ABSTRACT Mozambique is a country located in the southwest of the African continent. The country has great climatic diversity. The tropical monsoon (Am), tropical savanna (Aw), hot semiarid (BSh), and humid subtropical (Cwa and Cfa) and subtropical highland (Cwb) climates stand out. The regions classified a subtropical have climatic potential for the rational exploitation low and medium chill requirement of peach trees. There are already technologies for the cultivation of peach trees in subtropical regions in Brazil. The objective of this study was to identify the zoning of suitable areas and provide bases for the establishment and expansion of peach cultivation in Mozambique. Meteorological data from 108 stations and the geotechnological tool ArcGIS 10.1 were used to spatialize temperature, rainfall, and humidity data and then reclassify them for the generation of maps using the Geostatistical Analyst extension. In parallel, maps of mean annual temperatures and climate classification were used. Regions in the subtropical areas of Mozambique with suitable temperature and rainfall are viable for peach plantations. The results showed the Northwest, Central and South regions is more suitable for the economic exploitation of peaches trees.

Abstract The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.

Abstract Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sensory qualities, it is important to appreciate which sensory attributes make a product pleasant or unpleasant to a consumer. In this context, the aim of this study was to evaluate the sensory attribute that contributes most to the overall liking by a gamma regression model using different formulations of mixed fruit jams made with Brazilian Cerrado fruits. Based on the proposed model, we concluded that appearance was the most important predictor of the overall liking of the assessors.

Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.

Abstract Temperate fruit species, originate from regions with cold winters and well-defined climatic seasons. These fruits are also produced in subtropical and tropical regions. The aim of this study was to determine the bioactive compounds and antioxidant activity of different fruit cultivars from fruit trees of temperate climate, such as peach, pear, quince, and fig, able to be produced in subtropic regions. Analyzes of antioxidant activity, total phenolics and ascorbic acid were carried out. In peaches, ‘Biuti’ had the highest phenolic content, and ‘Bonão’ stood out in relation of antioxidant activity (ABTS) and ascorbic acid. For quinces, 'Lageado' had higher phenolic content, ‘Provence’ and ‘CTS’ showed higher antioxidant activity (ABTS), and ‘Alaranjado’ stood out in relation of antioxidant activity (DPPH). ‘Fuller’, ‘Smyrna’ and ‘Portugal’ are the ones with the highest levels of ascorbic acid. In pears, ‘Seleta’ showed the highest phenolic content, antioxidant activity (DPPH) and ascorbic acid. ‘Centenaria’ presented the highest antioxidant activity (ABTS). In figs, ‘Três num Prato’, ‘Lemon’ and ‘Brunswick’ had the highest ascorbic acid content. ‘Três num prato’ and ‘Roxo de Valinhos’ showed the highest phenolic content and antioxidant activity consecutively. It was found that cultivars of these evaluated fruits showed great variability, even under similar conditions.

Resumo O objetivo deste trabalho foi avaliar a substituição parcial da goma arábica por amidos modificados, na microencapsulação do óleo essencial de capim-limão (Cymbopogon flexuosus), por meio de secagem por atomização. As emulsões assistidas por ultrassom foram preparadas com 30% (m/m) de material de parede, 7,5% (m/m) de carga de óleo e 1:1 (m/m) de taxa de substituição para todos os tratamentos. Após 16 horas, a incompatibilidade observada entre a goma arábica e o anidrido octenil succínico (AOS) não afetou as micropartículas obtidas, uma vez que o tratamento com o amido AOS, em substituição parcial à goma arábica, apresentou os melhores resultados quanto ao rendimento do processo e à retenção de carga de óleo após a secagem por atomização, e o tratamento mostrou viscosidade newtoniana próxima à do tratamento preparado com goma arábica. A maltodextrina dextrose equivalente 10 (10DE) mostra uma carga de óleo semelhante à do tratamento com goma arábica, enquanto a presença de maltodextrina de milho DE20 reduz o teor de óleo encapsulado e a eficiência do processo de secagem, em razão da aderência das partículas à câmara. Portanto, a substituição parcial da goma arábica mostra-se como alternativa para a formação de emulsões, para a microencapsulação por meio de secagem por atomização do óleo essencial de capim-limão.

Abstract The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.