This study investigated the efficacy of Lacticaseibacillus casei BGP93 for biopreservation of fresh apple juice compared with conventional pasteurization. Two strategies were evaluated: direct inoculation of lyophilized cultures and inoculation followed by incubation at 37 °C for 16 h. Samples were stored at 8 °C for 15 days and analyzed for microbial viability, microbiological quality, physicochemical properties, total phenolic content (TPC), antioxidant activity (DPPH), and sensory acceptance (n = 105). L. casei remained viable at approximately 6.0 log CFU/mL in both treatments throughout storage. Physicochemical parameters (pH 3.74–3.75, 10 °Brix, ∼0.23% malic acid) remained stable. Salmonella spp. and Escherichia coli were not detected. Incubation improved control of mesophilic microorganisms and Enterobacteriaceae, achieving values comparable to pasteurization by day 15, while direct inoculation exhibited bacteriostatic effects. TPC remained within expected ranges (1000–1686 mg GAE/L); incubation enhanced phenolic stability during storage, whereas direct inoculation showed a reduction by day 7. Antioxidant capacity remained above 90% DPPH inhibition in all treatments, with biopreserved samples showing significantly higher values than the control at day 0. Sensory evaluation revealed acceptance scores between 4.1 and 6.7 on a 9-point hedonic scale. Direct inoculation and incubation for up to 7 days yielded sensory profiles comparable to fresh juice, whereas incubation combined with prolonged storage resulted in increased acidity, bitterness, and fermented aroma, reducing acceptance. Biopreservation with L. casei, particularly via direct inoculation, represents a viable non-thermal approach to extend shelf life and preserve functional and sensory properties of apple juice under refrigerated storage.

Fruit-based beverages enriched with coconut water have attracted increasing interest due to their nutritional and functional properties. Conventional heat treatment (HT), while effective for microbial inactivation, may compromise sensory attributes and bioactive compounds, leading to interest in non-thermal alternatives such as high hydrostatic pressure (HHP). This study evaluated the effects of HT and HHP on microbiological safety, physicochemical properties, color, phenolic compounds, antioxidant capacity, and carotenoid content in guava-coconut and watermelon-coconut water beverages. Beverages were processed under two HT conditions (124-126 °C/17 s and 104-109 °C/17 s) and two HHP conditions (200 MPa/4 min and 400 MPa/12 min). HT and HHP treatments were carried out on different days due to equipment availability; consequently, independent control samples were used for each technology, and statistical comparisons were performed within technology only. All treatments ensured microbiological safety, and only minor changes in basic physicochemical parameters were observed within each technology. HT induced more pronounced color changes, whereas HHP generally preserved color parameters closer to those of the respective controls. HT increased total phenolics in guava beverages but reduced them in watermelon beverages, while HHP tended to maintain phenolic levels. Antioxidant capacity was retained across all treatments. In contrast, carotenoids, particularly lycopene, were significantly reduced after HT, whereas HHP treatments exhibited better carotenoid retention in a matrix- and condition-dependent manner. Overall, HHP appears to be a promising alternative technology for fruit-based beverages, although direct cross-technology comparisons should be interpreted with caution given the experimental design.

The main objective of this review is to compile the most relevant information about jabuticaba, particulary its composition with focus on bioactive compounds and potential biological effects across different fruit components. It also examines the consumption of the fruit and derived food products, along with recent studies on its utilization and the possible applications of its by-products, such us peel and seeds. Jabuticaba remains underexplored by the industry and its pulp is the only commercially valued part. As a result, the peel and seeds are largely unrecognized and underutilized, representing a great challenge for researches and industry fields. Jabuticaba, a fruit native to Brazil, is highly appreciated for fresh consumption, with a high concentration of bioactive constituents, particularly phenolic compounds. However, the fruit has great potential for utilization, especially giving that its peel and seed have high levels of phenolic compounds that are associated with biological activities, including antioxidant capacity, prebiotic potential, among other bioactivities. However, there are still many gaps regarding the biological functionalities and the potential for its integral use.

Widely cultivated and consumed worldwide, the apple (Malus domestica) is notable for its taste and potential nutritional value. However, it experiences significant postharvest losses, mainly due to rot, which can account for up to 70% of discarded fruit. Therefore, there is a need for technologies that help extend shelf life after harvest. We evaluated the postharvest quality parameters and microbiological safety of fresh apples subjected to UV-C radiation. The fruit was exposed to UV-C for two predetermined periods (5 and 10 min) and then stored at 7 degrees C for 14 days. The physicochemical parameters analyzed were color, texture, total titratable acidity (TTA), total soluble solids (TSS), phenolic content, and antioxidant capacity. In the microbiological evaluation (Salmonella, Escherichia coli, mesophilic bacteria, molds, and yeasts), apples irradiated for 10 min showed microbial control during storage, as well as higher firmness, TTA, phenolic content, and preservation of red color. Exposure to UV-C did not cause any changes in the quality parameters of the irradiated fruit.

Aquafaba is the aqueous fraction generated during the thermal processing of chickpeas. Its composition, which includes proteins and starch, imparts emulsifying and foaming properties, making it a potential ingredient for vegan products. High-pressure homogenization (HPH) is a process that can modify protein structure, improving its techno-functional properties. This work aimed to: (i) evaluate the effect of thermal processing conditions – chickpea-to-water ratio (CWR) (1:3 and 1:5) and processing time (20, 30, and 40 min) – on the composition and the emulsifying and foaming properties of chickpea aquafaba, and (ii) assess the impact of HPH, at different pressure levels (20, 50, and 80 MPa), on these techno-functional properties as well as on protein structure. Protein content in aquafaba varied from 1.47 to 5.96 mg/mL, while starch content ranged from 0.92 to 4.17 mg/mL, depending on the thermal processing conditions. These compositional variations were reflected in the emulsifying properties, with samples richer in protein and starch showing greater emulsion stabilization capacity. High-pressure homogenization was applied in a single homogenization cycle to two aquafaba samples: (i) 1:3 ratio/30 min and (ii) 1:5 ratio/20 min. High pressure homogenization improved both emulsifying and foaming properties, which was attributed to the unfolding of aquafaba proteins, as confirmed by the increase in surface free sulfhydryl groups and hydrophobicity. These findings demonstrate that tailoring thermal extraction and HPH can optimize aquafaba functionality, providing a scalable and sustainable strategy for developing high-performance, clean-label plant-based emulsifiers and foaming agents for the food industry.

The study evaluated the effects of high hydrostatic pressure (HHP) on the physicochemical, structural, and proteomic properties of beef from three genetic groups: Caracu, Angus x Caracu, and Nelore. Treatments with HHP at 100 and 200 MPa did not significantly alter water mobility, exudate during thawing and pressurization, or the electrophoretic profile of the main myofibrillar proteins, maintaining the structural integrity of the muscle matrix. However, a significant reduction in shear force was observed, especially at 200 MPa, indicating potential for tenderization. Sarcomere length did not vary between genotypes, but atomic force microscopy (AFM) proved effective in ultrastructural analysis, being useful for evaluating sensory attributes. Electrophoretic analyses revealed differences in the myosin light chain between genotypes, suggesting genetic influence without a direct effect of pressure. Nuclear magnetic resonance (NMR) data showed that water distribution is more related to myofibrillar integrity and cytoskeletal proteins than to genetic factors. The study highlights the importance of combining HHP with advanced techniques such as AFM and NMR to improve meat tenderness and understand the molecular mechanisms that influence its texture, reinforcing the interaction between genetics, muscle structure, and processing technology.

ABSTRACT This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 400 MPa were exerted at varying processing times on beef sourced from animals of both genders (males and females). Subsequently, the samples were assessed for tenderness, cooking loss, and color. HPP at 100 and 200 MPa promoted significant increases (p < 0.05) in tenderness regardless of sex, based on decreases in shear force in instrumental texture analyses. A significant increase in cooking loss was detected at higher pressures (more than 300 MPa). HPP made a statistically significant impact (p < 0.05) on specific color parameters, and overall, the treatment at 200 MPa resulted in more positive effects.

The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity. Thus, this study aimed to evaluate the rheological and technological characterization of plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein. Eight formulations were prepared using different concentrations of açaí and jabuticaba peel flour preparation (25%–40%), faba bean protein concentrate (FBPC) (8.5%–20%) and coconut oil (5%–10%). The study revealed that protein concentration having a significant impact on rheological properties. Formulations with high FBPC presented resistance to melting, less overrun and increased the hardness, while moderate levels, especially below 10%, presented characteristics equivalent to the control ice cream (4% faba bean protein), similar to the conventional commercial dairy ice cream. Based on these results, the ideal formulation would have 40% of açaí preparation, 8.5% of FBPC and 6.35% of coconut oil. These findings contribute to understand the complex interactions between the composition and physical characteristics of ice cream with faba bean protein and tropical fruits, aiming to improve its technological properties.

This study investigates lactic acid as a sustainable alternative to sodium hypochlorite for apple sanitization in juice production, along with the addition of Lacticaseibacillus casei as a biopreservative. Lactic acid showed superior effectiveness in reducing microbial contamination, achieving reductions of 2.64 log CFU/mL for mesophilic aerobes, 2.41 log CFU/mL for molds and yeasts, and 2.41 log CFU/mL for Enterobacteriaceae. Notably, lactic acid-treated juice remained coliform-free for 11 days, with a significant delay in spoilage compared to sodium hypochlorite treatment. Combined with L. casei, the absence of coliforms was maintained over a 20-day refrigerated storage, suggesting a synergistic effect that enhances safety. Additionally, L. casei retained high viability in the lactic acid-treated juice, with counts of 6.48 log CFU/mL, confirming its potential as a biopreservative. The treatment lowered the juice pH, further inhibiting microbial growth and contributing to enhanced microbiological stability. This approach emphasizes the effectiveness of natural biopreservatives in fruit juice preservation, a focus often limited to animal-based products.

Meat is a highly perishable product, and tenderness is the sensory characteristic most valued by consumers. In this context, High Hydrostatic Pressure (HHP) technology has been studied as an alternative to improve tenderness, since it promotes structural changes in the muscle that favor tenderization. The objective of this study was to evaluate the effect of HPHT on beef from different genetic groups, seeking to increase tenderness with minimal changes in the characteristics of fresh meat. Thirty-nine samples of the longissimus dorsi muscle from Caracu (CA), Angus x Caracu (CG), and Nelore (NE) cattle were used. The samples were subjected to two pressure levels (100 and 200 MPa) and compared with non-pressurized meat (NP). The experimental design was completely randomized, in a 3 x 3 factorial scheme, evaluating final pH, losses due to thawing, cooking and pressure, cutting force (CF), and color parameters (L*, a*, and b*). The results showed that, regardless of the genetic group, the application of 200 MPa significantly reduced SF values compared to NP, indicating greater tenderness. Regarding color, b* values were higher in NP compared to samples pressurized at 100 MPa. It was concluded that CF and b* may have been affected by APH. Given the results, it is suggested that APH did not affect the microscopic structures of the myofibrils.

Purslane (Portulaca oleracea) and spinach (Spinacea oleracea) are species with elevated levels of oxalic acid, an antinutrient that interferes in the bioaccessibility of minerals such as calcium and iron. Evaluating methods to determine oxalic acid content with reduced matrix interference, such as employing Flame Atomic Absorption Spectrometry (FAAS), can enhance the specificity of determinations. The different matrices of purslane (whole plant, leaves, and juice) and spinach (whole plant) were tested using three extraction methods (M1, M2, and M3). The oxalic acid content was evaluated by UV-vis spectrophotometry and FAAS (Flame Atomic Absorption Spectrometry). The absence of the precipitation step in M1 resulted in high levels of oxalic acid in the investigated matrices. The quantification of oxalic acid by FAAS for M2 (6M HCl for 1 hour at 100°C) and M3 (0.25N HCl for 15 minutes at 100°C) in the samples of purslane leaves and spinach whole plants yielded statistically similar results. However, the analysis by UV-vis spectrophotometry for M2 and M3 showed significant discrepancies in all evaluated samples, suggesting interference from colored compounds in the food matrix. • Comparison of methods of extraction • Comparison of UV-vis spectrophotometer and FAAS in the quantification of oxalic acid • Analysis of antinutrients in plant matrices

Food processing includes operations that transform raw materials into new products, ensuring the preservation and supply of safe food; however, this view is not always understood by consumers who tend to associate any type of processing with something negative and harmful to health. Given this, the objective of this study was to explore the associations of Brazilian consumers in relation to healthy foods, industrialized foods, and ultra-processed foods, as well as to evaluate the role of socio-demographic characteristics and interest in health in these associations. To this end, 512 Brazilians completed a word association task on these three concepts and then answered a questionnaire about interest in health and socio-demographic issues. In general, participants associated "Healthy food" mainly with "Unprocessed products." Conversely, "Industrialized foods" and "Ultra-processed foods" were associated with "Processed products," "Negative perceptions," "Health harm," and "Industry". Despite this, it was found that "Industrialized foods" were also perceived positively, mainly due to convenience. Consumer associations were influenced (p ≤ 0.05) both by interest in health and by socio-demographic profile. Individuals with a high interest in health mainly associated "Industrialized foods" and "Ultra-processed foods" with the presence of preservatives, additives, and pesticides, and with diseases. As for those with low interest in health, there was a greater lack of knowledge of the concepts. Doubts and lack of knowledge were observed for "Industrialized foods" and "Ultra-processed foods," mainly among consumers with low educational level. The results indicate the need to develop communication strategies that reach consumers to facilitate understanding and, in this way, help them to make more conscious food choices.

Essential oils (EOs) have antimicrobial properties, but their low solubility in water and strong flavor pose challenges for direct incorporation into food, as they can negatively impact organoleptic properties. To overcome these issues, strategies such as oil-in-water (O/W) nanoemulsions have been developed to improve EO dispersion and protection while enhancing antimicrobial efficacy. The objective of this study was to create sodium alginate-pink pepper essential oil (PPEO) nanoemulsions using microfluidization. Various formulations were assessed for physicochemical, physical, and antimicrobial properties to evaluate their potential in food applications. The microfluidized emulsions and nanoemulsions had droplet sizes ranging from 160 to 443 nm, polydispersity index (PdI) ranging from 0.273 to 0.638, and zeta potential (ζ) ranging from −45.2 to 66.3 mV. The nanoemulsions exhibited Newtonian behavior and remarkable stability after 20 days of storage. Antimicrobial testing revealed effectiveness against Staphylococcus aureus and Listeria monocytogenes, with minimum inhibitory concentrations (MIC) of 200 µg/mL for both microorganisms and minimum bactericidal concentrations (MBC) of 800 µg/mL and 400 µg/mL, respectively, proving that encapsulation of PPEO in nanoemulsions significantly increased its antibacterial activity. These results present the possibility of using PPEO nanoemulsions as a more effective natural alternative to synthetic preservatives in food systems.

Monascus ruber is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent mycelial growth. This study aimed to evaluate this resistance, providing a model to determine the optimal processing conditions for mitigating fungal contamination and prolonging shelf life without antifungal agents while optimizing pasteurization to reduce energy consumption. The resistance in brine (3.5% NaCl; pH 3.5) from Arauco cultivar green olives imported from Argentina was assessed. Four predictive models (log linear, log linear + shoulder, log linear + tail, log linear + shoulder + tail) estimated kinetic parameters for each survival curve. Log linear + shoulder + tail provided the best fit for 70 °C and 75 °C, with low RMSE (0.171 and 0.112) and high R2 values (0.98 and 0.99), respectively, while the log linear model was used for 80 °C. Decimal reduction times at 70, 75, and 80 °C were 24.8, 5.4, and 1.6 min, respectively, with a z-value of 8.2 °C. The current regulatory processes are insufficient to eliminate M. ruber at requisite levels, considering reduced antifungal agents.

Although Brazil has a wide variety of marine aquaculture species, production is still incipient compared to the world’s main producers, and consequent consumption by the population does not reach recommended levels. Understanding the reasons that lead consumers to low consumption of seafood and scallops can help leverage the sector, favoring the local gastronomy, in addition to enhancing the consumption of good quality proteins. The word association (WA) technique, modulated by the food neophobia and the socio-demographic profiles of participants, was used to investigate the perception of Brazilian consumers in relation to seafood and scallops with the aim to contribute to the development of strategies that can collaborate to increase the consumption of these products. The study was carried out with 738 people (56% female). The associations generated by participants were mainly related to positive hedonic characteristics: tasty, delicious and good, especially when they were asked about seafood. These positive hedonic characteristics were less mentioned for scallops and mainly among participants who do not consume seafood regularly. In general, income, consumption habits and lack of knowledge about scallops can interfere with the frequency of the mollusk consumption. The degree of food neophobia played a role on participant’s task and the associations generated by low and medium food neophobia consumers for seafood were mainly related to positive hedonic characteristics. The results provided interesting information on consumers' perceptions of seafood and scallops and may contribute to the development of products that better meet consumer expectations, contributing to the expansion and diversification of the local culinary.

ABSTRACT: Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process.

The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties.

Agriculture and food science literature on waste-to-value applications that allow upcycling of by-product ingredients is increasing. However, this stream of research rarely takes an international trade and sustainability systems perspective. This focused review defines the term of waste-to-value and the sustainable development goals connected to it, and points to the tensions and questions arising when international trade is involved. Further, it exemplifies the challenges and opportunities of waste-to-value in tropical fruit trade through five cases of tropical fruit from South America: Green coconut, açaí, maracujá, cambuci, and jabuticaba. We present a model of the international supply chain that indicates where the opportunities of waste-to-value applications in international tropical fruit trade are situated, and discuss which future research questions need to be addressed to tackle the challenges of waste-to-value in global tropical fruit chains. Establishing the waste-to-value approach in the export of yet-underused tropical fruits can amongst others improve local employment, preserve natural resources, allow favorable use of side-streams in local energy production, environmentally friendly packaging material for transport, and add health functionalities to the end-consumer products, but challenges have to be solved in order to ensure these environmental and social benefits materialize.

High-pressure processing (HPP) has emerged in the food industry as an alternative to thermal juice preservation treatments, with its appeal being its assurance of safety for products with nutritional and sensory qualities similar to those of fresh food. However, HPP remains to be fully understood, particularly regarding hazards and process validation to mitigate microbiological risks. One of the challenges is understanding the large variation in the sensitivity of pathogenic strains to pressure associated with microbial genotypes, phenotypes, and food composition. This manuscript provides an overview of barotolerance mechanisms and the influence of pH and soluble solids in low- and high-acidity juices in the resistance of pathogenic strains of Escherichia coli, Salmonella spp., and Listeria monocytogenes, as well as their surrogates. The presented information can be used in the selection of challenge microorganisms for validation tests, including the results of a few studies with tropical and blended fruit and vegetable juices and the influence of the food matrix on the high pressure resistance of pathogenic strains.