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 Gamma-aminobutyric acid (GABA) is a non-protein amino acid with numerous health benefits, such as reducing hypertension, treating diabetes, and providing neuroprotection. GABA can be produced by lactic acid bacteria (LAB), but not all LAB produce GABA. Therefore, it is necessary to screen LAB isolates with the potential to be GABA producers. GABA was analyzed qualitatively using thin-layer chromatography (TLC) and quantitatively by Ultraviolet-visible (UV-Vis) spectrophotometer. Ten LAB isolates were evaluated for their ability to produce GABA. Among these, Pediococcus acidilactici YKP4 produced the highest concentration of GABA. P. acidilactici YKP4 as the highest GABA producer and Lacticaseibacillus rhamnosus BD2 as a probiotic candidate were further studied to increase GABA production in de Man Rogosa Sharpe (MRS) broth by providing monosodium glutamate (MSG) as the precursor and applying different initial pH and incubation time. The highest production of GABA by P. acidilactici YKP4 (3.30±0.03 g/L) was obtained by the addition of 1% MSG while that of L. rhamnosus BD2 (2.67±0.07 g/L) by 2% MSG with initial pH of 5.0 and incubation time of 72 h. Application of both LAB as a starter culture for milk fermentation showed that GABA production in milk was lower than in MRS broth. Enrichment of milk with MSG increased GABA from 1.80±0.03 g/L to 1.94±0.02 g/L in P. acidilactici YKP4 with 1% MSG, and from 1.15±0.03 g/L to 1.33±0.04 g/L in L. rhamnosus BD2 with 2% MSG. Besides, P. acidilactici YKP4 and L. rhamnosus BD2 were considered as potential LAB for GABA production and can be applied to ferment milk as a functional food. Gammaaminobutyric Gamma aminobutyric (GABA nonprotein non protein benefits hypertension diabetes neuroprotection LAB, , (LAB) Therefore producers thinlayer thin layer TLC (TLC Ultravioletvisible Ultraviolet visible UVVis UV Vis (UV-Vis spectrophotometer these YKP P BD (MRS (MSG 3.30±0.03 330003 3 30 0 03 (3.30±0.0 gL g L 1 2.67±0.07 267007 2 67 07 (2.67±0.0 50 5 5. 7 h 180003 80 1.80±0.0 194002 94 02 1.94±0.0 115003 15 1.15±0.0 133004 33 04 1.33±0.0 Besides food (LAB 3.30±0.0 33000 (3.30±0. 2.67±0.0 26700 6 (2.67±0. 18000 8 1.80±0. 19400 9 1.94±0. 11500 1.15±0. 13300 1.33±0. 3.30±0. 3300 (3.30±0 2.67±0. 2670 (2.67±0 1800 1.80±0 1940 1.94±0 1150 1.15±0 1330 1.33±0 3.30±0 330 (3.30± 2.67±0 267 (2.67± 180 1.80± 194 1.94± 115 1.15± 133 1.33± 3.30± (3.30 2.67± 26 (2.67 18 1.80 19 1.94 11 1.15 13 1.33 3.30 (3.3 2.67 (2.6 1.8 1.9 1.1 1.3 3.3 (3. 2.6 (2. 1. 3. (3 2. (2 (

Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty acids (SFA). The characterization of the organogels was carried out in terms of solids fat content (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, and rheological properties. The organogels analysed showed 5.22% to 6.20% solids at 10 °C, melted at 45 °C, and dropped to < 2.34% at 37.5 °C. Induction time was 4 to 8 minutes, with max solids at 2.29% to 4.72%. The melting and crystallization curves could be subdivided into different regions, which reflected the different classes of triacylglycerol present in the organogels. All organogels showed β polymorphism. The average diameter of the organogels was less than 30 μm, thus minimizing the perception of grittiness in the mouth resulting from the lipid phase. Hardness values varied between 3.53 and 4.58 N. The elastic modulus (G’) value was greater than the viscous modulus (G”), indicating the behavior of a solid material. The results of chocolate spreads were characterized by consistency, distribution particle size, rheological properties and dynamic turbidimetry. The range of consistency of spreads ranged from 13.83 to 631.60 gF. All chocolate spreads formulated with organogels showed particle size between 14.59 and 46.23 µm at index d 0.5 and d 0.9, respectively. As for the rheological parameters, the G' value was observed superior to G”, indicating properties of solid materials. The chocolate spreads with organogels analyzed showed characteristic stability. There was no exudation of liquid oil in the stabilization period for 36 days, thus the chocolate spreads showed a predominant elastic behavior. This characterization proves to be fundamental for the reformulation of products in terms of greater healthiness. innovation SFA. SFA . (SFA) SFC, SFC , (SFC) kinetics polymorphism microstructure hardness 522 5 22 5.22 620 6 20 6.20 1 C °C 234 2 34 2.34 375 37 37. minutes 229 29 2.29 472 72 4.72% regions 3 μm phase 353 53 3.5 458 58 4.5 N G (G’ G, (G”) material turbidimetry 1383 13 83 13.8 63160 631 60 631.6 gF 1459 14 59 14.5 4623 46 23 46.2 05 0 0. 09 9 0.9 respectively parameters G” materials stability days (SFA (SFC 52 5.2 62 6.2 2.3 2.2 47 7 4.72 35 3. 4. (G (G” 138 13. 6316 63 631. 145 14. 462 46. 5. 6. 2. 4.7

Abstract Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osmotic solution have different osmotic pressures which allows for the transportation of solute from the osmotic solution into the food product. OD could be utilized as a fortification method by addition of solutes of interest to the osmotic solution. Adding vitamins, dietary fibers, and minerals (such as calcium, iron, and zinc) to the osmotic solution can be used to create food with specific health-promoting qualities. Fortification of fruit and vegetable goods would effectively minimize and prevent diseases linked to nutritional inadequacies due to the high consumption rate of these products. OD could be a simple, affordable, and effective way to fortify food for social, economic, and health benefits. This study compiles data from existing studies dating back approximately two decades, focusing on the possibility of adding or impregnating bioactive compounds into fruits and vegetables through OD as well as the effects of combining OD with vacuum, ultrasound, and pulse electric field techniques on the incorporation of these bioactive compounds into solid food matrices. A brief overview of current OD trends is also provided, highlighting the use of lower-calorie sugar replacements to improve process efficiency and raise overall product quality. This study emphasizes the need for more research into OD to fortify, improve functionality, and incorporate nutraceutical characteristics in the food industry. (OD products andor vitamins fibers such calcium iron zinc healthpromoting promoting qualities simple affordable social economic benefits decades vacuum ultrasound matrices provided lowercalorie lower calorie quality functionality industry

Abstract The global demand for milk and dairy products is rising, with cow's milk dominating production. However, goat dairy products have gained attention due to their nutritional value and bioactive components. Goat milk, in particular, is priced attractively, leading to increased interest from producers and investors. Goat milk-based products like yogurt, cheese, and fermented milk are available in the market and prepared using advanced processing technologies. Goat milk's exceptional quality, nutritional composition, and adaptability make it a superior choice, containing essential minerals and vitamins. The gourmet market has elevated goat cheese to a refined culinary delight. Therefore, this systematic review aims to summarize the state of successful research on goat milk cheese production from 2013 to 2023. The bibliographic search was carried out in September 2023 in electronic databases of scientific journals, namely Google Scholar, Science Direct, PUBMED, SCIELO, and Web of Science. Twenty (20) articles were included to discuss results that addressed the research question, meeting the inclusion and exclusion criteria. The content presented provides a comprehensive overview of the cheese manufacturing process, encompassing stages such as filtration, pasteurization, addition of lactic cultures, coagulation (using various methods such as enzymatic, rennet, charcoal, or enzymes), cutting the curd, molding, salting, and maturation. The inclusion of bibliographic references further enhances understanding, highlighting the evolution of practices over time. These contributions are essential for improving the quality and efficiency of goat milk cheese production, offering valuable insights for researchers, producers, and industry enthusiasts. rising cows cow s However components particular attractively investors milkbased based yogurt technologies milks composition choice vitamins delight Therefore 201 202 journals Scholar Direct PUBMED SCIELO 20 (20 question criteria process filtration pasteurization cultures enzymatic rennet charcoal enzymes, enzymes , enzymes) curd molding salting maturation understanding time researchers enthusiasts 2 (2 (

Resumo A demanda global por leite e produtos lácteos está em ascensão, com o leite de vaca dominando a produção. No entanto, os produtos lácteos de cabra têm ganhado destaque devido ao seu valor nutricional e aos seus componentes bioativos. O leite de cabra, em particular, apresenta um preço atrativo, despertando um interesse crescente por parte de produtores e investidores. Produtos à base de leite de cabra, como iogurte, queijo e leite fermentado, estão disponíveis no mercado, e são preparados por meio de tecnologias avançadas de processamento. A qualidade excepcional, a composição nutricional e a adaptabilidade do leite de cabra o tornam uma escolha superior, contendo minerais e vitaminas essenciais. O mercado gourmet elevou o queijo de cabra a uma delícia culinária refinada. Portanto, o objetivo desta revisão sistemática foi resumir o estado da pesquisa bem-sucedida sobre a produção de queijo de leite de cabra de 2013 a 2023. A busca bibliográfica foi realizada em setembro de 2023, em bases de dados eletrônicas de revistas científicas, nomeadamente Google Scholar, Science Direct, PUBMED, SciELO e Web of Science. Vinte artigos foram incluídos para a discussão dos resultados que abordaram a pergunta de pesquisa, atendendo aos critérios de inclusão e exclusão. O conteúdo apresentado oferece uma visão abrangente do processo de fabricação de queijo de leite de cabra, abrangendo estágios, como filtração, pasteurização, adição de culturas lácticas, coagulação (utilizando vários métodos, como enzimática, coalho, carvão ou enzimas), corte da coalhada, moldagem, salga e maturação. A inclusão de referências bibliográficas aprimora ainda mais a compreensão, destacando a evolução das práticas ao longo do tempo. Essas contribuições são essenciais para a melhoria da qualidade e da eficiência na produção de queijo de leite de cabra, oferecendo insights valiosos para pesquisadores, produtores e entusiastas da indústria. ascensão entanto bioativos particular atrativo investidores iogurte fermentado processamento excepcional superior refinada Portanto bemsucedida bem sucedida 201 2023 científicas Scholar Direct PUBMED exclusão estágios filtração pasteurização lácticas utilizando métodos enzimática coalho enzimas, enzimas , enzimas) coalhada moldagem maturação compreensão tempo pesquisadores indústria 20 202 2

Abstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial culture of microorganisms that ferment sucrose, resulting in a slightly acidic, carbonated and low-alcohol beverage. The objective of this work was to use three different substrates for the fermentation (coconut, brown, and refined sugar) and to carry out analyzes of pH, titratable acidity (TA), and soluble solids content during 48 h of the process. In the grains, microbial biomass, dry mass content, and scanning electronic microscopy (SEM) were evaluated. Five fermentations were made for each sugar. The results showed differences in the use of sugar, concluding that there was a greater difference in relation to refined sugar and the others. Drinks fermented in coconut and brown sugar showed pH and acidity values within the ranges found in the consulted literature, with grain structures that provided good adhesion of microorganisms, which was not noticed in refined sugar grains. This may be due to the white sugar’s refining process involving chemical compounds, causing the sugar to have a high sucrose content but a low concentration of minerals and nutrients that favor grain growth. However, grains did not show a high mass gain, which may have been caused by the proportion of sugar/grain (40 g/26 g), temperature (27 °C), and time (48 h) used. Considering the aforementioned parameters, this pioneering study compared coconut, brown, and refined sugars. It was concluded that coconut and brown sugars were more suitable for the fermentation of the kefir drink, due to their similarities with the desired characteristics. antiinflammatory anti inflammatory acidic lowalcohol alcohol beverage (coconut TA, TA , (TA) 4 biomass SEM (SEM evaluated others literature s compounds However gain sugargrain 40 (4 g26 g 26 g/2 g, g) 27 (2 °C, C °C °C) used parameters characteristics (TA ( g2 2 g/

Resumo O kefir é uma bebida funcional com potencial crescimento de mercado e diversas propriedades benéficas ao organismo humano, como equilíbrio da microbiota intestinal e propriedades anti-inflamatórias. Ele é produzido a partir de grãos que se multiplicam de uma cultura inicial de microrganismos que fermentam sacarose, resultando em uma bebida levemente ácida, gaseificada e com baixo teor alcóolico. O objetivo deste trabalho foi utilizar três diferentes substratos para a fermentação (açúcar de coco, mascavo e refinado) e realizar análises de pH, acidez titulável e teor de sólidos solúveis durante 48 h do processo. Nos grãos, foram avaliados biomassa microbiana, teor de massa seca e microscopia eletrônica de varredura (MEV). Foram feitas cinco fermentações para cada açúcar. Os resultados apresentaram diferenças na utilização dos açúcares, concluindo maior diferença em relação ao açúcar refinado e os demais. As bebidas fermentadas em açúcar de coco e mascavo apresentaram valores de pH e acidez dentro das faixas encontradas na literatura consultada, com estruturas de grãos que proporcionaram boa aderência dos microrganismos, o que não foi notado nos grãos de açúcar refinado. Tal fato pode ser devido ao processo de refino do açúcar branco que envolve compostos químicos, fazendo com que o açúcar possua alto teor de sacarose, porém baixa concentração de minerais e nutrientes que favorecem o crescimento dos grãos. No entanto, os grãos não apresentaram alto ganho de massa, o que pode ter sido causado pela proporção de açúcar/grão (40 g/26 g), pela temperatura (27 °C) e tempo (48 h) utilizados. Este estudo pioneiro comparou os açúcares de coco, mascavo e refinado, considerando os parâmetros mencionados. Concluiu-se que os açúcares de coco e mascavo foram mais adequados para a fermentação da bebida de kefir, por suas semelhanças com as características desejadas. humano antiinflamatórias. antiinflamatórias anti inflamatórias. inflamatórias anti-inflamatórias sacarose ácida alcóolico 4 microbiana MEV. MEV . (MEV) demais consultada químicos entanto açúcargrão grão 40 (4 g26 g 26 g/2 g, , g) 27 (2 °C C utilizados mencionados Concluiuse Concluiu desejadas (MEV ( g2 2 g/

Abstract This research aimed to characterize the syrup from Yacon (Smallanthus sonchifolius (Poepp.) H. Rob.) roots as a rich source of prebiotic fructooligosaccharide (FOS) and, thus, to formulate and characterize a gelatin-based coating enriched with Yacon syrup and to apply this coating on minimally processed melons. Then, the minimally processed melons were stored for 6 days at 10 °C and they were evaluated regarding their storage potential through quality, sensory and microbiological attributes, and bioavailability of FOS. Yacon syrup presents 17.22% of FOS, high antioxidant ferric reducing oxidant power (FRAP) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) activities, 60.88% of sugars, 66.25% of carbohydrates, 2,148.1 µg kg−1 of chlorogenic acid, and 13,897.2 µg gallic acid kg−1 of phenolic contents. The incorporation of 10% Yacon syrup in the gelatin matrix increased coating thickness, accentuated the yellow color, increased the hydrophilic character, and lowered moisture. Yacon syrup-enriched gelatin matrix coating preserved the postharvest quality of minimally processed melon for 5 days at 10 °C with increased functional properties due to FOS bioavailability and higher total phenolic and carotenoid contents. Smallanthus Poepp. Poepp (Poepp. H Rob. Rob (FOS thus gelatinbased based Then 1 C attributes 1722 17 22 17.22 FRAP (FRAP 2,2azinobis 22azinobis azinobis 2,2 azino bis 2 3ethylbenzothiazoline6sulfonic ethylbenzothiazolinesulfonic 3 ethylbenzothiazoline sulfonic ABTS (ABTS activities 6088 60 88 60.88 sugars 6625 66 25 66.25 carbohydrates 21481 148 2,148. kg1 kg kg− 138972 13 897 13,897. contents thickness color character moisture syrupenriched (Poepp 172 17.2 2azinobis 2, 608 8 60.8 662 66.2 2148 14 2,148 13897 89 13,897 17. 60. 66. 214 2,14 1389 13,89 21 2,1 138 13,8 13,

Abstract The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen’s rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased. Further studies are required to determine the purity of freeze-dried papain and the most effective dosage to increase profitability for producers and consumers. Such findings could facilitate the ecological application of this alternative in producing of fresh cheese. freezedried freeze dried V (V chachapoyensis heilbornii making Notably gL g L 3 C °C Hansens Hansen s rennet Nevertheless 42 ( consequently increased consumers

Resumo O estudo examinou a eficácia da enzima papaína liofilizada obtida de três espécies de Vasconcellea (V. pubescens, V. chachapoyensis, V. heilbornii) como coagulante natural na fabricação de queijo. Em particular, a enzima V. pubescens demonstrou os resultados mais promissores quando concentrações de 2 g/L, 4 g/L e 6 g/L foram usadas na produção de queijo fresco, enquanto outras espécies de enzimas apresentaram menor eficácia. O rendimento ideal do queijo fresco com o mínimo de enzima residual foi alcançado quando uma dose de 2 g/L da enzima papaína foi empregada a uma temperatura de coagulação de 30 °C, resultando em características físico-químicas e organolépticas comparáveis às produzidas com o coalho Hansen comercial. No entanto, um aumento na temperatura de coagulação (42 °C) e uma dose maior de enzima papaína (4 g/L) resultaram em uma redução no rendimento do queijo fresco e, consequentemente, a enzima residual aumentou. São necessários mais estudos para determinar a pureza da papaína liofilizada e a dosagem mais eficaz para aumentar a lucratividade para produtores e consumidores. Essas descobertas poderiam facilitar a aplicação ecológica dessa alternativa na produção de queijo fresco. V (V chachapoyensis heilbornii particular gL g L 3 C °C físicoquímicas físico químicas comercial entanto 42 ( consequentemente aumentou consumidores

Abstract Emerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well as ingredient options to replace sodium, sugars, fats, as well as alternatives to synthetic nitrite. The variety of ingredients with potential applications in these products raises relevant safety issues due to the lack of studies about possible biological contaminants, and nutritional, chemical, microbiological and allergen concerns. Besides, certain ingredients may present the potential for allergenicity, intolerance, or other immunological reactions, such as celiac disease. Derivatives of alternative plant-based proteins are examples of these risks and should be assessed for their allergenic potential and specific microbial load. Food safety refers to risk management, based on control measures established throughout the production chain, not limited to quality tests on the final product. This review addresses the main categories of food recognized as healthy by consumers, from a food safety point of view, pointing out the potential risks and management alternatives available for this new market of clean label products. grains fruits vegetables restrictions labels plantbased plant sodium sugars fats nitrite contaminants nutritional chemical concerns Besides allergenicity intolerance reactions disease load chain product consumers view

Abstract Psyllium mucilage was extracted from Plantago ovata Forsk and functional properties were investigated. Concerning this objective, Response Surface Methodology based on a 4-factor 3-level Box-Behnken design was used. The independent variables were as follows: extraction temperature (50-80 °C), extraction time (60-120 min), water-to- Psyllium seed ratio (50/1-100/1), and water pH (4-10). On the other hand, the dependent variables were decided as EY (extraction yield), SC (swelling capacity), EC (emulsion capacity), and ES (emulsion stability). Optimum extraction conditions based on numerical optimization were 79.99 °C extraction temperature, 60.02 min extraction time, 99.99:1 water-to-seed ratio, and 7.38 water pH. Within these optimum conditions, 29.54% EY, 25.47 mL g-1 SC, 68.39% EC, and 76.61% ES were predicted. The results indicated that Psyllium mucilage can be used as a promising additive as a stabilizing agent in food formulations. investigated objective 4factor factor 4 3level level 3 BoxBehnken Box Behnken follows 5080 50 80 (50-8 °C, C , °C) 60120 60 120 (60-12 min, min) waterto to water-to 50/1100/1, 5011001 50/1 100/1 1 100 (50/1-100/1) 410. 410 10 . (4-10) hand yield, yield yield) swelling capacity, capacity capacity) emulsion stability. stability stability) 7999 79 99 79.9 6002 02 60.0 99.991 99991 99.99 99.99: watertoseed 738 7 38 7.3 2954 29 54 29.54 2547 25 47 25.4 g1 g g- 6839 68 39 68.39 7661 76 61 76.61 predicted formulations 508 5 8 (50- 6012 6 12 (60-1 1100 50/1100/1 501100 501 50/ 1001 100/ (50/1-100/1 41 (4-10 799 9 79. 600 0 60. 991 9999 99.9 73 7. 295 2 29.5 254 25. 683 68.3 766 76.6 (50 601 (60- 110 50/1100/ 50110 (50/1-100/ (4-1 999 99. 29. 68. 76. (5 (60 11 50/1100 5011 (50/1-100 (4- ( (6 50/110 (50/1-10 (4 50/11 (50/1-1 (50/1- (50/1 (50/

Abstract This research aimed to estimate the shelf-life of smoked shark catfish coated with chitosan and red galangal extract and packed with aluminum foil using the acceleration method. The prediction of the smoked catfish shelf-life was carried out by storing the smoked catfish at temperatures of 35, 45, and 55 °C for 30 days. The parameters observed during storage were color, sensory score of rancidity, and thiobarbituric acid (TBA) value. Data were analyzed using linear regression, and the equations obtained were used to calculate the shelf-life of smoked catfish at 30 °C. The color values of L*, a*, and b* of the smoked catfish coated with chitosan decreased faster, and the shelf-life was shorter than that of the smoked catfish coated with chitosan and red galangal extract. The shelf-life and activation energy of smoked catfish coated with chitosan at 30 °C were 29.63 days and 2873.146 cal/mol, while the smoked catfish coated with chitosan and red galangal extract were 38.52 days and 3380.371 cal/mol, respectively. shelflife shelf life method 35 45 5 C 3 rancidity TBA (TBA value regression L L* a a* b faster 2963 29 63 29.6 2873146 2873 146 2873.14 calmol cal mol cal/mol 3852 38 52 38.5 3380371 3380 371 3380.37 respectively 4 296 2 6 29. 287314 287 14 2873.1 385 38. 338037 338 37 3380.3 28731 28 1 2873. 33803 33 3380.

Abstract Among the hive products of stingless bees (SB), honey is distinguished because it has different physicochemical properties than the honey produced by Apis mellifera. Its taste is more acidic and less sweet, and it naturally contains a higher percentage of water. Honey is one of the most frequently adulterated products marketed. Therefore, this work aimed to verify if the qualitative tests performed for A. mellifera honey are also valid for SB honey from Tetragonisca angustula, Melipona quadrifasciata, and Tetragona elongata and if they can detect the most common adulterations. Adulterations of SB honey with corn syrup, inverted sugar, and A. mellifera honey were simulated and tested with Lugol, Fiehe, and Lund reactions. For these three analyses, sample volume reduction was also tested. The Lund test did not work well with honey samples from SB because they have a higher water content, and reliable results could not be obtained. For the other two tests, the sample volume reduction used was efficient. The Fiehe test detected adulteration with corn syrup only. The Lugol test detected corn syrup and inverted sugar adulterations in all dilutions for all three SB species. No adulteration by added water or honey from A. mellifera was detected in any test. Therefore, using the qualitative Lugol’s reaction test to evaluate SB honey quality is reasonably affordable. Since it is a rapid and inexpensive test, it allows the development of production chains for SB honey. Thus, detecting inauthentic honey can be done by combining qualitative tests as the first screening, followed by quantitative tests if necessary. SB, , (SB) sweet marketed Therefore A angustula quadrifasciata reactions analyses content obtained efficient only species Lugols s affordable Thus screening necessary (SB

Resumo Entre os produtos da colmeia de abelhas sem ferrão, o mel se destaca por possuir propriedades físico-químicas diferentes do mel produzido pela abelha Apis mellifera. Seu sabor é mais ácido e menos doce, além de naturalmente conter maior porcentagem de água. O mel é um dos produtos mais frequentemente adulterados comercialmente. Dessa forma, este trabalho teve como objetivo verificar se os testes qualitativos realizados para o mel de A. mellifera também são válidos para o mel de abelhas sem ferrão das espécies Tetragonisca angustula, Melipona quadrifasciata e Tetragona elongata, e se é possível identificar suas adulterações mais comuns: adulterações do mel de abelhas sem ferrão com xarope de milho, açúcar invertido e mel de A. mellifera foram simuladas e testadas com as reações de Lugol, Fiehe e Lund. Para essas três análises, também foi testada a redução do volume da amostra. O teste de Lund não foi efetivo com as amostras de mel das abelhas sem ferrão, pois elas apresentam um maior teor de água, e resultados confiáveis não puderam ser obtidos. Para os outros dois testes, a redução do volume da amostra utilizada foi eficiente. O teste de Fiehe detectou adulteração apenas com xarope de milho. O teste de Lugol detectou adulterações com xarope de milho e açúcar invertido em todas as diluições utilizadas e para todas as três espécies de abelhas sem ferrão. As adulterações por adição de água ou mel de A. mellifera não foram detectadas em nenhum dos testes. Portanto, é possível utilizar o teste qualitativo da reação de Lugol para uma avaliação inicial da qualidade do mel. Como é um teste rápido e de baixo custo, ele permite o desenvolvimento de cadeias produtivas para o mel de abelhas sem ferrão. Assim, a detecção de mel inautêntico pode ser feita por uma abordagem combinada de testes qualitativos como triagem inicial, seguida de testes quantitativos, se necessário. físicoquímicas físico químicas doce comercialmente forma A angustula elongata comuns análises obtidos eficiente Portanto custo Assim quantitativos necessário

Abstract Spirulina (Arthrospira platensis) production dominates the global microalgae market due to its high nutritional value. Spirulina can be cultivated in ponds with quality control due to the possible growth of cyanotoxins like Microcystis sp. that produce microcystins. The Enzyme-Linked Immunosorbent Assay (ELISA) method was used and validated with linearity, precision, reproducibility, and accuracy parameters that met the criteria for microcystin analysis. The regression curve gave the linear regression, the value of the coefficient of correlation (r) 0.99 showed a very strong correlation, and coefficient determination (R2) was 0.988 (R2 > 0.90). The precision analysis in repeatability (RSDanalysis < 2/3RSD Horwitz) and reproducibility (RSDanalysis < RSD Horwitz) showed an acceptable value with a significance value of 0.191 (p-value <0.05) that showed no significance difference. The accuracy from spiking analysis with a recovery percentage of 79.90±17.97% was still within the range of 40% to 120%, with a LOD value of 0.1 µg/kg. Analysis completed on spirulina powder showed that the spirulina product has a good quality with microcystin levels of 1.39 ± 0.16 µg/kg (dry basis), 719 times below the predetermined limit of 1000 µg/kg based on the Oregon Health Division Regulation for blue-green algae (BGA). Arthrospira platensis sp microcystins EnzymeLinked Enzyme Linked ELISA (ELISA linearity r (r 099 0 99 0.9 R2 R 0988 988 0.98 (R 0.90. 090 0.90 . 90 0.90) RSDanalysis 23RSD 2 3RSD Horwitz 0191 191 0.19 pvalue p <0.05 005 05 difference 79901797 79 17 97 79.90±17.97 40 120 120% 01 1 0. µgkg µg kg 139 39 1.3 016 16 dry basis, basis , basis) 71 100 bluegreen blue green BGA. BGA (BGA) 09 9 098 98 019 19 <0.0 00 7990179 7 79.90±17.9 4 12 13 3 1. 10 (BGA <0. 799017 79.90±17. <0 79901 79.90±17 7990 79.90±1 799 79.90± 79.90 79.9 79.

Abstract Food supplements commonly present nutritional quality, especially in plant-origin foods, contributing to the population's quality of life. The use of babassu mesocarp flour in the preparation of food supplements contributes to human nutrition as it is a nutritionally balanced food concerning carbohydrates, proteins, lipids, and minerals. Babassu fruits were collected in five municipalities in the state of Maranhão/Brazil, and the mesocarp was extracted to develop four food supplement formulations per municipality. Firstly, babassu mesocarp flour was prepared in a drying and sterilization process and, subsequently, the manufacturing process of the babassu coconut flour food supplement was added with natural soy extract. The samples were subjected to proximate composition analysis to determine the percentages of carbohydrates, lipids, proteins, moisture, lignin, and energy values (kcal/100 g). The study presented a product rich in carbohydrates (86%), protein values above 10% in the composition, and an average of 19% lipids, presenting a nutritional balance suitable for daily use by the population and even high-performance athletes. plantorigin plant origin foods populations s life proteins lipids minerals MaranhãoBrazil Maranhão Brazil Maranhão/Brazil municipality Firstly subsequently extract moisture lignin kcal/100 kcal100 kcal 100 (kcal/10 g. g . g) 86%, 86 86% , (86%) 10 19 highperformance high performance athletes kcal/10 kcal10 (kcal/1 8 (86% 1 kcal/1 kcal1 (kcal/ (86 kcal/ (kcal (8 (