ABSTRACT Sewage pollution is an increasing problem for Perna perna mussel farmers in Brazil, and there is an urgent need to adopt post-harvest treatments, such as depuration, to reduce the associated microbiological risks. However, depuration of this species has been discouraged by experiences showing that the animals usually spawn during this procedure, bringing difficulties for water treatment and making them lighter, weakened, and undesirable to be traded as a live product. This study aimed at developing a protocol to prevent mussels from spawning by modulating the water temperature during depuration. For one year (from 2021-07-07 to 2022-06-29), market-size mussels harvested from the Brazilian southern coast were divided into groups of five and immersed during 50 hours in sets of experimental units (15 L acrylic aquariums) that emulated depuration tanks with different water temperatures (ranging from 8°C to 31°C). During this period, the experimental units were inspected nine times to check for spawning/spawned mussels. Analysis of the overall results showed that 21 (95.5%) out of the 22 assays resulted in mussels spawning and that this behavior was mostly recorded (80.3%) within the first 5:30 hours of the assays. The models developed (binary logistic regression) indicate that conditioning the depuration water to temperatures 5°C lower than those registered at the harvest site holds the potential to reduce the chances of spawning by more than 50%, and these chances drop to 8.2% when this difference reaches 10°C. Further studies are needed to show how reducing water temperature during depuration influences its efficiency in terms of pathogen reduction, aiming to define the best protocol to optimize microbial removal and minimize spawning. Brazil postharvest post treatments risks However procedure lighter weakened product 20210707 2021 07 2021-07-0 20220629, 20220629 2022 06 29 , 2022-06-29) marketsize market size 5 15 (1 aquariums ranging 8C C 8 31°C. 31C 31°C . 31 31°C) period spawningspawned spawned 2 95.5% 955 95 (95.5% 80.3% 803 80 3 (80.3% 530 30 5:3 binary regression 5C 50% 82 8.2 10C 10 10°C reduction 2021070 202 0 2021-07- 2022062 2022-06-29 1 ( 95.5 9 (95.5 80.3 (80.3 53 5: 8. 202107 20 2021-07 202206 2022-06-2 95. (95. 80. (80. 20210 2021-0 20220 2022-06- (95 (80 2021- 2022-06 (9 (8 2022-0 2022-

Abstract Juçara fruit (Euterpe edulis Martius) is rich in nutrients and antioxidant compounds, a potential ingredient to meet consumer demands for beers with bioactive potential. In this study, different concentrations (10, 20, and 40%) of juçara fruit pulp were added during the brewing steps (mash, fermentation, and maturation). Physicochemical parameters (carbohydrate profile, real extract, pH, alcohol content, glycerol, and color), total phenolic content, and scavenging effect on 2,2-diphenyl-1-picrilhidrazil (DPPH) radical were evaluated during the brewing process and in the beers produced. The sugars, real extract, pH, ethanol, and glycerol did not vary significantly between beers produced with different juçara concentrations. Juçara beers had an average alcohol content of 3.6% (w/v) and a pH of 4.43. The color varied between 3.2 and 16 Standard Reference Method depending on the fruit pulp concentration and the step in which it was added. The addition of juçara fruit pulp increased the total phenolic content (49.57-80.17 mg of gallic acid equivalent 100 mL-1) and the antioxidant effect on DPPH (1785-3971 mmol ascorbic acid equivalent 100 mL-1) in the beers, especially when added in the final production stages. In conclusion, this study demonstrated that the beer produced with 20% of juçara fruit pulp added at maturation presented the best results and suggested that this fruit has enormous potential for use in the brewing process, promoting an increase in the bioactive compounds. Euterpe Martius compounds 10, 10 (10 20 40% 40 mash, mash (mash fermentation maturation. . maturation) carbohydrate profile extract color, , color) 2,2diphenyl1picrilhidrazil 22diphenyl1picrilhidrazil diphenylpicrilhidrazil 2,2 diphenyl 1 picrilhidrazil 2 (DPPH sugars ethanol 36 3 6 3.6 w/v wv w v (w/v 443 4 43 4.43 32 3. 49.5780.17 49578017 49.57 80.17 49 57 80 17 (49.57-80.1 mL1 mL mL-1 17853971 1785 3971 (1785-397 stages conclusion (1 2diphenyl1picrilhidrazil 22 2, 44 4.4 5780 49.5780.1 4957801 4957 49.5 8017 80.1 5 8 (49.57-80. mL- 1785397 178 397 (1785-39 ( 4. 578 49.5780. 495780 495 49. 801 80. (49.57-80 178539 39 (1785-3 49.5780 49578 (49.57-8 17853 (1785- 49.578 (49.57- (1785 (49.57 (178 (49.5 (17 (49. (49 (4

Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve films formulations were studied: native cassava starch (S), starch acetate S0.6 and S1.1, with two glycerol concentrations (0.25 g.100 g-1 (25) and 0.30 g.100 g-1 (30)). The films were conditioned at the relative humidities (RH) of 58% and 75% for 96 h before characterization. Water vapor permeability, water solubility, water sorption isotherms, microstructural analyses, and mechanical properties in different relative humidity and different glycerol concentration were performed. Starch acetate films (S1.1) resulted in lower water vapor permeability (2.35 ± 0.26 × 10-7g/m.s.Pa) and water solubility (21.2 ± 0.16 g.100 g-1) than native starch films (3.79 ± 0.26 × 10-7 g/m.s.Pa and 25.46 ± 0.12 g.100 g-1). S0.6 films showed higher tensile strength (8.42 ± 0.84 MPa) than S1.1 films (6.93 ± 0.55 MPa). The results indicated that acetylated starch can be used to produce films with improved mechanical properties, with less water solubility and permeability to water vapor, especially when starch acetate with 0.6 DS and low glycerol concentration are used. Chemical compounds used in this article: Starch, acetate (PubChem CID: 24832118); Acetic acid (PubChem CID: 176); Acetic anhydride (PubChem CID: 7918); Sulfuric acid (PubChem CID: 1118); Glycerol (PubChem CID: 753).

Abstract Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters.