaxation time (with a time constant T1), employing the inversion-recovery pulse sequence. The low-field NMR results indicate that the techniques chosen were a very good alternative to evaluate these types of samples food and their structural organization according to their constituents. The molecular mobility is different.展开更多
The solvent extraction process combined with tools of experimental design assists in developing procedures for separation and purification of elements or mineral compounds with high purity. In this work the technique ...The solvent extraction process combined with tools of experimental design assists in developing procedures for separation and purification of elements or mineral compounds with high purity. In this work the technique was used to replace the traditional methods for the collection of basic information required for the development of a circuit of solvent extraction. According to the literature, several factors may influence the extraction of divalent metals by D2EHPA in sulfate media, among which the concentration of metals in solution. The objective was to study the variables affecting the separation process Mn/Ni/Co/Cu, such as the aqueous/organic (A/O), contact time, concentrations of the divalent metals in sulfuric medium, pH and solvent concentration. An investigation into the variables that control the process was done using a “cube + star” experimental design, with central point. The results demonstrate it is possible to obtain of a satisfactory mathematical model that describes the process.展开更多
The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were p...The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions.Overall,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.展开更多
This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream.Cow milk cream butter(CMCB)showed lower moisture content and higher...This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream.Cow milk cream butter(CMCB)showed lower moisture content and higher fat content,smaller fat globules,and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,resulting in improved potential health indices.In addition,CMCB showed yellow color,little salt,and butter taste as the main sensory characteristics,resulting in grateful and good digestibility perceptions.Sheep milk cream addition improved the rheological properties of the products(lower viscosity,consistency index,and rigidity(J0),and higher fluidity and viscoelastic behavior(J1)),mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids.However,sheep milk cream butter(SMCB)was characterized by a greasy and striking aroma,with a lower perception of good digestibility and good appearance,and a higher bitter taste.The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles,health indices,and yet maintain desired rheological and sensory properties.The formulation with 60%sheep milk cream and 40%cow milk cream would be the suggested combination.展开更多
文摘This study evaluates the growth and chemical composition of the following marine microalgae: Dunaliella tertiolecta, Isochrysis galbana, and Tetraselmis gracilis and the chemical composition of Chlorella pyrenoidosa. Microalgae can produce a number of compounds of high commercial value for the industry, mainly for the food industry. The growth kinetics, cell volume, pigments, carbohydrates, proteins, lipids, and fatty acid and amino acid composition were evaluated. I. galbana had the largest number of cells per mL-1 (107), concentration of carotenoids (6.33 μg·mL-1), and carbohydrates (34.32%). D. tertiolecta and T. gracilis had the highest cell volume (560.6 and 592.7 μm3, respectively), the highest amount of total dry biomass. D. tertiolecta had the highest chlorophyll concentration (9.05 μg·mL-1), and C. pyrenoidosa had the highest protein (48.16%) and lipid (14.30%) content. The marine species D. Tertiolecta, I. galbana, and T. gracilis had high levels of monounsaturated fatty acids (C18:1 n9), and C. pyrenoidosa was high in polyunsaturated fatty acids (C18:2 n6 and C18:3 n3), indicating the present high nutritional value fatty acids. The microalgae studies showed a composition of amino acids that meet the nutritional requirements recommended by the FAO g·100 g-1 (FAO/WHO/UN, 1985) for adults and children (2 - 5 years), indicating that these proteins can be used in foods.
文摘We evaluated the fermentation products, the gaseous and effluent losses of sugarcane silages without calcium oxide (CaO) or with CaO addition, at the levels of zero, 0.8%, 1.6% and 2.4%, in association with the microbial additive Lactobacillus buchneri inoculated at the levels of zero, 50.000, 100.000 e 150.000 ufc/g of sugarcane, wet bases. The variety RB855536, harvested after 12 months of first growth was used. The experiment design was the completely randomized design, in a 4 × 4 factorial arrangement. They were evaluated in the silages, the contents of volatile fatty acids, lactic acid, ethanol, and the pH, as well as the gaseous and effluent losses. In the analysis of the data, the SAS system was utilized. It was observed on interaction effect of the chemical and microbial additive over the contents of lactic acid, acetic acid, propionic acid, butyric acid, ethanol and over the gaseous and effluents losses. However, there was no interaction effect regarding to pH. When it was observed on interaction effect of additives, the effects of the levels of one additive were evaluated by regression analysis in each level of each other, and vice-versa. The level 1.6% of CaO associated to the level 50,000 ufc/g of natural matter of Lactobacillus buchneri provided adequate levels of lactic acid (superior to 4.5%), and of acetic acid (around 1%), moderate content of propionic acid (0.55%), low content of butyric acid (0.05%) and controlled the production of ethanol and the gaseous and effluent losses. The pH of the silages were influenced by CaO addition, but were not affected consistently by microbial inoculation.
文摘To evaluate the molecular dynamics and the molecular regions presented in the cinnamon types it was chosen to evaluate them without any treatment, and for that it was used low-field nuclear magnetic resonance (NMR) through the pulse sequence such as MSE-FID, an NMR sequence in the time domain, and from the longitudinal relaxation time (with a time constant T1), employing the inversion-recovery pulse sequence. The low-field NMR results indicate that the techniques chosen were a very good alternative to evaluate these types of samples food and their structural organization according to their constituents. The molecular mobility is different.
文摘The solvent extraction process combined with tools of experimental design assists in developing procedures for separation and purification of elements or mineral compounds with high purity. In this work the technique was used to replace the traditional methods for the collection of basic information required for the development of a circuit of solvent extraction. According to the literature, several factors may influence the extraction of divalent metals by D2EHPA in sulfate media, among which the concentration of metals in solution. The objective was to study the variables affecting the separation process Mn/Ni/Co/Cu, such as the aqueous/organic (A/O), contact time, concentrations of the divalent metals in sulfuric medium, pH and solvent concentration. An investigation into the variables that control the process was done using a “cube + star” experimental design, with central point. The results demonstrate it is possible to obtain of a satisfactory mathematical model that describes the process.
基金The authors are also grateful for the Rio de Janeiro Research Fundation(FAFERJ),National Council for Scientific and Technological Development(CNPQ)and Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior(CAPES)for the financial support.A.G.Cruz and M.Q.Freitas are grateful to the productivity grants(CNPQ).
文摘The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions.Overall,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.
基金The authors are also grateful for the financial support for the Rio de Janeiro Research Foundation(FAPERJ),National Council for Scientific and Technological Development(CNPQ).A.G.Cruz,T.C.Pimentel,and M.C.Freitas are grateful for the productivity grants(CNPQ).C.F.Balthazar acknowledges the support from S˜ao Paulo State Research Foundation(FAPESP)for financial support(Grant#2018/24540-8).
文摘This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream.Cow milk cream butter(CMCB)showed lower moisture content and higher fat content,smaller fat globules,and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,resulting in improved potential health indices.In addition,CMCB showed yellow color,little salt,and butter taste as the main sensory characteristics,resulting in grateful and good digestibility perceptions.Sheep milk cream addition improved the rheological properties of the products(lower viscosity,consistency index,and rigidity(J0),and higher fluidity and viscoelastic behavior(J1)),mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids.However,sheep milk cream butter(SMCB)was characterized by a greasy and striking aroma,with a lower perception of good digestibility and good appearance,and a higher bitter taste.The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles,health indices,and yet maintain desired rheological and sensory properties.The formulation with 60%sheep milk cream and 40%cow milk cream would be the suggested combination.
