The present study investigates the hypothesis that green plantain peel (GPP) could be used as a functional ingredient to enrich fermented milk, thus improving its nutritional profile and bioactive content. The objective of the present study was to develop a fermented milk product with added GPP and to evaluate its physical–chemical, technological, microbiological, and sensory characteristics, as well as the bioaccessibility of bioactive compounds after in vitro digestion (INFOGEST). The methodological strategy involved the formulation of four treatments: one control (Fermented Milk Control, FMC) and three with different concentrations of cooked plantain peel (5%—FM5, 10%—FM10, and 20%—FM20). The results demonstrated that the incorporation of peel had a significant impact on the technological properties, resulting in increased syneresis and color change. In contrast, pH and acidity were more influenced by storage duration. Lactic acid bacteria demonstrated viability at probiotic concentrations (≥10⁶ CFU/mL) for a duration of up to 11 days. The incorporation of GPP resulted in a substantial increase in the phenolic compound content and antioxidant activity of the product, with the FM20 treatment showing the highest antioxidant activity (DPPH: 1555 ± 16 µmol TE/mL, ABTS: 576 ± 29 µmol TE/mL, FRAP: 2427 ± 58 µmol Fe²⁺/mL) compared to FMC. Sensory analysis revealed that texture and color were the most influential attributes, with formulations FM5 and FM10 being the most accepted, as indicated by an acceptability index above 82%. The simulated in vitro digestion led to an increase in the measurable phenolic content and a corresponding enhancement of antioxidant activity. This suggests that the digestive process enhances the release of these compounds from the food matrix, thereby increasing their bioaccessibility.

By-product of Vitis labrusca is an alternative to improve fermented milk nutritional and functional properties. Fermented milk was formulated with grape pomace (GP) at concentrations of 6.25%, 12.5%, and 25%, following two methodological approaches: (F1) GP incorporation prior to fermentation and (F2) GP incorporation post-fermentation. Technological properties were evaluated over a 21-day storage period at 5 °C. Based on the technological properties, the most promising formulation was subjected to total phenolic compounds (TPC), antioxidant activity, microbiological, and sensory analysis. The incorporation of GP into fermented milk significantly influenced its technological properties. The F1 method, in which GP was added prior to fermentation, improved water retention capacity (47.26% in 25% GP-F1 versus 49.57% in the control) and reduced syneresis, resulting in enhanced structural stability. These results indicate that the F1 approach is more appropriate for improving the technological properties of fermented milk. The total phenolic compounds (TPC) increased from 343.50 ± 38.02 μg gallic acid equivalents (GAE)/g (control) to 3093.31 ± 13.67 μg GAE/g (25% GP, F1). Antioxidant activity, measured by DPPH, ABTS, and FRAP assays, showed a significant increase in the 25% GP-F1 sample (DPPH: 9150.00 ± 229.32 μmol/g; ABTS: 1916.13 ± 61.16 μmol/g; FRAP: 24.798 ± 2.580 μmol/g), compared to the control (DPPH: 958.27 ± 88.00 μmol/g; ABTS: 485.96 ± 18.69 μmol/g; FRAP: 1160.69 ± 61.98 μmol/g). Lactic acid bacteria remained viable throughout storage, with counts exceeding 107 CFU/ml in all samples. Sensory evaluation indicated that the 12.5% GP-F1 formulation achieved the highest acceptance score (9.0), balancing technological advantages and consumer preference. These findings suggest that GP is a valuable natural ingredient for functional dairy product development, enhancing nutritional, sensory, and technological properties.

Winemaking by-products are sustainable sources of bioactive compounds with potential health-promoting properties. This study evaluated 16 grape residue samples (grape berries, lees, and pomace) to characterize their anthocyanin profiles and determine the distribution of phenolic compounds among free, soluble conjugated, and insoluble bound fractions. Total phenolic content, monomeric anthocyanins, and antioxidant activity, assessed by DPPH, ABTS, and FRAP assays, were determined in all fractions. The residue with the most promising profile was selected for evaluation of anticholinesterase activity using the Ellman method and phenolic bioaccessibility after simulated gastrointestinal digestion using the INFOGEST protocol. Malvidin-3-glycoside was the predominant anthocyanin in all residues, highlighting the influence of structural stability on anthocyanin distribution. Among the evaluated samples, the blend bagasse showed high total phenolic content (693.51±68.97 µgEAG 100 g⁻¹ in the free phenolic fraction) and superior antioxidant activity. Although free phenolics were more readily extracted and strongly associated with DPPH scavenging activity, soluble conjugated and insoluble bound fractions also contributed to ABTS and FRAP responses. Monomeric anthocyanins showed wide variation among residues, reflecting the diversity of anthocyanidins present. The anticholinesterase activity of the selected extract showed IC₅₀ values ranging from 0.8 to 2.9 mg mL⁻¹, with the best performance for the free phenolic fraction. Simulated gastrointestinal digestion influenced bioaccessibility and bioavailability, especially in the intestinal phase, where statistical differences (p>0.05) were not observed, highlighting the influence of the matrix. The winemaking by-products exhibited antioxidant and anticholinesterase activities, supporting their potential as sustainable sources of bioactive compounds with neuroprotective properties.

The incorporation of native Amazonian fruits into dairy products has increased due to their ability to improve technological, sensory, nutritional, and biological properties. Therefore, this study aimed to evaluate the impact of cupuassu (Theobroma grandiflorum) pulp on the chemical, physical, and sensory characteristics of fermented milk, using a central rotational composite design with two factors (sugar and cupuassu pulp). Our results are presented as response surfaces, showing that cupuassu pulp is positively associated with the examined parameters (pH, titratable acidity, total soluble solids, total phenolic compounds, syneresis, and water retention capacity). The analysis suggested a promising formulation containing 27.8% cupuassu pulp and 8.6% sugar. The pulp and this promising formulation were characterized by pH, titratable acidity, total soluble solids, proximate composition, and bioactive compounds (total phenolic compounds (TPC) and antioxidant activity). The physicochemical stability of the beverage was monitored over 28 days. Sensory acceptance and purchase intention for the promising formulation were also evaluated. Cupuassu contributed to an increase in soluble solids, while pH and titratable acidity remained stable during storage. Additionally, cupuassu pulp increased the total phenolic content and enhanced the beverage’s antioxidant activity. Sensory analysis showed that adding cupuassu pulp positively influenced all evaluated attributes (83% acceptance) and was associated with a favorable purchase intention. Incorporating cupuassu pulp into fermented milk proved to be technologically feasible and sensorially acceptable, meeting the demand for innovative dairy beverages with functional and sensory benefits.

We accessed the impact of root application of Li carbonate (Li2CO3) on the productivity, nutritional, and bioactive properties of species of the Brassicaceae family. In addition, the species and Li concentrations that exhibited the highest content of bioactive compounds and agronomic characteristics were investigated regarding their impact climbing ability of the Drosophila melanogaster. The species of the Brassicaceae family (mustard (Brassica juncea), purple cabbage (Brassica oleracea var. capitata f. rubra), arugula (Eruca vesicaria ssp. sativa), and kale (Brassica oleracea L. var. acephala D.C.)) were cultivated in a nutrient solution enriched with Li2CO3 (0, 15, 30, 60, and 120 mg.L-1) for 15 days. Purple cabbage has the highest lithium absorption capacity (860.55 ppm), followed by arugula (722.43 ppm), kale (688.77 ppm), and mustard (485.48 ppm). Lithium accumulation demonstrated a dose-dependent effect, with Li2CO3 at 60 mg.L-1 showing the most significant growth effect on arugula compared to other tested doses. Arugula was the most promising species in the study, and at a concentration of 60 mg.L-1, it had the highest phenolic content (584.9 ± 8.08 µmol/g) and antioxidant activity (DPPH:11,063 ± 170.2 µmol/g; ABTS: 24,481 ± 1,950 µmol/g). It was also the second species with the best agronomic performance, after mustard. The arugula extracts were found to positively impact the survival rate and climbing ability of the Drosophila melanogaster. The results demonstrated that it is feasible to enhance the antioxidant activity of brassicas by supplementing them with lithium. Furthermore, extracts of brassicas exhibited favorable outcomes in tests with D. melanogaster, which might contribute to enhanced neuromuscular effects.