Este trabalho tem como objetivo descrever as variantes lexicais referentes à carta L79-Amanhecer, pertencente ao banco de dados do Atlas Linguístico do Amapá (ALAP). A pesquisa está fundamentada nos princípios da Geolinguística Pluridimensional, que busca evidenciar as variantes, considerando o aspecto espacial e sociocultural de seus falantes (Cardoso, 2010). O corpus metodológico utilizado faz parte do Projeto ALAP, que contou com 40 informantes distribuídos em dez localidades do estado do Amapá (1-Macapá, 2-Santana, 3-Mazagão, 4-Laranjal do Jari, 5-Pedra Branca do Amapari, 6-Porto Grande, 7-Tartarugalzinho, 8-Amapá, 9-Calçoene e 10-Oiapoque). Em cada ponto de inquérito, foram entrevistados um homem e uma mulher da primeira geração (18 a 30 anos) e um homem e uma mulher da segunda geração (50 a 75 anos). Em relação à cartografia linguística, a carta com as denominações para amanhecer foi elaborada pelos autores desta pesquisa por meio do software de design gráfico Inkscape. Os resultados obtidos foram representados com base na distribuição percentual das ocorrências de cada variante. Assim, observou-se a seguinte frequência: amanhecer (54,36%), raiar o dia (13,04%), dia clareando (13,04%), manhã (6,52%), nascer do sol (4,35%), aurora (2,17%), dia (2,17%) e sem resposta (4,35%).
ABSTRACT The growing demand for clean‐label foods has intensified the search for natural alternatives to synthetic preservatives. Amazonian fruits are promising sources of bioactive compounds with antioxidant properties that may improve food preservation. This study evaluated the phytochemical composition, fatty acid profile, and antioxidant potential of pulps from tucumã ( Astrocaryum vulgare ) and uxi ( Endopleura uchi ) to assess their suitability as natural food preservatives. Pulp extracts were characterized by total phenolic and flavonoid contents, fatty acid composition, and high‐performance liquid chromatography coupled with diode‐array detection (HPLC‐DAD). Antioxidant activity was evaluated using ferric reducing antioxidant power (FRAP), total antioxidant capacity (TAC), DPPH radical scavenging, and thiobarbituric acid reactive substances (TBARS) assays. Tucumã contained significantly higher levels of total phenolics (36.21 ± 1.99 mg GAE/g extract) and flavonoids (16.16 ± 0.21 mg QE/g extract) than uxi (31.56 ± 0.85 mg GAE/g extract and 5.68 ± 0.45 mg QE/g extract, respectively). Fatty acid analysis revealed distinct lipid profiles, with tucumã predominated by linoleic acid and uxi by oleic acid. HPLC‐DAD identified gallic acid as the major phenolic compound in uxi, whereas tucumã exhibited a more diverse phytochemical profile, including citric acid and quercetin derivatives. Despite its lower phenolic content, uxi showed significantly higher FRAP values and greater DPPH radical scavenging activity at concentrations ≥ 100 mg/L, whereas TAC and EC 50 values did not differ significantly between the extracts. Both fruits effectively inhibited lipid peroxidation. These findings demonstrate that antioxidant performance depends on phytochemical composition rather than solely on total phenolic content, highlighting tucumã and uxi as promising natural antioxidants for food preservation and functional food applications.
Abstract This study evaluated the effects of dietary bixin, a carotenoid from Bixa orellana, on larval development, post‐larval performance, and carotenoid deposition in Macrobrachium amazonicum under controlled conditions. Larvae were reared in a recirculating aquaculture system with a moving bed biofilm reactor (MBBR) and fed Artemia nauplii and an inert diet. Two treatments were tested: a control diet and a diet supplemented with 1000 mg kg−1 annatto extract (172.75 mg kg−1 of bixin). Bixin supplementation increased pigmentation and astaxanthin accumulation in post‐larval tissues, indicating effective uptake and deposition of dietary carotenoids. However, at the tested inclusion level, it reduced metamorphosis rate and decreased post‐larval productivity, while total survival did not differ statistically between treatments. Additionally, post‐larvae from the supplemented group showed higher individual weight, although this result should be interpreted cautiously because it may reflect delayed developmental progression rather than improved growth performance. These findings indicate that bixin is a promising natural carotenoid source for M. amazonicum, but its effects are dependent on the inclusion level. Further studies are required to determine optimal dietary concentrations that balance pigment deposition, larval performance, and production efficiency.
The expansion of agro-industry creates large volumes of carbon-rich organic waste that pose environmental challenges but also offer opportunities for valorization as sustainable feedstocks for biocomposite production. This study aimed to produce and characterize bacterial cellulose nanofibers (BCN) from agro-industrial wastes (AIW) from soursop (Annona muricata L.; BCN-S) and genipap (Genipa americana L.; BCN-G) collected in the Brazilian Amazon. Substrates (2.5
This bibliometric review aimed to map recent scientific production (2020–2026) on autochthonous bacterial strains applied to the food industry, focusing on experimental studies retrieved from the Scopus® database. Boolean operators and truncation were applied to refine searches and exclude yeast-related terms, and keyword co-occurrence analysis was performed using VOSviewer (v1.6.20). A total of 44,095 experimental articles were analyzed. Results revealed a stable annual output exceeding 8000 papers between 2021 and 2024, indicating sustained scientific interest in the topic. China and the United States accounted for over 55% of total publications, with Chinese institutions and funding agencies showing predominant activity. Research was mainly distributed across Biochemistry, Genetics, Molecular Biology, Medicine, and Microbiology, reflecting applied and mechanistic approaches. Two major thematic clusters were identified: one focused on gastrointestinal health and microbiota modulation and another centered on microbial metabolism, probiotic functionality, and biochemical characterization. The findings confirm the growing scientific and technological relevance of autochthonous strains in improving food quality, safety, and functionality, especially in fermented products, and provide valuable insights for guiding future research and innovation in food microbiology and biotechnology.
