Limonoid detection and profile in callus culture of sweet orange

Plant tissue culture has emerged as an important tool to produce bioactive compounds from various plant species, including the sustainable production of limonoids that are receiving considerable attention due to the benefits associated with human health such as anticancer activities. The purpose of the present study was to evaluate the capacity of limonoids aglycone production from callus culture from sweet orange cv. Pera (Citrus sinensis) seeds and identify the compounds produced in this cell line. Callus induction occurred in Murashige and Skoog medium supplemented with 2,4-dichlorophenoxyacetic (2,4-D), malt extract, agar and coconut water. For the analysis and identification of the limonoids, CG-MS-EI ion-positive mode and UPLC-QTOF-ESI were used operating in positive and negative mode. An intense peak corresponding to limonin appeared in the callus extracts at a retention time of 58.1 min. in CG-MS-EI and four major limonoids aglycone by positive ion mode UPLC-QTOF-ESI: limonin, nomilin, deacetylnomilin, and nomilinic acid. The culture medium was efficient at the bioproduction of limonoids aglycone in callus cultures of C. sinensis seeds. Therefore, data obtained from UPLC-QTOF-ESI proved its importance at identifying new compounds that benefit human health, and may assist future work in the identification of known or new limonoids in Citrus species and related genera.

Ellagic acid production using polyphenols from orange peel waste by submerged fermentation

Background: Biotechnological processes are part of modern industry as well as stricter environmental requirements. The need to reduce production costs and pollution demands for alternatives that involve the integral use of agro-industrial waste to produce bioactive compounds. The citrus industry generates large amounts of wastes due to the destruction of the fruits by microorganisms and insects together with the large amounts of orange waste generated during the production of juice and for sale fresh. The aim of this study was used orange wastes rich in polyphenolic compounds can be used as source carbon of Aspergillus fumigatus MUM 1603 to generate high added value compounds, for example, ellagic acid and other molecules of polyphenolic origin through submerged fermentation system. Results: The orange peel waste had a high concentration of polyphenols, 28% being condensed, 27% ellagitannins, 25% flavonoids and 20% gallotannins. The major polyphenolic compounds were catechin, EA and quercetin. The conditions, using an experimental design of central compounds, that allow the production of the maximum concentration of EA (18.68 mg/g) were found to be: temperature 30°C, inoculum 2 × 107 (spores/g) and orange peel polyphenols 6.2 (g/L). Conclusion: The submerged fermentation process is an effective methodology for the biotransformation of molecules present in orange waste to obtain high value-added as ellagic acid that can be used as powerful antioxidants, antibacterial and other applications.

Solid-state fermentation with orange waste: optimization of Laccase production from Pleurotus pulmonarius CCB-20 and decolorization of synthetic dyes

Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microbiology. The aim of this study was maximize the laccase production by Pleurotus pulmonarius (Fr.) Quélet in solid-state fermentation (SSF) using orange waste as substrate. After optimization the capability of the crude laccase to decolorize dyes was analyzed. The fermentation medium in the solid-state was optimized by applying a factorial design. After statistics optimization, laccase activity increased two times. The laccase activity appears to be correlated with the ability of crude extract to decolorize some industrial dyes. The optimized laccase was characterized with respect to optimum pH, influence of temperature and salts. Our results demonstrate that P. pulmonarius was an efficient producer of an important industrial enzyme, laccase, in a cheap solid-state system using orange waste as substrate.

Biochemical changes in cultivars of sweet oranges infected with citrus tristeza virus / Mudanças bioquímicas em vários cultivares de laranjas doces infectadas com o vírus citrus tristeza

Abstract Citrus fruit production occupies a place of considerable importance in the economy of the world including Pakistan. Tristeza disease caused by Citrus Tristeza Virus (CTV) exists in various forms that may or may not cause symptoms in the plants. The bioactive compounds and antioxidants are naturally present in plants and provide a defense mechanism that is generally accelerated in response to a stress. The objective of the present study was to target and analyze the citrus plants that were CTV positive to observe the changes in the enzymatic and non-enzymatic antioxidants of citrus (Sweet Oranges only). It was observed that in response to CTV infection, both the non-enzymatic antioxidants (total flavonoid, ascorbic acid, phenolic acid) and enzymatic antioxidants (catalase, superoxide dismutase and peroxidase) activities showed an increasing trend overall. The profiling of antioxidants in response to a viral infection may help in the discovery of new biomarkers that can be used as a monitoring tool in disease management.

Resumo As frutas cítricas ocupam um lugar de considerável importância na economia do Paquistão, assim como o resto do mundo. A doença da tristeza causada pelo Vírus da Tristeza dos Citros (CTV) existe em várias formas que podem ou não apresentar sintomas nas plantas. Os compostos bioativos e antioxidantes estão naturalmente presentes nas plantas e fornecem um mecanismo de defesa que é geralmente acelerado em resposta a um estresse. O objetivo do presente estudo foi analisar as alterações causadas pelo CTV nos antioxidantes enzimáticos e não enzimáticos de laranjas doces. Foi observado que, em resposta ao ataque de CTV, os antioxidantes não enzimáticos como flavonoides totais, ácido ascórbico, ácido fenólico e antioxidantes enzimáticos, como as atividades de catalase, superóxido dismutase e peroxidase, geralmente mostram uma tendência crescente. O perfil de antioxidantes em resposta a um ataque viral pode ajudar na descoberta de novos biomarcadores que podem ser usados ​​como uma ferramenta de monitoramento no gerenciamento de doenças.

Insecticidal action of synthetic girgensohnine analogues and essential oils on Rhodnius prolixus (Hemiptera: Reduviidae) / Acción insecticida de análogos sintéticos de girgensohnina y de aceites esenciales sobre Rhodnius prolixus (Hemiptera: Reduviidae)

ABSTRACT Introduction: The alkaloid girgensohnine has been used as a natural model in the synthesis of new alkaloid-like alpha-aminonitriles with insecticidal effect against disease vectors. Objective: To evaluate the biocide activity of girgensohnine analogues and essential oils of Cymbopogon flexuosus, Citrus sinensis and Eucalyptus citriodora in stage I and stage V Rhodnius prolixus nymphs. Materials and methods: We used a topical application model in tergites and sternites, as well as exposure to treated surfaces with different exploratory doses of each of the molecules and essential oils to determine the lethal doses (LD50 and LD95). Results: Analogue 3 showed the highest insecticidal activity with 83.3±16.7% of mortality when applied on tergites, 38.9±4.8% on sternites and 16.7±0% on treated surfaces in stage I nymphs at 72 hours (h) and 500 mg.L-1. In stage V nymphs, the compounds induced mortality only in sternums (11.1±9.6% for analogue 6 and 5.5±4.7% for analogues 3 and 7 at 72 h and 1500 mg.L-1). The lethal doses for molecule 3 on tergites in stage I nymphs were LD50 225.60 mg.L-1 and LD95 955.90 mg.L-1. The insecticidal effect of essential oils was observed only in stage I nymphs, with 11.1±4.8% for C. flexuosus when applied in sternites, while using exposure to surfaces treated it was 5.6±4.8% for C. sinensis applied on tergites and 8.3±0% on sternites at 72 h and 1000 mg.L-1. Conclusion: Synthetic girgensohnine analogues, and C. flexuosus and C. sinensis essential oils showed insecticidal activity in R. prolixus. Analogue 3 showed the greatest insecticidal activity among all molecules and oils evaluated under our laboratory conditions.

RESUMEN Introducción. El alcaloide natural girgensohnina se ha usado como modelo en la síntesis de nuevos análogos de alcaloidales alfa-aminonitrílicos con efecto insecticida en vectores de enfermedades. Objetivo. Evaluar la actividad biocida de análogos de girgensohnina y de aceites esenciales de las plantas Cymbopogon flexuosus, Citrus sinensis y Eucalyptus citriodora en ninfas de estadios I y V de Rhodnius prolixus. Materiales y métodos. Se empleó la aplicación tópica en terguitos, esternitos y superficies tratadas con diferentes dosis exploratorias de cada una de las moléculas y aceites esenciales para determinar las dosis letales (LD50 y LD95). Resultados. El análogo 3 tuvo la mayor actividad insecticida, con una mortalidad de 83,3±16,7% en los terguitos, de 38,9±4,8 % en los esternitos y de 16,7±0 % a las 72 horas en ninfas de estadioI expuestas a superficies tratadas y 500 mg.L-1. En las ninfas de estadio V solo se presentó mortalidad en los esternitos (11,1±9,6 % con el análogo 6 y 5,5±4,7 % con los análogos 3 y 7 a las 72 h y 1.500 mg.L-1). Las dosis letales para la molécula 3 en los terguitos de ninfas de estadio I fueron las siguientes: DL50, 225,60 mg.L-1 y DL95, 955,90 mg.L-1. En cuanto a los aceites esenciales, el efecto insecticida solo se presentó con C. flexuosus (11,1±4,8%) en los esternitos de ninfas de estadio I expuestas a superficies tratadas; con C. sinensis (5,6±4,8%) en los terguitos y en los esternitos (8,3±0%) a las 72 horas y 1.000 mg.L-1. Conclusión. Los análogos sintéticos del alcaloide girgensohnina y los aceites esenciales de C. flexuosus y C. sinensis exhibieron actividad insecticida en R. prolixus. El análogo 3 exhibió la mayor actividad insecticida de todas las moléculas evaluadas bajo las condiciones de laboratorio.

Utilização de óleo essencial de duas variedades de laranja na eclosão de Meloidogyne javanica / Use of essential oil from two varieties of orange in the hatching of Meloidogyne javanica / Utilización de aceite esencial de dos variedades de naranja en la eclosión de Meloidogyne javanica

O Brasil é o maior produtor de laranja do mundo. Cultura rica em óleos essenciais de ampla aplicação, como no controle de pragas e patógenos, dentre eles os fitonematoides, causadores de prejuízos relevantes à agricultura. Assim, o objetivo do trabalho foi avaliar a porcentagem de eclosão de juvenis de M. javanica submetidos à diferentes concentrações de óleos essenciais de duas variedades de laranja, Pêra Rio e Folha Murcha, em condições in vitro. Os óleos essenciais foram extraídos das variedades de laranja (Citrus sinensis) Pêra Rio e Folha Murcha, pela técnica de hidrodestilação. O experimento foi instalado em arranjo fatorial 2X8, DIC, sendo oito concentrações (0, 25, 50, 100, 200, 300, 400 e 500 µg mL-1) e dois tipos de OE, avaliados em três períodos (4 e 16 dias). Em cada unidade experimental, tubos de ensaio 10x75 mm, adicionou-se 1 mL de suspensão de nematoides contendo 50 ovos e 1 mL de emulsão para cada concentração, avaliando-se a porcentagem de juvenis eclodidos. As concentrações dos óleos essenciais das variedades influenciaram (p≤0,05) na porcentagem de eclosão de juvenis de M. javanica, em todos os períodos avaliados. Para a maioria das concentrações, aos quatro e 16 dias, o óleo essencial da var. Pêra Rio foi mais eficiente na redução da eclosão, quando comparado a var. Folha Murcha.(AU)

Brazil is the largest producer of oranges in the world. This crop is rich in essential oils which are used in a wide range of applications, such as controlling pests and pathogens. Phytonematodes are among such pests, and are responsible for causing harmful damages to agriculture. Thus, the purpose of this study was to evaluate the percentage of hatching of M. javanica juveniles submitted to different concentrations of orange essential oil under in-vitro conditions. Oils were extracted from two varieties of orange (Citrus sinensis) popularly known in Brazil as Pera Rio and Folha Murcha, using the hydro-distillation technique. The experiment was carried out in a 2X8 factorial arrangement, at eight concentrations (0, 25, 50, 100, 200, 300, 400 and 500 µg mL-1) and two types of essential oils, evaluated in two periods (4 and 16 days). In each experimental unit, 10x75-mm test tubes received 1-mL nematode suspension containing 50 eggs and 1-mL of emulsion added for each concentration. Then, the percentage of hatched juveniles was evaluated. The concentration of essential oils from the varieties influenced (p≤0.05) the percentage of hatching of M. javanica juveniles in all evaluated periods. For most concentrations, at 4 and 16 days, the Pera Rio variety was more efficient at reducing hatching when compared to the Folha Murcha variety.(AU)

Brasil es el mayor productor de naranja del mundo. Cultura rica en aceites esenciales de amplia aplicación, como en el control de plagas y patógenos, entre ellos los fitonematodos, causantes de perjuicios relevantes a la agricultura. Así, el objetivo del trabajo fue evaluar el porcentaje de eclosión de juveniles de M. javanica sometidos a diferentes concentraciones de aceites esenciales de dos variedades de naranja, Pera Río y Hoja Mustia, en condiciones in vitro. Los aceites esenciales fueron extraídos de las variedades de naranja (Citrus sinensis) Pera Río y Hoja Mustia, por la técnica de hidrodestilación. El experimento fue instalado en un arreglo factorial 2x8, DIC, siendo ocho concentraciones (0, 25, 50, 100, 200, 300, 400 y 500 µg mL-1) y dos tipos de OE, evaluados en tres períodos (4 y 16 días). En cada unidad experimental, tubos de ensayo 10x75 mm, se añadieron 1 mL de suspensión de nematodos conteniendo 50 huevos y 1 mL de emulsión para cada concentración, evaluando el porcentaje de juveniles eclosionados. Las concentraciones de los aceites esenciales de las variedades influenciaron (p≤0,05) en el porcentaje de eclosión de juveniles de M. javanica, en todos los períodos evaluados. Para la mayoría de las concentraciones, a los cuatro y 16 días, el aceite esencial de la var. Pera Río fue más eficiente en la reducción de la eclosión, cuando comparado a var. Hoja Mustia.(AU)

Larvicidal activity of Syzygium aromaticum (L) Merr and Citrus sinensis (L) Osbeck essential oils and their antagonistic effects with temephos in resistant populations of Aedes aegypti

Environmentally friendly botanical larvicides are commonly considered as an alternative to synthetic larvicides against Aedes aegypti Linn. In addition, mosquito resistance to currently used larvicides has motivated research to find new compounds acting via different mechanisms of action, with the goal of controlling the spread of mosquitos. Essential oils have been widely studied for this purpose. This work aims to evaluate the larvicidal potential of Syzygium aromaticum and Citrus sinensis essential oils, either alone or in combination with temephos, on Ae. aegypti populations having different levels of organophosphate resistance. The 50% lethal concentration (LC50) of the essential oils alone and in combination with temephos and the influence of essential oils on vector oviposition were evaluated. The results revealed that essential oils exhibited similar larvicidal activity in resistant populations and susceptible populations. However, S. aromaticum and C. sinensis essential oils in combination with temephos did not decrease resistance profiles. The presence of the evaluated essential oils in oviposition sites significantly decreased the number of eggs compared to sites with tap water. Therefore, the evaluated essential oils are suitable for use in mosquito resistance management, whereas their combinations with temephos are not recommended. Additionally, repellency should be considered during formulation development to avoid mosquito deterrence.

Avaliação da estabilidade da capacidade antioxidante e de parâmetros físico-químicos de néctares de frutas caseiros / Assessment of the antioxidant capacity and of the physicalchemicals parameters stability in homemade fruit nectars

Este estudo avaliou a capacidade antioxidante e os indicadores físico-químicos de néctares caseiros de laranja, manga e maracujá, mantidos sob refrigeração (5 ± 2 o C) por 24 horas. Os néctares foram preparados em laboratório e mantidos sob refrigeração, simulando as condições domésticas. As análises foram realizadas após o preparo (T0) e durante o acondicionamento sob refrigeração (1 h, 4 h e 24 h). Os sólidos solúveis, pH e cor foram determinados respectivamente por refratometria, potenciometria e colorimetria. Carotenoides e ácido ascórbico foram analisados por cromatografia líquida de alta eficiência; a concentração de compostos fenólicos foi determinada utilizando-se o reagente de Folin Ciocalteau e a atividade antioxidante pelo teste do DPPH. Ácido ascórbico, β-caroteno e compostos fenólicos foram identificados em todos os néctares. Foram encontrados α-caroteno e β-criptoxantina no néctar de laranja e licopeno no néctar de manga. Durante 24 horas de refrigeração, os compostos analisados e a atividade antioxidante mantiveram-se estáveis. De forma geral, os parâmetros físico-químicos também se mantiveram estáveis durante o período avaliado. Em conclusão, sob as condições utilizadas no presente estudo, os néctares não apresentaram alteração da capacidade antioxidante, podendo ser considerados fontes de carotenoides e vitamina C, mesmo se consumidos após 24 horas de preparo.

The objective of the study was to evaluate the antioxidant capacity and the physical-chemical indicators of homemade nectars of orange, mango and passion fruit, kept under refrigeration (5 ± 2 °C) for 24 hours. The nectars were prepared in laboratory and kept under refrigeration simulating the domestic conditions. The samples analyses were performed after their preparations (T0) and during the refrigerated storage (1 h, 4 h and 24 h). Soluble solids, pH and color were determined by refractometry, colorimetry and potentiometry, respectively. Carotenoids and ascorbic acid were analyzed by high performance liquid chromatography, the concentration of phenolic compounds were determined by using Folin Ciocalteau reagent, and the antioxidant activity by the DPPH test. Ascorbic acid, β-carotene and phenolic compounds were identified in all of the analyzed nectars samples. The α-carotene and β-cryptoxanthin were found in orange nectar and the lycopene in mango nectar samples. During the refrigeration for 24 hours, the analyzed compounds and the antioxidant activity remained stable. In general, the physical-chemicals parameters also remained stable during the storage for 24 hours. In conclusion, under the conditions used in this study, the nectars might be considered as antioxidant sources, even if consumed after being prepared 24 hours before.

Chemical composition and protein enrichment of orange peels and sugar beet pulp after fermentation by two Trichoderma species

The present experiment aimed at increasing orange peel and sugar beet pulp protein content through solid-state fermentation by Trichoderma reesei and Trichoderma viride. In vitro digestibility and changes in the chemical composition of the fermented products were determined after seven days of fungal cultivation using gas production tests. The cultivation of T. reesei and T. viride on orange peels decreased neutral detergent soluble content [P<0.01] and increased cellulose, hemicellulose and lignin contents [P<0.01]. Changes in fiber fractions were found to be more pronounced with T. viride. The cultivation of T. reesei and T. viride on sugar beet pulp increased neutral detergent soluble content [P<0.01] and decreased cellulose and hemicellulose contents [P<0.01]. These changes were more pronounced with T. reesei. The cultivation of T. reesei or T. viride on orange peels or sugar beet pulp increased crude protein content [P<0.01] compared with the unfermented materials; however, the increase was more pronounced for orange peels fermented with T. viride when corrected for weight loss [P<0.05]. After 24 and 48 h of incubation, significant decreases in cumulative gas production [P<0.01] were observed in fermented sugar beet pulp and orange peels compared with the unfermented materials. Fungal treatment of orange peels and sugar beet pulp reduced the digestibility of in vitro organic matter, metabolizable energy and average fermentation and gas production rates [P<0.01]. The data showed that seven days of solid-state fermentation of orange peels and sugar beet pulp by T. reesei or T. viride can increase their crude protein content

Titratable acidity of beverages influences salivary pH recovery

A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conductedin vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control) were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively) and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and < 0.005 mmols OH- to reach pH 5.5, respectively). Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

Evaluación del efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) y clarificantes sobre los atributos sensoriales del vino de naranja criolla (Citrus sinensis) / Evaluation of effect of various strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) and clearer on the sensory attributes orange wine (Citrus sinensis)

En este trabajo se evaluó el efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) sobre los atributos sensoriales del vino de naranja. Estos atributos fueron medidos utilizando la escala modificada de UC Davis. En una prueba de ordenamiento para determinar el mejor tratamiento de clarificación se determinó que la gelatina por sí sola no causa efecto sobre el atributo apariencia general, la combinación de la gelatina y la microfiltración tienen un efecto positivo sobre la apariencia del vino de naranja. Los cinco vinos tratados con diferentes levaduras presentaron diferencias significativas sobre la puntuación total, acidez total, sabor y calidad en general. En términos del efecto de las levaduras, la evaluación sensorial realizada a los vinos mostró que el de naranja con la levadura K1-V1116 fue el que sobresalió en términos de puntuación en los promedios de casi todos los atributos analizados por el panel sensorial.

In this Wort was evaluated the effect of different types of strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) over the sensorial attributes of orange wines were also studied. These attributes were measured in a modified scale of UC Davis. By using an order test in order to know the best cleared treatment, it was determined that gelatin by itself does not cause any effect over the general quality attribute, but the combination of gelatin and microfiltration, cause a positive effect over the orange wine appearance. The five wines treated with different yeasts presented significant differences on individual scores, total acidy, flavor and general quality of the UC Davis scale. The sensorial evaluation of wines showed that the yeast K1-V1116 produced the best rated orange wine. This wine was significantly different over many attributes when compared with the other wines evaluated by the sensorial panel.

Development of an orange juice surrogate for the study of dental erosion

The aim of this study was to create a synthetic juice (SJ) to be used as a surrogate for natural orange juices in erosion studies, verifying its erosive potential. The SJ was formulated based on the chemical composition of orange juices from different locations. Forty enamel and 40 root dentin specimens were randomly assigned into 4 experimental groups (n=10): SJ; 1% Citric Acid (CA); Minute Maid Original® (MM) and Florida Natural Original® (FN). The specimens were immersed in their respective solutions for 5 min, 6x/day for 5 days, in an erosion-remineralization cycling model. Enamel specimens were analyzed by surface Knoop microhardness and optical profilometry and dentin specimens only by optical profilometry. Outcomes were analyzed statistically by ANOVA followed by Tukey’s test considering a significance level of 5%. For enamel, the surface loss and microhardness changes found for MM and SJ groups were similar (p>0.05) and significantly lower (p<0.01) than those found in the CA group. For dentin, CA promoted significantly greater (p<0.01) surface loss compared with all the other groups. No significant difference (p>0.05) was observed in dentin surface loss between MM and SJ. In conclusion, CA was the most erosive solution, and SJ had a similar erosive potential to that of MM natural orange juice.

O objetivo deste estudo foi criar um suco sintético (SJ) para ser usado como substituto do suco de laranja natural em estudos de erosão dental, verificando o seu potencial erosivo. O SJ foi formulado com base na composição química de sucos de laranja de diferentes locais. Quarenta espécimes de esmalte e 40 de dentina radicular foram aleatoriamente alocados em 4 grupos experimentais (n=10): SJ; 1% Citric acid (CA); Minute Maid Original® (MM) e Florida Natural Original® (FN). Os espécimes foram imersos nas suas respectivas soluções por 5 min, 6x/dia por 5 dias, em um modelo de ciclagem de erosão-remineralização. Os espécimes de esmalte foram analisados por microdureza de superfície Knoop e perfilometria ótica, enquanto que os espécimes de dentina foram analisados somente por perfilometria. Os resultados foram analisados estatisticamente com o teste de ANOVA, seguido pelo teste de Tukey, considerando um nível de significância de 5%. Para o esmalte, a perda superficial e as alterações de microdureza encontradas para os grupos MM e SJ foram similares (p>0,05) e significantemente menores (p<0,01) do que as encontradas para o grupo CA. Para dentina, CA promoveu significantemente (p<0,01) a maior perda de superfície quando comparada aos outros grupos. Não foram encontradas diferenças significantes (p>0,05) entre a perda de superfície de dentina dos grupos MM e SJ. Concluiu-se que CA foi a solução mais erosiva e SJ apresentou um potencial erosivo semelhante ao do suco de laranja natural MM.

Utilización de residuos de la industria de jugos de naranja como fuente de fibra dietética en la elaboración de alimentos / Orange juice residues as dietary fiber source for foods

En este trabajo se plantea la formulación de un alimento tipo"snack" utilizando residuos en polvo provenientes de la industria procesadora de jugo de naranja, como fuente de fibra dietética. Para ello se elaboraron 6 formulaciones, utilizando el polvo con 3 niveles de humedad (25, 15 y 10%) que se incorporó a 2 mezclas, una compuesta por un 33,3% de polvo de naranja, 33,3% de miel, 16,6% de maní tostado y molido y 16,6% de pasas molidas y otra compuesta por un 28,6% de polvo de naranja, 35,7% de miel, 17,85% de maní y 17,85% de pasas. El residuo de naranja presentó un contenidode 64% de fibra dietética total, 54% fibra dietética insoluble y 10% fibra dietética soluble. Los "snack" tuvieron forma esférica con 2,5cm de diámetro y 10g de peso; una humedad que fluctuó entre 12,6 y 17,4%, y una actividad de agua entre 0,65 a 0,71. La composición proximal (base materia seca), fluctuó entre 1,6 y 1,9% de cenizas; 12,3 y 15,2% de lípidos; 6,1 y 7,1% de proteínas y 56,2 a 59,6% de hidratos de carbono con 326,8 a 342,9 Kcal/100g de producto. El aporte de fibra en los "snack" fluctuó entre un 20 a 26% de fibra dietética total, 18 a 22% de fibra dietética insoluble y 3,0 a 4,5% de fibra dietética soluble. El "snack" con mayor contenido de polvo de naranja presentó el mayor contenido de fibra dietética. Los "snack" fueron bien aceptados por el panel de evaluación sensorial sin registrar diferencias significativas entre los distintos tratamientos.

Orange juice residues as dietary fiber source for foods. Food snacks using powdered residues from the orange juice industry as a source of dietary fiber were formulated. Six formulations utilizing powdered orange residues with three different moisture levels (25%, 15% and 10%) were elaborated. There were used two basic blends. The first one was 33.3% of orange dry powder, 33.3% of honey, 16.6% of roasted peanut, 16.6% of raisins; the second one was 28.6% of orange powder, 35.7% of honey, 17.85% of roasted peanut, 17.85% of raisins. Snacks had spherical shape with 2.5 cm diameter and a weight close to 10g. The snack moisture was between 12.6 and 17.4%, and their aw between 0.65 and 0.71. The snack chemical composition, on dry matter basis, was 1.6 and 1.9% of ash; 12.3 and 15.2% of lipids; 6.1 and 7.1% of proteins; and 56.2 to 59.6% of carbohydrates; the caloric contribution (calculated) was between 326.8 and 342.9 kcal/100g. The powdered orange residue had 64% of total dietary fiber, 54% of insoluble dietary fiber and 10% of soluble dietary fiber. In the snack the fiber amount fluctuated between 20 and 26% of total dietary fiber; 18 and 22% of insoluble dietary fiber, and 3.0 and 4.5% of soluble dietary fiber. The snack with the higher content of orange residue presented the higher content of dietary fiber. The snacks were well accepted by a sensory panel, without showing differences among treatments.