Abstract This work developed biscuits with the partial substitution of wheat flour with olive pomace flour (OPF). The wheat flour contents substituted by OPF in the biscuits were 0%, 10%, and 20%. The effects of the flour on the chemical composition, lipid profile, and sensory aspects of the reformulated biscuits were evaluated. The data showed that the OPF has a high concentration of dietary fiber (43.75%) and 27.70% lipids. The biscuit with 10% of the wheat flour replaced by OPF has 4.29% of total dietary fiber and 22.61% of lipids, whereas the biscuits made by substituting 20% of the wheat flour with OPF have 8.52% of total dietary fiber and 23.78% of lipids. The incorporation of OPF increased the contents of lipids, minerals, and dietary fiber. Sensorially, the sensory descriptors were not beneficial to characterize the biscuits reformulated with OPF. Also, the lightness, texture, and brittleness decreased in the biscuits with added OPF, as did the loss from baking. Hence, the BIS10 biscuit proved to have the potential to be better explored from the physicochemical and sensory viewpoint.

Abstract Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB1 is converted to AFM1, which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.

RESUMO: A extração de óleos essenciais é comumente realizada pelo método de hidrodestilação, o qual é descrito em compêndios oficiais para o controle de qualidade de alimentos e plantas medicinais. Apesar do largo uso deste método de extração, poucos estudos têm sido propostos para avaliar o efeito da mudança da atmosfera durante a extração na composição e atividade antioxidante de óleos essenciais. Portanto, um estudo sobre a influência da introdução de oxigênio na extração de óleos essenciais de manjericão, capim-limão e limão foi realizado. A quantidade total de compostos oxigenados (e.g., linalol, cânfora, α-terpineol, neral, geranial, eugenol e α-muurolol) aumentou em todos os óleos essenciais extraídos com oxigênio. A atividade antioxidante avaliada pelo método ORAC aumentou significativamente (P<0,0001) com a introdução de oxigênio, variando de 618 para 906, de 355 para 613 e de 72 para 262µmol Trolox g-1 óleo essencial de manjericão, capim-limão e limão, respectivamente. Portanto, a modificação simples proposta mostrou-se uma alternativa adequada para obtenção de óleos essenciais com maior atividade antioxidante.

ABSTRACT: Essential oil extraction is commonly carried out by using the hydrodistillation method, which is described in official compendia of food quality control and medicinal plants. Despite the widespread use of this method, few studies have evaluated the effect of the atmosphere change during extraction on the composition and antioxidant activity of essentials oils. Therefore, a study of oxygen introduction influence during the extraction of essential oils from basil, lemongrass and lemon by hydrodistillation was performed. Total amount of oxygenated compounds (e.g., linalool, camphor, α-terpineol, neral, geranial, eugenol and α-muurolol) increased for all essential oils extracted under oxygen flow. Antioxidant activity evaluated by using the ORAC method significantly increased (P<0.0001) with oxygen from 618 to 906, 355 to 613 and 72 to 262µmol Trolox g-1 oil for basil, lemongrass and lemon, respectively. Therefore, the simple modification proposed could be considered a suitable alternative to obtain essential oils with higher antioxidant activity.

RESUMO: Óleos essenciais são substâncias originadas de plantas em geral. Estes compostos são bem conhecidos por apresentarem elevada atividade biológica, especialmente atividade antioxidante e antimicrobiana. A fim de obter estas substâncias, são utilizadas várias técnicas de extração. A maioria destas técnicas é caracterizada por requererem um elevado tempo de processo. Neste sentido, a aplicação do ultrassom como uma técnica alternativa tem sido alvo de estudos, ganhando destaque nos últimos anos. Tendo em vista a pequena quantidade de publicações utilizando ultrassom previamente a extração, este trabalho visa reunir as atuais informações relevantes sobre a extração de óleo essencial empregando ultrassom como pré-tratamento. Além disso, aspectos teóricos como os principais fatores que influenciam o desempenho deste método e as vantagens e desvantagens do uso do ultrassom como uma alternativa para melhorar a extração de óleos essenciais de forma mais ambientalmente amigável em comparação com os métodos tradicionais são mostrados. Considerando os estudos disponíveis na literatura sobre a extração de óleos essenciais utilizando ultrassom como pré-tratamento, os melhores resultados obtidos empregam baixas frequências, que variam de 20 a 50kWz e tempos de extração entre 20 a 40min. A utilização de ultrassom como pré-tratamento possibilita uma redução de tempo de cerca de 70% em relação à hidrodestilação convencional. Além disso, estas condições permitem um aumento na extração de compostos bioativos e consequentemente melhoram a atividade antioxidante e antimicrobiana dos óleos essenciais obtidos.

ABSTRACT: Essential oils are substances originated from plants in general. These compounds are well known to have a high biological activity, specially the antioxidant and antimicrobial. Several extraction techniques are employed to obtain these substances. However, the majority of these techniques require a long extraction time. In this sense, innovative and alternative extraction techniques, such as ultrasound, have recently been the target of studies. In view of the small amount of publications using ultrasonic pretreatment, this review aimed to congregate current relevant information on ultrasound-assisted extraction of essential oils. In this sense, theoretical aspects, such as the main factors that influence the performance of this technique as well as the advantages and disadvantages of the use of ultrasound as an environmental friendly alternative technique to improve the extraction of essential oil in comparison to traditional methods, are shown. Considering the available studies in the literature on essential oil extraction using ultrasonic pretreatment, low frequencies ranged from 20 to 50kWz and times ranged from 20 to 40min were used. The use of ultrasonic pretreatment represents a time reduction to near 70% in relation to the conventional hydrodistillation. Also, these conditions enabled a growth in the extraction of bioactive compounds and consequently improving the antioxidant and antimicrobial activities of essential oils.