Abstract Turmeric, also known as ground saffron, is a widely used spice that colours and flavours traditional dishes. It has antioxidant, antimicrobial, and coloring properties due to the presence of curcumin in its composition. Studies indicate that its daily consumption promotes a reduction in the symptoms of chronic non-communicable diseases such as obesity, diabetes, cancer, Alzheimer's, and Parkinson's, among others, and can be used in therapies for longevity. Thus, this study aimed to quantify the curcumin present in commercial turmeric samples using the High-Performance Liquid Chromatography method. Curcumin extraction was performed using the Soxhlet system, with the samples previously defatted with hexane. The samples of turmeric powder showed a wide variation in curcumin content (0.06% to 2.06% w/w), highlighting the need for stricter quality control, not compromising its application as a food input and its bioactivity.

Resumo A cúrcuma, ou açafrão-da terra, é muito utilizada como especiaria para colorir e dar sabor a pratos tradicionais. Possui características antioxidantes, antimicrobianas e corantes, devido à presença da curcumina em sua composição. Estudos indicam que seu consumo diário promove redução nos sintomas de doenças crônicas não transmissíveis como obesidade, diabetes, câncer, Alzheimer e Parkinson, dentre outras, podendo ser utilizada em terapias para longevidade. Assim, o objetivo deste trabalho foi quantificar a curcumina presente em amostras comerciais de cúrcuma, utilizando método por Cromatografia Líquida de Alta Eficiência. A extração da curcumina foi realizada por sistema de Soxhlet, com as amostras previamente desengorduradas com hexano. As amostras de cúrcuma em pó apresentaram uma grande variação no teor de curcumina (0,06% a 2,06% m/m) evidenciando a necessidade de um controle de qualidade mais rígido, de modo a não comprometer sua aplicação como insumo alimentício e sua bioatividade.

Abstract Non-conventional food plants (NCFP) are an alternative for the developing of food products given their improved nutritional quality. Aiming to enrich minerals, this study utilized taioba leaves (Xanthosoma sagittifolium) to produce flour and prepare muffins. NCFP is an alternative for developing food products with better nutritional quality as being source of nutrients, thus indicating the relevance of this research. This investigation aimed to produce flour and prepare nutritionally enriched muffins, in addition to verifying their chemical composition and sensory acceptability. Taioba leaves were dried in a solar dryer and then ground in a knife mill. Three muffin formulations were prepared: a standard formulation and two formulations with different concentrations of taioba flour. The muffins were prepared with wheat flour, taioba flour, milk, margarine, eggs, baking powder, brown sugar, and crystal sugar, with the respective proportions of ingredients defined through laboratory tests. Physicochemical, microbiological, and sensory analyses were performed. According to the results of the ash and moisture analyses, the moisture content of the flour was below the legal limit, which is a maximum of 15%. Thus, these products proved to have good physical and chemical stability. The ash content was relatively high, indicating that the flour has mineral content. The muffins with taioba flour had a softer texture than the standard sample, without the presence of microorganisms, and presented sensory acceptability higher than 7.5 for all attributes, in addition to an intention to buy above 80%.

Abstract Indonesian bay leaf (Syzygium polyanthum (Wight) Walp.) is one of the medicinal herbs that has been known for its many beneficial health effects. The main problem of bay leaf is its astringent and bitter taste. Therefore, in this research, bay leaf herbal tea was made according to the black tea processing method and added with Eucalyptus oil and lemon juice to improve its physicochemical and sensory properties. This research aimed to determine the optimal brewing temperature and time for bay leaf herbal tea, as well as to identify the suitable concentration of lemon juice and Eucalyptus oil to be added to the bay leaf herbal tea. The brewing temperatures used were 70 °C, 80 °C, and 90 °C, and the brewing times were 10, 20, and 30 minutes. Results showed that bay leaf herbal tea brewed at 90 °C for 30 minutes has the highest antioxidant activity, total phenolics, total flavonoids, and condensed tannins. Afterwards, this selected bay leaf herbal tea was added with Eucalyptus oil in concentrations of 0.05%, 0.10%, and 0.15%, and lemon juice with concentrations of 1%, 2%, and 3%. The addition of 0.15% Eucalyptus oil and 3% lemon into bay leaf herbal tea was the chosen concentration, with lower antioxidant activity, total phenolic and flavonoid contents, compared to bay leaf herbal tea without the addition of lemon juice and Eucalyptus oil. However, the sensory properties of bay leaf herbal tea, in terms of aroma, taste, and astringency, could be potentially increased with the addition of Eucalyptus oil and lemon juice.

Resumo Juçara é uma palmeira nativa da Mata Atlântica brasileira usualmente encontrada em comunidades de pequenos agricultores localizados em conservados remanescentes florestais. Ainda que a juçara seja sazonal e altamente perecível, exigindo temperaturas de congelamento para armazenamento, a secagem é uma boa alternativa para evitar a cadeia do frio. Este estudo avaliou a secagem de polpa de juçara em tambor rotativo, em três diferentes condições: (1) sem coadjuvantes de secagem, (2) 5% (base seca) de amido de milho e (3) 10% (base seca) de farinha de arroz orgânico. Os produtos foram analisados quanto à sua composição química e propriedades bioativas. A secagem de juçara em secador de tambor rotativo mostrou-se viável com e sem o uso de coadjuvantes de secagem, resultando em aproximadamente 97% de remoção da água. Enquanto os flocos de juçara mantiveram teores similares de fenólicos totais em relação à polpa fresca (p>0,05), níveis de antocianinas e capacidade antioxidante foram reduzidos (135,72 mg/100g de antocianinas na polpa de juçara, contra 58,71, 75,36 e 79,39 mg/100g em seus flocos com amido de milho, farinha de arroz orgânica e sem aditivos, respectivamente, p>0.05). Ainda que sejam necessários estudos de estabilidade, o produto elaborado sem aditivos mostrou-se uma opção promissora para a produção de flocos 100% de polpa de juçara.

Abstract Juçara is a Brazilian palm tree commonly found in small farming communities in well-preserved Atlantic Rainforest remnants. Although juçara is a highly perishable fruit that requires freezing temperatures for storage, drying presents a viable alternative to avoid the cold chain. This study assessed the drum drying of juçara pulp under three conditions: (1) without carrier agents, (2) with 5% (dry basis) corn starch, and (3) with 10% (dry basis) organic rice flour. Dried juçara pulp was analyzed for its chemical composition and bioactive properties. Drum drying of juçara pulp seems viable with or without the use of carrier agents (approximately 97% of water removal). While juçara flakes maintained similar total phenolic content as the fresh pulp (p > 0.05), anthocyanin levels and antioxidant capacity were reduced (135.72 mg/100g of anthocyanins in juçara pulp, against 58.71, 75.36 and 79.39 g/100g in juçara flakes with corn starch, organic rice flour and no additives, respectively, p > 0.05). Despite the need for further stability analysis, the product prepared without carrier agents emerged as a promising option for producing 100% juçara flakes.

Abstract The present study aims to evaluate the impact of incorporating commercial probiotic lactic acid bacteria cultures on the physicochemical and textural characteristics of fresh cheese, as well as their viability. The probiotic strains Lactobacillus acidophilus and Lacticaseibacillus rhamnosus were assessed at two different incorporation times — before the renneting and salting stages — using a factorial treatment design. Over a refrigerated storage period of 21 days (4 °C to 5 °C), the total lactic acid bacteria count, acidity, pH, and syneresis were monitored at intervals of 0, 1, 7, 14, and 21 days. Texture profile analysis was conducted at the 21-day mark to assess instrumental texture parameters of the cheese treatments. After the storage period, fresh cheeses supplemented with L. rhamnosus added before the renneting process exhibited similar acidity values (0.18% lactic acid), pH (5.36), and percentage of syneresis (4.71%), when compared to the control cheeses without probiotics. Except for the adhesiveness, no significant differences were observed regarding the texture profile parameters of the evaluated cheeses. Furthermore, the fresh cheese supplemented with L. rhamnosus added before renneting maintained a microorganism count exceeding 6 logarithmic cycles per gram throughout the storage period. The findings of this study suggest that Peruvian fresh cheese presents a promising matrix for delivering probiotic microorganisms, particularly the L. rhamnosus.

Abstract Sorghum grains are the leading cereal crop in Saudi Arabia and act as the principal source of energy, protein, vitamins, minerals, and polyphenols. The flour is mixed with wheat flour to prepare bread. This study was carried out to investigate the effect of soaking sorghum grains on reducing their phytate content and increasing their mineral availability. The results showed that the soaking process in either acidic solution or deionized water reduces phytate contents in sorghum grains during soaking at 20 °C and 50 °C for 72 h. But, soaking at 50 °C reduced phytate more than soaking at 20 °C for all samples. Also, the soaking solution at pH 5 was more effective in reducing phytate than all of the others for both 20 °C and 50 °C. Some minerals, like Fe, P, Zn, and Ca, were determined as indicators of phytate reduction and bioavailability of these minerals in soaking media. The results showed that all minerals were reduced as a function of phytate reduction in soaking media. The highest losses of Fe, P, and Zn were 49.39, 80.0, and 68.55% when grains were soaked in pH 5 solutions at 50 °C for 72 h. While the highest loss of Ca was 58.22% for grains soaked in pH 3 solutions at 50 °C for 72 h. Although after soaking at pH 5 and 50 °C for 72 hours, the losses of soluble minerals are high, but mineral availability is acceptable and within the limits.

Abstract The different bakery products consumed worldwide require wheat flour with specific viscoelastic characteristics, which are not always available on the market. To meet these particular demands, wheat flour mills and baking industries turn to ingredients, additives, and processing aids. These improving agents act on the gluten network and other flour components, adapting them to produce various products with the desired technological and sensory properties. Many studies relate increases in the parameters obtained in flour quality analyses, such as farinographic, extensographic, alveographic, and others, with the flour-strengthening effect of various ingredients, additives, and processing aids used; however, this is not a direct relationship. In this review, we evaluated each strategy for improving wheat flour, considering key studies in the field of baking, and examining how these strategies work. Focusing on gluten, which is crucial for the technological quality of the flour, we explored strategies involving additives (oxidizing agents, emulsifiers, and hydrocolloids), processing aids (enzymes), and the ingredient vital wheat gluten. We also evaluated the regulatory aspects governing the use of these enhancers in various countries.

Abstract Milk is one of the most adulterated foods in the world. Water, urea, sucrose, or cheese whey are added to increase the volume of milk, cheat quality analysis methods, and achieve greater economic gains, which can affect the consumers’ health. Many analytical methodologies can be used to check for adulteration. Still, they focus on one or a few parameters and may not be disseminated in the production chain, due to their cost or complexity. Non-targeted methods, in turn, can be an alternative, as they determine the sample profile through chemometrics and allow discrimination between adulterated and unadulterated samples. This study proposes the use of the electrochemical methodology of differential pulse voltammetry and principal component analysis for the detection of adulterations of pasteurized milk with water, urea, and cheese whey. With the use of a homemade Cu/CuO electrode and differential pulse voltammetry, through changes in the electrical current at some applied potentials, it was possible to differentiate milk samples that were adulterated with reagent grade-urea, commercial urea, and cheese whey, from unadulterated samples, used as a reference. The inclusion of substances such as sucrose and sodium hypochlorite was also detected. The proposed methodology proved to be an efficient tool to assist the milk production chain in guaranteeing the quality of its products.

Abstract The challenge of producing safe, high-quality food has led the food industry to look for natural products. Plants are excellent sources of nutritional compounds and phytochemicals, which can add functional value to products. This research aimed to evaluate plant extracts (açaí, cinnamon, guaraná, hibiscus, jambu, and mate) for their physicochemical properties and to assess their antioxidant potential, thus allowing application in food products. The açaí extract had the highest total carbohydrate content (90.1%), while the cinnamon extract exhibited the highest L* value (67.8%). In the comparative analysis, the guaraná extract had the highest protein content (20.9%), while the jambu extract had the highest lipid content (19.7%) and, consequently, the highest energy value (474 kcal.100 g-1). The highest amounts of the elements C and N were reported in the guaraná extract (73.3% and 4.4%, respectively), while the elements Ca and P were more pronounced in the hibiscus extract (0.5% and 0.2%). Regarding the color parameters, as expected, the hibiscus extract exhibited more red color (a* = 17.5) in contrast, the jambu extract had a lower luminosity and b* value (28.3 and -1.4, respectively), indicating green and blue tones. The mate extract showed greater antioxidant potential in the three assays, 1574.3 µmol TE g-1 (ABTS+), 1048.9 µmol TE g-1 (DPPH) and 2539.9 µmol TE g-1 (FRAP) and higher content of TPC (776 mg GAE g-1). The plant extracts have great potential as natural colorants and ingredients in food formulations due to their physicochemical characteristics, such as color, proteins, lipids, minerals, and antioxidant potential.

Abstract Although food irradiation has been commonly used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and showing a negative attitude towards food treated with ionizing radiation. The present research aimed to compare the responses of Argentine and Brazilian subjects to the Awareness Scale on Consumption of Irradiated Foods (ASCIF) to assess the consumption awareness related to these foods between the two Latin American populations. The study was approved by the Research Ethics Committees of both Brazil and Argentina, following the adaptation methodologies recommended by the International Test Commission (ITC), complying with the guidelines for translations and retranslations, as well as for the application of this instrument in Argentina. The instrument included 31 items, encompassing four factors: irradiated foods’ Safety (S), Concepts (C), Labeling (L) and Awareness (A), to assess the Argentine population’s knowledge of irradiated foods. Statistical tests were performed to guide the data analysis, providing the results for the present research. The Paired t-Test was used to compare the scales applied in Brazil and Argentina. In conclusion, the results revealed that most Argentine and Brazilian consumers are unaware of the benefits of irradiated foods.

Abstract Quinoa seeds grown in the high Andean regions are susceptible to adulteration with seeds grown in other regions due to the increasing global demand. Therefore, characterising quinoa will help to develop a process for certifying origin. The aim was to determine the physical properties, sorption isotherms, and microstructural characteristics of three quinoa varieties grown at 2600 m and 3818 m above sea level. Samples were taken at both altitudes and their shape, size, colour, density, and adsorption isotherms were determined using the standard static gravimetric method. The results were fitted to six models and their microstructure was analysed using Scanning Electron Microscopy (SEM). The size varies from 1.30 – 1.83 mm, the density is 966 - 1097 kg/m3. The isothermal curves show a type II behaviour according to the Brunauer-Emmett-Teller classification, the water in the monolayer ranges between 0.038 and 0.047 g H2O/g d.b. The water uptake was higher in seeds grown at 2600 m above sea level than at 3818 m. The starches have spherical and oval shapes with 25 μm and 30 μm diameter, respectively. The study demonstrated the feasibility of establishing physical differentiation criteria for altitude-adapted varieties to determine storage conditions, quality control, traceability, and denomination of origin.

Abstract Co-microencapsulation is an innovative approach for delivering two or more bioactive components to their site of action. This study aimed to evaluate the effect of two co-microencapsulation methods on the viability of the Lactobacillus plantarum ATCC 14917 during storage (24 °C and 4 °C) and under simulated gastrointestinal conditions, focusing on the release and the bioaccessibility of iron in vitro. Co-microencapsulation of L. plantarum and iron was performed using extrusion and spray-drying, using alginate (2%), chitosan (1%), and maltodextrin (0% and 5%) as wall materials. The microcapsules were characterized in terms of probiotic encapsulation yield, iron encapsulation efficiency, morphology (by scanning electron microscopy), and functional groups (by Fourier transform infrared spectroscopy). Both encapsulation methods exhibited high encapsulation yield values (87.43% – 98.90%). However, the spray-drying method with 5% maltodextrin leads to a higher survival rate at 4 °C, with a viability loss rate of -0.010 day-1. This negative value indicates an increase in the probiotic viability due to the use of maltodextrin as an energy source. Similarly, this treatment resulted in bacterial growth of 0.12 log CFU/g under intestinal conditions and the lowest viability reduction of 0.32 log CFU/g under gastric conditions. Maltodextrin enhanced probiotic viability both during storage and under simulated gastrointestinal conditions. Furthermore, the spray-drying method also promoted greater and faster iron release under gastric (85% – 98%) and intestinal (51.67%) conditions, as well as higher iron bioaccessibility (74.13%). These findings suggest that co-microencapsulation of L. plantarum and iron via spray-drying with maltodextrin has significant potential for the development of functional foods containing viable probiotic bacteria while ensuring the timely release of iron with superior bioaccessibility, thereby offering health benefits.

Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. So, this study aimed to find the maximum acceptable shear force for Brazilian lamb meat consumers. Three muscles were previously tested and chosen Longissimus thoracis et lumborum (LTL), psoas major and semimembranosus muscles received different treatments in the post-slaughter period (Hot deboning followed by cooling on ice, Standard carcass cooling and Ageing), aiming to create samples with varying levels of tenderness, which were evaluated by acceptance tests and descriptive analysis of tenderness by a trained team. Sarcomere length, myofibril fragmentation index, proximate composition, weight loss and pH analyses were performed to observe the biochemical phenomena in each treatment's meats. Variations caused in samples by treatments were more significant than differences inherent to the different muscles. Pearson and Multiple Factor correlation analyses indicated positive correlations between sarcomere length, myofibril fragmentation index and the scores assigned in sensory tests by 140 panelists and a trained team. Both groups noted that the differences between the meats in terms of tenderness and the sarcomere length also influenced the perception of juiciness observed by the groups. The maximum shear force indicated as acceptable for lamb meat was 44.1 N. The results obtained are important to guide the lamb meat producer for certain practices in the post-slaughter moments, avoiding actions that lead to sarcomere shortening and encouraging the production of aged meats.

Abstract In 2021, Colombia produced 214,700 t of Hass avocado, representing 32.46% of the country’s total avocado production, with 96,358 t (44%) exported. Dehydration allows food preservation, whereas freeze-drying does not affect the avocado’s organoleptic features, except for its texture. The Hass avocado variety was freeze-dried at different temperatures (-20 °C, -80 °C) and freezing times (6, 12, 18 h). Enzymatic Activity (EA) and rehydration properties, such as Hydration Kinetics (HK) and Water Retention Capacity (WRC), were analysed as response variables. Hydration kinetics was assessed in different immersion mediums at 20 °C, 40 °C, 60 °C, and 80 °C. Analysis of variance was performed to evaluate both the WRC and the EA. The treatments achieved a maximum moisture content of 3.45 ± 0.84%. The maximum HK value was reached into 6 hours of freezing at -20 °C and -80 °C. The Vmax for EA occurred at -20 °C for 6 h. Freeze-drying at -20 °C and 18 h resulted in the lowest EA value (0.000742 mmol.s-1), compared to the blank.