RESUMO: Foram avaliadas a ação de celulases e pectinases comerciais e não comerciais na hidrólise de casca de soja (CS) e palha e espigas de milho (PEM), o efeito da temperatura e da agitação na hidrólise do substrato lignocelulósico e as características bromatológicas dos substratos hidrolisados. O efeito do pré-tratamento na hidrólise de resíduos lignocelulósicos e a análise bromatológica também foram avaliados. A maior atividade hidrolítica ocorreu a 300 rpm para CS (47,95 e 51,43% para celulase e pectinase, respectivamente) e a 350 rpm para PEM (26,05 e 9,23% para celulase e pectinase, respectivamente). As enzimas não comerciais atingiram 7,26-30% da quantidade de hidrólise obtida com as enzimas comerciais, nos mesmos substratos. O pré-tratamento com 7,5% de NaOH e um tamanho de partícula do substrato de 0,5 mm aumentou significativamente a hidrólise de CS e PEM para ambas as enzimas. As características bromatológicas mostraram que a casca de soja hidrolisada com celulase e pectinase comercial tem potencial para uso em larga escala na produção de ração animal.

ABSTRACT: This study evaluated the action of commercial and non-commercial cellulases and pectinases in the hydrolysis of soybean hulls (SH) and corn stover and cobs (CSC), the effect of temperature and agitation on the lignocellulosic substrate hydrolysis and the bromatological characteristics of hydrolyzed substrates. The effect of pretreatment on the hydrolysis of lignocellulosic residues and bromatological analysis were also evaluated. The highest hydrolytic activity occurred at 300 rpm for SH (47.95 and 51.43% for cellulase and pectinase, respectively) and at 350 rpm for CSC (26.05 and 9.23% for cellulase and pectinase, respectively). Non-commercial enzymes achieved 7.26-30% of the amount of hydrolysis obtained with commercial enzymes, on the same substrates. Pretreatment with 7.5% of NaOH and a particle size of the substrate of 0.5 mm significantly increased the hydrolysis of SH and CSC for both enzymes. The bromatological characteristics showed that soybean hulls hydrolyzed with both commercial cellulase and pectinase have potential for large-scale use in animal feed production.

Abstract Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated.

Abstract To keep up with chicken meat demand, genetic improvement, field performance, and technological processes have been sought. However, some consequences of this are already being observed, such as constant divergences in physicochemical parameters of in nature chicken cuts, since legislation has not been revised at the same speed. Thus, this work aimed to evaluate water content, protein and water content/protein ratio (W/P) for different conditions (slaughter, lineage, sex, and processing) and compliance with current legislation (Brazilian and European). Breast and half breast, drumstick and thigh cuts of in nature chicken were assessed. A significant difference was found in sex, with lower values in the females. Chickens have water content levels higher than those required by Brazilian legislation. In the different cuts evaluated, discrepancies were observed in relation to legislation. There was no compliance with W/P ratio to European legislation, where incompatibility approached 26.67% for skinless breast, 6.67% for breast and half chest and 64.44% for thigh and drumstick. The results reinforce the need for continuity of studies that support the revision of current legislation, clarifications regarding the calculations used to determine the established standards and clarifications of the collection and analysis methodologies currently employed.

Abstract (1) Background: The aim of this study was to evaluate the production and partial characterization of xylanase and avicelase by a newly isolated Penicillium sp. in solid-state fermentation, using soybean hulls as substrate. (2) Methods: Temperature, time, number of spores, and substrate moisture on xylanase and avicelase bioproduction were evaluated, maximizing activity with 30°C, 1x106 spores/g substrate, 14 and 7 days of fermentation with 70 and 76% substrate moisture contents, for xylanase and avicelase, respectively. (3) Results: Different solvents, temperatures, and agitation in the enzymatic extraction were evaluated, obtaining higher activities, 430.77 and 26.77 U/g for xylanase and avicelase using 30 min extraction and 0.05 M citrate buffer solution (pH 4.5 ), respectively at 60°C and 175 rpm and 50°C and 125 rpm. The optimum pH and temperature for enzymatic activity determination were 5.3 and 50°C. Enzyme extract stability was evaluated, obtaining higher stability with pH between 4.5 and 5.5, higher temperature of up to 40°C. The kinetic thermal denaturation (Kd), half-life time, D-value, and Z-value were similar for both enzymes. The xylanase Ed value (89.1 kJ/mol) was slightly lower than the avicelase one (96.7 kJ/mol), indicating higher thermostability for avicelase. (4) Conclusion: In this way, the production of cellulases using alternative substrates is a way to reduce production costs, since they represent about 10% of the world demand of enzymes, with application in animal feed processing, food production and breweries, textile processing, detergent and laundry production, pulp manufacturing and the production of biofuels.

ABSTRACT. The aim of this study was to evaluate the action of commercial and non-commercial cellulase and pectinase on rice husk and Tifton 85 hay hydrolyses. The hydrolysis kinetics of the substrates with commercial cellulase and pectinase were evaluated and the hydrolysis at different temperature and agitation conditions was maximized using experimental design. The combined use of commercial and non-commercial enzymes under optimized conditions was evaluated. The pre-treatment of the residues was also investigated by milling and different concentrations of NaOH. Finally, the effect of the hydrolysis on the bromatological composition of the residues was evaluated. The best hydrolysis times of rice husk and Tifton 85 hay were 10 and 12h for commercial cellulase, 12 and 14h for non-commercial cellulase, 10 and 14h for commercial pectinase and 16 and 20h for non-commercial pectinase, respectively. The highest hydrolysis values were obtained using commercial cellulase with 1:50 (w:v enzyme:water) dilution rate, at 45ºC and 300 rpm agitation for both substrates, reaching 20.6% maximum percentage for Tifton 85 hay and 11.6% for rice husk. The combined use of commercial enzymes did not increase hydrolysis percentage. The pre-treatment using 7.5% NaOH and 0.5 mm grain size significantly increased the rice husk and Tifton 85 hay hydrolyses (60-80%), either using commercial cellulase or pectinase enzymes. The use of non-commercial enzymes provided 18-30% hydrolysis obtained from commercial ones. Bromatological analyzes indicated a reduction in neutral detergent fiber and acid detergent fiber content for rice husk and Tifton 85 hay when using pectinases and commercial cellulases.

This study reports the optimization of geranyl butanoate production by esterification of geraniol and butanoic acid in a solvent-free system using two immobilized lipases as catalyst. The operating conditions that optimized geranyl butanoate production were determined to be 40 °C, a geraniol to butanoic acid molar ratio of 3:1, 150 rpm, 5 wt% of enzyme, and 1 h of reaction, which resulted in a reaction conversion of about 97% for Novozyme 435. When homemade Novozyme NZL-102-LYO-HQ (Cal-B) immobilized in polyurethane foam was used as catalyst, the experimental conditions of an alcohol to acid molar ratio of 5:1, 70 °C, 150 rpm, 5 wt% of enzyme, and 1 h of reaction gave a conversion of 95%. New experimental data on enzymatic esterification of geraniol and butanoic acid for geranyl butanoate production are reported in this work, showing that the technique is promising for overcoming the well-known drawbacks of the chemical-catalyzed route.

RESUMO A busca do consumidor por alimentos saudáveis e diferenciados tem despertado o interesse e incentivado a constante atualização dos profissionais que atuam na pesquisa e desenvolvimento de novos produtos. O leite de ovelha é um alimento com alto teor de sólidos totais, dentre eles proteína e cálcio. A produção de derivados de leite de ovelha ainda é baixa. Por essa razão, com o intuito de expandir o mercado e a gama de produtos dessa matéria-prima, desenvolveram-se formulações de Frozen Yogurt, a partir do iogurte em pó de leite de ovelha por meio de planejamento experimental 2², com triplicata no ponto central. As características físico-químicas foram avaliadas em função das variáveis concentração de emulsificante-estabilizante (0,50%, 0,75% e 1,00%) e de pó preparado para creme (2,75%, 3,00% e 3,25%). Verificou-se que a concentração do pó preparado para creme apresentou efeito positivo significativo, com 95% de confiança, nos teores de proteína, lactose, cálcio e acidez, e efeito negativo significativo, no pH.

ABSTRACT The quest for healthy and unique foods by consumers has raised and encouraged an ever-constant update on skills for professionals who work on the development and research of new products. Sheep milk is a food with high levels of total solids, such as protein and calcium. The current production of sheep dairy products is still low. In this sense, aiming at expanding the market and product range of this raw product, Frozen Yogurt formulations were developed using powdered yogurt of sheep milk, applying an experimental planning 2², with triplicate in the central point. The physicochemical characteristics were evaluated in function of the variables concentration of emulsifier/stabilizer at (0.50, 0.75, and 1.00%) and powder preparation for cream (2.75, 3.00, and 3.25%). Their physicochemical characteristics were also obtained. It was found that the concentration of powder preparation for cream presented a significant positive effect with 95% confidence on protein, lactose, and calcium and a significant negative effect on pH.

RESUMO O objetivo deste trabalho foi obter e caracterizar (físico-química, reológica e microbiologicamente) iogurtes elaborados a partir de leite de ovelha (integral e semidesnatado) e de leite de vaca (integral e semidesnatado). Foram realizadas análises físico-químicas (pH, acidez, proteínas, lactose, gordura, cinzas e minerais) e microbiológicas (Salmonella spp., Staphylococcus coagulase positivas e coliformes a 35 °C), nos leites e nos iogurtes e, de sinérese, nos iogurtes, nos 1°, 15° e 35° dias de armazenamento. A partir das análises físico-químicas, verificou-se que o leite de ovelha, integral e semidesnatado, é mais rico, nutricionalmente, que o leite de vaca integral e semidesnatado, e que os iogurtes com leite de ovelha, tanto integral como semidesnatado, apresentaram os maiores valores de gordura, proteína, pH, lactose, minerais e maior sinérese que os iogurtes com leite de vaca, integral e semidesnatado.

ABSTRACT The objective of this work was to obtain and characterize (physicochemical, rheological and microbiologically) yogurt made from sheep's milk (whole and semi-skimmed) and cow's milk (whole and semi-skimmed). Were carried out physical and chemical analysis (pH, acidity, protein, lactose, fat, ash and minerals) and microbiological (Salmonella spp., Staphylococcus coagulase positive and coliforms at 35 °C), in the milk and yogurts and syneresis in yoghurts held on 1st, 15th and 30th days of storage. From the physico-chemical analysis, it was found that the fully and semi-skimmed sheep's milk is nutritionally richer when compared to whole cow's milk and semi-skimmed milk and yoghurts with both full sheep's milk as semi-skimmed presented the larger values of fat, protein, pH, lactose, minerals and higher syneresis when compared to the yoghurt with whole cow's milk, semi-skimmed milk.

RESUMO Este trabalho teve como objetivo desenvolver formulações de Frozen Yogurt a partir do iogurte em pó de leite de ovelha por meio de planejamento experimental 2², com triplicata no ponto central. As variáveis estudadas foram emulsificante/estabilizante (0,50%, 0,75% e 1,00%) e pó preparo para creme (2,75%, 3,00% e 3,25%) e as respostas foram em termos de características sensoriais, microbiológicas e análise instrumental de textura. Os resultados mostraram que as formulações apresentaram contagem de S. aureus, coliformes termotolerantes a 45 ºC, bactérias láticas e Salmonella sp de acordo com os limites estabelecidos pela legislação. Em relação a análise instrumental de textura todos os parâmetros avaliados (firmeza, coesividade, adesividade e consistência) nas formulações com diferentes concentrações de emulsificante/estabilizante e o pó preparado para creme não apresentaram efeito significativo (p > 0,05). Por meio da análise sensorial as formulações 3 e 4 com menor concentração de emulsificante/estabilizantes foram as que apresentaram maiores pontuações para aceitação global, assim apresentando uma boa aceitabilidade.

ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.

Abstract Considering the microbial safety of consumption of raw foods (Asian food), this study aimed to explore the inactivation S. aureus in raw salmon by supercritical CO2 treatment (SC-CO2). For this purpose, experimental design methodology was employed as a tool to evaluate the effects of pressure (120-220 bar), the depressurization rate (10 to 100 bar.min–1) and the salmon:CO2 mass relation (1:0.2 to 1:1.0). It was observed that the pressure and the depressurization rate was statistically significant, i.e. the higher the system pressure and depressurization rate, the greater the microbial inactivation. The salmon: CO2 mass relation did not influence the S. aureus inactivation in raw salmon. There was a total reduction in S. aureus with 225 bar, a depressurizing rate of 100 bar.min–1, a salmon: CO2 mass relation of 1:0.6, for 2 hours at 33 °C.

Com a intenção de minimizar a carência de produtos isentos de glúten e tendo em vista o crescente aumento de celíacos, a elaboração de produtos diferenciais a base de farinha de arroz e milho torna-se uma alternativa de consumo e comercialização. Assim, este trabalho teve como objetivo avaliar os efeitos da adição de farinha de arroz e milho, e emulsificante nas características de qualidade (teste de cozimento, textura instrumental - firmeza e aceitabilidade) e físico-químicas (proteínas, lipídios, carboidratos, minerais e fibra alimentar) de formulações de macarrão, mediante o emprego de metodologia de planejamento de experimentos, fixando a concentração de ovos in natura (12%, m/m) e água (20%, v/m). A formulação com 40g de farinha de milho, 60g de farinha de arroz e 0,4g de SSL por 100g de farinha mista foi a que apresentou melhor resistência ao cozimento, menores perdas de sólidos na água de cocção (2,12% m/m), textura (30,40g seg-1) e aceitabilidade superior a 85 %. Além disso, o uso de farinha de arroz, associado à farinha de milho, proporciona fonte de minerais (152mg de K, 1,55mg de Fe, 46mg de Mg, 20mg de Ca por 100g), proteínas (~7%), carboidratos (52%) e fibras (~1%), importante suprimento nutricional para celíacos, por estes apresentarem perdas significativas destes nutrientes, devido à diarreia e à absorção restrita, característica da doença.

In order to minimize the deficiency of products with gluten-free and the growing number of celiac the elaboration of differential products using rice and maize flour becomes an alternative of consuming and marketing. This study aimed to evaluate the effects of rice and maize flour, and emulsifier addition in the quality characteristics (cooking test, instrumental texture - firmness and acceptability) and physic-chemical (proteins, lipids, carbohydrates, minerals and dietary fiber) of pasta formulation, by the use of experimental design methodology, fixing the concentration of in nature eggs (12%, w/w) and water (20%, v/w). The formulation with 40g of maize flour, 60g of rice flour and 0.4g per 100g of SSL mixed flour showed the better cooking resistance, reduced loss of solids in the cooking water (2.12% m/m), texture (30.40g sec-1) and acceptability higher than 85%. Furthermore, the use of rice flour associated with maize flour provide a source of minerals (152mg of K, 1.55mg of Fe, 46mg of Mg, 20mg Ca per 100g), proteins (~ 7%), carbohydrates (52%), fibers (~1%) important nutritional supplement for celiac, because they present significant losses of these nutrients due to restricted absortion and diarrhea, characteristic of the disease.

Penicillium brasilianum was previously isolated from tea and identified by molecular biology technique. A Plackett-Burman design, followed by a complete second order design was used for the screening of most important factors and to maximize the pectin liase (PMGL) activity, respectively. The maximum PMGL activity by P. brasilianum achieved was 9.0 U/mL after 48 h of cultivation in a medium containing pectin (33.0 g/L), yeast extract (30.0 g/L) and potassium phosphate (2.0 g/L) at 30ºC, with a stirring rate of 180 rpm, initial pH 5.5 and 5x106spores/mL inoculum size. The kinetic evaluation in terms of substrate consumption demonstrated that the maximum production of PMGL was at 72 h, and 40% of the total organic carbon, 25% of the nitrogen, 88% of the magnesium, 13% of the potassium and 66% of the iron were consumed. The pH remained almost stable during the whole period of production (5.33 to 4.9). The partial characterization of the crude PMGL enzyme extract showed optimal pH and temperature of 5.5 and 37°C, respectively.

Carotenoids are natural dyes synthesized by plants, algae and microorganisms. Application in many sectors can be found, as food dyeing and supplementation, pharmaceuticals, cosmetics and animal feed. Recent investigations have shown their ability to reduce the risks for many degenerative diseases like cancer, heart diseases, cataract and macular degeneration. An advantage of microbial carotenoids is the fact that the cultivation in controlled conditions is not dependent of climate, season or soil composition. In this review the advances in bio-production of carotenoids are presented, discussing the main factors that influence the microbial production of these dyes in different systems.