Extraction of Bioactive Compounds from the Fruits of Jambolan ( (L.)) Using Alternative Solvents.

This work demonstrates the effectiveness of using alternative solvents to obtain jambolan extracts with a high content of bioactive compounds compared to conventional organic solvents, being the first study to evaluate the best ecological solvent alternative for (L.) Skeels. Five alternative solvents were used for extraction: water at 25 °C (W25), water at 50 °C (W50), water at 75 °C (W75), water with citric acid at 2.

Development of New Edible Biodegradable Films Containing Camu-Camu and Agro-Industry Residue.

The use of edible films has garnered significant interest in the food and environmental sectors due to their potential to prevent food deterioration and their biodegradability. This study aimed to develop and characterize edible films based on camu-camu residue, gelatin, and glycerol, evaluating their solubility, thermal, degradability, antioxidant, and water vapor permeability properties of the gelatin matrix. This is the first study incorporating camu-camu into a gelatin and glycerol matrix.

Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application.

Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins.

Thermal and non-thermal treatments in the processing of cagaita nectar - .

This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5 °C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar.

Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life.

Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and the effect of the film in terms of its physiochemical, microbiological, and sensorial characteristics. It was observed by scanning electron microscopy (sem) analysis that the film has a homogeneous appearance, and the crosslinking between citric acid and chitosan was confirmed by the Fourier transform infrared spectroscopy (FTIR) analysis.

Quality assessment of artisanal cheeses in the northwest region of Paraná.

Artisanal unripened cheeses produced in northwestern Paraná, Brazil, were studied for microbiological quality and sensory quality. The cheeses analyzed showed high counts of aerobic mesophilic microorganisms and S. aureus.

Improvement of phenolic compound bioaccessibility from yerba mate (Ilex paraguariensis) extracts after biosorption on Saccharomyces cerevisiae.

Great efforts have been made to increase the bioaccessibility of bioactive compounds from plant sources. This can be achieved by the innovative and effective method of biosorption of these compounds in Saccharomyces cerevisiae obtained from the industrial fermentative process (waste yeast). In this context, this research evaluated if chemical modifications of depleted yeast can improve the capacity to biosorb the phenolic compounds and if through in vitro digestion tests, this approach can increase bioaccessibility of the secondary metabolites from yerba mate.

Multi-block analysis for the correlation of physico-chemical and rheological data of 42 fruit pulps.

The common dimension (ComDim) chemometric method for multi-block analysis and hierarchical cluster analysis (HCA) were used to evaluate the data obtained from the physico-chemical and rheological characterization of 42 commercial fruit pulps. The physico-chemical characteristics and the rheological behavior of the pulps were found to be considerably different. The Herschel-Bulkley equation was fit to the steady-state flow curves of the fruit pulps, and it was found to appropriately describe the materials, which showed a wide range of yield stresses.