The bark of the tree speciesMyrcia eximiaDC., which occurs in secondary forests in the Brazilian Amazon, is described for the first time. The aim was to provide a broad knowledge of its composition, to add value, and to direct uses to the bark of this species based on its polyphenolic content and antioxidant capacity. The bark is formed by conducting phloem, nonconducting phloem, and rhytidome. In addition, dead phloem occurs between the periderms. The average chemical composition of the bark was 45.6% total extractives, 1.4% suberin, 1.7% ash, and 21.1% lignin. The ethanol-water extract had a high content of flavonoids and condensed tannins [300.8 and 877.3 mg catechin equivalents (CE) g⁻¹of the extract, respectively]. High-performance liquid chromatography (HPLC) was used to quantify the presence of rutin, quercetin, and gallic, ferulic, and o-coumaric acids. The bark extract showed strong 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) free radical scavenging activity, which was superior to that of the commercial antioxidant butylated hydroxytoluene (BHT), with an IC₅₀of 85.2 μg mL⁻¹. Based on these results, it is evident that the bark ofM. eximiafrom the Brazilian Amazon rainforest is a new and potential natural source of phenolic compounds and antioxidants, and its extracts can be used in the food and pharmaceutical industry and in various condensed tannin-based products.

Adhesives based on vegetable tannins are already a reality in the market. However, their use is still limited due to their low mechanical resistance and weak humidity resistance. Cellulose nanofibrils (CNFs) are being used as reinforcing materials in various composites, resulting in an improvement of mechanical proprieties in general. The objective of this work was to evaluate the incorporation of CNFs in adhesives made of tannins obtained from the Angico tree (Anadenanthera peregrine). Concentrations of nanofibrils at 1, 5, and 10% were added to the adhesives on a dry basis. Tests of viscosity, pH, solids content, and gel time were performed to determine the physical proprieties of the adhesives. The Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) and Raman spectra measurements were also determined to understand the interaction between tannins and CNFs. Thermogravimetric analyses (TGA) were carried out to determine the thermal resistance of the composite. The FTIR and Raman characterization identified some differences in the peaks in the chemical composition of the adhesives with different percentages of CNFs. The adhesives showed no different decomposition in the thermogravimetric analyses. The shear strength in the glue line of the adhesive with 5% of CNFs inToona ciliatawoods was determined. Among all the adhesives analyzed, the one with 5% of CNFs produced an improvement in the mechanical resistance and humidity resistance on the glue line.

This study evaluated the impact of different drying methods on the physicochemical, microbiological, and sensory qualities of coffees produced in the Campos das Vertentes (CV) and Alta Mogiana (AM) regions of Brazil. The sun-drying (S), sun-drying combined with rotary mechanical dryer (SM), and CoffeeDryer^® mechanical dryer (C) methods were compared at different harvest times for the same crop (2024). The results indicated that CoffeeDryer^® preserved relatively high levels of phenolic compounds and antioxidant activity, reaching 3.24 g of gallic acid equivalents per 100 g (g EAG·100 g⁻¹) and 47.96% antioxidant protection in the coffees produced in Alta Mogiana, whereas the sun-dried coffees presented relatively low values (2.20 g EAG·100 g⁻¹ and 28.96% protection). In the Campos das Vertentes region, C maintained 2.78 g EAG·100 g⁻¹ phenolic compounds and 50.29% antioxidant protection, outperforming combined drying (2.48 g EAG·100 g⁻¹ and 41.17%). Regardless of the region and time of harvest, the coffees dried by C had a water activity of less than 0.6 and more stable moisture content (7.73–10.42%), reducing the possibility of proliferation of filamentous fungi and, consequently, mycotoxins. In the sensory evaluation, CoffeeDryer^® guaranteed higher scores for fragrance/aroma and flavor, allowing the coffees to reach 80 to 81 points on the SCA scale, which is classified as special. Thus, the use of CoffeeDryer^® proved to be an efficient alternative for optimizing coffee drying, preserving its chemical and microbiological qualities, and enhancing its commercial and sensory value.