Armazenamento de pão doce enriquecido com frutos do cerrado

Cantao State Park is an ambiental protection area localized in Tocantins, Brazil (9?S, 50?W) presenting an extensive biodiversity (PINHEIRO; DORNAS, 2009; MAROUELLI, 2003). Caryocar brasiliense Camb. (Caryocaraceae), folkloric known as pequi, is a typical species of the Cerrado region (LOPES et al., 2011) with a considered economic importance in cooking, biofuel production, cosmetics manufacture and pharmacological activities (ANTUNES et al. 2006; LOPES, 2011; PIANOVSKI et al., 2008; PASSOS et al. 2002). Phytochemical screening allows the identification of phytochemical compounds present in the medicinal plant, predicting pharmacological activities.

A conservação e o uso sustentável da biodiversidade requerem conhecimentos da vegetação nativa e de como as populações locais utilizam os recursos naturais disponíveis. Os objetivos deste estudo foram testar a hipótese da aparência ecológica e levantar a diversidade de uso e a distribuição do conhecimento sobre plantas úteis em uma comunidade tradicional de Geraizeiros no município de Rio Pardo de Minas, Norte de Minas Gerais, Brasil. Caryocar brasiliense Cambess., Hancornia speciosa Gomes, Sclerolobium paniculatum Vogel e Pterodon emarginatus Vogel apresentaram os maiores valores de uso (0,7 a 1,8) e maiores valores de importância fitossociológica (1,31 a 36,98). A diversidade de uso (H' = 1,13 a 1,26) e a diversidade de plantas arbóreas no ambiente (H' = 3,11) foram baixas. Os homens demonstraram conhecer mais as espécies úteis que as mulheres e não foram encontradas diferenças significativas relacionadas à idade dos entrevistados. Foi constatada relação positiva entre utilidade e disponibilidade da planta no ambiente, confirmando a hipótese da aparência ecológica. Os dados obtidos poderão contribuir para conservação do cerrado remanescente na região, do modo de vida da população local e para o estabelecimento de estratégias de manejo baseadas nas demandas locais e nas espécies prioritárias.

Biodiesel is the biofuel most used by many countries because it is a renewable source, biodegradable and based on a tripod: environment, social and energy. Thus, some industries are conducting internal programs to recycle their waste to reduce operating expenses, generate a new by-product for the industry, and control pollution. The Cerrado Emporium Association collects 30-50 ton./year of pequi fruit. (Caryocar brasiliense), being its main byproduct the pequi stone which has no industrial application and to increase the competitiveness of this byproduct was studied the production of liquid biofuels through two routes: esterification reaction and cracking / pyrolysis based on its composition. That is, it presented 92.29% of unsaturated fatty acids and 7.71% represented saturated fatty acids, besides the acidity index (12.2 mg KOH / g) oil and saponification (391.78 g. oleic acid (100g) -1). Thus, the esterification reaction was performed, obtaining a conversion value of 91% and in order to eliminate the described problems of traditional basic homogeneous catalysis. In cracking, 4% (w/w) of heterogeneous catalyst was used, such as: CeO2, CoO, NiO and HUSY zeolite. The obtained products were submitted to acidity index, GC/MS, IR, mass efficiency and CHNO elemental analysis. The CoO and NiO catalysts presented the highest mass yield and CoO showed the highest acidity reduction, being therefore the best option among the studied options.

The oil from Pequi pulp, also known as pequi oil (PO) is a promising bioactive for the food industry, and complex coacervation is a simple encapsulation method to improve its stability and use as a food ingredient. The high reaction volume used is considered a challenge to microcapsule production by coacervation process. Therefore, the objective of this study was to evaluate the effect of the reaction volume on the formation, morphology, size, yield, and efficiency of pequi microcapsules. The complex coacervation was performed with wall material composed by polymers (gelatin and gum arabic) and pequi oil as the core material. The oil was mixed with gelatin, added the polysaccharide and pH was adjusted to 3.5, to allow the microparticle formation. The reaction volume treatments T1, T2, T3, and T4, related to wall material concentration, were 0.39, 0.77, 0.58, and 1.16 g 100 mL-1, respectively. The results of zeta potential were close to zero, without differences related to the reaction volume. Optical microscopy showed that, regardless of volume, microparticles of pequi oil presented defined walls, mononuclear core and particle size from 2.71 up to 7.27 µm, adequate for food application. In a smaller reaction volume (T1 and T3), the coacervates were aggregated due to the increase of the chemical interactions; in higher volumes (T3 and T4) the microcapsules showed an inverse behavior. The yield ranged from 58.40 up to 63.42 %. The encapsulation efficiency exhibited high values ??ranging from 90.05% ± 8.15 to 99.40% ± 0.21. The variation of reaction volume did not influence the formation of pequi oil microcapsules in the analyzed treatments, but the dispersion of the microcapsules changed. This study provided a new perspective on how the reaction volume influences the encapsulation by complex coacervation.

Morphological characteristics of pequi fruits (Caryocar brasiliense) allows us to obtain information for the conservation, breeding, and detect genetic variability. Thus, the aims of this research were to characterize the genetic diversity of Caryocar brasiliense that produce fruits with and without thorn at the endocarp; determine the important characters in the study of genetic diversity, and to estimate phenotypic and genotypic correlations. 80 fruits with thorns and 90 fruits without thorns were evaluated. Data were used for analysis: Euclidian distance as a measure of dissimilarity and the Tocher method for delimitation of groups; Principal Component Analysis, and genotypic and phenotypic correlations. Genetic dissimilarity of C. brasiliense ranged from 0.066 (B6-D6) to 0.908 (A14-B3). Tocher method allowed dividing the matrices into three groups, the dendrogram into five groups, and the principal components allowed the distribution in 8 groups. We observed 15 significant correlations for characters of fruit with thorns and 31 correlations for characters of fruit without thorns. The weight of the fruit (with thorns) and the pyrene yield (without thorns) are relevant correlations for production. The groupings generated allowed the classification of the matrices into distinct sets. Allowed the identification of potential producers plants that could be used in breeding programs.

Caryocar brasiliense, popularly known in Brazil as “pequi”, is a species widely distributed in the Brazilian Cerrado. The seeds are surrounded by a woody endocarp coated with a yellow fleshy mesocarp rich in oil and vitamin A, whose oil has a useful role in the treatment of skin aging and protection of human skin against UV-induced damage and skin hydration. The aim of this study was to evaluate the effect of cosmetic formulations containing pequi oil (Caryocar brasiliense) on skin hydration, after a single application. Hydration effect assessment was performed by applying the formulations under study (Control – no formulation, vehicle, and vehicle + pequi oil) onto forearm skin of 30 human volunteers. Skin capacitance and Transepidermal Water Loss (TEWL) measurements were analyzed before, and at 1, 2 and 3 hours after, a single application. Evaluation results of a single application of the vehicle containing pequi oil showed an increase in stratum corneum water content, indicating a skin moisturizing effect. Results of the evaluation of immediate effects of TEWL demonstrated that the vehicle containing pequi oil significantly increased skin moisture during the 3 h evaluation period. The formulations containing pequi oil showed clinical efficacy, increasing stratum corneum water content and enhancing skin barrier function.

Dentre os frutos do Cerrado, destaca-se o pequi (Caryocar brasiliense Camb.), que é constituído por aproximadamente 80% de casca, que é desprezada; no entanto, apresenta potencial de utilização em várias aplicações. O objetivo deste trabalho foi avaliar a influência das variáveis concentração de ácido cítrico, temperatura e tempo de extração sobre o rendimento e o grau de esterificação da pectina extraída da casca de pequi e compará-la com a pectina cítrica comercial aplicada na formulação de geleia light. Obtiveram-se rendimentos de pectina entre 14,89 e 55,86 g.100g-1. A pectina obtida da casca de pequi caracterizou-se por apresentar baixo grau de esterificação (11,79-48,87%). A geleia light elaborada a partir da pectina da casca de pequi, extraída à temperatura de 84ºC por 92 minutos, na presença de 2% de ácido cítrico, obteve boa aceitação por parte dos provadores, alcançando escores médios acima de 7,0, diferindo da geleia produzida com pectina cítrica comercial apenas na aparência. Conclui-se que é viável utilizar a pectina da casca de pequi como ingrediente para formulação de geleia light de manga.

While plant residues represent promising low‐cost enzyme sources, their efficient recovery remains a challenge for industrial biocatalysis. This study aimed to optimize thepurification of lipases extracted from pequi peel ( Caryocar brasiliense Camb .) using aqueous two‐phase systems (ATPS) composed of polyethylene glycol (PEG) 1500 g/mol and potassium phosphate at pH 7.0. The effects of extract, salt, and PEG concentrations (% m/m), and temperature on lipase partitioning were systematically evaluated using a full factorial (2⁴) and a central composite rotational design (CCRD). The optimized ATPS condition obtained through the response surface methodology was 15% PEG, 13.7% salt, 11.5% extract at 25 °C, in which, maximum enzyme partition coefficient ( K e ) 0.096, selectivity ( S ) 0.0005, theoretical recovery (% Y ) 97.3%, and purification factor (PF) 3.52 were achieved, confirming that pequi peel lipases preferentially partitioned into the salt‐rich phase. These findings highlight pequi peel as a sustainable and underexplored source of lipases with potentially catalytic properties, while demonstrating that optimized ATPS enables efficient and eco‐friendly enzyme recovery for industrial biocatalysis.

The Brazilian cerrado has several fruit species with great potential for agro-industrial use including the production of milk drinks. Thus, the objective of this study was to evaluate the sensory profile and purchase intent of fermented milk drinks added in increasing levels of fruits from the Brazilian cerrado. Four formulations of milk drinks were processed with concentrations of 4, 8, 12 and 16% of Araca (Psidium cattleianum), Araticum (Annona crassiflora Mart), Mangaba (Hancornia speciosa Gomes), Passion fruit (Passiflora edulis f. flavicarpa) and Pequi pulps (Caryocar brasiliense Camb.). The sensory profile of products was characterized by affective test evaluating acceptance using the hedonic scale and purchase intent. Fruits used in flavoring, especially Pequi, are very appreciated by the local population. As demonstrated in acceptability tests, it is believed that this factor contributed to the high acceptance of Pequi. All milk drinks showed positive purchase intent value. Key words: Fermented milk, acceptance test, purchase intent.

Annona crassiflora (araticum), Eugenia dysenterica (cagaita), and Caryocar brasiliense (pequi) are tropical fruits of the second biggest Brazilian biome: the cerrado. Nowadays, the cerrado faces two different realities: 1) the great possibility of food production since it is considered as the biggest storehouse of the world; and 2) the rich biodiversity that has been newly discovered and known. Previous studies showed that certain cerrado fruits demonstrate high content of total phenols and excellent antioxidant activity in in vitro models. Moreover, using fingerprinting analysis, important bioactive molecules were identified as probably responsible for their antioxidant activity. In this study, the cytotoxicity and phototocixity of ethanolic extracts from cerrado fruits were evaluated using the in vitro Neutral Red Uptake (NRU). Regarding cytotoxicity, the extracts of araticum peel and cagaita seed did not shown any cytotoxic potential up to 300 µg.mL-1. Ethanolic extracts of araticum seed and pequi peel presented low cytotoxic potential and, according to linear regressions, the estimated LD50 were de 831.6 and 2840.7 mg.kg-1, respectively. In the evaluated conditions, only the araticum peel extract presented a phototoxic potential. This is the first attempt to screen the toxicity of cerrado fruits with high antioxidant activity.

Metabolism of refined carbohydrates, which are associated with detrimental health effects, is known to be affected by macrominerals including P, Mg and K. To assess the impact of their addition to flour on the sensory properties of white pita bread and postprandial glycaemia of healthy individuals. The study was conducted at the American University of Beirut (between February and October 2014). Plain, restored and fortified wheat flour, with macrominerals were used to prepare 3 types of bread: white pita bread (WP), restored white pita bread (WP-R) (premilling levels) and fortified white pita bread (WP-F) (double the premilling levels). Sensory characteristics of bread were assessed and postprandial glycaemia was determined using a single-blinded crossover design whereby participants consumed 1 of the 3 different types of pita bread in random order. No significant difference (P > 0.05) between the different types of bread was detected using the triangle and acceptability tests, except for texture (P < 0.05). Macromineral enrichment of bread (WP-R and WP-F) significantly reduced postprandial glucose (P = 0.013) and triglyceride (P = 0.001) levels. Macromineral enrichment of refined carbohydrates may have a promising role in lowering postprandial glucose and triglycerides, and thus decrease their negative health consequences.

Banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the body as a dietary fiber and thus has health benefits. The aim of this study was to assess the quality of biscuits made from banana pulp and peel flour. 5 biscuit formulations were developed with the partial replacement of wheat flour with green banana pulp and peel flour, sample (A), 100% wheat flour; (B), 10% green banana pulp flour; (C), 20% green banana pulp flour; (D), 5% green banana peel flour; (E), 10% green banana peel flour, in order to find out the physicochemical composition by determining pH by potentiometry, titratable acidity by titration, moisture content by dissection at 105ºC, ash by incineration, fat by Goldfish extraction, proteins by biuret, carbohydrates by difference calculation and calorific value by sum calculation and sensory analysis by affective methods. The data was evaluated using the RStudio 4.2.1 statistical package. No significant differences were found in terms of moisture content, lipids and calorific value. Differences were evident in the ash and protein content. The results of physico-chemical parameters shown pH ranging from 7.32 to 7.49, titratable acidity from 0.15 to 0.23%, moisture around 15.86 to 18.39 %, ash from 2.41 to 3.49 %, lipids from 1.53 to 2.34%, protein from 9.13 to 9.81%, carbohydrates from 66.83 to 69.47% and calorific value ranging from 324 to 338 Kcal. Sensory acceptance of the standard formulation was 82.22%. The results obtained show that green banana flour can be used as a partial substitute for wheat flour to produce biscuits with functional properties.

Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is used for the first time to characterize the nutritional components of organic and aqueous-ethanolic extracts. This spectroscopic technique determined the triacylglycerols in the pequi organic fraction, which is constituted mainly by oleate and palmitate esters, and detected the carbohydrate mixtures as the major components of aqueous and ethanolic fractions, respectively. In this study, presence of phenolic compounds was only evidenced in the ethanolic fraction.

Encapsulation of carotenoid extracts from pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam-mat drying

Caryocar brasiliense Camb. fruits from the Brazilian Cerrado as a rich source of carotenoids with pro-vitamin A activity