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Abstract The purpose of this review was to describe how adaptive laboratory evolution (ALE) can provide improvement to lactic acid bacteria (LAB) strains for their application in industrial biotechnological processes. This review was carried out according to the Preferred Reporting Items for Systematic Review and Meta-analysis (PRISMA) approach, incorporating the ScienceDirect and Scopus databases. The literature search yielded 4,167 (ScienceDirect) and 27 (Scopus) articles, which were reduced to 12 after applying the inclusion /exclusion criteria. The studies revolved around LAB of the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus and the application of ALE experiments in batch mode, fed-batch mode, or both, and aimed to produce strains with increased lactic acid production capabilities, higher cell viability, and multiple-stress tolerance. The studies demonstrated that ALE is an efficient approach for strain modification towards desired phenotypic functions and does not require genetic engineering. Knowledge of the cellular and molecular responses of microorganisms to stress enables an understanding of the adaptation mechanisms of LAB strains for survival and increased production of metabolites throughout ALE experiments.

Research background. Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to the high organic load. Cheese whey and whey permeate can be reused as wall materials to form chia oil microcapsules, which act as a barrier to prooxidants. This study aims to develop an encapsulation method by spray-drying to protect chia oil using dairy by-products as wall materials. Experimental approach. We evaluated cheese whey, whey permeate and mixtures of m(cheese whey):m(whey permeate)=50, 70 and 80% as encapsulating agents with the spray-drying process. Initially, we characterized the chia oil and encapsulating materials. Chia oil emulsions were prepared using the encapsulating materials and an emulsifier. The stability of the emulsions was evaluated by creaming index, and they were characterized according to size distribution and polydispersity index. Emulsions were encapsulated in a spray dryer with inlet and outlet air temperature at 125 and 105 °C, respectively. After encapsulation, we assessed the oxidative degradation of chia oil over 30 days of storage by determining the peroxide index. Results and conclusions. Emulsions presented creaming index between 51 and 83% in all formulations, and the oxidative stability of microencapsulated chia oil was significantly higher than that of free chia oil after 30 days. Wall material combination affected both encapsulation efficiency and oxidation protection. The cheese whey and whey permeate (8:2) mixture exhibited the highest encapsulation efficiency (70.07%) and ability to protect the chia seed oil. After 30 days, the peroxide value was below the maximum limit considered safe for human consumption. Novelty and scientific contribution. According to these results, dairy by-products can be used for encapsulation of oxidation-sensitive oils. This represents an alternative use for dairy by-products, which otherwise are discarded and can impact the environment due to their high organic load. Our findings suggest that dairy by-products can be effectively used as wall materials to generate value-added products.

Abstract Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study aimed at characterizing the nutritional composition of mountain papaya (V. quercifolia) green fruit flour, in order to incorporate it in a functional food. For that purpose, the flour was characterized regarding its macro and micronutrients, anti-nutritional factors, pH, water activity, and color. This flour showed contents of carbohydrate of 22.31%; protein of 9.65%; dietary fiber of 32.80%; lipids of 14.95%, 63.56% of which are unsaturated fatty acids, especially oleic acid; and ash of 9.10%, with higher concentrations for potassium, calcium and magnesium. Therefore, V. quercifolia flour had good nutritional characteristics and might be used as supplementary food.

Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production.

Abstract This study aimed to make and characterize a fresh cheese using the surplus of bovine colostrum from dairy farms. The bovine colostrum was characterized in terms of fat (4.00%), protein (16.30%), moisture (79.68%), ash (0.95%), minerals, pH (6.32), titratable acidity (0.27 g/100 mL), immunoglobulin G (>50 g/L), lactose (1.60%), color, and the presence of pathogenic bacteria. The fresh cheese made with colostrum was characterized in the same terms as the bovine colostrum (fat (7.00%), protein (22.95%), moisture (67.98%), ash (1.85%), minerals, pH (6.15), titratable acidity (0.04 g/100 mL), immunoglobulin G (30.95 g/L), lactose (not detectable), color, and the presence of pathogenic bacteria), with the addition of the texture and sensory analysis. The colostrum cheese had high moisture content (67.98%) and low-fat content (7.00%). The protein content was also high (22.95%), whose major percentage was composed by immunoglobulins. An important finding in this work was associated with the possible absence of lactose in the colostrum cheese, thus opening opportunities for future research regarding the development of dairy products for lactose intolerant consumers. In addition, the high concentration of immunoglobulin G might give this product an immune boost feature. The sensorial analysis showed that the recipe of the fresh cheese requires improvement to achieve higher acceptance from the public, especially regarding texture.

Whey protein (WP) is a highly nutritious, commercially available alternative food source that is used primarily as a food supplement by athletes and physically active individuals to provide them with essential amino acids and bioactive peptides, and additional benefits have been attributed to WP consumption. In this context, the objective of this review was to explore current evidence regarding the consumption of different WP supplements in sports nutrition to elucidate their efficiency in affecting muscle hypertrophy, physical performance, response to muscle injury, weight loss, and body composition changes. Furthermore, these effects were assessed by comparing whey protein hydrolysate (WPH), whey protein concentrate (WPC), and whey protein isolate (WPI) supplementation. Supplementation with WPI or WPC was related to increased muscle protein synthesis (MPS), and WPH caused muscle hypertrophy and improved physical performance. Compared to WPC and WPI, WPH improved peak torque associated with strength training without reducing the creatine kinase (CK) and tumor necrosis factor alpha (TNF-α) levels in this type of physical activity, and the decreases in CK and lactate dehydrogenase (LDH) associated with aerobic exercise were significant. Supplementation with WPC resulted in weight loss, satiety and improved body composition, without compromising whole-body lean mass loss. WPH was more effective than WPC and WPI regarding improved peak torque and muscle hypertrophy associated with strength training, and WPH reduced muscle damage associated with aerobic exercise via decreased CK levels.

Abstract The present study aimed to evaluate the effects of barley malt pomace addition on the characteristics of fresh pork sausages over 10 days of storage. Four fresh sausage formulations were elaborated, one with no addition of barley malt pomace (control formulation), and the other three elaborated with 3%, 6%, and 9% of pomace. The sausages were submitted to physicochemical analyses to determine ash, moisture, protein, lipid, carbohydrate, and raw fiber contents, water activity, pH, peroxide indices, and energetic value. Additionally, texture and color technological analysis and sensory analysis were performed. Sausages with 3% of malt pomace presented a protein content of 17.10% on the 10th day of storage, and raw fiber content of 2.00%; while in the control formulation these contents were 16.59% and 0.77%, respectively, with a significant difference (p ≤ 0.05) between samples, representing an increase in product nutritional value. In the hardness analysis, the control formulation had a value of 13.99 N and the formulation with 3% of pomace of 10.11 N, which shows that sausages with the addition of pomace are not as hard. In the sensory analysis, the control formulation showed about 80% acceptability in all attributes, the sausage with 3% of malt pomace had an acceptability index higher than 80% for the attribute 'global acceptance', the sausage with 6% of pomace had an index of approximately 70% and the formulation with 9% showed acceptability index of approximately 64% for the attribute 'global acceptance'. The addition of 3% of malt pomace to the sausage was the best alternative, since it had good acceptance by consumers, and provided an increased nutritional value. Our results show that the use of malt pomace in meat products is a viable alternative that helps to reduce production costs and aids in solving an environmental issue.

Abstract Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that can be used to produce gluten-free bread. The aim of this work was to evaluate chemical and sensory characteristics of gluten-free breads consisting of the idea to compare both made with traditional ingredients and with the addition of Potato Peel Flour (PPF), Pumpkin Seed Flour (PSF), and Quinoa Flour (QF). Sensory analysis of the prepared gluten-free breads and chemical analysis of the alternative flours were performed, as well as the formulations developed. The bread formulation with traditional flours and starches that obtained the highest acceptance in the sensory evaluation was used as a base to prepare three bread formulations, with 2.5%, 5.0%, and 7.5% of each alternative flours. Regarding the chemical analysis of the flours, carbohydrate concentrations of PPF and QF did not differ statistically. Lipid, protein, and ash levels in PSF were significantly higher than those in the other flours. Carbohydrate, ash, and lipid contents of the three formulations made with alternative flours showed no significant differences. The formulation with 5.0% of the alternative flours had higher sensory acceptance. The results showed that the alternative flours used are viable alternatives for the production of gluten-free breads, making it possible to improve the diet of part of the population with celiac disease by increasing the nutritional contents of minerals, lipids, and proteins.

A alface e a rúcula são hortaliças que proporcionam diversos benefícios à saúde, representando as hortaliças folhosas mais produzidas e consumidas no Brasil. O presente estudo teve como objetivo avaliar os teores de nitrato, nitrito, potássio, sódio e cálcio de alface e rúcula cultivadas no sistema orgânico, hidropônico e convencional. Foram utilizadas 9 amostras de cada hortaliça, nas três formas de cultivo. As hortaliças foram colhidas em propriedades de municípios do Vale do Taquari, Rio Grande do Sul, Brasil. Os dados foram submetidos à análise do teste não-paramétrico Kruskal-Wallis e adotou-se nível de significância de 5% (p≤0,05). As hortaliças obtidas do sistema hidropônico apresentaram médias de nitrato superiores (p≤0,05) às orgânicas e convencionais; única que apresentou nitrito na composição foi a rúcula orgânica (3,52 ± 4,92 mg/kg). A rúcula e a alface apresentaram maiores médias de potássio no cultivo orgânico (270,86 ± 61,92 mg/100 g) e (207,45 ± 46,53 mg/100 g), respectivamente. A rúcula orgânica e a hidropônica apresentaram as maiores médias de cálcio, já a alface demonstrou médias superiores de cálcio nas amostras obtidas do cultivo convencional (28,53 ± 7,20 mg/100 g). A alface e rúcula orgânica foram as que obtiveram as maiores concentrações de sódio, (4,67 ± 2,65 mg/100 g) e (3,02 ± 1,26 mg/100 g), respectivamente. Conclui-se que, as hortaliças hidropônicas apresentaram médias de nitrato significativamente superiores. Com exceção do cálcio nas amostras de alface e do sódio nas amostras de rúcula. Foi observada maior quantidade de minerais no cultivo orgânico.

Lettuce and arugula are vegetables that provide several health benefits and represent the most produced and consumed leaf vegetables in Brazil. The present study aimed to assess the levels of nitrate, nitrite, potassium, sodium and calcium in lettuce and arugula grown using organic, hydroponic and conventional systems. Nine samples of each vegetable grown using the three systems were used. The vegetables were harvested from properties in the municipalities of Vale do Taquari, Rio Grande do Sul, Brazil. The data were analyzed using the Kruskal-Wallis non-parametric test with a significance threshold set at 5% (p≤0.05). Vegetables obtained from the hydroponic system showed higher mean levels of nitrate (p≤0.05) compared with organic and conventional vegetables; organic arugula was the only one that presented nitrite in its composition (3.52±4.92 mg/kg). Arugula and lettuce showed the highest mean levels of potassium when grown using the organic system (270.86±61.92 mg/100 g and 207.45±46.53 mg/100 g, respectively). Organic and hydroponic arugula exhibited the highest mean levels of calcium, whereas samples of conventional lettuce presented the highest mean level of calcium (28.53±7.20 mg/100 g). Organic lettuce and arugula were the ones with the highest concentrations of sodium (4.67±2.65 mg/100 g and 3.02±1.26 mg/100 g, respectively). It is concluded that the hydroponic vegetables exhibited significantly higher mean levels of nitrate. Except for calcium in lettuce samples and sodium in arugula samples, we found greater amount of minerals in organic vegetables

Whey proteins, which possess the highest nutritional quality of all food proteins, are an optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins liberates fragments that can promote health benefits in the immune, cardiovascular, nervous and gastrointestinal systems. Industrial production of peptide-based food ingredients requires overcoming several challenges in product development to achieve economically viable downstream processes. We suggest hybrid strategies currently utilized in biopharmacy that are based on computational modelling combined with heuristics and mechanistic modelling, thus minimizing the time- and cost-intensive trial and error approach. Additionally, we propose an application of a cost performance indicator during early decisions at the laboratory scale, which can lead to optimal downstream processing of bioactive, peptide-based food ingredients. This review summarizes the requirements of industrial processes regarding peptide release and stability, depending on several process parameters, and considers some enrichment techniques for whey-derived peptides that are potentially applicable to industry.

ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA) as modifying agents in the hydrolysis of cheese whey lactose process. Results have shown that the enzyme encapsulation complexed with ConA in alginate-gelatin spheres, without glutaraldehyde in the immobilization support, has significantly increased the hydrolysis of lactose rate, achieving a maximum conversion of 72%.

Background: Strawberry is a pseudofruit mainly cultivated in temperate climate regions. Considering its high levels of ascorbic acid and phenolic compounds, the consumption of strawberry fruit can be beneficial to health. The Brazilian strawberry production revolves around 3000 tons per year, significantly influencing the food market and generating income to farmers. However, this production can be partially impaired by two-spotted spider mite (TSSM) Tetranychus urticae Koch infestations, due to decreases in the quality and quantity of fruit. Since there are no data in the literature about alterations caused by TSSM infestation in strawberry plants, our work aimed towards evaluating nutritional and physicochemical parameters of TSSM-infested strawberry plants, along with the related chemical treatment (CT) (acaricide) or biological treatment (predatory mite Phytoseiulus macropilis Banks). Results: Strawberry fruit from TSSM-infested plants present the highest levels of acidity and exhibit low levels of anthocyanin and phenolic compounds, while fruit from TSSM-infested plants + biological control using predatory mite shows high levels of soluble solids, phenolic compounds and ascorbic acid, along with a high soluble solid content/titratable (SSC/TA) acidity ratio, which indicates high quality fruit. Conclusions: Our results suggest that TSSM infestation decreases fruit quality and that the biological control of TSSM using a predatory mite is a suitable alternative to organic production, since the presence of predatory mite does not affect fruit quality and development.

Soro de queijo é um subproduto da indústria de laticínios de elevada carga orgânica, que se considerado resíduo deverá ser encaminhado a estação de tratamento de efluentes, antes do descarte em corpos hídricos, porém as proteínas do soro apresentam excelente qualidade nutricional. A produção de sobremesas lácteas a base de soro de queijo é uma alternativa de aproveitamento deste resíduo visando agregar valor e reduzir os custos das empresas. Portanto, o objetivo desse trabalho foi desenvolver e avaliar as características físico-químicas, reológicas e sensoriais de diferentes formulaçõesde sobremesas lácteas sabor morango elaboradas com soro de queijo e gomas. Foram elaboradas formulações com diferentes concentrações de gomas xantana, carragena, guar e pectina. Os teores médios de umidade, proteínas e lipídios das formulações de sobremesa láctea elaboradas foram de 67%, 7,7% e 5,9%, respectivamente. A avaliação reológica demonstrou comportamento não-newtoniano, com fluxo plástico e tixotropia para todas as formulações de sobremesas lácteas. Na avaliação sensorial, a amostra com 0,3% de goma xantana e 0,2% de goma guar apresentou o maior índice de aceitabilidade dos atributos aparência e textura, além disso, a nota média da impressão global não diferiu significativamente da amostra comercial de sobremesa láctea analisada. Em relação a intenção de compra, 67,5% dos provadores assinalaram que "certamente" ou "provavelmente comprariam" o produto com 0,3% de goma xantana e 0,2% de goma guar caso fosse comercializado. O emprego do soro de queijo na elaboração de sobremesas lácteas é uma alternativa viável sob os aspectos tecnológicos e ambientais para os laticínios.

O leite é o alimento mais consumido mundialmente e de elevado valor nutricional. Considerando a comercialização do leite cru e o alto risco de contaminação, o presente estudo investigou a presença de Staphylococcus aureus em amostras de leite bovino in natura, de produtores do estado do Rio Grande do Sul (RS), Brasil. Utilizou- -se a Técnica de Reação em Cadeia da Polimerase (PCR), e compararam-se os dados obtidos com os resultados dos métodos microbiológicos, segundo a Instrução Normativa 62 do Ministério da Agricultura e Abastecimento. Três protocolos distintos de extração de DNA diretamente do leite foram testados. A sensibilidade do protocolo C foi de 104 UFC/mL sendo o escolhido para a extração de DNA das amostras de leite in natura de oito produtores. Os resultados da PCR foram comparados com culturas bacterianas e testes bioquímicos. O fragmento de 132 pb, correspondente a S. aureus, foi identificado em cinco amostras pela técnica de PCR e seis amostras foram positivas através de testes microbiológicos e bioquímicos. Os resultados obtidos pela pesquisa indicam que o protocolo utilizado pode ser eficiente para a extração de DNA diretamente do leite, bem como para a detecção S. aureus em amostras de leite in natura.

Como forma de aproveitar e agregar valor ao soro de ricota propôs-se desenvolver uma bebida láctea fermentada utilizando o soro de ricota como principal base láctea, agregando funcionalidade ao produto pela utilização de micro-organismos probióticos e colágeno hidrolisado. As amostras de bebida láctea fermentada foram desenvolvidas com base em um delineamento experimental, sendo variáveis do estudo as concentrações de soro de ricota e colágeno hidrolisado, avaliando-as quanto às características físico-químicas, reológicas, microbiológicas e sensoriais. Os teores de lipídeos mostraram-se de acordo com a legislação para bebidas lácteas fermentadas. Os resultados de pH e acidez titulável se assemelharam a outros trabalhos sobre este produto. Todas as amostras atingiram valores de bactérias lácticas superiores a 108 UFC.mL-1. A adição de colágeno hidrolisado diminuiu o índice de sinerese e sedimentação das amostras de bebida láctea fermentada, melhorando sua estabilidade. Na avaliação sensorial, a amostra com 65,64% de soro de ricota e 1,35% de colágeno hidrolisado apresentou o maior IA (Índice de Aceitabilidade), atingindo 83,4%. Além disso, 84% dos provadores assinalaram que "certamente" ou "provavelmente comprariam" a amostra se esta fosse comercializada. O emprego do soro de ricota na elaboração de bebida láctea fermentada adicionada de micro-organismos probióticos e colágeno hidrolisado é uma alternativa viável para agregar valor a este resíduo da indústria de laticínios

O Rio Grande do Sul é um dos maiores produtores de leite do país e o Vale do Taquari contribui com aproximadamente 7% da produção do estado. O queijo e a ricota são alguns dos principais derivados do leite produzidos na região, que geram nos seus processos de fabricação quantidades elevadas de soros de queijo e de ricota, respectivamente. Por sua elevada carga orgânica estes soros devem ser tratados antes do lançamento em corpos hídricos, no entanto estudos indicam que esses subprodutos podem ser reaproveitados. Portanto, o objetivo desse trabalho foi avaliar as características físico-químicas de soros de queijo e de ricota coletados em uma indústria de laticínios do Vale do Taquari visando o aproveitamento na elaboração de novos produtos alimentícios. As amostras foram submetidas às determinações de acidez, pH, cinzas, umidade, proteínas, gordura, demanda química de oxigênio, carbono e nitrogênio total e lactose. Os parâmetros avaliados apresentaram variações, provavelmente em função dos soros serem provenientes de processos de fabricação de diferentes tipos de queijo e de ricota. Além disso, o soro de queijo apresentou maior carga orgânica. As concentrações de proteínas e lactose dos soros indicam que estes podem ser reaproveitados no desenvolvimento de novos produtos e processos.