EA - Artigos publicados em periódicos

URI Permanente para esta coleçãohttp://200.137.215.59//handle/ri/1254

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Agora exibindo 1 - 20 de 2423

Modeling the inactivation kinetics of Salmonella Typhimurium and Pseudomonas aeruginosa on eggshell surfaces using gaseous ozone
(2025-12) Meireles, Izadora Martina de Freitas; Martins, Amanda Mattos Dias; Lemos Junior, Wilson José Fernandes; Rezende, Cíntia Silva Minafra e; Silva, Marco Antônio Pereira da; Cappato, Leandro Pereira
Eggs are a vital component of the human diet, but they are highly susceptible to microbial contamination by pathogens, such as Salmonella spp., and spoilage bacteria, particularly Pseudomonas aeruginosa. This study aimed to evaluate the efficacy of gaseous ozone (O3 -75 and 110 ppm) in inactivating Salmonella Typhimurium and Pseudomonas aeruginosa on eggshell surfaces and to assess its effects on egg quality. Three predictive models were tested, with the Shoulder + Log Linear model providing the best fit to the microbial inactivation kinetics. The results indicated that S. Typhimurium had higher 4D values, showing greater resistance to ozone than P. aeruginosa, with 4D values of 52.5 and 51.8 min at 75 ppm and 49 and 44.8 min at 110 ppm, respectively. Application of gaseous ozone at 75 and 110 ppm for 70 min reduced microbial counts to below detectable levels (1 log CFU/egg) for both bacteria. No significant quality differences were observed between ozonated and control eggs during storage. These findings demonstrate that gaseous ozone is an effective technology to ensure the microbiological safety of eggs without adversely affecting egg quality, presenting a viable alternative to control Salmonella Typhimurium and Pseudomonas aeruginosa in eggs, eliminating the use of water and industrial waste.
The use of fermentation in the valorization of pulses by-products
(2025-05) Bento, Juliana Aparecida Correia; Rossetti, Maria Fernanda; Bassinello, Rogerio Priscila Zaczuk; Oomah, B. Dave
Background Pulses/legumes are important for human nutrition due to their high content of protein, dietary fiber, complex carbohydrates, essential vitamins and minerals, and bioactive compounds, which help to prevent malnutrition, manage weight, reduce the risk of chronic diseases and enhance gut health. However, considerable loss occurs during processing/dehulling of these grains. Legumes residues from agro-industrial processing can be valuable sources of plant proteins and bioactive molecules, contributing to global protein demand and enabling applications in feed, food, cosmetic, and packaging products. These by-products are often underutilized, leading to economic and environmental waste. However, valorization techniques like fermentation can enhance the bioavailability of these compounds, opening opportunities for their direct use in the food and pharmaceutical industries or as substrates in biorefineries. Scope and approach This review aims to survey the by-product from the main commercial pulses (beans, faba beans, chickpeas, peas, and lupin) and the use of fermentation to reduce/valorize pulses by-product from a biorefinery concept. Key findings and conclusions By-products derived from pulses are pods, seed husks, broken grains, germ, and protein extraction residues. These by-products are rich in dietary fiber and have already been incorporated into food production as ingredients. Fermentation has been used as a strategy to produce ingredients or bioproducts using pulse residues/by-products as raw material. The fermented products show significant changes in their composition (improved amino acids and vitamins content), with reduced anti-nutritional (phytates and tannins) factors and increased bioactive compounds. Moreover, some materials show enhanced technological (foaming and emulsifying) and functional properties after fermentation.
Exploring microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications
(2025-05) Coutinho, Gabriela Silva Mendes; Prado, Priscylla Martins Carrijo; Ribeiro, Alline Emannuele Chaves; Nickerson, Michael T.; Caliari, Márcio; Soares Júnior, Manoel Soares
Pigeon pea (Cajanus cajan) offers a viable alternative to conventional plant proteins, but optimizing its functionality remains crucial. This study evaluates the effects of microwave-assisted extraction (MAE) on the physicochemical, structural, and functional properties of pigeon pea protein isolates (PPIs). Under varied MAE conditions, solubility, water, and oil holding capacities improved, with foaming and emulsifying properties comparable to commercial soy and pea proteins. High microwave power (900 W, 120 s) significantly boosted extraction and protein yields to 15.67% and 61.92%, respectively. Structural modifications in the electrophoretic profile of small bands were observed via SDS-PAGE, which revealed a predominance of vicilin proteins. Despite a high thermal stability (denaturation at 95.6 °C), the onset temperature shifts also indicate some degree of protein denaturation. These findings highlight the potential of MAE to tailor the functional properties of PPIs, making them valuable for various food and beverage applications and advancing their use as sustainable protein sources.
Innovative molybdenum disulfide/reduced graphene oxide@MIL 53 (nickel) catalyst for simultaneous real-time wastewater treatment and energy production
(2025-10) Selvaraj, Senthilnathan; Bhargav, Pamula Balaji; Chandraleka, C.; G., Gautham Kumar; Natesan, Kumaresan; Oliveira, Tatianne Ferreira de
A unique molybdenum disulfide/reduced graphene oxide@materials institute of Lavoisier-53 (Nickel) (MoS2/rGO@MIL-53 (Ni)) nanocomposite, synthesized using a hydrothermal process, exhibits significant potential as a multifunctional material. The distinctive architecture, integrating flower-shaped MoS2, sheet-like GO, and layered MIL-53(Ni) results in a hierarchical framework with abundant active sites and enhanced charge transfer, facilitates effective dye degradation, hydrogen production, and oxygen generation. The nanocomposite shows exceptional degradation efficiency for various dyes, with ∼98 % degradation of rhodamine-blue (RhB), ∼86 % degradation of bodactive red (BAR), and ∼74 % degradation of Ciprofloxacin hydrochloride hydrate (CIF) in 25 min. The nanocomposite exhibits notable electrocatalytic performance, characterized by a Tafel slope of 97 mV/decade and overpotential of −67 mV vs. RHE for hydrogen evolution reaction (HER), as well as a Tafel slope of 38 mV/decade and overpotential of 44 mV vs. RHE at 10 mA/cm2 for oxygen evolution reaction (OER). Chronoamperometry studies confirmed the long-term stability of MoS2/rGO@MIL-53 (Ni) for both HER and OER at accelerated current densities of 10, 20, 40 and 60 mA cm−2, indicating superior structural integrity and electrocatalytic activity. The results, along with its remarkable stability across numerous cycles, represent the potential of this adaptable material for tackling environmental and energy issues.
The duality of filamentous fungi: Beneficial uses and risks in the food industry
(2025-11) Souza, Luana Virgínia; Silva, Raiane Rodrigues da; Cavicchioli, Valéria Quintana; Tavares, Rafaela de Melo; Randazzo, Cinzia Lucia; Caggia, Cinzia; Carvalho, Antonio Fernandes de; Nero, Luís Augusto
Filamentous fungi are ubiquitous microorganisms, comprising approximately 150,000 documented species, although global estimates suggest a total diversity of 11 million species. The role of filamentous fungi in the food supply chain is complex, balancing production benefits with risks of contamination and health concerns. These fungi have both positive and negative impacts on the food industry, reflecting their duality. Historically, fungi have played a key role in the production of antibiotics, such as penicillin, and have revolutionized food production, particularly cheese manufacturing, by contributing to the development of new sensory traits. Currently, filamentous fungi are extensively used in food production for biomass, protein, acid, enzyme, pigment, and biopolymer production, and the commercialization of fungal cultures has been well established. However, research into new fungal strains for food applications continues to emerge. However, filamentous fungi are a major cause of spoilage in the food industry. Due to their reproductive characteristics, they can contaminate food and lead to mold growth, causing flavors and odor. A significant concern is mycotoxin-producing fungi, as the ingestion of mycotoxins has been linked to adverse health effects. Despite ongoing studies, the mechanisms behind mycotoxin production remain incompletely understood. This review aims to explore both the positive and negative aspects of filamentous fungi in the food industry, highlighting the current challenges in their commercialization and the potential negative impacts they have on food safety and quality.
Ohmic heating for attenuation of Lactobacillus acidophilus LA-5 in Minas Frescal cheese: probiotic survival, biological activity, and in vitro antimicrobial activity
(2025-11) Barros, Cassia Pereira; Pimentel, Tatiana Colombo; Rocha, Ramon da Silva; Duarte, Maria Carmela Kasnowski Holanda; Mársico, Eliane Teixeira; Esmerino, Erick Almeida; Felix, Pedro Henrique Campelo; Oliveira, Carlos Augusto Fernandes de; Valente, Beatriz Lederman; Cristianini, Marcelo
This study evaluated the effect of ohmic heating (OH) at different electric field intensities (4, 6, and 8 V/cm) on the attenuation of Lactobacillus acidophilus LA-5 and its subsequent influence on the quality and functionality of Minas Frescal cheese. Five formulations were manufactured: control without probiotic (C1), with probiotic (7–8 log CFU/g, PROB), and with attenuated cells (OH4, OH8, OH12). Cheeses were evaluated over 14 days for pH, proteolysis, probiotic viability, gastrointestinal survival, metabolite production, functional properties (antioxidant, antihypertensive, antidiabetic), and antimicrobial activity. Attenuation via OH preserved cell viability (>6 log CFU/g) and enhanced proteolysis and functional activities compared to C1 and PROB. Furthermore, it reduced organic acid production, especially at higher intensities (OH8 and OH12). Notably, OH4 maintained moderate antimicrobial comparable to the PROB. These findings demonstrate that OH is a promising strategy for modulating probiotic metabolism while maintaining viability, enhancing bioactivity, and improving the nutritional and functional quality of probiotic cheeses. This approach supports the development of functional dairy products with extended shelf life and health-promoting attributes.
Prebiotic ice cream without additives: the influence of degree of inulin polymerization on product manufacturing
(2025-12) Guimarães, Jonas de Toledo; Alcântara, Natália Emmerick de; Vieira, Gabrielle de Paiva; Balthazar, Celso Fasura; Mársico, Eliane Teixeira; Oliveira, Carlos Augusto Fernandes de; Prudêncio, Elane Schwinden; Castelo Branco, Vanessa Naciuk; Freitas, Mônica Queiroz de; Cruz, Adriano Gomes da
The objective of this study was to evaluate the effect of the degree of polymerization (DP) of prebiotic fibers on ice cream manufacturing and physical-chemical characteristics. Five formulations were analyzed: conventional ice cream with emulsifier (CONV), without emulsifier (CONV NA) and three with prebiotic fibers of different DP (FTX, GR and FOS). The rheology, moisture, total and soluble solids, phase separation, and optical microscopy of the ice cream mix were evaluated. In the ice cream were evaluated the overrun, fat destabilization, hardness, melting behavior and color. Longer-chain inulin increased mix viscosity and stability but produced harder ice cream, potentially hindering scooping and mouthfeel. GR and FOS resulted in softer ice cream with lower viscosity. Fiber-containing ice creams had reduced air incorporation (≈19 %) compared to the control (44 %), leading to increased hardness and slower melting. Prebiotic fibers show promise as natural stabilizers despite not replacing emulsifiers, particularly in health-focused and clean-label ice creams. As far as we know, this is the first study evaluating the inulin DP without the use of emulsifiers in ice cream, contributing to the development of functional and healthier products, and highlighting the need for process optimization to enable production of a sensory accepted product.
Effects of parboiling on the starch properties and in vitro digestibility of rice types with different amylose levels
(2025-10) Teixeira, Olívia Reis; Batista, Cristian de Souza; Carvalho, Rosângela Nunes; Fratari, Silvio César; Bento, Juliana Aparecida Correia; Colussi, Rosana; Martino, Hércia Stampini Duarte; Vanier, Nathan Levien; Bassinello, Priscila Zaczuk
The objective of this study was to evaluate the influence of parboiling and polishing on rice grain quality, resistant starch formation, and in vitro digestibility of rice starch. The cultivars “Empasc 104,” “BRS Querência,” and “BRS Pampa” were selected for study based on their amylose content (AC), which ranged from low to high. The physical and chemical properties, viscosity profile, texture, resistant starch content, and in vitro starch digestibility of the different rice cultivars, whole grain or polished, parboiled or unparboiled, were evaluated. The type of processing (non-parboiled or parboiled) was positively correlated with the pasting temperature and chromaticity coordinate b* and negatively correlated with the paste properties: peak and trough viscosities, breakdown, setback, and final viscosity. The reassociation of starch molecules induced resistant starch formation and setback reduction in the “BRS Querência” and “BRS Pampa” grains. Among the cultivars, “BRS Pampa” (high AC) presented elevated resistant starch content and reduced starch digestibility, particularly following parboiling. On the other hand, the “Empasc 104” cultivar (low AC) exhibited the lowest resistant starch content. The highest digestibility was observed in the “BRS Querência” cultivar (intermediate AC). The in vitro digestibility of rice starch was found to be inversely associated with the lipid, ash, and dietary fiber content of the grain. Consequently, parboiling led to increased redness and yellowness values, as well as a modified viscosity profile resulting from partial starch gelatinization. The impact of parboiling on starch digestibility was multifaceted, exhibiting no discernible correlation among the various treatments.
Performance of technological and microbiological quality characteristics of germinated rice: a comparative study of cooking techniques
(2025-06) Oliveira, Maria Eugenia Araujo Silva; Santos, Monique Barreto; Gozzi, Gabriel; Cechin, Carine da Fonseca; Gottschalk, Leda Maria Fortes; Bassinello, Priscila Zaczuk; Colombari Filho, José Manoel; Kabuki, Dirce Yorika; Carvalho, Carlos Wanderlei Piler de; Takeiti, Cristina Yoshie
Germination is a process used to improve the nutritional and sensory quality of brown rice, but technological and microbiological characteristics under different cooking techniques and storage conditions are neglected. In this scenario, this study aimed to evaluate the effect of rice types (germinated, parboiled and polished) on the physical, chemical and microbiological characteristics in terms of different cooking rice preparation methods and storage conditions. In general, germination did not affect crystallinity and DSC parameters but was effective in reducing the cooking time (31–22 min) using a conventional pan. A resistant starch content was observed after 30 days under freezing and increasing pronouncedly if samples were cooked in an electric rice cooker (100 %), highlighting the prebiotic aspect. After cooking (t = 0 h), germination induced the highest values of hardness (19.7 N) and chewiness (24.6 N) in germinated brown rice prepared by electric cooker. The freeze-thaw cycling (t = 30 days) reduced hardness (19.2 −12.7 N) and chewiness (17.1–5.3 N) compared to commercial and non-germinated samples (p < 0.05). Solely germinated rice stored at room temperature (25 °C) showed B. cereus growing. It is concluded that germination has the potential to become an innovative process to improve gamma-aminobutyric acid (GABA), changing the carbohydrate chemistry and texture, adding value to brown rice. In contrast, germination can favor the B. cereus growing under specific conditions and refrigeration or freezing immediately cooking consist in safe procedures to prevent outbreaks related to germinated rice-based product consumption.
Techno-functional and sensory properties of pigeon pea–rice protein blends for beverage applications
(2025) Coutinho, Gabriela Silva Mendes; Prado, Priscylla Martins Carrijo; Silva, Lizandra Allice Vieira da; Gonçalves, Marcella Elyza Teodoro; Jardim, Vitor Hugo Pacheco; Ribeiro, Alline Emannuele Chaves; Nickerson, Michael T.; Caliari, Márcio; Soares Júnior, Manoel Soares
This study investigated the techno-functional and sensory properties of plant-based protein powders formulated with different ratios of pigeon pea and rice proteins. Three formulations (80:20, 65:35, and 50:50 rice protein: pigeon pea protein) were developed and compared with commercial protein powders. Microscopic analysis revealed that pigeon pea protein exhibited a plate-like, porous structure, while rice protein had a more compact, aggregated morphology, influencing bulk density, solubility, and hydration properties. Thermal analysis indicated differences in denaturation behavior, potentially affecting the techno-functional properties of the final formulations. Protein content ranged from 67.4 to 69.6%, significantly higher than a commercial reference (46.9%). Bulk density varied from 0.24 to 0.29 g/cm³, while solubility improved in blended formulations (20.2–40.4%) compared to rice protein alone (1.2%). Sensory evaluation showed that all formulated powder beverages were preferred for their appearance and texture, with other attributes comparable to the commercial product. Formulation 3 (50:50) emerged as the optimal blend, achieving the highest protein content (69.9%), enhanced solubility (40.4%), improved wettability (91 s), and favorable overall acceptability. These findings highlight the potential of pigeon pea–rice protein blends in developing plant-based protein powders with improved functional and sensory properties, providing a viable alternative to commercial products.
Evaluating the nutritional and bioactive composition of grape, jaboticaba, and hibiscus by-product flours as potential ingredients for the food industry
(2025) Oliveira, Maria Olivia dos Santos; Castiglioni, Gabriel Luis; Pereira, Julião; Macena, Mariana Alencar da; Morais, Rômulo Alves; Martins, Glêndara Aparecida de Souza; Asquieri, Eduardo Ramirez
Grapes, jaboticaba, and hibiscus are renowned for their antioxidant properties, which contribute significantly to human health. However, after industrial processing, their peel and seeds are often discarded as waste, representing up to 50% of the raw material. This study aimed to evaluate the physicochemical and nutritional composition, mineral, carbohydrates, organic acids, and phenolic profile, in addition to assessing the anti-nutritional compounds, phytochemical, and volatile compounds present in flours made from the peels and seeds of grapes, jaboticaba, and hibiscus. Moisture content ranged from 8.24 to 14.86 g/100 g, with low water activity (0.29–0.56) ensuring extended shelf life. Hibiscus flours were particularly rich in protein, providing up to 31.18% of the recommended daily intake. Grape seed oil stood out for its high unsaturated fatty acid content, while the ash content (up to 9.28 g/100 g) suggests potential for mineral fortification. Key minerals included nitrogen (658–2327 mg/100 g), potassium (480–2080 mg/100 g), and iron (4.92–15.67 mg/100 g) especially abundant in hibiscus flour, highlighting its potential in combating anemia. Phytochemical analysis revealed high levels of carotenoids and flavonoids, known for their antioxidant properties, along with significant anthocyanin and tannin concentrations. Finally, phenolic compounds, such as catechin and gallic acid, were widely detected, with emphasis on catechin in grape peel flours (149.30 mg/100 g) and ellagic acid in jaboticaba peel flours (41.40 mg/100 g), known for their antioxidant and anti-inflammatory properties. The results suggest that grape, jaboticaba, and hibiscus byproduct flours offer substantial nutritional and functional benefits, with promising applications in food industries.
Food-related properties and composition of cocoa honey (Theobroma cacao L.): an integrated investigation
(2025-02) Rocha, Gustavo Henrique Amaral Monteiro; Almeida, Maria Carolina de; Silva, Lethicya Lucas Pires da; Flores, Igor Savioli; Castiglioni, Gabriel Luis; Oliveira, Tatianne Ferreira de; Pereira, Julião
Cocoa (Theobroma cacao L.) is a tropical fruit used in chocolate production, with a huge portion of its byproducts, such as cocoa honey, being discarded, contributing to the over 52,000 tons of waste generated by the cocoa chain. Cocoa honey is a yellow liquid that drips from cocoa beans, rich in sugars, organic acids, vitamins, and minerals, making it highly susceptible to microbial fermentation. This study aims to provide a comprehensive analysis of cocoa honey’s integrated profile, evaluating its antioxidant properties, bioactive compounds, vitamins, minerals, microbiological conditions, and physicochemical characteristics, while integrating a discussion on its potential food-related applications. Advanced analytical techniques, including high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC–MS), nuclear magnetic resonance (NMR), flame atomic absorption spectrophotometry (FAAS), and thermal analysis methods (differential scanning calorimetry and thermogravimetry, DSC/TGA), were employed to identify bioactive and nutritional compounds in this by-product and explore correlations between different identification instruments. The analytical techniques, combined with physicochemical analysis, revealed a sugar content of 17.68 g 100 mL−1, with fructose (4.65 g 100 mL−1) and glucose (4.19 g 100 mL−1) as the predominant sugars. Additionally, it is rich in essential minerals, including potassium (157.1 mg L−1) and magnesium (213.0 mg L−1), with the latter providing half of the recommended daily intake for an adult. Nuclear Magnetic Resonance (NMR) identified trace amounts of essential amino acids, such as leucine and threonine, along with vitamins like biotin (0.16 mg 100 mL−1), findings further confirmed by HPLC. The structural profile of cocoa honey demonstrated a complex matrix comprising amino acids and fermentative metabolites, including methylamine, ethanol, and lactic acid. GC–MS analysis of volatile compounds revealed key substances, including alcohols and esters, which contribute to cocoa honey’s distinctive fruity and floral aroma. Cocoa honey exhibited notable antioxidant activity, with a phenolic content of 251 mg GAE 100 mL−1 and flavonoids at 172.41 mg CE 100 mL−1. This contributed to its antioxidant capacity, as determined by DPPH (312.96 µmol TE 100 mL−1), with results corroborated by other methods such as FRAP and ABTS+. Comparisons highlighted its antioxidant potential relative to other tropical fruit pulps. To ensure stability and prevent microbial spoilage, stabilization treatment temperatures below 75.9 °C were identified as optimal for pathogen elimination while preserving the structural integrity of the honey. In conclusion, cocoa honey exhibits a distinctive composition, antioxidant properties, and both nutritional and physicochemical characteristics, suggesting its potential for various applications in the food industry. These characteristics make it a candidate for use as a functional ingredient in fermented products, as well as a natural flavoring or sweetening agent. Further research is necessary to optimize stabilization methods and evaluate its broader applications in food production.
Selection of lactic acid bacteria from dairy matrices with antifungal activity to be used as biopreservative adjunct cultures
(2025) Souza, Luana Virgínia; Rodrigues, Rafaela da Silva; Fusieger, Andressa; Ribeiro, Luís Otávio Toledo; Nicosia, Fabrizio Domenico; Cavicchioli, Valéria Quintana; Russo, Nunziatina; Caggia, Cinzia; Randazzo, Cinzia Lucia; Carvalho, Antonio Fernandes de; Nero, Luís Augusto
This study aimed to assess the technological, safety, antibiotic resistance, and antifungal properties of 35 lactic acid bacteria (LAB) from Sicilian dairy products. Sixteen Lactiplantibacillus plantarum isolates produced diacetyl, and 30 LAB isolates showed proteolytic activity, suggesting technological potential. All isolates presented weak milk acidification capacity. Aminopeptidase activity varied, with PepX (5/35) and PepN (2/35) showing better activity on Lactiplantibacillus fermentum, Lactobacillus sp. and L. plantarum strains, indicating species-specificity. None of the isolates showed hemolytic, gelatinase, DNase, or coagulase activity. Most were resistant to oxacillin, tetracycline, rifampicin, and vancomycin. Regarding antifungal activity, L. plantarum (n = 10) and Lactiplantibacillus sp. (n = 1) isolates inhibited Aspergillus niger and Penicillium chrysogenum, while L. rhamnosus (n = 5) strains were active against P. chrysogenum. Overall, Lactiplantibacillus isolates, particularly L. plantarum from donkey milk, showed promising technological traits, safety, and potential as bioprotective cultures. These findings support the search for new strains with improved characteristics and technological applications.
Fermented corn germ flour with Saccharomyces cerevisiae: physicochemical and technological characteristics as a function of yeast concentration and incubation temperature
(2025-03) Magalhães, Gabriella Leite; Coutinho, Gabriela Silva Mendes; Couto, Larissa Silva; Cabral, Greicy Hellen Ferreira; Gonçalves, Marcella Elyza Teodoro; Caliari, Márcio; Soares Júnior, Manoel Soares
The present study aimed to verify the viability of solid fermentation (SF) of raw corn germ with Saccharomyces cerevisiae and to examine the effect of yeast concentration and incubation temperature on the physicochemical, functional, and technological properties of fermented corn germ flour (FCGF). The independent variables influenced ash and protein content, total phenolic compounds (TPC), antioxidant activity by FRAP (AAFRAP), and water solubility index (WSI). The protein content in FCGF varied from 9.35 to 12.46 g 100 g−1, TPC from 659.48 to 817.03 mg of gallic acid equivalent 100 g−1, and WSI from 33.66 to 49.60%. These results indicate that yeast concentration and incubation temperature significantly affect some properties of the fermented product, demonstrating that corn germ SF is a viable method for producing a new ingredient with potential for nutritional and functional enrichment.
Chemical, nutritional, antinutritional, and technological characterization of Brazilian Tucumã-do-Amazonas fractions (Astrocaryum aculeatum)
(2025-05) Alves, Vânia Maria; Amorim, Katiucia Alves; Silva, Luíz Guilherme Malaquias da; Ramirez Asquieri, Eduardo; Araújo, Elias da Silva; Muradian, Ligia Bicudo de Almeida; Melo, Adriane Alexandre Machado; Damiani, Clarissa
Tucumã-do-Amazonas (Astrocaryum aculeatum), a fruit native to northern Brazil, is known for its intense orange-yellow pulp, rich in carotenoids. The objective of this study was to characterize the residues obtained following the processing of the fruit, to remove the peel, pulp, almond (seed), and obtain flour from the peel. The fractions were analyzed for their physical, chemical, nutritional, anti-nutritional, technological and pharmacokinetic properties. The results showed that all Tucumã-do-Amazonas fractions are rich in lipids, ranging from 26 to 53.86 g/100 g. The peel and its flour were notable sources of protein (9.71and 11.73 g/100 g) and insoluble fiber (24.82 and 39.55 g/100 g) and contained high concentrations of antioxidants such as procyanidin A2/B2 (1139.38 and 526.23 mg/100 g) and catechin (273.13 and 110.20 mg/100 g). The almond was found to be rich in essential minerals such as potassium (451.40 mg/100 g), calcium (246.22 mg/100 g) and magnesium (188.77 mg/100 g), and also contains phytic acid (222.96 mg/100 g) and trypsin inhibitors (1.03 IU/100 mg). The technological properties of the hull flour were found to be particularly suitable for incorporation into products based on milk, water and oil. Pharmacokinetic analyses indicated high bioavailability of the bioactive compounds, with the potential to cross biological barriers, highlighting the therapeutic value of tucumã-do-Amazonas. This fruit exhibits significant economic, nutritional, and functional potential, with its by-products offering substantial applications in the food industry. Furthermore, tucumã-do-Amazonas contributes to environmental sustainability by reducing organic waste and supports economic development in the Amazon region.
Feasibility of near-infrared spectroscopy as a tool to estimate carotenoid content in ‘IAC Rurik’ specialty potato cultivar
(2025-03) Izidoro, Maiqui; Pedrosa, Vanessa Maria Dantas; Spricigo, Poliana Cristina; Factor, Thiago Leandro; Lossolli, Nathalia Aparecida Barbosa; Cunha Júnior, Luis Carlos; Guariglia, Bruna Ariel Dias; Lima, Kássio Michell Gomes de; Morais, Camilo de Lelis Medeiros de; Teixeira, Gustavo Henrique de Almeida
The study explores the use of NIR spectroscopy with chemometric techniques as a non-destructive method to determine carotenoids in fresh ‘IAC Rurik,’ a new yellow potato rich in these compounds. Tubers were harvested in 2022 and in 2023. Reflectance FT-NIR spectra were acquired on the periderm of 200 tubers, in two positions. Spectra were pre-processed and regression models were developed using partial least square (PLS), support vector (SVR), ridge regression, k-nearest neighbors (KNN), interval-partial least squares (iPLS), and kernel-partial least squares (kPLS) regressions. Multivariate classification was carried out by applying principal component analysis with linear discriminant analysis (PCA-LDA) and partial least squares discriminant analysis (PLS-DA). Carotenoid content prediction was better obtained using mean-centered spectra and ridge regression (RMSEP = 0.0028 g kg−1, R2P = 0.90, RPD = 2.57, RER = 4.21 %). The classification of three groups (low = 0.031–0.045 g kg−1; average = 0.045–0.065 g kg−1; and high = 0.065–0.078 g kg−1) was possible by applying PLS-DA with a correct classification of 93 %, 70 %, and 86 %, respectively for low, average, and high carotenoid content. Thus, NIR spectroscopy can be used as a non-destructive method to predict carotenoids and classify ‘IAC Rurik’ tubers based on their carotenoid content.
Systemic infection caused by Mycobacterium fortuitum following aortic valve transplantation - employing combined molecular techniques for accurate species identification
(2025-06) Araújo, Max Roberto Batista de; Santos, Débora Marques da Silveira e; Sousa, Jailan da Silva; Prado, Gerson Fernandes do; Castro, Diogo Luiz de Carvalho; Dias Júnior, Moacir Soares; Perini, Hugo Felix; Rezende, Cíntia Silva Minafra e; Soares, Siomar de Castro; Rodrigues, Evandro Bento
Mycobacterium fortuitum, a nontuberculous mycobacterium (NTM), is known for causing opportunistic infections, particularly in immunocompromised individuals. Identification of NTM species requires precise diagnostic techniques. Here, we present a study of a systemic infection by M. fortuitum in an elderly patient, identified through MALDI-TOF MS and confirmed by gene sequencing. An 88-year-old Italian man developed an abscess at his pacemaker site, leading to acute infectious endocarditis caused by Staphylococcus capitis. During hospitalization, he experienced multiple complications, including jugular vein thrombosis, pulmonary thromboembolism, and gastrointestinal bleeding. Despite treatment with vancomycin, he developed bacteremia, allowing the isolation of M. fortuitum from blood culture. The strain was identified using MALDI-TOF MS and confirmed by Sanger sequencing of the 16S rRNA and hsp65 genes. Phylogenetic analysis supported the identification. The patient, after treatment with carbapenems and aminoglycosides, returned to Italy without further clinical complications. This case underscores the necessity of precise diagnostic tools for managing NTM infections. The combined application of MALDI-TOF MS and gene sequencing enabled accurate species identification, which is essential for guiding effective treatment of systemic M. fortuitum infections, especially in complex clinical scenarios involving immunosuppression.
Fogging vs immersion techniques for sustainable pathogen inactivation on stainless steel surfaces using commercial sanitizers
(2025-01) Lemos Junior, Wilson José Fernandes; Alves, Jordana dos Santos; Martins, Amanda Mattos Dias; Rezende, Cíntia Silva Minafra e; Cappato, Leandro Pereira
Fogging or aerosolization can be considered a sustainable method for hygiene in the food environment, based on the diffusion of a fine mist into the air using liquid disinfectant, enabling the decontamination step to have three-dimensional coverage, reaching even difficult-to-access areas. This study aimed to evaluate the decontamination process and microbiological inactivation of three pathogens: Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus. It compared fogging with traditional immersion methods using two commercial sanitizers: one with sodium hypochlorite (200 ppm) and the other with peracetic acid (108 ppm). Stainless steel surfaces were tested over four time points for 15 min. Fogging with the sodium hypochlorite-based disinfectant reduced S. aureus by 4.4 logs and S. Typhimurium and E. coli by at least 5 logs. The peracetic acid-based disinfectant achieved a reduction of 5.4 logs for S. aureus and at least 6 logs for S. Typhimurium and E. coli. In addition to the effect on microbial inactivation, the Fogging technique resulted in a reduction in the consumption of sanitizing solution by approximately 50% compared to the immersion process, after 15 min. The results of this study show that the decontamination step using fogging of commercial sanitizers can be of great assistance in microbiological control in factories and an alternative to be explored reducing the quantity of water in relation with traditional immersion method.
Exploring preferences and emotional responses of a dairy-based hybrid product: insights from consumer-centric development using different health-oriented clusters
(2025-08) Brito, Igor Souza de; Tavares Filho, Elson Rogério; Mattos, Rebeca Barcellos Elhabre de; Pagani, Mônica Marques; Pimentel, Tatiana Colombo; Cruz, Adriano Gomes da; Mársico, Eliane Teixeira; Martins, Carolina Pinto de Carvalho; Esmerino, Erick Almeida
This study developed and validated a hybrid dairy product in which part of the milk was replaced with a plant-based alternative. The co-creation phase involved an online survey (n = 535 participants), which identified two distinct consumer clusters based on their general interest in healthy eating. Cluster 1 primarily comprised young individuals with lower health concerns and a greater preference for products with a higher milk content, whereas Cluster 2 consisted of health-conscious consumers with greater dietary awareness and a higher willingness to reduce milk content in products. Yogurts and ice creams were the most preferred categories for hybrid product development, while dairy beverages and milk substitutes were the least desired. Coconut and cashew nuts were the most preferred plant-based ingredients. Additionally, consumers prioritized qualified nutritional claims such as “high protein content,” “rich in fiber,” and “fortified with vitamins and minerals,” while claims such as “low fat” and “low sugar” were less valued. Based on these insights, a hybrid yogurt was formulated in five variations, incorporating different proportions of milk and a coconut-based milk alternative. Sensory analysis (n = 158 participants) revealed that samples with a higher milk content received higher liking scores and predominantly evoked positive emotions, such as “Satisfied” and “Pleasantly Surprised,” as measured by Temporal Dominance of Emotions (TDE). Conversely, formulations with a higher proportion of the coconut-based milk alternative were associated with more neutral and negative emotions, such as “Unpleasantly Surprised” and “Mild,” and demonstrated lower liking scores. The integration of co-creation with sensory validation proved successful in the development of a consumer-driven hybrid dairy product.
An innovative carbonated beverage based with milk permeate and prebiotics
(2025-06) Lasset, Roberta Cristina L.G.S.; Tavares Filho, Elson Rogério; Pimentel, Tatiana Colombo; Guimarães, Jonas de Toledo; Silveira, Marcello R.; Prudêncio, Elane Schwinden; Leite Neta, Maria Terezinha Santos; Mársico, Eliane Teixeira; Freitas, Mônica Queiroz de; Machado, Gisela Magalhães
Milk permeate is an underutilized dairy co-product with potential for innovative applications, such as in carbonated dairy beverages. Given that carbonation remains largely unexplored in dairy beverages, it may represent a strategic opportunity to expand the product portfolio in a highly competitive market. Furthermore, incorporating prebiotics can provide functional properties to the product, such as promoting gut health, while adding value to a co-product and aligning with consumer demand for health-promoting beverages. This study aimed to develop and evaluate a carbonated dairy beverage using milk permeate (CPB) and prebiotics (fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, and inulin—FOS, GOS, XOS, INUL), with a sugar-sweetened control (SUGAR). Physicochemical and rheological properties were analyzed, while sensory evaluation was conducted using the Temporal Driver of Liking (TDL) method to identify the key attributes that drive the acceptance of CPB. CPB-FOS exhibited the highest viscosity and consumer preference, likely due to the enhanced sweetness perception. SUGAR sample ranked second in acceptance, while the other prebiotic-containing formulations did not achieve satisfactory acceptance levels. TDL analysis revealed that sweetness, particularly mildly lingering residual sweetness, and lemon flavor were the primary drivers of liking. In contrast, bitterness negatively influences acceptance, especially when perceived at the beginning of consumption. The findings suggest that milk permeate can serve as a valuable base for innovative carbonated beverages, with FOS demonstrating superior sensory acceptance and favorable rheological properties. The study highlights the importance of balancing sweetness and lemon flavor while minimizing bitterness to optimize consumer preference.

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