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This research investigated the effect of mixing formulas and storage conditions on the quality of the acerola tea bags. The tea bag formula, which includes 94 g of acerola fragments, 6 g of oolong tea, and 3 g of sweet leaves, had the best sensory quality. Under this condition, the acerola tea powder had vitamin C of 759.63 mg/100 g, phenolic content of 1747.26 mg GAE/100 g, and antioxidant activity of 3025.70 mg AAE/100 g. Furthermore, the present study found that the acerola tea's sorption isotherm curve was fitted with the GAB model (R2 = 0.97). In addition, this study also examined the effects of several storage temperatures, such as 7 ± 2 °C, room temperature, and 40 °C, on the stability of an acerola tea for up to 28 days. The degradation of vitamin C, polyphenols, and antioxidant activity in tea samples during storage was fitted with the Arrhenius plots, first-order reactions, and Ball equation. Furthermore, at whatever storage temperature, the tea's final water activity was not above the safe zone of below 0.6. [ABSTRACT FROM AUTHOR]

Acerola (Malpighia emarginata DC.) is a sub-tropical and tropical fruit renowned for its high levels of vitamin C and phenolic compounds, which offer health benefits. This study aimed to optimize the spray drying process by determining the inlet and outlet temperatures using response surface methodology (RSM) with the central composite design. Additionally, it aimed to evaluate the release kinetics in the hydrophilic food simulation environment and the stability of the resulting powder under various storage temperatures. The RSM method determined the optimal inlet and outlet temperatures as 157 °C and 91 °C, respectively. High-accuracy prediction equations (R2 ≥ 0.88) were developed for moisture content (3.02%), process yield (91.15%), and the encapsulation yield of total polyphenol content (61.44%), total flavonoid content (37.42%), and vitamin C (27.19%), with a predicted monolayer moisture content below 4.01%, according to the BET equation. The powder exhibited good dissolution characteristics in the acidic hydrophilic food simulation environment and showed greater stability when stored at 10 °C for 30 days, compared to storage at 35 °C and 45 °C. [ABSTRACT FROM AUTHOR]

Bagasse, peels and seeds from fruits are usually discarded as byproducts. However, these byproducts contain high levels of bioactive compounds. The objective of this study was to microencapsulate bioactive compounds from acerola byproducts by spray drying (SD) and freeze-drying (FD) using maltodextrin (MD), gum arabic (GA), and whey protein isolate (WPI) as carrier agents and then evaluate their stability in a gelatin food-model system. Moisture, solubility, and hygroscopicity of the powders were 5.02–10.05 %, 78.83–92 %, and 7.64–14.76 %, respectively. The best method for obtaining phenolic compounds and flavonoids was SD/GA, which yielded 1855.11 mg GAE/100 g and 289.38 μg/g of quercetin. The best method for obtaining anthocyanins was FD/GA, which yielded 33.85 mg of cy-3-glu/100 g. Powder dried by SD/MD could be used as a natural dye. Our results show that acerola byproducts has potential for reuse, and microencapsulation is a good technique for generating stable extracts. [ABSTRACT FROM AUTHOR]

Malpighia glabra (Malpighiaceae) is a cherry fruit popularly known as acerola or West Indian cherry, with nutraceuticals in each ripening stage. The changes in the phytoconstituents, pigments, sugars, organic acids, and antioxidants were investigated during the fruit ripening and expressed in fresh weight (FW). Gentisic acid was present in the highest concentration in IMGL fruits (11.43 mg/100 g), which was reduced to 0.362 mg/100 g over-ripening. The major flavonoid present was epicatechin, and the concentration increased from 2.11 mg/100 g in immature green large (IMGL) fruits to 19.52 mg/100 g in ripe fruits. Ascorbic acid was the most abundant organic acid present, and the highest concentration was found in the IMGL fruits (2030 mg/100 g). Fructose and galactose were found in the highest concentrations in overripe fruits (2290 mg/100 g and 1460 mg/100 g, respectively). The IMGL fruits showed the highest total antioxidant activity of 5.48% and 5.34% ascorbic acid equivalent in methanolic and aqueous extracts, respectively. Mineral quantification showed that the fruits were rich in potassium and calcium (150.43 and 12.90 mg/100 g, respectively). This study could identify the appropriate stage of acerola fruit for developing functional foods with maximum utilization of phytoconstituents in all stages. [ABSTRACT FROM AUTHOR]

The manuscript provides an overview of recent scientific reports on the properties and range of health-promoting effects of acerola (Malpighia emarginata DC) fruits and leaves. Acerola is a natural raw material that, in its unprocessed form, is known to be a rich source of vitamin C and polyphenolic compounds. For this reason, the consumption of acerola may provide a number of health-promoting benefits, particularly related to its strong anti-free radical effects. The review discusses anti-inflammatory and anticancer effects of acerola fruit and leaves as well as its therapeutic effects on selected physiological processes in the human system. Their biochemical mechanisms are also explained. Recommendations for the consumption of acerola in the prevention of inflammatory and free radical diseases are presented. The part of the article devoted to anticancer effects of acerola describes the possibilities of using the edible parts of this raw material to obtain products and preparations of potential use in cancer prevention and therapy. [ABSTRACT FROM AUTHOR]

This study reviews the many uses for waste generated from acerola (Malpighia spp.) production, a tropical fruit renowned for its nutrient-rich content. Traditionally considered an environmental burden, this waste is now gaining attention for its sustainable applications in green technology. This review outlines the extraction of valuable bioactive compounds, like polyphenols, carotenoids, and pectin, that can be extracted from the acerola fruit and acerola waste, and it also delves into its potential in materials science, particularly in the creation of pharmaceutical formulations, nanomaterials, composites, biofuels, and energy applications. On the medical front, the paper highlights the promise that acerola waste holds in anti-inflammatory, antihyperglycemic, and anticancer therapies. By outlining challenges and opportunities, the review emphasizes the untapped potential of acerola waste as a resource for high-value products. These findings suggest a paradigm shift, turning what has been considered waste into a sustainable asset, thereby encouraging environmentally responsible practices within the fruit industry. [ABSTRACT FROM AUTHOR]

Acerola (Malpighia emarginata DC.) is a sub-tropical and tropical fruit renowned for its high levels of vitamin C and phenolic compounds, which offer health benefits. This study aimed to optimize the spray drying process by determining the inlet and outlet temperatures using response surface methodology (RSM) with the central composite design. Additionally, it aimed to evaluate the release kinetics in the hydrophilic food simulation environment and the stability of the resulting powder under various storage temperatures. The RSM method determined the optimal inlet and outlet temperatures as 157 °C and 91 °C, respectively. High-accuracy prediction equations (R2 ≥ 0.88) were developed for moisture content (3.02%), process yield (91.15%), and the encapsulation yield of total polyphenol content (61.44%), total flavonoid content (37.42%), and vitamin C (27.19%), with a predicted monolayer moisture content below 4.01%, according to the BET equation. The powder exhibited good dissolution characteristics in the acidic hydrophilic food simulation environment and showed greater stability when stored at 10 °C for 30 days, compared to storage at 35 °C and 45 °C.

AbstractThe large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes. The effects of feeding broiler chickens with residues from acerola industrialization (AM) on meat composition, fatty acids profile, oxidative stability and sensory characteristics were evaluated. Four soybean-corn based diets were tested: negative control, with no antioxidant nor AM; positive control, with butyl hydroxytoluene (BHT) and no AM; and two diets containing either 5 or 7.5% AM and no antioxidant. Official validated methods were used for the chemical and sensorial analyses of the meat. On breast, 7.5% AM increased protein (14.13%) and ash (10.6%) concentrations. On both cuts, AM reduced around 30% the cholesterol levels, decreased saturated fatty acids, increased polyunsaturated fatty acids and reduced n-6:n-3. AM at 5% delayed the onset of lipid peroxidation in frozen stored breasts more than did the antioxidant BHT (36 x 22.5 days). Breasts from treatment containing BHT had the worst sensorial acceptance by consumers. The addition of acerola meal to broiler chickens’ diets revealed a good option to provide healthier meat with longer shelf life, besides representing a way of reducing fruit waste in the environment.

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

By-products from fruit industrialization retain nutritional and functional components; thus, they may find use in animal feeding. This study aimed to assess the effects of dietary fruit industrial by-products on the tilapias blood biochemical and oxidative parameters and on the composition and lipid peroxidation of their fillets. Four diets were supplied to the tilapias: a C-control diet, with no fruit meal, and three diets containing 5% of either acerola (ACM), apple (APM) or grape (GRM) meal. The phenolic compounds and the carotenoids in the meals and their antioxidant capacities were measured. Fish were weighed and measured for the calculation of the growth performance data, their blood was analyzed for health and oxidative status biomarkers and their fillets were analyzed for proximal composition and lipid peroxidation. Grape meal had the highest concentration of phenolics and carotenoids and the highest antioxidant activity, followed by acerola and apple meals. The productive performance was similar among the treatments. The fruit by-product diets either maintained or improved the biochemical biomarkers of health and improved the oxidative status of the fish. The fruit by-product diets increased the concentration of lipids in the fillets and slowed down the onset of the lipid peroxidation during frozen storage. [ABSTRACT FROM AUTHOR]

Abstract Sewage sludge (SS) has nutritional contents and has been implemented in the cultivation of seedlings. This study aimed to evaluate the quality of Malpighia emarginata DC. seedlings produced in different substrates with SS. Treatments were implemented with the addition of SS, and after 180 days seedling the characteristics were measured: aerial part and root system length, stem base diameter, number of leaves, fresh and dry mass of aerial part and root, and total biomass. The Dickson Quality Index (DQI) was calculated and the macro and micronutrient content of the aerial part and root. The accumulation of macronutrients in the root system followed the order of N>K>P>Ca>Mg>S, and aerial part of N>Ca>K>P>Mg>S, in the two vegetative structures N and S were in lower concentration. For micronutrients, the accumulation in the root system occurred with Fe>Zn>Mn>Cu>B, and aerial part with Fe>Mn>Zn>B>Cu. It was noted that in the two vegetative structures the Fe content was more concentrated. The use of SS in the substrate formulation proved effective in obtaining viable seedlings for field planting, being recommended the treatment with 60% SS + 40% organic compost.

The manuscript provides an overview of recent scientific reports on the properties and range of health-promoting effects of acerola (Malpighia emarginata DC) fruits and leaves. Acerola is a natural raw material that, in its unprocessed form, is known to be a rich source of vitamin C and polyphenolic compounds. For this reason, the consumption of acerola may provide a number of health-promoting benefits, particularly related to its strong anti-free radical effects. The review discusses anti-inflammatory and anticancer effects of acerola fruit and leaves as well as its therapeutic effects on selected physiological processes in the human system. Their biochemical mechanisms are also explained. Recommendations for the consumption of acerola in the prevention of inflammatory and free radical diseases are presented. The part of the article devoted to anticancer effects of acerola describes the possibilities of using the edible parts of this raw material to obtain products and preparations of potential use in cancer prevention and therapy.

Abstract Yoghurt is one of the well‐known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L‐ascorbic acid and acerola addition. The results showed that the addition of L‐ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L‐ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L‐ascorbic acid and acerola deteriorated the taste of the product.

Copyright of New Food Industry is the property of NFI LLC. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Blends combine advantageous characteristics of each species, resulting in products with different flavors and nutritional substances. Moreover, transforming them into powder provides numerous advantages. This work evaluated the properties of three blended foam formulations made from the pulps of tropical red fruits (acerola, guava and pitanga) to determine the foam layer drying kinetics and thermodynamic properties. The foam formulations were prepared by mixing the three pulps in equal proportions (1:1:1), all added with 6% albumin and 1% stabilizing agent. The foams were analyzed for density, volumetric expansion, stability and porosity in six mixing times. Subsequently, they were subjected to drying in an oven with forced air circulation at 4 temperatures, with a layer 0.5 cm thick. Seven mathematical models were fitted to the drying kinetics experimental data to determine the effective diffusivity and thermodynamic properties of the samples. The best mixing times were 5 min for the E2 sample and 30 min for the others. Formulation E2 presented the best results in the foam physical properties, and E3 presented the shortest drying times. All models tested were satisfactorily adjusted, but Page's model was the most adequate to describe the process. Sample E3 showed the highest diffusivity and sample E2 the lowest activation energy. The drying temperature increase caused reductions in enthalpy and entropy, as well as an increase in Gibbs free energy, indicating an endergonic process. The combination of additives incorporated into the blend influences the drying process: formulation E2 shows greater efficiency in removing water, and formulation E1 presents the highest energy demand. [ABSTRACT FROM AUTHOR]

Na década de 80, a acerola passou a ser muito conhecida devido a uma característica importante: o seu elevado teor de ácido ascórbico (vitamina C) que pode variar de 994 a 2.520mg/100g de fruto maduro. Acerolas verdes têm um conteúdo de ácido ascórbico ainda maior, atingindo 3.175mg/100g.

This study reviews the many uses for waste generated from acerola (Malpighia spp.) production, a tropical fruit renowned for its nutrient-rich content. Traditionally considered an environmental burden, this waste is now gaining attention for its sustainable applications in green technology. This review outlines the extraction of valuable bioactive compounds, like polyphenols, carotenoids, and pectin, that can be extracted from the acerola fruit and acerola waste, and it also delves into its potential in materials science, particularly in the creation of pharmaceutical formulations, nanomaterials, composites, biofuels, and energy applications. On the medical front, the paper highlights the promise that acerola waste holds in anti-inflammatory, antihyperglycemic, and anticancer therapies. By outlining challenges and opportunities, the review emphasizes the untapped potential of acerola waste as a resource for high-value products. These findings suggest a paradigm shift, turning what has been considered waste into a sustainable asset, thereby encouraging environmentally responsible practices within the fruit industry.

Yoghurt is one of the well‐known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L‐ascorbic acid and acerola addition. The results showed that the addition of L‐ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L‐ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L‐ascorbic acid and acerola deteriorated the taste of the product. [ABSTRACT FROM AUTHOR]

L'acérola est un fruit tropical 20 à 30 fois plus riche en vitamine C que l'orange. On trouve de l'acérola dans des comprimés ou des poudres vendus pour leur richesse en vitamine C et aussi sous forme de jus ou en additif dans des compotes ou jus de fruit. Excepté la mise en évidence d'une réactivité croisée d'une protéine non identifiée d'acérola avec Hev b 6 du latex, les allergènes de l'acérola n'ont pas été étudiés. Les protéines d'acérola ont été extraites à partir du fruit frais, d'un jus commercial et de poudre riche en vitamine C. Les allergènes ont fait l'objet d'une analyse allergomique incluant des immunoempreintes grâce à des patients documentés et l'identification des protéines par spectrométrie de masse. Les immunoempreintes IgE réalisées avec des patients sensibilisés aux lipid transfer protein (LTP) présentent une réactivité IgE dans les faibles masses moléculaires correspondant aux LTP. En revanche, ni gibberellin-regulated protein (GRP), ni PR10 et ni profiline allergéniques ne sont révélées. La présence de LTP est confirmée par l'utilisation d'anticorps anti-LTP de pêche et par leur identification dans les extraits de fruit frais et de jus commercial par spectrométrie de masse qui révèle, en outre, de nombreux allergènes potentiels. On peut aussi détecter la présence de LTP dans la poudre riche en vitamine C. Le jus d'acérola et les produits dérivés contenant de l'acérola comportent donc un risque certain pour les patients sensibilisés aux LTP. Acerola is a tropical fruit 20 to 30 times richer in vitamin C than oranges. Acerola is found in tablets or powders commercially available for their richness in vitamin C and also in the form of juice or as additives in compotes and fruit juices. Besides a previous report on the existence of an IgE cross-reactivity of an unidentified acerola protein with Hev b 6 from latex no studies on acerola allergens have been performed. Acerola proteins were extracted from fresh fruit, commercial juice and a vitamin C-enriched powder. Allergens were studied by an allergomics analysis, including IgE immunoblots, using sera from documented patients followed by protein identification using mass spectrometry. IgE Immunoblots performed with patients sensitized to LTPs, showed IgE reactivities in low molecular mass corresponding to LTPs. In contrast, no allergenic gibberellin-regulated protein (GRP), PR10 and profilin were revealed. The presence of LTP was confirmed by the use of specific anti-Pru p 3 antibodies and their identification in fresh fruit and commercial juice extracts by mass spectrometry that further unravelled several putative allergens. LTP was also detected in vitamin C-enriched powder. Acerola fruit and juice as well as derived products containing acerola carries a risk for LTP sensitized patients. [ABSTRACT FROM AUTHOR]

By-products from fruit industrialization retain nutritional and functional components; thus, they may find use in animal feeding. This study aimed to assess the effects of dietary fruit industrial by-products on the tilapias blood biochemical and oxidative parameters and on the composition and lipid peroxidation of their fillets. Four diets were supplied to the tilapias: a C-control diet, with no fruit meal, and three diets containing 5% of either acerola (ACM), apple (APM) or grape (GRM) meal. The phenolic compounds and the carotenoids in the meals and their antioxidant capacities were measured. Fish were weighed and measured for the calculation of the growth performance data, their blood was analyzed for health and oxidative status biomarkers and their fillets were analyzed for proximal composition and lipid peroxidation. Grape meal had the highest concentration of phenolics and carotenoids and the highest antioxidant activity, followed by acerola and apple meals. The productive performance was similar among the treatments. The fruit by-product diets either maintained or improved the biochemical biomarkers of health and improved the oxidative status of the fish. The fruit by-product diets increased the concentration of lipids in the fillets and slowed down the onset of the lipid peroxidation during frozen storage.

Acerola (Malpighia emarginata D.C.) is an exotic fruit with high agro-industrial potential due to its high content of ascorbic acid (AA), phenolic compounds, and carotenoid pigments. Acerola fruit is processed into concentrated juice or powder to be incorporated into food supplements. The ascorbic acid content of concentrated juice or powders must be controlled and well assessed. Therefore, the development of optimal methods and procedures for the rapid and accurate determination of the ascorbic acid content in juice concentrate and juice powder remains of considerable commercial interest. NMR spectroscopy is currently a powerful spectroscopic tool for the qualitative and quantitative analysis of molecules of all types and sizes. Firstly, this article presents the NMR-based metabolomic profiling of acerola juice and concentrate powder to describe and compare their composition. Thirty-six metabolites were identified. The AA over choline ratio and the NMR metabolomic profiles could be used for authentication in the future. Secondly, a rapid (8 min), reliable, and non-destructive method for the quantification of ascorbic acid by 1D 1H-NMR spectroscopy was developed and validated. The LOD and LOQ were 0.05 and 0.15 mg/mL, respectively. These two approaches could be combined to better characterize ingredients derived from acerola and incorporated into food supplements. [ABSTRACT FROM AUTHOR]

Acerola (Malpighia emarginata) was brought from Hawaii to Okinawa, Japan, and has been cultivated for approximately 60 years. The variety of the fruit is mainly sweet species and is cultivated in Motobu and Itoman, the Okinawa Main Island. Acerola is mostly used in processed food and then, comprehending the change of nutrient components in acerola is really important. In the present study, ascorbic acid, anthocyanin, and others present in acerola fruits were investigated depending on the maturity level of acerola, harvest time, and cultivation place. From the result, anthocyanin contents in acerola fruit significantly increased as maturity level was higher and ascorbic acid content significantly decreased in several months as the maturity level of acerola was higher but it was kept to some extent over level 6 of maturity. And there was no clear tendency of polyphenol, brix, and acidity in acerola fruits depending on the maturity level of acerola. In addition, there was no clear tendency regarding those components depending on harvest time and cultivation place in Okinawa. Therefore, maturity level is considered to be rather important for the change of ascorbic acid and anthocyanin contents in acerola fruits, not harvest time and cultivation place. And acerola fruits have abundant ascorbic acid regardless of which the maturity level is in the Okinawa Main Island. [ABSTRACT FROM AUTHOR]

Quality and storability are crucial factors in production of apple juice. The main goal of this study was investigation of the effects of ascorbic acid and acerola juice on the changes of some sensorial parameters and bioactive compounds of aseptically filled and industrial scale produced apple juice during storage for 12 months. While the viscosity and pH of apple juice did not change significantly, the ΔE* peaked (20–30) at month 6 of the storage period. The colour of apple juice was lighter than at the beginning of storage. Maximum total phenolic contents were 1,100, 1,400, and 1,250 mg L−1 in the control, ascorbic acid supplemented, and acerola added samples, respectively. Other parameters (antioxidant capacity, ascorbic acid, browning index, etc.) peaked in month 4. Acerola was a good alternative anti-browning and antioxidant agent for the treatment of apple juice in the processing. The antioxidant capacity of apple juice treated with acerola was higher than with ascorbic acid. The results were obtained with industrial samples, thus, they can serve as a very good base for the optimisation process and industrial production without the need for scale-up. [ABSTRACT FROM AUTHOR]

Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making. [ABSTRACT FROM AUTHOR]

Refrigeration and coating of active biopolymers are two potential approaches to extending the shelf life of fresh fruits. Thus, the aim of this study was to test the influence of storage temperature (5 and 10 °C ± 1 °C) and whey concentration (edible coating), on functional, physical-chemical and microbiological characteristics of acerola stored for 12 days. Edible coatings were produced using whey (30% and 60%) and glycerol. Samples were compared to a control (no coating), during storage at both temperatures. Storage at 10 °C improved the maintenance of the acerola colour, while storage at 5 °C increased the stability of vitamin C and decreased microbial growth (p =0.05). The application of edible coating reduced the total colour variation and degradation (a*) at both temperatures. The concentration of whey influenced significantly (p=0.05) on the vitamin C content (A10-60), and on the mesophilic (A5-60 and A10-60) and psychrotrophic bacteria (A10-60) counts. [ABSTRACT FROM AUTHOR]

Extracellular vesicles derived from mammalian cells could be useful carriers for drug delivery systems (DDSs); however, with regard to clinical application, there are several issues to be overcome. Acerola (Malpighia emarginata DC.) is a popular health food. In this study, the feasibility of orally administered nucleic acid drug delivery by acerola exosome-like nanoparticles (AELNs) was examined. AELNs were recovered from acerola juice using an affinity column instead of ultracentrifugation. MicroRNA (miRNA) was sufficiently encapsulated in AELNs by 30-min incubation on ice and was protected against RNase, strong acid, and base treatments. The administration of an AELN/miRNA mixture in cells achieved downregulation of the miRNA’s target gene, and this mixture showed cytoplasmic localization. AELNs orally delivered small RNA to the digestive system in vivo. The target gene-suppressing effect in the small intestine and liver peaked 1 day after administration, indicating potential for use as an oral DDS for nucleic acid in the digestive system.

n Cuba, the cultivation of acerola (Malphigiae marginata D. C.) is still very limited, although it is an attractive fruit with a pleasant taste and with a recognized nutritional value. The Information on the pests that affect this fruit in Cuba is scarce. From January 2015 to April 2016, periodic evaluations were carried out in the acerola plantation at the Scientific Technological Base Unit in Alquízar and in plants located in the town of La Lisa, Havana City. The presence of Cerococcus dekleiKosztarab and Vest (Hemiptera: Cerococcidae) is reported for the first time, causing damage to the foliage of the acerola.

[Display omitted] • No significant gain comes from sorbitol percentages higher than 15%. • Amounts higher than 15% led to exudation of sorbitol on the film's surface. • The coating increased the shelf-life of acerolas by one day at room temperature. • The coating led to a more homogeneous ripening of the fruits. Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h−1 m−2 (PVA 75 CS 25 S 15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA 75 CS 25 S 15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating. [ABSTRACT FROM AUTHOR]

The use of antioxidants in cured meats allows to extend the shelf-life and inhibit colour changes of the product. Gallates, butylhydroxytoluene, butylhydroxyanisole, ascorbic acid and its derivatives are most often used. The main function of ascorbates in meat processing is to support the colour-forming processes that take place during raw material curing, to reduce the oxidation of fat and the formation of undesirable compounds decreasing the taste of the product. There are attempts to use natural vitamin C. One of the richest sources of vitamin C is acerola, which in fruits, can contain from 1,000 - 4,500 mg of vitamin C in 100 g of fresh mass. Apart from containing an exorbitant amount of ascorbic acid the fruit also contains several phytonutrients like carotenoids, phenolics, flavonoids, and anthocyanins. The aim of the study was to analyze the effect of acerola dried-fruit (dried acerola powder, product number 075502, AVO-WERKE GmbH) on the durability and quality of sausage and the possibility of using this ingredient as a substitute for ascorbic acid in meat processing. Four types of sausages were produced: I control - without antioxidants, II - sausage with 0.010% sodium isoascorbate (E316), III - sausage with 0.025% dried acerola powder, IV - sausage with 0.05% dried acerola powder. The sausages were minced and samples obtained were subjected to following chemical analyses: water content according to the standard PNISO 1442:2000, fat content according to the standard PN-ISO 1444:2000, protein content by Kjeldahl method (PN-75/A-04018), total ash content according to the standard PN-ISO 936:2000, total carbohydrates content was calculated. Color measurements were carried out using a Minolta CM-600d spectrophotometer. Texture profile analysis (TPA) of sausages was performed with TAXT2 Stable Microsystem texturometer. There was also performed sensory analysis and microbiological analysis of sausages. The analysed sausages did not differ in terms of protein, fat or ash content. Only the carbohydrate content in the control sausage was lower compared to the sausages with the addition of sodium isoascorbate or dried acerola. The addition of acerola caused the deterioration of colour in the assessed sausages. The acerola sausages demonstrated lower flavour intensity, and the sausage with the addition of 0.050% acerola dried fruit was characterised by higher flavour intensity compared to other sausages. Those with the addition of dried acerola were characterised by greater cutting force and higher chewiness compared to other sausages. On the 30th day of refrigerated storage, all sausages exceeded the limit of yeast permitted by the standard for sausages, and in the control sausage, the limit of total microorganisms was surpassed. It seems justified to conduct research with the use of acerola extracts and additives supporting the action of vitamin C, for example, with the addition of vitamin E. [ABSTRACT FROM AUTHOR]

O domínio do método de propagação é fundamental, tanto para o profissional que trabalha com o melhoramento genético, como para o produtor e a indústria, por assegurar a formação de plantios uniformes de aceroleira e de qualidade. Com isso objetivou-se avaliar a propagação de diferentes clones de aceroleira por estaquia utilizando substratos de areia e substrato comercial Carolina® no município de Adamantina, SP. O experimento foi instalado no viveiro experimental da APTA Regional Alta Paulista em Adamantina-SP. Os tratamentos foram cinco clones de aceroleira: 1-Olivier, 2- Frutacor (BRS 238), 3- Cereja (BRS 236), 4- Mirandópolis e 5- Okinawa, sendo acondicionados em dois tipos de substratos: areia lavada e substrato comercial Carolina®. Portanto, o delineamento utilizado foi inteiramente casualizado e esquema fatorial com 5 clones e 2 substratos, totalizando 10 tratamentos e 4 repetições. Os dados foram submetidos à análise de variância pelo teste de F, e as médias foram comparadas pelo teste de Tukey a 5% de probabilidade. Não se recomenda a propagação por estaquia para o clone Okinawa. Além da areia, o substrato Carolina® pode ser utilizado para propagação de aceroleira através do método da estaquia.

RESUMO Objetivou-se avaliar o consumo, a digestibilidade e o desempenho de ovinos, arraçoados com dietas isoproteicas, contendo 75% de resíduos da agroindústria frutífera (abacaxi, acerola, maracujá e cupuaçu), uma dieta com feno de tifton e 25% de concentrado, em delineamento inteiramente ao acaso. A participação do resíduo de maracujá na dieta proporcionou os maiores níveis de consumo de matéria seca (1170,6g d-1) em relação aos resíduos de abacaxi (693,8g d-1), acerola (644,2g d-1), cupuaçu (452,9g d-1) e feno de tifton (962,7g d-1), o que se relaciona aos seus níveis de digestibilidade (77,8; 63,1; 59,1; 61,7 e 71,8%, respectivamente). Tal resultado gerou diferenças significativas, destacando-se o resíduo de maracujá quanto à conversão alimentar (8,3), e o ganho médio diário de peso (141,5g d-1). Apesar de ter tido a mesma conversão observada para o feno de tifton (13,2), apresentou maior ganho médio diário (75,6g d-1). Os demais resíduos apresentaram efeitos sobrepostos, contudo o resíduo de acerola ficou com a pior conversão (51,4) e o menor ganho médio diário (15,6g d-1), sendo esse sem diferença em relação ao cupuaçu (23,0g d-1). Os resíduos podem ser utilizados como alternativa para a alimentação de ovinos.

The objective of this work was to evaluate the use of acerola pulp in the elaboration of a fermented milk from soy milk with the alternative culture of Bioyogurt. For the selection of the level of acerola pulp and starting from the yogurt base formulation from soy milk, two levels of acerola pulp and invert sugar syrup were tested 13 and 14% m/m, 10 and 12% m/m, respectively. Defined the level of acerola pulp and invert sugar syrup by performing a statistical analysis and using the ranking test through a sensory evaluation commission made up of 15 tasters trained in this type of product, fermented soy milk, was characterized in its indicators compositional, sensory, microbiological and rheological. Fermented milk with 14% m/m of acerola pulp and 12% m/m of invert sugar presented adequate compositional, sensory and microbiological characteristics. The rheological characterization showed that the fermented soy milk with acerola pulp had fluid behavior, of a pseudoplastic nature and the average viscosity value was 2800 mPa•s. [ABSTRACT FROM AUTHOR]

Acerola (Malpighia emarginata D.C.) is an exotic fruit with high agro-industrial potential due to its high content of ascorbic acid (AA), phenolic compounds, and carotenoid pigments. Acerola fruit is processed into concentrated juice or powder to be incorporated into food supplements. The ascorbic acid content of concentrated juice or powders must be controlled and well assessed. Therefore, the development of optimal methods and procedures for the rapid and accurate determination of the ascorbic acid content in juice concentrate and juice powder remains of considerable commercial interest. NMR spectroscopy is currently a powerful spectroscopic tool for the qualitative and quantitative analysis of molecules of all types and sizes. Firstly, this article presents the NMR-based metabolomic profiling of acerola juice and concentrate powder to describe and compare their composition. Thirty-six metabolites were identified. The AA over choline ratio and the NMR metabolomic profiles could be used for authentication in the future. Secondly, a rapid (8 min), reliable, and non-destructive method for the quantification of ascorbic acid by 1D 1H-NMR spectroscopy was developed and validated. The LOD and LOQ were 0.05 and 0.15 mg/mL, respectively. These two approaches could be combined to better characterize ingredients derived from acerola and incorporated into food supplements.

ABSTRACT Due to high of vitamin C content, acerola is exploited as source of this vitamin for the enrichment of industrial products. This work aimed to develop a method for monitoring vitamin C content using near infrared (NIR) during extraction procedure from acerola, thereby different processing steps were evaluated. The calibration and validation models were obtained by partial least squares regression with correlation between values by the reference method, spectrophotometry at visible 525 nm, and absorption data by near infrared spectroscopy, 800 to 2500 nm. The most robust quantification model was determined using coefficient of determination (R2), root mean square error of calibration (RMSECV) and root mean square error of prediction (RMSEP). Vitamin C content ranged from 1,188.39 to 9,959.74 mg. 100 g-1, throughout extraction procedure. The obtained RMSEP, 166.27 mg 100 g-1, indicates NIR spectroscopy as a promising tool for quantification of vitamin C during extraction from acerola, with the possibility of verifying the content in intermediate stages of production line and moreover, enabling adjustments for correction.

The objective of the work was to develop an acerola ice cream with partial substitution of sugar by the combination of sweeteners. Three levels of sugar, sorbitol and aspartame were considered, selecting as response variable the sensory evaluation of the sweetness attribute and the global evaluation. As a control variable, the Brookfield viscosity of the mixture, the overrun during freezing and the melting of the ice cream were considered. The results were statistically processed using analysis of variance, simple classification and Duncan's multiple range test. The selected formulation with 30% of total sugar reduction with respect to the standard product was characterized in its physical-chemical, microbiological and sensory quality indicators. The results show the possibility of obtaining an acerola ice cream with adequate quality characteristics from 12% sugar, 6% sorbitol and 0.05% aspartame. The score achieved in the sensory evaluation allows a qualitative evaluation of very good. [ABSTRACT FROM AUTHOR]

Developing fit-to-purpose analytical screening methods for plant marker constituents by simple and affordable techniques represents a constant and important request from the current transformation chain of plant products. In this work, methods developed on classical thin-layer chromatography (TLC) and overpressured layer chromatography (OPLC) have been applied on some of the most valuable commercial plant products, such as star anise (Illicium verum Hook. f.) essential oil and extracts, common thyme (Thymus vulgaris L.) and sweet fennel (Foeniculum vulgare Mill.) essential oils and acerola fruit (Malpighia punicifolia L.) hydroalcoholic extracts, to evaluate OPLC potentiality in comparison with TLC performances in the detection of some characteristic constituents. OPLC provided higher performance with respect to TLC in all experiments performed due to higher selectivity demonstrated on all the tested marker compounds except for flavonoids in acerola extracts. Considering the usage of planar chromatography in the quality control of plant derivatives, the present paper shows how the OPLC protocols were both highly time- and solvent-saving in comparison with classical TLC. [ABSTRACT FROM AUTHOR]

[Display omitted] • The acerola cold-water soluble (ACWS) fraction consists of an arabinan-rich pectic polysaccharide that showed antinociceptive and anti-inflammatory effects on formalin- and acetic acid-induced nociception. • ACWS reduced carrageenan-induced mechanical allodynia and paw edema. • ACWS reduced carrageenan-induced proinflammatory cytokine and PGE 2 levels. • ACWS presented antioxidant activity in the carrageenan model and DPPH scavenging assay. Malpighia emarginata (Malpighiaceae), popularly known as "acerola", is a tropical and subtropical fruit native to the Americas. Despite its high vitamin C content, which gives it a high antioxidant property, soluble dietary fibers, such as polysaccharides, are also abundant constituents of acerola (10% of the dried fruit). The acerola cold-water soluble (ACWS) fraction presented anti-fatigue and antioxidant effects in vivo and in vitro. To infer further systemic effects of ACWS, this study aimed to investigate the antinociceptive, anti-inflammatory, and antioxidant effects of ACWS in murine models of pain. In formalin-induced nociception, ACWS (0.1, 1, and 10 mg/kg) reduced only the inflammatory phase, and also (10 and 30 mg/kg) attenuated the acetic acid-induced writhing and leukocyte migration in the peritoneal cavity. The mechanical allodynia and paw edema induced by intraplantar injection of carrageenan were greatly reduced by ACWS (10 mg/kg). At the inflammatory pick induced by carrageenan (4 h), ACWS significantly reduced myeloperoxidase activity, TNF-α, IL-1β, and PGE 2 levels, and restored IL-10 levels. ACWS also exhibited antioxidant properties by decreasing lipid hydroperoxides content, increasing GSH levels, and restoring superoxide dismutase and catalase activities in the carrageenan model and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Collectively, these results support the antinociceptive, anti-inflammatory, and antioxidant effects of ACWS and reveal a promising candidate for the treatment of inflammatory pain conditions. [ABSTRACT FROM AUTHOR]

Acerola is renowned as a potent natural source of vitamin C. However, its high perishability presents challenges for harnessing its health benefits. In this study, we explored an alternative method, the Rotary Dryer with Inert Bed (RDIB), to transform acerola pulp into a powdered form. Through both experimental and numerical investigations, we quantified how various operational variables affect RDIB's performance in acerola pulp dehydration. In numerical simulations using the Discrete Element Method (DEM), we analyzed the number and forces of particle collisions. We combined DEM results into a single response using a desirability function, pinpointing the optimal configuration: a drum with three continuous flights, each 25 mm long. Subsequently, experimental tests with this optimal setup considered temperature (T), inert fraction (FI), and maltodextrin concentration (M) effects on drying yield and bioactive compound levels. Multi-response optimization aimed to maximize both yield and bioactive compounds, yielding the optimal conditions: M = 6.25%, FI = 46.19%, and T = 77.2 °C. Thus, the results of this study show that RDIB efficiently dehydrates acerola pulp and has promising potential for industrial applications, facilitating the production of high-quality fruit powder. [Display omitted] • A nonconventional rotary drum for fruit dehydration was investigated. • Through both experimental and DEM simulations the best configuration was found. • The rotary dryer with inert bed was efficient to transform acerola pulp into a powdered form. • An optimization study led to the best conditions for process yield and product quality. [ABSTRACT FROM AUTHOR]

Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.

Although Malpighiaglabra Linn. fruits are well studied for their nutritional and medicinal prominence; little attention has been given to the leaves. Our study intends to investigate the leaves metabolic profile using Q‐TOF LC/MS/MS (Quadrupole‐Time‐of‐Flight‐Liquid‐Chromatography‐Mass‐Spectrometry), and to explore their in vivo hepatoprotective activity in rats using CCL4‐induced hepatic damage model and silymarin as standard. Fifty metabolites were characterized, belonging to different classes; coumarins (capensine, daphnoretin, and scopoletin), flavonoids (mainly quercetin and apigenin glycosides), phenolic acids (cinnamic acid and quinic acid derivatives) and amino acids (adenosine, homoisoleucine, and phenylalanine).These compounds are detected in the leaves for the first time. The hepatoprotective activity at three doses (200, 400, and 800 mg/kg) was investigated. The dose of 800 mg/Kg showed the highest hepatoprotective effect as it reduced the elevated serum levels of ALT, AST, NO, and TNF‐α liver content by 26, 24, 23, and 42%, respectively, it also remarkably increased the serum level of catalase by 102%. All the tested doses showed higher reduction in serum level of TNF‐α compared to silymarin which suggests their strong anti‐inflammatory potential. M. glabra leaves are revealed to be a rich source of secondary metabolites and proved to possess significant hepatoprotective potential. Practical applications: The performed analyses in this study shows the richness of Malpighiaglabra Linn. leaves in a plethora of beneficial and safe phytochemicals which are well‐known to have a pivotal role in protection against different diseases including liver disorders. The carried‐out investigations were done using Q‐TOF LC/MS/MS analysis which is a reliable technique for the determination, characterization and identification of bioactive metabolites; in addition to evaluation of the hepatoprotective effect of the leaves. Therefore, this study may emphasize that Malpighiaglabra Linn. leaves may have the same nutritional and medicinal importance as its fruits, and they could be incorporated into pharmaceuticals and foods instead of discarding them. [ABSTRACT FROM AUTHOR]

The acerola fruit is widely used at an industrial level due to its high content of ascorbic acid. In this work, a jellified filling for chocolates from acerola pulp was developed by a mix design with thirteen experimental runs, taking as limits the gelatin (0-0.4% w/w) and the xanthan gum content (0-0.3% w/w). The response variables were sensorial (gumminess, viscosity, graininess, adhesiveness and global quality). In sensory evaluation expert judges were used. Mathematical models were adjusted for the sensory attributes, excepting for the variables graininess and adhesiveness. The best gel formulation was selected, optimizing sensory characteristics. An optimal formulation was obtained with 0.36% w/w xanthan gum and 0.34% w/w gelatin. [ABSTRACT FROM AUTHOR]

Probiotic fermented milk developed from 12% m/m of acerola and mango pulp (in relation 1: 1, 1: 2 and 1: 3 acerola-mango) was evaluated in the different concentrations to determine its quality and select the Better formulation For the selection of the product, an ordering test was carried out by means of a sensory evaluation commission composed of seven trained tasters. Once the contents of acerola and mango pulp were defined, fermented milk was characterized in its compositional, sensory, microbiological and cell viability indicators of the probiotic. The product met the established quality parameters of acidity and texture. The best variant of pulp mixture to be incorporated was obtained by adding Acerola-mango pulp, in a 1:2 ratio, to probiotic fermented milk, using only standardized whole milk powder with a SNG content of milk in its preparation mode at 9.5% m/m, 3% m/m of Bioyogur probiotic culture, with a protein and fat content 2.72 and 3.24% m/m, respectively, and 13.62% m/m of total carbohydrates. The microbiological indicators met the established specifications, guaranteeing the adequate sanitary hygienic quality of the product and the cell viability of the probiotic. [ABSTRACT FROM AUTHOR]

In Cuba, the cultivation of acerola (Malphigiae marginata D. C.) is still very limited, although it is an attractive fruit with a pleasant taste and with a recognized nutritional value. The Information on the pests that affect this fruit in Cuba is scarce. From January 2015 to April 2016, periodic evaluations were carried out in the acerola plantation at the Scientific Technological Base Unit in Alquízar and in plants located in the town of La Lisa, Havana City. The presence of Cerococcus deklei Kosztarab and Vest (Hemiptera: Cerococcidae) is reported for the first time, causing damage to the foliage of the acerola. [ABSTRACT FROM AUTHOR]

The industrial processing of acerola (Malpighia emarginata D.C.) produces huge quantities of waste material that are badly discarded or undervalued. In spite of this, acerola wastes have a high content of antioxidant compounds. The aim of this work was to study the extraction of antioxidant compounds from acerola residues using ultrasound assisted extraction. Using multiple regression techniques, the effects of ethanol concentration in the hydroethanolic solution (C), extraction time (t), temperature (T), and liquid–solid ratio (R) on the total phenolic content, total flavonoid content and antioxidant potential were investigated. The best extraction conditions were identified using the desirability function, which is a multi-response optimization technique. The optimal processing parameters were 67.5% of ethanol concentration, temperature of 80.9 °C, liquid/solid ratio of 59.8 mL/g, and extraction time of 13.6 min. HPLC–UV has been used to identify the main antioxidant compounds obtained under these optimal condition. Based on the results, acerola waste has high potential for better use, such as in food and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Females of Drosophila suzukii Matsumura (Diptera: Drosophilidae) have a serrated ovipositor that causes severe physical damage to soft fruit. This behaviour results in the early ripening and accelerated rotting of infested fruit. In addition, feeding by larvae softens of the fruit peel, causing in a depreciation in commercial value. In this study, results of infestation indices, pupal viability, egg-adult period, degradation time of infested fruit, and description of physical injuries caused by oviposition and larval feeding of D. suzukii in Barbados cherries (Malpighia emarginata DC., Malpighiaceae) are described. Overall, our results and discussion contribute to the understanding of the status of D. suzukii as an insect pest of the Barbados cherry.

Resumo O presente estudo teve como objetivo a avaliação dos parâmetros físico-químicos e microbiológicos, e da atividade antioxidante de polpas de frutas produzidas e comercializadas no município de Santarém-PA. Foram analisadas três marcas de polpas congeladas de acerola (Malpighia emarginata), cupuaçu (Theobroma grandiflorum) e maracujá (Passiflora edulis), com a finalidade de verificar a sua adequação às normas e aos Padrões de Identidade e Qualidade (PIQ) estipulados pela legislação brasileira. Os parâmetros analisados foram pH, acidez total titulável, sólidos solúveis totais, sólidos totais, cinzas e ácido ascórbico; buscou-se determinar o teor de polifenóis totais e da atividade antioxidante pelo método de DPPH, e foram realizadas análises microbiológicas para pesquisa de bolores e leveduras, coliformes fecais e Salmonella sp. As médias dos tratamentos foram comparadas pelo teste de Tukey, adotando-se o nível de significância 95%. Os resultados revelaram que apenas o parâmetro pH estava de acordo com a legislação. Após a análise de acidez total titulável e sólidos totais, pôde-se constatar que todas as amostras não atenderam aos valores estabelecidos pela legislação. A análise de polifenóis totais e a atividade antioxidante revelaram que as polpas de acerola se destacaram pelo expressivo teor desses componentes, sendo estas consideradas como boa fonte de substâncias antioxidantes. Já os resultados das análises microbiológicas demonstraram que todas as amostras estavam de acordo com a legislação em vigor. As variações reportadas na maioria das análises mostram a necessidade da padronização dos processos produtivos das polpas.

The objective of the current study was to determine the phenolic composition and carotenoid contents of leaves, bark, and fruits of Malpighia umbellata, assess the changes in the phenolic composition and contents of carotenoids and vitamin C of its fruits in different stages of maturity, and evaluate the antioxidant properties of its leaves, bark, and fruits. Leaves accumulated the highest levels of flavonoids (10.55 mg/g dry extract), tannins (21.16 mg/g dry extract), and carotenoids (424 63 µg/g dry tissue); whereas, the highest level of total phenolics was found in bark (47.12 mg/g dry extract). The vitamin C content decreased with the maturity of fruits. Twenty-two phenolics were characterized by high performance liquid chromatography with diode array detection (HPLC-DAD). Apigenin-7-O-glycosides, phenolic acids, and flavonols were predominant in leaves, bark, and fruits, respectively. Important chemical variations were found during fruit ripening. The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) scavenging activity and 2,2ʹ-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) inhibition assays revealed important antioxidant properties for this acerola.

A probiotic fermented milk was developed from 12% m/m of acerola-guava pulp (in relation m/m 1:1, 1:2 and 1:3 acerolaguava) was evaluated in the different concentrations to determine its quality and select. The best formulation. For the product selection, an ordering test was carried out by means of a sensory evaluation commission composed of seven trained tasters. Once the contents of pulps were defined, fermented milk was characterized in its compositional, sensory, microbiological and cell viability indicators of the probiotic. The product met the established quality parameters of acidity and texture. The best variant of the pulp mixture to be incorporated was obtained by adding pulp, in a 1:1 ratio, to probiotic fermented milk, using only standardized whole milk powder with a milk SNG content in its preparation mode at 9.5% m/m, 3% m/m of Bioyogur probiotic culture, with a protein and fat content 2.73 and 3.21% m/m, respectively, and 13.1% m/m of carbohydrates The microbiological indicators met the established specifications, guaranteeing the adequate sanitary hygienic quality of the product and the cell viability of the probiotic. [ABSTRACT FROM AUTHOR]

• The drying temperature led to significant differences in physicochemical contents. • The biomass maintained the structure of functional groups after thermal treatment. • The high value of volatile matter content is suitable for the pyrolytic processes. • The HHV, H:C and O:C ratios were analogous to biomasses used in energy generation. Brazil stands out as one of the largest world powers in the agribusiness sector, and with the increase of production capacity, an enormous amount of waste is generated that cause serious environmental problems. Acerola is evidenced as one of the fruits of growing and important commercialization, contributing significantly to regional development through the export of concentrated powder product. Thus, in order to minimize the environmental impacts generated by the local fruit processing industry, the proximate analysis of its residue after drying in a convective oven at temperatures of 50, 75 and 100 °C was carried out in this work, aiming at the reuse of this residue for thermochemical processes. Moisture, ash, volatile matter (VM), and fixed carbon (FC) content were analyzed, as well as characterizations, such as infrared spectroscopy (FTIR), elemental analysis (CHNO), calorific value (HHV) and thermogravimetry (TG/DTG). The results showed a significant difference in the moisture contents, VM, FC and elemental carbon for the dry residue at 50 °C compared to the temperatures of 75 and 100 °C, while for the ash content there was no significant difference between the temperatures. The dry acerola residue at the three temperatures studied presented adequate properties for thermochemical application, with lignocellulosic compounds that can be converted by thermochemical route, good levels of calorific power, low moisture and ash content, associated with high amount of volatile matter. [ABSTRACT FROM AUTHOR]

Understanding into acerola (Malpighia emarginata) molecular and biochemical bases is still obscure, despite it is one of the most important natural source of vitamin C for humans. Recently, our research group published the first data on acerola transcriptome generating valuable information to identify reference genes for RT-qPCR in this species. Hence, this study aimed to identify the most stably expressed genes based on acerola transcriptome data, and further to evaluate the suitability of F-box, U3, Merad50-ATPase, TGD4, NOB1, PA-RNA, RCC1, RBL and PGAL candidates for accurate gene expression normalization in leaf, flower and fruit at 12, 16 and 20 days after anthesis using RT-qPCR analysis. Three algorithms, geNorm, NormFinder, and BestKeeper confirmed the expression stability of all nine candidate reference genes, whereas RefFinder consensually summarized a comprehensive gene ranking. Based on geNorm, the combination of the most stable reference genes RBL and U3 for leaf/flower group, TGD4, F-box and PGAL (fruit developmental stages or fruit/leaf), RCC1, PGAL and RBL (fruit/flower) and RCC1, RBL, TGD4 and PGAL (total samples) were required for accurate normalization. Moreover, the use of these reference genes to assess the expression profile of GMP1 and NAT3 genes confirmed the reliability of ranking and defined the best combination of genes recommended by geNorm and RefFinder. This work will benefit further RT-qPCR studies in these acerola organs by offering a foundation for accurate normalization of gene expression profiling. [ABSTRACT FROM AUTHOR]