Summary: The tomato (Solanum lycopersicum L.), due to its high demand and production, is the most important vegetable in the world, coupled with this, it is a functional food due to its antioxidant content. This crop is produced under a protected system with a synthetic inorganic fertilization source, which increases production costs. It is important to find an alternative source of fertilization and agronomic management that increases yields and improves the commercial and nutraceutical quality of this crop. The aim of the study was to verify the effect on the commercial quality and bioactive compounds of tomato, with doses of solarized bovine manure and the number of stems under a protected system, as well as evaluate the effect of organic fertilization on the soil. The research was carried out during the spring-summer 2021 cycle. Eight treatments (4×2 factorial) were obtained from the combination of four fertilization doses (0, 40, 60 Mg ha-1 of solarized manure and chemical fertilizer [Urea (46-0-0) and MAP (11-52-0)] with two numbers of stems (one and two stems) per plant. The commercial quality was superior organoleptically with the treatment of 60 Mg ha-1 and with a single stem being higher than 4.8 °Brix. The highest yield was obtained with the dose of 60 Mg ha-1 of bovine manure being statistically similar to chemical fertilization. The content of bioactive compounds (lycopene and antioxidant capacity) increased by 36% with the effect of the interaction of 60 Mg ha-1 of manure and a stem compared to the chemical treatment. The content of MO, NO3 -, NH4 + and PO4 -3 in the soil increased with the doses of manure, which reflects one of the benefits of using this fertilizer organic.

Resumen: El tomate (Solanum lycopersicum L.) por su alta demanda y producción es la hortaliza más importante en el mundo aunado a esto es un alimento funcional por su contenido de antioxidantes. Este cultivo se produce bajo un sistema protegido con una fuente de fertilización inorgánica sintética, lo cual incrementa los costos de producción. Es importante encontrar una fuente alternativa de fertilización y un manejo agronómico que incremente los rendimientos, mejore la calidad comercial y nutraceútica de este cultivo. El objetivo del estudio fue comprobar el efecto sobre la calidad comercial y los compuestos bioactivos de tomate, con dosis de estiércol bovino solarizado y el número de tallos bajo un sistema protegido, así como evaluar el efecto de la fertilización orgánica en el suelo. La investigación se desarrolló durante el ciclo primavera-verano 2021. Se obtuvieron ocho tratamientos (factorial 4×2) originados de la combinación de cuatro dosis de fertilización (0, 40, 60 Mg ha-1 de estiércol solarizado y fertilizante químico [Urea (46-0-0) y MAP (11-52-0)] con dos números de tallos (uno y dos tallos) por planta. La calidad comercial fue superior organolépticamente con el tratamiento de 60 Mg ha-1 y con un solo tallo encontrándose superior a los 4.8 °Brix. El mayor rendimiento se obtuvo con la dosis de 60 Mg ha-1 de estiércol bovino siendo estadísticamente similar a la fertilización química. El contenido de compuestos bioactivos (licopeno y la capacidad antioxidante) se incrementó un 36% con el efecto de la interacción de 60 Mg ha-1 de estiércol y un tallo en comparación con el tratamiento químico. El contenido de MO, NO3 -, NH4 +y PO4 -3 en el suelo se incrementó con las dosis de estiércol, por lo que se ve reflejado uno de los beneficios del uso de este abono orgánico.

Abstract Honey is a natural sweetener with importante health benefits. As it has been widely recommended as a substitute of sucrose, it could be perceived as highly safe and healthy. However, it is still unknown what are the metabolic effects when honey is ingested freely and uncontrolled. The aim of this research was to evaluate the effects of ad libitum access to sweet solutions in hyperglycemic induced rats on the biochemical, anthropometric and feeding pattern of intake. Male wistar rats were assigned to three experimental groups (n=10) with exposure to sucrose solution (SS), honey solution (HS) and fructose/glucose solution (GFS) at 10% along 6 continuous weeks. Fluid intake from solution was lower in HS group (p < 0.05), however, the grams of sweetener ingested from the solution were similar among groups. Solution consumption showed an increasing pattern in HS and GFS groups, leading to an escalating intake and binge drinking. Honey solution intake was highly correlated with glucose (r= 0.87, p=0.001) and total cholesterol (r= 0.74, p=0.013) levels. The serum levels of glucose (322±186 mg/dL), total cholesterol (81.1±22.8 mg/dL), HDL (48.3±15.5 mg/dL), VLDL (31.3±12.4 mg/dL) and triglycerides (156±62.2 mg/dL), were higher in HS group. The ad libitum ingestion protocol led to a high and sustained consumption of honey, exceeding four times the recommended intake of free sugars. This ingestive behavior resulted in deleterious effects in the experimental animals. Therefore, these findings should be taken into account when recommending honey consumption, as it may be perceived as a highly safe and healthy option, potentially leading to addictive behavior similar to that observed with sucrose intake.

Resumen La miel es un edulcorante natural con importantes beneficios para la salud. Como ha sido ampliamente recomendada como sustituto de la sacarosa, podría considerarse altamente segura y saludable. Sin embargo, no hay evidencia que informe cuáles son los efectos metabólicos cuando la miel se ingiere libremente y sin control. El objetivo de esta investigación fue evaluar los efectos del acceso ad libitum a soluciones dulces en ratas con hiperglucemia inducida sobre el patrón de ingesta alimentario, valores bioquímicos y antropométricos. Se asignaron ratas wistar macho a tres grupos experimentales (n=10) con exposición a solución de sacarosa (SS), solución de miel (HS) y solución de fructosa/glucosa (GFS) al 10% durante 6 semanas continuas. La ingesta de líquidos de la solución fue menor en el grupo HS (p < 0.05), sin embargo, los gramos de edulcorante ingeridos de la solución fueron similares entre los grupos. El consumo de soluciones mostró un patrón creciente en los grupos HS y GFS, lo que llevó a una ingesta escalonada y de atracón. La ingesta de solución de miel estuvo altamente correlacionada con los niveles de glucosa (r= 0.872, p=0.00) y colesterol total (r= 0.742, p=0.01). Los niveles sericos de glucosa (322±186 mg/dL), colesterol total (81.1±22.8 mg/dL), HDL (48.3±15.5 mg/dL), VLDL (31.3±12.4 mg/dL) y triglicíridos (156±62.2 mg/dL fueron mayores en el grupo HS. El protocolo de ingestión ad libitum resultó en un consumo elevado y mantenido de miel que excedía cuatro veces la ingesta recomendada de azúcares libres. Esta conducta ingestiva causó efectos nocivos en los animales de experimentación. Por ello, estos hallazgos deben ser considerados al recomendar la ingesta de miel, ya que podría percibirse como altamente segura y saludable provocando una conducta adictiva similar a la observada con la ingesta de sacarosa.

Resumen La comida popular al alcance de las personas tiene relevancia social, nutricional e impacta en la salud de forma importante. Este trabajo aborda el uso tanto de la metodología del Design Thinking y de la teoría de la pirámide de la sostenibilidad para mejorar el valor nutritivo y saludable de un alimento popular, buscando al mismo tiempo conservar e incrementar el valor de ese alimento y beneficiar al consumidor. El análisis de la pirámide de sostenibilidad en el diseño de un alimento funcional utilizando la metodología Design Thinking enfatiza el valor nutricional para promover la participación en el diseño de alimentos nutritivos y saludables para la población. Al aplicar este método para el diseño y mejora de alimentos se cubren las expectativas básicas del usuario final de forma empática, permitiendo obtener una mayor certidumbre respecto al emprendimiento en nuevos productos alimentarios con un enfoque sustentable.

Abstract Popular food available to people has social and nutritional relevance and impacts health in an important way. This work addresses the use of both the Design Thinking methodology and the sustainability pyramid theory to improve the nutritional and healthy value of a popular food, seeking at the same time to preserve and increase the value of that food and benefit the consumer. The analysis of the sustainability pyramid in the design of a functional food using the Design Thinking methodology emphasizes nutritional value to promote participation in the design of nutritious and healthy foods for the population. By applying this method to the design and improvement of food, the basic expectations of the end user are met in an empathetic way, allowing greater certainty to be obtained regarding entrepreneurship in new food products with a sustainable approach.

Resumen: Los cormos de malanga son tallos subterráneos con alto valor nutrimental por su contenido de carbohidratos y proteínas, además de ser altamente digestivos. El almidón que se extrae de ellos puede ser utilizado en la encapsulación de microorganismos probióticos, de gran importancia para la salud. El objetivo de este trabajo fue desarrollar un suplemento alimenticio con características funcionales, usando bacterias ácido lácticas (BAL) (Lactobacilos casei), encapsuladas en almidón de malanga (Xanthosoma sagittifolium). El suplemento se realizó mezclando 150 mL de pulpa de fruta cocida (mango o manzana) con 400 mL de suero de leche (pH de 6.0), a 45 ± 1 °C, hasta conseguir la consistencia deseada (449.9 mPas/s a una temperatura de 25 ºC). Posteriormente, se adicionaron 1 % o 2 % de almidón de malanga (p/v) y 10 mL de cultivo probiótico por cada 100 mL de mezcla. Se deshidrató a 80 ºC y 150 ºC con flujo de aire de 20 mL/min para manzana y 8 mL/min para mango mediante secado por aspersión. El rendimiento fue de 12 %, con una viabilidad de las BAL en el suplemento deshidratado a los 3 meses de almacenamiento superior a 1 x 108 UFC/g. La ausencia de bacterias coliformes, así como de salmonella y shigella, indican que los suplementos son inocuos y aptos para consumo. La composición nutrimental del suplemento de manzana obtenido fue2.23 % de fibra, 5.93 % de grasa, 4.95 % de proteína y un 79 % de hidratos de carbono; el suplemento de mango, el contenido fue 0.59 % de fibra, 7.6 % de grasa, 4.2 % de proteína y 80.20 % de hidratos de carbono. El almidón de malanga permitió la microencapsulación de las BAL y mantener su viabilidad durante el almacenamiento de los suplementos alimenticios desarrollados con base en suero de leche y fruta.

Abstract: Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objective of this work was to develop a food supplement with functional characteristics, added with lactic acid bacteria (Lactobacillus casei) (LAB), using malanga (Xanthosoma sagittifolium) starch. The supplement was obtained by mixing 150 mL of cooked fruit pulp (mango or apple) with 400 mL of sweet whey (pH of 6.0), at a temperature of 45 ± 1 °C until the desired consistency (449.9 mPas/s at a temperature of 25 °C) was achieved. Subsequently, 1 % or 2 % of malanga starch (p/v) and 10 mL of probiotic cultures were added per each 100 mL of mixture. it was then dehydrated at 80 ºC and 150 °C with an air flow of 20 mL/min for apple and 8 mL/min for mango by spray drying. The yield was 12 %, with viability of LAB in the dehydrated supplement at 3 months of storage higher than 1 x 108 CFU/g. The absence of coliform bacteria, as well as Salmonella and Shigella, indicate that the supplements are safe and suitable for consumption. The nutritional composition of the apple supplement was 2.23 % fiber, 5.93 % fat, 4.95 % protein and 79 % carbohydrates; the mango supplement content was 0.59 % fiber, 7.6 % fat, 4.2 % protein and 80.20 % carbohydrates. The malanga starch allowed the LAB microencapsulation and the maintenance of their viability during the storage of sweet whey and fruit-based food supplements.

Resumo O estudo parte da observação de um aumento nos últimos anos, em decorrência de eventos pandêmicos e mudanças climáticas, de distúrbios sensoriais e perceptivos ligados à perda, à diminuição temporária ou à alteração do olfato. Essas patologias têm diversas repercussões tanto na alimentação quanto na saúde dos indivíduos. O objetivo é oferecer, por meio da definição de uma ferramenta terapêutica, um kit de treinamento para reabilitação do olfato em sujeitos que, devido a algumas patologias neurodegenerativas, sofreram alteração ou perda gradual dos receptores olfativos. A primeira parte do artigo analisa a evolução das abordagens de design orientadas para a definição de produtos, ferramentas e serviços que incorporam experiências multisensoriais e novas formas de degustação de alimentos, potencializando a interação entre alimento e consumidor. A segunda parte descreve, por meio da seleção de casos de estudo relevantes, as experimentações de designers, artistas e pesquisadores sobre o tema da percepção olfativa, segundo três níveis: cognitivo e narrativo, funcional e estético, e comunicativo. Na última parte, o artigo relata a experiência de design do "80/20 Olfactory Training Kit", um conjunto de ferramentas para a recuperação e reabilitação do olfato, voltado para transmitir ao usuário uma consciência na percepção dos aromas. A ferramenta, composta por seis compostos aromáticos, visa treinar a memória e restaurar uma percepção correta do olfato e do paladar, por meio de uma experiência de treinamento e um sistema de verificação e visualização dos progressos obtidos com o uso da ferramenta. O objetivo é destacar como o design de experiências multisensoriais e sinestéticas não apenas potencializa as formas de degustação, mas também tem impacto na saúde das pessoas e no meio ambiente.

Abstract The study begins with the observation of an increase in sensory and perceptual disorders related to the loss, temporary reduction, or alteration of the sense of smell in recent years, following pandemic events and climate changes. These conditions have significant implications both for individuals' dietary habits and their overall health. The contribute aims to provide, through the development of a therapeutic tool, a training kit for olfactory rehabilitation in individuals who have experienced the alteration or gradual loss of olfactory receptors due to certain neurodegenerative pathologies. The first part of the paper analyzes the evolution of design approaches aimed at defining products, tools, and services that incorporate multisensory experiences into the design, enhancing the interaction between food and consumers in the context of changing sensory perceptions. The second part, through the selection of relevant case studies, describes the experiments conducted by designers, artists, and researchers on the theme of olfactory perception, addressing three levels: cognitive and narrative, functional and aesthetic, and communicative. In the final part, the paper describes the design experience of the "80/20 Olfactory Training Kit," a set of tools for olfactory recovery and rehabilitation. The kit aims to raise users' awareness of aroma perception. The tool, composed of six aroma compounds, aims to train memory and restore a correct perception of smell and taste through a training experience and a system of verification and visualisation of the progress achieved. The goal is to highlight how the design of multisensory and synesthetic experiences not only enhances tasting modalities but also has a positive impact on individuals' health and the environment.

Abstract The germination of quinua improves the content of polyphenols, flavonoids, amino acids, dietary fiber, vitamin E, antioxidants and other bioactive compounds, making this pseudocereal a nutritious and healthy source for the preparation of functional foods. The aim of this work was to assess the effect of the germination of quinua on the nutritional, biological and functional properties, in turn to be able to analyze the potential that this golden grain has in the food industry. For the systematic review, the databases (Scopus, Scielo and Science Direct) were used, following the PRISMA guideline and the PIO strategy (Population, Intervention, Outputs), which helped to formulate the search equations and to identify the most relevant articles of the last 5 years. The results of the bibliometric analysis showed that the germination of quinua improves the nutritional properties and the content of secondary metabolites, also represents a potential source for the development of food products with functional and nutraceutical properties. A recent study confirms that after 4 days of germination the total phenolic content of various types of quinua ranges between 39.29 and 782.15 mg/100 g, indicating a powerful ability to eliminate free radicals, turning this pseudocereal into a raw material with the ability to be applied in the formulation of various food products such as bread, cookies, pizzas, beverages, yogurt, cheeses, etc.

Resumen La germinación de la quinua mejora el contenido de polifenoles, flavonoides, aminoácidos, fibra dietética, vitamina E, antioxidantes y otros compuestos bioactivos, convirtiendo a este pseudocereal en una fuente nutritiva y saludable para la elaboración de alimentos funcionales. El objetivo de este trabajo fue evaluar el efecto de la germinación de quinua sobre las propiedades nutricionales, biológicas y funcionales, a su vez poder analizar el potencial que tiene este grano de oro en la industria alimentaria. Para la revisión sistemática, se empleó las bases de datos (Scopus, Scielo y Science Direct), siguiendo la directriz PRISMA y la estrategia PIO (Población, Intervención, Outputs), los cuales ayudaron a formular las ecuaciones de búsqueda y a identificar los artículos más relevantes de los últimos 5 años. Los resultados del análisis bibliométrico, evidenciaron que la germinación de quinua mejora las propiedades nutricionales y el contenido de metabolitos secundarios, también representa una fuente potencial para el desarrollo de productos alimentarios con propiedades funcionales y nutraceúticas. Un estudio reciente confirmo que después de 4 días de germinación el contenido fenólico total de varios tipos de quinua oscila entre 39,29 y 782,15 mg/100 g, lo que indica una potente capacidad de eliminación de radicales libres, convirtiendo a este pseudocereal en una materia prima con capacidad de ser aplicada en la formulación de diversos productos alimentarios como panes, galletas, pizzas, bebidas, yogurt, quesos, etc.

Abstract Blackberry (Rubus adenotrichos Schltdl.) has been classified as a fruit with high potential as a functional food, due to its high concentration of ellagitannins and anthocyanins. Therefore, the aim of this study is to compile the research articles performed with these species, from agronomical to tissue culture studies, to analysis of fruit compounds and fruit juice processing; and the potential health benefits from this fruit in studies performed in vitro and in vivo, as well as the possibility of using biotechnological tools for bioprocessing and upscaling the production of compounds of interest, compiling, in the same units of measure, the concentration of the main bioactive blackberry compounds.

Resumen La mora (Rubus adenotrichos Schltdl.) ha sido catalogada como una de las frutas con alto potencial como alimento funcional, especialmente por su concentración de elagitaninos y antocianinas. Por esta razón, el objetivo de este trabajo fue hacer una revisión narrativa con los artículos científicos realizados con esta especie, desde los trabajos agronómicos y de cultivos de tejidos, los análisis de los compuestos en la fruta y en el procesamiento del jugo, el potencial benéfico para la salud de esta fruta en pruebas realizadas tanto in vitro como in vivo así como la posibilidad que las herramientas biotecnológicas permiten para escalar la producción de estos compuestos, compilando en las mismas unidades de medición, la concentración de los principales compuestos bioactivos de la mora.

Abstract Conjugated linoleic acid is considered a functional food since its consumption improves people’s health. This compound is found in the milk of ruminant animals and is synthesized in the rumen and mammary gland using linoleic and α-linolenic acids as substrates, which are widely found in forage plants. Nevertheless, there is little information regarding the content of fatty acids in forages, particularly of native species. Therefore, the study aimed to evaluate the chemical composition and fatty acid profile of native forage shrubs that are consumed by goats under extensive grazing in northern Mexico in 2019. For this, forage shrubs consumed by goats were collected. The selected forages were determined: dry matter, organic matter, crude protein, neutral detergent fiber, acid detergent fiber, total lipids, and fatty acid profile. The forage shrubs consumed by the goats in the rangeland were huizache [Vachellia farnesiana (L.) Wild.], mesquite [Prosopis laevigata (Humb & Bonpl) Wild], gobernadora [Larrea tridentata (Moç. & Seseé DC)] and chaparro prieto [Vachellia constricta (Bentham Siegler & Ebinger Waif)]. Of these, mesquite (CP 148 g kg-1 DM) and chaparro prieto (CP 147 g kg-1 DM) had the best crude protein contents; likewise, mesquite had a high concentration in linoleic (14.21 g 100 g-1 total fatty acids) and α-linolenic (36.22 g 100 g-1 total fatty acids) fatty acids, so these forage shrubs can be considered in the diet of goats that aim to increase the concentration of conjugated linoleic acid in milk or meat of grazing goats.

Resumen El ácido linoleico conjugado es considerado un alimento funcional ya que su consumo mejora la salud de las personas. Este compuesto se encuentra en leche de animales rumiantes y es sintetizado en el rumen y glándula mamaria utilizando como sustratos a los ácidos linoleico y α-linolenico, los cuales se encuentran en forma amplia en plantas forrajeras. Sin embargo, existe poca información respecto al contenido de ácidos grasos en forrajes, en particular, de especies nativas. Por lo tanto, el objetivo del estudio fue evaluar la composición química y perfil de ácidos grasos de arbustos forrajeros nativos que son consumidos por cabras bajo pastoreo extensivo en el norte de México, en 2019. Para ello, se realizó una colecta de arbustos forrajeros consumidos por cabras. A los forrajes seleccionados se le determino: materia seca, materia orgánica, proteína cruda, fibra detergente neutro, fibra detergente ácido, lípidos totales y perfil de ácidos grasos. Los arbustos forrajeros consumidos por las cabras en el agostadero fueron: huizache (Vachellia farnesiana (L.) Wild.), mezquite (Prosopis laevigata (Humb & Bonpl) Wild), gobernadora (Larrea tridentata (Moç. & Seseé DC) y chaparro prieto (Vachellia constricta (Bentham Siegler & Ebinger Waif). De estos, mezquite (PC 148 g kg-1 de MS) y chaparro prieto (PC 147 g kg-1 de MS) tuvieron los mejores contenidos de proteína cruda, asimismo, mezquite tuvo una alta concentración en los ácidos grasos linoleico (14.21 g 100 g-1 ácidos grasos totales) y α-linolenico (36.22 g 100 g-1 ácidos grasos totales), por lo que estos arbustos forrajeros pueden ser considerados en dieta de las cabras que tengan el objetivo de incrementar la concentración de ácido linoleico conjugado en leche o carne de cabras en pastoreo.

RESUMEN Introducción: La salud del sistema estomatognático depende de la eficiencia en el desarrollo de sus funciones y una de ellas es la deglución. Es una actividad motora, automática, coordinada y neuromuscular compleja que transporta el alimento hacia el estómago. Los componentes del sistema estomatognático son verdaderos condicionantes de la fisiología deglutoria, y en esta, la neuromusculatura desempeña un rol preponderante en su eficiencia, al ser el primer componente en regular su actividad mediante la modificación del tono y longitud de sus fibras; además, determina el patrón a desarrollar como resultado del registro de las experiencias sensoriales-motoras y psico-emocionales en interacción con el medio ambiente. Los procesos de estabilidad músculo-esquelético, a partir de las bases posturales y las características del espacio bucal funcional, también adquieren importancia en la eficiencia de la deglución, al permitir los desplazamientos y el desarrollo en sí de las fases preparatoria y bucal de la misma. Objetivo: Argumentar los fundamentos sobre la eficiencia de la deglución. Métodos: Se realizó una búsqueda en las páginas SciELO, LILACS, Google académico, biblioteca Cochrane, Pubmed y revisión de artículos impresos desde octubre a noviembre de 2022. Se obtuvieron 46 documentos sin restricción de fecha de publicación y se incluyeron 32 citas bibliográficas con un 87,5% de actualización. Conclusiones: La eficiencia funcional de la deglución se fundamenta en la organización y coordinación de todas las estructuras involucradas con un mínimo gasto energético; es un proceso de autorregulación constante para preservar el equilibrio entre la morfología y la función del sistema estomatognático.

ABSTRACT Introduction: the health of the stomatognathic system depends on the efficiency in the development of its functions, and swallowing is one of them. Swallowing is a complex motor, automatic, coordinated and neuromuscular activity to transport food to the stomach. The components of the stomatognathic system are true determinants of swallowing physiology and the neuromusculature plays a predominant role in efficiency, being the first component to regulate its activity by modifying the tone and length of its fibers; in addition to determining the pattern to develop, as a result of the registration of sensory-motor and psycho-emotional experiences in interaction with the environment. The musculoskeletal stability processes based on the postural bases and the characteristics of the functional oral space also acquire importance in the efficiency of swallowing, by allowing the movements and development of the preparatory and oral phases of swallowing. Objective: to argue the fundamentals of swallowing efficiency. Methods: a search in SciELO, LILACS, Google Scholar, Cochrane Library and Pubmed pages was carried as well as a review of non-digital articles published from October to November 2022. A number of 46 documents were obtained without restriction of publication date and 32 bibliographic citations were included with 87.5% update. Conclusions: The functional efficiency of swallowing is based on the organization and coordination of all the structures involved, with minimal energy expenditure and a constant self-regulation process to preserve the balance between the morphology and function of the stomatognathic system.

Resumo Ovelhas de lã fina distinguem-se por numerosas características economicamente valiosas que constituem a base para distinções produtivas entre raças, populações, linhagens e indivíduos. Muitas dessas características já foram mencionadas ou examinadas minuciosamente durante estudos sobre a variabilidade correlativa de indicadores de produtividade, parâmetros sanguíneos, características das trocas gasosas pulmonares, estruturas histológicas da pele e características da pelagem experimental da ovelha. O objetivo da nossa pesquisa foi investigar a variabilidade correlativa das principais características economicamente valiosas que caracterizam o estado funcional geral dos organismos ovinos sob diversas condições ambientais. O estudo foi realizado nas fazendas de criação “Sharbulak” e nas fazendas camponesas “Samat” no distrito de Kazygurt, na região do Turquestão. Nossas descobertas revelam que os carneiros com um ano de idade superam as ovelhas em termos de peso vivo em 32-37%, e em termos de tosquia de lã não lavada, em 21-23%. Carneiros de dois anos superam as ovelhas em peso vivo em 2,15-2,17 vezes, e em tosquia de lã não lavada, em 2,38-2,44 vezes. A maior variabilidade fenotípica em termos relativos (conforme indicado pelo coeficiente de variação) é observada na tosquia de lã pura, com um coeficiente de variação médio de 18,1% em todos os sexos e faixas etárias das ovelhas. Seguem-se o coeficiente de lã (17,4%) e o rendimento de fibra pura (12,5%). Para cada grupo de animais, foram observados os coeficientes de correlação fenotípica mais substanciais entre o peso vivo dos ovinos e a tosquia da lã não lavada. Em média, em todos os grupos de ovinos da exploração de criação “Sharbulak”, esta correlação fenotípica atinge +0,411 ± 0,077. Correspondentemente, para o rebanho ovino da fazenda camponesa “Samat”, é de +0,326 ± 0,075. A segunda maior correlação fenotípica refere-se ao corte da lã não lavada e ao comprimento da lã (com coeficientes de correlação de +0,156 ± 0,058 e +0,145 ± 0,057, respectivamente, para os rebanhos). A terceira maior correlação envolve peso vivo e comprimento da lã (+0,131 ± 0,085 e +0,105 ± 0,078, respectivamente). Não foram identificadas diferenças estatisticamente significativas nos coeficientes de correlação médios entre o peso vivo dos ovinos, a tosquia da lã não lavada e o comprimento do alimento básico entre os rebanhos de ovinos da quinta de criação “Sharbulak” e da quinta camponesa “Samat”.

Abstract Fine-fleeced sheep are distinguished by numerous economically valuable traits that constitute the foundation for productive distinctions among breeds, populations, lines, and individuals. Many of these traits have already been mentioned or thoroughly examined during studies on the correlative variability of productivity indicators, blood parameters, characteristics of pulmonary gas exchange, histological structures of the skin, and features of the experimental sheep's coat. The objective of our research was to investigate the correlative variability of key economically valuable traits that characterize the overall functional state of sheep organisms under varying environmental conditions. The study was conducted at the “Sharbulak” breeding farms and the “Samat” peasant farms in the Kazygurt district of the Turkestan region. Our findings reveal that one-year-old rams surpass ewes in terms of live weight by 32-37% and in terms of unwashed wool shearing by 21-23%. Two-year-old rams outperform ewes in live weight by 2.15-2.17 times and in unwashed wool shearing by 2.38-2.44 times. The highest phenotypic variability in relative terms (as indicated by the coefficient of variation) is observed in the shearing of pure wool, with an average coefficient of variation of 18.1% across all sex and age groups of sheep. This is followed by the wool coefficient (17.4%) and the yield of pure fiber (12.5%). For each group of animals, the most substantial phenotypic correlation coefficients were observed between the live weight of sheep and the shearing of unwashed wool. On average, across all groups of sheep at the “Sharbulak” breeding farm, this phenotypic correlation reaches +0.411 ± 0.077. Correspondingly, for the sheep herd at the “Samat” peasant farm, it is +0.326 ± 0.075. The second-highest phenotypic correlation pertains to the cut of unwashed wool and the length of wool (with correlation coefficients of +0.156 ± 0.058 and +0.145 ± 0.057, respectively, for the herds). The third-highest correlation involves live weight and wool length (+0.131 ± 0.085 and +0.105 ± 0.078, respectively). No statistically significant differences were identified in the average correlation coefficients between the live weight of sheep, the shearing of unwashed wool, and the length of the staple among the flocks of sheep at the “Sharbulak” breeding farm and the “Samat” peasant farm.

Resumo Um iogurte probiótico feito com a polpa do fruto tumbo (Passiflora tripartita Kunth) apresentou capacidade antioxidante, qualidade físico-química e microbiológica, e estabilidade; entretanto, é necessário ser seguro para estudos posteriores de funcionalidade clínica. O presente estudo é considerado um precursor para a avaliação de segurança pré-clínica de um alimento funcional por meio de testes toxicológicos in vivo. O objetivo do estudo foi avaliar a segurança pré-clínica do iogurte feito com a polpa do fruto tumbo (Passiflora tripartita Kunth). Os estudos toxicológicos propostos foram baseados no padrão OECD 423:2001 sobre Toxicidade Oral Aguda, realizando uma única administração via oral do iogurte probiótico em uma dose de 2.000 mg/kg, em um grupo de ratos machos randomizados, para avaliação durante 14 dias, comparado a um grupo controle; e, no padrão OECD 407:2008 sobre Toxicidade Oral de Dose Repetida, administrando uma dose diária de 2.000 mg/kg do iogurte por 28 dias em ratos machos, considerando a avaliação de seus parâmetros clínicos, hematológicos e bioquímicos, para determinar qualquer possível efeito tóxico produzido pela formulação probiótica. Os resultados mostraram que, em ambos os estudos toxicológicos, não foram detectadas alterações adversas nos sinais clínicos, no peso relativo dos órgãos e nos perfis hematológicos e bioquímicos. Além disso, foi possível evidenciar uma possível melhora no status imunológico, na função hepática e no perfil hematológico. Em conclusão, foi possível estabelecer conhecimento sobre a segurança pré-clínica da formulação de um iogurte probiótico feito com a polpa do fruto tumbo, obtendo um valor de NOAEL (Nível Sem Efeito Adverso Observado) superior a 2.000 mg/kg de peso corporal em ratos machos.

Abstract A probiotic yogurt made from the pulp of the tumbo fruit (Passiflora tripartita Kunth) possesses antioxidant capacity, physicochemical and microbiological quality and stability; however, it needs to be safe for later studies of clinical functionality. The present study would be considered as a precursor to the preclinical safety evaluation of a functional food by in vivo toxicological testing. The study aimed to evaluate the preclinical safety of yogurt made from the pulp of the tumbo fruit (P. tripartita). The toxicological studies proposed were based on the OECD 423:2001 standard on Acute Oral Toxicity, performing the peroral administration of the probiotic yogurt at a dose of 2000 mg/kg one-time in a group of randomized male rats, for its evaluation during 14 days compared to a control group; and on the OECD 407: 2008 on Repeated Dose Oral Toxicity, a daily dose of 2000 mg/kg of the yogurt was administered for 28 days in male rats, considering the evaluation of their clinical, hematological and biochemical parameters, to determine any possible toxic effect produced by the probiotic formulation. The results showed that in both toxicological studies, no adverse alterations were detected in their clinical signs, relative organ weights and hematological and biochemical profiles. In addition, a possible improvement in the immunological status, liver function and hematological profile was evidenced as a finding. In conclusion, it was possible to establish knowledge on the preclinical safety of the formulation of a probiotic yogurt made with tumbo fruit pulp, obtaining a NOAEL (No Observed Adverse Effect Level) value higher than 2000 mg/kg body weight in male rats.

RESUMO: O painço (Setaria italica L.) é um cereal com potencial como alimento funcional devido ao seu alto valor nutricional e à sua ampla adaptabilidade a condições ambientais desfavoráveis. As características relacionadas às sementes dessa espécie são difíceis de observar devido ao seu pequeno tamanho. Portanto, o desenvolvimento de um método eficiente e preciso para caracterizar sementes de painço utilizando tecnologia de imagem digital é essencial. Este estudo teve como objetivo caracterizar a morfologia das sementes para avaliação da variabilidade de genótipos de painço locais da Indonésia e desenvolver um modelo para estimar o peso de 100 sementes usando o software ImageJ. Um total de 28 genótipos de painço locais da Indonésia foram utilizados neste estudo para caracterização da morfologia das sementes e o desenvolvimento do modelo de estimativa de peso de 100 sementes. As sementes dos diferentes genótipos de painço da Indonésia exibiram diversos caracteres morfológicos distintos. O modelo de estimativa de peso de 100 sementes (y = 0,123x - 0,0821 (R² = 0,9223)) demonstrou uma correlação positiva altamente significativa (r = 0,96, p < 0,01) entre os pesos previstos e reais de 100 sementes. O coeficiente de correlação da validação do modelo foi de 0,8731 (p < 0,01), indicando que o modelo obtido poderia estimar o peso de 100 sementes de painço em estudos futuros.

ABSTRACT: Foxtail millet (Setaria italica L.) is a cereal crop with potential as a functional food due to its high nutritional value and its wide adaptability to unfavorable environmental conditions. Seed-related traits of foxtail millet are difficult to observe due to its small size. Therefore, the development of an efficient and accurate method for characterizing foxtail millet seeds using digital imaging technology is essential. This study aimed to characterize the seed morphology for variability assessment of Indonesian local foxtail millet genotypes and to develop a model to estimate the 100-seed weight using ImageJ. A total of 28 Indonesian local foxtail millet genotypes were used in this study for seed morphology characterization and the development of the 100-seed weight estimation model. Foxtail millet genotypes from different regions in Indonesia exhibited diverse seed morphologies. The 100-seed weight estimation model (y = 0.123x - 0.0821 (R² = 0.9223)) demonstrated a highly significant positive correlation (r = 0.96, p < 0.01) between the predicted and actual 100-seed weights. The correlation coefficient from model validation was 0.8731 (p < 0.01), indicating that the obtained model could estimate the 100-seed weight of foxtail millet seeds in future studies.

Resumo O aproveitamento da casca da manga, subproduto agroindustrial rico em compostos bioativos, foi objeto deste estudo, buscando uma aplicação inovadora na fabricação de pães de forma. Este processo é proposto como forma de criar um alimento nutritivo e saudável, rico em fibras alimentares e polifenóis totais. A farinha de casca de manga da variedade Kent foi obtida por secagem, moagem e peneiramento. Um desenho experimental por meio da Metodologia de Superfície de Resposta (MSR) com um projeto rotativo composto central, foi utilizado para avaliar o impacto da farinha de casca de manga (5% a15%) e do ácido ascórbico (20 a 100 ppm) na formulação do pão. Foram realizadas avaliações tecnológicas, sensoriais e determinações de polifenóis e fibras alimentares, utilizando métodos padronizados. Os resultados mostraram que farinha de casca de manga e ácido ascórbico influenciam na textura do pão, com formulações de 10% de farinha de casca de manga e 60 ppm de ácido ascórbico, assim obtendo as melhores notas sensoriais em cor, aparência, aroma e textura. A farinha de casca de manga aumentou a quantidade de fibra até 13,25 g/100 g e de polifenóis até 1,187 g AGE/g (peso seco) no pão de forma. Esses achados sugerem que a inclusão de farinha de casca de manga melhora a qualidade nutricional e sensorial do pão, mostrando seu potencial como ingrediente funcional na indústria alimentícia.

Abstract The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to evaluate the impact of mango peel flour (5% to15%) and ascorbic acid (20 to100 ppm) in the bread formulation. Technological, sensory evaluations, and determinations of polyphenols and dietary fiber were carried out, using standard methods. The results showed that mango peel flour and ascorbic acid influence the texture of the bread, with formulations of 10% mango peel flour and 60 ppm ascorbic acid obtaining the best sensory ratings in color, appearance, aroma, and texture. The mango peel flour increased the fiber up to 13.25 g/100 g and polyphenols up to 1.187 g AGE/g dry weight (DW) in the sliced bread. These findings suggest that the inclusion of mango peel flour improves the nutritional and sensory quality of bread, showing its potential as a functional ingredient in the food industry.

Abstract The objective of this study was to evaluate the environmental performance of cow milk production in small and medium scale systems in Mexico, through life cycle analysis with a cradle to farm gate approach, for the period 2021-2030. The established functional unit was 1 kg of milk corrected for fat and protein. The impact assessment was carried out with the OpenLCA 1.11.0 software, using the ReCiPe method, considering seven impact categories: agricultural land occupation (ALO), marine ecotoxicity (ME), human toxicity (HT), climate change (CC), fossil depletion (FD), soil acidification (SA), and water depletion (WD). Among the main results of the research, the production of cattle feed was identified as the chief contributor to environmental loads in most of the categories with percentages above 71 %, while on-farm emissions contribute to the environmental loads for the CC (28 %), FD (26 %) and SA (59 %) categories. A comparison was made between pessimistic, base and optimistic scenarios for the years 2021 and 2030, which confirmed an improvement in environmental efficiency in the optimistic scenario, the increase in production volume represents a decrease of 6 % and 5 %, respectively, in the assessed impact categories.

Resumen El objetivo de este estudio fue evaluar el desempeño ambiental de la producción de leche de vaca en sistema de pequeña y mediana escala en México, mediante análisis de ciclo de vida con un enfoque de la cuna a la puerta de la granja, para el periodo 2021-2030. Se estableció como unidad funcional 1 kg de leche corregida por grasa y proteína. La evaluación de impacto se realizó con el software OpenLCA 1.11.0, mediante el método ReCiPe, se consideraron siete categorías de impacto: ocupación de suelo agrícola (ALO), ecotoxicidad marina (ME), toxicidad humana (TH), cambio climático (CC), agotamiento fósil (FD), acidificación terrestre (TA) y agotamiento de agua (WD). Como principales resultados de la investigación se identificó que la producción de alimento para el ganado es el principal contribuyente a las cargas ambientales en la mayoría de las categorías con porcentajes superiores al 71 %, mientras que las emisiones generadas en la granja contribuyen a las cargas ambientales para las categorías CC (28 %), FD (26 %) y TA (59 %). Se realizó una comparación entre escenarios pesimista, base y optimista para los años 2021 y 2030, lo que confirmó una mejora en la eficiencia ambiental en el escenario optimista prospectado, el incremento en el volumen de producción representó una disminución del 6 % y 5 % respectivamente, en las categorías de impacto evaluadas.

RESUMO O uxi amarelo (Endopleura uchi) é uma árvore nativa da região amazônica e suas frutas são apreciadas na região. Ele é rico em fenóis e sua casca tem alto teor de bergenina, um derivado da isocumarina conhecido por apresentar diversas atividades farmacológicas. No entanto, as propriedades nutricionais e funcionais do fruto ainda são pouco conhecidas. Nós analisamos as propriedades nutricionais, centesimais e minerais, e a atividade antioxidante e o teor de fenólicos do extrato alcoólico da polpa do fruto do uxi amarelo de diferentes localidades da Amazônia. O teor de bergenina também foi quantificado. O rendimento médio de polpa foi de 45,66 ± 4,44% (m/m), com 60,1 - 89,2 g 100 g-1 de umidade e 1,28 - 1,32 g 100 g-1 de cinzas (base seca). Cálcio (78,2 - 87,1 mg 100 g-1) e potássio (260,2 - 395 mg 100 g-1) foram os minerais mais abundantes na polpa. A concentração de alumínio foi alta em comparação com outras frutas amazônicas (23,7 - 28,7 mg 100 g-1). O alto valor calórico da polpa (325,3 ± 20,9 Kcal 100 g-1) é atribuído ao seu teor de lipídios (32 - 44,9%) e carboidratos (48,2 - 64,1%). A atividade sequestradora do DPPH foi de 1,95 - 20,68%, altamente associada ao teor de fenólicos totais (16,91 - 30,07 µg GAE mg-1). A quantidade de bergenina na polpa foi de 180,8 ± 55,3 mg 100 g-1. Concluímos que a polpa de E. uchi possui alto teor calórico e mineral, além de ser fonte de bergenina, portanto, este fruto possui valor nutricional e funcional potencial. Endopleura farmacológicas entanto conhecidas Amazônia quantificado 4566 45 66 45,6 444 4 44 4,44 m/m, mm m/m , m (m/m) 601 60 1 60, 892 89 2 89, 10 g1 g- 128 28 1,2 132 32 1,3 base seca. seca . seca) 78,2 782 78 (78, 871 87 87, 260,2 2602 260 (260, 39 23,7 237 23 7 (23, 287 28, g1. 325,3 3253 325 3 (325, 209 20 9 20, (3 44,9% 449 48,2 482 48 (48, 64,1%. 641 64,1% 64 64,1%) 195 95 1,9 2068 68 20,68% 16,91 1691 16 91 (16,9 3007 30 07 30,0 mg1. mg1 mg-1) 1808 180 8 180, 553 55 55, 1. E mineral portanto potencial 456 6 45, 4,4 (m/m 12 1, 13 78, (78 260, 26 (260 23, (23 325, (325 ( 44,9 48, (48 64,1 19 206 20,68 16,9 169 (16, 300 0 30, mg-1 18 5 4, (7 (26 (2 44, (4 64, 20,6 16, (16 mg- (1

ABSTRACT The yellow uxi (Endopleura uchi) is a tree native to the Amazon and its fruits are appreciated in the region. It is rich in total phenols and its bark is known to have high bergenin content, an isocoumarin derivative that presents several pharmacological activities. Yet the nutritional and functional properties of the fruit are still little known. We analyzed the nutritional, centesimal, and mineral properties, and the antioxidant activity and total phenol content of the alcoholic extract of yellow uxi fruit pulp from different locations in the Amazon. The bergenin content was also quantified. Average pulp yield was 45.66 ± 4.44% (w/w), with 60.1 - 89.2 g 100 g-1 of moisture and 1.28 - 1.32 g 100 g-1 of ash (dry basis). Calcium (78.2 - 87.1 mg 100 g-1) and potassium (260.2 - 395 mg 100 g-1) were the most abundant minerals in the pulp. Aluminum concentration was high compared to other Amazonian fruits (23.7 - 28.7 mg 100 g-1). The high caloric value of the pulp (325.3 ± 20.9 Kcal 100 g-1) is attributed to its lipid (32 - 44.9%) and carbohydrate (48.2 - 64.1%) content. The scavenging activity of DPPH was 1.95 - 20.68%, which was highly associated with the total phenolic content (16.91 - 30.07 µg GAE mg-1). Bergenin content was 180.8 ± 55.3 mg 100 g-1. We conclude that E. uchi pulp has high caloric and mineral content, and it is also a source of bergenin, thus this fruit has a potential nutritional and functional value. Endopleura region activities centesimal quantified 4566 45 66 45.6 444 4 44 4.44 w/w, ww w/w , w (w/w) 601 60 1 60. 892 89 2 89. 10 g1 g- 128 28 1.2 132 32 1.3 dry basis. basis . basis) 78.2 782 78 (78. 871 87 87. 260.2 2602 260 (260. 39 23.7 237 23 7 (23. 287 28. g1. 325.3 3253 325 3 (325. 209 20 9 20. (3 44.9% 449 48.2 482 48 (48. 64.1% 641 64 195 95 1.9 2068 68 20.68% 16.91 1691 16 91 (16.9 3007 30 07 30.0 mg1. mg1 mg-1) 1808 180 8 180. 553 55 55. 1. E 456 6 45. 4.4 (w/w 12 13 78. (78 260. 26 (260 23. (23 325. (325 ( 44.9 48. (48 64.1 19 206 20.68 16.9 169 (16. 300 0 30. mg-1 18 5 4. (7 (26 (2 44. (4 64. 20.6 16. (16 mg- (1