Resumo Os análogos cárneos são substitutos dos produtos cárneos tradicionais, embora obtidos a partir de ingredientes vegetais. Eles imitam o sabor, a suculência, a textura e são semelhantes aos seus equivalentes. A inovação está em combinar nutrição, bem-estar, questões ambientais e sociais. Fontes vegetais são vistas como mais saudáveis e ecologicamente corretas por algumas pessoas. Portanto, esta revisão resume fontes vegetais nutritivas como ingredientes alternativos proteicos para análogos cárneos visando desenvolvimento sustentável na cadeia produtiva alimentícia. Foi realizada uma pesquisa de Janeiro de 2019 a Dezembro de 2023 em três bases de dados para se descobrir as principais fontes vegetais proteicas, periódicos científicos, lacunas e legislações sobre o tema. Os principais ingredientes proteicos encontrados na linha do tempo estipulada referem-se a soja, ervilha, grão de bico, amendoim, aveia e isolados dessas fontes, além de extrusados de microalgas. Essas matérias-primas agregam valor nutricional e propriedades tecnológicas aos análogos cárneos. Muito foi feito nos últimos anos em relação à tecnologia, embora ainda existam lacunas que dependem de legislações específicas para produtos vegetais mundialmente, investimentos em fábricas segregadas dentro de uma indústria de carne e marketing, para que as pessoas estejam mais abertas e conscientes dos benefícios. Como resultados desta pesquisa é possível concluir que os análogos cárneos continuarão em foco e mais ingredientes tendem a surgir para atender às demandas dos consumidores por produtos inovadores e saudáveis que vão além da nutrição, oferecendo benefícios extras e abrindo novas possibilidades de produtos comercializados. tradicionais sabor suculência equivalentes nutrição bemestar, bemestar bem estar, estar bem-estar sociais Portanto alimentícia 201 202 proteicas científicos tema referemse referem soja ervilha bico amendoim microalgas matériasprimas matérias primas tecnologia mundialmente marketing comercializados 20 2

Abstract Though obtained from vegetable ingredients, meat analogues are replacers of traditional meat products. They mimic the flavor, juiciness, and texture and look similar to their counterparts. The innovation relies on addressing nutrition, wellness, environmental, and social issues. Plant-based sources are seen as healthier and environmentally friendly for some people. Therefore, this review summarizes nutritious vegetable sources as alternative protein-based ingredients in meat analogues for sustainable development in the food production chain. A survey was conducted from January 2019 to December 2023 in three databases to find out the most used vegetable sources rich in protein, scientific journals, gaps, and legislation on this topic. The main protein-rich ingredients in the timeline publications were soybean, pea, chickpea, peanuts, oat, and isolates from these sources, besides microalgae extrudates. These raw materials add up the nutritional value and technological properties to meat analogues. Much was done in the later years concerning technology, although there are still gaps on specific legislations for plant-based products worldwide, investments in segregated plants within a meat industry and marketing, so people are more open and aware of the benefits. Concerning the outcomes of this research, it is possible to conclude that meat analogues will remain a focus, and more ingredients are prone to meet consumer demands of innovative and healthy products that go beyond the purpose of just nourishing but indeed offering extra benefits, and opening new possibilities of marketed products. flavor juiciness counterparts nutrition wellness environmental issues Plantbased Plant based Therefore proteinbased protein chain 201 202 journals topic proteinrich soybean pea chickpea peanuts oat extrudates technology plantbased plant worldwide marketing benefits research focus 20 2

Abstract The objective of this work was to determine aflatoxin M1 in fresh milk from fifty-two small farms in the city of Concórdia - SC, Brazil. Samples from the cooling tanks of each property were collected from November 2014 to January 2015. The QuEChERS method was used for the extraction of aflatoxin M1, and quantification was performed in UHPLC-FL. 40.4% of the analyzed samples (eg, 21 samples) showed contamination levels by aflatoxin M1 above the maximum limit allowed by the Brazilian regulation, which is 0.5 μg L-1. These results suggest the importance of implementing Good Practices in obtaining feed for dairy cows, since the contamination of milk by aflatoxin M1 occurs through the biotransformation of aflatoxin B1, after the ingestion of feed or silage contaminated by the animals, posing risk to the animals themselves, as well as to consumers of milk and dairy products.

Omega-3 enriched partial acylglycerols are beneficial for human health. The aim of this study was to obtain monoacylglycerols (MAG) and diacylglycerols (DAG) by means of glycerolysis of fish oil catalyzed by a lipase from Rhizomucor miehei in the presence of food grade surfactants (Tween 65, 80 or 85). Glycerolysis was successful in the reaction media for all the tested surfactants, showing their potential for use as additives in such a system. The best results, however, were obtained for the reaction medium in the absence of surfactant whose peroxide value was the lowest after glycerolysis.