This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm²), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm²), AUV3 (air packaging + UV-C at 0.301 J/cm²), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm²). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p < 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p < 0.05), being similar to each other concerning these parameters throughout storage (p > 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p < 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O₂ scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm² in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain.

A validade comercial de sardinhas das espécies Sardinella brasiliensis e Cetengraulis edentulus mantidas sob refrigeração em gelo (0+2°C) foi determinada por parâmetros analíticos físico-químicos, bacteriológicos e sensorial. Nas duas amostras, os teores de Bases Voláteis Totais (BVT) e Trimetilamina (TMA) atingiram o limite máximo recomendado na legislação (30mg N100g-1 para BVT e 4mg N100g-1 para TMA) após 14 e 8 dias de estocagem, respectivamente. O conteúdo de histamina, putrescina e cadaverina se manteve em níveis inferiores a 2.0µg g-1 nas duas amostras durante o período de estocagem. A produção de hipoxantina variou de 0,65 a 2,62µmol g-1 nas amostras de S. brasiliensis e de 1,40 a 2,09µmol g-1 nas amostras de C. edentulus. A contagem inicial de Enterobacteriaceae foi de 3,81log UFC g-1 e 3,82log UFC g-1 atingindo, ao final de 18 dias de estocagem, 6,57log UFC g-1 e 6,87log UFC g-1, nas amostras de S. brasiliensis e C. edentulus, respectivamente. Para as contagens de bactérias heterotróficas aeróbias mesófilas e psicrotróficas, o limite de 7log UFC g-1 preconizado na legislação internacional foi alcançado após o 12° e 8° dias de estocagem nas amostras de S. brasiliensis e após o 12° e 6° dias de estocagem nas amostras de C. edentulus, respectivamente. O método de índice de qualidade sugeriu, para as amostras de S. brasiliensis, um limite de consumo aceitável inferior a 11 e, para as amostras de C. edentulus, um limite de aceitabilidade inferior a 14. Foi proposta a validade comercial de dez dias para a S. brasiliensis e nove dias para o C. edentulus.

Researchers recognize the silent, negative and deleterious effects caused by mercury pollution in gold mining areas. Freshwater turtles are culturally part of the diet of riverside populations in the Amazon region and this area presents mercury (Hg) pollution issues mainly due to gold mining activities. Thus, this research aimed to evaluate the total mercury (THg) content in the different organs of Amazonian giant river turtle (Podocnemis expansa) and carry out a human health risk assessment associated with the consumption of these animals. This study was conducted in the Vila Balbina, municipality of Presidente Figueiredo, state of Amazonas, Brazil. Skin (n = 28), muscle (n = 19) and brain (n = 2) samples were analyzed by Atomic Absorption Spectrometry (TDA-AAS) and a DMA-80™ mercury analyzer was used for the total mercury determinations. The average values found for THg in the skin, muscle and brain samples were, respectively, 0.1045 mg·kg⁻¹, 0.1092 mg·kg⁻¹ and 0.0601 mg·kg⁻¹. Thus, THg was observed even though the P. expansa were kept in captivity, possibly due to previous contamination by air, water and food. The Hazard Quotient (HQ) was calculated considering a 9.07 g·day⁻¹ intake dose of P. expansa and the consumption of turtles once a week showed an HQ = 2.45, which may cause long-term injuries to human health. Although the muscle concentrations were below the maximum limit established by the World Health Organization (WHO) and Brazilian regulatory agencies, it is important to evaluate consumption factors such as amount ingested, frequency and animal gender, which may cause a potential risk to regular consumers due to mercury bioaccumulation. The WHO may consider various aspects in order to warn the Amazon population about the severity and silent hazard of this metal, especially due to the importance of this matrix in the region. This region urgently needs government actions to inhibit clandestine mining and to prevent future serious, chronic health problems of the entire population.

Birds of prey at higher trophic levels are particularly vulnerable to mercury pollution and can serve as indicators of trace elements in different ecosystems. Thus, the aim of this study was to evaluate the presence of mercury in feathers and livers in some birds of prey that occur in the State of Rio de Janeiro, Brazil. Eleven livers were collected from birds of pray during routine necropsies performed at the Rio de Janeiro Zoological Garden, and the feathers from animals in rehabilitation/release process. The results showed mercury concentrations ranged from 0.5 mg / kg to 1.3074 mg / kg in livers and from 0.3376 mg / kg to 3.000 mg / kg in feathers. Liver samples can be collected through invasive methods like biopsies, which involve anesthesia and handling of the bird, or during routine necropsies in zoological collections, breeding grounds, and from deceased birds found in the field, especially those affected by trampling or firearm injuries. Alternatively, analyzing feathers for mercury provides a practical, cost-effective, and non-invasive method that avoids risking harm to the bird's physical well-being.

It has been reported that hydrolyzed collagen (HC) can provide important functional and technological properties in food products. However, its application in chocolate‐flavored dairy desserts remains underexplored, representing a significant scientific gap. Six chocolate‐flavored functional dairy desserts with varying levels of HC (F1—0%, F2—1%, F3—3%, F4—6%, F5—9%, F6—12%) were evaluated for composition, color, rheology, microstructure, and sensory aspects. Protein content increased with the addition of HC, whereas moisture, fat, and carbohydrates decreased ( p < 0.05). Luminosity ( L *) decreased significantly with the addition of HC, and F6 demonstrated the most pronounced color changes. Microstructural analysis revealed structural differences in the gel formed in F1, F2, and F6, whereas lactose crystal formation was evident at 3% HC. Rheologically, F1 exhibited the most pseudoplastic behavior (0.582) and F6 the least (0.738). The highest consistency index was observed in F5 (59.3 Pa s ⁿ ). Sensory analysis favored F2 and F3 for attributes such as creaminess and chocolate flavor, whereas F5 had the lowest acceptance. This study is innovative as it is the first to comprehensively characterize the impact of HC on chocolate‐flavored dairy desserts, providing scientific evidence on its technological and sensory implications. Practical Applications: This research indicates that hydrolyzed collagen has demonstrated potential as an ingredient for the dairy industry, allowing the development of potentially functional dairy desserts with higher protein content, lower fat and carbohydrate content, as well as optimized texture and consistency. In addition, concentrations of 1%–3% proved to be ideal for maintaining sensory acceptance. This innovation meets the growing demand for healthy foods and can be applied to the creation of differentiated lines of dairy desserts with nutritional, functional, and technological appeal in the market.

O mel é um produto doce e natural, de alto valor nutricional, produzido por abelhas melíferas (Apis mellifera) composto principalmente por água e carboidratos, compostos nitrogenados, enzimas, ácidos orgânicos, aminoácidos, compostos fenólicos, flavonoides, vitaminas, minerais e outras substâncias fitoquímicas. Por razões de cunho cultural, é muito utilizado com fins terapêuticos para diversas finalidades. Entretanto, a despeito desse fator, constitui o alimento mais fraudado no Brasil. Por outro lado, também é comercializado em muitos locais sem nenhum controle, com apelo de “produto natural”. Em função de sua composição, pode formar um composto denominado 5-hidroximetilfurfural ou HMF (um anel furânico com grupos funcionais de aldeído e álcool), classificado como uma molécula orgânica produzida a partir da degradação do açúcar após a reação de Maillard que possui efeitos prejudiciais à saúde dos consumidores. O principal objetivo deste estudo foi monitorar a qualidade do mel, um produto consumido de forma ampla e crescente pela população como alimento e/ou medicamento. Foram analisadas 34 amostras de mel sem rotulagem e/ou nenhum tipo de fiscalização (ANR – amostras não registradas) obtidas em estabelecimentos comerciais e de vendedores não legalizados na região entre as cidades de Itatiaia, Resende, Penedo e Visconde de Mauá, todas no Estado do Rio de Janeiro; e 20 amostras que apresentavam rótulo e identificação (AR – amostras registradas), obtidas na cidade de Nova Friburgo, também estado do Rio de Janeiro. Objetivando comparar os dois grupos realizaram-se análises pertinentes como: pH, prova de Lugol, prova de Lund, cor e principalmente o HMF. Concluiu-se que análises físico-químicas de baixo custo podem ser utilizadas para garantir um produto livre de fraude e com qualidade e que não haja presença de HMF em concentrações elevadas.