Abstract Lippia origanoides Kunth has among its synonyms Lippia sidoides Cham. and is popularly known as ‘alecrim-pimenta’ or ‘rosemary pepper’. Essential oil of L. origanoides (EOLO) has been previously reported for several biological activities without significant acute toxicity, even at higher doses. In this study, essential oil (EO) was extracted from dried leaves, inflorescences, and branches of L. origanoides from Limoeiro do Norte, Ceará, Brazil by hydrodistillation at 3.63% (w/w) yield. Posteriorly, the presence of chemical compounds in the EOLO was identified by gas chromatography coupled to mass spectrometry (GC-MS). The analysis allowed to identify the thymol as the main metabolite (83.53%), followed by p-cymene (5.92%), caryophyllene (4.31%), γ-terpinene (3.27%), thymol methyl ether (1.18%), β-myrcene (1.00%), and α-terpinene (0.79%). The minimal inhibitory concentration (MIC) of EOLO was assessed against Gram-negative and Gram-positive bacterial pathogens such as Enterobacter aerogenes, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus. At 10 µL/mL concentration, the EOLO exhibited antibacterial activity against all the tested bacterial pathogens, and this concentration was considered as the MIC. The minimum bactericidal concentration (MBC) of EOLO was assessed at the MIC concentration, which inhibited the complete growth of all tested bacterial pathogens after 3 h. Therefore, concentrations less than 10 µL/mL were set as MBC. Thus, our findings suggest that the EOLO can be used as a promising antibacterial agent in the industries.

RESUMO As microalgas têm sido pesquisadas como fonte sustentável de compostos bioativos para as indústrias alimentícia e farmacêutica. Os objetivos deste trabalho foram extrair, caracterizar ácidos graxos de Scenedesmus obliquus e separar, quantificar e avaliar a capacidade antioxidante de carotenóides e compostos fenólicos desta microalga. As células de microalga foram rompidas usando ultra-som. Determinou-se a composição centesimal das células liofilizadas. Os ácidos graxos do óleo foram convertidos em ésteres metílicos e analisados por cromatografia gasosa (detector de ionização de chama) para obtenção do perfil de ácidos graxos. Acetona, éter de petróleo e hexano foram os solventes aplicados para extrair os carotenóides e o etanol foi utilizado para separar os compostos fenólicos. A atividade antioxidante dos extratos foi determinada pelo método DPPH. A quantidade de ácidos graxos poliinsaturados correspondeu a 47,31% do total para insaturados, com predomínio de ácido linolênico (16,74%) e aproximadamente 9,70% de ômega-6. O teor de carotenóides extraídos foi maior usando hexano. Concentração fenólica total de 1,12 g∙100 g-1 microalga foi encontrada. Altos percentuais de inibição da oxidação foram observados para os extratos de carotenóides (> 88%) e compostos fenólicos (> 72%). Portanto, Scenedesmus obliquus apresenta-se como uma fonte alternativa, natural e sustentável de compostos bioativos.

ABSTRACT Microalgae have been researched as a sustainable source of bioactive compounds for the food and pharmaceutical industries. The objectives of this work were the extraction and the characterization of fatty acids of Scenedesmus obliquus and to separate, quantify, and evaluate the antioxidant capacity of carotenoids and phenolic compounds of this microalga. The microalga cells were disrupted by using ultrasound. The centesimal composition of lyophilized cells was determined. Fatty acids of the oil were converted into methyl esters and analyzed by gas chromatography (flame ionization detector) to obtain the fatty acid profile. Acetone, petroleum ether, and hexane were the solvents applied to extract the carotenoids and ethanol was used to separate the phenolic compounds. The antioxidant activity of the extracts was determined by the DPPH method. The amount of polyunsaturated fatty acids corresponded to 47.31% of the total for unsaturated, with the predominance of linolenic acid (16.74%) and approximately 9.70% of omega-6. The content of extracted carotenoids was higher by using hexane. Total phenolics concentration of 1.12 g 100 g-1 microalga was found. High percentages of oxidation inhibition were observed for the extracts of carotenoids (>88%) and phenolic compounds (>72%). Therefore, Scenedesmus obliquus presents itself as an alternative, natural, and sustainable source of bioactive compounds.

In this work, we used an aqueous two-phase system (ATPS) consisting of the ionic liquid [C4mim][Cl] and the salt K2HPO4 to partition α-lactalbumin, β-lactoglobulin, and lactoferrin whey proteins. Extraction efficiency values above 87% indicate that the proteins primarily migrated to the ionic liquid-rich phase (top phase). Partition coefficient values ranged from 6.17 to 8.93 for a-lactalbumin, from 22.80 to 34.55 for β-lactoglobulin, and from 26.46 to 40.06 for lactoferrin. Therefore, the saline ATPS with the ionic liquid examined in this study can be considered to be a promising alternative for extracting whey proteins.

The nutritional and functional benefits offered by whey protein α-lactalbumin justify the great interest in its manufacture in large quantities at a high purity level. Hydroxyapatite is a calcium phosphate material able to adsorb proteins and can be synthesized at low production cost. Therefore, this work evaluated the adsorption of α-lactalbumin on hydroxyapatite using solid-liquid phase equilibrium data reported as adsorption isotherms. Van't Hoff's thermodynamics analysis showed that the adsorption process is entropically driven.

Doce de leite é uma sobremesa láctea concentrada (cerca de 70% de sólidos) muito apreciada no Brasil. Propriedades termofísicas e reológicas de duas formulações de doce de leite brasileiro (puro e adicionado de coco ralado a 1,5% em massa) foram determinadas a temperaturas compreendidas entre 28,4 e 76,4 °C. No geral, a presença de flocos de coco não acarretou diferenças significativas (p < 0,05) nestas propriedades das duas formulações. A capacidade calorífica variou entre (2633,2 e 3101,8) J/kg.°C; a condutividade térmica entre (0,383 e 0,452) W/m°C; a massa específica entre (1350,7 e 1310,7) kg/m³; e enfim, a difusividade térmica entre (1,082 × 10-7 e 1,130 × 10-7) m²/s. O modelo de Bingham descreveu adequadamente o comportamento não Newtoniano dos dois produtos, com tensão crítica de escoamento variando entre (27,3 e 17,6) Pa e a viscosidade plástica de (19,9 a 5,9) Pa.s.

Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.

Atualmente já não existem mais dúvidas sobre o potencial nutricional dos milhos QPM na alimentação humana. No entanto pouco se conhece sobre os milhos QPM (Quality Protein Maize) na produção de alimentos. O presente trabalho teve como objetivo avaliar o efeito da adição de diferentes variedades de milho nas características de aparência, aroma, sabor e textura de bolo de fubá utilizando análise descritiva quantitativa. Sete formulações foram avaliadas por uma equipe de provadores treinados, onze atributos sensoriais foram definidos. Após um período de treinamento, os provadores avaliaram as amostras através de delineamento de blocos incompletos balanceados usando escala não estruturada de 9cm. As mesmas foram também avaliadas em relação a aceitabilidade através da escala hedônica de 9 pontos, por 70 consumidores de bolo de fubá. Os resultados foram analisados através da ANOVA seguida pelo teste de Tukey. As amostras apresentaram diferença significativa (p<0,05) em todos os atributos avaliados. As formulações diferiram quanto à aceitabilidade (p<0,05). Estas se situaram entre os termos hedônicos "gostei ligeiramente" e "gostei moderadamente"

There are no doubts about the nutritional potential of the QPM maizes on the human feed. However we have a little knowledge about QPM maizes for food formulation. The present work evaluated, by quantitative descriptive analysis, the effect on the appearance, aroma, flavour and texture of maize cake when different varieties of maize were added. Seven formulations were evaluated by a selected panel and twelve attributes were defined. After a training period, the panel evaluated the samples in a incomplete block design using a 9cm unstructured scale. The developed formulations were also studied in relation to acceptability through the hedonic scale of 9 points, for 70 consumers of maize cake. The results were analyzed by ANOVA and Tukey test. Samples showed significant differences (p<0,05) in all sensory attributes. Significant acceptance (p<0,05) was observed among the samples.