Nutritional and technological potential of cactus fruits for insertion in human food.

The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view.

Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020.

Food and beverage companies reformulate packaged foods and to better align their products with public health policies and evolving consumer needs. The nutritional quality of packaged foodscan be tracked using nutrient profiling methods. The present study compared the nutritional quality of packaged foods launched globally between 2016 and 2018 and those launched in 2018-2020, as reported in the Mintel Global New Products Database. Nutrient profiling analyses showed that the nutrient composition of product categories shifted for almost 40% of newly launched products between 2016-2018 and 2018-2020. For example, pizzas that had been assigned to one nutritionally homogenous category in 2016-2018 separated in two nutritionally distinct subgroups in 2018-2020. The new products that were reduced in protein, saturated fat, and sodium were now nutritionally distinct from the traditional pizza offer. By 2018-2020 "best of category" products were significantly lower in sugar and sodium than before; however, no clear trend was observed for saturated fats, proteins, or fibers. The relative speed of product reformulation was category specific. This analysis of the Mintel Global New Products Database suggests that the WHO nutritional recommendations focusing on sugar and sodium reduction did have a positive impact on the composition of new packaged foods, whether through reformulation of existing products, launches of line extensions or new product development.

Design of emotional branding communication model based on system dynamics in social media environment and its influence on new product sales.

In the current social media environment, emotional branding communication has become a common marketing tool for brand owners, and therefore it has become particularly important and urgent to study it. Based on the perspective of brand equity theory, combined with the new characteristics of marketing communication in the social media environment, this paper constructed an emotional branding communication model in the social media environment. The system dynamics (SD) method was used to simulate and analyze the new product marketing system to assess whether it could stir the emotional needs of the consumers and resonate within their hearts. This paper discusses the asymmetric communication of different brands regarding the same commodity to determine the impact of this exchange mechanism, that is, only the weak brands in the market initially adopt marketing methods, while the strong brands do not participate in social marketing activities. It was found that the influence of marketing frequency and marketing intensity on symmetric and asymmetric communications was different. In the face of different types of competitors, the marketing strategy of weak brands needs emphasis. Through unit consistency test, structure verification test, effectiveness, and rationality test, it was proven that the emotional branding communication model and new product sales interaction simulation model established in this paper were reasonable and effective.

Active ageing of elderly consumers: insights and opportunities for future business strategies.

Recent studies have focused on the emerging scenario of 'active ageing' as a series of positive actions aimed at fostering elderly adaptability by supporting emotionally close relationships and removing age-related structural barriers. Active ageing may be stimulated not only by leveraging technological and scientific innovations but also by implementing new business strategies that reflect a better comprehension of elderly new roles and behaviours. To aid in that effort, through a literature review of marketing and management contributions across a five-decade period (1970-2020), this paper investigates elderly consumers' new roles and related implications for business strategies, from a consumer behaviour perspective. Results present a structured classification of the most prominent streams of research by highlighting five promising changes (5Cs): changes in elderly consumers' roles in markets and societies; changes in self-care resulting in fashion purchases and cosmetic surgery; changes in elderly consumers' expenditures on specifically designed products and services; changes in the perception of risks resulting in preferences for either extremely prudent or hazardous behaviours; and changes in general elderly characteristics due to the so-called 'ageless society'. We highlight the heterogeneity of elderly consumers' new values and lifestyles, and the importance of incorporating their needs into innovative business strategies, by describing for each section the main findings of extant research and practical implications.

Camu-camu [Myrciaria dubia (HBK) McVaugh]: A review of properties and proposals of products for integral valorization of raw material.

This review aims to evaluate the production and processing chain of camu-camu (Myrciaria dubia), giving suggestions to maximize the valorization of raw materials, demonstrating new product possibilities from processing to distribution and highlighting the suggested contributions. It is clear that despite the camu-camu pulp has important properties, a large part of its raw material, considered waste (around 50%) and formed by important bioactive compounds, can give rise to new products, such as bioactive extracts to be used by pharmaceutical, chemical and food industries, ingredients for bakery products, dairy and several others sectors, which constitutes opportunities, in addition to contributing to the reduction of agro-industrial waste and the preservation of the environment.

Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology.

BACKGROUND: The Amazon region hosts several species of exotic fruits with great functional potential which are important sources of nutrients and biologically active compounds. These fruits are widely consumed by the local population, but unknown to the general population and the scientific community. In addition, the seasonality inherent in these fruits limits their consumption. In this context, the processing of food products is one of the main tools for improving sensory quality and increasing the useful life of fruits. This work aims to make use of all parts of the gabiroba fruit in the form of preserves with the replacement of commercial pectin by passion fruit albedo, as well as the characterization of the fruit and the processed product. METHODS: To optimize the preserves, a response surface methodology was used with a complete factorial design 23 with 11 formulations and 3 independent variables, citric acid concentration, pulp/sugar ratio and albedo concentration, which were subjected to microbiological analysis, sensory analysis and physical-chemistry analysis. RESULTS: The results showed that the gabiroba fruit has a low lipid content, 1.09%, in addition to 51.20 g/100 g vitamin C, 4.09% fiber, 79.83% moisture, 1.29% protein, 13.23% carbohydrates, 019% titratable acid and 0.47% ash. The result of the sensorial analysis indicated an optimal formulation with smaller amounts of citric acid and albedo and a lower pulp/sugar ratio. CONCLUSIONS: The gabiroba fruit was suitable for its full use in preserve processing. Processed preserves showed desirable physical-chemical characteristics, with consumer preference for formulations with a lower pulp/sugar ratio indicating the impact of consumer unfamiliarity with the fruit on their decision to consume it.

Fish products developed from ground rainbow trout and tilapia fillet mixtures: physico-chemical, microbiological and toxicological analyses / Produtos de pescado elaborados a partir de misturas de carne moída de truta-arco-íris (Oncorhynchus mykiss) e tilápia (Oreochromis sp. ): análises físico-químicas, microbiológicas e toxicológicas

Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.(AU)

A constante inovação da indústria pesqueira, em resposta às demandas dos consumidores por novos produtos saudáveis, com alto valor nutritivo, balanceados, de fácil preparo e prontos para consumo, levou ao surgimento de novas tecnologias, entre elas o desenvolvimento de produtos à base de mistura de carne moída de pescado. Nesse contexto, a proposta deste trabalho é desenvolver produtos a partir de carne moída de pescado de truta-arco-íris e tilápia, confeccionando almôndegas e nuggets em diferentes proporções, com determinação da composição centesimal e de suas características físico-químicas, microbiológicas e toxicológicas. A matéria seca percentual média foi de 29,20±2,30%. Teores de matéria mineral nos produtos estão em 1,45±0,55%. Os teores de lipídeos aferidos na polpa foram de 3,70±0,30%, e os níveis de proteína bruta apresentados na polpa de 16,60±2,04%. A contagem de psicrotróficos totais manteve-se abaixo de 102 CFU/g, para contagem padrão em placas de micro-organismos aeróbicos. Nas amostras, não foram detectados níveis de histamina e de compostos à base de enxofre. A proposta de trabalho objetivou, por fim, desenvolver alimentos e tecnologias que possam servir como padrões, permitindo que produtos de manipulação simples e que utilizem misturas de carne moída de diferentes espécies de pescado mantenham índices nutricionais adequados após o processamento.(AU)

From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization.

Persimmon (Diospyros kaki L.) fruit's phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.

Effect of Structural Differences on the Mechanical Properties of 3D Integrated Woven Spacer Sandwich Composites.

Three-dimensional integrated woven spacer sandwich composites have been widely used as industrial textiles for many applications due to their superior physical and mechanical properties. In this research, 3D integrated woven spacer sandwich composites of five different specifications were produced, and the mechanical properties and performance were investigated under different load conditions. XR-CT (X-ray computed tomography) images were employed to visualize the microstructural details and analyze the fracture morphologies of fractured specimens under different load conditions. In addition, the effects of warp and weft direction, face sheet thickness, and core pile height on the mechanical properties and performance of the composite materials were analyzed. This investigation can provide significant guidance to help determine the structure of composite materials and design new products according to the required mechanical properties.

Desarrollo de una bebida mixta tipo néctar con cápsulas de Aloe vera (L.) Burm. f. y vitamina C / Development of a nectar-type mixed drink with Aloe vera (L.) Burm. f. and vitamin C capsules

RESUMEN El mercado de productos naturales, a nivel alimenticio, medicinal e industrial, se ha incrementado notablemente, promoviendo la innovación e investigación y el uso de materias primas vegetales y animales. La presente investigación tuvo como objetivo diseñar un néctar, con una combinación de matrices de frutas y de vegetales, como uva, espinaca, mora, agraz, yacón, enriquecida con cápsulas de Aloe vera y vitamina C. Se plantearon tres formulaciones, variando la cantidad de ingredientes en la mezcla; se seleccionó el tratamiento más aceptable, mediante evaluación sensorial en panel no entrenado. Todos los néctares tuvieron una buena aceptación organoléptica; no obstante, el 50% de los panelistas mostraron preferencias por el tratamiento 1, que contenía 13% de uva, 4% de espinaca, 3% de agraz y mora, 2% de yacón; el porcentaje restante correspondió a la cantidad de agua y azúcar empleada en la formulación. Al tratamiento con mayor aceptación (T1), se le analizaron los atributos físico químicos, mostrando un pH de 2,96, 12,11°Brix, color, olor y apariencia normales y estables; asimismo, se evaluó la presencia de bacterias mesófilas, hongos y levaduras, E. coli y Salmonella. Con el fin de enriquecer el producto, se elaboraron cápsulas de A. vera y vitamina C, para ser incorporadas en el néctar. Este tipo de producto promueve el consumo de frutas y de vegetales en alimentos procesados de uso frecuente, como los néctares.

ABSTRACT The market of natural products at a nutritional, medicinal and industrial level, has increased remarkably, promoting innovation and research and the use of vegetable and animal raw materials. The objective of this research was to design a nectar, with a combination of fruit and vegetable matrices such as grape, spinach, blackberry, blueberry, yacon, enriched with Aloe vera capsules and vitamin C. Three formulations were proposed varying the number of ingredients in the mixture; the most acceptable treatment was selected through sensory evaluation in an untrained panel. All the nectars had a good organoleptic acceptance, however, 50% of the panelists showed preferences for the treatment 1, it contained 13% of grape, 4% of spinach, 3% of blueberry and blackberry, 2% of yacon, the remaining percentage corresponded to the amount of water and sugar used in the formulation. To the treatment with greater acceptance (T1) the physical-chemical attributes were analyzed, showing a pH of 2.96; 12.11°Brix, color, smell and appearance normal and stable, likewise the presence of mesophilic bacteria, fungi and yeasts, E. coli and Salmonella was evaluated. In order to enrich the product, capsules of A. vera and vitamin C were prepared to be incorporated into the nectar. This type of product promotes the consumption of fruits and vegetables in processed foods of frequent use such as nectars.

Stability of dietary polyphenols: It's never too late to mend?

We have comprehensively investigated the structure-stability relationship of natural polyphenols in DMEM medium without cells. Polyphenols with catechol or pyrogallol structure were evidently instable in DMEM medium without cells. Herein, we further investigate stability of polyphenols when incubated with cancer cells and its related mechanism. After incubated with SK-28 cells and A549 cells at 37 °C in 5% CO2 for 72 h, the new products of quercetin and 5,7,3',4'-tetrahydroxyflavone were found to quite different from different cells. It is time to investigate what really happened for polyphenols and the new products of polyphenols in cancer cells, as well as the related mechanism. It is very important to further check the bioactivity of these new products, which will avoid erroneous conclusions for what's the really bioactive compounds.

Produtos de pescado elaborados com resíduos de arrasto: análise físico-química, microbiológica e toxicológica / Fish products made from trawl fishery waste: physical, chemical, microbiologic, and toxicological analysis

Na pesca de arrasto, são inúmeras as espécies de peixe capturadas acidentalmente, compostas, em sua maioria, de espécimes de pequeno tamanho e baixo valor comercial, os quais recebem o nome de rejeito de pesca. O presente trabalho teve como objetivo o desenvolvimento de dois produtos, almôndega e quibe de peixe, tendo como matéria- prima espécies consideradas capturas acidentais na modalidade de pesca de arrasto realizada no litoral do Rio de Janeiro. A identificação taxonômica das espécies teve como resultado as espécies pargo (Pagrus pagrus), castanha (Umbrina sp.), olho-de-cão (Priacanthus arenatus), congro-negro (Conger sp.), congro-rosa (Genypterus brasiliensis) e peixe-sapo (Lophius gastrophysus). A matéria seca percentual na polpa foi de 31,20±1,30%, no quibe e na almôndega crus; os valores foram de 37,90±1,10 e 32,10±1,10, respectivamente. Nos produtos assados, os resultados foram 33,40±1,20 para o quibe e 34,20±1,00 para a almôndega. Os teores de cinzas na polpa foram 1,5% para o quibe e a almôndega crus; os valores de cinzas foram de 2,55±0,05 e 1,47±0,05, respectivamente. Para os produtos assados, os resultados foram 1,87±0,05 para o quibe e 1,92±0,05 para a almôndega. Os teores de lipídeos aferidos na polpa foram de 4,80±0,30%. Com relação ao quibe e à almôndega crus, o percentual de lipídeos foi de 4,20±0,80 e 4,20±0,60, respectivamente. Para os produtos assados, foi de 4,50±0,60 para o quibe e 4,40±0,60 para a almôndega. A proteína bruta apresentou, na polpa, um índice de 15,60±1,04%. Com relação ao quibe e à almôndega crus, 17,80±2,16 e 14,90±2,12, respectivamente. Para os produtos assados, 15,10±2,10 em ambos. Os compostos nitrogenados solúveis, formadores do NNP, apresentaram valores de 285mg NNP/100g de polpa de pescado crua, 291mg NNP/100g no quibe cru e 294mg NNP/100g na almôndega crua. Os resultados da contagem total de psicrotróficos mantiveram-se abaixo de log 7,0UFC/g, para contagem padrão em placas de microrganismos aeróbicos. Não foi constatada a presença de coliformes fecais Salmonella e Staphylococcus aureus. Também não foram detectados níveis de histamina e compostos à base de enxofre nas amostras.(AU)

Seafood products represent an important source of proteins and minerals as well as polyunsaturated fatty acids. However, its consumption in Brazil is very low in comparison to other kinds of meat. This may due to lack of skill in its preparation, making immensurable the importance of the search for new ways to market it, such as ready-made or semi-ready to serve products. The trawl fishery method often accidentally captures a variety of species, composed basically of low commercial value and size. Such catches are called "second-hand catch". With this in mind, this paper has as its main objective de development of two products: fish meatball and kibe, using what is considered accidental catches in the trawl fishery industry done on Rio de Janeiro's offshore as the raw material. The taxonomic identification of the species resulted in the species, Red porgy (Pagrus pagrus), Argentine croaker (Umbrina sp.), Atlantic bigeye (Priacanthus arenatus), Black cusk-eel (Conger sp.), Cusk-eel (Genypterus brasiliensis) and Blackfin goosefish (Lophius gastrophysus). The dry material of the raw product was 31.20±1.30%, in the raw meatball and kibbeh the values was 37.90±1.10 and 32.10±1.10, respectively, in the baked product the results was 33.40±1.20 and 34.20±1.00 (kibbeh and meatball). The ash content in the pulp was 1.5%, for the raw kibbeh and meatball, the amounts of ash were 2.55±0.05 and 1.47±0.05, respectively. For baked goods results were 1.87±0.05 for the kibbeh and 1.92±0.05 for the meatball. The measured lipid levels in the pulp was 4.80±0.30%. In respect, raw kibbeh and meatball, the percentage of lipids were 4.20±0.80 and 4.20±0.60, respectively. For baked goods was 4.50±0.60 for the kibbeh and 4.40±0.60 for the meatball. The protein level presented in the raw material was 15.60±1.04%, to the raw kibbeh and meatball was 17.80±2.16 and 14.90±2.12 and for the baked goods 15.10±2.10 both. Soluble nitrogen compounds shows values of 285mg/100g in the raw material, in the kibbeh NNP 291mg/100g and the meatball NNP 294mg/100g. The results of the total count of psychotropic remained below 7.0 log CFU/g, for standard count of aerobic microorganism plates. Fecal coliform bacteria, Salmonella, and Staphylococcus aureus were not present . The levels of histamine and sulfur basic compounds (H2S) were not detected in the samples.(AU)

Obtención de queso crema con propiedades funcionales suplementado con sólidos de lactosuero e inoculado con Lactobacillus casei

En la actualidad la industria alimentaria está enfocada principalmente en la diversificación de los productos probióticos debido a los efectos beneficiosos que estos proporcionan a la salud de los consumidores. El objetivo del siguiente trabajo de investigación fue elaborar un queso crema suplementado con sólidos de lactosuero e inoculado con Lactobacillus casei. Para lo cual se realizaron análisis fisicoquímicos al lactosuero y a la leche cruda, así como al queso crema, además se evaluó parámetros microbiológicos al producto final con el fin de estimar la calidad del mismo. Los resultados indicaron que es posible obtener un queso crema con calidad óptima ya que se obtuvieron resultados de proteína y grasa comparables con el producto comercial. Igualmente es importante destacar que Lactobacillus casei se conservó viable durante 15 días a las diferentes diluciones evaluadas, 10-4, 10-5 y 10-6, con valores de UFC de 1.79E+06, 1.35E+07 y 6.80E+07, respectivamente. El queso crema mantuvo calidad microbiológica debido a que no se apreció crecimiento de microorganismos indeseables.

The food industry's current focus lies mainly on diversifying probiotic products due to their beneficial effects on consumers' health. This research was thus aimed at producing a cream cheese supplemented with whey solids and inoculated with Lactobacillus casei. Whey and fresh milk's physical-chemical properties were thus analysed, as well as those of cream cheese; the final product's microbiological parameters were also evaluated for estimating quality. The results indicated that high-quality cream cheese can be obtained since the results regarding protein and fat were comparable with those of commercial products. It is worth stressing that Lactobacillus casei remained viable for 15 days at the different dilutions evaluated here: 10-4 (1.79E+06 CFU), 10-5 (1.35E+07 CFU) and 10-6 (6.80E+07 CFU). The cream cheese maintained its microbiological quality as the growth of undesirable microorganisms was not observed.

Atualmente, a indústria de alimentos é voltada principalmente para a diversificação dos efeitos probióticos devido aos benefícios que eles proporcionam para a saúde dos consumidores. O objetivo desta pesquisa foi desenvolver um soro de leite creme de queijo suplementados com Lactobacillus casei. análise físico-química do soro e do leite e queijo creme em bruto foram realizados também parâmetros microbiológicos avaliados no produto final, a fim de estimar a qualidade do queijo. Os resultados indicaram que é possível obter um queijo creme com resultados de qualidade óptima protiena como gordura e comparável com o produto comercial foram obtidos. É também importante notar que o Lactobacillus casei foi mantida viável durante 15 dias para as diferentes diluições avaliadas, 10-4 10-6 10-5y UFC valores 1.79E + 06 1.35E + 07 6.80E + 07 e, respectivamente. Queijo creme qualidade microbiológica mantida porque nenhum crescimento de microorganismos indesejáveis apreciado.

Care robots for the supermarket shelf: a product gap in assistive technologies.

The literature on the development of assistive robots is dominated by technological papers with little consideration of how such devices might be commercialised for a mass market at a price that is affordable for older people and their families as well as public services and care insurers. This article argues that the focus of technical development in this field is too ambitious, neglecting the potential market for an affordable device that is aleady in the realm of the 'adjacent possible' given current technology capabilities. It also questions on both ethical and marketing grounds the current effort to develop assistive robots with pet-like or human-like features. The marketing literature on 'really new products' has so far not appeared to inform the development of assistive robots but has some important lessons. These include using analogies with existing products and giving particular attention to the role of early adopters. Relevant analogies for care robots are not animals or humans but useful domestic appliances and personal technologies with attractive designs, engaging functionality and intuitive usability. This points to a strategy for enabling mass adoption - which has so far eluded even conventional telecare - of emphasising how such an appliance is part of older people's contemporary lifestyles rather than a sign of age-related decline and loss of independence.

Biopolímero produzido a partir da cana-de-áçucar para cicatrização cutânea

An extracelular polysaccharide was produced through microbiology, using the ZSP bacteria isolated in the Industrial Microbiological Laboratory of the Sugar cane Experimental Station at Carpina/UFRPE, Pernambuco, Brazil, presenting exceptional process capacity. The principal monosaccharides present in the ¹soluble fraction were glucose (87.6%), xylose (8.6%), mannose (0.8%), ribose (1.7%), galactose (0.1%), arabinose (0.4%) and the glucuronic acid (0.8%). Due to the high rate of injuries that occur with domestic animals and the search for simple, economical alternatives that would be capable of giving ideal conditions for the healing process, extensive testing was done with the biopolymer produced by sugar cane in animals that had cutaneous wounds, so as to evaluate the reepitelization process. It was observed from the testing results that there was better skin granulation, better infection control, and less healing time, which allowed the conclusion that the biopolymer contributed favorabably in the healing process, and could be used in cutaneous injuries.

Um polissacarídeo extracelular foi produzido por via microbiológica, através da bactéria ZSP isolada no Laboratório de Microbiologia Industrial da Estação Experimental de Cana-de-Açúcar do Carpina/UFRPE, apresentando excepcional capacidade de processo. Os principais monossacarídeos presentes na fração solúvel foram glicose (87,6%), xilose (8,6%), manose (0,8%), ribose (1,7%), galactose (0,1%), arabinose (0,4%) e o ácido glucurônico (0,8%). Devido ao alto índice de traumatismos que acomete os animais domésticos e a busca por alternativas simples, econômicas e capazes de proporcionar condições ideais para cicatrização, foram realizados os testes com o biopolímero produzido a partir da cana-de-açúcar em animais portadores de feridas cutâneas, a fim de avaliar a reepitelização. Observou-se o aumento do tecido de granulação, controle da infecção e diminuição do tempo de cicatrização, permitindo concluir que o biopolímero contribui para o processo cicatricial, podendo ser utilizado em feridas cutâneas.