So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products

The inappropriate use of synthetic antibiotics has become a global public health problem. Therefore, the study of new alternatives for the treatment of infectious diseases is relevant and natural bioactive products are on the rise. This study conducted a scientific prospection of bioactive natural products with promising applications in the chemical control of microorganisms. A systematic review of the most recent articles was performed according to the following three steps: (i) eligibility assessment, (ii) screening, and (iii) inclusion of articles and information extraction. There has been an increase in the number of scientific publications on bioactive natural products for microbial control in the CAPES and SciELO databases (2001–2021). Seventeen relevant articles were included, most of which focused on extracts. Ascorbic acid, chlorogenic acid, chrysin, and quercetin were the most cited compounds. Natural products were shown to be effective in inhibiting more than 30 microorganisms. A discussion was presented on the research trends.

This study aimed to assess the effects of convective drying at different temperatures (50, 60, and 70 °C) on the technological and chemical properties of Pereskia sp. leaf powders and to identify the most accurate mathematical model for describing their drying kinetics. Drying kinetics were modeled using four mathematical models: Henderson and Pabis, Lewis, Logarithmic, and Page. The Page and Logarithmic models provided the best fit for the drying kinetics of both species, with high coefficients of determination (R² > 0.98) and low MSE and χ² values, indicating their suitability for describing the drying behavior of Pereskia leaves. Enthalpy and entropy decreased with increasing temperature, while Gibbs free energy increased, and effective diffusivity was not affected by temperature. These changes directly affected the powders’ color, density, compressibility, wettability, water activity, chlorophyll, and bioactive components, including carotenoids, proteins, and phenolics. Notably, P. grandifolia powders retained higher levels of ash, protein, and lipids, indicating greater nutritional value, while P. aculeata powders exhibited higher solubility and lower water activity, suggesting superior technological properties for industrial applications. The findings highlight the potential of Pereskia species as functional ingredients in food products, with implications for optimizing drying processes to enhance both nutritional and industrial value.