Identification of the Kombucha consumer profile in Fortaleza-CE

Made from the fermentation of sweetened tea from the Camellia sinensis herb by a symbiotic culture of bacteria and yeasts, Kombucha has been gaining ground in the Brazilian and international scene for its benefits and its possible ability to assist in human well-being. This fermented beverage has shown significant growth in the beverage market and, because of this, the present work aimed to carry out a data survey on the set of behavioral characteristics of kombucha consumers in the city of Fortaleza-CE and metropolitan region and the relationship of these individuals with the drink; as well as identifying the attributes that influence the purchase decision and prospecting the population's acceptability for fermented beverages such as kombucha. To carry out the research, the Google forms platform was used, and these forms were distributed through social networks following the snowball technique. XLSTAT software, Maxdiff test and Excel were used for data analysis. Thus, it was found that most kombucha consumers are women, young people, with an income between 1 and 4 minimum salary, single, with higher education and residents of the noblest areas of the city. The attributes that were considered decisive for the purchase decision were: health benefits, probiotic, flavor, increase immunity, contain no chemical additives and high antioxidant content. In this way, it is expected that this study will contribute with a direction to kombucha producers for the elaboration of new products directed to a specific public.Made from the fermentation of sweetened tea from the Camellia sinensis herb by a symbiotic culture of bacteria and yeasts, Kombucha has been gaining ground in the Brazilian and international scene for its benefits and its possible ability to assist in human well-being. This fermented beverage has shown significant growth in the beverage market and, because of this, the present work aimed to carry out a data survey on the set of behavioral characteristics of kombucha consumers in the city of Fortaleza-CE and metropolitan region and the relationship of these individuals with the drink; as well as identifying the attributes that influence the purchase decision and prospecting the population's acceptability for fermented beverages such as kombucha. To carry out the research, the Google forms platform was used, and these forms were distributed through social networks following the snowball technique. XLSTAT software, Maxdiff test and Excel were used for data analysis. Thus, it was found that most kombucha consumers are women, young people, with an income between 1 and 4 minimum salary, single, with higher education and residents of the noblest areas of the city. The attributes that were considered decisive for the purchase decision were: health benefits, probiotic, flavor, increase immunity, contain no chemical additives and high antioxidant content. In this way, it is expected that this study will contribute with a direction to kombucha producers for the elaboration of new products directed to a specific public

In vitro characterization of endophytic bacteria associated with physic nut (Jatropha curcas L.) and their potential for plant-growth promotion and biocontrol / Caracterização in vitro de bactérias endofíticas associadas ao pinhão-manso (Jatropha curcas L.) e seu potencial de promoção de crescimento vegetal e biocontrole

The physic nut (Jatropha curcas L.) is a shrubby plant of perennial cycle, belonging to the family Euphorbiaceae, from Central America and currently vegetates spontaneously in diverse regions of the planet. The commercial interest in Brazil occurred due to the desirable characteristics of that crop as an agricultural option for renewal of the Brazilian energy base, being a promising raw material for biodiesel production. Oil plants that have a high biotechnological potential may have a genetically diverse microbial population with characteristics of promoting the growth of multifunctional plants. Plant growth-promoting endophytes (PGPE) are of biotechnological interest since they can improve the growth of several important agronomical crops. The present study aimed the biochemistry characterization of thirty-seven endophytic bacteria strains associated with J. curcas plants, with the potential of plant growth promotion. Of this total of evaluated strains, 75% showed positive results for fixation of nitrogen, 62% produced IAA in the presence of the tryptophan precursor, 32% solubilized inorganic phosphate and 35% exhibited antagonistic activities against phytopathogenic fungi (Lasiodiplodia. subglobosa, L. euphorbicola, and L. pseudotheobromae) in physic nut. To our knowledge, this is the first report of this potential of biocontrol against Lasiodiplodia species. Among the thirty-seven bacterial isolates identified by partial sequencing of the 16S gene, the presence of the genera Arthrobacter, Bacillus, Citrobacter, Curtobacterium, Enterococcus, Klebsiella, Leucobacter, Lysinibacillus, Microbacterium, Rhodococcus, and Serratia was observed. Our results indicated that the cultivable endophytic bacteria isolated from J. curcas have the potential to demonstrate multiple characteristics of PGPE in vitro and have the potential for other large-scale assays such as biofertilizer and biopesticides. 

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Funding Information: The authors acknowledge CNPq and CAPES for scholarship, and the company Pomar da Polpa for supplying the raw material used in this study. Publisher Copyright: © 2022This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ratios of: 100:0, 75:25 and 50:50, in a concentration of 0.75%. There was a reduction in the antioxidant compounds contents after in vitro digestion. The bioaccessible ascorbic acid levels ranged from 15.10% (LA100/HA0 mango/acerola) to 71.18% (LA50/HA50 mango/cashew apple); Total Extractable Polyphenols (TEP) ranged from 24.58% (mango/caja pulp) to 75.50% (LA75/HA25 mango/acerola); antioxidant activity ranged from 21.10% (LA75/HA25 mango/caja) to 51.05% (LA75/HA25 mango/acerola). Mango/acerola ascorbic acid bioaccessibility was lower and the mango/cashew apple HA gellan gum sample antioxidant activity was higher than pulp, probably due to temperature increasing at processing. It was concluded that the agar and gellan gum (HA and LA) hydrocolloids were able to contain these compounds in the production process of the structured and during digestion, which proves the similarity of structured fruits with fresh pulps.publishersversionpublishe

INFLUENCE OF THE PROCESSING STEPS ON CASHEW NUT QUALITY

Cashew nuts have high nutritional value. This nut providesmacronutrients, micronutrients and a large variety of antioxidants,such as phenolic compounds. There are losses in some compoundsduring the processing of fruits and there are very few studies onthis aspect. Given the above, this research aimed to determine theeff ect of the processing steps on cashew nut characteristics withemphasis on total antioxidant activity. Signifi cant diff erences wereobserved between the processing steps for all the chemical andphysical-chemical characteristics studied. Cashew nuts containedhigh levels of lipids and energy, low content of moisture and wateractivity and medium content of phenolic compounds (51.33 GAE/100g) and antioxidant activity by the ABTS•+ radical (6.49 μM Trolox/g)at the end of the process. Regarding the total antioxidant activity,it was observed that the ABTS•+ radical method can be consideredappropriate to measure the antioxidant activity of cashew nuts, sincethe results presented lower coeffi cients of variation and expressproportionate results to other methods

CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CASHEW NUT BRAN IN DIFFERENT STAGES OF PROCESSING

The present work aimed to characterize the cashew nut bran during several stages of processing, with emphasis in the quantification of total extractable polyphenols and total antioxidant activity. The cashew nut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids, proteins, carbohydrates, total extractable polyphenols and total antioxidant activity by the methods ABTS•+ and DPPH•. There was a decrease in the water activity and moisture in cashew nut bran during processing. The highest values of total extractable polyphenols and antioxidant activity were observed in raw bran due to peel adhered in these nuts

PROCESSOS OXIDATIVOS NA FRAÇÃO LIPÍDICA DE ALIMENTOS

A presente revisão de literatura teve como objetivo explicar os mecanismos da oxidação lipídica, mostrando os principais métodos de detecção da sua ocorrência em alimentos. Foram abordados ainda o seu efeito nos alimentos e em que etapa do processamento a oxidação costuma ocorrer. Diversas metodologias foram criadas com o intuito de quantificar e identificar a ocorrência da oxidação de lipídios em alimentos, algumas envolvem métodos químicos e físico-químicos e outras são realizadas por meio de testes sensoriais. A utilização de métodos de quantificação juntamente com a aplicação das avaliações sensoriais torna-se útil para analisar como o aumento da ocorrência de processos oxidativos irá ser detectada, representando alternativa para se estimar a manutenção da qualidade sensorial e a aceitação do produto no mercado consumidor