ABSTRACT
Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory characteristics. In several food preparations could use it as an ingredient. In this work, the bioactive compounds of both artisanal and industrialized cashew apple fibre were studied and the influence of the different cooking methods on their bioactive content, and the acceptance and sensory preference of products new plants-based products formulated. It was observed that both artisanal and industrial cashew apple fibres presented a rich composition in the bioactive compounds, especially regarding the content of ascorbic acid found in artisanal (147.8 mg.100g-1) and carotenoids in industrialized fibre (1.87 mg 100 g-1), which resulted in a higher antioxidant activity for both samples in each method evaluated. Frying (180 °C/3 min) and cooking in a combination oven (98 °C/10 min) exhibited higher averages regarding the retention of the bioactive compounds in the fibres, resulting in a higher antioxidant activity for the products processed by these methods. In contrast, it was boiling processing (100 °C/18min) leads to leach of water-soluble biocompounds and, consequently, their products presented a reduced antioxidant activity. The cashew apple "paçoca" and "meatballs" were judged in terms of their attributes (appearance, aroma, taste, overall impression) and buy intention. In general, the average of these results indicated a high sensorial acceptance and a partial possibility in their purchase of these products. The cashew apple fibres are a source of nutrients. Its incorporation in culinary preparations can be a friendly way to avoid waste and promote new food products.
ABSTRACT
Processos convencionais de tratamento de efluentes utilizam microrganismos vivos, o que sugere limitações relativas À toxicidade de metais para os microrganismos. O experimento consistiu em adicionar soluções monoelementares de Cr (VI) e Zn(II) em diferentes concentrações (0, 20, 50, 100, 200, 300, 400, 500 mg.L-1) ao meio de crescimento e observar a influência dos metais no crescimento micelial e germinativo do fungo Aspergillus Níger por verificação visual da expansão radial do micélio e da germinação de esporos, seguida de registro fotográfico. Os resultados mostraram que o metabolismo do fungo foi completamente inibido em concentrações acima de 500 mg Zn (II).L-1 e 150 mg Cr (VI).L-1. O ED50 (concentração de ingrediente ativo capaz de inibir 50 por cento do crescimento micelial do fungo) para os dois íons metálicos, nas condições estudadas, está na faixa entre 100 e 150 mg.L-1. Palavras-chave: metais pesados; inibição; crescimento micelial; Aspergillus niger; ED50.
Many standard processes of wastewater treatment use live microorganisms, which suggests limitations on a metal toxicity to the microorganism. The experiment consisted in adding mono elementary solutions of Cr (VI) and Zn (II) at different concentrations (0, 20, 50, 100, 200, 300, 400, 500 mg.L-1) to the growth mean, and to observe the influence of metals on mycelial and germinative growth of the Aspergillus niger fungus, by means of visual observation of the radial expansion of the mycelius and the germination of spores, followed by photograph registration. The results showed that the metabolism of the fungus was completely inhibited at concentrations above 500 mg Zn (II).L-1 and 150 mg Cr (VI).L-1. The ED50 (concentration of active ingredient capable of inhibiting 50 percent of mycelial growth of the fungus) for both metal ions, under the studied conditions, is in the range between 100 and 150 mg.L-1.