ABSTRACT. Muntingia calabura fruits are rich in bioactive compounds such as antioxidants, and the consumption of these compounds is associated with cancer prevention and aging. In this study, mathematical models were used to fit the experimental data of the Muntingia calabura peel drying kinetics, and the effective diffusion coefficient, activation energy and thermodynamic properties of the process were determined. Then, the effect of the drying temperature on the antioxidant activity and phenolic compounds of fruit peels was examined using conventional extraction and ultrasonication. Among the analyzed models, the logarithmic model was selected to represent the drying phenomenon of the calabura peel kinetics. The effective diffusion coefficient decreased by 74% as the temperature increased from 40 to 60°C, and the activation energy for liquid diffusion during drying was 23.96 kJ mol-1. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased by 5% for each 10°C increase in temperature. Regarding the content of phenolic compounds and the antioxidant activity of the calabura peel, it was observed that an increase in the drying temperature had a positive effect on the conservation of the bioactive compounds, making it possible to conclude that drying at 60°C and ultrasound extraction are the most suitable approach to conduct the process.

RESUMO: Este estudo teve como objetivo avaliar a influência dos métodos de secagem (secagem em estufa a 50 °C e liofilização) sobre a composição centesimal, características funcionais e propriedades reológicas da mucilagem obtida a partir de sementes de chia e casca de psyllium. Os resultados mostraram que a alta temperatura de secagem em estufa reduziu o teor de fibras, a solubilidade, a atividade da emulsão e a estabilidade da emulsão das mucilagens. Todas as amostras apresentaram comportamento pseudoplástico, com o melhor ajuste produzido pelos modelos Heschel-Bulkley e Power Law das mucilagens de chia e psyllium, respectivamente. Estes resultados serão úteis na seleção do método de secagem adequado, dependendo das propriedades funcionais e reológicas desejadas das mucilagens de chia e psyllium.

ABSTRACT: The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.

RESUMO O bagaço de amora-preta é uma fonte rica em compostos antioxidantes, incluindo antocianinas, compostos se degradam facilmente na presença de altas temperaturas. Portanto, o presente estudo teve como objetivo avaliar o efeito da temperatura na degradação de antocianinas em extrato de bagaço de amora-preta seco por spray-dryer. A maltodextrina foi usada como agente auxiliar de secagem em um processo de secagem por pulverização para produzir microesferas. O experimento foi instalado em Maringá-PR, Brasil (23º 25 ‘31 “S, 51º 56’ 19” W, 596 m de altitude). A estabilidade térmica das antocianinas foi avaliada na presença e ausência de copigmentos em diferentes temperaturas variando de 70 °C a 100 °C usando cinética de degradação. O papel da maltodextrina na proteção das antocianinas durante o processo de secagem por spray dryer foi estudado em altas temperaturas. A maior estabilidade de antocianina foi encontrada a 70 °C. Também estudamos o efeito do copigmento ácido fítico sobre a estabilidade da antocianina e observamos que o copigmento desempenha um papel importante na proteção antocianina em altas temperaturas. O processo de secagem por spray dryer com maltodextrina é uma técnica viável para a preservação de produtos alimentícios e pode melhorar a estabilidade térmica das antocianinas. O reaproveitamento de resíduos industriais, como o bagaço de amora, junto com técnicas de preservação, pode ser uma boa estratégia para reduzir seus impactos negativos ao meio ambiente.

ABSTRACT Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was studied at high temperatures. The highest anthocyanin stability was found at 70 °C. We also studied the effect of copigment phytic acid on the stability of anthocyanin and found that the copigment plays an important role in anthocyanin protection at high temperatures. The spray drying process with maltodextrin is a feasible technique for the preservation of food products and can improve anthocyanin’s thermal stability. The reuse of industrial wastes, such as blackberry pomace along with preservation techniques, can be a good strategy to reduce their negative impact on the environment.

Abstract Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin and xanthan gum as encapsulating agents and stored for 7 days. For all evaluated microcapsules, a degradation of betanin was observed, however, that degradation was independent of pH, with the exception of the sample with maltodextrin and dried by spray drying. The freeze dried products showed lower degradation constants and higher half-life (t1/2) when comparing with the spray dried samples. The microcapsules containing maltodextrin and xanthan gum, dried by spray drying, showed the highest change in the content of phenolic compounds after storage for 7 days. The color parameters showed a reduction for a*, and increase in b* and L*, for all samples during the storage time. In general, the microcapsules produced using maltodextrin and xanthan gum, and dried by freeze dryer, showed higher stability in terms of betanin content, phenolic compounds and color parameters during storage at different pHs.

Este trabalho foi realizado para avaliar o efeito da adição de própolis e óleos essenciais sobre o desempenho animal, ingestão de alimentos, digestibilidade aparente, características de carcaça de bovinos não castrados terminados em confinamento. Trinta bovinos (½ Aberdeen Angus vs. ½ Nelore) foram designados ao acaso para uma das três dietas (Controle - CON, Própolis - PRO e Óleos essenciais - OIL) e mantidos em confinamento (baias individuais) durante 55 dias. A dieta CON era composta de 45% de silagem de milho, 40% de concentrado (milho moído, farelo de soja, calcário e sal mineral) e 15% de glicerina. O grupo PRO recebeu a mesma dieta que o grupo controle mais 3 gramas animal dia-1 propolis seco adicionado ao concentrado. O grupo OIL recebeu a mesma dieta que o controle mais gramas animal dia¹ de óleos essenciais (óleos de mamona e caju) adicionados ao concentrado. O peso final, ganho médio diário, eficiência alimentar e peso de carcaça quente foram melhores para os bovinos suplementados com óleos essenciais e própolis do que para os animais da dieta controle. A ingestão de alimentos, digestibilidade aparente, conformação de carcaça e composição de tecidos não foram alterados pela adição de aditivos. A adição de própolis e óleos essenciais na dieta de bovinos melhorou o desempenho animal e peso de carcaça.

This work was realized to evaluate the effect of natural additives as propolis or essential oils addition on animal performance, feed intake, apparent digestibility and carcass characteristics of bulls finished in feedlot. Thirty bulls (½ Aberdeen Angus vs. ½ Nellore) were randomly assigned in one of three diets (control - CON, propolis - PRO and essential oils - OIL) and kept in feedlot (individual pen) during 55 days. CON diet consists of 45% corn silage, 40% concentrate (cracked corn, soybean meal, limestone and mineral salt) and 15% glycerine. The PRO group received same diet that control plus 3 grams to animal day-1 of propolis dry added to the concentrate. The OIL oils group received same diet that control and 3 grams to animal day-1 of essential oils (cashew and castor oils) added to the concentrate. Final weight, average daily gain, feed efficiency and hot carcass weightwere better for bulls supplemented with essential oils and propolis than for bulls fed control diet. The feed intake, apparent digestibility, carcass conformation and tissue composition were unaffected by the additives addition. The addition of propolis and essential oils in the diets of bulls finished in feedlot improve animal performance and carcass weight.

The natural additive products (propolis or essential oils), in replacing antibiotics, could be used as an alternative for feed strategies to improve animal production. This work was performed to evaluate the effect of natural additives as propolis or essential oils on meat quality of crossbred (Aberdeen Angus vs. Nellore) bulls. Thirty bulls were kept in feedlot (individual pen) for 55 d and randomly assigned to one of three diets (n = 10): control (CON), propolis (PRO), or essential oils (OIL). CON diet consists of corn silage (45% DM) and concentrate (cracked corn, soybean meal, glycerin, limestone, and mineral salt, 55% DM). The PRO group received same CON diet plus 3 g animal-1 d-1 of propolis premix added to the concentrate. The OIL group received same CON diet and 3 g animal-1 d-1 of a premix (cashew Anacardium occidentale L. and castor Ricinus communis L. oils) added to the concentrate. Fat thickness (5.0 mm), pH (5.9), Longissimus muscle area 58.0 cm², marbling, texture, color (L* = 36.6, a* = 17.3, and b* = 5.9), lipid oxidation (0.08 malonaldehyde kg-1 meat), and Warner-Bratzler shear force (3.3 kg) were unaffected by the diet. PRO and OIL diets had no effect neither on moisture (73.7%), ashes (1.1%), protein (23.8%), and lipids (1.7%), fatty acid composition or polyunsaturated/saturated fatty acid (PUFA/ SFA, 0.13), and n-6/n-3 ratio (6.9) on Longissimus muscle. Addition of natural additives as propolis extract or cashew and castor oils in the diet of bulls when they are finished in a feedlot did not change meat qualities.

In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and the products´ quality and microbiological safety were maintained. Beef and chicken tenderness was maintained for both treatments. Furthermore, the use of 50% KCl did not cause any changes in the products' sensory quality, and the overall acceptance of both types of meat was maintained. Results showed that a reduction by 50% in the NaCl contents of marinated meat products with a combination of herbs and spices is possible. Future applications in other meat products and sausages are highly promising.

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Neste trabalho foi desenvolvido queijo tipo petit suisse de soja, utilizando soja comum e soja livre de lipoxigenase, enriquecido com cálcio e polpa de morango. As formulações foram caracterizadas quanto à composição química e centesimal (pH, acidez, umidade, cinzas, proteína, teor de cálcio, composição e identificação dos ácidos graxos) e avaliação sensorial. Os resultados obtidos mostraram diferença na composição centesimal, disponibilidade de cálcio e atributos sensoriais para os petit suisse produzidos a partir dos diferentes cultivares. As melhores características nutricionais e a maior aceitação foram verificadas para a formulação elaborada com soja livre de lipoxigenase.

A soy petit suisse cheese was elaborated using ordinary soybean and lipoxygenase-free soybean and enriched with calcium and strawberry pulp. The formulations were characterized in terms of chemical composition and centesimal composition (pH, acidity, moisture, ash, protein, calcium content, composition, and identification of fatty acids), and sensory evaluation. The results showed differences in the centesimal composition, calcium availability, and sensory attributes for the petit suisse cheese produced from the different cultivars. The best nutritional characteristics and greater acceptance were reported for the formulation prepared with soy-free lipoxygenase.

O presente trabalho teve como objetivo realizar uma avaliação do perfil sensorial de cinco amostras de doce de leite pastoso formuladas com diferentes concentrações de soro de queijo em pó ou in natura. Os atributos sensoriais avaliados foram aparência, aspecto geral, cor, sabor, textura e intenção de compra. Os resultados foram analisados através de ANOVA e pelo teste de Tukey e mostraram que não houve diferença significativa entre as amostras, sendo assim, a utilização de soro de queijo na fabricação do doce de leite pastoso é uma ótima alternativa para a indústria de laticínios, pois possibilita a obtenção de um produto com qualidade nutricional, de baixo custo e infere ao soro não só caráter de efluente das indústrias alimentícias, mas complemento da alimentação humana.

This study aimed to carry out an evaluation of the sensory profile of five samples of creamy dulce de leche made with different concentrations of whey powder or raw whey. The sensory attributes evaluated were appearance, general aspect, color, texture, and intention to purchase. The results were analyzed by ANOVA and Tukey test and showed no significant difference between samples, and thus the use of whey powder or raw whey in the manufacture of creamy dulce de leche is a great alternative to the dairy industry since it enables the achievement of a product with nutritional quality, low cost evidencing the serum use in the food industry and as a nutritional supplement.