The production of biodegradable food packaging with innovative characteristics is a current challenge that contributes to sustainable development and guarantees greater consumer safety. Thus, this review reports the general characteristics of jambu, highlighting the nutritional and medicinal importance, the rich composition of bioactive compounds and, mainly, the advances in the application of the plant as a multifunctional material for food packaging. The possibility of using jambu in active and “intelligent” films was identified. The addition of bioactive compounds to films can influence the physical, biochemical and sensory properties of foods, increasing the shelf life of packaged products, in addition to adding more economic value to the plant. According to the knowledge obtained by the authors of this review, information about the potential application of bioactive compounds from jambu in the development of films for biodegradable packaging will be presented for the first time in this review. Therefore, this study will provide researchers, food scientists and academics with a more comprehensive understanding of sustainable food packaging, with a focus on active and “intelligent” properties, contributing to the development of future research.

Feed additives have a strong influence on the production cost of broilers as growth-promoter’s to cover variations in profits due to fluctuation in feed costs. Antibiotics as additives were fundamental and indispensable, however, studies have shown their connection with the emergence of resistant strains of pathogens in animals and humans, therefore in recent years they have been less encouraged. Research is in progress concerning additives that can replace antibiotics as growth promotors and also as prophylactics. It was demonstrated that probiotics, which are living microorganisms and without residual effect’s have a potential to be used as microbials. However, they are not always guaranteed as growth promoters, as there are mechanisms of action regarding their interaction with the host that cannot yet be properly understood. The main advances in the use of probiotics in broilers in recent years, as well as the gaps, challenges, and future perspectives were carefully discussed and analyzed in this study. It was considered as a future premise, the possibility of reviewing the traditional methodologies used to test the hypotheses related to the effect of probiotics in broilers, which may also be extended to other animal species.

To gain insight into the active microbiota during spontaneous fermentation of Theobroma cacao L., this study assessed protein diversity during 120 h using a combined metabarconding and metaproteomics approach. During the first days of fermentation, most of the peptides were associated with T. cacao and yeast (0–72 h). Peptides associated with bacteria became more abundant after 72 h of fermentation, coinciding with a decrease in peptides associated with cocoa (96–120 h). In addition to the known microorganisms involved in fermentation, such as Saccharomyces, Lactobacillus and Acetobacter, novel genera were also metabolically active, including Microvirga, Inquilinus, Candolleomyces and Lasiodiplodia.. The results showed a consistency in the main genera detected by both techniques, but the identification of unexplored genera such as Inquilinus, Microvirga, Cyphellophora and Ashbya gossypii, among others, suggests that this omics approach needs to be used together for more comprehensive results on spontaneous fermentation. In conclusion, studies combining techniques such as metabarcoding and metaproteomics should be considered in fermentation studies, as a single technique would result in omissions regarding the activity of certain microorganisms that may be important for the course of spontaneous fermentation.

Cassava is widely used and processed for food in several countries. During artisanal processing for flour production, liquid waste containing cyanide may be disposed of inappropriately, contaminating soils, rivers and streams. Various microorganisms must proliferate and carry out fermentation from this waste. The study was carried out on a family farm in the municipality of Bragança, in the state of Pará, Brazil. Samples were selected from the effluents generated in four stages (fermentation tank, post-fermentation washing water tank, washing/pressing water tank ( manipueira ) and effluent lagoon). The aim of this study is therefore to track down microorganisms and their enzymes, through metaproteomics, at all stages of cassava processing up to the elimination of wastewater discharges, using the metaproteomics technique in order to track down potential cyanide bioremediators adapted to local environmental conditions. The samples were extracted using the Phenol-SDS protocol, washed, digested and submitted to a high-resolution mass spectrometer coupled to liquid chromatography and subsequently analyzed using sensitive software. Microorganisms with potential cyanide bioremediation potential were identified ( Bacillus subitilis, Pseudomonas putida and Levilactobacillus brevis ), as well as nitrogen fixers involved in bioremediation. The identified peptides analyzed showed proteins involved in: DNA repair; glycosylation; phosphorylation; CAZY proteins, among others. These findings provide a foundation for clean biotechnological applications aimed at treating cyanide-contaminated effluents in artisanal cassava processing in the Amazonian territory. Importance: This study is important due to the future perspectives for bioremediating cyanide, identifying active enzymes and metabolic pathways, discovering and optimizing consortia of native key microorganisms, monitoring treatment efficiency in real time, having sustainable environmental and human health alternatives, valuing traditional knowledge and regional development in the Amazonian context. Key Points: Prospecting for bioremediators generated from cassava effluents; Metaproteomics clarified the microbial dynamics present in cassava effluents; Metaproteomics identifying active enzymes and metabolic functions in biotechnology.