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Background: Edible oils have gained the interest of several industrial sectors for the different health benefits they offer, such as the supply of bioactive compounds and essential fatty acids. Microencapsulation is one of the techniques that has been adopted by industries to minimize the degradation of oils, facilitating their processing. Objective: To evaluate the intellectual property related to patent documents referring to microencapsulated oils used in foods. Methods and Results: This prospective study investigated the dynamics of patents filed in the Espacenet and National Institute of Industrial Property (INPI) databases, and it mapped technological developments in microencapsulation in comparison with scientific literature. The years 2015 and 2018 showed the greatest growth in the number of patents filed in the Espacenet and INPI databases, respectively, with China leading the domains of origin, inventors, and owners of microencapsulation technology. The largest number of applications of microcapsules were observed in the food industry, and the foods containing microencapsulated oils were powdered seasonings, dairy products, rice flour, nutritional formulae, pasta, nutritional supplements, and bread. The increase in oxidative stabilities of oils was the most cited objective to microencapsulate oils. Spray drying was the most widely used microencapsulation technique, and maltodextrin, gum arabic, and modified starch were the most widely used wall materials. Conclusion: Microencapsulation of oils has been expanding over the years and increasing the possibilities of the use of microcapsules, but further investments and development of policies and incentive programs to boost this technology need to be made in less developed countries. For future perspectives, the microencapsulation technique is already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion in the consumer market.

Background: Essential oils (EOs) are natural substances that serve as sources of bioactive compounds with antioxidant and antimicrobial properties. Objective: This prospecting aimed to understand intellectual property related to patent documents on EOs and nanotechnology. Methods and Results: 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. 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 an emulsifier, respectively. In the market, the use of EOs is more associated with the pharmaceutical/cosmetics industry. In addition, the food industry market is betting 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.

The study aimed to extract the phenolic compounds present in the two-phase olive pomace, to characterize biological potential. Two extracts were prepared, one using a 40% methanol solution, at 70 ºC and 180 minutes of stirring (E1), and the other one using an 80% methanol solution, at 70 ºC and 180 minutes of stirring (E2). Individual phenolic compounds were quantified by LC-ESI-qTOF-MS. The evaluation of the antioxidant activity was performed by spectrophotometry against hydroxyl radical, nitric oxide and DPPH (2,2-difenil-1-picril-hidrazil). The antihyperglycemic effect was evaluated against the enzymes α-amylase and α-glycosidase. The antitumoral activity was evaluated by tests of MTT (Tetrazolium salt) and Sulforodamine B. The antimicrobial tests performed were done by disk diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The major phenolic compound present in both extracts was tyrosol. Both extracts showed antioxidant activity, antihyperglycemic effect and antitumor action. These extracts exerted moderate and weak antimicrobial activity.

The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view.

Lemon curd is a traditional English pastry cream originally made with lemon juice. This article deals with the proposal to replace, in its preparation, with another species of fruit that best represents the native foods of Brazil and reveals itself as a relevant alternative for the consumer market. The sensorial analysis was used in the process to aid the development of this new product from the adaptation of a traditional recipe, using the affective test of preferential ordering. This preliminary test was applied using three samples prepared with different proportions of sugar from the original formulation. These samples were coded and submitted to the analysis of 25 adult judges, students of the discipline NUTA174 - Sensorial Analysis, of the Federal University of Bahia, who ordered decreasingly according to their individual preferences. The objective of the test was to determine which proportion of sugar would be the most adequate for a better acceptance of the product by consumers, given the formula to be used in the manufacture of the new version of the lemon curd product, made from limão-cravo. After the submission of the elaborated formulations to the affective ordering test, it was concluded that the sample with intermediate sugar content was liked by most of the judges, showing that it has the most appropriate formulation for the product launch to the consumer market.

Since the dawn of humanity, meat has proven to be one of the main sources of food for humans. To increase the durability of this food, several techniques and processes have been developed and improved over time that would allow the best conservation of meat. Among these processes, we can highlight the curing and smoking that, in addition to preserving the food, enhance its organoleptic characteristics, namely: color, aroma, texture, flavor, among others. Given this, the present work aimed to understand how the techniques and processes of meat conservation interfere in the production of pastrami (meat product produced from the brisket). For that, a brisket was subjected to the curing process by brine for 6 days and then subjected to smoking for 4 hours. As a result, was obtained a moist and soft meat, with a pinkish-red color characteristic of cured products. The product also presented the striking smoky flavor and aroma, typical of the product, as recommended in the literature, in addition to the contrast of the color of the interior with the exterior of the product.

Microwave induced plasma optical emission spectrometry (MIP OES) was employed to determine the concentrations of macro and micronutrients (Ba, Ca, Cu, Fe, K, Mg, Mn and Na) in products derived from sugarcane: sugars (refined, crystal, demerara and brown) and derived products (molasses and brown sugar candy) produced in the southern region of Brazil. The sample preparation was performed by acid decomposition with a reflux system under optimized conditions: 1000 mg of sample and 5.0 mL of concentrated nitric acid for 4 hours at 150 °C and addition of 1.0 mL of hydrogen peroxide. At the end we obtained a procedure that provides analytical solutions in accordance with the established parameters of acidity and dissolved solids as per the MIP OES spectrometer manufacturer's recommendations. The accuracy was evaluated by the analyte addition tests (80 to 119%). The limits of detection, in mg kg−1, were 0.03 (Ba); 0.03 (Ca); 0.04 (Cu); 0.08 (Fe); 0.18 (K); 0.03 (Mg); 0.02 (Mn) and 0.26 (Na). The concentrations of the analytes in the different samples varied according to the degree of processing, since higher values appeared for the less processed samples, i.e. brown sugar, molasses and brown sugar candy.

The aim of this study was to evaluate the antioxidant and antimicrobial potential of leaves from different olive cultivars in the Campanha Gaucha region. The antioxidant activity was evaluated by the methods of FRAP (Ferric Reducing Antioxidant Power), ABTS (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl The antimicrobial effect of the extracts of olive leaves was evaluated by means of three phenotypic methodologies: disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration, against the bacterial species Escherichia coli and Staphylococcus aureus . The three evaluated methods were efficient for the determination of antioxidant activity; however, the olive leaves showed activities that varied according to the method used, and no pattern of activity was seen among methods and cultivars. The results of the present study indicated that extracts of olive leaves presented antibacterial potential against E. coli and S. aureus . The leaves have the potential to be used in the development of new food products, and they can be an alternative to minimize the disposal of residues in the environment and to have antimicrobial activity against the pathogenic bacteria.

Lentinus crinitus (Basidiomycota: Polyporales) is a saprophytic fungus with biotechnological importance described more than 20 years ago. However, there are few studies on the long-term preservation of this basidiomycete. Cryopreservation is a long-term storage technique that reduces the metabolic activity of microorganisms, but its success depends on the adjustment of the freezing process, the cryoprotectants, and the protective substrates for each species. This study aimed to assess the mycelial viability and genetic stability of L. crinitus strains cryopreserved at -86 °C for two years by the wheat grain technique using different cryoprotectants and freezing methods. Three strains of L. crinitus (U9-1, U13-5, and U15-12) were subjected to different concentrations and types of cryoprotectants (dimethyl sulfoxide, glycerol, glucose, and sucrose), freezing methods such as immediate freezing from 25 to -86 °C and progressing freezing from 25 to -86 °C in a freezing container with isopropyl alcohol to control the rate of cell freezing at -1 °C min

This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property databases, with a term combination "alternative protein source" and "source* AND protein* AND alternative*". A total of 945 documents were analyzed. The scientific prospection showed that agricultural and biological science was the main application area. The food industry area had the highest number of filed patents. The annual evaluation of published documents demonstrated that this area had been investigated since the 1970s, and the number of articles was twice than that of filled patents. Although protein products are available for sale, animal and vegetable sources replace conventional protein products. Presently, alternative protein sources are already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion into the consumer market.

Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.

Physalis pubescens L. has exotic fruit, native to the Americas, with potential to be widely used for consumption. This plant has yellow fruits accompanied by chalices. The aerial parts are used in traditional medicine due to its preventive and curative effect. Its fruits are aromatic and mildly acidic, besides containing compounds that contribute to the functional capacity of the fruit. Due to the health benefits, the use of this plant has generated a great commercial interest. Purpose of this review was to compile information on the functional properties of Physalis pubescens, as well as to explore information on some of the major species of Physalis.

Pasta are present in the basic basket of the Brazilian population and constitute one of the main substitutes for rice. The ingredient traditionally used in the preparation of these pastas is wheat flour, in which gluten is present. Gluten is proven to be related to some diseases that have been increasingly common in our population. The aim of this work was conduct an integrative review on the main wheat substitutes in the preparation of gluten-free pasta. For this, the following question arose: what are the current substitutes for wheat in the preparation of gluten-free pasta? The survey was conducted from January to June 2019, in the main electronic databases and online platforms. 84 articles were found, and 14 articles were included because they were eligible. Thirteen different raw materials were found, used in the preparation of noodles, rice being the most prevalent in substitution to wheat. The range of ingredients that can be used for wheat substitution is evident, but it is expected that further studies will be carried out in order to be able to produce pasta with characteristics closer to those offered by gluten and that are sensorial accepted by the population.

Background Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ-Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible-grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ-oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180 °C for a period of 1368 h. Results The chemically refined rice bran oil presented a lower γ-oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ-oryzanol at 100 °C, 140 °C, and 180 °C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively. Conclusion Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100 °C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ-oryzanol. © 2021 Society of Chemical Industry.

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 newly isolated Cryptococcus laurentii was assessed for endo-xylanase production by utilizing different sources of nitrogen in two concentrations. The highest xylanase production was recorded when used were ammonium nitrate (6.2 U.mL−1) and ammonium sulfate (6.0 U.mL−1) at 3% concentration. An experimental design CCRD 22 was conducted, in which the effect of the variables xylan and yeast extract over the endo-xylanase activity were evaluated. The conditions to maximize the production (14 U.mL−1) of target enzyme were xylan concentration of 18.6 gL−1, 8.7 gL−1 of yeast extract, 3.0 gL−1 of ammonium sulfate, pH 6.5 agitation of 175 rpm and 30 °C, using these settings a low level of β-xylosidase (0.006 U.mL−1) it is found, which ensures that this enzyme several industrial applications. Through this study, it was possible to maximize the endo xylanase activity produced by C. laurentti using the experimental planning tool, the increase in xylanolytic activity was around 400%.

The antioxidant, antibacterial, and antitumor effects of hydroalcoholic extracts of the pulp and seeds of Physalis pubescens L. were explored. The components of the extracts were identified and quantified by high-performance liquid chromatography (HPLC). The antioxidant activity was determined by 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) analyses. The antibacterial activity against Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli was evaluated by using a diffusion disc. Cytotoxicological assays that were performed using glioblastoma cell lines from C6 and GL26 mice and murine melanoma cell lines (B16F10), in addition to primary astrocyte culture. Fourteen phenolic compounds were identified, where epicatechin was the dominant. High antioxidant activity of both the pulp (2210.46 μM of Trolox/g) and seeds (2807.74 μM trolox/g) was observed by the DPPH method. The pulp and seed extracts showed moderately active inhibition halos in the presence of Gram-positive bacteria. Both extracts were able to reduce the percentage cell viability.

Concern with traces of antibiotics found in milk and resistant bacteria has led to the search for alternatives, mainly natural products, to treat mastitis. This study aimed at evaluating the antimicrobial activity of fixed oils found in Brazil nuts and sunflower seeds against microorganisms isolated from mastitic milk and at analyzing their fatty acids. The following microorganisms were isolated from milk produced by cows with subclinical mastitis and selected for the antimicrobial test: Staphylococcus aureus, Enterococcus spp., Candida spp. and Cryptococcus laurentii. The oil components and the antimicrobial activity were determined by gas chromatography and by the broth microdilution technique, respectively. The following fatty acids were identified: myristic, palmitic, palmitoleic, margaric, stearic, oleic, linoleic, linolenic, arachidic, gadoleic, behenic and lignoceric. Averages of minimum inhibitory concentrations (MIC) for S. aureus, Enterococcus spp., Candida spp. and C. laurenti were 36.30; 21.35; 15.62 and 10.41 μg.mL-1 (Brazil nut oil) and 23.5; 19.21; 7.81 and 1.2 μg.mL-1 (sunflower seed oil), respectively. These values show that these oils, in low concentration, have antimicrobial activity against the microorganisms under study. Therefore, this study shows that these fixed oils may be used as therapeutic resources for the control of mastitis. Key words: Mastitis, antimicrobial activity, fixed oils.

This study is focused on the production of zein-TiO2 nanofibers produced through electrospinning and the evaluation of such fibers as ethylene absorbers when used to improve the storage of cherry tomatoes. Zein (30 % (w/v)) were dissolved in 70 % (v/v) ethanol and incorporated with TiO2 (0 %–5 %). The polymer solutions were evaluated for their electrical conductivity and viscosity, and the nanofibers were evaluated for their morphology, size distribution, thermal properties, Fourier transform infrared and water contact angle. The nanofibers with the smallest diameter were selected for testing as ethylene absorbers in the storage of cherry tomatoes for 22 days. The addition of TiO2 reduced the diameter of the nanofibers and altered their thermal properties. Interactions between the zein and TiO2 were observed based on the infrared spectrum. Containers with sachet of nanofibers exhibited a lower concentration of ethylene, demonstrating their significant potential for use as an active food packaging.

Xylanases have largely been obtained from filamentous fungi and bacteria; few studies have investigated the production of this enzyme by yeasts. The aim of this study was to isolate yeasts from different sources, such as vegetables, cereal grains, fruits, and agro-industrial waste and to obtain yeasts capable of producing celulase-free xylanase. Samples were enriched using yeast malt broth, and yeasts were isolated on Wallerstein nutrient agar. In all, 119 yeast strains were isolated and evaluated in terms of their ability to degrade xylan, which was found in the medium by using agar degradation halos, the basis of this polysaccharide, and Congo red dye. Selected microorganisms were grown in complex medium and the enzymatic activities of endo-xylanase, β-xylosidase, carboxymetilcellulase, and filter paper cellulose were determined over 96 h of cultivation; the pH and biomass concentration were also evaluated. The yeast strain 18Y, which was isolated from chicory and later identified as Cryptococcus laurentii, showed the highest endo-xylanase activity (2.7 U.mL-1). This strain had the ability to produce xylanase with low levels of cellulase production (both CMCase [0.11 U.mL-1] and FPase [0.10 U.mL-1]). This result gives this strain great biotechnological potential since this enzyme can be used for industrial pulp and paper bleaching. Key words: Cryptococcus laurentii, endo-xylanase, xylan.

The objective of this study has been to evaluate the stability of alpha-, (gamma+beta)-, and delta-tocopherols in rice bran oil chemically refined submitted to heating in a heater without air circulation and shielded from light, at temperatures of 100 degrees C and 180 degrees C. The collection of samples took place after 48, 96, 144, 192, 240, 336, and 432 h of heating and were stored in amber-colored flasks and frozen (-18 degrees C). The analyses of tocopherols took place in accordance with the method by Chen and Bergman (2005), with slight modifications, utilizing a system of high efficiency system of liquid chromatography. It was observed that the alpha-tocopherol is present at higher concentration in rice bran oil (328.4 mg/kg), followed by (gamma+beta)-tocopherol (99.1 mg/kg), and delta-tocopherol (7.7 mg/kg). The alpha-tocopherol in rice bran oil submitted to 100 degrees C showed a reduction of 28.65% at the end of 432 h of heating whereas when submitted to 180 degrees C temperature; its reduction was of 100% at the end of 240 h of heating. The contents of (gamma+beta)- and delta-tocopherol in rice bran oil at the end of 432 h of heating at 100 degrees C was of 79.9 and 6.4 mg/100 g, respectively.