Baru (Dipteryx alata Vogel) is a native Cerrado species with growing nutritional and economic relevance, yet the mineral partitioning between the almond/oil and the resulting techno-functional implications remains unknown. This study provides an integrated characterization of mineral composition, structural features, and physicochemical, rheological, and thermal properties of baru almond and its extracted oil. XRF revealed high levels of essential minerals in the almond, while transition metals showed limited migration into the oil, contributing to its oxidative stability. Conversely, Mg, P, and Zn were proportionally enriched in the oil. The oil exhibited low acidity and peroxide values, a lipid profile dominated by oleic and linoleic acids, Newtonian behavior at processing-relevant shear rates, and high thermal stability (Tonset = 394.9 °C). FTIR confirmed the structural integrity of triacylglycerols. Altogether, the selective mineral distribution and balanced lipid composition underpin the chemical and thermal robustness of baru oil, supporting its potential for food and bioeconomic applications.

Açaí is an important source of natural pigments with antioxidant capacity, such as anthocyanins. Among the various possibilities for its application is its incorporation into biodegradable films, which can act as carriers of these bioactive compounds. The objective of this study was to develop biodegradable films based on starch with different açaí powder concentrations (5 % and 15 %). The films were developed using the casting technique and evaluated in relation to barrier properties, physicochemical, biodegradability, release to food simulants, and protective effect against photodegradation of β-carotene. The addition of the natural antioxidant led to the development of films with greater color intensity and improved light barrier and mechanical properties (tensile strength and elongation). The retention of açaí powder in the polymer matrix was identified in the FTIR analysis through the intensification of some regions in relation to the control film. The cohesion and interaction between film:active compound showed an improvement in water-related properties, such as reduced permeability and water absorption. Furthermore, the active films showed sustained release of anthocyanins into the food simulant (maximum of 3.04 mg cyanidin 3-glycoside/100 g and 8.06 mg cyanidin 3-glycoside/100 g for films AP5% and AP15%, respectively) and better protection against photodegradation of the β-carotene solution (35-50 % retention when exposed to high light intensity). The rapid biodegradability, thermal stability, and stability at different pH may indicate potential application as packaging for foods susceptible to photodegradation.

Pequi (Caryocar brasiliense Camb.) and buriti (Mauritia flexuosa L.) are fruits with potential for extraction of edible vegetable oil with high carotenoid content. The aim of this study was incorporated these oils (5 % or 10 %) into cassava starch-based films and verify their photoprotective effect on pigments and maintenance of lipid oxidative stability. Vegetable oils showed a similar profile for carotenoids, with β-carotene being the major pigment (74-77 %). The hydrophobic character and presence of carotenoids in the oils, led to reduced hydrophilicity of the films, better barrier to UV-visible light transmission and to the plasticizing effect. The active films showed rapid biodegradability in soil (60-70 % after 15 days), in addition to a protective effect against photodegradation of the β-carotene solution by increasing the half-life (t1/2). When applied as packaging for storing corn oil under accelerated oxidation conditions, there was less formation of degradation compounds, which demonstrates potential application as food packaging.

The disposal of plastic film is a global problem that generates much pollution. The full use of waste from the food industry brings numerous benefits, including sustainable practices. Using films made with natural antioxidants derived from agro-industrial waste is considered an alternative to minimize these impacts. Given this context, this study aimed to develop and characterize films based on guava (Psidium guajava) peel flour for active food packaging. The films presented low thickness and solubility in water, proving to be a barrier to water vapor and suitable for maintaining the integrity of foods added to them. Moreover, their elasticity and resistance proved to be moderate and their moisture content is high due to the presence of large amounts of phenolic compounds from guava peel flour (320.58 ± 81.1 mg gallic acid/100 g sample), resulting in clear, slightly greenish-yellow films, which present their best effect as active antioxidant packaging to be applied in alcoholic foods (36 μmol Trolox/g), followed by use in acidic foods (17.2 μmol Trolox/g). This study demonstrated the potential for applying guava residue as a raw material for producing biodegradable films, proposing a purpose for the peel of this fruit.

Cerrado fruits are rich sources of bioactive compounds with antioxidant and immunomodulatory properties. However, it remains unclear whether the complexes of non-conventional starch with extracts from these fruits can modulate oxidative stress in human cells, under diabetic conditions. This study evaluated the effects of lobeira (Solanum lycocarpum) starch complexed with hydrophilic and lipophilic extracts of mirindiba (Buchenavia tomentosa) on redox parameters in mononuclear cells from normoglycemic and diabetic individuals. The extracts showed high phenolic (1362.70 mg gallic acid equivalent (GAE)/100 g) and carotenoid content (7.07 mg β-carotene/100 g) and strong antioxidant capacity (58.42-140.19 μmol Trolox/g by FRAP and DPPH). Structural analyses (Fourier transform infrared (FTIR), X-ray diffraction (XRD), and Scanning Electron Microscopy (SEM)) confirmed complexation via hydrogen bonding and inclusion-type interactions, which partially modified the crystalline order of starch. The complexes exhibited high biocompatibility (>97% cell viability) and adaptively modulated oxidative and antioxidant responses under different metabolic and infectious conditions. Normoglycemic cells showed enhanced redox balance, with moderate superoxide generation and higher SOD activity, while cells from diabetic individuals displayed elevated oxidative stress and reduced SOD induction upon treatment. Under the E. coli challenge, the complexes modulated redox equilibrium through compensatory antioxidant responses. These findings position lobeira starch-mirindiba extract complexes as promising dietary immunomodulators against oxidative stress in metabolic and infectious contexts.

Among the fruit species of the Brazilian cerrado is pequi (Caryocar brasiliense Camb.), recognized for its nutritional properties and profile of bioactive compounds. However, it is necessary to evaluate techniques that promote its stability, reducing the moisture content without degrading the content of natural antioxidants. Therefore, this study aimed to evaluate the drying of pequi pulp in an oven at different temperatures (40 °C and 55 °C), as well as determine its kinetics and influence on the content of bioactive compounds and antioxidant capacity. The increase in temperature showed a reduction (∼50 %) of the drying time, from 720 min (40 °C) to 360 min (55 °C), with a final moisture content of approximately 39 %, which is the optimized condition of the process. (360 min - 55 °C). Drying at 55 °C showed better retention of carotenoids (β-carotene, α-carotene, and β-cryptoxanthin), especially β-carotene, an important precursor of vitamin A, with retention of approximately 57 %. The results for antioxidant capacity (ABTS and DPPH), total phenolic compounds, total phenolic acids and total flavonoids confirmed that a longer drying time resulted in greater degradation of bioactive compounds, even at lower temperatures. The profile of phenolic compounds of the sample subjected to drying under optimized conditions was identified by HPLC-DAD-ESI-MSn, which showed the presence of six phenolic acids, one isoprenoid plant hormone, nine flavonols, and one flavonoid. Optimizing pequi pulp drying in ovens, and controlling time and temperature, can significantly reduce energy expenditure. This practice not only meets the demands of the food industry but also increases the use of fruits from the cerrado, promoting the diversification and valorization of these products.

Monofloral and multifloral honey produced in different regions may have different bioactive compounds and antioxidant capacities, resulting in changes in the antimicrobial activity of honey.

•Anacardium humile liqueurs can be exploited for food industry.•Anacardium humile showed 11 phenolic compounds.•Hydrolysable tannins are important compounds present in A. humile.•The darkest liqueur was the least accepted.•Liqueurs with less A. humile showed more antioxidants and the lowest acidity.

In order to popularize and use murici fruit (Byrsonima verbascifolia) in processed foods, the aim of the study was to characterize the fresh fruit as to its antioxidant capacity, volatile and bioactive compounds and to evaluate the effect of murici content on total carotenoids and sensory attributes in enriched cereal bars. For the development of cereal bars, a Plackett-Burman design was elaborated, containing eight independent variables: glucose syrup, oats in thick flakes, corn flakes, rice flakes, dehydrated murici, soy lecithin, hydrogenated vegetable fat, and brown sugar. Fresh murici were characterized for proximate composition, total and individual carotenoids, antioxidant capacity, volatile compounds, and microbiological analysis. The murici was mainly a good source of fiber (6.4%) and lipids (7.3%), with significant levels of total carotenoids (15.3 mu g of beta-carotene/g) and anti-oxidant capacity by FRAP method and ABTS method. The volatile fraction of murici mainly contains esters with descriptors such as cheese and fruity. The experimental design used helped obtain the formulations of cereal bars with murici and demonstrated that the content of carotenoids increases as the amount of added fruit increases.

Objective: The limitations of current cancer treatments and their side effects have led to a growing interest in the study of natural compounds and alternative therapies such as apitherapy. Honey has in its constitution several substances that contribute to neutralize free radicals, such as phenolic compounds of which stand out in flavonoids and phenolic acids, besides having important antimicrobial and antitumor activities. However, the mechanisms of the antitumor action of honey and how the characteristics of honey of different species influence this mechanism are poorly understood. The aim of this study was to verify the antitumor action of honey bees (Apis mellifera) and stingless bees (Tetragonisca angustula) honey in mammary adenocarcinoma cell lines (MCF-7). Methods: Cell viability analyses were performed using fluorescence and flow cytometry methods, and oxidative balance through the release of superoxide anion (O2 − ) and production of the enzyme superoxide dismutase (SOD) in human peripheral blood mononuclear (MN) cells, MCF-7, and coculture of both. Results: Viability analyses in MN cells showed that honey samples, at concentrations of 100 mg/mL, 100 ng/mL, and 100 pg/mL, do not present cytotoxicity to cells. But in MCF-7 cells, there was a decrease in viability with stingless bee honey (100 mg/mL), showing the highest cytotoxic action and reducing the viability of cancer cells by 30.4%. The same honey sample caused an immunomodulatory effect on both MN and cancer cells, stimulating greater release of O2 − and SOD enzyme activity in these cells. While in the coculture, there was a greater release of O2 − and a decrease in enzymatic activity. Conclusion: The results showed that especially stingless bee honey acts on the oxidative stress of cells, and this might be the mechanism related to its antitumor action. Thus, honey can play a potential role as a preventive agent and complementary therapy against breast cancer.

BACKGROUND:Pequi (Caryocar brasiliense Camb.) is a fruit from Brazilian Cerrado rich in bioactive compounds, such as phytosterols and tocopherols, which can modulate the death of cancer cells.OBJECTIVE:In the present study, the main bioactive compounds of hydrophilic and lipophilic extracts of pequi oil and pulp were identified and were verified if they exert modulatory effects on oxidative stress of mononuclear cells cocultured with MCF-7 breast cancer cells.STUDY DESIGN:Identification and quantification of the main compounds and classes of bioactive compounds in pequi pulp and oil, hydrophilic, and lipophilic extracts were performed using spectroscopy and liquid chromatographic methods, while the beneficial effects, such as antioxidant capacity in vitro, were determined using methods based on single electron transfer reaction or hydrogen atom transfer, while for antioxidant and antiproliferative activities ex vivo, 20 healthy volunteers were recruited. Human peripheral blood mononuclear cells (MN) were collected, and cellular viability assay by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5 diphenyltetrazolium bromide), superoxide anion evaluation, and CuZn-superoxide dismutase determination (CuZn-SOD) in MN cells, MCF-7 cells, and coculture of MN cells and MCF-7 cells in the presence and absence of pequi pulp or oil hydrophilic and lipophilic extracts were performed.RESULTS:In the hydrophilic extract, the pequi pulp presented the highest phenolic content, while in the oil lipophilic extract, it had the highest content of carotenoids. The main phytosterol in pequi oil was β-sitosterol (10.22 mg/g), and the main tocopherol was γ-tocopherol (26.24 μg/g sample). The extracts that had highest content of bioactive compounds stimulated blood mononuclear cells and also improved SOD activity. By evaluating the extracts against MCF-7 cells and coculture, they showed cytotoxic activity.CONCLUSION:The results support the anticarcinogenic activity of pequi extracts, in which the pequi pulp hydrophilic extracts presented better immunomodulatory potential.

Although blueberries are widely studied, little information exists on their composition and content of flavonol glycosides. Most studies identify only a few flavonols in blueberries due to separation and identification issues. In the present study, we identified 44 flavonols and chlorogenic acid in 30 samples of Highbush and Rabbiteye blueberry, using HPLC-DAD-ESI-MSn. Highbush group fruits presented mainly quercetin-3-galactoside in their composition, while Rabbiteye group fruits exhibited higher levels of quercetin-3-rhamnoside and quercetin-3-glucuronide. Among the identified flavonols, 8 acylates (acetyl and hydroxymethylglutaroyl) were found, of which quercetin-3-O-[4″-(3-hydroxy-3-methylglutaroyl)]-α-rhamnoside was found for the first time in blueberries. This compound is exclusive to the cultivars Florida and Powderblue, where it is present in high quantities. Glucuronides of syringetin and laricitrin, and rhamnosyl-galactosides of myricetin, quercetin and isorhamnetin were also found for the first time in blueberries. The Principal Component Analysis showed that blueberry groups can be distinguished based on their phenolic compound profile.

Films that incorporate antioxidant agents are widely used and improve the stability of food products that are prone to oxidation. This work evaluated the potential antioxidant activity of PVA/gelatine films incorporated with quercetin. The films were prepared by the casting method and characterised by TG-DSC, FTIR spectroscopy, SEM, optical microscopy and swelling index. Antioxidant properties were evaluated with DPPH, ABTS and FRAP assays. According to the thermal characterisation results, the film was stable up to 68 °C and entirely degraded at 632 °C. The FTIR spectroscopic analysis indicated that there was a physical interaction between the quercetin and the polymeric film, and microscopy indicated a homogeneous and uniform film. The film showed DPPH (315.4 ± 8.2) and ABTS radical potential activity (199.4 ± 9.7), as well as potential iron reduction activity—FRAP (740.6 ± 8.9) mainly when analysed in ethanol: water (95:5 v/v) system, all results expressed as milligram of Trolox per gram of film. Hence, PVA/gelatine films incorporated with quercetin have properties that allow a potential application in active packaging systems to delay oxidative processes in food.

The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado.

Bioactive compounds present in fruit oils have an antioxidant activity, which may be related to an immunomodulatory effect, which in turn can result in a microbicidal activity. Hence, the main aim of the current study is to evaluate the immunomodulatory effect of buriti oil (Mauritia Flexuosa L.) against enteropathogenic Escherichia coli (EPEC). Therefore, buriti pulp oil was extracted and characterized for saponification, peroxide and acidity index, total carotenoid content, fatty acid profile, hydrophilic and lipophilic fraction antioxidant capacity, cell viability, and phagocytosis of EPEC by mononuclear (MN) cells. The heat extraction process did not cause hydrolytic rancidity and oxidative rancidity in the oil, and the result is an acid value of 17.44 mg KOH/g of oil and a low peroxide value (0.062 meq peroxide/1000 g of oil). However, the saponification index was elevated (239.79 mg KOH/g of oil) due to the presence of low molecular weight fatty acid. As concerns the profile of the fatty acid, the oil is composed mainly of oleic acid (72.23 %) and palmitic acid (22.18 %). In addition, buriti oil presented a high content of carotenoids (760.5 +/- 46.4 mu g of beta-carotene/g of oil), related to its antioxidant capacity. Moreover, buriti oil did not show toxicity to human blood MN phagocytes and increased the rate of cellular phagocytosis in EPEC and its microbicide index (69.3 +/- 6.6 %), when compared with the negative control group. (48.1 +/- 5.4 %).

The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado.

This study aimed to characterize the bioactive compounds found in grape marc and determine if antioxidant capacity in vitro is comparable with antioxidant capacity in rat feces and its effects on lipid profile, morphometry and transit gastrointestinal. It was observed that grape marc contains high amounts of phenolic compounds (1396.07 mg gallic acid equivalent/100 g grape marc) and mainly comprises flavonols, phenolic acids, anthocyanins and flavanols, respectively. Its intake increased the content of phenolics found in feces that were also visualized as an increase in antioxidant capacity. The effects of grape marc ingestion were also observed in vivo as the time of permanence of food in stomach of rats increased (from 150.2 min to 170.5 min in 15 days). At the same time, intestinal transit was accelerated, resulting in a lower weight gain in the rats that consumed chow with a higher amount of grape marc. In addition, the non-HDL-C levels reduced after ingesting enriched chow demonstrating benefits for metabolic and gastrointestinal health.

In this study, the influence of the concentration of flour from jabuticaba peel (FJP) and the concentration of glycerol (CG) on the physicochemical, barrier, mechanical, optical, spectroscopic and biodegradability properties of corn starch films was evaluated using response surface methodology. The increase in the concentrations of FJP and CG enhanced the thickness and permeability to water vapor, and made the films more hydrophilic. In addition to that, the interaction between the two variables caused reduction in the solubility of the films. High concentrations of FJP and CG reduced the maximum tensile strength, and increased CG increased the elongation and decreased the young's modulus of the films. Among the tests studied, the T1 film (15.80% FJP and 15.80% CG) was biodegradable, presenting the best mechanical and barrier properties such as low water vapor permeability, solubility and water holding capacity, showing great potential to be used as biodegradable packaging system.

Objective: of the study was to evaluate the influence of the concentration of red cabbage extract (RCE) and sweet whey on the properties of starch films using glycerol as plasticizer. The influence of independent variables on the barrier, physical-chemical, mechanical, optical, spectroscopic and antioxidant properties of the films was evaluated. T2 (64.18% RCE and 4.36% sweet whey), T7 (50% RCE and 0.0% sweet whey) and T10 (50% RCE and 15% sweet whey) films presented good mechanical properties, high antioxidant capacity, low solubility and low water vapor permeability, and for that reason they were chosen as treatment that are suitable for use as ground beef packaging. After application as packaging in ground beef, the smallest changes in the quality parameters were noticed in the sample packed with film T2, showing that besides producing an active packaging, the presence of anthocyanins contributes to the conservation of the ground meat.