Quality of honeys from different botanical origins.

Botanical origin is one of the principal factors influencing the composition and quality of honey. This study aimed to evaluate different single-flower (assa-peixe, coffee, eucalyptus, laranjeira, and vassourinha), polyfloral (silvestre), extrafloral (sugarcane), and honeydew (bracatinga) honeys with regard to their chemical, physicochemical, and physical properties; rheological behavior; bioactive compounds; and antioxidant activity. In addition, we assessed their sensory characteristics using the acceptance test and the check-all-that-apply test (CATA). All honeys were compliant with current legislation and presented Newtonian behavior. The honeys of assa-peixe, laranjeira, and coffee presented the highest viscosity, sugarcane honey showed the highest antioxidant activity, and the bracatinga honey had the highest phenolic compound content. With respect to sensory characteristics, floral honeys presented higher acceptability than did honeydew and extrafloral honeys, because honey from honeydew was negatively influenced by its bitter, alcoholic, and astringent taste and extrafloral honey by its burnt smell. These findings indicate that the botanical origin directly influences the characteristics of honeys and can be considered a factor for their differentiation.

Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage.

For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the emulsification methods, directly influences the final product quality. The present study reports the ultrasound-assisted preparation of oil-in-water nanoemulsions produced with mucilage extracted from leaves of Pereskia aculeata Miller (ora-pro-nobis; OPN). The OPN mucilage (%) and soybean oil (%) concentration range, and the process operating parameters, ultrasonic power amplitude (%) and sonication time (min), were optimized based on the mean droplet diameter (d32). The effect of the mucilage and oil concentrations was also investigated by the response variables such as polydispersity, density, turbidity, viscosity, zeta-potential, and interfacial tension. The higher OPN mucilage concentrations (%) with lower amounts of soybean oil (%) favored nanoemulsion formations (116 ≤ d32 ≤ 171 nm) and increased polydispersity, density, and zeta-potential. On increasing OPN mucilage and soybean oil the turbidity of the dispersions increased. All colloidal systems showed Newtonian behavior, and the viscosity in the systems increased due to the greater OPN mucilage concentration in the aqueous phase at a certain oil concentration. In addition, lower values of equilibrium interfacial tension were found with increasing OPN mucilage concentrations. Finally, from the stability test, it can be pointed out that the OPN mucilage concentration should be between 1.0 and 1.5% and the oil concentration should be less than 5%, so that lower d32 values are maintained over time. Therefore, mucilage extracted from OPN and the ultrasound technique can be used in the preparation of nanoemulsions.

Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation.

Given the economic importance of fruit processing, this study aimed to analyze the chemical composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the Brazilian Cerrado. For bioactive compounds of the selected fruits, buriti contains the highest carotenoid content (2.85 mg licopene/100 g e 4.65 mg ß-carotene/100g), however showed the lowest ascorbic acid concentration (7.42 mg/100g); while mangaba contains the highest ascorbic acid concentration (175.06 mg/100g), but obtained the lowest total phenolic compounds (46.85 mg GAEs/100g) and antioxidant capacity. The marolo reported the highest total phenolic compounds (728.17 mg GAEs/100g), total fiber (21.62%), and a high antioxidant potential. Regarding the mineral composition, marolo stood out as potassium (378.69 mg/100g) and magnesium (31.78 mg/100g) contents, and yellow mombin as phosphorus (26.24 mg/100g) content. Finally, juice prepared using cagaita and marolo had greater sensorial acceptance. The composition of fruit pulps indicated the potential there for the development of new food products.

Avaliação da qualidade microbiológica e sensorial de caldos compactados de resíduos de Pacu (Piaractus mesopotamicus)

Este trabalho teve como objetivo o desenvolvimento de caldos de peixe compactados, visando o aproveitamento de resíduos de piscicultura de Pacu (Piaractus mesopotamicus), que são matérias-primas de baixo custo e alto valor nutricional. Quatro tratamentos (P1, P2, P3, P4) foram desenvolvidos, utilizando dois tipos de processamentos mecânicos (moedor e despolpadora) e dois tipos de secagem (estufa e liofilizador). Análises sensoriais e microbiológicas foram realizadas. Todos os caldos elaborados estavam de acordo com os padrões microbiológicos e não se diferiram quanto ao teste de aceitação da análise sensorial, que variou entre "gostei ligeiramente" e "gostei moderadamente", e na intenção de compra o resultado foi entre "talvez compraria/ talvez não compraria" e "possivelmente compraria". A produção de caldos compactados como um novo produto utilizando resíduos de peixe como matéria-prima é viável, pois agrega valor ao subproduto e colabora com a redução do impacto ambiental.

This work aimed at the development of fish bouillon cubes, targeting the use of waste fish Pacu (Piaractus mesopotamicus), which are the raw materials of low cost and high nutritional value. Four treatments (P1, P2, P3, P4) have been developed using two types of mechanical processes (grinder and fish pulp machine) and two types of drying (freeze drying and oven). Microbiological and sensory analysis were performed. All fish broth cubes were prepared according to the microbiological standards and do not differ with respect to acceptance testing of sensory analysis, which ranged between "like slightly" and "like moderately", and purchase intent between the result was "maybe buy / maybe not buy "and" possibly buy. The fish broth cube as a new product using fish waste as raw material is feasible, therefore, adds value to byproduct and contributes to reducing the environmental impact.