Abstract BRS Manicoré cultivar is an interspecific hybrid between Elaeis oleifera and Elaeis guineensis(ISH OxG). It has shown high yield potential and genetic resistance to phytosanitary problems in cultivation in Brazil. Studies have indicated differences in the composition of ISH OxG and palm oils, as well as the influence of genotype and environment on palm oil characteristics. The aim of this study was to assess the distribution of fatty acids, carotenoids, and tocochromanols in the olein and stearin fractions of the oil produced by the ISH OxG cultivated in municipality of Una, state of Bahia, Brazil by liquid and gas chromatography. There were significant differences for fatty acids, carotenoids and total tocochromanols between olein and stearin (p<0.05). The olein was richer in oleic acid (59% vs 57%), while stearin was higher in saturated fatty acids (31% vs 29%), alpha and beta-carotene (232 vs 213 mg/Kg, and 347 vs 299 mg/Kg, respectively), alpha-tocotrienol (136 vs 90 mg/Kg), and alpha-tocopherol (52 vs 32 mg/Kg). No difference was observed for gamma-tocotrienol (598 – 450 mg/kg) and delta-tocotrienol; nonetheless, the high content of the former in both fractions was notable. The ISH OxG oil fractions showed distinct patterns, indicating different applications.

Resumo BRS Manicoré é um híbrido interespecífico entre Elaeis oleifera e (ISH Elaeis guineensisOxG). Em cultivo no Brasil, BRS Manicoré demonstrou alto potencial produtivo e resistência genética a problemas fitossanitários. Estudos têm indicado diferença na composição do óleo dos ISH OxG e da palma de óleo, bem como a influência do genótipo e do ambiente nas características do óleo de palma. O objetivo deste trabalho foi determinar a composição em ácidos graxos, carotenoides e tococromanóis das frações oleína e estearina do óleo produzido a partir do ISH OxG cultivado em Una, Bahia, por cromatografias líquida e gasosa. Houve diferença significativa nos ácidos graxos, nos carotenoides e nos tococromanóis entre oleína e viestearina(p<0,05). Os resultados confirmaram maiores teores de ácido oleico (59% vs 57%) e de ácidos graxos saturados na oleína (31% vs 29%) e maior concentração de e alfa e beta caroteno (232 vs 213 mg/Kg e 347 vs 299 mg/Kg, respectivamente),alfa-tocotrienol (136 vs 90 mg/Kg) e alfa-tocoferol (52 vs 32 mg/Kg) na estearina; não foi observada diferença significativa em gama-tocotrienol (598 – 450 mg/kg) e delta-tocotrienol; entretanto,ressalta-se o elevado teor do primeiro em ambas as frações. O fracionamento de HIE OxGoriginou frações com características distintas e diferentes possíveis aplicações.

Abstract The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content.

Abstract The passion fruit juice production generates around 70% of by-products comprising rind, seeds and arils that are commonly discarded. The seeds consist of 4% of fruit weight with the potential to produce around 2,500 ton/year of high added-value oil in Brazil. In this work, passion fruit seeds from different juice manufacturers and the effect of the seed moisture were evaluated towards oil quality and extraction efficiency, using a continuous expeller press of 100 kg/h capacity. The seeds were washed and dried before pressing. The main fatty acids detected were linoleic (67% to 68%), oleic (16% to 17.4%) and palmitic (11%). The oil quality and oil recovery depended on the seed oil content, i.e., the seed moisture before pressing and the different provenances of the seeds. Significant differences were observed for oxidative stability, acidity and conjugated dienes (p < 0.05) for oils from different fruit juice manufacturers. Among them, only one met the requirements of Brazilian regulation regarding oil acidity (less than 2%), thus indicating the need for an effective waste treatment process after juice extraction. Regarding the seed moisture, the highest Oil Stability Index (OSI) (7.4 h) and lowest free fatty acid content (0.63%) were obtained for the oil from the lowest seed moisture content. The oil recovery varied from 78% to 89% and the cake oil content was lower than 8% showing the elements of the feasibility of the process to obtain good quality oil.

Resumo A produção de suco de maracujá gera cerca de 70% de coprodutos compostos de casca, sementes e arilos, que costumam ser descartados. As sementes consistem em 4% do peso do fruto, com potencial para produzir em torno de 2.500 ton/ano de óleo de alto valor agregado, no Brasil. Neste trabalho, sementes de maracujá de diferentes fabricantes de suco e o efeito da umidade das sementes foram avaliados quanto a qualidade do óleo e eficiência de extração, utilizando uma prensa contínua (expeller) de 100 kg/h de capacidade, sendo que as sementes foram lavadas e secas antes da prensagem. Os principais ácidos graxos detectados foram linoleico (67% a 68%), oleico (16% a 17,4%) e palmítico (11%). A qualidade do óleo e o rendimento do processo dependeram do teor de óleo da semente, da umidade da semente antes da prensagem e das diferentes procedências das sementes. Diferenças significativas foram observadas para estabilidade oxidativa, acidez e dienos conjugados (p<0,05) para óleos obtidos de sementes de diferentes fabricantes de sucos de frutas. Dentre estes, apenas um atendeu aos requisitos da regulamentação brasileira quanto à acidez do óleo (menos de 2%), indicando a necessidade de um processo eficaz de tratamento de resíduos após a obtenção do suco. Em relação à umidade da semente, o maior índice de estabilidade do óleo- OSI (7,4 h) e o menor teor de ácidos graxos livres (0,63%) foram obtidos para o óleo a partir da semente de menor umidade. A recuperação de óleo variou de 78% a 89% e o teor de óleo da torta foi inferior a 8%, mostrando a viabilidade do processo para obtenção de óleo de boa qualidade.

ABSTRACT: Vitamin A deficiency is the third most important micronutrient deficiency having a significant impact on public health worldwide. The aim of this study was to develop a carotenoid extraction process with edible vegetable oils, using a central composite design which, concurrently, enriches the oils with provitamin A carotenoids. The stability of carotenoids in the oil and their shelf life was also evaluated. The process also aimed to meet the Recommended Daily Intake for vitamin A (600 μg retinol equivalent for an adult) with the enriched oil. The results showed that 20 % of the vegetable matrix (dried carrot) in vegetable oil and 5 min of extraction time was an optimum combination for both soy oil (64.43 μg retinol equivalent mL−1) and olive oil (62.98 μg retinol equivalent mL−1). Furthermore, the ingestion of just a spoonful (∼10 mL) of the enriched oils would meet the Recommended Daily Intake for vitamin A (600 μg retinol equivalent), and, thus, it was possible to affirm that a dose of vegetable oils enriched with provitamin A contributes to meeting the Recommended Daily Intake for vitamin A. The proposed process is based on simple and low-cost technology that can be used to enrich edible oils (soybean and olive oil) with provitamin A.

Resumo A macaúba (Acrocomia aculeata) tem sido avaliada como fonte de óleo focada principalmente para a produção de biodiesel. Além disso, o mesocarpo e a amêndoa são comestíveis, e produtos como doces, geleia, licor e sorvete têm sido produzidos a partir do mesocarpo. Apesar de seu consumo, ainda há pouca informação sobre a composição nutricional da macaúba. Os genótipos selecionados de macaúba apresentando frutos com mesocarpo doce foram avaliados quanto às características do fruto, composição nutricional, teor de óleo e perfil de ácidos graxos. O mesocarpo apresentou açúcares totais (frutose e glicose) variando de 4,5 a 9,6 g/100 g, fibra alimentar total variando de 6,8 a 9,3 g/100 g, enquanto o teor de proteína foi de até 2,2 g/100 g (base úmida). Houve diferença significativa entre os genótipos quanto às características do fruto, teor de óleo de polpa (7-29 g/100 g de base úmida), ácidos graxos do mesocarpo, como C18:1 (36-63%), C18:2 (7-35%) e C18:3 (0,8-7%) (p <0,05). Os carotenos de óleo do mesocarpo variaram de 30 a 240 mg/kg. O ácido láurico foi o principal ácido graxo da amêndoa. As diferenças observadas mostram o impacto da variação genética entre os genótipos avaliados e mostram o valor nutricional e as diferentes aplicações para o mesocarpo da macaúba.

Abstract Macauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100 g, total dietary fiber varied from 6.8 to 9.3 g/100 g, while protein content was up to 2.2 g/100 g (wet basis). There was a significant difference among genotypes for fruit characteristics, pulp oil content (7-29 g/100 g wet basis), and fatty acids from the mesocarp such as C18:1 (36-63%), C18:2 (7-35%) and C18:3 (0.8-7%)(p<0.05), and one of the evaluated genotypes may contribute to daily intake of linoleic and linolenic acids. The carotenes in the mesocarp oil ranged from 30-240 mg/kg. Lauric acid was the main fatty acid in the kernel oil. The differences observed depended on the genetic diversity and point out the nutritional value and different applications for macauba mesocarps.

Resumo O ozônio tem sido usado, por muito tempo, na água como desinfetante, devido ao seu potencial oxidante. Visto que possui capacidade de se decompor rapidamente em oxigênio molecular, não deixando resíduo, apresenta vantagens importantes para uso. A decomposição do ozônio é afetada pela temperatura e pelo pH do meio, sendo que baixos níveis de pH e de temperatura aumentam sua meia-vida, o que pode levar a uma desinfecção mais eficiente. Com o objetivo de aumentar a eficiência da ozonização, este trabalho investigou o efeito da temperatura (8 ºC e 25 °C) e do pH (3,0 e 6,0) da água no tempo de saturação e na concentração do gás, empregando duas concentrações iniciais de gás (13,3 e 22,3 mg L-1). A concentração de saturação do ozônio aumentou conforme a temperatura e o pH do meio diminuíram, bem como com uma maior concentração inicial do gás (C0). As maiores concentrações de saturação 4,50 e 8,03 mg L-1 foram obtidas em pH 3,0 a 8 °C, com em C0 de 13,3 e 22,3 mg L-1, respectivamente. Este maior teor de ozônio pode resultar em maior eficiência de descontaminação dos produtos alimentícios, quando higienizados com água submetida a esse tratamento.

Abstract Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the temperature and pH of the medium, low pH values and temperatures increasing its half-life, which can result in more efficient disinfection. With the objective of increasing the effectiveness of ozonation, this study investigated the effect of temperature (8 ºC and 25 °C) and pH (3.0 and 6.0) of the water on the saturation time and gas concentration, employing two initial gas concentrations (13.3 and 22.3 mg L-1). The concentration of ozone saturation increased as the temperature and pH of the medium decreased, as also with the higher initial gas concentration ( C0). The highest saturation concentrations were obtained at pH 3.0 and 8 °C (4.50 and 8.03 mg L-1 with C0 of 13.3 and 22.3 mg L-1, respectively). This higher ozone content could result in greater decontamination efficiency of the food products washed with this water.

Sementes de maracujá foram submetidas à prensagem sob diferentes taxas de alimentação (1,2 a 3,0kgh-1) com o objetivo de avaliar o impacto desta variação no rendimento do processo de extração, nas características de qualidade e na composição em ácidos graxos do óleo de semente de maracujá. O rendimento de extração de óleo variou entre 24 e 25%, com eficiência de 84 a 86% e teor residual de óleo na torta parcialmente desengordurada em torno de 5%, indicando que o processo utilizado foi adequado à matéria-prima. O menor valor de temperatura de saída do óleo da prensa foi observado na taxa de alimentação de 2,4kgh-1. Não houve diferença significativa (P>0,05) para a composição em ácidos graxos, estabilidade oxidativa, densidade e para os índices de iodo, saponificação, refração e de peróxidos. No entanto, houve diferença (P<0,05) quanto ao teor de ácidos graxos livres, que foi menor para o óleo obtido na maior taxa de alimentação, e para umidade do óleo, que foi maior para a menor taxa de alimentação. A taxa de alimentação na prensagem de sementes de maracujá promoveu diferenças quanto à qualidade do óleo.

Passion fruit seeds were subjected to pressing under different feed rates (1.2 to 3.0kgh-1) in order to assess the impact of this variation in the yield of the extraction process, the quality characteristics and fatty acid composition of the passion fruit seed oil obtained. The yield of the process ranged between 24 and 25% and presented 84 to 86% of efficiency and residual oil in partially defatted cake around 5%, indicating that the procedure was adequate to the raw material. The lowest press oil outlet temperature was observed at the feed rate of 2.4kgh-1. No significant difference (P>0.05) were observed for fatty acid composition, oxidative stability, density and iodine, saponification, refraction and peroxide values. However, significant differences (P<0.05) was observed on free fatty acids content, which was lower for the highest feed rate, and oil moisture, which was higher for the lowest feed rate. The feed rate in pressing of passion fruit seeds promoted differences in oil quality.

A característica hidrofílica dos biomateriais a base de amido resulta em alta instabilidade diante de diferentes condições ambientais. O amido de aveia, por possuir um conteúdo maior de lipídios em relação a outros amidos, torna-se uma fonte interessante, uma vez que a hidrofobicidade aumentada pode atuar reduzindo sua capacidade de sorção de umidade. O objetivo do trabalho foi investigar o comportamento de filmes e laminados de amido de aveia, produzidos por casting e extrusão, respectivamente, plastificados com glicerol, sorbitol e ureia e armazenados em diferentes condições de umidade relativa. Mesmo com a presença do lipídio nativo, os materiais ainda mostraram instabilidade diante do aumento da umidade relativa de armazenagem, sendo observado um decréscimo na força e um aumento na deformação nos testes de perfuração. Em geral os biomateriais plastificados com glicerol apresentaram maior capacidade de sorção de água. O sorbitol foi o plastificante mais efetivo, pois produziu materiais com propriedades mecânicas similares aos outros plastificantes mesmo sendo usado em menor concentração molar. O processo de extrusão resultou em materiais finais com estruturas mais abertas e fragmentadas.

The hydrophilic character of starch-based biomaterials generates high instability under different environmental conditions. Oat starch shows an interesting alternative for starch films because it contains higher lipid content than other common starches. This increased hydrophobicity can act reducing the moisture sorption capacity. The objective of this study was to investigate the behavior of oat starch films and sheets produced by casting and extrusion, respectively, plasticized with glycerol, sorbitol and urea and stored at different relative humidity. Even with the presence of native lipid, the materials still showed instability upon increasing the relative humidity for storage. Under higher humidity, a decrease in strength and an increase in deformation in puncture tests were observed. Biomaterials plasticized with glycerol showed higher water sorption capacity. Sorbitol was the most effective plasticizer because it led to materials with similar mechanical properties to other plasticizers even at lower molar concentrations. The extrusion process resulted in final materials with more open, fragmented structures.

The aim of this study was to investigate the effect of thickness (between 80 and 120 µm) on apparent opacity, water vapor permeability and mechanical properties (tensile and puncture) of oat starch films plasticized with glycerol, sorbitol, glycerol:sorbitol mixture, urea and sucrose. Films were stored under 11, 57, 76 and 90% relative humidity (RH) to study the mechanical properties. It was observed that the higher the thickness, the higher was the opacity values. Films without the plasticizer were more opaque in comparison with the plasticized ones. Glycerol:sorbitol films presented increased elongation with increasing thickness at all RH. Puncture force showed a strong dependence on the film thickness, except for the films plasticized with sucrose. In general, thickness did not affect the water permeability.