Development and characterization of antioxidant and antimicrobial poly (butylene adipate-co-terephtalate) (PBAT) film incorporated with oregano essential oil and applied in sliced mozzarella cheese.

The objective was to develop and characterize biodegradable films with antimicrobial and antioxidant action, using poly(butylene adipate-co-terephthalate) (PBAT) incorporated with OEO - essential oil (Origanum vulgare). The degradation temperature of the OEO increased after incorporation into the PBAT matrix, however, the degradation of the matrix did not undergo considerable changes. The films showed increase in elongation and modulus of elasticity with presence of OEO, however, it reduced the maximum tension. The permeability of the films was reduced with OEO presence. The spectra (FTIR) showed the presence of the functional groups attributed to the bioactive compounds (Carvacrol) of OEO. The films presented high antioxidant activity and effective antimicrobial action, reducing Staphylococcus aureus in 53 days and psychrotrophic microorganisms in up to 28 days of storage. The films showed to be efficient with antioxidant activity and antimicrobial action with indication to be used as packaging of sliced mozzarella cheese.

Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety "BRS Magna".

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2-536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5-148.3 mg.GAE/100 g, total anthocyanin content of 124.9-260.1 mg.CE/100 g, and total flavonoid content of 12.7-26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26-4.91 µg/mL, as EC50) and ferric reducing antioxidant power (82.93-184.10 µmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

Supercritical Extraction of Red Propolis: Operational Conditions and Chemical Characterization.

The objective of this study was to determine the best operational conditions for obtaining red propolis extract with high antioxidant potential through supercritical fluid extraction (SFE) technology, using carbon dioxide (CO2) as the supercritical fluid and ethanol as the cosolvent. The following parameters were studied: overall extraction curve, S/F (mass of CO2/mass of sample), cosolvent percentage (0, 1, 2 and 4%) and global yield isotherms as a function of different pressures (250, 350 and 450 bar) and temperatures (31.7, 40 and 50 °C). Within the investigated parameters, the best conditions found were an S/F of 131 and the use of ethanol at the highest concentration (4% w/w), which resulted in higher extract yields and higher content of antioxidant compounds. Formononetin, the main biomarker of red propolis, was the compound found at the highest amounts in the extracts. As expected, the temperature and pressure conditions also influenced the process yield, with 350 bar and 40 °C being the best conditions for obtaining bioactive compounds from a sample of red propolis. The novel results for red propolis found in this study show that it is possible to obtain extracts with high antioxidant potential using a clean technology under the defined conditions.

Cocoa's Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726.

This study aims to characterize the physicochemical properties of cocoa's residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa's residual honey can be used for the production of fermented beverages. Cocoa's honey has 14.14 g.100 mL-1 of dry material, containing 11.80 g.100 mL-1 of carbohydrates and 1.20% crude protein, in addition to other minor components, such as pectin, lipids, and Fe, Mn, Na, and Zn, with a carbon-to-nitrogen (C/N) ratio (9.8) most suitable for fermentation. Fermentation at 20°C for 240 hours produced a liquid with 16% v/v ethanol (14 g.L-1 in 144 h). However, 24 hours of fermentation produced the maximum ethanol yield (0.373 g.g-1) and volumetric productivity (0.168 g.L-1.h-1), which were associated with a significant increase in the specific cell growth rate. Saccharomyces cerevisiae AWR1726 performed satisfactorily in the alcoholic fermentation of cocoa's residual honey, similar to that observed in other fruit beverages, thus suggesting the suitability of cocoa's residual honey for future commercial applications.

Milk protein-based formulas containing different oils affect fatty acids balance in term infants: A randomized blinded crossover clinical trial.

BACKGROUND: Palm olein is used in infant formula fat blends in order to match the fatty acid profile of human milk. While the effects on fatty acid balance have been evaluated, the use of palm olein in combination with palm kernel oil and supplementation with docosahexaenoic acid (DHA) and arachidonic acid (ARA) has not been similarly assessed in infants. This study evaluated the effects of infant formulas containing different fat compositions on the balance of fat, fatty acids, and calcium. METHODS: In this randomized, crossover, double-blinded study, 33 healthy term infants (68-159 ± 3 days of age at enrollment) were fed two formulas for 14 days in a tolerance period, followed by a 4-day metabolic balance period in 17 of the male subjects. The study compared two commercially available milk-based powdered formulas in Brazil; the PALM formula contained palm olein (44%), kernel palm oil (21.7%), and canola oil (18.5%) as the predominant fats, whereas the NoPALM formula contained other fat sources. RESULTS: Fat absorption (%) was greater for NoPALM versus PALM-fed infants (96.55 and 95.50%, respectively; p = 0.023). The absorption percentage of palmitic acid (C16:0) did not differ significantly between formulas (p > 0.05), but this acid was excreted at significantly higher concentrations in the PALM (29.42 mg/kg/day) than in the NoPALM (12.28 mg/kg/day) formula groups. DHA and ARA absorption percentages were also higher in NoPALM-fed infants. Calcium absorption was higher in NoPALM-fed infants (58.00%) compared to those fed PALM (40.90%), but the difference was not significant (p = 0.104) when calcium intake was used as a covariate. However, calcium retention was higher in NoPALM-fed infants compared to that in PALM-fed infants with or without calcium intake as a covariate. Adverse events did not differ between groups (p > 0.05). CONCLUSIONS: The absorption of essential fatty acids was similar for both formulas; however, long-chain polyunsaturated fatty acids (DHA and ARA) were better absorbed from the NoPALM formula. Fat absorption and calcium retention were lower in term infants fed the PALM-based formula. CLINICAL TRIAL REGISTRATION: Clinicaltrial.gov # NCT00941564 .

Impact of Preservation Conditions on Fatty Acids, Xanthan Gum Production and Other Characteristics of Xanthomonas campestris pv. mangiferaeindicae IBSBF 2103.

The conditions of storage, cultivation and maintenance of microbial cultures should preserve the microbiological homogeneity, phenotypic and genotypic characteristics to ensure better reproducibility of metabolic production. To evaluate the influence of the storage condition on the composition of cell fatty acids, genetic profile and biochemical characteristics of Xanthomonas campestris pv. mangiferaeindicae IBSBF 2103, as well as, to identify its relationship with the yielding and viscosity of the xanthan gum produced, this study monitored the strain preserved in two simple and widely used conditions, ultra-freezer (-80 °C) and refrigeration (3-8 °C) during 5 months. Were identified and quantified 13 fatty acids. The cells preserved at -80 °C showed more stable concentration of all fatty acids, producing more xanthan gum and with higher viscosity. The chromosomal analysis obtained with the enzyme XbaI revealed 17 distinct fragments with maximum size of 485 kilobases, without variations among the subcultures maintained in both storage conditions. The X. campestris pv. mangiferaeindicae subcultures preserved at -80 °C showed less pronounced phenotypic variations, which had positive influence in the qualitative and quantitative characteristics of the xanthan gum produced.

Calcium and fat metabolic balance, and gastrointestinal tolerance in term infants fed milk-based formulas with and without palm olein and palm kernel oils: a randomized blinded crossover study.

BACKGROUND: Effects of palm olein (POL) on calcium and fat metabolic balance and gastrointestinal (GI) tolerance have been clinically evaluated but its use in combination with palm kernel oil (PKO), and canola oil has not been similarly assessed in infants. METHODS: Calcium and fat balance and GI tolerance were evaluated in 33 healthy term infants (age = 68-159 d) in a randomized, double-blinded, 14 d crossover trial at a day care center in Salvador, Brazil; followed by a 4d hospital ward metabolic balance study in 17 of the male subjects. The study compared two commercially available milk-based powdered formulas in Brazil; one containing POL (44% of total fat), PKO (21.7%) and canola oil (18.5%) as predominant fats (PALM), and the other containing none (NoPALM). Occasional human milk (HM) supplementation was allowed at home. RESULTS: Formula and HM intakes, and growth were not different (p > 0.05). Calcium absorption (%) for infants fed NoPALM (58.8 ± 16.7%; means ± SD) was higher (p = 0.023) than those fed PALM (42.1 ± 19.2%), but was not significant (p = 0.104) when calcium intake was used as a covariate. Calcium intake was higher (p < 0.001) in NoPALM versus PALM fed infants. However, calcium retention (%) was higher in infants fed NoPALM compared to PALM with (p = 0.024) or without (p = 0.015) calcium intake as a covariate. Fat absorption (%) for NoPALM was greater than PALM fed infants (NoPALM = 96.9 ± 1.2 > PALM = 95.1 ± 1.5; p = 0.020 in Study Period I). Mean rank stool consistency was softer in infants fed NoPALM versus PALM (p < 0.001; metabolic period). Adverse events, spit-up/vomit, fussiness and gassiness were not different (p > 0.05). Formula acceptability was high and comparable for both formula feedings, regardless of HM supplementation. CONCLUSIONS: Term infants fed PALM based formula (containing palm olein, palm kernel and canola oils) demonstrated lower calcium retention and fat absorption, and less softer stool consistency versus infants fed NoPALM based formula. Study suggested formula fat differences may affect GI function in infants.

Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients.

Novel bioactive nanoparticles derived from crude palm oil (CPO), palm olein, and palm stearin for use in foodstuff products were produced, and their physicochemical characteristics and stability were evaluated. The nanoparticles were prepared by homogenization, using biodegradable casein or gum arabic as an encapsulating material. The encapsulation efficiency (EE), morphology, long-term stability, particle size, polydispersity index, zeta potential, pH, apparent viscosity, color parameters, total carotenoids, and antioxidant activity were determined. All nanoparticles methods produced spherical nanoparticles with EE higher than 85%. Highly homogeneous small particles (<300 nm) showing a tendency toward a yellow color were observed after 60 days of storage at 4 °C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000 µM Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are proposed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.

A Patent Data Analysis in Nanotechnology Applied to Essential Oils.

BACKGROUND: Essential oils (EOs) are natural substances that serve as sources of bioactive compounds with antioxidant and antimicrobial properties. OBJECTIVE: This objective is to understand intellectual property related to patent documents on EOs and nanotechnology. METHODS: The nanotechnology growth curve applied to EOs demonstrated that the period from 2015 to 2017 was the most prominent, with a peak in 2016. China is the dominant country, mainly through research developed in the academic area. RESULTS: The food industry area had the highest number of patents filed, highlighting the preservation line. Ginger essential oil, chitosan and Tween 80 were preferentially used as a core, wall material, and emulsifier, respectively. In the market, the use of EOs is more associated with the pharmaceutical/ cosmetics industry. In addition, the food industry market bets more on products based on hemp oil nanocapsules. CONCLUSION: EO nanotechnology is promising for the development of sustainable food systems. However, this nanotechnology in Brazil has not yet advanced enough in the food industry, although there are government incentives that may change this paradigm in the future. The profile of the patent documents and the products in the market differ between the application and the types of oils. In addition, there is a gap between the volume of patent documents investigated and the transfer of technology to the commercial sector, but this constitution could be better explored, given the properties of EOs.

1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability.

Touriga Nacional is a well-adapted Portuguese grape variety in São Francisco River Valley (northeastern Brazil). Nevertheless, it has only been indicated to short-term consumption because of the lack of chemical stability, which is attributed to low grape acidity and incomplete phenolic maturity. Therefore, we used Ultra-Performance Liquid Chromatography coupled High-resolution Mass Spectrometry, Nuclear Magnetic Resonance and chemometrics (PCA and PLS-DA) to evaluate the grape maturity and maceration time on chemical composition of wines from two harvest seasons. Moreover, we investigated how these experimental factors could affect their chemical stability. Grapes maturity showed to be the main effect. Overall, phenolic acids and short-chain organic acids were found to be at higher levels in wines produced with unripe grapes from February and shorter maceration time (p < 0.05). Proanthocyanidins and other flavonoids were increased in wines macerated for longer time using overripe grapes harvested in July. Furthermore, stable wines were made from overripe grapes, which contained more galacturonic acid.

Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials.

Starch derivatives are versatile compounds that are widely used in the pharmaceutical industry. This article reviews the advances in the research on hydrophilic and hydrophobic starch derivatives used to develop drug delivery systems over the last ten years, specifically microparticles, nanoparticles, nanocrystals, hydrogels, and scaffolds using these materials. The fundamentals of drug delivery systems, regulatory aspects, and chemical modifications are also discussed, along with the synthesis of starch derivatives via oxidation, etherification, acid hydrolysis, esterification, and cross-linking. The chemical modification of starch as a means to overcome the challenges in obtaining solid dosage forms is also reviewed. In particular, dialdehyde starches are potential derivatives for direct drug attachment; carboxymethyl starches are used for drug encapsulation and release, giving rise to pH-sensitive devices through electrostatic interactions; and starch nanocrystals have high potential as hydrogel fillers to improve mechanical properties and control drug release through hydrophilic interactions. Starch esterification with alginate and acidic drugs could be very useful for site-specific, controlled release. Starch cross-linking with other biopolymers such as xanthan gum is promising for obtaining novel polyelectrolyte hydrogels with improved functional properties. Surface modification of starch nanoparticles by cross-linking and esterification reactions is a potential approach to obtain novel, smart solid dosages.

Technological Prospection of Oil Nanoparticles: Primary Characteristics and Profiles.

The search for technological applications for oils has been growing largely due to their potential nutritional and economic applications. Encapsulation makes it possible to reduce the disadvantages of oils, such as physical instability or thermodynamics, or to improve their technological properties, enabling their use in various industrial areas. Nanoencapsulated oils have the potential to improve oil bioavailability and achieve controlled release and are able to target bioactive compounds with greater precision than microencapsulated oils. The present study aims to evaluate the primary characteristics and profiles of the technological prospection of oil nanoparticles. This technology foresight study investigates the patenting activity and the academic literature to map out the technological progress and difficulties in the area of nanoencapsulation. Exponential growth in patent filing was noted with a peak in 2017, with China filing the highest number of patents. Regarding the area of application, the food industry was most common followed by the pharmaceutical industry. The most commonly used terms in patent documents on the subject were nanoemulsion and nanoparticle. The most commonly used oil, technique, wall materials and emulsifiers were soybean oil, emulsification, chitosan and lecithin, and Span 80, Tween 80 and Tween 40, respectively. The obtained articles were typically patent documents. The main depositor was Jiangnan University, and most inventors filed the same number of patent documents. Nanoencapsulation of oils has many known advantages that have been widely published in the literature and used by industry. There is a trend in the growth of patent document deposits and related scientific publications, indicating that many innovations have been made, highlighting the importance of oil nanoencapsulation.

Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control.

A variety of methods for producing cassava flour exist, resulting in very heterogeneous products that exhibit various colours, textures, granulometries, and flavours. To improve its attractiveness to consumers, some producers dye cassava flour with turmeric or tartrazine; however, this practice is illegal in Brazil. In this study, cassava flour samples were collected and evaluated for possible adulteration by the addition of dyes. Flours were analysed by CIELab and dye screening (paper chromatography and the turmeric-identification method) and a classification tree was developed using these data. Positive results for curcuminoid pigments or tartrazine were confirmed by HPLC-DAD or HPLC-UV-Vis, respectively. The developed approach is an innovative alternative chemometric-analysis method that facilitates highly practical screening; adulterated cassava flour, a product of great human-food importance, can be identified using CIELab parameters.

Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticles.

The use of poly-ß-hydroxybutyrate (PHB) is an alternative polymer that can be considered environment friendly and renewable to prepare nanoparticles of carotenoids. This study aimed to develop and characterize aqueous dispersion nanoparticles and lyophilized nanoparticles of carotenoid extract obtained from Spirulina sp. LEB 18 by nanoprecipitation, using poly d,l-lactic acid (PLA)/poly d,l-lactic-co-glycolic acid (PLGA) (75:25 w/w) or PHB as encapsulants. The samples were characterized for the particle size, polydispersity index, zeta potential, apparent viscosity, pH, color parameters, ultraviolet-visible (UV/Vis) spectrophotometry, carotenoid profile, encapsulation efficiency, morphology, and thermal analysis. Nanoparticles containing microalgae carotenoid extract showed average particle diameter on a nanoscale (<200 nm), high homogeneity and stability, high thermal stability, and encapsulation efficiency carotenoid (>80%) when compared to nanoparticles containing ß-carotene synthetic. PHB or PLA/PLGA as encapsulating material in the production of nanoparticles from microalgae carotenoids can be a polymeric alternative capable of promoting greater stability and application of carotenoids.

Brackish Groundwater from Brazilian Backlands in Spirulina Cultures: Potential of Carbohydrate and Polyunsaturated Fatty Acid Production.

The composition of brackish groundwater from Brazilian backlands contains important elements necessary for metabolism in microalgae. This study evaluated the use of 100% brackish groundwater with different amounts of Zarrouk nutrients for Spirulina sp. LEB 18 cultivation. The growth parameters and biomass composition, including the concentrations of proteins, carbohydrates, ash, lipids, and fatty acids, were evaluated. The best growth parameter results were obtained in the assay using 100% brackish groundwater and only 25% of Zarrouk nutrients, which were equal to those obtained for the control culture. The concentrations of carbohydrates and polyunsaturated fatty acids were increased by as much as 4- and 3.3-fold, respectively, when brackish groundwater was used in the cultures. The lipid profile demonstrated that the biomass had the potential for use in biodiesel production. The use of brackish groundwater is a sustainable, economical way to obtain high-quality biomass for different applications during Spirulina sp. LEB 18 cultivation.

Microbial Colorants Production in Stirred-Tank Bioreactor and Their Incorporation in an Alternative Food Packaging Biomaterial.

Natural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this work, the production of natural colorants by T. amestolkiae in a stirred-tank bioreactor is studied, followed by its application as additives in bio-based films. The effect of the pH-shift control strategy from 4.5 to 8.0 after 96 h of cultivation is evaluated at 500 rpm, resulting in an improvement of natural colorant production, with this increase being more significant for the orange and red ones, both close to 4-fold. Next, the fermented broth containing the colorants is applied to the preparation of cassava starch-based films in order to incorporate functional activity in biodegradable films for food packaging. The presence of fermented broth did not affect the water activity and total solids of biodegradable films as compared with the standard one. In the end, the films are used to pack butter samples (for 45 days) showing excellent results regarding antioxidant activity. It is demonstrated that the presence of natural colorants is obtained by a biotechnology process, which can provide protection against oxidative action, as well as be a functional food additive in food packing biomaterials.

Development of arrowroot flour fermented by kefir grains.

The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was conducted in batch (6 kg of the substrate and 10% of kefir grains were added with homogenization every 3 hr). Samples were evaluated every 12 hr for both fermentation processes (fermentation process 1: 24 hr and fermentation process 2: 48 hr). The flours were evaluated for physicochemical, nutritional, and microbiological qualities, using a completely randomized design, considering only the variation in the duration of both fermentation processes (from 24 to 48 hr). The fermentation process positively modified the physicochemical, nutritional, and microbial characteristics of the flours. An increase in antioxidant activity (IC50 : control flour [CF] = 18.9 ± 0.13; arrowroot kefir flour [24 hr of fermentation; AKF1] = 15.36 ± 0.14; and arrowroot kefir flour [48 hr of fermentation; AKF2] = 13.84 ± 0.15), protein percentage (CF = 3.08 ± 0.12; AKF1 = 4.87 ± 0.33; and AKF2 = 6.00 ± 0.07), and organic acid (lactic, acetic, and propionic acids) production was observed, as well as modification in color (browning), the conformation of starch structures, and carbohydrate reduction. These results suggested that the "arrowroot kefir flours" open a new perspective for introduction in the market as a new product that can be used as food in nature or food ingredient for making bread, biscuits, pasta, and others, showing microbiological safety and functions properties. PRACTICAL APPLICATION: The fermented flours present improved nutritional characteristics due to the fermentation process, such as higher antioxidant activity and protein levels. Regarding the population growth and societal demand for healthier food, one possibility is to provide a fermented flour with added nutritional value and raise knowledge about the arrowroot. Thus, these flours can be used in various food items or as an ingredient in food preparations for consumers that desire a healthy diet.

Spirulina sp. LEB 18 cultivation in a raceway-type bioreactor using wastewater from desalination process: Production of carbohydrate-rich biomass.

This study aimed to evaluate the biomass production of Spirulina sp. LEB 18 cultivated in wastewater from the desalination process. The outdoor cultivations (210 L) were performed using as culture medium 100% wastewater supplemented with 25% of Zarrouk constituents (Tcs). In parallel, it was performed a control assay using 100% Zarrouk constituents. The biomass production in Tcs assay (1.14 g L-1) was only 9% lower than the control assay (1.25 g L-1). The Tcs assay showed a higher content of carbohydrates (52.29%), lipids (12.79%) and ash (2.69%) compared to the control assay (47.91; 7.59 and 1.29%, respectively). The biomass from the control and Tcs assays had mostly monounsaturated fatty acids C15:1 and C18:2n6t. The Spirulina sp. LEB 18 could use efficiently the nutrients from the wastewater, showing high removal efficiency of NO3- (96.99%), PO4 (83.11%) and Z (96.43%). At the same time, high added value biomolecules were produced for different purposes.

Preparation and characterization of C-phycocyanin coated with STMP/STPP cross-linked starches from different botanical sources.

This work aimed to use sodium trimetaphosphate/sodium tripolyphosphate cross-linked potato, banana, corn, cassava, and breadfruit starches as wall materials for C-phycocyanin encapsulation, characterize them and evaluate their in vivo pharmacological effects in an inflammation model. The cross-linked starches were successfully obtained, characterized, and submitted to C-phycocyanin encapsulation by freeze-drying. The characterization of cross-linked starches-C-phycocyanin composites by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetry, and differential scanning calorimetry demonstrated that the C-phycocyanin was encapsulated between amorphous chains of cross-linked starches. Among the five preparations, the cross-linked potato starch presented the highest phosphorous content (0.084%), substitution degree (0.004), water uptake capacity (0.88 g g-1), and C-phycocyanin encapsulation efficiency (67.58%), thus was tested in vivo. The cross-linked potato starch-C-phycocyanin prolonged the antihyperalgesic effects attributed to C-phycocyanin, evaluated by complete Freund's adjuvant (CFA) model. Starch cross-linking promoted the formation of a hydrogel network in swollen state entrapping C-phycocyanin, thus, acting as a barrier to its release to the medium and promoting long-lasting in vivo effects. The combination of chemical modification of starches followed by physical treatment presented itself as a useful tool for the development of pharmaceutical formulations.

Physicochemical and sensory profile of Beauregard sweet potato beer.

Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many bioactive compounds. The aim of this study was to develop the best process condition to produce a Sweet potato beer with enhanced nutritional and antioxidant properties and good sensory characteristics. Beer samples showed increased antioxidant activity especially due to ß-carotene and their total phenolic content. The phytochemical profile of sweet potato biocompounds demonstrated a direct effect of this adjunct on sensory and functional characteristics of the finished beer. In conclusion, it was found that Beauregard sweet potato is a promising adjunct for beer brewing with nutraceutical properties due to its rich composition of bioactive compounds.