The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans.

The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters of sous vide preparation of pen-reared tambaqui (Colossoma macropomum). To prepare the tambaqui sous vide, 200 g of fillet, 50 g of basil sauce (1:4 fish fillet:sauce ratio) and 10 mL of 5% sodium lactate were used. The product was then vacuum-packaged, pasteurized at 65 ºC for 12.5 min and refrigerated. The presence of Salmonella spp., sulfite-reducing Clostridium and Listeria monocytogenes was not detected in the samples analyzed. The coliform count at 45 ºC and coagulase-positive staphylococci were below the limit (103) permitted by the law in vigor. Water retention capacity and chloride content analyses revealed that the tambaqui fillet differed significantly (P0.05), but the red color (a*) decreased in the sous vide, which is related to the addition of basil sauce. The chroma (C*) and hue angle (ho) differed significantly (P<0.05), and the fillet samples were lighter in color, whereas the sous vide was characterized by yellow color. The n-6/n-3 ratios found for the fillet and the sous vide are within the recommended values, which is important for human metabolism. The fillet and sous vide also had high calcium, zinc, magnesium and potassium concentrations. It is concluded that tambaqui sous vide is a good source of nutrients, rich in fatty acids and minerals essential for human health.

This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits—red, yellow, green, and white—by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g⁻¹ of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid’s quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.

The aim of this work was to determine the compounds with antimicrobial capacity from crude extracts and leaf fractions of Byrsonima crassifolia and Inga edulis. A solid-liquid extraction was performed using three solvent systems (acetate, methanol and methanol: water). The extracts and fractions were submitted to antimicrobial susceptibility tests for Gram-negative and Gram-positive bacteria by disk diffusion and Minimum Inhibitory Concentration (MIC) methods. A solid phase extraction (SPE) was performed to identify phenolic compounds for pre-concentration and pre-purification of the extracts and fractions that presented antimicrobial potential. The methanolic fraction was able to extract the highest total phenolic content and also presented the largest halos in the disk diffusion test. The minimum inhibitory concentration ranged from 125 to 500 μg/ml mL-1 and from 12.5 to 200 μg/ml mL-1 for Gram-negative and Gram-positive bacteria, respectively. After SPE, the crude extracts and fractions showed inhibition halos against all themicroorganisms tested at a lower concentration when compared to the standardized antibiotics. Gallic acid, ferric acid, myricetin and quercetin showed antimicrobial activity when tested alone. Gallic acid, catechin, epicatechin, ferrulic acid, quercetin, and other 4 major compounds were identified and quantified for Byrsonima crassifolia and 3 compounds for Inga edulis. Keywords: Vegetable Matrices. Antibiotics. Bioactive Compounds. Liquid Chromatography. Resumo O objetivo do presente estudo foi determinar compostos com capacidade antimicrobiana de extratos brutos e frações de folhas de Byrsonima crassifolia e de Inga edulis. Foi realizado uma extração sólido-líquido utilizando três sistemas de solventes (acetato, metanol e metanol:água). Os extratos e frações foram submetidos aos testes de suscetibilidade antimicrobiana para bactérias Gram-negativas e Gram-positivas através dos métodos de disco-difusão e Concentração Inibitória Mínima-CIM. Para identificação dos compostos fenólicos foi realizada Extração em Fase Sólida (SPE), para pré- concentração e pré-purificação dos extratos e frações que apresentaram potencial antimicrobiano. A fração metanólica conseguiu extrair maior conteúdo de fenólicos totais, e apresentou os maiores halos no teste de disco-difusão. A concentração inibitória mínima variou de 125 a 500 µgES mL-1 e de 12,5 a 200 µgES mL-1 para bactérias Gram-negativas e Gram-positivas, respectivamente. Após SPE, os extratos brutos e frações apresentaram halos de inibição frente a todos os micro-organismos testados em uma concentração menor que a dos antibióticos padronizados. O ácido gálico, ácido ferrúlico, miricetina e quercetina apresentaram atividade antimicrobiana quando testados isoladamente. Foram identificados e quantificados nos extratos brutos e frações ácido gálico, catequina, epicatequina, ácido ferrúlico, quercetina, além de outros 4 compostos majoritários para Byrsonima crassifolia e 3 compostos para Inga edulis. Palavras-chave: Matrizes Vegetais. Antibióticos. Compostos Bioativos. Cromatografia Líquida.

Avaliou-se a qualidade microbiológica e físico-química de doces de leite e requeijões produzidos, na Ilha do Marajó – PA (Brasil), com leite de búfala. Não foi detectada a presença de Salmonellas e Staph ylococcus aureus nas amostras dos produtos analisados e os resultados obtidos para contagem de bactérias mesófilas e bolores e leveduras para o doce de leite demonstraram boas condições higiênicosanitárias do produto. Porém, 28,60% das amostras de requeijão apresentaram condições higiênico-sanitárias insatisfatórias, sendo 14,26% consideradas impróprias para o consumo humano. Na caracterização físico-química, 83,34% das amostras de doce de leite apresentaram teores de gordura superiores ao padrão (6,0 a 9,0%) e uma amostra mostrou-se acima do limite permitido (máx. 30%) para umidade. Verificou-se que 100% das amostras de requeijão apresentaram teores de proteínas (mín. 5%) e umidade (máx. 60%) de acordo com os padrões e apenas 14,86% enquadraram-se no padrão para gordura no extrato seco total (45 a 54,9%). Esses resultados sugerem que o requeijão de leite de búfala pode estar sendo produzido a partir de matérias-primas de qualidade microbiológica inadequada ou o produto está sendo contaminado durante a produção, o transporte, o armazenamento ou a comercialização. MICROBIOLOGICAL AND PHYSICAL-CHEMISTRY EVALUATION OF SWEETENED MILK AND SPREAD CHEESE PRODUCED WITH BUFALLO´S MILK IN MARAJO ISLAND - PA Abstract The microbiological and physical-chemistry quality of the Sweetened milk and the Spread cheese produced with Buffalo´s milk, in Marajó Island - PA, were evaluated. It was not detected the presence of Salmonella and Staphylococcus aureus in samples of the analysed products and the results obtained for mesophilic bacteria, molds and yeast counting for sweetened milk showed good sanitary conditions of the product. However, 28,60% of the Spread cheese samples presented insatisfactories conditions and 14,26% were inappropriate for human consumption. At the physical-chemistry characterization, 83,34% of the Sweetened milk samples presented contents of fat superior to the pattern (6,0 a 9,0), and about the humidity, just a sample was above the pattern (max.30%). For the Spread cheese, it was verified that 100% of the samples presented contents of proteins (min.5%) and humidity (max.60%) inside the pattern and only 14,86% were inside of the pattern for fat in total solids (45% to 54,9%). It may be inferred that Spread cheese produced with Buffalo´s milk has been either with milk of inadequate sanitary conditions or contaminated during the process, transportation, storage and commercialization.