The present study investigates the hypothesis that green plantain peel (GPP) could be used as a functional ingredient to enrich fermented milk, thus improving its nutritional profile and bioactive content. The objective of the present study was to develop a fermented milk product with added GPP and to evaluate its physical–chemical, technological, microbiological, and sensory characteristics, as well as the bioaccessibility of bioactive compounds after in vitro digestion (INFOGEST). The methodological strategy involved the formulation of four treatments: one control (Fermented Milk Control, FMC) and three with different concentrations of cooked plantain peel (5%—FM5, 10%—FM10, and 20%—FM20). The results demonstrated that the incorporation of peel had a significant impact on the technological properties, resulting in increased syneresis and color change. In contrast, pH and acidity were more influenced by storage duration. Lactic acid bacteria demonstrated viability at probiotic concentrations (≥10⁶ CFU/mL) for a duration of up to 11 days. The incorporation of GPP resulted in a substantial increase in the phenolic compound content and antioxidant activity of the product, with the FM20 treatment showing the highest antioxidant activity (DPPH: 1555 ± 16 µmol TE/mL, ABTS: 576 ± 29 µmol TE/mL, FRAP: 2427 ± 58 µmol Fe²⁺/mL) compared to FMC. Sensory analysis revealed that texture and color were the most influential attributes, with formulations FM5 and FM10 being the most accepted, as indicated by an acceptability index above 82%. The simulated in vitro digestion led to an increase in the measurable phenolic content and a corresponding enhancement of antioxidant activity. This suggests that the digestive process enhances the release of these compounds from the food matrix, thereby increasing their bioaccessibility.

Sleep quality is a key component of overall health and well-being. Despite its importance, many individuals experience sleep disturbances and seek various strategies to improve their sleep. The consumption of milk and dairy products has been linked to mood regulation and may influence sleep quality. However, the scientific evidence remains inconsistent, with studies reporting mixed and inconclusive results. The aim of the study is to investigate whether consuming milk and dairy improves sleep quality. A systematic review and meta-analysis were conducted using electronic databases PubMed, Science Direct, Embase, and Web of Knowledge. We included randomized controlled trials (RCTs) that evaluated the effects of the consumption of milk and dairy products on sleep quality. The meta-analysis was conducted using a random-effects model, calculating mean differences (MD) using Review Manager 5.4.1 and Jamovi 2.3.19.0. A total of 2,398 records were screened, and nine clinical trial studies were selected for the qualitative synthesis (systematic review). Four clinical trials met the criteria for inclusion in the meta-analysis following a thorough literature review. Meta-analysis results from the findings of clinical trials demonstrated that milk and dairy product consumption significantly reduced the Pittsburgh Sleep Quality Index (PSQI) total score (p < 0.01), regardless of treatment conditions or study groups, suggesting an overall improvement in sleep quality. The findings suggest that milk and dairy product consumption may contribute to improved sleep quality, as evidenced by self-reported measures in clinical trials. Further high-quality studies in humans are needed to confirm these effects.

The study aimed to develop a mango ice cream (Mangifera indica L. cv. Bourbon) added with whey protein and evaluate its acceptability, using a 9 points hedonic scale. The participants were 157 tasters not affected by cancer and 75 patients undergoing chemotherapy at the Cancer Hospital in Cuiabá, in the state of Mato Grosso. The last group also evaluated the ice cream through sensory and well-being perceptions using the “Check all that apply” - CATA method. The ingredients for the ice cream formulation were mango, passion fruit, whey protein, and unflavored coconut oil. The attributes for the overall assessment established by tasters not affected by cancer were as follows: aroma, appearance, flavor, texture, and overall impression. The mango ice cream was free of contamination, with 4.6% of protein. In fact, 96.8% of participants reported liking the taste of ice cream. Even though the ice cream did not have added sugar, 87.26% of the participants rated the ideal sweetness level. Furthermore, more than 95% of them reported that they would buy the product. Regarding the tests carried out with patients undergoing chemotherapy treatment, 32% said the ice cream relieved their symptoms of nausea and 90% responded that they liked it in the affective test, validating the acceptability of the ice cream. The study proved the healthiness and sanity of consuming this ice cream, which is a well-accepted food, bringing benefits to patients undergoing the chemotherapy treatment. Still, above all, it used a fruit that has a regional and comfort food appeal, since for many patients, consuming mango ice cream brought back memories of their childhood.

Plantain (Musa paradisiaca) peel is an agro-industrial waste product with remarkable functional potential, attributed to its composition of bioactive compounds with antioxidant and antimicrobial properties. Given this scenario, this scoping review aimed to map and synthesize the scientific evidence regarding the nutritional composition and potential functionalities of plantain peel. A scoping review approach was used, and data were reported using the PRISMA-ScR checklist. The studies evaluating the use of plantain peel were included without restrictions on language or publication date. The following databases were searched: Embase, MEDLINE (via PubMed), Scopus, and Web of Science. Additional searches were conducted through Google Scholar. The protocol has been registered prospectively on the Open Science Framework. This review’s findings included 53 studies. All of them presented methodological limitations that hindered further analysis and the generation of robust evidence. This analysis detailed the chemical composition of the peel, showing that it varies with ripeness stage and processing and is an excellent source of fiber and minerals. Several technological applications are explored, including the use of peel in the production of functional foods, the development of nanoparticles with antimicrobial activity, and its use as a substrate for the biosynthesis of industrial enzymes and citric acid. This review also addresses the possible health benefits that have already been studied in animal and in vitro models. Plantain peel is a promising agro-industrial by-product with high fiber, starch, and bioactive compound content and functional properties. Despite advances, challenges in sensory acceptance and process standardization limit industrial application. A key research gap remains in the systematic evaluation of antinutrient reduction (e.g., oxalates, phytates) and pesticide residue levels during the processing of plantain peel, a mandatory step before its widespread application in the food industry (e.g., flours and food additives). Further research on optimization and bioactive mechanisms is essential to enable its large-scale use and strengthen its role in the circular bioeconomy and human health.

The incorporation of native Amazonian fruits into dairy products has increased due to their ability to improve technological, sensory, nutritional, and biological properties. Therefore, this study aimed to evaluate the impact of cupuassu (Theobroma grandiflorum) pulp on the chemical, physical, and sensory characteristics of fermented milk, using a central rotational composite design with two factors (sugar and cupuassu pulp). Our results are presented as response surfaces, showing that cupuassu pulp is positively associated with the examined parameters (pH, titratable acidity, total soluble solids, total phenolic compounds, syneresis, and water retention capacity). The analysis suggested a promising formulation containing 27.8% cupuassu pulp and 8.6% sugar. The pulp and this promising formulation were characterized by pH, titratable acidity, total soluble solids, proximate composition, and bioactive compounds (total phenolic compounds (TPC) and antioxidant activity). The physicochemical stability of the beverage was monitored over 28 days. Sensory acceptance and purchase intention for the promising formulation were also evaluated. Cupuassu contributed to an increase in soluble solids, while pH and titratable acidity remained stable during storage. Additionally, cupuassu pulp increased the total phenolic content and enhanced the beverage’s antioxidant activity. Sensory analysis showed that adding cupuassu pulp positively influenced all evaluated attributes (83% acceptance) and was associated with a favorable purchase intention. Incorporating cupuassu pulp into fermented milk proved to be technologically feasible and sensorially acceptable, meeting the demand for innovative dairy beverages with functional and sensory benefits.