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Acceptability and consumption of operational rations are objects of study in several world armed forces due to the frequent history of underconsumption. In this scope, this article sought to identify, in an unprecedented way, the perception of military personnel about the menus in the operational environment of the jungle, a strategic region for national defense, by associating data obtained with an electronic questionnaire and a qualitative instrument of focus groups. The results showed the perception of high technology, but showed opportunities for improvement in terms of monotony, nutritional profile, and well-being in consumption. The focus groups emphasized demands for nutritional adaptations and increased menu variety. It was observed that a fraction of the menus presents consumption lower than 75% of the volume offered, indicating the need for reformulations, aiming to mitigate underconsumption and impacts on operability. Therefore, complementary studies are suggested, providing opportunities for the development of products that are more adapted to the strategic environment of the jungle.

Milk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature review was conducted to assess pesticide residue levels in milk and dairy products, as well as the residue degradation capacity during its processing. Organochlorine, organophosphate, synthetic pyrethroid and/or triazine were found in fluid milk, powder products, yogurts, cheese, butter, and sour cream. Thermal processing reduced most residue levels, although some treatments increased total hexachlorocyclohexane and its isomers (α-, γ-, δ-, and β-). Emerging non-thermal treatments presented promising results, but some by-products had higher toxicity than their precursors. Biodegradation by lactic acid bacteria were effective during yogurt and cheese fermentation. However, β-hexachlorocyclohexane level seems to increase in yogurts containing

Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products', also addressing its effects on the dairy matrix. PRACTICAL APPLICATION: This study reports the main techniques of freeze concentration applications in dairy products, to be used both on an industrial and laboratory scale, aiming to improve the nutritional quality of the products obtained.

Background Following the COVID-19 pandemic (caused by the SARS-CoV-2 coronavirus) at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay in quarantine, affecting their food consumption habits and food sector. These impacts have not yet been properly understood. Thus, it is important to describe the consequences of COVID-19 on food consumption habits globally, especially in the context of developing countries, such as Brazil. Scope and approach In this study, the Brazilian's food consumption habits and perceptions during the COVID-19 pandemic were assessed, highlighting the food consumption changes and selection of food products. Consumer perceptions about issues related to food safety and food marketing were also assessed. An online survey was performed and data were analyzed by descriptive analysis; independence and per cell chi-square test; and factor analysis. Key findings and conclusions Brazilians perceptions indicated that the COVID-19 pandemic context (assessed in May 2020) changed their food consumption and purchase. Respondents stated that they are eating and buying a greater amount of food, indicating a perception of a less healthy diet, mainly by women. On other hand, they are prioritizing homemade preparations and fresh food. Moreover, they reduced their shopping trips to markets and are starting to use delivery services and shopping platforms. Basic products of animal, vegetable, and bakery origin are being preferred during this period, in addition to economical packaging and products. Brazilians also indicated that they are more concerned with food safety and hygienic practices. However, at a time when global health is threatened, government agencies must create measures that ensure the food supply and consumer's awareness, in order to guarantee the country's food security during the current crisis.

Researchers are highly aware of the silent, negative effects caused by mercury pollution in gold mining areas. Freshwater turtles are culturally part of the diet of riverside populations in the Amazon region and this area presents mercury (Hg) pollution issues mainly due to gold mining activities. Thus, this research aimed to evaluate the total mercury (THg) content in the different organs of river turtles (P. expansa) and carry out a human health risk assessment associated with the consumption of these animals. Skin (n=28), muscle (n=19) and brain (n=2) samples were analyzed by Atomic Absorption Spectrometry (TDA-AAS) and a DMA-80™ mercury analyzer used for the total mercury determinations. The average values found for THg in the skin, muscle and brain samples were, respectively, 0.1045 mg.kg-1, 0.1092 mg.kg-1 and 0.0601mg.kg-1. Thus, THg was observed even though the P. expansa were kept in captivity, possibly due to previous contamination by air, water and food. The Hazard Quotient (HQ) was calculated considering a 9.07g.day-1 intake dose of P. expansa and the consumption of turtles once a week showed a HQ=2.45, which may cause long-term injuries to human health. Although the muscle concentrations were below the maximum limit established by the World Health Organization (WHO) and Brazilian regulatory agencies, it is important to evaluate consumption factors such as amount ingested, frequency and animal gender, which may cause a potential risk to regular consumers due to mercury bioaccumulation. The WHO may consider various aspects in order to warn the amazon population about the severity and silent hazard of this metal, especially due to the importance of this matrix in the region. This region urgently needs government actions to inhibit clandestine mining and to prevent future serious, chronic health problems of the entire population.

The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective. PRACTICAL APPLICATION: Improving the quality of concentrated dairy products by non-thermal emerging technologies. Made available in DSpace on 2022-07-26T18:22:07Z (GMT). No. of bitstreams: 1 FST-2022-ConventionalAlternativeConcentrationProcessesMilkManufacturing.pdf: 1550466 bytes, checksum: 3e7936c63a4beba51b31adbcfca286a3 (MD5) Previous issue date: 2022

Background Quantitative microbiological risk assessment (QMRA) is the most complex stage of risk analysis, an important management tool that considers the entire food production chain. Through safety limits, health authorities and producers are concerned with achieving the minimum risk to consumer health. Dairy products are a class of foods very susceptible to microbial contamination, and need an extensive database of studies in this regard. Scope and approach This review aims to provide an understanding of the structure of QMRA and its application in dairy products, taking into account the processing chains of dairy products and the influence of study factors in different regions. The limitations and factors of complexity in the construction of the QMRA models in milk and cheese pasteurized or not, are also presented. Key findings and conclusion Considerable differences were found in consumption habits between populations in different regions, significantly affecting the risk associated with infection or disease. Transport and retail conditions of the products also show a strong influence on the final risk, as well as the hygiene conditions of the milk used as raw material. Studies of this type are scarce, especially in dairy products, requiring further development of QMRA models. Risk assessment is a promising tool for verifying the effectiveness of using new processing technologies, based on the search for the lowest possible risk associated with food.

Background In the last years, consumers are more conscious about nutrition, welfare, authenticity, and quality of dairy products. Nuclear magnetic resonance (NMR) technology has gained attention as a potential method for food quality and authenticity purposes. Scope and approach This review aimed to comprehensively explain and discuss the use of NMR for quality and authenticity of milk and dairy products. Key findings and conclusions The NMR technology showed to be an effective tool to ensure the authenticity and to control the quality of dairy products during the processing and storage. It may be used to measure the fat content of milk and dairy products, evaluate the geographic origin, the molecular water mobility and the water retention capacity of cheeses, study the water mobility in milk beverages, and quantify the bound water molecules in ice creams. Additionally, NMR can detect whey, urea, hydrogen peroxide, synthetic urine, and synthetic milk in raw milk. Furthermore, it can evaluate physicochemical and sensory parameters of the products. NMR is a non-destructive technique, no need sample preparation or solvent separation, is fast and simple, and has high instrumental stability. However, it has disadvantages, like the high costs of acquisition and maintenance. The characterization of dairy foods may benefit from the combination of NMR and chemometrics, mainly to deal with large data matrices and highlight differences/similarities among samples.

The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water-soluble extract of rice byproduct and added with prebiotic components (long-chain inulin, medium-chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan consumers. Most of the elicited attributes (9 out of 13 attributes, yellow color, brightness, creamy appearance, passion fruit aroma, sweet taste, passion fruit flavor, acid taste, sour taste, and creamy texture) were considered important for the characterization and/or acceptance of the frozen dessert formulations by both groups (vegan and nonvegan), but the order of importance was different between the groups. The sensory profile (Rv = 0.48, P = 0.03 in MFA) of the frozen dessert formulations was similar between vegan and nonvegan groups, and polydextrose contributed to increase firmness/consistency of the frozen dessert, while long-chain inulin contributed to the increase in the creaminess of the products. Finally, oligofructose and polydextrose could reduce the sour taste of the products. The consumers gave scores from 6 to 8 in a 9-point hedonic scale for the products, suggesting suitable acceptance. However, vegan consumers gave lower scores for the same products. In conclusion, PAE methodology can be used to compare the perception of different consumer groups, and vegan and nonvegan consumers have a similar perception about prebiotic frozen dessert processed with water-soluble extract of rice byproduct. Furthermore, the frozen dessert developed had suitable consumer acceptance, although vegan gave lower scores than nonvegan consumers. PRACTICAL APPLICATION: This is the first study involving the development of prebiotic frozen dessert from water-soluble extract of rice byproduct and application of PAE to assess the sensory perception of vegan and nonvegan consumers. The results are important for the industry as they indicate that the PAE methodology can be used to characterize food products, compare the perception of different consumer groups, and elicit attributes that are important for the products, suggesting that universal marketing strategies could be used and that the developed frozen dessert could serve both vegan consumers and those on conventional diets.

The effect of ohmic heating (OH) parameters (voltage gradient, 2, 4, 6, 8, and 10 V cm−1) on the quality properties of dulce de leche (DL) was evaluated. Optical (L*, C*, and BI), rheological (flow curves and oscillatory tests) and thermal (differential scanning calorimetry) parameters as well as microstructure (optical microscopy) and modeling of the crystal size growth were evaluated during the storage time (60 days at 25 °C). Overall, OH processing resulted in lower optical (C* and BI) parameters, indicating a product with a lower intensity of caramel brown color. For the rheological assays, it was observed a decrease in the viscosity and consistency of the products (lower k values and higher n and G’ values). Finally, the OH-treated products presented higher numbers of lactose crystals of smaller size. The impact of OH was dependent on the voltage gradient, with a more pronounced effect on the product submitted to high electric field (10 V cm−1). Overall, OH is an interesting technology to be used in DL processing, being recommended the utilization of 8 V cm−1 of voltage gradient due to the better-quality properties.

This study aimed to evaluate the perception of Brazilian dairy processors (n = 31) concerning food defense. The results showed that respondents consider the implementation of control procedures related to facilities, products, materials, and individuals as important measures in food defense. The higher agreement rates (strongly agreed + slightly agreed) of the companies in relation to the perception of food defense were 84% for external security, followed by personnel security (82%), generalities (81%), and internal security (74%). Thus, protecting facilities and controlling the traffic flow were considered to be the most important actions under the participants' perspectives. Employee satisfaction and identification of end products and raw materials are also considered relevant in the food defense program. Although food defense is not a formal requirement in Brazilian law, the results show that there is adequate awareness of this topic by the Brazilian dairy companies.

Background Postprandial glycemia after food intake is considered the most important parameter to control the risk of diabetes. Although probiotic dairy products may have a regulatory effect on postprandial blood glucose, this topic has been poorly addressed in scientific studies. Scope and approach This review aims to discuss the relationship between the consumption of probiotic dairy products and the maintenance of postprandial glycemia, presenting the mechanisms of action of probiotics and the impact of the dairy matrix, the probiotic strain, and addition of ingredients, among others. A comparison between the effects of dairy products and the synthetic drugs conventionally used was also carried out. Finally, the review deals with strategies for increasing the functionality of probiotic dairy products. Key findings and conclusion Ripened cheeses, fermented dairy products, and whey-based products (milk beverages) containing probiotic strains with higher proteolytic and EPS-forming capacities, and the addition of prebiotics and/or plant-derived products have a greater effect on postprandial glycemic regulation and/or inhibition of α-glucosidase and α-amylase enzymes. The literature has focused on the in vitro inhibitory effect on digestive enzymes, suggesting that clinical studies should be a priority. The inhibitory effect observed for the probiotic dairy products can be quantitatively comparable to that provided by synthetic drugs, depending on the dairy matrix and the probiotic strain, with promising results.

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products.

In the last few years, the interest of consumers for healthy products has increased, and the high capacity of probiotics to provide beneficial health effects led to the growing scientific and commercial interests facing the microbial administration as a health promoting strategy. Since the first definition of what is probiotics, the researches about functional foods advanced significantly, at the point of arising new emerging concepts, as paraprobiotics, postbiotics and psychobiotics, to refer to the non-viable microorganisms or metabolites able to provide physiological health benefits to the consumers, or to indicate the therapeutic action related to probiotics. Therefore, in this review those concepts were approached, as well as the potential applications in dairy products, highlighting the main technological advantages compared to the use of probiotics.

The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL

The trends related to ohmic heating technology in food processing were evaluated using bibliometric analysis based on the scientific literature published in the last decade. Publications from Turkey, Brazil, and Iran represent 32% of all publications. Most studies have targeted the definition of the best combinations of operational parameters for application in different food matrices and their possible effects on the food properties. In addition, a tendency to use ohmic heating as an alternative technology for pasteurization was observed. Future studies should develop mathematical models that evaluate process parameters and food characteristics in the inactivation of microorganisms and enzymes and maintenance of bioactive compounds, the study of the non-thermal effect of electromagnetic waves on the food quality, the evaluation of the processing conditions and food physicochemical properties in the electrode corrosion and migration of metal ions to the treated food, and improvements of homogeneity during processing. This study was the first to perform a bibliometric analysis based on scientific literature concerning ohmic heating in food processing and presented the challenges, future trends, and evolution of scientific research.

The oral environment is an essential part of the human microbiome. The consumption of probiotic products may improve the oral microbiota and reduce the risk of diseases. This paper presents a bibliometric and critical review of randomized clinical trials (RCTs) that used probiotics to analyze oral parameters in humans. RCTs carried out with no age, gender, and ethnicity restrictions and published in the pre-COVID-19 period were included. Furthermore, the utilization of probiotic dairy products to improve oral health is discussed. The bibliometric review demonstrated that 'Microbiology,' 'Dental caries,' and 'Streptococcus mutants' were the most highlighted keywords. Furthermore, Sweden and India have the highest number of publications. The most prevalent outcomes were 'salivary parameters,' 'periodontal disease,' and 'dental caries.' The most used vehicles for probiotic administration were pharmaceutical formulas and dairy products. The administration of probiotic dairy products could modify the oral microbiota (reductions in S. mutans counts), influence the caries development and periodontal disease in children, adolescents, adults, and the elderly, and improve gingival health. The main probiotic dairy products investigated were milk, fermented milk, yogurt, kefir, curd, and cheese. Lacticaseibacillus paracasei SD1 was the most used probiotic culture. The studies demonstrated that the probiotic effect lasted 2-4 weeks after discontinuing consumption. However, the results depended on the subject type, study design, probiotic strain and concentration, and dairy product type. In conclusion, probiotic dairy products are promising alternatives to improve oral health.

The effect of probiotic milk drinks associated with non-surgical periodontal therapy (NSPT) in treating periodontitis was evaluated. A double-blind placebo-controlled randomized clinical trial with patients with periodontitis was conducted. Two groups were used: TG (n=15, test group, probiotic milk drink, Lacticaseibacillus casei 01, 8-9 log CFU/mL) and CG (n=15, control group, conventional milk drink). The milk drinks (100 mL) were consumed once a day at breakfast for 15 days. Both groups also received NSPT, supra and subgingival scaling and root planning per quadrant, and oral hygiene instruction. All patients were clinically evaluated after 30, 90, and 180 days of the last NSPT session. Reductions in clinical attachment loss and probing pocket depth were observed at 30 days in both groups, maintained throughout the follow-up. Decreases in visible plaque index (VPI) and bleeding on probing were observed after probiotic milk drink consumption for 30 days, suggesting an effect provided by probiotics in the control of biofilm and inflammation. However, the impact on VPI was not persistent for more than 30 days, demonstrating the need for regular consumption of the probiotic milk drink. In conclusion, probiotic milk drinks may be used as adjuvant therapy to treat periodontitis.