Occurrence of antibiotics, hormones and PFAs in surface water from a Nile tilapia aquaculture facility in a Brazilian hydroelectric reservoir.

This study assessed the occurrence of five antibiotics, three hormones, caffeine, and long and short-chain perfluoroalkyl and polyfluoroalkyl substances (PFASs) in surface water and feedstuff samples obtained from aquaculture cages in Três Marias reservoir in Brazil. This is the first work to evaluate the presence of PFAS in surface water used for aquaculture in Brazil. Solid-phase extraction and low temperature partitioning extraction followed by liquid chromatography coupled to mass spectrometry (LC-MS) were performed to process and analyze surface water samples and feedstuff, respectively. The ecotoxicological risk quotient was calculated for target compounds detected in water. Ciprofloxacin and caffeine were detected in all surface water samples. Pharmaceutical drugs ranged from 0.7 ng L-1 (trimethoprim) to 389.2 ng L -1 (ß-estradiol). Estrone (10.24 ng g-1) and ß-estradiol (66.20 ng g-1) were also found in feedstuff. Four PFASs (PFOA, PFDoA, PFTeDA, and PFBS) were detected (9.40-15.2 µg L-1) at levels higher than reported in studies conducted worldwide. Ecotoxicological risk assessment indicated high risks for caffeine and PFOA, PFDoA, and PFTeDA with RQ values from 10 to 103. These findings reveal risks to biodiversity, ecosystem integrity and human health considering possible intake of these contaminants by fish consumption due to potential bioaccumulation of these substances. Hence, it is critical to conduct more studies in this direction in Brazil and other low and middle-low-income countries.

Formulation and characterization of functional foods based on fruit and vegetable residue flour.

Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g(-1) of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.