The incorporation of probiotic microorganisms into fermented foods has long been recognized as a promising strategy to enhance gut health and overall well-being. Conventional probiotics, mainly from the bacterial genera Lactobacillus, Bifidobacterium, Lacticaseibacillus, Levilactobacillus, Lactiplantibacillus and yeast genus Saccharomyces, contribute to gastrointestinal homeostasis, immune modulation, and metabolic balance. Building on these foundations, recent advances in synthetic biology, systems microbiology, and genetic engineering have enabled the development of smart probiotics: engineered or selectively enhanced strains capable of sensing environmental cues and producing targeted bioactive compounds, such as neurotransmitters and anti-inflammatory peptides. These next-generation microorganisms offer precision functionality in food matrices and hold promise for applications in gastrointestinal health, immune support, and gut–brain axis modulation. However, their deployment also raises critical questions regarding biosafety, regulatory approval, and consumer acceptance. This review provides a comprehensive overview of the mechanisms of action, biotechnological strategies, and health-oriented fermentation applications of smart and functional probiotics, emphasizing their role in the future of personalized and evidence-based functional foods.

The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final product. was evaluated for volatile acidity and the reduced dry extract was evaluated for ashes, alcohol content, sulfates, pH, total phenolic compounds, total carotenoids, color parameters, yield, productivity, and sensory analysis. Average and standard deviation was used for descriptive statistics. Principal component analysis (PCA) was applied to all variables except total carotenoid content. Physicochemical characterization of the raw and alcoholically fermented pulp was also carried out. The main results showed that, in the vinegar, the reduced dry extract, volatile acidity, pH, and ashes were 44.3±1.5 (g/L), 4.4±0.1 (% w/v), 3.1±0.0, and 3.0±0.41 (g/L), respectively. The total phenolic compound content and total carotenoid content for the mangaba vinegar were 19.2±8.20. mg/100 g and 2.6±0.6. mg/100 g, respectively. The conversion yield from ethanol to acetic acid was 90%. PCA showed that pH and volatile acidity had a strong influence on the product, and there was a strong positive correlation between color and aroma. The final product met all legal requirements, showing that it is possible to produce mangaba vinegar with antioxidant potential for consumers. In the sensory evaluation, it was favored by the tasters, demonstrating potential economic value in the Cerrado fruit.

Ciência em Debate: Diálogos e Reflexões sobre os Desafios e Oportunidades (978-65-272-0944-7) - Determinação Do Teor De Umidade E Da Atividade De Água Em Castanha-Da-Amazônia – Impacto Na Contaminação Por Aflatoxinas

Objetivo do presente estudo foi a elaboração, caracterização física e cálculo do valor nutricional de um bolo tipo muffins com adição de polpa e casca de abóbora cabotiá in natura com castanha de cumbaru. Foram formulados muffins padrão (M.P) massa simples, sem sabor. Com base de 100 % do M.P foram adicionados 15 % (MI) e 45 % (MII) de abóbora in natura ralada com polpa e casca na massa crua. As castanhas de cumbaru foram colocadas nas três formulações. Avaliou-se o teor de umidade, cinzas, rendimento e cálculo do valor nutricional. Os resultados de umidade para o M.P foi de 20,95 %, M.I 26,48 % e M.II 36,48. Os valores das análises dos resíduos minerais (cinzas) foram de 5,13% para M.P, 4,56% M.I e 4,12% M.II. No que diz respeito ao rendimento obtido foram de 82,09 %, 83,93 % e 85,39 % para as formulações M.P, M.I e M.II respectivamente. O valor enérgico da formulação M.P foi de 351 Kcal, M.I 312 Kcal e M.II 257 Kcal. Conclui-se que foi possível a elaboração e obtenção do bolo tipo muffins, nas duas formulações onde foram adicionadas a casca e polpa da abóbora, mantendo a maciez e redução do valor energético se comparadas ao muffins tido como padrão.

The evaluation of food quality is essential to ensure food safety and compliance with industrial and consumer standards. Analytical techniques play a crucial role in determining the composition, functionality, and authenticity of food products. Among these, Fourier Transform Infrared Spectroscopy (FTIR) has emerged as a widely used direct analytical method, capable of identifying compounds and functional groups. The objective was to select scientific articles to support and present analytical determinations using the FTIR technique in food samples. The research was conducted through a systematic review of four databases (Web of Science, SciELO, ScienceDirect, and BVS Ministry of Health) using the search descriptor "Determination Fourier-transform infrared spectroscopy in foods," resulting in 15 articles. The results indicate that FTIR has been applied in food analysis to distinguish the geographical origin of lentil seeds, detect microplastics in fish tissues, identify syrup adulteration, and monitor compositional and structural changes in oils, starches, and proteins. Additionally, FTIR combined with chemometric techniques enabled the detection of adulteration levels as low as 2.5%. Other applications include the characterization of nanoparticles for nutritional or therapeutic purposes, as well as the analysis of structural modifications in matrices such as tofu gels and guar gum. FTIR provides chemical and structural information on food quality, authenticity assessment, and contamination detection, advancing food safety and analytical science.

Kombucha is a functional beverage produced through the fermentation of Camellia sinensis by a symbiotic culture of bacteria and yeast (SCOBY). Incorporating cashew (Anacardium occidentale L.) and Cajá (Spondias mombin L.) pulps represents a value-addition strategy to mitigate the post-harvest perishability of native Cerrado fruits. This study evaluated physicochemical kinetics, 21-day refrigerated shelf life, consumer acceptance, and biological effects in Caenorhabditis elegans of flavored kombuchas. During a 9-day primary fermentation, the pH decreased to 2.95 while total acidity reached 5.38%. Following flavoring (10% v/v pulp/juice), cashew kombucha exhibited the highest total phenolic content (4.19 mg GAE/mL) and ferric reducing power (FRAP), whereas Cajá kombucha showed superior DPPH scavenging activity (1236 µM TroloxE/mL). Refrigerated storage (4 °C) maintained high counts of viable microorganisms (>10⁵ CFU/mL), though active residual fermentation induced ongoing sugar cleavage and a transient yeast proliferation peak on day 7 (8.15 log CFU/mL in Cajá kombucha). Toxicity assays using C. elegans revealed the initial mortality (31.5–62.5%); however, adjusting the pH to near-neutrality restored high organism viability (<10% mortality), confirming that mortality was acidity-driven. In pH-adjusted media, cashew kombucha promoted a modest extension of nematode lifespan, whereas Cajá kombucha reduced lipid accumulation. Sensory testing revealed moderate consumer acceptance, with cashew kombucha achieving a higher Acceptance Index (72.92%) than Cajá (67.26%). Overall, fruit supplementation enriches the bioactive potential of green tea kombucha, provided that post-fermentation acidity is appropriately managed.