Resumo Vinagres gourmet são ingredientes culinários versáteis, que despertam o interesse dos consumidores não só pelo sabor peculiar, mas também pelos benefícios à saúde. Neste trabalho, inicialmente vinho de mirtilo e mel foi obtido em biorreator com altas concentrações de fenólicos (706,18 mg GAE/mL). Elevada capacidade de eliminação dos radicais livres DPPH (161,42 μmol de equivalente trolox/100 mL) e ABTS•+ (356,41 μmol de equivalente trolox/100 mL), bem como capacidade antioxidante redutora de íons férricos (1419,86 μmol FeSO4/100 mL) também foram verificadas. Vinagre foi obtido a partir do vinho, em sucessivos ciclos de acetificação em barril de madeira. A concentração média de ácido acético encontrada foi de 4,4 g/100 mL e a produção média e a produtividade foram, respectivamente, 52,69% e 0,38 g/L.h. Apreciáveis conteúdos de polifenóis (681,87 a 847,98 μg GAE/mL), antocianinas (12,8 a 15,39 mg/L) e alta atividade antioxidante foram verificadas no vinagre. Os vinagres demonstraram capacidade antimicrobiana contra Bacillus subtilis e Salmonella enterica Typhimurium.

Abstract Gourmet vinegars are versatile culinary ingredients that have aroused the interest of consumers not only for their unusual taste, but also for their health benefits. In this work, blueberry and honey wine was first obtained using a bench-scale bioreactor. This wine had high concentrations of phenolic compounds (706.18 mg GAE/mL) and appreciable free radical scavenging ability against DPPH (161.42 µmol trolox equivalent/100 mL) and ABTS•+ (356.41 µmol trolox equivalent/100 mL), as well as ferric-ion reducing antioxidant capacity (1419.86 µmol FeSO4/100 mL). In sequence, vinegar was produced from the wine in wooden barrels using successive acetification cycles. The average acetic acid concentration found in the vinegars was 4.4 g/100 mL, and the average acetic acid yield and volumetric productivity were 52.69% and 0.38 g/(L.h), respectively. Appreciable polyphenolic compounds (681.87 to 847.98 µg GAE/mL) and anthocyanin (12.8 to 15.39 mg/L) contents were found and high antioxidant activity. In addition, the vinegars demonstrated antimicrobial ability against Bacillus subtilis and Salmonella enterica Typhimurium.

RESUMO Os processos industriais de produção têxtil têm como característica o uso de grandes volumes de água durante as etapas de lavagem e tingimento dos tecidos, resultando em efluentes com enorme diversidade e complexidade química. A presença de corantes dissolvidos é bastante visível e problemática, considerando sua recalcitrância e cinética de degradação lenta. Neste trabalho, o fungo Lasiodiplodia theobromae MMPI foi avaliado quanto à capacidade de descoloração de efluente industrial têxtil. Os ensaios foram conduzidos em biorreator de bancada (5 L) com tempo de incubação de 192 horas. A eficiência de descoloração variou de 19,52% (24 h) a 91,26% (168 h) e a produção de biomassa micelial variou de 1,23 g.L-1 (24 h) a 7,60 g.L-1 (168 h). Produção de exopolissacarídeo (EPS) também foi observada, com quantidades variando de 2,84 g L-1 em 24 h a 4,28 g.L-1 em 48 h. A caracterização do efluente industrial indicou valores de alguns parâmetros de controle fora dos padrões de lançamento exigidos pela legislação brasileira, com elevada demanda química de oxigênio (DQO) (659 mg.L-1) e demanda bioquímica de oxigênio (DBO5) (328 mg.L-1). A análise de toxicidade utilizando o microcrustáceo Artemia salina demonstrou que a concentração de efluente bruto que causou a mortalidade de 50% dos organismos (CL50) foi de aproximadamente 14,72% (v/v) e ao final do tratamento foi de 4,98% (v/v). Embora o fungo não tenha sido hábil na detoxificação biológica do efluente, ele apresentou resultados promissores quanto à capacidade de remoção de cor, demonstrando potencial de uso em processos auxiliares de tratamento de efluente industrial têxtil visando descoloração.

ABSTRACT The industrial processes of textile production are characterized by the use of large volumes of water during the washing steps and fabric dyeing, resulting in effluent with enormous diversity and chemical complexity. The presence of dissolved dyes is quite noticeable and problematic, considering their recalcitrance and slow degradation kinetic. In this work, the Lasiodiplodia theobromae MMPI fungus was evaluated for their ability to removing color from effluent. The assays were performed in a bench-scale bioreactor (5 L) with an incubation time of 192 hours. The decoloring efficiency ranged from 19.52% on 24h to 91,26% on 168 h and the mycelial biomass production ranged from 1.23 g.L-1 (24 h) to 7.60 g.L-1 (168 h). Production of exopolysaccharide (EPS) also was observed, with amounts ranged from 2.84 g.L-1 (24 h) to 4.28 g.L-1 (48 h). The characterization of the effluent showed some values of control parameters outside the discharge standards required by Brazilian law, with high Chemical Oxygen Demand (COD) (659 mg.L-1) and Biochemical Oxygen Demand (BOD5) (328 mg.L-1). The toxicity analysis using the microcrustacean Artemia salina, showed that the raw effluent concentration that caused 50% mortality of organisms (LC50) was approximately 14.72% (v/v) and at the end of treatment was 4.98% (v/v). Although the fungus was not efficient in biological detoxification of the effluent, it showed promising results for its color removal capacity, demonstrating potential for use in auxiliary treatment processes of textile effluents for the color removal.

ABSTRACT: Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three successive acetification cycles were conducted efficiently in grapia barrel with average acetic acid production of 51.6 g/L, 72.2 % acetic acid yield and 0.4 g/L.h volumetric productivity. Appreciable contents of polyphenolic compounds, anthocyanins and high antioxidant activity were observed in the raw material, wine and vinegar obtained in each cycle of acetic acid transformation. Acetic acid transformation led the small reduction of antioxidant activity compared to alcoholic fermentation, but the antioxidant potential was maintained along the cycles. The content of total phenolics and anthocyanins also suffered a reduction in step of acetification.