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 This work aimed to assess the effectiveness of utilizing Rhizopus oryzae for starch hydrolysis from Porva corn (Zea mays) by evaluating different conditions during the fungus growth process in solid-state fermentation and enzymatic hydrolysis. The goal is to propose a potential methodology to produce commodities like beer, bypassing the traditional grain malting phase. Solid-state fermentation (SSF) was employed to analyze fungal growth on cereal cooked at distinct time intervals (0 min, 30 min, and 60 min) over 72 hours, maintaining an incubation temperature of 32 ºC. Subsequent enzymatic hydrolysis, conducted in the liquid phase at different temperatures (32 ºC, 44 ºC, and 56 ºC) for 5 hours, aimed to extract maximum fermentable sugars. Parameters such as cell concentration, reducing sugars, and dissolved solids (ºBrix) were measured. Furthermore, solid samples obtained at each stage underwent Fourier Transform Infrared Spectroscopy (FTIR) spectroscopy analysis to identify changes in the composition of maize that occurred in each phase. The results indicate that the growth phase exhibited a significantly higher cell concentration of R. oryzae when corn was subjected to a 60-minute cooking pre-treatment. Conversely, the most favorable conditions for glucose concentration were observed during the hydrolysis phase at a temperature of 56 ºC, reaching up to 307 mgglucose/gcorn (51.23% of hydrolyzed starch). Subsequently, the obtained hydrolysate underwent fermentation for 84 hours using commercial yeast (Saccharomyces cerevisiae), resulting in a corn-based ferment with an alcohol content of 12% ABV, demonstrating that the process has good application potential in the manufacture of alcoholic beverages. Zea mays solidstate state beer Solidstate Solid SSF (SSF 0 ( min 3 6 7 ºC (3 4 sugars ºBrix (ºBrix measured Furthermore FTIR (FTIR R 60minute minute pretreatment. pretreatment pre treatment. treatment pre-treatment Conversely mgglucosegcorn mgglucose gcorn 51.23% 5123 51 23 (51.23 starch. . starch) Subsequently 8 Saccharomyces cerevisiae, cerevisiae , cerevisiae) cornbased based 12 ABV beverages 51.23 512 2 (51.2 1 51.2 (51. 51. (51 (5

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 Tortilla chips on the market have a low protein content, namely 7%, and are less crunchy. Utilizing local Madurese corn flour into fortified tortilla chips is an alternative nutritious snack option for children. In this study, protein content in tortillas was increased by fortification using Isolate Soy Protein (ISP) and increasing crispiness using shortening. The study aimed to investigate the effect of shortening at 1.5%, 2.5%, and 3.5% and ISP at 5%, 10%, and 15% on the quality of corn-based tortilla chips. Fortification increased protein contents from 5.38% to 12.73%. Fracturability increased with ISP and decreased with shortening. Shortening significantly made tortilla chips softer and crispier. The treatments showed a significant difference in L values (p < 0.05), thus reducing brightness. Pasting viscosity showed that the addition of shortening and ISP decreased peak and breakdown viscosity from 436.50 to 220.00-142.50 cP and from 212 to 7.50-3.00 cP, respectively. Shortening made the starch stable during heating. The calorie content of tortilla chips with the addition of ISP and shortening ranged from 4589.70 to 5053.50 Cal/g. The selection formula was based on consideration of protein content and product acceptance. The hedonic analysis showed that the tortilla chips with 10% ISP and 2.5% shortening were preferred. It has good nutrition with 10.08% protein, 0.65% lysine, 0.46% tryptophan, and 13.08% fat, mainly palmitic acid and elaidic acid. 7 7% crunchy children (ISP 15 1 5 1.5% 25 2 35 3 3.5 5% 10 cornbased 538 38 5.38 1273 12 73 12.73% crispier p 0.05, 005 0.05 , 0 05 0.05) brightness 43650 436 50 436.5 220.00142.50 2200014250 220.00 142.50 220 00 142 220.00-142.5 21 7.503.00 750300 7.50 3.00 7.50-3.0 respectively heating 458970 4589 70 4589.7 505350 5053 5053.5 Calg Cal g Cal/g acceptance 2.5 preferred 1008 08 10.08 065 65 0.65 lysine 046 46 0.46 tryptophan 1308 13 13.08 fat 1.5 3. 53 5.3 127 12.73 0.0 4365 43 436. 00142 220.00142.5 220001425 22000 220.0 14250 142.5 22 14 220.00-142. 503 7.503.0 75030 750 7.5 300 3.0 7.50-3. 45897 458 4589. 50535 505 5053. 2. 100 10.0 06 6 0.6 04 4 0.4 130 13.0 1. 5. 12.7 0. 0014 220.00142. 22000142 2200 220. 1425 142. 220.00-142 7.503. 7503 75 7. 30 7.50-3 45 10. 13. 12. 001 220.00142 2200014 220.00-14 7.503 7.50- 220.0014 220001 220.00-1 220.001 220.00-

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production. artisanal chocolates beantobar bar emerged chain environment fruit boxes utensils types because costeffective, costeffective cost effective, effective cost-effective added hand 'flavor wellfermented, wellfermented well fermented, fermented well-fermented compounds processing microbiology biochemistry

Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety. services Colombia handlers handler s hands coli aureus monocytogenes spp cuttingboard cutting board lowest significant contamination loads protocols crosscontamination cross

Resumo O aproveitamento da casca da manga, subproduto agroindustrial rico em compostos bioativos, foi objeto deste estudo, buscando uma aplicação inovadora na fabricação de pães de forma. Este processo é proposto como forma de criar um alimento nutritivo e saudável, rico em fibras alimentares e polifenóis totais. A farinha de casca de manga da variedade Kent foi obtida por secagem, moagem e peneiramento. Um desenho experimental por meio da Metodologia de Superfície de Resposta (MSR) com um projeto rotativo composto central, foi utilizado para avaliar o impacto da farinha de casca de manga (5% a15%) e do ácido ascórbico (20 a 100 ppm) na formulação do pão. Foram realizadas avaliações tecnológicas, sensoriais e determinações de polifenóis e fibras alimentares, utilizando métodos padronizados. Os resultados mostraram que farinha de casca de manga e ácido ascórbico influenciam na textura do pão, com formulações de 10% de farinha de casca de manga e 60 ppm de ácido ascórbico, assim obtendo as melhores notas sensoriais em cor, aparência, aroma e textura. A farinha de casca de manga aumentou a quantidade de fibra até 13,25 g/100 g e de polifenóis até 1,187 g AGE/g (peso seco) no pão de forma. Esses achados sugerem que a inclusão de farinha de casca de manga melhora a qualidade nutricional e sensorial do pão, mostrando seu potencial como ingrediente funcional na indústria alimentícia. bioativos estudo saudável totais secagem peneiramento MSR (MSR central 5% 5 (5 a15% a15 20 (2 10 tecnológicas padronizados 6 cor aparência 1325 13 25 13,2 g100 g/10 1187 1 187 1,18 AGEg AGE peso seco alimentícia ( a1 2 132 13, g10 g/1 118 18 1,1 g1 g/ 11 1,

Abstract The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to evaluate the impact of mango peel flour (5% to15%) and ascorbic acid (20 to100 ppm) in the bread formulation. Technological, sensory evaluations, and determinations of polyphenols and dietary fiber were carried out, using standard methods. The results showed that mango peel flour and ascorbic acid influence the texture of the bread, with formulations of 10% mango peel flour and 60 ppm ascorbic acid obtaining the best sensory ratings in color, appearance, aroma, and texture. The mango peel flour increased the fiber up to 13.25 g/100 g and polyphenols up to 1.187 g AGE/g dry weight (DW) in the sliced bread. These findings suggest that the inclusion of mango peel flour improves the nutritional and sensory quality of bread, showing its potential as a functional ingredient in the food industry. agroindustrial agro industrial compounds study drying grinding sieving RSM (RSM 5% 5 (5 to15% to15 20 (2 to10 formulation Technological evaluations out methods 10 6 color appearance aroma 1325 13 25 13.2 g100 100 g/10 1187 1 187 1.18 AGEg AGE DW (DW industry ( to1 2 132 13. g10 g/1 118 18 1.1 g1 g/ 11 1.

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.

Resumo O Brasil tem se firmado como o maior produtor mundial de sementes de urucum (Bixa orellana L.). Felizmente, o aumento da produção nacional tem sido acompanhado por uma melhoria da qualidade dessa matéria-prima. O urucum é uma cultura típica de pequenos produtores, que em geral usa seu conhecimento empírico para avaliar a qualidade do material que está produzindo. A observação visual da cor das sementes de urucum tem sido considerada padrão de qualidade por muitos produtores. Para avaliar as evidências científicas, o presente estudo avaliou amostras de sementes de urucum de 51 acessos do banco de germoplasma do Instituto Agronômico de Campinas (IAC), para determinar se existe correlação entre as concentrações de pigmentos com a cor das sementes e a influência da umidade nessa correlação. Foram avaliadas também as correlações entre as concentrações de pigmentos, umidade, lipídios e a cor (L*, a*, b*). Para a avaliação da cor, utilizamos um colorímetro com a medida da cor pelo sistema CIE L*, a*, b*. Apenas a correlação simples entre as variáveis Umidade e Lipídios foi considerada forte, pela classificação usada neste estudo. Quando se remove o efeito da Umidade (correlação parcial), apenas as variáveis bixina e a* apresentaram correlação significativa, considerada fraca pela classificação utilizada. Portanto, mesmo considerada fraca, há uma correspondência entre a cor vermelha das sementes de urucum com a concentração de bixina das amostras estudadas. Contudo, a diferença da cor (ΔEab) entre as amostras com maior e menor teor de bixina foi de apenas 1,44. Essa diferença indica que grandes variações nas concentrações de bixina nas sementes de urucum podem levar a pequenas variações de cor, dificultando o uso desse critério para o controle de qualidade desses grãos. Bixa L.. L L. . L.) Felizmente matériaprima. matériaprima matéria prima. prima matéria-prima produtores produzindo científicas 5 IAC, IAC , (IAC) (L* b b* b*) L* forte parcial, parcial parcial) significativa utilizada Portanto estudadas Contudo ΔEab (ΔEab 144 1 44 1,44 grãos (IAC (L 14 4 1,4 1,

Abstract Brazil has emerged as the world's largest producer of annatto seeds (Bixa orellana L.). Fortunately, the increase in national production has been accompanied by an improvement in the quality of this raw material. Annatto is a typical crop of small producers who usually use their empirical knowledge to evaluate the quality of the crop. Thefore, the visual observation of the color of annatto seeds has been considered a quality standard by many producers. To evaluate the scientific evidence, the present study evaluated annatto seeds from 51 accessions of the germplasm bank of the Agronomic Institute (Instituto Agronômico de Campinas - IAC) to determine a possible correlation between the pigment’s contents and the color of annatto seeds as well as the influence of humidity on this correlation. The correlations between the concentrations of pigments, humidity, lipids, and color (L*, a*, b*) were also evaluated. The color was evaluated using a colorimeter with measurements of the CIE L*, a*, b* scale. Only the correlation between the variables moisture and lipids was considered strong through the simple correlation, while the variables bixin content and coordinate a* presented a significant correlation while eliminating the effect of moisture (partial correlation). Thus, a correlation between the red color and the bixin concentration of annatto seeds was observed even though it was a weak correlation. In turn, the color difference (ΔEab) between the samples with higher and lower bixin contents was only 1.44. This difference indicates that large variations in the bixin concentrations may lead to small color changes in the annatto seeds, impairing the use of this criterion for quality control of these seeds. worlds world s Bixa L.. L L. . L.) Fortunately material Thefore evidence 5 Instituto IAC pigments pigment (L* b L* scale partial correlation) Thus turn ΔEab (ΔEab 144 1 44 1.44 (L 14 4 1.4 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

Abstract The Cerrado biome has tremendous social, heritage, and income-generating importance for traditional communities from this Brazilian region. Although the exotic fruits of Brazilian Cerrado are a subsistence source for communities that cultivate them and contribute to regional tourism promotion, they are not systematically studied. This study explores the potential of the biodiversity of exotic fruits from the Brazilian Cerrado biome as a promoter of food tourism. Exploring tourism and local production chains can enhance the development of Cerrado. Articulating this ‘new’ type of interaction between national public policies, local productive arrangements (LPA), traditional communities, and tourist activity actors can also help promote the exotic fruits from Cerrado. Thus, this is the first time the tourism experience emphasizing fruits has been explored as a promising alternative to regional development. social heritage incomegenerating income generating region promotion studied ‘new new policies LPA, LPA , (LPA) Thus (LPA

Abstract In the microregion of the Canastra/MG/Brazil, with the growth and recognition of artisanal cheeses, producers have gradually inserted in the market cheeses that differ from the traditional ones. This study aimed to map, identify, and characterize the production sites of the varieties of artisanal Minas cheeses of the Canastra microregion. Data were collected from Canastra cheese producers who were producing artisanal Canastra cheeses with modifications to the original recipe, which we characterize as new varieties of artisanal Canastra cheese. Geographic coordinates and primary property data were collected. Questionnaires were applied to cheese producers through semi-structured interviews and milk samples analysed. The new varieties of cheese were described and photographed. Regarding the diversity of cheeses produced, we found that moldy cheeses were produced in Medeiros (31.25%), São Roque (43.75%), Bambuí (6.25%), Delfinópolis (6.25%) and Tapiraí (12.5%). Medeiros and São Roque also produced the cheeses “Merendeirinho” and “Canastrão”, which differ from the traditional in size. In Medeiros and São Roque, we also found seasoned Merendeirinho cheese, other seasoned cheeses, and cheeses cured in wine and coffee. And only Medeiros produced a cheese cured in beer. We found that in São Roque, Delfinópolis, and Tapiraí, the production of these cheeses is continuous. In the geographical demarcation of artisanal Canastra cheese manufacturing, the cities of São Roque and Medeiros stand out, due to the diversity of varieties of traditional cheese and the number of producers. CanastraMGBrazil MG Brazil Canastra/MG/Brazil ones map identify recipe semistructured semi structured analysed photographed 31.25%, 3125 31.25% , 31 25 (31.25%) 43.75%, 4375 43.75% 43 75 (43.75%) 6.25%, 625 6.25% 6 (6.25% 12.5%. 125 12.5% . 12 5 (12.5%) “Merendeirinho Canastrão, Canastrão “Canastrão” size coffee beer continuous manufacturing out 312 31.25 3 2 (31.25% 437 43.75 4 7 (43.75% 62 6.25 (6.25 12.5 1 (12.5% “Canastrão 31.2 (31.25 43.7 (43.75 6.2 (6.2 12. (12.5 31. (31.2 43. (43.7 6. (6. (12. (31. (43. (6 (12 (31 (43 ( (1 (3 (4

Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the “Food of the Gods” due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer’s and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification. world beans roasting grinding conching flavor healthconscious health conscious population benefits L L. Food Gods stability procyanidin fat emulsifiers time antioxidant antidiabetic anticancer antiinflammatory anti inflammatory anti–inflammatory Alzheimers Alzheimer s disease foods ingredients fortification

Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through centesimal and sensory analysis of the hedonic scale. Increased exposure caused obvious changes in the sensorial characteristics of the product, which were not evidenced by consumers in the sensorial analysis, and for this reason, texture profile analysis (TPA) and color (CIELAB) were carried out, in addition to analyses of concentration of Total Volatile Basic Nitrogen (TVB-N), hydrogen potential (pH) and microbiological performed during 12 months, in addition to yield and weight loss by cooking. The sensory analysis did not show a significant difference between the treatments, however, the yield reduced with the application of heat, with the best yield being in treatment T1 (58.76 ± 0.49 a). The centesimal analysis showed excellent values of protein content of 20.86% and lipid content of 0.33%. The treatments followed the variation in color and texture according to the application of heat, mainly concerning the increase in the b* value (10.84 ± 0.70 to 13.50±0.24) and reduction in cohesiveness (0.56 ± 0.05 to 0.50 ± 0.04), gumminess (368.81± 109.23 to 262.09 ± 63.78 g) and chewiness (999.30 ± 356.92 to 633.71 ± 221.56 g). Despite this, the product proved to be safe during the analyzed period without the development of the remaining bacteria, even with an increase in pH (4.2 to 5.9) and TVB-N (20.22 to 28.46 mg/100 g), despite this, there was no development of the bacteria analyzed, proving to be a product suitable for industrial implementation. tucupi jambu 121 (12 ºC T (T1 1 T2 2 T3 minutes bottles 2086 86 20.86 global >7 7 scale reason TPA (TPA CIELAB (CIELAB out TVBN, TVBN TVB N , (TVB-N) (pH months cooking however heat 58.76 5876 58 76 (58.7 049 0 49 0.4 a. . a) 033 33 0.33% b 10.84 1084 10 84 (10.8 070 70 0.7 13.50±0.24 1350024 13 50 24 0.56 056 56 (0.5 005 05 0.0 050 0.5 0.04, 004 0.04 04 0.04) 368.81± 36881 368 81 (368.81 10923 109 23 109.2 26209 262 09 262.0 6378 63 78 63.7 g 999.30 99930 999 30 (999.3 35692 356 92 356.9 63371 633 71 633.7 22156 221 221.5 g. 4.2 42 4 (4. 5.9 59 5 9 20.22 2022 22 (20.2 2846 28 46 28.4 mg100 mg 100 mg/10 g, implementation (1 (T 208 8 20.8 > (TVB-N 58.7 587 (58. 0. 03 3 0.33 10.8 108 (10. 07 13.50±0.2 135002 (0. 00 368.81 3688 36 (368.8 1092 109. 2620 26 262. 637 6 63. 999.3 9993 99 (999. 3569 35 356. 6337 633. 2215 221. 4. (4 5. 20.2 202 (20. 284 28. mg10 mg/1 ( 20. 58. (58 0.3 10. (10 13.50±0. 13500 (0 368.8 (368. 999. (999 (20 mg1 mg/ (5 13.50±0 1350 368. (368 (99 (2 13.50± 135 (36 (9 13.50 (3 13.5 13.

Resumo O objetivo deste estudo foi conhecer a percepção de adultos jovens e de adultos de meia-idade acerca dos alimentos funcionais (AF), e sua relação com determinantes socioeconômicos, de saúde e de consumo. Os participantes do estudo, adultos de ambos os sexos (n = 522), responderam a dois questionários: um continha perguntas relacionadas a aspectos socioeconômicos e de saúde, elaborado pelos pesquisadores, e outro, sobre atitudes relacionadas ao consumo de AF, que avaliava a necessidade, os benefícios, a confiança e a segurança percebidos pelos consumidores. Os resultados demonstraram que há uma percepção positiva acerca dos AF pelos adultos e estes reconhecem seus benefícios e a necessidade de consumi-los, porém há uma desconfiança em relação à credibilidade das alegações funcionais. A renda e a escolaridade parecem ser fatores que interferem na percepção do consumo dos AF por adultos. Adultos de meia idade (45 a 65 anos) tendem a perceber os AF como medicamentos e os adultos jovens (18 a 44 anos), que consideram importante a qualidade nutricional no momento da escolha do alimento para consumo, tendem a ter uma percepção melhor dos AF. O reconhecimento dos benefícios e da necessidade dos AF demonstra que este mercado continua promissor, porém medidas que estimulem maior confiança dos consumidores devem ser adotadas. meiaidade , (AF) n 522, 522 522) questionários pesquisadores outro consumilos, consumilos consumi los, los consumi-los 45 (4 6 anos 18 (1 4 anos, promissor adotadas (AF 52 ( 1 5

Abstract This study aimed to understand the perception of young adults and middle-aged adults about functional foods and to relate it to socioeconomic, health, and consumption factors. The study participants, both male and female adults (n = 522), completed two questionnaires. The first questionnaire addressed socioeconomic and health aspects, which were designed by the researchers. The second questionnaire focused on attitudes related to the consumption of functional foods, evaluating consumers' perceived needs, benefits, confidence, and safety. The results demonstrated that adults hold a positive perception of functional foods, acknowledging their benefits and the need for consumption. However, there is some skepticism regarding the credibility of functional food claims. Income and education level appear to be factors that influence adults' perception of functional food consumption. Middle-aged adults (45 to 65 years) tend to perceive functional foods as medications, while young adults (18 to 44 years) who consider nutritional quality important when choosing food for consumption tend to have a better perception of functional foods. The recognition of the benefits and the need for functional foods indicates that this market remains promising. However, measures to instill greater consumer confidence should be adopted. middleaged middle aged participants n 522, 522 , 522) questionnaires aspects researchers consumers needs safety However claims Middleaged Middle 45 (4 6 years medications 18 (1 4 promising adopted 52 ( 1 5