Abstract We investigated the literature to find the bioactive compounds’ profile of Brassicaceae microgreens and the influence of different production systems and the elicitors use in its overall quality. For this, a summary of the latest progress in bioactive compounds qualification and quantification are presented in the relevant databases. Determining the exact role of production systems is not a straightforward process, although it seems to have greater influence according to the intended plant. From the nutritional point of view, the microgreens production demonstrates a high content of bioactive compounds. The use of elicitors, as one of the dependent variables, appears to increase the concentrations of bioactive compounds, especially the use of the light. Besides that, the conditions of growth, harvest and processing remain crucial factors that should be considered in the successful development of the seed. quality this databases process plant view variables light growth seed

Abstract There are very few studies evaluating the exposure of the general population to food colours. This study aimed to estimate the Theoretical Maximum Daily Intake (TMDI) by the Brazilian population of four rather seldom-used synthetic food colours: Azorubine, Erythrosine, Indigotine, and Ponceau 4R. The study was conducted using data from the two most recent National Household Budget Surveys (carried out in 2008/2009 and 2017/2018). The study covered the country’s population, sorted into the following groups: gender, geographic region, and age (among people older than 10 years). The results show that the mean TMDI (mg/day) does not exceed the Acceptable Daily Intake (ADI) in any population group for any of the food colours. The highest values found were 12.5% of the ADI for Erythrosine in 2008/2009 and 4% in 2017/2018. A decrease in the mean TMDI was observed for all food colours comparing 2008/2009 and 2017/2018. Intake increases with decreasing age, adolescents being the group with the highest mean TMDI. When considering the prevalence of food consumption instead of the mean consumption, TMDI gets closer to the ADI, reaching 79% of the ADI of Erythrosine for adolescent females. The intake of these food colours proved to be within the recommended levels.

Resumo: O Programa Nacional de Alimentação Escolar é uma das mais importantes políticas de Segurança Alimentar e Nutricional no Brasil, viabilizando a oferta de uma alimentação saudável e adequada a todos os estudantes matriculados na rede pública da educação básica e criando mercados para agricultores familiares. Nesse sentido, partindo do entendimento de que a inserção de alimentos que dialoguem com a sustentabilidade e a cultura alimentar na alimentação escolar poderiam desencadear diversos efeitos positivos no contexto local, este artigo busca relatar as ações iniciais de um projeto maior, desenvolvido no município de Mostardas, que perpassa pela temática da alimentação escolar e da sociobiodiversidade, descrevendo as apreensões sobre o valor sociocultural e nutricional de alimentos da sociobiodiversidade, bem como o papel da escola e da alimentação escolar para a comunidade local. Para tal, esta etapa da pesquisa compreendeu duas fases: a primeira consistiu em um momento de interação com os atores locais, no qual se apreenderam histórias, significados e saberes sobre receitas à base de alimentos da sociobiodiversidade, como o feijão-sopinha e o milho-catete; e a segunda abrangeu a realização da análise de composição química centesimal e de fibras dos referidos alimentos. A partir dos relatos dos participantes, pôde-se compreender o valor sociocultural de alimentos e preparações que remontam a sua cultura e a sua história de vida, assim como a importância, conferida pela comunidade à escola e à alimentação escolar, no que tange à formação dos hábitos alimentares dos alunos. Para além das apreensões no plano simbólico, a caracterização química revelou o potencial nutricional do feijão-sopinha e do milho-catete, os quais se mostraram nutricionalmente superiores quando comparados a outros feijões e milho de consumo habitual dos brasileiros.

Abstract: The National School Feeding Program is one of the most important policies for Food and Nutritional Security in Brazil, enabling the provision of healthy and adequate food to all students enrolled in the public basic education network and creating markets for family farmers. In this sense, based on the understanding that the insertion of food that dialogues with sustainability and food culture in school feeding could trigger several positive effects in the local context, this article seeks to report the initial actions of a larger project, developed in the municipality of Mostardas, which runs through the theme of school feeding and sociobiodiversity, describing concerns about the sociocultural and nutritional value of foods from sociobiodiversity, as well as the role of schools and school feeding for the local community. To this end, this stage of the research comprised two phases: the first consisted of a moment of interaction with the local actors, in which are seized stories, meanings, and knowledge about recipes based on sociobiodiversity foods, such as sopinha bean and catete corn, and the second that included the analysis of chemical composition and fibers of these foods. From the reports of the participants, it is possible to understand the sociocultural value of food and preparations that go back to their culture and their life history, as well as the importance given by the community to the school and school meals, concerning the training students’ eating habits. In addition to the symbolic apprehensions, the chemical characterization revealed the nutritional potential of sopinha bean and catete corn, which proved to be nutritionally superior when compared to other beans and corn of habitual consumption by Brazilians.

Resumen: El Programa Nacional de Alimentación Escolar es una de las políticas más importantes para la Seguridad Alimentaria y Nutricional en Brasil, que permite la provisión de alimentos saludables y adecuados a todos los estudiantes inscritos en la red pública de educación básica y crea mercados para los agricultores familiares. En este sentido, a partir del entendimiento de que la inserción de alimentos que dialoguen con la sostenibilidad y la cultura alimentaria en la alimentación escolar podrían desencadenar varios efectos positivos en el contexto local, este artículo busca reportar las acciones iniciales de un proyecto mayor, desarrollado en el municipio de Mostardas, que aborda el tema de las comidas escolares y la sociobiodiversidad, describiendo preocupaciones sobre el valor sociocultural y nutricional de los alimentos de la sociobiodiversidad, así como el papel de las escuelas y de las comidas escolares para la comunidad local. Para ello, esta etapa de la investigación comprendió dos fases: la primera consistió en un momento de interacción con los actores locales, en que se aprendieron historias, significados y conocimientos sobre recetas basadas en alimentos de sociobiodiversidad, como frijol sopinha y maíz catete; y el segundo incluyó el análisis de composición química y fibras de estos alimentos. A partir de los relatos de los participantes, es posible comprender el valor sociocultural de los alimentos y preparaciones que se remontan a su cultura y su historia de vida, así como la importancia que la comunidad le da a la escuela y la alimentación escolar, en lo que respecta a la formación de los hábitos alimenticios de los estudiantes. Además de las aprehensiones a nivel simbólico, la caracterización química reveló el potencial nutricional de frijol sopinha y maíz catete, que fueron nutricionalmente superiores en comparación otros frijoles y maíz de consumo habitual por brasileños.

Abstract This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids by spectrophotometry, carotenoids by HPLC, and antioxidant activity by the FRAP, DPPH, and ABTS methods. These same analyses were performed on the pulp in natura for comparative and evaluation purposes of the process. The feijoa fermentation process had a high yield (82%), and the physicochemical characteristics were in accordance with this class of beverage. The beverage had high antioxidant activity, while six carotenoids were identified in the fruit in natura, with (all)-trans-lutein and β-cryptoxanthin being the major carotenoids, in addition to a phenolic content of 176.22 mg GAE 100 g−1 and a total flavonoid content of 0.11 mEq quercetin 100 g−1. The wine had a lower bioactive compound content but a higher antioxidant activity than the pulp. Feijoa wine is a viable technological product in addition to exhibiting antioxidant activity.

Resumen El objetivo de este trabajo fue preparar un vino de feijoa y evaluar sus parámetros fisicoquímicos, compuestos bioactivos y actividad antioxidante. La feijoa se cosechó en el punto de maduración fisiológica y su pulpa se fermentó en un dispositivo BOD a 16 ± 2 °C, durante 15 días. Después del proceso de fermentación, la bebida se caracterizó por sus parámetros fisicoquímicos, compuestos fenólicos totales y flavonoides totales por espectrofotometría, carotenoides por HPLC y actividad antioxidante por los métodos FRAP, DPPH y ABTS. Los mismos análisis se realizaron en la pulpa en forma natural para fines comparativos y de evaluación del proceso. El proceso de fermentación de feijoa fue un alto rendimiento (82%) y características fisicoquímicas de acuerdo con esta clase de bebidas. La bebida mostraron una alta actividad antioxidante, mientras que se identificaron seis carotenoides en la fruta in natura, siendo (all) -trans-luteína y β-criptoxantina los principales, además de un contenido fenólico de 176.22 mg GAE 100 g−1 y 0.11 mEq de quercetina 100 g−1 flavonoides totals. El vino tuvo un menor contenido de compuestos bioactivos, pero una mayor actividad antioxidante. El vino de feijoa es un producto tecnológico viable además de exhibir actividad antioxidante.

Abstract This work aimed to develop biodegradable films utilizing a new source of gelatin derived from the nutraceutical capsule manufacture waste of coconut with safflower oil, coconut oil and safflower oil. The mechanical, physicochemical, barrier, optical, biodegradation, thermal and morphological properties were evaluated. All films showed low water vapor permeability, intermediate water solubility and high elongation at break. In addition, the films exhibited excellent barrier ability to ultraviolet light. After 15 days of soil burial degradation, the films lost over 68% of initial weight. Scanning electron microscopy showed an appearance free of pores, cracks or bubbles. Furthermore the films showed similar characteristics independent of the waste utilized. The results demonstrated that all the biodegradable films prepared presented appropriate characteristics to be used as substitute to synthetic packaging.

ABSTRACT This study assessed the protective effect of the carotenoid bixin and annatto seeds against possible nephrotoxicity induced with a single peritoneal administration of pharmacological cisplatin in male Wistar rats. After 48 h, the blood cell differential count showed a significant reduction in neutrophil counts in rats that received a diet rich in bixin when compared to the group that received only cisplatin. The use of cisplatin led to an increase in kidney weight. The carotenoid bixin attenuated renal injury, characterized by increased polymorphonuclear infiltration. No protective effect was observed with respect to Annatto. These results demonstrate the role of toxic cisplatin and suggest that bixin affords a protective effect against cisplatin-induced nephrotoxicity in adult Wistar rats.

RESUMO: Extratos de taninos (com e sem enxague) foram comparados com o uso de hipoclorito de sódio e água em alface crespa minimamente processada, sob atmosfera modificada. Foram avaliadas diferença total de cor e análises microbiológicas após a sanitização e durante o armazenamento dos produtos (9 dias à 3°C). O extrato de tanino SM(r) com enxague apresentou resultados semelhantes aos da solução de cloro para todos os parâmetros analisados e, além disso, apresentou uma elevada redução da contagem inicial microbiológica de alface minimamente processada. No entanto, durante o armazenamento, SM(r) não apresentou melhores resultados do que o uso de água. Portanto, SM(r) poderia ser utilizado na desinfecção da água de lavagem das alfaces, reduzindo a microbiota inicial e, assim, impedir a contaminação cruzada durante o processamento mínimo de vegetais.

ABSTRACT: In the present study, tannin extracts (rinsed or not) were compared to the use of sodium hypochlorite and tap water on fresh cut crisp leaf lettuce stored under modified atmosphere packaging. Effects of these sanitizers on total color difference and microbial levels of the product after sanitization and storage for 9 days at 3°C were evaluated. Performance of rinsed SM(r) tannin extract was comparable to the results of chlorine solution for all the analyzed parameters and; furthermore, that extract presented a high reduction in the initial bacterial count of minimally processed lettuce. However, storage of tannin extracts, did not impart better outcomes than the use of tap water. Therefore, the tannin extract storage SM(r) could be used in washing water to reduce the initial microbiological load, avoiding cross contamination in vegetables minimally processed.

Abstract Biodegradable films blends made of safflower oil nutraceutical capsules waste corn starch (20:4, 30:4, 40:4 and 50:4) were prepared. The objective of this study was to evaluate the influence of addition of different concentrations of safflower oil nutraceutical capsule waste in the mechanical properties (tensile strength, elongation at break, Young’s modulus) and thickness of corn starch films. A decrease in tensile strength and Young’s modulus and an increase in elongation at break were observed with the increase in the content of the nutraceutical capsule waste. The results showed that the blends of safflower oil capsules waste-corn starch films demonstrated promising characteristics to form biodegradable films with different mechanical characteristics.

RESUMO O abacaxi é um fruto muito consumido e apreciado não só pelo sabor e aroma, mas também pelas propriedades nutricionais, funcionais e antioxidantes, incluindo os teores de vitamina C e carotenoides. O Brasil é um dos principais produtores de abacaxi, sendo as cultivares Pérola e Smooth Cayenne as mais plantadas e comercializadas, porém sua suscetibilidade à fusariose pode comprometer o cultivo. Novas cultivares resistentes a este patógeno estão sendo disponibilizadas no mercado, buscando atender às demandas do produtor e do mercado consumidor. Objetivou-se avaliar compostos bioativos e atividade antioxidante de frutos de cultivares de abacaxizeiros cultivados na região do Triângulo Mineiro. Os frutos foram avaliados quanto à colorimetria, quantificação de ácido ascórbico e fenólicos totais por espectrometria, atividade antioxidante por ABTS e perfil de carotenoides por HPLC. Em relação à coloração, a cultivar Gomo-de-Mel apresentou menor luminosidade e maior valor do parâmetro b*, indicando coloração mais amarela do fruto. Esse resultado é condizente pela maior concentração de carotenoides nessa cultivar. Outra cultivar que se destacou foi a Imperial, que, além de apresentar altos teores de carotenoides, demonstrou também elevadas concentrações de vitamina C e compostos fenólicos, bem como maior atividade antioxidante. A cultivar Vitória apresentou baixos teores de compostos bioativos e atividade antioxidante, inferiores à IAC, Fantástico que apresentou níveis de compostos bioativos similares às cultivares tradicionais Pérola e Smooth Cayenne.

ABSTRACT Pineapple is widely consumed and appreciated not only due to its taste and aroma, and also to its nutritional, functional and antioxidant properties, including its vitamin C and carotenoid contents. Brazil is one of the largest world’ pineapple producer, and Pérola and Smooth Cayenne cultivars are the most commonly grown and marketed, but their susceptibility to fusariosis can compromise cultivation. New cultivars resistant to this pathogen are available to meet the demands of pineapple producers and consumers. The aim of this study was to evaluate the content of bioactive compounds and antioxidant activity of pineapple fruits of Imperial, Victoria, IAC Fantástico and Gomo de Mel cultivars, as well as traditional Pérola and Smooth Cayenne cultivars. Fruits grown in the Triângulo Mineiro region were evaluated by colorimetry, determination of ascorbic acid and phenolic compounds by spectrometry, antioxidant activity by ABTS and carotenoid profile by HPLC. Regarding color, Gomo de Mel cultivar showed lower brightness and higher value of parameter b*, indicating a more intense yellow color in this fruit. This result is consistent with the highest carotenoid concentration in this cultivar. Another cultivar that stood out was Imperial, which, while maintaining high carotenoid levels, also showed high concentrations of vitamin C and phenolic compounds, and higher antioxidant activity. Victoria cultivar showed low levels of bioactive compounds and antioxidant activity, even lower than IAC Fantástico cultivar, which showed levels of bioactive compounds similar to traditional Pérola and Smooth Cayenne cultivars.

AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.

A exclusão do glúten da dieta é um grande desafio, pois muitos produtos que o contém fazem parte dos hábitos alimentares da população. Esse trabalho teve como objetivo avaliar as características físicas, químicas e sensoriais de biscoitos sem glúten, elaborados a partir de farinha de arroz, farelo de arroz e farinha de soja. Foram elaboradas quatro formulações: FT- padrão (trigo); FAFS- farinhas de arroz e de soja; FEFS- farelo de arroz e farinha de soja (1:1); FAFEFS- farinhas de arroz e de soja e farelo de arroz (1:1:1). Foram avaliados os seguintes parâmetros físicos: peso pós-cocção, diâmetro e espessura pós-cocção, e fator de expansão. Foram determinadas as quantidades de umidade, proteínas, lipídios, cinzas e carboidratos. Na análise sensorial, avaliou-se os atributos de aparência, cor, textura, sabor e aceitação global, e a intenção de compra. Em relação aos parâmetros físicos, FAFEFS apresentou diferença estatística significativa (p < 0,05) quanto ao aumento de diâmetro e fator de expansão. Quanto às análises químicas, FEFS apresentou valores estatisticamente significativos (p < 0,05) quanto ao teor proteico. Sobre a aceitabilidade, os biscoitos dos tratamentos alternativos não diferiram estatisticamente do padrão. Os biscoitos do tratamento FAFEFS obtiveram maior porcentagem de intenção de compra. Pode-se concluir, portanto, que os biscoitos elaborados com farelo de arroz e farinha de soja (FEFS) como substituto de farinha de trigo, se caracterizaram como uma alternativa viável do ponto de vista nutricional e sensorial.

The exclusion of gluten from the diet is a great challenge, since a lot of products that contain it are part of the population’s food habits. The objective of this work was to evaluate the physical, chemical and sensory properties of gluten-free cookies, made with rice flour, rice bran and soy flour. Four formulations were made: FT- standard (wheat); FAFS- rice flour (50%) and soy flour (50%); FEFS- rice bran (50%) and soy flour (50%); FAFEFS- rice flour (33%), soy flour (33%) and rice bran (33%). The following physical parameters were evaluated: weight loss after cooking, increased diameter and thickness after cooking, and the expansion factor. The moisture, protein, fat, ash and carbohydrate contents were also determined. In the sensory analysis the attributes of appearance, colour, texture, flavour and overall acceptance were evaluated and the purchase intent determined. Regarding the physical parameters, FAFEFS showed statistically different results for the increase in diameter and expansion factor. As for the chemical analyses, FEFS showed statistically different values for the protein and dietary fibre contents. With respect to acceptability, the alternative treatments did not differ from the standard. The FAFEFS cookies showed the highest percentages for purchase intention. It can be concluded that cookies made with rice bran and soybean flour (FEFS) as a substitute for wheat flour are a viable alternative from the nutritional and sensory points of view.

The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in order to investigate the utility of food processing wastes as raw materials for developing products with beneficial health properties. The antioxidant capacity of the blueberries was superior to that of other fruits and juices. The pomace exhibited high activity, albeit lower than that of the fruit, while the flour and the dried blueberries lost 66% and 46% of the original antioxidant activity, respectively. The average anthocyanin contents of the fruits were moderate compared to other sources and species of blueberries. The pomace contains a large amount of anthocyanins while the flour and dried blueberries exhibited a 32% and 42% loss in anthocyanin content, respectively. The use of agro-industrial residues, in addition to adding value and minimizing the impact caused by the accumulation in the environment, can be directed toward the development of new products with bioactive properties.

A Embrapa Amazônia Oriental possui um Banco Ativo de Pimenteira com diferentes genótipos do gênero Capsicum, os quais ainda não foram analisados, quanto às suas características funcionais e capacidade antioxidante. Este estudo objetivou determinar os teores de ácido ascórbico, compostos fenólicos, carotenoides totais e a atividade antioxidante total, em frutos imaturos e maduros de genótipos de pimentas Capsicum spp. As concentrações de vitamina C (100,76-361,65 mg 100 g-1 nos frutos imaturos e 36,70-157,76 mg 100 g-1 nos maduros) decresceram com a maturação dos frutos. Carotenoides totais não foram detectados nos frutos imaturos, porém, nos frutos maduros, observaram-se valores de 73,80-1349,97 µg g-1, em função do genótipo. Os teores de compostos fenólicos aumentaram nos frutos maduros (147,40-718,64 mg GAE 100 g-1), para oito dos nove genótipos avaliados. Os frutos de pimenteira apresentaram significativa atividade antioxidante (55,02-92,03 µM trolox g-1 nos frutos imaturos e 39,60-113,08 µM trolox g- 1 nos maduros). Concluiu-se que o grau de maturação dos frutos influenciou nos teores de compostos bioativos dos genótipos estudados. Destacaram-se, como genótipos promissores com potencial para serem utilizados em programas de melhoramento genético, IAN186301 e IAN-186324, pelos altos teores de carotenoides totais; IAN-186301, IAN-186311, IAN-186312 e IAN-186313, com relação às altas concentrações de ácido ascórbico; IAN-186304 e IAN-186311, pelos altos teores de compostos fenólicos; e IAN-186311, para atividade antioxidante.

Embrapa Amazônia Oriental owns and active bank of peppers with different genotypes of the genus Capsicum, which have not been analyzed for their functional characteristics and antioxidant capacity yet. This study aimed to determine the contents of ascorbic acid, phenolic compounds, total carotenoids and total antioxidant activity in iµMature and mature fruits of Capsicum peppers genotypes. The levels of vitamin C (100.76-361.65 mg 100 g-1 in iµMature fruits and 36.70-157.76 mg 100 g-1 in mature fruits) decreased with fruit maturity. Total carotenoids were not detected in iµMature fruits, however, values of 73.801349.97 mg g-1 were observed for mature fruits, according to the genotype. The contents of phenolic compounds increased in mature fruits (147.40-718.64 mg GAE 100 g-1) for eight out of nine genotypes evaluated. The pepper fruits showed significant antioxidant activity (55.02-92.03 µM trolox g-1 in iµMature fruits and 39.60-113.08 µM trolox g-1 in mature fruits). It was concluded that the degree of fruit maturation affected the contents of bioactive compounds of the genotypes evaluated. IAN-186301 and IAN-186324, for total carotenoids; IAN-186301, IAN-186311, IAN-186312 and IAN-186313, for ascorbic acid; IAN-186304 and IAN-186311, for phenolic compounds; and IAN-186311, for antioxidant activity, were considered the most promising genotypes, with potential to be used in breeding programs.

O presente estudo foi o primeiro realizado para avaliar o efeito protetor e o potencial antioxidante de duas frutas nativas do sul do Brasil, conhecidas como Guabiju (Myrcianthes pungens (O. Berg) D. Legrand) e araçá vermelho (Psidium cattleyanum Sabine), em relação a reduzir os efeitos da hipercolesterolemia induzida pela cisplatina em ratos Wistar machos. Os animais tratados com a cisplatina apresentaram elevada taxa de glicose, altos níveis de colesterol LDL, colesterol LDL oxidado e colesterol total. Os frutos nativos atuaram protegendo os animais pela redução destes parâmetros. Os níveis de gordura no fígado melhoraram com a suplementação pelos frutos e não houve diferenças nas substâncias reativas ao ácido tiobarbitúrico (TBARS) e níveis de creatina, uréia e colesterol HDL e, também, no peso dos órgãos analisados, indicando que a dose utilizada não foi capaz de afetar tais marcadores.

The present study was the first to examine the protective effect and antioxidant potential of two fruits native to the south of Brazil, namely guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanumSabine), with respect to reducing the effects of cisplatin-induced hypercholesterolemia in male Wistarrats. The cisplatin-treated animals showed high glucose, LDL cholesterol, oxidized LDL cholesterol and total cholesterol levels. These native fruits reversed the increase in these parameters. The fat levels in the liver improved with supplementation with the fruits, and there were no differences in the thiobarbituric acid reactive substances (TBARS), creatinine, urea or HDL cholesterol levels, nor in the weight of the organs analyzed, indicating that the dose used did not affect these markers.

Stability of minimally processed radicchio (Cichorium intybus L.) was evaluated under modified atmosphere (2% O2, 5% CO2, and 93% N2) on 3, 5, 7 and 10 days of storage at 5°C. The samples were hygienized in sodium hypochlorite or hydrogen peroxide solutions to identify the most effective sanitizing solution to remove microorganisms. Microbiological analysis was conducted to identify the presence of coliforms at 35°C and 45°C, mesophilic microorganisms, and yeast and mold. Physicochemical analyses of mass loss, pH, soluble solids, and total acidity were conducted. The color measurements were performed using a Portable Colorimeter model CR-400. The antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic methods. The sensory evaluation was carried out using a hedonic scale to test overall acceptance of the samples during storage. The sodium hypochlorite (150 mg.L-1) solution provided greater safety to the final product. The values of pH ranged from 6.17 to 6.25, total acidity from 0.405 to 0.435%, soluble solids from 0.5 to 0.6 °Brix, mass loss from 1.7 to 7.2%, and chlorophyll from 1.068 to 0.854 mg/100g. The antioxidant activity of radicchio did not show significant changes during the first 3 days of storage. The overall acceptance of the sample stored in the sealed package without modified atmosphere was 70%, while the fresh sample was obtained 77% of approval. Although the samples packaged under modified atmosphere had a higher acceptance score, the samples in sealed packages had satisfactory results during the nine days of storage. The use of modified atmosphere, combined with cooling and good manufacturing practices, was sufficient to prolong the life of minimally processed radicchio, Folha Larga cultivar, for up to ten days of storage.