Resumen La contaminación ambiental es uno de los factores que favorece el estrés oxidante, ya que expone al organismo a materiales diversos que generan radicales libres y afectan al sistema respiratorio, cardiovascular, inmunológico y nervioso de las personas más vulnerables como los niños, adultos mayores y personas con enfermedades crónicas. Para prevenir o reducir el estrés oxidante, el cual es un desequilibrio entre la producción de radicales libres y la capacidad del organismo de neutralizarlo, se recomienda consumir una dieta equilibrada y rica en antioxidantes naturales los cuales se encuentran diversos alimentos, especialmente en frutas y verduras con colores intensos, en las semillas y las especias. En las últimas décadas se ha demostrado la eficacia del consumo de antioxidantes naturales como: el resveratrol vino, el café, la curcumina, el ajo, la vitamina C, la vitamina E y el té verde que presentan efectos benéficos como: proteger membranas celulares, regular la expresión de genes relacionados con la inflamación, prevenir o reducir el daño endotelial, disminuir la frecuencia o severidad de enfermedades neurodegenerativas, hepáticas y pulmonares, así como estimular al sistema inmunológico.

Abstract Environmental pollution can promote oxidative stress by exposing the body to various elements and substances that generate free radicals, such as lead and vanadium. These free radicals can negatively impact the respiratory, cardiovascular, immune, and neurological systems of vulnerable populations, including children, the elderly, and those with chronic diseases. To prevent or reduce oxidative stress, it is recommended to consume a balanced diet rich in natural antioxidants. These antioxidants can be found in various foods, especially in fruits and vegetables with intense colors, seeds, and spices. In recent decades, the effectiveness of consuming natural antioxidants such as resveratrol found in wine, coffee, curcumin, garlic, vitamin C, vitamin E, and green tea has been demonstrated. These antioxidants have beneficial effects on the body, including the protection of cell membranes, regulation of gene expression associated with inflammation, prevention or reduction of endothelial damage, and the decrease or diminished severity of neurodegeneration, liver, and pulmonary disorders. Additionally, they stimulate the immune response.

ABSTRACT Introduction: Beer is the most widely consumed alcoholic beverage globally, traditionally brewed with malt, hops, water and yeast. The dynamism in the craft brewery sector is noteworthy with producers seeking to differentiate themselves by incorporating distinctive ingredients such as fruits and spices. Objective: To determine the physicochemical parameters that influence the second fermentation of craft beer, comparing them with the INEN 2262, (2013) standard, and the level of acceptance of these products through sensory analysis. Materials and Methods: In this study, analyses were performed using four types of fruits: guava, carambola, green ovo, and mango (Psidium guajava L, Averrhoa carambola L, Spondias purpurea L, and Mangifera indica), added to a tripel-style black beer during its maturation. Different parameters were evaluated including °Brix, pH, density, alcohol content, color, and sensory acceptability. The research was conducted using an experimental methodology with a mixed approach, employing documentary and experimental techniques to collect the necessary information. Results and Discussion: The results revealed that the samples complied with the standards established by INEN 2262, (2013). The addition of fruit seems to have increased fermentation, decreasing the density and sugars, increasing the alcohol content. The pH was not significantly affected. In the sensory analysis, the samples did not differ significantly, but sample C was the most acceptable and sample D the least pleasant. Conclusions: The addition of fruits in the second fermentation of beer proved to be a viable alternative that improves flavor without significantly affecting physicochemical parameters.

RESUMEN Introducción: La cerveza es la bebida alcohólica más consumida globalmente, elaborada tradicionalmente con malta, lúpulo, agua y levadura. Se resalta el dinamismo en el sector de cervecerías artesanales, con productores que buscan diferenciarse mediante la incorporación de ingredientes distintivos como frutas y especias. Objetivo: Determinar los parámetros fisicoquímicos que influyen en la segunda fermentación de la cerveza artesanal, comparándolos con la norma INEN 2262, (2013), y el nivel de aceptación de estos productos a través del análisis sensorial. Materiales y Métodos: En este estudio se realizaron análisis utilizando cuatro tipos de frutas: guayaba, carambola, ovo verde, y mango (Psidium guajava L, Averrhoa carambola L, Spondias purpúrea L, y Mangifera indica), agregadas a una cerveza negra estilo tripel durante su maduración. Se evaluaron diferentes parámetros incluyendo °Brix, pH, densidad, grado alcohólico, color y aceptabilidad sensorial. La investigación utilizó una metodología experimental con un enfoque mixto, empleando técnicas documentales y experimentales para recopilar la información necesaria. Resultados y Discusión: Los resultados revelaron que las muestras cumplían con los estándares establecidos por la norma INEN 2262, (2013). La adición de frutas parece haber aumentado la fermentación, disminuyendo la densidad y los azúcares, aumentando el contenido de alcohol. El pH no fue afectado significativamente. En el análisis sensorial, las muestras no difirieron significativamente, pero la muestra C fue la más aceptada y la D la menos agradable. Conclusiones: La adición de frutas en la segunda fermentación de la cerveza demostró ser una alternativa viable que mejora el sabor sin afectar significativamente los parámetros fisicoquímicos.

Resumen El sentido del gusto tiene un papel importante porque ha permitido discriminar entre lo que puede ser alimento y lo que no, e incluso en lo que puede ser tóxico o peligroso al ingerirlo. La búsqueda de nuevos sabores está presente en toda la historia de la humanidad. Desde la antigüedad, las especias aportaron nuevas experiencias gustativas para hacer más palatables los alimentos o incluso para conservarlos durante más tiempo. La búsqueda de especias fue una motivación para realizar viajes que llevaron a descubrimiento de nuevas tierras y continentes. Más recientemente, la pandemia por un virus que altera los sentidos del olfato y del gusto, nos ha hecho recordar la importancia de estos sentidos. El sentido del gusto está determinado por unas pequeñas estructuras que se ubican en las papilas linguales. Hay cuatro tipos que definen cinco sabores y uno que aún está en duda. Las alteraciones de este sentido tienen varios posibles orígenes que se comentan en esta revisión.

Abstract Taste is relevant because it has allowed us to discriminate between what is food and what is not, and even what can be toxic or dangerous when ingested. The search for new flavors is present in history of mankind. Since ancient times, the spices provided new taste experiences to make meals more palatable or as a means of preserving food; the search for spices was a motivation to make voyages that led to the discovery of new lands and continents. More recently, a viral pandemic that damages the olfaction and taste senses made us to remember the relevance of the senses. Small structures, called taste buds, located in the papillae of the tongue are responsible of the sense of taste. There are four types of taste buds that identify five tastes and one whose existence has not yet been fully proven. Taste alterations have different etiologies which will be commented on this review.

Biologically active compounds in most spices possess antimicrobial and other important biomedical properties. There have been huge demands for natural immunity boosters (spices and herbs), considering the recent global pandemic and challenges relating to drug-resistant pathogens. This study was designed to compare the efficacy of ginger, garlic and turmeric spices against some pathogenic microorganisms. Aqueous extraction of spices, antimicrobial sensitivity and minimum inhibitory concentration tests were done using standard microbiological methods. Bioactive compounds were estimated using the gas chromatography-mass spectrometry (GC-MS) method. Aqueous extracts of ginger inhibited the growth of all test isolates except Streptococcus pneumoniae, with inhibition zones ranging between 0.9 mm and 13.5 mm. Escherichia coli, S. pneumoniae and Haemophilus influenzae were resistant to turmeric extracts, while the extract of garlic inhibited only four of the test pathogens. Inhibition zones for turmeric ranged between 4.4 mm and 10.9 mm, while those for garlic were between 4.7 mm and 11.5 mm. All the spice extracts did not inhibit microbial growth at 10-40%. An antibiotic spectrum indicated that Bacillus sp. was resistant to all but one, nitrofurantoin, which also inhibited the growth of almost all pathogens, except H. influenzae, with zones ranging between 10.5 mm and 11.6 mm. All test pathogens were resistant to cloxacillin except E. coli (10.6 mm). The major phyto-active compounds present in ginger are 2-Butanone,4-(4-hydroxy-3-methoxyphenyl), 1,3-Cyclohexadiene and 1-(4-Hydroxy-3-methoxyphenyl). SIGNIFICANCE: Conclusively, ginger, turmeric and garlic have varied inhibitory activities against diverse organisms, indicating their antimicrobial properties; however, ginger showed a higher inhibitory effect and more diverse antimicrobial property amongst selected isolates. Furthermore, certain bioactive compounds of biomedical importance were present. We therefore recommend the use of these spices as alternative natural food preservatives against spoilage organisms, as well as potential natural sources for bioactive compounds in drug development against pathogens.

Resumo O objetivo deste estudo é investigar o efeito de Raphanus raphanistrum (rabanete) nos danos da doença renal crônica por espécies reativas de oxigênio ou radicais livres em ratos modelo animal. Um total de 18 taxas foi utilizado neste estudo, divididas em 3 grupos e cada grupo consistia em 6 ratos. Grupo 1 controle (C), grupo 2 modelo (M) e grupo 3 teste (T). O modelo e o grupo de teste foram tratados com álcool para produzir doença renal crônica por meio de especiarias reativas de oxigênio por 9 semanas, uma dose de 1 ml. Após esse teste, o grupo foi tratado com suco de Raphanus raphanistrum por 4 semanas 80 mg / kg de peso corporal para determinar seu efeito. Efeito do suco de Raphanus raphanistrum no comportamento de ratos por meio do aumento da atividade locomotora e ansiedade. A creatinina sérica e o nível de ácido úrico melhoraram significativamente no grupo T. O teste da enzima oxigênio reativa mostra que a Super Óxido Dismutase (SOD) e a Glutationa Peroxidase (GPx) aumentaram no grupo T. O nível das enzimas Glutationa S-Transferases (GST) e Catalase (CAT) foi quase o mesmo nos grupos C e T. Este estudo conclui que o composto 1,1-difenil-2-picrilhidrazil encontrado no suco de Raphanus raphanistrum possui forte atividade antioxidante na doença renal crônica induzida pelo etanol por meio de espécies reativas de oxigênio. Há necessidade de mais pesquisas para determinar o uso de compostos naturais no tratamento de diferentes doenças.

Abstract The aim of this study is to investigate the effect of Raphanus raphanistrum (radish) on chronic kidney disease damage by reactive oxygen species or free radicals in animal model rats. Total of 18 rats were used in this study, divided into 3 groups and each group consist of 6 rats. Group 1 control (C), group 2 model (M) and group 3 test (T). Model and test group were treated with alcohol to produce chronic kidney disease by reactive oxygen spices for 9 weeks a dose of 1 ml. After that test group was treated with Raphanus raphanistrum juice for 4 weeks 80mg/kg body weight to determine it effect. Raphanus raphanistrum juice effect on behavior of rats through increases the locomotor activity and anxiety. The serum creatinine and uric acid level were significantly improved in T group. The reactive oxygen enzyme test shows that Super Oxide Dismutase (SOD) and Glutathione Peroxidase (GPx) was increase in T group. The Glutathione S-Transferases (GST) and Catalase (CAT) enzyme level was nearly same in C and T groups. This study concludes that compound 1,1-diphenyl-2-picrylhydrazyl found in Raphanus raphanistrum juice and possess strong antioxidant activity on Chronic kidney disease induce by ethanol through reactive oxygen species. There is need of more researches to determine the use of natural compound to treat different disease.

Resumen Introducción. Desarrollar nuevas opciones comerciales puede generar beneficios al mercado de carne de conejo. Objetivo. Evaluar características sensoriales, fisicoquímicas y microbiológicas de dos preparaciones marinadas de carne cunícola en mostaza y vino blanco con especias. Materiales y métodos. La investigación, realizada en Costa Rica en 2016, implicó un estudio de almacenamiento en refrigeración, con dos productos marinados de carne cunícola: con mostaza y con vino con especias. Se evaluó un recuento total de psicrótrofos anaerobios, rendimiento, color, pH, textura y el agrado sensorial con cien consumidores. Resultados. No existieron diferencias (p>0,05) en el rendimiento. Se obtuvieron valores de pH más bajos que los reportados en carne fresca de conejo para la preparación con vino, que tuvo cargas de psicrótrofos anaerobios menores (p>0,05), lo cual le dio mayor estabilidad y permitió almacenarla hasta veintiocho días sin sobrepasar 106 UFC/g. Se obtuvo un L* alto para ambas preparaciones. En todos los parámetros de color existieron diferencias significativas según el método de preparación (p<0,05) y para L*, b* y C, existió una interacción entre los factores tiempo y marinado. La textura no mostró diferencias (p>0,05) según el marinado, pero sí entre este método y el tiempo para la fuerza de corte, dureza, masticabilidad y elasticidad. La preparación no afectó los parámetros de textura con respecto al conejo sin marinar. Ambas preparaciones tuvieron una buena aceptación sensorial. Conclusión. Los procesos de marinado con mostaza y vino con especias, generaron productos con elevada aceptación sensorial y con características fisicoquímicas y microbiológicas deseables.

Abstract Introduction. Developing new commercial options can bring benefits to the rabbit meat market. Objective. To evaluate the sensory, physicochemical, and microbiological characteristics of two marinated rabbit meat preparations in mustard and white wine with spices. Materials and methods. The research, conducted in Costa Rica in 2016, involved a refrigeration storage study with two marinated rabbit meat products: one with mustard and the other with wine and spices. A total count of anaerobic psychotrophs, yield, color, pH, texture, and sensory satisfaction was evaluated with a panel of 100 consumers. Results. There were no significant differences (p>0.05) in yield. Lower pH values were obtained than those reported in fresh rabbit meat for the wine preparation, which had lower counts of anaerobic psychotrophs (p>0.05), proving greater stability and allowing storage for up to 28 days without exceeding 106 CFU/g. A high L* value was obtained for both preparations. Significant differences were found in all color parameters according to the preparation method (p<0.05), and for L*, b*, and C, there was an interaction between the factors of time and marination. The texture did not show differences (p>0.05) based on the marination, but there were differences between this method and time for shear force, hardness, chewiness, and elasticity. The preparation did not affect the texture parameters compared to non-marinated rabbit meat. Both preparations had good sensory acceptance. Conclusion. The marinating processes with mustard and wine with spices generated products with high sensory acceptance and desirable physicochemical and microbiological characteristics.

RESUMO Há cerca de 8 mil anos a espécie humana iniciou a exploração de sal, levando à sua troca e comercialização, sendo este usado principalmente como forma de conservar alimentos e consequente ingestão, tendo sido posteriormente utilizado como forma de tempero. O sal pode ser extraído da água do mar, depósitos minerais, lagos salinos, salmouras e de incrustações de superfícies, possuindo grande impacto a nível socioeconómico, cultural, simbólico e religioso. O sal é um dos principais fornecedores de sódio, um ião essencial à vida, que quando em défice ou em excesso aumenta o risco de doenças (e.g. cardiovasculares, renais e ósseas). Na maior parte dos países o consumo de sal é superior ao limite máximo recomendado (5 g diárias). Com o objetivo de reduzir esse consumo tem-se procurado alternativas, como por exemplo ervas aromáticas, especiarias, condimentos com baixo teor de sódio, sal light, sal de potássio e salicórnia.

ABSTRACT About 8 thousand years ago the human species began the exploitation of salt, leading to its exchange and commercialization, which was mainly used as a way to preserve food and consequent ingestion, having been later used as a form of seasoning. Salt can be extracted from seawater, mineral deposits, saline lakes, brines and surface encrustations, having great impact on socio-economic, cultural, symbolic and religious level. Salt is one of the main suppliers of sodium, an essential ion to life, which when in deficit or in excess increases the risk of diseases (e.g. cardiovascular, renal and bone). In most countries salt consumption is higher than maximum level recommended (5 g daily). In order to reduce this consumption, alternatives have been sought, such as aromatic herbs, spices, condiments with low sodium content, light salt, potassium salt and salicornia.

Abstract The present study evaluated the promotion of natural/minimally processed foods (N/MPF) subgroups advertised in supermarket circulars by considering supermarket features and circular typology. We analyzed circulars published by five supermarket chains in the metropolitan region of Rio de Janeiro (June/2019-May/2020) and present data on the socioeconomic coverage and profile of the supermarkets and the types of circulars. Of the 68,110 types of foods, 30.6% were N/MPF. Meat/eggs were the most promoted ones (42.3%), followed by fruits/vegetables (20.2%), which were more often advertised by produce shop circulars. Dairy products, cereals/flours/pasta and beverages/infusions made up around 10.0% of the ads. Legumes (3.8%), spices and mushrooms (0.2%) and oilseeds (0.1%) were rarely promoted. Statistically significant differences were found in the promotion of subgroups according to supermarket coverage and their socioeconomic profiles. Fruits/vegetables were more often advertised by national chains and aimed at a high-income public than by local companies and aimed at a low/middle-income public. Promotion of N/MPF subgroups was disproportional due to differences among chains and types of circulars. As a result, a discussion on the regulation of food promotion in food retail is required. naturalminimally natural minimally NMPF N MPF (N/MPF typology June/2019May/2020 June2019May2020 JuneMay June/2019 May/2020 June 2019 May 2020 (June/2019-May/2020 68110 68 110 68,11 306 30 6 30.6 Meateggs Meat eggs 42.3%, 423 42.3% , 42 3 (42.3%) fruitsvegetables fruits vegetables 20.2%, 202 20.2% 20 2 (20.2%) products cerealsflourspasta cereals flours pasta beveragesinfusions beverages infusions 100 10 0 10.0 ads 3.8%, 38 3.8% 8 (3.8%) 0.2% 02 (0.2% 0.1% 01 1 (0.1% profiles Fruitsvegetables Fruits highincome high income low/middleincome lowmiddleincome low/middle low middle result required 2019May June/2019May/202 June2019May202 June2019 June/201 May2020 May/202 201 (June/2019-May/202 6811 11 68,1 30. 42.3 4 (42.3% 20.2 (20.2% 10. 3.8 (3.8% 0.2 (0.2 0.1 (0.1 middleincome lowmiddle June/2019May/20 June2019May20 June201 June/20 May202 May/20 (June/2019-May/20 681 68, 42. (42.3 20. (20.2 3. (3.8 0. (0. June/2019May/2 June2019May2 June20 June/2 May20 May/2 (June/2019-May/2 (42. (20. (3. (0 June/2019May/ June2019May June2 June/ May2 May/ (June/2019-May/ (42 (20 (3 ( June/2019May (June/2019-May (4 (2

Resumo O estudo visa avaliar a promoção dos subgrupos de AIN/MP anunciados em encartes de supermercados, considerando as características das redes e a tipologia dos encartes. Foram analisados encartes de cinco redes de supermercados da região metropolitana do Rio de Janeiro (junho/2019-maio/2020). Foram apresentados dados de abrangência e perfil socioeconômico das redes e tipo de encarte. Dos 68.110 alimentos, 30,6% são AIN/MP. Carnes/ovos foram mais promovidos (42,3%), seguido de frutas/hortaliças (20,2%) anunciados mais em encartes de hortifruti. Laticínios; cereais/farinhas/massas e bebidas/infusões representaram cerca de 10,0% dos anúncios. Leguminosas (3,8%), especiarias e cogumelos (0,2%) e oleaginosas (0,1%) foram pouco promovidos. Foram encontradas diferenças estatisticamente significativas na promoção de subgrupos segundo abrangência e perfil socioeconômico das redes. Frutas/hortaliças foram mais anunciadas em redes nacionais e voltadas para o público de alta renda em comparação às locais e voltadas para um público de média/baixa renda. Constatou-se desequilíbrio na promoção dos subgrupos de AIN/MP, com diferenças entre as redes e os tipos de encartes. Diante disto, deve-se dar luz à discussão sobre a regulação da promoção de alimentos no varejo alimentar. AINMP AIN MP junho/2019maio/2020. junho2019maio2020 junhomaio junho/2019 maio/2020 . junho 2019 maio 2020 (junho/2019-maio/2020) encarte 68110 68 110 68.11 306 30 6 30,6 Carnesovos Carnes ovos 42,3%, 423 42,3% , 42 3 (42,3%) frutashortaliças frutas hortaliças 20,2% 202 20 2 (20,2% hortifruti Laticínios cereaisfarinhasmassas cereais farinhas massas bebidasinfusões bebidas infusões 100 10 0 10,0 anúncios 3,8%, 38 3,8% 8 (3,8%) 0,2% 02 (0,2% 0,1% 01 1 (0,1% Frutashortaliças Frutas médiabaixa média baixa Constatouse Constatou se disto devese deve alimentar 2019maio junho/2019maio/2020 junho2019maio202 junho2019 junho/201 maio2020 maio/202 201 (junho/2019-maio/2020 6811 11 68.1 30, 42,3 4 (42,3% 20,2 (20,2 10, 3,8 (3,8% 0,2 (0,2 0,1 (0,1 junho/2019maio/202 junho2019maio20 junho201 junho/20 maio202 maio/20 (junho/2019-maio/202 681 68. 42, (42,3 20, (20, 3, (3,8 0, (0, junho/2019maio/20 junho2019maio2 junho20 junho/2 maio20 maio/2 (junho/2019-maio/20 (42, (20 (3, (0 junho/2019maio/2 junho2019maio junho2 junho/ maio2 maio/ (junho/2019-maio/2 (42 (2 (3 ( junho/2019maio/ (junho/2019-maio/ (4 junho/2019maio (junho/2019-maio

Abstract The present study evaluated the promotion of natural/minimally processed foods (N/MPF) subgroups advertised in supermarket circulars by considering supermarket features and circular typology. We analyzed circulars published by five supermarket chains in the metropolitan region of Rio de Janeiro (June/2019-May/2020) and present data on the socioeconomic coverage and profile of the supermarkets and the types of circulars. Of the 68,110 types of foods, 30.6% were N/MPF. Meat/eggs were the most promoted ones (42.3%), followed by fruits/vegetables (20.2%), which were more often advertised by produce shop circulars. Dairy products, cereals/flours/pasta and beverages/infusions made up around 10.0% of the ads. Legumes (3.8%), spices and mushrooms (0.2%) and oilseeds (0.1%) were rarely promoted. Statistically significant differences were found in the promotion of subgroups according to supermarket coverage and their socioeconomic profiles. Fruits/vegetables were more often advertised by national chains and aimed at a high-income public than by local companies and aimed at a low/middle-income public. Promotion of N/MPF subgroups was disproportional due to differences among chains and types of circulars. As a result, a discussion on the regulation of food promotion in food retail is required.

Resumo O estudo visa avaliar a promoção dos subgrupos de AIN/MP anunciados em encartes de supermercados, considerando as características das redes e a tipologia dos encartes. Foram analisados encartes de cinco redes de supermercados da região metropolitana do Rio de Janeiro (junho/2019-maio/2020). Foram apresentados dados de abrangência e perfil socioeconômico das redes e tipo de encarte. Dos 68.110 alimentos, 30,6% são AIN/MP. Carnes/ovos foram mais promovidos (42,3%), seguido de frutas/hortaliças (20,2%) anunciados mais em encartes de hortifruti. Laticínios; cereais/farinhas/massas e bebidas/infusões representaram cerca de 10,0% dos anúncios. Leguminosas (3,8%), especiarias e cogumelos (0,2%) e oleaginosas (0,1%) foram pouco promovidos. Foram encontradas diferenças estatisticamente significativas na promoção de subgrupos segundo abrangência e perfil socioeconômico das redes. Frutas/hortaliças foram mais anunciadas em redes nacionais e voltadas para o público de alta renda em comparação às locais e voltadas para um público de média/baixa renda. Constatou-se desequilíbrio na promoção dos subgrupos de AIN/MP, com diferenças entre as redes e os tipos de encartes. Diante disto, deve-se dar luz à discussão sobre a regulação da promoção de alimentos no varejo alimentar.

Abstract The diced chicken with mushroom was taken as the research object to investigate the differences in quality and protein digestion characteristics between traditional (TD) cooked and prefabricated (ST) product. The results showed that compared to TD cooked, the acceptability and flavor of sensory evaluation of ST product decreased significantly, while the taste and chewiness improved remarkably. In addition, the bound and immobilized water were found transferred to free water indicated the water holding capacity decreased and meat softened. The analysis of gas chromatography-mass spectrometry (GC-MS) indicated that hexal, octanal and volatile substances from spices were the key substances causing flavor differences between the two methods and could be further distinguished by the electronic nose and tongue. The results of digestion in vitro showed that the protein digestibility, release rate of peptide and free amino-acid in the ST product were higher than that in the TD cooked. The contents of α-helix and β-sheet decreased with the increase of digestion time in the two methods, while the α-helix content of the ST product was lower during the first 60 min of intestinal digestion than that in TD cooked. These findings give a new insight into the associations of processing methods with meat quality. (TD (ST significantly remarkably addition softened chromatographymass chromatography mass GCMS GC MS (GC-MS hexal tongue digestibility aminoacid amino acid αhelix α helix βsheet β sheet 6

Abstract Etlingera is a genus of the family Zingiberaceae that is native to tropical Asia. Many species are economically important as a source of food, spices, medicines, and ornamental plants. This study aims to elucidate the floral morphology of E. elatior and understand the behavior of the set of stamen and style during floral anthesis, seeking to identify the mechanisms that promote xenogamy in the species. Flower morphology, time of anthesis and movement of the stamen and style during this period, pollen viability, nectar volume, floral visitors, and the reproductive system were evaluated. The flowers of E. elatior exhibited synchronous movement of the style and stamen, however, this movement was not considered as flexistyly, since the species does not present dichogamy. The synchronous movement of the stamen and pistil, by itself, was not enough to promote self-pollination. Fruiting depends on pollinators. The stigma fluid is an important means whereby pollen adheres to the mouthpart of the pollinator. Hummingbirds and bees were considered the most effective pollinators of E. elatior in the area studied. Asia food spices medicines plants E period viability volume visitors evaluated however flexistyly dichogamy pistil itself selfpollination. selfpollination self pollination. pollination self-pollination pollinator studied

Resumo Etlingera é um gênero da família Zingiberaceae nativo da Ásia tropical. Muitas espécies são economicamente importantes como fonte de alimentos, especiarias, medicamentos e plantas ornamentais. Este estudo tem como objetivo elucidar a morfologia floral de E. elatior e compreender o comportamento do estame e do estilete durante a antese floral, buscando identificar os mecanismos que promovem a xenogamia na espécie. Foram avaliados morfologia floral, tempo de antese e movimentação do estame e estilete neste período, viabilidade polínica, volume de néctar, visitantes florais e sistema reprodutivo. As flores de E. elatior exibiram movimento sincrônico do estilete e do estame, porém, esse movimento não foi considerado como flexistilia, uma vez que a espécie não apresenta dicogamia. O movimento sincrônico do estame e estilete, por si só, não foi suficiente para promover a autopolinização na espécie. A frutificação depende da ação de polinizadores. O fluido do estigma é um meio importante pelo qual o pólen adere ao aparelho bucal do polinizador. Beija-flores e abelhas foram considerados os polinizadores mais eficazes de E. elatior na área estudada. tropical alimentos especiarias ornamentais E período polínica néctar reprodutivo porém flexistilia dicogamia só polinizador Beijaflores Beija estudada

ABSTRACT Lasioderma serricorne (Coleoptera: Anobiidae) is an important pest in the food and tobacco industry in many regions of the world. A species of polyphagic behavior, despite being a pest capable of successfully breeding and developing in a complex variety of products based on grains, spices and animal by-products, there are few occurrences of this species in the northern region of Brazil. This study was carried out to report the occurrence of L. serricorne in rice grains in the city of Rio Branco, in the state of Acre. In June 2020, the presence of developing L. serricorne was observed in rice grain mass. Identification was performed at the species level using available dichotomous keys. As it is the first record of L. serricorne in rice grains in the city of Rio Branco, the monitoring of insects in the mass of rice grains is necessary for investigation in the search for methods for the management of stored grain pests. Coleoptera (Coleoptera Anobiidae world behavior byproducts, byproducts by products, by-products Brazil L Branco Acre 2020 keys pests 202 20 2

Abstract The search for healthy foods has attracted the industry’s attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics. industrys industry s ingredients scavengers however consumption grains oilseeds spices fruits vegetables healthpromoting promoting effect processing storage distribution discussed ones However product characteristics

Resumo A busca por alimentos saudáveis tem atraído a atenção da indústria para o desenvolvimento de produtos que utilizam ingredientes naturais, incluindo antioxidantes naturais. Os antioxidantes atuam como radicais livres ou sequestradores de oxigênio, inibindo a oxidação lipídica e afetando adversamente a qualidade sensorial e nutricional dos produtos cárneos. Vários antioxidantes sintéticos têm sido usados na indústria da carne; no entanto, estudos apontam riscos à saúde relacionados ao seu consumo. Tal fato impulsiona a pesquisa de antioxidantes naturais extraídos de grãos, oleaginosas, especiarias, frutas e vegetais, que podem ter um efeito de promoção da saúde. Este manuscrito avalia a eficácia de vários antioxidantes naturais na melhoria da qualidade e prazo de validade de produtos de carne de frango durante o processamento, armazenamento e distribuição. Os efeitos potenciais de antioxidantes naturais amplamente utilizados em produtos de frango também são discutidos. Pode-se concluir que esses antioxidantes naturais são possíveis substitutos dos sintéticos. No entanto, seu uso pode afetar as características do produto. oxigênio cárneos entanto consumo grãos oleaginosas especiarias vegetais processamento distribuição discutidos Podese Pode se produto

ABSTRACT Aspergillus fumigatus is a respiratory pathogen, which has the potential to cause brooder pneumonia in poultry chicks and aspergillosis in birds and farmers. Frequent and irrational use of antifungals has led to the development of resistance in the fungal species. The present study aimed to evaluate the antifungal activity of essential oils (EOs) from four different spices against multi-drug resistant (MDR) A. fumigatus isolated from 40 poultry feed samples. Twenty fungal isolates were identified to be A. fumigatus based on the macroscopic and microscopic characteristics, which were confirmed by targeting and amplifying the species-specific rodA gene (313 bp). Five (5/20) isolates were found to be MDR by the disk diffusion method. EOs were tested as an alternative strategy for 5 MDR isolates of A. fumigatus. Clove EO provided better activity by 6 log10 reduction for 30-90 min exposure as compared to other EOs, therefore, shortlisted for well-diffusion and minimum inhibitory concentration (MIC) method. Clove EO provided promising results as compared to fluconazole, amphotericin B, ketoconazole, nystatin and voriconazole as its mean ZOI (39.6 ± 6.34) were better than all other commercial antifungals (p< 0.001). Mean MIC was reported to be 0.195 ± 0.11 µl/ml. Safety testing of the EO produced 74-82% cell viability for the range of 0.390 - 0.097 µl/ml as compared to DMSO. Findings of the present study highlight that clove EO can be source of a good therapeutic agent for infections of MDR isolates of A. fumigatus. pathogen farmers species (EOs multidrug multi drug (MDR A 4 samples characteristics speciesspecific specific 313 (31 bp. bp . bp) 5/20 520 20 (5/20 method log log1 3090 30 90 30-9 therefore welldiffusion well (MIC fluconazole B ketoconazole 39.6 396 39 (39. 6.34 634 34 p< p (p 0.001. 0001 0.001 0 001 0.001) 0195 195 0.19 011 11 0.1 µlml µl ml 7482% 7482 74 82% 82 74-82 0390 390 0.39 0097 097 0.09 DMSO 31 (3 5/2 52 2 (5/2 309 3 9 30- 39. (39 6.3 63 000 0.00 00 019 19 01 1 0. 748 7 8 74-8 039 0.3 009 09 0.0 ( 5/ (5/ 6. 74- 03 (5

RESUMO Aspergillus fumigatus é um patógeno respiratório, que tem o potencial de causar pneumonia incubadora em pintos e aspergilose em aves e criadores. O uso frequente e irracional de antifúngicos tem levado ao desenvolvimento de resistência nas espécies fúngicas. O presente estudo teve como objetivo avaliar a atividade antifúngica de óleos essenciais (OEs) de quatro diferentes especiarias contra A. fumigatus multirresistente (MDR) isolado de 40 amostras de ração de aves. Vinte isolados fúngicos foram identificados como A. fumigatus com base nas características macroscópicas e microscópicas, que foram confirmadas pelo direcionamento e amplificação do gene rodA espécie-específico (313 pb). Cinco (5/20) isolados foram considerados MDR pelo método de difusão em disco. OEs foram testados como uma estratégia alternativa para 5 isolados MDR de A. fumigatus. Clove EO forneceu melhor atividade por redução de 6 log10 para exposição de 30-90 min em comparação com outros OEs, portanto, pré-selecionado para difusão e método de concentração inibitória mínima (MIC). Clove EO forneceu resultados promissores em comparação com fluconazol, anfotericina B, cetoconazol, nistatina e voriconazol, com ZOI médio (39,6 ± 6,34) melhor do que todos os outros antifúngicos comerciais (p < 0,001). A MIC média foi de 0,195 ± 0,11 µl/ml. O teste de segurança do EO produziu 74-82% de viabilidade celular para a faixa de 0,390 - 0,097 µl/ml em comparação com DMSO. Os resultados do presente estudo destacam que o EO de cravo pode ser fonte de um bom agente terapêutico para infecções de isolados multirresistentes de A. fumigatus. respiratório criadores fúngicas (OEs (MDR 4 microscópicas espécieespecífico espécie específico 313 (31 pb. pb . pb) 5/20 520 20 (5/20 disco log log1 3090 30 90 30-9 portanto préselecionado pré selecionado MIC. (MIC) fluconazol B cetoconazol voriconazol 39,6 396 39 (39, 6,34 634 34 p 0,001. 0001 0,001 0 001 0,001) 0195 195 0,19 011 11 0,1 µlml µl ml 7482% 7482 74 82% 82 74-82 0390 390 0,39 0097 097 0,09 DMSO 31 (3 5/2 52 2 (5/2 309 3 9 30- (MIC 39, (39 6,3 63 000 0,00 00 019 19 01 1 0, 748 7 8 74-8 039 0,3 009 09 0,0 ( 5/ (5/ 6, 74- 03 (5

RESUMO: Actinobacillus pleuropneumoniae é o agente causador da pleuropneumonia suína, uma doença respiratória contagiosa associada à alta morbidade e perdas econômicas. Embora a antibioticoterapia ajude a controlar a disseminação do patógeno na fazenda, a resistência a várias classes de antibióticos tem sido relatada e o tratamento pode ser prejudicado pela capacidade bacteriana de formar biofilmes. Isso aumenta a necessidade de abordagens terapêuticas alternativas, que incluem o uso de compostos naturais com atividades antimicrobianas e/ou antibiofilme. Neste trabalho, analisamos, pelo método de microdiluição em caldo nutriente, os efeitos inibitórios e bactericidas dos óleos essenciais obtidos de dezoito plantas medicinais brasileiras populares e/ou temperos contra isolados clínicos de Actinobacillus pleuropneumoniae. Então, concentrações subinibitórias dos óleos ativos foram testados quanto a suas atividades antibiofilme, analisados pelo método do cristal violeta. Dentre os dezoito óleos testados, oito (extraídos da canela, coentro, hortelã-pimenta, hortelã, tomilho, manjerona, eucalipto e louro) apresentaram atividade bacteriostática e bactericida contra todos os isolados, e concentrações subinibitórias de cinco deles romperam biofilmes pré-formados em até 80%, além de inibirem fortemente a formação de biofilmes. A composição química desses óleos foi avaliada por cromatografia gasosa/espectrometria de massa (CG/MS) e é apresentada, indicando que suas propriedades bactericidas e antibiofilme estavam principalmente associadas à presença de monoterpenos e fenilpropanóides. Este é o primeiro relato de óleos essenciais com potencial para controlar a contaminação ambiental e infecção animal por A. pleuropneumoniae, representando uma alternativa contra o crescente aumento de resistência bacteriana aos antibióticos.

ABSTRACT: Actinobacilluspleuropneumoniae is the causative agent of swine pleuropneumonia, a contagious respiratory disease associated with high morbidity and economic losses. While antibiotic therapy helps to control the spreading of the pathogen on the farm, resistance to several classes of antibiotics were reported, and treatment can be impaired by the bacterial ability to form biofilms. This increases the need for alternative therapy approaches, including the use of natural compounds with antimicrobial and/or antibiofilm activities. In this research we analyzed, by the broth microdilution method, the inhibitory and bactericidal activities of the essential oils obtained from eighteen Brazilian popular medicinal plants or spices against clinical isolates of Actinobacilluspleuropneumoniae. After that, sub-inhibitory concentrations of active oils were tested for their antibiofilm effects, analyzed by the crystal violet method. Among the eighteen oils tested, eight (extracted from cinnamon, coriander, peppermint, spearmint, thyme, marjoram, eucalyptus, and laurel) presented bacteriostatic and bactericidal activities against all isolates, and subinhibitory concentrations of five of them disrupted up to 80% preformed biofilms, and significantly inhibited biofilm formation. The chemical composition of such oils was assessed by gas chromatography/mass spectrometry (GC/MS) and is presented, indicating that their bactericidal and antibiofilm properties were mostly associated with the presence of monoterpenes and phenylpropanoids. To our knowledge, this is the first report of essential oils with potential to control environmental contamination and animal infection with A. pleuropneumoniae, representing an alternative to increasing levels of antibiotic resistance.