Abstract Enzymes are biological catalysts that play a key role in the food industry, responsible for desirable and undesirable chemical reactions. These compounds can occur spontaneously in food products or even be incorporated on purpose. The main enzyme classes (oxidoreductase, transferase, hydrolase, lyase, isomerase, and ligase) and their subclasses can be obtained from several sources, presenting numerous applications in foods such as inhibition of microorganisms, insertion of aromas, improvement of physico-chemical properties, decreased candy crystallization, meat tenderization, antioxidants, indicators of heat treatment, and so on. Each enzyme acts effectively under specific conditions of pH, temperature, concentration, and water activity. Enzymatic immobilization techniques have been studied to minimize adverse conditions that enzymes are subjected to during food processing. Among the immobilization technique, the enzymes can be immobilized to the packages, being known as enzymatic active packages, the packages allow the enzymes to be migrated to the product or trapped, increasing the shelf life of the products, this technique being innovative both for the packaging market and for the enzyme market. Thus, the main enzymes and their applications in food were briefly discussed in this review article, as well as the main techniques of immobilization and insertion of these compounds in active packaging. industry reactions purpose oxidoreductase, oxidoreductase (oxidoreductase transferase hydrolase lyase isomerase ligase sources microorganisms aromas physicochemical physico properties crystallization tenderization antioxidants treatment pH temperature concentration activity processing trapped Thus article

Abstract With worldwide recognition of the açaí berry as a source of nutrients and promising raw material, its residues/co-products such as peels and seeds have become an environmental problem. The present work aimed to characterize the pulp residue (peel + pulp), fresh dreg, and respective flour, as well as the seed and respective flour. The fractions were analyzed for physical, chemical, technological parameters, antinutritional compounds, and antioxidant profiles. The results showed that the peel + pulp is a source of lipids, soluble and insoluble fiber, potassium, calcium, magnesium, and antioxidants. The fresh dreg is a source of insoluble fiber; dreg flour is a source of carbohydrates and insoluble fiber; the seed and its respective flour are sources of carbohydrates, insoluble and soluble fiber, contain phytic acid, condensed tannins, and antioxidants. Such results demonstrate the possibility of incorporating these co-products in food formulations, besides enabling an efficient destination for these agribusiness residues.

Abstract Red pitaya fruits have become a source of natural dye, because they are rich in betacyanin, a pigment that imparts a red-violet colour. However, natural dyes can be highly unstable and prone to rapid degradation. In this study, an experiment was initially carried out to determine the best extraction solution with an extraction time of 20 min for each solution at room temperature (50% methanol, water, 95% ethanol and 80% acetone), in different pH ranges (4.0 to 9.0) and wavelength (485, 535 and 700 nm), for the red pitaya bark. The stability of the pigments extracted from pitaya peel meal was analysed taking into account the best extraction solutions by spectrophotometric measurements at 15-day intervals, during a 60-day storage period, in the absence and presence of light and under different storage conditions. Pigments stored in the absence of light at freezing temperatures for less than 15 days showed least degradation. The FTIR spectrum in shows two distinct peaks at 3263.870 and 1636.807, these absorption bands are characteristic of betalain functional groups. The spectrum indicates the presence of hydroxy and amine groups as strong, broad, stretching-mode bands, appearing between 3200 cm-1 and 3600 cm-1.

Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.

Abstract The guapeva (Pouteria cf. gardneriana Radlk.) is a Brazilian fruit that belongs to the Sapotaceae family and is considered a source of natural antioxidants and phenolic compounds; Thus, the objective of this work was to investigate the use of guapeva in the form of jam stored at different temperatures (25 °C and 35 °C) and to evaluate the degradation kinetics regarding the physicochemical parameters, bioactive compounds, and volatile profile, during the storage period of 150 days, in low-density polypropylene packaging’s. The stored jams were mainly influenced by the storage time variable, with significant reductions in titratable acidity, pH, color, vitamin C, carotenoids, ABTS●+, DPPH, and volatile profile. The temperatures studied were not able to significantly affect the shelf life determined for the jams; however, the best temperature for storage stability of the guapeva jams was 25 °C since the most significant degradation of the compounds occurs with the use of 35 °C. The correlation between time and temperature had no significant effect on carotenoid content.

Abstract The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value.

A soja é amplamente estudada em função dos seus constituintes e sua aplicabilidade. Autores apontam que sua composição é variável e seu uso frequente se dá na forma de óleo. O processo de extração de óleo, em constante aplicação no mercado, consiste no uso de solventes extratores, sendo o hexano um dos mais utilizados; porém, o fato de se originar de fontes não renováveis tem despertado o interesse por sua substituição. Nesse contexto, o etanol vem se apresentando como um solvente alternativo apesar de onerar o custo do processo. Assim, o presente trabalho tem por objetivo avaliar a composição de três cultivares de soja plantados na região de Palmas-Tocantins e otimizar a extração do óleo desses grãos através do uso de uma mistura binária de etanol e hexano. Os cultivares apresentaram alto potencial de proteína e lipídeos. O tempo e a temperatura de extração mostraram-se influentes no processo. O etanol, presente em maior quantidade na mistura, e o aumento na temperatura provocaram um acréscimo no teor de óleo extraído.

The soybean has been widely studied due to its constituents and to their application. Authors have pointed out that its composition can vary, with its use frequently taking the form of oil. The oil extraction process, which is in constant application in the market, consists of the use of extraction solvents, with hexane being one of the most used; however the fact that this comes from non-renewable sources has aroused interest in its replacement. As a result, ethanol has been seen as an alternative solvent, despite increasing the cost of the process. This study therefore aims to evaluate the composition of three soybean cultivars planted in the region of Palmas, in the state of Tocantins, Brazil, and to optimise oil extraction from the beans through the use of a binary mixture of ethanol and hexane. The cultivars displayed high protein and lipid potential. The extraction time and temperature proved influential in the process. Ethanol, when present in greater quantity in the mixture, with an increase in temperature, caused an increase in the levels of extracted oil.

O objetivo desta pesquisa foi avaliar o efeito da concentração de ácido cítrico, a relação polpa/açúcar e a concentração de albedo da casca de maracujá sobre características físicas, físico-químicas e sensoriais dos doces da banana 'Prata'. Utilizou-se um planejamento fatorial 2³ com 3 repetições no ponto central. A concentração de albedo entre 0 e 3% teve influência significativa na redução dos açúcares redutores e na diminuição da acidez titulável. O aumento da razão polpa/açúcar exerceu um efeito negativo em relação ao pH e positivo em relação à acidez titulável, a adição de ácido teve influência negativa no teor dos açúcares não redutores. As análises sensoriais e a intenção de compra indicaram que a incorporação de 1,5% de albedo nas formulações contendo 50% de polpa e 0,5% de ácido cítrico tiveram ótima aceitabilidade, quando comparadas com a formulação que continha 60% de polpa e ausência de albedo e ácido cítrico.

The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 2³ factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.