Abstract Emerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well as ingredient options to replace sodium, sugars, fats, as well as alternatives to synthetic nitrite. The variety of ingredients with potential applications in these products raises relevant safety issues due to the lack of studies about possible biological contaminants, and nutritional, chemical, microbiological and allergen concerns. Besides, certain ingredients may present the potential for allergenicity, intolerance, or other immunological reactions, such as celiac disease. Derivatives of alternative plant-based proteins are examples of these risks and should be assessed for their allergenic potential and specific microbial load. Food safety refers to risk management, based on control measures established throughout the production chain, not limited to quality tests on the final product. This review addresses the main categories of food recognized as healthy by consumers, from a food safety point of view, pointing out the potential risks and management alternatives available for this new market of clean label products. grains fruits vegetables restrictions labels plantbased plant sodium sugars fats nitrite contaminants nutritional chemical concerns Besides allergenicity intolerance reactions disease load chain product consumers view

Abstract According to FAO information, during the last decades great efforts have been made by authorities and specialists for the development of public policy and to spread the benefits of adopting healthy diets and physical activities, aiming to reduce the incidence of non-transmissible chronic diseases, which are the main cause of death worldwide. In spite of its healthy status, the consumption of vegetable products (fruits, vegetables, grains, and plants) has been staying below the expected level in most countries, forcing the public policy makers to implement ways to encourage consumers to include more vegetable products in their diets. Aware of this reality, the food industry continuously seeks for innovative ways of contributing to increase the consumption of fruits and vegetables. This review proposes to show the consequences of functionality and nutrition macrotrends for fruit and vegetable consumption, and the technological challenges and alternatives found for the development of processed products containing such raw materials.

Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies showed similar physicochemical and thermophysical properties to pulp fruit and juice concentrates. The rheological behavior of the samples followed the power law model and was adjusted to the Arrhenius model. All the samples showed a reduction in bioactive compounds, change in color, taste and odor, with these being more significant at the room temperature.

Resumo Em vista da crescente demanda da população por questões relacionadas à saúde, nutrição e bem-estar, o mercado alimentício tem se preocupado em aumentar a inserção de ingredientes mais saudáveis como as frutas, por exemplo, visando atender à nova demanda do consumidor. A otimização de um processo é dependente da presença de dados precisos que permitam o dimensionamento correto dos equipamentos. O objetivo deste trabalho foi caracterizar amostras comerciais de produtos à base de frutas e avaliar as propriedades termofísicas (densidade, calor específico, difusividade térmica e condutividade térmica) e reológicas (viscosidade aparente e energia de ativação), visando à adequação a modelos teóricos. Os resultados foram ajustados a modelos matemáticos apresentando erros relativos entre 0,2% e 50%, sendo o modelo de ajuste da densidade o mais preciso (erro máximo de 1,7%). O comportamento reológico das amostras teve melhor ajuste ao modelo Lei da Potência (R2 > 0,96) e a viscosidade relacionou-se bem com a temperatura, segundo a equação de Arrhenius (R2 > 0,90).

Summary In view of the increasing demand of the population with respect to health-related issues, nutrition and wellbeing, the food market has been concerned to increase the inclusion of healthier ingredients such as fruits, for example, to meet this new consumer demand. The optimization of a process is dependent on the presence of accurate data to allow for the correct sizing of the equipment. The aim of this study was to characterize commercial samples of fruit-based products and evaluate their thermophysical (density, specific heat, thermal diffusivity and thermal conductivity) and rheological (viscosity and apparent activation energy) properties in order to fit the theoretical models. The results were adjusted to mathematical models showing relative errors between 0.2 and 50%, the density adjustment model (maximum error of 1.7%) being the most accurate. The rheological behavior of the samples fitted the power law model best (R2> 0.96), and the viscosity correlated well with the temperature according to the Arrhenius equation (R2> 0.90).

Para a previsão da vida-de-prateleira de um alimento é essencial a avaliação da cinética das reações de deterioração além da orientação quanto às condições mais adequadas de conservação dos produtos. Para a estimativa da vida-de-prateleira de maçã-passa, o produto foi acondicionado em filme de PE de 140 µ, armazenado a temperaturas de 5 °C (controle), 25 °C (ambiente) e 35 °C (acelerada) e avaliado baseado em leituras objetivas de cor L, a e b Hunter, feitas a cada 15 dias, durante 6 meses. Os dados obtidos mostram que a reação de degradação da cor se ajusta ao modelo cinético de ordem Zero. O Modelo de Arrhenius foi aplicado às velocidades de reação (k) nas diferentes temperaturas estabelecendo uma energia de ativação (Ea) de 7,6 kcal.mol-1 e um valor de Q10 = 2,0. A avaliação sensorial foi baseada em leituras subjetivas (Teste de Diferença do Controle) realizadas a cada 15 dias durante 4 meses. Os resultados sugerem que a vida-de-prateleira do produto armazenado a 35 °C é de 100 dias. Sendo o Q10 = 2,0, na temperatura ambiente a vida-de-prateleira do produto deve ser de aproximadamente 200 dias.

To preview a food shelf-life is essential to evaluate the kinetics of degradation reactions beyond the orientation of the more appropriate conservation conditions of the products. For the dehydrated apple shelf-life estimative, the product was packed in PE film of 140 and stored at 5 °C (control), 25 °C (room) and 35 °C (accelerated) temperatures and then evaluated based on objective color readings of L, a and b Hunter during 6 months at a 15-day interval. Experimental data showed that the color degradation follows the model of a zero order kinetic reaction. The Arrhenius model was applied to reaction rates (k) at each temperature and an activation energy (Ea) of 7.6 kcal.mol-1 and Q10 of = 2.0 was obtained. Shelf-life evaluation was based on subjective (Difference from Control Sensorial Discriminative Test) measurements over 4 months at 15 day intervals. The results suggest that the product stored at 35 °C has 100 days shelf-life time. Since Q10= 2.0, the product stored at room temperature might be 200 days shelf-life time.

A fruta estruturada contendo polpa concentrada de mamão (700 g/kg), sacarose (340 g/kg), alginato de sódio (7 g/kg), pectina de baixa metoxilação (7 g/kg) e glicerol (50 g/kg), cortada no formato cilindro sólido (vol. aprox. 2 cm³), desidratada (12% umidade), com cobertura de açúcar impalpável, foi utilizada no estudo de vida-de-prateleira. Foram realizadas análises físicas, químicas, sensoriais e microbiológicas no produto devidamente acondicionado em sacos de filme multilaminado, para acompanhar a evolução da perda de qualidade do produto armazenado a 0, 25 e 35 °C, durante 120 dias. Os resultados mostraram que a firmeza objetiva e as avaliações subjetivas da textura e qualidade global, foram as que melhor identificaram a queda na qualidade da fruta estruturada durante a estocagem. Na condição acelerada (35 °C), o produto foi considerado próprio para consumo até 56 dias de armazenamento, quando atingiu a nota 4,5 (não gostei/nem desgostei) da escala de qualidade global do teste sensorial. Os dados cinéticos, Ea = 19,89 kcal/mol e Q10 = 3, estabelecidos no teste acelerado, permitiram estimar o limite da vida útil em 168 dias para o produto armazenado a 25 °C. Em condições normais de armazenamento, estimam-se 154 dias de vida útil com base na equação da qualidade global dos resultados sensoriais.

The restructured fruit made with concentrated papaya pulp (700 g/kg), sugar (340 g/kg), sodium alginate (7 g/kg), low methoxy pectin (7 g/kg) and glycerol (50 g/kg), cut in a solid cylindrical form (volume approx. 2 cm³), dehydrated (12% humidity) and covered with icing sugar, was chosen for the shelf life studies. The physical, chemical, sensory and microbiological analyses were made on the product packaged in a multi layer film and stored at 0, 25 and 35 °C, for 120 days to check for quality loss. The results showed that the firmness (TA.XT2 Texturometer) and the subjective evaluations of texture and overall quality were the evaluation that best explained the quality loss of the restructured fruit during storage. Under accelerated conditions (35 °C) the product was considered adequate for consumption for up to 56 days, when it reached 4.5 (neither liked nor disliked) from the overall quality scale of the sensorial test. The kinetic values, Ea= 19,89 kcal/mol and Q10= 3, established using accelerated shelf life testing, allowed for the estimation of a shelf life of 168 days for the product at 25 °C. Under normal storage conditions, the shelf life of the product being estimated as 154 days based on the overall quality using the sensory results.

Propriedades termofísicas, densidade e viscosidade de soluções-modelo similares a sucos foram determinadas experimentalmente. Os resultados foram comparados aos preditos por modelos matemáticos (STATISTICA 6.0) e obtidos da literatura em função da sua composição química. Para definição das soluções-modelo, foi realizado um planejamento estrela, mantendo-se fixa a quanti-dade de ácido (1,5%) e variando-se a água (82-98,5%), o carboidrato (0-15%) e a gordura (0-1,5%). A densidade foi determinada em picnômetro. A viscosidade foi determinada em viscosímetro Brookfield modelo LVF. A condutividade térmica foi calculada com o conhecimento das propriedades difusividade térmica e calor específico (apresentados na Parte I deste trabalho MOURA [7]) e da densidade. Os resultados de cada propriedade foram analisados através de superfícies de respostas. Foram encontrados resultados significativos para as propriedades, mostrando que os modelos encontrados representam as mudanças das propriedades térmicas e físicas dos sucos, com alterações na composição e na temperatura.

Thermophysical properties, density and viscosity of model solutions similar to juices were experimentally determined. The results were compared to those predicted by mathematical models (STATISTIC 6.0) and to values mentioned in the literature, according to the chemical composition. A star planning was adopted to define model solutions composition; fixing the acid amount in 1.5% and varying water (82-98.5%), carbohydrate (0-15%) and fat (0-1.5%). The density was determined by picnometer. The viscosity was determined by Brookfield LVF model viscosimeter. The thermal conductivity was calculated based on thermal diffusivity and specific heat values (presented at the 1st . Part of this paper - MOURA [7]) and density. The results of each property were analyzed by the response surface method. The found results were significant, indicating that the models represent the changes of thermal and physical juices properties, according to their composition and temperature variations.