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 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 This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10, and 11. The physicochemical, microstructural, crystallinity, pasting, and functional properties of the extracted starch were evaluated. The results showed that the purity of the starch increased with a higher extraction pH. However, a further increase in pH reduced the yield. The alkaline-extracted starch still contained other non-starch compounds. The extraction pH affected the amylose content, presumably due to the interaction of OH- ions with the starch granular components, influencing the yield and amylose level. At lower pH levels, alkali promoted a more orderly granular structure, decreasing starch solubility and resulting in higher yield and amylose content. Meanwhile, at higher pH levels, alkali ions increased protein solubility and starch content. The pH had a slight influence on the starch granule morphology. Lima bean starch exhibited a crystallinity index of 29% to 34% depending on the alkaline extraction pH. All starches showed individual peaks at 2θ values of 15° and 23°, unresolved peaks at 2θ values of 17° and 18°, and a diffracted plane around 5.63°, indicating a C-type starch. After alkali treatment, the starch maintained its C-type structure, indicating no structural transformation in the orthorhombic and hexagonal structures. Increasing the extraction pH to 9 increased starch crystallinity, but a further increase in pH decreased it. Viscosity during pasting was affected by the intensive interaction of water with amylose in the amorphous regions. The extraction pH influenced peak, trough, setback, and final viscosity. The alkaline treatment might disrupt granular regions, altering the functional properties of the starch. Alkaline extraction of starch can be performed on lima bean flour. Phaseolus L. L concentrate levels 7 8 10 11 physicochemical microstructural evaluated However alkalineextracted nonstarch non compounds content OH components level structure Meanwhile morphology 29 34 θ 15 23 23° 17 18 18° 563 5 63 5.63° Ctype C type structures it regions peak trough setback viscosity 1 2 3 56 6 5.63 5.6 5.

Resumo Este estudo fornece uma visão geral do uso da farinha de feijão-fava (Phaseolus lunatus) como matéria-prima para extração de amido em etapas consecutivas, para a preparação de concentrado proteico de feijão-fava. O amido da farinha de feijão-fava foi extraído em diferentes níveis de pH alcalino: 7, 8, 9, 10 e 11. As propriedades físico-químicas, microestruturais, a cristalinidade e de pasta, e as propriedades funcionais do amido extraído foram avaliadas. Os resultados mostraram que a pureza do amido aumentou com o maior pH de extração. No entanto, um novo aumento no pH reduziu o rendimento. O amido obtido por extração alcalina ainda continha outros compostos não amiláceos. O pH de extração afetou o teor de amilose, presumivelmente devido à interação dos íons OH- com os componentes granulares do amido, influenciando o rendimento e o nível de amilose. Em níveis de pH mais baixos, o álcali promoveu uma estrutura granular mais ordenada, diminuindo a solubilidade do amido e resultando em maior rendimento e teor de amilose. Enquanto isso, em níveis de pH mais altos, os íons alcalinos aumentaram a solubilidade da proteína e o teor de amido. O pH teve uma leve influência na morfologia dos grânulos de amido. O amido de feijão-lima apresentou um índice de cristalinidade de 29% a 34%, dependendo do pH de extração alcalina. Todos os amidos apresentaram picos individuais nos valores 2θ de 15° e 23°, picos não resolvidos nos valores 2θ de 17° e 18°, e um plano difratado em torno de 5,63°, indicando um amido tipo C. Após tratamento alcalino, o amido manteve sua estrutura tipo C, indicando ausência de transformação estrutural nas estruturas ortorrômbica e hexagonal. Aumentar o pH de extração para 9 aumentou a cristalinidade do amido, mas um aumento adicional no pH a diminuiu. A viscosidade durante a colagem foi afetada pela intensa interação da água com a amilose nas regiões amorfas. O pH de extração influenciou pico, vale, recuo e viscosidade final. O tratamento alcalino pode romper regiões granulares, alterando as propriedades funcionais do amido. A extração alcalina do amido pode ser realizada na farinha de feijão-fava. feijãofava feijão fava Phaseolus lunatus matériaprima matéria prima consecutivas feijãofava. fava. 7 8 1 11 físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas microestruturais pasta avaliadas entanto amiláceos OH baixos ordenada isso altos feijãolima lima 29 34 34% θ 15 23 23° 17 18 18° 563 5 63 5,63° C hexagonal diminuiu amorfas pico vale final 2 3 56 6 5,63 5,6 5,

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 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.

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 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.

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

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 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

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 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 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 Symbiotic fermented kinds of milk are products with probiotic microorganisms and a simultaneous prebiotic effect. The presence of fibers or oligosaccharides causes it. This work aimed to evaluate and model fermented milk beverage production with probiotic microorganisms and in situ Galactooligosaccharides (GOS) synthesis. GOS enzymatic production was maximized through the mathematical model, and finally, the mathematical prediction was experimentally validated. For this purpose, the enzymatic kinetics of GOS production from Aspergillus oryzae β-galactosidase enzyme was experimentally evaluated for different initial lactose concentrations (30%, 35%, and 40% w/v) and enzyme/lactose ratio (R: 0.2%, 0.4%, and 0.6%). In addition, the fermentative kinetics of lactic acid and biomass production were evaluated using the probiotic strain Lactobacillus acidophilus. The parameters correlation for both models was then performed. A unified model determined the process conditions that maximize GOS concentration in the fermented milk beverage. According to the model, the operating values that maximized the GOS production were 40% of initial lactose, R: 0.15%, 20 min of enzymatic reaction, and 17 h of fermentative reaction. The final fermented milk drink showed a GOS content of 2.9 g/portion of 200 g, guaranteeing the recommended daily values of the prebiotic with the consumption of two servings. effect it (GOS synthesis finally validated purpose βgalactosidase β galactosidase 30%, 30 (30% 35 35% 40 w/v wv w v enzymelactose R (R 02 0 2 0.2% 04 4 0.4% 0.6%. 06 0.6% . 6 0.6%) addition acidophilus performed 015 15 0.15% reaction 1 29 9 2. gportion g portion servings 30% 3 (30 0.2 0.4 0.6 01 0.15 (3 0. 0.1 (

Abstract This study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and consumer acceptance by organoleptic test effects through yogurt, yogurt probiotics, and yogurt mixtures containing zinc oxide (ZnO). The Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy (SEM-EDX) and Fourier Transform Infrared (FTIR) were used to analyse the morphology and functional group of the samples. Four samples were prepared: A) yogurt; B) yogurt + ZnO; C) yogurt + probiotics; D) yogurt + probiotics + ZnO. The addition of ZnO to the yogurt structure increased the compactness and homogeneity of the structure, according to microscopic visual inspection (yogurt B and D). The addition of ZnO did not affect the functional group of the yogurt. Importantly, the organoleptic testing, which includes hedonic and hedonic tests carried out by semi-trained panelists, resulted in overwhelmingly positive responses to the product, indicating its potential for consumer acceptance. study (ZnO LAB (LAB . MicroscopyEnergy Microscopy Energy XRay X Ray SEMEDX SEM EDX (SEM-EDX FTIR (FTIR prepared A C D D. Importantly testing semitrained semi trained panelists product

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.