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The cashew apple (Anacardium occidentale L.) is rich in antioxidants such as ascorbic acid, carotenoids, and phenolic compounds, in addition to the macronutrients. In recent years, there has been a growing demand of “easy to prepare” fruit products for the general population. This work aimed to evaluate the microencapsulation of cashew apple juice by spray drying using different ratios of encapsulating matrices and different concentrations of total solids. The formed microparticles were evaluated by the retention of ascorbic acid, total phenolics, moisture, yield, solubility, and particle size and morphology. Three samples formulated with 15% total solids and three encapsulating matrices (40:60% of maltodextrin: starch octenylsuccinate, 100% of maltodextrin, and 100% starch octenylsuccinate) were selected for the stability study. All microparticles were 100% soluble, and the best results were obtained using the microparticles with the highest total solids ratios (15%). When using a single encapsulant, starch octenyl succinate was superior to maltodextrin in terms of ascorbic acid and total phenolics retention, moisture, yield, solubility, and particle size. The microparticles with 40:60% of maltodextrin: octenylsuccinate and 15% total solid showed the highest ascorbic acid and total phenolics retention as well as good physical properties and better performance when compared to other encapsulating matrix compositions. The microencapsulated cashew apple juice using such a formulation can be used in the food industry to produce functional and special-purpose foods to promote human health.

The objective of this study was to cook a risotto using curcuma, black pepper, and hot paprika among the ingredients in order to evaluate the effect of in vitro digestion on its bioactive c...

Biofortification can be understood as a strategy to raise nutrients levels in vegetables edible structures, which can positively interfere in human diet. Biofertilizers are an interesting option in alternative production systems, as they can increase food nutritional quality and contribute to plant development, while aiding environment sustainability as natural products. The use of microalgae and humic acid as biofertilizers points to improvements in nutrients and biomolecules content in plants, however, their combined application is still unexplored. In that scenario, it was carried a study with onions about the influence of applications via root immersion in microalgae Scenedesmus subspicatus (Sc) and humic acid (HA) solutions, analyzing possible alterations of macro and micronutrients, total sugars, reducing sugar, free total amino acids, , total soluble solids, soluble proteins and antioxidant capacity in the bulbs. Treatments consisted of one minute seedlings roots immersion from two onion cultivars in solutions containing microalgae and humic acid, and then transplanted to organic system field. There were used three concentrations: control, 0.3 g L-1 Sc + 0.3 g L-1 HA (3SH) and 0.6 g L-1 Sc + 0.6 g L-1 HA (6SH). Results show that the treatments with microalgae with humic acid association were able to increase the content of N, carbohydrates and soluble proteins, also elevating antioxidant activity in onion bulbs. La biofortificación puede entenderse como una estrategia para aumentar los niveles de nutrientes en las estructuras comestibles de los vegetales, lo que puede interferir positivamente en la dieta humana. Los biofertilizantes son una opción interesante en los sistemas de producción alternativos, ya que pueden incrementar la calidad nutricional de los alimentos y contribuir al desarrollo de las plantas, al mismo tiempo que ayudan a mantener el medio ambiente como productos naturales. El uso de microalgas y ácido húmico como biofertilizantes apunta a mejoras en el contenido de nutrientes y biomoléculas en las plantas, pero su aplicación conjunta aún no se ha explorado. En este escenario, se realizó un estudio con cebollas sobre la influencia de aplicaciones vía inmersión radicular en soluciones de microalgas Scenedesmus subspicatus (Sc) y ácido húmico (HA), analizando posibles cambios en macro y micronutrientes, azúcares totales, azúcares reductores, sólidos solubles totales, aminoácidos libres totales, proteínas solubles y capacidad antioxidante en bulbos. Los tratamientos consistieron en sumergir las raíces de plántulas de dos cultivares de cebolla en soluciones que contenían microalgas y ácido húmico durante un minuto, y luego trasplantarlas al campo del sistema orgánico. Se utilizaron tres concentraciones: control, 0,3 g L-1 Sc + 0,3 g L-1 HA (3SH) y 0,6 g L-1 Sc + 0,6 g L-1 HA (6SH). Los resultados muestran que los tratamientos con microalgas con asociación de ácidos húmicos fueron capaces de incrementar el contenido de N, carbohidratos y proteínas solubles, aumentando también la actividad antioxidante en bulbos de cebolla. A biofortificação pode ser entendida como uma estratégia para elevar os níveis de nutrientes nas estruturas comestíveis dos vegetais, o que pode interferir positivamente na dieta humana. Os biofertilizantes são uma opção interessante em sistemas alternativos de produção, pois podem aumentar a qualidade nutricional dos alimentos e contribuir para o desenvolvimento das plantas, ao mesmo tempo que auxiliam na sustentabilidade do meio ambiente como produtos naturais. O uso de microalgas e ácido húmico como biofertilizante aponta para melhorias no teor de nutrientes e biomoléculas nas plantas, porém sua aplicação conjunta ainda é inexplorada. Nesse cenário, foi realizado um estudo com cebolas sobre a influência das aplicações via imersão radicular em soluções de microalgas Scenedesmus subspicatus (Sc) e ácido húmico (HA), analisando possíveis alterações de macro e micronutrientes, açúcares totais, açúcares redutores, sólidos solúveis totais, aminoácidos livres totais, proteínas solúveis e capacidade antioxidante nos bulbos. Os tratamentos consistiram na imersão das raízes das mudas de duas cultivares de cebola em soluções contendo microalgas e ácido húmico por um minuto, e posteriormente transplantadas para o campo do sistema orgânico. Foram utilizadas três concentrações: controle, 0,3 g L-1 Sc + 0,3 g L-1 HA (3SH) e 0,6 g L-1 Sc + 0,6 g L-1 HA (6SH). Os resultados mostram que os tratamentos com microalgas com associação de ácidos húmicos foram capazes de aumentar o teor de N, carboidratos e proteínas solúveis, elevando também a atividade antioxidante em bulbos de cebola.

Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic compounds to quinones, which produce brown pigments in wounded tissues. This enzymatic mechanism causes post harvest losses and mainly affects tropical fruits. In this article, some characteristics of polyphenol oxidase from different plants are reviewed and information about conventional and alternative methods to inactivate this enzyme is presented. Characterization of the polyphenol oxidase could help to develop or to choose more effective methods for controlling browning of vegetables and products.