Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa ( L.) Beans Produced in Different Regions.

The cocoa tree ( L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production.

A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes.

Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent. Here, we report how açaí oil can be used as an active ingredient in gelatin coatings to increase the shelf life of tomatoes. The optimized viscosity and gel strength conditions were 5.

Crude Enzyme Concentrate of Filamentous Fungus Hydrolyzed Chitosan to Obtain Oligomers of Different Sizes.

Chitosan is a non-cytotoxic polysaccharide that, upon hydrolysis, releases oligomers of different sizes that may have antioxidant, antimicrobial activity and the inhibition of cancer cell growth, among other applications. It is, therefore, a hydrolysis process with great biotechnological relevance. Thus, this study aims to use a crude enzyme concentrate () produced by a filamentous fungus to obtain oligomers with different molecular weights.

Sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.

Human civilization is experiencing a global crisis involving an unprecedented viral pandemic, with a high mortality rate, uncontrolled spread, and few effective drugs for treatment. Here, we critically evaluate how sulfated polysaccharides can be applied via foods to reduce the infectious process and increase the chances of an adequate immune response. The approach is directed to the infectious process by SARS-CoV-2 and protein S as a therapeutic focus.

Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films.

The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) and to evaluate the effect of adding these polymers on the properties of fish gelatin films. The films FG/CMC and FG/PVOH were produced in the proportions 90/10, 80/20 and 70/30 and characterized their physical, chemical and functional properties. The addition of CMC and PVOH improved the mechanical strength, barrier property and water solubility of gelatin films.

Optimization of fish gelatin drying processes and characterization of its properties.

Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin.

Improvement of the characteristics of fish gelatin - gum arabic through the formation of the polyelectrolyte complex.

The aim of this study was to evaluate and characterize the interaction between fish gelatin (FG) and Gum Arabic(GA) and its effects in obtaining optimal atomization conditions. The optimal conditions (D = 0.866) founded in this paper were: Gum Arabic concentration of 33.

Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookies.

The aim of this study was to assess the effect of adding industrial byproducts (açai fiber and glycerol) on the physical, physicochemical, and sensory properties of cookies. The statistical analysis showed that only the parameters of water content and water activity are significantly influenced by the amount of açai fiber added and by the fiber's particle size. Through sensory analysis of crispness and the flavor, it was found that the best percentage of açai fiber and the best particle size added to the cookie formulation were 10 % and +28 mesh, respectively.

Fat substitutes in processing of sausages using piramutaba waste.

The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp.