Abstract Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results in sensory pleasure. Here, our study aimed to evaluate the biochemical and physicochemical properties and sensory profile of craft beers produced in the Brazilian Midwest region. Our evaluation of the beverages revealed different physicochemical characteristics such as alcohol content, soluble solids, titratable acidity in citric acid, and dry extract percentage, with values ranging between 4.06-6.13%, 5.13-10.98 °Brix, 1.71-3.45%, and 3.38-7.99%, respectively. Moreover, the average density of the beverages was 0.9906 g/cm3. In addition, the antioxidant activity and total phenolic of the beverages ranged between 14.28-20.46 mMol of Trolox/100 mL and 74.84-108.45 mg/100 g, respectively. Phenolic compounds that are essential in human nutrition, such as epicatechin, catechin, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, rutin, and kaempferol, were identified in the beverages. Regarding the sensory profile of the craft beers, the beers had an average acceptability index of 75.11% for appearance, 70.24% for aroma, 60.43% for flavor, and 73.53% for texture. Our study demonstrated a correlation between chemical composition and acceptability index of beer, indicating a preference for lighter colored, fuller, and less acidic beers.

Abstract This study aimed to develop biodegradable films from pectin extracted from pequi mesocarp and commercial pectin. The films were produced using the casting technique and characterized in terms of their physical, water-related, mechanical, thermal, optical, and microstructural properties. The highest yield of pectin extracted from pequi (26.6%) was obtained using 4% citric acid, a temperature of 80 °C, and an extraction time of 160 min. Commercial-pectin films had a smoother and more regular surface than pequi-pectin films. Pequi-pectin films had higher moisture content (36.25%) and water solubility (76.99%) than commercial pectin films. Pequi-pectin films also showed lower luminosity (55.67*) and higher values of a* (11.56), b*(27.35), opacity (10.67), and Young modulus (82.16 Mpa) than commercial-pectin films. The films exhibited similar thermal behavior, highlighting the presence of exothermic and endothermic peaks for both samples. In the biodegradability tests, both films proved to be 100% biodegradable in four days. The pectin extracted from the pequi mesocarp showed potential for the production of biodegradable films, and this discovery opens up new possibilities for using this byproduct as a raw material for the production of sustainable food packaging.

Abstract Exclusive maternal breastfeeding is recommended until the infant is six months old, with the subsequent introduction of food gradually. We investigated the prevalence of early complementary feeding in the first six months of life in a medium-sized city in the Midwest region of Brazil (Rio Verde, GO, Brazil). Of the 564 infants under six months of age, 81.2% of infants were breastfed in the last 24 hours, wherein 21.5% were exclusively breastfed, 15.9% received a complementary milk form, and 43.8% received another type of milk. When questioned if the infant had been introduced to complementary feeding at any point since birth, 49.3% of parents or guardians replied in the affirmative, of which 41.8% of infants received water, 21.5% received tea, and 12.1% were given natural fruit juice or coconut water. There was a positive correlation between the introduction of water or foods other than breast milk and the highest level of parental or guardian’s education. Our results demonstrate a persisting need to improve public policy programs that encourage breastfeeding.

Abstract: The Cerrado is one of the world's biodiversity hotspots and Brazil’s second largest biome. Many native species of the Brazilian Cerrado provide fruits that have unique sensory characteristics and high nutritional value. This study aimed at characterizing the pulp of Eugenia klotzschiana O. Berg, concerning its proximal composition, bioactive compound content and antioxidant activity. The pulp under study had high moisture (89.47 g kg-1) and caloric (96.07 kcal kg-1) values whereas its contents of protein (0.59 g kg-1) and lipids (2.35 g kg-1) were low. The cerrado pear pulp also had high iron content (16.5 mg kg -1) and dietary fiber (6.45 g kg-1), besides 0.034-0,055 mg kg-1 carotenoids, 8.66 mg kg-1 ascorbic acid and 0.66 mg kg-1 total chlorophyll. Total phenolic compounds (333.41-566.33 mg EAG kg-1) and flavonoids (225-50 mg EQ kg-1) were found by extraction methods named Method 1 (water) and Method 2 (acetone+methanol), respectively. Thus, the cerrado pear can be an alternative to improving nutrient intake and to providing sustainable use of the native flora in the Cerrado.

The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss. All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmo-dehydrated apple products have potential for commercial-scale production.

The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition.