• The combination of ultrasound and ClO₂ inactivated Salmonella and E. coli. • An ultrasound exposure of 1 min was effective on cells inhibition with ClO₂. • ClO₂ ensuring 2.38 mg L⁻¹ of free Cl residual significantly reduced the cells count. • Ultrasound was up to 2 times more effective than shaking in the presence of ClO₂. • One min ultrasound + 30 mg L⁻¹ ClO₂ reduced chiller tank water cells at 4 and 16 °C.

The guabijú (Myrcianthes pungens) is a fruit native from Brazil, characterized by its pleasant sweet flavor, yellow pulp and purple skin in the ripe stage. Its maturation period occurs between december and april in the southern regions of Brazil. The aim of this study was to evaluate the physico-chemical characteristics of guabijú in natura and lyophilized from two different harvest times (December and January). The proximal composition, bioactive profile (anthocyanins, phenolic compounds, and antioxidant activity), mineral profile (Ca, Cu, Fe, Mg, Mn, K, and Zn), and color parameters (L*, a*, and b*) were evaluated. The fruits from January presented a higher content of carbohydrates, reducing sugars, antioxidant potential, and more intense characteristic color, while the fruits from December showed a higher total anthocyanin and mineral content. Moreover, the samples submitted to lyophilization showed good retention of bioactives, highlighting as a suitable method of processing to increase the stability without profound physico-chemical changes. In the colorimetric analysis, the lyophilized samples have a higher intensity of red color, especially in guabijú from January. Both guabijú forms (in natura and lyophilized) from two harvesting times were considered a source of bioactives, with great potential for application in foods.

The chemical characterization of partially hydrogenated soybean oil (SO) and palm olein (PO) used in the industrial process of pre-frying chicken nuggets (CN) was investigated. Additionally, CN pre-fried with different oils (CNSO and CNPO) and different oil use times (1, 3, and 6 days) were evaluated by fatty acids composition, centesimal composition, and discriminative sensory methods. The acidity value, peroxide value, and induction time (oxidative stability) demonstrated that PO exhibited the highest thermal stability until the sixth day of oil use. The characteristics of the pre-frying oils significantly affected the fatty acids composition and moisture and lipid contents of CN. A significant increase in trans fatty acids was observed with the use of SO. In both sensory analyses (triangle and ranking tests), trained assessors detected differences between CNSO and CNPO, corroborating with the results of chemical determinations. PO was more efficient at ensuring the stability of CN after industrial pre-frying. Practical applications Considering that this study was carried out inside a commercial meat industry on Brazil-using real conditions that represent relevant practical importance and statistical validity-the results contributed to the industry, which replaced the partially hydrogenated soybean oil by palm olein on chicken nuggets pre-frying. Moreover these results are relevant to other food industry that are interested in increasing the frying meat products lipid stability, allowing suitable sensory quality and nutritional aspects improvement.

Thallium (Tl) is a rare metal with toxic effects notably harmful to human health and the environment. In this article, the natural occurrence of Tl was evaluated in a deactivated manganese mine located in the Western region of Bahia, Brazil. The extraction procedure with aqua regia was used to dissolve the soil, sediment, and tailings samples. The Tl content was determined by differential pulse anodic stripping voltammetry (DPASV) and manganese (Mn) and iron (Fe) by flame atomic absorption spectroscopy (FAAS). The Tl levels ranged from 0.64 to 473 mg kg‑1, triggering an alert since most of the samples (soil and sediment) analyzed presented Tl concentrations above 1.0 mg kg-1, recognized as the maximum limit recommended by environmental agencies in North America and Europe.