Resumo: Gomas produzidas por microrganismos são usadas como modificadores de alimentos e a biomassa residual para isolamento de seus constituintes. O objetivo deste trabalho foi produzir e caracterizar biomassa extracelular por fermentação submersa com Lasidioplodia theobromae isolado de cacau da Bahia com morte descendente. Foram testadas quatro fontes de carbono fermentadas a 28 °C, 180 rpm por 72 horas. A que resultou em maior produção de biomassa foi avaliada quanto à variação da concentração e pH. As frações obtidas foram caracterizadas por infravermelho (FTIR) e análise por termogravimetria (TG), composição centesimal e monossacarídica. A fermentação submersa da sacarose comercial a 40 g.L -1 em pH 4,0 por L. theobromae resultou em máxima produção da fração I (8,64g.L ). Os espectros de FTIR mostraram presença de grupos amino, poliois e ésteres, e nas análises termogravimétricas observaram-se três eventos de perda de massa em diferentes intensidades. As frações contêm mesma composição em proporções diferenciadas, sendo fontes de proteínas (19,88-29,45%), lipídios (11,07-28,79%), cinzas (3,55-3,88%), e carboidratos (30,16-37,96%) compostos unicamente de glicose e manose em diferentes proporções, portanto ambas glucomananas. As frações apresentam propriedades e potencial desejáveis para ampla utilização em processos biotecnológicos de alta relevância científica. Palavras-chave: Goma, Lasidioplodia theobromae, biomassa residual. Production and Characterization of Extracellular Biomass Obtained by the Fermentation Submerged with Lasidioplodia theobromae Isolate from CocoaAbstract: Gums produced by microorganisms are used as food improvement agents and the residual biomass is used for the isolation of their constituents. The objective of this work was to produce and characterize fractions of extracellular biomass in submerged fermentation with Lasidioplodia theobromae isolated from cocoa of Bahia with descending death. We tested four carbon sources fermented at 28 °C, 180 rpm for 72 h. The one resulting in greater production of biomass was evaluated with regard to changes in concentration and pH. The fractions obtained were characterized by infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA), percentage composition and monosaccharide. The submerged fermentation by L. theobromae with commercial sucrose at 40 g.L -1 and pH 4.0 led to a maximum production of fraction I (8.64 g.L -1 ), while the fermentation at 50 g.L -1 and pH 5.0 yielded maximum production of fraction II (23.69 g.L -1 ). The FTIR spectra indicated the presence of amino groups, polyols and esters. Three weight loss events with different intensities were observed in the thermogravimetric analysis. The fractions have the same composition, but with different proportions, being sources of protein (19.88-29.45%), lipids (11.07-28.79%), ash (3.55-3.88%), and carbohydrates (30.16-37.96%) made only of glucose and mannose, i.e. they are both glucomannans. The fractions have desirable properties for wide use in biotechnological processes of hi...

Interest in fiber-rich foods, phytochemicals with antioxidant potential has been steadily increasing as people want to get health benefits other than basic nutrition. This study aimed to draw a profile of chemical composition, phytochemical profile of fruit pomaces grown in semi arid region of Brazil. Grapes, passion fruit, orange and pomegranate were analyzed for crude protein, lipid, moisture, mineral residue, non-fibrous carbohydrate, acid detergent fiber, neutral detergent fiber levels. Quantities of total tannins, flavonoids, anthocyanins were also quantified.

Investigate action of pancreatic lipase inhibition and characterization of extracts obtained from fruit pomace cultivars grown in Brazilian semiarid. Phytochemicals of Vitis labrusca, Passiflora edulis flavicarpa Deg., Citrus sinensis L Osbeck, and Punica granatum L. were extracted by maceration in a hydroethanolic solution. Inhibition activity of pancreatic lipase was performed by ELISA reader. To identify which compounds would probably be responsible for inhibitory activity, extracts were characterized by method of total phenolics using folin ciocalteau, phenolic acids and flavonoids were identified by HPLC, antioxidant potential was quantified by DPPH. With exception of pomegranate seed, all other pomace showed potential for inhibition of lipase. However, V. labrusca had higher percentage of inhibition (89.74%), this percentage similar to that obtained by commercial orlistat inhibitor, which would indicate its use as an efficient inhibitor. For all extracts were found several phytochemical compounds with phenolic characteristics, however, pomaces of P. granatum peel and V. labrusca showed best results in total phenolic and antioxidant activity. P. granatum peel had a high content of total phenolics (82.50 EAG g-1) and the best antioxidant activity (IC50 = 1.47 µg mL-1). All pomace extracts showed varied secondary metabolites, although antioxidant activity from grape and passion fruit pomaces showed potential for inhibition of lipids absorption.