Abstract Lipids, one of the main macronutrients in beef burgers, can undergo oxidative reactions, negatively affecting product quality. Recently, Aloe vera (Aloe barbadensis Miller), a natural antioxidant, has gained attention as a functional food ingredient in the food industry due to its potential to promote food preservation and human health. For this reason, the present study aimed to investigate the feasibility of using Aloe vera to improve the quality of beef burgers and extend their shelf life during refrigerated storage. Additionally, the study examined the influence of the packaging system (atmospheric and vacuum) and storage temperature (0 °C and 4 °C). The pH value increased from the fifth day of beef burger storage (p > 0.05). The concentration of Aloe vera gel used in this study (2% or 4%) reduced lipid and pigment oxidation, particularly when combined with the lower storage temperature (0 °C). Regarding the metmyoglobin content, which affects the color of the meat, the best results were observed in samples stored in vacuum packaging with 2% or 4% Aloe vera gel at 4 °C (treatments 3 and 4), as well as in samples in conventional packaging (1 atm) with 4% Aloe vera gel stored at 4 °C (treatment 8). The growth of aerobic mesophilic bacteria was reduced when Aloe vera, vacuum packaging, and storage at 0 °C were combined (treatments 1 and 2). Regarding meat color, using 2% Aloe vera gel helped maintain the quality of this sensory attribute, which is crucial for product acceptance. In conclusion, using 2% Aloe vera gel, particularly in combination with vacuum packaging and storage at 0 °C, maintains the quality, oxidative stability, and safety of beef burgers (p < 0.05) for a longer period. This combination also preserved the attractive color of the burgers, thus making it a promising approach for extending the shelf life of meat products. Lipids reactions Recently Miller, Miller , Miller) antioxidant health reason Additionally atmospheric ( C °C. . °C) p 0.05. 005 0.05 05 2 (2 oxidation content treatments 4, 4) atm treatment 8. 8 8) 2. 2) attribute acceptance conclusion stability period products 00 0.0 0.

RESUMO: A Ilex paraguariensis é uma espécie nativa do Brasil, Paraguai e Argentina, valorizada por seus efeitos positivos na saúde humana. O processamento do mate consiste nas seguintes etapas: pré-secagem (secagem rápida em alta temperatura, conhecida como operação de sapeco), secagem e moagem. A fim de verificar o atual processo e propor melhorias futuras no processamento de mate, foram aplicadas análises térmicas e de balanço de massa em unidades industriais de processamento de mate. Os resultados mostraram que o consumo de energia nas operações de sapeco e secagem supera o aporte calorífico necessário para essas operações. Esses resultados comprovam a necessidade de uma mudança no gerenciamento das temperaturas nas etapas de sapeco e secagem do processamento da erva-mate, a fim de otimizar o consumo de energia, resultando em menores custos, com efeitos positivos na qualidade dos produtos da erva-mate. RESUMO Brasil Argentina humana présecagem pré temperatura sapeco, , sapeco) moagem ervamate, ervamate erva erva-mate custos ervamate.

ABSTRACT: The Ilex paraguariensis is a species native to Brazil, Paraguay and Argentine, valued by its positive effects on human health. Mate processing consists of the following stages: pre-drying (rapid drying at high temperature, known as sapeco operation), drying, and milling. In order to verify the current process and to propose future improvements to the mate processing, thermal and mass balance analysis were applied to industrial mate processing units. Results showed that the consumption of energy in sapeco and drying operations exceeds the calorific input necessary for these operations. These results verify the need for a change in the management of temperatures in the sapeco and drying stages of mate processing in order to optimize the consumption of energy, resulting in lower costs, with positive effects on the quality of the mate products. ABSTRACT Brazil Argentine health predrying pre rapid temperature operation, operation , operation) milling units costs products

Abstract Freeze concentration process was used to concentrate milk until the third stage of freeze concentration. Thus, two samples of ice creams were manufacture, one with milk and the other with concentrated milk from the first stage of block freeze concentration, and denominated ice cream 1 and ice cream 2, respectively. Both ice creams were characterized according to physicochemical characteristics, overrun, microscopy, melting rate, texture, color, and rheological properties. The use of concentrated milk influenced the physicochemical properties of ice cream 2, promoting an increase in the total solids, protein, carbohydrates, and ashes content. Moreover, it was noted that ice cream 2 had a higher overrun, lower firmness, smaller ice crystals, and tended to color greenish and yellowish, however had a higher melting rate and larger hysteresis area. The models of the Power Law and Casson satisfactorily described the rheological behavior of ice creams, which proved to be a Newtonian fluid.