Abstract In this research, aqueous and ethanolic extracts from Justicia pectoralis Jacq and Croton Jacobinensis Baill were characterized. The UPLC-QTOF-MSE analysis was performed on the extracts identified, predominantly, flavonoids, tannins and acids. The extracts did not indicate toxicity in human epithelial cells. C. jacobinensis presented a concentration of phenolics 60.5% higher than J. pectoralis in all scenarios evaluated and, for both samples, the hydroalcoholic extract at 70% exhibited the best efficiency in the extraction (14501.3 and 32521.5 mg GAE 100 g-1 for J. pectoralis and C. jacobinensis, respectively). The antioxidant activity presented a positive correlation with the concentration of phenolics, being 1.186,1 and 1.507,9 μM of Trolox for J. pectoralis and C. jacobinensis at 70% of ethanol; however, it was not verified statistical difference between the ethanolic solutions (p < 0.05). The antimicrobial activity of J. pectoralis extracts was highlighted once was the most effective against gram-positive bacteria. The results suggest that both J. pectoralis and C. jacobinensis extracts present the potential to be applied as natural additives due to their antioxidant and antimicrobial activity and safety. Thus, it is suggesting the development of studies that could investigate the interaction of these plant extracts with food matrices is required.

Abstract The elaboration of fruit blends added of functional components results in nutritionally enriched products. The purpose of this work was to evaluate the physicochemical, sensorial and rheological properties of cashew-apple and araça-boi beverages added with encapsulated omega-3 and stability during 120 days of storage. Juice formulations were prepared with and without adding omega-3 oil and encapsulated omega-3, pasteurized and stored at room temperature, and evaluated sensory, physicochemical and rheological properties. The optimized formulation of the beverage was obtained with 18.6% of cashew-apple and 9.3% of araça-boi pulps, selected in the experiment of the response surface. The formulations with encapsulated omega-3 maintained sensory acceptability. The physicochemical parameters did not present significant interactions among the formulations and the storage time. A consumer test with 100 people was performed using an acceptance test and check all that apply (CATA). The beverage added with unencapsulated omega-3 presented a variation in the sensory attributes along with the storage. All samples showed non-Newtonian behavior and pseudoplastic character. Omega-3 encapsulation is recommended to favor the acceptability and constancy of rheological characteristics in the beverage nutritionally enriched with omega-3.

Abstract Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential, infrared spectroscopy, encapsulation efficiency and doping. The yield data presented values from 38.01% to 44.34%. The nanoparticles had sizes varying from 27.12 nm to 308.80 nm and negatively charged surfaces. The encapsulation efficiency was quantified based on the vitamin C content, total extractable polyphenols and antioxidant activity according to specific methodology taking into account the different compounds ranging from 25.44% to 69.37%; 66.45% to 99.56% and 2.24% to 6.54%, respectively. The above data indicate that nanoparticles made with acerola by-products and arabic gum/maltodextrin are promising as natural food additives, with high levels of bioactive compounds.

RESUMO Para assegurar a atividade antimicrobiana do extrato aquoso de chambá é essencial proteger seus compostos bioativos. Objetivou-se preservar as suas características, visando proporcionar a indústria de alimentos um antimicrobiano natural. Três formulações de microcápsulas foram elaboradas com maltodextrina e ciclodextrina, ambas juntamente com o extrato aquoso de folhas de chambá e secas por liofilização. O extrato aquoso foi inicialmente submetido à análise de toxicidade in vivo utilizando zebrafish e as microcápsulas foram caracterizadas por estudo da morfologia, higroscopicidade, solubilidade em água, tamanho de partículas, potencial zeta, determinação da cor, eficiência da microencapsulação e atividade antimicrobiana. O extrato aquoso de chambá não foi considerado tóxico. As microcápsulas apresentaram formas irregulares, tamanhos variando de 0,58 a 1,15 µm. Valores de solubilidade de 74,69 a 76,8%. A higrocospicidade variou de 2,07 a 4,34 %. Além disso, obteve eficiente encapsulação dos compostos fenólicos, apresentando atividade antimicrobiana diante Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis e Escherichia coli, sendo uma alternativa sua utilização como antimicrobiano natural.

ABSTRACT To ensure the antimicrobial activity of the aqueous extract of chambá, it is essential to protect its bioactive compounds. The objective was to preserve its characteristics, aiming to provide the food industry with a natural antimicrobial. Three microcapsule formulations made with maltodextrin and cyclodextrin were developed, both including the aqueous extract of chambá leaves dried through lyophilization. The aqueous extract was initially submitted to in vivo toxicity analysis using zebrafish and the microcapsules were characterized through studies of morphology, hygroscopicity, water solubility, particle size, zeta potential, color determination, microencapsulation efficiency and antimicrobial activity. The aqueous extract of chambá was not considered to be toxic. The microcapsules had irregular shapes, with sizes varying from 0.58 to 1.15 µm. Solubility values ranged from 74.69 to 76.8% and hygroscopicity varied from 2.07 to 4.34%. Additionally, it obtained efficient encapsulation of the phenolic compounds, showing antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli, with its use being an alternative as a natural antimicrobial agent.

RESUMO A diversidade de plantas em todo o mundo, bem como a variação química implica em uma grande quantidade de substâncias bioativas. O uso de extratos de plantas com propriedades biológicas surge como uma alternativa viável e saudável quando comparada a substâncias sintéticas. Neste contexto, objetivou-se esta pesquisa avaliar os extratos aquosos das folhas de Physalis angulata L., nativas e cultivadas, quanto a influência do método de extração na bioacessibilidade de compostos bioativos, atividade antioxidante e atividade antimicrobiana. Os extratos foram obtidos a partir das folhas nativas e cultivadas de P. angulata e três diferentes métodos extrativos, decocção, maceração e assistidos por ultrassom. A análise de variância mostrou diferenças significativas entre os métodos extrativos e o tipo de material vegetal. Os extratos obtidos por decocção apresentaram os maiores teores de compostos fenólicos e maior potencial antioxidante para ambos os métodos analíticos (ABTS e DPPH), diferindo significativamente dos demais métodos extrativos. Os índices de bioacessibilidade de compostos fenólicos dos extratos foram considerados reduzidos após a digestão gastrointestinal simulada, e consequentemente, apresentaram baixo potencial antioxidante. O potencial antimicrobiano dos extratos foi observado frente as bactérias Gram-positivas, Staphylococcus aureus e Listeria monocytogenes.

ABSTRACT Plant diversity around the world, as well as the chemical variation, involves a large amount of bioactive substances. The use of plant extracts with biological properties appears as a viable and healthy alternative when compared to synthetic substances. In this context, the objective of this study was to evaluate the aqueous extracts of native and cultivated leaves of Physalis angulata L., as well as the influence of the extraction method on the bioaccessibility of bioactive compounds, antioxidant activity and antimicrobial activity. The extracts were obtained from the native and cultivated leaves of P. angulata using three different extraction methods: decoction, maceration and an ultrasound-assisted method. The analysis of variance showed significant differences between the extraction methods and the type of plant material. The extracts obtained by decoction showed the highest levels of phenolic compounds and higher antioxidant potential for both analytical methods (ABTS and DPPH), differing significantly from the other extraction methods. The bioaccessibility indices of the phenolic compounds obtained from the extracts were considered reduced after the simulated gastrointestinal digestion, and consequently, showed low antioxidant potential. The antimicrobial potential of the extracts was observed against the Gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes.

RESUMO: Amburana cearensis A. C. Smith (Fabaceae) é uma planta comum na Caatinga cearense, onde é popularmente conhecida como cumaru. Vários compostos têm sido isolados de A. cearensis, incluindo ácido protocatecúico, taninos, cumarina, flavonóides e heterosídeos fenólicos, como por exemplo os amburosídeos A e B. O objetivo desse estudo foi avaliar o potencial antimicrobiano e caracterizar o perfil químico do decocto da casca do caule de A. cearensis, visando a sua possível utilização na conservação de alimentos. A caracterização dos compostos químicos foi realizada pelas análises de RMN uni e bidimensionais de 1H e 13C, e cromatografia líquida acoplada à espectrometria de massa. Foram identificados a cumarina, os amburosídeos A e B, e o ácido (Z)-o-cumárico glicosilado. A atividade antimicrobiana foi realizada pela metodologia de microdiluição em placa sobre Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus e Listeria monocytogenes. O decocto mostrou atividade antimicrobiana sobre bactérias Gram-positivas. Antimicrobianos naturais podem oferecer vantagens para a produção de alimentos, inibindo microorganismos patogênicos e melhorando a qualidade higiênico-sanitária.

ABSTRACT: The plant, Amburana cearensis A. C. Smith (Fabaceae), commonly called cumaru, is widespread in the Caatinga cearense, a less known ecosystem in Brazil. A. cearensis is rich in several compounds like protocatechuic acid, tannins, coumarin, flavonoids and phenolic heterosides, such as amburosides A and B, that have been isolated. The aim of this study was to determine the antimicrobial potential and draw the chemical profile of the distinct characteristics of A. cearensis stem bark decoction, for its possible potential as a food conservation agent. The chemical compounds were characterized by one- and two-dimensional 1H and 13C NMR analyses and Liquid Chromatography-Mass Spectrometry (LCMS). The compounds of coumarin, amburosides A and B, and glycosylated (Z)-o-coumaric acid. Using the plaque microdilution technique, the antimicrobial action was tested on Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes. The decoction demonstrated antimicrobial activity on Gram-positive bacteria. This was encouraging because natural antimicrobials are beneficial for food production, as they can inhibit the pathogenic microorganisms and boost the quality of hygiene and cleanliness.

Resumo Uma boa alternativa que vem sendo desenvolvida e aplicada nos últimos anos é o aproveitamento de resíduos oriundos do processamento de frutas e hortaliças. Grande parte do que é descartado dessas matérias-primas, tais como cascas, sementes e talos, pode ser reaproveitada na produção de novos alimentos. Este trabalho teve como objetivo desenvolver e avaliar a aceitação de biscoito tipo cookie elaborado a partir da farinha do caroço de abacate. Três formulações foram utilizadas no desenvolvimento do cookie: F1 (formulação do biscoito com acréscimo de 5% da farinha do caroço de abacate); F2 (formulação do biscoito com acréscimo de 10% da farinha do caroço de abacate) e F3 (formulação do biscoito com acréscimo de 20% da farinha do caroço de abacate). Em seguida, os biscoitos foram avaliados sob o ponto de vista físico-químico (umidade, cinzas, lipídeos, proteínas, carboidratos e valor calórico) e sensorial (aceitabilidade dos atributos aparência, cor, textura e sabor, além da intenção de compra). Entre as formulações testadas, a F1 (formulação do biscoito com acréscimo de 5% da farinha do caroço de abacate) foi mais bem aceita pelos provadores, visto que apresentou as maiores notas nos atributos sensoriais avaliados e uma intenção de compra acima da média (70%). Dessa forma, este estudo demonstrou a importância do aproveitamento integral de resíduos provenientes do processamento de produtos de origem vegetal no desenvolvimento de um novo produto, que apresenta potencial para a comercialização e um maior valor nutricional.

Abstract A good alternative that has been developed and applied in recent years is the use of residues from the processing of fruits and vegetables. Much of what is discarded from raw materials such as peels, seeds and stems can be reused in the production of novel foods. The objective of this work was to develop and evaluate the acceptance of cookie elaborated from avocado lump flour. Three formulations were used in the cookie development: F1 (biscuit formulation added with 5% of avocado lump flour); F2 (biscuit formulation added with 10% of avocado lump flour); and F3 (biscuit formulation added with 20% of avocado lump flour). After elaboration, cookies were evaluated for physical-chemical characteristics (moisture, ashes, lipids, proteins, carbohydrates and caloric value) and sensorial characteristics (acceptability of appearance, color, texture and taste attributes, besides purchase intention). Among the formulations tested, F1 (biscuit formulation added with 5% of avocado lump flour) was well accepted by the tasters, since it presented the highest scores on the sensorial attributes evaluated and an above-average purchase intention (70%). Thus, this study demonstrated the importance of the integral use of residues from the processing of plant originated products in new products development, with potential for commercialization and a higher nutritional value.

A abordagem do comportamento reológico de néctares mistos de frutas tem fornecido importantes informações para o processamento dos mesmos, resultando em benefícios para a indústria e, consequentemente, para o consumidor. Portanto, neste trabalho, se estudou o comportamento reológico de néctares mistos de caju, manga e acerola, nas temperaturas de 8 °C e 25 °C. As medidas experimentais foram realizadas em reômetro rotacional de cilindros concêntricos e os dados experimentais foram ajustados ao modelo de Casson. A tensão inicial apresentou ajuste ao modelo cúbico especial, para a temperatura de 8 °C. Para a temperatura de 25 °C, observou-se ajuste ao modelo cúbico especial para a viscosidade plástica de Casson. O aumento nas proporções de polpas de caju, manga e acerola resultou no aumento da viscosidade plástica de Casson e o aumento da quantidade de polpa de caju proporcionou aumento na tensão inicial.

The rheological behaviour approach to the study of fruit nectars has provided important information for the processing of these products, resulting in benefits for industry and hence for the consumer. In this paper, the rheological behaviour of mixed beverages based on cashew, mango and acerola fruits was studied at 8 °C and 25 °C. The experimental measurements were made using a rotating concentric cylinder rheometer and the results adjusted to fit the Casson model. The initial stress fitted the special cubic model at a temperature of 8 °C. At a temperature of 25 °C, it fitted the special cubic model for Casson's plastic viscosity. An increase in the proportions of cashew apple, mango and acerola pulps resulted in an increase in Casson's plastic viscosity and an increase in the amount of cashew apple pulp increased the initial stress.