EA - Artigos publicados em periódicos

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Intake of S-Methylmethionine alters glucose metabolism and hepatic gene expression in C57BL/6J high-fat-fed mice
(2025) Egea, Mariana Buranelo; Pierce, Gavin; Shay, Neil
A diet containing foods that are sources of S-methylmethionine (SMM), and its use as a dietary supplement, have demonstrated beneficial health effects. Thus, the objective of this work was to evaluate the inclusion of SMM as a dietary supplement in C57BL/6J high-fat-fed mice to verify whether this compound alone would be responsible for these positive effects. Mice were divided into three groups: LF (low-fat diet), HF (high-fat diet), and HF+SMM (high-fat diet plus SMM), and maintained for 10 weeks with water and food provided ad libitum. Body weight and food intake were measured weekly, and food efficiency was calculated. In addition, at week 9, fasting glucose was measured and, after necropsy, at week 10, liver, inguinal adipose, and kidney weights were measured; triglycerides, histology, liver gene expression, serum insulin, and MCP-1 levels were also determined. Final body weight, average weight gain, and the liver/body weight of the SMM group showed a significant difference with the LF group. HF+SMM-fed mice show improved regulation in glucose metabolism, demonstrated by the assessment of fasting glucose, insulin concentration, and HOMA-IR, compared with the HF-fed group. Liver triglycerides and MCP-1 levels showed no significant differences between fed groups. By the positive gene regulation of Sult1e1, Phlda1, and Ciart, we hypothesized that SMM administration to mice may have regulated xenobiotic, glucose, and circadian rhythm pathways.
Bioactive peptides and protein hydrolysates from food proteins in biopolymer films: a comprehensive review on innovations in food preservation
(2025-03) Cabassa, Isabelly de Campos Carvalho; Oliveira Filho, Josemar Gonçalves de; Silva, Blendo Almeida da; Barreto, Helton Patrick Monteiro; Silva, Kariny Pereira da; Pauli, Eliana Rosália; Alves, Vânia Maria; Egea, Mariana Buranelo
Conventional packaging materials are problematic due to their adverse environmental impact. The food industry is seeking more sustainable alternatives, such as biodegradable packaging, which offers barriers against gases and moisture and has antimicrobial and antioxidant properties. Bioactive peptides from animal and plant sources are promising for developing active food films. Given the potential of bioactive peptides as bioactive agents in packaging applications, this article aimed to review the current research on applying bioactive peptides generated from food proteins to develop new active food packaging materials. Incorporating bioactive peptides obtained from different food protein sources as active agents in biopolymeric films has proven to be a promising strategy for producing films with excellent antimicrobial and antioxidant properties. The developed films can improve oxidative and microbial stabilities, especially for meat products such as sole fillet, smoked pork ham, pork loin, fish carcass, salmon, etc. Furthermore, adding these peptides and protein hydrolysates has been demonstrated to improve some physical properties of films, such as barrier to UV light and thermal stability. In contrast, it can negatively affect others, such as mechanical and water-related properties. However, some studies have suggested using nanoreinforcements to minimize the impact of these compounds on these properties. Therefore, bioactive peptides obtained from different sources of food proteins have a high potential for developing new active packaging materials for foods.
Smart and mechanically enhanced zein-gelatin films incorporating cellulose nanocrystals and alizarin for fish spoilage monitoring
(2025) Sentanin, Leonardo; Oliveira Filho, Josemar Gonçalves de; Egea, Mariana Buranelo; Mattoso, Luiz Henrique Capparelli
The shelf life of perishable foods is traditionally determined by microbiological, chemical, and sensory analyses, which are well-established and reliable. However, these methods can be time-consuming and resource-intensive, and they may not fully account for unexpected storage deviations, such as temperature fluctuations or equipment failures. Smart films emerge as a promising alternative, enabling rapid, visual, and low-cost food quality monitoring. This study developed smart films based on zein/gelatin/cellulose nanocrystals (Z/G/CNC) functionalized with alizarin (AL, 0–3% w/w), produced by casting (12.5% zein, 12.5% gelatin, and 5% CNC w/w). The films were characterized for morphological, physicochemical, thermal, and spectroscopic properties, chromatic response at pH 3–11, activity against Escherichia coli and Staphylococcus aureus, and applicability in monitoring Merluccid hake fillets. The incorporation of AL reduced water solubility, increased water vapor permeability and contact angle, imparted a more intense orange coloration, and improved thermal resistance. AL also increased thickness and elongation at break while reducing tensile strength and Young’s modulus. All films exhibited excellent UV-blocking capacity (<1% transmittance). Noticeable color changes were observed, with the Z/G/CNC/AL1 film being the most sensitive to pH variations. During Merluccid hake storage, ΔE values exceeded 3 within 72 h, with a color change from orange to purple, correlating with fillet pH (8.14) and total volatile basic nitrogen (TVB-N) (24.73 mg/100 g). These findings demonstrate the potential of the developed films as biodegradable sensors for smart packaging of perishable foods.
Volatile compound dynamics during ripening of marmelada bola and curriola assessed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry
(2025) Tomás, Maria da Graça; Costa, Carlos Alexandre Rocha da; Silva, Luíz Guilherme Malaquias da; Barros, Hanna Elisia Araújo de; Natarelli, Caio Vinicius Lima; Carvalho, Elisângela Elena Nunes; Takeuchi, Katiuchia Pereira; Silva, Flávia Matias Oliveira da; Vilas Boas, Eduardo Valério de Barros; Lobo, Francisco de Almeida
The fruits of marmelada bola (Alibertia edulis) and curriola (Pouteria ramiflora) from the Brazilian Cerrado exhibit distinct flavors and aromas. However, the mechanisms underlying aroma development during ripening are poorly understood. This study aimed to identify and monitor changes in volatile organic compounds (VOCs) at three ripening stages, i.e., mature green (MG), half-ripe (HR), and fully ripe (FR), using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Three fibers were tested. Polydimethylsiloxane/divinylbenzene (PDMS/DVB) extracted the highest number of VOCs from both fruits. Sixteen compounds were identified in marmelada bola and 15 in curriola. Esters were the predominant chemical class, followed by alcohols in marmelada bola and terpenoids in curriola. VOCs levels generally increased with ripening, especially esters and aldehydes such as methyl hexanoate and 2-dodecenal in marmelada bola, and ethyl hexanoate and ethyl octanoate in curriola. Principal component analysis and hierarchical cluster analysis confirmed the changes in the volatile profile across ripening stages and highlighted the superior efficiency of PDMS/DVB fiber. Some compounds were only detected at specific ripening stages, suggesting their potential as ripeness markers. These results contribute to understanding the biochemical basis of aroma formation in native Cerrado fruits and may support their valorization in the food industry.
Anti-obesogenic and antioxidant potential of lychee seed flour in zebrafish fed a high-fat diet
(2025) Oliveira, João Paulo Lima de; Carneiro, William Franco; Silva, Kiara Cândido Duarte da; Martins, Moises Silvestre de Azevedo; Machado, Gilson Gustavo Lucinda; Nogueira, Leonardo Abrahão; Varaschin, Mary Suzan; Vilas Boas, Eduardo Valério de Barros; Murgas, Luis David Solis; Carvalho, Elisângela Elena Nunes
Objective Obesity has become one of the major public health issues and is associated with various comorbidities, including type 2 diabetes mellitus, dyslipidemia, and hypertension. Lychee seeds are considered promising ingredients for developing functional foods owing to their nutraceutical properties and phytochemical composition. This study aimed to induce obesity in zebrafish (Danio rerio) through a hyperlipidic diet supplemented with different concentrations of lychee seed flour and to evaluate its effects on adipose tissue, biochemical parameters, oxidative stress, and caudal fin regeneration. Methods A total of 200 adult zebrafish were u anded and divided into five experimental groups: control, hyperlipidic diet (HFD), and HFD supplemented with 2%, 4%, and 6% lychee seed flour. After 12 wk of feeding, biochemical parameters (glycemia, triglycerides, total cholesterol, high-density lipoprotein-HDL, aspartate aminotransferase-AST, alanine aminotransferase-ALT, and cortisol) and oxidative stress biomarkers, such as Catalase (CAT), Superoxide Dismutase (SOD), Glutathione-S-Transferase (GST), Glutathione (GSH), and Reactive Oxygen Species (ROS), were evaluated. Results The results showed that the HFD4% group exhibited a significant reduction in the diameter of visceral adipocytes compared with the control, HFD, and HFD2% groups. There was a higher prevalence of severe steatosis in the control and HFD groups and mild steatosis in the HFD6% group. The HFD4% and HFD6% groups had the lowest glycemic levels, whereas the HFD6% group had the highest HDL levels. Supplementation with lychee seed flour also positively modulated oxidative stress biomarkers, with increased CAT and GST activity in the HFD6% group and reduced ROS in the HFD4% and HFD6% groups compared with the HFD group. Conclusion It was concluded that adding 4 to 6% lychee seed flour may have beneficial effects on biochemical parameters and oxidative stress markers in HFD-fed zebrafish. The results indicate that lychee seed flour shows promise for use in foods and supplements targeting obesity prevention and management.
Recent advances in kefiran polymer to produce nanofibers and films for food packaging applications
(2025-05) Oliveira Filho, Josemar Gonçalves de; Duarte, Larissa Graziele Rauber; Belo, Lúcio; Souza, Tainá Francisca Cordeiro de; Bitencourt, Ana Helena Fogaça; Yamim, Samira Tosatti; Egea, Mariana Buranelo
This review aims to analyze the state of the art in using kefiran as a biopolymer to produce films and nanofibers for applications in food packaging. Due to the non-biodegradability of plastic food packaging and the problems associated with its use and disposal, more environmentally friendly alternatives have been studied. Biopolymers of plant, animal, and microbial origin have been studied as possible replacements for plastic packaging due to their biodegradable nature. In this context, microbial exopolysaccharides have gained prominence. Once the best cultivation conditions have been established, the molecules produced present consistent chemical and physical characteristics, generally superior to those of other natural biopolymers of plant and animal origin. Among these microbial exopolysaccharides, kefiran, a polysaccharide produced by Lactobacillus species in the microbiota of kefir biomass, has aroused interest in the scientific community due to its bioactive properties, such as antioxidant and antimicrobial activities, in addition to its biocompatibility and film-forming capacity and nanofibers.
Does nutritional labeling of commercial products for closed-system enteral nutrition deliver all the necessary information to your consumers?
(2025-05) Oliveira Junior, Valtemir Paula de; Fernandes, Sibele Santos; Egea, Mariana Buranelo
In the last decades, guidelines have emerged worldwide seeking to introduce strategies to help consumers in their purchasing decisions, aiming to create quality labels that facilitate interpreting information to the consumer. Nutrition labeling is essential for consumers to obtain information about the product, facilitating the identification and selection of appropriate foods for their diet. Therefore, due to the nutritional importance of enteral formulas associated with the safety of the information contained on the label of these products, the objective of this study was to evaluate the closed-system enteral formulas of different commercial brands and to verify the adequacy of the labeling together with the current Brazilian legislation. Twenty-eight enteral formulas from 4 brands (A, B, C, and D) were analyzed with different indications for use. The components evaluated were macronutrients (dietary fiber, proteins, and lipids), micronutrients (vitamins and minerals), and allergens. The brands of enteral formulas analyzed presented at least one item outside of legislation, mainly micronutrients (folic acid, biotin, pantothenic acid, vitamin A, choline, vitamin D, sodium, chromium, iron, magnesium, manganese, calcium, zinc, and copper) that were for the most part, above the values recommended by legislation. Among the macronutrients (proteins, lipids, and dietary fibers) some samples showed discrepancies in values compared to legislation. Brand C enteral formulas were generally less suitable for transmitting information to consumers. Because of this, the responsible bodies' monitoring of the labeling is important, informing the consumer of the quality and suitability of that product for their diet.
Organics acids in aquaculture: a bibliometric analysis
(2025) Melo, Gidelia Araujo Ferreira de; Costa, Adriano Carvalho; Pierozan, Matheus Barp; Souza, Alene Santos; Lima, Lessandro do Carmo; Kretschmer, Vitória de Vasconcelos; Cappato, Leandro Pereira; Oliveira, Elias Marques de; Reis Neto, Rafael Vilhena; Nuvunga, Joel Jorge; Egea, Mariana Buranelo
Fish production faces various challenges throughout its cycle, from rearing to consumption. Organic acids have emerged as an effective fish feed and meat treatment solution. They promote health and well-being, control pathogens, improve digestion, and contribute to food preservation. This study was therefore carried out to evaluate the evolution of publications on the use of organic acids in aquaculture over time, identifying the leading journals, authors, countries, and relevant organizations associated with the publications and determining the keywords most used in publications and research trends on this type of accommodation using bibliometric analysis. For this analysis, the Web of Science (WoS) and Scopus databases were used, with the keywords and Boolean operators “organic acid*” AND (“pathogens” OR “microorganism*” OR “bacteria” OR “fungi”) AND (“fish” OR “fry” OR “pisciculture”). Ninety-six articles were found in 44 journals, with the participation of 426 authors and 188 institutions, from 1995 to 2024. The most crucial publication source with the highest impact factor was the journal Aquaculture, with 14 articles, 2 of which were written by the most relevant author, Koh C., who received the highest number of citations and had the highest impact factor among the 426 authors. China had the most scientific production, with 26 publications on organic acids in aquaculture. However, Malaysia was the country that published the most cited documents, a total of 386. The most relevant affiliation was the University of Sains Malaysia, which participated in the publication of eight articles. The 10 most frequent keywords were fish, organic acids, citric acid, article, bacteria, growth, microorganisms, Oncorhynchus mykiss, animals, and digestibility. The results indicate increased publications on the benefits of using organic acids in aquaculture, highlighting their effectiveness as antibacterial agents and promoters of zootechnical development. However, gaps still require more in-depth research into the ideal dosages, mechanisms of action, and long-term impacts of these compounds.
Active edible coating for lipid oxidation control in Brazil nuts
(2025) Silva, Jessyca Pinheiro da; Cabassa, Isabelly Campos Carvalho de; Sousa, Tainara Leal de; Costa, Danusa Silva da; Dall'Oglio, Evandro Luiz; Vasconcelos, Leonardo Gomes de; Placido, Geovana Rocha; Egea, Mariana Buranelo; Takeuchi, Katiuchia Pereira
The aim of this study was to evaluate the effect of adding a lipid antioxidant (tocopherol) and a surfactant (soy lecithin) to carboxymethyl cellulose (CMC) films. CMC film-forming solutions containing sorbitol, soy lecithin, and different tocopherol concentrations (0.125% and 0.250% tocopherol mix) were produced. The solutions were characterized for their rheological, optical, antioxidant, phenolic content, and stability, and were then applied as edible coatings to whole and broken Brazil nuts. The mass gain and degree of lipid oxidation of the coated and control nuts were evaluated. Special emphasis has been given to the antioxidant properties of the solution, as they are decisive for the use of the solutions as a coating to prevent or retard lipid oxidation. The solutions had a pseudoplastic character; the viscosity varied as the temperature changed, and the modules G′ and G″ depended on the applied frequency ranges. The coated nuts showed oxidative stability against the T4 coating formulation during the storage period. It was concluded that the T4 coating has the potential to be used as active packaging for foods with a high lipid content to prevent or delay oxidation processes.
Effect of drying methods on the nutritional composition, technofunctional properties, and phytochemicals of kumquat (Fortunella margarita)
(2025-07) Fernandes, Sibele Santos; Peraza, Caroline Costa; Marasca, Natasha Spindola; Egea, Mariana Buranelo
Kumquat, originally from Asia, shares some characteristics with other citrus fruits, standing out for its more intense and aromatic flavor. Although it has a favorable chemical composition, its sensory and seasonal characteristics lead to low consumption. Therefore, this study aimed to characterize kumquat (Fortunella margarita) by different drying methods. Drying in the oven provided higher yield (>20 %) and greater influence on color, but lower lipid content (<0.5 %). Protein and fiber content did not show significant differences between the samples. The drying method directly influenced the technological and thermal properties. The preliminary results of the qualitative phytochemical screening showed that the whole kumquat contains more phytochemicals than the peel. This study showed that kumquat drying methods affect its technofunctional and bioactive properties, indicating its potential as an ingredient in food applications.
Molecular hydrogen generation from neat formic acid catalyzed by ruthenium-cymene α-diimine complexes
(2025) Prado, Cássio Roberto Arantes do; Santos, Lucas da Silva dos; Guimarães, Ellen Caroline; Tomaz, Lais Albino; Martins, Lucas Ferreira; Lião, Luciano Morais; Ueno, Leonardo Tsuyoshi; Carvalho Júnior, Valdemiro Pereira de; Carvalho, Alexandre Bizzotto de; Ellena, Javier Alcides
A series of half-sandwich ruthenium(II) complexes bearing substituted α-diimine ligands with the general formula [RuCl(p-cym)(N–Nn)](PF6) was synthesized (where n = 1–7; N–N1 = N1,N2-bis(2,6-dimethylphenyl)ethane-1,2-diimine,N–N2=N1,N2-bis(2,4-dimethylphenyl)ethane-1,2-diimine,N–N3=N1,N2-bis(2,4,6-trimethylphenyl)ethane-1,2-diimine,N–N4=N1,N2-bis[2,6-bis(propan-2-yl)phenyl]ethane-1,2-diimine,N–N5=N1,N2-bis(4-fluorophenyl)ethane-1,2-diimine,N–N6=N1,N2-bis(4-chlorophenyl)ethane-1,2-diimine and N–N7=N1,N2-dicyclohexylethane-1,2-diimine). Ligands and complexes were fully characterized by elemental analysis, NMR, FTIR, UV–vis spectroscopy, and single-crystal X-ray diffraction for 2, 5, and 6.CH2Cl2. The complexes displayed a distorted pseudo-octahedral “piano-stool” geometry, with the α-diimine ligands coordinating in a bidentate manner. The p-cymene ring was observed to rotate around its bond to the metal, as evidenced by variable-temperature 1H NMR spectra and NOE measurements. DFT calculations were used to investigate the electronic structures of complexes 1–4, revealing how different substituents affect their stability and HOMO–LUMO energy gaps. Additionally, the most nucleophilic and electrophilic regions in the optimized structures were identified using the Hirshfeld charge method applied to the Fukui function. All complexes were evaluated as precatalysts in the solvent-free dehydrogenation of formic acid, in the presence of a Bro̷nsted–Lowry base, achieving up to 94.8% conversion in a first run and a maximum turnover frequency (TOF) of 627 h–1 under mild conditions (60 °C, 1:1204:843 molar ratio of Ru/FA/base). Total conversion and improvement in TOF values were observed in a subsequent run. A detailed mechanistic study combining kinetic data and DFT modeling supports a chloride displacement–initiated cycle involving a β-hydride elimination pathway for H2 and CO2 release. This methodology is consistent with the observed induction period and activation parameters (ΔG‡ = 24.5 kcal mol–1; ΔS‡ = +137 cal mol–1 K–1), and ΔH‡ = 70.3 kcal mol–1, which are in excellent agreement with Ea = 70.9 kcal mol–1). The catalytic activity was strongly influenced by both the electronic nature and steric hindrance of the α-diimine ligands, as well as the Bro̷nsted–Lowry character of the base.
The development and characterization of an andiroba oil-based nanoemulsion (Carapa guianensis, Aubl.): insights into its physico-chemical features and in vitro potential healing effects
(2025) Monteiro, Isolda de Sousa; Fonseca, Aimê Stefany Alves da; Santos, Carolina Ramos dos; Carvalho, João Paulo Santos de; Silva, Sebastião William da; Veiga Junior, Valdir Florêncio da; Ribeiro, Rayssa; Vieira, Ivo José Curcino; Nogueira, Thalya Soares Ribeiro; Costa, Carlos Alexandre Rocha da; Vilas Boas, Eduardo Valério de Barros
Background/Objectives: Andiroba oil, extracted from Carapa guianensis seeds, possesses therapeutic properties including anti-inflammatory and wound healing effects. This study aimed to develop and characterize a nanoemulsion formulation containing andiroba oil (NeAnd) and to evaluate its cytotoxicity and wound healing potential in vitro. Methods: The oil was evaluated for acidity, antioxidant activity, and fatty acid composition. NeAnd was produced by ultrasonication and characterized using FTIR (Fourier transform infrared spectroscopy), Raman spectroscopy, dynamic light scattering, and transmission electron microscopy. Results: NeAnd exhibited a spherical shape and stable physicochemical properties, with an average hydrodynamic diameter (HD) of 205.7 ± 3.9 nm, a polydispersity index (PdI) of 0.295 ± 0.05, a negative zeta potential of −4.16 ± 0.414 mV, and pH of approximately 6.5. These nanodroplets remained stable for 120 days when stored at 4 °C and maintained their parameters even under pH variations. FTIR and Raman analyses confirmed the presence of functional groups and the organization of fatty acid chains in NeAnd. Cell viability assays revealed no statistically significant differences in cytotoxicity at various concentrations (90–360 µg/mL) after 24 and 48 h. In scratch wound healing assays, NeAnd significantly enhanced wound closure (88.9%) compared to the PBS control (38%) and free andiroba oil (68.6%) in keratinocytes (p < 0.05). Conclusions: These promising findings indicate NeAnd as a potential nanophytomedicine for wound healing and tissue regeneration treatments.
Natural plant pigments: genes and transcription factors regulating synthesis and degradation, extraction, microencapsulation, food applications, and sensory impacts
(2026) Azevedo, Lorrane Ribeiro de Souza Estela Corrêa de; Dutra, Juliete Martins; Sousa, Wallace Carlos de; Carvalho, Elisângela Elena Nunes; Damiani, Clarissa; Vilas Boas, Eduardo Valério de Barros
Natural pigments are essential for the visual attractiveness of foods, being a healthy alternative to artificial colorings. Chlorophylls, carotenoids, anthocyanins and betalains stand out as bioactive pigments that promote health benefits and contribute to disease prevention. The stability of these pigments is influenced by factors such as light and temperature, requiring strategies such as microencapsulation for protection. Encapsulation can be performed by a variety of physical and chemical techniques capable of improving the bioavailability and durability of these pigments. However, challenges remain, such as a detailed understanding of the synthesis and degradation of these pigment compounds and interactions with food matrices. Although there is extensive research on the study of isolated pigments, there is a lack of comparative reviews on the stability and acceptance of these compounds by consumers. Therefore, this study aims to analyze the molecular mechanisms, extraction trends, encapsulation of natural pigments and sensory impacts on consumer perception.
Polymeric nanofibers as advanced probiotic carriers: production strategies, functional performance, and emerging applications
(2025-11) Oliveira Filho, Josemar Gonçalves de; Egea, Mariana Buranelo; Zhang, Wanli; Pandi, Ananthi; Sivieri, Katia; Salgaço, Mateus Kawata; Sentanin, Leonardo; Braga, Anna Rafaela Cavalcante; Silva, Michael Jones da; Mattoso, Luiz Henrique Capparelli
In recent years, the incorporation of probiotics into polymeric nanofibers has emerged as a promising strategy for protecting and enabling the controlled release of these beneficial microorganisms, enhancing their stability and functional effectiveness. This review aims to provide a comprehensive overview of the incorporation of probiotics into nanofibers, emphasizing the advantages of nanofiber-based systems for encapsulation and controlled release. Our text explores the techniques for nanofiber production, the challenges in maintaining probiotic viability, and their potential applications in the food, pharmaceutical, and agricultural industries. Incorporating probiotics into nanofibers holds promising applications by enabling protection and controlled release. However, most studies remain in vitro, highlighting the need for in vivo validation. Conventional production methods, like electrospinning, face scalability challenges, making alternative techniques such as Solution Blown Spinning a viable option for industrial application. Additives such as stabilizing and bioactive compounds have been added to fiber-forming dispersions to stabilize bacteria and thus improve their survival during electrospinning and storage. Future research should optimize these approaches to enhance probiotic stability and functionality in final products.
Eating behaviour of early childhood from different perspectives in Brazil: the child himself and their caregivers and teachers
(2025-12) Egea, Mariana Buranelo; Lino, Herald Martinho dos Santos; Oliveira, Raquel Martins da Silva Fernandes de; Sousa, Tainara Leal de; Lemes, Ailton Cesar
Nutrition plays a key role in shaping children’s eating behaviours, which can be influenced by environment and social interactions, making careful management essential at home and school. This cross-sectional study aimed to evaluate the perceptions of caregivers in these settings regarding the consumption and eating behaviours of children aged 3–6 years. Food preferences and frequency questionnaires were administered to children, and their teachers and caregivers, supplemented by free drawing and colouring activities. The results revealed discrepancies between parents and teachers, with parents recognising the importance of fruits and vegetables for health and reporting that children have access to these foods at home. Although parents recognised the importance of vegetable consumption, teachers did not share this perception, as they observed limited access to these foods among children and even reported difficulties in introducing them into the school environment. The most consumed foods during main meals were rice, beans, vegetables and meats, while fruits and dairy products were predominant in breakfast and snacks. Children frequently mentioned fruits such as watermelon, strawberry, and apple using free drawing and colouring activities. These findings highlight significant differences in perceptions between parents and teachers regarding children’s access to healthy foods, underscoring the need for improved communication to promote healthier eating habits.
Microencapsulation of carotenoids from peach palm byproducts (Bactris gasipaes Kunth): physicochemical characterization, bioactives, volatile profile, stability evaluation and application in margarine
(2025) Souza, Lorrane Ribeiro de; Santos, Ingrid Alves; Pereira, Elano Pinheiro; Vilas Boas, Eduardo Valerio de Barros; Botrel, Diego Alvarenga; Carvalho, Elisângela Elena Nunes; Damiani, Clarissa
This study aimed to microencapsulate carotenoids extracted from peach palm (Bactris gasipaes Kunth) peels for potential application as natural dyes in the food industry, addressing the increasing demand for functional foods and natural alternatives. Carotenoid extraction was carried out through enzymatic treatment with pectinase (Aspergillus niger), and the extracted compounds were subsequently microencapsulated by spray drying using gum arabic and maltodextrin as carrier materials. The physicochemical analyses showed that the moisture content, solubility, spherical morphology and microparticles size (9.17 µm for GA 1:1, 8.30 µm for GA 1:3, and 13.92 µm for MD-GA 1:1) were influenced by the concentration of the encapsulating agents. The combination of gum arabic and maltodextrin (MD-GA 1:1) exhibited the highest encapsulation efficiency (72.50%), enhanced thermal stability and superior carotenoid retention (1701.74 µg g−1), ensuring good antioxidant activity. Stability was optimized under refrigerated conditions (4 ± 2 °C) and in the absence of light, which effectively minimized the oxidative degradation of carotenoids in the microparticles. When incorporated into margarine, the microparticles conferred a stable yellow coloration, exhibiting only a slight variation in brightness over 30 days, thereby demonstrating their viability for application in food products.
Understanding the potential of Tropaeolum majus, a non-conventional food plant, in lipid and glucose metabolism
(2025-12) Egea, Mariana Buranelo; Lemes, Ailton Cesar
Brazil has one of the world's richest plant biodiversity, with approximately 46,000 species, including approximately 3000 non-conventional food plants (NCFPs). However, the nutritional, bioactive, and technological potentials of these plants remain underutilized and often overlooked. Tropaeolum majus (T. majus), an underexplored NCFPs, has shown promise in modulating lipid and glucose metabolism, which are key factors in metabolic health. Metabolic potential is closely linked to diverse bioactive compounds, including flavonoids, glucosinolates, and antioxidants, which contribute to its health-promoting properties. Moreover, it is a edible plant with a complete nutritional composition, characterized by high levels of protein and fiber along with low lipid content, making it an appealing option for both dietary inclusion and as a raw material for extracting and isolating valuable components. This review aimed to present information about the production processes, physicochemical characteristics, and bioactive potential of T. majus, emphasizing its role as a regulator of lipid and glucose metabolism, as supported by current scientific evidence.
Pineapple by-product and green banana flour evaluation and their application as ingredients for cake formulation
(2025) Miri, Janice da Costa; Egea, Mariana Buranelo; Sousa, Tainara Leal de; Lima, Mayra Conceição Peixoto Martins
Brazilians appreciate cakes, and they are currently consumers who have become more demanding regarding the nutritional value of food products. Therefore, food products can be enriched or added with functional flours made from fruits or their by-products to add nutritional value. In the present study, two types of flour were developed to be used as cake mix ingredients: pineapple peel flour and green banana flour. The flours were evaluated which demonstrated an interesting nutritional profile and technological properties for use in cakes. Cakes were prepared from a mixture of peel flour, banana flour, and oat flour, replacing 40% of wheat flour, and evaluated for their chemical composition and technological characteristics. To determine the samples’ simplex centroid, a mix design was used with flour mixtures in different proportions for cake preparation. Peel flour and banana flour decreased cake luminosity, while peel flour decreased specific volume and increased hardness. The results were represented by the sensory analysis, with acceptance and purchase intention above 70%, for the analyzed formulations. This promotes the development of cake mix as a new product prepared with high added nutritional value.
Baruburger, a plant-based choice produced with by-products: nutritional value and technological characteristics
(2025) Sousa, Tainara Leal de; Egea, Mariana Buranelo
The population is increasingly seeking healthier products rich in nutrients such as high-quality proteins, dietary fibers, and polyphenols, which have the potential to be used as food ingredients aimed at promoting health, environmental sustainability, and circular economy practices. To develop a meat analog, this study uses raw materials from baru by-products, such as epicarp, mesocarp, and baru meal. The study evaluates its nutritional properties, creates a nutritional table for the vegetable burger based on the labeling information of the ingredients used in the formulation process, and assesses cooking yield, diameter, thickness reduction, and color to characterize the product. The results for the nutritional table indicated that formulation F6 (40% baru meal + 40% epicarp and mesocarp) contained protein (12.87 g/80 g), dietary fiber (13.79 g/80 g), and a low fat content (5.44 g/80 g). Formulation F4 showed the lowest cooking loss (7.36%), a diameter reduction of 0.78%, and a thickness reduction of 0.87%. Regarding the color analysis, formulations F3, F5, F6, F7, F8, and F10, which contained higher amounts of baru by-products, had a* values ranging from 9.11 to 9.33, indicating that these vegetable burgers tended to have a more reddish-brown color. Baru by-products represent an important vegetable raw material with the potential to benefit from its entire value chain, promoting sustainable products with high nutritional quality.
Fermented salami-type meat sausage with Lacticaseibacillus paracasei and plantextract of rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis)
(2025) Almeida, Graciele Magda de; Gonçalves, Maísa dos Santos; Trebesquim, Filipe Junqueira Franchi; Soares, Lenilton Santos; Lima, Marieli de; Vargas, Flávia Carolina; Fonseca, Carolina Rodrigues da; Egea, Mariana Buranelo; Pereira, Lucas Arantes
The aim of the study was to develop a salami-type meat sausage enriched with the probiotic bacteria Lacticaseibacillus paracasei and a mixed plant extract containing rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis) and to evaluate its physicochemical and microbiological characteristics. In the study, salami-type meat sausages were developed and divided into 11 equal portions, which were added with different concentrations of mixed extract (1–3.4%) and probiotic (1.5–3.5%), totaling 11 formulations according to a Central Composite Rotating Design. Lipid oxidation, instrumental color, pH, aw, and microbiological analyses (count of lactic acid bacteria, thermotolerant coliforms, coagulase-positive staphylococci, and Salmonella) were performed to evaluate the developed products. There was a significant effect of varying the mixed extract and probiotic concentration on the lipid oxidation, color parameters, and lactic acid bacteria count responses. Lower lipid oxidation values were observed in the combination of lower concentrations of mixed extract (0.5–1.5%) with intermediate concentrations of the probiotic (2.25–2.75%). All formulations contained lactic acid bacteria above 8 Log10 CFU/g throughout the shelf life. It was concluded that the addition of L. paracasei to salami-type sausage is viable and, in combination with the mixed extract of rosemary and green tea, can inhibit lipid oxidation.

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