Gobionellus stomatus Starks 1913 (Oxudercidae: Gobionellinae): range extension for the coastal zone of the Brazilian Amazon region.

Gobionellus stomatus, a fish species endemic to Brazil, was previously known to occur from the State of Piauí to the State of Rio Grande do Sul. Here we present the first record of this species for the State of Maranhão, specifically for the Upaon-Açu island, extending its distribution further west, to the coastal zone of the Amazon region. This species inhabits estuarine ecosystems susceptible to environmental pressures, such as pollution and the introduction of non-native species. Despite G. stomatus being classified as of least concern for conservation, it is crucial to highlight potential risks associated with human activities in these environments, emphasizing the importance of preservation measures to mitigate future impacts on the populations of this species, as well as of other estuarine gobies.

Effective stabilization of CLA by microencapsulation in pea protein.

CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical-chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical-chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical-chemical characteristics necessary for food applications.

Determination of the centesimal composition and characterization of flours from fruit seeds.

Fruit seeds, common byproducts of the food industry, are generally discarded despite their potential use as a source of nutrients in the human diet. The dietetic use of the flour made from fruit seeds depends on their centesimal composition and other characteristics. In this work the centesimal compositions were determined of six fruits seeds. The flours obtained from these seeds were characterized by infrared absorption spectrometry, X-ray diffraction, thermogravimetric analysis, and low-field nuclear magnetic resonance. The protein content of the seeds ranged from a low of 10% (Surinam cherry) to a high of 32% (orange). The lipid content varied from 3% (Surinam cherry) to 39% (peach). The highest ash content was 3.9% (melon and peach). The X-ray diffraction analyses showed that the starches from jackfruit and Surinam cherry seeds presented A-type crystallinity and the thermogravimetric tests showed they were the most thermally resistant. The relaxometry studies of the hydrogen nucleus determined the mobility domains of each sample.