Caffeine (CAF) and nicotine (NIC) are emerging contaminants and are among the most consumed substances in the world, making it crucial to monitor these contaminants. In this work, an alternative electrolyte, 2-hydroxyethylammonium acetate (2HEAA) was used for the development of an electroanalytical method for determination and quantification of CAF and NIC, simultaneously, using differential pulse voltammetry (DPV). The system with the 2HEAA electrolyte was characterized by cyclic voltammetry and electrochemical impedance spectroscopy, and the DPV parameters were optimized for the best conditions. The method was validated from a calibration curve obtained which showed limit of detection (LOD) of 0.82 and 6.26 μmol L 1 and limit of quantification (LOQ) of 2.73 and 20.8 μmol L-1 for CAF and NIC, respectively. In the precision analyses, values lower than 10% of relative standard deviation were obtained. In the presence of concomitant inorganic and organic species, the system proved to be selective in the determination of analytes. The method was used to determine the analytes in fortified samples (river water, synthetic urine and commercial milk), obtaining recoveries between 87.25 and 111.40%. The 2HEAA demonstrated high efficiency as an alternative electrolyte with good signal-to-noise ratio, increased analytical sensitivity of the method, in addition to presenting low cost and fast electrolyte preparation. (CAF NIC (NIC world work 2hydroxyethylammonium hydroxyethylammonium 2 HEAA (2HEAA simultaneously DPV. . (DPV) spectroscopy conditions LOD (LOD 082 0 82 0.8 626 6 26 6.2 LOQ (LOQ 273 73 2.7 208 20 8 20. L1 L- respectively analyses 10 species river water milk, milk , milk) 8725 87 25 87.2 11140 111 40 111.40% signaltonoise signal noise ratio preparation (DPV 08 0. 62 6. 27 7 2. 872 87. 1114 11 4 111.40 111.4 111.

ABSTRACT The ancestral use of essential oils, obtained from various parts of plants, encompasses a wide range of purposes, including medicinal, flavoring, preserving, and aromatic uses. This research focused on conducting a comprehensive literature review on the use of essential oils in the sausage industry. A descriptive, inductive, and analytical approach was adopted, drawing on a variety of sources such as books, journals, technical regulations, theses, and scientific articles. The results of this study revealed that, out of the 92 technical documents (articles and theses) initially selected, 24 were excluded due to their age, leaving a total of 68 articles for the preparation of the technical document. Additionally, 21 documents were identified that provided specific information on the components and effects of essential oils in sausage manufacturing. In conclusion, it is highlighted that essential oils extracted from various plants, such as clove, rosemary, oregano, thyme, among others, have demonstrated their ability to prolong the shelf life of sausages by inhibiting the growth of pathogenic microorganisms and preventing lipid oxidation. Furthermore, it was observed that the application of these essential oils not only contributes to the preservation of meat products but also improves their organoleptic properties by imparting distinctive flavors and aromas.

RESUMEN El empleo ancestral de aceites esenciales, obtenidos de diversas partes de las plantas, abarca una amplia gama de propósitos, incluyendo usos medicinales, condimentarios, conservantes y aromatizantes. Esta investigación se centró en realizar una revisión bibliográfica sobre el uso de aceites esenciales en la industria de embutidos. Se adoptó un enfoque descriptivo, inductivo y analítico, recurriendo a una diversidad de fuentes como libros, revistas, normativas técnicas, tesis y artículos científicos. Los resultados de este estudio revelaron que, de los 92 documentos técnicos (artículos y tesis) inicialmente seleccionados, 24 fueron excluidos debido a su antigüedad, dejando un total de 68 artículos para la elaboración del documento técnico. Además, se identificaron 21 documentos que proporcionaron información específica sobre los componentes y efectos de los aceites esenciales en la fabricación de embutidos. Como conclusión, se destaca que los aceites esenciales extraídos de diversas plantas, como clavo, romero, orégano, tomillo, entre otros, han demostrado su capacidad para prolongar la vida útil de los embutidos al inhibir el crecimiento de microorganismos patógenos y prevenir la oxidación lipídica. Además, se observó que la aplicación de estos aceites esenciales no solo contribuye a la conservación de los productos cárnicos, sino que también mejora sus propiedades organolépticas al conferirles sabores y aromas distintivos.

Resumo A comida, na forma como é preparada, servida e socializada, carrega consigo uma série de gestos, de histórias, de particularidades e de significados que a fazem representar parte da cultura de determinada sociedade, a qual vai se modificando e sendo transmitida ao longo das gerações como forma de legado, como patrimônio. Todos estes aspectos culturais, lugares onde foram vivenciados, pessoas que participaram e, também, os sensoriais, como aromas, texturas e sons, formam as memórias alimentares e/ou gustativas. Desde a infância até a velhice, os hábitos alimentares vão mudar consideravelmente, mas a memória de algumas das primeiras experiências alimentares e do contexto social em que foram vivenciadas pode permanecer para sempre em nossa consciência. O presente trabalho trata da análise das memórias gustativas de idosos residentes em instituições de longa permanência. Para tanto, foi realizada uma pesquisa com abordagem qualitativa e etnográfica em duas instituições localizadas em Santa Catarina. Os resultados mostram que a memória gustativa dos idosos está ligada a uma alimentação predominantemente caseira e natural, baseada no consumo de itens provenientes, na sua maioria, de hortas familiares e da criação de animais. O preparo e a conservação dos alimentos eram influenciados pela tecnologia disponível. Observou-se que as memórias gustativas estão fortemente associadas à origem cultural dos idosos. comida preparada socializada gestos histórias sociedade legado patrimônio culturais vivenciados também sensoriais aromas sons eou ou velhice consideravelmente consciência permanência tanto Catarina natural provenientes maioria animais disponível Observouse Observou

Abstract Food, in the way it is prepared, served and socialized, carries with it a series of gestures, stories, particularities and meanings that make it represent part of the culture of a given society, which changes and is transmited throughout the ages generations as a form of legacy, as heritage. All these cultural aspects, places where they were experienced, people who participated and also sensory aspects such as aromas, textures and sounds, form food and/or gustatory memories. From childhood to old age, eating habits will change considerably, but the memory of some of the first eating experiences and the social context in which they were lived can remain forever in our consciousness. The present work deals with the analysis of the gustatory memories of elderly people living in long-stay institutions. Therefore, a qualitative and ethnographic research was carried out in two institutions located in Santa Catarina. The results show that the gustatory memory of the elderly is linked to a predominantly homemade and natural diet, based on the consumption of items mostly from family gardens and animal husbandry. Food preparation and preservation were influenced by available technology. It was observed that gustatory memories are strongly associated with the cultural origin of the elderly. prepared socialized gestures stories society legacy heritage experienced aromas sounds andor or age considerably consciousness longstay long stay Therefore Catarina diet husbandry technology

Resumen La comida, en la forma en que es preparada, servida y socializada, lleva consigo una serie de gestos, historias, particularidades y significados que la hacen representar parte de la cultura de una determinada sociedad, la cual cambia y se transmite a lo largo de las generaciones como una forma de legado, como patrimonio. Todos estos aspectos culturales, lugares donde se experimentaron, personas que participaron y también aspectos sensoriales como aromas, texturas y sonidos, forman recuerdos alimentarios y/o gustativos. Desde la infancia hasta la vejez, los hábitos alimentarios cambiarán considerablemente, pero el recuerdo de algunas de las primeras experiencias alimentarias y el contexto social en el que se vivieron pueden permanecer para siempre en nuestra conciencia. El presente trabajo trata del análisis de las memorias gustativas de ancianos residentes en instituciones de larga estancia. Por lo tanto, se realizó una investigación cualitativa y etnográfica en dos instituciones ubicadas en Santa Catarina. Los resultados muestran que la memoria gustativa de los ancianos está ligada a una alimentación predominantemente casera y natural, basada en el consumo de elementos provenientes en su mayoría de la huerta familiar y de la ganadería. La preparación y conservación de los alimentos estaban influenciadas por la tecnología disponible. Se observó que los recuerdos gustativos están fuertemente asociados con el origen cultural de los ancianos. comida preparada socializada gestos historias sociedad legado patrimonio culturales experimentaron aromas sonidos yo o vejez considerablemente conciencia estancia tanto Catarina natural ganadería disponible

Abstract The aim of the study was to analyze, from a feminist perspective, the empowerment and value perception of the work performed by women in the production of mezcal and its by-products in a rural community in Oaxaca. It was a qualitative study that addressed the women’s view through their self-perception and men’s perception of them. A semi-structured interview divided into eight areas and a questionnaire were applied to measure the empowerment based on two validated scales through nine factors. As a result, women participate widely in activities such as preparation and distribution of food, production, and commercialization of mezcal and mezcal-derived liquors, and the time they invest was from 10 to 14 hours a day, which is interpreted as a high workload. A 94.7 score of self-perception and perception of women´s empowerment was found, out of 138 points. The study concludes that although women’s participation in the production of mezcal and its by-products is wide and their level of empowerment ranges from medium to high, an improvement in their self-appraisal has not been possible due to their heavy care workload. A limitation of this research is it case study approach and thus findings cannot be be generalized to the population. The originality of this works relies on the research approach which addressed women’s and their partners’ view on a topic related to a work considered exclusively done by men.

Resumen En esta investigación se analizó la valoración del trabajo y el nivel de empoderamiento de las mujeres dentro de la producción del mezcal y sus derivados, desde la autopercepción femenina y la percepción masculina, con un enfoque metodológico feminista, en una comunidad rural de Oaxaca. Fue un estudio cualitativo y con elementos cuantitativos que consideró la visión de las mujeres a través de la autopercepción y la percepción de los varones sobre ellas. La metodología se construyó de acuerdo con el contexto social de las mujeres. Se aplicó una entrevista-semiestructurada mediante ocho ejes temáticos y un cuestionario de medición del empoderamiento formado de dos escalas validadas a través de nueve factores. Como resultado, las mujeres participan ampliamente en actividades desde el abasto alimentario, producción y comercialización del mezcal y licores; la inversión de tiempo fue de 10 a 14 horas al día, lo que se interpreta como alta carga de trabajo. Según la autopercepción y percepción sobre el empoderamiento de las mujeres, se alcanzaron 94.7 puntos de 138 esperados (68.9). Se concluye que, si bien la participación de las mujeres en el sector productivo del mezcal y sus derivados es amplia y su empoderamiento es de medio a alto, la mejora de su autovaloración no ha sido posible debido a una sobrecarga de su trabajo de cuidados. Una limitante de la investigación es que consideró a la población de estudio como caso de una comunidad específica, por lo cual los resultados no pueden generalizarse a la población. Este trabajo es original por el abordaje de la investigación que consideró la visión desde las mujeres y sus parejas en el tema de un trabajo netamente considerado de varones.

Resumen Durante el período Inka las poblaciones de los valles Calchaquíes participaron en economías donde la producción, distribución y consumo de bienes se dio tanto a escala familiar y/o comunitaria como en el marco de una economía política imperial, en que las actividades y servicios estuvieron supeditados a una integración social jerárquica dentro de una estructura previamente inexistente. Esta participación diferencial puede observarse a través de diversas materialidades y a diferentes escalas. Aquí partimos del supuesto que la preparación y consumo de comida y bebida materializan diferentes tipos de relaciones sociales y constituyen una línea de evidencia a través de la cual podemos observar estas dos esferas de participación. En este trabajo realizamos un primer acercamiento al problema a través del estudio de residuos orgánicos preservados en seis vasijas cerámicas procedentes de los sitios arqueológicos de Tolombón y Pukará y Tambo de Angastaco (Salta, Argentina) aplicando cromatografía gaseosa acoplada a espectrometría de masa. Asimismo, se analizaron 22 especies alimenticias actuales de la zona de estudio a fin de contar con una colección de referencia comparativa más adecuada que las disponibles actualmente. Los resultados obtenidos sugieren que existió una variabilidad de usos para los distintos tipos morfológicos cerámicos analizados en contextos de prácticas alimentarias a escala doméstica y estatal en los asentamientos investigados.

Abstract During the Inka period, the populations from the Calchaquí valleys engaged in economies where the production, distribution, and consumption of goods occurred on both family and community levels, and within the larger framework of an imperial political economy, in which activities and services were subordinated to a hierarchical social integration in a previously non-existent structure. This differential participation can be evidenced through various material remains and may be observed at multiple scales. We argue that the preparation and consumption of food and drink materialize different types of social relationships and provide a valuable line of evidence for examining the two spheres of economic participation. In this paper, we carry out an initial exploration of this issue by studying organic residues preserved in six ceramic vessels from the archaeological sites of Tolombón, Pukará, and Tambo de Angastaco (Salta, Argentina) employing gas chromatography coupled with mass spectrometry. Additionally, 22 current food species from the study area were analyzed to create a more accurate comparative reference collection than those currently available. The results suggest different uses for the ceramic morphological types analyzed in the contexts of domestic and state-scale food practices in these settlements.

Resumen Se presentan los resultados obtenidos del estudio de una masa aglutinada constituida por semillas y estructuras leñosas blandas carbonizadas y sin carbonizar, recuperada próxima a un objeto de oro en el recinto 34 del sitio El Molino (Valle de Hualfín), en el que se localizó, además, un entierro humano. El análisis de una muestra de 104 semillas condujo a determinar que el mayor porcentaje pertenece a Chenopodium carnosolum, maleza agrícola conocida como ajara que se asocia al cultivo de las quinoas; un solo ejemplar se identificó como posible Ch. hircinum, mientras que otro no pudo identificarse taxonómicamente. Asimismo, casi la totalidad de las semillas estudiadas estaban inmaduras al momento de su cosecha y tienen evidencia de haber sufrido un procesamiento de desaponificación e hidratación. Teniendo en cuenta el contexto de hallazgo, se considera que esta masa corresponde a una preparación culinaria, la cual podría haber estado involucrada en ceremonias destinadas a los antepasados y haber sido parte de las ritualidades vinculadas a los cierres de ciclo. Asimismo, el posible consumo de ajara durante un evento ritual manifiesta una importante significación, y, por lo tanto, podría considerarse como más que una maleza.

Abstract The results obtained from the study of an agglutinated mass made up of seeds and soft woody structures with different degrees of charring are presented. This mass was recovered in situ, close to a gold object, in structure 34 of El Molino site (Hualfín Valley), where a human burial was also located. From the analysis of a sample of 104 seeds, it was observed that the highest percentage of these belong to Chenopodium carnosolum, an agricultural weed known as ajara, which is associated with the cultivation of quinoa; a single specimen was identified as cf. Ch. hircinum, while another could not be identified taxonomically. Furthermore, almost all seeds were immature at the time of harvesting and show evidence of enhancement and hydration processes. In view of the findings context, it is considered that the culinary preparation analyzed could have been involved in ceremonies destined for the ancestors and could have been part of the rituals linked to the closing of the cycle. The possible consumption of ajara during a ritual event manifests an important significance and could therefore be considered as more than a weed.

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 Introduction: National School Feeding Program (PNAE) stands out for being one of the largest school feeding programs in the world, contemplating the Human Right to Adequate Food for Brazilian students. However, some research works have observed low acceptability and adherence to school meals. Objective: To analyze the perception of school lunch ladies and students about acceptability and adherence to school meals. Methodology: Qualitative research carried out through focus groups with lunch ladies from three schools and students from the sixth to the ninth grade of a public school in Sumidouro, Rio de Janeiro state, Brazil. The focus groups were carried out using semi-structured scripts and recorded in audio and video, later transcribed and analyzed by Content Analysis. Results: Six themes were identified: self-knowledge, adherence, acceptability, preparation and distribution of school meals, menu and environment. Conclusion: The use of efforts to improve the infrastructure and aspect of the food environment, with the acquisition of adequate utensils, change in the distribution service model and in the way of preparing meals, resulting in varied menus, are strategies that can contribute to improve adherence and acceptability to school meals. These changes favor the promotion of health in the school environment, focusing on healthy public policies. Introduction PNAE (PNAE world However meals Objective Methodology Sumidouro state Brazil semistructured semi structured video Analysis Results identified selfknowledge, selfknowledge self knowledge, knowledge self-knowledge environment Conclusion utensils menus policies

Resumo Introdução: O Programa Nacional de Alimentação Escolar (PNAE) destaca-se por ser um dos maiores programas do mundo de alimentação escolar, contemplando o Direito Humano à Alimentação Adequada a estudantes brasileiros. Entretanto, alguns estudos têm observado baixa aceitabilidade e adesão à alimentação escolar. Objetivo: Analisar a percepção de merendeiras e escolares acerca da aceitabilidade e adesão à alimentação escolar. Metodologia: Pesquisa qualitativa realizada através de grupos focais com merendeiras de três escolas e escolares do sexto ao nono ano de escola pública de Sumidouro, Rio de Janeiro, Brasil. Os grupos focais foram realizados utilizando-se roteiros semiestruturados e gravados em áudio e vídeo, posteriormente transcritos e analisados por Análise de Conteúdo. Resultados: Foram identificados seis temas: autoconhecimento, adesão, aceitabilidade, preparo e distribuição da alimentação escolar, cardápio e ambiente. Conclusão: O emprego de esforços na melhoria da infraestrutura e aspecto do ambiente alimentar, com a aquisição de utensílios adequados, alteração no modelo de serviço de distribuição e no modo de preparo das refeições, resultando em cardápios variados, são estratégias que podem contribuir para melhorar a adesão e aceitabilidade à alimentação escolar. Essas mudanças favorecem a promoção de saúde no espaço escolar, com foco em políticas públicas saudáveis. Introdução PNAE (PNAE destacase destaca se escolar brasileiros Entretanto Objetivo Metodologia Sumidouro Janeiro Brasil utilizandose utilizando vídeo Conteúdo Resultados temas autoconhecimento Conclusão alimentar adequados refeições variados saudáveis

The objective of this work was the detection and traceability of the occurrence of diethyl phthalate (DEP) migrating from flexible packaging to food. Brazil is one of the largest producers of flexible plastics widely used in food. The evaluation of migrations of contaminants for food, mainly fatty foods, elucidates the possible transmission of diseases through the daily consumption of migrant contaminants from packaging. Throughout an accurate and highly specific methodology, with no use of simulants or organic solvents during sample preparation, the proposal of this study obtained a direct DEP ranking through migration traceability via headspace: HS-GC-MS. Of the 9 samples of flexible packaging and packaged foods analyzed, DEP was identified in 100%, thus confirming its occurrence in foods. Despite the storage conditions: temperature, shelf life, fat content of the products and the manufacturer’s assessment of use. It is urgent to review official standards to promote intense restrictions on the occurrence of DEP in food and encourage the benefits of reflecting daily consumption habits. (DEP methodology preparation headspace HSGCMS. HSGCMS HS GC MS. MS HS-GC-MS analyzed 100 100% conditions temperature life manufacturers manufacturer s habits 10 1

Abstract Food, besides being a biological imperative for survival and human health, is coated with cultural meanings that determine its multiple expressions in society. The fields of food, nutrition, health, and anthropology intersect in the discussion about food practices. This theoretical and reflexive essay aims to reflect on the relevance of the food practices of low-income women for the possible overcoming of food and nutritional insecurity, examining the relationships established with food in the context of the kitchen, of their bodies, and of the access to food. The methodological path followed was the reflexive and exploratory study, which uses bibliographical and documental sources to support the analyses based on a critical reading of reality. The patriarchal heritage continues to assign women the role of family caretaker, which encompasses everything from acquiring food to its preparation and serving meals. We propose that the food practices of these women can drive potential changes, which would serve as tools for the application of public health policies. The reflections offer subsidies for planning of policies that can empower them as subjects of critical action and reflection, opening a projection of possible scenarios for the agency of ways to overcome food insecurity. Food society nutrition lowincome low income insecurity kitchen bodies study reality caretaker meals changes reflection

Resumo A alimentação, além de imperativo biológico para sobrevivência e saúde humana, é revestida de significados culturais que determinam suas múltiplas expressões na sociedade. Os campos da alimentação, da nutrição, da saúde e da antropologia se interseccionam na discussão sobre práticas alimentares. Este ensaio teórico do tipo reflexivo tem como objetivo refletir sobre a relevância das práticas alimentares das mulheres de camadas populares para possível superação da insegurança alimentar e nutricional, examinando as relações estabelecidas com a comida no contexto da cozinha, de seus corpos e do acesso aos alimentos. O percurso metodológico consiste no estudo reflexivo de caráter exploratório, que recorre a fontes bibliográficas e documentais para alicerçar as análises com base em uma leitura crítica da realidade. A herança patriarcal continua delegando à mulher o papel de cuidadora familiar, o que abarca a alimentação: desde a aquisição do alimento até o preparo e fornecimento das refeições. Propomos que as práticas alimentares dessas mulheres podem impulsionar potenciais mudanças, que serviriam como ferramentas para aplicação de políticas públicas. As reflexões oferecem subsídios para o planejamento de políticas que possam empoderá-las como sujeitos de ação e reflexão crítica, abrindo uma projeção de cenários possíveis para agenciar formas de superação das inseguranças alimentares. alimentação humana sociedade nutrição nutricional cozinha alimentos exploratório realidade familiar refeições mudanças públicas empoderálas empoderá las

Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10, and 11. The physicochemical, microstructural, crystallinity, pasting, and functional properties of the extracted starch were evaluated. The results showed that the purity of the starch increased with a higher extraction pH. However, a further increase in pH reduced the yield. The alkaline-extracted starch still contained other non-starch compounds. The extraction pH affected the amylose content, presumably due to the interaction of OH- ions with the starch granular components, influencing the yield and amylose level. At lower pH levels, alkali promoted a more orderly granular structure, decreasing starch solubility and resulting in higher yield and amylose content. Meanwhile, at higher pH levels, alkali ions increased protein solubility and starch content. The pH had a slight influence on the starch granule morphology. Lima bean starch exhibited a crystallinity index of 29% to 34% depending on the alkaline extraction pH. All starches showed individual peaks at 2θ values of 15° and 23°, unresolved peaks at 2θ values of 17° and 18°, and a diffracted plane around 5.63°, indicating a C-type starch. After alkali treatment, the starch maintained its C-type structure, indicating no structural transformation in the orthorhombic and hexagonal structures. Increasing the extraction pH to 9 increased starch crystallinity, but a further increase in pH decreased it. Viscosity during pasting was affected by the intensive interaction of water with amylose in the amorphous regions. The extraction pH influenced peak, trough, setback, and final viscosity. The alkaline treatment might disrupt granular regions, altering the functional properties of the starch. Alkaline extraction of starch can be performed on lima bean flour. Phaseolus L. L concentrate levels 7 8 10 11 physicochemical microstructural evaluated However alkalineextracted nonstarch non compounds content OH components level structure Meanwhile morphology 29 34 θ 15 23 23° 17 18 18° 563 5 63 5.63° Ctype C type structures it regions peak trough setback viscosity 1 2 3 56 6 5.63 5.6 5.

Resumo Este estudo fornece uma visão geral do uso da farinha de feijão-fava (Phaseolus lunatus) como matéria-prima para extração de amido em etapas consecutivas, para a preparação de concentrado proteico de feijão-fava. O amido da farinha de feijão-fava foi extraído em diferentes níveis de pH alcalino: 7, 8, 9, 10 e 11. As propriedades físico-químicas, microestruturais, a cristalinidade e de pasta, e as propriedades funcionais do amido extraído foram avaliadas. Os resultados mostraram que a pureza do amido aumentou com o maior pH de extração. No entanto, um novo aumento no pH reduziu o rendimento. O amido obtido por extração alcalina ainda continha outros compostos não amiláceos. O pH de extração afetou o teor de amilose, presumivelmente devido à interação dos íons OH- com os componentes granulares do amido, influenciando o rendimento e o nível de amilose. Em níveis de pH mais baixos, o álcali promoveu uma estrutura granular mais ordenada, diminuindo a solubilidade do amido e resultando em maior rendimento e teor de amilose. Enquanto isso, em níveis de pH mais altos, os íons alcalinos aumentaram a solubilidade da proteína e o teor de amido. O pH teve uma leve influência na morfologia dos grânulos de amido. O amido de feijão-lima apresentou um índice de cristalinidade de 29% a 34%, dependendo do pH de extração alcalina. Todos os amidos apresentaram picos individuais nos valores 2θ de 15° e 23°, picos não resolvidos nos valores 2θ de 17° e 18°, e um plano difratado em torno de 5,63°, indicando um amido tipo C. Após tratamento alcalino, o amido manteve sua estrutura tipo C, indicando ausência de transformação estrutural nas estruturas ortorrômbica e hexagonal. Aumentar o pH de extração para 9 aumentou a cristalinidade do amido, mas um aumento adicional no pH a diminuiu. A viscosidade durante a colagem foi afetada pela intensa interação da água com a amilose nas regiões amorfas. O pH de extração influenciou pico, vale, recuo e viscosidade final. O tratamento alcalino pode romper regiões granulares, alterando as propriedades funcionais do amido. A extração alcalina do amido pode ser realizada na farinha de feijão-fava. feijãofava feijão fava Phaseolus lunatus matériaprima matéria prima consecutivas feijãofava. fava. 7 8 1 11 físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas microestruturais pasta avaliadas entanto amiláceos OH baixos ordenada isso altos feijãolima lima 29 34 34% θ 15 23 23° 17 18 18° 563 5 63 5,63° C hexagonal diminuiu amorfas pico vale final 2 3 56 6 5,63 5,6 5,

The amino-quinazoline scaffold stands out as a privileged structure in Medicinal Chemistry, due to its pleiotropic pharmacological profile. It has been explored in the design and development of novel drug candidates for several therapeutic applications, including antihypertensive, anti-inflammatory, antipsychotic, anti-Alzheimer, anticancer, antiviral, antibiotic, and antiparasitic treatments, among others. The therapeutic value of amino-quinazoline drugs was first demonstrated with the use of alpha 1-adrenoceptor antagonists, such as prazosin, doxazosin and terazosin. These drugs were initially approved for the treatment of hypertension and later for the treatment of benign prostatic hyperplasia. Several amino-quinazoline kinase inhibitors were introduced into the clinic as innovative therapeutic alternatives for cancer treatment after the U.S. Food and Drug Administration approved gefitinib in 2003 as a novel epidermal growth factor receptor inhibitor drug for non-small cell lung cancer. More recently, in 2021, the kinase inhibitor belumosudil was launched as a third-line therapy for adult and pediatric patients with chronic graft-versus-host disease. This article reviews the synthetic preparation methods and pharmacological activities of bioactive amino-quinazolines described in recent decades. aminoquinazoline amino quinazoline Chemistry profile applications antihypertensive antiinflammatory, antiinflammatory anti inflammatory, inflammatory anti-inflammatory antipsychotic antiAlzheimer, antiAlzheimer Alzheimer, Alzheimer anti-Alzheimer anticancer antiviral antibiotic treatments others 1adrenoceptor adrenoceptor 1 antagonists prazosin terazosin hyperplasia US U S U.S 200 nonsmall non small recently 2021 thirdline third line graftversushost graft versus host disease aminoquinazolines quinazolines decades 20 202 2

Resumo As deficiências de macronutrientes e micronutrientes na dieta dos peixes podem afetar a taxa de crescimento dos peixes, a capacidade de resistir a doenças e a qualidade do filé. Determinação da dose efetiva de aditivos alimentares desenvolvidos constituídos por compostos quelatos de elementos biogênicos e preparação probiótica à base de Bacillus subtilis. As trutas arco-íris jovens foram divididas em quatro grupos de 100 peixes cada. O grupo controle recebeu ração padrão; os grupos experimentais receberam alimentos com quelatos e probióticos em diferentes concentrações. Ao final do experimento (30 dias), a histologia do intestino médio e os parâmetros morfométricos foram estudados. O uso de compostos quelados sozinho afetou o estado das vilosidades intestinais e a infiltração do epitélio por linfócitos. A adição de um probiótico teve um efeito positivo na migração de células imunes nas vilosidades intestinais; entretanto, o probiótico em altas concentrações contribuiu para a diminuição do número e da área das células caliciformes. Efeitos sinérgicos de compostos quelados e preparações probióticas sobre os parâmetros morfométricos do intestino médio foram observados. Nas doses adequadas, os aditivos alimentares estudados podem ser recomendados para a criação de trutas arco-íris em condições de aquacultura industrial.

Abstract Macronutrient and micronutrient deficiencies in the fish diet can affect fish growth rate, ability to resist disease, and fillet quality. Determination of effective dose of developed feed additives consisting of chelate compounds of biogenic elements and probiotic preparation based on Bacillus subtilis. Young rainbow trout were divided into four groups consisting of 100 fish each. The control group received standard food; the experimental groups received food with chelates and probiotics in different concentrations. At the end of the experiment (30 days), the middle intestine histology and morphometric parameters were studied. The use of chelated compounds alone affected the state of the intestinal villi and the infiltration of the epithelium by lymphocytes. The addition of a probiotic had a positive effect on the migration of immune cells in the intestinal villi; however, the probiotic in high concentrations contributed to a decrease in the number and area of goblet cells. Synergistic effects of chelated compounds and probiotic preparations on the morphometric parameters of the medium intestine were observed. In the proper doses, the studied feed additives might be recommended for rainbow trout farming under industrial aquaculture conditions.

Abstract This study aimed to produce water-soluble oat extract enriched with mango peel flour (MPF) as a source of active compounds and to use this ingredient as a partial substitute for whole milk in Greek yogurt (GY) for its nutritional enrichment. Enriched water-soluble oat extracts (EWSOE) were produced with different concentrations of MPF (0%, 1%, 1.5% and 2%) and characterized in relation to pH, titratable acidity, soluble proteins and total phenolics. Three GY formulations were prepared by partially replacing whole milk with EWSOE and the best formulation (in relation to sensory analyzes and phenolics compounds) was selected for storage study, chemical characterization, and sensory acceptance testing. MPF addition increased soluble proteins and total phenolics in EWSOE. GY formulations prepared with EWSOE had similar sensory scores. During storage, GY prepared with EWSOE containing 2% MPF exhibited changes in pH and titratable acidity and a reduction in total phenolics. Color parameters, cholesterol, and fatty acid composition did not change over 21 days of storage. The major fatty acids in GY were oleic and palmitic acids. The selected product had low lactose content (1.2%), achieved satisfactory sensory acceptance in relation to the evaluated attributes, and had lipid (~6.19%) and protein (~3.96%) contents within regulatory requirements. Additionally, EWSOE is a valuable ingredient in GY preparation, offering beneficial nutritional and functional properties. watersoluble water (MPF (GY enrichment (EWSOE 0%, 0 (0% 1 1% 15 5 1.5 2 characterization testing scores parameters cholesterol 1.2%, 12 1.2% , (1.2%) attributes ~6.19% 619 6 19 (~6.19% ~3.96% 396 3 96 (~3.96% requirements Additionally preparation properties 0% (0 1. 1.2 (1.2% ~6.19 61 (~6.19 ~3.96 39 9 (~3.96 ( (1.2 ~6.1 (~6.1 ~3.9 (~3.9 (1. ~6. (~6. ~3. (~3. (1 ~6 (~6 ~3 (~3 ~ (~

Abstract Food supplements commonly present nutritional quality, especially in plant-origin foods, contributing to the population's quality of life. The use of babassu mesocarp flour in the preparation of food supplements contributes to human nutrition as it is a nutritionally balanced food concerning carbohydrates, proteins, lipids, and minerals. Babassu fruits were collected in five municipalities in the state of Maranhão/Brazil, and the mesocarp was extracted to develop four food supplement formulations per municipality. Firstly, babassu mesocarp flour was prepared in a drying and sterilization process and, subsequently, the manufacturing process of the babassu coconut flour food supplement was added with natural soy extract. The samples were subjected to proximate composition analysis to determine the percentages of carbohydrates, lipids, proteins, moisture, lignin, and energy values (kcal/100 g). The study presented a product rich in carbohydrates (86%), protein values above 10% in the composition, and an average of 19% lipids, presenting a nutritional balance suitable for daily use by the population and even high-performance athletes. plantorigin plant origin foods populations s life proteins lipids minerals MaranhãoBrazil Maranhão Brazil Maranhão/Brazil municipality Firstly subsequently extract moisture lignin kcal/100 kcal100 kcal 100 (kcal/10 g. g . g) 86%, 86 86% , (86%) 10 19 highperformance high performance athletes kcal/10 kcal10 (kcal/1 8 (86% 1 kcal/1 kcal1 (kcal/ (86 kcal/ (kcal (8 (