Abstract Gluten-free products and non-alcoholic beverages have become popular global trends. This study assessed strategies for producing low-alcoholic and low or gluten-free beers. Barley malts were fermented by Saccharomyces cerevisiae or Saccharomycodes ludwigii, and commercial endopeptidase was used to reduce gluten. S. cerevisiae is the most used yeast in alcoholic beer, so vacuum evaporation was used to reduce values of ethanol. S. ludwigii produces less alcohol, however, there was no data reported it would ferment on a semi-industrial scale. The physiochemical parameters in rice malt beers were similar to both yeasts. However, the parameters found differed for beer with barley malt mainly ethanol values, confirming the fermentative difference by tested strains. Volatile composition was evaluated and analyzed by multivariate analysis. The beers proposed by different methodologies: S. cerevisiae with barley malt, peptidase, and evaporation exhibited aromas of floral and featuring beer and spice notes, among others; S. ludwigii fermentation with barley malt and peptidase showcased aromas rich in floral and fresh accents, among others; and, S. cerevisiae with malted rice exhibited notes evoking fruity notes reminiscent of roses and S. ludwigii using malted rice was associated with aromas featuring fruity attributes and emitting rancid notes, among others. Among all the strategies tested, the one using barley malt, enzyme, and S. cerevisiae proved results in terms of aromatic parameters, even with the final boiling process to remove the alcohol. Glutenfree Gluten free nonalcoholic non trends lowalcoholic glutenfree gluten S alcohol however semiindustrial semi industrial scale yeasts However strains analysis methodologies others accents enzyme

Resumo O objetivo deste trabalho foi determinar a concentração de sódio em queijos comercializados na região da fronteira oeste do Rio Grande do Sul. Foram coletadas 30 amostras de queijos (Parmesão ralado, Muçarela, Prato e Artesanal) de diferentes marcas e lotes, as quais foram analisadas em quadruplicata quanto ao conteúdo de sódio, empregando a espectroscopia de emissão atômica. A quantificação do teor de sódio permitiu constatar que houve diferença significativa entre os lotes de todas as marcas de queijos avaliadas. Os resultados indicaram que 44,4% das empresas estavam com os valores da rotulagem nutricional em desacordo com a legislação. Além disso, 77,8% das marcas não cumprem a meta para redução de sódio acordada entre o Ministério da Saúde e Associação Brasileira das Indústrias da Alimentação, a qual deveria ter sido alcançada até o final do ano de 2016. Em relação aos queijos Artesanais não foram registradas altas concentrações de sódio. O queijo Parmesão ralado destacou-se pelo elevado conteúdo de sódio em sua formulação (2014,56 mg/100 g) e também pelo aumento da adição deste mineral com o passar dos anos. Com isso, evidencia-se a negligência da indústria em relação aos consumidores, devido à ausência de leis para padronizar a adição de sal na preparação de queijos.

Abstract This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic emission spectroscopy, in quadruplicate, the sodium levels were ascertained. From the quantification of the sodium content significant differences were noted among the lots of all the cheese brands assessed. The results clearly revealed that 44.4% of the companies had listed nutritional values on the labels that were noncompliant with the legislation. Besides, 77.8% of the brands failed to reduce the sodium concentration to the levels jointly decided upon by the Ministry of Health and Brazilian Association of Food Industries, which should have been achieved ideally towards the end of 2016. While the Artisanal cheeses did not register high concentrations of sodium, the formulation of the grated Parmesan cheese was characterized by its high sodium content (2014.56 mg/100 g), as well as by its steady rise in sodium concentration over the years. This is indicative of the inattentiveness of the industry towards the consumers, as stringent laws to standardize the quantity of added salt in cheeses preparations are nonexistent.

Abstract The high costs and environmental concerns associated with using marine resources as sources of oils rich in polyunsaturated fatty acids have prompted searches for alternative sources of such oils. Some microorganisms, among them members of the genus Aurantiochytrium, can synthesize large amounts of these biocompounds. However, various parameters that affect the polyunsaturated fatty acids production of these organisms, such as the carbon and nitrogen sources supplied during their cultivation, require further elucidation. The objective of this investigation was to study the effect of different concentrations of carbon and total nitrogen on the production of polyunsaturated fatty acids, particularly docosahexaenoic acid, by Aurantiochytrium sp. ATCC PRA-276. We performed batch system experiments using an initial glucose concentration of 30 g/L and three different concentrations of total nitrogen, including 3.0, 0.44, and 0.22 g/L, and fed-batch system experiments in which 0.14 g/L of glucose and 0.0014 g/L of total nitrogen were supplied hourly. To assess the effects of these different treatments, we determined the biomass, glucose, total nitrogen and polyunsaturated fatty acids concentration. The maximum cell concentration (23.9 g/L) was obtained after 96 h of cultivation in the batch system using initial concentrations of 0.22 g/L total nitrogen and 30 g/L glucose. Under these conditions, we observed the highest level of polyunsaturated fatty acids production (3.6 g/L), with docosahexaenoic acid and docosapentaenoic acid ω6 concentrations reaching 2.54 and 0.80 g/L, respectively.

Este trabalho teve como objetivo avaliar a eficiência da extração de compostos nitrogenados, como proteínas solúveis (PS), nitrogênio total (NT), nitrogênio não proteico (NNP) e nitrogênio proteico (NP) da polpa de anchoíta (Engraulis anchoita), bem como obter informações a respeito de sua composição proximal e do frescor em relação ao seu local de captura. A polpa de anchoíta foi submetida a tratamento de extração de nitrogenados utilizando como soluções NaHCO3 (0,1; 0,2; 0,3 e 0,5%), NaCl 0,3% e água destilada. O ciclo de lavagem da polpa utilizando 0,1% de NaHCO3, dois ciclos de água destilada e um ciclo de NaCl 0,3% demonstrou maior eficiência na extração dos compostos nitrogenados, assim como das proteínas sarcoplasmáticas. Na determinação da composição proximal, a anchoíta in natura apresentou valores de umidade de 77,2%, proteína 16,8%, lipídios 3,4% e cinzas 2,4% e, para a polpa de anchoíta, foram encontrados valores de umidade de 78,1%, proteína 17,5%, lipídios 2,4% e cinzas 2,0%. A avaliação do frescor foi determinada através do pH, bases voláteis totais (N-BVT) e trimetilamina (N-TMA), encontrando-se valores de 6,3; 11,5 mg.100 g-1 e 2,8 mg.100 g-1 para a anchoíta in natura e 6,7; 20,2 mg.100 g-1; 3,1 mg.100 g-1 para a polpa, respectivamente.

The objective of this work was to evaluate the efficiency of the nitrogen compounds extraction like soluble proteins (SP), total nitrogen (TN), non protein nitrogen (NPN), and nitrogen protein (NP) from the anchovy pulp (Engraulis anchoita), as well to investigate their proximal composition and freshness alteration based on the capture place. The anchovy pulp was submitted to nitrogen extraction treatment using NaHCO3 (0.1; 0.2; 0.3 and 0.5%), NaCl 0.3% as solutions and distilled water. The pulp washing cycles using 0.1% NaHCO3, two cycles of distilled water, and one of NaCl 0.3% demonstrated improved efficiency in the extraction of the nitrogenous compounds and sarcoplasmatic proteins. Concerning the determination of the proximal composition, the anchovy in natura showed moisture content 77.2%, protein 16.8%, lipids 3.4%, and ash 2.4% and the values for the anchovy pulp were moisture 78.1%, protein 17.5%, lipids 2.4% and ash 2%. The freshness evaluation was accomplished through pH, total volatile bases (N-BVT), and trimethylamine (N-TMA) and they were found 6.3; 11.5 mg.100 g-1 and 2.8 mg.100 g-1 for the anchovy in natura and 6.7; 20.2 mg.100 g-1; 3.1 mg.100 g-1 for the pulp, respectively.