Abstract Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and bioactive compounds of two major exotic fruit wastes (seeds), marolo and soursop, largely found in one of the richest Brazilian biomes, the Savannah. Soursop and marolo seeds showed significant fat (295.1 and 311.3 g kg-1 d.b., respectively), protein (149.9 and 188.7 g kg-1 d.b., respectively), and fiber (426.7 and 351.1 g kg-1 d.b., respectively) contents. Marolo seeds were found to be the richest in phenolic compounds (32043.1 mg GAE kg-1 d.b.) and also presented the highest DPPH• scavenging activity (91.25%). The major phenolic compound found in marolo and soursop seeds was rutin. Among the fatty acids found in both seeds, the ones with unsaturated chains were predominant, such as oleic acid (48.54% for marolo, and 40.35% for soursop seeds). The seeds analyzed were found to be sources of Cu and Mg. Marolo and soursop seeds were found to be a good source of nutritional compounds and an alternative to obtain compounds of interest to be used in the development of food produce, pharmaceutical, and cosmetic products.

Abstract Pequi, murici and sweet passionfruit are typical fruits from Brazilian Cerrado, which stand out for their sensory attributes such as color, flavor and aroma, in addition to their high nutritional value. Their seeds are by-products from the industrial processing of juices, pulps, jellies, and others, and have great exploitation potential due to their high oil content and the presence of bioactive compounds. The present work aimed to evaluate the chemical composition of pequi almonds, and of murici and sweet passionfruit seeds, and also to quantify the total phenolic compounds, carotenoids, anthocyanins and antioxidant activity by the scavenging activity of •DPPH method. Concerning the chemical composition, pequi almonds presented the highest concentration of lipids (50%), followed by sweet passionfruit (30%) and murici seeds (15%). The almonds from pequi fruit showed the greatest content of protein (33.3%) followed by sweet passionfruit seeds (15%), which presented the highest amount of fiber (41.3%). Murici seeds exhibited the highest content of carbohydrates (46.4%). Pequi almonds had the greatest content of the following minerals, potassium, magnesium, sulfur, manganese, zinc, copper, iron, and sodium, and anthocyanins (14.4 mg CYG/100 g d.b.). Sweet passionfruit seeds presented the greatest amount of calcium, and also had the highest carotenoid content (9 mg/100 g d.b.). Murici seeds showed the highest potential for bioactive compounds, with 404 mg GAE/100 g d.b. and 81% of scavenging activity for the •DPPH. The results demonstrated that the studied seeds have the potential to be sources for new product development, such as oil.

This study was conducted to evaluate the physicochemical and microbiological characteristics of raspberries exposed to different radiation doses. The fruits were harvested in the city of Campestre, MG, packed in polyethylene bags, and transported to the Federal University of Lavras (UFLA), where they were separated into 4 lots. Irradiation was performed at the Center for Development of Nuclear Technology in Belo Horizonte, MG. The doses used were 0 (control), 0.5, 1.0, and 2.0 kGy. After irradiation, the fruits were transported back to UFLA and stored at 1 ºC and 95% relative humidity (RH) for 12 days. The physicochemical analyses for mass loss, total soluble solids, titratable acidity, pH, total soluble sugars, total soluble pectin, firmness, vitamin C content, total antioxidant activity, and total phenolic, and the microbiological assays (coliform at 35 and 45 ºC, psychrotrophic and filamentous fungi and yeasts) were performed after 0, 3, 6, 9, and 12 days of storage. Lower loss of mass and filamentous fungi and yeast count were observed in the irradiated fruits, and 2 kGy was determined as the most effective dose for microbial control, but this irradiation dose also resulted in increased loss of fruit firmness.

The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.