Research background. Butia eriospatha (Mart. ex Drude) Becc. is a palm native to southern Brazil whose fruits contain high levels of antioxidant compounds, including phenolic compounds, carotenoids and ascorbic acid. Driven by the demand for sustainable extraction routes, natural deep eutectic solvents (NADES) combined with ultrasound-assisted extraction (UAE) have emerged as a promising alternative to conventional organic solvents for plant matrices. Experimental approach. This study aimed to optimize the extraction of bioactive compounds from the pulp–peel mixture of B. eriospatha using NADES as extraction media in combination with UAE. Three formulations (ChCl–Gly, ChCl–TA and ChCl–LA) were screened, resulting in the selection of ChCl–Gly (1:2 mol/mol). Subsequent extractions were performed using UAE (25 kHz; 165 W) based on Box–Behnken and 3² factorial designs, varying temperature, extraction time and liquid-to-solid ratio, with 50 % (by volume) ethanol as the control solvent. Extracts were analyzed for total phenolic content (TPC), total flavonoid content (TFC), total carotenoids (TC), ascorbic acid (AA) and antioxidant activity (DPPH, ABTS and FRAP). Results and conclusions. Quadratic modeling integrated with a desirability function identified 41 °C and 60 min as the optimal condition, yielding TFC≈8.3 mg QE/g, TPC=166.5 mg GAE/g, ABTS≈139.0 mg TE/g and TC=93.5 mg β-carotene/100 g, values superior or comparable to ethanol. In the 3² design, DPPH, FRAP and AA were also quantified outside the desirability model, showing high performance in the optimized extract (DPPH≈112.0 mg TE/g; FRAP≈1000.0 mg TE/g; AA≈5.0 mg/100 g). The optimized extract exhibited high thermal stability (60–80 °C for 120 min) and photostability over 96 h (<2 % variation in TPC), indicating low molecular degradation and preservation of antioxidant activity. Novelty and scientific contribution. The ChCl–Gly/UAE system showed superior extraction efficiency, strong selectivity toward bioactive compounds and high metabolite stability, establishing it as a high-yield, reproducible and industrially applicable green technology. The findings highlight B. eriospatha as a regional source of functional ingredients and position NADES as stable and strategically sustainable solvents for food, pharmaceutical, cosmetic and nutraceutical applications.
Research background. Tulum cheese, traditionally made from raw milk, serves as a significant source of lactic acid bacteria. These bacteria contribute to the cheese’s distinctive properties. By isolating and identifying these bacteria from local sources and incorporating them with starter cultures for Tulum cheese production using pasteurized milk, it is possible to obtain cheeses with more controlled quality characteristics. This study aims to isolate and identify lactic acid bacteria, use them in the production of Tulum cheese, and explore the resulting cheeses' general characteristics, including differences in aromatic profiles and sensory analyses. Experimental approach. In this study, molecular identification of lactic acid bacteria was performed using the 16S gene sequencing approach. Metabolite characterization of the bacteria was performed using HPLC. Subsequently, the bacteria were incorporated into the production of Tulum cheese from pasteurized milk in different combinations using a commercial starter culture. All analyses of Tulum cheese samples were performed throughout the storage period (1, 30, 60, and 90 days). Physical, chemical, and microbiological properties were determined for general characterization purposes. Volatile profiles of Tulum cheese samples were determined by HS-GC/MS and evaluated through principal component analysis. The sensory properties of the samples were tested by experienced tasters familiar with Tulum cheese. Results and conclusions. The results demonstrated the potential of metabolically characterized lactic acid bacteria to produce key aroma compounds associated with pyruvate metabolism. TP2 exhibited the highest titratable acidity and the highest Lactobacilli counts during early and mid-ripening, whereas K2 showed the highest TCA-SN and PTA-SN values at day 90. Different culture combinations significantly affected the physicochemical, microbiological, sensory, and volatile characteristics of Tulum cheese (p<0.05). PCA clearly differentiated cheeses according to culture combination and ripening time. Sensory evaluation showed that TP1, TP3, and TP2 were the most preferred samples on days 1, 30, 60, and 90, respectively. Novelty and scientific contribution. This study evaluates the application of indigenous lactic acid bacteria, isolated from traditionally produced Tulum cheeses, in combination with commercial starter cultures, for Tulum cheese production. The results highlight innovative approaches to enhance and diversity cheese characteristics through targeted culture selection.
Research background. Red pitahaya (Hylocereus polyrhizus) is an exotic tropical fruit rich in antioxidants and betalains, but it is characterised by a relatively short shelf life. An effective and safe means of processing this fruit is the production of dehydrated products that can be readily reconstituted. Therefore, this study aimed to optimise the spray drying parameters for producing red pitahaya powder with suitable physicochemical and reconstitution properties. Experimental approach. Response surface methodology based on a central composite design was applied to evaluate the effects of inlet air temperature, feed flow rate and maltodextrin mass per volume ratio. The experimental data were modelled using a second-order polynomial equation to describe and predict the assessed responses: yield, moisture, water activity, hygroscopicity, flowability, cohesion and solubility. In the optimised sample, betalains, total phenols and antioxidant capacity were quantified as complementary quality indicators. Particle size and morphology were analysed using scanning electron microscopy. Results and conclusions. The quadratic models adequately described the main physicochemical responses, including yield, moisture content, water activity, flowability, cohesion and solubility. The selected processing conditions resulted in a powder with suitable physicochemical characteristics and reconstitution properties, including appropriate powder recovery, moisture content, water activity, flowability and solubility. The powder also showed measurable levels of betalains, phenolic compounds and antioxidant capacity. Microscopic observations revealed irregular particles with smooth surfaces and no visible cracks or fractures. Novelty and scientific contribution. The results demonstrate that inlet air temperature, feed flow rate and maltodextrin mass per volume ratio influenced the physicochemical and reconstitution properties of red pitahaya powder. The scientific contribution of this work lies in defining suitable processing conditions for a juice matrix rich in low-molecular-mass sugars and natural pigments, where powder recovery, moisture control, water activity, flowability and solubility must be balanced. These findings provide specific information for the production of red pitahaya powder with suitable technological properties and support its potential use as an ingredient in food formulations.
Research background. This study investigated the potential muscle-reparative effects of apilarnil, a drone bee-derived bioactive product, and its protective role against skeletal muscle damage induced by acute physical exercise. It aimed to compare the muscle repair mechanisms of apilarnil and whey protein in relation to oxidative stress and antioxidant status in male Sprague Dawley rats. Experimental approach. Thirty-six male Sprague Dawley rats were randomly assigned to six experimental groups (N=6 per group): control (C), apilarnil only (AP), whey protein only (W), exercise only (E), exercise combined with whey protein (E+W), and exercise combined with apilarnil (E+AP). The exercise protocol included a two-week adaptation period followed by a single session of acute treadmill running. Apilarnil (0.8 g/kg) and whey protein (2 g/kg) were administered orally as a single dose 30 minutes post-exercise. Blood samples were collected via cardiac puncture for biochemical analyses of muscle injury markers creatine kinase (CK) and lactate dehydrogenase (LDH) as well as antioxidant enzymes including catalase (CAT) and glutathione (GSH), alongside inflammatory parameters. Skeletal muscle tissue samples were also subjected to histopathological evaluation. Results and conclusions. Acute exercise induced oxidative stress, accompanied by significant increases in CK and LDH levels. Apilarnil administration attenuated these increases and enhanced antioxidant enzyme levels, suggesting an improved antioxidant defense against exercise-induced oxidative stress. Although the present findings do not provide conclusive evidence regarding the involvement of the SIRT1 signaling pathway in these protective effects, further mechanistic studies are required to clarify its role. Overall, these findings support the potential of apilarnil as a natural functional dietary supplement for reducing exercise-induced oxidative stress and promoting muscle recovery following acute physical activity. Novelty and scientific contribution. This study is the first to compare the muscle repair mechanisms of apilarnil and whey protein in male Sprague Dawley rats in relation to oxidative stress and antioxidant status. The findings highlight apilarnil’s potential as a natural alternative to whey protein, one of the most widely used sports supplements worldwide.
Fish sauce is a traditional fermented condiment produced through prolonged fermentation of fish and salt, resulting in a complex flavour profile driven by microbial and biochemical transformations. However, conventional processing requires extended fermentation periods, limiting production efficiency and consistency. High salt concentrations create a selective environment that suppresses undesirable microorganisms while favouring halotolerant communities that drive proteolysis and flavour development. This review synthesises current advances in fish sauce fermentation by integrating microbiological, biochemical and physical perspectives. Emphasis is placed on microbial community dynamics revealed through both culture-dependent and culture-independent approaches, and on their roles in protein hydrolysis and metabolite formation. The contributions of key microbial groups, including Bacillus, Tetragenococcus and Virgibacillus, to proteolytic activity and flavour generation are critically evaluated. Emerging strategies to accelerate fermentation, like starter culture application and backslopping, are assessed in the context of microbial functionality and process control. Evidence suggests that targeted manipulation of microbial consortia can enhance enzymatic activity, shorten fermentation time, and improve product consistency. This review provides a framework for optimising fish sauce fermentation by linking microbial ecology with biochemical transformations and processing strategies. Key knowledge gaps are identified, particularly in the standardisation of microbial consortia and the integration of omics-driven approaches for controlled fermentation design.
