Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production.

In order to improve cassava's palatability and reduce its toxicity, this root is fermented and applied in foods, such as sour cassava starch used to prepare cheese bread and biscuits. This fermentation occurs spontaneously with lactic acid bacteria (LAB) and yeasts. However, it remains an empirical process, with long duration and lack of product quality homogeneity. This work aims to use starter cultures in a pilot-scale fermentation process for the production of sour cassava starch. After differentiation of strains, Lactobacillus plantarum Lp3, which exhibited great total titratable acidity (TTA) (5.01 ± 0.05%) and antagonistic activity against Bacillus cereus, Escherichia coli and Salmonella Typhimurium, together with Lactobacillus brevis Lb9 (with lesser TTA values: 2.71 ± 0.10%, but amylolytic activity: 2.75 ± 0.61 mm) were tested as single and co-cultures with Saccharomyces cerevisiae UFMG-A1007. LAB and yeasts were inoculated at counts of 8 and 7 log10 CFU/g, respectively, and they remained until the 28th day only in co-culture, highlighting the importance of the yeast for the LAB viability. Although single cultures lead to higher acidity during fermentation, the final product acidity obtained with single cultures did not differ from the acidity obtained with L. plantarum Lp3 in association with S. cerevisiae UFMG-A1007. Therefore, this co-culture exhibited higher potential to be tested as a starter culture in industrial-scale fermentation studies because both microorganisms were in high counts until the end of fermentation and contributed to a final product safe for human consumption, with satisfactory acidity, expansion capacity, and physicochemical properties.

Antioxidant role of morusin and mulberrofuran B in ethanol extract of Morus alba roots.

The white mulberry, Morus alba, is distributed worldwide and known for its antioxidant properties. Ethanol extract of six varieties of M. alba roots were studied (IZ 13/6, IZ 40, IZ 56/4, IZ 64, Indonesia and Tigreada). From variety IZ 40, two secondary metabolites were isolated and unambiguously identified by 2 D NMR experiments as morusin and mulberrofuran B. These were quantified in the varieties by liquid chromatography, recording 5.27-16.74% for the first, and 0.54-3.55% for the latter. Mulberrofuran B presented higher activity than morusin by phosphomolybdenum (1531.33 ± 20.28 mmol ascorbic acid/g) and ferrocyanide (14.39%) methods, ABTS (95.74 ± 4.21 µM) and DPPH (843.87 ± 10.65 µM) radical sequestration capacity, while morusin showed significant statistical correlation with antioxidant activity for some M. alba varieties. These results suggested that morusin influences antioxidant activity of M. alba in synergism with other compounds and can be a good chemical marker in this species.

Edible flowers: Bioactive profile and its potential to be used in food development.

The consumption of flowers as food is reported in various cultures around the world as part of traditional cuisine or alternative medicine, in addition to their wide use as ornaments. However, many species of edible flowers can be considered more than a delicacy or a garnish due to their nutritional value as source of protein and essential aminoacids. In this scenario, flowers represent an important segment to expand food market, due to their suitable sensory and nutritional characteristics, as well as presence of bioactive compounds beneficial to human health. Research on consumer behavior and purchase intent have been unraveling ways to explore the different attributes of edible flowers, in order to conquer this promising market in the following decades. Socio-cultural factors involved in the consumption of edible flowers have been subject of several studies aiming at popularizing and expanding this growing industry and encouraging local use of traditional flowers is important to preserve endangered traditions. On the other hand, nutritional properties, pharmacological benefits, chemical composition and the forms of preparation of edible species have been increasingly studied with the growing search for natural and health foods. Modern and effective methods for extraction of bioactive compounds from flowers are also contributing to explore their components, allowing the development of functional ingredients for food industry. Some key information as proper taxonomy and toxicological profile are still necessary to stimulate the consumption of edible flowers, as well as the creation of a good practice manual for proper management (cultivation, handling and preparation) of flowers for commercialization. Scientific and technical information on nutritional, therapeutic and chemical features of edible flowers are reviewed and discussed, aiming at strengthening the knowledge, and, consequently, consuming habits and research on their benefits in human diet.

Edible mushrooms as a ubiquitous source of essential fatty acids.

Many different species of mushrooms are consumed around the world, after harvesting from nature or cultivated under controlled conditions. Fruiting bodies of mushrooms from the Agaricus, Lentinula, and Pleurotus genera are reported as the most cultivated and commercialized ones in many countries, while wild edible mushroom species vary greatly according to the growth location. Mushrooms are nutritionally well-balanced sources of carbohydrates and proteins, with low fat concentrations, usually ranging from 0.1 to 16.3% making them very health foods. Although mushrooms are not a choice source of lipids, they contain essential fatty acids such as linoleic, oleic, and linolenic in their lipid profiles, usually as the major constituents. Therefore, compared to other food of vegetal and animal origin, mushrooms have the advantage of possessing high levels of polyunsaturated fatty acids (PUFA). Percentage of these fatty acids (in 100 g of total fatty acids) in mushrooms varies greatly: linoleic acid ranges from 0.0-81.1%, oleic acid between 1.0 and 60.3%, and linolenic acid from 0.0-28.8%. A global overview of the lipid composition of mushrooms is presented in this review, emphasizing the presence and levels of monounsaturated fatty acids (MUFA) and PUFA. Literature points that, in mushrooms, unsaturated fatty acid levels are generaly greater than those of saturated ones, regardless of the continent where the mushroom is cultivated or harvested. Comparing individually different species of the same mushroom (Agaricus bisporus, Pleurotus ostreatus, and Boletus edulis) from different continents, similar fatty acid profile is also frequently observed. The great variety of edible mushrooms found worldwide and their consistent production of fatty acids, regardless the geographic source, make mushrooms an important source of essential fat acids for a human health diet.

Production of omega 3, 6, and 9 fatty acids from hydrolysis of vegetable oils and animal fat with Colletotrichum gloeosporioides lipase.

Hydrolysis of vegetable oils (Olive, corn, peanut, sesame, flaxseed, soy, canola, garlic, sunflower, almond, castor bean oils) and beef marrow bone oil by Colletotrichum gloeosporioides lipase was studied. The enzyme was capable of generating free fatty acids from all oils tested. The higher hydrolytic activity of the enzyme was towards olive (18.0 IU) and soybean (17.8 IU) oils. The average percentage of essential fatty acids generated from hydrolysis of the oils was 32.92% of omega 9 (as oleic acid C18:1), 26.24% of omega 6 (linoleic C18:2), and 5.86% of omega 3 (such as α-linolenic acid C18:3). Comparison between chromatographic profile of the oils and its enzymatic hydrolysate showed a good equivalence, stressing the applicability of these vegetable substrates under the action of lipase from C. gloeosporioides produce essential fatty acids, being more efficient production of α-linolenic acid from flaxseed oil, linoleic acid from sunflower oil, and oleic acid from olive.

Passion fruit and apple: from residues to antioxidant, antimicrobial and anti-Alzheimer's potential / Maracujá e maçã: de resíduos ao potencial antioxidante, antimicrobiano e anti-Alzheimer

ABSTRACT: The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact. The objective of this research was to determine the potential of using residues from passion fruit (Passiflora edulis) and apple (Malus domestica) varieties in the production of functional flours. Passion fruit flour showed greater reduction of DPPH (EC50%: 50.4μg/mL) radicals, showing antioxidant potential, as well as a more efficient inhibition of Staphylococcus aureus (71.3±1.2μg/mL), with a modest; however efficient, inhibition of acetylcholinesterase (10%). All Apple flours were good antioxidants and the fuji apple flour stood out inhibiting Pseudomonas aeruginosa (78.6±3.1μg/mL). All the residues showed potential for use as a functional product either as a source of antioxidants, a natural (antimicrobial) preservative for dry foods or supplementary use by patients with Alzheimer's disease.

RESUMO: O desperdício na cadeia produtiva de frutos, incluindo as indústrias de suco e polpa, produz grandes quantidades de resíduos, como cascas, sementes e bagaços. Esse volume de resíduos gera impacto ambiental e econômico. O objetivo deste trabalho foi determinar o potencial de aproveitamento de resíduos de maracujá (Passiflora edulis) e de variedades de maçã (Malus domestica) na produção de farinhas funcionais. A farinha de maracujá apresentou maior redução de radicais DPPH (EC50%: 50,4μg/mL), demonstrando potencial antioxidante, maior inibição de Staphylococcus aureus (71,3±1,2μg/mL) e da acetilcolinesterase (10%). Todas as farinhas de maçã foram boas antioxidantes e a fuji destacou-se inibindo Pseudomonas aeruginosa (78,6±3,1μg/mL). Todos os resíduos mostraram potencial para aproveitamento como produto funcional, seja como fonte de antioxidantes, conservante natural (antimicrobiano) para alimentos secos ou uso suplementar no tratamento de Alzheimer.

Prospecção de moluscos bivalves no estudo da poluição dos rios Cachoeira e Santana em Ilhéus, Bahia, Brasil / Bivalve molluscs prospection in pollution study from Cachoeira and Santana rivers in Ilheus, Bahia, Brazil

Um levantamento sobre o nível de poluição dos Rios Cachoeira e Santana (Ilhéus, Bahia, Brasil) foi realizado durante um trimestre, por meio da avaliação da qualidade microbiológica da água e de frutos do mar (Crassostrea rhizophorae – ostra-do-mangue e Tagelus plebeius - moapem) extraídos desses rios. Tradicionais indicadores de poluição como coliformes totais (Ct) e coliformes termotolerantes (CT), além de contagem padrão de microrganismos, com isolamento e identificação das enterobactérias, foram determinados nas amostras dos rios, os quais exibiram diferentes níveis de poluição fecal. Foram isolados 68 microrganismos, distribuídos em dez espécies, dentre elas, Salmonella typhi, Escherichia coli e Shigella sp., alertando para o risco do consumo in natura desses moluscos, mesmo quando em conformidade com a legislação estabelecida para CT. A prospecção de moluscos para o acompanhamento dos índices de poluição não se mostrou efetiva considerando a pesquisa de CT em ostras e moapens. Verificou-se também o maior grau de contaminação no Rio Cachoeira, o qual serve de base para distribuição de água na região e como fonte de subsistência, por meio da atividade extrativista, para a população ribeirinha.

A survey about the pollution level of the Cachoeira and Santana Rivers (Ilheus, Bahia, Brazil) was performed for a quarter, through the assessment of the microbiological quality of water and seafood (Crassostrea rhizophorae - oyster and Tagelus plebeius – razor clam) extracted from these rivers. Traditional indicators of pollution such as total coliforms (Ct) and thermtolerant coliforms (CT), and total count of micro-organisms, with isolation and identification of Enterobacteriaceae were determined in rivers samples, which exhibited different levels of faecal pollution. An amount of 68 micro-organisms was isolated, distributed in ten species, among them, Salmonella typhi, Escherichia coli and Shigella sp., warning about the risk of consuming these shellfish in nature, even when there is accordance with the laws established for CT. The bivalve prospection to monitor pollution levels was not effective considering CT detection in oysters and moapens. There was also the highest contamination degree in the Cachoeira River, which is used for water distribution in the region and as livelihood source through extractive activities for the riverside population.