Resumo em Inglês:

Abstract Phytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals. However, the emergence of resistant strains and their high cost, among other problems, encourage the scientific community to seek alternatives in natural substances at a lower cost. In this scenario, a group that stands out among these natural substances is essential oils. Essential oils are naturally volatile and aromatic compounds derived from plants. These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties. This review presents the essential oils of tea tree, oregano, thyme, and cinnamon and their main components identified as responsible for their antifungal activity.

Resumo em Inglês:

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production.

Resumo em Inglês:

Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the “Food of the Gods” due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer’s and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification.

Resumo em Inglês:

Abstract The Cerrado biome has tremendous social, heritage, and income-generating importance for traditional communities from this Brazilian region. Although the exotic fruits of Brazilian Cerrado are a subsistence source for communities that cultivate them and contribute to regional tourism promotion, they are not systematically studied. This study explores the potential of the biodiversity of exotic fruits from the Brazilian Cerrado biome as a promoter of food tourism. Exploring tourism and local production chains can enhance the development of Cerrado. Articulating this ‘new’ type of interaction between national public policies, local productive arrangements (LPA), traditional communities, and tourist activity actors can also help promote the exotic fruits from Cerrado. Thus, this is the first time the tourism experience emphasizing fruits has been explored as a promising alternative to regional development.

Resumo em Inglês:

Abstract Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osmotic solution have different osmotic pressures which allows for the transportation of solute from the osmotic solution into the food product. OD could be utilized as a fortification method by addition of solutes of interest to the osmotic solution. Adding vitamins, dietary fibers, and minerals (such as calcium, iron, and zinc) to the osmotic solution can be used to create food with specific health-promoting qualities. Fortification of fruit and vegetable goods would effectively minimize and prevent diseases linked to nutritional inadequacies due to the high consumption rate of these products. OD could be a simple, affordable, and effective way to fortify food for social, economic, and health benefits. This study compiles data from existing studies dating back approximately two decades, focusing on the possibility of adding or impregnating bioactive compounds into fruits and vegetables through OD as well as the effects of combining OD with vacuum, ultrasound, and pulse electric field techniques on the incorporation of these bioactive compounds into solid food matrices. A brief overview of current OD trends is also provided, highlighting the use of lower-calorie sugar replacements to improve process efficiency and raise overall product quality. This study emphasizes the need for more research into OD to fortify, improve functionality, and incorporate nutraceutical characteristics in the food industry.

Resumo em Português:

Resumo A demanda global por leite e produtos lácteos está em ascensão, com o leite de vaca dominando a produção. No entanto, os produtos lácteos de cabra têm ganhado destaque devido ao seu valor nutricional e aos seus componentes bioativos. O leite de cabra, em particular, apresenta um preço atrativo, despertando um interesse crescente por parte de produtores e investidores. Produtos à base de leite de cabra, como iogurte, queijo e leite fermentado, estão disponíveis no mercado, e são preparados por meio de tecnologias avançadas de processamento. A qualidade excepcional, a composição nutricional e a adaptabilidade do leite de cabra o tornam uma escolha superior, contendo minerais e vitaminas essenciais. O mercado gourmet elevou o queijo de cabra a uma delícia culinária refinada. Portanto, o objetivo desta revisão sistemática foi resumir o estado da pesquisa bem-sucedida sobre a produção de queijo de leite de cabra de 2013 a 2023. A busca bibliográfica foi realizada em setembro de 2023, em bases de dados eletrônicas de revistas científicas, nomeadamente Google Scholar, Science Direct, PUBMED, SciELO e Web of Science. Vinte artigos foram incluídos para a discussão dos resultados que abordaram a pergunta de pesquisa, atendendo aos critérios de inclusão e exclusão. O conteúdo apresentado oferece uma visão abrangente do processo de fabricação de queijo de leite de cabra, abrangendo estágios, como filtração, pasteurização, adição de culturas lácticas, coagulação (utilizando vários métodos, como enzimática, coalho, carvão ou enzimas), corte da coalhada, moldagem, salga e maturação. A inclusão de referências bibliográficas aprimora ainda mais a compreensão, destacando a evolução das práticas ao longo do tempo. Essas contribuições são essenciais para a melhoria da qualidade e da eficiência na produção de queijo de leite de cabra, oferecendo insights valiosos para pesquisadores, produtores e entusiastas da indústria.

Resumo em Inglês:

Abstract The global demand for milk and dairy products is rising, with cow's milk dominating production. However, goat dairy products have gained attention due to their nutritional value and bioactive components. Goat milk, in particular, is priced attractively, leading to increased interest from producers and investors. Goat milk-based products like yogurt, cheese, and fermented milk are available in the market and prepared using advanced processing technologies. Goat milk's exceptional quality, nutritional composition, and adaptability make it a superior choice, containing essential minerals and vitamins. The gourmet market has elevated goat cheese to a refined culinary delight. Therefore, this systematic review aims to summarize the state of successful research on goat milk cheese production from 2013 to 2023. The bibliographic search was carried out in September 2023 in electronic databases of scientific journals, namely Google Scholar, Science Direct, PUBMED, SCIELO, and Web of Science. Twenty (20) articles were included to discuss results that addressed the research question, meeting the inclusion and exclusion criteria. The content presented provides a comprehensive overview of the cheese manufacturing process, encompassing stages such as filtration, pasteurization, addition of lactic cultures, coagulation (using various methods such as enzymatic, rennet, charcoal, or enzymes), cutting the curd, molding, salting, and maturation. The inclusion of bibliographic references further enhances understanding, highlighting the evolution of practices over time. These contributions are essential for improving the quality and efficiency of goat milk cheese production, offering valuable insights for researchers, producers, and industry enthusiasts.

Resumo em Português:

Resumo Os análogos cárneos são substitutos dos produtos cárneos tradicionais, embora obtidos a partir de ingredientes vegetais. Eles imitam o sabor, a suculência, a textura e são semelhantes aos seus equivalentes. A inovação está em combinar nutrição, bem-estar, questões ambientais e sociais. Fontes vegetais são vistas como mais saudáveis e ecologicamente corretas por algumas pessoas. Portanto, esta revisão resume fontes vegetais nutritivas como ingredientes alternativos proteicos para análogos cárneos visando desenvolvimento sustentável na cadeia produtiva alimentícia. Foi realizada uma pesquisa de Janeiro de 2019 a Dezembro de 2023 em três bases de dados para se descobrir as principais fontes vegetais proteicas, periódicos científicos, lacunas e legislações sobre o tema. Os principais ingredientes proteicos encontrados na linha do tempo estipulada referem-se a soja, ervilha, grão de bico, amendoim, aveia e isolados dessas fontes, além de extrusados de microalgas. Essas matérias-primas agregam valor nutricional e propriedades tecnológicas aos análogos cárneos. Muito foi feito nos últimos anos em relação à tecnologia, embora ainda existam lacunas que dependem de legislações específicas para produtos vegetais mundialmente, investimentos em fábricas segregadas dentro de uma indústria de carne e marketing, para que as pessoas estejam mais abertas e conscientes dos benefícios. Como resultados desta pesquisa é possível concluir que os análogos cárneos continuarão em foco e mais ingredientes tendem a surgir para atender às demandas dos consumidores por produtos inovadores e saudáveis que vão além da nutrição, oferecendo benefícios extras e abrindo novas possibilidades de produtos comercializados.

Resumo em Inglês:

Abstract Though obtained from vegetable ingredients, meat analogues are replacers of traditional meat products. They mimic the flavor, juiciness, and texture and look similar to their counterparts. The innovation relies on addressing nutrition, wellness, environmental, and social issues. Plant-based sources are seen as healthier and environmentally friendly for some people. Therefore, this review summarizes nutritious vegetable sources as alternative protein-based ingredients in meat analogues for sustainable development in the food production chain. A survey was conducted from January 2019 to December 2023 in three databases to find out the most used vegetable sources rich in protein, scientific journals, gaps, and legislation on this topic. The main protein-rich ingredients in the timeline publications were soybean, pea, chickpea, peanuts, oat, and isolates from these sources, besides microalgae extrudates. These raw materials add up the nutritional value and technological properties to meat analogues. Much was done in the later years concerning technology, although there are still gaps on specific legislations for plant-based products worldwide, investments in segregated plants within a meat industry and marketing, so people are more open and aware of the benefits. Concerning the outcomes of this research, it is possible to conclude that meat analogues will remain a focus, and more ingredients are prone to meet consumer demands of innovative and healthy products that go beyond the purpose of just nourishing but indeed offering extra benefits, and opening new possibilities of marketed products.

Resumo em Inglês:

Abstract Emerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well as ingredient options to replace sodium, sugars, fats, as well as alternatives to synthetic nitrite. The variety of ingredients with potential applications in these products raises relevant safety issues due to the lack of studies about possible biological contaminants, and nutritional, chemical, microbiological and allergen concerns. Besides, certain ingredients may present the potential for allergenicity, intolerance, or other immunological reactions, such as celiac disease. Derivatives of alternative plant-based proteins are examples of these risks and should be assessed for their allergenic potential and specific microbial load. Food safety refers to risk management, based on control measures established throughout the production chain, not limited to quality tests on the final product. This review addresses the main categories of food recognized as healthy by consumers, from a food safety point of view, pointing out the potential risks and management alternatives available for this new market of clean label products.

Resumo em Português:

Resumo Um iogurte probiótico feito com a polpa do fruto tumbo (Passiflora tripartita Kunth) apresentou capacidade antioxidante, qualidade físico-química e microbiológica, e estabilidade; entretanto, é necessário ser seguro para estudos posteriores de funcionalidade clínica. O presente estudo é considerado um precursor para a avaliação de segurança pré-clínica de um alimento funcional por meio de testes toxicológicos in vivo. O objetivo do estudo foi avaliar a segurança pré-clínica do iogurte feito com a polpa do fruto tumbo (Passiflora tripartita Kunth). Os estudos toxicológicos propostos foram baseados no padrão OECD 423:2001 sobre Toxicidade Oral Aguda, realizando uma única administração via oral do iogurte probiótico em uma dose de 2.000 mg/kg, em um grupo de ratos machos randomizados, para avaliação durante 14 dias, comparado a um grupo controle; e, no padrão OECD 407:2008 sobre Toxicidade Oral de Dose Repetida, administrando uma dose diária de 2.000 mg/kg do iogurte por 28 dias em ratos machos, considerando a avaliação de seus parâmetros clínicos, hematológicos e bioquímicos, para determinar qualquer possível efeito tóxico produzido pela formulação probiótica. Os resultados mostraram que, em ambos os estudos toxicológicos, não foram detectadas alterações adversas nos sinais clínicos, no peso relativo dos órgãos e nos perfis hematológicos e bioquímicos. Além disso, foi possível evidenciar uma possível melhora no status imunológico, na função hepática e no perfil hematológico. Em conclusão, foi possível estabelecer conhecimento sobre a segurança pré-clínica da formulação de um iogurte probiótico feito com a polpa do fruto tumbo, obtendo um valor de NOAEL (Nível Sem Efeito Adverso Observado) superior a 2.000 mg/kg de peso corporal em ratos machos.

Resumo em Inglês:

Abstract A probiotic yogurt made from the pulp of the tumbo fruit (Passiflora tripartita Kunth) possesses antioxidant capacity, physicochemical and microbiological quality and stability; however, it needs to be safe for later studies of clinical functionality. The present study would be considered as a precursor to the preclinical safety evaluation of a functional food by in vivo toxicological testing. The study aimed to evaluate the preclinical safety of yogurt made from the pulp of the tumbo fruit (P. tripartita). The toxicological studies proposed were based on the OECD 423:2001 standard on Acute Oral Toxicity, performing the peroral administration of the probiotic yogurt at a dose of 2000 mg/kg one-time in a group of randomized male rats, for its evaluation during 14 days compared to a control group; and on the OECD 407: 2008 on Repeated Dose Oral Toxicity, a daily dose of 2000 mg/kg of the yogurt was administered for 28 days in male rats, considering the evaluation of their clinical, hematological and biochemical parameters, to determine any possible toxic effect produced by the probiotic formulation. The results showed that in both toxicological studies, no adverse alterations were detected in their clinical signs, relative organ weights and hematological and biochemical profiles. In addition, a possible improvement in the immunological status, liver function and hematological profile was evidenced as a finding. In conclusion, it was possible to establish knowledge on the preclinical safety of the formulation of a probiotic yogurt made with tumbo fruit pulp, obtaining a NOAEL (No Observed Adverse Effect Level) value higher than 2000 mg/kg body weight in male rats.

Resumo em Português:

Resumo Polímeros naturais, como o polissacarídeo, são uma alternativa biodegradável para a fabricação de novas embalagens, a fim de substituir as embalagens convencionais utilizadas para retardar a senescência em vegetais. Este trabalho investigou as propriedades de filmes biopoliméricos de amido de mandioca e quitosana, e seu uso como revestimentos comestíveis para preservar a vida útil (7 °C e 70% umidade relativa- UR) de aspargos verdes, com ou sem armazenamento prévio refrigerado (1 °C e 90% UR) por sete dias. Com base na avaliação prévia dos filmes obtidos a partir de a) fécula de mandioca (2,5%), b) quitosana (0,5%) e c) uma mistura de fécula de mandioca e quitosana (Cassava+) (2,5 + 0,5%), verificou-se que os filmes da mistura fécula e quitosana apresentaram propriedade de barreira melhorada (taxa de permeabilidade ao vapor d’água de 38,06 g/(m2.h)) e propriedades mecânicas, com resistência à tração de 0,021 MPa, alongamento à ruptura de 1,93% e módulo de Young de 0,011 MPa. O revestimento à base de fécula de mandioca e quitosana resultou em menor perda de massa e valor L*, e minimizou as mudanças de textura na seção basal de hastes de aspargo verde comercial durante a vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado. Todas as hastes revestidas mantiveram níveis globais de carboidratos mais elevados do que o controle, exceto para a sacarose, que diminuiu gradualmente nas seções basais e aumentou nas seções apicais das lanças de aspargo, independentemente do tratamento. O revestimento comestível não teve efeito nas concentrações de asparagina, que aumentaram ao longo do período de vida útil. Todas as hastes com vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado (1 °C e 90% UR), desenvolveram o distúrbio fisiológico podridão das pontas.

Resumo em Inglês:

Abstract Polysaccharide coating is a biodegradable alternative to conventional packings used for delaying senescence in vegetables. This work investigated the properties of cassava and chitosan biopolymeric film and its use as edible coatings to preserve the shelf-life (7 °C and 70% relative humidity (RH)) of green asparagus, with previous cold storage (1 °C and 90% RH) for 7 days. Based on a previous assessment of the films obtained from a) cassava (2.5%), b) chitosan (0.5%), and c) a blend of cassava-chitosan (Cassava+) (2.5 + 0.5%), it could be verified that cassava-chitosan blend films showed improved barrier property (water vapor transmission rate (WVTR) of 38.06 g/(m2.h)) and mechanical properties, with tensile strength of 0.021 MPa, elongation at break of 1.93% and Young’s module of 0.011 MPa. Cassava+ based coating resulted in a lower weight loss and colour L* parameter and minimized textural changes in basal-section of commercial green asparagus spears during a shelf-life of seven days (7 °C and 70% RH), with previous cold storage. All coated spears maintained overall higher carbohydrate levels than the control, except to sucrose which gradually decreased in basal sections and increased in the apical sections of asparagus spears, irrespective of treatment. Edible coating did not affect asparagine concentrations which steadily increased throughout the shelf-life of the spears. The blend (Cassava+) kept for a longer the green asparagus quality. However, spears under a shelf-life of seven days (7 °C and 70% RH), with previous cold storage under 1 °C and 90% RH conditions, developed tip-rot physiological disorder.

Resumo em Português:

Resumo A soja (Glycine max L. Merrill) é uma cultura de importância econômica mundial, sendo que seu grão constitui uma importante fonte de proteínas e carboidratos para a alimentação humana. O objetivo deste trabalho é caracterizar genótipos de soja disponíveis no Uruguai para o consumo humano em termos de quantidade e qualidade proteicas, composição de carboidratos e teor de óleo, em relação ao rendimento, tanto em genótipos geneticamente modificados quanto em convencionais. Neste trabalho, foram estudados 13 genótipos de soja cultivados em três ambientes diferentes (duas localidades, dois anos), além de um grupo convencional (22 genótipos) e outro geneticamente modificado (36 genótipos), cultivados em um único ambiente. Os parâmetros avaliados foram rendimento, proteína total, teor de óleo, proteína solúvel, glicinina (11S), conglicinina (7S), relação 11S/7S, carboidratos solúveis, sacarose e oligossacarídeos totais da família da rafinose. Efeito ambiental e genotípico significativo foi detectado para a maioria dos parâmetros analisados. A interação entre genótipo e ambiente foi significativa para proteína total, teor de óleo e sacarose. A proteína solúvel e a fração 11S foram afetadas apenas pelo ambiente, e os carboidratos solúveis e a fração 7S foram afetados apenas pelo genótipo. Foi possível identificar genótipos com boas características para consumo humano (alto teor de proteína total, sacarose, relação 11S/7S e baixos oligossacarídeos) em todos os ambientes, tanto transgênicos quanto genótipos convencionais. Os genótipos disponíveis no Uruguai apresentaram variabilidade a partir dos parâmetros estudados.

Resumo em Inglês:

Abstract Soybean (Glycine max (L.) Merrill) is a crop of world economic importance; and its grain constitutes a significant source of protein and carbohydrates for human consumption. This work aimed to characterize soybean genotypes available in Uruguay for human consumption regarding protein quantity and quality, carbohydrate composition and oil content in relation to yield, both in genetically modified and conventional genotypes. In this study, 13 genotypes grown in three different environments (two locations, two years), a conventional set (22 genotypes) and a genetically modified set (36 genotypes), grown in a single environment were subject to study. The traits measured were yield, total protein, oil content, soluble protein, glycinin (11S), conglycinin (7S), the 11S/7S ratio, soluble carbohydrates, sucrose and total raffinose family oligosaccharides (RFOs). A significant environmental and genotype effect was detected for most of the parameters. The interaction between genotype and environment was significant for total protein, oil content and sucrose. Soluble protein and the 11S fraction were only affected by environment; soluble carbohydrates and the 7S fraction were only affected by genotype. It was possible to identify genotypes with good characteristics for human consumption (high total protein, sucrose, ratio 11S/7S and low oligosaccharides) across environments, both genetically modified and conventional genotypes. Variability was found among the genotypes available in Uruguay in the parameters studied.

Resumo em Português:

Resumo O objetivo deste estudo foi produzir linguiça tipo Calabresa em escala industrial, incorporando nisina e misturas de ácidos orgânicos e seus sais como conservantes. Adicionalmente, avaliar a estabilidade do produto durante o armazenamento a 25 °C. Várias formulações foram investigadas, cada uma apresentando combinações conservantes distintas: Tratamento 1 (T1) incluiu lactato de sódio e acetato de sódio; o tratamento 2 (T2) continha lactato de sódio, acetato de sódio, ácido cítrico e nisina; o tratamento 3 (T3) envolveu uma combinação de sal e nisina juntamente com lactato de sódio, e um grupo controle utilizando lactato de sódio. Os valores de umidade variaram de 55,84% a 57,45%, proteínas de 18,53 a 19,07, e lipídios de 17,04% a 19,15%, todos de acordo com a legislação brasileira. O pH se manteve estável até 90 dias de armazenamento, apresentando valores de 6,30; 6,28; 6,05, e 6,23 para T1, T2, T3 e controle, respectivamente. O T2 apresentou maior acidez em relação às demais formulações devido à presença do ácido cítrico. Os conservantes avaliados (T1, T2 e T3) apresentaram menores índices de oxidação lipídica e inibiram o crescimento microbiano. Portanto, os conservantes avaliados têm potencial para serem utilizados industrialmente desde que mantenham as características do produto e garantam 120 dias de estocagem a 25 °C.

Resumo em Inglês:

Abstract This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25 °C. Various formulations were investigated, each featuring distinct preservative combinations as follows: Treatment 1 (T1) included sodium lactate and sodium acetate; Treatment 2 (T2) contained sodium lactate, sodium acetate, citric acid, and nisin; Treatment 3 (T3) involved a combination of salt and nisin alongside sodium lactate; and a control group which utilized sodium lactate. The moisture values ranged from 55.84% to 57.45%, proteins from 18.53 to 19.07, and lipids from 17.04% to 19.15%, all following Brazilian legislation. The pH remained stable until 90 days of storage, with values of 6.30, 6.28, 6.05, and 6.23 for control, T1, T2, and T3, respectively. T2 presented higher acidity compared to the other formulations due to the presence of citric acid. The evaluated preservatives (T1, T2, and T3) showed lower lipid oxidation indices and inhibited microbial growth. Therefore, the evaluated preservatives have the potential to be used industrially because they maintain the characteristics of the product and ensure 120 days of storage at 25 °C.

Resumo em Inglês:

Abstract This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana flours, namely, F1, F2, F3, and F4. The antioxidant activity, TPC, and TFC of formulated biscuits as well as control biscuit with 100% of wheat flour were assessed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), Folin-Ciocalteu, and aluminium chloride method, respectively. TPC, TFC, and antioxidant activity were significantly higher in all formulated biscuits as compared to the control biscuit. The best biscuit formulation containing 3% moringa leaf, 15% tempeh, and 20% banana flours showed significant and the highest TPC (0.98 ± 0.062) mg GAE/g, TFC (0.95 ± 0.095) mg QE/g, and antioxidant activity measured as IC50 value was 3.86 ± 0.091 mg/mL, compared to other biscuit formulas containing moringa leaf, tempeh, and banana flours.

Resumo em Inglês:

Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty acids (SFA). The characterization of the organogels was carried out in terms of solids fat content (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, and rheological properties. The organogels analysed showed 5.22% to 6.20% solids at 10 °C, melted at 45 °C, and dropped to < 2.34% at 37.5 °C. Induction time was 4 to 8 minutes, with max solids at 2.29% to 4.72%. The melting and crystallization curves could be subdivided into different regions, which reflected the different classes of triacylglycerol present in the organogels. All organogels showed β polymorphism. The average diameter of the organogels was less than 30 μm, thus minimizing the perception of grittiness in the mouth resulting from the lipid phase. Hardness values varied between 3.53 and 4.58 N. The elastic modulus (G’) value was greater than the viscous modulus (G”), indicating the behavior of a solid material. The results of chocolate spreads were characterized by consistency, distribution particle size, rheological properties and dynamic turbidimetry. The range of consistency of spreads ranged from 13.83 to 631.60 gF. All chocolate spreads formulated with organogels showed particle size between 14.59 and 46.23 µm at index d 0.5 and d 0.9, respectively. As for the rheological parameters, the G' value was observed superior to G”, indicating properties of solid materials. The chocolate spreads with organogels analyzed showed characteristic stability. There was no exudation of liquid oil in the stabilization period for 36 days, thus the chocolate spreads showed a predominant elastic behavior. This characterization proves to be fundamental for the reformulation of products in terms of greater healthiness.

Resumo em Português:

Resumo O objetivo deste estudo foi conhecer a percepção de adultos jovens e de adultos de meia-idade acerca dos alimentos funcionais (AF), e sua relação com determinantes socioeconômicos, de saúde e de consumo. Os participantes do estudo, adultos de ambos os sexos (n = 522), responderam a dois questionários: um continha perguntas relacionadas a aspectos socioeconômicos e de saúde, elaborado pelos pesquisadores, e outro, sobre atitudes relacionadas ao consumo de AF, que avaliava a necessidade, os benefícios, a confiança e a segurança percebidos pelos consumidores. Os resultados demonstraram que há uma percepção positiva acerca dos AF pelos adultos e estes reconhecem seus benefícios e a necessidade de consumi-los, porém há uma desconfiança em relação à credibilidade das alegações funcionais. A renda e a escolaridade parecem ser fatores que interferem na percepção do consumo dos AF por adultos. Adultos de meia idade (45 a 65 anos) tendem a perceber os AF como medicamentos e os adultos jovens (18 a 44 anos), que consideram importante a qualidade nutricional no momento da escolha do alimento para consumo, tendem a ter uma percepção melhor dos AF. O reconhecimento dos benefícios e da necessidade dos AF demonstra que este mercado continua promissor, porém medidas que estimulem maior confiança dos consumidores devem ser adotadas.

Resumo em Inglês:

Abstract This study aimed to understand the perception of young adults and middle-aged adults about functional foods and to relate it to socioeconomic, health, and consumption factors. The study participants, both male and female adults (n = 522), completed two questionnaires. The first questionnaire addressed socioeconomic and health aspects, which were designed by the researchers. The second questionnaire focused on attitudes related to the consumption of functional foods, evaluating consumers' perceived needs, benefits, confidence, and safety. The results demonstrated that adults hold a positive perception of functional foods, acknowledging their benefits and the need for consumption. However, there is some skepticism regarding the credibility of functional food claims. Income and education level appear to be factors that influence adults' perception of functional food consumption. Middle-aged adults (45 to 65 years) tend to perceive functional foods as medications, while young adults (18 to 44 years) who consider nutritional quality important when choosing food for consumption tend to have a better perception of functional foods. The recognition of the benefits and the need for functional foods indicates that this market remains promising. However, measures to instill greater consumer confidence should be adopted.

Resumo em Português:

Resumo Este estudo fornece uma visão geral do uso da farinha de feijão-fava (Phaseolus lunatus) como matéria-prima para extração de amido em etapas consecutivas, para a preparação de concentrado proteico de feijão-fava. O amido da farinha de feijão-fava foi extraído em diferentes níveis de pH alcalino: 7, 8, 9, 10 e 11. As propriedades físico-químicas, microestruturais, a cristalinidade e de pasta, e as propriedades funcionais do amido extraído foram avaliadas. Os resultados mostraram que a pureza do amido aumentou com o maior pH de extração. No entanto, um novo aumento no pH reduziu o rendimento. O amido obtido por extração alcalina ainda continha outros compostos não amiláceos. O pH de extração afetou o teor de amilose, presumivelmente devido à interação dos íons OH- com os componentes granulares do amido, influenciando o rendimento e o nível de amilose. Em níveis de pH mais baixos, o álcali promoveu uma estrutura granular mais ordenada, diminuindo a solubilidade do amido e resultando em maior rendimento e teor de amilose. Enquanto isso, em níveis de pH mais altos, os íons alcalinos aumentaram a solubilidade da proteína e o teor de amido. O pH teve uma leve influência na morfologia dos grânulos de amido. O amido de feijão-lima apresentou um índice de cristalinidade de 29% a 34%, dependendo do pH de extração alcalina. Todos os amidos apresentaram picos individuais nos valores 2θ de 15° e 23°, picos não resolvidos nos valores 2θ de 17° e 18°, e um plano difratado em torno de 5,63°, indicando um amido tipo C. Após tratamento alcalino, o amido manteve sua estrutura tipo C, indicando ausência de transformação estrutural nas estruturas ortorrômbica e hexagonal. Aumentar o pH de extração para 9 aumentou a cristalinidade do amido, mas um aumento adicional no pH a diminuiu. A viscosidade durante a colagem foi afetada pela intensa interação da água com a amilose nas regiões amorfas. O pH de extração influenciou pico, vale, recuo e viscosidade final. O tratamento alcalino pode romper regiões granulares, alterando as propriedades funcionais do amido. A extração alcalina do amido pode ser realizada na farinha de feijão-fava.

Resumo em Inglês:

Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10, and 11. The physicochemical, microstructural, crystallinity, pasting, and functional properties of the extracted starch were evaluated. The results showed that the purity of the starch increased with a higher extraction pH. However, a further increase in pH reduced the yield. The alkaline-extracted starch still contained other non-starch compounds. The extraction pH affected the amylose content, presumably due to the interaction of OH- ions with the starch granular components, influencing the yield and amylose level. At lower pH levels, alkali promoted a more orderly granular structure, decreasing starch solubility and resulting in higher yield and amylose content. Meanwhile, at higher pH levels, alkali ions increased protein solubility and starch content. The pH had a slight influence on the starch granule morphology. Lima bean starch exhibited a crystallinity index of 29% to 34% depending on the alkaline extraction pH. All starches showed individual peaks at 2θ values of 15° and 23°, unresolved peaks at 2θ values of 17° and 18°, and a diffracted plane around 5.63°, indicating a C-type starch. After alkali treatment, the starch maintained its C-type structure, indicating no structural transformation in the orthorhombic and hexagonal structures. Increasing the extraction pH to 9 increased starch crystallinity, but a further increase in pH decreased it. Viscosity during pasting was affected by the intensive interaction of water with amylose in the amorphous regions. The extraction pH influenced peak, trough, setback, and final viscosity. The alkaline treatment might disrupt granular regions, altering the functional properties of the starch. Alkaline extraction of starch can be performed on lima bean flour.

Resumo em Inglês:

Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through centesimal and sensory analysis of the hedonic scale. Increased exposure caused obvious changes in the sensorial characteristics of the product, which were not evidenced by consumers in the sensorial analysis, and for this reason, texture profile analysis (TPA) and color (CIELAB) were carried out, in addition to analyses of concentration of Total Volatile Basic Nitrogen (TVB-N), hydrogen potential (pH) and microbiological performed during 12 months, in addition to yield and weight loss by cooking. The sensory analysis did not show a significant difference between the treatments, however, the yield reduced with the application of heat, with the best yield being in treatment T1 (58.76 ± 0.49 a). The centesimal analysis showed excellent values ​​of protein content of 20.86% and lipid content of 0.33%. The treatments followed the variation in color and texture according to the application of heat, mainly concerning the increase in the b* value (10.84 ± 0.70 to 13.50±0.24) and reduction in cohesiveness (0.56 ± 0.05 to 0.50 ± 0.04), gumminess (368.81± 109.23 to 262.09 ± 63.78 g) and chewiness (999.30 ± 356.92 to 633.71 ± 221.56 g). Despite this, the product proved to be safe during the analyzed period without the development of the remaining bacteria, even with an increase in pH (4.2 to 5.9) and TVB-N (20.22 to 28.46 mg/100 g), despite this, there was no development of the bacteria analyzed, proving to be a product suitable for industrial implementation.

Resumo em Português:

Resumo O Brasil tem se firmado como o maior produtor mundial de sementes de urucum (Bixa orellana L.). Felizmente, o aumento da produção nacional tem sido acompanhado por uma melhoria da qualidade dessa matéria-prima. O urucum é uma cultura típica de pequenos produtores, que em geral usa seu conhecimento empírico para avaliar a qualidade do material que está produzindo. A observação visual da cor das sementes de urucum tem sido considerada padrão de qualidade por muitos produtores. Para avaliar as evidências científicas, o presente estudo avaliou amostras de sementes de urucum de 51 acessos do banco de germoplasma do Instituto Agronômico de Campinas (IAC), para determinar se existe correlação entre as concentrações de pigmentos com a cor das sementes e a influência da umidade nessa correlação. Foram avaliadas também as correlações entre as concentrações de pigmentos, umidade, lipídios e a cor (L*, a*, b*). Para a avaliação da cor, utilizamos um colorímetro com a medida da cor pelo sistema CIE L*, a*, b*. Apenas a correlação simples entre as variáveis Umidade e Lipídios foi considerada forte, pela classificação usada neste estudo. Quando se remove o efeito da Umidade (correlação parcial), apenas as variáveis bixina e a* apresentaram correlação significativa, considerada fraca pela classificação utilizada. Portanto, mesmo considerada fraca, há uma correspondência entre a cor vermelha das sementes de urucum com a concentração de bixina das amostras estudadas. Contudo, a diferença da cor (ΔEab) entre as amostras com maior e menor teor de bixina foi de apenas 1,44. Essa diferença indica que grandes variações nas concentrações de bixina nas sementes de urucum podem levar a pequenas variações de cor, dificultando o uso desse critério para o controle de qualidade desses grãos.

Resumo em Inglês:

Abstract Brazil has emerged as the world's largest producer of annatto seeds (Bixa orellana L.). Fortunately, the increase in national production has been accompanied by an improvement in the quality of this raw material. Annatto is a typical crop of small producers who usually use their empirical knowledge to evaluate the quality of the crop. Thefore, the visual observation of the color of annatto seeds has been considered a quality standard by many producers. To evaluate the scientific evidence, the present study evaluated annatto seeds from 51 accessions of the germplasm bank of the Agronomic Institute (Instituto Agronômico de Campinas - IAC) to determine a possible correlation between the pigment’s contents and the color of annatto seeds as well as the influence of humidity on this correlation. The correlations between the concentrations of pigments, humidity, lipids, and color (L*, a*, b*) were also evaluated. The color was evaluated using a colorimeter with measurements of the CIE L*, a*, b* scale. Only the correlation between the variables moisture and lipids was considered strong through the simple correlation, while the variables bixin content and coordinate a* presented a significant correlation while eliminating the effect of moisture (partial correlation). Thus, a correlation between the red color and the bixin concentration of annatto seeds was observed even though it was a weak correlation. In turn, the color difference (ΔEab) between the samples with higher and lower bixin contents was only 1.44. This difference indicates that large variations in the bixin concentrations may lead to small color changes in the annatto seeds, impairing the use of this criterion for quality control of these seeds.

Resumo em Inglês:

Abstract In the microregion of the Canastra/MG/Brazil, with the growth and recognition of artisanal cheeses, producers have gradually inserted in the market cheeses that differ from the traditional ones. This study aimed to map, identify, and characterize the production sites of the varieties of artisanal Minas cheeses of the Canastra microregion. Data were collected from Canastra cheese producers who were producing artisanal Canastra cheeses with modifications to the original recipe, which we characterize as new varieties of artisanal Canastra cheese. Geographic coordinates and primary property data were collected. Questionnaires were applied to cheese producers through semi-structured interviews and milk samples analysed. The new varieties of cheese were described and photographed. Regarding the diversity of cheeses produced, we found that moldy cheeses were produced in Medeiros (31.25%), São Roque (43.75%), Bambuí (6.25%), Delfinópolis (6.25%) and Tapiraí (12.5%). Medeiros and São Roque also produced the cheeses “Merendeirinho” and “Canastrão”, which differ from the traditional in size. In Medeiros and São Roque, we also found seasoned Merendeirinho cheese, other seasoned cheeses, and cheeses cured in wine and coffee. And only Medeiros produced a cheese cured in beer. We found that in São Roque, Delfinópolis, and Tapiraí, the production of these cheeses is continuous. In the geographical demarcation of artisanal Canastra cheese manufacturing, the cities of São Roque and Medeiros stand out, due to the diversity of varieties of traditional cheese and the number of producers.

Resumo em Inglês:

Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety.

Resumo em Português:

Resumo O aproveitamento da casca da manga, subproduto agroindustrial rico em compostos bioativos, foi objeto deste estudo, buscando uma aplicação inovadora na fabricação de pães de forma. Este processo é proposto como forma de criar um alimento nutritivo e saudável, rico em fibras alimentares e polifenóis totais. A farinha de casca de manga da variedade Kent foi obtida por secagem, moagem e peneiramento. Um desenho experimental por meio da Metodologia de Superfície de Resposta (MSR) com um projeto rotativo composto central, foi utilizado para avaliar o impacto da farinha de casca de manga (5% a15%) e do ácido ascórbico (20 a 100 ppm) na formulação do pão. Foram realizadas avaliações tecnológicas, sensoriais e determinações de polifenóis e fibras alimentares, utilizando métodos padronizados. Os resultados mostraram que farinha de casca de manga e ácido ascórbico influenciam na textura do pão, com formulações de 10% de farinha de casca de manga e 60 ppm de ácido ascórbico, assim obtendo as melhores notas sensoriais em cor, aparência, aroma e textura. A farinha de casca de manga aumentou a quantidade de fibra até 13,25 g/100 g e de polifenóis até 1,187 g AGE/g (peso seco) no pão de forma. Esses achados sugerem que a inclusão de farinha de casca de manga melhora a qualidade nutricional e sensorial do pão, mostrando seu potencial como ingrediente funcional na indústria alimentícia.

Resumo em Inglês:

Abstract The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to evaluate the impact of mango peel flour (5% to15%) and ascorbic acid (20 to100 ppm) in the bread formulation. Technological, sensory evaluations, and determinations of polyphenols and dietary fiber were carried out, using standard methods. The results showed that mango peel flour and ascorbic acid influence the texture of the bread, with formulations of 10% mango peel flour and 60 ppm ascorbic acid obtaining the best sensory ratings in color, appearance, aroma, and texture. The mango peel flour increased the fiber up to 13.25 g/100 g and polyphenols up to 1.187 g AGE/g dry weight (DW) in the sliced bread. These findings suggest that the inclusion of mango peel flour improves the nutritional and sensory quality of bread, showing its potential as a functional ingredient in the food industry.

Resumo em Inglês:

Abstract Honey is a natural food derived from nectar and other natural plant secretions, collected, and processed by bees. To be safely consumed, it must be free of chemical contamination and have quality and identity parameters following established standards. The continuous search for agricultural productivity has increased the use of pesticides, widely used in crops. Residues of these compounds have been found in honey samples. This work aimed to determine the physicochemical parameters and verify the presence of pesticides in Apis mellifera bee honey sold in the regions of Pelotas and Rio Grande/in Rio Grande do Sul state (RS)/ Brazil. The honey samples presented values for the physicochemical parameters within the acceptable limits established by Brazilian legislation. Among the 100 pesticides investigated, the insecticide λ-cyhalothrin was detected in 50% of the samples in concentrations between 5.95 and 25.30 µg/kg. The calculated estimated daily intake was 1.0×10-4 µg/kg bw/day, below the maximum limits Brazilian and European legislation recommended. The results contribute to the generation of data on the quality of honey produced in the region, thus ensuring safe consumption, however, it causes an alert about the environmental contamination by the pollinators bee’s exposure to pesticides in regions with intense agricultural activity.

Resumo em Inglês:

Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material to prevent the quality degradation of meatballs. Bay leaf extract (BLE) is one of the natural preservatives that can be used for coating material to inhibit bacterial growth on meatballs as it contains bioactive compounds. This work aims to evaluate the feasibility of BLE as a natural preservative for meatballs. Here, the TPC-based bacterial growth and shelf life are two important parameters to identify BLE's feasibility. This work was designed by using a completely randomized design (CRD) with 1 factor of BLE composition using various formulations of 0% (F0), 1%(F1), 1.5%(F2), and 2%(F3), respectively. The bacterial growth in the meatballs was evaluated based on the total plate count (TPC) values at different temperatures of 27 °C, 10 °C, and 5 °C for 1, 7, 14, 21, and 28 days of storage time. Meanwhile, the shelf life was estimated by using accelerated shelf-life testing (ASLT) based on the TPC values. The collected data were analyzed using Microsoft Excel software, one-way Analysis of Variance (ANOVA), and Duncan’s test with SPSS 25.0. The BLE with a concentration of 2% showed good feasibility in preventing bacterial growth and improving the shelf life of meatballs, twice longer than that of without BLE.

Resumo em Inglês:

Abstract Tortilla chips on the market have a low protein content, namely 7%, and are less crunchy. Utilizing local Madurese corn flour into fortified tortilla chips is an alternative nutritious snack option for children. In this study, protein content in tortillas was increased by fortification using Isolate Soy Protein (ISP) and increasing crispiness using shortening. The study aimed to investigate the effect of shortening at 1.5%, 2.5%, and 3.5% and ISP at 5%, 10%, and 15% on the quality of corn-based tortilla chips. Fortification increased protein contents from 5.38% to 12.73%. Fracturability increased with ISP and decreased with shortening. Shortening significantly made tortilla chips softer and crispier. The treatments showed a significant difference in L values (p < 0.05), thus reducing brightness. Pasting viscosity showed that the addition of shortening and ISP decreased peak and breakdown viscosity from 436.50 to 220.00-142.50 cP and from 212 to 7.50-3.00 cP, respectively. Shortening made the starch stable during heating. The calorie content of tortilla chips with the addition of ISP and shortening ranged from 4589.70 to 5053.50 Cal/g. The selection formula was based on consideration of protein content and product acceptance. The hedonic analysis showed that the tortilla chips with 10% ISP and 2.5% shortening were preferred. It has good nutrition with 10.08% protein, 0.65% lysine, 0.46% tryptophan, and 13.08% fat, mainly palmitic acid and elaidic acid.

Resumo em Inglês:

Abstract This work aimed to assess the effectiveness of utilizing Rhizopus oryzae for starch hydrolysis from Porva corn (Zea mays) by evaluating different conditions during the fungus growth process in solid-state fermentation and enzymatic hydrolysis. The goal is to propose a potential methodology to produce commodities like beer, bypassing the traditional grain malting phase. Solid-state fermentation (SSF) was employed to analyze fungal growth on cereal cooked at distinct time intervals (0 min, 30 min, and 60 min) over 72 hours, maintaining an incubation temperature of 32 ºC. Subsequent enzymatic hydrolysis, conducted in the liquid phase at different temperatures (32 ºC, 44 ºC, and 56 ºC) for 5 hours, aimed to extract maximum fermentable sugars. Parameters such as cell concentration, reducing sugars, and dissolved solids (ºBrix) were measured. Furthermore, solid samples obtained at each stage underwent Fourier Transform Infrared Spectroscopy (FTIR) spectroscopy analysis to identify changes in the composition of maize that occurred in each phase. The results indicate that the growth phase exhibited a significantly higher cell concentration of R. oryzae when corn was subjected to a 60-minute cooking pre-treatment. Conversely, the most favorable conditions for glucose concentration were observed during the hydrolysis phase at a temperature of 56 ºC, reaching up to 307 mgglucose/gcorn (51.23% of hydrolyzed starch). Subsequently, the obtained hydrolysate underwent fermentation for 84 hours using commercial yeast (Saccharomyces cerevisiae), resulting in a corn-based ferment with an alcohol content of 12% ABV, demonstrating that the process has good application potential in the manufacture of alcoholic beverages.

Resumo em Português:

Resumo Entre os produtos da colmeia de abelhas sem ferrão, o mel se destaca por possuir propriedades físico-químicas diferentes do mel produzido pela abelha Apis mellifera. Seu sabor é mais ácido e menos doce, além de naturalmente conter maior porcentagem de água. O mel é um dos produtos mais frequentemente adulterados comercialmente. Dessa forma, este trabalho teve como objetivo verificar se os testes qualitativos realizados para o mel de A. mellifera também são válidos para o mel de abelhas sem ferrão das espécies Tetragonisca angustula, Melipona quadrifasciata e Tetragona elongata, e se é possível identificar suas adulterações mais comuns: adulterações do mel de abelhas sem ferrão com xarope de milho, açúcar invertido e mel de A. mellifera foram simuladas e testadas com as reações de Lugol, Fiehe e Lund. Para essas três análises, também foi testada a redução do volume da amostra. O teste de Lund não foi efetivo com as amostras de mel das abelhas sem ferrão, pois elas apresentam um maior teor de água, e resultados confiáveis não puderam ser obtidos. Para os outros dois testes, a redução do volume da amostra utilizada foi eficiente. O teste de Fiehe detectou adulteração apenas com xarope de milho. O teste de Lugol detectou adulterações com xarope de milho e açúcar invertido em todas as diluições utilizadas e para todas as três espécies de abelhas sem ferrão. As adulterações por adição de água ou mel de A. mellifera não foram detectadas em nenhum dos testes. Portanto, é possível utilizar o teste qualitativo da reação de Lugol para uma avaliação inicial da qualidade do mel. Como é um teste rápido e de baixo custo, ele permite o desenvolvimento de cadeias produtivas para o mel de abelhas sem ferrão. Assim, a detecção de mel inautêntico pode ser feita por uma abordagem combinada de testes qualitativos como triagem inicial, seguida de testes quantitativos, se necessário.

Resumo em Inglês:

Abstract Among the hive products of stingless bees (SB), honey is distinguished because it has different physicochemical properties than the honey produced by Apis mellifera. Its taste is more acidic and less sweet, and it naturally contains a higher percentage of water. Honey is one of the most frequently adulterated products marketed. Therefore, this work aimed to verify if the qualitative tests performed for A. mellifera honey are also valid for SB honey from Tetragonisca angustula, Melipona quadrifasciata, and Tetragona elongata and if they can detect the most common adulterations. Adulterations of SB honey with corn syrup, inverted sugar, and A. mellifera honey were simulated and tested with Lugol, Fiehe, and Lund reactions. For these three analyses, sample volume reduction was also tested. The Lund test did not work well with honey samples from SB because they have a higher water content, and reliable results could not be obtained. For the other two tests, the sample volume reduction used was efficient. The Fiehe test detected adulteration with corn syrup only. The Lugol test detected corn syrup and inverted sugar adulterations in all dilutions for all three SB species. No adulteration by added water or honey from A. mellifera was detected in any test. Therefore, using the qualitative Lugol’s reaction test to evaluate SB honey quality is reasonably affordable. Since it is a rapid and inexpensive test, it allows the development of production chains for SB honey. Thus, detecting inauthentic honey can be done by combining qualitative tests as the first screening, followed by quantitative tests if necessary.

Resumo em Inglês:

Abstract This study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and consumer acceptance by organoleptic test effects through yogurt, yogurt probiotics, and yogurt mixtures containing zinc oxide (ZnO). The Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy (SEM-EDX) and Fourier Transform Infrared (FTIR) were used to analyse the morphology and functional group of the samples. Four samples were prepared: A) yogurt; B) yogurt + ZnO; C) yogurt + probiotics; D) yogurt + probiotics + ZnO. The addition of ZnO to the yogurt structure increased the compactness and homogeneity of the structure, according to microscopic visual inspection (yogurt B and D). The addition of ZnO did not affect the functional group of the yogurt. Importantly, the organoleptic testing, which includes hedonic and hedonic tests carried out by semi-trained panelists, resulted in overwhelmingly positive responses to the product, indicating its potential for consumer acceptance.

Resumo em Inglês:

Abstract Symbiotic fermented kinds of milk are products with probiotic microorganisms and a simultaneous prebiotic effect. The presence of fibers or oligosaccharides causes it. This work aimed to evaluate and model fermented milk beverage production with probiotic microorganisms and in situ Galactooligosaccharides (GOS) synthesis. GOS enzymatic production was maximized through the mathematical model, and finally, the mathematical prediction was experimentally validated. For this purpose, the enzymatic kinetics of GOS production from Aspergillus oryzae β-galactosidase enzyme was experimentally evaluated for different initial lactose concentrations (30%, 35%, and 40% w/v) and enzyme/lactose ratio (R: 0.2%, 0.4%, and 0.6%). In addition, the fermentative kinetics of lactic acid and biomass production were evaluated using the probiotic strain Lactobacillus acidophilus. The parameters correlation for both models was then performed. A unified model determined the process conditions that maximize GOS concentration in the fermented milk beverage. According to the model, the operating values that maximized the GOS production were 40% of initial lactose, R: 0.15%, 20 min of enzymatic reaction, and 17 h of fermentative reaction. The final fermented milk drink showed a GOS content of 2.9 g/portion of 200 g, guaranteeing the recommended daily values of the prebiotic with the consumption of two servings.

Resumo em Inglês:

Abstract The study aimed to develop a mango ice cream (Mangifera indica L. cv. Bourbon) added with whey protein and evaluate its acceptability, using a 9 points hedonic scale. The participants were 157 tasters not affected by cancer and 75 patients undergoing chemotherapy at the Cancer Hospital in Cuiabá, in the state of Mato Grosso. The last group also evaluated the ice cream through sensory and well-being perceptions using the “Check all that apply” - CATA method. The ingredients for the ice cream formulation were mango, passion fruit, whey protein, and unflavored coconut oil. The attributes for the overall assessment established by tasters not affected by cancer were as follows: aroma, appearance, flavor, texture, and overall impression. The mango ice cream was free of contamination, with 4.6% of protein. In fact, 96.8% of participants reported liking the taste of ice cream. Even though the ice cream did not have added sugar, 87.26% of the participants rated the ideal sweetness level. Furthermore, more than 95% of them reported that they would buy the product. Regarding the tests carried out with patients undergoing chemotherapy treatment, 32% said the ice cream relieved their symptoms of nausea and 90% responded that they liked it in the affective test, validating the acceptability of the ice cream. The study proved the healthiness and sanity of consuming this ice cream, which is a well-accepted food, bringing benefits to patients undergoing the chemotherapy treatment. Still, above all, it used a fruit that has a regional and comfort food appeal, since for many patients, consuming mango ice cream brought back memories of their childhood.

Resumo em Inglês:

Abstract Food supplements commonly present nutritional quality, especially in plant-origin foods, contributing to the population's quality of life. The use of babassu mesocarp flour in the preparation of food supplements contributes to human nutrition as it is a nutritionally balanced food concerning carbohydrates, proteins, lipids, and minerals. Babassu fruits were collected in five municipalities in the state of Maranhão/Brazil, and the mesocarp was extracted to develop four food supplement formulations per municipality. Firstly, babassu mesocarp flour was prepared in a drying and sterilization process and, subsequently, the manufacturing process of the babassu coconut flour food supplement was added with natural soy extract. The samples were subjected to proximate composition analysis to determine the percentages of carbohydrates, lipids, proteins, moisture, lignin, and energy values (kcal/100 g). The study presented a product rich in carbohydrates (86%), protein values above 10% in the composition, and an average of 19% lipids, presenting a nutritional balance suitable for daily use by the population and even high-performance athletes.

Resumo em Inglês:

Abstract Spirulina (Arthrospira platensis) production dominates the global microalgae market due to its high nutritional value. Spirulina can be cultivated in ponds with quality control due to the possible growth of cyanotoxins like Microcystis sp. that produce microcystins. The Enzyme-Linked Immunosorbent Assay (ELISA) method was used and validated with linearity, precision, reproducibility, and accuracy parameters that met the criteria for microcystin analysis. The regression curve gave the linear regression, the value of the coefficient of correlation (r) 0.99 showed a very strong correlation, and coefficient determination (R2) was 0.988 (R2 > 0.90). The precision analysis in repeatability (RSDanalysis < 2/3RSD Horwitz) and reproducibility (RSDanalysis < RSD Horwitz) showed an acceptable value with a significance value of 0.191 (p-value <0.05) that showed no significance difference. The accuracy from spiking analysis with a recovery percentage of 79.90±17.97% was still within the range of 40% to 120%, with a LOD value of 0.1 µg/kg. Analysis completed on spirulina powder showed that the spirulina product has a good quality with microcystin levels of 1.39 ± 0.16 µg/kg (dry basis), 719 times below the predetermined limit of 1000 µg/kg based on the Oregon Health Division Regulation for blue-green algae (BGA).

Resumo em Inglês:

Abstract Gamma-aminobutyric acid (GABA) is a non-protein amino acid with numerous health benefits, such as reducing hypertension, treating diabetes, and providing neuroprotection. GABA can be produced by lactic acid bacteria (LAB), but not all LAB produce GABA. Therefore, it is necessary to screen LAB isolates with the potential to be GABA producers. GABA was analyzed qualitatively using thin-layer chromatography (TLC) and quantitatively by Ultraviolet-visible (UV-Vis) spectrophotometer. Ten LAB isolates were evaluated for their ability to produce GABA. Among these, Pediococcus acidilactici YKP4 produced the highest concentration of GABA. P. acidilactici YKP4 as the highest GABA producer and Lacticaseibacillus rhamnosus BD2 as a probiotic candidate were further studied to increase GABA production in de Man Rogosa Sharpe (MRS) broth by providing monosodium glutamate (MSG) as the precursor and applying different initial pH and incubation time. The highest production of GABA by P. acidilactici YKP4 (3.30±0.03 g/L) was obtained by the addition of 1% MSG while that of L. rhamnosus BD2 (2.67±0.07 g/L) by 2% MSG with initial pH of 5.0 and incubation time of 72 h. Application of both LAB as a starter culture for milk fermentation showed that GABA production in milk was lower than in MRS broth. Enrichment of milk with MSG increased GABA from 1.80±0.03 g/L to 1.94±0.02 g/L in P. acidilactici YKP4 with 1% MSG, and from 1.15±0.03 g/L to 1.33±0.04 g/L in L. rhamnosus BD2 with 2% MSG. Besides, P. acidilactici YKP4 and L. rhamnosus BD2 were considered as potential LAB for GABA production and can be applied to ferment milk as a functional food.

Resumo em Inglês:

Abstract Gluten-free products and non-alcoholic beverages have become popular global trends. This study assessed strategies for producing low-alcoholic and low or gluten-free beers. Barley malts were fermented by Saccharomyces cerevisiae or Saccharomycodes ludwigii, and commercial endopeptidase was used to reduce gluten. S. cerevisiae is the most used yeast in alcoholic beer, so vacuum evaporation was used to reduce values of ethanol. S. ludwigii produces less alcohol, however, there was no data reported it would ferment on a semi-industrial scale. The physiochemical parameters in rice malt beers were similar to both yeasts. However, the parameters found differed for beer with barley malt mainly ethanol values, confirming the fermentative difference by tested strains. Volatile composition was evaluated and analyzed by multivariate analysis. The beers proposed by different methodologies: S. cerevisiae with barley malt, peptidase, and evaporation exhibited aromas of floral and featuring beer and spice notes, among others; S. ludwigii fermentation with barley malt and peptidase showcased aromas rich in floral and fresh accents, among others; and, S. cerevisiae with malted rice exhibited notes evoking fruity notes reminiscent of roses and S. ludwigii using malted rice was associated with aromas featuring fruity attributes and emitting rancid notes, among others. Among all the strategies tested, the one using barley malt, enzyme, and S. cerevisiae proved results in terms of aromatic parameters, even with the final boiling process to remove the alcohol.

Resumo em Inglês:

Abstract A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as sweet corn (Zea mays saccharata Sturt) with a glycemic index 36 and red beans (Phaseolus vulgaris L.) with 26. However, these products exhibited weaknesses, including low crunch resistance in milk, lack of consideration for consumer sensory acceptance, and unverified glycemic index values. Therefore, this research aimed to (1) enhance the crunch resistance of instant flakes in milk; (2) evaluate the physical and sensory characteristics of instant flakes products; and (3) determine the glycemic index value of instant flakes products based on the best formula from the sensory tests. Five formulas were developed based on the proportion of red beans to sweet corn (formulas 1 to 5), respectively 80:120, 90:110, 100:100, 110:90, and 120:80. The color of all formulas of flakes tended to be similar (dominant yellow). The crunch resistance in milk exceeded 2 minutes, predominantly influenced by the red bean portion. Sensory profile from consumer preferences indicated that the intensity of the attributes such as yellowish-brown color, sweet aroma, salty taste, savory taste, savory aftertaste, burned taste, sandy texture, hard texture, dry aftertaste, sticky aftertaste needed to be reduced when serving flakes with milk. Formula 3 emerged as the optimal formula based on sensory profile and red bean proportion, exhibiting a low glycemic index value of 28.

Resumo em Inglês:

Abstract Phycocyanin (PC) is commercially exploited in various commercial sectors, as novel applications are developed rapidly. However, the state-of-the-art is difficult to define, given the extremely heterogeneous information available. Hence, this study aimed to perform a technological and scientific review on PC production from Spirulina (Arthrospira spp.), based on a bibliometric analysis of patents and research articles deposited from 2015 to 2023. To close the knowledge gap evidenced by the prospection, we optimized the instrumental conditions of microalgae cultivation, i.e., orbital agitation, culture volume, and cultivation time, for the production of PC. We assessed the color parameters and stability of the PC used as an ice cream colorant. The prospection highlighted rather diverse points of view between academia and the industry regarding PC production methods. The optimization showed a substantial impact of cultivation time on PC yield and purity. A purification step via precipitation was note necessary to obtain food-grade PC (purity > 0.7). Optimal experimental conditions were 180 rpm, 250 mL, and 14 days of cultivation. The ice cream colored using PC from the optimized cultivation conditions showed concentration-dependent color variations, without significant color losses for 90 days.

Resumo em Inglês:

Abstract Psyllium mucilage was extracted from Plantago ovata Forsk and functional properties were investigated. Concerning this objective, Response Surface Methodology based on a 4-factor 3-level Box-Behnken design was used. The independent variables were as follows: extraction temperature (50-80 °C), extraction time (60-120 min), water-to- Psyllium seed ratio (50/1-100/1), and water pH (4-10). On the other hand, the dependent variables were decided as EY (extraction yield), SC (swelling capacity), EC (emulsion capacity), and ES (emulsion stability). Optimum extraction conditions based on numerical optimization were 79.99 °C extraction temperature, 60.02 min extraction time, 99.99:1 water-to-seed ratio, and 7.38 water pH. Within these optimum conditions, 29.54% EY, 25.47 mL g-1 SC, 68.39% EC, and 76.61% ES were predicted. The results indicated that Psyllium mucilage can be used as a promising additive as a stabilizing agent in food formulations.

Resumo em Inglês:

Abstract This research aimed to estimate the shelf-life of smoked shark catfish coated with chitosan and red galangal extract and packed with aluminum foil using the acceleration method. The prediction of the smoked catfish shelf-life was carried out by storing the smoked catfish at temperatures of 35, 45, and 55 °C for 30 days. The parameters observed during storage were color, sensory score of rancidity, and thiobarbituric acid (TBA) value. Data were analyzed using linear regression, and the equations obtained were used to calculate the shelf-life of smoked catfish at 30 °C. The color values of L*, a*, and b* of the smoked catfish coated with chitosan decreased faster, and the shelf-life was shorter than that of the smoked catfish coated with chitosan and red galangal extract. The shelf-life and activation energy of smoked catfish coated with chitosan at 30 °C were 29.63 days and 2873.146 cal/mol, while the smoked catfish coated with chitosan and red galangal extract were 38.52 days and 3380.371 cal/mol, respectively.

Resumo em Inglês:

Abstract This research aimed to characterize the syrup from Yacon (Smallanthus sonchifolius (Poepp.) H. Rob.) roots as a rich source of prebiotic fructooligosaccharide (FOS) and, thus, to formulate and characterize a gelatin-based coating enriched with Yacon syrup and to apply this coating on minimally processed melons. Then, the minimally processed melons were stored for 6 days at 10 °C and they were evaluated regarding their storage potential through quality, sensory and microbiological attributes, and bioavailability of FOS. Yacon syrup presents 17.22% of FOS, high antioxidant ferric reducing oxidant power (FRAP) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) activities, 60.88% of sugars, 66.25% of carbohydrates, 2,148.1 µg kg−1 of chlorogenic acid, and 13,897.2 µg gallic acid kg−1 of phenolic contents. The incorporation of 10% Yacon syrup in the gelatin matrix increased coating thickness, accentuated the yellow color, increased the hydrophilic character, and lowered moisture. Yacon syrup-enriched gelatin matrix coating preserved the postharvest quality of minimally processed melon for 5 days at 10 °C with increased functional properties due to FOS bioavailability and higher total phenolic and carotenoid contents.

Resumo em Português:

Resumo O estudo examinou a eficácia da enzima papaína liofilizada obtida de três espécies de Vasconcellea (V. pubescens, V. chachapoyensis, V. heilbornii) como coagulante natural na fabricação de queijo. Em particular, a enzima V. pubescens demonstrou os resultados mais promissores quando concentrações de 2 g/L, 4 g/L e 6 g/L foram usadas na produção de queijo fresco, enquanto outras espécies de enzimas apresentaram menor eficácia. O rendimento ideal do queijo fresco com o mínimo de enzima residual foi alcançado quando uma dose de 2 g/L da enzima papaína foi empregada a uma temperatura de coagulação de 30 °C, resultando em características físico-químicas e organolépticas comparáveis às produzidas com o coalho Hansen comercial. No entanto, um aumento na temperatura de coagulação (42 °C) e uma dose maior de enzima papaína (4 g/L) resultaram em uma redução no rendimento do queijo fresco e, consequentemente, a enzima residual aumentou. São necessários mais estudos para determinar a pureza da papaína liofilizada e a dosagem mais eficaz para aumentar a lucratividade para produtores e consumidores. Essas descobertas poderiam facilitar a aplicação ecológica dessa alternativa na produção de queijo fresco.

Resumo em Inglês:

Abstract The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen’s rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased. Further studies are required to determine the purity of freeze-dried papain and the most effective dosage to increase profitability for producers and consumers. Such findings could facilitate the ecological application of this alternative in producing of fresh cheese.

Resumo em Português:

Resumo O kefir é uma bebida funcional com potencial crescimento de mercado e diversas propriedades benéficas ao organismo humano, como equilíbrio da microbiota intestinal e propriedades anti-inflamatórias. Ele é produzido a partir de grãos que se multiplicam de uma cultura inicial de microrganismos que fermentam sacarose, resultando em uma bebida levemente ácida, gaseificada e com baixo teor alcóolico. O objetivo deste trabalho foi utilizar três diferentes substratos para a fermentação (açúcar de coco, mascavo e refinado) e realizar análises de pH, acidez titulável e teor de sólidos solúveis durante 48 h do processo. Nos grãos, foram avaliados biomassa microbiana, teor de massa seca e microscopia eletrônica de varredura (MEV). Foram feitas cinco fermentações para cada açúcar. Os resultados apresentaram diferenças na utilização dos açúcares, concluindo maior diferença em relação ao açúcar refinado e os demais. As bebidas fermentadas em açúcar de coco e mascavo apresentaram valores de pH e acidez dentro das faixas encontradas na literatura consultada, com estruturas de grãos que proporcionaram boa aderência dos microrganismos, o que não foi notado nos grãos de açúcar refinado. Tal fato pode ser devido ao processo de refino do açúcar branco que envolve compostos químicos, fazendo com que o açúcar possua alto teor de sacarose, porém baixa concentração de minerais e nutrientes que favorecem o crescimento dos grãos. No entanto, os grãos não apresentaram alto ganho de massa, o que pode ter sido causado pela proporção de açúcar/grão (40 g/26 g), pela temperatura (27 °C) e tempo (48 h) utilizados. Este estudo pioneiro comparou os açúcares de coco, mascavo e refinado, considerando os parâmetros mencionados. Concluiu-se que os açúcares de coco e mascavo foram mais adequados para a fermentação da bebida de kefir, por suas semelhanças com as características desejadas.

Resumo em Inglês:

Abstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial culture of microorganisms that ferment sucrose, resulting in a slightly acidic, carbonated and low-alcohol beverage. The objective of this work was to use three different substrates for the fermentation (coconut, brown, and refined sugar) and to carry out analyzes of pH, titratable acidity (TA), and soluble solids content during 48 h of the process. In the grains, microbial biomass, dry mass content, and scanning electronic microscopy (SEM) were evaluated. Five fermentations were made for each sugar. The results showed differences in the use of sugar, concluding that there was a greater difference in relation to refined sugar and the others. Drinks fermented in coconut and brown sugar showed pH and acidity values within the ranges found in the consulted literature, with grain structures that provided good adhesion of microorganisms, which was not noticed in refined sugar grains. This may be due to the white sugar’s refining process involving chemical compounds, causing the sugar to have a high sucrose content but a low concentration of minerals and nutrients that favor grain growth. However, grains did not show a high mass gain, which may have been caused by the proportion of sugar/grain (40 g/26 g), temperature (27 °C), and time (48 h) used. Considering the aforementioned parameters, this pioneering study compared coconut, brown, and refined sugars. It was concluded that coconut and brown sugars were more suitable for the fermentation of the kefir drink, due to their similarities with the desired characteristics.

Resumo em Inglês:

Abstract The use of edible coating is one of the interesting approaches to prevent the physical, chemical and microbiological damage of food products. In terms of chemical and microbiological damage, the edible coating has very low antimicrobial and antioxidant components; therefore, additional ingredients with antimicrobial and antioxidant components are needed in making the edible coating. Solid food waste such as durian seed, carrot peel and coconut shell can be processed to produce starch, flour and liquid smoke, respectively. Three of these materials can potentially increase the chemical and microbiological properties of the edible coating. This work aims to evaluate the feasibility of edible coating based on durian seed starch (DSS), carrot peel starch (CPS), and liquid smoke (LS). Four formulations of the edible coating were prepared using DSS: CPS: LS with the compositions of 0:0:6 (EC0, control), 5:0:6 (EC1), 2.5:2.5:6 (EC2), and 0:5:6 (EC3). The total plate count (TPC) and IC50 were used to investigate the feasibility of edible coating based on the antimicrobial and antioxidant activities. EC0 (<1 x 103 cfu/g) and P-EC0 (11.21 x 103 cfu/g) showed the lowest TPC value, while EC2 (IC50 =122.34 ± 0.46 ppm) and P-EC2 (IC50 = 144.64 ± 0.56 ppm) showed the best antioxidant activity. The new formulation of edible coating using DSS, CPS and LS showed a good feasibility simultaneously to prevent microbial growth and to enhance antioxidant activity in food product.

Resumo em Inglês:

Abstract Mandarin peel powder (MPP), which has a higher polyphenol concentration than edible parts, is the major source of bioactive ingredients. The total phenolic content (TPC), antioxidant content, and antibacterial activity of several mandarin peel extracts were evaluated. A starter containing Lactobacillus acidophilus LA5 and Streptococcus thermophilus as a mixed strain (1:1) with the addition of 1, 3 and 5% of MPP and a control without MPP, was used to make UF soft cheese. The viability, antioxidant value, total solid (TS) content, pH values, acidity, protein and fat contents, and organoleptic properties during storage at 5±2 °C for 21 days of soft cheeses were evaluated. The results revealed that the TPC in methanol extract was the highest and the lowest recorded in acetone extraction, the same trend found in antioxidant and antibacterial activity. The inclusion of both probiotic strains and MPP improved antioxidant activity and cheese quality; symbiotic cheese had considerably higher relative degrees of titratable acidity (TA) and TS than control cheese. The sensory examination revealed that adding the MPP at a ratio of 1% increased the score. Finally, it is proposed that probiotic soft cheese supplemented by MPP as functional food has acceptable composition and good sensory features.

Resumo em Inglês:

Abstract Lipids, one of the main macronutrients in beef burgers, can undergo oxidative reactions, negatively affecting product quality. Recently, Aloe vera (Aloe barbadensis Miller), a natural antioxidant, has gained attention as a functional food ingredient in the food industry due to its potential to promote food preservation and human health. For this reason, the present study aimed to investigate the feasibility of using Aloe vera to improve the quality of beef burgers and extend their shelf life during refrigerated storage. Additionally, the study examined the influence of the packaging system (atmospheric and vacuum) and storage temperature (0 °C and 4 °C). The pH value increased from the fifth day of beef burger storage (p > 0.05). The concentration of Aloe vera gel used in this study (2% or 4%) reduced lipid and pigment oxidation, particularly when combined with the lower storage temperature (0 °C). Regarding the metmyoglobin content, which affects the color of the meat, the best results were observed in samples stored in vacuum packaging with 2% or 4% Aloe vera gel at 4 °C (treatments 3 and 4), as well as in samples in conventional packaging (1 atm) with 4% Aloe vera gel stored at 4 °C (treatment 8). The growth of aerobic mesophilic bacteria was reduced when Aloe vera, vacuum packaging, and storage at 0 °C were combined (treatments 1 and 2). Regarding meat color, using 2% Aloe vera gel helped maintain the quality of this sensory attribute, which is crucial for product acceptance. In conclusion, using 2% Aloe vera gel, particularly in combination with vacuum packaging and storage at 0 °C, maintains the quality, oxidative stability, and safety of beef burgers (p < 0.05) for a longer period. This combination also preserved the attractive color of the burgers, thus making it a promising approach for extending the shelf life of meat products.

Resumo em Inglês:

Abstract Sensory analysis is crucial for assessing food and beverage quality, but discrepancies may arise in some cases and make the quality evaluation imprecise even with statistical analysis. This issue can be mitigated by sensory analysis based on the coffee drink nuanced characteristics. Therefore, in this study, six Q-Graders, following the Specialty Coffee Association of America's sensory analysis method, evaluated various samples and the data was evaluated statistically. The experiment employed a multilevel categorical design, encompassing six evaluator levels, 44 sample levels, and two types of quality assessment. Grades were assigned to the 44 samples using traditional evaluation (no comments) and guided evaluation (prior sample information). It was possible to identify evaluators whose assessments were unbiased across both guided and traditional evaluations. This work introduced a novel strategy to identify biased evaluators, assess the impact of evaluation types, and perform a more accurate assessment of Coffea canephora Pierre ex-Froehner (coffee) quality and assurance assisted with statistical analysis.

Resumo em Inglês:

Abstract The response surface methodology (RSM) is used to optimize the drying process of Vietnamese white-leg shrimp utilizing a heat pump (HP) combined with microwaves (MW). The study's main objective was to evaluate the dried white-leg shrimp quality in terms of final product moisture, rehydration rate, and shrinkage rate of dried shrimp as a function of drying parameters. The primary optimal factors influencing the upon goal are drying temperature (25 ÷ 35 °C), drying air velocity (1 ÷ 2 m/s), drying time (20 ÷ 40 minutes), and microwave power (1.4 ÷ 2.8 W/g). The results illustrated that the optimal parameters for the white-leg shrimp drying process with the HP-MW method for the best product quality were drying temperature T of 29.34 °C, microwave power MW of 2.08 W/g drying airspeed V of 1.50 m/s, drying time TM of 37.574 minutes. Drying air relative humidity ranges from 15% to 17%, characterized by a maximum desirability function of 0.979. Besides, the experimental study results also demonstrated the finished product value: shrimp shrinkage rate was 22.30%, the rehydration rate was 2.38, and the final moisture of white shrimp was 21.114%. Research results also demonstrate that increased microwave power affected shrimp's color and drying time. This work would promote the development of the technical extent of designing microwave-assisted heat pump dryers applicable for drying seafood with high economic value shortly.

Resumo em Inglês:

Abstract Dual-modification processing was proposed to alter the structural characteristics and improve the physicochemical and techno-functional properties of native cassava flours. This study aimed to evaluate the effect of hydrothermal and biocatalytic processes on the structural and morphological response of native cassava flour, as well as their effect on the behavior of physicochemical, gelatinization, and pasting characteristics. Native cassava flour was modified by hydrothermal processes of heat-moisture treatment (HMT) or annealing (ANN), or combined treatments of hydrothermal modification followed by a debranching enzyme with pullulanase (ANN-P and HMT-P). The results showed that HMT-P (heat-moisture treatment with pullulanase) and ANN-P (annealing with pullulanase) hydrothermal treatments increased the starch and amylose content in the modified flours. Compared with the ANN treatment, HMT produced changes at the morphological level such as fragmented granules or lacerations on the granular surface and reduced paste viscosity. In turn, both ANN and HMT increased the gelatinization properties, with the peak gelatinization temperature reaching values of 82.04 °C and 84.08 °C, respectively. The decrease in the 1047/1022 cm−1 (OM1) ratio and the increase in the relative crystallinity (RC) indicated that the hydrothermal and biocatalytic treatments altered the semicrystalline order of the modified cassava flours. Treatments HMT and HMT-P (dual modification with pullulanase) improved hydrophilic properties such as water absorption capacity (WAC) and cold-water solubility (CWS) and reduced setback viscosity; therefore, these processing technologies are feasible in the development of modified flours with better capacity for gel formation and reduction of the retrogradation phenomenon.

Resumo em Inglês:

Abstract This work aimed to characterize the production system of artisan cheese makers in Currais Novos, in the state of Rio Grande do Norte (RN), thereby assessing the existence of a production standard and helping to create a region with a recognized geographical indication. Eleven artisanal cheese makers were visited, and a structured interview was conducted. The results showed that all the cheese makers work with raw milk; they all have a health record, and 64% need to be aware of the specific legislation. They are considered family cheese makers, as the owner or spouse comprises 82% of the production. They have been in business for less than 11 years (54%), and all of them use industrial rennet and add boiling water and salt to make the Coalho cheese. All the establishments use a wood-fired oven to cook the butter cheese in stainless steel pots (75%), and stir it with wooden spatulas (50%). With the right policies and investment, there is room for improvement in the cheese-making system, possible growth, and recognition of the activity as traditional and peculiar.

Resumo em Inglês:

Abstract This study investigated the use of active sachets that emit volatile antimicrobial compounds — ethanol, with and without the addition of cinnamon oil (CO) — to extend the shelf-life of packaged sweetbread. The addition of CO was expected to mask any undesirable odor from ethanol and enhance its antimicrobial efficacy. The active sachets contained ethanol emitter (EE) only and EE combined with CO (ECOE) at the dose of 0.5 and 1 times the minimum inhibitory concentration (MIC). The effects of active sachets were evaluated based on mold (Rhizopus stolonifer) growth inhibition, hardness, and sensory properties of the packaged sweetbread. The obtained results showed that the mold growth fully covered the Petri dish containing potato dextrose agar (PDA) in 3 days and 4 days in samples without an active sachet and with the EE sachet, respectively. Interestingly, there was no mold growth in samples containing active sachets ECOE 0.5 MIC and 1 MIC. The hardness of the sweetbread, measured with a texture analyzer, was 2105.2 gf for the control, 1375.0 gf for EE, 1313.0 gf for ECOE 0.5 MIC, and 1224.8 gf for ECOE 1 MIC, thus indicating a slower staling rate when using active sachets. Sensory evaluation revealed that there was no significant difference (p > 0.05) in the overall acceptance parameter between sweetbread packaged with and without active sachets (EE and ECOE) treatments indicating there was no decreasing consumer preference. The addition of CO to ethanol emitters enhanced the extension of the shelf-life of packaged sweetbread by inhibiting mold growth and reducing staling without decreasing sensory quality.

Resumo em Inglês:

Abstract The production of meals in Food Service (FS) corresponds to a series of steps that require the use of resources such as food, water, and energy and generate solid waste, requiring the adoption of strategies to minimize damage to the environment and protect workers´ health. This research aimed to develop and validate an environmental performance assessment instrument for FS. A descriptive, cross-sectional study was carried out from August 2022 to August 2023 in four stages: 1) Development of an environmental performance assessment instrument in FS; 2) validation of the instrument's content by a panel of experts; 3) Analysis of the reliability of the validated instrument, using the Pearson correlation test and 4) Assessment of internal consistency through the application of the instrument in twelve FS and the evaluation of the correlation of the checklist items using the Cronbach's Alpha index. The instrument developed comprised 77 items addressing aspects of environmental performance and environmental conditions in meal production. Eight experts participated in the content validation in two rounds of evaluation to obtain consensus, calculated by the content validity index (CVI). The items of the validated instrument presented a Pearson coefficient equal to 1 (r = 1) and Cronbach's alpha equal to 0.9391, providing maximum reliability and high consistency. It is concluded that the checklist developed presented content validity, reliability, and internal consistency, proving to be an important instrument to assist nutritionists and food service managers in establishing goals for the production of healthy and sustainable meals.