A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24-96 h) and temperature (18-32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.

Condensed tannins to increase bioactive fatty acids in the milk from Canindé, Repartida, and Saanen goats

Bioactive fatty acids present in goat milk have the ability to reduce the risks of coronary heart disease in humans, and condensed tannins (CT) can modulate the polyunsaturated fatty acids (PUFA) biohydrogenation process in the rumen and consequently increase the levels of these fatty acids. Thus, the objective was to evaluate the inclusion of CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. Twenty-two lactating does of three genetic groups, six Canindé, eight Repartida, and eight Saanen, were randomly assigned in a 3 × 2 factorial arrangement of three genetic groups and two diets (control and with 50 g CT/kg DM). The inclusion of CT in the diet did not change (P > 0.05) nutrient intake and performance. However, the inclusion of CT promoted an increase (P < 0.05) in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; PUFA; and long-chain fatty acids and reduction (P < 0.05) of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat. Thus, it is recommended to include CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. The inclusion of the tannins of Acacia mearnsii promoted an increase in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; polyunsaturated fatty acid; and long-chain fatty acids and reduction of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat.

Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes

The present study aimed to evaluate two different processes of olive oil aromatization with Schinus terebinthifolius Raddi, conventional maceration (CM) and ultrasound-assisted maceration (UM), and their influence on quality parameters, total phenolic compounds (TPC), fatty acid profile (FA), volatile organic compounds (VOCs), antioxidant capacity, and oxidative stability. Flavoring reduced peroxide values, although it increased free fatty acids and extinction coefficients. The flavorization process did not change the FA profile, which showed oleic acid as a major compound. The VOCs varied and the migration of oxygenated monoterpenes were more effective in UM-flavored olive oil compared to its CM counterpart. All flavored olive oils presented higher oxidative stability than the control samples and UM-flavored olive oil was highlighted for its higher antioxidant activity. These findings proved that aromatization with pink pepper assisted by ultrasound may be an alternative to improve olive oil quality and create a new competitive flavored product.

Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures

LEDs have specific wavelengths that can positively influence the production of microalga biomass and biomolecules of interest. Filling the gaps in the literature, this study evaluated the effect of different LED wavelengths and photoperiods on protein productivities and free amino acid (FAA) profile of Spirulina sp. LEB 18 cultures. The best protein productivity results were obtained in red and green LED cultures using integral and partial photoperiods, respectively. In these experiments, protein productivities increased 2 and 1.6 times, respectively, compared to the control culture using fluorescent light. Green LEDs in partial photoperiod provided also the highest concentrations of essential and non-essential FAA, about 1.8 and 2.3 times higher, respectively, than control cultures. LEDs showed to be a promising sustainable light source for increasing protein productivity and FAA concentration in Spirulina sp. LEB 18 cultures.

Diets containing cunhã (Clitoria ternatea L.) hay and forage cactus (Opuntia sp.) meal on production and meat quality of Boer crossbred goat

The aim of this study was to evaluate the effect of association of forage cactus meal (CM) and cunhã hay (CH) on carcass traits, meat quality, and fatty acid (FA) profile of goats. Twenty-four goats were finished on diets composed with the association of CM and CH (83% CH + 17% CM, 67% CH + 33% CM, or 50% CH + 50% CM), corresponding to 60% of the total diet; the remainder was composed of 10% elephant grass and 30% concentrate. The control treatment consisted of 70% elephant grass and 30% concentrate. Carcass yield and commercial cut weight were higher in the animals fed CH and CM at any concentration (P < 0.05). Animals fed with intermediate and high CM content resulted in meat with better proportions of unsaturated FA (P = 0.0281), desirable FA (P = 0.0024), omega 6/omega 3 ratio (P = 0.0340), and hypo-/hypercholesterolemic index (P = 0.0140). The inclusion of CH and CM provided carcass yield and FA profile more favorable for consumer market and human health.

Insights in cyanobacteria lipidomics: A sterols characterization from Phormidium autumnale biomass in heterotrophic cultivation

Sterol profiles were obtained from cyanobacteria Phormidium autumnale, cultivated in a heterotrophic system using three distinct sources of carbon: glucose, sucrose, and agroindustrial slaughterhouse wastewater. A simultaneous saponification-extraction ultrasound-assisted method was performed to determine sterol and other non-saponified compounds in the dry biomasses. A total of 24 compounds were observed in the biomasses, including hope-22,29-en-3-one, squalene, and 22 other sterols. Using wastewater as a carbon source, the microalgae biomass produced a diversity of sterols such as stigmasterol (455.3 μg g^-1) and β-sitosterol (279.0 μg g^-1). However, with glucose it is possible to produce ergosterol (1033.3 μg g^-1). Squalene was found in all the cultures, with 1440.4 μg g^-1, 225.4 μg g^-1, and 425.6 μg g^-1 for glucose, sucrose, and slaughterhouse wastewater biomasses, respectively. Several intermediate compounds from those sterols were found. These data provide the construction of the sterol metabolism according to the literature for P. autumnale heterotrophically cultured.

Ultrasound-assisted extraction of bioactive compounds from palm pressed fiber with high antioxidant and photoprotective activities

This work is focused on the optimization of the ultrasound-assisted extraction of antioxidant compounds with photoprotective effect from palm pressed fiber. The influence of ultrasound intensity and pulse cycle was investigated by means of a central composite rotational design. The optimized condition was ultrasound intensity of 120W.cm^-2 and pulse factor of 0.4, yielding 3.24wt%. Compounds such as fatty acids, β-sitosterol, α-tocopherol, squalene, total phenolics and carotene were identified. The extract presented antioxidant activity towards synthetic (2,2-diphenyl-1-picrylhydrazyl - DPPH, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) - ABTS) and biological radicals (Hydroxyl - OH), besides a sun protection factor of 15.01. Polar extracts from palm pressed fiber are promising candidates for use in cosmetic and pharmaceutical formulation since they present high antioxidant activity towards different radicals, combined with the high sun protection factor.

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.

The role of photoperiods on photobioreactors - A potential strategy to reduce costs

The aim of this work was evaluate the role of photoperiods (long-term, frequencies and short) on the growth and lipid content of microalgae Scenedesmus obliquus CPCC05. The results showed that Scenedesmus obliquus can store sufficient energy to sustain cell growth for continuous periods of up to 2h in the dark, without affecting the photosynthetic rate. The values for maximum biomass (9.58mg/Lh) and lipid productivities (2.56mg/Lh) were obtained at photoperiod of 0.91:0.09s (light:dark) and 48 t/d, respectively. Moreover, the best trade-offs between biomass productivity and light energy economy occurred in photoperiods of 0.5:0.5s and 0.91:0.09s (light:dark), and those between lipid productivity and light energy economy occurred in the frequency photoperiod of 24 and 48 t/d. Thus, the use of the photoperiods are an effective strategy for reducing costs of microalgal biomass production.