Background/Objectives: Andiroba oil, extracted from Carapa guianensis seeds, possesses therapeutic properties including anti-inflammatory and wound healing effects. This study aimed to develop and characterize a nanoemulsion formulation containing andiroba oil (NeAnd) and to evaluate its cytotoxicity and wound healing potential in vitro. Methods: The oil was evaluated for acidity, antioxidant activity, and fatty acid composition. NeAnd was produced by ultrasonication and characterized using FTIR (Fourier transform infrared spectroscopy), Raman spectroscopy, dynamic light scattering, and transmission electron microscopy. Results: NeAnd exhibited a spherical shape and stable physicochemical properties, with an average hydrodynamic diameter (HD) of 205.7 ± 3.9 nm, a polydispersity index (PdI) of 0.295 ± 0.05, a negative zeta potential of −4.16 ± 0.414 mV, and pH of approximately 6.5. These nanodroplets remained stable for 120 days when stored at 4 °C and maintained their parameters even under pH variations. FTIR and Raman analyses confirmed the presence of functional groups and the organization of fatty acid chains in NeAnd. Cell viability assays revealed no statistically significant differences in cytotoxicity at various concentrations (90–360 µg/mL) after 24 and 48 h. In scratch wound healing assays, NeAnd significantly enhanced wound closure (88.9%) compared to the PBS control (38%) and free andiroba oil (68.6%) in keratinocytes (p < 0.05). Conclusions: These promising findings indicate NeAnd as a potential nanophytomedicine for wound healing and tissue regeneration treatments.

Fruit ripening involves coordinated metabolic and molecular changes that shape quality traits, yet tissue-specific regulation in Selenicereus megalanthus remains unclear. Fruit development in S. megalanthus was investigated through an integrated analysis of pulp and peel across five developmental stages to elucidate tissue-specific metabolic and molecular regulatory dynamics. Proteomic profiling combined with targeted metabolomic analyses of sugars and phenolic compounds, multivariate statistics, and protein–protein interaction analysis was applied. A total of 411 proteins were identified in the pulp and 812 in the peel, of which 255 and 362 proteins, respectively, showed significant differential accumulation across development (p < 0.05), indicating higher regulatory plasticity in the peel. Multivariate analyses revealed clear stage-dependent reorganization of the proteome in both tissues. Functional annotation highlighted coordinated modulation of pathways related to cell wall remodeling, carbohydrate metabolism, antioxidant and detoxification systems, protein folding, and myo-inositol biosynthesis, directly associated with fruit texture and quality attributes. Metabolomic analyses revealed progressive sugar accumulation during ripening, with sucrose predominating at advanced stages, and pronounced tissue- and stage-dependent modulation of phenolic compounds, characterized by early enrichment in the pulp and sustained accumulation in the peel. Overall, these results demonstrate that yellow pitaya development involves tightly coordinated biochemical and regulatory mechanisms and identify the peel as a metabolically active tissue with relevance for postharvest management, fruit quality, and sustainable horticultural valorization.

Mulberry (Morus nigra L.) is a fruit rich in bioactive compounds, commonly processed into juices, pulps, and wines. These processes generate by-products rich in anthocyanins, accounting for 20% to 40% of the fruit’s weight, which are often discarded. Therefore, this study aimed to evaluate the effects of adding mulberry juice residue flour (MRF) to a commercial plant-based fermented beverage. The flour was obtained from ripe fruits, which were blended with water (1:1, m/v) and sieved. The retained solid residue was frozen at -80 °C and lyophilized at -40 °C under a pressure of 0.998 mbar for 48 hours. MRF was incorporated into the beverage at concentrations of 0%, 1%, 2%, 3%, and 4% (m/v), and the samples were evaluated for pH, soluble solids, total phenolic compounds, anthocyanins, color, and rheological behavior. The results showed that MRF addition reduced the beverage's pH, increased the concentration of soluble solids and phenolic compounds, and enhanced the anthocyanin content, especially in samples with higher MRF concentrations. Color analysis revealed a progressive darkening and an increase in reddish hue in the samples with higher MRF levels, suggesting that the flour may act as a natural dye. Furthermore, rheological analysis indicated that the beverage exhibited characteristics of a non-Newtonian pseudoplastic fluid (n<1), with increasing viscosity as MRF concentration rose. In conclusion, the addition of MRF is an effective strategy for enriching plant-based beverages, improving their bioactive properties, providing natural coloration, and contributing to sustainability by reusing fruit processing by-products.

The use of different food matrices can result in products with different textures. In this context, the objective was to develop sauces with a mixture of tomato, pumpkin and mango pulp, using the centroid simplex design. The texture of the sauces was studied instrumentally (consistometer and texturometer) and sensorially (Acceptance and Acceptability Index – AI%). What adjusted the flow, measured in a consistometer (from 1.40 to 5.50 cm), firmness (from 51.90 to 112.54 N), consistency (1322.66 to 2864.35 N.s-1), cohesiveness (-30.31 to -87.10 N), viscosity index (-757.57 to -1933.60 N.s-1) and consistency acceptance (4.42 to 7.84) to the predictive model linear, while the AI was greater than 70%. The sauces were accepted for their satisfactory consistency, with no significant influence on the texture of the sauces, demonstrating the possibility of implementing different food matrices without compromising the consumer's taste.

Ora-pro-nobis mucilage (MOPN) (Pereskia aculeata Miller) is rich in proteins and possesses emulsifying, thickening, and gelling properties, capable of influencing the viscosity of colloidal systems. Its use as an alternative to commercial pectin enhances local ingredients, such as native plants, and contributes to the diversification of products in the food industry. The aim of this study was to evaluate the potential of MOPN as a substitute for commercial pectin in the production of jaboticaba jelly. For this, the mucilage was extracted from the leaf extract by precipitation with ethanol and lyophilization. The jellies were prepared with jaboticaba extract, sugar, pectin or mucilage, and citric acid, being cooked to reach 65 ºBrix. The formulations were analyzed for pH, titratable acidity, moisture, water activity, bioactive compounds, color, and rheological behavior. The data were subjected to ANOVA, with means compared by Tukey's test (p<0.05). The addition of MOPN altered the pH, reduced the titratable acidity, and increased the water activity of the jellies, indicating the need for preservatives. The mucilage preserved bioactive compounds, increasing total phenolic content and antioxidant capacity, but reduced anthocyanins, affecting color. The jellies showed a lighter and less reddish hue, likely due to pH changes. All formulations exhibited non-Newtonian pseudoplastic behavior, but the consistency index of the jellies decreased with the addition of mucilage. MOPN is a promising substitute for pectin, although its influence on color and stability requires further studies for optimization.

The ora-pro-nobis fruit has great potential for the food industry due to its bioactive compounds and antioxidant capacity. Additionally, the fruit peels, generated as waste during mucilage extraction, can be utilized in the production of flours, diversifying functional ingredients, especially in gluten-free products. This study aimed to evaluate the effects of different drying techniques on the production of flours from ora-pro-nobis fruit peels and investigate their application in gluten-free cupcakes. The peels were dried in a hot-air oven (60 ºC for 72 hours) or freeze-dried (0.998 mbar at -40 ºC for 48 hours), ground, sieved, and the resulting flours were characterized in terms of physicochemical properties, bioactive compounds, color, and solvent retention capacity. Among the flours obtained, the one subjected to freeze-drying showed higher protein contents, pigment retention, and solvent retention capacity. Therefore, it was used in the production of gluten-free cupcakes, which were compared with the control formulation (wheat flour) in terms of texture and color profiles. Despite significant differences, the gluten-free cupcakes with a lower concentration of freeze-dried ora-pro-nobis peel flour exhibited textural characteristics closer to those of traditional cupcakes. On the other hand, the formulation with a higher concentration of flour presented colorimetric parameters that were more similar. It is concluded that ora-pro-nobis peel flour, especially the freeze-dried one, has great functional and nutritional potential in gluten-free products, requiring adjustments in the flour proportions in the formulations.