The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry.

Estudou-se o efeito da brisa marítima na cidade de Belém-PA através de dados de precipitação, intensidade e direção do vento horizontal, para os meses representativos dos períodos chuvoso (fevereiro, março e abril) e menos chuvoso (setembro, outubro e novembro) nos anos de 2005 e 2006. Neste trabalho a técnica de Análise em Componentes Principais (ACP) foi introduzida com o objetivo de explicar a estrutura de dependência entre a evolução sazonal da chuva com direção e intensidade do vento. Observou-se que a precipitação diária é mais regular na estação chuvosa quando comparada com a estação menos chuvosa. Com relação ao vento horizontal, notou-se que em ambos os anos e estações a intensidade do vento apresenta comportamento temporal semelhante.No caso da direção do vento, notou-se giro diário no vento local, em ambas estações, devido aos efeitos das circulações de brisa marítima e lacustre. A técnica de ACP permitiu evidenciar a relação de dependência da precipitação com o vento horizontal. Dessa maneira, podemos afirma que o máximo de precipitação observado esta relacionado ao giro horizontal o qual esta ligado a brisa marítima e lacustre. Palavras-chave: Amazônia, Brisa maritima, ACP A B S T R A C T The effect of the sea breeze in the city of Belém-Brazil is analyzed using rainfall data, horizontal wind intensity and direction to rainiest season (February, March and April) and driest season (September, October and November) in 2 years (2005 and 2006). To try explaining the dependence structure among the seasonal rain evolution with wind intensity and direction is used the Principal Components Analysis (PCA). In this paper has been observed that the daily precipitation rate is more frequent in the rainiest season than driest season. Regarding the horizontal wind, it has been noted that in both years (2005 and 2006) and seasons (rainiest and driest season) the wind intensity showed similar temporal behavior. In the case to wind direction has been noted a wind shift in all days over both season. It was due the effects of sea breeze and lake circulations. The technique ACP is highlighted the dependence of precipitation with horizontal wind. Thus, we can say that the maximum rainfall observed is related to horizontal wind shift.

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

Investigou-se o aproveitamento da casca do coco verde, mediante fermentação semi-sólida, para produção de enzimas. A casca de coco foi previamente desidratada, moída e classificada em três diferentes granulometrias, ou seja, 14, 28 e 32 mesh Tyler. Todas as enzimas obtidas tiveram sua produção máxima na faixa de 24 e 96 horas, o que corresponde ao tempo de produção industrial corrente. Cada granulometria produziu complexos enzimáticos ricos em diferentes atividades. O estudo realizado validou a hipótese do aproveitamento do resíduo da casca do coco verde na produção de enzimas por Aspergillus niger. INTRODUÇÃONos últimos anos, especial atenção vem sendo dada para minimização ou reaproveitamento de resíduos sólidos gerados nos diferentes processos industriais. Os resíduos provenientes da indústria de alimentos envolvem quantidades apreciáveis de casca, caroço e outros. Esses materiais, além de fonte de matéria orgânica, servem como fonte de proteínas, enzimas e óleos essenciais, passíveis de recuperação e aproveitamento.O aumento crescente no consumo do coco verde e a vocação natural para a industrialização de sua água vêm aumentando a geração de rejeito (casca de coco), que corresponde a cerca de 85% do peso do fruto. Segundo dados fornecidos pela Companhia de Limpeza Urbana do Rio, COMLURB, o coco corresponde a cerca de 80% de todo o lixo coletado na

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