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Prostate cancer is the most frequent and lethal neoplastic disease among men worldwide. There is growing interest in the biologically active compounds in coffee for their potential chemopreventive. The present study aimed to analyze the content of bioactive compounds, the antioxidant and antiproliferative activity of green arabica coffee and different roasts extracted by supercritical fluid. The concentration of caffeine, chlorogenic acid and caffeic acid were evaluated. Additionally, the colorimetric profile, antioxidant capacity, effect on cell viability, cell cycle and apoptosis of the extracts. Caffeine, caffeic acid and chlorogenic acid content were higher in green coffee extract than in roasted coffee (80.0mg/100g, 16.76 and 19.37mg/mL, respectively). The green coffee extract showed higher antioxidant activity and total phenolic content compared to the other coffee extracts by all methods tested; and among the roasted coffee extracts, light roast coffee stands out with the highest antioxidant capacity. After 48 hours of treatment, coffee extracts caused a reduction in the viability of PC-3 cells, with light roast coffee being more effective. Green and light roast coffee extracts induced a cell cycle arrest in the S phase and increased apoptosis. The present results strongly suggest that coffee extracts have an antiproliferative effect on prostate adenocarcinoma cells.

Açaí (Euterpe oleracea and E. precatoria) tree produces berries that are industrialized especially as desserts, such as ice creams, creams, and açai pulp. The processing according to Good Manufacturing Practices (GMP) is fundamental to obtain safe foods for consumption. This work aimed to evaluate the quality of açaí cream marketed in Sete Lagoas, Minas Gerais, Brazil, concerning the presence of fungi and extraneous matter, as well as to evaluate certain physicochemical parameters. It was analysed 21 samples of açaí cream (10 artisanal and 11 industrialized). All 21 samples had acceptable physicochemical quality standards. However, regarding mycological analyses, 23.8% of the samples presented filamentous fungi and 100% presented yeast count. The genera of the predominant filamentous fungi were: Cladosporium spp. (93.9%), Penicillium spp. (1.7%), Rhizopus spp. (2.6%), Paecilomyces spp. (0.9%) and Mucor spp. (0.9%). A total of 57% of the samples presented extraneous matter and the vegetal tissues that represent a health risk were the main material found, therefore, there is a need for adjustments in terms of good processing practices.

Prostate cancer (PCa) is one of the most common types of cancer among men, and coffee is associated with a reduced risk of developing PCa. Therefore, we aim to review possible coffee molecular mechanisms that contribute to PCa prevention. Coffee has an important antioxidant capacity that reduces oxidative stress, leading to a reduced mutation in cells. Beyond direct antioxidant activity, coffee stimulates phase II enzymatic activity, which is related to the detoxification of reactive metabolites. The anti-inflammatory effects of coffee reduce tissue damage related to PCa development. Coffee induces autophagy, regulates the NF-κB pathway, and reduces the expression of iNOS and inflammatory mediators, such as TNF-α, IL-6, IL-8, and CRP. Also, coffee modulates transcriptional factors and pathways. It has been shown that coffee increases testosterone and reduces sex hormone-binding globulin, estrogen, and prostate-specific antigen. Coffee also enhances insulin resistance and glucose metabolism. All these effects may contribute to protection against PCa development.

Although postharvest coffee fruit fermentation can improve coffee flavour and quality, the mycotoxin ochratoxin A (OTA) can also be a result of microbiological activity, albeit in the later drying step of coffee processing. To evaluate the possible occurrence of OTA contamination in postharvest fruit fermentation, fourteen coffees that entailed two different postharvest fruit fermentation times were evaluated. These coffees originated in the surroundings of the village of Pedra Menina in the qualified Denomination of Origin and coffee producer region of Caparao on the border between Minas Gerais and Espirito Santo states in Brazil. All coffees were classified according to the Specialty Coffee Association (SCA) protocol and 12 achieved specialty level. OTA was determined in all 14 coffees using immunoaffinity for sample clean-up and high-performance liquid chromatography with fluorescence detection for quantification. One sample presented an OTA concentration of 0.75 µg kg-1 and two samples showed OTA concentrations of 0.87 µg kg-1. The other samples had concentrations of OTA below the limit of quantification obtained in this work (0.64 µg kg-1). Thus, all samples showed OTA concentrations far below the most stringent maximum residue limit (MRL) of 5 µg kg-1 established for roasted coffees by European legislation. These low levels were similar to most of the previous results for Brazilian coffees listed and tabled in this work. This comparison showed that OTA contamination due to this kind of postharvest process - fruit fermentation - should not be a concern for producers and consumers of these fermented coffees.

International guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods.

Coffee consumption is believed to have chemopreventive and chemotherapeutic effects and to contribute to preventing thedevelopment and progression of cancer. However, there is still controversy around these claims. As indicated in our previousworks, diet can influence the risk of breast cancer. Intake of coffee is hypothesized to reduce this risk, but current scientificevidence is not conclusive. This work is aimed at studying the effects of Robusta coffee bean extract on cell viability,proliferation, and apoptosis of different human cancers, especially breast cancer cell lines. To this end, cell viability wasevaluated by Alamar Blue in 2D and 3D models, the cell cycle by PI, apoptosis by annexin V, mitochondrial morphology, andfunctionality by mitoTracker, and colony formation capacity by the clonogenic assay. Green and dark coffee extract significantlyreduced viability in human breast, colorectal, brain, and bone cancer cells. Coffee anticancer activity was clearly evidenced inMDA-MB-231 (ER-) and MCF-7 (ER+) breast cancer cells but not in the normal breast cell line. In addition, coffee extractinduces an increase S phase and a decrease G2/M population in breast cancer cells, affected the mitochondrial morphology, andtriggered apoptosis. MDA-MB-231 breast cancer cells lost their clonogenic capacity after treatment. The antitumor activity wasdemonstrated in both 2D and 3D culture cell models Made available in DSpace on 2021-06-15T12:01:04Z (GMT). No. of bitstreams: 1 Antitumor-Effects-of-Freeze-Dried-Robusta-Coffee-Coffea-canephora-Extracts-on-Breast-Cancer-Cell-Lines.pdf: 2995444 bytes, checksum: 691c655dde88cf18d7904d63b257457f (MD5) Previous issue date: 2021 Research Article.

Nanocomposite films prepared from starch (ST) in the presence of cellulose nanocrystals (CNCs) was performed using grape pomace as raw material. CNCs were obtained by acid hydrolysis and added to filmogenic solutions (1, 2, 5, 10 and 15 g/100 g of ST). Cellulose, CNCs and Nanocomposites were characterized. Amorphous non-cellulosic materials were removed from the grape pomace presented values for CrI 64% and 71% and yield 12 and 70% in Cellulose and CNCs, respectively. Nanocomposites showed smaller permeability and the addition of 5 to 15% CNCs formed more opaque films and had improved tensile strength and Youngs modulus. The addition of CNCs from 5 to 15% proved to be effective in improving mechanical properties and decreasing water vapor permeability, important characteristics in food packaging materials. This study provided an effective method to obtain CNCs from the agroindustrial waste and open the way to produce high-value starch based nanocomposites., The authors are grateful for financial support provided by FAPERJ - Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro, Brazil (E-26.202749/2018), the National Council for Scientific and Technological Development – CNPq (311936/2018-0), and the Coordenação de Aperfeiçoamento Pessoal do Ensino Superior (CAPES). The support during transmission electron microscopy analyses provided by the LABNANO/CBPF is also very much appreciated., info:eu-repo/semantics/publishedVersion

Coffee, one of the world’s most consumed beverages, is recognized for its peculiar aroma and flavor. Depending on the type of coffee processing, different co-products are generated as lignocellulosic materials that comprise husks, skin, pulp, mucilage, parchment, coffee silverskin and spent coffee grounds. These co-products could be converted into a highly attractive substrate for bioconversion processes, and they can be used due to their high added value. According to the type of coffee co-product and its chemical composition, different enzymatic technologies can be used like enzyme production, enzymatic hydrolysis, enzyme-assisted extraction, and others. The application of enzymatic processes for biomass reuse has been increasingly desired for being an environmentally friendly alternative improving the management of the vast quantity of waste generated by the coffee industry.

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics.

Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp-based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba-based beverages had better acceptance by the evaluated criteria. Fruit-based beverages murici and tapereba are a well-accepted product and have important nutritional characteristics.

Coffee, besides being one of the most consumed stimulating beverages in the world, has important bioactive activities, which have been attracting increasing attention from researchers. However, the standard process of roasting causes changes in its chemical composition. In the present study, extracts obtained from green and roasted beans (light, medium and dark) of Coffea arabica Linnaeus were submitted to high-power ultrasonic extraction and atomization by spray drying. Colorimetric analysis was used to classify the roasting levels of the dried extract samples. The effects of the roasting process on the bioactivity of the dried extracts were verified through the following assays: caffeine, chlorogenic acid and caffeic acid, by HPLC-PDA; total phenolics by Folin–Ciocalteu; antioxidant activity by DPPH, FRAP, ABTS and ORAC; antiproliferative activity, using the MTT assay; and cell cycle and apoptosis by flow cytometry in metastatic prostate cancer cell lines from bone (PC-3) and brain (DU-145). The results showed that the lowest levels of caffeine, chlorogenic and caffeic acids were observed in dark roasted coffee. In comparison to medium and dark extracts in PC-3 cells, the green and light coffee extracts had higher antioxidant activities and promoted cytotoxicity followed by cell cycle arrest in phase S and apoptosis induction. Thus, the roasting level of the coffee extracts may be related to the potential chemoprotective effects of Coffea arabica L. in prostate cancer cells.

Roasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis—PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).

Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life.

Brazil holds a series of favorable climatic conditions for agricultural production including the hours and intensity of sunlight, the availability of agricultural land and water resources, as well as diverse climates, soils and biomes. Amidst such diversity, Brazilian coffee producers have obtained various standards of qualities and aromas, between the arabica and robusta species, which each present a wide variety of lineages. However, temperatures in coffee producing municipalities in Brazil have increased by about 0.25 C per decade and annual precipitation has decreased. Therefore, the agricultural sector may face serious challenges in the upcoming decades due to crop sensitivity to water shortages and thermal stress. Furthermore, higher temperatures may reduce the quality of the culture and increase pressure from pests and diseases, reducing worldwide agricultural production. The impacts of climate change directly affect the coffee microbiota. Within the climate change scenario, aflatoxins, which are more toxic than OTA, may become dominant, promoting greater food insecurity surrounding coffee production. Thus, closer attention on the part of authorities is fundamental to stimulate replacement of areas that are apt for coffee production, in line with changes in climate zoning, in order to avoid scarcity of coffee in the world market. Made available in DSpace on 2021-04-19T16:34:14Z (GMT). No. of bitstreams: 1 Brazilian-Coffee-Production-and-the-Future-Microbiome-and-Mycotoxin-Profile-Considering-the-Climate-Change-Scenario-1-1.pdf: 316232 bytes, checksum: ea1a5b7ef748ea2b8cd2b58a2f9ad00c (MD5) Previous issue date: 2021 Review.

O Kombuchá é uma bebida naturalmente fermentada que vem ganhando grande destaque na indústria de bebidas. Por seu sabor levemente ácido, amargo e com presença de gases, estes chás têm sido colocados por muitos como uma alternativa às bebidas tradicionais carbonatadas, principalmente por aqueles que procuram uma bebida mais natural, saudável, com pouco açúcar, sem aditivos e corantes tradicionalmente utilizados no preparo de refrigerantes. Apesar de ser uma bebida milenar conhecida amplamente na Ásia, no Brasil trata-se de uma bebida ainda pouco conhecida e difundida. O objetivo desse trabalho foi analisar físico-quimicamente estas bebidas de mesmo sabor e de lotes e marcas distintos, para verificar a possível uniformidade e características destes produtos. Metodologia: As amostras foram adquiridas no município de Duque de Caxias- RJ e foram analisados os parâmetros de rotulagem, pH, acidez titulável, teor alcoólico, antioxidantes, cor e presença de corantes. Resultados e discussão: Do ponto de vista físico-quimico todas as amostras estavam dentro do preconizado pela legislação, contudo, no que tange a rotulagem diversas amostras apresentavam alegações e palavras proibidas pelo exposto pela Instrução Normativa. As amostras K apresentaram o maior conteúdo de compostos fenólicos dentre as amostras tendo como valor médio 94,95 mg eq de ácido gálico/100mL. Conclusão: Os parâmetros físico-químicos e a rotulagem nutricional foram analisados e se percebeu a grande necessidade de uma padronização quanto ao aspecto do produto e uma maior fiscalização com relação à rotulagem.

Patulin is a toxic metabolite produced by several species of fungi. The species that are responsible for the production of patulin enter fruits through bruised and broken skin, causing contamination. Apple-derived products are considered to be by far the most significant dietary sources of patulin. According to the literature, three strategies have been used to break down or remove patulin in food, such as physical, chemical, and biological methods. Degradation of patulin by microorganisms or biodegradation enzymes is an efficient and promising method for the removal of patulin from food. The incidence of patulin contamination continues to be high, despite global efforts to reduce the levels of this mycotoxin at each stage of the fruit production process. Its transformation into other compounds has been reported. However, the toxicities of its byproducts as deoxypatulinic acid, ascladiol, and hydroascladiol should be subjected to an intensive study. La patulina es un metabolito tóxico producido por algunas especies de hongos. Los hongos responsables de la producción de patulina contaminan los frutos a través de heridas y grietas naturales, provocando infecciones. Las manzanas y los productos derivados de las manzanas constituyen las fuentes dietéticas más importantes de patulina. Según la literatura, se han utilizado estrategias para descomponer o eliminar patulina en los alimentos, como los métodos físicos, químicos y biológicos. La degradación de la patulina por microorganismos y/o enzimas de biodegradación es un método eficaz y prometedor para eliminar la patulina de los alimentos. La incidencia de la contaminación por patulina sigue siendo alta, a pesar de los esfuerzos mundiales para reducir los niveles de esta micotoxina en cada etapa del proceso de producción de la fruta. Se ha informado de su transformación en otros compuestos. Sin embargo, las toxicidades de estos compuestos como el ácido desoxipatulínico, el ascladiol y el hidroascladiol deben someterse a un estudio intensivo. A patulina é um metabólito tóxico produzido por várias espécies de fungos. As espécies fúngicas responsáveis pela produção de patulina contaminam os frutos por meio de ferimentos naturais e rachaduras, causando a infecção. A maçã e os produtos derivados da maçã são considerados, de longe, as fontes dietéticas mais significativas de patulina. De acordo com a literatura, três estratégias têm sido utilizadas para decompor ou remover a patulina de alimentos, como métodos físicos, químicos e biológicos. A degradação da patulina por microrganismos ou enzimas de biodegradação é um método eficiente e promissor para a remoção da patulina dos alimentos. A incidência de contaminação por paulina continua alta, apesar dos esforços globais para reduzir os níveis dessa micotoxina em cada etapa do processo de produção da fruta. Sua transformação em outros compostos foi relatada. No entanto, as toxicidades destes subprodutos como o ácido desoxipatulínico, ascladiol e hidroascladiol devem ser submetidas a um estudo intensivo.

To produce specific desirable coffee blends, Coffea arabica and C. canephora are mixed each other, in some cases to suit consumer preference, but in others to reduce production costs. In this scenario, the aim of this work was to evaluate standard candidate reference materials (RMc) for analysis of different blends of roasted and ground coffee. For this purpose, we analyzed different percentages of C. arabica and C. canephora (100:0; 50:50; 25:75; and 0:100, respectively). These RMc samples were developed in a previous study with green coffee beans submitted to medium roasting. In this work, coffee species differentiation (C. arabica and C. canephora) was analyzed by real-time PCR, using specific primers previously developed, called ARA primers. The RMc material with 100% C. canephora did not present amplification, in contrast with the samples containing C. arabica, which all presented amplification. These results indicate the specificity of ARA primers for C. arabica and that the detection system assay can be used as a promising molecular tool to identify and quantify percentages of C. arabica in different coffee blends.

Até recentemente, o sabor e a aparência eram os mais importantes atributos de frutas e outros vegetais frescos, mas, atualmente, os consumidores estão mais preocupados com a segurança de alimentos e os valores nutricionais, exigindo o uso de menos produtos químicos em frutas e vegetais. Nesse contexto, muita atenção tem sido dada à busca de substâncias naturais capazes de agir como antimicrobianos e antioxidantes sendo uma alternativa aos produtos utilizados na nanutenção da qualidade dos alimentos. Este aumento do interesse foi intensificado devido às preocupações sobre os recursos naturais limitados da reserva de combustível fóssil e o impacto ambiental causado pelo uso de materiais de embalagem à base de plástico não biodegradáveis. A demanda por produtos renováveis e biodegradáveis tornou-se uma estratégia importante no esforço para reduzir o impacto poluidor das embalagens no meio ambiente. Para superar este problema, pode-se utilizar uma abordagem de revestimento comestível onde os biopolímeros emergem como possíveis substitutos para materiais de embalagem à base de petróleo. Conhecidos como “plásticos verdes” ou bioplásticos eles são oriundos de polímeros biodegradáveis como amidos, celulose, alginato de sódio dentre outros, com numerosos estudos sendo conduzidos para investigar a capacidade de coberturas comestíveis afim de preservar a qualidade e prolongar a vida útil de frutas e hortaliças frescas ao agirem regulando as atividades metabólicas dos frutos além da adição de ingredientes ativos que interagem com o produto.

Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MSE showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples.

Através do processamento do milho (Zea mays L.) é obtido o grits de milho, matéria-prima destinada principalmente para a extrusão e produção de derivados, tais como snacks e diversos tipos de farinhas. Devido a sua rica composição nutricional o milho quando armazenado inadequadamente torna-se vulnerável ao desenvolvimento de fungos, ácaros e insetos, comprometendo a sua qualidade e a segurança. O ozônio pode reduzir a contaminação do milho por microrganismos e também degradar micotoxinas. No entanto, a ozonização nem sempre é um processo benéfico, pois pode causar efeitos negativos associados ao seu elevado potencial de oxidação. Esta pesquisa teve como objetivo ozonizar grits de milho, em diferentes concentrações, a fim de analisar possíveis alterações nas características sensoriais (cor e aparência geral) e em determinados parâmetros físico-químicos de qualidade. Os resultados demonstraram que a ozonização de grits de milho em altas concentrações (60 mg/L por 480 min) causa alteração na cor e no aroma do produto, sendo possível constatar a diferença (p< 0,05) do controle tanto por método instrumental quanto através da análise sensorial. Nesta condição também são alterados os valores de pH e acidez titulável, indicando possível oxidação lipídica do produto. Desta forma, nas condições avaliadas nesta pesquisa, é recomendada a ozonização de grits de milho em concentração de até 40 mg de O3/L por 300 min (utilizando 3 kg de amostra). Tais condições podem ser aplicadas na ozonização de grits de milho com diferentes objetivos, principalmente em relação ao controle de qualidade durante o armazenamento.

A factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee.