Resumo em Inglês:

Abstract The different bakery products consumed worldwide require wheat flour with specific viscoelastic characteristics, which are not always available on the market. To meet these particular demands, wheat flour mills and baking industries turn to ingredients, additives, and processing aids. These improving agents act on the gluten network and other flour components, adapting them to produce various products with the desired technological and sensory properties. Many studies relate increases in the parameters obtained in flour quality analyses, such as farinographic, extensographic, alveographic, and others, with the flour-strengthening effect of various ingredients, additives, and processing aids used; however, this is not a direct relationship. In this review, we evaluated each strategy for improving wheat flour, considering key studies in the field of baking, and examining how these strategies work. Focusing on gluten, which is crucial for the technological quality of the flour, we explored strategies involving additives (oxidizing agents, emulsifiers, and hydrocolloids), processing aids (enzymes), and the ingredient vital wheat gluten. We also evaluated the regulatory aspects governing the use of these enhancers in various countries.

Resumo em Inglês:

Abstract There are over 1,000 varieties of cheese in the world, with Brazil ranking fourth among the most prominent global cheese markets. Cheese is an excellent substrate for the growth of fungi; filamentous fungi, especially those from the genera Penicillium and Aspergillus, play a crucial role in enhancing cheese flavor but can also be dangerous, producing mycotoxins that are harmful to health. Artisanal cheeses are particularly vulnerable because they are predominantly made with raw milk and involve more basic and manual processes, which give them variations in sensory profile and chemical composition typically linked to the local terroir. Some studies indicate the occurrence of potentially toxigenic fungi in cheeses, including species of Aspergillus and Penicillium. Therefore, a comprehensive understanding of the mycobiota of cheeses is important for balanced management of their beneficial effects and potential risks. This review provides an overview of fungal and mycotoxin occurrence in cheeses, particularly artisanal ones. It discusses contemporary molecular techniques such as Next-generation sequencing (NGS) and Matrix-Assisted Laser Desorption/Ionization Time-of-Flight (MALDI-TOF) mass spectrometry. These valuable tools accurately identify fungal species, leading to improved management within the artisanal cheese sector.

Resumo em Inglês:

Abstract This literature review explores the application of ultrasound (US) technology for inactivating microorganisms in dairy products. By examining recent studies in the past decade obtained from databases such as Google Scholar, SciELO, Scopus, and ScienceDirect, this review evaluated the effectiveness and potential of US as an alternative to traditional thermal methods. The main focus was on US mechanisms, including cavitation, and its impact on the sensory and nutritional properties of dairy products. Key findings highlight the advantages of US, such as its non-thermal nature, which helps preserve the quality of dairy products, and its effectiveness in reducing microbial loads. Additionally, the review discussed the technical, economic, and regulatory challenges that must be addressed for widespread industrial adoption. Future research directions are suggested to enhance the application of US in the dairy industry and improve food safety and quality.

Resumo em Inglês:

Abstract This review discusses the application of cold plasma (CP) technology for starch modification, covering plasma mechanisms, starch modification processes, resulting properties, potential applications, and scale-up considerations. CP, a non-thermal technology, modifies starch mainly through etching, depolymerization, oxidation, and cross-linking mechanisms. These modifications enhance the starch's physicochemical and functional qualities, extending its applicability to various food processes. The structural alterations of cold plasma-modified starch provide positive starch features, such as increased water absorption capacity and higher solubility, thereby expanding its use in food products. The review briefly describes different plasma reactors, feed gases, and treatment methods, and highlights their effects on starches from diverse botanical sources. Possible future research directions are also highlighted, including the health effects of plasma-modified starch and considerations for scaling up production. Overall, CP technology offers an eco-friendly and promising approach for broader implementation in starch processing.

Resumo em Inglês:

Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. So, this study aimed to find the maximum acceptable shear force for Brazilian lamb meat consumers. Three muscles were previously tested and chosen Longissimus thoracis et lumborum (LTL), psoas major and semimembranosus muscles received different treatments in the post-slaughter period (Hot deboning followed by cooling on ice, Standard carcass cooling and Ageing), aiming to create samples with varying levels of tenderness, which were evaluated by acceptance tests and descriptive analysis of tenderness by a trained team. Sarcomere length, myofibril fragmentation index, proximate composition, weight loss and pH analyses were performed to observe the biochemical phenomena in each treatment's meats. Variations caused in samples by treatments were more significant than differences inherent to the different muscles. Pearson and Multiple Factor correlation analyses indicated positive correlations between sarcomere length, myofibril fragmentation index and the scores assigned in sensory tests by 140 panelists and a trained team. Both groups noted that the differences between the meats in terms of tenderness and the sarcomere length also influenced the perception of juiciness observed by the groups. The maximum shear force indicated as acceptable for lamb meat was 44.1 N. The results obtained are important to guide the lamb meat producer for certain practices in the post-slaughter moments, avoiding actions that lead to sarcomere shortening and encouraging the production of aged meats.

Resumo em Inglês:

Abstract Milk is one of the most adulterated foods in the world. Water, urea, sucrose, or cheese whey are added to increase the volume of milk, cheat quality analysis methods, and achieve greater economic gains, which can affect the consumers’ health. Many analytical methodologies can be used to check for adulteration. Still, they focus on one or a few parameters and may not be disseminated in the production chain, due to their cost or complexity. Non-targeted methods, in turn, can be an alternative, as they determine the sample profile through chemometrics and allow discrimination between adulterated and unadulterated samples. This study proposes the use of the electrochemical methodology of differential pulse voltammetry and principal component analysis for the detection of adulterations of pasteurized milk with water, urea, and cheese whey. With the use of a homemade Cu/CuO electrode and differential pulse voltammetry, through changes in the electrical current at some applied potentials, it was possible to differentiate milk samples that were adulterated with reagent grade-urea, commercial urea, and cheese whey, from unadulterated samples, used as a reference. The inclusion of substances such as sucrose and sodium hypochlorite was also detected. The proposed methodology proved to be an efficient tool to assist the milk production chain in guaranteeing the quality of its products.

Resumo em Inglês:

Abstract The use of postharvest treatments and packaging in minimally processed foods has been studied as a step to extend the shelf life of highly perishable products such as vegetables. In this context, this research aimed to evaluate the effect of packaging and immersion in calcium chloride (CaCl2) and/or salicylic acid (SA) solutions on the relevant physicochemical properties of minimally processed lettuce. A completely randomized factorial design was used; packaging (with and without vacuum), and immersion in solutions (2% CaCl2, 2mM SA, 2% CaCl2+2mM SA, and water as control) as independent study variables. The response variables were monitored for sixteen days, and the content of phenolic compounds was determined at the beginning and end of the storage period. The samples that showed less weight loss corresponded to the mixture of CaCl2+SA+vacuum packaging, while the treatment with CaCl2+vacuum packaging showed less degradation of compounds such as total chlorophylls (TC) and vitamin C (VC). This last treatment also significantly influenced the color of the product, obtaining a lower browning index in the samples evaluated. Finally, the lettuce treated with SA+CaCl2+ vacuum packaging and SA+vacuum packaging did not present caffeic acid (CA) and chlorogenic acid (CGA) content at the end of storage, while CaCl2+vacuum packaging exhibited a low content of caffeic acid and lower antioxidant capacity at the end of the evaluation period, which can be associated with a lower browning effect compared to the control treatments with water. According to the results obtained, it can be concluded that immersion in solutions and packaging effectively contributes to preserving the quality of minimally processed lettuce.

Resumo em Inglês:

Abstract In 2021, Colombia produced 214,700 t of Hass avocado, representing 32.46% of the country’s total avocado production, with 96,358 t (44%) exported. Dehydration allows food preservation, whereas freeze-drying does not affect the avocado’s organoleptic features, except for its texture. The Hass avocado variety was freeze-dried at different temperatures (-20 °C, -80 °C) and freezing times (6, 12, 18 h). Enzymatic Activity (EA) and rehydration properties, such as Hydration Kinetics (HK) and Water Retention Capacity (WRC), were analysed as response variables. Hydration kinetics was assessed in different immersion mediums at 20 °C, 40 °C, 60 °C, and 80 °C. Analysis of variance was performed to evaluate both the WRC and the EA. The treatments achieved a maximum moisture content of 3.45 ± 0.84%. The maximum HK value was reached into 6 hours of freezing at -20 °C and -80 °C. The Vmax for EA occurred at -20 °C for 6 h. Freeze-drying at -20 °C and 18 h resulted in the lowest EA value (0.000742 mmol.s-1), compared to the blank.

Resumo em Inglês:

Abstract Co-microencapsulation is an innovative approach for delivering two or more bioactive components to their site of action. This study aimed to evaluate the effect of two co-microencapsulation methods on the viability of the Lactobacillus plantarum ATCC 14917 during storage (24 °C and 4 °C) and under simulated gastrointestinal conditions, focusing on the release and the bioaccessibility of iron in vitro. Co-microencapsulation of L. plantarum and iron was performed using extrusion and spray-drying, using alginate (2%), chitosan (1%), and maltodextrin (0% and 5%) as wall materials. The microcapsules were characterized in terms of probiotic encapsulation yield, iron encapsulation efficiency, morphology (by scanning electron microscopy), and functional groups (by Fourier transform infrared spectroscopy). Both encapsulation methods exhibited high encapsulation yield values (87.43% – 98.90%). However, the spray-drying method with 5% maltodextrin leads to a higher survival rate at 4 °C, with a viability loss rate of -0.010 day-1. This negative value indicates an increase in the probiotic viability due to the use of maltodextrin as an energy source. Similarly, this treatment resulted in bacterial growth of 0.12 log CFU/g under intestinal conditions and the lowest viability reduction of 0.32 log CFU/g under gastric conditions. Maltodextrin enhanced probiotic viability both during storage and under simulated gastrointestinal conditions. Furthermore, the spray-drying method also promoted greater and faster iron release under gastric (85% – 98%) and intestinal (51.67%) conditions, as well as higher iron bioaccessibility (74.13%). These findings suggest that co-microencapsulation of L. plantarum and iron via spray-drying with maltodextrin has significant potential for the development of functional foods containing viable probiotic bacteria while ensuring the timely release of iron with superior bioaccessibility, thereby offering health benefits.

Resumo em Português:

Resumo O feijão carioca é cultivado em todo o mundo e pode ser considerado uma matéria-prima para obtenção de ingredientes proteicos para o desenvolvimento de novos produtos, principalmente para o mercado de alimentos vegetais. Ele é uma fonte naturalmente rica em proteínas, variando de 19% a 24%. O objetivo deste trabalho foi definir as condições para obtenção de concentrado proteico de feijão carioca utilizando extração alcalina com posterior precipitação ácida. Foram definidos parâmetros para extração alcalina (pH, relação sólido/água e tempo de agitação) e precipitação ácida (pH e tempo de agitação) das proteínas de feijão carioca. Quatro testes de escalonamento foram realizados para validar os parâmetros selecionados (n=4). Os resultados mostraram que o processo deve seguir uma etapa de extração de proteína com água (proporção de água e farinha de feijão de 1:8, pH de 9,0 e 30 minutos de agitação), seguida de uma etapa de precipitação ácida (pH de 5,5 e 10 minutos de agitação) e de secagem por spray drying. O concentrado proteico obtido se trata de um pó contendo 76,5% (± 3,76) de proteína em base seca e o processo apresentou rendimento em massa de 11,0% (± 0,91) e rendimento de proteína de 39,7% (± 2,50). As propriedades tecnofuncionais de capacidade de absorção de água (1,77 ± 0,05 g água/g), capacidade de absorção de óleo (1,22 ± 0,05 g óleo/g), atividade emulsificante (18,87 ± 0,35 m2/g), capacidade espumante (73,33 ± 6,67%) e de formação de gel (20,00 ± 0,00 g/100g água) do concentrado também foram determinadas. O processo de obtenção do concentrado proteico de feijão carioca, incluindo as etapas de extração alcalina e precipitação ácida, foi definido juntamente com seu rendimento, e o concentrado teve desempenho semelhante ao de outros obtidos de diferentes tipos de feijão em termos de propriedades técnico-funcionais.

Resumo em Inglês:

Abstract Common beans are cultivated worldwide and constitute a raw material for obtaining protein ingredients for novel product development, especially for the plant-based food market. They are naturally rich sources of proteins, ranging from 19% to 24%. This study aimed to define conditions for obtaining protein concentrate from common beans using alkaline extraction with subsequent acid precipitation. Parameters for alkaline extraction (pH, solid-to-water ratio, and stirring time) and acid precipitation (pH and stirring time) of proteins from common beans were defined. Four scaling-up tests were performed to validate the selected parameters (n=4). Results showed that the process should follow a protein water extraction step (water and bean flour ratio of 1:8, pH of 9.0, and 30 minutes stirring) followed by an acid precipitation step (pH of 5.5 and 10 minutes stirring) and spray drying. The protein concentrate obtained is a powder with 76.5% (± 3.76) protein on a dry basis, and the process presented a mass yield of 11.0% (± 0.91) and a protein yield of 39.7% (± 2.50). Techno-functional properties of water holding capacity (1.77 ± 0.05 g water/g), oil holding capacity (1.22 ± 0.05 g oil/g), emulsifying activity index (18.87 ± 0.35 m2/g), foaming capacity (73.33 ± 6.67%), and least gelling concentration (20.00 ± 0.00 g/100g water) of the concentrate were also determined. The process for obtaining common bean protein concentrate, including the steps of alkaline extraction and acid precipitation, was defined along with its yield and the concentrate performed similarly to that of others obtained from different types of beans in terms of techno-functional properties.

Resumo em Inglês:

Abstract The challenge of producing safe, high-quality food has led the food industry to look for natural products. Plants are excellent sources of nutritional compounds and phytochemicals, which can add functional value to products. This research aimed to evaluate plant extracts (açaí, cinnamon, guaraná, hibiscus, jambu, and mate) for their physicochemical properties and to assess their antioxidant potential, thus allowing application in food products. The açaí extract had the highest total carbohydrate content (90.1%), while the cinnamon extract exhibited the highest L* value (67.8%). In the comparative analysis, the guaraná extract had the highest protein content (20.9%), while the jambu extract had the highest lipid content (19.7%) and, consequently, the highest energy value (474 kcal.100 g-1). The highest amounts of the elements C and N were reported in the guaraná extract (73.3% and 4.4%, respectively), while the elements Ca and P were more pronounced in the hibiscus extract (0.5% and 0.2%). Regarding the color parameters, as expected, the hibiscus extract exhibited more red color (a* = 17.5) in contrast, the jambu extract had a lower luminosity and b* value (28.3 and -1.4, respectively), indicating green and blue tones. The mate extract showed greater antioxidant potential in the three assays, 1574.3 µmol TE g-1 (ABTS+), 1048.9 µmol TE g-1 (DPPH) and 2539.9 µmol TE g-1 (FRAP) and higher content of TPC (776 mg GAE g-1). The plant extracts have great potential as natural colorants and ingredients in food formulations due to their physicochemical characteristics, such as color, proteins, lipids, minerals, and antioxidant potential.

Resumo em Inglês:

Abstract Although food irradiation has been commonly used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and showing a negative attitude towards food treated with ionizing radiation. The present research aimed to compare the responses of Argentine and Brazilian subjects to the Awareness Scale on Consumption of Irradiated Foods (ASCIF) to assess the consumption awareness related to these foods between the two Latin American populations. The study was approved by the Research Ethics Committees of both Brazil and Argentina, following the adaptation methodologies recommended by the International Test Commission (ITC), complying with the guidelines for translations and retranslations, as well as for the application of this instrument in Argentina. The instrument included 31 items, encompassing four factors: irradiated foods’ Safety (S), Concepts (C), Labeling (L) and Awareness (A), to assess the Argentine population’s knowledge of irradiated foods. Statistical tests were performed to guide the data analysis, providing the results for the present research. The Paired t-Test was used to compare the scales applied in Brazil and Argentina. In conclusion, the results revealed that most Argentine and Brazilian consumers are unaware of the benefits of irradiated foods.

Resumo em Inglês:

Abstract Quinoa seeds grown in the high Andean regions are susceptible to adulteration with seeds grown in other regions due to the increasing global demand. Therefore, characterising quinoa will help to develop a process for certifying origin. The aim was to determine the physical properties, sorption isotherms, and microstructural characteristics of three quinoa varieties grown at 2600 m and 3818 m above sea level. Samples were taken at both altitudes and their shape, size, colour, density, and adsorption isotherms were determined using the standard static gravimetric method. The results were fitted to six models and their microstructure was analysed using Scanning Electron Microscopy (SEM). The size varies from 1.30 – 1.83 mm, the density is 966 - 1097 kg/m3. The isothermal curves show a type II behaviour according to the Brunauer-Emmett-Teller classification, the water in the monolayer ranges between 0.038 and 0.047 g H2O/g d.b. The water uptake was higher in seeds grown at 2600 m above sea level than at 3818 m. The starches have spherical and oval shapes with 25 μm and 30 μm diameter, respectively. The study demonstrated the feasibility of establishing physical differentiation criteria for altitude-adapted varieties to determine storage conditions, quality control, traceability, and denomination of origin.

Resumo em Inglês:

Abstract Whipped yogurts were developed using organic ingredients, including organic granulated panela (OGP) and organic coffee concentrate (OCC). This study aimed to evaluate the effects of varying levels of OGP (12% and 18%) and OCC (2%, 3%, and 4%) on the physicochemical properties and sensory acceptability of yogurt formulations. A nine-point hedonic scale was employed for sensory assessment, and a five-point scale was utilized to evaluate purchase intention. The physicochemical analysis revealed that OGP and OCC levels did not significantly affect (p > 0.05) the pH of the formulations. However, OGP levels significantly influenced (p ≤ 0.05) the acidity (0.95% to 0.98%) and the density (1.066 – 1.088 g/mL), with higher OGP content resulting in lower acidity and increased density. Similarly, OCC levels had significant effects (p ≤ 0.05) on syneresis (42.27% to 47.40%) and water retention (52.60% to 58.00%), with increased OCC levels leading to higher syneresis and lower water retention. Sensory evaluation results demonstrated that OGP significantly impacted (p ≤ 0.05) both color and aroma acceptability. Additionally, an interaction between OGP and OCC levels (p ≤ 0.05) was observed for aroma acceptability. Nonetheless, all formulations achieved overall acceptance scores above 7 (moderately liked it) and purchase intention scores close to 4 (probably would purchase it). These findings highlight the potential of OGP and OCC as innovative ingredients for developing consumer-accepted whipped yogurts and diversifying dairy products.

Resumo em Inglês:

Abstract Unconventional food plants emerge in a context where people increasingly care about living healthier. Among these plants, the snake gourd (Trichosanthes cucumerina) of Asian origin and belongs to the Cucurbitaceae family, produces fruits that can reach more than 1 m in length. This study aimed to physiochemically characterize the fruits in different lengths and harvest times. The fruits were harvested with the following lengths: between 0.2-0.35 m, 0.45-0.6 m, and 0.7-0.85 m; and at the following times: 115 and 135 days after planting. The attributes evaluated were soluble solids, titratable acidity, vitamin C, firmness, pH, dry matter, antioxidant activity, and polyphenols. The fruits of meter okra with 0.2-0.35 m and 0.45-0.6 m presented better color characteristics, greener, brighter, and with greater saturation. In addition, they presented higher values of soluble solids and lower firmness. At 115 days after planting, the fruits showed higher values of vitamin C, better color, lower acidity, and higher soluble solids content. Thus, we conclude that the fruits should be harvested with a maximum of 0.6 m and up to 115 days after planting.

Resumo em Inglês:

Abstract Many species of woody plants from the Cerrado (tropical savanna in central Brazil) can produce fleshy fruits. Still, their chemical composition is primarily unknown, due to the lack of commercial interest or regular access to said species. The present study provides the centesimal composition of seven native fruit species from the Cerrado: Lobeira (Solanum lycocarpum Solanaceae), Angelim-rasteiro (Andira humilis Fabaceae), Abacaxi-do-Cerrado (Ananas ananassoides Bromeliaceae), Araçá-do-campo (Psidium grandifolium Myrtaceae), Caraguatá (Bromelia balansae Bromeliaceae), Pequi (Caryocar brasiliense Caryocaraceae) and Araticum (Annona crassiflora Annonaceae). Fruit samples were collected from protected areas of the Cerrado in southeastern Brazil. The centesimal composition was analyzed without distinguishing between flesh, seeds, and peel. All fruits presented a moisture content ranging from 55.2% to 83.0%, and low ash contents (less than 4.5%). The Lobeira, the Angelim-rasteiro, and the Abacaxi-do-Cerrado stood out for having a higher percentage of protein (15.9%, 16.2%, and 10%, respectively). In contrast, the Araçá-do-campo, the Caraguatá, and the Araticum had high levels of carbohydrates (23.8%, 21.6% and 35.9%, respectively). Results indicate these fruits’ potential for the food industry, as well as for the development of new food products.

Resumo em Inglês:

Abstract The general objective of the research was to investigate whether the preparation methods interfere with the polyphenols availability and the antioxidant capacity of olive leaf teas prepared from dry leaves. Leaves of the cultivar Arbequina were dried in an oven with air circulation and renewal at 40 °C/48 hours. The teas were prepared with 7% dry leaves through infusion and boiling for 10 minutes of process. Part of the liquid teas were freeze-dried. The samples of liquid tea and freeze-dried teas were evaluated for: total phenolic compounds (TPC) (using the Folin-Ciocalteu reagent), polyphenol profile (High Performance Liquid Chromatography - HPLC), and antioxidant capacity by the ABTS assay. It was observed that the boiling method released more polyphenols than the infusion and a greater antioxidant capacity in liquid tea and freeze-dried tea. Oleuropein concentration was favored by the boiling method regardless of whether the tea was freeze-dried or not. Although boiled tea presented a higher total polyphenol content, there was a reduction in the flavonoid levels. Additionally, freeze-dried tea prepared by infusion also showed the highest levels of flavonoids and phenolic acids. In conclusion, the consumption of dehydrated olive leaf tea prepared by boiling offers higher levels of polyphenols and antioxidant capacity than tea prepared by infusion.

Resumo em Inglês:

Abstract The pitaya is a fruit that gaining popularity. In the past, the plant and its flower were only used as decoration. Like all fruits, it has storage requirements, making its shelf life time longer, however, as it is a fruit with relatively recent commercialization, there are still no studies that demonstrate the best way to store it, increasing its viability for a longer period. Therefore, the objective of the present work was to evaluate the influence of the packaging material and storage time on the physical and chemical properties of the pitaya. A Completely Randomized Design (CRD) was used in a 3 x 6 factorial arrangement, with three replications. The treatments consisted of three types of packaging; Low Density Polyethylene (LDPE), cardboard box, and Expanded Polystyrene tray (EPS) + Polyvinyl Chloride (PVC); testing five different storage periods (0, 2, 4, 7, 9, and 11 days). The following characteristics were analyzed during storage: fruit mass, pulp/peel ratio, diameter, length and thickness of the fruits, water content of the fruits, pH, and soluble solids content. After performing the analyses, the cardboard box showed the best performance regarding the pitaya fruit’s shelf life throughout storage. The findings herein indicate that pitaya fruits can be stored for up to 9 days in cardboard boxes without having their physical or chemical characteristics altered under uncontrolled ambient temperature and relative humidity conditions.

Resumo em Português:

Resumo O sorvete é uma sobremesa congelada geralmente feita de laticínios, como o leite, muitas vezes combinada a outros ingredientes preparados por congelamento e agitação. Ingredientes coadjuvantes podem ser adicionados na fabricação de sorvetes para melhorar as suas propriedades funcionais. Consumir gengibre e açafrão pode ser benéfico à saúde, por conterem diversos compostos bioativos. A produção de sorvete necessita de estabilizante para que se obtenham boas propriedades do produto. O objetivo desta pesquisa foi determinar o tipo e a quantidade de estabilizante para produzir o sorvete com propriedades desejáveis. Esta pesquisa foi conduzida por Randomized Block Design (RBD) com dois fatores: tipos de estabilizante (CMC/carboximetilcelulose e carragenina) e quantidade de estabilizante (0,1%; 0,3%; e 0,5%). Os seguintes parâmetros foram observados: overrum; leveza; taxa de fusão; atividade antioxidante; textura e preferência de cor, sabor, sabor/aroma e textura; e pontuação geral favorável do sorvete. O melhor tratamento foi determinado pelo teste de eficácia. Sorvete de gengibre e cúrcuma com propriedades boas e favoráveis ​​foi produzido no tratamento do estabilizador CMC na concentração de 0,1%. O sorvete de gengibre e cúrcuma apresentou os seguintes valores: saturação de 38,87%; leveza de 69,42; textura de 11,87 mm/50 g/10 s; taxa de fusão de 1,71 g/70 g/minuto; atividade antioxidante de 68,31%; preferência de cor de 5,32; aroma, 4,60; sabor, 5,00; textura, 5,08; e pontuação geral de favorabilidade 5,08.

Resumo em Inglês:

Abstract Ice cream is a frozen dessert usually made from dairy products, such as milk, often combined with other ingredients prepared by freezing and churning. Other ingredients can be added in the preparation of ice cream to increase its functional properties. Consuming ginger and turmeric extracts can be beneficial to health for containing several bioactive compounds. Ice cream production requires stabilizers to obtain suitable properties. Thus, this research aims to establish the type and amount of stabilizers to produce ice cream with good properties that appeal to panelists. This research was conducted based on a Randomized Group Design (RGD) with two factors: the type of stabilizer (CMC/carboxymethyl cellulose, and carrageenan) and the amount of stabilizers (0.1%; 0.3%; and 0.5%). The following parameters were analyzed: overrun; lightness; melting rate; antioxidant activity; texture; preference of color, taste, flavor/aroma, texture; and overall ice cream preference score. The best treatment is established by an effectiveness test. Ginger-turmeric ice cream with good and profitable properties was produced when treated with a CMC stabilizer at a concentration of 0.1%. Ginger-turmeric ice cream showed the following parameter values: overrun of 38.87%; lightness of 69.42; texture of 11.87 mm/50 g/10 seconds; melting rate of 1.71 g/70 g/minute; antioxidant activity of 68.31%; sensory values of color preference of 5.32; aroma, 4.60; taste, 5.00; texture, 5.08; and overall preference score of 5.08.

Resumo em Inglês:

Abstract This study aimed to evaluate the application of different energy densities of high-intensity ultrasound (HIUS) on fresh cow's milk's microbial, physicochemical, and techno-functional properties. The samples were subjected to energy densities of 0.1 to 0.5 kJ/mL, at 24 kHz and 20 ± 1 °C, under continuous or pulsed mode. Raw and pasteurized milk (65 °C for 30 min) were used as control samples for comparison. The total surviving population of viable mesophilic aerobes (VMA) and total coliforms (TC); as well as the titratable acidity, pH, CIEL*a*b* colour, solids syneresis, viscosity, whey turbidity, and rennet sensitivity were measured. It was found that the mode of ultrasound application (continuous or pulsed) did not modify the milk’s microbial, physicochemical, or techno-functional response, except in the case of solids syneresis, where the solids solubility increased during continuous application. As the level of energy density increased, the reductions of VMA and TC, acidity, solids solubility, colour changes, and whey turbidity increased. In contrast, there were no effects on pH, viscosity, or rennet sensitivity. In conclusion, it was demonstrated that higher ultrasound energy densities cause intermediate microbial reductions (regarding conventional pasteurization, it was similar for VMA but lower for TC) without a negative impact on physicochemical and techno-functional properties, which can be correlated with different changes in the fresh milk macro components.

Resumo em Inglês:

Abstract Pecan flour, obtained from the solid residue left after walnut oil extraction, is rich in proteins, dietary fiber, and phenolic compounds with antioxidant properties. This study evaluates the techno-functional properties of pecan flour with varying lipid contents. Key parameters include color (L*, a*, and b* values), bulk density, oil absorption capacity (OAC), water absorption capacity (WAC), emulsifying activity (EA), and stability (ES). A two-way factorial design was used to assess WAC, EA, and ES while varying pH and NaCl concentrations. Low-lipid pecan flour (20.7% ± 0.51%) showed a higher OAC (3.990% ± 0.024%) and a light beige color, while high-lipid flour (68.7% ± 0.61%) had a dark brown color and greater bulk density (0.532 ± 0.003 g/mL versus 0.217 ± 0.005 g/mL). WAC increased significantly in low-lipid flour at higher pH and lower NaCl levels, whereas high-lipid flour required higher NaCl concentrations to optimize WAC. EA and ES peaked at intermediate pH and NaCl levels, with low-lipid flour demonstrating superior emulsion properties due to its favorable hydrophilic-hydrophobic balance. The study highlights the complex interactions between pH, NaCl, and lipid content, significantly influencing WAC, EA, and ES. These findings provide insights for optimizing the functionality of pecan flour in food formulations. Also, the research establishes pecan flour as a promising ingredient for enhancing water retention and emulsion stability in food systems, contributing to sustainable food innovations and offering the potential for further exploration in complex food matrices.

Resumo em Inglês:

Abstract Swartzia langsdorffii Raddi is an endemic fruit species of Brazil, whose fruits, commonly known as “banha de galinha,” play a significant role in the diet of native fauna. In this study, different fractions of S. langsdorffii fruit (pulp, seed, and peel) were evaluated for length, width, weight, density, color, proximate composition, minerals, pH, titratable acidity, soluble solids, total carotenoids, soluble and total pectin, total phenolics, antioxidant activity, and phenolic profile, aiming at potential applications in human nutrition and health promotion. Comparisons of the fruit's fractions revealed that the pulp is notable for higher levels of lipids, soluble solids, pH, K, S, and Fe; the seed for higher contents of protein, ash, total dietary fiber, nitrogen-free extract, Mn, total and soluble pectin; and the peel for higher levels of moisture, total phenolic content (TPC), antioxidant activity, vitamin C, carotenoids, and phenolic profile. Six phenolic compounds were identified in the fruit (gallic acid, chlorogenic acid, ferulic acid, o-coumaric acid, trans-cinnamic acid, and catechin), with trans-cinnamic acid being the only one found in all three fractions. The peel exhibited the highest concentrations of phenolic compounds, with chlorogenic acid being the predominant one. These results highlight the nutritional and functional potential of S. langsdorffii fruits and their possible health-promoting effects.

Resumo em Português:

Resumo Juçara é uma palmeira nativa da Mata Atlântica brasileira usualmente encontrada em comunidades de pequenos agricultores localizados em conservados remanescentes florestais. Ainda que a juçara seja sazonal e altamente perecível, exigindo temperaturas de congelamento para armazenamento, a secagem é uma boa alternativa para evitar a cadeia do frio. Este estudo avaliou a secagem de polpa de juçara em tambor rotativo, em três diferentes condições: (1) sem coadjuvantes de secagem, (2) 5% (base seca) de amido de milho e (3) 10% (base seca) de farinha de arroz orgânico. Os produtos foram analisados ​​quanto à sua composição química e propriedades bioativas. A secagem de juçara em secador de tambor rotativo mostrou-se viável com e sem o uso de coadjuvantes de secagem, resultando em aproximadamente 97% de remoção da água. Enquanto os flocos de juçara mantiveram teores similares de fenólicos totais em relação à polpa fresca (p>0,05), níveis de antocianinas e capacidade antioxidante foram reduzidos (135,72 mg/100g de antocianinas na polpa de juçara, contra 58,71, 75,36 e 79,39 mg/100g em seus flocos com amido de milho, farinha de arroz orgânica e sem aditivos, respectivamente, p>0.05). Ainda que sejam necessários estudos de estabilidade, o produto elaborado sem aditivos mostrou-se uma opção promissora para a produção de flocos 100% de polpa de juçara.

Resumo em Inglês:

Abstract Juçara is a Brazilian palm tree commonly found in small farming communities in well-preserved Atlantic Rainforest remnants. Although juçara is a highly perishable fruit that requires freezing temperatures for storage, drying presents a viable alternative to avoid the cold chain. This study assessed the drum drying of juçara pulp under three conditions: (1) without carrier agents, (2) with 5% (dry basis) corn starch, and (3) with 10% (dry basis) organic rice flour. Dried juçara pulp was analyzed for its chemical composition and bioactive properties. Drum drying of juçara pulp seems viable with or without the use of carrier agents (approximately 97% of water removal). While juçara flakes maintained similar total phenolic content as the fresh pulp (p > 0.05), anthocyanin levels and antioxidant capacity were reduced (135.72 mg/100g of anthocyanins in juçara pulp, against 58.71, 75.36 and 79.39 g/100g in juçara flakes with corn starch, organic rice flour and no additives, respectively, p > 0.05). Despite the need for further stability analysis, the product prepared without carrier agents emerged as a promising option for producing 100% juçara flakes.

Resumo em Inglês:

Abstract The present study aims to evaluate the impact of incorporating commercial probiotic lactic acid bacteria cultures on the physicochemical and textural characteristics of fresh cheese, as well as their viability. The probiotic strains Lactobacillus acidophilus and Lacticaseibacillus rhamnosus were assessed at two different incorporation times — before the renneting and salting stages — using a factorial treatment design. Over a refrigerated storage period of 21 days (4 °C to 5 °C), the total lactic acid bacteria count, acidity, pH, and syneresis were monitored at intervals of 0, 1, 7, 14, and 21 days. Texture profile analysis was conducted at the 21-day mark to assess instrumental texture parameters of the cheese treatments. After the storage period, fresh cheeses supplemented with L. rhamnosus added before the renneting process exhibited similar acidity values (0.18% lactic acid), pH (5.36), and percentage of syneresis (4.71%), when compared to the control cheeses without probiotics. Except for the adhesiveness, no significant differences were observed regarding the texture profile parameters of the evaluated cheeses. Furthermore, the fresh cheese supplemented with L. rhamnosus added before renneting maintained a microorganism count exceeding 6 logarithmic cycles per gram throughout the storage period. The findings of this study suggest that Peruvian fresh cheese presents a promising matrix for delivering probiotic microorganisms, particularly the L. rhamnosus.

Resumo em Inglês:

Abstract Sorghum grains are the leading cereal crop in Saudi Arabia and act as the principal source of energy, protein, vitamins, minerals, and polyphenols. The flour is mixed with wheat flour to prepare bread. This study was carried out to investigate the effect of soaking sorghum grains on reducing their phytate content and increasing their mineral availability. The results showed that the soaking process in either acidic solution or deionized water reduces phytate contents in sorghum grains during soaking at 20 °C and 50 °C for 72 h. But, soaking at 50 °C reduced phytate more than soaking at 20 °C for all samples. Also, the soaking solution at pH 5 was more effective in reducing phytate than all of the others for both 20 °C and 50 °C. Some minerals, like Fe, P, Zn, and Ca, were determined as indicators of phytate reduction and bioavailability of these minerals in soaking media. The results showed that all minerals were reduced as a function of phytate reduction in soaking media. The highest losses of Fe, P, and Zn were 49.39, 80.0, and 68.55% when grains were soaked in pH 5 solutions at 50 °C for 72 h. While the highest loss of Ca was 58.22% for grains soaked in pH 3 solutions at 50 °C for 72 h. Although after soaking at pH 5 and 50 °C for 72 hours, the losses of soluble minerals are high, but mineral availability is acceptable and within the limits.

Resumo em Inglês:

Abstract Non-conventional food plants (NCFP) are an alternative for the developing of food products given their improved nutritional quality. Aiming to enrich minerals, this study utilized taioba leaves (Xanthosoma sagittifolium) to produce flour and prepare muffins. NCFP is an alternative for developing food products with better nutritional quality as being source of nutrients, thus indicating the relevance of this research. This investigation aimed to produce flour and prepare nutritionally enriched muffins, in addition to verifying their chemical composition and sensory acceptability. Taioba leaves were dried in a solar dryer and then ground in a knife mill. Three muffin formulations were prepared: a standard formulation and two formulations with different concentrations of taioba flour. The muffins were prepared with wheat flour, taioba flour, milk, margarine, eggs, baking powder, brown sugar, and crystal sugar, with the respective proportions of ingredients defined through laboratory tests. Physicochemical, microbiological, and sensory analyses were performed. According to the results of the ash and moisture analyses, the moisture content of the flour was below the legal limit, which is a maximum of 15%. Thus, these products proved to have good physical and chemical stability. The ash content was relatively high, indicating that the flour has mineral content. The muffins with taioba flour had a softer texture than the standard sample, without the presence of microorganisms, and presented sensory acceptability higher than 7.5 for all attributes, in addition to an intention to buy above 80%.

Resumo em Português:

Resumo A cúrcuma, ou açafrão-da terra, é muito utilizada como especiaria para colorir e dar sabor a pratos tradicionais. Possui características antioxidantes, antimicrobianas e corantes, devido à presença da curcumina em sua composição. Estudos indicam que seu consumo diário promove redução nos sintomas de doenças crônicas não transmissíveis como obesidade, diabetes, câncer, Alzheimer e Parkinson, dentre outras, podendo ser utilizada em terapias para longevidade. Assim, o objetivo deste trabalho foi quantificar a curcumina presente em amostras comerciais de cúrcuma, utilizando método por Cromatografia Líquida de Alta Eficiência. A extração da curcumina foi realizada por sistema de Soxhlet, com as amostras previamente desengorduradas com hexano. As amostras de cúrcuma em pó apresentaram uma grande variação no teor de curcumina (0,06% a 2,06% m/m) evidenciando a necessidade de um controle de qualidade mais rígido, de modo a não comprometer sua aplicação como insumo alimentício e sua bioatividade.

Resumo em Inglês:

Abstract Turmeric, also known as ground saffron, is a widely used spice that colours and flavours traditional dishes. It has antioxidant, antimicrobial, and coloring properties due to the presence of curcumin in its composition. Studies indicate that its daily consumption promotes a reduction in the symptoms of chronic non-communicable diseases such as obesity, diabetes, cancer, Alzheimer's, and Parkinson's, among others, and can be used in therapies for longevity. Thus, this study aimed to quantify the curcumin present in commercial turmeric samples using the High-Performance Liquid Chromatography method. Curcumin extraction was performed using the Soxhlet system, with the samples previously defatted with hexane. The samples of turmeric powder showed a wide variation in curcumin content (0.06% to 2.06% w/w), highlighting the need for stricter quality control, not compromising its application as a food input and its bioactivity.

Resumo em Inglês:

Abstract Indonesian bay leaf (Syzygium polyanthum (Wight) Walp.) is one of the medicinal herbs that has been known for its many beneficial health effects. The main problem of bay leaf is its astringent and bitter taste. Therefore, in this research, bay leaf herbal tea was made according to the black tea processing method and added with Eucalyptus oil and lemon juice to improve its physicochemical and sensory properties. This research aimed to determine the optimal brewing temperature and time for bay leaf herbal tea, as well as to identify the suitable concentration of lemon juice and Eucalyptus oil to be added to the bay leaf herbal tea. The brewing temperatures used were 70 °C, 80 °C, and 90 °C, and the brewing times were 10, 20, and 30 minutes. Results showed that bay leaf herbal tea brewed at 90 °C for 30 minutes has the highest antioxidant activity, total phenolics, total flavonoids, and condensed tannins. Afterwards, this selected bay leaf herbal tea was added with Eucalyptus oil in concentrations of 0.05%, 0.10%, and 0.15%, and lemon juice with concentrations of 1%, 2%, and 3%. The addition of 0.15% Eucalyptus oil and 3% lemon into bay leaf herbal tea was the chosen concentration, with lower antioxidant activity, total phenolic and flavonoid contents, compared to bay leaf herbal tea without the addition of lemon juice and Eucalyptus oil. However, the sensory properties of bay leaf herbal tea, in terms of aroma, taste, and astringency, could be potentially increased with the addition of Eucalyptus oil and lemon juice.

Resumo em Inglês:

Abstract This study investigated the factors influencing the adoption of insect-based foods in Colombia. A survey was administered to 489 participants, and the data were analyzed using structural equation modeling. The results indicated that attitudes toward insects and perceived benefits may be positively correlated with consumption intentions, whereas food neophobia, food-related health concerns, and older age negatively affected acceptance. Notably, variables such as environmental awareness, education level, and socioeconomic stratum did not exhibit significant relationships. The study could conclude that the acceptance of edible insects in Colombia is primarily driven by psychological and perceptual factors rather than socioeconomic or ideological variables. The originality of this research lies in its focus on the previously underexplored Latin American context and the inclusion of novel variables such as political ideology. The findings underscore the need for targeted promotional strategies aimed at altering perceptions and attitudes, especially among younger demographics, to foster the adoption of this sustainable food alternative in Colombia and Latin America.

Resumo em Inglês:

Abstract Even though guaco (Mikania glomerata Sprengel) is a promising source of active compounds, its antioxidant and antimicrobial activities remain underexplored. Thus, this study aimed to produce guaco leaf hydroalcoholic extracts with significant antioxidant and antimicrobial activities while ensuring their safety (GRAS). Guaco leaf hydroalcoholic extracts were prepared at 60 °C using hydroalcoholic solvents with varying concentrations (0, 20, 40, 60, 80, and 100% v/v) of ethanol or methanol for comparison. Characterization included soluble solids, chlorophylls, carotenoids, phenolic compounds, and flavonoid concentrations, alongside antioxidant activity (ABTS•+ and FRAP) and antimicrobial activities. The guaco leaf hydroalcoholic extracts that showed the highest antioxidant activities, as assessed by the FRAP method, were those containing 40% and 60% of ethanol with 28.0 and 26.4 mg Trolox/g dry matter, respectively, as well as the extracts with 60% and 80% of methanol with 27.7 and 23.5 mg Trolox/g dry matter, respectively. Data obtained from ABTS antioxidant assays also showed this same trend. The extracts with the highest antioxidant activities – GLHeE.40, GLHeE.60, GLHmE.60 and GLHmE.80 – generally exhibited simultaneously high soluble solids (1.3; 1.6; 2.3; and 2.6 °Brix, respectively), intermediate carotenoids (0.15; 0.22; 0.12; and 0.16 mg/g dry matter, respectively), the highest phenolic compounds (13.5; 12.4; 11.5, 11.3 mg gallic acid/g dry matter, respectively), and flavonoids (9.11, 8.95, 7.01 and 11.3 mg catechin/g dry matter, respectively). The hydroethanolic extracts containing 40% and 80% ethanol showed antimicrobial activity against Listeria monocytogenes, with inhibition zones ranging from 1.0 to 1.5 cm in diameter. These findings indicate that ethanol is an effective solvent for producing guaco leaf hydroalcoholic extracts, thereby enhancing their antimicrobial properties while preserving their antioxidant activity.

Resumo em Inglês:

Abstract The aim of this work was the application of the commercial protease ProtamexTM during soybase production and the evaluation of proteolysis on the protein and isoflavone recoveries, as the degradation and interconversion among isoflavone forms. Three concentrations of enzyme (1%, 2%, and 4%) were applied, as well a treatment without enzyme (control process), and evaluated in relation to standard process. Only 2% enzyme and 15 min treatment showed a significant increase in protein recovery, in relation to the standard sample. Isoflavones were degraded due to the pH and temperature parameters applied, but the protein hydrolysis contributed mostly to their degradation. A significant recovery of non-degraded isoflavone was achieved, but no influence of proteolysis was observed. The control and enzymatic treatments influenced the interconversion among isoflavone forms, in which there was a decrease in malonylglucosides with a simultaneous increase in aglycone forms, in relation to the standard process.

Resumo em Inglês:

Abstract Packaging technology is essential to prolong the shelf life during storage. Meanwhile, plastic is a commonly utilized material. Due to environmental concerns, an alternative to plastic is needed. The cornstarch-sorbitol mixture can be used as an environmentally friendly film packaging material. Moreover, the infusion of active agents such as anthocyanin from roselle extract and the addition of eggshell can be proposed to produce smart edible films. The research examines the characteristics of the smart edible film made of cornstarch with the infusion of roselle flower extract and eggshell powder. A total of six formulas were applied as treatment, which was cornstarch, gelatin, sorbitol (CGS) as control; control + eggshell (CGSE); control + roselle extract 1:5 w/v (CGSR); control + eggshell + roselle extract 1:5 w/v (CGSER5); control + eggshell + roselle extract 1:10 w/v (CGSER10); control + eggshell + roselle extract 1:15 w/v (CGSER15). The result showed that infusion of roselle extract increases the phenolic, anthocyanin content and antioxidant activity compared to the control. Meanwhile, decreased roselle flower extract concentration reduces the phenolic and anthocyanin contents and the capability to act as an antioxidant. Thus, the tensile strength was decreased by the presence of roselle extract. On the other hand, the tensile strength of edible film was significantly increased by the presence of eggshells. Nevertheless, the elongation was decreased. Morphological changes can be observed from scanning electron microscopy (SEM) and optical data. The changes in steamed chicken quality were detected during storage by the color of the edible film, as confirmed by the stored steamed chicken's pH value, total plate count, and sensory quality.

Resumo em Inglês:

Abstract Zinc deficiency is linked to the occurrence of chronic illnesses, such as stunting, which is still at high rates, primarily in low-income countries, due to poor nutrition and lack of access to essential micronutrients. This study developed a cost-effective material to fulfill zinc requirements and address this issue through food fortification. Zinc oxide nanoparticles (ZnO-NP) are promising zinc sources to consume, but they need to be modified through encapsulation using the combination of pectin and yogurt-derived protein complexes to enhance their stability and bioavailability. The encapsulation layer also prevents the interaction between the good bacteria in yogurt, as the target product in food fortification, and the ZnO nanoparticles, so that the good bacteria in the yogurt remain alive with the addition of this additive. Interaction between pectin and protein forms a coating complex influenced by the heating treatment during encapsulation. The successful formation of the encapsulation complex in this study is confirmed through the infrared spectrum and antibacterial characteristics of the material. The absence of a Zn-O peak in the infrared spectrum validates the successful formation of the coating layer. Encapsulated ZnO-NP exhibits lower antibacterial activity compared to the unencapsulated ZnO-NP due to the circumvented interaction between ZnO-NP and bacterial cells.

Resumo em Inglês:

Abstract The objective of this study was to evaluate the kinetics of denaturation of milk proteins at different temperatures of 80 °C and 85 °C, using lemon juice as a coagulating agent. Subsequently, we develop a cream cheese substitute and analyze its rheological, physicochemical, and sensory properties in comparison with commercial cream cheese. The results indicated that a higher reaction rate constant (K) and a higher yield were obtained at 85 °C. For the preparation of the cream cheese substitute, three formulations were developed, differentiated by the type of hydrocolloids: M1 (0.11% guar gum, 0.11% xanthan gum, and 0.11% carob gum), M2 (0.165% guar gum and 0.165% xanthan gum), and M3 (0.165% guar gum and 0.165% carob gum). Samples M1, M2, and M3 presented a pseudoplastic fluid, while the Control sample presented a fluid closer to Newtonian, both with elastic behavior. At the physicochemical level, the M3 cream cheese substitute showed higher protein content and lower fat and moisture content than the commercial cream cheese. In the sensory analysis, the M3 sample showed greater perception of acidity, while the commercial cheese stood out in creaminess and spreadability, obtaining greater acceptance. The differences observed between the two products may be influenced by the composition of the milk used, affecting the structure and stability of the cream cheese.

Resumo em Inglês:

Abstract The incorporation of bioactive ingredients into various food matrices presents a challenge in developing functional foods, as the final product must maintain good organoleptic characteristics such as appearance, taste, smell, and color. This study aimed to formulate jams made from carrot and yellow plum (JCP), incorporating 0.15% and 0.20% propolis, respectively, to confer functional properties and ensure sensory acceptance. An experimental design was implemented, and physicochemical, functional, and sensory analyses were conducted. Parameters evaluated included pH, color, moisture content, water activity (aw), antioxidant capacity (AC) measured by the Trolox equivalent antioxidant capacity (TEAC) test, and total polyphenol content (TPC) determined using the Folin-Ciocalteu method. The results indicated that the formulation with 0.15% propolis (carrot and yellow plum) received higher consumer acceptance, attributed to its pleasant sweet and acidic flavor attributes, making it an attractive market option. The formulation with resin exhibited greater antioxidant activity compared to the base formulation, highlighting the importance of propolis in enhancing functional properties. Moreover, the analysis revealed that its incorporation not only enriched the nutritional profile but also increased its potential as a functional food. This finding emphasizes the need to balance bioactive ingredients with sensory attributes to develop marketable products, showcasing the feasibility of creating healthy and functional jams that meet the growing demand for products offering health benefits without compromising the consumer's sensory experience. Overall, these innovative formulations represent a promising approach to increasing fruit and vegetable consumption while addressing public health challenges associated with dietary habits. They contribute to the development of healthy, functional products that align with consumer demands for health benefits without compromising sensory appeal

Resumo em Inglês:

Abstract The present study aimed to investigate the fatty acid composition in bitter melon seeds (kernel part) of 20 cultivars grown in Vietnam to select potential cultivars for the exploitation of conjugated linolenic acids (CLnAs). Fatty acid content in the seed kernel of 20 studied cultivars was found in the range 415.89 to 655.21 mg/g, in which 60.07% to 71.63% of the total fatty acids were CLnAs. Four CLnAs were identified, including α-eleostearic acid, catalpic acid, β-eleostearic acid, and β-calendic acid. The most predominant CLnA was α-eleostearic acid (48.61% to 58.20% of total fatty acids). Vicine, an antinutritional compound, was not detected in 6 out of 20 investigated cultivars. The vicine content varied from 1.95 to 26.06 mg/g dry weight in the 14 remaining cultivars. Among 20 cultivars, the seed/fruit ratio changed from 1.19% to 5.12%, and the fruit weight ranged from 100.50 to 351.95 g. The AVBG 1324 cultivar from the World Vegetable Centre had a high seed rate and CLnAs content. Moreover, this cultivar did not contain vicine. The AVBG 1324 cultivar, therefore, could be a potential material for producing CLnAs-rich oil for use in human nutrition.

Resumo em Inglês:

Abstract For decades, the demand for attractive colors in foods and beverages has been steadily increasing. Brazilein, a red pigment extracted from the heartwood of Caesalpinia sappan L. (CS), is commonly used in various traditional drinks, including the Indonesian herbal beverage wedang uwuh. However, brazilein's red color is notably unstable due to its sensitivity to heat, light, oxygen, and pH fluctuations, making it challenging to analyze. This study aimed to determine the brazilein content in both CS heartwood (a single-source material) and wedang uwuh (a mixed-source product). Before this, the samples underwent blanching and drying at various temperatures before extraction. The brazilein was extracted using the maceration method employing 96% ethanol for 72 hours. The resulting extracts were analyzed using High-Performance Liquid Chromatography (HPLC). The result showed that the measurement was validated and exhibited a Correlation Coefficient (R2) of 0.9997, Limit of Detection (LOD) of 0.0095 (µg/mL), and Limit of Quantification (LOQ) of 0.0287 (µg/mL). The brazilein concentrations varied with drying temperature, ranging from 2.5383±0.01% to 3.0155±0.01% (w/w) in CS and from 1.6335±0.01% to 3.0168±0.01% (w/w) in wedang uwuh. Notably, the lower brazilein content in wedang uwuh reflects its complex composition and the additional processing steps it undergoes, which likely contribute to pigment degradation.

Resumo em Inglês:

Abstract This study investigated tourists’ perceptions, familiarity, and sensory acceptance of cashew-derived products in Beberibe, Ceará, Brazil—a major cashew-producing region and popular tourist destination. Recognizing the growing role of gastronomy in tourism, the research examined the potential of local cashew products to enhance gastronomic tourism and contribute to regional economic development. A mixed-methods approach was employed, combining an online survey of 132 tourists with sensory tests of five cashew-based products: cashew juice, cajuina, cashew fruit confection, cashew syrup, and a plant-based croquette made from cashew fiber. The survey assessed tourists’ motivations to try local foods and their attitudes toward cashew products using a five-point Likert scale, while sensory evaluations applied a nine-point hedonic scale and a five-point purchase intent scale. Results indicated that most tourists were interested in trying new foods and valued consuming local food, particularly products from family farms. Moreover, participants reported that they would be more likely to purchase local food if informed about the region’s history, culture, and production processes. High levels of acceptance were observed for cashew fruit confection, cajuina, and the croquette, each achieving mean sensory scores of 8.0 or above. By integrating sensory testing with motivational and demographic analyses, this study underscores the potential of cashew products to promote gastronomic tourism and provides actionable insights for stakeholders seeking to strengthen marketing strategies and support local economic growth. Practical measures such as improved packaging, storytelling, and short marketing circuits may further enhance product visibility.

Resumo em Inglês:

Abstract Bioactive peptides are widely studied because they offer numerous benefits for human health, as including anti-hypertensive peptides. Bioactive peptides can be produced during germination. An anti-hypertensive peptide based on the inhibitory activity against ACE-I peptide has been reported in germinated lamtoro gung. Therefore, this study evaluated changes in nutrients and anti-nutrients during lamtoro gung germination. This experiment was conducted with a Completely Randomised Design (CRD) with the differences in germination duration as the factor. The results showed that the crude protein content decreased significantly; the lowest protein content (30.75%) was found at the 60th hour of germination. The amino acid (AA) can be maintained at the 36th hour of germination with a total amino acid (TAA) of 30.82 g/100 g protein. The levels of tannin, phytic acid, trypsin inhibitor activity, and mimosine decreased by 22.76%, 35.11%, 98.83%, and 98.87% respectively, at the 48th hour germination sample. It also showed an increase in in vitro protein digestibility (61.48%). This research proves that germination can retain the nutritional compounds, reduce anti-nutritional compounds, and increase the protein digestibility.

Resumo em Inglês:

Abstract Fourier-transform infrared (FTIR) spectroscopy is a robust technique that is sensitive to molecular structural information, obtained from vibrational characteristics that serve as molecular fingerprints. The dairy industry continually requires efficient, non-destructive methods to monitor milk quality and detect spoilage over time. This study employed Attenuated Total Reflectance (ATR), specifically ATR-FTIR spectroscopy and machine learning (Partial Least Squares Discriminant Analysis), to verify the effectiveness of a consensus method versus a traditional sample classification method in identifying milk spoilage. In this study, a 48-hour experiment was conducted, extracting pasteurized milk samples at regular intervals to create a predictive model capable of detecting spoilage. To further ensure the reliability of the model, sensory analysis was employed to confirm that the milk had indeed spoiled, providing validation through the sensory perceptions of participants. This study demonstrates the potential of combining these methodologies to enhance the efficiency and accuracy of spoilage detection in milk.

Resumo em Inglês:

Abstract The primary aims of this study were to assess the antioxidant activity and evaluate the toxicity of ethanolic Gnetum gnemon L. leaf extracts. The ultimate goal was to identify this extract as a promising natural antioxidant in the food industry. The total phenolic content (TPC) was determined, and the antioxidant activities were assessed using the 2,2-diphenyl-1-picrylhydryzyl (DPPH) test, ferric reducing antioxidant power (FRAP) assay, and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. Liquid Chromatography-Mass Spectrometry (LC-MS) was employed to ascertain the bioactive components accountable for antioxidant activity, whereas the brine shrimp mortality assay was conducted to evaluate toxicity. The extract's TPC exhibited the highest value at 39.4 ± 2.69 mg GAE/g. The DPPH and ABTS assays demonstrated scavenging activity, with IC50 values of 2.51 ± 0.26 mg/mL and 5.02 ± 0.30 mg/mL, respectively. The FRAP assay measured the ferric-reducing antioxidant power activity yielding a value of 696.67 ± 13.56 μmol TEAC/g DW. LC-MS study detected the existence of 11 different non-volatile compounds, including furaneol, traumatic acid, gentiatibetine, tryptophan, anofinic acid, diosmetin, petunidin 3-O-glucoside, rhapontigenin, allixin, [10]-gingerol, and salidroside. These specific chemicals in the G. gnemon leaf extract may have played a role in its antioxidant action. The LC50 of the leaf extract was determined to be 41.08 mg/mL, indicating that it exceeds the threshold of 1 mg/mL. This implies that the extract is not hazardous and poses no threat to human health when consumed. Thus, the ethanolic extract of G. gnemon leaf can be confirmed as a natural antioxidant agent suitable for creating natural additives that protect food from spoilage and counteract oxidative degradation during storage and processing.

Resumo em Inglês:

Abstract Baru pulp is hardly used due to its bitter taste; therefore, the elimination of bitterness and product stability still require further investigation. The present study aimed to analyse different treatments for the extraction of bitterness from the pulp and to evaluate the useful shelf life of Baru flour. The treated pulp flour was packed in flexible High-Density Polyethylene (HDPE) and Low-Density Polyethylene (LDPE) packages and stored under controlled conditions of temperature (25 °C and 40 °C) and relative humidity equilibrium (84%) for 90 days. The results demonstrated that different extraction conditions exert an influence on bitterness decrease; however the treatment with ultrasound and commercial acetic acid (3%) was the most efficient. During the storage period, water content, moisture, pH, and flavonoids increased, while phenolic compounds and tannins decreased. Storing at 25 °C kept the product stable for 70 days, regardless of packaging type.

Resumo em Inglês:

Abstract The amino acid L-tryptophan (L-Trp) can overcome several mental stress problems, serotonin syndrome, and neurological disorders; however, L-Trp can only be obtained from raw food and certain essential supplements. This study aims to detect L-tryptophan in several commercial dietary supplements using a transimpedance amplifier (TIA)-based amperometric biosensor. Measurements were carried out at various concentrations of synthetic L-Trp from 20 µM to 500 µM, resulting in a relationship between the biosensor voltage and L-Trp concentration with a value of R2 = 0.9870. Other biosensor characteristics in this study include long-time stability and recovery, with limits of detection (LODs) and quantification (LOQs) of 42.164 and 150.547 µM, respectively. In addition, further analysis by one-way ANOVA validated the group significance of the biosensor result data. The quantification performed in this study successfully measured the L-Trp content of each supplement according to the package label, with the deviation of the biosensor read concentration, with the package label only < 1.86%.

Resumo em Inglês:

Abstract Andean blueberry (mortiño) (Vaccinium meridionale Swartz), valued for its high vitamin and bioactive content, was subjected to ionic gelation encapsulation (IGE) using amidated low-methoxyl pectin pectin (3% to 5%) crosslinked with calcium chloride, combined with Refractance Window® (RW) drying (70 °C to 90 °C) to evaluate physicochemical and functional properties. Results demonstrated increased diffusion coefficients at elevated temperatures and pectin concentrations, specifically at 5%. Mortiño color remained stable across all treatments (p > 0.05). Water activity (aw) values were consistently below 0.6 in all samples. Anthocyanin and total phenolic compounds (TPC) concentrations were significantly higher in IGE samples compared to non-encapsulated puree. These results demonstrated that combining ionic gelation with RW drying constitutes a high-potential technology for preserving physicochemical and bioactive properties in dehydrated mortiño puree.

Resumo em Inglês:

Abstract This study examined the impact of partially replacing wheat flour with raw flours from Andean pseudocereals (Chenopodium quinoa Willd. and Amaranthus spp.) in Bologna-style mortadella formulations made with pelibuey meat (Ovis aries). The study included the physicochemical, functional, microbiological, and sensory characterization of the flours and final product using standardized protocols. Significant differences were found between the flours. Quinoa had a higher protein content (16.30% ± 0.36%) and pH, while amaranth had a higher absorption capacity (1.99 ± 0.83 g/g) and water retention capacity (WRC) (1.76 ± 0.52 g/g). In the meat formulations, the type and percentage of flour substitution significantly impacted the moisture, fat, protein, and pH of the final product (ANOVA, p < 0.001). Sensory analysis revealed that mortadella with 3% amaranth flour exhibited the highest overall acceptability (mean score: 399), surpassing quinoa formulations and approaching the wheat treatment (413). All treatments complied with the parameters established by the Ecuadorian technical standard NTE INEN 1340:96. The results suggest that a 3% amaranth flour inclusion rate is a viable, sensory-acceptable alternative to wheat flour in emulsified meat products. However, raw quinoa presents limitations at inclusion rates higher than 3% due to its negative impact on organoleptic attributes.

Resumo em Inglês:

Abstract Spinach powder is a rich source of natural minerals and antioxidants, but it has anti-nutritional factors (ANFs). This study aimed to investigate the effect of fermenting spinach on reducing its antinutrients for improved application in mozzarella cheese. Fermented spinach powder was prepared and incorporated into mozzarella cheese at levels of 0.5%, 1.0%, and 1.5%. Cheese samples were analyzed for chemical composition, mineral content, texture profile, antioxidant activity, and sensory properties. The results showed that adding fermented spinach powder resulted in significantly increased protein from 17.51% ± 0.42% to 18.92% ± 0.28%, fat from 14.4% ± 0.14% to 17.35%± 0.70%, and fiber from 0.00 to 0.37% ± 0.07% with the addition of fermented spinach powder. Analysis showed an increase in calcium from 7031 ± 0.21 to 7500 ± 0.21 mg/100 g, iron from 50 ± 0.11 to 79.5 ± 0.26 mg/100 g, and magnesium from 1750 ± 0.15 to 3950± 0.18 mg/100 g compared to the control. Textural profile analysis of the mozzarella cheese samples revealed a significant increase in hardness from 8.85 ± 0.72 to 15.45 ±0.71 N (p < 0.05) with the addition of fermented spinach powder. The cheese test samples contained significant (p < 0.05) amounts of 2,2-diphenyl-1-picrylhydrazyl radical, phenolic, and flavonoid compounds. Sensory properties confirmed that the optimum percentage of fermented spinach powder, at 1.0% enriched the functional and nutritional properties of the mozzarella cheese. These results indicate that fermented spinach powder can serve as a natural functional ingredient in mozzarella cheese production, supporting the development of value-added dairy products with potential health benefits.

Resumo em Inglês:

Abstract Legumes are valuable food sources that can serve as an alternative supply of plant-based protein. Among them, cowpea has been explored, although its utilization in food processing remains limited. This legume holds potential to be developed into meat analog products, particularly when subjected to prior fermentation. This study aimed to evaluate the substitution of soy protein isolate (SPI) on the physicochemical properties of meat analogs from cowpea (Vigna unguiculata (L.) Walp) tempeh. The parameters, SPI substitution (0% to 15%) and cowpea tempeh (85% to 100%), were varied in the manufacture of meat analogs, then analyzed for moisture, texture, ash, and nutrient contents (carbohydrate, protein, fat, and crude fibre). The substitution of SPI decreased the moisture (57.7% to 52.6%) and hardness (92.3 N to 77.3 N); increased ash (2.9% to 3.4%), carbohydrate (26.6% to 29.8%), protein (12.04% to 13.02%), fat (0.7% to 1.1%), and crude fibre (5.6% to 9.3%). This work contributes to the alternative use of cowpea and SPI as the main ingredients in the manufacture of meat analogs.

Resumo em Inglês:

Abstract Fermented dairy beverages are nutritional and functional sources in diets worldwide. The addition of natural ingredients such as dry microalgal biomass during fermentation may boost the properties of dairy products, generating hybrid dairy/microalgal products designed to improve health benefits. The cyanobacteria Arthrospira (Spirulina) platensis has been described as a super food due to its nutritional and functional characteristics and is especially valued for its positive effect on immune function, lipid metabolism and cardiovascular health. In this study, the effect of the addition of 1.5% A. platensis on fermentation kinetics, physicochemical properties, antioxidant activity, and probiotic activity in a fermented dairy beverage was analyzed. Antioxidant activity and gastrointestinal probiotic viability were determined through a DPPH assay and in vitro digestion, respectively. The addition of Arthrospira platensis did not significantly change the fermentation kinetics; however, physicochemical characteristics such as total solids, ash, viscosity, and protein improved significantly, and the sugar profile was modified. The addition of A. platensis increased antioxidant activity by 300% before fermentation and 50% after fermentation compared with the control. Survival of the probiotics Lactobacillus acidophilus and L. casei in A. platensis-yogurt was determined after passage through oral, gastric, and small intestinal digestion. The probiotic viability in A. platensis-fortified yogurt was 5% higher compared to the unfortified control, with an intestinal survival rate of 84%. This study highlights A. platensis potential as a nutritional, functional, and innovative ingredient for the development of fermented dairy beverages.

Resumo em Inglês:

Abstract This study evaluated the physicochemical properties of tamarind (Tamarindus indica L.) pulp powders obtained by foam mat drying at temperatures ranging from 60 °C to 85 °C. Analyses included ascorbic acid, titratable acidity, soluble solids, color (L*, a*, b*, chroma, hue), water, ash, proteins, lipids, carbohydrates, and fibers. Higher drying temperatures increased soluble solids and carbohydrates, while lipids and ash reached maximum values at moderate temperatures (65 °C to 75 °C) before decreasing. Ascorbic acid, titratable acidity, and color parameters declined continuously with increasing temperature, indicating thermal sensitivity. Protein content remained stable, demonstrating thermal resistance. Foam mat drying proved to be a viable technique to produce tamarind pulp powder with preserved nutritional value, especially at 65 °C, which maintained adequate levels of lipids, minerals, and proteins. The powders obtained under these conditions have potential application in beverages, bakery products, and snacks, contributing to the development of new functional foods.

Resumo em Inglês:

Abstract This study was elaborated on the “cau cau” (Peruvian creole food) of giant squid (SCC) in flexible pouches and treated at different sterilization times at 121 °C in a horizontal water immersion autoclave during 25 min (SCC1), 30 min (SCC2), and 35 min (SCC3), obtaining sterilization values (F0) of 6, 9 and 13 min, and cooking values (C0) of 57, 73 and 91 min, respectively. Proximate analysis, color analysis, instrumental texture profile analysis (TPA), commercial sterility test, and sensory evaluation were performed on each SCC. The products were commercially sterile and there was no significant difference (p > 0.05) in the physicochemical tests between SCC. On the other hand, there were significant differences (p < 0.05) in color and texture profile between the SCC ingredients. Regarding the sensory evaluation of each SCC, there were no marked differences, and they had a moderate acceptance among the panelists (n = 30).