Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

The agro-industrial waste deposited in the environment causes problems in nature that can be solved with the use and generation of bioproducts. Thus, the objective was to study the lignocellulosic fraction of cashew (Anacardium occidentale L.) peduncle bagasse and fermentation on large scale (8-16 times) using the strain Candida guilliermondii CCT-3544 as production agent. According to the obtained results, it can be noted that the dry cashew peduncle bagasse has 21.45% of cellulose, 10.96% of hemicellulose and 35.39% of lignin. During fermentation, C. guilliermondii 3544-CAT was able to grow on medium containing hydrolysate, with maximum cell growth concentration of 3.5 g L^-1. The behavior of the sugars in the fermentation process was similar in the different variables, with maximum production of ethanol and xylitol at 48 h of fermentation.

This study evaluated the impacts of Lactiplantibacillus plantarum CNPC003 and xique-xique flour supplementation on the technological, physicochemical, nutritional, and sensory properties of goat cream cheese over 21 days of refrigerated storage. Four cheese formulations were prepared: a control (CC), one with L. plantarum CNPC003 (PC), one with xique-xique flour (XC), and one with L. plantarum CNPC003 and xique-xique flour (PXC). XC and PXC had a yellowish-green hue with less brightness. PC and PXC were less firm and adhesive with greater elasticity, cohesiveness, and gumminess, and they had reduced total protein and increased total free amino acids (p < 0.05) during storage. The contents of specific volatile compounds increased in PXC during storage. PXC had higher L. plantarum counts than PC on day 21 of storage. PC and PXC had distinct colors and textures and were well accepted regarding sensory attributes. Xique-xique flour and L. plantarum CNPC003 supplementation positively impact the nutritional and functional characteristics of goat cream cheese without negatively affecting the technological and sensory attributes.