Biofortification with selenium is an agronomic strategy that aims to increase the levels of this mineral in food. However, in addition to the amount of selenium in the plant, there is a need to also assess how much of the desirable element present in the food would be available to be assimilated by the organism. Considering the high global consumption of rice and the efficiency demonstrated by rice in biofortification studies, the objective of this research was to evaluate grain yield, total phenolic content and selenium accessibility of three rice varieties (Oryza sativa L.) biofortified with selenium. Two ethnovarieties from the Mato-Grossense swamp (Branquinho and Agulhinha Vermelho) and grow crops commercial (Esmeralda) were used, agronomically biofortified with sodium selenate (50 g ha^-1). The following parameters were evaluated: Grain yield (g plant^-1), total Se concentration (µg 100 g^-1 grain), total phenolics (µg EAG 100 g^-1 MS), Se concentration after TGI (in vitro) and accessibility (%) of Se. The ethnovarieties Agulhinha Vermelho and Branquinho showed higher productivity, total Se concentration in raw grains and Se concentration after TGI. The grow crops commercial, Esmeralda, presented the highest concentration of total phenolics and the percentage of Se accessibility, however all genotypes presented Se accessibility above 60%.

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.

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.