Os frutos do açaizeiro (Euterpe oleracea Mart.) e da bacabeira ( MOenocarpus bacabaart), duas palmeiras tropicais nativas e socioeconomicamente importantes para os estados Amazônicos, são utilizados na produção de polpas processadas em sistemas agrofamiliares. Nesse sentido, o presente estudo objetivou a avaliação da qualidade físico-química e funcional de polpas de açaí e bacaba processadas artesanalmente. Os frutos foram coletados em propriedades rurais do município do Cantá/Roraima (bacaba) e Boa Vista/ Roraima (açaí). Para a constituição do experimento, as polpas processadas foram armazenadas em pequenas embalagens de politereftalato de etileno (PET) transparente e com tampa (mesmo material), com capacidade de 145 mL e refrigeradas a 3 ± 0,2°C e 45% de U.R., durante 5 dias. Foram analisados os seguintes parâmetros: pH, acidez titulável (AT), sólidos solúveis (SS), relação SS/AT, açúcares totais e redutores, pectinas totais e solúveis, teor de antocianinas e fenólicos totais. Ao final, para as polpas de açaí, levando-se em consideração os limites estabelecidos pelo Padrão de Identidade e Qualidade (PIQ), apenas o parâmetro AT apresentou-se fora da instrução normativa. Entretanto, a inexistência de padrões para bacaba inviabilizou tal comparação. Quanto ao teor das pectinas totais, pode-se concluir que ambas as polpas apresentam baixas concentrações desse componente, não sendo indicadas para produção de doces e geleias sem adição de agentes geleificantes. Os teores de compostos fenólicos e de antocianinas, em ambas as polpas, apesar de diminuir com o período de armazenamento refrigerado, apresentam altas concentrações quando em comparação a outros alimentos com apelo funcional.

The açaí (Euterpe oleracea Mart.) is an Amazonian fruit that is widely consumed in Brazil and around the world, particularly due to its large number of bioactive compounds. In order to verify the bioactive characteristics of açaí in popular consumer products, the aim of this study was to test the increasing function of açaí pulp (bioactive compounds and antioxidant activity) in the production of coconut candy. The treatments consisted of four formulations of coconut candy (C): with no açaí pulp (CA0), with 10% açaí pulp (CA10), with 20% açaí pulp (CA20) and with 30% açaí pulp (CA30), in addition to the sugar, grated coconut, gum agar, citric acid and water that are part of the standard formulation of each treatment. The experimental design was completely randomised with three replications. The following analyses were carried out: total sugars, lipids, proteins, moisture, calorific value, phenolic compounds, anthocyanins, and antioxidant activity using the DPPH method. The increasing concentrations of açaí in the formulations significantly increased the total sugar and lipid concentrations, moisture, and calorific value. The anthocyanin concentration increased linearly with the increase in pulp concentration. The coconut candy from formulation CA20 showed the greatest antioxidant activity between the proposed formulations. The formulations had no effect on the levels of phenolic compounds. The anthocyanin content differed statistically between formulations, with the highest values seen in formulation CA30. Formulations CA20 and CA30 are sources of bioactive components.

The quality of sweet potato roots is influenced by factors which precede harvest. Thus, the aim of this study was to correctly determine the harvest point and study the postharvest quality of two sweet potato cultivars harvested at different ages. The experiment was carried out at Universidade Federal de Roraima. The plants were grown from April to August, during rainy season, 2020. The harvest was carried out at 80, 95, 110, 125 and 140 days after planting (DAP). The tuberous roots were cleaned and the physicochemical traits of the pulp and peel were evaluated. Soluble solids, titratable acidity and SS/AT ratio were observed in greater quantity in the cultivar BD-02. The luminosity and chroma of the peel of the sweet potato roots were more intense in the cultivar BD-01 and the opposite was observed when characterizing the pulp of this cultivar. At 110 DAP, we verified the highest levels of reducing sugars and chroma of the peel, as well as lower values for the chroma of the pulp and °H of the peel. Thus, according to the results presented above, especially in relation to carbohydrate metabolism, productivity and dry matter accumulation, the cultivar BD-02, harvested at 110 DAP, showed the best postharvest traits under the experimental conditions presented in this study.

In Roraima, the increasingly prominent production of mangoes cv. “Tommy Atkins”, with great prospects for the future, is becoming an economically viable option for cultivation in agroforestry systems, developed in small fields, generally in family farming production systems. Therefore, it is very important to have full knowledge of its production and, evidently, of its metabolism in the face of occurrences of damage to the fruits during production, harvesting, processing, transportation, marketing, and storage. So, the treatments performed on mangoes consisted of the execution of three of the main types of damage, according to the performance of pre-tests (presented in the methodology), namely: control (normal harvest at 90 DAA, without the incidence of damage), fruit fall (1 m), fruit compression (50 N), and application of ethylene (200 ml L-1, for 24 h – simulation of acceleration of respiratory metabolism). At the end of the experimental period, it was found that the shelf life of the mangoes was impaired by all the damage caused, with the exogenous application of ethylene providing the greatest advance in ripening, with losses of 85% of their potential shelf life. Damage caused by compression and falling, on average, compromised them by 50% in terms of shelf life.

Probiotic cheeses are excellent functional foods. In this sense, fresh cheeses can be supplemented with probiotic cultures and seasoned with sources of bioactive compounds to create alternative and functional food products. Therefore, the aim of this study was to evaluate the viability of Lactobacillus helveticus in fresh cheese seasoned with red Murupi pepper, as well as to quantify the bioactive compounds and antioxidant activity over a period of 30 days. The peppers were purchased from a rural producer in the capital city of Boa Vista, located in the state of Roraima, Brazil. They were washed, sanitized, and placed on trays for natural drying. Subsequently, the partially dried peppers were cut, dehydrated in an air circulation oven at 45°C, crushed, and vacuum packed. Pasteurized milk was supplemented with 0.40 mL L^-1 of 50% CaCl₂, 0.30 mL L^-1 of coagulant, and L. helveticus to prepare the cheeses. After coagulation, the mass was cut, mixed, drained, and added salt and pepper powder (0.5%, 1.0%, and 1.5% w/w). The cheeses were then packaged and refrigerated. The analytical methods employed included pH measurement, titratable acidity, water activity, L. helveticus count, quantification of phenolic compounds, and in vitro antioxidant activity assessment (conducted after 1, 6, 12, 18, 24, and 30 days of storage). During the first 12 days of storage, the pH values decreased, while the acidity values increased significantly, indicating the occurrence of post-acidification. The probiotic count was higher in cheeses without pepper, and its value increased up to the 12th day of evaluation, remaining within the limits established by legislation. On the other hand, the addition of higher concentrations of pepper resulted in cheeses with higher phenolic content and antioxidant activity. L. helveticus exhibited good viability throughout the study period. In summary, this study successfully developed probiotic fresh cheeses with the addition of red Murupi pepper.