Abstract Polysaccharide coating is a biodegradable alternative to conventional packings used for delaying senescence in vegetables. This work investigated the properties of cassava and chitosan biopolymeric film and its use as edible coatings to preserve the shelf-life (7 °C and 70% relative humidity (RH)) of green asparagus, with previous cold storage (1 °C and 90% RH) for 7 days. Based on a previous assessment of the films obtained from a) cassava (2.5%), b) chitosan (0.5%), and c) a blend of cassava-chitosan (Cassava+) (2.5 + 0.5%), it could be verified that cassava-chitosan blend films showed improved barrier property (water vapor transmission rate (WVTR) of 38.06 g/(m2.h)) and mechanical properties, with tensile strength of 0.021 MPa, elongation at break of 1.93% and Young’s module of 0.011 MPa. Cassava+ based coating resulted in a lower weight loss and colour L* parameter and minimized textural changes in basal-section of commercial green asparagus spears during a shelf-life of seven days (7 °C and 70% RH), with previous cold storage. All coated spears maintained overall higher carbohydrate levels than the control, except to sucrose which gradually decreased in basal sections and increased in the apical sections of asparagus spears, irrespective of treatment. Edible coating did not affect asparagine concentrations which steadily increased throughout the shelf-life of the spears. The blend (Cassava+) kept for a longer the green asparagus quality. However, spears under a shelf-life of seven days (7 °C and 70% RH), with previous cold storage under 1 °C and 90% RH conditions, developed tip-rot physiological disorder. vegetables shelflife shelf life ( C 70 (RH) 90 2.5%, 25 2.5% , 2 5 (2.5%) b 0.5%, 05 0.5% 0 (0.5%) c cassavachitosan Cassava (Cassava+ 2.5 (2. 0.5%) water WVTR (WVTR 3806 38 06 38.0 g/m2.h gm2h gmh g/ m2.h g m2 h m g/(m2.h) 0021 021 0.02 MPa 193 93 1.93 Youngs Young s 0011 011 0.01 L basalsection section RH, control treatment quality However conditions tiprot tip rot disorder (RH 9 (2.5% 0.5 (0.5% (Cassava 2. (2 380 3 38. gm m2h mh g/(m2.h 002 02 0.0 19 1.9 001 01 0. (0.5 00 1. (0. (0

Resumo Polímeros naturais, como o polissacarídeo, são uma alternativa biodegradável para a fabricação de novas embalagens, a fim de substituir as embalagens convencionais utilizadas para retardar a senescência em vegetais. Este trabalho investigou as propriedades de filmes biopoliméricos de amido de mandioca e quitosana, e seu uso como revestimentos comestíveis para preservar a vida útil (7 °C e 70% umidade relativa- UR) de aspargos verdes, com ou sem armazenamento prévio refrigerado (1 °C e 90% UR) por sete dias. Com base na avaliação prévia dos filmes obtidos a partir de a) fécula de mandioca (2,5%), b) quitosana (0,5%) e c) uma mistura de fécula de mandioca e quitosana (Cassava+) (2,5 + 0,5%), verificou-se que os filmes da mistura fécula e quitosana apresentaram propriedade de barreira melhorada (taxa de permeabilidade ao vapor d’água de 38,06 g/(m2.h)) e propriedades mecânicas, com resistência à tração de 0,021 MPa, alongamento à ruptura de 1,93% e módulo de Young de 0,011 MPa. O revestimento à base de fécula de mandioca e quitosana resultou em menor perda de massa e valor L*, e minimizou as mudanças de textura na seção basal de hastes de aspargo verde comercial durante a vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado. Todas as hastes revestidas mantiveram níveis globais de carboidratos mais elevados do que o controle, exceto para a sacarose, que diminuiu gradualmente nas seções basais e aumentou nas seções apicais das lanças de aspargo, independentemente do tratamento. O revestimento comestível não teve efeito nas concentrações de asparagina, que aumentaram ao longo do período de vida útil. Todas as hastes com vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado (1 °C e 90% UR), desenvolveram o distúrbio fisiológico podridão das pontas. naturais polissacarídeo vegetais 7 ( C 70 relativa UR verdes 1 90 2,5%, 25 2,5% , 2 5 (2,5%) b 0,5% 05 0 (0,5% c Cassava+ Cassava (Cassava+ 2,5 (2, 0,5%, 0,5%) verificouse verificou se taxa dágua d água 3806 38 06 38,0 g/m2.h gm2h gmh g/ m2.h g m2 h m g/(m2.h) mecânicas 0021 021 0,02 MPa 193 93 1,93 0011 011 0,01 L L* UR, controle sacarose tratamento asparagina pontas 9 (2,5% 0,5 (0,5 (Cassava 2, (2 380 3 38, gm m2h mh g/(m2.h 002 02 0,0 19 1,9 001 01 0, (0, 00 1, (0

Abstract This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25 °C. Various formulations were investigated, each featuring distinct preservative combinations as follows: Treatment 1 (T1) included sodium lactate and sodium acetate; Treatment 2 (T2) contained sodium lactate, sodium acetate, citric acid, and nisin; Treatment 3 (T3) involved a combination of salt and nisin alongside sodium lactate; and a control group which utilized sodium lactate. The moisture values ranged from 55.84% to 57.45%, proteins from 18.53 to 19.07, and lipids from 17.04% to 19.15%, all following Brazilian legislation. The pH remained stable until 90 days of storage, with values of 6.30, 6.28, 6.05, and 6.23 for control, T1, T2, and T3, respectively. T2 presented higher acidity compared to the other formulations due to the presence of citric acid. The evaluated preservatives (T1, T2, and T3) showed lower lipid oxidation indices and inhibited microbial growth. Therefore, the evaluated preservatives have the potential to be used industrially because they maintain the characteristics of the product and ensure 120 days of storage at 25 °C. Calabresetype Calabrese type addition C °C investigated follows T1 T (T1 acetate (T2 acid T3 (T3 5584 55 84 55.84 5745 57 45 57.45% 1853 18 53 18.5 1907 19 07 19.07 1704 17 04 17.04 1915 15 19.15% legislation 9 630 6 30 6.30 628 28 6.28 605 05 6.05 623 23 6.2 respectively growth Therefore 12 (T 558 5 8 55.8 574 4 57.45 185 18. 190 0 19.0 170 17.0 191 19.15 63 6.3 62 60 6.0 6. 55. 57.4 19. 17. 19.1 57.

Resumo O objetivo deste estudo foi produzir linguiça tipo Calabresa em escala industrial, incorporando nisina e misturas de ácidos orgânicos e seus sais como conservantes. Adicionalmente, avaliar a estabilidade do produto durante o armazenamento a 25 °C. Várias formulações foram investigadas, cada uma apresentando combinações conservantes distintas: Tratamento 1 (T1) incluiu lactato de sódio e acetato de sódio; o tratamento 2 (T2) continha lactato de sódio, acetato de sódio, ácido cítrico e nisina; o tratamento 3 (T3) envolveu uma combinação de sal e nisina juntamente com lactato de sódio, e um grupo controle utilizando lactato de sódio. Os valores de umidade variaram de 55,84% a 57,45%, proteínas de 18,53 a 19,07, e lipídios de 17,04% a 19,15%, todos de acordo com a legislação brasileira. O pH se manteve estável até 90 dias de armazenamento, apresentando valores de 6,30; 6,28; 6,05, e 6,23 para T1, T2, T3 e controle, respectivamente. O T2 apresentou maior acidez em relação às demais formulações devido à presença do ácido cítrico. Os conservantes avaliados (T1, T2 e T3) apresentaram menores índices de oxidação lipídica e inibiram o crescimento microbiano. Portanto, os conservantes avaliados têm potencial para serem utilizados industrialmente desde que mantenham as características do produto e garantam 120 dias de estocagem a 25 °C. industrial Adicionalmente C °C investigadas distintas T1 T (T1 (T2 (T3 5584 55 84 55,84 5745 57 45 57,45% 1853 18 53 18,5 1907 19 07 19,07 1704 17 04 17,04 1915 15 19,15% brasileira 9 6,30 630 6 30 6,28 628 28 605 05 6,05 623 23 6,2 respectivamente microbiano Portanto 12 (T 558 5 8 55,8 574 4 57,45 185 18, 190 0 19,0 170 17,0 191 19,15 6,3 63 62 60 6,0 6, 55, 57,4 19, 17, 19,1 57,

Abstract This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana flours, namely, F1, F2, F3, and F4. The antioxidant activity, TPC, and TFC of formulated biscuits as well as control biscuit with 100% of wheat flour were assessed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), Folin-Ciocalteu, and aluminium chloride method, respectively. TPC, TFC, and antioxidant activity were significantly higher in all formulated biscuits as compared to the control biscuit. The best biscuit formulation containing 3% moringa leaf, 15% tempeh, and 20% banana flours showed significant and the highest TPC (0.98 ± 0.062) mg GAE/g, TFC (0.95 ± 0.095) mg QE/g, and antioxidant activity measured as IC50 value was 3.86 ± 0.091 mg/mL, compared to other biscuit formulas containing moringa leaf, tempeh, and banana flours. , (TPC) (TFC leaf leaves namely F1 F F2 F3 F4 100 2,2diphenyl1picrylhydrazylhydrate 22diphenyl1picrylhydrazylhydrate diphenylpicrylhydrazylhydrate 2,2 diphenyl 1 picryl hydrazyl hydrate 2 DPPH, DPPH (DPPH) FolinCiocalteu, FolinCiocalteu Folin Ciocalteu, Ciocalteu Folin-Ciocalteu method respectively 3 15 20 0.98 098 0 98 (0.9 0.062 0062 062 GAEg GAE g GAE/g 0.95 095 95 0.095 0095 QEg QE QE/g IC IC5 386 86 3.8 0091 091 0.09 mgmL mL mg/mL (TPC 10 2diphenyl1picrylhydrazylhydrate picrylhydrazylhydrate 22 2, (DPPH 0.9 09 9 (0. 0.06 006 06 009 38 8 3. 0.0 0. (0 00 (

Abstract Soybean (Glycine max (L.) Merrill) is a crop of world economic importance; and its grain constitutes a significant source of protein and carbohydrates for human consumption. This work aimed to characterize soybean genotypes available in Uruguay for human consumption regarding protein quantity and quality, carbohydrate composition and oil content in relation to yield, both in genetically modified and conventional genotypes. In this study, 13 genotypes grown in three different environments (two locations, two years), a conventional set (22 genotypes) and a genetically modified set (36 genotypes), grown in a single environment were subject to study. The traits measured were yield, total protein, oil content, soluble protein, glycinin (11S), conglycinin (7S), the 11S/7S ratio, soluble carbohydrates, sucrose and total raffinose family oligosaccharides (RFOs). A significant environmental and genotype effect was detected for most of the parameters. The interaction between genotype and environment was significant for total protein, oil content and sucrose. Soluble protein and the 11S fraction were only affected by environment; soluble carbohydrates and the 7S fraction were only affected by genotype. It was possible to identify genotypes with good characteristics for human consumption (high total protein, sucrose, ratio 11S/7S and low oligosaccharides) across environments, both genetically modified and conventional genotypes. Variability was found among the genotypes available in Uruguay in the parameters studied. Glycine L. L (L. Merrill importance quality yield study 1 locations years, years , years) 22 (2 36 (3 genotypes, 11S, S (11S) 7S, (7S) 11S7S SS RFOs. RFOs . (RFOs) high studied (L 2 ( 3 (11S (7S (RFOs

Resumo A soja (Glycine max L. Merrill) é uma cultura de importância econômica mundial, sendo que seu grão constitui uma importante fonte de proteínas e carboidratos para a alimentação humana. O objetivo deste trabalho é caracterizar genótipos de soja disponíveis no Uruguai para o consumo humano em termos de quantidade e qualidade proteicas, composição de carboidratos e teor de óleo, em relação ao rendimento, tanto em genótipos geneticamente modificados quanto em convencionais. Neste trabalho, foram estudados 13 genótipos de soja cultivados em três ambientes diferentes (duas localidades, dois anos), além de um grupo convencional (22 genótipos) e outro geneticamente modificado (36 genótipos), cultivados em um único ambiente. Os parâmetros avaliados foram rendimento, proteína total, teor de óleo, proteína solúvel, glicinina (11S), conglicinina (7S), relação 11S/7S, carboidratos solúveis, sacarose e oligossacarídeos totais da família da rafinose. Efeito ambiental e genotípico significativo foi detectado para a maioria dos parâmetros analisados. A interação entre genótipo e ambiente foi significativa para proteína total, teor de óleo e sacarose. A proteína solúvel e a fração 11S foram afetadas apenas pelo ambiente, e os carboidratos solúveis e a fração 7S foram afetados apenas pelo genótipo. Foi possível identificar genótipos com boas características para consumo humano (alto teor de proteína total, sacarose, relação 11S/7S e baixos oligossacarídeos) em todos os ambientes, tanto transgênicos quanto genótipos convencionais. Os genótipos disponíveis no Uruguai apresentaram variabilidade a partir dos parâmetros estudados. Glycine L Merrill mundial humana proteicas rendimento convencionais 1 duas localidades anos, anos , anos) 22 (2 36 (3 genótipos, total 11S, S (11S) 7S, (7S) 11S7S SS rafinose analisados alto 2 ( 3 (11S (7S

Abstract A probiotic yogurt made from the pulp of the tumbo fruit (Passiflora tripartita Kunth) possesses antioxidant capacity, physicochemical and microbiological quality and stability; however, it needs to be safe for later studies of clinical functionality. The present study would be considered as a precursor to the preclinical safety evaluation of a functional food by in vivo toxicological testing. The study aimed to evaluate the preclinical safety of yogurt made from the pulp of the tumbo fruit (P. tripartita). The toxicological studies proposed were based on the OECD 423:2001 standard on Acute Oral Toxicity, performing the peroral administration of the probiotic yogurt at a dose of 2000 mg/kg one-time in a group of randomized male rats, for its evaluation during 14 days compared to a control group; and on the OECD 407: 2008 on Repeated Dose Oral Toxicity, a daily dose of 2000 mg/kg of the yogurt was administered for 28 days in male rats, considering the evaluation of their clinical, hematological and biochemical parameters, to determine any possible toxic effect produced by the probiotic formulation. The results showed that in both toxicological studies, no adverse alterations were detected in their clinical signs, relative organ weights and hematological and biochemical profiles. In addition, a possible improvement in the immunological status, liver function and hematological profile was evidenced as a finding. In conclusion, it was possible to establish knowledge on the preclinical safety of the formulation of a probiotic yogurt made with tumbo fruit pulp, obtaining a NOAEL (No Observed Adverse Effect Level) value higher than 2000 mg/kg body weight in male rats. Passiflora Kunth capacity stability however functionality testing P. P (P tripartita. . tripartita) 4232001 423 2001 423:200 Toxicity 200 mgkg mg kg onetime one time rats 1 407 2 parameters signs profiles addition status finding conclusion No Level 423200 42 423:20 20 40 42320 4 423:2 4232 423:

Resumo Um iogurte probiótico feito com a polpa do fruto tumbo (Passiflora tripartita Kunth) apresentou capacidade antioxidante, qualidade físico-química e microbiológica, e estabilidade; entretanto, é necessário ser seguro para estudos posteriores de funcionalidade clínica. O presente estudo é considerado um precursor para a avaliação de segurança pré-clínica de um alimento funcional por meio de testes toxicológicos in vivo. O objetivo do estudo foi avaliar a segurança pré-clínica do iogurte feito com a polpa do fruto tumbo (Passiflora tripartita Kunth). Os estudos toxicológicos propostos foram baseados no padrão OECD 423:2001 sobre Toxicidade Oral Aguda, realizando uma única administração via oral do iogurte probiótico em uma dose de 2.000 mg/kg, em um grupo de ratos machos randomizados, para avaliação durante 14 dias, comparado a um grupo controle; e, no padrão OECD 407:2008 sobre Toxicidade Oral de Dose Repetida, administrando uma dose diária de 2.000 mg/kg do iogurte por 28 dias em ratos machos, considerando a avaliação de seus parâmetros clínicos, hematológicos e bioquímicos, para determinar qualquer possível efeito tóxico produzido pela formulação probiótica. Os resultados mostraram que, em ambos os estudos toxicológicos, não foram detectadas alterações adversas nos sinais clínicos, no peso relativo dos órgãos e nos perfis hematológicos e bioquímicos. Além disso, foi possível evidenciar uma possível melhora no status imunológico, na função hepática e no perfil hematológico. Em conclusão, foi possível estabelecer conhecimento sobre a segurança pré-clínica da formulação de um iogurte probiótico feito com a polpa do fruto tumbo, obtendo um valor de NOAEL (Nível Sem Efeito Adverso Observado) superior a 2.000 mg/kg de peso corporal em ratos machos. Passiflora Kunth antioxidante físicoquímica físico química microbiológica estabilidade entretanto clínica préclínica pré vivo Kunth. . 4232001 423 2001 423:200 Aguda 2000 2 000 2.00 mgkg mg kg randomizados 1 controle 4072008 407 2008 407:200 Repetida clínicos bioquímicos probiótica que disso imunológico hematológico conclusão Nível Observado 423200 42 200 423:20 00 2.0 407200 40 407:20 42320 4 20 423:2 0 2. 40720 407:2 4232 423: 4072 407:

Abstract Phytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals. However, the emergence of resistant strains and their high cost, among other problems, encourage the scientific community to seek alternatives in natural substances at a lower cost. In this scenario, a group that stands out among these natural substances is essential oils. Essential oils are naturally volatile and aromatic compounds derived from plants. These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties. This review presents the essential oils of tea tree, oregano, thyme, and cinnamon and their main components identified as responsible for their antifungal activity. losses antifungals However cost problems scenario plants bactericidal virucidal insecticidal antiinflammatory, antiinflammatory anti inflammatory, inflammatory anti-inflammatory antioxidant properties tree oregano thyme activity

Abstract Honey is a natural food derived from nectar and other natural plant secretions, collected, and processed by bees. To be safely consumed, it must be free of chemical contamination and have quality and identity parameters following established standards. The continuous search for agricultural productivity has increased the use of pesticides, widely used in crops. Residues of these compounds have been found in honey samples. This work aimed to determine the physicochemical parameters and verify the presence of pesticides in Apis mellifera bee honey sold in the regions of Pelotas and Rio Grande/in Rio Grande do Sul state (RS)/ Brazil. The honey samples presented values for the physicochemical parameters within the acceptable limits established by Brazilian legislation. Among the 100 pesticides investigated, the insecticide λ-cyhalothrin was detected in 50% of the samples in concentrations between 5.95 and 25.30 µg/kg. The calculated estimated daily intake was 1.0×10-4 µg/kg bw/day, below the maximum limits Brazilian and European legislation recommended. The results contribute to the generation of data on the quality of honey produced in the region, thus ensuring safe consumption, however, it causes an alert about the environmental contamination by the pollinators bee’s exposure to pesticides in regions with intense agricultural activity. secretions collected bees consumed standards crops Grandein RS/ RS / (RS) Brazil 10 investigated λcyhalothrin λ cyhalothrin 50 595 5 95 5.9 2530 25 30 25.3 µgkg µg kg 1.0×104 10104 1.0×10 4 1 0 1.0×10- bwday bw day bw/day recommended region consumption however s activity (RS 59 9 5. 253 2 3 25. 104 1010 1.0×1 101 1.0× 1.0 1.

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 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

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 The study aimed to develop a mango ice cream (Mangifera indica L. cv. Bourbon) added with whey protein and evaluate its acceptability, using a 9 points hedonic scale. The participants were 157 tasters not affected by cancer and 75 patients undergoing chemotherapy at the Cancer Hospital in Cuiabá, in the state of Mato Grosso. The last group also evaluated the ice cream through sensory and well-being perceptions using the “Check all that apply” - CATA method. The ingredients for the ice cream formulation were mango, passion fruit, whey protein, and unflavored coconut oil. The attributes for the overall assessment established by tasters not affected by cancer were as follows: aroma, appearance, flavor, texture, and overall impression. The mango ice cream was free of contamination, with 4.6% of protein. In fact, 96.8% of participants reported liking the taste of ice cream. Even though the ice cream did not have added sugar, 87.26% of the participants rated the ideal sweetness level. Furthermore, more than 95% of them reported that they would buy the product. Regarding the tests carried out with patients undergoing chemotherapy treatment, 32% said the ice cream relieved their symptoms of nausea and 90% responded that they liked it in the affective test, validating the acceptability of the ice cream. The study proved the healthiness and sanity of consuming this ice cream, which is a well-accepted food, bringing benefits to patients undergoing the chemotherapy treatment. Still, above all, it used a fruit that has a regional and comfort food appeal, since for many patients, consuming mango ice cream brought back memories of their childhood. Mangifera L cv Bourbon scale 15 7 Cuiabá Grosso wellbeing well being Check apply method oil follows aroma appearance flavor texture impression contamination 46 4 6 4.6 fact 968 96 8 96.8 sugar 8726 87 26 87.26 level Furthermore 95 product treatment 32 90 test wellaccepted accepted Still appeal childhood 1 4. 96. 872 2 87.2 3 87.

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 (

Abstract The use of edible coating is one of the interesting approaches to prevent the physical, chemical and microbiological damage of food products. In terms of chemical and microbiological damage, the edible coating has very low antimicrobial and antioxidant components; therefore, additional ingredients with antimicrobial and antioxidant components are needed in making the edible coating. Solid food waste such as durian seed, carrot peel and coconut shell can be processed to produce starch, flour and liquid smoke, respectively. Three of these materials can potentially increase the chemical and microbiological properties of the edible coating. This work aims to evaluate the feasibility of edible coating based on durian seed starch (DSS), carrot peel starch (CPS), and liquid smoke (LS). Four formulations of the edible coating were prepared using DSS: CPS: LS with the compositions of 0:0:6 (EC0, control), 5:0:6 (EC1), 2.5:2.5:6 (EC2), and 0:5:6 (EC3). The total plate count (TPC) and IC50 were used to investigate the feasibility of edible coating based on the antimicrobial and antioxidant activities. EC0 (<1 x 103 cfu/g) and P-EC0 (11.21 x 103 cfu/g) showed the lowest TPC value, while EC2 (IC50 =122.34 ± 0.46 ppm) and P-EC2 (IC50 = 144.64 ± 0.56 ppm) showed the best antioxidant activity. The new formulation of edible coating using DSS, CPS and LS showed a good feasibility simultaneously to prevent microbial growth and to enhance antioxidant activity in food product. physical products therefore respectively DSS , (DSS) CPS, (CPS) LS. . (LS) 006 0 6 0:0: EC0, EC (EC0 control, control control) 506 5 5:0: EC1, EC1 (EC1) 2.52.56 25256 2.5 2 2.5:2.5: EC2, (EC2) 056 0:5: EC3. EC3 (EC3) (TPC IC IC5 activities <1 1 (< 10 cfu/g cfug cfu g PEC0 PEC P P-EC 11.21 1121 11 21 (11.2 value (IC5 12234 122 34 =122.3 046 46 0.4 ppm PEC2 14464 144 64 144.6 56 0.5 product (DSS (CPS (LS 00 0:0 (EC 50 5:0 (EC1 52 2.52.5 2525 25 2. 2.5:2.5 (EC2 05 0:5 (EC3 < ( 11.2 112 (11. (IC 1223 12 3 =122. 04 4 0. 1446 14 144. 0: 5: 2.52. 252 2.5:2. 11. (11 =122 2.52 2.5:2 (1 =12 2.5: =1

Abstract Mandarin peel powder (MPP), which has a higher polyphenol concentration than edible parts, is the major source of bioactive ingredients. The total phenolic content (TPC), antioxidant content, and antibacterial activity of several mandarin peel extracts were evaluated. A starter containing Lactobacillus acidophilus LA5 and Streptococcus thermophilus as a mixed strain (1:1) with the addition of 1, 3 and 5% of MPP and a control without MPP, was used to make UF soft cheese. The viability, antioxidant value, total solid (TS) content, pH values, acidity, protein and fat contents, and organoleptic properties during storage at 5±2 °C for 21 days of soft cheeses were evaluated. The results revealed that the TPC in methanol extract was the highest and the lowest recorded in acetone extraction, the same trend found in antioxidant and antibacterial activity. The inclusion of both probiotic strains and MPP improved antioxidant activity and cheese quality; symbiotic cheese had considerably higher relative degrees of titratable acidity (TA) and TS than control cheese. The sensory examination revealed that adding the MPP at a ratio of 1% increased the score. Finally, it is proposed that probiotic soft cheese supplemented by MPP as functional food has acceptable composition and good sensory features. , (MPP) parts ingredients TPC, (TPC) evaluated LA 11 1 (1:1 5 viability value (TS values contents 52 2 5± C extraction quality TA (TA score Finally features (MPP (TPC (1: (1 (

Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material to prevent the quality degradation of meatballs. Bay leaf extract (BLE) is one of the natural preservatives that can be used for coating material to inhibit bacterial growth on meatballs as it contains bioactive compounds. This work aims to evaluate the feasibility of BLE as a natural preservative for meatballs. Here, the TPC-based bacterial growth and shelf life are two important parameters to identify BLE's feasibility. This work was designed by using a completely randomized design (CRD) with 1 factor of BLE composition using various formulations of 0% (F0), 1%(F1), 1.5%(F2), and 2%(F3), respectively. The bacterial growth in the meatballs was evaluated based on the total plate count (TPC) values at different temperatures of 27 °C, 10 °C, and 5 °C for 1, 7, 14, 21, and 28 days of storage time. Meanwhile, the shelf life was estimated by using accelerated shelf-life testing (ASLT) based on the TPC values. The collected data were analyzed using Microsoft Excel software, one-way Analysis of Variance (ANOVA), and Duncan’s test with SPSS 25.0. The BLE with a concentration of 2% showed good feasibility in preventing bacterial growth and improving the shelf life of meatballs, twice longer than that of without BLE. beef chicken fish bacteria this (BLE compounds Here TPCbased BLEs s CRD (CRD 0 F0, F0 F , (F0) 1%F1, 1F1 1% F1 1%(F1) 1.5%F2, 15F2 1.5% F2 1.5%(F2) 2%F3, 2F3 F3 2 2%(F3) respectively (TPC C 7 14 21 time Meanwhile shelflife ASLT (ASLT software oneway way ANOVA, ANOVA (ANOVA) Duncans Duncan 250 25 25.0 (F0 1%F1 1F 1%(F1 1.5%F2 15F 15 1.5 1.5%(F2 2%F3 2F 2%(F3 (ANOVA 25. (F 1%F 1%(F 1.5%F 1. 1.5%(F 2%F 2%(F