Abstract Inulin is a resistant fructooligosaccharide, synthesized by a wide variety of plants. Due to the importance of fibers intake and the high amount of residues of açaí, the objective of this study was to optimize the inulin extraction process from açaí seed flour (ASF) and subsequently, from this biomass, to develop inulin purification technology. Açaí seeds were dehydrated in a ventilated oven. Aiming the inulin extraction, from ASF, an aqueous extract was elaborated. It went through several stages of centrifugation and filtration with alcohol, acetone and water, until the constitution of a precipitate that was lyophilized. The analysis of the solvent concentrations effects and the precipitation temperatures on the responses was performed using the Designer Expert Program. A model with a response surface and contour was generated, allowing temperature, time and water: ASF relation selection, what provided the highest inulin concentrations, in other words, the extraction treatment with 80 °C and proportion of water: ASF of 4:1, for 20 minutes, presented the best performance. Although this extraction output is inferior when compared to other sources, it must be considered as relevant, since the açaí seed is evaluated as a waste product.

ABSTRACT This study evaluated the effects of using passion fruit peel flour together with diet therapy and counseling in 36 patients with HIV lipodystrophy who were in an ambulatory clinic in a university hospital. The patients were divided into two groups. One received 30 g of passion fruit peel flour daily for 90 days and diet therapy counseling. The other group received only diet therapy counseling. The metabolic changes were analyzed before and after the intervention, with a significance level predetermined at p ≤ 0.05. The use of passion fruit peel flour was effective in reducing total cholesterol and triacylglycerides after 30 days. The concentrations of LDL-C decreased, while HDL-C increased in the blood of lipodystrophy patients after 90 days passion fruit peel flour treatment. No significant differences in food consumption were seen between groups. The use of 30 g of passion fruit peel flour for 90 days together with diet therapy counseling was effective in improving plasma concentrations of total cholesterol, LDL-C, HDL-C and triacylglycerides.

Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass.

Hoje já se sabe da relação entre a alimentação e a incidência e/ou prevenção de certas doenças crônicas não transmissíveis. Os alimentos que desempenham a função de prevenir e/ou tratar essas doenças são conhecidos como alimentos funcionais. Dentre esses alimentos, destaca-se o buriti, que é uma excelente fonte de óleo vegetal rico em β-caroteno e ácido oleico. Essa pesquisa visou avaliar a potencialidade funcional da polpa desse fruto, com vista a sua incorporação na alimentação. A polpa de buriti apresentou 62,93% de umidade, 8,25% de carboidratos totais, 2,10% de proteína bruta. A fração lipídicacorrespondeu a 13,85%, tendo o ácido oleico como principal ácido graxo dessa fração. Dispõe ainda de 0,94% de minerais totais, com destaque para o teor de selênio. O estudo revelou ainda o poder antioxidante dessa polpa, em função dos resultados de carotenoides, polifenóis totais e ácido ascórbico. Em função dos resultados encontrados, conclui-se que a polpa de buriti possui indícios de conter compostos bioativos com atividades funcionais, necessitando de estudos in vivo para comprovar sua ação.

The link between diet and the incidence of chronic and degenerative diseases has already been established. The foods that play a role in preventing and/or treating these diseases are called functional foods. Buriti can be highlighted amongst these foods since it is an excellent source of vegetable oil, which is rich in β-carotene and oleic acid. This research evaluated the potential of the pulp of this fruit as a functional food focusing on its incorporation to the diet. Buriti pulp presented 62.93% moisture, 8.25% total carbohydrates, and 2.10% protein. The lipid fraction corresponded to 13.85%, and oleic acid was the main fatty acid. It also contained 0.94% total mineral content. Based on the results obtained, it can be said that the pulp of buriti may contain bioactive compounds with functional activities, but further research is needed to assess such potential.

Apesar de a fruticultura brasileira estar em constan-te crescimento, este incremento poderia ser maior, se fossem consideradas as espécies nativas pouco exploradas economicamente. Dentre estas espécies vegetais, merece atenção o abajeru, fruto pouco conhecido e com boa aceitação pela população residente onde os arbustos crescem espontaneamente. Este trabalho teve por objetivo disseminar informações, no que concerne às características morfométricas, valor nutritivo e parâmetros físico-químicos deste fruto, fomentando o seu aproveitamento na dieta tradicional. Os frutos foram colhidos na restinga de Massambaba, no município de Arraial do Cabo (RJ), na safra 2009. Os resultados revelaram que o peso médio dos frutos foi de 9,40±1,35 g, enquanto o das sementes oscilou entre 2,9 g e 3,17 g. Quanto ao comprimento e diâmetro das sementes, foram observadas médias de 2,04±0,26 cm e 2,26±0,25 cm, respectivamente, onde a polpa apresenta 70% de rendimento, com 10ºBrix e baixa acidez, além de conter alto teor de umidade (84,40±0,15 g 100 g-1), baixo conteúdo de lipídios (0,85±0,07 g 100 g-1) e de proteínas (0,68±0,01 g 100 g-1) e fibra alimentar total igual a 2,63±0,08 g 100 g-1. Os resultados proporcionaram maior conhecimento sobre o valor nutricional deste fruto, que se destacou pela concentração de minerais como o cromo, selênio, cálcio e ferro.

The Brazilian horticulture has faced a constant growth rate, which could be higher if less economically exploited native species were considered. Among them, the coco plum, a not very well-known fruit, but with good acceptance by the resident population where the shrubs grow spontaneously, stands out. The objective of this study was to disseminate information concerning the morphometric features, nutritional information, and physicochemical parameters of this fruit, in order to encourage its use in the traditional diet. The fruits were harvested at the Massambaba shoal, in Arraial do Cabo, Rio de Janeiro State, Brasil, at the 2009 harvest. The results revealed a fruit average weight of 9.40±1.35 g, whereas, for the seeds, it ranged from 2.9 g to 3.17 g. For seeds length and diameter, an average of 2.04±0.26 cm and 2.26±0.25 cm were respectively observed, with yield of 70% for the pulp, 10ºBrix, and low acidity, besides a high humidity content (84.40±0.15 g 100 g-1), low lipids (0.85±0,07 g 100 g-1) and proteins (0.68±0,01 g 100 g-1) levels, and total alimentary fiber of 2.63±0.08 g 100 g-1. The results provided a better knowledge on the coco plum nutritional information, specially concerning the presence of chromium, selenium, calcium, and iron.

Foram estudadas as características químicas de vinhos produzidos com as cultivares de abacaxi Pérola e Smooth cayenne, com vistas a predizer a qualidade das bebidas, tomando-se como base a sua composição e aceitabilidade. Os mostos de abacaxi foram analisados quanto ao pH, acidez total, ácidos orgânicos fixos, açúcar total, pectina total, compostos fenólicos, K, Ca, Fe, Cu, N e P, enquanto nos vinhos analisou-se também a acidez volátil, teor alcoólico, alcoóis superiores, acetaldeído, acetato de etila, glicerol, metanol e cor. Os resultados indicaram que existem semelhanças em relação à composição química de mostos e vinhos de abacaxis e uvas. A análise dos compostos voláteis formados durante a fermentação alcoólica indicou que a composição do mosto de abacaxi interferiu nas quantidades de alguns voláteis produzidos pela levedura Saccharomyces cerevisiae. O teste de aceitabilidade com escala hedônica de nove pontos indicou que os vinhos elaborados com as duas cultivares de abacaxi foram igualmente aceitos.

The objective of the present work was to study the chemical characteristics of wine made with two different varieties of pineapple: Pérola and Smooth cayenne, in order to predict its quality based on composition and acceptance. The pineapple musts were chemically characterized through the analysis of pH, total acidity, fixed organic acids, total sugar, total pectin, phenolic compounds, and K, Ca, N e P. The wines were characterized by volatile acidity, alcoholic grade, higher alcohols, acetaldehyde, ethyl acetate, glycerol, methanol, and color. The results showed that there are similarities between the pineapple and grape musts and wines. The analysis of volatile compunds performed during the alcoholic fermentation showed that the pineapple must composition interfered with the quantities of volatiles formed by Saccharomyces cerevisiae. The 9-point hedonic scale acceptance indicated that the two varieties of wine were accepted by the panel.

O Brasil é o maior produtor, consumidor e exportador da bebida açaí produzida a partir dos frutos do açaizeiro. Esta bebida ou a polpa de açaí são normalmente comercializadas a temperatura ambiente ou na forma congelada, levando à perdas nutricionais importantes. Este trabalho objetivou analisar alguns nutrientes da polpa de açaí liofilizada. Os resultados de determinações analíticas mostraram que esse produto na forma de pó é um alimento altamente calórico, 489,39 Kcal/100 g de polpa liofilizada principalmente em função dos altos conteúdos de lipídeos (40,75%), dos quais 52,70% representado pelo ácido oléico (C18:1) e 25,56% pelo palmítico (C16:0). O teor de carboidratos totais foi de 42,53% ± 3,56 e o de proteínas foi de 8,13 g ± 0,63 por 100 g de açaí liofilizado. Na avaliação do perfil de minerais foi demonstrado que o potássio (900 mg/100 g de polpa de açaí liofilizado) e o cálcio (330 mg/100 g de polpa de açaí liofilizada) foram os minerais observados em maior abundância. O magnésio também apresentou concentrações importantes (124,4 mg em 100 g de polpa liofilizada), diferente do ferro (4,5 mg em 100 g de polpa liofilizada). Diante dos resultados obtidos na avaliação da composição nutricional da polpa de açaí liofilizada, é possível concluir que esse processo pode ser considerado como uma excelente alternativa de conservação dessa polpa devido a presença de importantes componentes nutricionais encontrados na mesma.

Brazil is the biggest producer, consumer and exporter of açaí drink, made from the açaí palm's fruit. This drink or açaí pulp is usually commercialized under room temperature or in a frozen way resulting in important nutritional losses. This study aimed to evaluate some nutrients from the lyophilized açaí pulp. Humidity, total solids, ash and total lipids values were analyzed using the AOAC method. Carbohydrates including fibers were calculated by difference and the total nitrogen values were investigated by AACC method. Mineral concentration was analyzed in a mass spectrophotometer and fats by methyl esters preparation identified in a gas chromatography. Results from analytical determinations showed that the powder product is a very caloric food, 489.39 Kcal/ 100 g lyophilized pulp, specially due to the high lipid contents (40.75%), from which 52.70% are represented by oleic acid (C18:1) and 25.56% by the palmitic (C16:0). Total carbohydrate content was 42.53% ± 3.56 and the protein's was 8.13 g ± 0.63/100 g. Mineral profile evaluation demonstrated that the potassium (900 mg/100 g lyophilized açaí) and the calcium (330 mg/100 g lyophilized açaí) were the minerals observed in abundance. Magnesium has also shown important concentrations (124.4 mg/100 g lyophilized açaí), different from the iron (4.5 mg/100 g lyophilized açaí). Based on the results obtained on the nutritional composition evaluation of the lyophilized açaí pulp, it is possible to conclude that this process can be considered as an excellent alternative for preserving this pulp due to the important nutritional compounds found in it.

Estudos recentes têm relatado o estado pluricarencial da população dos estados da Região Norte do Brasil. Paradoxalmente nessa região encontra-se uma grande biodiversidade da flora com variadas frutas e hortaliças, ainda não tão conhecidas, mas que os pesquisadores acreditam ser altamente nutritivas. Entre elas, tem-se o cariru, planta herbácea da família Portulacea, hortaliça própria da região amazônica e de fácil cultivo. Amostras dessa verdura foram submetidas a determinações analíticas a fim de obter maiores informações sobre seu valor nutricional. A maior fração desse vegetal é a água (92,24%), seguida de lipídeos (3,04%), carboidratos (2,94%), minerais totais (1,71%) e de proteína (0,07%), constituindo um alimento de reduzido valor calórico (40 Kcal/100g). Tendo em vista os resultados encontrados na análise de minerais, essa folhosa pode ser considerada como excelente fonte de ferro, zinco e molibdênio, já que o consumo de 200 g/dia desse alimento atenderia as necessidades diárias desses nutrientes. Chama-se atenção para os conteúdos de selênio e manganês, onde 100g dessa biomassa fresca podem fornecer duas e três vezes, respectivamente, as quantidades recomendadas para adultos pelos órgãos internacionais de saúde, com as devidas precauções, já que excessos desses oligominerais podem causar danos à saúde. Sendo assim, recomenda-se a inclusão dessa folhosa no hábito alimentar brasileiro, por apresentar minerais em quantidades suficientes para minimizar o estado carencial de muitas pessoas, residentes na região Norte do país, exatamente onde é encontrada em abundância e com custo reduzido.

Recent studies have been related a food lacking state of population in states from north of Brazil. Paradoxically in this region a great biodiversity in the flora can be found with various fruits and vegetables, not very known so far, but researchers believe in their high nutritional values. One of them is Cariru, an herbaceous plant to Portulacea family, vegetable native from Amazon region and easy to grow. Sample of this vegetable was transformed in biomass and submitted to a quantitative analysis in order to have a lot of information about nutritional value. Analysis showed that the biggest amount was moisture (92.44%), followed by lipids (3.04%), carbohydrates (2.94%), total minerals (1.71%) and protein (0.07%), compound a reduced caloric food, 40 kcal/100g. Analyzing the mineral results, cariru can be consider as an excellent iron, zinc and molybdenum source, that the consumption of 200 gin the vegetable/day would attend daily needs of these nutrients. This is very important to selenium and manganese contents, because 100g fresh of biomass can supply 2 or 3 times, respectively, the RDI for adult. The excess of this oligominerals can be hazardous for human body. Therefore, the inclusion of this vegetable on a diet of Brazilian is recommended, because it presents enough minerals to minimize the food lacking state of people who lives in North of Brazil.