Grape by-product extracts against microbial proliferation and lipid oxidation: a review.

The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry.

Live cell imaging reveals actin-cytoskeleton-induced self-association of the actin-bundling protein WLIM1.

Crosslinking of actin filaments into bundles is essential for the assembly and stabilization of specific cytoskeletal structures. However, relatively little is known about the molecular mechanisms underlying actin bundle formation. The two LIM-domain-containing proteins define a novel and evolutionarily conserved family of actin-bundling proteins whose actin-binding and -crosslinking activities primarily rely on their LIM domains. Using TIRF microscopy, we describe real-time formation of actin bundles induced by tobacco NtWLIM1 in vitro. We show that NtWLIM1 binds to single filaments and subsequently promotes their interaction and zippering into tight bundles of mixed polarity. NtWLIM1-induced bundles grew by both elongation of internal filaments and addition of preformed fragments at their extremities. Importantly, these data are highly consistent with the modes of bundle formation and growth observed in transgenic Arabidopsis plants expressing a GFP-fused Arabidopsis AtWLIM1 protein. Using two complementary live cell imaging approaches, a close relationship between NtWLIM1 subcellular localization and self-association was established. Indeed, both BiFC and FLIM-FRET data revealed that, although unstable NtWLIM1 complexes can sporadically form in the cytosol, stable complexes concentrate along the actin cytoskeleton. Remarkably, disruption of the actin cytoskeleton significantly impaired self-association of NtWLIM1. In addition, biochemical analyses support the idea that F-actin facilitates the switch of purified recombinant NtWLIM1 from a monomeric to a di- or oligomeric state. On the basis of our data, we propose a model in which actin binding promotes the formation and stabilization of NtWLIM1 complexes, which in turn might drive the crosslinking of actin filaments.

Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation.

The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of commercial pepsin (0.48%, 0.95%, 1.43%, 1.91% w/w) were evaluated. The hydrolyses curves and the Reversed-Phase High Performance Liquid Chromatography analyses showed a direct relationship between enzyme concentration and degree of hydrolysis. Through mass spectrometry 21 peptides were identified and 5 of them have never been described in the literature before. The hydrolysate produced (PC3) induced a vascular relaxation of 65.02% in phenylephrine-contracted rat aortic rings. PC3 powder presented a homogeneous aspect with a mean particle size of 86.39 µm, high water solubility (>92%) in a wide pH range (1-12) and an increase of 33% in oil absorption capacity, when compared to the unhydrolyzed product. Sensory analysis showed a high acceptance (7.6 in a 9-point hedonic scale) of the hydrolysate among 100 consumers. The results brought the possibility of developing a whey hydrolysate with high vasorelaxant activity, great technological properties and sensory appeal, as an interesting dual-functional ingredient to be incorporated into food products.

The pH sensibility of actin-bundling LIM proteins is governed by the acidic properties of their C-terminal domain.

Actin-bundling Arabidopsis LIM proteins are subdivided into two subfamilies differing in their pH sensitivity. Widely-expressed WLIMs are active under low and high physiologically-relevant pH conditions, whereas pollen-enriched PLIMs are inactivated by pH values above 6.8. By a domain swapping approach we identified the C-terminal (Ct) domain of PLIMs as the domain responsible for pH responsiveness. Remarkably, this domain conferred pH sensitivity to LIM proteins, when provided "in trans" (i.e., as a single, independent, peptide), indicating that it operates through the interaction with another domain. An acidic 6xc-Myc peptide functionally mimicked the Ct domain of PLIMs and efficiently inhibited LIM actin bundling activity under high pH conditions. Together, our data suggest a model where PLIMs are regulated by an intermolecular interaction between their acidic Ct domain and another, yet unidentified, domain.

Elaboração de salsicha de peixe pargo Pagrus pagrus de tamanho reduzido proveniente da pesca de arrasto com baixo valor comercial / Development of fish sausage using low commercial value red porgy Pagrus pagrus

O objetivo deste trabalho foi desenvolver salsicha utilizando o pargo Pagrus pagrus de baixo valor comercial capturado na modalidade de pesca de arrasto e classificado como na categoria mistura por ter tamanho reduzido para o mercado varejista e realizar análises físico-químicas, microbiológicas, toxicológicas e sensoriais. A salsicha foi elaborada na planta piloto da Embrapa Agroindústria de Alimentos utilizando 50% de surimi e 50% de filé. As análises físico-químicas, microbiológicas e toxicológicas foram realizadas com métodos oficiais. O teste de aceitação foi realizado com 87 provadores que avaliaram o produto utilizando escala hedônica de sete pontos e também arguidos quanto à intenção de compra do produto. O produto foi considerado aceito quando 70% dos provadores atribuíram nota 4. Os resultados da composição centesimal foram: umidade 71,22%, proteínas 15,34%, lipídios totais 5,55%, carboidratos 6,11%, cinzas 1,78% e o valor energético 135,75 kcal. As avaliações microbiológicas e toxicológicas mostraram que os produtos apresentaram qualidade satisfatória conforme a legislação. A salsicha foi aceita por 82,7% dos provadores e o aspecto global do produto atingiu média de 4,93 (±1,69). Em relação à intenção de compra foi atribuída a maior porcentagem para talvez sim/talvez não (32%), seguido de provavelmente compraria (24%), e 28,1% informaram que provavelmente ou deci

The aim of this work was to develop sausage using the low commercial value red porgy (Pagrus pagrus) caught in the “fish mix” category in the trawl fishery and to perform physicochemical, microbiological, toxicological and sensorial analysis. The sausage was prepared using 50% of surimi and 50% of fillet in Embrapa Food Agroindustry Pilot Plant. The physicochemical, microbiological, toxicological analyses were performed with official methods. The sensorial analyses were performed with 87 testers who evaluated the product using a hedonic scale of seven (7) points and were also accused of buying the product. The product was considered accepted when 70% of the tasters assigned a score ≥ 4. One sausage formulation was tested using 50% surimi. The results of the centesimal composition were: moisture 71.22%, proteins 15.34%, total lipids 5.55%, carbohydrates 6.11%, ash 1.78% and energy value 135.75 kcal. The parameters of microbiological and toxicological are within the current legislation for breaded products. The sausage was accepted obtaining 82.7% and the overall impression of the product reached a mean of 4.93 (± 1.69). Regarding intention to purchase for sausage, the highest percentage was attributed to maybe / perhaps not (32%), followed by likely to buy (24%), and 28.1% reported that they probably or decidedly would not buy. Based on the results obtained, it was concluded that the low commercial value fish of the “fish mix” category resulted in a viable product available for use in fish technology.

Elaboração de salsicha de peixe pargo Pagrus pagrus de tamanho reduzido proveniente da pesca de arrasto com baixo valor comercial / Development of fish sausage using low commercial value red porgy Pagrus pagrus

O objetivo deste trabalho foi desenvolver salsicha utilizando o pargo Pagrus pagrus de baixo valor comercial capturado na modalidade de pesca de arrasto e classificado como na categoria "mistura" por ter tamanho reduzido para o mercado varejista e realizar análises físico-químicas, microbiológicas, toxicológicas e sensoriais. A salsicha foi elaborada na planta piloto da Embrapa Agroindústria de Alimentos utilizando 50% de surimi e 50% de filé. As análises físico-químicas, microbiológicas e toxicológicas foram realizadas com métodos oficiais. O teste de aceitação foi realizado com 87 provadores que avaliaram o produto utilizando escala hedônica de sete pontos e também arguidos quanto à intenção de compra do produto. O produto foi considerado aceito quando 70% dos provadores atribuíram nota ≥ 4. Os resultados da composição centesimal foram: umidade 71,22%, proteínas 15,34%, lipídios totais 5,55%, carboidratos 6,11%, cinzas 1,78% e o valor energético 135,75 kcal. As avaliações microbiológicas e toxicológicas mostraram que os produtos apresentaram qualidade satisfatória conforme a legislação. A salsicha foi aceita por 82,7% dos provadores e o aspecto global do produto atingiu média de 4,93 (±1,69). Em relação à intenção de compra foi atribuída a maior porcentagem para talvez sim/talvez não (32%), seguido de provavelmente compraria (24%), e 28,1% informaram que provavelmente ou decididamente não comprariam. Com base nos resultados obtidos, conclui-se que o peixe de baixo valor agregado da categoria "mistura" resultou em produto embutido viável para o uso na tecnologia do pescado.

The aim of this work was to develop sausage using the low commercial value red porgy (Pagrus pagrus) caught in the "fish mix" category in the trawl fishery and to perform physicochemical, microbiological, toxicological and sensorial analysis. The sausage was prepared using 50% of surimi and 50% of fillet in Embrapa Food Agroindustry Pilot Plant. The physicochemical, microbiological, toxicological analyses were performed with official methods. The sensorial analyses were performed with 87 testers who evaluated the product using a hedonic scale of seven (7) points and were also accused of buying the product. The product was considered accepted when 70% of the tasters assigned a score ≥ 4. One sausage formulation was tested using 50% surimi. The results of the centesimal composition were: moisture 71.22%, proteins 15.34%, total lipids 5.55%, carbohydrates 6.11%, ash 1.78% and energy value 135.75 kcal. The parameters of microbiological and toxicological are within the current legislation for breaded products. The sausage was accepted obtaining 82.7% and the overall impression of the product reached a mean of 4.93 (± 1.69). Regarding intention to purchase for sausage, the highest percentage was attributed to maybe / perhaps not (32%), followed by likely to buy (24%), and 28.1% reported that they probably or decidedly would not buy. Based on the results obtained, it was concluded that the low commercial value fish of the "fish mix" category resulted in a viable product available for use in fish technology.

Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pâté is in accordance with legislation for fish products. Cachapinta pâté is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pâté production is high, and that it can contribute a value-added product to seafood consumption.

Cinética da degradação da textura de pimentas em conserva / Kinetic evaluation of the texture degradation canned peppers

O objetivo deste trabalho foi avaliar o efeito do tratamento térmico (pasteurização) na cinética de degradação da textura de pimentas em conservas. Três cultivares de pimentas (CNPH 0053 - Pimenta Dedo-de-moça, CNPH 0279 - Pimenta Escabeche e CNPH 0280 - Pimenta de Cheiro), produzidas pela Embrapa Hortaliças (em Brasília), foram avaliadas. As pimentas foram branqueadas por imersão em salmoura (2 por cento NcCl) a 100 ºC durante 1 minuto. Em seguida, foram anvasadas em vidros e pasteurizadas a 100ºC por 10, 20, 30 e 40 min, utilizando-se como líquido de cobertura salmoura acidificada com ácido acético ( 2 por cento NaCl). As amostras processadas foram analisadas quanto à firmeza e avaliadas quanto ao modelo cinético de degradação da textura. Os resultados revelaram que a textura dessas pimentas seguiu reação de 1ª ordem nos tempos de processamento da pasteurização analisados e o tempo de redução decimal (D) para as três pimentas em conserva encontrou-se abaixo de 100 minutos.

Composiçäo química e protéico-molecular da farinha de resíduos de camaräo-sete-barbas (Xiphopenaeus kroyeri) / Chemical and proteic-molecular composition of shrimp \"ste barbas\" residues flour

Caracterizou-se a farinha de resíduos de camaräo-sete-barbas quanto aos aspectos físico-químicos e análise molecular de proteínas. O corpo do camaräo foi utilizado como parâmetro comparativo. Realizou-se estudo das proteínas pela quantificaçäo de N-total, análise colorimétrica e avaliaçäo molecular. Os resíduos apresentaram potencialem relaçäo a dois nichos alimentares: nutricional (mineral) edietético (alto teor de fibra alimentar e baixo conteúdo lipídico. Verificou-se neste resíduo de baixo teor protéico solúvel pela extraçäo e quantificaçäo em método colorimétrico. Nos extratos analisados por eletroforese em gel de poliacrilamida contendo dodecil sulfato de sódio (SDS-PAGEO) foi observada baixa diversidade protéica, devido ao menor número de cadeias polipeptídicas identificadas. A presença de uma banda de 74 kDa, resistente ao tratamento térmico, pode ser utilizadas como marcador de padräo de identidade molecular desta família

Nitrification of effluents: microbiological characterization

This work is concerned with the microbiological monitoring of nitrification processes carried out in two distinct continuous reactors: submerse fixed-bed and airlift fluidized bad reactor. In the first case the system was operated using a synthetic effluent with variable salinity while in the second an actual petroleum refinery effluent was tested. On the basis of analys is for ammonia, nitrite and nitrate and nitrate at the inflow and outflow streams, system performance was evaluate. By inoculating appropriate solid medium, biotypes were isolated and colonies morphology was characterized. In general, colony of ammonia oxidizin bacteria (group 1) were round, initially transparent later, but becoming whitsh or phosphorescent. It took 36 to 48 hours for those colony to develop. The nitrite oxidizing bacteria (group 2) were generally white or redish-brown with colonies, developing time between 24 and 36 hours. In spite of the existence of various types of colonies, lamina observation under microscope revealed mainly Gram (-) bacilli with varied size. Typical width X length for individual bacterium cells were as follows: 1 X 1,5mm for group 1, normally arranged in chains, and 0,5 X 1,0mm for group 2, generally shaped as small aggregates.