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This work demonstrates the effectiveness of using alternative solvents to obtain jambolan extracts with a high content of bioactive compounds compared to conventional organic solvents, being the first study to evaluate the best ecological solvent alternative for Syzygium cumini (L.) Skeels. Five alternative solvents were used for extraction: water at 25 °C (W25), water at 50 °C (W50), water at 75 °C (W75), water with citric acid at 2.4% (CA2), and water with citric acid at 9.6% (CA9) in comparison with three conventional solvents: ethanol (EtOH), water with ethanol at 50% (WE), and water with methanol at 50% (WM). A protocol was then established for the extraction and concentration of samples obtained with these solvents. The highest content of total phenolic compounds (TPCs) in the extracts was obtained with the solvent W75 (1347.27 mg GAE/100 g), while in the concentrates it was the solvents EtOH (3823.03 mg GAE/100 g) and WM (4019.39 mg GAE/100 g). Total monomeric anthocyanins (TMAs) increased by 209.31% and 179.95% in extractions with CA2 and CA9, respectively, compared to pulp (35.57 mg eq c-3-g/100 g), demonstrating that they are the most efficient alternative solvents in this extraction. The levels of bioactive compounds and antioxidant activity varied according to the solvents used. Delphinidin 3,5-diglucoside, cyanidin 3,5-diglucoside, delphinidin 3-glucoside, petunidin 3,5-diglucoside, cyanidin 3-glucoside, peonidin 3,5-diglucoside, malvidin 3,5-diglucoside, petunidin 3-glucoside, and malvidin 3-glucoside were identified in most of the samples by UPLC-MS/MS. This study suggests that a simple procedure using alternative solvents can be used as an environmentally friendly strategy to achieve efficient extraction of bioactive compounds in jambolan.

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The use of edible films has garnered significant interest in the food and environmental sectors due to their potential to prevent food deterioration and their biodegradability. This study aimed to develop and characterize edible films based on camu-camu residue, gelatin, and glycerol, evaluating their solubility, thermal, degradability, antioxidant, and water vapor permeability properties of the gelatin matrix. This is the first study incorporating camu-camu into a gelatin and glycerol matrix. The films produced with camu-camu residue were manageable and soluble, with some non-soluble residues, providing a shiny and well-presented appearance. In the biodegradation results, samples 3 and 4 appeared to degrade the most, being two of the three most affected samples in the triplicate. The films showed degradation modifications from the third day of the experiment. In the germination and plant growth analysis, sample 4 exhibited satisfactory development compared to the other samples, emerging as the sample with the best overall result in the analyses, attributed to a 13.84 cm increase in the growth of the upper part of the seedling. These results indicate that the produced materials have potential for food packaging applications.

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Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin.

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Human milk (HM) is essential for newborns' food, but its low storage stability is a limiting factor so that microencapsulation may stabilize and protect compounds sensitive to degradation. This study investigated the action of maltodextrin and gum arabic on freeze-dried HM concerning its quality and solubility. Microencapsulation was evidenced by morphology, and all samples presented high encapsulation efficiency (>85 %), proving to be an efficient process. Furthermore, specific signals in the Fourier-Transform Infrared (FTIR) spectra indicate the interactions between the coating materials and the HM matrix. Gum arabic improved the reconstitution properties of freeze-dried HM (higher solubility, 3 % on average, and lower dissolution time, around 80 %), elucidating its high stabilization capacity, even at low concentrations (5 and 10 %). Despite the best results reached by gum arabic, the addition of maltodextrin proved effective; in other words, its low stabilization capacity enables combinations with gum arabic. A lower polidispersibility (difference of 20 % between samples: control and containing gum arabic) was also observed, which means that the encapsulated samples were more homogeneous. Therefore, through the analysis performed, we recommend using gum arabic alone or with maltodextrin to obtain HM microcapsules with a good quality of reconstitution.

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This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5°C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar. Samples treated more intensely with ultrasound and temperature (Pasteurized, U 25°C/60 min and T 60°C/ 30 min) showed higher soluble solids content. The sample U 25°C/60 min increased its brightness, reduced its firmness and also its consistency after 30 storage days. For all samples there was an increase in carotenoids content and a maintenance of viscosity and cohesiveness (texture) over 30 days, thus indicating that the used treatments can be feasible instead of pasteurization, maintaining the shelf life of cagaita nectar in the time evaluated.

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Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and the effect of the film in terms of its physiochemical, microbiological, and sensorial characteristics. It was observed by scanning electron microscopy (sem) analysis that the film has a homogeneous appearance, and the crosslinking between citric acid and chitosan was confirmed by the Fourier transform infrared spectroscopy (FTIR) analysis. The cheese with chitosan-based film presented lower weight loss (5.2%) and showed antimicrobial activity against aerobic mesophilic bacteria. All samples showed high rates of sensorial acceptability (>79%), with no significant differences between them. It is apparent that the chitosan film maintained the typical cheese characteristics. Therefore, chitosan and citric acid film can be used to improve the characteristics of matured cheese and extend its shelf life.

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The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.(AU)

Este estudo teve como objetivo avaliar a influência dos métodos de secagem (secagem em estufa a 50 °C e liofilização) sobre a composição centesimal, características funcionais e propriedades reológicas da mucilagem obtida a partir de sementes de chia e casca de psyllium. Os resultados mostraram que a alta temperatura de secagem em estufa reduziu o teor de fibras, a solubilidade, a atividade da emulsão e a estabilidade da emulsão das mucilagens. Todas as amostras apresentaram comportamento pseudoplástico, com o melhor ajuste produzido pelos modelos Heschel-Bulkley e Power Law das mucilagens de chia e psyllium, respectivamente. Estes resultados serão úteis na seleção do método de secagem adequado, dependendo das propriedades funcionais e reológicas desejadas das mucilagens de chia e psyllium.(AU)

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ABSTRACT: The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.

RESUMO: Este estudo teve como objetivo avaliar a influência dos métodos de secagem (secagem em estufa a 50 °C e liofilização) sobre a composição centesimal, características funcionais e propriedades reológicas da mucilagem obtida a partir de sementes de chia e casca de psyllium. Os resultados mostraram que a alta temperatura de secagem em estufa reduziu o teor de fibras, a solubilidade, a atividade da emulsão e a estabilidade da emulsão das mucilagens. Todas as amostras apresentaram comportamento pseudoplástico, com o melhor ajuste produzido pelos modelos Heschel-Bulkley e Power Law das mucilagens de chia e psyllium, respectivamente. Estes resultados serão úteis na seleção do método de secagem adequado, dependendo das propriedades funcionais e reológicas desejadas das mucilagens de chia e psyllium.

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Abstract Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin and xanthan gum as encapsulating agents and stored for 7 days. For all evaluated microcapsules, a degradation of betanin was observed, however, that degradation was independent of pH, with the exception of the sample with maltodextrin and dried by spray drying. The freeze dried products showed lower degradation constants and higher half-life (t1/2) when comparing with the spray dried samples. The microcapsules containing maltodextrin and xanthan gum, dried by spray drying, showed the highest change in the content of phenolic compounds after storage for 7 days. The color parameters showed a reduction for a*, and increase in b* and L*, for all samples during the storage time. In general, the microcapsules produced using maltodextrin and xanthan gum, and dried by freeze dryer, showed higher stability in terms of betanin content, phenolic compounds and color parameters during storage at different pHs.

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A busca por alimentos industrializados com ingredientes mais saudáveis tem aumentado. O óleo de coco tem alto teor de ácidos graxos saturados e com isso pode ser utilizado em substituição a outros óleos vegetais. Assim, o presente estudo objetivou a elaboração de uma maionese com a utilização de óleo de coco. Foram elaboradas duas formulações diferentes, uma com apenas óleo de coco e outra com parte de azeite de oliva, em igual proporção, sendo as duas formulações temperadas com salsa, cebolinha e alho. Realizaram-se análises físico-químicas e instrumentais (cor e textura) a fim de verificar as características do produto final, os dados foram avaliados por Anova e Teste de Tukey (p<0,05). Houve diferença significativa entre as amostras nas análises acidez, estabilidade das emulsões, textura e cor (a* e b*). Apenas o pH e a luminosidade (L) não diferiram entresi estatisticamente. Assim, pode-se concluir que os produtos obtidos apresentam qualidade físico-química e ainda que a utilização de óleo de coco para a elaboração de maioneses pode ser uma forma alternativa de ingestão deste tipo de ácido graxo e seus componentes propiciando benefícios à saúde.

The demand for healthy processed foods has increasing. The coconut oil has high content of saturated fatty acids and therefore, can be utilized to replacement for others vegetable oils. This present study aimed the formulation an oil coconut mayonnaise. Were produced two different elaborations, one with only coconut oil and other with coconut/olive oil in equal proportions, and the two formulations flavor with parsley, chive and garlic. Were analyzed the physical and chemical and instrumental (color and texture) in order to examine the characteristics of the final product, data were evaluated by ANOVA and Tukey's test (p<0,05). There was significant difference between the sample in acid analysis, stability of emulsions, texture and color (a* and b*). Just the pH and luminosity (L) did not differ statistically. Thus, it could be conclude that the final products presented physical and chemical quality and that the using coconut oil for the formulation an oil coconut mayonnaise could be alternative intake this fatty acid and their components providing health benefits.

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