Anthocyanin Profiles in the Tropical Fruits Eugenia jambolana and Inga edulis: A Comparative Study Using Paper Spray Ionization (PSI-MS), Tissue Spray Ionization (TSI-MS), and Direct Infusion (DI-MS).

Paper spray ionization (PSI-MS) and tissue spray ionization (TSI-MS) mass spectrometry are simple and rapid ambient ionization mass spectrometry techniques that offer numerous advantages over conventional analysis methods. This study aims to analyze the efficiency of detecting anthocyanins from Eugenia jambolana fruit peel and Inga edulis seeds using PSI-MS, TSI-MS, and DI-MS (direct infusion). DI-MS exhibited high efficiency, detecting all compounds in abundance, with anthocyanins malvidin 3,5-O-diglucoside (1) and petunidin 3,5-O-diglucoside (2) being the most prevalent. PSI-MS, however, struggled to detect delphinidin 3-O-glucoside and showed lower abundances for compounds 1, 2, 3 (delphinidin 3,5-O-diglucoside), and 4 (petunidin 3-O-glucoside) compared to DI-MS, attributed to the technique's challenges with molecular weight and polarity. TSI-MS was least effective, detecting only compounds 1, 2, and 3 at low intensities. The overall unique compounds identified across techniques were 134, emphasizing the importance of comprehensively employing multiple methods to analyze anthocyanins in these edible plants.

Transforming the preservation of tomato derivatives: Innovations in packaging and storage.

The production and consumption of vegetables, such as tomatoes, have been growing in recent years, due to the combination of several factors, such as market demand, investment in research, education and awareness about health benefits, as well as government incentives and improvements in cultivation technology. The combination of these factors results in an increasing demand for products that offer health benefits, such as tomatoes rich in antioxidants, which help combat free radicals in cells. To maintain most of the nutritional and sensory properties characteristic of the fresh product, it is important to identify the parameters that will help in maintenance. Thus, the study aims to characterize the influence of different packages and storage times with the variables of tomato. The experiment examined the storage of two tomato derivatives (atomized tomato and chips) using various packaging types and storage durations. It utilized a factorial design (2 × 4) with an extra control treatment, comprising 3 replications. Packaging options included low-density polyethylene plastic bags and laminated plastic bags with aluminum foil, while storage durations ranged from 10 to 40 days. Parameters related to color (°Hue and chroma), flavor (pH, titratable acidity, soluble solids, and maturation index), and bioactive compounds (lycopene and ß-carotene) of two tomato derivatives (atomized tomato and chips) were analyzed. After the analyzes, it was observed that the transparent package was the one that allowed the best conservation among the studied variables of the atomized tomato derivative, the same happened for the laminated packaging for the derivative chips. Regarding storage time, 20 days showed the best results regarding the conservation of flavor and bioactive compounds.

A conceptual model for evaluating eco-efficiency of thermal spraying processes.

Thermal spraying (TS) is one of the main processes for obtaining surfaces with the desired protective properties in various industrial applications. TS is an energy-intensive treatment required to heat the application material and consumes different resources. To assess the environmental impact of TS, it becomes necessary to integrate an approach that jointly analyses and evaluates the economic and environmental variables influencing the system. The concept of eco-efficiency (EE) added to the TS process allows for assessing the environmental and economic condition through the survey and application of eco-indicators. The lack of an EE evaluation model for TS processes was identified based on literature searches. Thus, the overall objective of this work is to propose a conceptual model to evaluate the EE of TS treatment, selecting environmental and economic indicators considered more impactful in the process. The model developed consists of three main steps: (i) the input and output indicators (environmental and economic) are identified by applying the Analytic Hierarchy Process (AHP) method; (ii) the structure to be employed in the model is defined; and (iii) the Data Envelopment Analysis (DEA) model is applied to define the EE evaluation form. The proposed model consists of clear and easy-to-follow steps for evaluating the EE of spraying processes, filling the gap found in the literature. The use of DEA allowed the integration of the environmental and economic indicators obtained from the TS processes to generate important insights for evaluating EE. The results prove the model's effectiveness in identifying the EE results for each analysed unit of the TS process. The model has provided an evaluation consistent with the existing studies, and the EE scores were assessed according to twenty-one decision-making units (DMUs) allowing the identification of the most eco-efficient DMUs concerning TS processes.

Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions.

Hibiscus extract exhibits considerable antioxidant activity and a high anthocyanin content, which suggesting potential health benefits. However, these compounds are highly susceptible to environmental factors. The aim of this study was to establish the optimal conditions for the encapsulation of Hibiscus sabdariffa extract (HSE) using mixed porous maize starch-gum Arabic to enhance the stability of bioactive compounds under accelerated aging conditions. Response surface methodology (RSM) was used to optimize microencapsulation conditions through spray drying. The optimal conditions for microencapsulation of HSE by RSM were determined to be 126 °C at the inlet temperature (IT) and 8.5 % at the total solid content (TSC). Using these conditions, the amount of bioactive compounds in optimized microcapsules (OMs) was 2368 mg GAE/100 g, 694 mg QE/100 g, and 930 mg EC3G/100 g, of phenolic compounds, flavonoids, and anthocyanin, respectively. The release rate of anthocyanins during in vitro digestion was more effectively regulated in the OM sample, which retained up to 40 % of anthocyanins compared with 10 % in the HSE. The experimental values in this study exhibit high assertiveness, which renders the optimization model technologically and financially viable for the encapsulation of bioactive compounds with potential use in the food and pharmaceutical industries.

Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai (Euterpe oleracea Mart.).

AÒ«ai fruit is characterized by the properties of its bioactive compounds; however, this fruit is highly perishable and its compounds are sensitive when exposed to non-optimal environmental factors. Therefore, the objective of this study was to encapsulate the fruit pulp by spray drying to improve the nutritional value and extend the shelf life of the products derived from acai fruit. Maltodextrin was used as a wall material and the process was optimized to obtain the desirable values of the response variables. For this, a central compound design (CCD) was developed to determine the influence of temperature (110-170 °C) and the wall material proportion (5-15 %) on dependent variables: the retention of ascorbic acid, moisture percentage, hygroscopicity, solubility, water activity, and yield. Furthermore, the effects of spray drying on bioactive compounds (AA, TPC, TFC, TA, TCC, GA, CT, and QC) and antioxidant activity (ABTS, DPPH, and ORAC) were evaluated. The maximum design temperature (170 °C) and wall material proportion (15 %) significantly influenced the response variables where encapsulation was applied, with high ascorbic acid retention (96.886 %), low moisture (0.303 %), low hygroscopicity (7.279 g/100 g), low level of water activity (0.255), a water solubility index of 23.206 %, and a high yield of 70.285 %. The bioactive compounds analyzed and the antioxidant capacity presented significant retention values for AA (96.86 %), TPC (65.13 %), TFC (82.09 %), TA (62.46 %), TCC (7.28 %), GA (35.02 %), CT (49.03 %), QC (37.57 %), ABTS (81.24 %), DPPH (75.11 %), and ORAC (15.68 %). Therefore, it is concluded that the powder obtained under these conditions has desirable physical properties, and the drying process preserved a notable retention of bioactive compounds and their antioxidant activities.

Infraspecific Chemical Variability and Metabolomic Profiling by Paper Spray Ionization (PSI-MS) of Averrhoa carambola from Different Brazilian Biomes.

This research focused on the molecular diversity of A. carambola collected from three Brazilian biomes (Cerrado, Amazônia, and Mata Atlântica), whose results revealed significant differences in metabolite profiles among these biomes through PSI-MS analysis. Chemometric analysis provided valuable insights into the clustering patterns and metabolic distinctions. Cerrado and Mata Atlântica biomes exhibited a 70 % similarity, indicating a notable degree of resemblance. In Cerrado, carambolaside A was notably abundant, while carambolaside M was low in Amazônia and moderate in Cerrado samples. Carambolaside B was abundant in Amazônia but relatively low in the Cerrado and Mata Atlântica. In contrast, the Amazônia biome samples appeared to be more dissimilar. In Cerrado, epicatechin, kaempferol, and procyanidin B showed lower abundance, while apigenin, quercetin, myricetin, and rutin displayed moderate levels. Mata Atlântica showed relatively higher levels of kaempferol, quercetin, and rutin. This study indicated the environmental influence on secondary metabolites production in A. carambola fruits.

Design of an antioxidant powder additive based on carvacrol encapsulated into a multilayer chitosan-alginate-maltodextrin emulsion.

Carvacrol has demonstrated antioxidant activity; however, its high volatility and low water solubility limit its direct application in food matrices. Then, an effective encapsulation system is required to protect it. This study aimed to design and characterize a carvacrol-based additive encapsulated in a spray-dried multilayer emulsion based on chitosan/sodium alginate/maltodextrin. Spray-drying temperature of 120 °C and 3 %(w/w) maltodextrin content maximized both encapsulation efficiency (~97 %) and loading capacity (~53 %). The powder's antioxidant properties were evaluated in two food simulant media: water (SiW) and water-ethanol (SiD). The highest antioxidant activity was observed in SiW for both ABTS•+ (8.2 ± 0.3mgEAG/g) and FRAP (4.1 ± 0.2mgEAG/g) methods because of the reduced release of carvacrol in SiD vs. SiW, as supported by micro- and macrostructural observations by SAXS and microscopy, respectively. An increase from 143 to 157 °C attributable to carvacrol protection and Tg = 44.4 °C (> ambient) were obtained by TGA and DSC, respectively. FT-IR confirmed intermolecular interactions (e.g. -COO- and -NH3+) as well as H-bonding formation. High water solubility (81 ± 3 %), low hygroscopicity (8.8 ± 0.2 %(w/w), poor flowability (CI:45 ± 4), and high cohesiveness (HR:1.8 ± 0.1) between particles were achieved, leading to a powdered antioxidant additive with high potential for applications which required avoiding/reducing oxidation on hydrophilic and hydrophobic food products.

Viabilidad de bacterias ácido lácticas microencapsuladas mediante secado por aspersión con almidón de malanga en dos suplementos alimenticios / Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements

Resumen: Los cormos de malanga son tallos subterráneos con alto valor nutrimental por su contenido de carbohidratos y proteínas, además de ser altamente digestivos. El almidón que se extrae de ellos puede ser utilizado en la encapsulación de microorganismos probióticos, de gran importancia para la salud. El objetivo de este trabajo fue desarrollar un suplemento alimenticio con características funcionales, usando bacterias ácido lácticas (BAL) (Lactobacilos casei), encapsuladas en almidón de malanga (Xanthosoma sagittifolium). El suplemento se realizó mezclando 150 mL de pulpa de fruta cocida (mango o manzana) con 400 mL de suero de leche (pH de 6.0), a 45 ± 1 °C, hasta conseguir la consistencia deseada (449.9 mPas/s a una temperatura de 25 ºC). Posteriormente, se adicionaron 1 % o 2 % de almidón de malanga (p/v) y 10 mL de cultivo probiótico por cada 100 mL de mezcla. Se deshidrató a 80 ºC y 150 ºC con flujo de aire de 20 mL/min para manzana y 8 mL/min para mango mediante secado por aspersión. El rendimiento fue de 12 %, con una viabilidad de las BAL en el suplemento deshidratado a los 3 meses de almacenamiento superior a 1 x 108 UFC/g. La ausencia de bacterias coliformes, así como de salmonella y shigella, indican que los suplementos son inocuos y aptos para consumo. La composición nutrimental del suplemento de manzana obtenido fue2.23 % de fibra, 5.93 % de grasa, 4.95 % de proteína y un 79 % de hidratos de carbono; el suplemento de mango, el contenido fue 0.59 % de fibra, 7.6 % de grasa, 4.2 % de proteína y 80.20 % de hidratos de carbono. El almidón de malanga permitió la microencapsulación de las BAL y mantener su viabilidad durante el almacenamiento de los suplementos alimenticios desarrollados con base en suero de leche y fruta.

Abstract: Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objective of this work was to develop a food supplement with functional characteristics, added with lactic acid bacteria (Lactobacillus casei) (LAB), using malanga (Xanthosoma sagittifolium) starch. The supplement was obtained by mixing 150 mL of cooked fruit pulp (mango or apple) with 400 mL of sweet whey (pH of 6.0), at a temperature of 45 ± 1 °C until the desired consistency (449.9 mPas/s at a temperature of 25 °C) was achieved. Subsequently, 1 % or 2 % of malanga starch (p/v) and 10 mL of probiotic cultures were added per each 100 mL of mixture. it was then dehydrated at 80 ºC and 150 °C with an air flow of 20 mL/min for apple and 8 mL/min for mango by spray drying. The yield was 12 %, with viability of LAB in the dehydrated supplement at 3 months of storage higher than 1 x 108 CFU/g. The absence of coliform bacteria, as well as Salmonella and Shigella, indicate that the supplements are safe and suitable for consumption. The nutritional composition of the apple supplement was 2.23 % fiber, 5.93 % fat, 4.95 % protein and 79 % carbohydrates; the mango supplement content was 0.59 % fiber, 7.6 % fat, 4.2 % protein and 80.20 % carbohydrates. The malanga starch allowed the LAB microencapsulation and the maintenance of their viability during the storage of sweet whey and fruit-based food supplements.

Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying.

We tested the hypothesis that milk proteins, through microencapsulation, guarantee protection against bioactive substances in coffee silverskin extracts. Therefore, the aim of this study was to carry out technological, nutritional and physicochemical characterisation of a coffee silverskin extract microencapsulated using instant skim milk powder and whey protein concentrate as wall materials. The aqueous extract of coffee silverskin was spray-dried using 10% (w/v) skim milk powder and whey protein concentrate. The samples were characterised by determining the water content, water activity, particle size distribution, colour analysis and total phenolic compound content as well as antioxidant activity using 2,2-diphenyl-radical 1-picrylhydrazyl scavenging methods, nitric oxide radical inhibition and morphological analysis. The product showed water activity within a range that ensured greater stability, and the reduced degradation of the dried coffee silverskin extract with whey protein concentrate resulted in better rehydration ability. The luminosity parameter was higher and the browning index was lower for the encapsulated samples than for the pure coffee silverskin extract. The phenolic compound content (29.23 ± 8.39 and 34.00 ± 8.38 mg gallic acid equivalents/g for the coffee silverskin extract using skimmed milk powder and whey protein concentrate, respectively) and the antioxidant activity of the new product confirmed its potential as a natural source of antioxidant phenolic compounds. We conclude that the dairy matrices associated with spray drying preserved the bioactive and antioxidant activities of coffee silverskin extracts.

Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying.

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein-fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage.

Rapid development and mass production of SARS-CoV-2 neutralizing chicken egg yolk antibodies with protective efficacy in hamsters.

Despite the record speed of developing vaccines and therapeutics against the SARS-CoV-2 virus, it is not a given that such success can be secured in future pandemics. In addition, COVID-19 vaccination and application of therapeutics remain low in developing countries. Rapid and low cost mass production of antiviral IgY antibodies could be an attractive alternative or complementary option for vaccine and therapeutic development. In this article, we rapidly produced SARS-CoV-2 antigens, immunized hens and purified IgY antibodies in 2 months after the SARS-CoV-2 gene sequence became public. We further demonstrated that the IgY antibodies competitively block RBD binding to ACE2, neutralize authentic SARS-CoV-2 virus and effectively protect hamsters from SARS-CoV-2 challenge by preventing weight loss and lung pathology, representing the first comprehensive study with IgY antibodies. The process of mass production can be easily implemented in most developing countries and hence could become a new vital option in our toolbox for combating viral pandemics. This study could stimulate further studies, optimization and potential applications of IgY antibodies as therapeutics and prophylactics for human and animals.

Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties.

The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers' sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis.

Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments.

Comparison of Insecticide Sprays in Alternate Rows and in All Rows on Asian Citrus Psyllid Control and Huanglongbing Progress in Sweet Orange Orchards.

One strategy to reduce huanglongbing (HLB) is controlling its insect vector, the Asian citrus psyllid (ACP) Diaphorina citri, by preventive insecticide sprays. The recommendation is to spray insecticide in all rows (conventional spray [CONV]), but some growers empirically spray in alternate rows (ALT) to increase the spray frequency without increasing the operating cost. Therefore, this work compared the effect of ALT with CONV on the ACP population and HLB incidence. The spray deposition (amount of metallic copper per leaf area), coverage (percentage of water-sensitive paper area covered by spray), and efficacy (ACP mortality) of each treatment were also evaluated on both sides of the trees. Two field trials were performed: Trial #1 compared ALT every 7 days (ALT7) with CONV every 14 days (CONV14), and trial #2 compared different spray frequencies of ALT with CONV every 7 days (CONV7). In trial #1, no differences were observed in the ACP population or HLB progress between ALT7 and CONV14 after 5 years. In trial #2, ALT7 presented the highest percentage of ACP and cumulative HLB incidence than CONV7 and ALT every 3 to 4 days, after 2 years. Hence, when the frequency of ALT was half the frequency of CONV, similar results were observed. Spray deposition, coverage, and efficacy were similar between tree sides in CONV, but they were uneven in ALT, resulting in higher values on the tree side that directly received the spray. Insecticide spray should be performed with the frequency enough to keep new shoots protected during their growth.

Selenized lactic acid bacteria microencapsulated by spray drying: A promising strategy for beef cattle feed supplementation.

This study aimed to assess the technical feasibility of incorporating selenized Lactobacillus spp. microencapsulated via spray drying into cattle feed. Gum Arabic and maltodextrin were used as encapsulating agents. The encapsulation process was carried out with a drying air flow rate of 1.75 m3/min, inlet air temperature of 90°C, and outlet air temperature of 75°C. The viability of the encapsulated microorganisms and the technological characteristics of the obtained microparticles were evaluated. Microorganisms were incorporated into beef cattle feed to supplement their diet with up to 0.3 mg of Se per kilogram of feed. The encapsulated particles, consisting of a 50/50 ratio of gum Arabic/maltodextrin at a 1:20 proportion of selenized biomass to encapsulant mixture, exhibited superior technical viability for application in beef cattle feed. Supplemented feeds displayed suitable moisture, water activity, and hygroscopicity values, ensuring the preservation of viable microorganisms for up to 5 months of storage, with an approximate count of 4.5 log CFU/g. Therefore, supplementing beef cattle feed with selenized and microencapsulated lactic acid bacteria represents a viable technological alternative, contributing to increased animal protein productivity through proper nutrition.

Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice.

There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.

Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications.

Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate physicochemically, morphologically, andsensorialpowders from camu-camu obtained by spray-drying at two inlet temperatures (150 °C and 180 °C) with three encapsulating agents (maltodextrin, whey protein and a 50:50 mixture of both) and by freeze-drying of whole fruit. The use of maltodextrin protected bet anthocyanins (cyanidin-3-glucoside (C3G) and delphinidin-3-glucoside (D3G)), but whey protein showed a better protective effect on ascorbic and malic acids. These facts were confirmed during the storage stability test, finding that relative humidity is a critical variable in preserving the bioactive compounds of camu-camu powders. The powders with the highest content of bioactive compounds were added to a yogurt and a white grape juice, and then sensory evaluated. The bioaccessibility studies in gastric and intestinal phases showed better recovery percentages of bioactive compounds in camu-camu powders (up to 60.8 %) and beverages (up to 90 %) for C3G, D3G, ascorbic acid, and malic acid than in the fruit juice. Dehydration of camu-camu (M. dubia) is a strategy to increase the bioactive compounds stability, modulate the fruit sensory properties, and improve their bioavailability after incorporation in food matrices.

Encapsulation of propolis extract in ovalbumin protein particles: characterization and in vitro digestion.

The encapsulation of propolis has shown promising results for the protection of bioactive compounds, local and gradual release and masking the astringent taste. Ovoalbumin is a protein of animal origin found in large amounts in egg whites, which has good properties as a wall material for particles.The objective of this study was to microencapsulate propolis by spray drying. The best condition for microencapsulation was achieved with 4% ovalbumin at 120 °C, where there was the greatest encapsulation efficiency (88.20%) and spherical shape. However, the increase of ovalbumin concentration resulted lower yields (< 52%). As for the scanning electron microscopy (SEM), the increase of ovalbumin concentration caused an increase of the size with average diameter and formation of spherical microcapsules. The phenolic compounds were already released in the gastric fluid condition (stomach).

Spray drying of cellulases produced by Bacillus sp SMIA-2

Microbial cellulases present biotechnological potential to be used in several industries, including food, brewery and wine, industrial waste for chemical feedstock, animal feed, pulp and paper, agriculture, textile and detergent production. In this work, cellulases produced by the thermophilic Bacillus sp. SMIA-2 in submerged cultures containing sugarcane bagasse, corn steep liquor and passion fruit rind flour were spray-dried, in an attempt to improve their stability for industrial purposes. The cellulases were spray dried and analyzed before and after the drying process and subsequent storage. A Central Composite Design (CCD) 23 was used to investigate the effect of different concentrations of arabic gum and microcrystalline cellulose, as well as the spray dryer inlet temperature on the cellulase spray drying process. The results evidenced that the combination of 1.0 % (w/v) arabic gum and 1.0% (w/v) microcrystalline cellulose, at inlet temperature of 70 °C, was effective in maintaining the activities of both avicelases (avicel-hydrolyzing enzymes) and carboxymethylcellulases (carboxymethylcellulose-hydrolyzing enzymes - CMCase). The dried avicelase was completely preserved when stored at 5oC, while the CMCase retained 89% of its activity, which indicates promising potential for industrial uses, especially in detergent formulations.

Physicochemical and protein profile of goat whey powder / Perfil físico-químico e proteico do soro de leite de cabra

The cheese after processing, generates whey, which is a residue that has potential benefit to human health. However, there are still few studies that seek to evaluate the composition and potential benefits of goat milk whey, even though it is a promising dairy source. Despite this, the large-scale generation of this waste can favor the environmental impact when improperly disposed of. Given this, the use of all content of dairy production can reverse this impact and increase the income of the dairy industry. Thus, this research prepared a powdered product based on goat's milk whey from the spray drying technique and evaluate its physicochemical composition by chemical analytical methods and protein profile through polyacrylamide gel electrophoresis. The elaborated product had a higher carbohydrate content than protein, and the identification of protein fractions showed that the most expressive bands represented beta-lactoglobulin and alpha-lactoalbumin. Therefore, the elaborated product has the potential to generate novel products for human consumption and with potential health benefits.

O queijo após processado gera o soro de leite, sendo este um resíduo que possui potencial benefício à saúde humana. No entanto, ainda são poucos os estudos que buscam avaliar a composição e os potenciais benefícios do soro de leite de cabra, mesmo esta sendo uma fonte láctea promissora. Apesar disso, a geração em larga escala deste resíduo pode favorecer o impacto ambiental quando descartado inadequadamente. Em vista disso, a utilização de todo conteúdo gerado na produção de lácteos pode reverter este impacto e aumentar o rendimento da indústria de laticínios. Diante disso, é importante buscar o desenvolvimento de novos produtos para favorecer a redução do impacto gerado. Assim, este trabalho teve como objetivo elaborar um produto em pó, à base de soro de leite de cabra a partir da secagem pela técnica de spray drying e avaliar sua composição físico-química por métodos químicos analíticos e perfil proteico através da eletroforese em gel de poliacrilamida. O produto elaborado apresentou maior teor de carboidratos do que proteína, e a identificação das frações proteicas mostrou que as bandas mais expressivas representavam beta-lactoglobulina e alfa-lactoalbumina. Portanto, o produto elaborado apresenta potencial para geração de novos produtos para consumo humano e com prováveis benefícios à saúde.