Abstract Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable. acids However lowcalorie calorie products Therefore CaCl2, CaCl , (CaCl2) LMpectin LM (LM-pectin sugarfree sugar free CCRD (CCRD 2 1 tested 054 0 54 (0.54 0.61% 061 61 color 140 40 (1.40 164 64 yellowishred yellowish red moisture thus product 1.04% 104 04 (1.04 1.15% 115 15 aroma 0.54 074 74 0.74 089 89 0.89 1.40 1.64 therefore acceptable (CaCl2 05 5 (0.5 0.61 06 14 (1.4 16 1.04 10 (1.0 1.15 11 0.5 07 7 0.7 08 8 0.8 1.4 1.6 (CaCl (0. 0.6 (1. 1.0 1.1 0. 1. (0 (1 (

Abstract The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice. low LMP, LMP , [LMP] GG, [GG] CG [CG] lowcalorie calorie vitamin C ABTS, ABTS (ABTS βcarotene/linoleic βcarotenelinoleic β carotene/linoleic carotene linoleic methods. methods . methods) ScottKnott Scott Knott 5 p 0.05. 005 0.05 0 05 0.05) general 0.5 juice [LMP [GG [CG βcarotene carotenelinoleic 00 0.0 0.

Abstract The objective of this study was to use the passion fruit peel P. cincinnata Mast., as a viable alternative to produce food (flour and cookies) that is rich in fiber and environmentally sustainable. For this, fruit peels were obtained, which were hygienized, dehydrated and ground in a knife mill in order to develop the flour, which was then used in different concentrations in three formulations of chip cookies (using 10%, 20% and 30% of the flour developed). Analyzes physicochemical and microbiological composition were performed for both flour and for the cookies developed and a sensorial acceptance test was performed for the cookies. It was possible to observe that the flour had an adequate centesimal composition, when it was about quality and safety, as well as health benefits. As for the physicochemical composition, the flour had 5.79 ± 0.11% of ashes; 78.23 ± 0.84% of total carbohydrates; 5.78 ± 0.11% moisture; 4.83 ± 0.00% acidity; 3.74 ± 0.04 pH; 1.66 ± 0.06% lipids; 8.59 ± 0.82% protein and 58,3 g/100g dietary fiber. The study demonstrates its nutritional quality by reducing the lipid content of the final product, by comparing the formulation with 30% of the flour developed to the standard formulation, as well as increasing the ash content and acidity and reducing its pH when compared to the standard formulation, promoting the safety and quality of food. Flour presented promising capacity in the development of functional foods, health promoters, and environmental conservation by avoiding its inappropriate disposal.

RESUMO O nematoide das lesões radiculares (Pratylenchus brachyurus) tem sido encontrado em goiabeiras, todavia, não existem informações na literatura se a referida cultura é uma hospedeira potencial ou se ocorre danos pelo parasitismo do mesmo. O objetivo desse estudo foi avaliar sob condições experimentais de casa de vegetação, o desenvolvimento das cultivares de goiabeiras Paluma, Pedro Sato, Século XXI e Tailandesa quando inoculadas com P. brachyurus. Além disso, plantas inoculadas foram comparadas com não inoculadas. As avaliações de altura, diâmetro do caule, massa fresca das partes aéreas, massa fresca das raízes, população do nematoide nas raízes, bem como o aspecto visual, foram realizadas aos seis e doze meses após a inoculação. Por meio dos resultados obtidos, as cultivares Pedro Sato, Século XXI e Tailandesa não são boas hospedeiras de P. brachyurus, todavia, Paluma é boa hospedeira. A cultivar Tailandesa apresentou o melhor desenvolvimento de diâmetro de colo, massa fresca das partes aéreas e massa fresca de raízes em relação as demais cultivares. A cultivar Paluma é suscetível e intolerante a P. brachyurus, Século XXI é resistente e intolerante a P. brachyurus, Pedro Sato é resistente e intolerante a P. brachyurus e a cultivar Tailandesa é resistente e tolerante a P. brachyurus.

ABSTRACT The root lesion nematode (Pratylenchus brachyurus) has been found in guava plants; however, there is no information in the literature about whether the crop is a potential host or is damaged due to parasitism by this nematode. The aim of this study was to evaluate, under greenhouse conditions, the development of the guava tree cultivars Paluma, Pedro Sato, Século XXI and Tailandesa inoculated with P. brachyurus. Furthermore, inoculated plants were compared with non-inoculated ones. Evaluations of height, stem diameter, fresh mass of aerial parts, fresh mass of roots, nematode population in the roots, as well as visual aspect, were performed at six and twelve months after inoculation. According to the obtained results, cultivars Pedro Sato, Século XXI and Tailandesa are not good hosts to P. brachyurus; however, Paluma is a good host. Tailandesa presented the best development of stem diameter, fresh weight of aerial parts and fresh weight of roots, relative to the other cultivars. Paluma is susceptible and intolerant to P. brachyurus; Século XXI is resistant and intolerant to P. brachyurus; Pedro Sato is resistant and intolerant to P. brachyurus, and cultivar Tailandesa is resistant and tolerant to P. brachyurus.

The aim of this work was the partial purification and subsequent evaluation of chitinase expression during the various growth phases of Paracoccidioides brasiliensis. Initially, PbCTS1r was expressed as a recombinant protein and displayed enzymatic activity against 4-MU-[N-acetylglucosamine (GlcNAc)]3 and 4-MU-(GlcNAc)2. Two proteins, 45 kDa and 39 kDa in size, were partially purified from P. brasiliensis yeast crude extract using cation-exchange chromatography coupled with HPLC and were characterised as PbCTS1 and PbCTS2, respectively. Anti-PbCTS1r antibody recognised two proteins in the crude extracts of yeast and the transitional stage between mycelial and yeast phases. In crude extracts of mycelium, only the 45 kDa protein was detected. However, quantitative real-time polymerase chain reaction led to the detection of small quantities of Pbcts2 transcript in the mycelial phase. In the yeast cell wall extract, only the 39 kDa protein was detected. Moreover, both proteins were secreted by the yeast parasitic phase, suggesting that these proteins participate in the modulation of the fungal environment. Phylogenetic analysis of the predicted PbCTS1 and PbCTS2 proteins indicated that they code for distinct chitinases in P. brasiliensis. During evolution, P. brasiliensis could have acquired the paralogues Pbcts1 and Pbcts2 for growth and survival in diverse environments in both saprophytic and parasitic phases.