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The environment preservation has been an important motivation to find alternative, functional, and biodegradable materials to replace polluting petrochemicals. The production of nonbiodegradable face masks increased the concentration of microplastics in the environment, highlighting the need for sustainable alternatives, such as the use of local by-products to create efficient and eco-friendly filtering materials. Furthermore, the use of smart materials can reduce the risk of contagion and virus transmission, especially in the face of possible mutations. The development of novel materials is necessary to ensure less risk of contagion and virus transmission, as well as to preserve the environment. Taking these factors into account, 16 systems were developed with different combinations of precursor materials (holocellulose, polyaniline [ES-PANI], graphene oxide [GO], silver nanoparticles [AgNPs], and activated carbon [AC]). Adsorption tests of the spike protein showed that the systems containing GO and AC were the most efficient in the adsorption process. Similarly, plate tests conducted using the VSV-IN strain cultured in HepG2 cells showed that the system containing all phases showed the greatest reduction in viral titer method. In agreement, the biocompatibility tests showed that the compounds extracted from the systems showed low cytotoxicity or no significant cytotoxic effect in human fibroblasts. As a result, the adsorption tests of the spike protein, viral titration, and biocompatibility tests showed that systems labeled as I and J were the most efficient. In this context, the present research has significantly contributed to the technological development of antiviral systems, with improved properties and increased adsorption efficiency, reducing the viral titer and contributing efficiently to public health. In this way, these alternative materials could be employed in sensors and devices for filtering and sanitization, thus assisting in mitigating the transmission of viruses and bacteria. RESEARCH HIGHLIGHTS: Sixteen virus adsorbent systems were developed with different combinations of precursor materials (holocellulose, polyaniline (ES-PANI), graphene oxide (GO), silver nanoparticles (AgNPs), and activated carbon (AC)). The system that included all of the nanocomposites holocellulose, PANI, GO, AgNPs, and AC showed the greatest reduction in viral titration. The biocompatibility tests revealed that all systems caused only mild or moderate cytotoxicity toward human fibroblasts., (© 2024 Wiley Periodicals LLC.)

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term "Cheese" on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at "Cheese" did not affect choice, while more views of "Plant-based product" slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for "Cheese" and 1% for "Plant-based product". Nutritional claims like "Source of Vitamins B6 and B12" and "Source of Proteins and Calcium" boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making.

Drug-release systems have attracted attention over the last few years since they can be used as a substitute for traditional methods of drug delivery. These have the advantage of being directly administered at the treatment site and can maintain the drug at adequate levels for a longer period, thus increasing their efficacy. Starch-based films are interesting candidates for use as matrices for drug release, especially due to starch's non-toxic properties and its biocompatibility. Endophytic fungi are an important source of bioactive molecules, including secondary metabolites such as phenolic compounds with antioxidant activity. In the present study, cassava starch-based films were developed to act as release systems of phenolic compounds with antioxidant activity. The Amazonian endophytic fungus Aspergillus niger MgF2 was cultivated in liquid media, and the fungal extract was obtained by liquid-liquid partition with ethyl acetate. The starch-based films incorporated with the fungal extract were characterized in regards to their physicochemical properties. The release kinetics of the extract from the film and its antioxidant and cytotoxic properties were also evaluated. The films incorporated with the extract presented maximum release after 25 min at 37 °C and pH 6.8. In addition, it was observed that the antioxidant compounds of the fungal extract maintain their activity after being released from the film, and were non-toxic. Therefore, considering the promising physicochemical properties of the extract-incorporated films, and their considerable antioxidant capacity, the films demonstrate great biotechnological potential with diverse applications in the pharmacological and cosmetic industries., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)

The Sapotaceae family encompasses the genus Pouteria spp., comprising approximately 1,250 species of fruits cherished by consumers for their delightful assortment and flavors. Over the years, extensive research has been devoted to exploring the natural bioactive compounds present in these fruits, with the primary goal of preventing and/or mitigating the risk of degenerative diseases. Despite their widespread popularity in numerous countries, the chemistry, nutritional content, and biological potential of these fruits remain relatively unexplored. This comprehensive review aims to shed light on the principal volatile and non-volatile chemical components found in Pouteria fruits, which present notable antioxidant properties. By doing so, a broad perspective on the current trends in characterizing these compounds and their potential applications were provided, as well as the associated health benefits. Additionally, the prospects and potential applications of Pouteria fruits in the food industry were explored herein., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Sapota-do-Solimões (Quararibea cordata Vischer) is Amazon South América fruit found in Brazil, Colombia, Ecuador, and Peru. The orange-yellow fruit is usually eaten out of hand or as juice. Despite being a source of carotenoids and dietary fibers (pectin) that can reach the colon and act as an energy source for intestinal microbiota, the fruit is rarely known outside of South America. The symbiotic juice was prepared by fermenting the fruit juice with Lacticaseibacillus casei B-442 and adding prebiotic fructooligosaccharides (FOS, 7% w/v). This study evaluated the functional juice immediately after L. casei fermentation (SSJ0) and after 30 days of cold storage (SSJ30) regarding its effect on human colonic microbiota composition after in vitro fermentation. Fecal samples were collected from two healthy female volunteers, and the 16s rRNA gene sequencing analyzed the fecal microbiota composition. In vitro, colonic fermentation was performed using a batch bioreactor to simulate gastrointestinal conditions. The L. casei viability did not change significantly after 30 days of the synbiotic juice cold storage (4 °C). After the colonic fermentation, the relative abundance of Firmicutes decreased while Proteobacteria and Actinobacteria increased. Regarding short-chain fatty acid (SCFA) production by fecal colonic microbiota, the butyric acid was higher after sample SSJ0 fecal fermentation. In contrast, propionic, isobutyric, and acetic acids were higher after SSJ30 sample fecal fermentation. This study contributes to understanding the interactions between specific foods and the gut microbiota, which can affect human health and well-being., (© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

The interest in the consumption of edible flowers has increased since they represent a rich source of bioactive compounds, which are significantly beneficial to human health. The objective of this research was to access the bioactive compounds and antioxidant and cytotoxic properties of unconventional alternative edible flowers of Hibiscus acetosella Welw. Ex Hiern. The edible flowers presented pH value of 2.8 ± 0.00, soluble solids content of 3.4 ± 0.0 °Brix, high moisture content of about 91.8 ± 0.3%, carbohydrates (6.9 ± 1.2%), lipids (0.90 ± 0.17%), ashes (0.4 ± 0.0%), and not detectable protein. The evaluation of the scavenging activity of free radicals, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), of the flower extract was better than the results observed for other edible flowers (507.8 ± 2.7 μM TE and 783.9 ± 30.8 μM TE, respectively) as well as the total phenolic composition (TPC) value (568.8 ± 0.8 mg GAE/g). These flowers are rich in organic acids and phenolic compounds, mainly myricetin, and quercetin derivatives, kaempferol, and anthocyanins. The extract showed no cytotoxicity for the cell lineages used, suggesting that the extract has no directly harmful effects to cells. The important bioactive compound identified in this study makes this flower especially relevant in the healthy food area due to its nutraceutical potential without showing cytotoxicity.

Thermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing. This technique can be used to preserve and sanitize food products, and act as a pre-treatment for drying, extraction, cooking, curing, and hydrogenation of foods. Furthermore, the reacting plasma species formed during the plasma application can change positively the sensory and nutritional aspects of foods. The aim of this review is to analyze the main findings on the application of cold plasma as a pre-treatment technology to improve food processing. In its current maturity stage, the cold plasma technology is suitable for reducing drying time, increasing extraction efficiency, as well as curing meats. This technology can convert unsaturated into saturated fats, without forming trans isomers, which can be an alternative to healthier foods. Although many advantages come from cold plasma applications, this technology still has several challenges, such as the scaling up, especially in increasing productivity and treating foods with large formats. Optimization and control of the effects of plasma on nutritional and sensory quality are still under investigation. Further improvement of the technology will come with a higher knowledge of the effects of plasma on the different chemical groups present in foods, and with the development of bigger or more powerful plasma systems., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1-1247.2 mg GAE/100 g) and antioxidant capacity (1739.8-1660.6 mg TEAC/100 g). During the storage, MLMs made with FHPO to PO ratios of 80:20, 70:30, and 60:40 showed the highest stability for anthocyanin retention and color changes at the three temperatures (- 18 °C, 4 °C, and 25 °C). The gastrointestinal simulation in vitro revealed that all treatments were resistant to gastric phase and maintained a maximum and controlled release in the intestinal phase, demonstrating that FHPO together with PO are effective to protect anthocyanins during gastric digestion, and can improve the bioavailability of this compound in the human organism. Thus, the spray chilling technique may be a promising alternative for the production of anthocyanins-loaded microstructured lipid microparticles with functional properties for various technological applications., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The Passiflora genus (Passifloraceae family) extends worldwide, but it is mainly found in the Americas. The present review aimed to select the main reports published over the last 5 years involving the chemical composition, health benefits, and products obtained from the pulps of Passifora spp. The pulps of at least 10 species of Passiflora have been studied presenting different classes of organic compounds, especially phenolic acids, and polyphenols. The main bioactivity properties include antioxidant and in vitro α-amylase and α-glucosidase enzyme inhibition. These reports highlight the potential of Passiflora for the development of a variety of products, especially fermented and non-fermented beverages, as well as foods to attend a demand for non-dairy products. In general, these products are prominent source of probiotic bacteria resistant to in vitro gastrointestinal simulation, representing an alternative for intestinal microbiota regulation. Therefore, sensory analysis is encouraging herein, as well as in vivo tests to enable the development of high value pharmaceuticals and food products. The patents confirm the great interest in research and products development in different food technology areas, as well as in biotechnology, pharmacy, and materials engineering., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Background: Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties., Results: Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences., Conclusion: APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry., (© 2022 Society of Chemical Industry.)

Considerable efforts have been spent on the development of biodefensives based on the encapsulation of essential oils for controlling of urban pests from their larval stage, especially as anopheline controlling agents. The larval source management of Anopheles aquasalis is important for malaria prevention. For this reason, this research proposes larvicidal biodefensives based on polymeric particles loaded with Piper nigrum essential oil, considering the influence of temperature (35 °C) and preservatives on the formulation stability. The biodefensive containing the preservative phenoxyethanol/methylisothiazolinone (PNE) resulted in 5 months of shelf-life storage with an Encapsulation Efficiency (EE%) of essential oil of 70%. The biodefensive PNE (containing 500 µg.mL -1 of encapsulated essential oil) presented a polydisperse particle size distribution, ranging from D 10 = (127 ± 10) nm to D 90 = (472 ± 78) nm and a particle mean size of (236 ± 34) nm. The AFM images revealed a spherical morphology with an external surface almost regular and smooth. The controlled release of the essential oil was evaluated up to 72 h according to the Korsmeyer-Peppas mathematical model, confirming the anomalous transport ( n = 0.64 in pH = 3 and pH = 10, and n = 0.65 in pH = 7). The total larvae mortality on the in loco bioassays was almost reached (92%) after 24 h. However, according to the in vitro bioassays applying the in natura essential oil alone, the concentration of 454 μg.mL -1 resulted on the mortality of 70% of the larvae after 24 h. For this reason, the highest efficiency of the biodefensive PNE may be related to the encapsulation of essential oil, delivering the loaded particles more efficiently inside the larvae. From this perspective, the present study shows that a formulation based on P. nigrum essential oil may be taken into account in the integrated management of disease vector mosquitoes.

The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 °C/15 s). All samples showed higher than 12 g/100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved anti-diabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Bromelain has potential as an analgesic, an anti-inflammatory, and in cancer treatments. Despite its therapeutic effects, this protein undergoes denaturation when administered orally. Microencapsulation processes have shown potential in protein protection and as controlled release systems. Thus, this paper aimed to develop encapsulating systems using sodium alginate as a carrier material and positively charged amino acids as stabilizing agents for the controlled release of bromelain in in vitro tests. The systems were produced from the experimental design of centroid simplex mixtures. Characterizations were performed by FTIR showing that bromelain was encapsulated in all systems. XRD analyses showed that the systems are semi-crystalline solids and through SEM analysis the morphology of the formed systems followed a pattern of rough microparticles. The application of statistical analysis showed that the systems presented behavior that can be evaluated by quadratic and special cubic models, with a p-value < 0.05. The interaction between amino acids and bromelain/alginate was evaluated, and free bromelain showed a reduction of 74.0% in protein content and 23.6% in enzymatic activity at the end of gastric digestion. Furthermore, a reduction of 91.6% of protein content and 65.9% of enzymatic activity was observed at the end of intestinal digestion. The Lis system showed better interaction due to the increased stability of bromelain in terms of the amount of proteins (above 63% until the end of the intestinal phase) and the enzymatic activity of 89.3%. Thus, this study proposes the development of pH-controlled release systems aiming at increasing the stability and bioavailability of bromelain in intestinal systems.

Poly( p -anisidine) (PPA) is a polyaniline derivative presenting a methoxy (-OCH 3 ) group at the para position of the phenyl ring. Considering the important role of conjugated polymers in novel technological applications, a systematic, combined experimental and theoretical investigation was performed to obtain more insight into the crystallization process of PPA. Conventional oxidative polymerization of p -anisidine monomer was based on a central composite rotational design (CCRD). The effects of the concentration of the monomer, ammonium persulfate (APS), and HCl on the percentage of crystallinity were considered. Several experimental techniques such as X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), multifractal analysis, Nuclear Magnetic Resonance ( 13 C NMR), Fourier-transform Infrared spectroscopy (FTIR), and complex impedance spectroscopy analysis, in addition to Density Functional Theory (DFT), were employed to perform a systematic investigation of PPA. The experimental treatments resulted in different crystal structures with a percentage of crystallinity ranging from (29.2 ± 0.6)% (PPA1 HT ) to (55.1 ± 0.2)% (PPA16 HT-HH ). A broad halo in the PPA16 HT-HH pattern from 2θ = 10.0-30.0° suggested a reduced crystallinity. Needle and globular-particle morphologies were observed in both samples; the needle morphology might have been related to the crystalline contribution. A multifractal analysis showed that the PPA surface became more complex when the crystallinity was reduced. The proposed molecular structures of PPA were supported by the high-resolution 13 C NMR results, allowing us to access the percentage of head-to-tail (HT) and head-to-head (HH) molecular structures. When comparing the calculated and experimental FTIR spectra, the most pronounced changes were observed in ν(C-H), ν(N-H), ν(C-O), and ν(C-N-C) due to the influence of counterions on the polymer backbone as well as the different mechanisms of polymerization. Finally, a significant difference in the electrical conductivity was observed in the range of 1.00 × 10 -9 S.cm -1 and 3.90 × 10 -14 S.cm -1 , respectively, for PPA1 HT and PPA16 HT-HH .

The Amazon region has a significant biodiversity composed of several fruits with health benefits and distinguished potential for technological application and development of novel products. Buriti (Mauritia flexuosa) is one of the main Amazonian fruits with expressive nutraceutical properties. For this reason, this review aims to elucidate the current state of knowledge on buriti, providing information on its bioactive compounds, nutraceutical, and health potential for both technological and economic development especially in food and pharmaceutical areas. Different parts of buriti are important sources of carotenoids, fatty acids, phenolic compounds, and fibers. Antioxidant, antimicrobial, prebiotic, anti-diabetes, and anti-cancer properties have also been reported. In addition, the buriti oil presents a synergistic effect with antibiotics and it has been also an alternative to artificial dyes. However, there is a lack of information about the in vivo evaluation of the buriti's bioactive compounds providing a clearer elucidation on its biological potential, toxicity information and mechanisms of action. Proper sensory methods and the relationship between sensory quality and consumer perception are also needed to extend the possibility of developing new products. Finally, the use of non-thermal techniques is encouraged to improve the bioavailability of nutraceutical compounds and potentiate their action on human health., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

A new systematic structural study was performed using the Atomic Force Microscopy (AFM) reporting statistical parameters of polymeric particles based on gelatin and poly- ε -caprolactone (PCL) containing essential oil from Lippia origanoides . The developed biocides are efficient alternative controlling agents of Conotrachelus humeropictus and Moniliophtora perniciosa , the main pests of Theobroma grandiflorum . Our results showed that the particles morphology can be successfully controlled by advanced stereometric parameters, pointing to an appropriate concentration of encapsulated essential oil according to the particle surface characteristics. For this reason, the absolute concentration of 1000 µg·mL -1 (P 1000 system) was encapsulated, resulting in the most suitable surface microtexture, allowing a faster and more efficient essential oil release. Loaded particles presented zeta potential around (-54.3 ± 2.3) mV at pH = 8, and particle size distribution ranging from 113 to 442 nm. The hydrodynamic diameter of 90% of the particle population was found to be up to (405 ± 31) nm in the P 1000 system. The essential oil release was evaluated up to 80 h, with maximum release concentrations of 63% and 95% for P 500 and P 1000 , respectively. The best fit for the release profiles was obtained using the Korsmeyer-Peppas mathematical model. Loaded particles resulted in 100% mortality of C. humeropictus up to 48 h. The antifungal tests against M. perniciosa resulted in a minimum inhibitory concentration of 250 µg·mL -1 , and the P 1000 system produced growth inhibition up to 7 days. The developed system has potential as alternative controlling agent, due to its physical stability, particle surface microtexture, as well as pronounced bioactivity of the encapsulated essential oil.

Considerable efforts have been spent on environmentally friendly particles for the encapsulation of essential oils. Polymeric particles were developed to encapsulate the essential oil from Piper nigrum based on gelatin and poly- ε -caprolactone (PCL) carriers. Gas Chromatography ((Flame Ionization Detection (GC/FID) and Mass Spectrometry (GC/MS)), Atomic Force Microscopy (AFM), Nanoparticle Tracking Analysis (NTA), Confocal Laser Scanning Microscopy (CLSM), Attenuated Total Reflectance-Fourier-transform Infrared Spectroscopy (ATR-FTIR), and Ultraviolet-Visible (UV-VIS) spectroscopy were used for the full colloidal system characterization. The essential oil was mainly composed of β -caryophyllene (~35%). The stability of the encapsulated systems was evaluated by Encapsulation Efficiency (EE%), electrical conductivity, turbidity, pH, and organoleptic properties (color and odor) after adding different preservatives. The mixture of phenoxyethanol/isotialzoni-3-one (PNE system) resulted in enhanced stability of approximately 120 and 210 days under constant handling and shelf-life tests, respectively. The developed polymeric system presented a similar controlled release in acidic, neutral, or basic pH, and the release curves suggested a pulsatile release mechanism due to a complexation of essential oil in the PCL matrix. Our results showed that the developed system has potential as an alternative stable product and as a controlling agent, due to the pronounced bioactivity of the encapsulated essential oil.

The development of conjugated polymer-based nanocomposites by adding metallic particles into the polymerization medium allows the proposition of novel materials presenting improved electrical and optical properties. Polyaniline Emeraldine-salt form (ES-PANI) has been extensively studied due to its controllable electrical conductivity and oxidation states. On the other hand, tungsten oxide (WO 3 ) and its di-hydrated phases, such as WO 3 ·2H 2 O, have been reported as important materials in photocatalysis and sensors. Herein, the WO 3 ·2H 2 O phase was directly obtained during the in-situ polymerization of aniline hydrochloride from metallic tungsten (W), allowing the formation of hybrid nanocomposites based on its full oxidation into WO 3 ·2H 2 O. The developed ES-PANI-WO 3 ·2H 2 O nanocomposites were successfully characterized using experimental techniques combined with Density Functional Theory (DFT). The formation of WO 3 ·2H 2 O was clearly verified after two hours of synthesis (PW 2 nanocomposite), allowing the confirmation of purely physical interaction between matrix and reinforcement. As a result, increased electrical conductivity was verified in the PW 2 nanocomposite: the DFT calculations revealed a charge transfer from the p -orbitals of the polymeric phase to the d -orbitals of the oxide phase, resulting in higher conductivity when compared to the pure ES-PANI.

The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) and to evaluate the effect of adding these polymers on the properties of fish gelatin films. The films FG/CMC and FG/PVOH were produced in the proportions 90/10, 80/20 and 70/30 and characterized their physical, chemical and functional properties. The addition of CMC and PVOH improved the mechanical strength, barrier property and water solubility of gelatin films. FG/CMC films showed greater tensile strength and greater solubility than FG/PVOH. The maximum concentration of CMC promoted the highest mechanical resistance, while the highest PVOH content produced the film with the lowest solubility. The proposed mixing systems proved to be adequate to improve the properties of fish gelatin films, with potential for application in the packaging sector., (© 2022. The Author(s).)

Due to its abundance in nature and low cost, starch is one of the most relevant raw materials for replacing synthetic polymers in a number of applications. It is generally regarded as non-toxic, biocompatible, and biodegradable and, therefore, a safe option for biomedical, food, and packaging applications. In this review, we focused on studies that report the use of starch as a matrix for stabilization, incorporation, or release of bioactive compounds, and explore a wide range of applications of starch-based materials. One of the key application areas for bioactive compounds incorporated in starch matrices is the pharmaceutical industry, especially in orally disintegrating films. The packaging industry has also shown great interest in using starch films, especially those with antioxidant activity. Regarding food technology, starch can be used as a stabilizer in nanoemulsions, thus allowing the incorporation of bioactive compounds in a variety of food types. Starch also presents potential in the cosmetic industry as a delivery system. However, there are still several types of industry that could benefit from the incorporation of starch matrices with bioactive compounds, which are described in this review. In addition, the use of microbial bioactive compounds in starch matrices represents an almost unexplored field still to be investigated.

Poly( o -methoxyaniline) emeraldine-salt form (ES-POMA) was chemically synthesized using hydrochloric acid and subjected to a heat treatment (HT) process for 1 h at 100 °C (TT 100 ) and 200 °C (TT 200 ). The HT process promoted a progressive decrease in crystallinity. The Le Bail method revealed a decomposition from tetrameric to trimeric-folded chains after the HT process. The unheated POMA-ES presented a globular vesicular morphology with varied micrometric sizes. The heat treatment promoted a reduction in these globular structures, increasing the non-crystalline phase. The boundary length (S) and connectivity/Euler feature (χ) parameters were calculated from the SEM images, revealing that ES-POMA presented a wide distribution of heights. The TT 100 and TT 200 presented a narrow boundary distribution, suggesting smoother surfaces with smaller height variations. The UV-VIS analysis revealed that the transition at 343 nm (nonlocal π → π* ) was more intense in the TT 200 due to the electronic delocalization, which resulted from the reduced polymer chain caused by the HT process. In addition to the loss of conjugation, counter ion withdrawal reduced the ion-chain interaction, decreasing the local electron density. This result shows the influence of the chlorine counter ions on the peaks position related to the HOMO → LUMO transition, since the π → polaron transition occurs due to the creation of the energy states due to the presence of counter ions. Finally, the electrical conductivity decreased after the HT process from 1.4 × 10 -4 S.cm -1 to 2.4 × 10 -6 S.cm -1 as result of the polymer deprotonation/degradation. Thus, this paper proposed a systematic evaluation of the POMA molecular structure and crystallite size and shape after heat treatment.

This study aimed to assess the counts and biodiversity characterization of aerobic sporeforming bacteria (ASB) in powdered infant formula (PIF). Fifty-four (n = 54) samples of PIF of three brands were analyzed for mesophilic aerobic bacteria, and ASB counts. ASB isolated from PIF were assessed for their ability to produce spoilage enzymes and hemolytic activity and further identified by MALDI-TOF mass spectrometry. Then, the isolates were subjected to rpoB gene typing and assessment of bceT, entFM, nhe (A, B, C), and hbl (A, B, C) toxin genes. The main species isolated were B. licheniformis (54%), followed by B. cereus (33%) and B. subtilis (5%). The ASB counts ranged from 1 to 4 log CFU/g, and the mean was 2.9 log CFU/g for mesophilic aerobic sporeforming bacteria (MSC) and 2.5 log CFU/g for thermophilic aerobic sporeforming bacteria (TSC). Most PIF samples presented MSC and TSC counts between 2 and 3 log CFU/g. A total of 13%, 50%, and 37% of the samples presented MSC counts from <2 log CFU/g, between 2 and 3 log CFU/g and between 3 and 4 log CFU/g, respectively. Among the ASB isolates, 97% had protease, 84% hydrolyzed starch, 66% had hemolytic activity, and 61% had lecithinase activity. A total of 44 out of 120 isolates harbored at least one toxin gene; 56% for B. cereus, 34% for B licheniformis, and less than 5% for B. subtilis, B pumilus, and L. sphaericus. All B. cereus isolates harbored the nhe gene, 60% entFM, 44% cytK, 32% bceT, and 28% hbl genes. Besides, 17% of B. licheniformis harbored nhe. A small proportion of B. subtilis, B. pumilus, and L. sphaericus carried toxin genes. The rpoB based phylogenetic tree provided high resolution among Bacillus species. The findings of this study provide insights into the phenotypic and genotypic biodiversity of Bacillus present in PIF., (Copyright © 2022 Elsevier B.V. All rights reserved.)

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 -1 ) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL -1 lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices., (Copyright © 2022 The Author(s). Published by Elsevier B.V. All rights reserved.)

The aim of this review was to compile the main reports over the last 5 years concerning the Ficus spp. fruits (Moraceae family) based on chemistry, properties, and applications as products. About 30 Ficus spp. fruits were reported focusing on their chemical composition rich in phenolic acids such as gallic, caffeic and chlorogenic acids, as well as quercetin and cyanidin derivatives. The fruits from Moraceae family presented mainly antioxidant and antimicrobial properties in addition to other functional properties to consumers health. Therefore, these fruits can be successfully considered by the food industry for the development of new products with high added value and also be considered a source of bioactive compounds., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Background: The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing., Scope and Approach: This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed., Main Findings and Conclusions: Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations., Competing Interests: The authors declare there is no conflict of interest for this research., (© 2021 Elsevier Ltd. All rights reserved.)

Theobroma speciosum, known as "cacauí" in Brazil, is considered a prominent unconventional food plant. The objective of this work was to evaluate the chemical profiles, antioxidant capacity and minerals of the aqueous extract and fractions from its flowers. The identified compounds were sugars, organic acids and phenolics compounds such as citric, malic and protocatechuic acids, quercetin, quercetin pentoside and quercetin-3-O-glucoside. The extract was rich in phenolic compounds (640 mg GAE g -1 ). Furthermore, fractions also presented phenolic compounds from 170.7 to 560.7 mg GAE g -1 (mainly protocatechuic acid, quercetin and derivatives), which influenced on the high antioxidant capacity in DPPH, ABTS, FRAP and co-oxidation β-carotene/linolenic acid assays. Flowers presented potassium (115 ± 2 μg mL -1 ), magnesium (18.4 ± 0.2 μg mL - 1 ), phosphorus (7.0 ± 0.0 μg mL - 1 ) and calcium (3.1 ± 0.1 μg mL - 1 ). Moreover, the flowers aqueous extract represents a new promising food source rich in antioxidant compounds., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The present work aims to evaluate the effect of different excitation frequency (200, 500 and 800 Hz) of cold plasma technique as a pretreatment for drying tucumã. SEM images showed changes on the pretreated tucumã's surface, favoring the drying rate and diffusivity of water as well as reducing the drying time. Marginal variation of color and reduced drying time were observed in the samples treated using 200 and 800 Hz. The pretreatment improved the concentration of phenolic (45.3 mg GAE g -1 ) and antioxidant compounds (799.8 µM ET) (p-value < 0.05). Carotenoids were more sensitive to the drying time, presenting significant degradation at 500 Hz. For this reason, the propose pretreatment based on the application of cold plasma technique for drying foods can preserve/improve their nutritional quality., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties., (Copyright © 2021 Elsevier B.V. All rights reserved.)

Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2020. Published by Elsevier B.V.)

The aim of this paper was to evaluate the effect of high energy ultrasound on the bioaccessibility of bioactive compounds from açaí (Euterpe precatoria) and buriti (Mauritia flexuosa) juices. Five levels of energy density (0, 0.9, 1.8, 2.7 and 3.6 J.cm -3 ), as well as their effects on the bioactive compounds were evaluated. Ultrasound did not significantly influence pH, titratable acidity and soluble solids. However, it affected the color attributes of juices by increasing brightness and color variation. The concentration of bioactive compounds (anthocyanins and carotenoids) and antioxidants increased with increasing ultrasound energy density, which was confirmed by Principal Component Analysis (PCA). Fatty acids increased up to 2.7 J.cm -3 and were reduced when higher energy was employed on the ultrasound process. Ultrasound allowed the release of new aromatic substances. For this reason, the ultrasound technology can be considered an alternative pre-treatment for fruit juices, improving the bioaccessibility and concentration of bioactive compounds., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier B.V. All rights reserved.)

The aim of this paper was to evaluate the effect of cold plasma excitation frequency on camu-camu juice processing. Different levels of frequency (200, 420, 583, 698 and 960 Hz) were applied on camu-camu juice to measure the contents of ascorbic acid and anthocyanins, as well as to evaluate the antioxidant compounds (DPPH, ABTS, FRAP and phenolic compounds), peroxidase and polyphenol oxidase enzymatic activity and color. Furthermore, the juice bioaccessibility was evaluated after simulated digestion. The ascorbic acid concentration was increased when higher excitation frequencies were employed, increasing their bioavailability. Anthocyanins, peroxidase and polyphenol oxidase presented considerable degradation with increasing the plasma excitation frequency. For this reason, the juice processing proposed herein represents an alternative to enhance its nutritional quality. Moreover, the use of cold plasma reduced the activity concentration of endogenous enzymes, presenting considerable degradation for higher excitation frequency., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Tubers and roots have been used in human nutrition since ancient times once they are resistant to pests and easy to grow even in soils poor in nutrients. The most consumed include cassava, potatoes, taro, and yam. In many regions, they are the main source of energy, which has led to industrial-scale cultivation of some such as yacon, burdock, Jerusalem and artichoke, known as sources of fructooligosaccharides, due to the increased demand for prebiotic fibers and the need for lower energy foods. This chapter will present a general approach to tubers and roots and their important role in human nutrition. At the end of the chapter, those recognized as prebiotics and the processing methods for extracting fibers will be discussed., (© 2020 Elsevier Inc. All rights reserved.)

The aim of this study was to evaluate and characterize the interaction between fish gelatin (FG) and Gum Arabic(GA) and its effects in obtaining optimal atomization conditions. The optimal conditions (D = 0.866) founded in this paper were: Gum Arabic concentration of 33.4% and inlet air temperature of 130 °C. These conditions afforded 6.62 g/h yield, 0.27 a w and 247 g of Gel Strength, that are considered as suitable characteristics for food grade gelatin. The complex formed (FG-GA) was successfully obtained, as demonstrated by the results of amino acid profile, SDS-PAGE, FTIR spectroscopy, zeta potential and morphology. It was also verified that the formation of FG-GA promotes positive changes, such as higher atomization yield, adequate Gel Strength, low hygroscopicity and high solubility. The technological properties of FG-GA shown high potential to be applied in the food industry as well in other industrial fields like chemical and pharmaceutical areas., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Species of Eugenia have been used as an antidiabetic natural source. Chemical, antioxidant and antiglycant screening of extracts from pedra-ume caá (Eugenia punicifolia) fruits were performed. 1 H NMR assisted by non-supervised chemometric methods were employed for the evaluation of the chemical profiles which were distinguished according to the color of fruit maturation stages, as well as for pulp and seed fruit. Furthermore, 1 H NMR fingerprint analysis of the crude extract allowed the identification of quercitrin and myricitrin, beside other nine compounds. The extracts of the yellow (YP) and green (GP) pulps presented higher antiglycant and antioxidant activities. Fresh juice from E. punicifolia was encapsulated in microcapsules produced with dextrose equivalent (DE) of 10, 20 or 30 as wall materials for the maintainment of their antioxidant and antiglycant properties. The more efficient retention of the bioactive compounds was found using the DE30. The Encapsulation Efficiency (EE) and the Retention Efficiency (RE) of this system was found around 89.7% and 97.6%, respectively. In addition, NMR spectra revealed the presence of flavonoids O-glycosylated (quercitrin and myricitrin) which might be related to the antiglycant and antioxidant activities. The YP presented larger content of quercitrin (117.6 ± 0.4 mg per each 100 g of fresh fruit). Therefore, pedra-ume caá should be employed as an alternative nutraceutical source, as well as intherapeutic pourposes., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Background: The encapsulated essential oils (EOs) of Piper aduncum L. and Piper hispidinervum C. DC. in gelatin nanoparticles were evaluated against Aedes aegypti Linn., Tetranychus urticae Koch and Cerataphis lataniae Boisd., Results: Encapsulation efficiency of the EOs was measured for absolute concentrations of 500 µg mL -1 (79.2 and 72.7%) and 1000 µg mL -1 (84.5 and 82.2%). The loaded nanoparticles were nearly spherical and well dispersed. The nanoparticles loaded with P. hispidinervum EO had an average size of 100 ± 2 nm, while the nanoparticles containing P. aduncum EO ranged from 175 ± 4 to 220 ± 4 nm. According to zeta potential analysis, the nanoparticles loaded with P. hispidinervum and P. aduncum EOs presented values around -43.5 ± 3 and -37.5 ± 2 mV respectively. The controlled release of EOs was described by the anomalous mechanism of Korsmeyer-Peppas. Both encapsulated EOs reached lethal dosages within 24 h of exposure and total mortality of the tested pests., Conclusion: The present work successfully developed gelatin-based nanoparticles that served as carriers for the EOs of P. aduncum and P. hispidinervum to be applied as a sustainable control tool of A. aegypti, T. urticae and C. lataniae. The developed loaded nanoparticles presented high encapsulation efficiency and EO concentration release higher than lethal dosages. This indicates that it is feasible to use gelatin-based nanoparticles loaded with P. aduncum and P. hispidinervum EOs to control the tested pests. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Quality parameters of açai juice processed with ultrasound-assisted, ozone and the combined methods were analyzed in this work. Two ultrasound energy densities (350 and 700 J·mL -1 ) and two ozonization times (5 and 10 min with 1.5 ppm) were analyzed for pure açai juice and 8 different treatments (2 2 complete factorial). To evaluate the quality parameters of the juice, physical-chemical analyzes such as pH, titratable acidity, cloud value, non-enzymatic browning, rheology, antioxidant activity (DPPH and ABTS), phenolic compounds, anthocyanins, enzymatic activity (peroxidase and polyphenol oxidase) and microbial counts (mesophilic bacteria, molds and yeasts) were conducted. The treatments with ozone were better for microbial inactivation and the ultrasound for enzymatic inactivation. In general, the use of non-thermal methods can be a good alternative for the processing of açai juice., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials. The results of the study indicated that the DE degree influences the characteristics of reconstitution, storage, controlled release and degradation characteristics of encapsulated bioactive compounds. The increase in dextrose equivalent improves microparticle solubility, wettability and density, mainly due to the size of the maltodextrin molecules. The adsorption kinetics and sorption isotherm curves confirmed the increase in the hygroscopicity of maltodextrins with higher degrees of polymerization. The size of the maltodextrin chains influenced the release and protection of the encapsulated lime essential oil. Finally, the maltodextrin polymerization degree can be considered a parameter that will influence the physicochemical properties of microencapsulated food., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Understanding how and why biological communities are organized over space and time is a major challenge and can aid biodiversity conservation in times of global changes. Herein, spatial-temporal variation in the structure of velvet ant communities was examined along a forest-savanna gradient in the Brazilian Cerrado to assess the roles of environmental filters and interspecific interactions upon community assembly. Velvet ants were sampled using 25 arrays of Y-shaped pitfall traps with drift fences for one year along an environmental gradient from cerrado sensu stricto (open canopy, warmer, drier) to cerradão (closed canopy, cooler, moister). Dataloggers installed on each trap recorded microclimate parameters throughout the study period. The effects of spatial distances, microclimate parameters and shared ancestry on species abundances and turnover were assessed with canonical correspondence analysis, generalized dissimilarity modelling and variance components analysis. Velvet ant diversity and abundance were higher in the cerrado sensu stricto and early in the wet season. There was pronounced compositional turnover along the environmental gradient, and temporal variation in richness and abundance was stronger than spatial variation. The dry season blooming of woody plant species fosters host abundance and, subsequently, velvet ant captures. Species were taxonomically clustered along the gradient with Sphaeropthalmina (especially Traumatomutilla spp.) and Pseudomethocina more associated, respectively, with cerrado sensu stricto and cerradão. This suggests a predominant role of environmental filters on community assemble, with physiological tolerances and host preferences being shared among members of the same lineages. Induced environmental changes in Cerrado can impact communities of wasps and their hosts with unpredictable consequences upon ecosystem functioning and services.

The aim of this work was to study the use of different prebiotic biopolymers in lime essential oil microencapsulation. Whey protein isolate, inulin and oligofructose biopolymers were used. The addition of prebiotic biopolymers reduced emulsion viscosity, although it produced larger droplet sizes (0.31-0.32 µm). Moisture values (2.94-3.13 g/100 g dry solids) and water activity (0.152-0.185) were satisfactory, being within the appropriate range for powdered food quality. Total oil content, limonene retention values and antioxidant activity of the microparticles containing essential oil decreased in the presence of the carbohydrates. The addition of prebiotic biopolymers reduced the microparticle thermal stability. X-ray diffraction confirmed the amorphous characteristic of the microparticles and the interaction of the essential oil with the wall material. The presence of prebiotic biopolymers can be a good alternative for lime essential oil microparticles, mainly using fibre that has a functional food appeal and can improve consumer health.