Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm⁻²) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH.

The objective of this work was to evaluate whether medicinal plants as active ingredients of herbal, homeopathic and floral medicines marketed in Brazil, had potential use as a therapeutic strategy for prevention, treatment and cure for COVID-19. This study took into account products marketed and regulated by Brazilian legislation with claims such as: immunomodulators, antivirals and improvement of symptoms related to respiratory system deficiency, which were calculated the absolute (n) and relative (%) frequencies. In addition, PubMed®, Web of Science® and SciVerse Scopus® databases were used to search the literature in order to obtain the scientific claims of plants found in the formulations of the evaluated products, taking into account the typical symptoms of COVID-19. 113 products were found, of which 65% were herbal medicines, 27% homeopathic medicines and 7% floral. There were 13 medicinal plants with an absolute frequency ≥ 5, in which scientific evidence was found regarding their medicinal use, as a complementary therapy in the treatment of symptoms related to COVID-19.

O objetivo do presente estudo foi avaliar a coloração, textura (firmeza), teor de compostos fenólicos totais (TCF) e atividade enzimática da pectinametilesterases (PME) e poligalacturonases (PG) nas cultivares de bananas ‘Prata’, ‘Maçã’ e ‘Nanica’ em diferentes estádios de maturação. Todos os resultados foram submetidos ao teste de Scott-Knott (p < 0,05) e à Análise de Componentes Principais (PCA). Diferenças estatísticas foram verificadas entre os estádios em cada cultivar e entre as cultivares em cada estádio. Em comparação entre as cultivares, a banana ‘Prata’ apresentou maior tonalidade da cor verde no estádio 1 e a banana ´Nanica’ apresentou, no estádio 3, a coloração amarela mais acentuada. No decorrer do amadurecimento das três cultivares de banana foi possível verificar que houve um decréscimo na firmeza e no TCF, assim como o aumento da ação enzimática da PME e PG, caracterizando o amolecimento da banana no amadurecimento, confirmado pela PCA. Conclui-se que a cultivar de banana e o estádio de maturação em que o fruto se encontra interferem diretamente nos parâmetros avaliados.