Abstract The supply of protein-enriched foods (AAPs) in the Chilean market has been increasing and is expected to continue growing. However, the specific types and characteristics of the products available in Chile remain unclear. Therefore, the objective of this study was to characterize the AAPs available in supermarkets within the Metropolitan Region. Methods: A descriptive study was conducted with a systematic search in 9 supermarkets. Products with added protein and foods modified to enhance their protein content were included. Nutritional composition, ingredients, types of added proteins, price, and availability were analyzed. Results: A total of 176 AAPs were categorized into dairy products (35.2%), farinaceous products (11.4%), snacks (31.3%), non-dairy beverages (6.8%), sugary products (4.5%), and meat/vegetable substitutes (10.8%), with the most frequent products being cereal bars (n=55) and yogurt (n=40). Snacks had the highest protein content, with a median of 33.3 g per 100 g of product. The most common proteins added were dairy proteins, soy protein, and whey protein, found in 44.9%, 37.5%, and 27.8% of the products, respectively. Conclusions: A significant presence of dairy proteins in AAPs was noted. AAPs could be a beneficial option for increasing protein intake in groups that need it. However, clinical trials are necessary to assess the impact of their consumption on different target populations.

Resumen La oferta de alimentos con adición de proteínas (AAPs) en el mercado chileno ha ido en aumento y se proyecta que continuará creciendo. Sin embargo, se desconoce con detalle el tipo y las características de los productos comercializados en Chile. Por ello, el objetivo de este estudio fue caracterizar los AAPs disponibles en supermercados de la Región Metropolitana. Métodos: Estudio descriptivo en el que se realizó una búsqueda sistemática en 9 supermercados. Se incluyeron productos con adición de proteínas y alimentos modificados para aumentar su contenido proteico. Se analizó su composición nutricional, ingredientes, proteínas añadidas, precio y disponibilidad. Resultados: Se examinaron 176 AAPs de las categorías de lácteos (35,2%), farináceos (11,4%), snacks (31,3%), bebidas no lácteas (6,8%), productos azucarados (4,5%) y cárnicos/sucedáneos de origen vegetal (10,8%), siendo los productos más frecuentes las barras de cereal (n=55) y el yogurt (n=40). Los snacks presentaron el mayor aporte de proteínas, con una mediana de 33,3 g por 100 g de producto. Las proteínas más utilizadas fueron de origen lácteo, proteína de soya y proteána de suero de leche, encontradas en un 44,9%, 37,5% y 27,8% de los productos, respectivamente. Conclusiones: Se observó una amplia adición de proteínas de origen lácteo en los AAPs. Estos productos podrían ser una opción favorable para aumentar la ingesta proteica en grupos que lo requieran, pero es necesario realizar ensayos clinicos para evaluar su impacto en distintos grupos de interés.

Abstract Current evidence suggests an inverse or neutral association between dairy consumption and obesity, type 2 diabetes (T2D), and hypertension (HT) prevalence. However, there are no studies investigating this relationship in the adult Chilean population. Therefore, we aimed to determine the association between dairy product consumption and the prevalence of these diseases in Chilean adults. This cross-sectional study includes data from the latest Chilean National Health Survey (2016-2017), a nationally representative sample of the Chilean population. The outcomes were the prevalence of obesity, T2D, and HT. Dairy consumption was assessed by frequency (categorized as “low”, “medium,” and “high”, according to frequency of consumption), and types of dairy products consumed (i.e., “skimmed” and “whole-fat”) all of which were self-reported. Adjusted Poisson regression models were performed to determine the prevalence ratio (PR) and 95% confidence intervals (CI). There was no association between the frequency of dairy consumption and the prevalence of obesity, T2D or HT. The preference for whole-fat dairy products was associated with a 47% lower prevalence of T2D in women (PR: 0.53; 95% CI: 0.35-0.80), 29% lower prevalence of abdominal obesity in men (PR: 0.71; 95% CI: 0.52-0.97), and 27% lower prevalence of HT in men (PR: 0.73; 95% CI: 0.57-0.92), after adjusting for potential covariates. Our study suggests that the frequency of dairy consumption is not associated with the prevalence of obesity, T2D, or HT in Chilean adults.

Resumen La evidencia actual sugiere una asociación inversa o neutra entre el consumo de lácteos y la prevalencia de obesidad, diabetes tipo 2 (T2D) e hipertensión (HT). Sin embargo, no existen estudios que investiguen esta relación en la población adulta chilena. Por lo tanto, nuestro objetivo fue determinar la asociación entre el consumo de productos lácteos y la prevalencia de estas enfermedades en adultos chilenos. Este estudio transversal incluye datos de la última Encuesta Nacional de Salud de Chile (2016-2017), una muestra representativa a nivel nacional de la población chilena. Los resultados fueron la prevalencia de obesidad, T2D y HT. El consumo de lácteos se midió según la frecuencia (categorías de “bajo”, “medio” y “alto” basadas en la frecuencia de consumo) y los tipos de productos lácteos consumidos (es decir, “descremados” y “enteros”) fueron autoinformados. Se realizaron modelos de regresión de Poisson ajustados para determinar la razón de prevalencia (RP) y los intervalos de confianza del 95% (IC). No se encontró ninguna asociación entre la frecuencia de consumo de lácteos y la prevalencia de obesidad, T2D o HT. La preferencia por productos lácteos enteros se asoció con una prevalencia un 47% menor de T2D en mujeres (RP: 0,53; IC 95%: 0,35-0,80), un 29% menor de obesidad abdominal en hombres (RP: 0,71; IC 95%: 0,52-0,97) y un 27% menor de HT en hombres (RP: 0,73; IC 95%: 0,57-0,92), después de ajustar por posibles covariables. Nuestro estudio sugiere que la frecuencia de consumo de lácteos no está asociada con la prevalencia de obesidad, T2D o HT en adultos chilenos.

Abstract: Lactic acid bacteria (LAB) are generally regarded as safe microorganisms with great potential for biopreservation. As biopreservative agents, LAB can be applied as viable cultures for the production of antimicrobial compounds or exploiting chemical agents. LAB are known for the production of a variety of antagonistic compounds, among them bacteriocins, and their antimicrobial potential is defined by the combined action of metabolites on non-desired bacteria. This work evaluates the antimicrobial activity of 7 strains of LAB isolated from raw milk and Paraguay cheese: Enterococcus faecium (M6A y M6B), Lactobacillus fermentum (M16A y M17A), Lactobacillus rhamnosus (M17B) and Lactobacillus plantarum (M18 y M21) against E. coli , S. aureus and L. monocytogenes .

Resumen: Las bacterias ácido lácticas (BAL) son microorganismos generalmente considerados como seguros y poseen una gran capacidad para la bioconservación. Como agentes bioconservantes, las BAL pueden aplicarse como cultivos viables para la producción de compuestos antimicrobianos o explotando agentes químicos. Las BAL son conocidas por la producción de una variedad de compuestos antagónicos, entre ellos la bacteriocinas, y su potencial antimicrobiano está definido por la acción combinada de los metabolitos sobre bacterias no de- seadas. En este trabajo se evalúa la actividad antimicrobiana de 7 cepas de BAL aisladas de leche cruda y queso Paraguay: Enterococcus faecium (M6A y M6B), Lactobacillus fermentum (M16A y M17A), Lactobacillus rhamnosus (M17B) y Lactobacillus plantarum (M18 y M21) frente a E. coli , S. aureus y L. monocytogenes.

ABSTRACT In this work, the implementation of solar panels in the Villa Clara Dairy Products Company, UEB Sagua la Grande, is evaluated. Measurements of the structures were made and optimal orientations were chosen to improve performance. The free software of the European commission PVGIS was used to facilitate the study of the solar resource and photovoltaic potential. It is a very useful tool for carrying out feasibility studies of photovoltaic systems. With the performance analysis, an annual generation of 648.5 MWh is forecast. This approach is not only energy efficient, but environmentally significant, as it will avoid the emission of 9,453 tons of CO2, 53 tons of SO2 and 18 tons of NO2 into the atmosphere. In addition, it is highlighted that the project will contribute to saving the country 2,882 tons of fuel. These results underline the importance and potential of renewable energy, not only to reduce dependence on fossil fuels, but also to mitigate climate change by reducing greenhouse gas emissions.

RESUMEN En el presente trabajo se evalúa la implementación de paneles solares en la Empresa de Productos Lácteos Villa Clara, UEB Sagua la Grande. Se realizaron mediciones de las estructuras y se eligieron las orientaciones óptimas para mejorar el rendimiento. Se utilizó el software gratuito de la comisión europea PVGIS, para facilitar el estudio del recurso solar y el potencial fotovoltaico. Se trata de una herramienta muy útil para hacer estudios de viabilidad de sistemas fotovoltaicos. Con el análisis de rendimiento, se pronostica una generación anual de 648,5 MWh. Este enfoque no solo es energéticamente eficiente, sino ambientalmente significativo, ya que evitará la emisión de 9453 toneladas de CO2, 53 toneladas de SO2 y 18 toneladas de NO2 a la atmósfera. Además, se destaca que el proyecto contribuirá al ahorro de 2882 toneladas de combustible al país. Estos resultados subrayan la importancia y el potencial de las energías renovables, no solo para reducir la dependencia de los combustibles fósiles, sino también para mitigar el cambio climático al reducir las emisiones de los gases de efecto invernadero.

ABSTRACT Due to the diversification of dairy products developed in the state of Falcón, the introduction of a fermented dairy product derived from yogurt combined with Aloe vera gel, a traditional crop of the region, is novel due to its nutritional properties and health benefits. The objective of this research was to evaluate the quality of a dairy drink with fermented aloe according to current regulations. Important authors such as Tamime and Robinson 1, Morillo and Toyo 2, Méndez and Romero 3 were taken as references. Product elaboration runs were carried out on a laboratory scale, in order to establish the adequate proportions of the fruity Aloe gel by mixing fruit pulp, sugar and Aloe gel, the most accepted being the 1:1:1 ratio. The physicochemical and microbiological characterization of the raw material and the finished product was carried out using the COVENIN standards and organoleptic tests to untrained judges to ensure the acceptance of the product, from which a fermented milk drink was obtained with the addition of 50 % gel of Fruity Aloe with a pH of 4,51; a titratable acidity of 0,837 % lactic acid; 3,64 % fat and 12,92 % non-fat solids. Regarding the microbiological quality, few yeasts and the absence of coliform bacteria were found, which complies with the physicochemical and microbiological requirements demanded by the regulations, allowing the obtaining of a quality product suitable for human consumption based on natural raw materials.

RESUMEN Debido a la diversificación de los productos de origen lácteo desarrollados en el estado Falcón, la introducción de un producto lácteo fermentado derivado del yogurt combinado con gel de Aloe vera, cultivo tradicional de la región, es novedoso por sus propiedades alimenticias y beneficios a la salud. Esta investigación tuvo como objetivo evaluar la calidad de una bebida láctea fermentada con gel de Aloe frutado según la normativa vigente. Se tomaron como referencias importantes autores como Tamime y Robinson, (1) Morillo y Toyo, (2) Méndez y Romero. (3) Se realizaron corridas de elaboración del producto a escala de laboratorio, a fin de establecer las proporciones adecuadas del gel de Aloe frutado mezclando pulpa de fruta, azúcar y gel de Aloe, siendo la más aceptada la proporción 1:1:1. Se realizó la caracterización fisicoquímica y microbiológica de la materia prima y del producto terminado mediante las normas COVENIN y pruebas organolépticas a 10 jueces no entrenados para asegurar la aceptación del producto, de donde se obtuvo una bebida láctea fermentada con la adición de 50 % de gel de Aloe frutado con un pH de 4,51; una acidez titulable de 0,837 % de ácido láctico; 3,64 % de grasa y 12,92 % de sólidos no grasos. Respecto a la calidad microbiológica se encontraron levaduras escasas y ausencia de bacterias coliformes, con lo cual se cumple con los requisitos fisicoquímicos y microbiológicos exigidos por la normativa, permitiendo la obtención de un producto de calidad apto para el consumo humano a base de materias primas naturales.

Abstract Introduction: Nutritional status, body composition and eating habits are relevant for eligibility, training, and naval career progression, due to the influence of these factors have on the physical and mental health and sports performance of recruits. Objective: To describe and evaluate the nutritional status, body composition and eating behavior of first-year students of the “Alejandro Navarrete Cisterna” Naval School in Talcahuano. Methods: Non-experimental cross-sectional study of 781 recruits. Anthropometric and body composition evaluation was carried out by trained nutritionists, and the self-report Eating Habits Survey was applied. Results: Age 19.2 ± 1.47 years, 35.7% women. According to nutritional status, a higher percentage of overweight and obesity was observed in women compared to men. BMI was related to body composition; women had a mean BMI of overweight with a higher percentage of body fat and a lower percentage of muscle mass. Eating behavior was significantly related to nutritional status, with compliance of: dairy consumption, legume consumption, daily dinner and non-consumption of alcoholic beverages being higher in normal weight recruits than in those with overweight and obesity. Conclusion: The naval recruits had a higher normal weight, less obesity and better eating behavior than the general population, possibly due to the physical and nutritional preparation in the initial period of naval training.

Resumen Introducción: El estado nutricional, la composición corporal y los hábitos alimentarios son relevantes para la elegibilidad, entrenamiento y progresión de la carrera naval, por la influencia que tienen estos factores sobre la salud física, mental y rendimiento deportivo de los reclutas. Objetivo: Describir y evaluar el estado nutricional, la composición corporal y la conducta alimentaria de estudiantes de primer año de la Escuela de Grumetes “Alejandro Navarrete Cisterna” de Talcahuano. Métodos: Estudio no experimental de corte transversal a 781 grumetes. Se realizó evaluación antropométrica y de composición corporal por nutricionistas entrenadas, y se aplicó la Encuesta sobre Hábitos Alimentarios de autorreporte. Resultados: Edad 19,2 ± 1,47 años, 35,7% mujeres. Según el estado nutricional, se observó un mayor porcentaje de sobrepeso y obesidad en mujeres comparado con los hombres. El IMC se relacionó directamente con la composición corporal; las mujeres presentaron una media de IMC de sobrepeso con mayor porcentaje de grasa corporal y menor porcentaje de masa muscular. La conducta alimentaria se relacionó con estado nutricional significativamente, siendo los cumplimientos de: consumo de lácteos, consumo de legumbres, cena diariamente y no consumo de bebidas alcohólicas más altos en reclutas normopeso que en aquellos con sobrepeso y obesidad. Conclusión: Los grumetes presentaron mayor normopeso, menor obesidad y mejor conducta alimentaria que la población general, debido posiblemente a la preparación física y nutricional en el periodo inicial de la instrucción naval.

Abstract The effect of using alpaca milk on the physicochemical, composition, microbiological and sensory attributes of artisanal whipped yogurt with different alpaca and cow milk formulations was evaluated. The pasteurized process methodology to obtain seven formulations of yogurt with alpaca milk was subjected to physicochemical, composition, microbiological and sensory quality analysis with the following results: The physicochemical quality of yogurt made with different proportions of alpaca milk was favorable for the stability of the yogurt, also denoting a greater richness of total solids in its useful life period of consumption. The composition of yogurts with a different proportion of alpaca milk increases the nutritional components of yogurt, enriching it with natural nutrients, improving the quality of yogurt and promoting it as a “concentrated fermented milk.” The microbiological quality of yogurts made with various proportional parts of alpaca milk appears acceptable for consumption of yogurt according to the Peruvian Technical Standards for milk and dairy derivatives, given the absence of pathogenic microorganisms, minimal presentation of fungi and yeasts and presence initial acid lactobacilli, which inhibit bacterial growth and reduce bacterial presence at the time of final ripening of the yogurt. Finally, the sensory quality of the yogurts prepared with partial use of alpaca milk demonstrated to have good flavor, aroma and smell characteristics, mainly in those whose formulation uses majority proportions of alpaca milk, giving rise to products with acceptable tastes for the consumer.

Resumen Se evaluó el efecto del uso de leche de alpaca sobre los atributos fisicoquímicos, composición, microbiológico y sensorial del yogur batido artesanal con diferente formulación de leche de alpaca y vaca. La metodología de proceso pasteurizado para obtener siete formulaciones de yogurt con leche de alpaca, fueron sometidos al análisis fisicoquímico, composición, microbiológico y de calidad sensorial con resultados siguientes: La calidad fisicoquímica del yogurt elaborado con proporciones distintas de leche de alpaca resulto favorable para la estabilidad del yogurt, denotando también una mayor riqueza de solidos totales en su periodo de vida útil de consumo. La composición de los yogures con diversa proporción de leche de alpaca aumenta los componentes nutritivos del yogurt, enriqueciéndolo con nutrientes naturales, mejorando la calidad del yogurt y promoviéndola, como una “leche fermentada concentrada”. La calidad microbiológica de los yogures elaborados con partes proporcionales diversas de leche de alpaca, aparece aceptable para el consumo del yogurt según las Normas Técnicas Peruanas para la leche y derivados lácteos, dada la ausencia de microorganismos patógenos, mínima presentación de hongos y levaduras y presencia inicial de lactobacilos ácidos, que inhiben el crecimiento bacteriano y disminuyen presencia bacteriana al momento de maduración final del yogurt. Finalmente, la calidad sensorial de los yogures preparados con uso parcial de leche de alpaca demostró tener buenas características de sabor aroma y olor, principalmente en aquellos cuya formulación hace uso de proporciones mayoritarias de leche de alpaca, dando lugar a productos de gustos aceptables para el consumo.

RESUMEN Introducción: El Índice de Carga Alostática provee un marco potencial para evaluar el efecto de los factores del ambiente físico y psicosocial de trabajo en la salud del trabajador a través de indicadores de deterioro temprano, evaluados durante la realización de los exámenes médicos de salud ocupacional con fines preventivos. Objetivo: Determinar la relación entre carga alostática y condiciones de trabajo y de salud Métodos: Se realizó un estudio transversal en 77 trabajadores (39 mujeres y 38 hombres) de la Empresa Lácteos Camagüey. Se seleccionaron nueve biomarcadores secundarios que forman parte del protocolo general para los exámenes médicos de salud ocupacional a trabajadores para medir la carga alostática. Se aplicaron cuestionarios para evaluar las condiciones de trabajo, la escala sintomática de estrés (Seppo Aro) y la escala de salud cardiovascular (Fuster BEWAT) Resultados: La edad promedio fue de 46,3 años. El índice mostró correlaciones significativas positivas con la edad (Rho de Spearman = ,609; p = ,000), la exposición a factores de riesgo laboral (Rho de Spearman = ,457; p = ,000) y la presencia de síntomas de estrés (Rho de Spearman = ,430; p = ,000). El ICA y la salud cardiovascular mostraron una correlación significativa negativa (Rho de Spearman = ,551; p = ,000) Conclusiones: Los resultados sugieren la utilidad de la medición de la carga alostática a partir de biomarcadores secundarios en el contexto del examen médico ocupacional para la prevención y promoción de la salud de los trabajadores

ABSTRACT Introduction: The Allostatic Load Index (ALI) provides a potential framework to assess the effect of physical and psychosocial work environment factors on worker health through indicators of early deterioration, evaluated during occupational health medical examinations with preventive purposes. Objective: To determine the relationship between allostatic load and working and health conditions. Methods: A cross-sectional study was carried out in 77 workers (39 women and 38 men) of the Camagüey Dairy Company. Nine secondary biomarkers that are part of the general protocol for occupational health medical examinations of workers to measure allostatic load were selected. Questionnaires were applied to assess working conditions, the symptomatic stress scales (Seppo Aro) and the cardiovascular health scales (Fuster BEWAT). Results: The mean age was 46.3 years. ALI showed significant positive correlations with age (Spearman's Rho= .609; p=.000), exposure to occupational risk factors (Spearman's Rho=.457; p=.000) and the presence of stress symptoms (Spearman's Rho=.430; p=.000). ALI and cardiovascular health showed a significant negative correlation (Spearman's Rho=.551; p=.000) Conclusions: The results suggest the usefulness of measuring allostatic load from secondary biomarkers in the context of occupational medical examination for the prevention and promotion of workers' health.

ABSTRACT The effect of four harvest ages (90, 120, 150 and 180 days) on the aerial biomass yield and chemical composition of rapeseed was evaluated, as well as its use as a hay supplement for dairy cows grazing at an altitude of 3279 m. Forage yield and its chemical composition were evaluated in 16 plots, 4 per treatment, according to a randomized complete block design. The harvested rapeseed biomass was hayed and chopped to 1 cm in length, supplied daily at a rate of 3 kg per cow. Sixteen crossbred and multiparous Holstein cows were distributed in four treatments that consisted of hays made according to harvest age. Milk production per cow was recorded for six weeks. Total solids, fat, protein, and lactose were determined in the last week of the study. As rapeseed age increased, forage biomass and neutral detergent fiber (NDF) increased, and crude protein concentration decreased; however, milk production and its milk components were not affected by the supplementation of the four types of hay, except for rapeseed hay harvested at 90 days of age, which increased the milk protein content.

RESUMEN Se evaluó el efecto de cuatro edades de cosecha (90, 120, 150 y 180 días) sobre el rendimiento de biomasa aérea y composición química de la colza, así como su uso como suplemento henificado para vacas lecheras en pastoreo a 3279 msnm. El rendimiento forrajero y la composición química se evalúo en 16 parcelas, 4 por tratamiento, de acuerdo con un diseño de bloques completos al azar. La biomasa de colza cosechada fue henificada y picada a 1 cm de longitud, suministrada diariamente a razón de 3 kg por vaca. Dieciséis vacas Holstein cruzadas y multíparas se distribuyeron en cuatro tratamientos que consistieron en henos elaborados de acuerdo con la edad de cosecha. La producción de leche por vaca se registró durante seis semanas. Los sólidos totales, grasa, proteína y lactosa se determinaron en la última semana del estudio. A medida que la edad de la colza fue mayor se incrementó la biomasa forrajera y la fibra detergente neutra (FDN), y disminuyó la concentración de proteína cruda; sin embargo, la producción de leche y sus componentes lácteos no se vieron afectados por la suplementación de los cuatro tipos de heno, con excepción del heno de colza cosechada a 90 días de edad, que incrementó el contenido de proteína láctea.

Resumo O presente estudo descreve a presença de Bacillus cereus em alimentos contaminados de origem animal e prontos para consumo humano, com destaque para seus fatores de contribuição de virulência por meio da detecção de seus genes de virulência, além da identificação de seu sequenciamento. Trezentas e sessenta amostras de alimentos categorizados como produtos cárneos (228) e produtos lácteos (132) foram examinadas para isolamento de B. cereus, e todos esses isolados foram confirmados por testes bioquímicos. Dezoito cepas obtidas de diferentes amostras de alimentos foram examinadas para a presença de uma série de genes de virulência (genes nheA, cytK, entFM, bceT e hblC) usando o método de PCR uniplex. Além disso, as cepas de B. cereus foram avaliadas para o sequenciamento dos genes descritos. De forma geral, 24,44% (88/360) das amostras de alimentos classificados como produtos cárneos (11,11%; 40/360) e produtos lácteos (13,33%; 48/360) transportavam B. cereus, de acordo com as propriedades culturais e bioquímicas, com média geométrica de 1,5 × 10 7 ± 0,15 CFU/g ou mL. Os resultados revelaram que todos os nossos isolados tinham um ou mais genes de virulência (enterotoxina). Em nossa pesquisa, os genes mais predominantes foram nheA (100%), seguidos de cytK (61,11%), entFM (33,33%), bceT (11,11%) e hblC (5,56%). O método molecular detectou que, no geral, 5 cepas (27,78%) apresentavam apenas 1 gene (nheA) e 7 cepas (38,88%) continham 2 genes que foram classificados como 5 cepas (27,78%) (nheA e cytK), 2 cepas (11,11%) possuíam (nheA e entFM). Além disso, 5 cepas (27,78%) continham 3 genes classificados como 3 cepas (16,67%) hospedados (nheA, cytK e entFM), 1 cepa (5,56%) tinha (nheA, cytK e hblC) e 1 cepa (5,56%) teve (nheA, cytK e bceT). Apenas 1 cepa (5,56%) carregava 4 genes de virulência testados (nheA, cytK, entFM e bceT). As sequências de nucleotídeos (genes bceT, cytK, entFM, hblC e nheA) de cepas de B. cereus foram depositadas no GenBank sob o número de acesso (MW911824, MW911825, MW911826, MW911827 e MW911828), respectivamente. Nosso estudo foi estabelecido para indicar a virulência de B. cereus em carnes e produtos lácteos prontos para consumo humano como resultado de ações higiênicas deficientes. Portanto, deve ser estabelecido um plano com boas medidas de higiene para evitar sérios problemas de saúde humana por causa da ingestão de tais produtos.

Abstract The current study describes the presence of Bacillus cereus (B. cereus) in contaminated foods of animal source and ready for human consumption with highlighting on their virulence contributing factors by detection of its virulence genes in addition to identification of their sequencing. Three hundred sixty food samples categorized as (228) meat products and (132) milk products were examined for B. cereus isolation and all of these isolates were confirmed by biochemical tests. Eighteen strains obtained from different food samples were examined for the attendance of a number of virulence genes (nheA, cytK, entFM, bceT and hblC genes) using uniplex PCR method. Furthermore, the B. cereus strains were valued for the sequencing of described genes. Generally 24.44% (88/360) food samples classified as 11.11% (40/360) meat products and 13.33% (48/360) milk products carried B. cereus according to cultural and biochemical properties, with geometric mean (1.5×107±0.15 CFU/g or mL) . The highest counts (above 105 CFU/g or mL) were originated from milk products (with geometric mean 2.2×107±0.22 CFU/g or mL) more than meat products (with geometric mean 1×107±0.19 CFU/g or mL). The results revealed that all of our isolates had one or more virulence (enterotoxin) genes. In our research, the most predominant genes were nheA (100%), followed by cytK (61.11%), entFM (33.33%), bceT (11.11%) then hblC (5.56%). Molecular method detected that overall, 5 strains (27.78%) harbored only 1 gene (nheA), 7 strains (38.88%) harbored 2 genes which classified as 5 strains (27.78%) (nheA and cytK), 2 strains (11.11%) have (nheA and entFM). Moreover, 5 strains (27.78%) have 3 genes classified as 3 strains (16.67%) harbored (nheA, cytK and entFM), 1 strain (5.56%) had (nheA, cytK and hblC), and 1 strain (5.56%) had (nheA, cytK and bceT). Only 1 strain (5.56%) carried 4 tested virulence genes (nheA, cytK, entFM and bceT) genes. The most prevalent gene in meat and dairy foods was nheA (100%). The nucleotide sequences of (bceT, cytK, entFM, hblC and nheA genes) of B. cereus strains were deposited in GenBank under accession no. (MW911824, MW911825, MW911826, MW911827 and MW911828), respectively. Our study was established to indicate the presence of virulent B. cereus in meat and milk products ready for human consumption as a result of deficient hygienic actions. So, a plain for good hygienic measures should be modified to avoid causing serious health problems to human due to ingestion of such products.

ABSTRACT: The cheese after processing, generates whey, which is a residue that has potential benefit to human health. However, there are still few studies that seek to evaluate the composition and potential benefits of goat milk whey, even though it is a promising dairy source. Despite this, the large-scale generation of this waste can favor the environmental impact when improperly disposed of. Given this, the use of all content of dairy production can reverse this impact and increase the income of the dairy industry. Thus, this research prepared a powdered product based on goat’s milk whey from the spray drying technique and evaluate its physicochemical composition by chemical analytical methods and protein profile through polyacrylamide gel electrophoresis. The elaborated product had a higher carbohydrate content than protein, and the identification of protein fractions showed that the most expressive bands represented beta-lactoglobulin and alpha-lactoalbumin. Therefore, the elaborated product has the potential to generate novel products for human consumption and with potential health benefits. ABSTRACT processing However source largescale large scale industry Thus goats s electrophoresis betalactoglobulin beta lactoglobulin alphalactoalbumin. alphalactoalbumin alpha lactoalbumin. lactoalbumin alpha-lactoalbumin Therefore

RESUMO: O queijo após processado gera o soro de leite, sendo este um resíduo que possui potencial benefício à saúde humana. No entanto, ainda são poucos os estudos que buscam avaliar a composição e os potenciais benefícios do soro de leite de cabra, mesmo esta sendo uma fonte láctea promissora. Apesar disso, a geração em larga escala deste resíduo pode favorecer o impacto ambiental quando descartado inadequadamente. Em vista disso, a utilização de todo conteúdo gerado na produção de lácteos pode reverter este impacto e aumentar o rendimento da indústria de laticínios. Diante disso, é importante buscar o desenvolvimento de novos produtos para favorecer a redução do impacto gerado. Assim, este trabalho teve como objetivo elaborar um produto em pó, à base de soro de leite de cabra a partir da secagem pela técnica de spray drying e avaliar sua composição físico-química por métodos químicos analíticos e perfil proteico através da eletroforese em gel de poliacrilamida. O produto elaborado apresentou maior teor de carboidratos do que proteína, e a identificação das frações proteicas mostrou que as bandas mais expressivas representavam beta-lactoglobulina e alfa-lactoalbumina. Portanto, o produto elaborado apresenta potencial para geração de novos produtos para consumo humano e com prováveis benefícios à saúde. RESUMO humana entanto promissora disso inadequadamente laticínios Assim pó físicoquímica físico química poliacrilamida proteína betalactoglobulina beta lactoglobulina alfalactoalbumina. alfalactoalbumina alfa lactoalbumina. lactoalbumina alfa-lactoalbumina Portanto

ABSTRACT: It is increasingly challenging for the food industries to develop products which meet the consumers’ demands. They seek foods that are innovative and present health benefits. In this review, the main objectives are to show the tendencies and innovations in the dairy food market and to indicate the challenges to apply probiotic bacteria to non-dairy products. Moreover, the safety of probiotic lactic acid bacteria (LAB) to be applied to food products and the beneficial effect of probiotic bacteria on the intestinal microbiota and overall human health were also discussed. We considered that the development of probiotic fermented products added with fruits and fruit by-products, cereals or other vegetables aligns with the market tendencies and the consumers’ demands. ABSTRACT consumers demands benefits review nondairy non Moreover LAB (LAB discussed byproducts, byproducts by products, by-products

RESUMO: Para as indústrias alimentícias é cada vez mais desafiador desenvolver de produtos que atendam às demandas dos consumidores. Eles buscam alimentos que sejam ao mesmo tempo produtos inovadores e apresentem efeitos benéficos à saúde. Neste trabalho, os objetivos principais são mostrar as tendências e inovações no mercado de lácteos e apontar os desafios para aplicação de bactérias probióticas em produtos não lácteos. Adicionalmente, a segurança das bactérias ácido-láticas (BAL) probióticas para uso em alimentos, e os efeitos dos probióticos na microbiota intestinal e na saúde humana também foram discutidos. Consideramos que o desenvolvimento de produtos fermentados probióticos com adição de frutas e subprodutos, cereais ou outros vegetais atende as tendências do mercado e a demanda dos consumidores. RESUMO consumidores trabalho Adicionalmente ácidoláticas ácido láticas BAL (BAL discutidos subprodutos

ABSTRACT Objective: To analyze the compliance with the commercialization of children's products included in the Brazilian Code of Marketing of Infant and Toddlers Food and Childcare-Related Products (NBCAL) in drugstores in Uberlândia/MG. Methods: A cross-sectional study was carried out in 143 drugstores that sold infant products: infant formula (IF), follow-up IF, nipples, teats, pacifiers and nipple shields; FI for young children, transition foods and cereal-based foods, fluid or powdered milk, modified/similar milks of plant origin and dairy compounds. The location of drugstores in the five geographic sectors was performed by geoprocessing. The data collected were: types of promotion and types of drugstore administration (drugstore chains/drugstores with independent administration). Irregular commercial promotion was expressed as absolute and relative frequencies. Results: Irregular commercial promotion was found in 11.7% of nipples, pacifiers and bottles, in 10.0% of IF and follow-up formula, in 9.5% of IF for young children, in 11.1% fluid or powdered milk, in 25.0% of transition foods and cereal-based foods and in 59.1% of dairy compounds. In commercial drugstore chains, the presence of promotion for dairy (81.8 vs. 28.6%, respectively) was higher than in drugstores with independent administration. The opposite ocurred for fluid or powdered milk, modified and similar milks of plant origin. The downtown and eastern sectors had the highest percentages of promotions (26%). Conclusions: NBCAL violations still occur in drugstores, mainly in the sale of young children's foods and in the commercial network drugstores. Objective childrens children s ChildcareRelated Childcare Related (NBCAL UberlândiaMG Uberlândia MG Uberlândia/MG Methods crosssectional cross sectional 14 , (IF) followup follow up nipples teats shields cerealbased cereal based milk modifiedsimilar compounds geoprocessing were chainsdrugstores chains . administration) frequencies Results 117 11 7 11.7 bottles 100 10 0 10.0 95 9 5 9.5 111 1 11.1 250 25 25.0 591 59 59.1 81.8 818 81 8 (81. vs 286 28 6 28.6% respectively 26%. 26 26% (26%) Conclusions (IF 11. 10. 9. 2 25. 59. 81. (81 28.6 (26% (8 28. (26 ( (2

RESUMO Objetivo: Analisar a conformidade da comercialização dos produtos infantis incluídos na Norma Brasileira de Comercialização de Alimentos para Lactentes e Crianças de Primeira Infância, Bicos, Chupetas e Mamadeira (NBCAL) e de compostos lácteos em drogarias de Uberlândia/MG. Métodos: Estudo transversal realizado em 143 drogarias que vendiam produtos infantis: fórmulas infantis (FI) para lactentes, FI de seguimento para lactentes, mamadeiras, bicos, chupetas e protetores de mamilo; FI para crianças de primeira infância, alimentos de transição e alimentos à base de cereais, leites fluidos/em pó, leites modificados/similares de origem vegetal e composto lácteo. A localização das drogarias nos cinco setores geográficos foi realizada por geoprocessamento. Os dados coletados foram: tipos de promoção comercial irregular e tipo de administração da drogaria (rede/independente). As promoções comerciais irregulares foram expressas em frequências absoluta e relativa. Resultados: Verificamos a presença de promoção comercial irregular em 11,7% dos bicos, chupetas e mamadeiras, em 10,0% das FI lactentes/seguimento de lactentes, em 9,5% das FI para crianças de primeira infância, em 11,1% dos leites, em 25,0% de alimentos de transição e em 59,1% dos compostos lácteos. Nas drogarias de rede, a presença de promoção comercial irregular foi maior para compostos lácteos (81,8 vs. 28,6%, respectivamente) e, para leites, foi maior nas drogarias independentes (30,8 vs. 6,0%). Os setores central e leste apresentaram os maiores percentuais de promoção comercial irregular (26%). Conclusões: As violações à NBCAL ainda ocorrem nas drogarias, principalmente para os produtos destinados às crianças de primeira infância, e nas drogarias de rede. Objetivo Infância Bicos (NBCAL UberlândiaMG Uberlândia MG Uberlândia/MG Métodos 14 (FI lactentes mamadeiras bicos mamilo infância cereais fluidosem fluidos pó modificadossimilares modificados similares lácteo geoprocessamento rede/independente. redeindependente rede/independente . rede independente (rede/independente) relativa Resultados 117 11 7 11,7 100 10 0 10,0 lactentesseguimento 95 9 5 9,5 111 1 11,1 250 25 25,0 591 59 59,1 81,8 818 81 8 (81, vs 286 28 6 28,6% respectivamente 30,8 308 30 (30, 6,0%. 60 6,0% 6,0%) 26%. 26 26% (26%) Conclusões (rede/independente 11, 10, 9, 2 25, 59, 81, (81 28,6 30, 3 (30 6,0 (26% (8 28, (3 6, (26 ( (2

ABSTRACT: Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder- LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), total phenolic content (103.66 ± 3.35 mg GAE g-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P < 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient. ABSTRACT Purplefleshed Purple fleshed anthocyanins Moreover benefits Thus purplefleshed purple 0% 0 (0 Control 2 2% 4 physical chemical 20.64 2064 20 64 (20.6 161 1 61 1.6 g1, g1 g , g-1) 112.93 11293 112 93 (112.9 438 38 4.3 103.66 10366 103 66 (103.6 335 3 35 3.3 51.10 5110 51 10 (51.1 187 87 1.8 3glucoside glucoside g1. . Additionally 1682 16 82 16.8 063 63 0.63 starch syneresis postacidification post acidification process viscosity hardness gumminess P 0.05. 005 0.05 05 0.05) level chewiness Therefore ingredient ( 20.6 206 6 (20. 1. g-1 112.9 1129 11 9 (112. 43 4. 103.6 1036 (103. 33 3. 51.1 511 5 (51. 18 8 168 16. 06 0.6 00 0.0 20. (20 g- 112. (112 103. (103 51. (51 0. (2 (11 (10 (5 (1

RESUMO: Batata-doce de polpa roxa é um tubérculo rico em antocianinas, as quais são pigmentos fenólicos que conferem cor e apresentam capacidade bioativa. Além disso, sua incorporação em produtos lácteos pode trazer benefícios tecnológicos e funcionais. Desta forma, este estudo teve como objetivo avaliar o impacto da adição de pó liofilizado de batata-doce de polpa roxa - LP (0% - Controle, 2% e 4%) nas características físicas, químicas e tecnológicas de iogurte tipo Grego. LP apresentou capacidade antioxidante e bioativa in vitro para DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), teor de compostos fenólicos totais (103.66 ± 3.35 mg GAE g-1) e teor de antocianinas totais (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Adicionalmente, os ensaios demonstraram que o LP possui 16,82 ± 0,63% de amido resistente. A fortificação do iogurte Grego com LP reduziu a sinérese, indicando que LP aumentou a capacidade de retenção de água, LP também inibiu o processo pós-acidificação, aumentando a viscosidade aparente, a dureza e a gomosidade, e promovendo uma coloração rosa estável durante todo o armazenamento (P < 0,05). No nível de 4%, o iogurte apresentou-se mais firme e com maior mastigabilidade, o que é altamente desejável para o iogurte tipo Grego. Assim, os resultados sugerem que o pó liofilizado de batata-doce de polpa roxa é um potencial ingrediente natural multifuncional. RESUMO Batatadoce Batata doce disso funcionais forma batatadoce batata 0% 0 (0 Controle 2 4% 4 físicas 20.64 2064 20 64 (20.6 161 1 61 1.6 g1, g1 g , 112.93 11293 112 93 (112.9 438 38 4.3 103.66 10366 103 66 (103.6 335 3 35 3.3 g-1 51.10 5110 51 10 (51.1 187 87 1.8 3glucoside glucoside g1. . Adicionalmente 1682 16 82 16,8 063 63 0,63 resistente sinérese água pósacidificação, pósacidificação pós acidificação, acidificação pós-acidificação aparente gomosidade P 0,05. 005 0,05 05 0,05) apresentouse se mastigabilidade Assim multifuncional ( 20.6 206 6 (20. 1. 112.9 1129 11 9 (112. 43 4. 103.6 1036 (103. 33 3. g- 51.1 511 5 (51. 18 8 168 16, 06 0,6 00 0,0 20. (20 112. (112 103. (103 51. (51 0, (2 (11 (10 (5 (1

Abstract The article aims to identify NBCAL violations and analyze the content of messages posted on the Instagram social network. This qualitative-quantitative study consisted of a convenience sample of profiles identified through specific terms preceded by the hashtag symbol (#). Data were collected for two months by trained researchers using a structured questionnaire. We calculated the product promotion frequency that characterized violation of the NBCAL per category and manufacturer. The messages were analyzed using the content analysis technique. We identified 64 personal accounts of mothers with violations in 89 products, mainly food (n = 72), dairy compounds (54.2%), and infant formulas (45.8%) were the most publicized. Two thematic categories emerged from the posted texts, one related to the quality of the products and the other about breastfeeding difficulty, especially low milk production. The study identified NBCAL violations on the Instagram social network, alerting the need to recognize digital marketing to include it in the rules imposed by the Norm in the virtual context, considering the capillarity of social networks in disseminating information to the public in question. network qualitativequantitative qualitative quantitative #. # . (#) questionnaire manufacturer technique 6 8 n 72, 72 , 72) 54.2%, 542 54.2% 54 2 (54.2%) 45.8% 458 45 (45.8% publicized texts difficulty production context question (# 7 54.2 5 (54.2% 45.8 4 (45.8 ( 54. (54.2 45. (45. (54. (45 (54 (4 (5

Resumo O artigo objetiva identificar infrações à NBCAL e analisar o conteúdo das mensagens postadas na rede social Instagram. Estudo de abordagem quali-quantitativa, com amostra de conveniência composta por perfis identificados por meio de termos específicos, precedidos do símbolo hashtag (#). A coleta de dados foi realizada durante dois meses por pesquisadores treinados, por meio de questionário estruturado. Calculou-se a frequência de promoção de produtos que caracterizava violação à NBCAL, segundo categoria e fabricante. As mensagens foram analisadas por meio da técnica de análise de conteúdo. Foram identificadas 64 contas pessoais de mulheres mães com infrações em 89 produtos, a maioria alimentos (n = 72), sendo os compostos lácteos (54,2%) e as fórmulas infantis para lactentes (45,8%) os mais divulgados. Duas categorias temáticas emergiram dos textos postados, uma relativa à qualidade dos produtos e a outra sobre a dificuldade com a amamentação, especialmente a baixa produção de leite. O estudo identificou violações à NBCAL na rede social Instagram, alertando para a necessidade do reconhecimento do marketing digital para incluí-lo nas regras impostas pela norma no contexto virtual, considerando a capilaridade das redes sociais na divulgação de informações para o público em questão. Instagram qualiquantitativa, qualiquantitativa quali quantitativa, quantitativa quali-quantitativa específicos #. # . (#) treinados estruturado Calculouse Calculou se fabricante 6 8 n 72, 72 , 72) 54,2% 542 54 2 (54,2% 45,8% 458 45 (45,8% divulgados postados amamentação leite incluílo incluí lo virtual questão (# 7 54,2 5 (54,2 45,8 4 (45,8 ( 54, (54, 45, (45, (54 (45 (5 (4