Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time, and attempts to address it require a clear understanding of how ecological communities respond to environmental change across time and space. While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes, vast areas of the tropics remain understudied. In the American tropics, Amazonia stands out as the world's most diverse rainforest and the primary source of Neotropical biodiversity, but it remains among the least known forests in America and is often underrepresented in biodiversity databases. To worsen this situation, human-induced modifications may eliminate pieces of the Amazon's biodiversity puzzle before we can use them to understand how ecological communities are responding. To increase generalization and applicability of biodiversity knowledge, it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple organism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region's vulnerability to environmental change. 15%–18% of the most neglected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lost

Potential of milk fat to structure semisolid lipidic systems: a review

Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi‐solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.84820242030CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESSem informaçãoSem informaçã

Dairy-based solid lipid microparticles: a novel approach

The objective of this work was to produce solid lipid microparticles using fully hydrogenated anhydrous milk fat (FHAMF) and to evaluate their physical stability during 90 days of storage at different temperatures. To obtain the lipid microparticles, the FHAMF was sprayed in a double fluid atomizer at 1 bar pressure, in a chilled chamber (2 °C). After atomization, the microparticles were divided into three batches and stored for 90 days at three different temperatures (5, 15 and 25 °C). During storage, samples were periodically removed (7, 15, 30, 60 and 90 days) for evaluation of particle size, melting behavior, morphology, and polymorphic habit. The microparticles presented spherical shaped, with a smooth surface and wide size variation. When stored at 5 °C, the microparticles showed the smaller size and smaller agglomeration, due to the lower liquid fat content in the system, which that makes it difficult the adhesion of one particle to another. The lipid microparticles presented β′ crystals immediately after processing and at all temperatures during the storage. This study demonstrated the potential of FHAMF as an appropriate lipid phase for the production of lipid microparticles, and may contribute to further studies on the delivery of active compounds131CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES140529/2015-2sem informaçã

Interesterification: Alternative For Obtaining Zero Trans Fat Bases For Food Applications

Trans fatty acids were recently included in the list of dietetic lipids acting as risk factors for coronary artery disease. In addition these compounds have been related to the etiology of various metabolic and functional disorders. Controversial questions concerning the role of trans fatty acids in catering have resulted in progressive modifications to the legislation and hence to industrial practices related to the production of fat bases for application in foods. Thus the search for zero trans fats has led researchers to test different raw materials and processes that could make a wide range of fats available for different industrial ends. Interesterification offers an important alternative to the partial hydrogenation process traditionally employed to modify the behavior of fats and oils, without, however, causing the formation of trans isomers. 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Chemical Interesterification Of Soybean Oil And Fully Hydrogenated Soybean Oil: Influence Of The Reaction Time [interesterificação Química De óleo De Soja E óleo De Soja Totalmente Hidrogenado: Influência Do Tempo De Reação]

Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 °C, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The ttiacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.324939945Chiu, M.C., Gioielli, L.A., Grimaldi, R., (2008) Quim. Nova, 31, p. 238Norizzah, A.R., Chong, C.L., Cheow, C.S., Zaliha, O., (2004) Food Chem., 86, p. 229Ribeiro, A.P.B., Moura, J.M.L.N., Grimaldi, R., Gonçalves, L.A.G., (2007) Quim. Nova, 30, p. 1295Rozendaal, A., (1992) Inform., 3, p. 1232Liu, L., (2004) J. Am. Oil Chem. Soc., 81, p. 331Rousseau, D., Marangoni, A.G., (2008) Em Food Lipids: Chemistry, Nutrition, and Biotechnology, , Akoh, C. C.Min, D. B., eds.CRC Press: Boca Raton, cap. 10Musavi, A., Tekin, A., Kaya, M., Sanal, I., (2003) J. Food Lipids, 10, p. 111Konishi, H., Neff, W.E., Mounts, T.L., (1993) J. Am. Oil Chem. Soc., 70, p. 411Dijkstra, A.J., (2007) Em the Lipid HandbookGunstone, , F. D., ed.CRC Press: Boca Raton, cap. 4Marangoni, A.G., Rousseau, D., (1998) J. Am. Oil Chem. Soc., 75, p. 1265Liu, L., Lampert, D., (1999) J. Am. Oil Chem. Soc., 76, p. 783Ramamurthi, S., McCurfy, A.R., (2005) Em Development and Processing of Vegetable Oils for Human Nutrition, , Przybylski, R.McDonald, B. E., eds.AOCS Press: Champaign, cap. 6Dijkstra, A.J., Toke, E.R., Kolonits, P., Recseg, K., Kovári, K., Poppe, L., (2005) Eur. J. Lipid Sci. Technol., 107, p. 912Gioielli, L.A., Baruffaldi, R., (1988) Rev. Farm. Bioquím. Univ. S. Paulo., 24, p. 29Grimaldi, R., Gonçalves, L.A.G., Ando, M.Y., (2005) Quim. Nova, 28, p. 633O'Brien, R.D., (2004) Fats and Oils - Formulating and Processing for Applications, 2 nd Ed., , CRC Press: New YorkMarangoni, A.G., Rousseau, D., (1995) Trends Food Sei. Technol., 6, p. 329Zeitoun, M.A.M., Neff, W.E., List, G.R., Mounts, T.L., (1993) J. Am. Oil Chem. Soc., 70, p. 461List, G.R., Mounts, T.L., Orthoefer, F., Neff, W.E., (1995) J. Am. Oil Chem. Soc., 72, p. 379Pettauskaite, V., De Greyt, W., Kellens, M., Huyghebaert, A., (1998) J. Am. Oil Chem. Soc., 75, p. 489Zomorrodi, S., Shokrani, R., Shahedi, M., Dokhani, S., (2003) Iranian J. Agric. Sci., 34, p. 587Hartman, L., Lago, R.G.A., (1973) Lab. Pract., 22, p. 475(2004) Official Methods and Recommended Practices of the American Oil Chemists'Society, , AOCSAOCS Press: ChampaignGrimaldi, R., (1999) Tese de Doutorado, , Universidade Estadual de Campinas, BrasilAntoniossi Filho, N.R., (1995) Tese de Doutorado, , Universidade de São Paulo, BrasilAntoniossi Filho, N.R., Mendes, O.L., Lanças, F.M., (1995) Chromatographia, 40, p. 557Karabulut, I., Turan, S., Ergin, G., (2004) Eur. Food Res. Technol., 218, p. 224(2002) Statistica V.6.0.for Windows, 4. , Statsoft Inc.Tulsa, Estados UnidosSreenivasan, B., (1978) J. Am. Oil Chem. Soc., 55, p. 796Erickson, D.R., (1995) Practical Handbook of Soybean Processing and Utilization, , AOCS Press: Champaign(2008), http://bioaiesel.gov.br, acessada em FevereiroWada, J.K.A., (2007), Dissertação de Mestrado, Universidade Estadual de Campinas, BrasilMeneghetti, S.M.P., Meneghetti, M.R., Wolf, C.R., Silva, E.C., Gilvan, E.S.L., Coimbra, M.A., Soletti, J.I., Carvalho, S.H.V., (2006) J. Am. Oil Chem. Soc., 83, p. 819Coenen, J.W.E., (1974) Rev.Fr. Corps Gras., 21, p. 40

Instrumental Methods For The Evaluation Of Interesterified Fats

Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterified fat requires a complete understanding of its physicochemical, functional and technological properties, and also of its stability during and after processing. The objective of the present article was to carry out an ample review of the experimental methodologies applied to the study of interesterified fats. The methodologies considered include techniques employed in the investigation of the triacylglycerol composition, solid fat content, crystallization kinetics, thermal behavior, polymorphism, microstructure, and consistency. The methodologies considered include some official methods currently in use and new techniques recently developed and employed. 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