This study investigated Lacticaseibacillus paracasei GV17, a potentially probiotic strain, in association with the commercial culture Streptococcus thermophilus STI-12, in lactose-free fermented milk. Predictive modeling was used to estimate growth parameters and microbial viability and the technological characteristics of the fermented milk during storage. The initial concentrations of the strains were 9.80 log CFU/mL for Lc. paracasei GV17 and 9.50 log CFU/mL for S. thermophilus STI-12. After eight hours, the pH reached 4.6, and the concentrations of GV17 and STI-12 were 10.90 log CFU/mL and 11.20 log CFU/mL, respectively. The Baranyi model was fitted to the growth data, with correlation coefficients of 0.760 for Lc. paracasei GV17 and 0.852 for St. thermophilus STI-12. The maximum specific growth rates were 0.912 log CFU/h for GV17 and 0.882 log CFU/h for STI-12. Regarding technological characteristics, syneresis decreased by 8.90% after 28 days, indicating greater structural stability, while water retention capacity remained constant. The viability of LAB remained above 10.00 log CFU/mL. Lc. paracasei GV17 showed great potential for use in functional products, prompting further research.

Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from the fermentation of the infusion of Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, and others. The study aimed to evaluate the antibacterial activity of black and green tea kombucha against eight foodborne pathogenic microorganisms. The antibacterial activity was analyzed using the agar well diffusion method. Each kombucha consisted of three treatments: natural, neutralized, and filtered. The solutions of acetic acid (4% v.v-1) and kanamycin (30 µg.L-1) were used as a control. The black and green tea kombucha beverages, not neutralized, showed antibacterial activity against Escherichia coli serotypes. Black and green tea kombucha did not show antibacterial activity against Staphylococcus aureus, Shigella Flexneri, and Salmonella Typhimurium. The inhibition may be attributed to acetic acid production during the fermentation process. Therefore, it appears that kombucha may have a potential antimicrobial agent. Keywords: Camellia sinensis, fermentation, antimicrobial.

Consumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. Meat substitutes, such as tofu and soy protein, have long been consumed by the population. However, nowadays there is a market demand for plant-based products that resemble animal products in taste, texture and appearance. One of the biggest challenges for the food industry is the development of new innovative products which do not contain ingredients of animal origin and contain nutritional support to act as a replacement for the daily consumption of the population. This work aimed to evaluate the possibility of elaborating plant-based products, the technologies used in the process, and the challenges involved. The study was characterized as a qualitative and bibliographic literature research. Scientific articles, monographs and reviews published between 2018 and 2022 were selected. Studies showed that technological innovations in the food industry produce plant extracts with better sensory characteristics and an increase in acceptability using additives and ingredients that provide a pleasant flavor and aroma. Thus, it was observed that plant-based products are promising and meet market demands, and new technologies have been used to improve their sensory characteristics. However, it is necessary to pay attention to the adequate supply of nutrients essential for the proper functioning of the body through a balanced diet recommended by nutrition professionals.

The aim of this work is to study the corrosion of tinplate can for peas. Firstly, the characterization of canning solution was made. The values of pH, conductivity, Brix, viscosity, density and content of Fe were, respectively, 5.88; 32.6 mS/cm; 6.6%; 3,42cP; 1.026 g/ml; 12.05 mg/kg. The corrosion rate in the cans was determined by linear polarization technique. The electrodes with and without varnish were analyzed in the first and fifth day of the experiment for the 3 parts of the can. The corrosion rate increased significantly when the coating was removed and the body showed a higher corrosion rate, reaching 1.7 mm/year in the absence of varnish. The microstructure of the samples was evaluated by scanning electron microscopy (SEM) coupled with energy dispersive spectroscopy (EDS). The increase of iron on the surface, evidenced by energy dispersive spectroscopy (EDS) may have contributed to the corrosion in the samples without varnish.