Lecithochirium monticellii digenetic trematode parasites of Trichiurus lepturus (Actinopterygii) from the state of Rio de Janeiro, Brazil, with notes on its taxonomy.

Trichiurus lepturus (Actinopterygii, Perciformes) is a commercially and economically important fish. A total of 60 specimens of this cutlassfish were collected of the coast the municipalities of Niterói and Cabo Frio, state of Rio de Janeiro, Brazil. The fish were measured, necropsied, filleted and had their organs investigated for digenetic trematodes. Taxonomic identification was based on morphological and morphometric characters. The specimens of T. lepturus were parasitized with adult specimens of Lecithochirium monticellii. Parasite indices of prevalence, intensity, mean intensity, abundance, mean abundance, range of infection, and site of infection of parasitic species were evaluated. Notes on the taxonomy of the parasite were also included. This is the first report of L. monticellii parasitizing T. lepturus in Brazil.

Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage.

This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technology induced some positive changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some negative changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages.