Abstract Collared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ≈15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics.

Abstract Peach palm fruits (Bactris gasipaes) are native to the Amazonia and exhibit high levels of bioactive compounds, especially carotenoids and phenolic compounds. In our study, the ultrasound-assisted extraction (UAE) technique with different solvents [ethanol, ethyl acetate and ethanol/water (1:1, v/v)] was investigated to determine the best conditions for the simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits to produce extracts with high bioactive compound contents. During the UAE experiments, the number of extraction and solid-liquid ratio were the variables that most affected bioactive compounds extraction (p < 0.05) and ethanol allowed the extraction of the highest carotenoid contents, while ethanol/water was the most efficient solvent to extract phenolic compounds. Through response surface methodology, ethanol/water resulted in optimal conditions at 10 extractions of 2 min each at a solid-liquid ratio of 1:12 (w/v) to extract phenolic compounds. Notwithstanding, the simultaneous extraction of carotenoids and phenolic compounds with ethanol and ethyl acetate was observed to be achieved at the same UAE conditions for both fruit varieties. Regardless the solvent, the UAE proved to be an efficient technique to carry out simultaneous extraction of high contents of carotenoids and phenolic compounds from pulps of peach palm fruits.

Abstract In this review, we gathered information regarding the carotenoid composition of selected Amazonian fruits: peach palm (Bactris gasipaes), buriti (Mauritia flexuosa), tucumã (Astrocaryum vulgare), taperebá (Spondias mombin), and araçá-boi (Eugenia stipitata); and also discussed the stability of carotenoid extracts and their potential to be used as natural colorants in foods. Notwithstanding the claimed health benefits, information on technological approaches to the use of carotenoid extracts from Amazonian fruits as natural colorants or antioxidant are quite limited. These findings evidenced the need for more systematic studies assessing the stability of carotenoid extracts of Amazonian fruits and their application as natural food additives.

Abstract In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additionally, the bioactive compounds and sensory acceptance were performed in six juice formulations with camu-camu/jambolan: 12.5:37.5 (F1); 17.5:32.5 (F2); 22.5:27.5 (F3); 27.5:22.5 (F4); 32.5:17.5 (F5) and 37.5:12.5 (F6). The stability of the anthocyanins in the JB formulation was ensured for 5 days of storage at 25 °C. First-order reaction kinetics described the degradation of anthocyanins during 10 days of storage. The internal preference map analysis evidenced two groups: one formed by the formulations F1 and F2 and the other by F3, F4, F5 and F6. Sensory analysis showed that the formulation with the lowest concentration of camu-camu (F1) presented the highest sensory acceptance rate (80.4%), high bioactive compounds contents: 23.04 mg anthocyanins.100 mL-1, 353.32 mg ascorbic acid.100 mL-1, 892.06 mg phenolic compounds.100 mL-1, and high antioxidant capacity (3667.78 mM ET.100 mL-1). The results shows that juice blend with camu-camu/jambolan 12.5:37.5 (F1) have a good acceptance and high bioactive compounds content.

As farinhas de mandioca do grupo seca e do grupo d'água são produtos amiláceos amplamente consumidos na região amazônica do Brasil. Neste estudo, as isotermas de adsorção e dessorção de umidade foram obtidas para ambos os produtos a 25°C, na faixa de atividade de água (aw) de 0,09 a 0,94 (tipo seca) e 0,07 a 0,93 (tipo d'água). Foi avaliada a aplicabilidade de oito modelos matemáticos na predição das isotermas de sorção. Tanto a farinha tipo seca quanto a farinha tipo d'água apresentaram isotermas tipo II (sigmoide) e um efeito de histerese entre as isotermas de adsorção e dessorção, que se estendeu em toda a faixa de aw. Para que a estabilidade microbiológica teórica seja assegurada, a umidade em ambas as farinhas de mandioca não pode alcançar valores superiores a 11,3 g H2O 100g-1 (aw=0,6). O valor da monocamada das farinhas seca e d'água (9,0 e 7,9 g H2O 100g-1, respectivamente) indicou que esses níveis de umidade não devem ser atingidos durante a secagem dos produtos, para evitar gasto desnecessário de energia. Finalmente, o modelo de GAB mostrou-se altamente eficiente na predição das isotermas de sorção de ambos os produtos, em toda a faixa de aw estudada.

Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1(aw=0.6) to ensure the theoretical microbiological stability and the monolayer moisture value (9.0 and 7.9 g H2O 100g-1, respectively) indicated the level of moisture content to be reached during the drying process to avoid unnecessary power consumption. Finally, the data fit showed that the mathematical model of GAB were able to predict efficiently the sorption isotherms of both cassava flour from dry and water group at the entire aw range.

Os teores de compostos fenólicos totais (CFT), flavonoides totais (FT) e ácido ascórbico (AA) foram determinados em 18 polpas de frutas congeladas, assim como a capacidade antioxidante na desativação do radical peroxila (ROO•), peróxido de hidrogênio (H2O2) e radical hidroxila (•OH). De acordo com a Análise de Componentes Principais (ACP), CFT e AA apresentaram correlação positiva com a capacidade de desativar o ROO• e o teor de FT apresentou correlação positiva com a capacidade de desativar o •OH e ROO•. Entretanto, a capacidade de desativar o H2O2 apresentou baixa correlação com FT, CFT e AA. A Análise Hierárquica de Agrupamentos (HCA) permitiu a separação das polpas de frutas em três grupos: o primeiro formado pela polpa de açaí, com elevado teor de FT (134,02 mg EC/100 g polpa) e maior desativação do ROO•, •OH e H2O2; o segundo pela polpa de acerola, com elevado teor de CFT (658,40 mg EAG/100 g polpa) e de AA (506,27 mg/100 g polpa); e o terceiro grupo formado pelas polpas de abacaxi, cacau, cajá, caju, coco, cupuaçu, goiaba, laranja, limão, manga, maracujá, melancia, pitanga, tamarindo, tangerina e umbu, que não puderam ser separadas considerando apenas os teores dos compostos bioativos e a propriedades antioxidantes.

The contents of total phenolic compounds (TPC), total flavonoids (TF), and ascorbic acid (AA) of 18 frozen fruit pulps and their scavenging capacities against peroxyl radical (ROO•), hydrogen peroxide (H2O2), and hydroxyl radical (•OH) were determined. Principal Component Analysis (PCA) showed that TPC (total phenolic compounds) and AA (ascorbic acid) presented positive correlation with the scavenging capacity against ROO•, and TF (total flavonoids) showed positive correlation with the scavenging capacity against •OH and ROO• However, the scavenging capacity against H2O2 presented low correlation with TF (total flavonoids), TPC (total phenolic compounds), and AA (ascorbic acid). The Hierarchical Cluster Analysis (HCA) allowed the classification of the fruit pulps into three groups: one group was formed by the açai pulp with high TF, total flavonoids, content (134.02 mg CE/100 g pulp) and the highest scavenging capacity against ROO•, •OH and H2O2; the second group was formed by the acerola pulp with high TPC, total phenolic compounds, (658.40 mg GAE/100 g pulp) and AA , ascorbic acid, (506.27 mg/100 g pulp) contents; and the third group was formed by pineapple, cacao, caja, cashew-apple, coconut, cupuaçu, guava, orange, lemon, mango, passion fruit, watermelon, pitanga, tamarind, tangerine, and umbu pulps, which could not be separated considering only the contents of bioactive compounds and the scavenging properties.

A etapa de fermentação na produção da farinha de mandioca do grupo d'água é responsável pelo desenvolvimento de características químicas e sensoriais peculiares no produto. O objetivo deste estudo foi verificar a influência da etapa de fermentação das raízes de mandioca nos principais parâmetros físico-químicos da farinha, seguido de avaliação sensorial da preferência do consumidor. As análises realizadas foram determinação do teor de umidade, cinzas, proteínas, amido e acidez total titulável. O teste sensorial utilizado foi o de ordenação-preferência dos produtos. De acordo com os resultados obtidos, a etapa de fermentação, responsável pelo aumento da acidez total titulável da farinha de mandioca do grupo d'água, foi o único parâmetro que excedeu o valor limite permitido pela legislação brasileira vigente. Com base no resultado da análise sensorial, houve maior preferência dos consumidores pela farinha de mandioca com maior teor de acidez total (3,44 cmol NaOH kg-1), que corresponde à raiz fermentada por 96 horas.

The fermentation stage in the production of fermented cassava flour (also known as farinha d'água in Brazil) is responsible for the development of chemical and sensorial characteristics in the product. Thus the aim of this study was to verify the influence of the fermentation stage in the flour's main physicochemical parameters, followed by sensory evaluation of customer preference. The analyses performed were moisture, ash, protein, starch amounts and total acidity. The sensory analysis of the produced flour was performed using the preference-ordering test. According to the results, the fermentation stage, responsible for the increase of total acidity content in the final product, was the only parameter which exceeds the value demanded by Brazilian legislation. Based on the result of sensorial analysis, most customers preferred cassava flour with the highest amount of total acidity (3.44 cmol NaOH kg-1), which correspond to the root fermented for 96 hours.

O objetivo deste trabalho foi quantificar a concentração de cianeto total durante as etapas de produção da farinha de mandioca dos grupos seca e d'água. Em relação à farinha seca, a concentração de cianeto total na raiz de mandioca diminuiu de 160±11,8 mg HCN/kg para 149±12,3 mg HCN/kg após a trituração, 68±2,5 mg HCN/kg após a prensagem e chegando a 5±0,2 mg HCN/kg no produto final, após o processo de torração. Na produção da farinha d'água, a raiz de mandioca apresentava teor de cianeto total de 321±21,6 mg HCN/kg e durante o processo de fermentação da raiz, o teor de cianeto total nas primeiras 24 horas de fermentação era de 297±2,7 mg HCN/kg chegando a 64±2,3 mg HCN/kg após 96 horas em repouso no tanque. Após trituração e prensagem da massa fermentada, os valores diminuíram para 50±0,6 e 36±0,4 mg HCN/kg, respectivamente, obtendo-se no produto final a concentração de 9±0,1 mg HCN/kg, sendo evidenciado a eficiência do processo de destoxificação em ambos os processamentos.

The aim of this work was to quantify the total cyanide concentration during the production stages of cassava flour from dry and water groups. In relation to dry flour, the total cyanide concentration in the cassava root reduced from 160±11.8 mg HCN/kg to 149±12.3 mg HCN/kg after grinding, 68±2.5mg HCN/kg after pressing and 5±0.2 mg HCN/kg was obtained in the final product after the roasting process. For the water flour production, the cassava root showed 321±21.6 mg HCN/kg total cyanide content, and during the fermentation process, the total cyanide content for the first 24-hour fermentation was from 297±2.7 mg HCN/kg reaching 64±2.3 mg HCN/kg after resting in a pool for 96 hours. After grinding and pressing the fermented roots, the values lowered to 50±0.6 and 36±0.4 mg HCN/kg, respectively. A concentration of 9±0.1 mg HCN/kg was obtained in the final product, evidencing the detoxification process efficiency in both processings.

Avaliaram-se as características físicas do fruto e físico-químicas da casca do mangostão colhido em diferentes períodos da safra (início, meio e fim). As características físicas dos frutos variam significativamente (p<0,05) do início ao fim da safra, e observou-se que a média de peso dos frutos variou de 91,33 a 50,82 gramas, e a casca representa, em média, de 61,39 a 76,86% do peso total do fruto. A caracterização físico-química mostrou que a casca possui elevado teor de umidade (64,5 a 66%), fibras totais (24,9 a 29,1%), alta atividade de água (0,96 - 0,98), baixo valor energético (24,8 a 34,7 Kcal/100 g) e expressivo teor de antocianinas totais (25,9 a 63,9 mg/100 g), principalmente no período intermediário da safra.

In this work, it was evaluated the physical characteristics of fruit and physiochemical of the mangosteen peel, harvested in different periods (beginning, middle and end). The physical characteristics of fruits range significantly (p<0.05) from the beginning to the end, and it was observed that the fruits average weight, ranged from 91.33 to 50.82 g and the peel consists of an average from 72.12 to 76.86% of the total fruit weight. The physiochemical characterization shows that the peel possesses high moisture content (64.5 to 66%), total fibers (24.9 to 29.1%), high water activity (0.96 - 0.98), low energy value (24.8 to 34.7 Kcal/ 100g) and expressive content of total anthocyanins (25.9 to 63.9 mg/100g), mainly in the intermediate harvest period.

O objetivo deste trabalho foi realizar a caracterização físico-química e a quantificação do cianeto em amostras do produto "tucupi", comercializado na cidade de Belém - PA. Sendo o tucupi um alimento líquido, sua umidade se apresentou na faixa de 94,66 a 97,46%, possuindo, portanto, de 5,36 a 2,55% de matéria-seca para tais valores. O teor de cinzas variou entre 0,18 e 1,08%. A acidez total das amostras analisadas variou entre 3,92 e 10,66 meq NaOH.100 mL-1. Com relação a proteínas, o tucupi apresentou teores baixos, entre 0,33 e 0,66%. Os valores de pH variaram entre 3,00 e 4,35. Finalmente, verificou-se que o teor de cianeto livre ficou na faixa de 9,47 a 46,86 mg HCN.kg-1, enquanto que o do cianeto total foi de 55,58 a 157,17 mg HCN.kg-1, apresentando variações significativas entre os produtos.

A study was made to characterize the physicochemical properties and quantify the free and total cyanide content of samples of "tucupi", a liquid extracted from bitter cassava (M. esculenta) and used as a sauce in the regional cuisine, sold in the city of Belém, state of Pará, Brazil. The moisture content ranged from 94.66 to 97.46%, the dry portion therefore representing 2.55 to 5.36%. The ash content varied from 0.18 to 1.08%. Total acidity of the analyzed samples ranged from 3.92 to 10.66 meq NaOH.100 mL-1. The product’s protein content was found to be low, ranging from 0.33 to 0.66%, while pH varied from 3.00 to 4.35. As for the free cyanide content, this was found to range from 9.47 to 46.86 mg HCN.kg-1, while the total cyanide showed wide variations among the samples, ranging from 55.58 to 157.17 mg HCN.kg-1.

O objetivo deste trabalho foi realizar a caracterização físico-química das etapas de processamento da farinha de mandioca do grupo d'água, bem como a identificação de contaminantes microbiológicos e físicos. As coletas das amostras foram realizadas em uma Casa de Farinha, no Município de Castanhal - PA. Selecionou-se os pontos de coleta: mandioca descascada e lavada após o período de molho (MD); mandioca triturada (MT); mandioca prensada (MP); e farinha de mandioca (FM), realizando-se as análises de umidade e acidez em todos os pontos de coleta e, para a farinha de mandioca, além destas, cinzas, atividade de água, proteínas, lipídios e amido. A umidade inicial da amostra MD foi de 59,22 a 62,64%, obtendo o produto final (FM) umidade de 1,43 a 2,12%. A acidez inicial foi alta (4,91 a 5,96 meq NaOH.100 g -1) na MD, ocorrendo aumento progressivo até a obtenção da farinha (6,54 a 10,19 meq NaOH.100 g -1), onde o exigido pela legislação é de 3 meq NaOH.100 g -1. Para o amido, o valor obtido foi de 73,19 a 75,31%, conforme o exigido pela legislação (mínimo 70%). A farinha apresentou-se aceitável pela legislação para Coliformes (<3 NMP.g -1). Para Bacillus cereus, a farinha apresentou valor <1 x 10¹ UFC.g -1, permitido pela legislação, e ausência de Salmonella. A farinha apresentou sujidades.

The aim of this work was to define the physical-chemical characterization of the processing stages of cassava flour from the water group and identify microbiological and physical contaminants. The samples were collected in a flour mill located in Castanhal, Pará. The selected points were: peeled and washed cassava after (MD); triturated cassava (MT), pressed cassava (MP); and cassava flour (FM) analysing humidity and acidity at all the points of collection and for the cassava flour, ash, water activity, proteins, fats and starch. The initial humidity of the MD sample was from 59.22 to 62.64%, obtaining the flour humidity from 1.43 to 2.12%. The initial acidity was high (from 4.91 to 5.96 meq NaOH.100 g -1) in the MD, gradually increasing until attaining flour (6.54 to 10.19 meq NaOH.100 g -1), whereby legislation requires 3 meq NaOH.100 g -1. For the starch, the value was from 73.19 to 75.31% according to legislation (minimum 70%). The flour showed an acceptable value for the legislation to Coliformes (<3 NMP.g -1). For the Bacillus cereus, the flour showed a value of <1 x 10¹ UFC.g -1, allowing for the legislation and absence of Salmonella. The flour showed dirtiness.

Na Região Norte, a farinha de mandioca é produzida em pequenos estabelecimentos denominados de "Casas de Farinha", que apresentam problemas de adequação às exigências da legislação devido ao seu processamento e às precárias condições higiênico-sanitárias. Este trabalho teve como objetivo avaliar o padrão de qualidade da farinha de mandioca do grupo seca, subgrupo fina, tipo 1. Foram coletadas dez amostras de farinha de mandioca nos principais supermercados e feiras da cidade de Belém, PA, tendo sido realizadas análises físico-químicas, microbiológicas e pesquisa de sujidades. De acordo com a Portaria Nº 554 de 30.08.1995 da Secretaria da Agricultura, do Abastecimento e Reforma Agrária, das dez amostras de farinha de mandioca analisadas, em todas foram encontrados valores acima do padrão permitido para a acidez total, cujo valor máximo é de 3 meq. NaOH/100 g, e cinco amostras apresentaram-se abaixo da tolerância mínima exigida para o amido, que é de 75%. De acordo com a Resolução RDC nº 12 de 02.01.2001 da Agência Nacional de Vigilância Sanitária, todas as amostras de farinha de mandioca apresentaram-se dentro dos padrões aceitáveis de contaminantes microbiológicos. De acordo com a Resolução RDC nº 175 de 08.07.2003, das dez amostras de farinha de mandioca analisadas, foram encontradas oito fora dos padrões exigidos, por apresentarem sujidades.

In the north of Brazil, cassava flour is produced in small-scale processing units called ´flour mill houses'. These processing units have difficulty in complying with current legislation due to processing methods and to poor sanitary conditions. The objective of this study is to evaluate the quality standard of cassava flour from the dry group, subgroup "fina", type 1. Ten samples of cassava flour were collected from the main supermarkets and free markets in Belém-PA, and the physical-chemical, microbiological and dirt research analyses were carried out. According to Regulation nº 554 from 08/30/1995 issued by the State Agriculture Secretariat, all cassava flour samples analyzed showed total acidity values above the permitted standard (3 meq NaOH/100 g) and five samples were below the minimum tolerance level required for starch (75%). According to Resolution RDC nº 12 from 01/02/2001 of the National Sanitary Control Agency, all cassava flour samples were under the acceptable standards for microbiological contaminants. According to Resolution CNNPA nº 12 from 1978, eight of the analyzed samples did not comply to the permitted standards because they showed dirt.