Vitamin E is a liposoluble bioactive compound with well-recognized antioxidant activity, acting in the neutralization of free radicals and in the interruption of lipid peroxidation, a process associated with the development of several diseases and with food deterioration. Despite its functional relevance, its instability under environmental and physiological conditions limits its direct application in food systems, making microencapsulation a promising strategy for its protection and controlled release. In this context, this study aimed to microencapsulate vitamin E by complex coacervation using lentil protein isolate (LPI) and lactoferrin (Lf) as wall materials, as well as to apply these microcapsules in the development of pectin-based edible films, aiming at sustainable packaging. The formation of LPI:Lf complexes was investigated through phase diagram analysis, zeta potential, isothermal titration calorimetry (ITC), electrophoresis, and rheological analyses. The films were characterized in terms of their physicochemical, mechanical, structural, barrier, and functional properties. The incorporation of 0.05%, 0.10%, and 0.20% of vitamin E microcapsules resulted in films with high water solubility and antioxidant activity, especially those containing crosslinked microcapsules. The presence of tannic acid reduced the tensile strength without compromising film flexibility, indicating an adequate balance between mechanical performance and functionality. The results demonstrate that vitamin E microencapsulation by LPI:Lf complex coacervation, combined with tannic acid crosslinking, is an efficient strategy to increase the bioaccessibility of the bioactive compound and enable its application in edible films.

Blackberry is recognized for its high content of anthocyanins and other phenolic
compounds with functional potential; however, these compounds are sensitive to
processing, storage, and digestion conditions. This study aimed to evaluate the efficiency
of nanofiltration in concentrating bioactive compounds from blackberry juice using
different membrane configurations (tubular, spiral-wound, and plate-and-frame), as well
as to investigate the physicochemical stability of the concentrated product, the
bioaccessibility of phenolic compounds, and the effect of ascorbic acid addition. The juice
was previously centrifuged and subjected to nanofiltration processes, and
physicochemical parameters, total phenolic content, monomeric anthocyanins,
antioxidant activity (ABTS and DPPH), and color parameters (CIELAB) were evaluated
in the feed, permeate, and retentate fractions. The results demonstrated that the spiralwound nanofiltration membrane showed high efficiency in concentrating bioactive
compounds, particularly anthocyanins, with a concentration factor close to 2 for most
analytes, confirming the superior performance of this module. The concentrated juice
exhibited good physicochemical stability during frozen storage, preserving most of its
bioactive compounds for up to 60 days, with more pronounced reductions observed only
at 90 days. During simulated digestion, the presence of ascorbic acid did not promote
additional anthocyanin degradation and may have slightly enhanced their bioaccessibility.
The observed degradation was mainly attributed to the alkaline pH of the intestinal phase
and the intrinsic structural instability of anthocyanins. It is concluded that spiral-wound
nanofiltration represents a promising technological alternative for the development of
functional blackberry-based beverages with enhanced color intensity, bioactive
compound content, and storage stability.

The growing demand for gluten-free foods has driven the development of pasta products that combine technological performance, sensory quality, and adequate nutritional value. However, the absence of the gluten protein network poses significant structural challenges, requiring formulation and processing strategies that compensate for these limitations. This thesis aimed to develop, characterize, and optimize gluten-free fusilli pasta produced from Japanese rice flour and chickpea flour, in both raw and extrusion-pre-cooked forms, and to assess the roles of thermoplastic extrusion, hydrocolloid addition, and egg powder incorporation on the technological, physicochemical, functional, and sensory properties of the products. Chapter I presents a comprehensive literature review addressing the technological and nutritional fundamentals of gluten-free pasta, with emphasis on extruded flours, hydrocolloids, alternative protein sources, and the effects of processing on starch and protein structure. Chapter II investigated the impact of thermoplastic extrusion pre-cooking of chickpea flour on gluten-free fusilli formulations, demonstrating improvements in dough cohesion, cooking stability, and nutritional profile. Chapter III evaluated, using a full factorial experimental design (2³), the effects of hydrocolloid type (gellan or agar) and egg powder addition on cooking quality, texture, proximate composition, antioxidant activity, in vitro protein digestibility, and sensory acceptance. The results obtained probably indicate a positive association between the combination of extruded flour, gellan gum, and powdered egg and the technological performance of the formulations, as reflected by lower cooking losses, higher firmness, and greater sensory acceptance. Accordingly, the proposed strategy may be considered promising for the development of gluten-free fusilli-type pasta, suggesting potential improvements in technological and nutritional quality, as well as the feasibility of industrial application, subject to further studies.

The growing demand for gluten-free baked goods, driven by both the increase in celiac disease diagnoses and consumption by non-celiac individuals, has fueled the need for nutritionally superior and technologically stable formulations. This thesis investigated the application of whole millet flour as a key ingredient for the development of gluten-free breads, integrating theoretical, physicochemical, and sensory evaluation. Chapter 1 presents a comprehensive review of nutritional and technological challenges in gluten-free breadmaking, highlighting the central role of raw material selection, particle size engineering, and alternative dough structuring through the interaction between starch, vegetable proteins, fibers, and hydrocolloids. Chapter 2 presents an experimental study in which whole millet flours were used to improve the technological and sensory characteristics of gluten-free breads. Millet-based formulations demonstrated improvements in nutritional composition, higher fiber and bioactive compound content, favorable physicochemical performance, and structural enhancement, reflected in better specific volume, balanced texture, and a more homogeneous crumb when compared to traditional formulations. Chapter 3 presents a sensory evaluation of the developed breads, considering acceptability, descriptive attributes, drivers of liking, and consumer preferences, focusing on how physicochemical properties influence sensory perception. The integration of the results from the three chapters shows that millet presents itself as a strategic cereal for the formulation of gluten-free breads, allowing for nutritional, structural, and sensory advancements, and contributing to technically robust, more sustainable solutions aligned with consumer needs.

The growing demand for functional and sustainable foods has driven the search for natural ingredients capable of providing health benefits beyond basic nutrition. In this context, proteins and phenolic compounds stand out due to their techno-functional and biological properties. Protein–polyphenol interactions may occur through non-covalent or covalent associations. Covalent interaction, also referred to as conjugation, results in irreversible structural modifications of proteins, affecting their solubility, emulsifying capacity, foaming properties, and antioxidant activity. Thus, the formation of protein–phenolic conjugates emerges as a promising strategy for obtaining novel food components with enhanced functionalities. This thesis aimed to develop and characterize conjugates formed between ovalbumin and lysozyme, the main egg white proteins, and ferulic acid, as well as to evaluate their application as emulsifying agents in Pickering emulsions for the delivery of bioactive compounds and subsequent incorporation into edible films. Conjugation promoted significant structural modifications in the proteins. In the case of ovalbumin, covalent conjugation with ferulic acid obtained by the alkaline method led to changes in secondary and tertiary structures, along with increased surface hydrophobicity, resulting in marked improvements in emulsifying and foaming capacities, as well as a statistically significant increase in antioxidant activity. For lysozyme–ferulic acid conjugates obtained by the free radical method, relevant structural modifications were also observed, leading to improved techno-functional properties. In addition, conjugation protected the antioxidant activity of ferulic acid after in vitro gastrointestinal simulation, indicating greater stability under digestive conditions. The conjugates proved to be effective alternatives as emulsifying agents in oil-in-water Pickering emulsions. Emulsions formulated with ovalbumin–ferulic acid conjugates exhibited good kinetic stability, with no phase separation for up to 8 days, and lower lipid oxidation compared with emulsions stabilized with native ovalbumin. For vitamin D encapsulation, a high encapsulation efficiency, 92.13 ± 1.14%, was achieved, contributing to the protection of the micronutrient against photochemical degradation. Pickering emulsions formulated with lysozyme–ferulic acid conjugates and loaded with β-carotene also showed high kinetic and oxidative stability, as well as an encapsulation efficiency of 88.99 ± 2.02%. The incorporation of these emulsions into pectin-based films modified the structural and barrier properties of the material. Films containing microencapsulated β-carotene exhibited a characteristic yellowish coloration, enhanced light barrier properties, reduced water vapor permeability, and lower water solubility. The addition of the emulsions increased the surface hydrophobicity of the films. β-Carotene release was described by the Ritger–Peppas and Peppas–Sahlin models, with Fickian diffusion behavior. Overall, the results demonstrate that protein–ferulic acid conjugation is an efficient strategy for developing multifunctional components with potential applications in functional foods and bioactive packaging

Seropédica (RJ) is the city in Baixada Fluminense with the highest milk production, primarily composed of small producers, many of whom operate informally. The dairy industry in the region has significant economic and social impacts.The objective of this study was to evaluate quality, composition and sensory aspects of milk produced in Seropédica, RJ. A sample of 10% of Seropédica producers was evaluated. Technical visits were conducted, questionnaire was applied to collect information on socioeconomic aspects, production practices and milking environment, with the aim to classify the different production systems. Additionally, raw milk samples were collected and the quality was assessed through titratable acidity analysis, somatic cell count (SCC), total bacterial count (TBC), and verification of antibiotic residues. Only milk samples that met the standards established by current legislation were included in the subsequent stages of the study. These milk samples, along with commercial milk samples, were subjected to proximate composition analysis, including fat content, non-fat solids, protein, lactose, water content, freezing point, and total solids. The samples were pasteurized at 63°C for 30 minutes and underwent microbiological analysis to detect the presence of Enterobacteriaceae/ml. Subsequently, sensory evaluations were conducted using the Rate-All-That-Apply (RATA) method, acceptance tests and purchase intention. Furthermore, raw and pasteurized milk samples were analyzed for fatty acid profile by gas chromatography, color, and water activity. The results showed that only 33% of the samples from different producers complied with the parameters established by current legislation. The milk produced by local farmers exhibited higher fat content, stronger perception of sensory attributes, better sensory acceptance and greater purchase intention compared to commercial milk. Regarding the fatty acid profile, producer milk demonstrated superior quality, with higher levels of desirable fatty acids (DFA), lower levels of undesirable fatty acids (UFA), and lower atherogenicity (AI) and thrombogenicity (TI) index. The findings of this study indicate that production system practices directly affect milk quality and highlight the potential of Seropédica for producing cow’s milk with superior quality compared to commercially available pasteurized and UHT milk.

Green banana biomass (GBB) has great potential for application in food products when the
objective is to reduce fat content. However, very few studies have explored the impact of its
addition on fat reduction in ice creams. Excessive fat intake is associated with chronic
diseases, such as obesity. These health conditions have significant impacts and highlight the
importance of a balanced and conscious approach to food consumption. Thus, this study
aimed to develop a coconut ice cream with the addition of GBB (prata variety) as a fat
substitute and to evaluate its effects on the physicochemical, microbiological, and sensory
properties. The research consisted of two chapters. The first study explored advancements in
starch-based fat mimetics and their application in ice creams through a literature review. It
was found that starch-based fat mimetics represent a promising alternative for the
development of low-fat ice creams, meeting the growing demand for healthier products.
Moreover, advancements in starch modification techniques, such as nanotechnology and
sustainable enzymatic treatments, allow for the reproduction of desirable characteristics, such
as creaminess, texture, and stability that are traditionally provided by fats. Among the
different types of starch, resistant starch has stood out for its potential to reduce fat content
while offering functional benefits, including increased dietary fiber intake. However,
challenges remain, such as achieving a balance between flavor, cost-effectiveness, and
industrial feasibility. In the second study, five ice cream formulations were developed (0%
biomass – standard; 25% biomass; 50% biomass; 75% biomass; 100% biomass). The biomass
exhibited a high total starch content (15.99 ± 0.78). Regarding the ice cream, it was observed
that the 25% biomass formulation showed no significant differences compared to the standard
formulation (p>0.05) in all evaluated sensory attributes, including color, presence of ice
crystals on the surface, coconut flavor, sweetness, creaminess, perception of ice crystals in the
mouth, fat sensation in the mouth, and spoonability. However, instrumental analyses indicated
that, from 50% fat replacement onwards, characteristics such as hardness, overrun, color, and
sweetness were negatively affected. On the other hand, higher concentrations of GBB reduced
the ice cream's melting rate. In summary, this study reinforces the potential of green banana
biomass as a fat replacer in ice cream, enabling the development of formulations with lower
lipid content while also offering potential functional benefits compared to conventional ice
creams.

In this study, whole pearl millet (Pennisetum glaucum (L.) R. Br.) grains subjected to two pretreatments—burnishing and germination—were processed by milling, and their flours were fractionated by air classification. The products from each stage were characterized in terms of morphology and technofunctional properties to evaluate the modifications caused to the raw material and their impact on potential applications in food formulation. The adopted milling conditions were not satisfactory for the good separation of starch granules from the protein matrix. Air classification produces two fractions with more uniform particle distribution, better water and oil absorption, and gel formation capacities, but with lower emulsion stability compared to the milled flour. Of the air-classified fractions, the coarse fraction had a higher paste viscosity, indicating a higher starch content, whereas the fine fraction had greater water solubility. Burnishing resulted in smaller particles, higher protein content and paste viscosity, and lower lipid content, but lower water solubility and gel-forming capacity in the air-sorted fractions. Germination caused a loss of crystallinity in the starch granules, resulting in increased water solubility and emulsifying activity in both the non-air-sorted milled flour and the other fractions, which in turn led to lower paste viscosity. The pretreatments resulted in products with better compaction capacity compared to the whole material.

The eradication of hunger (SDG 2) and the increase in global food demand require a transition from a linear economy to a circular economy that focuses on the regeneration and reuse of inputs and materials. Food waste, which reaches 1300 tons annually, is inversely proportional to the situation of hunger and malnutrition in Brazil and the world, as well as the food demand of the future population. Malt bagasse, the main co-product of the brewing industry, represents a business opportunity, since Brazil generates millions of tons of this co-product, which is rich in protein and fiber, offering an opportunity for the implementation of a circular economy system. Thus, this work seeks, through bibliometric study and characterization of malt bagasse flour, to promote the reuse of this co-product through the production of cereal bars. Bibliometric analysis of fruit waste, sugarcane bagasse, and barley malt confirms the trend of valuing co-products for the development of sustainable materials, such as nanocellulose and bioplastics, also indicating various uses of these co-products in the industrial and academic fields. Word clouds by theme and time frame, as well as the heat map, demonstrate the growth of the theme from 2023 onwards and an emphasis on biofilm studies focusing on packaging. The processing of the flour showed that a temperature of 60°C is more efficient for drying. Particle size and temperature modulated the centesimal composition, showing that smaller particle size and low temperature preserve lipids, while large particle size and high temperature preserve carbohydrates. The centesimal composition of the flour confirms the high protein content under all tested conditions. Color analysis indicated that bagasse flour at 80°C, regardless of particle size, tends towards reddish (a*) and yellowish (b*) hues. Technological characterization revealed that, although rich in nutrients, the flour has functional limitations, such as ineffectiveness as an emulsifying agent and low water retention. In cereal bar applications, formulation F4 (30% malt bagasse) shows better nutritional performance (high protein content, low sugar and sodium), although there are opportunities for improvement in the texture parameter (disintegration).

The aim of this thesis was to develop nanoemulsions based on sodium alginate and pink peppercorn essential oil (PPEO) using the microfluidization technique. Eight formulations were evaluated for the effect of using sunflower oil and soy lecithin as stabilizers, considering their physicochemical, physical and antimicrobial properties against the pathogenic microorganisms Salmonella sp., Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. In addition, the application of these nanoemulsions as an active coating on Minas Frescal cheeses was investigated, analyzing their effects on physicochemical properties, texture, color and antimicrobial efficacy against Listeria monocytogenes and Staphylococcus aureus inoculation for 28 days (4 °C). The results showed that the nanoemulsions had a drop size of less than 200 nm, Newtonian fluid rheological behavior and kinetic stability over 20 days. The dispersed phase of the nanoemulsions (PPEO) was mixed with sunflower oil in order to preserve the essential oil from process conditions (high pressure and temperature). In fact, the addition of sunflower oil to the formulation resulted in 80% retention of PPEO in the nanoemulsions. In vitro antimicrobial tests revealed that the nanoemulsions were effective against Staphylococcus aureus and Listeria monocytogenes, with minimum inhibitory concentrations (MIC) of 200 µg/mL and minimum bactericidal concentrations (MBC) of 800 µg/mL and 400 µg/mL, respectively, highlighting PPEO's potential as a natural biopreservation agent. The nanoemulsions with the best antimicrobial properties against Staphylococcus aureus and Listeria monocytogenes were used as active coatings on Minas Frescal cheese. The active coatings with nanoemulsions contributed to maintaining the humidity and preserving the color of the Minas Frescal cheeses. However, the interaction of the active coating with the cheese matrix favored increased syneresis, negatively affecting draining. With regard to texture parameters, the active coating reduced the hardness and adhesiveness of the cheeses, while increasing cohesiveness, chewiness and gumminess. Despite the physicochemical benefits, the antimicrobial efficacy of the in situ active coating was limited, with no significant impact on reducing the inoculated Listeria monocytogenes and Staphylococcus aureus populations, possibly due to the interactions of the active compounds with the cheese matrix and the high levels of syneresis. It is concluded that nanoemulsions based on sodium alginate and PPEO have significant potential as a sustainable alternative to synthetic preservatives. However, the in situ performance showed the need for adjustments to the formulation and new application strategies, as well as studies in other food matrices, in order to increase their efficiency and viability for the food industry.

The estimation of per capita consumption of ingredients, energy, and nutrients is a highly challenging procedure in food service establishments. In this sector, it is common to estimate food consumption indirectly and perform nutritional calculations based on theoretical per capita values or stock movement. However, this approach significantly increases the uncertainty of the results, leading to imprecise planning and nutritional information, as well as food waste. Currently, there is no standardized method with specific sampling that accurately represents indirect consumption results over the medium and long term in self-service (buffet-style) Food and Nutrition Units (FNUs). This is likely due to the complex interaction among the various predictors influencing food consumption. The objective of this research was to develop and propose a method for monitoring the per capita consumption of ingredients and performing nutritional calculations of menus to properly assess and adjust them according to various specifications, such as legislation, contracts, nutritional labeling, among others. The research was conducted in a public institutional foodservice unit (FNU) of the self-service (buffet) type, where several equations were proposed to estimate the per capita consumption of ingredients, serving as a basis for the subsequent estimation of per capita energy and nutrient intake. In an initial pilot study, the implementation of X/MR control charts was preceded by the estimation of the statistical parameters of the process and the determination of control limits (Phase I) to monitor the per capita consumption of raw ingredients (rice and beans, which had the largest sample sizes). For the calculation, evaluation, and nutritional adequacy of menus, data simulation was performed based on the Monte Carlo Method (MCM), with a prior test of the data's probability distribution and a sample size of 50,000. This confirmed the method’s convergence test and its inferential power for population-level results (ingredients, energy, and nutrients). The control charts proved to be effective tools for monitoring the variability of per capita ingredient consumption, facilitating the rapid identification of significant changes in the results. There was no significant difference in per capita consumption values of rice and beans when associated with different protein preparations (Analysis of Variance (ANOVA); p < 0.05). The sample size and the heterogeneity among the samples may justify the failure to reject the null hypothesis (H₀). Subsequently, two data simulations were conducted (Simulation 1 and 2). The matrix for Simulation 1 consisted of the most frequently offered menus during the research period (four breakfast menus and 20 lunch and dinner menus). The results of per capita energy and nutrient intake (Simulation 1) did not conform to the normal distribution test. Therefore, they were presented in percentiles and as the daily proportion of dietary compliance, the latter represented by the service level ( ). Although the mean per capita intake of macronutrients met the specifications of the current regulations, the  values for carbohydrates, lipids, proteins, and energy were 62, 85, 100, and 73, respectively. After menu adjustments, it was possible to propose compositions with improved  results in Simulation 2, except for protein, which remained unchanged. The adjustments demonstrated a potential increase of 17 percentage points (p.p.) in carbohydrate consumption (  = 79), 9 p.p. in lipid consumption (  = 94), and 16 p.p. in energy intake (  = 89). The appropriate use of quality tools combined with specific statistical treatment for the variable under study contributed to representative results of the habitual consumption of the clientele of the Food and Nutrition Unit (FNU). The proposed application of  in the food service sector will facilitate appropriate evaluations and any necessary adjustments to menus to meet specifications, such as regulations, contracts, nutritional labeling, and others. It is also undeniable that these results contribute positively to the estimation of the cost share related to food supply inputs and to the management of material and financial resources, consequently reducing waste caused by planning with a high degree of uncertainty.

Entomophagy is currently considered one of the most sustainable, nutritious, and safe alternatives

for ensuring the future global protein supply. Although widely practiced in many Asian countries,

its adoption in Western countries has primarily been limited to animal feed, with growing interest

in introducing insects into human diets. Several European countries and Canada have already

approved insect consumption for human use. Despite being a promising food source, insects are

often unfamiliar to consumers and are associated with negative emotions such as fear or disgust,

which impedes acceptance. However, increasing awareness of the nutritional, medicinal, and

environmental benefits of insects is expected to gradually improve consumer willingness to try

insect-based products. This thesis aimed to develop a chocolate biscuit enriched with Jamaican

field cricket flour (Gryllus assimilis – JFCF) that would be acceptable to consumers. Five studies

were conducted. The first used word association methodology, based on four different stimuli to

explore consumer perception of the insect-based biscuit (IBB). The second study examined whether

pairing messages with product images increased the intention to purchase insect-based foods (IBF),

and whether combining hedonic and health appeals with visual stimuli could mitigate food

neophobia and promote purchase intent, with sustainability perception as a possible mediating

factor. The third study developed six chocolate biscuit formulations containing 0% (control), 3%,

6%, 9%, 12%, and 15% JFCF. These were subjected to consumer acceptance tests in a supermarket

located in Rio de Janeiro. The fourth study examined how message modality (without video versus

with video condition) and the packaging attributes influences on consumer choice of IBB through

choice base conjoint. The fifth study performed physicochemical, microbiological, in vitro

digestibility, and fatty acid analyses on both the commercial cricket flour and the six biscuit

samples. Word association analysis revealed that nutritional stimuli elicited more positive

associations such as “positive hedonic,” “health,” and “nutrition”. Product images slightly

increased purchase intention for IBFs, although food neophobia remained unchanged - even among

neophilic consumers. Participants exposed to health goal expressed higher willingness topurchase and perceived the biscuits as more sustainable. The formulation with 6% BCF received the highest sensory acceptance. Brand and safety had the greatest significant factors that affected

the consumers’ choice for IBB. Microbiological analyses confirmed compliance with ANVISA and

EFSA food safety standards. The nutritional composition of the cricket flour ranged from 7.87 to

11.37 g/100 g protein and contained 9.01 g/100 g fiber. Biscuits contained between 16.7 and 19.72

g/100 g lipids and 4.38 to 5.26 g/100 g fiber. Protein digestibility in the flour was 40%, with biscuits

ranging from 43% to 69%. The predominant fatty acids were palmitic, stearic, and oleic acids.

Black soldier fly larvae (Hermetia illucens) have the potential to be used as food and feed. This can be attributed to the fact that it is rich in protein, lipids, minerals, and vitamins. However, Hermetia illucens is highly perishable and requires rapid processing to extend its shelf-life. One way to preserve them is to reduce their moisture content by drying and transforming them into powder. First, a mixed review was carried out based on bibliometric and bibliographic analyses of the drying of the black soldier fly. The Scopus database was used to search for information, and the “Analyze search results” function and the “bibliometrix” tool were used for bibliometric analysis. Most studies related to the drying of Hermetia illucens were carried out by European and African scientists. These studies were published in high-impact journals. Conventional drying and freeze-drying are the widely used drying techniques. There are still challenges in Hermetia illucens drying techniques, and it is necessary to explore other drying techniques to reduce the drying times and maximize the technical-functional and physical-chemical qualities of the powders. In the second part, the desirable conditions for foam formation, drying kinetics, and characteristics of Hermetia illucens powders were studied. A pasty liquid free of fibrous material obtained by wet fractionation was used. This liquid was adjusted to a humidity of 88% for foaming. The influence of emustab, maltodextrin, and whipping time on foam properties was analyzed according to a central rotational composite design. The ideal conditions (emustab: 1.5 g/100 g, maltodextrin: 4 g/100 g, and beating time: 15 min) resulted in low density (409.69 kg/m3 ), high stability (72.49%), porosity (60.51%), and overrun (153.64%). During drying, samples of ideal foam and liquid (without additives) were compared at different temperatures (40, 60, and 80 °C) to determine drying kinetics and powder quality. Furthermore, five mathematical expressions (Newton, Henderson & Pabis, Page, Logarithmic, and Midilli) were fitted to the experimental data. The Midilli and Page models were the ones that best fit the experimental data (𝑅 2 > 0.99 e 𝑅𝑀𝑆𝐸 < 0.03). The foam dried at 60 °C showed excellent powder quality characteristics. The foam dried at 60 °C showed excellent powder quality characteristics compared with the other trials. Thus, this study offers new alternatives for processing foods and feeds rich in proteins (above 54.82%) in short periods with positive economic, social, and environmental impacts

Wheat-based bread is a food widely consumed in all parts of the world, however, with the increasing incidence of gluten intolerance, celiac disease, which affects around 1% of the world's population, it is necessary to formulate gluten-free breads. Along with this need arises the technological difficulty of producing a sensorially acceptable and nutritionally adequate bread, since the presence of gluten confers important characteristics to the bread such as tenacity, elasticity, gas retention, resulting from integration, structure and texture. This work aimed to formulate a wholemeal, gluten-free pita bread based on flours pre-cooked by thermoplastic extrusion of chickpeas, parboiled brown rice, pearl corn and carioca beans, which met the nutritional characteristics, as a source of fiber. food and protein content, as well as good sensory accessibility, caters not only to the group of people with dietary restrictions. It can be concluded that processing by thermoplastic extrusion helped to improve some characteristics in the production of pita bread, such as increased water absorption through starch modification, leading to increased softness and moisture and, consequently, increased overall ease of use. bread Pita bread. Furthermore, nutritionally, the extrusion process also increased the content of micronutrients such as Calcium, Manganese, Iron, Potassium, Zinc, Copper, Phosphorus and Magnesium and nutrients such as proteins and fiber.

In the face of the current scenario of food insecurity, Hermetia illucens L. (Diptera: Stratiomyidae), known as the Black Soldier Fly (BSF), is gaining global attention as an emerging and sustainable source for both human and animal feed. The BSF efficiently converts various organic biomasses into a chitin-rich biomass. Chitin, a polysaccharide, finds wide application in the food sector, including the production of films, coatings, antimicrobial action, emulsification, and stabilization. The extraction of chitin requires steps of demineralization and deproteinization, commonly carried out with environmentally hostile solvents such as HCl and NaOH. Consequently, chitin from the exuviae of Hermetia illucens pupae was obtained through more sustainable and economical processes, with demineralization carried out using acetic acid and hydrochloric acid at low concentrations (0.6 M), at room temperature (25 °C), and for a short period (2h). The obtained chitin was evaluated regarding its proximate composition (moisture, lipids, ashes, protein, acid detergent fiber (ADF), acid detergent lignin (ADL)), extraction efficiency, Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction, scanning electron microscopy (SEM), and thermal gravimetric analysis (TGA). The results indicated that acetic acid resulted in BSF pupal exuviae chitin with an ash content of 1.04%, a value significantly equal (p≤0.05) to chitin obtained with hydrochloric acid (0.79%) and commercial crustacean chitin (1.12%). These results provided a demineralization efficiency of 94.45% for acetic acid and 99.02% for HCl. There were no differences in the chemical and morphological structure of BSF chitin obtained with acetic and hydrochloric acids. Both samples were thermally stable, characterized as α-chitin, with a molecular structure and chemical composition typical of commercial chitin. The morphology of BSF chitins exhibited a hexagonal shape, unlike commercial crustacean chitin, which showed a rough structure. Thus, organic solvents produced chitin with quality comparable to that obtained using mineral solvents, opening new perspectives for the use of more sustainable solvents to replace minerals in the demineralization process of BSF pupal exuviae.

he larva of Hermetia illucens (L.) stands out as one of the most promising options for the inclusion of edible insects in the food industry, due to its high crude protein content, balanced amino acid profile and potential for sustainable farming. The protein extraction process involves several steps, including pretreatment, drying, degreasing, solubilization, precipitation and purification, each with different methods that impact the quality of the final raw material. In addition, techno-functional attributes, such as foaming, emulsification, solubility and water and oil retention capacity, are essential to define its application. Thus, the literature review of the present study aims to present the various phases involved in obtaining protein concentrate from the larva of the Black Soldier Fly, in addition to discussing how these steps influence the final protein fraction and techno-functional properties. The studies analyzed demonstrate that variations in extraction methodologies result in significant changes in the protein fraction and in the techno-functional capabilities, highlighting the larva as a promising raw material for the production of protein concentrates with high yield, purity and diverse applications. Population growth demands new sustainable food sources, and edible insects, especially the Black Soldier Fly Larva, are valued for their high biological value. The practice of entomophagy requires transformation processes to improve consumer acceptance, and the production of protein concentrates emerges as a viable alternative. It is essential to develop methods that increase the efficiency and yield in protein extraction. Wet fractionation presents itself as an effective strategy to optimize this extraction, preserving the properties of the compounds. Therefore, the article resulting from this study focuses on the preparation of a protein concentrate from the larva in a wet manner, characterizing its centesimal, techno-functional and structural composition. The larvae were processed using an oil extraction machine, undergoing manual and chemical degreasing with hexane, followed by alkaline solubilization and acid precipitation. The amount of protein in the larvae was 28.76%, reaching 67.64% in the concentrate, demonstrating satisfactory extraction efficiency. The water and oil retention capacity was higher in the concentrate with 3.82 g/g and 4.37 g/g, respectively, compared to the defatted flour. The foaming (52.22%) and emulsion (8.94 m2/g) capacities were also higher in the concentrate, although the foam stability was higher in the flour defatted with hexane (82.96%). Solubility was maximized at extreme pHs (2 and 12), while the lowest solubility was recorded at pH 4 and 5 for the protein concentrate, which was confirmed as an isoelectric point by the Zeta potential. Furthermore, changes in functional groups and microstructure were observed, which are essential aspects for optimizing extraction processes and ensuring sustainability in the production of protein concentrates from insects. These findings are important for the industry, helping to guide extraction processes and promoting sustainability in the production of protein concentrates from insects. Further studies are needed to evaluate the impact of different processing methods on the techno-functional capacity and on the production of these concentrates. 

Enzymatic hydrolysis (EH) of proteins relies, essentially, in the enhancing of the functional and nutritional properties of proteins, such as antioxidant activity, solubility, oil holding capacity and water holding capacity, emulsification, foaming properties and sensory properties. In this study, the protein hydrolysates obtained of tilapia fish skin waste (PHTFSW) was optimized using alcalase 2.4.L by central composite design (CCD). Kinetics of the reaction was considered in relation to initial substrate concentration, initial enzyme concentration, and hydrolysis time. Protein hydrolysates were separated using three macroporous resin. Degree of hydrolysis (DH), radical scavenging activities (DPPH) and ferric reducing antioxidant power (FRAP) were used as dependent variables. temperature, pH and proportion enzyme to substrate (PE%) as independent variables.. The optimum degree of hydrolysis DH%, DPPH and FRAP were achieved at temperature 58.4 ℃, pH of 8.7 unless DPPH which was at pH of 7.0. Kinetic model presented that DH increased with increasing the initial enzyme concentration E0, under a constant substrate concentration as the hydrolysis time prolonged to 120 min. Furthermore the DH decreased with increasing the initial substrate concentration S0 under a constant enzyme concentration as the hydrolysis time prolonged to 120 min. However beyond 120 min, the DH of these samples did not vary significantly. XAD-7HP showed the highest adsorption and desorption capacities. The isotherm tests indicated that the adsorption mechanism was better explained using Freundlich model which provided great accuracy in the separation of PHTFSW for XAD-7HP resin. Purified and normal extract of PHTFSW showed high antioxidant capacity in both methods of FRAP and DPPH. This purified PHTFSW could potentially find application as raw natural bioactive compounds in the cosmetic and pharmaceutical industry preparations.

Organic food is food that is produced in a system without chemicals that could cause harm to the environment and consumer health. It is a fact that there is currently a growing demand for these organic products, so packaging for these foods consequently follows the trend, driving research for the development of biodegradable and sustainable materials. As an alternative to traditional packaging, “organic packaging” is suggested, which are films produced with natural and organic inputs, maintaining a clean production system. Looking for raw material that meets the concept, organic cassava starch, which is a low-cost, abundant and biodegradable source of starch, is a promising possibility, but it is necessary for additives to also meet the proposal, such as the incorporation of natural plasticizers. and organic. The objective of the study is the development of organic packaging using natural and organic plasticizers (honey, brown sugar and coconut oil). Therefore, the thesis was divided into 4 chapters, where in Chapter I a bibliographic survey was carried out covering organic foods, alternative packaging and their challenges for food. Chapter II aimed to identify the context and consumption expectations in the use of “organic packaging” in food products through the application of a questionnaire. As a result, there was a positive response to organic packaging by participants, even with the addition of cost to the product, following the culture of organic production, which aims to reduce the environmental impact and consumer health. Chapter III aimed to develop and characterize organic materials with different natural plasticizers (honey, coconut oil and organic brown sugar). Cassava starch was characterized regarding amylose content and gelatinization temperature. The films were developed and characterized, being Control (organic cassava starch), T1 (Honey), T2 (coconut oil), T3 (brown sugar), T4 (honey + coconut oil), T5 (honey + brown sugar), T6 (coconut oil + sugar) and T7 (honey+coconut oil+brown sugar). Through subjective, microscopic, moisture, solubility, swelling index, thickness and FTIR analysis, treatments T1 and T2 were selected for mechanical analysis. Where T1 showed better characteristics regarding tensile strength, elongation at break and Young's modulus. Noting that the effect of the best plasticizer can be explained by the molar mass, where the lower the molar mass, the better the plasticization of the film. Chapter IV aimed to characterize the best film developed from chapter III. The honey was characterized for Hydroxymethylfufural (HMF) at ambient temperatures (25º C), 70º C and 50º C. Not exceeding the limits established by legislation. Checking the possibility of using honey at the temperatures studied. Thus, the films studied were: Control, A1 (honey at 70º C) and A2 (honey at 50º C). The films presented characteristics regarding the content of phenolic compounds, however, they did not present satisfactory values for DPPH and FRAP. Good thermal stability was observed, indicating a potential increase in their durability under different storage and transport conditions. Biodegradation of the films was evidenced by complete degradation in a short period (45 days). During the 60-day shelf life analysis, despite the increase in humidity, there was no significant difference between the storage time, as well as the color parameters L*, a* and ΔE. In b* there was a slight increase in positive value, which may indicate yellowing of the film. Regarding mechanical properties, the study showed an increase in elongation at break, making the film more flexible. Therefore, the “organic packaging” developed with honey as a plasticizer met the expectations of the proposed objectives, making it suitable for packaging food products. Being a sustainable and ecologically correct solution, contributing to the reduction of environmental impact and thus meeting the demands of consumers who aim for more sustainable products.

With the growth in the global demand for alternative protein sources, especially those of plant origin,
the objective of this study was to obtain chickpea and lentil protein concentrates by the classical wet
process, evaluating a first scaling up stage and analyzing the protein concentrates for their nutritional
and technological properties. For the alkaline extraction of the grains, the parameters of pH, extraction
time and solid:liquid ratio were evaluated. For the isoelectric precipitation of the alkaline extracts,
the parameters of pH and precipitation time under agitation were evaluated. The best results for each
step of the process for each grain were scaled up to a 10-fold increase and the same results were
observed when compared to laboratory-scale processes. The best results for the lentil protein
concentrate for the alkaline extraction was at pH 9.0 for 10 min and with a solute:solvent ratio of
1:10. For the acid precipitation, the best response was obtained at pH 5.0 and a time of 10 minutes.
Protein recovery was of 14% of mass and the concentrate presented 85 g/100 g of protein. The results
observed for obtaining the chickpea concentrate were for the alkaline extraction at pH 8.5, for 20 min
and with a solute:solvent ratio of 1:12. For the acid precipitation, the best response was obtained at
pH 4.5 and a time of 10 minutes. After selecting the processes for obtaining the protein concentrates,
they were evaluated for five different technological properties and, in general, all flours and
concentrates analyzed were suitable for application in different categories of food and beverages. It
was observed that lentil flour (LF) and protein concentrate (LPC) presented higher solubility at pH 3
and 9, while LF presented greater water and oil retention. Regarding the responses for foam
formation, foam stability, emulsifying capacity and emulsifying stability, LPC presented higher
values. The results for chickpea flour (CF) and protein concentrate (CPC) showed that the flour and
protein concentrate presented much lower solubility values when compared to lentils at extremes pH.
CF presented better results for water retention capacity, foam formation capacity and emulsifying
capacity, while CPC had better responses for the oil retention capacity, foam stability, emulsifying
stability and lower degree of gelation. Finally, the lentil and chickpea protein concentrates and flours
were evaluated for their nutritional properties by the centesimal composition, minerals, amino acids
and antinutritional factors quantifications and digestibility of the ingredients. The results showed that
lentil ingredients contain higher protein contents when compared to chickpea ingredients. Potassium,
phosphorus and magnesium were the minerals with the highest concentration in the ingredients; there
was an increase in sodium, iron and indispensable amino acids in the concentrates when compared to
the flours. The trypsin inhibitor was increased in the lentil concentrate, but reduced in the chickpea
protein, while phytic acid was reduced in the concentrates and all samples presented low levels of
flatulence-promoting oligosaccharides. Protein concentrates presented greater digestibility when
compared to flours. According to all the results observed in this study, lentil and chickpea protein
concentrates proved to be a promising protein alternative for the plant-based market and, may be
produced as ingredients to supply the national industry in this market segment.

Corn fiber (CF) is a primary co-product in the corn industry. This co-product was obtained by the wet method from corn grains. CF contains valuable components in its lignocellulosic structure, such as insoluble dietary fiber. However, it is used in animal feed or improperly discarded into the environment. The objective of this thesis is to characterize CF particles and apply them to the food baking system. Therefore, this study is divided into four (4) consecutive chapters. In Chapter 1, a bibliometric review is conducted on perceptions of CF in the food industry. Bibliometrics is a technique used to process and analyze bibliographic data qualitatively and quantitatively using tools such as Bibliometrix. The results indicated that CF studies are increasing (publication rate per year: 3.93%). The areas of chemistry, food science, and technology have the most published documents per year. American and Asian scientists and affiliations stand out in the production of works on CF. European and American journals stand out as the most published sources and are characterized as being among the best in the world, with quartiles Q1 and Q2. The keywords with the highest occurrences were corn fiber, corn fiber gum, arabinoxylans, and emulsions. CF is currently used as a stabilizing agent for emulsions and hydrogels in its modified state (corn fiber gum). However, there is still much to explore in the subject, and food scientists are suggested to produce new formulations of this material as well as to obtain cellulose for food applications. In Chapter 2, the physical, technofunctional, structural, and chemical properties of CF and its fractions obtained by dry sieving are evaluated. The particle size exhibited low uniformity (0.34) in the material, which could affect the processing and quality of the product. Each CF fraction showed significant differences (p < 0.05) in the analyzed properties such as density, solubility, paste viscosity, color, protein, ash, lipids, phenolic compounds, and antioxidant activity. Principal component analysis revealed 4 distinct groups that possessed similar characteristics both in terms of technofunctional and physicochemical properties. This study suggests taking advantage of coarse fractions of CF for the extraction of components such as cellulose and hemicellulose, whereas fine fractions of CF could be excellent materials for the production of bakery foods with excellent nutritional and functional properties. In Chapter 3, the study aimed to produce optimal gluten-free breads based on rice and blends of CF, chickpea flour, and whole-grain pearl millet flour with acceptable functional and technological properties. The gluten-free breads were formulated according to a centroid blend design with 10% restriction in each component. The blend that met the technological requirements was rice flour (50%), CF (5%), chickpea flour (45%) and pearl millet flour (5%). When whole grain flours are used in the formulation, there is a risk of deterioration. Thus, the best formula was extruded under fixed conditions to provide greater stability during its shelf life. However, the technological characteristics of the bread were negatively affected compared to those of the control samples (rice flour) and raw mix. However, in sensory acceptance, breads made from raw and extruded flour blends obtained higher scores than the control sample and retained antioxidant components that could benefit consumer health. Thus, this chapter presents a method for developing new formulations for gluten-free baking and is expected to contribute to future research. In Chapter 4, the aim of this study was to produce cellulose and carboxymethylcellulose (CMC) from CF using response surface methodology and contour superposition optimization to characterize the technological physicochemical, and morphological properties of the samples. For pulping, the ideal viii conditions were as follow: NaOH solution concentration of 1.5% and reaction time of 108 min. On the other hand, the volume of peracetic acid (20 mL) and bleaching time (30 min) were ideal conditions for bleaching raw cellulose. The mass of monochloroacetic acid (2 g) and the reaction time (190 min) were ideal conditions for the production of carboxymethylcellulose with a higher yield (192.5 – 201.53%) and a high degree of substitution (0.97 – 1.03). This optimized CMC was applied to a rice-based gluten-free bread formulation to evaluate the effect of CMC addition on its technological properties. The results indicated that adding CMC to the formulation affected dough viscosity, revealing a reduction in the gelatinization and retrogradation of rice flour. Furthermore, the addition of CMC obtained from CF fibers to rice bread formulation improved water retention and hardness, and the specific volume increased by adding more CMC in the formulation, consequently reducing baking loss. Therefore, CF showed great potential in the field of food science and technology as an alternative ingredient in gluten-free baking. Keywords: Zea mays, agro-industrial.

Aroeira (Schinus terebinthifolius Raddi), also known as Brazilian pepper or pink pepper, is a plant
native to South America, widely distributed in Brazilian territory. The fruits and leaves are used
for therapeutic purposes and in agricultural production systems as a natural defensive. In foods,
Aroeira is use as a condiment to impart flavor, color and aroma. In addition, Aroeira has also been
highlighted due to its antioxidant potential. The synthetic antioxidants are widely used by the food
industry. However, these compounds present a risk to the health of consumers, with restrictions
on their use. Due to the presence of unsaturated lipids such as fatty acids and cholesterol, salami
is susceptible to lipid oxidation. Thus, the development of natural condiments containing bioactive
compounds with antioxidant properties represents a strategy to reduce lipid oxidation in meat
products, in addition to adding flavor, aroma and color to salami. In this context, the objective of
this study is to develop dry condiments prepared with leaves and fruits of pink pepper that will be
added to salami in different formulations and the quality of the lipid fraction will be evaluated after
processing the product. Sensory evaluation will also be performed through acceptance analysis
and CATA. The use of Aroeira fruits in the processing of salami at different levels of additions
(0.25, 0.50, 0.75, 1%) increased lipid oxidative stability, due to the prevention of oxidized
compounds, conservation of unsaturated fat acids and inferior levels of cholesterol oxides. The
addition of fruits did not affect the color and texture parameters, and showed good overall
acceptance, greater than 69%. For the use of Aroeira leaves (1, 2 and 3%) in the processing of
salami, the lower level of addition was more satisfactory for the quality parameters related to the
reduction of water activity and the atherogenicity index, and the prevention of formation of
primary lipid oxidation compounds, a resource to increase the oxidative stability of pork salami.
However, future studies should be carried out to evaluate inferior levels of addition in the

processing of pork salami, as there was a pro-oxidant effect at higher levels of addition to the
leaves.

The demand for natural alternativestosyntheticdyes is growing, driven by healthandsustainabilityconcerns. Juçara is a promisingsourceof anthocyanins dueto its richness in bioactive compounds andecologicalrelevance, offeringanopportunityto combine technologicalinnovationwithenvironmentalconservation. Encapsulation in double emulsions, throughmultilayeredstructures, demonstratespotentialtoprotect anthocyanins fromdegradation, enhancephysicochemical stability, andenablecontrolled release in food matrices. Thisstudyfocusedonthedevelopmentandevaluationofdouble emulsions (W/O/W) enrichedwith anthocyanins extractedfrom juçara (Euterpe edulis Martius), aimingtoovercometheinstabilitychallengesofthesebioactivesubstancesunderfactorssuch as pH, temperature, light, andoxygen. Anthocyanins, widelyrecognized for theirantioxidantpropertiesandpotentialas naturaldyes, face limitations in industrial applicationsduetotheirdegradationunder adverse environmentalconditions. In thiscontext, thestudysought to explore double emulsion encapsulation as aninnovativesolutiontostabilizethese compounds andexpandtheirfunctionality in functionalfoods. ThisworkconsistedofResultsArticle 1 andResultsArticle 2. ResultsArticle 1 focusedonthedevelopmentofdouble emulsions usingalcoholicextractsof juçara anthocyanins, evaluatingtheinfluenceof different phaseproportionsandemulsifierconcentrationsonthephysicochemical stability andencapsulationefficiency. ResultsArticle 2 investigatedthe stability ofdouble emulsions against pH andtemperaturevariations, in additiontoanalyzingtheirantioxidantandcolorimetricproperties.The resultsshowedthatthedouble emulsions achieved high encapsulationefficiency, withsignificantretentionof anthocyanins evenunder adverse pH andtemperatureconditions. The optimizedformulationdemonstratedaninclusionefficiencyexceeding 98%, preservingantioxidantpropertiesandcolorationduringstorage. Physicochemical stability wasparticularlynotableatacidic pH andlowertemperatures, whilealkaline pH andelevatedtemperaturesacceleratedcompounddegradation. Colorimetricanalysisindicatedthatthe emulsions betterpreserved color toneandintensitycomparedto non-encapsulatedextracts, reinforcingtheirpotential as analternativetosyntheticdyes. The studyconcludedthatthedouble emulsion techniqueeffectivelyencapsulatesandstabilizes anthocyanins, expandingtheirapplicationpossibilities in the food industry. Beyondprotectingbioactive compounds, thistechnologyenablescontrolled release, offeringsolutions for healthierand more sustainablefunctionalproducts. Thiswork’scontributionsextendbeyondanthocyaninpreservation, promoting sustainable use of juçara andaligningwithconsumer trends for natural ingredients. The researchalsoemphasizestheneed for future studiestooptimizeformulations for industrial-scaleapplications, integrategreenextractionmethods, andevaluatetheimpactofthese emulsions in different food matrices. The combinationoftechnologicalinnovationandsustainabilityproposed in thisthesisrepresents a significantadvancement in the use of anthocyanins as naturaldyesandantioxidants, contributingtothedevelopmentofhealthier, functional, andenvironmentallyresponsibleproducts.

The appearance of food products is the first assessment and is decisive for the consumer's
purchase decision. Currently, the demand and preference of consumers for products
formulated with natural ingredients and additives, and that meet a trend observed in the
world food market, called clean label, has intensified. Brazil has a diversity of plants that
can be used as alternative sources of natural dyes of different shades, among which
unconventional food plants (PANC) stand out. Bougainvillea glabra is a PANC, popularly
known in Brazil as bougainvillea or spring, it has a rosy color in its bracts conferred by
betalains. Recognizing the demand for replacing synthetic dyes with natural dyes, the
objective of the present work was to perform a mathematical modeling of drying kinetics,
conventional and foam, of the powder obtained from the bracts of B. glabra and to
characterize it in terms of its antioxidant capacity. and content of phenolic compounds
and betalains and to evaluate the toxicity of the powder in natura from the bracts of B.
glabra, for use as a natural food coloring. As a result, the mathematical model that
obtained the best fit in bract drying was the Midilli model at 50°C. The pink powder
obtained from the bracts of B. glabra, which showed antioxidant potential, content of
betalains and phenolic compounds, and was not toxic, which justifies and proves its use
as a natural dye in food products.

The fish production chain has a consolidated and organized Agroindustrial System (SAP), composed of different sectors that allow the production, improvement, processing and commercialization of this food. However, for more than a century, the presentation of products on the market has been the same, fresh, frozen, salted and dried, smoked and canned, needing to keep up with consumption trends in terms of product diversification, in terms of presentation and practicality in its preparation and healthiness. In this context, this research aims to develop a tool (analytical method) based on the TRL (Technology Readiness Level) metric to characterize the levels of scientific and technological maturity of fish products developed by research projects within the scope of the Graduate Program in Food Science and Technology from the Institute of Technology at the Federal Rural University of Rio de Janeiro, with an emphasis on Fish Technology. The study was based on a descriptive and exploratory applied research. Using bibliographical research, case study, and data collection through the application of questionnaires containing semi-structured questions, and analyzes of examples of referenced material. Through the construction of a checklist questionnaire, a TRL calculator model was proposed, adapted for the food segment with an emphasis on fish technology, in addition to the construction of a tool understanding guide, validated by researchers in the area of food science and technology. The results were evaluated through the application of four methodological proposals: 1) proposal according to NBR ISO 16290:2015; 2) proposal based on the TRL calculator model, according to Rocha (2016); 3) strong proposal taking into account the functional criticality of the tool's elements; and, 4) proposal suggested by the author of weighted weights taking into account elements and life cycle of the tool. The proposals were analyzed through their application in projects in the food segment developed by the PPGCTA – UFRRJ with an emphasis on the area of fish technology. The results indicated that the best model for using the tool in the food context with an emphasis on fish technology was the proposal developed in this work, efficiently demonstrating the degree of maturity of the evaluated projects. Through the identification of the best method of application of the results of the tool, the index of technological adherence was established to measure the development of the tool from the identification of factors related to the execution of the analyzed projects. Finally, the tool can contribute to the progress of research, development and innovation project activities, which can help researchers in making decisions regarding the development and transition of the projects studied and the opportunities existing in the market.

The consumption of fish and other seafood has grown in recent years due to population growth, as well as the change in people's consumption habits, since their intake is related to healthy eating. Fish muscle contains proteins of high biological value, highly digestible, in addition to having cholesterol and polyunsaturated fatty acids (PUFAs), especially the fatty acids of the ω-3 family, the latter with beneficial effects on health. The sardine (Sardina pilchardus) is a pelagic fish widely consumed in canned fish. Cover liquids are used in the manufacture of preserves, the most used being tomato sauce, vegetable oils or just brine, which favor the dissipation of heat by the can, in addition to promoting the exhaustion of oxygen and conferring sensory attractions to the product. However, the heat treatment used during canning causes the oxidation of PUFAs and cholesterol present in sardines and, as a consequence, there is the production of undesirable compounds for human consumption, mainly from the oxidation of cholesterol (COPs). Studies point to the use of herbs, spices and fruits with antioxidant properties in food matrices, which contribute to attenuate the deleterious effects of heat. The biquinho pepper (Capsicum chinense) is a low pungency, aromatic pepper and its fruits have bioactive compounds with antioxidant action. In this way, the present research aims to verify the effects of applying a sauce from the fruits of the biquinho pepper together with soybean oil, used as a covering liquid in canned sardines. Pepper sauces were prepared at different concentrations (2.0; 4.0; 6.0; 8.0% and control), based on the total weight of the can, and were added to these in order to evaluate their protective effect against to lipid oxidation. The biquinho pepper sauce (PS) was characterized and the presence of bioactive compounds such as flavonoids, carotenoids, anthocyanins and total phenolics was verified. In addition, relevant antioxidant potential of this sauce was verified through tests (FRAP and DPPH). When the MUFAs of the sardines were evaluated, an increase of these was verified at an addition level of 6% (28.53 ± 0.61 g /100 g oil) in relation to the control samples (27.25 ± 0.43 g /100 g oil). Furthermore, regarding PUFAs contents, the control samples (27.46 ± 0.11 g/100 g oil) obtained the lowest results when compared to the different levels of PS addition, which did not present significant differences. These results are related to the protective effects of PS, as well as to the absorption of soybean oils present in the sauces, since increases (2, 6 and 8%) were observed in the levels of linoleic acid, which is commonly reported as a fatty acid typical of this vegetable oil, when compared with data from the control sardine sample. In addition to these alterations, the heat treatment promoted a reduction in cholesterol levels in the control samples of sardines, with the consequent production of COPs and their exchange for the coating liquids. For the samples of sardines added in sauce, regardless of the level of this addition, there was a protective effect against the degradation of cholesterol and consequent formation of COPs. Regarding the oils, a high concentration (p ≤ 0.05) of COPs was observed in the control samples (264.86 ± 6.33 μg / g) in relation to the different levels of sauce addition. This may have occurred due to the absence of pout pepper sauce in these samples, thus leading to greater cholesterol degradation and production of COPs. The greatest protective effect to the oil occurred with the addition of 6% PS (60.88 ± 6.00 μg / g). In the analyzes of the color of the sardines and of the covering liquids, it was observed that the same is an analysis that can indicate important alterations in the food, mainly in relation to highly unsaturated foods such as sardines. With this, it was verified that the thermal treatment promoted alterations in the chemical, nutritional and sensorial composition of canned sardines, however these can be attenuated with the addition of compounds, mainly the natural ones, as the biquinho pepper sauce, capable of attenuating the impact oxidative in food.

The growing demand for nutritionally rich foods linked to the need to reuse waste generated
in food production is an agenda that has been gaining strength in recent years. This work will
use residues from the processing of Rama Forte persimmon to obtain carotenoid rich extracts
to be used as natural colorants. Ultrasound-assisted extraction (UAE) will be evaluated, which
has advantages over conventional solid-liquid extraction, less time and energy operations,
resulting in lower cost. UAE process will be carried out with two different solvents, a
hydroalcoholic solution and sunflower oil. The obtained extracts will be incorporated into
different food matrices as an alternative to synthetic dyes. Total carotenoid content,
carotenoid profile, antioxidant activity, instrumental color analysis and stability study will be
evaluated. As results, it is expected to obtain a rich carotenoid extract to be used as a natural
colorant in the developing new products with greater added value.

Fish is a food that stands out for its nutritional value being one of the most consumed proteins by man. With this, the production and consumption of this food have been growing significantly. However, problems arise related to the generation of solid waste in the industry that operates with the processing of frozen fish and canned fish, as in the processing units of farmed fish causing serious environmental impacts. The waste material generated in the processing can be transformed into value-added products. Thus, the aim of the present study was to develop mechanically separated meat products for human consumption and fish silage for animal feed, aiming at adding value and optimizing the use of solid waste generated in processing of Nile tilapia (Oreochromis niloticus, LINNAEUS, 1758). The tilapia CMS was obtained through the passage of the carcass and shavings in the pulpering. And the product was analyzed for the centesimal composition of 18.13% proteins, 77.88% moisture, 0.84% ashes, 6.58% lipids and 0.22% carbohydrate. And the physico-chemical and microbiological characteristics were in accordance with what was established by the current legislation. In order to achieve an optimal formulation for the fish silage product, the Mixture Design was used in 10 trials, whose components were solid fish residue, whey and corn meal, used in different concentrations. The experimental results of the response variables (pH, acidity, humidity and peroxide index), during 42 days of analysis, were evaluated by the Response Surface Methodology. From the best results pointed out by the mathematical model, the formulation was developed: 25% corn bran, 25% solid residue and 50% whey. The formulation was subjected to physical-chemical analysis for 21 days and showed average moisture values of 68.48%, titratable acidity of 50.83%, peroxide value of 6.99% and pH of 3.9. The centesimal composition of in natura residue, cooked residue and whey was evaluated and presented satisfactory results. The silage centesimal composition showed the following moisture values of 68.49%, 6.59% crude protein, 3.16% ash, 17.03% carbohydrate, 8.46% crude fibe, 5.42% lipid and 193.98% caloric value. Microbiological analyzes of Escherichia Coli and fungi and yeasts were performed, showing results of <3.0 MPN/g and <1.0x102 CFU/g, respectively. It is observed that MSM and Nile tilapia silage are alternatives to add value to waste from the industrialization of this species, generating food and work and an extra income for the enterprise, contributing to the sustainability of the activity by reducing disposal inappropriate in the environment.

Tara gum (TG) is a neutral galatomannan with a high molecular weight, high viscosity and low solubility, which limits its use in different industrial applications. The objective of this thesis is to study the obtainment of tara gum through the synthesis of carboxymethylation and ultrasonic treatment for microencapsulation of curcumin by complex coacervation using different proteins and to use the microcapsules in edible films and wheat bread. Initially, TG was modified by carboxymethylation and later used as a wall material to encapsulate curcumin by complex coacervation, followed by application in edible films and bread. The formation of coacervate complexes between lactoferrin (LF) and carboxymethyl tara gum (CMTG) was performed by phase diagram, zeta potential and isothermal titration calorimetry. The microcapsules were used to manufacture gelatin-based edible films. The results showed that LF and CMTG can form complexes at pH 4.5 by electrostatic attraction with high affinity and excellent curcumin encapsulation efficiency (74.78%). The microcapsules protected curcumin during the oral and gastric phases with an average release of 81.81% in the intestinal phase. After gastrointestinal digestion, the bioaccessibility of encapsulated betanin was approximately 67%. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH⦁+). The films containing microcapsules had their mechanical properties preserved. The microcapsules formed by the coacervate complexes between lysozyme (LSZ) and CMTG obtained excellent curcumin encapsulation efficiency (74.86%). The microcapsules protected curcumin during the oral and gastric phase with an average release in the intestinal phase of 77 to 94%. After gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 47%. Bread containing encapsulated curcumin showed antioxidant activity (FRAP and DPPH), with curcumin preservation after cooking of 95% and bioaccessibility of 31%. Therefore, curcumin-containing microcapsules formed by complex coacervation of lysozyme and carboxymethylated tara gum can be employed to fortify and enrich bakery products such as bread. Finally, the tara gum (TG) was modified with high intensity ultrasound (HIUS). The effects of HIUS on TG contribute to increased solubility, consequently reducing particle sizes and molecular weight. Therefore, the results obtained in the present work provide new perspectives for the use of modified TG as a wall material for microencapsulation of curcumin by complex coacervation and with the application of these microcapsules in the fortification

The losses and waste that occur along the chain affect food and nutritional security, in
addition to represent significant economic and environmental losses. On the other hand, the
consumption of inappropriate foods can cause diseases and become a risk to public health.
Thus, reducing such losses and, at the same time, ensuring the supply of safe foods with
preserved nutritional and sensory quality is an important challenge for the food industry. For
this, intelligent films capable of monitor the quality of the food and indicate the freshness and
safety of the packaged product have been widely studied. Among them are pH indicator films,
obtained by the association of a pigment sensitive to pH changes and a polymeric base. Thus,
the objective of this work was to develop pH indicator films using purple-fleshed sweet
potatoes to dynamically monitor the quality of the food. The purple-fleshed sweet potato was
cooked and freeze-dried resulting in a uniform and color-stable freeze-dried sweet potato
powder (PLBD). The film was developed using starch with or without the addition of
carboxymethylcellulose (CMC) and different concentrations of PLBD through the casting
method. Both the PLBD and the developed films showed visually noticeable color changes
when submerged in buffer solutions of different pH values, ranging from pink to greenish
tones when the pH increased from 1 to 11. The effectiveness of the indicator films was
evaluated by the test of ground beef spoilage, which resulted in the color changes from purple
to green when meat pH increased from 5.54 to 7.92. The microbiological growth and sensory
changes in the meat confirmed the deterioration process that had occurred. Therefore,
biodegradable pH indicator films have been successfully developed without the use of a
previous anthocyanin extraction step and can be used in the development of intelligent
packaging capable of indicating in real time the quality of the packaged food.

The electronic nose (e-nose) is a device that tries to optimize the olfactory system of
mammalian cells and is designed to identify odors. This equipment is based on the ability of the
sensors to detect the presence of odors (volatile compounds) and transform them into an
electrical signal (voltage) (e-nose data) in the food. In the industry, the electronic nose has been
widely used for evaluation of other agricultural products, especially in fruit and vegetable
commodities, where the use of electronic nose devices has increased in recent years. Other
techniques requested in sensors, this time optics such as near infrared (NIR) and RGB image
(computer vision) are also used techniques identified in foods in order to obtain chemical
information, as with the electronic nose. Where NIR involves the interaction of light radiation
with a sample, where its physical and chemical properties are reflected resulting in the NIR
spectra. RGB, on the other hand, is a powerful technology that uses computers to extract useful
data from visual inputs (e.g., images), since the methods for phytochemical intelligence in these
cultures are costly and time- consuming chromatography/mass spectrometry, such as gas
chromatography. (CG-MS) infrared spectroscopy with the Fourier transform (FT-IR), in addition,
these methods tried the destruction of the analyte. The aim of this work was to investigate the
effect of low-cost electronic nose (NEBC) parameters (e.g., sensors temperature, chamber space,
airflow and acquisition time) by applying multivariate analysis PCA, PLSR, PLS-DA for the
evaluation of agricultural products. In addition, the investigation in the performance of the low-
cost electronic nose compared to other technologies. The NEBC proved to be a powerful
analytical tool in the classification of pitaya control stages. The potential for predicting
parameters, such as acidity and soluble solids (RPD>2) was high. Also, of black teas based on
origin (Brazil, India and United States). This performance with other optical sensors, such as
Near Infrared (NIR) (for pitaya and tea) and Image (RGB/Computer Vision) (for pitaya). The
stabilization and acquisition time of the sample in 2 minutes used both for pitaya and teas, as well
as the temperature and humidity conditions at 25 ◦C and 40%, and the headspace. The low-cost
electronic nose is thus an alternative for the food industry in the range of 300 dollars that can be
considered for quality control, such as shelf life in fruits and authentication in black tea.

Due to the growing demand for healthy foods, the consumption of vegetables tends to increase. The Southeast region is the largest consumer and producer of vegetables in Brazil, where these vegetables are grown in a conventional, organic and hydroponic way. Although fresh vegetables contribute to consumer health, it is necessary to verify the safety of these foods in the physical, chemical and microbiological scope. Microbiological contamination in fresh vegetables is mainly caused by Escherichia coli, Staphylococcus aureus and Salmonella spp, which are propellants of Foodborne Diseases. On the other hand, chemical contamination in vegetables is mainly caused by pesticide residues and nitrogen fertilizers. Contaminations can occur due to negligence in the application of Good Agricultural and Manufacturing Practices, compromising the safety of the final product. It is necessary to pay attention to quality tools in order to ensure the safety of fresh vegetables to the final consumer, who can monitor the movement of food in the production chain, from origin to marketing, through plant traceability, which is a tool advocated by ANVISA and MAPA through INC number 2 from February, 2018. The plant traceability allows detecting possible contamination in the food, due to non-compliance of BPAs and/or GMPs. Therefore, this work seeks to diagnose GMPs and GMPs in the production chain of conventional, organic and hydroponic fresh vegetables produced in the region of Médio Paraíba/RJ. For this, a descriptive, cross-sectional and observational case study was carried out, with a quantitative approach, with the application of questionnaires in loco in 53 properties producing fresh vegetables and in 2 agribusinesses of minimally processed vegetables that use local raw material. Microbiological analyzes were carried out for detection of E. coli and Salmonella spp. in lettuce, Thermotolerant Coliforms in irrigation water, Total Coliforms and E. coli in pecking house water and Enterobacteriaceae and Total count of mesophilic aerobics in vegetable packaging boxes. The statistical analysis applied was simple descriptive, with percentage mean and standard deviation performed in the Microsoft Office Excel® version 16 program and to compare the level of compliance of the BPAs between the different cultures, the Kruskal-Wallis test was used using the JAMOVI® softwar.The averages of the conformity scores of the properties were classified in 5 levels, between Very Bad and Very Good, and the Agroindustries between 3 levels, between Good, Regular and Bad, according to the RDC n° 275/2002 of Anvisa. The result showed different levels of compliance with BPAs in the crops, with the conventional one with the lowest average score 38.37, classified as bad. On the other hand, organic crops, with regular classification and hydroponic, classified as good, had an average score of 59,15 and 64,45, respectively. The general average of conformity in the
primary production of the studied region was 54% in the region. Aspects such as the presence of animals in the field, non-performance of management and lack of training contributed to the non-compliance rate. In relation to Agroindustries, the average score of compliance with the GMPs was 66.77, where the documentation item was the one that contributed to the non-compliances. The hygienic-sanitary aspects verified in the lists of GAP and GMP contributed to the disagreement with the microbiological standards of foods, in relation to conventional and minimally processed fresh lettuce. Regarding irrigation water, packing house and agro-industry, only the group of hydroponic producers showed 100% compliance. In addition, the cleaning of plastic vegetable packaging boxes is ineffective, when performed, according to the results of the applied microbiological analysis. This factor can exacerbate the risk of spreading Covid-19 through surfaces. As for chemical contamination, conventional and hydroponic crops need corrective actions to minimize the risk of pesticide residues, which are verified by the vegetable traceability system, which is not significantly applied by local rural producers. In this way, educational actions are necessary, as well as inspection to guarantee the safety of fresh and minimally processed vegetables.

Artisanal fishing is of great importance for food production, contributing about half of the volume of world fish production and providing an excellent source of animal protein to millions of people. In the Costa Verde Region, its relevance is even greater, since the municipalities that comprise it present a large part of their production from this fishing, being a source of income for many families that survive from this activity. However, artisanal fishermen are able to market only the species with the highest economic value. Thus, at the time of capture, it discards those that do not give the due financial return, wasting a source of animal protein with high biological value, as well as an important source of income. Based on this demand, a technical and economic feasibility study was proposed for the implementation of a Marine Fish Processing Unit for the Costa Verde region. In this one, a layout for the Processing Unit was elaborated; the possible market for the benefited products was raised. The economic feasibility study of the project was simulated from data related to the processing of croaker in the production of fillets, which allowed to verify the feasibility of the enterprise when analyzing the variables NPV, IRR and simple Payback. The sensitivity study pointed out that the variation in the price of raw material produces an unfavorable scenario for the implementation of the Processing Unit. However, in the processing of croaker from the production of Mechanically Separated Meat (CMS) with the spine resulting from filleting, even in an unfavorable scenario, the economic viability of the enterprise can be promoted when, from this technique, value is added. to a product that would be discarded. The results achieved point to an economic viability in the processing of marine species since they could reach even lower values for acquisition. However, the commercialization of species that are currently discarded may increase the demand for them, thus, studies are suggested that can assess the ecological impacts that this new demand can cause.

According to FAO and WHO, the probiotic is understood to be the live microorganism, which administered in adequate amounts, confer a health benefit to the host. More studies are devoted to the genera Lactobacillus and Bifidobacterium, of human or animal origin. In recent years, healthy product development has taken on great proportions, and ice cream has several inherent characteristics that can contribute to the survival of probiotic inoculated cultures.  Bifidobacterium does not tolerate high acidity, as well as environments with high redox potential. To circumvent technological problems and increase the survival of bifidobacteria in fermented milks, mutualist associations with other bacteria, probiotics or not, have been used. The objective of this research is to evaluate the survival of Bifidobacterium animalis subsp. lactis associated or not with Lactobacillus rhamnosus in probiotic ice cream added with prebiotics. The major challenge for probiotics is the passage through the gastrointestinal tract, which reduces the viability of cultures. In view of this challenge, a nutrient-rich formulation, known to be prebiotics such as honey containing a series of bioactive substances (flavonoids, among otherswill be developed. Thus ice cream sweetened with honey will be analyzed in comparison to the product added of fructose and glucose regarding the rheological, sensory characteristics and primarily the viability of the cultures after in vitro gastrointestinal tract simulation.

The orange (Citrus sinensis L. Osbeck) is a citrus fruit from the Rutaceae family, originated from Asia, where it was introduced in Brazil by the Portuguese at the time of colonization. Currently, the country is the world's leading producer of citrus and the largest exporter of concentrated orange juice. The municipality of Tanguá has more than 800 orange plantations, most of which are family farming, with an average of one million orange trees planted, the main cultivars being Seleta and Natal Folha Murcha, standing out as one of the main regions producers. The oranges from some regions such as Tanguá, have different characteristics, among them are the soluble solids, measured in °°Brix degree, resulting from the combination of soil characteristics, climate, relief, giving differentiated flavor. In view of this differential, the Tanguá region, in partnership with Emater-Rio, the City Hall, the Ministry of Agriculture, Livestock and Supply (MAPA), Embrapa Solos and Embrapa Agroindústria de Alimentos, requested the National Institute of Industrial Property (INPI) the seal of Geographical Indication (IG). The present work aimed to evaluate the physical and chemical characteristics to prove uniqueness to obtain the geographical indication. The evaluated Seleta and Natal Folha Murcha oranges presented significant values (p<0.05) for the physical parameters of the fruit size, as well as the fruit mass, where average values of 310.50 g were found for Seleta and 220.42 g in Natal Folha Murcha and a higher juice yield (%) for Natal Folha Murcha orange (54.55), however in the juice volume parameter there was no significant difference (p>0.05) between cultivars. In the physicochemical parameters, the pH obtained significant values among the cultivars, where Seleta had a pH of 4.25 and Natal Folha Murcha had 3.66. In the parameter of soluble solids, there was no significant difference, but both are with values above the recommended. Regarding the total titratable acidity, there was a significant difference, as well as in the RATIO parameter. There was no significant difference between the instrumental color attribute of the evaluated oranges. The evaluated oranges presented attributes considered positive and differentiated as sweetness power, characteristics that are favorable for the request of the GI seal.

For the improvement of new food technologies, several evaluations must be carefully carried out in the product, from their formulation to the final consumer acceptation. This project aims to analyze the quality of seven mixed fruit drinks based on alcohol cereals and a caipirinha based on cachaça. The physical and chemical analyzes of the mixed fruit cocktail will be assessed in order to comply with the current legislation: Decree 6.871/2009, in its art. 68, IN MAPA 35/2010, Resolution RDC 05/2013, items 16.1.1.1 and 16.1.1.2, Resolution RDC 45/2010 and Resolution RDC 02/2007. In addition to these analyzes, sensory evaluation also will be carried out, since it interferes with the commercial life cycle of food products and a product for consumption needs to be in perfect hygienic-sanitary condition, have good sensory acceptance and maintain its nutritional value, thus satisfying the consumers desires. Besides of that, the stability of the products during storage will be studied, through accelerated life-commercial tests, in which the drinks will be subjected to different storage temperatures with the intention of accelerating the kinetic reactions in the food. In this step, products quality will be assessed in relation to alcoholic degree, pH, total titratable acidity, ascorbic acid, total and reducing sugars, and total and soluble solids.

The demand for functional foods has been growing in recent years, so it is important to
develop products that meet this demand. In this work, a potentially probiotic fermented
milk concentrate was developed from bovine milk, with the addition of Streptococcus
thermophilus (TA-40, DuPont®) in co-culture with Lactiplantibacillus plantarum (L.
plantarum) CNPC 003 (native culture, isolated from goat milk and potentially probiotic),
added with jabuticaba peel flour. The effect of adding jabuticaba peel flour on the viability
of the probiotic bacteria was verified. Two types of concentrated fermented milk were
produced, the control formulation (LFC), without addition of jabuticaba peel flour (FCJ)
and the test formulation (LFFCJ), fermented milk with 1% jabuticaba peel flour. The
viability of the starter culture and the probiotic were monitored during 28 days of storage
at 4 ºC. The determination of pH, titratable acidity and microbiological analysis were
performed at 1 and 28 days of storage. The proximate composition of FCJ and
concentrated fermented milks was also determined. The antioxidant capacity, phenolic
compounds and total anthocyanins of jabuticaba peel flour and concentrated fermented
milk were analyzed. The present study showed that concentrated fermented milk with
jabuticaba peel flour is technologically viable. It presented physicochemical quality, being
the acidity content (0.68%), moisture (78.19 g/100 g), lipids (3.89 g/100 g), proteins (3.10
g/100 g) and ash (0.72 g/100 g) suitable for the type of product formulated. Counts L.
plantarum remained above 10⁶ Log CFU/g and S. thermophilus around 10⁷ log CFU/g
throughout the study period. Concentrated fermented milk with FCJ showed 58.75
mg/100g of total phenolic compounds, 12.34 mg/100g of total anthocyanins and the in
vitro antioxidant capacity was 3.92 µmol trolox/g. Regarding the presence of pathogens,
the counts were within the microbiological standards required by Brazilian legislation.
The survival of L. plantarum after in vitro of passage through the gastrointestinal tract was
4.47 log CFU g-1 and it was not influenced by the addition of FCJ. The results obtained in
this study showed the possibility of developing a concentrated fermented milk containing
a native strain with probiotic potential added to jabuticaba flour husk, which has prebiotic
potential, generating an innovative product for the national market.

White lupine is a very nutritious legume with high levels of protein and fiber, being the species of the genus Lupinus most used in human food because it has a lower concentration of antinutritional factors. The objective of this work was to evaluate the effect of different processes (aqueous, extrusion and reactive extrusion) on the alkaloid content, chemical composition, digestibility and electrophoresis of proteins and physicochemical properties of white lupine. The aqueous process showed a significant reduction (0.1 g /100 g b.s) in the total contents of alkaloids,  while the extrusion processes did not differ significantly in relation to the in natura grain (1.63 g /100 g b.s). The chemical composition varied a lot between the applied processes, with contents between 34.13–39.29% of proteins, 9.48–12.77% of ether extract, 9.47–46.91% of dietary fiber and 1, 03–2.62% ash. Protein digestibility was improved in samples treated by the aqueous process (96.62%) and by extrusion (93.31%), while reactive extrusion (added acid) showed a reduction in digestibility (79.21%) compared to the in natura sample (90.53%). Electrophoresis confirmed the high digestibility index, maintaining only the γ-conglutin fraction in all digested samples. The indices of absorption and solubility in water had a greater impact on the leached samples, with greater absorption and lower solubility among all the others evaluated. The extrusion processes were inefficient to reduce alkaloids, being the reactive extrusion negative for protein digestibility, as well as for fiber reduction. The aqueous process proved to be the best option, as it reduces alkaloid levels and improves protein digestion.

The consumption of ready-to-eat fish has grown significantly in recent years in Brazil, due to its high
nutritional value and practicality for consumption. However, a health problem becomes evident, since
ready-made products do not require heating before consumption, providing cases of listeriosis, a
disease caused by Listeria monocytogenes bacteria capable of growing under refrigeration. . This
research aimed to evaluate the incidence of Listeria sp. and L. monocytogenes in ready-to-eat fish
products with pH ≥5.0 and Aa ≥ 0.94, as established by the microbiological standards for food, as
well as to correlate with the presence of the background microbiota. Seventy-two samples of kanikama
were evaluated, with 3 subunits from the same lot analysed at 3 different times and 48 samples
of smoked and sliced salmon, with 2 subunits and two different times, collected in the city of Rio de
Janeiro and metropolitan region. The samples were examined immediately after purchasing the frozen
products, which was considered the time zero, and after 7 and 15 days of storage at 5°C for kanikama,
and after 30 days for smoked and sliced salmon, simulating the possibility of storing the
products under refrigeration in its original packaging. From the 72 kani-kama samples, 23.6% and
45.8% tested positive for Listeria sp. by the culture and PCR methods, respectively. Of the samples
that showed presumptive turquoise colonies characteristic of Listeria on ALOA agar, 12.5%
corresponded to Gram positive bacteria of interfering genera. Regarding the presence of L.
monocytogenes, 4.2% of the kani-kama samples were confirmed positive by phenotypic tests, and
29.2% by qPCR. The highest count of Listeria sp. in kani kama was observed with the brand kani 1
after 7 days of storage at 5°C with an average of 2 ± 1.1 Log CFU/g. No sample showed contamination
with L. monocytogenes above the maximum limit of 2 Log CFU/g. From 48 smoked and sliced
salmon samples, 33.3% and 56.2% tested positive for Listeria sp by culture and PCR methods,
respectively. For L. monocytogenes 10.4% were confirmed positive by phenotypic tests and 47.9%
by qPCR. Listeria sp. in salmon were significantly higher after 30 days of storage (P<0.001), and in
two of the commercial brands, the number exceeded 2 Log CFU/g. Nevertheless, for L.
monocytogenes, no sample exceeded the count of 2 Log CFU/g, which is in accordance with Brazilian
health standards. As expected, a larger population of aerobic mesophiles, psychrotrophs and lactic
acid bacteria was detected in smoked salmon compared to kani-kama. Although none of these
populations exceeded 6 Log CFU/g, the salmon was already sensory compromised. Lactic acid
bacteria population was higher in smoked salmon than in kani-kama, reaching ca 2 Log CFU/g, but
yet too low to exert any kind of interaction with L. monocytogenes. It was concluded that the PCR
technique showed greater sensitivity for the detection of Listeria sp and L. monocytogenes compared
to the traditional culture method. Although no sample of kani-kama or smoked salmon showed
numbers of L. monocytogenes greater than 2 Log CFU/g, a higher number of positive samples was
observed during refrigerated storage compared to time zero, indicating that

Currently, there is an increase in the search for natural sources of polymers for the development of different food products due to their health benefits. Among several vegetables, amaranth (Amaranthus sp.) can be highlighted for containing relatively high concentrations of starch (up to 69%) and proteins (up to 18%). The health benefits of amaranth are broad, including lowering serum cholesterol, and antioxidant and hypoglycemic properties. Amaranth starches and proteins are biopolymers that can have many technological applications, from the production of films and emulsions to the microencapsulation of active ingredients. The objective of this thesis was to microencapsulate bioactive compounds by complex coacervation using amaranth biopolymers and hydrocolloids. Initially, the amaranth protein isolate (API) was modified with high-intensity ultrasound (HIUS). The effects of HIUS on API were pronounced in the increase of sulfhydryl groups, hydrophobic groups, and reduction of particle sizes. These modifications determined improvements in the water solubility and emulsifying properties of the API. At pH 6.5, about 90% of the vitamin D₃ (VD₃) was microencapsulated in heteroprotein complexes of ultrasound-treated API (API-U) and lactoferrin (LF). The microcapsules protected VD₃ from degradation during storage and photolytic degradation. They also protected VD₃ during the in vitro simulation of gastrointestinal digestion, allowing high bioaccessibility (B* = 47%). In addition, the microcapsules also protected 86% of VD₃ during bread production, thus ensuring their effectiveness in fortifying this food. Complex coacervates formed by API-U and sodium carboxymethylcellulose (CMC) were used to encapsulate betanin at pH 3. Because betanin is water-soluble, a water-in-oil-in-water double emulsion was formed. Betanin microcapsules with high encapsulation efficiency (EE = 87%), good thermal stability (50ºC), and a high B* (85%) were obtained. Betanin microcapsules were used to produce edible gelatine films and increased elongation at break values, reduced light transmission, and improved antioxidant properties. The release of antioxidants present in the films was governed by Peppas-Sahlim kinetic. In the end, beta-carotene (β-C) microcapsules were produced using complex coacervates of carboxymethylated amaranth starch (CMS) and LF as wall material. CMS with a degree of substitution of 0.27 showed high affinity when interacting electrostatically with LF. High EE of β-C (98%) was obtained at pH 5. The β-C microcapsules showed good thermal and photolytic stability. The release of β-C from microcapsules was low (19%) and slow in the aqueous food matrix (50% ethanol) compared to the oily matrix. Applying β-C microcapsules to manufacture gummy candies was feasible, allowing a B* of 22% and reducing its hardness and chewing. Therefore, the results obtained from the present work open a new perspective on the use of amaranth biopolymers in the microencapsulation of bioactive compounds by complex coacervation and show the possibility of applying these microcapsules in the food fortification and the production of Biologically active edible packaging.

Disposal into the environment of a large volume of plastic packaging that is difficult to degrade, used to package food,
as well as the improper disposal of agro-industrial waste has received attention for causing environmental pollution. In
this sense, new biologically-based materials have been studied and proposed in an attempt to minimize these effects.
Biopolymers can be obtained from plant sources, and by-products from the food industry are potential raw materials
for this application. Therefore, the objective of this study was to develop films as packaging materials for application in
food based on by-products resulting from the agro-industrial processing of Prata bananas. With this, it aims to provide
solutions to environmental problems, both by providing a new packaging material as an alternative to fossil raw
materials, and by valuing these co-products and adapting their disposal to the environment. For this purpose, the
banana silver fruits acquired in local commerce with a standardized degree of maturation were used and their peels
were prepared in a wet and also dried way under controlled temperature conditions. The development of the films
proceeded by the “casting” method. Formulations were tested for the production of biopolymeric packaging films
based on wet and dry shells, with glycerol being incorporated to improve plasticization. In order to know their
characteristics, the co-products were investigated regarding their moisture profile, water activity, acidity, pH, in addition
to their antimicrobial activity. The properly formed films were characterized as to their antioxidant activity, thickness
and visual appearance. With this, it was concluded that the study was of great importance to provide new biopolymeric
films naturally antimicrobial as packaging materials, from renewable sources as alternatives to fossil raw materials and
the valorization of agro-industrial by-products. It also achieved outstanding relevance for providing solutions to
environmental problems and food conservation with the minimization of the addition of chemical additives in food, thus
presenting a social, sanitary and environmental bias.

Sweet potatoes (Ipomoea potatoes) are one of the most important food crops in developing countries, their easy cultivation, adaptability, tolerance to different climates and low production cost facilitate their dissemination. Purple-fleshed sweet potatoes are rich in phenolic compounds, such as anthocyanins, as well as having hypoglycemic properties. Anthocyanins are natural antioxidants capable of inhibiting or delaying injuries caused by free radicals. One of the most used vegetable preservation methods is drying. Even though it is a method of easy execution, it has process parameters that interfere widely in sensory terms and in the physical-chemical properties of the final product. The present work aimed to evaluate the impact of different drying temperatures in an oven with hot air circulation on the antioxidant capacity, on the content of phenolic compounds, total and monomeric anthocyanins in purple sweet potato, in addition to determining a mathematical model that could describe drying kinetics. According to the results
observed, drying at 40 ° C was more convenient in terms of phenolic compounds, however drying at 50 ° C was more efficient for the result of antioxidant capacity by the H + capture method performed by DDPH and for total and monomeric anthocyanins. The mathematical model that described the kinetics curves well was that of Page and next of Henderson and Pabis.

Sardine (Sardina pilchardus) is a food of high nutritional value, mainly due to the significant levels of omega-3 polyunsaturated fatty acids (PUFAs), which are recognized as crucial components for a healthy diet. In addition, sardines also have high cholesterol content, a compound highly susceptible to lipid oxidation that can lead to the formation of cholesterol oxides commonly recognized as harmful to health. Cholesterol oxides can be formed during preliminary stages of food consumption, such as storage and thermal preparation, compromising their nutritional quality and safety. The use of synthetic antioxidants is the main strategy used to minimize oxidative reactions; however, there is an increasing trend towards the replacement of synthetic additives by natural ones. The plant kingdom is the main source of natural compounds with antioxidant properties, presenting numerous possibilities, such as the biquinho pepper (Capsicum chinense), for the food industry. In this context, this study aimed to evaluate the effect of adding biquinho pepper, in the form of flour, against lipid oxidation in sardine balls stored at -18 ° C (domestic freezing) for 60 days. Biquinho pepper was previously characterized showing a relevant nutritional potential. The presence of essential fatty acids, phytosterols, minerals, and bioactive compounds such as flavonoids, carotenoids, and anthocyanins was determined. Compounds like capsaicin, dihydrocapsaicin, homocapsaicin-I, nordihydrocapsaicin, and β-carotene were identified by liquid chromatography coupled with mass spectrometry. The antioxidant activity was verified by in vitro and in vivo analyzes. The in vivo experiments demonstrated that the extract of the biquinho pepper (170 μg/mL) reduced the damage caused by the presence of H202 in the cells of Saccharomyces cerevisiae. For the study of lipid oxidation, four formulations of sardine balls were prepared: samples without the addition of biquinho pepper and samples with the addition of biquinho pepper at concentrations of 0.5%, 0.75%, and 1%. The effects of adding pepper on the degradation of cholesterol and the formation of cholesterol oxides were evaluated after 15, 30, 45, and 60 days of storage. After 60 days, samples with no addition of pepper had a content of 86.35 ± 1.11 μg/g, while 29.04 ± 0.98 μg/g was found in samples with 1% of pepper. Considering the degradation of fatty acids, the samples were analyzed at the same time, raw and after thermal processing in air fryer. The degradation of important fatty acids was determined during storage and after the heating treatment in all samples. However, biquinho pepper showed a protective effect against the degradation of PUFAs. The PUFAs content decreased from 17.41 ± 0.2 (raw sample, day 60) to 11.16 ± 0.7 g / 100 g (samples treated in the air fryer, day 60), corresponding to a degradation of 35.9%. However, the addition of biquinho pepper (1%) reduced the loss, presenting a content of 13.74 ± 0.4 g/100 g. Therefore, biquinho pepper also showed to be effective in minimizing the degradation of polyunsaturated fatty acids. The results found in this work suggest the application of biquinho pepper in food products as an alternative to the use of synthetic antioxidants, helping to preserve the nutritional aspects of fish products and minimizing the consumption of harmful compounds.

The Brazilian Amazon Region is characterized by a huge biodiversity of flora and fauna, with the production of fruits and oilseeds present in food in various ways. Originating from the Amazon Forest, Cutia nut (Couepia edulis) and Egg nut (Couepia longipendula) of the Chrysobalanaceae family, are little known species, but consumed regionally, in contrast, the Brazil nut (Bertholletia excelsa) of the family of Lecythidaceae already has national and international recognition, and has great production, through the vegetal extraction and the Sapucaia nut (Lecythis pisonis), also of the same family, that besides having production in the Amazon biome is also found in the Cerrado and Atlantic forest biomes. With the objective of expanding the knowledge of little-known species of Amazonian nuts, the work sought to evaluate the physical-chemical composition of the fruits in their entirety, almond, and shell, and to show the differentials they present. For this, physical-chemical analyzes were carried out in order to determine their nutritional composition in carbohydrates, lipids and proteins, mineral composition, and the presence of mycotoxins. The nuts samples (Cutia, Egg, Sapucaia and Brazil) were separated into almonds and bark for analysis. The nutritional composition, the caloric value of the almonds showed that the Cutia nut showed the highest value (675.7 kcal/100g), right after it has the Sapucaia nut with (672.19 kcal/100 g), followed by per Egg nut (627.87 kcal/100 g) and finally, Brazil nut (620.23 kcal/100 g) with the lowest index. Nuts present in their composition good levels of fats and proteins, in addition to a good profile of micronutrients. The selenium content evaluated in the almonds showed a high quantity in the composition of the Brazil nut (147.79 ± 4.02 mg/Kg), in the other nuts an approximate amount was not verified, counting: Sapucaia nut with (15.09 ± 0.50 mg/kg), Cutia nut with (3.82 ± 0.58 mg/kg) and Egg nut (3.80 ± 0.81 mg/kg). Still, its presence in almonds is positive, since selenium protects against oxidative damage and its consumption can reduce the risk of developing chronic diseases. The levels of aflatoxins (AFG2, AFG1, AFB2, and AFB1) were not detected in the analyzed samples (<0.01 mg/kg). As for the mineral content present in almonds, among the macrominerals, the levels of potassium, phosphorus, and magnesium were quite expressive and among the micro minerals the iron content stands out. Being the sapucaia nut the one that obtained the highest values for potassium, phosphorus, copper, manganese, and iron. Analyzing the bark of nuts, the sapucaia nut was also the one that obtained the highest values for most of the minerals: magnesium, calcium, manganese, zinc, copper, phosphorus, boron, rubidium, and cobalt. And due to the constitution of the shells containing insoluble fibers in a great majority, the nutritional value is not very significant, being used more for industrial purposes. Therefore, this work made it possible to know in part the nutritional potential of these species in order to stimulate their valorization through the nutritional appeal and thus stimulate the production/domestication of these species that produce such unique fruits.

Milk is considered a protein food of high nutritional value, since its proteins are of high biological value. Different processes used in milk processing may generate changes in its ultrastructure, impacting the gastrointestinal digestion of the food and can lead to a change in allergenic responses by modifying the exposure of protein epitopes. Thus, this study analyzed commercially available milk, processed by different technologies, comparing the digestibility and allergenicity of pasteurized whole milk, treated by ultra-high temperature (UHT), in powder and raw milk. The samples were subjected to simulation of the in vitro human digestion process, considering  the undigested and digested stages after the gastric and intestinal phases by electrophoresis and protein quantification techniques, in addition to specific enzyme immunoassay for caseins and b-lactoglobulin (b- Lg). Digestibility among differently processed milks was affected only in the gastric phase, in which b-Lg resistance to pepsin was observed, in pasteurized, raw and powdered milks, however, all tested processed milks presented a reduction of protein content over 90 %. Additionally, a tendency to reduce allergenicity was demonstrated in UHT-treated milks (~52 %) after simulated digestion in the stomach and great similarity of allergenic potential for all milks when undigested or after intestinal digestion, with a 96% allergenicity reduction in all samples. The data obtained in this study showed that the milk processing, as far as the tested ones, showed a great similarity with regard to digestibility and protein allergenicity.

Fiber intake has been associated with a lower risk of developing several chronic diseases such as metabolic diseases (obesity, diabetes, dyslipidemia). Among the fibers, psyllium has a high content of soluble fiber and there is evidence in several studies on the beneficial physiological effects for health (cholesterol control, glycemic control, satiety, contributes to the reduction of blood pressure). Products added from psyllium are of great interest to improve functionality and create healthier foods. Food products added to psyllium can receive health claims on the label, being an important advantage in the market. Fruits are important sources of nutrients for health. Among them, bananas are consumed by people all over the world, but their perishability brings a lot of waste. The production of frozen pulps is an alternative to reduce losses and this market is expanding, as many consumers prefer practicality in preparation. The objective of this research was to develop, characterize, verify bioavailability of potassium and sodium, analyze the stability of physical and chemical properties during 90 days of frozen storage. Four samples of frozen banana pulps added with psyllium in concentrations 0%, 3%, 5% and 7% were prepared and analyzed microbiologically. The results of the microbiological analyzes were found to be within the standards of current legislation. The samples were evaluated using nutritional composition, Check-All-That-Apply sensory test (CATA). After analyzing the results of this step, it was found that the sample with 3% psyllium would be the most suitable to continue the study. Soon the bioavailability analysis was carried out in the in vitro digestion of sodium and potassium and afterwards the physical-chemical analyzes (pH, ATT, color and rheology) were started in 24 hours, 30, 60 and 90 days. Banana pulps were prepared with 0% and 3% psyllium. In order to check if the luminosity and temperature would have an effect on the quality of the pulp, the pulps were packaged in transparent packages with a light barrier and stored for 90 days under two temperatures (- 8 ° C and - 18 ° C). The results indicated that the addition of psyllium to the pulp has nutritional and sensory benefits. The addition of psyllium contributed to an increase in potassium and low sodium contente with a bioavailability close to 40%. Regarding the physical-chemical results during frozen storage, the results showed that the addition of 3% psyllium changed the pH, the ATT, reduced the luminosity (L *) and increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since changes in pH and ATT did not affect the quality of the product and meet the requirements of the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claim.

As massas alimentícias apresentam são amplamente consumidas pelos brasileiros, como refeição principal. No entanto, por apresentar como ingrediente majoritário a farinha de trigo, as massas alimentícias apresentam elevado teor de carboidratos e valor calórico, baixo teor de minerais e qualidade proteica reduzida. Aliando a busca dos consumidores por produtos mais saudáveis, durante a elaboração das massas alimentícias é possível utilizar ingredientes que agreguem valor nutricional e funcional a estes produtos, este trabalho objetivou produzir e avaliar massas alimentícias secas do tipo fusilli com substituição parcial da semolina de Triticum durum (STD) por farinha de arroz vermelho (FAV) das cultivares Rubi, Virgínia e ENA AR1601 e para alcançar este objetivo quatro etapas foram realizadas. A primeira correspondeu ao Artigo intitulado Chemical characterization, antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour que avaliou a composição físico-química e as capacidades antioxidante, anti-hiperglicemiante e anti-hipertensiva de farinhas de três diferentes cultures de arroz vermelho (Rubi, Virgínia e ENA AR1601). Todas as amostras de farinha de arroz integral apresentaram teores esperados de carboidratos para cereais com baixo teor de gordura e excelentes níveis de proteína e amido resistente. Além disso, as amostras apresentaram elevada capacidades antioxidante, anti-hiperglicemiante e anti-hipertensiva. As capacidades anti-hiperglicemiante foram determinadas como a percentagem de inibição da amilase (56,7- 76,5%) e da glicosidase (81,0-76,6%), respectivamente, e capacidade anti-hipertensiva como a porcentagem de inibição do enzima de conversão da angiotensina (38,4-34,7%). Além disso, a farinha ENA AR1601 apresentou os melhores resultados em antioxidante e capacidade anti-hiperglicemiante em comparação com os dois farinhas testadas. A segunda etapa correspondeu ao Artigo intitulado Chemical composition, Functional and Rheological Properties of whole red rice blends and durum wheat semolina no qual foram estudadas a propriedades reológicas e a capacidade antioxidantes de blends elaborados com STD e FAV das três cultivar de arroz (Rubi, Virgínia e Pequeno) nas proporções 100:0; 75:25; 50:50; 25:75; 0:100, respectivamente. Após a elaboração dos blends onde foram avaliadas a composição química (foram determinado a umidade, cinzas, proteínas, lipídeos, carboidratos, amido total e polissacarídeos nãoamiláceos), a capacidade antioxidante (métodos DPPH, FRAP e Fenólicos Totais) e caracterização reológica (farinografia, extensografia e RVA). Para todas as cultivares de arroz, a substituição de semolina por FAV em todas as proporções estudadas poderia aumentar (p≤0,05) e o teor de cinzas, proteínas, lipídeos, carboidratos totais, amido total e polissacarídeos não amiláceos em comparação ao controle (STD) O mesmo comportamento foi observado para o DPPH, embora não tenha favorecido os métodos FRAP e compostos fenólicos totais. Em relação às propriedades reológicas,as misturas 75:25 e 50:50 do STD: FAV apresentaram os melhores resultados para o ensaio de farinografia e extensografia. Quanto à análise RVA, apenas os blends da cultivar Virginia apresentaram comportamento semelhante ao controle (STD 100%). De forma geral, a adição de FAV melhorou as características químicas, nutricionais e capacidade antioxidante dos blends, demonstrando ser uma alternativa viável para agregar valor nutricional e propriedades funcionais aos alimentos. A terceira etapa resultou ni artigo: A alta pressão afeta as propriedades químicas, funcionais e a atividade enzimática em farinha de arroz integral vermelho que buscou avaliar o efeito de diferentes tratamentos da alta pressão foi estudado o efeito de diferentes tratamentos da alta pressão (TAP) (pressão de 300, 400 e 500 MPa por 3 e 5 minutos) em farinha de duas cultivar de arroz vermelho (Rubi e ENA AR1601) no teor de amido total, na capacidade antioxidante (Métodos DPPH, FRAP, fenólicos totais), no teor de proantocinoidinas totais e nas atividade sdas enzimas α-amilase e lipase. De forma geral, as condições de TAP estudadas foram capazes de aumentar a capacidade antioxidante, o teor de proantocianoidinas e de compostos fenólicos. Com realação as atividades enzimátivas, verificou-se que a TAP reduziu a atividade da lipase e aumentou a ação da α-amilase, nos substratos estudados. Diante das condições experimentais, o tratamento com a alta pressão pode ser uma técnica potencialmente aplicável em cereais mantendo propriedades funcionais e nutricionais. E finalmente, a quarta etapa do trabalho resultou no artigo Elaboração de massas alimentícias mistas de arroz vermelho e semolina: Estudo do impacto nos parâmetros de cozimento, na textura e nas propriedades funcionais foram elaborados blends de semolina de trigo durum (STD) e farinha de arroz vermelho de duas cultivar nas proporções 25:75, 50:50, 75:25 e 100:0 FAV e STD, respectivamente, para a elaboração de massa alimentícia curta e avaliar o impacto do cozimento nos parâmetros de cozimento, textura e capacidade antioxidante. De forma geral, foi observado que em todos os parâmetros de qualidade, apenas o tempo de cozimento e o aumento de peso da cultivar Rubi diferiram estatisticamente (p<0,05) da massa controle (100% STD). Já nos parâmetros de textura, a substituição da semolina pela FAV alterou de forma significativa (p < 0,05) a dureza. A adição da FAV também provocou alteração nos parâmetros de elasticidade e mastigabilidade. Conforme o esperado, o cozimento impactou de forma negativa a capacidade antioxidante e o teor de proantocianoidinas das massas estudadas. Conclui-se que a diferença na cultivar não foi um fator determinante nas características das massas e que é promissor adicionar farinha de arroz vermelho as massas alimentícias para se obter um produto com melhor perfil nutricional.

A batata-doce (Ipomoea batatas L.), de cultivo rústico, rica em carboidratos e
fitoquímicos funcionais, corantes naturais, antioxidantes e pró-vitamínicos A, possui
grande potencial para gerar desenvolvimento social e econômico para as populações mais
carentes e distantes dos centros urbanos. Pode auxiliar na prevenção da pobreza e das
doenças relacionadas à desnutrição, à avitaminose A e ao estresse oxidativo. É uma opção
para impulsionar sistemas de produção orgânicos e gerar alimentos mais saudáveis, com
maiores teores de nutrientes e substâncias funcionais, de forma sustentável. Seus corantes
naturais (carotenoides e antocianinas) podem substituir com vantagens funcionais os
corantes sintéticos utilizados em alimentos industrializados. O perfil de carotenoides e
antocianinas de muitas variedades de batata-doce ainda estão sendo publicados em
trabalhos recentes, já que muitas moléculas destas substâncias ainda não foram
elucidadas. O potencial funcional desses fitoquímicos depende da sua estabilidade
perante tratamentos térmicos e da disponibilidade após o processo digestivo. O objetivo
deste trabalho foi caracterizar e quantificar os carotenoides e antocianinas de quatro
variedades de batatas-doces cultivadas em sistema orgânico e avaliar a retenção nas

formas de consumo mais comuns. Para isso foram cultivadas quatro variedades de batata-
doce orgânicas, preparadas nas formas in natura, cozidas e fritas para avaliação dos

teores, retenção e perfis. As técnicas analíticas utilizadas foram espectrofotometria,

Cromatografia Líquida de Alta Eficiência com Detector de Arranjo de Diodos (CLAE-
DAD) e Espectrometria de Massas de Alta Resolução com Ionização por Eletrospray

(IES-QTdV-EM2

). A maior parte dos carotenoides e antocianinasfoi identificada e alguns
foram detectados pela primeira vez na matriz, como 6 antocianinas aciladas, dentre as 22
detectadas na variedade de pele e polpa roxas, na maioria derivadas de peonidina,
justificando a tonalidade rosa e, aciladas com ácidos cafeico, p-hidroxicinâmico e
principalmente ferúlico. Na variedade de pele branca e polpa roxa foram identificadas 14
antocianinas já conhecidas, a maior parte derivada de cianidina, justificando a tonalidade
azul e, aciladas com os mesmos ácidos principalmente o cafeico. Duas delas diaciladas,

raras em batata-doce, derivadas de pelargonidina, que só foram identificadas em batata-
doce em uma publicação. Não foram detectadas antocianinas não aciladas. Os perfis das

antocianinas dessas batatas-doces as diferenciam de outras variedades. As antocianinas
foram estáveis ao cozimento e fritura, que facilitaram a desorção das mesmas do amido
das matrizes durante a extração, resultando em teores três vezes mais altos do que nas
batatas-doces in natura, indicando que o aquecimento deve ser inserido no preparo dessas
variedades antes da liofilização, que também aumenta a extração das antocianinas, sem
degradá-las. O perfil de carotenoides da cultivar IAPAR 69, de polpa alaranjada teve o
b-caroteno como majoritário (>90%) e zeinoxantina como minoritário e, teores totais de
quase 65 mg 100-1 g-1 em base seca (BS) com isomerização após cozimento e fritura e,
retenções em torno de 55%. A variedade de polpa amarelada, com 2 mg 100-1 g-1 BS de
carotenoides totais não identificados apresentou perfil raro característico de novas
xantofilas semelhantes àquelas encontradas em apenas uma publicação, com degradação
após cozimento e fritura e, retenções em torno de 82%.

This work aimed to study the different changes that may occur with the extrusion process such as the structural part of the processed material, the effects on the protein part through the study in electrophoresis and even with carotenoids by chromatography, as well as the physical properties expansion as a function of changing parameters such as humidity and processing temperature. In chapter 1, a brief review related to the theme of the Thesis is presented, in which topics of the extrusion process are addressed, such as physical and chemical phenomena due to changes in thermomechanical treatment, characteristics of determinations by electrophoresis in the observations obtained in the band’s protein. Aspects related to observations by optical microscopy and barred electron microscopy, among other aspects. In chapter 2, the objective was to verify the effect of humidity and temperature on the microstructure of expanded corn grits. Normal corn grits were processed at 15, 18 and 21% moisture at temperatures ranging from 120, 140 and 160 °C, following a 32 factorial experimental design; using a 5:1 compression ratio single screw Brabender extruder, die 3mm diameter, 14.3 mm length; 150 rpm screw speed and 17 rpm feed speed. Sectional, longitudinal, volumetric expansion index and water absorption index were analyzed. Then the raw and processed samples were submitted to optical microscopy and scanning electron microscopy and electrophoresis analyses. The results showed that moisture had a greater impact on the physical and microstructural properties of grits expanded. At 15%, they had higher expansion values. Regarding water absorption, it was higher at 18% and 120 °C of temperature. It was observed in the SEM and electrophoresis results that there was a decrease in the size/weight of the protein component. Thus, the work concludes that lower processing humidity (> 15%) and high temperatures < 160 ºC cause higher shear rates and mechanical effort, deeply transforming the starch-protein complex. In chapter 3, the objective was to evaluate the effects of inlet moisture (13 – 17%) and barrel temperature (120 – 160 °C) on the physicochemical properties and changes in the carotenoid profile of extruded grits puffs. of corn. The extrudates were prepared in a single-thread extruder, according to a 32 factorial design with two replications. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the β112 interaction coefficient predominated changes in total carotenoids, lutein, zeaxanthin and β-carotene. The quadratic coefficients were also important for changes in total color (in relation to inlet moisture) and for β-cryptoxanthin, specific mechanical energy and volumetric expansion index (in relation to barrel temperature). β-cryptoxanthin and β-carotene increased, while lutein and zeaxanthin decreased. The mathematical models developed from the answers revealed two viable operating regions in the explored domain. For a satisfactory process, from a technological and nutritional point of view, extrusion under operating conditions ranging from 13.2 – 13.7% of inlet moisture to 120 – 132 °C at barrel temperature is suggested. Under these conditions, the required specific mechanical energy input was 410 – 450 kJ/kg and crunchy extruded with a volumetric expansion index greater than 12, a mechanic work less than 0.4 N.mm, observing moderate increments in the β-carotene and β-cryptoxanthin levels. The use of cultivars richer in carotenoids can contribute to the production of healthier snacks.

New food sources have been explored to provide the consumer with greater food diversity with high nutritional contents. Millet (Pennisetum glaucum) is a cereal with a high content of nutrients such as proteins and bioactive compounds, and also free from gluten, making it an interesting food option for celiacs. In Brazil, although this crop is adapted to our agricultural conditions with about 4 million hectares planted, its production is intended only for animal feed and for plant coverage (no-till). It is an underutilized grain in Brazilian food, possibly due to the lack of knowledge about the nutritional benefits and the products that can be made with the grain. Pasta and bread made from refined flour are traditional food products with high acceptability, but with high energy value, high glycemic index, low levels of dietary fiber, minerals and vitamins. For the elaboration of bakery and pasta products, the importance of gluten proteins is notorious, which are fundamental in the formation of a network, microstructure and texture of these products, therefore, when absent, ingredients or processes that promote such characteristics are necessary. The objective of this work was to develop a pasta and a loaf bread made from whole millet flour. The main strategy used to make up for the absence of gluten was the use of thermoplastic extrusion to modify the whole millet flour. The thesis was subdivided into 3 chapters, in Chapter I, an extensive bibliographical review was elaborated on whole grains, millet grains, bakery and pastry products and gluten free market. In Chapter II, a gluten free bread made with 100% whole millet flour from a mixture of raw millet flour (RMF) and pre-cooked millet flour (PCMF) by extrusion was developed. Breads produced with PCMF:RMF (50:50) had physical characteristics similar to commercial wholegrain breads. The use of extrusion increased the antioxidant capacity (215.2 ± 1.9 μM Trolox/g) and the enzymatic inhibition of -glucosidase (96.31 ± 0.005%) in relation to the product made from raw flour. In Chapter III, a fusilli-type pasta was developed with 100% whole millet flour from a mixture of raw millet flour (RMF) and pre-cooked millet flour (PCMF) by extrusion. The fusilli pasta formed by the mixture of raw and pre-cooked flours (PCMF:RMF) exhibited better integrity, presenting satisfactory characteristics, when compared
to commercial gluten free integral pasta. As for the texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. Antioxidant capacity (DPPH and FRAP), total phenolics and antihyperglycemic activity were higher for RMF:PCMF than for pasta prepared with only RMF. The acceptability index (AI) of the product prepared with RMF:PCMF flour was 66%. According to the evaluators, texture is the characteristic that most needs to be improved. Thus, the use of pre-cooked millet flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free bakery and pasta products with better functional properties.

The generation of the residual organics resulting from the processing of fish is one of the problems faced by the companies, processors, as well as an important strategy for the mitigation of these wastes is their use in the development of new products. In this context, the aim of this study was to develop a built-in type sausage, boiled beef, mechanically separated (in CMS) of Nile tilapia (Oreochromis niloticus Linnaeus, 1758), with the addition of the flour, the residue from the processing of pineapple (C) (Ananas comosus (L.) Merrill), taking into account their nutritional properties and technological applications. In order to achieve a formulation which is great for the product that was used in the experimental Design Comprised a Central Rotational (DCCR), in 11 trials, where the independent variables were the starch out of the corn and flour residue from the processing of pineapple (C), which are used in the ranges of 0.29% to 2%, and 3% and 8%, respectively. The averages of the experimental results of the variable responses (moisture, yield, on baking, a small, waterholding capacity, color, and texture) were evaluated by the Methodology of Response Surface (MSR). From the best results are indicated by the mathematical model were chosen in three formulations: T-1 (at 1.7 per cent, starch, and 3,73 % C, T-2 (1 % starch, 3 % C), and T-3 (1 % starch, and 8% for C), in addition to the formulation of the control (T-C), without the addition of starch, and the FRA. The characteristic of the physico-chemical and microbiological of the raw materials, and the built-in was satisfactory and achieved the level of dietary fiber above 3%, which gives the sausage to the attribute of the “source” of fibre, according to the RDC nº 54/2012, from the ANVISA. The results of the sensory analysis there were no significant differences (p<0,01) the test of general acceptance among a sample of TC, with the highest mean agreement that has been in the sample at T-1 in the scale hedonic of 9 points, while the range of the notes 6 (liked slightly”) and 7 (“liked moderately”). Already in the sample, the T-3 (mean of 4.1) was evaluated in the range of the score is 4, which corresponds to the “disliked moderately”. The sausage in the treatment of T-1, which had a fiber content of 4,81 % and the proximate composition with the 10,81 % of the protein 8,18 % from fat, 2,71 % of the ash, and 138,54 Kcal/100 g, and it is considered a nutritious food, low in calories, and are functional.
 

Broccoli (Brassica oleracea) is a vegetable with a recent introduction in Brazil and its cultivation has been increasing gradually in the last decades. Fresh broccoli is highly perishable and have a commercial shelf life of only 2 to 3 days at 20 °C. The development of active coatings mainly based on sustainable and/or biodegradable materials have emerged in research. Cassava starch has some inherent properties, such as high viscosity, high transparency, resistance to acidification and has been presented as a possible polymeric matrix. Essential Oils (EO) are natural additives that can be added to the polymer matrix of active materials, which can be antimicrobial. Aroeira´s EO (Shinus terebinthifolius Raddi) has been reported to have antimicrobial effects in other works. The incorporation of aromatic EO into a cassava starch-based coating may represent a promising alternative in the post-harvest conservation of broccoli, increasing its added value. The objective of this work is to develop an active coating based on cassava starch incorporated with pink pepper´s EO to be applied to minimally processed broccoli in order to extend its commercial validity. Will be carried out, in vitro analyzes of the antimicrobial activity of the EO and the developed coating. Coating coverage efficiency will be assessed by staining the applied coating. The effect of the applicability of the active coating will be analyzed by broccoli´s color, texture, vitamin C, soluble solids, total acidity, pH and microbial stability. It is expected that the developed coating presents a homogeneous coverage with antimicrobial effect, extending the commercial validity of the broccoli.

Banana is known as one of the most consumed crops worldwide. In the 2016 the world production was 113 million tons and Brazil occupied the fourth place in this production. However, studies have reported that 40% of this national production is lost in the various stages of chain production. Part of these losses is related to the short period in which the fruit maintains its quality. Processing by thermoplastic extrusion can be part of the solution as soon as the elaboration of flakes using banana flour would reduce such losses. Thus, this technology could generate a great positive impact in all the stages of the productive chain and benefit to the producers, consumers and the agro-industry. The objective of this work is to develop products from green banana flour, with peel, associated with rice flour using thermoplastic extrusion in order to increase the economic value of the banana business in Brazil. A variety known for its resistant starch content will be used, the ‘banana da terra’ (AAB genotype) will be purchased at CEASA, RJ. It is intended to: (1) to evaluate thermoplastic extrusion parameters in the flake processing, from mixtures of green banana flours with peel and rice; (2) characterize the flakes as physical-chemical and sensorial properties.

The growing concern about quality of life has awakened in the population the desire for healthy habits, causing an increase in the demand for foods that provide health benefits. Nutritious and beneficial foods to health have been developed in order to meet the desires of these consumers. Cashew, Acerola and Melon are fruits that stand out as important sources of vitamin C and other bioactive compounds. Cashew is most commonly consumed in the form of juice because of its high astringency that diminishes its acceptance by some consumers. Acerola is consumed in natura, but is commonly found in the form of juice and pulps, being also consumed in natura, besides being added to other products in order to improve the sensorial and nutritional characteristics. Melon is more consumed as dessert fruit, but due to its sweetness and balanced acidity, it is widely used in the production of nutritious juices. The juices developed with the fruit blend are beverages that have unique flavors and have been widely used as a strategy for improving nutritional characteristics and inserting new products on the market. These products can present a reduction in the nutritional and sensorial quality due to the thermal processing to which they are submitted, aiming at the safety and certain loss of quality of the food during the useful life. The objective of this study was to evaluate the physical-chemical, nutritional, microbiological, rheological and sensorial characteristics of mixed juice of cashew, acerola and melon, submitted to homogenization treatment at high pressure, from the variation of the process pressure, of the juice and recirculation time or number of passes through the homogenizer. Comparing the juice originated by the best selected condition with the untreated mixed juice, juice processed at high hydrostatic pressure and pasteurized juice.The growing concern about quality of life has awakened in the population the desire for healthy habits, causing an increase in the demand for foods that provide health benefits. Nutritious and beneficial foods to health have been developed in order to meet the desires of these consumers. Cashew, Acerola and Melon are fruits that stand out as important sources of vitamin C and other bioactive compounds. Cashew is most commonly consumed in the form of juice because of its high astringency that diminishes its acceptance by some consumers. Acerola is consumed in natura, but is commonly found in the form of juice and pulps, being also consumed in natura, besides being added to other products in order to improve the sensorial and nutritional characteristics. Melon is more consumed as dessert fruit, but due to its sweetness and balanced acidity, it is widely used in the production of nutritious juices. The juices developed with the fruit blend are beverages that have unique flavors and have been widely used as a strategy for improving nutritional characteristics and inserting new products on the market. These products can present a reduction in the nutritional and sensorial quality due to the thermal processing to which they are submitted, aiming at the safety and certain loss of quality of the food during the useful life. The objective of this study was to evaluate the physical-chemical, nutritional, microbiological, rheological and sensorial characteristics of mixed juice of cashew, acerola and melon, submitted to homogenization treatment at high pressure, from the variation of the process pressure, of the juice and recirculation time or number of passes through the homogenizer. Comparing the juice originated by the best selected condition with the untreated mixed juice, juice processed at high hydrostatic pressure and pasteurized juice.

Sacha inchi oil (OSI) (Plukenetia volubilis L) is rich in fatty acids and carotenoids such as βcarotene (β-C). Β-C is a precursor of vitamin A and has antioxidant properties. Such compounds are sensitive to external factors (heat, oxidation and alkalinity) and under such circumstances may have their biological potential reduced. Microencapsulation is an alternative in protecting sacha inchi oil and its components. Among microencapsulation methods, complex coacervation has advantages such as low concentration of wall materials, high encapsulation efficiency, and a variety of biopolymers that can be used as wall materials. Complex coacervation consists of electrostatic interactions between two or more polymeric solutions, which have opposite charges. It consists of three basic steps: emulsification, coacervation and cross-linking. Biopolymers such as proteins and polysaccharides are the most used as wall materials in microencapsulation by complex coacervation, these are natural and have functional properties. The objective of this work was to encapsulate the β-C present in the OSI through the complex coacervation technique using whey protein (IPS) and carboxymethylcellulose (CMC) as wall material. The IPS and CMC system proved to be efficient as a wall material, with high β-C encapsulation efficiency (96.21%). The gastrointestinal simulation system indicated that the release of β-C occurred mainly in the intestine (92%) and a relatively smaller portion in the gastric phase (11-16%). Bioaccessibility demonstrated that 33.14% of β-C is available for absorption, while the stability of microcapsules was 82.73%. The simulation in oily foods occurred by Fickian diffusion according to the Rigger-Peppas model. The results achieved suggest the effectiveness of the wall materials used to encapsulate active ingredients.

Juçara palm tree (Euterpe edulis Martius) fruit is a small, non-climacteric tropical black-violet fruit whose popularity and commercialization has steadily increased in recent years. Traditionally, the palm heart obtained from the stem is more consumed, but there is a growing interest in the fruit pulp, due to economic interests and biodiversity protection. Juçara pulp has being described as a source of potentially bioactive compounds, which attracted the attention of the industry aiming at the production of functional foods. Juçara pulp has lower acidity compared to other tropical fruits pulps (0.31% citric acid), low soluble solids (4.63 ºBrix) and high anthocyanin content (2,928.64 mg cyanidin-3- glucoside/ 100g pulp) and total phenolics (9,071.87 mg equivalent of gallic acid/ 100g), compounds that are related to high antioxidant capacity (ABTS: 504.97 μmol of Trolox/ g; ORAC: 2,400.10 μmol of Trolox/g). Juçara fruit and pulp are perishable, requiring adequate preservation methods. In this study, a powdered juçara pulp was produced by spray drying without the addition of encapsulating agents, and stability during different storage conditions was evaluated. The drying process yielded 66% and an anthocyanin concentration of 7,079.19 mg cyanidine-3-glucoside/ 100g was observed. 90% of the total phenolic compounds were retained (14,084.65 mg equivalent gallic acid/ 100g) and no change in antioxidant potential was observed (ABTS: 858.59 μmol Trolox/ g ORAC: 4,155.39 μmol Trolox/ g). Physical results of water solubility (72.93%), hygroscopicity (11.62%), sorption isotherms and particle morphology were considered technologically appropriate. The anthocyanin content and color of the pulp powder did not change when stored at 25 ºC or 7 ºC in the presence or absence of oxygen for 103 days. Bioaccessibility of phenolic compounds was evaluated, and it was observed that the colonic digestion process performed by the intestinal microbiota resulted in an increase in short chain fatty acid production (738.20% in the juçara pulp; 774.03% juçara powder) and Bifidobacterium cell count in 1 Log cycle. A reduction of 1 Log cycle was observed in the E. coli population of the microbiota exposed to juçara pulp and powder, and a decrease in ammonia production of 100.84% and 126.96% respectively for pulp and poder, when compared to a negative control. These results together may suggest a beneficial effect of juçara pulp and powder on the intestinal microbiota. After the digestion process, it was determined by HPLC that 26.42% of the total phenolic content of juçara pulp (666.47 mg/ 100g) and 21.02% of juçara pulp (787.21 mg/ 100g) reached the colon, may present an in loco action of these compounds. In the juçara pulp, there was a 158.70% (ABTS) and 76.78% (ORAC) increase in antioxidant capacity (1,306.38 and 4,242.85 μmol Trolox/ g, respectively) and 43.12%. (1,262.77 mg cyanidine-3-glucoside/ 100g) anthocyanins remained accessible after 24 hours of fermentation. While in juçara powder, there was a 22.7% (ABTS) and 6.15% (ORAC) increase in antioxidant capacity (1,048.90 and 4,411.04 μmol Trolox / g, respectively) and 39, 96% (2,829.17 mg cyanidine-3-glucoside/ 100g) anthocyanins also remaining available during the fermentation period. Thus, juçara pulp showed higher antioxidant potential than concentrated powder, which may be related to the protective capacity of the food matrix. The juçara powder presented bioactive properties and ability to modulate the intestinal microbiota, being an alternative to act as a food ingredient. As an alternative application, the juçara powder was added to an apple juice to enhance the bioactivity of the product. Following exposure to colonic microbial fermentation apple juice with juçara resulted in an increase in short chain fatty acid production (1.69 mmol/ L) and Bifidobacterium cell count (0.67 Log cycles). Ammonia production decreased (28.22%) when compared to the negative control without juçara addition. After digestion, 31.31% of anthocyanins (5.06 mg cyanidine-3-glucoside and 2.95 mg cyanidine-3-ruthenoside/ 200g apple juice with juçara) reached the colon and a 52.94% increase in Antioxidant capacity (21.62 and 1.786.64 μmol Trolox/ mL ABTS and ORAC, respectively) was observed after 24 hours of fermentation. Apple juice supplemented with juçara powder showed good acceptance in a sensory study, where most consumers (58.75%) said they would buy the product if it were for sale, due to a nice taste and because of a health benefits promotion. Thus, apple juice is a viable matrix for the addition of juçara powder, which allows the bioaccessibility of phenolic compounds and antioxidant capacity to be maintained. In addition, apple juice supplemented with juçara powder showed potential to be considered a functional food.

Sorghum is a gluten-free cereal, and sorghum types with colored pericarp and their products may contain higher phenolic compounds levels and antioxidant capacity than others cereals. However, in Brazil, this cereal has been used mainly for animal feed. Their use in the diet of Brazilians requires the development of products that attend the consumer's needs and preferences, for this reason, it is important the sensory evaluation. It is also necessary to evaluate the technological process to obtain an accepted product. The aim of this study was to develop a chocolate powder using pre-cooked whole sorghum flour by thermoplastic extrusion (FES) and to evaluate the effects of the ingredients, as well as agglomeration conditions on the physical and sensory characteristics of this product. This thesis was divided into five chapters. In chapter 1, a bibliographic review was carried out, with following subjects: sorghum, cereal drinks, thermoplastic extrusion, agglomeration, and main instantaneous' characteristics. Chocolate powder is a viable product to popularize sorghum in human food in Brazil, due to its high consume by the Brazilian population. However, product quality depends on the processing conditions, type of equipment and ingredients. In chapter 2, six sorghum genotypes were compared regarding their chemical characteristics (after milling); sensory and preparation characteristics (after extruded and milling), as well as an online questionnaire, was applied using the terms ―cereal sorghum‖ and ―cereal beverage‖ as stimuli for the word association method. BR305 genotype presented highest phenolic compounds, antioxidant capacity, resistant starch and condensed tannin, while BRS373 and SC319 presented best molhabillity, dispersibility and sensory characteristics, therefore it was recommended to mix two or more genotypes. Word association made it clear that Brazilians do not know sorghum; however, they demonstrated good expectations regarding this cereal, especially the people who have some type of food restriction. In chapter 3, acceptance and sensory characterization of different powder chocolate formulated with FES were evaluated, as well as the effect of agglomeration parameters on physical characteristics of this chocolate powder. There were the highest sensory acceptance scores of chocolate powder with FES when people were informed about sorghum benefits and lower sugar content than commercial chocolate powder. The best condition for agglomeration processing, using the shortest wetting time as a criterion, was: 394g / min (flow rate), 1.6 (x102 kPa) (vapor pressure) and 74 ° C (drying temperature). In chapter 4, four maltodextrins and five modified starches were compared as ingredients on agglomeration of powdered chocolate containing FES, as well as a new method to analyze wettability was proposed. Maltodextrin (equivalent dextrose 5) and modified cassava starch provided the greatest instantaneity in the agglomerated chocolate powder. Principal component analysis applied to drop volume over time described the wettability of chocolate products. In chapter 5, the effects of FES, sugar, and maltodextrin on physical and sensory characteristics of chocolate powder were evaluated. Sugar positively affected sensory acceptance, but its increase contributed to obtaining granules above 850 µm with a cylindrical shape, which presented a longest dissolution time. FES also contributed to the largest granules size. Considering high sensory acceptance score, the optimal formulation found by desirability function analysis was: 20% FES and 60% sugar.

There is a huge interest in the use of natural substances, such as propolis in the fight against infections, especially by multi-resistant microorganisms due to the question of bacterial resistance. Honey and especially propolis are rich in antioxidant compounds. These activities were correlated with their phenolic content Most of the antioxidant compounds present in propolis affect the viability of a number of undesirable microorganisms, but the role of these substances on the activity of probiotic microorganisms has not yet been determined. Probiotic bacteria of both the genus Bifidobacterium and Lactobacillus are benefited in environments with low redox potential and the presence of antioxidant compounds in many cases selectively stimulates their growth or activity. Therefore, it is necessary to know more about the effects of phenolic compounds present in propolis on these bacteria. The aim of this research is to evaluate the effect of propolis on pathogenic microorganisms, as well as on probiotic bacteria. The activity and potential of these natural substances on both groups of microorganisms was studied using the methods of diffusion in agar and minimum inhibitory concentration. It was observed that the maceration in water does not extract the bioactive compounds present in these samples, unlike the ethanolic extracts that showed anti-microbial activity against gram-positive bacteria (S. aureus) and antifungal activity (Candida albicans) comparable to amphotericin B. The extracts EEP12 and EEP13 were the most promising for use as protective agents against pathogens and spoilage agents. The EEP12 and EEP13 contained respectively 16.4 and 9.3 mgEAG / 100 mg of phenolic acids and 8.0 and 4.7 mgEQU / 100 mg of flavonoids. In addition, unlike the probiotic yeast Sacharomyces boulardii, probiotic Lactobacillus from the L. casei group were not significantly inhibited by the extracts, making propolis an attractive product to be used as a food additive, including fermented foods, as well as an attractive substance for clinical use due to its action on pathogens.

Ohmic Heating (OH) is an emerging technology that presents as an excellent alternative to the conventional heating (CH), as the heat is dissipated within the food in a homogenous way (electric current through the food matrix) and not by convection and conduction. Among the advantages it can be listed: the reduction in color change, thermosensitive compounds preservation, including the bioactive, and other rheological factors that interferes in the product characteristics. Additionally, the presence of the non-thermal effect in the OH (electroporation) confers to it great potential in a better microorganism inactivation compared to the conventional treatment. Thus, OH was used to pasteurize raspberry flavored whey-drink in the following parameters (45, 60 and 80 at 60 Hz) and frequency (10, 100, 1000 Hz – 25 V), maintaining the same time-temperature profile (65°C-30min), in the evaluation physical-chemical and Rheological effect compared to the CH in the whey-drink.  All the treated beverages showed an increase in the antioxidant capacity for the (DPPH, FRAP, and TPC). Likewise, it was observed an increase for ACE and 10% of increase for antihyperglycemic activity. The OH treated samples showed better preservation of anthocyanins and a change in the fatty acids profile. The treatment 10Hz-25V and 1000Hz-25V showed the best characteristic regarding color, rheological behavior, while the others (treated varying voltage) showed less viscosity and higher color alteration in a negative way. The results highlighted the importance to establish the adequate parameters to the ohmic equipment. However, in general, the OH showed an interesting potential to the raspberry-flavored whey-drink.

ABSTRACT

Tomato is one of the vegetables that stands out for being consumed in the whole world, besides being a source of nutrients, such as vitamins C and E, phenolic compounds and carotenoids. It is widely used as a raw material for processed products, such as sauces, juices, among others, but also in fresh, um salads and minimally processed form, because its association with cancer prevention. The fruit's respiration is affected by the high temperature of the tropical regions, impacting its ripening and deterioration, so it must be submitted to processes that preserve its quality, such as pre-cooling to reduce its heat and a treatment that inhibits microbial growth. The tomato is subjected to a high microbial load during its development, which can be natural of the product or due to the agricultural practices, which implies both the presence of pathogenic and phytopathogenic microorganisms. Hypochlorite is the most widely used product in plant sanitation, but is associated with the formation of carcinogenic products and ineffective action. As an alternative, ozonation is able to act on a large range of microorganisms and leave no residue, besides being recognized by the FDA as a safe treatment. Another product that has been widely used by the food industry is chlorine dioxide, which is strongly oxidizing and does not react with organic matter. This work aims to evaluate the action of sanitizers cited in the treatment of tomato, to replace the use of chlorine. They are expected to have effective action on inoculated phytopathogens, avoiding post-harvest diseases in tomatoes.

The intentional or incidental frauds in meat and meat products by the substitution of species of animals of butcher, happens of recurring form, constituting like a pressing concern of governmental entities focused on the guarantee of the quality of food and consumer rights.This practice can cause economic losses as well as high negative impacts for the food industry and for consumers, whether for moral, ethical, religious or public health questions.The development of new technologies allowed the industry to create increasingly elaborate and diversified products with complex characteristics, which restricted the efficiency of conventional techniques to identify deviations related to the identity or quality of meats and meat products. Several methods has been developed with the intention of detecting fraud by replacing meat types from one animal species with another of lower value, in an attempt to assist in the authentication of commercialized products and thus guarantee the quality of the same.The present work aims to use qPCR and High Resolution Melting (HRM) for identification and quantification of different types of meats from slaughter animals and derivative products, as an auxiliary tool for the authentication of food products and the identification of adulterations in meat products.

Ice cream is a dairy derivative appreciated worldwide, making it an excellent product for the addition of new ingredients such as potentially functional co-products originated from food industry wastes. Jaboticaba is a Brazilian native fruit much appreciated due to its sweet and pleasant taste, whose peel is rich in vitamins, minerals, phenolic compounds including anthocyanins. High pressure hydrostatic (HHP) is an innovative technology that when applied to dairy products can improve technology characteristics of interest for the food industry and the consumers. The objective of this research was to evaluate the impact of HHP on the production of ice cream formulated with Jaboticaba Peel Flour (JPF). 5% JPF was added to a premix formulation for the production of ice cream. Five different samples of ice creams obtained from the premix formulated with and without additives (emulsifiers and commercial stabilizers) and treated or not by HHP were processed and compared regarding quality and safety attributes. The samples were: CAD control (with additives and without pressurization), SAD control (without additives and without pressurization), 300 MPa CAD (with additive and treated by HHP at 300 MPa/20 min.), 300 MPa SAD (without additive and treated by HHP at 300 MPa/20 min.) and 400 MPa CAD (with additive and treated by HHP at 400 MPa/20 min.). The following analyses were carried out aiming at characterizing the icecreams: microbiology, physical-chemistry, anthocyanin quantification, antioxidant capacity, overrun, melting test, sensory acceptance, instrumental color and instrumental texture. The incorporation of JPF in the ice cream besides providing the characteristic color to the ice cream also contributed to a high content of phenolic compounds (ranging from 196.2 to 327.1 mg AGE / 100 g) and anthocyanins (ranging from 28.67 31.0 mg / 100 g). The antioxidant capacity by the ABTS method varied from 16.50 to 30.75 μmol trolox / g and by the ORAC method from 28.16 to 45.29 μmol trolox / g. In the Overrun test, it was observed that the ice cream produced from the mixture subjected to the treatment 400 MPa / 20 min with additives presented the highest rate of air incorporation (31%). From the melting test it was evident that the samples treated by HHP showed a slower melting rate than the control samples (CAD control and SAD control). Regarding the instrumental texture, significant differences were observed between the samples 400 MPa CAD (1.96 N) and SAD control (4.85 N), being the pressurized sample less firm than the control without additives. Microbiology analyzes of fecal coliforms at 35 and 45 ° C and Salmonella sp / 25 g showed that the products were processed with adequate hygiene following the Good Manufacturing Practices. In the sensory analysis, the global acceptance was evaluated by a hedonic nine points scale and the application of Check-All-That-Apply questionnaire with 24 sensorial attributes to describe the samples. In the overall acceptance, no significant differences were observed among the five samples, but significant differences (p <0.05) were observed by the Cochran test and correspondence analysis, indicating that the panelists were able to identify differences in the sensory characteristics of the products.

Grapes are one of the most commonly produced fruit crops in the world and almost 65% of their production is used to make wine, grapes and juice. Consequently, the grape industry produces large quantities of grape pomace which is a rich source of health promoting polyphenols, such as proanthocyanidins, flavones and flavan-3-ols such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridifenol) and phenolic acids (carnosic acid, rosmarinic acid). The antioxidant capacity of certain substances has also been of interest since they help the body to protect itself against damage caused by reactive oxygen species (ROS), reactive nitrogen especies (RNS) and reactive chlorine especies (RCS), associated with degenerative diseases. Therefore; in this study, the raw material used was the residue from grape fermentation of Alicante Bouschet from the production of red wine, (1 g) of dry GP was weighed and extracted with 12.5 ml of 50% water and 50% ethanol, the residue was extracted again by the same volume of solution, the adsorption/desorption characteristics of grape wine peel pomace (GWPP) anthocyanins (MA) on six types of macroporous resins (XAD 2, XAD 4, XAD 7HP, XAD 8, XAD 11 and XAD 16 were investigated. XAD-7HP and DAX 8 showed higher adsorption/desorption capacities. On basis of static adsorption test, the adsorption mechanism indicated that the process was better
explained by pseudo-first-order kinetics and the Langmuir isotherm model. Adsorption isotherm tests showed that the adsorption process was exothermic on XAD 7HP and DAX 8 when performed at 30° C, 40 °C and 50 °C. The results of antioxidant tests indicate that purified anthocyanin extract showed high antioxidant capacity in the both methods of FRAP and DPPH Regarding to high-performance liquid chromatography analysis, acylated Peonidin, Peonidin-3-glucoside, acylated malvidin and malvidine-3-glucoside are the four main anthocyanin compounds in the initial and purified extract of GWPP. Overall, macroporous resins can be an effective tool to purificate anthocyanin instead of using organic solvents and supply pharmaceutical and food industry with as safe and cheap process.

Sensory analysis is an important method for assessing the freshness and quality of fish, which contributes to inspection services, the fisheries sector as well as consumers. The protocol known as the Quality Index Method (QIM) is considered a promising method in assessing fish freshness in an objective and fast way. The whitemouth croaker (Micropogoniasfurnieri, LINNAEUS 1766) has great commercial value, sustaining the fishing sector throughout the western Atlantic, and given its availability and sensorial quality has great exploratory potential, being appreciated in the gastronomy and the sport fishing. Considering this potential for growth in the commercial exploitation of the whole whitemouth croaker, it is necessary to carry out studies regarding the sensorial, physic-chemical and microbiological quality after its capture and commercialization. The first step for the development of the QIM scheme for whole whitemouth croaker stored in ice will be training of the judges. Training will be conducted on the first batch captured, where three fish will be evaluated individually. The protocol will be applied until the twenty-fourth day of ice storage or until their loss of freshness or rejection for consumption, in the same time intervals. Three specimens will be exposed to be evaluated together to simulate a batch analysis. Next to the storage until the twenty-fourth day in ice will be carried out the analyzes of Total Count of Mesothophic Aerobic and Mesothophic Bacteria. The analyzes of centesimal composition (moisture, protein, lipids and ashes) will be performed in triplicate from three copies on the first day and another three on the twenty-fourth day of the period of ice storage, collected from the musculature of the back region. As a result of the present study, it is expected to establish the self life (in days) of the whole whitemouth croaker  and to know the centesimal, physic-chemical and microbiological composition of the whole whitemouthcroaker stored in the ice during the 24 days.

The effects of two cooking methods, emergent (ohmic heating - OH) and conventional (open-pan- CONV) on the quality attributes: cooking yield, texture profile analysis (TPA), color parameters, water absorption (WAI), solubility index (WSI) and pasting properties (RVA) of the pearl millet grains (Pennisetum glaucum (L.) R. Br) were investigated. Samples of millet grains were pre-processing by mechanical decortication for 5 min to obtained degree of decortication of 9.1%. The optimum cooking time (OCT) of the whole and decorticated grains was determinate to be of 30 min and 20 min, respectively. The grains were cooking by OH and CONV method for pre-determined OCT with millet-water (ratio of 1:2). OH promoted a lower cooking yield than CONV. OH not promoted faster softening of the cooked grains as compared to that CONV. OH significantly affected the TPA and color of decorticated grains, resulting in greater L* than the CONV-Decorticated. OH not promoted significant difference in the WAI and WSI as compared to CONV method. Flours obtained of cooked pearl millet grains by both cooking methods, obtained low values viscosity. This research has shown that the main factor driving cooking was the presence of the grain pericarp rather than the type of heating method.

Obesity is one of the biggest public health problems nowadays and has expressively affected children. Childhood obesity has several consequences, including an increased risk of chronic diseases development during adolescence and adulthood. One of the factors strongly associated with weight gain in children is the excessive sugar ingestion due to the high consumption of products target at children, which present high energy content and low nutritional value. Sugary drinks (fruit drinks, soft drinks) are pointed out as the main source of sugar consumed by children. In this sense, several public policies have been proposed to reduce sugar consumption. The aim of this thesis was to evaluate the effect of the front of pack (FOP) labeling schemes and the food reformulation as strategies for reducing the consumption of sugar by children. For that, five studies were carried out with 6-12 years old children, and in three of them adults were also involved. The first two studies evaluated the inclusion of FOP schemes (directive model: warnings and semi-directive: traffic light system) as a strategy to reduce the perception of healthiness and modify emotional response related to unhealthy foods. The studies 3 and 4 evaluated the food reformulation (sugar reduction) as a strategy to reduce sugar consumption by children, determining the sugar reduction threshold and comparing children hedonic and sensory perception on sugar reduced drinks using different methods (gradual and sequential reduction). The last study evaluated the combined effect of FOP schemes and sugar reduction on children and adults’ food choice under different experimental conditions. The results revealed that for parents, food products containing nutritional warnings were significantly classified as less healthy. On the other hand, FOP schemes had a limited effect on the children healthfulness perception and the emotional response. However, the directive and semi-directive FOP schemes had higher effect compared to the non-directive (RV%) in both studies. The results of the determination of the sugar reduction threshold showed that children were less sensitive to changes in sugar concentrations than adults. The gradual reduction was the most appropriate reformulation strategy because it caused less changes in children’ hedonic and sensory perception, suggesting that this is a viable policy for reducing sugar consumption. Taking into account the combined effect of sugar reduction and FOP schemes, the results indicated that nutritional warnings had a higher effect on children and adults’ expectation; however, after tasting the product, the flavor was determinant for the product choice. The low choice of products with higher levels of sugar reduction suggests the combination of gradual sugar reduction and the nutritional warnings as appropriate strategy, because they are complementary actions. The inclusion of directive FOP schemes would facilitate the identification of unhealthy foods by children and adults, and the gradual reduction of sugar would reduce the sugar content of products available in the market, contributing to the reduction of consumption, and modification of food habits in long-term.

Lippia alba (Mill.) N. E. Brown, is an aromatic shrub commonly known as lemongrass or erva-cidreira-brasileira, a native species that occurs in all regions of Brazil. It has great medicinal importance, due to its antispasmodic, antipyretic, anti-inflammatory, emenagogic, diaphoretic, stomach, analgesic and sedative properties; providing antigenotoxic effect; insecticidal action and action against tumor cells allied to their low toxicity. Many of the health benefits and bioactive properties have been directly associated with the composition of the essential oils of Lippia alba. Besides the essential oils, the leaves of Lippia alba present non-volatile compounds with properties of interest for Food Industry, of which the following classes stand out: alkaloids, steroids, flavonoids, saponins and terpenoids. In addition, the high content of phenolic compounds and antioxidant capacity, as well as flavonoids such as apigenin, luteolin, naringin and rutina. Drying is an important step in post-harvest handling of aromatic and medicinal plants, which has a direct impact on the chemical, functional and nutritional aspects of food, and affects appearance, and above all, the viability in the industry. In this sense, the knowledge of the phenomena involved and the determination of parameters related to drying kinetics, as well as of models capable of describing this process, can help to improve the quality and the maintenance of properties of interest of the product obtained. The aim of this study was to dry fresh leaves from three accessions of the Citral chemotype of Lippia alba. Then compare fresh leaves with dry leaves according to the amount of phenolic compounds, antioxidant capacity in vitro by 2 methods (DPPH and FRAP) and in vivo by yeast assays, antihyperglycemic activity, chlorophyll and evaluate the loss of color by drying. After all these tests it was observed that the leaves had a high antioxidant capacity, especially the leaves of LA 12 access, which even dried at 45 °C maintains the amount of compounds with antioxidant capacity. Therefore, to make the application close to the real for the industry this dry leaves of LA 12 access were used to evaluate the antioxidant capacity in commercial fish oil, in order to inhibit its thermal oxidation (150 °C, 180 °C and 220 °C) compared to a synthetic antioxidant (BHT). This protective effect was verified through the peroxide index, TBAS, Kreiss index, DPPH and FT analyzes. Again this access presented antioxidant capacity and can be an excellent natural substitute in the protection of oils oxidation.

The objective of the present study was to evaluate the effect of the extrusion process variables of two diets formulated with two levels of inclusion of soybean meal and meat and bone meal as the protein sources, in order to seek the best cost/benefit without impairing its value nutritional. A review of the literature on the importance of the quality of available raw materials, the advantages and disadvantages of the two commonly used manufactures in feed manufacturing (pelleting and extrusion) and the economic aspects related to the substitution of ingredients in the rations. Analyzes of results reported in the literature indicate that extruded feeds are of superior quality compared to those obtained using the pelletized process, and that extrusion is more economical and responsive to aquaculture needs than pelleting. Subsequently, the formulation of the diets was carried out based on the literature information and the physical-chemical evaluations of commercial diets for comparison purposes. Two experiments were carried out, each of 4 experiments of 250g of samples from the experimental diets named A and B containing as the source of proteins 25 and 10% of soybean meal, 40 and 55% of meat and bone meal, totaling 8 experiments in total. In the first processing, the two diets were processed at 28 and 40% final moisture levels, totalizing four trials (A28, B28, A40, B40). In the second experiment, four tests were performed with levels 20 and 25% of final moisture (A20, B20, A25, B25). For the extrusion process a single screw extruder Brabender, model 20DN was used. Barrel temperatures in the three zones were set at 50, 80, 100°C and the screw speed was 150 rpm. The resulting pellets were evaluated for the degree of expansion, density, water absorption, and solubility, pasting properties, X-ray diffraction, centesimal composition, minerals, and amino acid profile. It is concluded that the pellets may have a higher density, not only due to their formulation, but also due to their cooking degree in the process, this caused changes in pellet expansion, water absorption, pasting viscosity, and even in X-ray diffraction characteristics, showing different values of crystallinity. From the point of view of the amino acid quality, when the feeds are properly processed, it presents a higher percentage, and therefore with greater benefit in fish nutrition. The minerals present, the proportion of Ca and P, are considered adequate in the formulated feeds, being smaller in the commercial feeds. It is concluded that depending on the ingredients, their proportionality, it is possible to feed formulate with adequate amino acid balance, good micro, and macro mineral profile. When referring to the essential amino acids contents, which are determinants for the good development and fish quality, the parameters used in the extrusion are factors that should consider, because losses are reduced due to excessive heating during the cooking and pelletizing of the rations.

Functional foods play an important role in food Science due to its functionality and ability, in the human body, to prevent diseases. The aim of this study was to produce chicken burger added of different concentrations of golden flaxseed flour (GFF) and evaluate 5 burger formulations for technological, physical-chemical, nutritional and sensory characteristics, as well as, assess the appetite and food ingestion in eutrophic individuals. Therefore, 5 chicken burgers were processed as follows: no added GFF (Fo: control), with the addition of 5, 10, 15 and 20% of GFF (F1, F2, F3, and F4), respectively. It was determined the proximate analysis, phenolic compounds, antioxidant activity, lipid oxidation analysis, fatty acid profile and techno function of 3 batches of GFF. Likewise, the proximate analysis, phenolic compounds, antioxidant activity, lipid oxidation analysis, as well as texture, shear force, cooking yield, shrinkage, and water holding capacity of the burgers. The acceptance of the different treatments was assessed by using the 9-point horizontal hedonic scale where the sensory description was performed by burgers consumers using check-all-that-apply (CATA) methodology. For this phase, it was evaluated the effect of the flaxseed in the participants' responses. The evaluation of food ingestion and appetite of 3- treatment (F0 - control), with the addition of 10 and 20% (F10 and F20) were conducted using a visual analog scales (VAS), for the calculation of the incremental areas the trapezoidal rule was used. The basal food intake and the one in the test day were evaluated by its food intake records of 3 days by 24 hours recording, respectively. In respect to the batch of flaxseed flours, batches 2 and 3 presented higher lipid content and total energetic values, batch 1 showed higher moisture content, fiber, fatty-acid i.e. α-linolenic, oil absorption capacity and higher water absorption index. Batch 2 showed the highest ash content, phenolic compounds, and antioxidant activity, batch 3 showed the highest solubility index. F2, F3, and F4 treatments showed the best moisture content, F3 and F4 presented the highest ash content and F4 the highest fatty-acid i.e. α-linolenic content. The addition of flaxseed increased the water holding capacity and yield, which reduced the shrinkage and shear force compared to the control burger. The thiobarbituric acid reactive substances (TBARS) values did not differ between the treatment, however oxidative stability was observed for the raw chicken burgers added of GFF above 15.6%. The antioxidant activity and total phenolic compounds revealed higher values proportionally to GFF when compared to control (F0). The burgers added to GFF showed lower values of cohesivity and chewiness compared to the control (F0). The check-all-that-apply (CATA) responses, the attributes related to the increase in the acceptance feedback for the burgers non-informed condition were: characteristic appearance, agreeable appearance, chicken taste, golden surface, balanced seasoning, juicy and soft texture. When the GFF information was present, the term “crumbly” became acceptable, which contributed to F1
treatment (5% of GFF) to be the most acceptable. The appetite and food intake data showed that the hunger sensation was lower after the consumption of 20 % of GFF compared to the formulation with 10% of GFF, 60 and 90 after consumption. The consumption of formulation added 20% of GFF resulted in less desire to eat in 30 and 120 minutes when compared to control formulations and added 10% of GFF. 20% added GFF showed a better satiety quotient (SC). In conclusion, the functional burger shows technol

In the bottled coconut water industries, the shells are usually discarded, with the solid albumen (green coconut pulp) adhered to it, a co-product that has not yet been studied in relation to its nutritional composition and the possibility of application in beverages type smoothie. Fruits such as acerola and pineapple add important sensory and nutritional characteristics to these beverages, because high vitamin C content of acerola and sweet-acid balance of pineapple. Therefore, the objective of this study was to use the solid albumen of the green coconut in order to develop a mixed drink type smoothie. The albumin used in this study was provided by the coconut water company Rei do Coco, located in Barra do Piraí/RJ, manually removed, packaged in aluminized flexible packages and finally stored in a cold room at -18 °C until the moment of formulation of smoothies. The formulations were developed following an experimental design, with a fixed solid albumen concentration of 20%, and the contents of the three other components (acerola and pineapple pulps and coconut water) were the independent mixing planning variables, which totaled 80% of the total mass of the product. The response parameters evaluated were vitamin C content, antioxidant capacity and overall sensory acceptance. The raw materials and the final product were characterized for physico-chemical analysis, bioactive compounds and antioxidant capacity. In addition, it were analyzed the stability of the optimized smoothie for 90 days under refrigeration. The results related to the characterization of albumen showed that it has considerable lipid, protein and carbohydrate contents and its application in a mixed drink can contribute to the flavor and nutritional value of the product, as well as add value to the green coconut industry. Regarding the development of the beverage, it was observed that, among the ten formulations, those containing the highest concentrations of acerola pulp presented higher values of bioactive compounds, but were not the most accepted ones sensorially. From these results, the desirability function generated an ideal formulation, reaching new proportions of acerola (34%) and pineapple (66%) and absence of coconut water in the product. This new formulation presented good acceptance with a score equal to 7 ("good"), presenting a satisfactory result for acceptance of a new product. As for the smoothie stored for 90 days under refrigeration, it were observed a slow degradation of the bioactive compounds, a little change in the parameters of color and a microbiological quality according to the current legislation, but only during the first 60 days. In view of this, the optimized formulation developed presented satisfactory results in the sensorial acceptance and can contribute with the nutritional contribution, making it possible to add value to this beverage industry co-product. 

Predictive microbiology uses mathematical models to predict the growth and multiplication of microorganisms and is used as a tool to ensure food safety. The quantitative stereology presents a simple and reliable form of measurements of structures allowing a substitution to the form of determination of the predictive models. The objective of this work was to use stereological measurements as a tool for predictive microbiology, replacing the traditionally used mathematical methods. The objective of this study was to study the fungus Penicillium sp., Which was incubated at 25 ° C and photographed every 2 hours to observe its development. The photos were treated using the ImageJ® program, obtaining the value of the individual area of the fungus (AA), as well as the total area (AT). Thus, through the application of quantitative stereology, it was possible to determine an equation to correlate AA and AT, obtaining the value of the volume fraction. The results allowed the visualization of a new technique for the prediction of microbiological development using the tools of quantitative stereology, making food safety feasible and implementing a new perspective for food preservation analysis and processes.

The characterization of different starches with varied functional properties, without chemical modification contributes to the creation of a low-cost infrastructure, such as naturally occurring waxy starch. Starch is a polysaccharide, consisting of linear chains (amylose) and branched chains (amylopectin). Waxy starch has a high percentage of amylopectin (greater than 95%) in its composition and can be found in nature without the need for chemical modifications; has a great potential of use in the industry as thickening agent, with low retrogradation. Cassava (Manihot esculenta Crantz) is a native tuberous root widely cultivated in tropical regions, as in Latin America, and is widely used as a source of starch. Embrapa has the germplasm bank of cassava, to be exploited in the production of starch for industrial use, which can be considered very important knowledge related to the characterization of these starches that may subsidies the production of new ingredients with differentiated technological properties. Thus, from the pre-selection of 803 genotypes of the Brazilian cassava germplasm bank, using the principal component analysis and NbClust, it was possible to determine the selection of 19 cassava genotypes similar to waxy cassava reference starches (7734-7WX and 7745-5WX). After selection of the genotypes of interest, the physicochemical and morphological characterization of these starches were performed comparing them with commercial waxy and native maize starch, considering the analysis of apparent viscosity, scanning electron microscopy, optical microscopy with polarized light, relative crystallinity profile by x-ray diffraction, amylopectin side chain determination, swelling power and solubility indices. The analysis of the results allowed the identification of genotypes with characteristics close to the reference waxy starch samples, and the genotype BGM0036 presented greater similarity in relation to the evaluated analyzes.

The industrial processing of the pineapple (Ananas comosus (L.) Merril) in natura, generates a great amount of residues, as for example the bark. However, these residues represent a sustainable source of bioactive compounds because they are rich in phenolic compounds, enabling efficient applications as functional ingredients. The objective of this work was to obtain the pineapple peel flour (FCA), to evaluate the centesimal composition (moisture, ash, protein, lipids, carbohydrate and fibers), microbiological analysis, antioxidant potential through DPPH and FRAP analyzes, and quantification of phenolic content. For this, three hamburgers were prepared: control (TC: no added synthetic or natural antioxidant), treatment 1 (T1: added natural antioxidant - FCA), treatment 2 (T2: added synthetic antioxidant - sodium erythorbate). The treatments were evaluated for the centesimal composition, quantification of TBARS in the 90-day period stored at -18°C, microbiological quality and sensorial analysis, in which acceptance test for CT and T1 was applied. For the analysis of centesimal composition the FCA remained within the standards required by the legislation, obtained 6.3% moisture and high fiber content. The flour presented phenolic compounds content of 15.82 mgEAG/g of sample, and antioxidant capacity measured by DPPH and FRAP, in the content of 12,26 and 14,94 μmol Trolox/g of sample, respectively. It obtained satisfactory microbiological quality, being suggested its use in the formulation of new foods. For the centesimal composition of the hamburgers TC, T1 and T2, the lipid content varied from 13 to 14.7%, and the protein content ranged from 16.9 to 17.2%, being within the standards required by the legislation. All treatments had satisfactory microbiological quality. In the evaluation of TBARS it was observed that the three treatments were fit for consumption during the 90 days of storage at -18 ° C. In the acceptance test the evaluated treatments obtained scores between 7 and 8, which is equivalent to the concept I enjoyed regularly, I liked it very much, for the attributes of global acceptance, appearance, aroma, flavor and texture characteristic of hamburger. In conclusion, the addition of FCA did not interfere with the attributes analyzed, suggesting that their addition was well accepted and could be used as a substitute for fat.

The jamelão (Syzygium cumini (L) Skeels.) fruit properties are generally related to the antioxidant activity of the phenolic compounds present in its composition. The objective of this dissertation was to extract, isolate and identify anthocyanins present in the jamelão fruit peel (Syzygium cumini (L.) Skeels) by HPLC-DAD and identification of flavonoids by UPLC-EM-EM. After the freeze-drying of the fruit peels, the extracts were prepared (non- anthocyanic phenolic fraction, crude extract (I) and anthocyanin extract (II)). For the non-anthocyanic phenolic fraction, a solution of 60% acetone in water, HPLC-DAD isolation and identification of non-anthocyanic phenolics by UPLC-EM-EM was used. For the crude extract a solution of 10% MeOH of formic acid was used. For the anthocyanic extract: extraction with 70% acetone in Milli-Q water, isolation with Oasis® MCX Cartridge Waters cartridge and identification by HPLC-DAD. Measure the antioxidant capacity by ABTS and ORAC, quantification of total phenolic compounds of extracts I and II of the years 2017 and 2018. And evaluation of the stability of anthocyanins extracts I and II of the powder of the year 2017. Were identified by UPLC-EM-EM to myricetin-3-O-galactoside (TR = 5.27), myricetin-3-O-glycoside (TR = 5.49), mirecitin-3-O-pentose (TR = 6) (TR = 7.74), quercitin-3-O-hexose (TR = 8.04), laricitrin-3-O-glucuronide (TR = 7.84), siringetin -3-O-galactoside (TR = 10.33), sirigetin-3-O-glycoside (TR = 10.56), laricitrin-3-O-glucuronide and quercitin-3-O-hexose were identified for the first time in the fruit of the swineherd. The anthocyanins identified were: delphinidin-3,5-O-diglycosylated (TR = 2.8), cyanidin-3,5-O-diglycosylated (TR = 3.9), petunidine-3,5-O-diglycosylated (TR = 4.6), malvinidine-3,5-O-diglycosylated (TR = 6.9), petunidine-3,5-O-diglycosylated being the major anthocyanin. For analysis of total phenolics for extract I the average found for the batch of 2017 was 4740.32 mg.EAG.100g-1 and for the batch of 2018 it was 8351.87 mg.EAG.100g-1. For extract II of the 2017 batch, the mean was 469.18 mg.EAG.100g-1 and the 2018 batch was 482.47 mg.EAG.100g -1. For the antioxidant capacity by ABTS, extract I year 2017 (178.78 μM.Trolox.g-1) and 2018 (739.30 μM.Trolox.g-1) and extract II year 2017 (32.17 μM. Trolox.g-1) and 2018 (36.89 μM.Trolox.g-1) for ORAC, extract I year 2017 (499.91 μM.Trolox.g-1) and 2018 (759.33 μM.Trolox. g-1) and extract II year 2017 (147.51 μM.Trolox.g-1) and 2018 (169.56 μM.Trolox.g-1). And the stability of the total anthocyanins of extract I in the period from 0 to 60 days did not vary significantly (day (0) 4.24 mg.100g-1 and sixty (60) 4.50 mg.100g-1), extract II day (0) 2.27 mg.100g-1 and sixty (60) 1.69 mg.100g-1). E monomer extract I in the 0-60 day period did not significantly change (day (0) 3.96 mg.100g-1 and sixty (60) 4.34 mg.100g-1), extract II (day (0) 2. 20 mg.100g-1 and sixty (60) 1.62 mg.100g-1). Jamelão showed to be a source of phenolic compounds (anthocyanins and flavonoids) with important nutritional factor and potential of cultivation in Brazil by fruits such as jamelão considered a non - commercial fruit.

the consumer neophobia in relation to new food technologies were also investigated, and 70% were considered Neutral, 16% were classified as Neophilic and 14% Neophobic. The consumerhasanimportantroleintheconsolidationofthistechnologythroughthejudgment andacceptanceofthenewproducts,anddeterminesthecommercialsuccessorfailure.These results are useful in developing strategies for the popularization ofnanotechnology.

Probiotics are living microorganisms which, when administered in suitable amounts, confer a health benefit on the host. Both nutrition and maternal microbiota can modulate fetal health. However, it is unknown whether probiotics could have a direct effect offspring emotional behavior. Thereby, the objective of our study was to evaluate whether maternal supplementation with acid lactic bacteria is able to alter neurobehavioral parameters of Swiss mice offspring. For this purpose, pregnant mice (n=6 each, and ~35g)  were randomly divided into two groups: control and probiotic-treated group. These animals were treated during pregnancy and lactation with milk or milk fermented with Lactobacillus paracasei at a concentration of 10⁷ cells/ml (p.o, daily). After the end of the treatment, part of the progeny with 21 days of life was submitted to euthanasia, and the hippocampus was dissected for RNA analysis. After completing 70 days of life, the rest of the pups were submitted to a battery of behavioral tests composed of the following protocols: open field, light dark box, elevated plus maze and tail suspension tests. According to our results, animals whose mothers were treated with fermented milk had a reduction in the expression of GAD 65 (19%, p = 0.006), GAD 67 (25%, p = 0.003) and α3 subunit GABAA (223%, p = 0.01) in the hippocampus. In the adult phase, the offspring of the treated group had higher time in the central area in the open field test (62%, p = 0.04), lower latency to the light side in the light-dark box test (252% p = 0.01) and lower number of decision-making behaviors in the elevated plus maze test (30%, p = 0.02). No significant results were found in the tail suspension test. These results indicate that maternal supplementation with probiotic modulates offspring hippocampal gabaergic system. Such changes could possibly be associated with the reduction of anxiety-like behavior upon reaching adulthood.

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Ohmic heating (OH) is an emerging thermal technology that consists of the passage of electric current in the food itself, promoting a rapid and homogeneous heating, due to the conversion of electric energy into thermal. Due to the rapid heating rate, the ohmic process presents advantages over conventional processes, such as: the higher maintenance of thermosensitive compounds, bioactive compounds, reduction of color degradation and the Maillard reaction products (MRP’s), important factors in product processing dairy products. In addition to the thermal effect of OH, there may be an additional non-thermal effect (electroporation) in the microbial cells, reducing the thermal resistance of microorganisms and the thermal intensity of the process. Thus, due to the rapid and homogeneous heating and the possible existence of electroporation, the OH presents as a promising technology for the development of dairy products. In this sense, the ohmic heating under different voltage conditions (45, 60 and 80 V - 60 Hz) and frequency (10, 100, 1000 Hz - 25 V) was applied to pasteurize whey acerola-flavoured drink in comparison to the conventional process , under the same temperature profile (65 °C/30 min), in order to evaluate the OH effect on physical and chemical and rheological characteristics. In general the results were directly affected by the treatment parameters. Low frequencies (≤ 100 Hz) and low voltages (< 45 V) resulted in lower degradation of ascorbic acid and beverage color; however, in relation to bioactive compounds, OH at 1000 Hz resulted in greater maintenance of phenolic compounds and peptides bioactive. OH may promote increase in beverage viscosity, similar lipid profiles with conventional processing, and lower formation of Maillard reaction products (PRM's) in the treatment at 45 V - 60 Hz. In general, OH may be an interesting option for processing of whey acerola-flavoured drink.