Rice production experiences significant losses due to fungal diseases, particularly rice sheath blight caused by Rhizoctonia solani. Despite the intensive and continuous use of synthetic fungicides, diseases severity has not reduced and control has become increasingly challenging; therefore, the search for environmentally friendly and sustainable products has intensified. Here, we conducted a chemical characterization of Xylopia frutescens and using in silico analysis evaluated the interaction of their two major compounds with lectin protein site of R. solani. In vitro tests using increasing concentrations of essential oil against R. solani were performed. Subsequently, in four varieties of rice, five concentrations of X. frutescens essential oils were applied and evaluated the phytotoxicity effect as well the potential of Xylopia frutescens essential oil for controlling, both preventively and curatively, rice sheath blight. We further investigate the selectivity of this essential oil towards the non-target organism, Trichoderma asperellum. Our analysis revealed that trans-pinocarveol and myrtenal are the main compounds of X. frutescens essential oil and interact with the lectin of R. solani, supporting the antifungal properties of X. frutescens essential oil. In in vitro conditions, the highest tested concentrations of X. frutescens essential oil inhibited the pathogen’s sclerotia and mycelial growth. Under greenhouse conditions, the treatments caused low phytotoxicity and effectively reduced disease severity when applied, both preventively and curatively. Furthermore, the biocontrol agent T. asperellum exhibited tolerance to X. frutescens essential oil. Collectively, our findings demonstrate the potential of X. frutescens essential oil for the development of botanical fungicides capable of controlling R. solani without harming beneficial non-target organisms such as T. asperellum.

O presente estudo tem como objetivo desenvolver e avaliar barra de cereal formulada com farinhas de casca de banana e maracujá. As análises físico-químicas indicaram estabilidade nos sólidos solúveis (3,9 a 5,1 °Brix, p = 0,40) e leve redução no pH de 4,63 para 4,43, sem alterações significativas. A acidez titulável oscilou sem impacto relevante entre 0,024 a 0,051, enquanto os teores de cinzas apresentaram redução inicial de 2,44% para 1,61%)e leve aumento no 45º dia 1,81%, a umidade das barras de cereal variou entre 9,8% e 10,4%, e a atividade de água (aw) alternou de 0,47 a 0,51. A análise de cor revelou variações aceitáveis na luminosidade (L), tonalidades vermelha (a*) e amarela (b*), refletindo as propriedades naturais das matérias-primas utilizadas. Os resultados microbiológicos confirmaram a ausência de Salmonella e coliformes em todas as amostras, enquanto mesófilas aeróbias e bolores e leveduras mantiveram-se abaixo do limite de detecção (<10³ UFC/g), indicando condições adequadas de fabricação e armazenamento. Conclui-se que a formulação de barras de cereais com farinhas de casca de frutas representa uma estratégia promissora para a valorização de resíduos agroindustriais.

This study investigates the use of flours derived from the leaves of Pereskia aculeata and Pereskia grandifolia, commonly known as ora-pro-nóbis, in pasta products. The motivation stems from the search for nutritious and affordable dietary alternatives that promote food security. The objective is to produce flours from the leaves of these species through convection drying and to assess their physicochemical quality and potential application in spaghetti-type pasta. The leaves were dehydrated and processed into flour, which was then incorporated into pasta formulations in varying concentrations from 1% to 7%. The resulting samples underwent physicochemical, antioxidant, toxicity, and mineral composition analyses. Significant differences were observed between the flours of P. aculeata and P. grandifolia in terms of protein, lipid, carbohydrate, and bioactive compound content. P. grandifolia was noted for its higher protein and mineral content, while P. aculeata exhibited superior antioxidant activity. The pasta enriched with these flours demonstrated improvements in nutrient content and changes in colorimetric properties. The study concludes that ora-pro-nóbis flours possess high nutritional value and are viable for application in pasta products, contributing to a healthier and more diversified diet without compromising the sensory characteristics of the products.