Minimal processing promotes browning of some vegetal tissues due to cell membrane disruption, which results in the release of oxidative enzymes. This study evaluated the efficiency of citric acid, ascorbic acid, sodium metabisulfite and L-cysteine ​​hydrochloride to retard enzymatic browning of minimally processed fruit salad and enriched this product with Lactobacillus acidophilus LA-5. Control treatment was fruit salad immersed in water. Polyphenol oxidase (PPO) and color (L*, a*, b*, index color - CI, browning index - BI, c*, and h°) were analyzed. The viability of L. acidophilus was also evaluated using Rogosa agar in fruit salads containing anti-browning compounds in higher concentrations. PPO presented a significant difference among control and fruit salad treated with ascorbic acid and L-cysteine ​​hydrochloride, indicating the highest anti-browning activity of these compounds. The fruit color was affected by processing and storage time, with a reduction in the values of L* over time. Values of a*, c*, h° angle and CI indicated a predominance of red color in the fruit salad. Salads containing anti-browning compounds in higher concentrations presented viability of L. acidophilus above 7.43 log CFU/g up to the fifth day of storage, indicating that the product can be promised as probiotic. Thus, the fruit salad treated with anti-browning compounds has potential use as a probiotic carrier. Key words: Fresh-cut fruits, color, ascorbic acid, vegetable matrix, probiotic culture.

Soft tissue sarcomas (STS) are tumors of mesodermal origin, comprising about 1% of all adult neoplasms. Management of such tumors is an important medical challenge. TP53 codon 72 polymorphism results in either the arginine or proline form of the p53 protein; several studies have investigated whether codon 72 polymorphisms are risk and prognostic factors for cancer. We investigated p53 codon 72 polymorphism (Arg72Pro) frequencies with respect to the susceptibility and the clinical outcome of patients with STS. A series of 100 STS were genotyped for the p53 Arg72Pro polymorphism using polymerase chain reaction. Genotype frequencies were compared to a group of 85 healthy donors (controls). Possible associations between polymorphic genotypes, clinicopathological factors and survival of STS patients were also investigated. Genotypic frequencies obtained for STS patients did not significantly differ from that obtained for controls. In the STS group, p53 codon 72 polymorphic variants were not significantly associated with gender, age, tumor size, clinical stage, tumor grade, histology, or nodal or distant metastasis. The five-year overall survival rate for the STS group was 48%; it was significantly affected by tumor grade, clinical stage, and nodal and distant metastasis. Soft tissue sarcoma patients with the Pro/Pro variant had a reduced survival rate (30%), when compared to the p53 Arg/Arg (45%) and the p53 Arg/Pro groups (55%). However, the differences between these groups were not significant (P = 0.44).

Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content (p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% (p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively (p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) (p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread (p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products.

In recent years, there has been an increase in consumer search for healthy eating that promotes health and well-being. This demand has led to the creation of new market niches, consisting of foods with functional appeal. In this context, probiotics stand out, which are live microorganisms that, if consumed in adequate doses, confer health benefits. Lactobacillus and Bifidobacterium genera are more widespread in the market and more used in food industry. With the understanding of consumers about the benefits promoted by functional foods containing probiotics, its use expanded rapidly, with the dairy matrix being the most studied for the transport of these microorganisms. Dairy products such as cheese, fermented milk, yogurt, ice cream, infant formula and powdered milk are examples of these products. However, 200there is a demand for non-dairy products as a matrix of probiotic bacteria, in order to meet the portion of the population with lactose intolerance and allergy to dairy products, in addition to hypercholesterolemic, vegetarian, and those who do not consume dairy products due to habits cultural. Therefore, non-dairy foods such as fruits and vegetables, chocolates, baked, and meat products are also being studied and gaining notoriety as an alternative matrix to the incorporation of probiotics. The maintenance of these microorganisms during the production process, the product’s useful life and during the passage through the human GIT is a challenge for the industries. Several intrinsic and extrinsic factors can affect the viability of probiotic cells. Thus, technological alternatives such as microencapsulation have gained prominence for protecting cells from adverse conditions and, consequently, increasing the viability of microorganisms. The incorporation of probiotics in dairy and non-dairy foods points to a promising future, arousing the interest of researchers and industry in the development of new healthy products.

La incorporación de bacterias probióticas en productos a base de guisantes puede incentivar el consumo de esta leguminosa, contribuyendo a la elaboración de alimentos funcionales. El objetivo de este trabajo fue desarrollar un antipasto a base de guisantes, enriquecido con el probiótico Lactiplantibacillus plantarum, así como evaluar la calidad microbiológica y las características sensoriales del producto. El antipasto preparado contenía guisantes, aceite de oliva, cebolla, sal y orégano. Luego de la preparación se realizó la adición de bacterias probióticas y el producto se mantuvo refrigerado a 8 °C para realizar análisis de hongos filamentosos y levaduras, Enterobacteriaceae y Escherichia coli y atributos sensoriales de apariencia, aroma, sabor y textura por parte de 50 consumidores no capacitados. Los análisis se realizaron en los tiempos 0 y después de 14 días de almacenamiento del producto. Los resultados de hongos filamentosos y levaduras, Enterobacteriaceae y E. coli fueron satisfactorios y el producto fue seguro para el consumo. A los atributos evaluados en el análisis sensorial se les atribuyeron puntuaciones promedio que van desde 7,0 (me gustó moderadamente) hasta 8,0 (me gustó mucho). El antipasto mostró buena intención de compra, demostrando alto potencial de mercado.