New Journal Launched in Brazil

Ciência e Tecnologia de Alimentos (Food Science and Technology)

The Brazilian Society of Food Science and Technology (Sociedade Brasileira de Ciência e Technologia de Alimentos, sbCTA) has launched a new quarterly journal in the food science and technology area, titled Ciencia e Tecnologia de Alimentos (CTA). Technical papers are sought in experimental research, including new processes and products and innovative and emerging technologies. Online submission of papers in English or Portuguese is encouraged.

Manuscripts from researchers in universities, research institutes and industry should be submitted to: http://www.cta.submitcentral.com.br/login.php. Further details are available from sbCTA on their website: www.sbcta.org.br.

Abstracts from some of the papers in the first issue are provided below.

Stability of the microstructure and carotenoids content of freeze-dried pequi (Caryocar brasiliense Camb.) pulp in the powdered form
Cibele Cristina de Oliveira Alves, Jaime Vilela de Resende, Rafael Souza Ribeiro Cruvinel, Mônica Elisabeth Torres Prado

Abstract
In this study, food powders obtained from the freeze-dried pequi (Caryocar brasiliense Camb.) pulps (internal mesocarp) were developed by adding alcohols (ethanol and isopropyl alcohol) in concentrations of 0, 5, and 10% and sugars (sucrose and fructose) in concentrations of 0, 5, and 10%. Microstructure analyses by photonic microscopy of the freeze-dried powders were used to evaluate the degree of crystallisation. Color analyses using a Minolta colorimeter and the total carotenoid values using a spectrophotometer were also done. The results show that treatments with a sucrose and ethanol combination presented the formation of crystalline structures and the best preservation of the carotenoid contents. The higher the concentration of the alcohol added in the pre-treatments, the better preserved the carotenoids in the freeze- dried powders became. Treatments with fructose and isopropyl alcohol produced freeze-dried powders that were typically amorphous presenting caking phenomena. Pre-treatments with sucrose and ethanol are the solution to these problems since they are able to produce freeze-dried powders of the pequi pulp with physical, chemical and microstructural stability.
Keywords: pequi; food powders; microstructure; carotenoids.

Chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder
Magda Leite Medeiros, Suzana Caetano da Silva Lanes

Abstract
Cocoa powder is extracted from cocoa paste. It is prepared with fermented, dried, toasted, ground and pressed beans (to separate cocoa butter). It can be used to produce chocolate powders, which contains cocoa powder, sugar, chocolate flavor and other ingredients. In the major producing countries, the price of cocoa by-product is affected by the climate, plagues and political factors. Cocoa substitutes are substances that can totally or partially substitute cocoa powder in the formulation of different products with the purpose of reducing the final price, guaranteeing the quality in the off-season or even during possible short availability of cocoa powder in the market. The substitutes chosen for evaluation include toasted carob powder, cupuaçu powder, and cocoa seed compounds. The objectives of this study are to evaluate chemical parameters (proximate composition and methyl xanthines) of the cocoa powder substitutes and carry out a sensory evaluation of chocolate drink powders formulated with the substitutes. As a result, the substitutes showed different chemical properties from those of cocoa, and the sensory tests showed preference for the aroma.
Keywords: cocoa; cocoa substitute; chocolate powder.

Studies of emulsifying properties and stability of the biosurfactant produced by Bacillus subtilis in cassava wastewater
Francisco Fábio Cavalcante Barros, Cedenir Pereira de Quadros, Gláucia Maria Pastore

Abstract
Due to the high surface activity, low toxicity, and biodegradability, lipopeptides produced by bacteria of the genus Bacillus are among the best biosurfactants known and studied. These compounds are mentioned as potential inputs for various industrial sectors. However, to allow their implementation in industrial processes, it is necessary to assess their stability under extreme conditions often associated with such processes.. The aim of this work was to study the stability of the biosurfactant produced by B. subtilis strain LB5a grown in cassava wastewater in a pilot process. Stability studies were carried out by varying the temperature, pH, and salt (NaCl) concentration. Another study was the evaluation of their emulsifying index in mixtures of water with hydrocarbons and vegetable oils as well as the stability of the emulsions formed. The results showed that the biosurfactant was stable under all combination of temperature and time tested: 100 °C for 140 minutes and 121 °C for up to 60 minutes. It was also stable in concentrations of NaCl from 2.5 to 20%, and pH from 6 to 10. The biosurfactant showed higher values of emulsion index at 24 h (EI24) to various cyclical and aliphatic hydrocarbons when compared with SDS. The vegetable oils emulsions were stable despite the fact that the profiles of fatty acid chains in the oils were different. All results described characterise these compounds as potential emulsifiers for different industrial applications.
Keywords: biosurfactant; cassava wastewater; Bacillus subtilis; emulsification index.

Screening of basidiomycetes from Amazonia for the production of biotechnological interest enzymes
Helenires Queiroz de Souza, Luiz Antonio de Oliveira, Jerusa Souza Andrade

Abstract
Mushrooms, edible basidiomycetes, have been extensively used as producers of different substances of economical interest, such as enzymes, antibiotics, vitamins, amino acids, and steroids. The objective of this study is to detect the production of enzymes such as amylases, proteases, cellulases, phenoloxidases and pectinases for lineages of basidiomycetes originating from the Amazonian forest. For the production of enzymes, mushrooms were cultivated in a liquid medium with substratum (0.5%), pH adjusted for each enzyme, and incubated at 28°C under agitation and 140 rpm for 96 or 120 h. After this period, the samples were filtered for the separation of the mycelial mass. The filtrates were inoculated onto a solid medium surface perforated with cup-plates of 6 mm diameter, appropriate for the detection of enzymes in Petri dishes. The plates were incubated at 28°C for 24 h, for observation to reveal enzymatic halos. It verified the activity of the amylase and protease produced by the mushrooms grown in the liquid medium, with different nutritive sources. It was possible to detect the cellulase and protease production for all the ones that were isolated: 40% produced amylases, 50% produced phenoloxidases, and 10% produced pectinases. Regarding the activity of the amylase, the wheat bran substrate presented the largest degradation halos revealing Daedalea sp.4E6 and Daedalea sp. 1A, Stereaceae 22B and Pycnoporus sanguineus 12B mushrooms. Considering the substrata tested for protease production, it was observed that the fish protein concentrate was the best. The P. sanguineus 12B, Stereaceae 22B and Cantharellus guyanensis 4Bl mushrooms were the best protease producers.
Keywords: enzymatic activity; mushrooms; biotechnology.