Development of chitosan-based films with invertase enzyme for active packaging: Physicochemical parameters, structure, application, and storage.

The use of active packaging made from biodegradable polymers can contribute to the environment and to the food industry by increasing the shelf life of their products. This study aimed to produce chitosan-based films incorporated with the invertase enzyme (1, 2, 5, 9, and 10 %) as an alternative to avoid sucrose crystallization in the confectionery industry. The optimum activity of the invertase enzyme was observed at 55 °C and pH 5, thus, the films made with the film-forming solution adjusted to pH 5 and dried at 55 °C were compared with those without pH adjustment and dried at room temperature.

Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region.

The black puçá (Mouriri pusa) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto.

Comprehensive evaluation of the chemical profile and antioxidant potential of buritirana (Mauritiella armata) an underexplored fruit from Brazilian Cerrado.

Buritirana (Mauritella armata) is a fruit from a native Brazilian palm tree whose economic and industrial potential is still little explored. The nutritional composition and carbohydrates; organic acids; fatty acids; triacylglycerol; and phenolics profile of buritirana pulp, shells, and seeds were performed in this study. In addition, pH, color, ant total carotenoid, phenolic, flavonoids, flavonols, tannins, and antioxidant potential (ABTS, DPPH, ILP, FRAP, CUPRAC, and TRC) were determined in these parts of the fruit.

Development of Araticum ( Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages.

Araticum is an exotic fruit with unique sensory features and also high nutritional value characteristics. This study aimed to develop araticum jams with substitution of commercial pectin for passion fruit albedo, as well as to evaluate its physical, microbiological and sensorial stability during storage in polyethylene and polypropylene packages. Samples were analyzed at 25 and 35 °C for 130 days.

Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology.

Background: The Amazon region hosts several species of exotic fruits with great functional potential which are important sources of nutrients and biologically active compounds. These fruits are widely consumed by the local population, but unknown to the general population and the scientific community. In addition, the seasonality inherent in these fruits limits their consumption.

Essential and fixed oils from Amazonian fruits: proprieties and applications.

The Amazon biome is rich in oilseed plant species, which have essential physical-chemical, nutritional and pharmacological properties, in addition to potential economic value for different biotechnological and industrial applications. In the extraction of fixed oils, some Amazon fruit that are oleaginous matrices are acquiring more prominence, such as tucumã (), pupunha (), buriti (), Brazil nut (), pracaxi (, patawa (), among others. These oilseed fruits have natural antioxidants, essential fatty acids, and good oxidative stability.

The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil.

Background: Bacaba (Oenocarpus bacaba Mart.) has a high yield of oil, with the potential to produce biologically active natural products and can be considered a new "superfruit" with high value added.

Methods: Acid value, peroxide value, refractive index, saponification value, p-anisidine value, relative density, iodine value, total oxidation value, specific extinction coefficients at 232 and 270 nm (K232 and K270), ΔK, and color were determined.