Oils and fats have a wide range of health benefits, especially those that have a high concentration of polyunsaturated fatty acids, like fish oils. Unfortunately, oils are highly susceptible to heat, light, and oxygen degradation, causing them to lose the qualities that would make them interesting for the public. With this in mind, this study compared two methods of spray-drying, a technique that helps preserve the stability of oils in storage for longer periods of time. Emulsions made with skimmed milk powder and with maltodextrin and whey protein hydrolysate were spray-dried, resulting in 2 different microencapsulated fish oils. They were compared regarding encapsulation efficiency, water activity, moisture content, and peroxide index. The skimmed milk showed better results, with a 28.17% lower peroxide index than the non-encapsulated oil and lower water activity and moisture content compared to the emulsion using maltodextrin (2.690±0.19% vs 6.747±0.29% moisture content and 0.376±0.013 vs 0.554±0.006 water activity). Since skimmed milk powder is rather cheap, it is ideal for spray-drying, a simple and fast technique. In this way, fish oil can be safely microencapsulated in powder form, lasting longer than the oil capsules currently available, since the oil is protected from light, temperature, moisture, and oxidation. In addition, the oily odor is masked, making it more appealing to the consumer, and it may be combined with other powders, like vitamins and minerals, which opens up new possibilities for the production of supplements.

The Brazil nut production chain, which is reliant on Amazonian environmental conditions, is significantly affected by climate change, particularly extreme droughts, which decrease production and compromise sanitary quality. This study evaluated the influence of severe drought on aflatoxin concentrations and sequence toxigenic fungi in Brazil nuts harvested during the 2023 off-season. Aflatoxins were quantified using high-performance liquid chromatography, while fungal sequencing involved DNA extraction, PCR, and sequencing analysis. Findings indicated that all Brazil nut samples collected during extreme drought contained detectable aflatoxins, with 10% exceeding the legal threshold of 10 µg/kg. Phylogenetic analysis identified four isolates as Penicillium citrinum. Additional morphological and sequencing analyses identified Aspergillus species from the Circumdati and Flavi sections, although one isolate could not be taxonomically classified. These results demonstrate the aflatoxin production by fungi in Brazil nuts in an unprecedented way under drought conditions. Furthermore, the diversity of fungal species during drought underscores the risk of contamination, emphasizing the necessity for monitoring future harvests to improve management and ensure product safety.

The Brazil nut (Bertholletia excelsa HBK) and its derivatives hold substantial significance in the global commercial market. This seed’s edible part boasts high nutritional value despite being subject to rapid deterioration, a notable limiting factor. Recognizing the seed’s economic importance beyond its dehydrated form, this study subjected frozen Brazil nuts to two distinct freezing techniques. The physicochemical properties and stability of these nuts were evaluated at 30-day intervals for a period of six months, and the samples underwent both rapid freezing (-25 °C) and slow freezing (-18 °C) techniques before storage. Visually, the frozen Brazil nut seeds closely resembled their fresh counterparts. In terms of acidity index and peroxide index results, both methods demonstrated high efficiency, maintaining acceptable levels of conservation within the limits established by Brazilian legislation throughout the storage period. Notably, the physicochemical analyses revealed a lack of significant difference between the two freezing methods (p > 0.05), which underscores the viability of employing either technique. These findings are instructive for the food industry as they provide a potential approach for producing frozen Brazil nuts without necessitating dehydration and, as a result, they cater to consumers desiring to enjoy the distinctive characteristics of this seed.