Probiotic vegetable-based beverages, such as lychee, can be rich in nutrients, free of cholesterol and lactose, and also have few allergenic components. Saccharomyces boulardii is an alternative to make lychee juice a probiotic beverage. This work aimed to develop probiotic lychee beverage (LB) using S. boulardii by evaluating the effect of refrigerated storage on cell viability, physicochemical characteristics, and acceptance. LB supplemented with S. boulardii was fermented (24 h/30 °C), supplemented with sucrose (4–12 °Brix), and refrigerated (up to 28 days/4 °C). The yeast viability, total soluble solid (TSS) and, ethanol content, pH, total phenolic compounds (TPC), and antioxidant activity (AA) levels were evaluated over 28 days of storage. Also, the profiles of sugars, organic acids, and phenolic were determined via chromatographic analysis. The sensory acceptance of the probiotic beverage was evaluated. Higher sucrose levels (12 °Brix) resulted in greater yeast viability (6.9 log CFU/mL) on the 21st day of storage and superior TPC (153 µmol TEAC/mL) and ethanol levels (8.7%). Storage reduced the TPC, AA, and TSS. LB supplemented with sucrose to 12 °Brix, probioticated by S. boulardii, and stored for 21 days became accepted by the consumer and presented an adequate physicochemical profile with probiotic potential. The probiotication of lychee beverage is an alternative to dairy-based probiotic beverages.

Efeito da adição de farinha de bagaço da maçã e hidrolato da canela encapsulado sobre as propriedades físico-químicas, sensoriais e reológicas de bebida láctea/ Effect of apple pomace flour and encapsulated cinnamon hydrolate on the physicochemical, sensory and rheological properties of dairy beverage

This work aimed to evaluate the extraction conditions of total phenolic compounds (TPC) from Pfaffia glomerata leaves (PGLs) and characterize the extract obtained in the best conditions. Aqueous extraction was performed in a Shaker, varying the levels of rotation (100, 150, 200 rpm), temperature (30, 45, 60° C) and mass to volume (w v^-1) ratio (1:10, 1:20, 1:30 g ml^-1). The variables w v^-1 ratio and temperature, and their combination, showed a positive effect (p<0.05) in TPC extraction. The time of extraction increased TPC extraction until 30 min, thereafter, the values decreased. The extraction performed at 60^o C, 1:30 g ml^-1, 125 rpm and 30 min allowed to reach the maximum TPC content (11.94 mg g^-1). This extract contains β-ecdysone (4.64 g 100g^-1), a chemical marker of P. glomerata, and, phenolic compounds, as gallic acid (28.51 mg 100g^-1) and catechin (24.82 mg 100g^-1). PGLs extract exhibits antioxidant activity by the in vitro methods evaluated (iron reduction powder and radical scavenging ability). Antibacterial activity was also detected, being found the minimum inhibitory concentration of 20 mg mL^-1 for Escherichia coli and Pseudomonas aeruginosa. Therefore, PGL extract had a potential application as natural antioxidant and antimicrobial in food or pharmaceutical products.

This study investigated the supercritical CO₂ extraction of oils from capuchin (Tropaeolum majus) seeds (4.34% moisture content) and leaves (5.26% moisture content) and analyzed the effects of varying temperature and pressure conditions. The extraction yields were 3% for the seeds and 2% for the leaves. The seed extracts were rich in oleic, linoleic, and palmitic fatty acids, whereas the leaf extracts contained a high concentration of octacosanol (73.37%). Kinetic analysis revealed distinct mass transfer mechanisms during extraction, and the Sovová model effectively described the extraction kinetics, showing good agreement with experimental data (ADD% < 4%). An analysis of variance (ANOVA) demonstrated the impact of temperature and pressure on the yields, with temperature being the most influential factor. The experimental conditions ranged from 22 to 28 MPa and from 313.15 to 333.15 K. This study contributes to the understanding of capuchin oil extraction and its potential applications in various fields, owing to the presence of bioactive compounds.

Essential oils (OEs) are extracted from aromatic plants and are complex mixtures of compounds mainly generated from terpenoids, benzenes, aromatic rings, and phenolic acids. They possess various features that make them valuable as raw materials in diverse industrial and agricultural fields. The main objective of this work was to research, compare, and optimize the thermochemical stability of commercial cinnamon (Cinnamomum verum) and oregano (Origanum vulgare) OEs at room temperature and after treatment at temperatures of 40 °C, 60 °C, 80 °C, and 100 °C for one hour. Each heated OE was considered a sample and was stored in two systems (open and closed) during heating. Forty-two compounds were identified in cinnamon OE, while thirty-five compounds were characterized in oregano OE, with the aid of Fourier transform infrared spectroscopy (FTIR-ATR) to examine the functional groups. Thermal stability and enthalpy variations were studied using thermogravimetric analysis (TG), derivative thermogravimetric analysis (DTG), and differential scanning calorimetry (DSC). The findings indicated that cinnamon essential oil demonstrated greater thermal stability against thermovolatilization compared to oregano essential oil. Importantly, the results also suggested that storing the samples in closed containers significantly slows the thermal decomposition of their constituents. This research underscores the importance of thermal stability and proper storage conditions for preserving the quality and efficacy of essential oils.

The use of agro-industrial wastes as biosorbents is a promising alternative for sustainable, economical and effective adsorption. However, few studies evaluate the use of Brazilian agro-industrial waste as biosorbents without physicochemical pre-treatment. This study explored the potential of sugarcane bagasse (SCB) and rice husk waste (RHW) as low-cost biosorbents for yellow tartrazine dye removal. Characterization of the materials were carried out using ATR-FTIR, SEM, pHPZC and lignocellulosic composition. Cellulose and hemicellulose were the major constituents of both materials. By the Box-Behnken experimental design, the response surfaces indicated maximum removal of 60.1% for SCB and 83.1% for RHW. While the qmax of SCB and RHW for tartrazine were relatively low at 2.45 ± 0.03 mg g-1 and 3.55 ± 0.02 mg g-1, respectively, the potential for achieving higher dye removals by increasing the adsorbent dosage in large-scale applications warrants further investigation. For both biosorbents, the pseudo-second-order kinetic model and Brouers-Sotolongo isotherm provided the best fit for the data, and the adsorption processes were spontaneous and exothermic. In conclusion, SCB and RHW demonstrated high tartrazine removal, promoting sustainable agro-industrial waste management.