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The production of Minas Artesanal Cheese (MAC) is a centuries-old activity that involves a great deal of physical effort on the part of the producer, especially during the pressing stage, which is carried out by hand. Inspection agencies do not allow manual stainless-steel presses in MAC production. Studies are still needed to prove whether this technique changes the cheese characteristics. Therefore, this study tested two types of MAC production in the Campo das Vertentes region: traditional hand pressing and a new technology, a stainless-steel press. After the cheeses were made, analyses of their physicochemical composition and microbiological analysis were made, as well as their texture profile and instrumental color, over four ripening periods (7, 14, 22, and 30 days) to see if the pressing interfered with the characteristics of the MAC from the Campo das Vertentes-MG region. Pressing in a stainless-steel press did not change the main characteristics of the MAC studied, with changes only observed in some texture profile attributes. Therefore, a stainless-steel press is recommended in manufacturing and pressing MAC due to the health benefits for producers.

A produção do Queijo Minas Artesanal (QMA) é uma atividade secular que envolve grande esforço físico do produtor, principalmente na etapa de prensagem, que é realizada com as mãos. Os órgãos fiscalizadores não permitem o uso de prensas manuais de inox na produção de QMA. Ainda não há estudos que comprovem se o uso dessa técnica modifica as características do queijo. Assim, no presente estudo, foram testados dois tipos de fabricação de QMA da região do Campo das Vertentes: utilizando-se a prensagem tradicional com as mãos e uma nova tecnologia, com a prensagem em prensa de aço inoxidável. Após a fabricação dos queijos, foram feitas análises de composição físico-química, microbiológicas e de perfil de textura e cor instrumental, ao longo de quatro tempos de maturação (7, 14, 22, 30 dias) para se verificar se o tipo de prensagem interfere nas características do QMA da região do Campo das Vertentes-MG. A prensagem em prensa de inox não modificou as principais características do QMA pesquisadas, tendo sido observadas alterações apenas em alguns atributos do perfil de textura. Portanto, recomenda-se o uso da prensa de inox na fabricação e prensagem dos QMA, em virtude dos benefícios trazidos para a saúde dos produtores.

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Two-dimensional nanomaterials, such as graphene, transition metal dichalcogenides, MXenes, and other layered compounds, are the subject of intense theoretical and experimental research for applications in a wide range of advanced technological solutions, given their outstanding physical, chemical, and mechanical properties. In the context of food science and technology, their contributions are starting to appear, based on the advantages that two-dimensional nanostructures offer to agricultural- and food-related key topics, such as sustainable water use, nano-agrochemicals, novel nanosensing devices, and smart packaging technologies. These application categories facilitate the grasping of the current and potential uses of such advanced nanomaterials in the field, backed by their advantageous physical, chemical, and structural properties. Developments for water cleaning and reuse, efficient nanofertilizers and pesticides, ultrasensitive sensors for food contamination, and intelligent nanoelectronic disposable food packages are among the most promising application examples reviewed here and demonstrate the tremendous impact that further developments would have in the area as the fundamental and applied research of two-dimensional nanostructures continues. We expect this work will contribute to a better understanding of the promising characteristics of two-dimensional nanomaterials that could be used for the design of novel and feasible solutions in the agriculture and food areas. © 2023 Society of Chemical Industry.

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The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed. In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.

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Introduction: This article addresses the legal regulations for Foods for Specified Health Uses (FOSHU) in the main trade associations of Latin America (LATAM), based on the Codex Alimentarius system. Objective: The objective is to determine regulatory progress in the trade of FOSHU products. Material and methods: This study includes a review of the literature emanating from the databases from 2018 to 2022, according to the framework of three general food marketing regulations: food safety claims; inspection regulations, and food manufacturing and labeling. Results: The results reveal the absence of a specific legislation for FOSHU foods, as these are only mentioned in the area of nutrition. Conclusions: The legal framework in the trade of these products is based on jus cogens. Registration of industrial patents in the main member countries of LATAM trade associations can be facilitated through the Patent Prosecution Highway (PPH)(AU)

Introducción: El artículo aborda las regulaciones jurídicas en Alimentos para Uso Específico de Salud "FOSHU" en las principales asociaciones comerciales de América Latina (LATAM), basados en el sistema Codex Alimentarius. Objetivo: Determinar el avance regulatorio en la comercialización de productos FOSHU. Materiales y métodos: Se revisa la literatura emanada de las bases de datos desde el año 2018 al 2022, según el marco de tres regulaciones generales de comercialización de alimentos: las declaraciones de seguridad alimentaria; las regulaciones de inspecciones, las de manufacturas de alimentos y etiquetado. Resultados: Los resultados revelaron la ausencia de una legislación específica para alimentos FOSHU, siendo solo mencionados en el área de la nutrición. Conclusiones: El revestimiento jurídico en la comercialización de estos productos; se cimienta en el ius cogens. Las inscripciones de patentes industriales en los principales países miembros de las asociaciones comerciales en LATAM pueden facilitarse por la vía del Patent Prosecution Highway (PPH)(AU)

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The amino acid L-arginine is crucial for nitric oxide (NO) synthesis, an important molecule regulating vascular tone. Considering that vascular dysfunction precedes cardiovascular disease, supplementation with precursors of NO synthesis (e.g., L-arginine) is warranted. However, supplementation of L-citrulline is recommended instead of L-arginine since most L-arginine is catabolized during its course to the endothelium. Given that L-citrulline, found mainly in watermelon, can be converted to L-arginine, watermelon supplementation seems to be effective in increasing plasma L-arginine and improving vascular function. Nonetheless, there are divergent findings when investigating the effect of watermelon supplementation on vascular function, which may be explained by the L-citrulline dose in watermelon products. In some instances, offering a sufficient amount of L-citrulline can be impaired by the greater volume (>700 mL) of watermelon needed to reach a proper dose of L-citrulline. Thus, food technology can be applied to reduce the watermelon volume and make supplementation more convenient. Therefore, this narrative review aims to discuss the current evidence showing the effects of watermelon ingestion on vascular health parameters, exploring the critical relevance of food technology for acceptable L-citrulline content in these products. Watermelon-derived L-citrulline appears as a supplementation that can improve vascular function, including arterial stiffness and blood pressure. Applying food technologies to concentrate bioactive compounds in a reduced volume is warranted so that its ingestion can be more convenient, improving the adherence of those who want to ingest watermelon products daily.

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In the last decade, food structuring has received considerable attention due to the concern of replacing trans and saturated fats with healthier alternatives without compromising neither technological nor sensorial aspects of food products. Moreover, sustainability topics, consumers' preference for natural ingredients and the molecular architecture displaying a myriad of techno-functionalities embolden the use of proteins. Therefore, a promising approach is to explore this biopolymer as a texture promoter in lipid-based systems, conveying an extra edge in nutritional, sustainable and technological values. A more in-depth comprehension should be cemented to fully harness the potential of proteins in developing soft matter intended for use as fat mimetic. High Internal Phase Emulsion (HIPE), High Internal Phase Pickering Emulsion (HIPPEs), emulgels, oleogels or even bigels can be used in such strategies. Essentially, the formation of such systems relies on the amphiphilic character of proteins. In this sense, the question that arises is how to optimize their solubility in oils to form oil-structured systems? Thus, for oleogel formation the challenge is to overcome the limited dispersibility of proteins in a hydrophobic environment. Therefore, face the growing interest and untapped potential in applying proteins in lipid media, a more wide-ranging picture of their colloidal form (e.g. native, microgels and protein-polysaccharide complexes or conjugates) affecting the structure-function relationship of proteins must be investigated. This review covers different strategies using proteins as building blocks to manufacture different structured systems. Finally, an outlook over the use of protein-based soft matter on an industrial basis is discussed, considering the challenges and perspectives.

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This document addresses the different perspectives about the social repercussion of cultivated meat. This topic is current and there are conflicting points of view related to it. Even though food culture is passed down over generations, it is continually changing due to the introduction of new food products in the market and changes in consumers' habits. Population projections indicate accelerated and continuous growth in the coming decades, which should increase the demand for food in general. Research is being developed in search of meat made of animal cells or plants with the sensory characteristics of the bovine product, mainly in the United States, Israel, European Union and China. We suggest some objectives and variables that would be interesting to measure to monitor the impacts of this theme in South America. The initial idea is to suggest to studies with different approaches to build broad knowledge, in the first moment. Obviously, that can be done with many adaptations and qualifications. This document presents initial ideas designed to contribute to and support productive diversification and food sovereignty. It is a document that suggests ideas and discussions, based on the literature with quality results.

Esta nota técnica aborda as diferentes perspectivas sobre a repercussão social da carne celular. Este tema é atual e há pontos de vista conflitantes. Embora a cultura alimentar seja transmitida ao longo das gerações, ela está em constante mudança devido à introdução de novos produtos alimentares no mercado e às mudanças nos hábitos dos consumidores. As projeções populacionais indicam crescimento acelerado e contínuo nas próximas décadas, o que deve aumentar a demanda por alimentos em geral. Pesquisas estão sendo desenvolvidas em busca de carnes feitas de células animais ou vegetais com as características sensoriais do produto bovino, principalmente nos Estados Unidos, Israel, União Europeia e China. Sugerimos alguns objetivos e variáveis que seriam interessantes de mensurar e avaliar para monitorar os impactos desse tema na América do Sul. A ideia inicial é sugerir estudos com diferentes abordagens para construir um conhecimento amplo, nesse primeiro momento. Obviamente, essas sugestões podem ser abordadas após discussões, adaptações e qualificações. Portanto, esse documento apresenta ideias iniciais com o intuito de contribuir com a ciência e apoiar a discussão sobre diversificação produtiva e soberania alimentar. É um documento que propõe ideias, reflexões e discussões, baseado na literatura.

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Background: Lactic fermentations are a catabolic process in which biochemical transformations of different organic products occur. Sugars are mainly converted into organic acids, increasing viscosity, acid taste, aroma, and flavor. Lactic acid bacteria provide probiotic characteristics if they reach counts of 106 CFU*g-1 (Colony Forming Units) in the final product, which can generate wellness for consumers. Objective: This research aimed to compare the lactic fermentation process in three substrates using two commercial cultures. Methods: Whole milk (control), aqueous extract of oats flakes, and an aqueous extract of a mixture of oats flakes with mashua pulp were used. The whole milk was heated, and the aqueous extracts were prepared. All samples were divided into two parts, keeping the temperature at 42°C, and then inoculated with Yomix y Choozit. Each the fermentation lasted 6 hours at 42°C. Fermentation samples were taken each hour, and pH, titratable acidity. and Brix degrees were determined. Results: Total lactic acid bacteria were counted at the end of each fermentation. The final product was evaluated with sensory analysis. As expected, there was an increase in titratable acidity, and a decreased pH and Brix degrees. It was observed that the dairy product showed the most significant changes. Fermentations performed with Yomix presented a higher count of lactic bacteria. Conclusion: It is possible to carry out lactic fermentation using substrates that do not contain milk, requiring higher initial soluble solids and a longer incubation time

Antecedentes: Las fermentaciones lácticas son un proceso catabólico en el que ocurren transformaciones bioquímicas de diferentes productos orgánicos. En ellas, los azúcares son convertidos principalmente en ácidos orgánicos, generando adicionalmente el aumento de viscosidad, sabor ácido, aromas y sabores en los productos finales. Adicionalmente, aportan características probióticas, ya que son realizadas por bacterias lácticas, que, si alcanzan recuentos de 106 UFC*g-1 (Unidades formadoras de colonias) en el producto final, generan bienestar para los consumidores. Objetivo: Esta investigación tuvo como objetivo comparar el proceso de fermentación láctica en tres sustratos utilizando dos cultivos comerciales. Métodos: Se utilizó leche entera (control), extracto acuoso de hojuelas de avena y un extracto acuoso de mezcla de hojuelas de avena con pulpa de cubios. Se llevó a cabo el calentamiento de la leche entera, y la preparación de los sustratos de avena y cubios. Dichas muestras se dividieron en dos partes, manteniendo la temperatura a 42°C. Cada una de las muestras fue inoculada con Yomix y Choozit. Cada fermentación duró 6 horas manteniendo una temperatura de 42°C. Durante cada hora se tomaron muestras, a las cuales se evaluó el pH, acidez titulable y grados brix. En los productos finales se realizó el recuento de bacterias lácticas y se realizó una evaluación sensorial. Resultados: A lo largo de la fermentación se presentó el aumento de la acidez titulable, y disminución del pH y los grados Brix. Se observó que el producto a base de leche mostró los cambios más significativos. En el caso de los productos obtenidos usando Yomix, presentaron mayor recuento de bacterias lácticas al ser comparados con aquellos en los que se usó el cultivo 1. Conclusión: Es posible realizar la fermentación láctica usando sustratos que no contengan leche, los cuales requieren mayores sólidos solubles iníciales y un mayor tiempo de incubación

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Os bioaromas representam uma oportunidade biotecnológica com finalidade de compensar as dificuldades na obtenção de aromas a partir da extração natural em paralelo ao baixo lucro e aceitabilidade pelo consumidor aos aromas artificiais. Nesse cenário, a produção de bioaromas por microrganismos se destaca por representar fonte natural e ecologicamente sustentável, ao se fundamentar em bioprocessos realizados por bactérias ou fungos capazes de reaproveitar resíduos agroindustriais como matéria-prima. A Vanilina é a principal representante dessa aplicabilidade, sendo responsável pelo aroma de baunilha, muito utilizado na indústria alimentícia. Sua extração sofre influências de fatores climáticos, processo envelhecimento e políticas de importação, tornando inviável esse tipo de obtenção se comparado com a demanda industrial. Assim, a sua obtenção a partir de microrganismos pode ser compensada por representar um recurso definido como natural e, também, capaz de ser aceito pelos consumidores. O objetivo desse estudo foi abordar os métodos de obtenção de bioaromas produzidos por microrganismos e sua importância como alternativa de extração. Este trabalho visa contribuir para o conhecimento científico a respeito da aplicabilidade dos métodos de obtenção de bioaromas produzidos por microrganismos, ressaltando sua importância no que diz respeito à sua extração por meio de um comparativo com os métodos tradicionais.

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According to the regulations of the United States Food and Drug Administration (FDA), organic solvents should be limited in pharmaceutical and food products due to their inherent toxicity. For this reason, this short paper proposes different mechanical treatments to extract lycopene without organic solvents to produce an edible sunflower oil (SFO) enriched with lycopene from fresh pink guavas (Psidium guajava L.) (FPGs). The methodology involves the use of SFO and a combination of mechanical treatments: a waring blender (WB), WB+ high-shear mixing (HSM) and WB+ ultrafine friction grinding (UFFG). The solid:solvent (FPG:SFO) ratios used in all the techniques were 1:5, 1:10 and 1:20. The results from optical microscopy and UV-vis spectroscopy showed a correlation between the concentration of lycopene in SFO, vegetable tissue diameters and FPG:SFO ratio. The highest lycopene concentration, 18.215 ± 1.834 mg/g FPG, was achieved in WB + UFFG with an FPG:SFO ratio of 1:20. The yield of this treatment was 66% in comparison to the conventional extraction method. The maximal lycopene concentration achieved in this work was significantly higher than the values reported by other authors, using high-pressure homogenization for tomato peel and several solvents such as water, SFO, ethyl lactate and acetone.

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The objective of the present study was to evaluate the productive performance and nutritional value of forage of wheat and triticale cultivars at different harvest times in the semiarid region of Minas Gerais. Eight wheat cultivars and two triticale cultivars harvested at three stages of plant development were evaluated: Rubberization, grain at the stage of soft mass and harvest maturation. The experimental design adopted was a randomized block in a factorial scheme 10 × 3, with three replicates, 10 cultivars and 3 developmental stages for plant collection. The main agronomic characteristics and nutritional value were evaluated of forage of the cultivars under study. The study demonstrated the potential of wheat and triticale cultivation for forage in the semiarid region of Minas Gerais. The mean dry matter yield of wheat cultivars was 5.90 t ha-1, 7.85 t ha-1 and 7.98 t ha-1 and triticale 6.47 t ha-1, 9.97 t ha-1 and 10.5 t ha-1 for the rubber harvesting stages, grain at the stage of soft mass and harvest maturation, respectively. For the average crude protein content, the wheat cultivars showed 15.07%, 9.13%, 10.60% and the triticale cultivars showed 14.4%, 9.31% and 10.05% for the harvest stages of rubber formation, grain at the stage of soft mass and harvest maturation, respectively. When evaluating the average levels of total digestible nutrients, the wheat and triticale cultivars showed an average of 48.90% and 48.67% in the rubber harvesting stage and 42.68% and 49.60% in the grain in the mass stage suave and 44.43% and 42.90% at harvest maturation. The highest yield of digestible dry matter was observed with the cultivars harvested at the grain stage at the soft mass stage. Triticale IPR 111 and Wheat IPR PANATY had greater productive potential and better nutritional quality for use as forage.(AU)

Objetivou-se com o presente estudo avaliar o desempenho produtivo e valor nutricional da forragem de cultivares de trigo e triticale em diferentes épocas de colheita no semiárido Mineiro. Foram avaliados oito cultivares de trigo e duas cultivares de triticale colhidas em três estádios de desenvolvimento das plantas: no Emborrachamento, grão no estádio de massa macia e maturação de colheita. O delineamento experimental adotado foi em blocos ao acaso em esquema fatorial 10×3, com três repetições sendo 10 cultivares e 3 estádios de desenvolvimento para colheita das plantas. Foram avaliadas as principais características agronômicas e o valor nutricional da forragem das cultivares em estudo. A pesquisa demonstrou o potencial do cultivo do trigo e triticale para forragem no semiárido de Minas Gerais. A produtividade média de matéria seca das cultivares de trigo foi de 5,90 t ha-1, 7,85 t ha-1 e 7,98 t ha-1 e triticale 6,47 t ha-1, 9,97 t ha-1 e 10,5 t ha-1 para os estádios de colheita de emborrachamento, grão no estádio de massa macia e maturação de colheita respectivamente. Para os teores médios de proteína bruta as cultivares de trigo apresentaram 15,07%, 9,13%, 10,60% e as cultivares de triticale 14,4%, 9,31% e 10,05% para os estádios de colheita de emborrachamento, grão no estádio de massa macia e maturação de colheita respectivamente. Ao se avaliar os teores médios de nutrientes digestíveis totais as cultivares de trigo e triticale apresentaram média de 48,90% e 48,67% no estádio de colheita de emborrachamento, 42,68% e 49,60% no grão no estádio de massa macia e 44,43% e 42,90% na maturação de colheita. A maior produtividade de matéria seca digestível foi observada com as cultivares colhidas no estádio de grão no estádio de massa macia. O Triticale IPR 111 e o Trigo IPR PANATY tiveram maior potencial produtivo e melhor qualidade nutricional para uso como forragem.(AU)

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This research aimed to develop a fermented dairy beverage using whey as a dairy base with chia seed (Salvia hispanica L.) and acerola syrup (Malpighia emarginata) and to evaluate physicochemical parameters (pH, water activity, total soluble solids, acidity, syneresis), proximate composition (moisture, ash, proteins, milk fat, carbohydrates, and energy value), ß-carotene, ascorbic acid, microbiological and sensory parameters. The acidity results ranged from 1% to 1.27%; pH from 3.86 to 4.11; soluble solids from 15.67 to 21.6; water activity from 0.93 to 0.99; syneresis from 46.67 to 68.08; they presented satisfactory conditions for thermotolerant coliforms. Salmonella spp. showed cell viability of L. acidophilus: E4 (2.9 x 107 to 9.7 x 107 ) and E8 (1.3 x 107 to 8.6 x 107), however Bifidobacterium spp. did not show any viability. The drinks had a good acceptance rate by the tasters (7.0). The humidity results were from 74.21% to 74.34%; ash from 0.42% to 0.55%; proteins from 2.93% to 2.99%, milk fat from 1.47% to 0.93%; carbohydrate from 20.97% to 21.19%; energy value from 108.83% to 105.09% and ß-carotene from 12.33% to 8.19%; and ascorbic acid ranged from 222.23 (mg/100g) to 418.10 (mg/100g). It is concluded that formulated dairy drinks are considered a viable alternative for the food industry, with the differential of including chia seed and acerola pulp, due to their good sensory acceptance, physical-chemical stability, satisfactory sensory analysis, microbiological standards suitable in the 21-day storage period.

O objetivo desta pesquisa foi desenvolver uma bebida láctea fermentada utilizando o soro de leite como base láctea com semente de chia (Salvia hispanica L.) e xarope de acerola (Malpighia emarginata), avaliar parâmetros físico-químicos (pH, atividade de água, sólidos solúveis totais, acidez, sinérese), composição centesimal (umidade, cinzas, proteínas, matéria gorda láctea, carboidratos e valor energético), ß-caroteno, ácido ascórbico, parâmetros microbiológicos e sensorial. Os resultados de acidez variaram de 1% a 1,27%; pH de 3,86 a 4,11; sólidos solúveis de 15,67 a 21,6; atividade de água de 0,93 a 0,99; sinérese de 46,67 a 68,08. Apresentaram condições satisfatórias para Coliformes termotolerantes e Salmonella spp., apresentou viabilidade celular de L. acidophilus: E4 (2,9 x 107 a 9,7 x 107) e E8 (1,3 x 107 a 8,6 x 107), porém Bifidobacterium spp. não apresentou viabilidade. As bebidas tiveram bom índice de aceitação pelos provadores (7,0). Os resultados de umidade foram de 74,21% a 74,34%; cinzas de 0,42% a 0,55%; proteínas de 2,93% a 2,99%, matéria gorda láctea de 1,47% a 0,93%; carboidrato de 20,97% a 21,19%; valor energético de 108,83% a 105, 09% e ß-caroteno de 12,33% a 8,19%; e o ácido ascórbico variou de 222,23 (mg/100g) a 418,10 (mg/100g). Conclui-se que as bebidas lácteas formuladas são consideradas uma alternativa viável para indústria de alimentos, com o diferencial da inclusão da semente de chia e polpa de acerola, devido a sua boa aceitação sensorial, estabilidade físico-química, análise sensorial satisfatória, padrões microbiológicos adequados durante o período de estocagem de 21 dias.

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This study was performed to evaluate the efficiency index of cow-calf systems, based on different feed technologies commonly employed in the Rio Grande do Sul state, southern Brazil. Hence, the efficiency of 35 cow-calf herds was evaluated by Data Envelopment Analysis (DEA). Data was collected by online survey and in-depth interviews, as well as data registers from the cow-calf systems, located in 31 municipalities. The analyzed indicators included rates of mortality, pregnancy, birth, and productivity. The feed technologies evaluated were the use of cultivated pastures during winter and summer, supplementation during winter and summer, creep feeding, deferral of natural pasture, use of grazing systems, and employee's capacitation. Approximately 80% of the evaluated farms showed low-to-medium Efficiency Index (EI; up to 0.79 in a scale of 0 to 1), 13% presented high EI, and only 7% had very high EI (above 0.95). The use of cultivated pastures with the inclusion of protein supplementation and employees' capacitation were highlighted as the main practices to increase efficiency of cow-calf systems in Rio Grande do Sul. The technologies identified as most impactful raise the EI of production systems from low to medium. Our results assist in decision-making in the use of feed technologies, pointing out a direction for the use of technologies that make breeding systems more efficient from a productive point of view.(AU)

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This article analyzes the logics, interests and contingencies present in experts' and legislators' attempts to develop and sanitize the dairy system in the city of Bogotá, from 1938 to 1960. These efforts were framed by an institutional architecture from the municipal to the national level, and a context of increasing state intervention in nutrition issues and international technical cooperation on health projects. Despite the failure to improve milk quality or increase milk consumption, this case study shows us the effects of legislation that was ill-adapted to local circumstances in terms of the material infrastructure of the system and the commercial interests behind product quality regulations.

Este artículo analiza las lógicas, intereses y contingencias presentes en los intentos de expertos y legisladores por fomentar e higienizar el sistema lechero en la ciudad de Bogotá, entre 1938 y 1960. Estos esfuerzos se enmarcaron en una arquitectura institucional que iba de lo municipal a lo nacional, y en un contexto de creciente intervención del Estado en cuestiones nutricionales y de proyectos internacionales de cooperación técnica en salud. A pesar del fracaso en mejorar la calidad de la leche y aumentar su consumo, este estudio de caso nos muestra los efectos de una legislación poco adaptada a las circunstancias locales en la infraestructura material del sistema y los intereses comerciales detrás de las normativas de calidad del producto.

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In the search for new biodegradable materials and greater microbiological safety and stability of perishable food products, this study aimed to develop a bioplastic antibacterial film incorporating bacteriocin for application in commercial curd cheese and monitoring of microbiological stability. Films with good handling characteristics as well as physical, barrier, and mechanical properties were obtained. Regarding the antibacterial activity, the microbial reduction was demonstrated in a food matrix, obtaining a reduction of 3 logarithmic cycles for the group of coagulase positive staphylococci and from 1100 to <3.00 MPN/g in the analysis of thermotolerant coliforms. Therefore, the film presented food barrier characteristics with the external environment and adequate migration of the antibacterial compound to the product, contributing to the reduction of contamination of a food with high initial microbial load.

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Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. However, the substitution of wheat flour affects characteristics such as texture, flavor, and color of the intermediate and final products. The objective of this work was to determine if the variation of the baking time allows reducing the color difference that the replacement of flour generates by dehydrated cassava puree (DCP). For that, four replacement levels were evaluated using the CIE-L * a * b * and CIE-L * C * H * methodology. The browning index and total color difference (ΔE) between samples with different replacement levels and between different stages of production were also evaluated. It was proved that the decrease in the baking time allowed the development of a similar coloring between snacks made with DCP and those made without substitution. Also, moisture values of less than 5% (dry basis) were obtained in the snacks. The browning index increased with the proportion of DCP in flour and doughs, but not in baked snacks. The pregelatinization of starches could be a mechanism to improve the quality of products with substitutions of wheat flour. PRACTICAL APPLICATION: Color is a critical attribute of foods in consumer acceptance. The accelerated color development that pregelatinized cassava starch produces in the appearance of baked goods can be useful for food development. A quick color development can mean shorter exposure time to heat, which is important for some products with heat-sensitive components. Also, it is interesting to note that the cassava dehydrated puree is a gluten-free product.

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Cryogels are novel materials because the manufacturing process known as cryostructuring allows biopolymers to change their properties as a result of repeated controlled freeze-thaw cycles. Hydrogels of xanthan and karaya gums were evaluated after undergoing up to four controlled freeze-thaw cycles in indirect contact with liquid nitrogen (up to -150 °C) to form cryogels. Changes in structural, molecular, rheological, and thermal properties were evaluated and compared to those of their respective hydrogels. Samples were also analyzed by Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy with Attenuated Total Reflection (FTIR-ATR), Rotational Rheology (RR), Modulated Differential Scanning Calorimetry (MDSC) and zeta potential (ζ). In general, significant differences (p < 0.05) between the numbers of freeze-thaw cycles were found. Karaya cryogels were not stable to repeated cycles of cryostructuring such as the three-cycle xanthan cryogel, which has the best structural order (95.55%), molecular interactions, and thermal stability, which allows the generation of a novel material with improved thermal and structural properties that can be used as an alternative in food preservation.

RESUMO

Diglycosidases are endo-ß-glucosidases that hydrolyze the heterosidic linkage of diglycoconjugates, thereby releasing in a single reaction the disaccharide and the aglycone. Plant diglycosidases belong to the glycoside hydrolase family 1 and are associated with defense mechanisms. Microbial diglycosidases exhibit higher diversity-they belong to the families 3, 5, and 55-and play a catabolic role. As diglycoconjugates are widespread in the environments, so are the microbial diglycosidases, which allow their utilization as nutritional source and carbon recycling. In the last 10 years, six microbial diglycosidases have been sequenced, and for two of them, the three-dimensional structure has been elucidated. This knowledge allowed the identification of their diverse phylogenetic origin, and gave insights into the understanding of the substrate specificity. Here, the last advances and the applications of microbial diglycosidases are reviewed. KEY POINTS: • Substrate specificity and phylogenetic relationships of diglycosidases are reviewed. • On-going and potential applications of diglycosidases are discussed.

RESUMO

Taking into account that the industrial processing of passion fruit generates significant amounts of waste (only the peels represent 51% of the total mass of the fruit), in the present study an economic analysis was conducted to evaluate industrial line viability for pectin extraction from passion fruit peels. Knowing that absolute ethanol (99.50% purity), used in the precipitation and washing steps, has a higher cost, a simulation of extractive distillation was performed using solvents ethylene glycol and glycerol, in the software Aspen Plus v.11, being possible to recover 99.63% of ethanol for both solvents. The results of the economic evaluation showed that the process using ethylene glycol has an advantage, mainly due to its higher profitability (1.13 times higher), lower production cost (94.86% of the price using glycerol), and a lower breakeven point (around 3% smaller). The financial indicators showed profitability and attractiveness for the implementation of this processing line.

RESUMO

The strategy of adding hydrophobic compounds to bio-based films (usually based on hydrophilic matrices), forming films containing emulsions, is a technique that has been used to improve some physical properties (such as reducing water solubility and water vapor permeability) and / or to impart properties, such as antioxidant and antimicrobial effects by carrying hydrophobic active components that would otherwise be insoluble in hydrophilic matrices. Although Pickering emulsions have been reported as presenting greater stability when compared with surfactant-stabilized emulsions, little is known about the drying stability of Pickering emulsions (which is important for film applications). Anyway, several studies have indicated that Pickering emulsions are interesting systems to improve the water vapor barrier properties of bio-based films and coatings, and to act as carriers of active hydrophobic components. On the other hand, the tensile properties of those films are usually impaired by the presence of Pickering emulsions. The objective of this review is to present recent developments and future perspectives in bio-based films loaded with Pickering emulsions. © 2020 Society of Chemical Industry.