Chemical, microbial, and functional characterization of a new fruity probiotic kombucha.

This study aimed to evaluate the effect of adding Lacticaseibacillus casei as probiotic culture and/or camu-camu (Myrciaria dubia) pulp on the chemical profile, technological, functional, and sensory properties, phenolics concentration and bioaccessibility, and microbiota of kombucha. Adding L. casei decreased some volatile compounds and fruity flavor intensity and increased the Lactobacillus relative abundance (+35.

Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil.

The effect of the use of Nilo tilapia filleting residues in the production of pâtés with the addition of oregano essential oil stored for 90 days at 4 °C was evaluated. For that, 5 treatments were performed as follows: TSA-control treatment; TES with the addition of sodium erythorbate; and formulation TOE1 with 600 ppm oregano essential oil; TOE2 with 1000 ppm essential oil; and TOE3 with 1400 ppm essential oil. The pâtés showed adequate technological and physicochemical characteristics and microbiological counts within the legislation standards.

Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots.

The focus of this study was the evaluation of how extraction techniques impact the chemical, structural, and rheological attributes of fructans extracted from Arctium lappa L. roots. Three distinct extraction procedures were used, utilizing water as solvent, infusion extraction conducted at ambient temperature (25 °C for 5 min), thermal extraction employing reflux (100 °C for 2 h), and ultrasound-assisted extraction (50 °C for 1.

Optimization of the extraction of phenolic compounds from the leaves of yerba mate (Ilex paraguariensis) through high hydrostatic pressure system using mixture design with process variables.

In this study, a mixture design with process variables was used to optimize the extraction of total phenolic compounds (TPC) from yerba mate leaves through high hydrostatic pressure extraction. The studied variables were pressure (50, 100, and 150 MPa), extraction time (10, 20, and 30 min), and solvent (water, glycerin, and 50% v/v water/50% v/v glycerin). The multiple linear regression model presented an excellent fit (R adjusted of 0.

Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products.

The production of fish flour is an alternative for better use of the raw material, although it is rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis niloticus (Nile tilapia) and Cynoscion virescens (croaker) fillets and the elaboration of flour with filleting by-products for inclusion in food products. Carcasses and heads of the two fish species were cooked, pressed, ground, subjected to drying and re-grinding to obtain standardized flours.

Characterization and Strength Quality of the Leather Compared to Leather.

This study aimed to compare the resistance of the L. (rabbit) and L. (Nile tilapia) skins, as well as to observe the design of the flower of these skins and the morphology of the dermis.

Flavored Amazonic pirarucu () waste flour (salted and sweet) for inclusion in food products.

This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste (), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and 7.

Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa.

The effect of the addition of the prebiotic inulin and free and microencapsulated Bifidobacterium animalis subsp. Lactis (BB-12) strains to synbiotic dry coppa formulations was evaluated during 45 days of ripening. The following formulations were made: control C without probiotic and prebiotic; PROB with free probiotic; SYNB with free probiotic and inulin; ENPROB with microencapsulated probiotic, and ENSYNB with microencapsulated probiotic and inulin.

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.

Background: The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring.

Results: The process yield of liquid-smoked fillets was higher (69.

Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax.

Carnauba wax was used in salt encapsulation, allowing sodium reduction in fresh sausages while maintaining the salty taste due to the inhomogeneous salt distribution. Four treatments were made, as follows: treatment C containing 2% non-encapsulated salt, and the treatments S, S and S containing 2, 1.5, and 1% encapsulated salt, respectively.

Supplementation with free methionine or methionine dipeptide improves meat quality in broilers exposed to heat stress.

This study aimed to evaluate the effect of methionine dipeptide supplementation on the meat quality of broilers subjected to heat stress. A completely randomized 3 × 2 factorial design with four repetitions of each treatment was used. Three diets, unsupplemented (U), supplemented with methionine (M), and supplemented with methionine dipeptide (MM), were fed to 96 broilers subjected to thermal comfort (TC) or heat stress (HS, 32 °C for 24 h) conditions antemortem.