Cupuaçu (Theobroma grandiflorum Schum.) is an Amazonian fruit rich in antioxidants potential due to its phenolic compounds. Its seeds produce cupulate, a chocolate-like product, and the residue remains rich in biocompounds. This study aimed to optimize and compare microwave-assisted (MAE) and high pressure/temperature extraction (HPTE) of polyphenolic and flavonoid compounds from cupuaçu seed by-products. A Box-Behnken 33 factorial design assessed the influence of extraction time, solid/liquid ratio, and ethanol concentration. Responses included total polyphenol content, total flavonoid content, and anti-radical power via the ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) method. In optimum conditions, MAE had the highest total polyphenol content and HPTE for flavonoids. Optimal conditions for both methods were 65% (m/v) ethanol concentration, 45 min extraction time, and 0.03 g mL−1 solid/liquid ratio. MAE and HPTE achieved greater recovery of (−)-epicatechin and (−)-epigallocatechin-3-gallate compared to percolation. Both techniques proved viable for recovering polyphenols from cupuaçu seed by-products, in less time and with less solvent. Thus, cupuaçu by-products can be a sustainable and functional food source, with MAE and HPTE providing high yields and quality extracts rich in polyphenols. Theobroma Schum. Schum cupulate chocolatelike chocolate like product biocompounds microwaveassisted microwave assisted (MAE pressuretemperature pressure temperature (HPTE byproducts. byproducts by products. products BoxBehnken Box Behnken 3 solidliquid solid liquid ratio concentration antiradical anti radical 2,2azinobis3ethylbenzothiazoline6sulphonic 22azinobis3ethylbenzothiazoline6sulphonic azinobisethylbenzothiazolinesulphonic 2,2 azino bis ethylbenzothiazoline 6 sulphonic 2 acid method flavonoids 65 m/v mv m v (m/v 4 003 0 03 0.0 mL1 mL 1 mL− −epicatechin epicatechin − −epigallocatechin3gallate epigallocatechin3gallate epigallocatechingallate epigallocatechin gallate percolation byproducts, products, solvent Thus source 2azinobis3ethylbenzothiazoline6sulphonic azinobis 22 2, 00 0.

Resumo Investigar as memórias de oficinas de arte oferecidas em um território periférico de Florianópolis, Santa Catarina, é o objetivo desta pesquisa. A aproximação da equipe de pesquisa com o território iniciou em 2017, através de oficinas estéticas oferecidas na Cooperativa no Morro da Queimada. A maioria dessas oficinas não teve continuidade, porém permanecem no local rastros do que ali acontecia. A partir das perspectivas Benjaminiana e Vigotskiana, considera-se a importância do trabalho com os restos, com aquilo que é jogado fora, rejeitado, esquecido. Importam esses restos à investigação em psicologia pois, embora considerados minúcias insignificantes, são vestígios de outros possíveis não concretizados que, uma vez perscrutados e visibilizados, podem vir a contribuir para a compreensão e transformação do presente. Foram realizadas 10 entrevistas com mulheres participantes das oficinas. A metodologia de análise dos dados foi a análise do discurso, a qual nos permitiu compreender o que motivou e o processo de construção das oficinas, a participação comunitária, as eventuais repercussões, os motivos para descontinuidades e o que ficou como memória para as participantes. Como resultados, constatou-se que, apesar do fim das oficinas, algumas aprendizagens persistiram e foram transmitidas de geração em geração, principalmente aquelas em que havia um sentido mais amplo como, por exemplo, a tradição do fazer chocolate para entregar na páscoa às crianças da comunidade. Outro resultado obtido foi a compreensão da importância dada às oficinas como locais de concretização de encontros e de compartilhar experiências de vida. Florianópolis Catarina 2017 Queimada continuidade acontecia Vigotskiana considerase considera se fora rejeitado esquecido pois insignificantes visibilizados presente 1 discurso comunitária repercussões resultados constatouse constatou exemplo comunidade vida 201 20 2

Abstract To investigate the memories of the art workshops offered in a peripheral territory in Florianópolis, in the state of Santa Catarina, Brazil, is the aim of this research. The team got closer to the territory in 2017, through aesthetic workshops offered in Morro da Queimada’s co-op. Most of these workshops did not continue, although tracks of what happened there have remained in the place. From the Benjaminian and Vigotskian perspectives, the importance of the work with the remains, with what is thrown away, rejected, forgotten. These remains are important to the investigation in psychology because, even as insignificant details, they are vestiges of other possibilites that aren’t unfulfilled, by being scrutinized and seen, may contribute to the comprehension and transformation of the present. In this sense, the analysis seeks to understand the characteristics of the art workshops offered in the co-op and of the workshops that occurred before the co-op, focusing on community participation, possible repercussions and the motives for it to have ceased to exist. 10 interviews were carried out with women that participated in the workshops. The methodology of data analysis was the discourse analysis, which allowed us to understand what motivated and the construction process of the workshops, the community participation, possible repercussions that its discontinuities and what remained as memory to the participants. Despite the end of the workshops, some learnings persisted and were transmitted from generation to generation, especially those that had a broader meaning such as, for example, the tradition of making chocolate to deliver to the community´s kids during Easter. Another obtained result was the comprehension of the importance given to the workshops as places for accomplishment of encounters and of sharing life experiences. Florianópolis Catarina Brazil research 2017 Queimadas Queimada s coop. coop co op. op continue place perspectives away rejected forgotten because details arent aren t unfulfilled seen present sense coop, op, participation exist 1 participants example communitys Easter experiences 201 20 2

Resumen Investigar las memorias de los talleres de arte ofrecidos en un territorio periférico de Florianópolis, en Santa Catarina, Brasil, es el objetivo de esta pesquisa. La aproximación del equipo de investigación con el territorio se ha iniciado en 2017, por medio de talleres estéticos ofrecidos en la Cooperativa del Morro da Queimada. La mayoría de estos talleres no tuvo continuidad, pero permanecen en la localidad rastros de lo que allí pasaba. Desde las perspectivas Benjaminiana y Vygotskiana, se considera la importancia del trabajo con los restos, con aquello que es tirado, rechazado, olvidado. Importan estos restos a la investigación en psicología, pues aún que minucias insignificantes, son vestigios de otros posibles que, al ser examinados y visibilizados, pueden venir a contribuir para la comprensión y transformación del presente. En este sentido, el análisis pretende comprender las características de los talleres de artes ofrecidos en la cooperativa y de los talleres que ocurrían antes de la cooperativa, con enfoque en la participación comunitaria, eventuales repercusiones y los motivos para que tengan dejado de existir. Fueran realizadas 10 entrevistas con mujeres participantes de los talleres. La metodología de análisis de los datos fue el análisis del discurso, que nos permitió comprender lo que ha motivado el proceso de construcción de los talleres, participación comunitaria, posibles repercusiones, sus discontinuidades y lo que quedó en la memoria para las participantes. A pesar del término de los talleres, algunos aprendizajes han persistido y fueran transmitidas de generación a generación, principalmente aquellos en los que había un sentido para amplio, como, por ejemplo, la tradición del hacer chocolate para entregar en la pascua a los niños de la comunidad. Otro resultado obtenido fue la comprensión de la importancia dada a los talleres como locales de concretización de encuentros y del compartir las experiencias de vida. Florianópolis Catarina Brasil pesquisa 2017 Queimada continuidad pasaba Vygotskiana tirado rechazado olvidado psicología insignificantes visibilizados presente comunitaria existir 1 discurso amplio ejemplo comunidad vida 201 20 2

ABSTRACT: Increasing the cup score is crucial in coffee quality, which can be achieved by modifying the fermentation. The effect of double fermentation of coffee (Coffea arabica) on bean quality was evaluated. De-pulped Catucaí cherry trees were subjected to double fermentation, followed by washing and drying. The double fermentation was carried out under anaerobic and aerobic conditions, at room temperature (22.8 °C) and cold (13.2 °C) using four treatments and a control; during fermentation, pH, titratable acidity and °Brix were evaluated; and in the dried beans, yield, granulometric analysis and sensory quality were evaluated. The results showed a pH of 3.2 to 3.9, titratable acidity of 0.5% and 1.7% and °brix between 4 and 5.5; the average yield was 83.04%, grain retention on mesh 15 of 89.32% and a very good rating in sensory quality in all treatments (scores greater than 82 on the SCAA scale). The highest cup score was achieved by treatment with anaerobic fermentation at room temperature (84.25 points), whose characteristic notes were chocolate, orange, cinnamon and almond. The results show that all the coffees treated with double fermentation achieved higher scores than the control.

RESUMEN: Incrementar el puntaje en taza es crucial en la calidad del café, que puede lograrse modificando la fermentación. Se evaluó el efecto de la doble fermentación del café (Coffea arábiga) en la calidad del grano. Los cerezos variedad Catucaí despulpados fueron sometidos a doble fermentación, seguido de lavado y secado. La doble fermentación se realizó en condiciones anaeróbicas y aeróbicas, a temperatura ambiente (22,8 °C) y en frío (13,2 °C) utilizando cuatro tratamientos y un control; durante la fermentación se evaluó el pH, acidez titulable y °Brix; y en los granos secos rendimiento, análisis granulométrico y calidad sensorial. Los resultados mostraron un pH de 3,2 a 3,9, acidez titulable de 0,5% y 1,7% y °brix entre 4 a 5,5; el rendimiento promedio fue 83,04%, retención de grano sobre malla 15 de 89,32% y una calificación de muy buena en calidad sensorial en todos los tratamientos (puntajes superiores a 82 en escala SCAA). El mayor puntaje en taza alcanzó el tratamiento con fermentación anaeróbica a temperatura ambiente (84,25 puntos), cuyas notas características resaltantes fueron a chocolate, naranja, panela y almendra. Los resultados demuestran que todos los cafés tratados con doble fermentación alcanzaron puntajes mayores que el control.

RESUMEN El cacao ha aportado sustanciales ingresos a la economía ecuatoriana, al punto de llamársele “pepa de oro” desde el siglo XIX, por ser la base de las primeras industrias y entidades bancarias y dinamizador del desarrollo socio-económico. En la cadena de producción y comercialización cacaotera intervienen múltiples actores, estableciéndose interrelaciones para posicionar los productos del cacao en el mercado interno, pero destinando la mayor parte a la exportación. Este estudio analiza el proceso de comercialización de productos a partir de la identificación de sus principales canales. Sobre la base de una metodología mixta con enfoque descriptivo, se caracterizó el producto y su comercialización a partir de los resultados de una encuesta a actores del sector comercio de la provincia de Manabí. Se demuestra la preferencia por el consumo de productos del cacao procedentes de distribuidoras locales con políticas de pago flexibles, ciclos operativos de reposición de productos y respetuosas de las normativas legales y sanitarias. Entre los derivados con mayor consumo se encuentra el chocolate en polvo y el chocolate en barra, con preferencias hacia los envases en funda y sachets. Los resultados pueden ser generalizados a otras localidades, para potenciar la comercialización de productos derivados del cacao.

ABSTRACT Cocoa has contributed substantial income to the Ecuadorian economy, to the point of being called “golden nugget” since the 19th century, for being the basis of the first industries and banking entities and driving socio-economic development. Multiple actors intervene in the cocoa production and marketing chain, establishing interrelationships to position cocoa products in the domestic market, but allocating the majority to export. This study analyzes the product marketing process by identifying its main channels. Based on a mixed methodology with a descriptive approach, the product and its marketing were characterized based on the results of a survey of actors in the commerce sector in the province of Manabí. The preference for the consumption of cocoa products from local distributors with flexible payment policies, operational product replacement cycles and respect for legal and health regulations is demonstrated. Among the derivatives with the greatest consumption are chocolate powder and chocolate bars, with preferences towards packaging in cases and sachets. The results can be generalized to other locations, to enhance the marketing of cocoa products.

Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty acids (SFA). The characterization of the organogels was carried out in terms of solids fat content (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, and rheological properties. The organogels analysed showed 5.22% to 6.20% solids at 10 °C, melted at 45 °C, and dropped to < 2.34% at 37.5 °C. Induction time was 4 to 8 minutes, with max solids at 2.29% to 4.72%. The melting and crystallization curves could be subdivided into different regions, which reflected the different classes of triacylglycerol present in the organogels. All organogels showed β polymorphism. The average diameter of the organogels was less than 30 μm, thus minimizing the perception of grittiness in the mouth resulting from the lipid phase. Hardness values varied between 3.53 and 4.58 N. The elastic modulus (G’) value was greater than the viscous modulus (G”), indicating the behavior of a solid material. The results of chocolate spreads were characterized by consistency, distribution particle size, rheological properties and dynamic turbidimetry. The range of consistency of spreads ranged from 13.83 to 631.60 gF. All chocolate spreads formulated with organogels showed particle size between 14.59 and 46.23 µm at index d 0.5 and d 0.9, respectively. As for the rheological parameters, the G' value was observed superior to G”, indicating properties of solid materials. The chocolate spreads with organogels analyzed showed characteristic stability. There was no exudation of liquid oil in the stabilization period for 36 days, thus the chocolate spreads showed a predominant elastic behavior. This characterization proves to be fundamental for the reformulation of products in terms of greater healthiness. innovation SFA. SFA . (SFA) SFC, SFC , (SFC) kinetics polymorphism microstructure hardness 522 5 22 5.22 620 6 20 6.20 1 C °C 234 2 34 2.34 375 37 37. minutes 229 29 2.29 472 72 4.72% regions 3 μm phase 353 53 3.5 458 58 4.5 N G (G’ G, (G”) material turbidimetry 1383 13 83 13.8 63160 631 60 631.6 gF 1459 14 59 14.5 4623 46 23 46.2 05 0 0. 09 9 0.9 respectively parameters G” materials stability days (SFA (SFC 52 5.2 62 6.2 2.3 2.2 47 7 4.72 35 3. 4. (G (G” 138 13. 6316 63 631. 145 14. 462 46. 5. 6. 2. 4.7

The aim of the present study was to evaluate the effect of roasting and cocoa mass content on the composition of chocolates. Chocolate formulations were developed (40, 50, 60 and 70% cocoa solids) using unroasted and roasted cocoa beans, and analyses were performed: physicochemical, chemical composition, antioxidant capacity, procyanidin content, total phenolic compounds, quantification of theobromine, caffeine, catechin and epicatechin by high performance liquid chromatography (HPLC) and spectroscopic profile by mid-infrared spectroscopy (MIR). The results revealed that higher values of total phenolics, epicatechin and procyanidins, were obtained in chocolates produced with unroasted cocoa beans, with a significant difference in relation to those with roasted cocoa beans. It was observed that increasing the percentage of cocoa in the formulations caused an increase in the content of bioactive compounds. The use of MIR in the differentiation of chocolate samples produced with roasted and unroasted cocoa beans obtained a positive result. This technique associated with principal component analysis (PCA) enabled the separation of chocolates according to the type of cocoa bean (roasted and unroasted) used in production, confirming its importance for a quick evaluation of the parameters. 40, 40 (40 50 6 70 solids performed physicochemical capacity compounds theobromine caffeine HPLC (HPLC midinfrared mid infrared MIR. . (MIR) phenolics procyanidins result PCA (PCA production parameters 4 (4 5 7 (MIR (

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production. artisanal chocolates beantobar bar emerged chain environment fruit boxes utensils types because costeffective, costeffective cost effective, effective cost-effective added hand 'flavor wellfermented, wellfermented well fermented, fermented well-fermented compounds processing microbiology biochemistry

Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the “Food of the Gods” due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer’s and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification. world beans roasting grinding conching flavor healthconscious health conscious population benefits L L. Food Gods stability procyanidin fat emulsifiers time antioxidant antidiabetic anticancer antiinflammatory anti inflammatory anti–inflammatory Alzheimers Alzheimer s disease foods ingredients fortification

Resumo: O turismo tem buscado a cooperação para melhorar o nível de serviço oferecido aos clientes e ampliar a atratividade das ofertas de valor. No entanto, a cooperação também gera dependência mútua entre os participantes dos diversos segmentos turísticos, bem como com os turistas e representantes institucionais. Esta pesquisa tem como objetivo analisar a importância da cooperação nos serviços turísticos e sua influência na competitividade de forma sustentável. A metodologia utilizada foi a aplicação do Analytic Hierarchy Process (AHP) para avaliar as alternativas dos empreendimentos no Engenho Triunfo, localizado na cidade de Areia, no Brejo Paraibano. Como resultado na hierarquização das alternativas, o serviço de produção de doces regionais obteve a maior pontuação e conquistou o primeiro lugar no ranqueamento geral, seguido pelo serviço de produção de cacau/chocolate. Esses resultados fornecem orientação para as organizações do setor turístico ao priorizarem suas ações colaborativas e direcionarem seus esforços e recursos de forma eficiente. Como conclusão, a produção de doces regionais emergiu como a alternativa mais valorizada, seguida pela produção de cacau/chocolate e sorvetes regionais. Esses resultados fornecem orientação valiosa para priorizar investimentos e esforços nos serviços turísticos do Engenho Triunfo, destacando as opções mais promissoras e prioritárias para impulsionar a competitividade e a sustentabilidade no mercado. A pesquisa auxilia na ampliação do conhecimento sobre a interação entre os diversos atores envolvidos e ressalta os fatores que impulsionam a competitividade e a sustentabilidade. Resumo valor entanto institucionais sustentável AHP (AHP Triunfo Areia Paraibano geral cacauchocolate cacau chocolate eficiente conclusão valorizada mercado

Abstract: Tourism has sought cooperation to improve the level of service offered to customers and increase the attractiveness of value offers. However, cooperation also generates mutual dependence between participants in the different tourism segments and with tourists and institutional representatives. This research analyses the importance of collaboration in tourist services and its influence on competitiveness. The methodology used was the application of the Analytic Hierarchy Process (AHP) to evaluate the alternatives of projects at Engenho Triunfo, located in the city of Areia, in Brujo Paraibano. As a result of the hierarchy of other options, the regional sweets production service obtained the highest score. It took first place in the general ranking, followed by the cocoa/chocolate production service. These results guide organizations in the tourism sector when prioritizing their collaborative actions and efficiently directing their efforts and resources. In conclusion, regional sweets emerged as the most valued alternative, followed by the production of cocoa/chocolate and regional ice creams. These results provide valuable guidance for prioritizing investments and efforts in Engenho Triunfo's tourist services, highlighting the most promising and priority options to boost competitiveness and sustainability in the market. The research helps expand knowledge about the interaction between the actors involved and highlights the factors that drive competitiveness and sustainability. Abstract offers However representatives AHP (AHP Triunfo Areia Paraibano score ranking cocoachocolate cocoa chocolate resources conclusion alternative creams Triunfos s market

Resumen: El turismo ha buscado la cooperación para mejorar el nivel de servicio ofrecido a los clientes y aumentar el atractivo de las ofertas de valor. Sin embargo, la cooperación también genera dependencia mutua entre los participantes de los diferentes segmentos turísticos, así como con los turistas y representantes institucionales. Esta investigación tiene como objetivo analizar la importancia de la cooperación en los servicios turísticos y su influencia en la competitividad. La metodología utilizada fue la aplicación del Proceso Analítico Jerárquico (AHP) para evaluar las alternativas de proyectos en Engenho Triunfo ubicado en la ciudad de Areia, en Brejo Paraibano. Como resultado de la jerarquía de alternativas, el servicio de producción de dulces regionales obtuvo el puntaje más alto y ocupó el primer lugar en el ranking general, seguido del servicio de producción de cacao/chocolate. Estos resultados proporcionan orientación a las organizaciones del sector turístico a la hora de priorizar sus acciones colaborativas y dirigir sus esfuerzos y recursos de manera eficiente. En conclusión, la producción de dulces regionales surgió como la alternativa más valorada, seguida por la producción de cacao/chocolate y helados regionales. Estos resultados brindan una valiosa orientación para priorizar inversiones y esfuerzos en los servicios turísticos de Engenho Triunfo, destacando las opciones más prometedoras y prioritarias para impulsar la competitividad y la sostenibilidad en el mercado. La investigación ayuda a ampliar el conocimiento sobre la interacción entre los diferentes actores involucrados y resalta los factores que impulsan la competitividad y la sostenibilidad. Resumen valor embargo institucionales AHP (AHP Areia Paraibano general cacaochocolate cacao chocolate eficiente conclusión valorada mercado

Resumo O objetivo deste trabalho foi produzir chocolates amargos com adição de farinha de casca de café (CHF) e avaliar os efeitos gerados nas suas características físicas, físico-químicas, microbiológicas, de textura e reológicas. Foram utilizadas cascas da variedade de café (Coffea arabica) Pacamara, produzida com manejo orgânico. As amostras foram previamente secas, moídas e peneiradas a 0,250 mm. Cinco formulações de chocolates foram previamente padronizadas em 55% de teor de sólidos de cacau (massa e manteiga de cacau) e em 0,4% de lecitina de soja. A adição de CHF foi testada nas concentrações de 0, 2,5, 5,0, 7,5 e 10%, tendo-se utilizado delineamento inteiramente casualizado e três repetições. A adição de CHF até 10% altera as propriedades físico-químicas, de textura e reológicas das formulações de chocolate, mas sem comprometer sua composição e sua qualidade. As formulações testadas diferiram apenas quanto à dureza e à coesividade, avaliadas no perfil de textura. A dureza das formulações de chocolate aumenta à medida que a CHF é adicionada. (CHF físicas físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas microbiológicas Coffea arabica Pacamara orgânico secas 0250 0 250 0,25 mm 55 massa 04 4 0,4 soja 25 2 5 2,5 50 5,0 75 7 7, 10 tendose tendo se repetições qualidade coesividade adicionada 025 0,2 2, 5, 1 02

Abstract The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added. (CHF physical physicochemical microbiological textural characteristics Coffea arabica variety management used dried ground 0250 0 250 0.25 mm 55 mass butter 04 4 0.4 lecithin 25 2 5 2.5 50 5.0 75 7 7.5 10 replicates quality cohesiveness profile added 025 0.2 0. 2. 5. 7. 1 02

ABSTRACT Theobroma cacao, the source for chocolate fabrication, is a high-value crop that faces challenges such as the impact of climate change, pathogens, and cadmium accumulation. Soil associated with T. cacao has been extensively studied, looking for bio-controllers and microorganisms capable of Cd accumulation. However, there is no information about the microbial structure and interactions occurring in soil associated with cacao wild relatives, which represent a repository for biological diversity and its potential for biotechnological applications. We performed an extracellular DNA metabarcoding on soil samples associated with Theobroma spp. and Herrania sp. plants in two localities of the Biogeographic Chocó. We found microbial high diversity indexes and no correlation with plants or sampling locations. Potential cacao pathogens and bio-controllers and unexpected differences in the physicochemical soil properties from close locations were detected. Cadmium, an important economic factor for the commercialization of cacao products, showed significant differences between locations associated with a particular Theobroma species. We discuss some important relationships with soil physicochemical properties, the urgent need to complete the missing information on the diversity of bacterial, fungal and insect groups, and the potential of comprehensive analyses for decision-making regarding land-use and vocation. Also, we did not find the only T. hylaeum tree after three years, evincing the urgent need for conservation strategies in Colombia’s Chocó region. fabrication highvalue value change accumulation T studied biocontrollers bio controllers However relatives applications spp sp detected Cadmium products species bacterial groups decisionmaking decision making landuse land use vocation Also years Colombias Colombia s region

RESUMO Objetivo O presente estudo tem como objetivo examinar os efeitos do consumo de chocolate amargo no perfil lipídico sérico de indivíduos adultos saudáveis. Métodos O estudo foi realizado com 37 indivíduos no total, incluindo os grupos controle (n=20) e intervenção (n=17), por 4 semanas. Enquanto o grupo de intervenção consumiu 36g/dia de chocolate amargo (400mg de flavanol/dia), o grupo controle não recebeu nenhuma intervenção. No início e no final do estudo, algumas medidas antropométricas, pressão arterial e parâmetros bioquímicos do sangue (lipoproteína de baixa densidade, lipoproteína de alta densidade e colesterol total, triglicerídeos, hemoglobina A1c (HbA1c) e C- proteína reativa, glicemia de jejum) foram medidos, e durante o período de estudo o consumo alimentar de 3 dias e os registros de atividade física foram feitos a cada 15 dias. Resultados Ao final de quatro semanas, os níveis de peso corporal e índice de massa corporal do grupo de intervenção diminuíram (p0,05). Além disso, LDL e colesterol total diminuíram no grupo de intervenção (respectivamente; -8,16mg/dl, -10mg/dl; p0,05) e nenhuma alteração determinada no colesterol HDL (p0,05). Enquanto um aumento é observado na glicemia evidente (p0,05), não há diferença nos níveis de HbA1c e PCR (p0,05). Da mesma forma, nenhuma alteração foi encontrada na pressão arterial sistólica e diastólica em ambos os grupos (p0,05). Conclusão Concluiu-se que, o consumo de 36g/dia (400mg/dia de flavanol) por 4 semanas em indivíduos saudáveis pode reduzir o LDL e o colesterol total sem causar ganho de peso. Assim, o consumo de cacau como uma intervenção dietética tem um possível papel para diminuir o risco de doença cardiovascular como uma doença relacionada ao estilo de vida relacionada à idade. Estudos de longo prazo com amostras maiores são necessários. n=20 n20 n 20 (n=20 n=17, n17 n=17 , 17 (n=17) 36gdia gdia 36g dia g 400mg mg flavanol/dia, flavanoldia flavanol/dia flavanol flavanol/dia) antropométricas triglicerídeos Ac A c HbAc HbA (HbA1c C reativa jejum medidos 1 p0,05. p005 p p0,05 . p0 05 (p0,05) disso respectivamente (respectivamente 8,16mg/dl, 816mgdl mgdl 8 16mg dl -8,16mg/dl 10mg/dl 10mgdl 10mg -10mg/dl p0,05, forma Concluiuse Concluiu se que 400mg/dia 400mgdia mgdia Assim idade necessários n=2 n2 2 (n=2 n1 n=1 (n=17 p00 p0,0 0 (p0,05 8,16mg/dl n= (n= (n=1 p0, (p0,0 (n (p0, (p0 (p

ABSTRACT Objective The present study aims to investigate the effects of consuming dark chocolate on the serum lipid profile of healthy adults. Methods The study was conducted over 4 weeks with a total of 37 subjects, including control (n=20) and intervention (n=17) groups. While the intervention group consumed 36g/day of dark chocolate (400 mg flavanol/day), the control group received no intervention. At the beginning and end of the study, some anthropometric measurements, blood pressure and biochemical parameters (low-density lipoprotein, high-density lipoprotein and total cholesterol, triglycerides, haemoglobin A1c and C-reactive protein, fasting blood glucose) were measured and 3-day food and physical activity records were taken every 15 days during the study period. Results After four weeks, body weight and body mass index decreased in the intervention group (p0.05). Low-density lipoprotein and total cholesterol also decreased in the intervention group (-8.16mg/dl and -10mg/dl, respectively; p0.05), and no change was observed in high-density lipoprotein cholesterol (p0.05). While an increase in fasting blood glucose was observed (p0.05), there was no difference in hemoglobin A1c and C-reactive protein levels (p0.05). Similarly, there was no change in systolic or diastolic blood pressure in either group (No-BreakpNo-Break0.05). Conclusion In conclusion, the consumption of 36g/day (400mg/day flavanol) for 4 weeks in healthy individuals can reduce low-density lipoprotein and total cholesterol without causing weight gain. Thus, cocoa consumption as a dietary intervention has a possible role in reducing the risk of cardiovascular disease as an age-related lifestyle disease. Long-term studies with larger samples are needed. adults 3 subjects n=20 n20 n 20 (n=20 n=17 n17 17 (n=17 groups 36gday gday 36g day g 400 (40 flavanol/day, flavanolday flavanol/day , flavanol flavanol/day) measurements lowdensity low density highdensity high triglycerides Ac A c Creactive C reactive 3day 1 period p0.05. p005 p p0.05 . p0 05 (p0.05) Lowdensity Low 8.16mg/dl 816mgdl mgdl 8 16mg dl 10mg/dl, 10mgdl 10mg -10mg/dl respectively p0.05, p0.05) Similarly NoBreakpNoBreak0.05. NoBreakpNoBreak005 NoBreakpNoBreak No BreakpNo Break0.05 Break0 Break (No-BreakpNo-Break0.05) conclusion 400mg/day 400mgday mgday 400mg gain Thus agerelated age related Longterm Long term needed n=2 n2 2 (n=2 n=1 n1 (n=1 40 (4 p00 p0.0 0 (p0.05 10mg/dl NoBreakpNoBreak0 NoBreakpNoBreak0.05 NoBreakpNoBreak00 Break005 Break0.0 (No-BreakpNo-Break0.05 n= (n= ( p0. (p0.0 NoBreakpNoBreak0.0 Break00 Break0. (No-BreakpNo-Break0.0 (n (p0. NoBreakpNoBreak0. (No-BreakpNo-Break0. (p0 (No-BreakpNo-Break0 (p (No-BreakpNo-Break

RESUMO Os números de hoje mostram efetivamente que estamos na Terceira Guerra Mundial. Não é um país contra o outro, mas cada país contra um vírus diferente e, por vezes, o mundo contra um único vírus e suas mutações. O Brasil está agora no meio de uma nova epidemia, a de dengue causada por um arbovírus. Muitas pesquisas estão em andamento, em vários países, na busca de novos alvos terapêuticos em diferentes vírus, tanto para a terapia antiviral quanto para a produção de vacinas. Alguns vírus são dependentes de aminoácidos para a formação de suas proteínas e o equilíbrio de dois aminoácidos, a L-lisina e a L-arginina, talvez seja uma possível terapia também contra os arbovírus. Até que sejam realizados novos estudos, o equilíbrio arginina/lisina deve ser observado mais atentamente em pacientes portadores de vírus. Seria interessante, nestes pacientes, manter pelo menos um equilíbrio na dieta com o consumo de alimentos ricos em lisina e o controle na ingestão de alimentos ricos em arginina como o chocolate, o amendoim, os cereais, o caju e as castanhas em geral, nos primeiros dias da infecção viral, fase de maior de multiplicação do vírus. Esse protocolo talvez possa ser aplicado nos casos de infecções por arbovírus. Mundial outro vezes mutações epidemia arbovírus andamento países vacinas Llisina L Larginina, Larginina arginina, L-arginina estudos argininalisina interessante chocolate amendoim cereais geral viral

ABSTRACT Today’s numbers effectively show that we are in World War III. It is not one country against another, but each country against a different virus and, sometimes, the world against a single virus and its mutations. Brazil is now in the midst of a new epidemic, dengue (break-bone fever) caused by an arbovirus. Much research is underway, in several countries, in the search for new therapeutic targets in different viruses, both for antiviral therapy and for vaccine production. Some viruses are dependent on amino acids for the formation of their proteins and the balance of two amino acids, L-lysine and L-arginine, may also be a possible therapy against arboviruses. Until new studies are carried out, the arginine/lysine balance should be observed more closely in patients with viruses. It would be interesting, in these patients, to maintain at least a balance in the diet with the consumption of foods rich in lysine and control the intake of foods rich in arginine such as chocolate, peanuts, cereals, cashews and nuts in general, in first days of the viral infection, the phase of greatest virus multiplication. This protocol could perhaps be applied in cases of arboviruses infections. Todays Today s III another sometimes mutations epidemic breakbone break bone fever arbovirus underway countries production Llysine L Larginine, Larginine arginine, L-arginine out argininelysine interesting chocolate peanuts cereals general infection multiplication infections

Abstract One of the central components in the recipes elaborated within love magic was the menstruum. Its early presence in New Spain sustained the existence of a parallelism between European and American love magic. Here, it’s analyzed how this parallelism is not so clear when reviewing the self-denunciations and denunciations made by women before the Holy Office at the end of the sixteenth century and throughout the seventeenth century. Through the documents of the Inquisition, we can recognize that the recommendation to use menstruum in recipes to attract the love of a man came from the world of witchcraft of Spanish, mulatto and black women, and later transited to the world of indigenous women. The indigenous women were preponderantly specialists in the handling of herbs and other resources. To account for this, I propose to place myself in an area of intersection between humoral theory, European love magic and indigenous herbalism.

Resumen Uno de los componentes centrales en las recetas elaboradas dentro de la magia amorosa fue el menstruo. Su presencia temprana en Nueva España sostuvo la existencia de un paralelismo entre la magia amorosa europea y americana. Aquí se analiza cómo este paralelismo no es tan claro al momento de revisar las autodenuncias y denuncias que hicieron las mujeres ante el Santo Oficio, a finales del siglo XVI y a lo largo del siglo XVII. A través de los documentos de la Inquisición, podemos reconocer que la recomendación de utilizar el menstruo en las recetas para atraer el amor de un hombre provino del mundo de la hechicería de las mujeres españolas, mulatas y negras, transitando más adelante al mundo de las indígenas. Las mujeres indígenas fueron preponderantemente especialistas en el manejo de hierbas y otros recursos. Para dar cuenta de esto, propongo ubicarme en un área de intersección entre la teoría humoral, la magia amorosa europea y la herbolaria indígena.