In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect of the polymers and the phenolic extract on the properties of the films, a three-factor simplex-lattice design was employed, and the formulation optimization was based on the produced films’ antioxidant potential. The optimized formulation of the starch-PEJP film showed a reddish-pink color with no cracks or bubbles and 91% antioxidant activity against DPPH radical. The optimized starch-PEJP film showed good transparency properties and a potent UV-blocking action, presenting color variation as a function of the pH values. The optimized film was also considerably resistant and highly flexible, showing a water vapor permeability of 3.28 × 10⁻⁶ g m⁻¹ h⁻¹ Pa⁻¹. The microbial permeation test and antimicrobial evaluation demonstrated that the optimized starch-PEJP film avoided microbial contamination and was potent in reducing the growth of Escherichia coli, Staphylococcus aureus, and Salmonella spp. In summary, the active starch-PEJP film showed great potential as an environmentally friendly and halochromic material, presenting antioxidant and antimicrobial properties and high UV-protecting activity.

Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can impart distinct sensory characteristics and promote innovative maturation processes. This review examines the impact of alternative woods on the aging of beverages, such as wine, cachaça, tequila, and beer, focusing on their influence on aroma, flavor, color, and chemical composition. A bibliometric analysis highlights the increasing scientific attention toward wood diversification and emerging aging technologies, including ultrasound and micro-oxygenation, which accelerate maturation while preserving sensory complexity. The role of toasting techniques in modulating the release of phenolic and volatile compounds is also discussed, emphasizing their contribution to unique sensory profiles. Additionally, regulatory aspects and sustainability considerations are explored, suggesting that alternative woods can expand flavor possibilities while supporting environmentally sustainable practices. This review underscores the potential of non-traditional wood species to drive innovation in the aging of alcoholic beverages and provide new sensory experiences that align with evolving consumer preferences and market trends.

The pequi fruit, endemic to the Brazilian Cerrado, has been historically valued in gastronomy and traditional medicine, yet its full potential remains underexplored. This article emphasizes the importance of sustainable practices for leveraging pequi’s benefits, particularly in the food sector, while preserving biodiversity and traditional knowledge. The study highlights the challenges of deforestation and poor management in the Cerrado, advocating for agroecosystems and sustainable harvesting to protect both the pequi and its ecosystem. Local awareness, education, and policies like the Minimum Price Guarantee Policy (PGPM-Bio) are essential for conservation and economic growth. The pequi fruit, significant in culinary uses, biodiesel production, and medicine, faces hurdles like market informality and the need for state intervention to formalize the market. Sustainable exploitation of pequi offers prospects for the Cerrado, promoting biodiversity conservation, income generation, and socioeconomic development. The study underscores the necessity of integrating sustainable practices, traditional knowledge, and conservation policies to ensure the future of the pequi fruit and the Cerrado biome. Conscious government initiatives are vital to safeguarding these resources, highlighting the broader implications for environmental and economic sustainability in the region.