Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their ...functionality is still poorly understood. AAB convert ethanol, sugars and polyols into various organic acids, aldehydes and ketones
oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional properties is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation of various foods, their role in the development of new beverages as well as numerous applications of levan and bacterial cellulose.
In the current study, the effect of boiled chicken manure (BCM) doses by fertigation, bokashi, and mineral fertilization on the agronomic variables, bioactive compounds, and nitrate levels of two ...cultivars of lettuce (romaine and frisée types) and one cultivar of radicchio chicory was studied. Overall, higher agronomic variable values were found for the leafy plants in bokashi-fertilized plants. The BCM 5, 7.5, and 10% fertilization, in general, increased these variables in an apparent increasing trend. For chicory, bokashi presented higher means in comparison with BCM for TB, CB, and CI. For frisée lettuce, bokashi had the highest values for TB, CB, and PH. For romaine, bokashi presented the highest means for all the variables, except for PD. For bioactive compounds, each plant species responded differently when varying the fertilization source. For the nitrate content, higher values were observed in the bokashi and mineral treatments.
ABSTRACT New cultivars generated each year by international breeding programs enter the Brazilian market. These cultivars need to be tested for their adaptation to the climate in each environment due ...to the great variety of climates that exist in the country. Strawberry is a highly appreciated fruit due to its biochemical and sensory characteristics and is considered the most important berry. The objective of this study was to determine the physical, biochemical, and sensory properties by performing a sensory evaluation of strawberry fruits, commercially cultivated in the South Minas Gerais region, which is characterized by high-altitude tropical climates. Data were analyzed, and statistical parameters were generated using the principal component analysis (PCA), heat maps, and dendrograms to determine the genetic profile of each cultivar, as well as their relationship. The treatments and analyzed variables were divided into four groups based on the UPGMA method. Considering breeding programs aiming to identify and select strawberries genotypes with better biochemical properties, group III (‘Albion’ and ‘Oso Grande’) was selected due to its high DPPH antioxidant activity, intermediate anthocyanin content, and total phenolic compounds. The Albion cultivar showed excellent biochemical attributes, especially with regard to the levels of glucose, fructose, phenolic compounds, and antioxidant capacity (FRAP and DPPH). Based on the hierarchical grouping and sensorial quality of fruits, the Camarosa cultivar had the lowest scores for most of the sensory attributes evaluated. Minas-C and Oso Grande cultivars presented the highest scores for all the evaluated attributes, including overall acceptance, aroma, color, and purchase intention.
RESUMO A cada ano, novas cultivares geradas por programas internacionais de melhoramento adentram no mercado brasileiro. Essas cultivares necessitam ser testadas quanto à sua adaptação ao clima de cada ambiente devido à grande variedade de climas existentes no país. O morango é um pseudofruto altamente apreciado devido às suas características bioquímicas e sensoriais, sendo considerado o mais importante. O objetivo deste estudo foi determinar as propriedades físicas, bioquímicas e sensoriais por meio da avaliação sensorial de morangos comercialmente cultivados na região do sul de Minas Gerais, que é caracterizada por climas tropicais de altitude. Os dados foram analisados e os parâmetros estatísticos foram gerados por meio da análise de componentes principais (ACP), mapas de calor e dendrogramas para determinar o perfil genético de cada cultivar, bem como sua relação. Os tratamentos e variáveis analisadas foram divididos em quatro grupos com base no método UPGMA. Considerando os programas de melhoramento visando identificar e selecionar genótipos de morangos com melhores propriedades bioquímicas, o grupo III (‘Albion’ e ‘Oso Grande’) foi selecionado devido à sua alta atividade antioxidante DPPH, teor de antocianina intermediário e compostos fenólicos totais. A cultivar Albion apresentou excelentes atributos bioquímicos, principalmente no que se refere aos níveis de glicose, frutose, compostos fenólicos e capacidade antioxidante (FRAP e DPPH). Com base no agrupamento hierárquico e na qualidade sensorial dos pseudofrutos, a cultivar Camarosa apresentou os menores escores para a maioria dos atributos sensoriais avaliados. As cultivares Minas-C e Oso Grande apresentaram as maiores pontuações para todos os atributos avaliados, incluindo aceitação geral, aroma, cor e intenção de compra.
Productive traits, total polyphenols (TPC), and antioxidant activity (DPPH) of arugula submitted to the combination (or not) of cow urine and doses of bokashi were evaluated in two experimental ...areas. Arugula was planted in cultivation bags with 55 dm3 of capacity in protected cultivation. The treatments were bokashi doses (0, 10, 20, and 30 g) and use (or not) of cow urine diluted 1% in water. The variables evaluated were fresh leaf biomass (FLB), dry leaf biomass (DLM), plant height (PH), chlorophyll index, TPC, and DPPH. In area 1, all agronomic variables were increased at 30 g and 20 g bokashi doses. FLB was increased by 87 and 76% with 30 g of bokashi. Cow urine only increased PH. In area 2, the use of bokashi + cow urine increased FLB, DLB, and PH with a positive quadratic response. At the maximum point, the FLB was increased by 159% with 28.92 g of bokashi. Bokashi increased FLB and DLB in the two areas in all evaluated doses. For TPC, with the use of cow urine, 10 g of bokashi increased TPC by 14%. Without the use of cow urine, increases of 17 and 33% with 10 and 30 g of bokashi were observed. The 30 g of bokashi is recommended because of increased productive traits and TPC.
Abstract In the last decade, bacterial cellulose (BC) has received considerable attention around the world, including in Brazil. The unique properties of BC, such as mechanical stability, tensile ...strength, thermostability, crystallinity, purity and biocompatibility make it a promising candidate for commercial applications in different areas. This article provides a comprehensive synthesis of commercial applications and studies related to BC around the world and shows the importance and development of Brazilian research during the last decade. In this review we present an overview of BC structure, biosynthesis and possible applications of BC mainly in the food, electronics, bioengineering, cosmetics and biomedical areas. The most significant contributions of Brazilian researchers using BC have been carried out in the biomedical area. Despite the increase in BC reserch, Brazil also needs to develop strategies to expand the use and commercialization of BC products, for which government financial support is extremely necessary.
Bakterije octenog vrenja su široko rasprostranjeni mikroorganizmi u prirodi. Iako uzrokuju kvarenje hrane, od velikog su industrijskog značaja, no njihova funkcionalnost još uvijek nije dovoljno ...istražena. U procesu octeno-kiselog vrenja pretvaraju etanol, šećere i poliole u različite organske kiseline, aldehide i ketone. Ti metaboliti nastaju nakon niza biokemijskih reakcija u različitim fermentiranim proizvodima i pićima, kao što su ocat, kombucha, vodeni kefir, lambic pivo i kakao. Osim toga, metabolizam bakterija octenog vrenja može se iskoristiti za dobivanje proizvoda od industrijskog značaja, kao što su prekursori glukonske i askorbinske kiseline. Razvoj novih voćnih napitaka sa zdravim i funkcionalnim svojstvima dobivenih octeno-kiselim vrenjem predstavlja zanimljiv segment razvoja prehrambene industrije, jer takvi proizvodi mogu zadovoljiti potrebe velikog broja potrošača. Egzopolisaharidi koje proizvode bakterije octenog vrenja, poput levana i bakterijske celuloze, imaju jedinstvena svojstva, ali potrebno ih je proizvesti u većoj mjeri da bi se mogla proširiti njihova primjena u proizvodnji hrane i pića. U ovom revijalnom prikazu su istaknuti značaj i primjena bakterija octenog vrenja u proizvodnji raznovrsne hrane, njihova uloga u razvoju novih napitaka, te mogućnosti primjene levana i bakterijske celuloze.
O mel é um composto rico em compostos com atividade bioativa, no entanto, nos últimos anos, esse produto tem sido alvo de adulterações. Nesse sentido, o objetivo desse trabalho foi avaliar a ...qualidade de quatro méis comerciais produzidos na região de Londrina. Os parâmetros avaliados foram umidade, pH, acidez total, cinzas, condutividade elétrica, açúcares redutores, reação de Lund, hidroximetilfurfural, atividade diastásica, cor e capacidade antioxidante e redutora. Os resultados mostraram que todas as amostras se encontraram dentro dos padrões estabelecidos pela legislação Brasileira, com exceção da análise de açúcares redutores, em que duas amostras apresentaram valores inferiores ao padrão estabelecidos pela legislação. Todas as amostras apresentaram capacidade antioxidante e redutora, sendo essas superiores para as amostras com maiores índices de açúcares redutores. Desse modo, conclui-se que pesquisas que verifiquem a qualidade dos méis comerciais são necessárias, de modo a se assegurar a qualidade do produto no mercado e evitar fraudes.
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