Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects

Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.

An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines

Rapid methods for amino acid determination are desired to reduce running times, and the main factors involved in the rapid separation of these compounds in HPLC are the columns, solvents, and gradient. The present study refers to a method optimization to rapidly analyze 19 amino acids in RP-HPLC/DAD with pre-column derivatization using o-phthalaldehyde. To evaluate the method's robustness, Indian Pale Ale-IPA beers and wines from the San Francisco Valley-SFV and Chapada Diamantina-CHD, Brazil, were analyzed. The method showed acceptable linearity (R2 > 0.992), precision (CV < 3.96%), recovery (74.2-113%), detection limits (<0.56 mg/L), and quantification limits (<3.62 mg/L) and separation gradient in 18.5 min. IPA beers were discriminated from wines by arginine, asparagine, tryptophan, alanine, phenylalanine, and tyrosine contents. Furthermore, CHD wines were discriminated from SFV wines by asparagine, glutamine, arginine, cystine, tyrosine, and leucine. In conclusion, a rapid method for amino acid determination was optimized and validated for wines and beers.

Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception

Research background

Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using Lacticaseibacillus rhamnosus HN001 as a probiotic culture on açaí flan.

Experimental approach

The chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 °C for 42 days) of flan were investigated. In addition, the consumer perception of the product was evaluated using word association when consumers were shown a photo of the product with or without the added ingredients accompanied with a brief description of the product.

Results and conclusions

The flan had a suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açaí coloration, significant antioxidant activity and high sensory acceptability. The information about the ingredients and properties of the products increased the health value and positive feelings of the consumers towards the product.

Novelty and scientific contribution

Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study on açaí flan with added probiotic culture.

Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices

The present study compared pasteurized and reconstituted (from vacuum-concentrated) watermelon juices with sulfite use (∼40 mg/L) and acidification (pH = 4.2) to fresh watermelon juices. The products were evaluated for phenolics, free amino acids, carotenoids, sugars, organic acids, and alcohols by high-performance liquid chromatography-HPLC and the volatile profile by headspace-gas chromatography/mass spectrometry(HS-GC/MS). Pasteurization had no significant impact on most of the chemical components. Furthermore, it potentiated typical watermelon aromas (E,E)-2,6-nonadienal, (Z)-3-nonen-1-ol, 4-hexen-1-ol, (E,Z)-3,6-nonadien-1-ol, 6-amino-2-methyl-2-heptanol, (E)-6-nonenal, (E)-2-nonenal, pentanal, nonanal and 1-nonanol), without off-flavor compounds formation. On the other hand, the reconstituted juice showed reduced amino acids (serine, glutamine, and tryptophan), phenolics (epicatechin gallate, myricetin, and cis-resveratrol), carotenoids (lycopene, β-carotene, and violaxanthin) and most volatile compounds. Our results showed that sulfite and acidification could maintain watermelon juice's nutritional and quality parameters after pasteurization. The vacuum concentration and reconstitution processes negatively impacted the evaluated compounds. Our findings contribute to improving thermal processes in watermelon juices for better preservation of nutrients, flavor, and bioactive compounds.

Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica

This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5 °C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar. Samples treated more intensely with ultrasound and temperature (Pasteurized, U 25 °C/60 min and T 60 °C/ 30 min) showed higher soluble solids content. The sample U 25 °C/60 min increased its brightness, reduced its firmness and also its consistency after 30 storage days. For all samples there was an increase in carotenoids content and a maintenance of viscosity and cohesiveness (texture) over 30 days, thus indicating that the used treatments can be feasible instead of pasteurization, maintaining the shelf life of cagaita nectar in the time evaluated.

Gum acacia dietary fiber: Significance in immunomodulation, inflammatory diseases, and cancer

Gum arabic/acacia (GA), derived from Acacia trees, is a versatile natural product offering a broad spectrum of applications. Its rich content of soluble dietary fibers, coupled with a low caloric profile, renders GA a valuable dietary component associated with numerous health benefits. Furthermore, its fermentation by gut microbiota yields short-chain fatty acids, renowned for their positive impact on health. Immunomodulation, a crucially regulated mechanism in the body, serves to fend off pathogenic infections by releasing pro-inflammatory cytokines. However, prolonged synthesis of these cytokines can lead to chronic inflammation, tissue damage, and potentially contribute to the development of autoimmune diseases and cancer. Hence, there is an urgent need to identify plant-based biomolecules that can effectively reduce inflammation and inhibit inflammation-induced complications or disorders. In this context, edible biomolecules like GA are gaining prominence for their noteworthy immunomodulatory properties. Therefore, in the present review we have explored the role of GA in immunomodulation, inflammation, and inflammation-associated metabolic diseases, and cancer.

Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics

Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.

Lactiplantibacillus plantarum as a promising adjuvant for neurological disorders therapy through the brain-gut axis and related action pathways

Dysbiosis in neurological disorders has highlighted the gut-microbiota-brain axis and psychobiotics and their ability to act on the brain-gut axis. Studying and discovering new approaches in therapies for neuropsychiatric disorders are strategies that have been discussed and put into practice. Lactiplantibacillus plantarum is a lactic acid bacteria species with an extensive history of safe use whose action as a psychobiotic has been successfully explored. This review describes and discusses the mechanisms of action of L. plantarum and its potential for the prevention and treatment of neurological disorders. Randomized and controlled trials in humans or animals and using supplements based on different strains of L. plantarum were selected. The psychobiotic effect of L. plantarum has been shown, mainly through its action on the Hypothalamic-Pituitary-Adrenal (HPA) axis and regulation of levels of pro-inflammatory cytokines. Furthermore, it could protect the integrity of the intestinal barrier and decrease inflammation, alleviating a series of symptoms of neurological diseases. The results showed improvements in cognitive function, memory, anxiety, hyperactivity, Attention Deficit Hyperactivity Disorder (ADHD), sleep quality, and growth stimulation of beneficial species of bacteria in the gut. Larger and deeper studies are needed to use psychobiotics to prevent and treat neurological disorders.

Pesticide residues in milk and dairy products: An overview of processing degradation and trends in mitigating approaches

Milk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature review was conducted to assess pesticide residue levels in milk and dairy products, as well as the residue degradation capacity during its processing. Organochlorine, organophosphate, synthetic pyrethroid and/or triazine were found in fluid milk, powder products, yogurts, cheese, butter, and sour cream. Thermal processing reduced most residue levels, although some treatments increased total hexachlorocyclohexane and its isomers (α-, γ-, δ-, and β-). Emerging non-thermal treatments presented promising results, but some by-products had higher toxicity than their precursors. Biodegradation by lactic acid bacteria were effective during yogurt and cheese fermentation. However, β-hexachlorocyclohexane level seems to increase in yogurts containing Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, while increase or maintenance of pesticide residue concentration was observed during coagulation and cheese maturation. Deep research is needed to understand the isomerization and degradation mechanisms after thermal, non-thermal, and fermentation processing. Emerging heat technology can be an excellent topic to be investigated for pesticide residues degradation in the future. These mitigation approaches can be a feasible future alternative to milk and dairy production.

High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity

High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.

Are healthiness and pleasure dimensions perceived similarly by people with food addiction in Brazil? A case study using holistic sensory methodologies

The relationship between the consumption of hyper-palatable ultra-processed foods and the process of addiction gains notoriety due to its relationship with obesity. Food addiction is a complex phenomenon intrinsically related to the individual's behavioral, emotional, and subjective aspects. Therefore, using classical approaches to sensory science may be insufficient to understand better the individual's sensory experience with hyper-palatable foods. In this context, sensory and consumer science techniques with holistic approaches have been aimed at accessing more subjective consumer perceptions. This study used the Yale Food Addiction Scale (YFAS 2.0) to investigate the prevalence of food addiction and the Structured Projective Mapping (S-MP) and Sorting techniques to verify how individuals with and without food addiction perceive and understand different types of food. The prevalence of food addiction was 21.77% (n = 59 out of 271) and was associated with a higher BMI but not with sociodemographic aspects. Projective Mapping (RV = 0.937) and Sorting (RV = 0.934) indicated that perception in relation to attributes such as health and pleasure was similar for all investigated foods in individuals with or without food addiction. The presence of addictive eating behavior does not seem to be related to the way individuals perceive foods from different categories, for example, minimally or highly processed and hyper-palatable foods.

Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites

Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB1 levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB1, respectively. AFB1 contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB1. Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB1 contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB1 can remain in the final product and may pose a risk to consumers.

Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

The objective of this study was to characterize the microbiota biodiversity of Uruçú-Amarela honey through metagenomics. Furthermore, the impact of maturation temperatures (20 and 30 °C) and time (0-180 days) on the physicochemical and antioxidant properties was investigated. ¹H NMR was performed to verify metabolites formed during maturation. Uruçú-Amarela honey was mainly composed by lactic acid bacteria and osmophilic yeasts of genus Zygosaccharomyces. Maturation at 30 °C led to a higher fermentation activity, resulting in greater carbohydrate consumption, ethanol formation (0.0-0.6 %) and increased acidity (34.78-45.74 meq/kg) over the 180 days. It also resulted in honey with higher brown color (a* 0.7 to 3.89, b* 17.50-25.29) and antioxidant capacity, corroborating that the maturation is a suitable preservation technique for stingless bee honey, because it does not cause negative changes as it extends the shelf life of the stingless bee honey.

Consumers' attitudes of high-intensity ultrasound in Minas Frescal cheese processing: an innovative approach with text highlighting technique

Due to the intense competition in the sector, the dairy market maintains a constant search for innovations. Thus, new technologies are incorporated, and new products are constantly launched, increasing the range of consumer options. In this way, the understanding of consumers' motivations, attitudes, and behaviors in the moments of choice, purchase, and consumption are important for the academic public and food industries. This study used the Text Highlighting methodology to assess Brazilian consumers' explicit attitudes towards using high-intensity ultrasound technology in Minas Frescal cheese processing. In the task, consumers were asked to highlight in a text the terms they "liked" or "disliked" about using high-intensity ultrasound in the Minas Frescal cheese processing. A seven-point Likert scale was also used to assess consumers' attitudinal statements. A high engagement of consumers with the Text Highlighting methodology could be observed (43.8-92.3% of text highlighting), which suggests good intuitiveness of the technique. Including information about the benefits of the emerging technology in the product, mainly on sensory and nutritional properties, may increase positive consumer perception, as it promotes the consumers to express their value judgment in the form of "liked". At the same time, the harms of the traditional processing technique prompted consumers to express their value judgment in the "disliked" highlights. It was observed that information should be in a simple and direct language, as technical terminology in the text did not have a positive effect. The categorizing of consumers according to the sentimental score showed that consumers are still reticent to use emerging technologies in Minas Frescal cheese processing. Consumers' attitudinal statements demonstrated that consumers perceive high-intensity ultrasound as a positive idea and safety technology for Minas Frescal cheese processing. Still, they are not willing to pay premium prices. In conclusion, Text Highlighting produced valuable insights that can be used in communication strategies with Minas Frescal cheese consumers.

Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane

Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products constitute a product of high quality. The use of pressurized propane in vegetable oil extraction is advantageous because it provides solvent-free oil. This study aimed to combine two high-quality products to obtain oils with a unique combination of attractive nutritional properties and high levels of bioactive compounds. The mass percentage yields of the OL extracts with chia and sesame oils were 23.4% and 24.8%, respectively. The fatty acid profiles of the pure oils and their respective OL-enriched oils were similar. There was an aggregation of the 35% and 32% (v/v) bioactive OL compounds in chia and sesame oils, respectively. OL oils exhibited superior antioxidant capacities. The induction times of the OL extracts with the sesame and chia oils increased by 73% and 4.4%, respectively. Incorporating OL active compounds in healthy edible vegetable oils using propane as a solvent promotes the reduction of lipid oxidation, improves the lipid profiles and health indices of the oils, and forms a product with attractive nutritional characteristics.

Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts. This study isolated yeasts from naturally fermented Caatinga fruits and evaluated Hanseniaspora opuntiae125,Issatchenkia terricola 129, and Hanseniaspora opuntiae 148 on fermentation of soursop and umbu-cajá pulps. All strains were able to ferment the pulps (72 h), increasing (p < 0.05) acetic acid, phenolics concentration and bioaccessibility, and maintaining counts above 7 log CFU/mL after fermentation and/or in vitro digestion. H. opuntiae 125 showed the highest counts (8.43-8.76 log CFU/mL; p < 0.05) in pulps and, higher organic acids production, increased survival to digestion, and higher bioaccessibility of various phenolics (p < 0.05) in the umbu-cajá pulp.I. terricola129 andH. opuntiae 148 showed higher metabolic activity, concentration and bioaccessibility of specific phenolics in umbu-cajá and soursop pulps, respectively (p < 0.05). Volatiles varied (p < 0.05) with the yeast strain. Generally, the yeast biotechnological performance for pulp fermentation was better on its fruit source.

Yeast carboxymethyl-glucan improves endothelial function and inhibits platelet aggregation in spontaneously hypertensive rats

Carboxymethyl-glucan is a semi-synthetic derivative of β-D-glucan, a polysaccharide widely found in several natural sources, such as yeast, fungi, and cereals. This compound has beneficial effects on health and is considered an important immunomodulator. However, studies exploring carboxymethyl-glucan bioactivity in cardiovascular health remain lacking, mainly in hypertension. Thus, this study sought to expand understanding of the effects of carboxymethyl-glucan on vascular and platelet functions in a hypertensive animal model. Spontaneously hypertensive rats and their normotensive Wistar-Kyoto controls were assigned to five groups: control, carboxymethyl-glucan (60 mg kg^-1), control spontaneously hypertensive rats, spontaneously hypertensive rats carboxymethyl-glucan (20 mg kg^-1), and spontaneously hypertensive rats carboxymethyl-glucan (60 mg kg^-1). Animals were treated for four weeks with carboxymethyl-glucan at doses of 20 and 60 mg kg^-1 orally, and control rats received saline as a placebo. Vascular reactivity, platelet aggregation, and reactive oxygen species production were evaluated at the end of treatment. The results showed that carboxymethyl-glucan improved vascular function and reduced platelet aggregation, mainly at a 60 mg kg^-1 dose. However, despite these effects, there was no reduction in levels of reactive oxygen species. These findings suggested that carboxymethyl-glucan modulates endothelial function. It also acts as a platelet antiaggregant, which is an interesting resource for managing hypertension and its thrombotic complications.

Spirulina platensis biomass enhances the proliferation rate of Lactobacillus acidophilus 5 (La-5) and combined with La-5 impact the gut microbiota of medium-age healthy individuals through an in vitro gut microbiome model

This study first evaluated the stimulatory effect of S. platensis biomass on the growth of L. acidophilus and the metabolic activity during fermentation (37 °C, 72 h) in a culture medium. The results demonstrated a higher impact of S. platensis biomass than fructooligosaccharide (FOS), an established prebiotic. Higher L. acidophilus proliferation rates and metabolic activity were observed (lower pH values and higher concentrations of acetic, lactic, and propionic acids) in the presence of S. platensis. Then, we evaluated the effects of the S. platensis biomass (1.5 g, twice a day, 5 days) in association with L. acidophilus (10⁶ CFU/g) on the gut microbiota composition of medium-age healthy individuals through the Simulator of Human Intestinal Microbial Ecosystem (SHIME®) and measurement of metabolites. L. acidophilus (La5) and L. acidophilus + S. platensis (Spi-La5) could positively modulate the intestinal microbiota. The administration of La5 resulted in increases in Bacteroides, Megasphaera, Lactobacillus, and Parabacteroides genus abundance, with a consequent decrease in ammonium ions. The administration of Spi-La5 increased the abundance of the genus Erysipelatoclostridium, Roseburia, Enterococcus, Bifidobacterium, Coriobacteriaceae UCG-003, Enterobacter, and Paraclostridium. The results demonstrate that the intestinal microbiota was differently modified by administrating La5 and Spi-La5 and indicate the latter as an alternative for microbiota positive modulation in healthy individuals.

Antimetastatic effects of Citrus-derived bioactive ingredients: Mechanistic insights

The growing complexity of metastasis has sparked tremendous interest in unraveling of the underlying mechanisms which play fundamental role in cancer progression and metastasis. Ground-breaking discoveries in metastasis research have greatly enhanced our understanding about intricate nature of metastasis. Bioactive chemicals obtained from citrus fruits have gained noteworthy appreciation because of significant cancer chemopreventive roles. Deregulated oncogenic signaling cascades play central role in metastasis. Emerging evidence has started to shed light on the metastasis inhibitory properties of naringin, naringenin, tangeretin, nobiletin, hesperidin and hesperetin in different cancer cell lines and xenografted mice. Wnt/?-catenin, TGF/SMAD and NOTCH signaling cascades have been shown to play linchpin role in carcinogenesis and metastasis. There is emerging evidence related to pharmacological targeting of Wnt/?-catenin, TGF/SMAD and NOTCH by citrus-derived bioactive components. These findings are indeed encouraging and will enable researchers to gain further insights into pharmacological targeting of oncogenic pathways to inhibit and prevent metastasis.

Stingless bee honey: An overview of health benefits and main market challenges

This review aimed to evaluate the nutraceutical and medicinal effects of stingless bee honey (SBH) by bringing a discussion focused on the main known in vitro/in vivo health-promoting effects. SBH has a high-water content, slight sweetness, acidic flavor, fluid texture, and slow crystallization. The type and concentration of phenolic compounds and consequent antioxidant activity were mainly associated with the floral sources, geographical location, bee species, and processing steps. SBH has anti-inflammatory, antimicrobial (against spoilage and pathogenic microorganisms), anti-diabetic, and skin aging delay activities in in vitro tests. It has also shown antioxidant and hypolipidemic effects, can protect from injuries caused by dyslipidemia, possess anti-inflammatory activity against chronic subclinical systemic inflammation and anti-diabetic properties, and can control and prevent Staphylococcus aureus infection on infected wound healings in in vivo tests (rats). However, clinical trials are crucial for the probation of the medicinal and nutraceutical properties of SBH. Despite this, there are still no general norms and/or quality standards for this type of honey. The information summarized in this review is important to add value to this little-consumed food, providing helpful information to spread knowledge about its benefits, assisting future studies, and raising perspectives for its recognition as a functional food. Furthermore, it may encourage the creation of standard quality for the production and marketing of SBH. PRACTICAL APPLICATIONS: Previous studies have already summarized the chemical profile and physicochemical properties of stingless bee honey (SBH) and its potential health properties. However, no study has performed an overview of the potential nutraceutical and medicinal effects of SBH, presenting results from in vitro and in vivo investigations. Therefore, this review is the first study to overview the potential nutraceutical and medicinal effects of SBH, showing results of in vitro/in vivo health-promoting effects. The bioactivity of SBH is related to bee species and floral sources. The SBH has anti-inflammatory, antimicrobial, anti-diabetic, and antioxidant in vitro activity. It has also shown hypolipidemic effects and protection from injuries caused by dyslipidemia in rats.

Carboxymethyl-glucan from Saccharomyces cerevisiae reduces blood pressure and improves baroreflex sensitivity in spontaneously hypertensive rats

Carboxymethyl-glucan (CMG) is a derivative of β-d-glucan extracted from Sacharomyces cerevisae. This polymer presents improved physicochemical properties and shows health benefits, such as immunomodulation, antioxidant, anti-inflammatory, anti-tumor, and antiplatelet activities, and improved vascular function. However, studies concerning the effect of administration of CMG on the cardiovascular parameters, mainly in the field of hypertension, are scarce. This study aimed to investigate the effect of administration of CMG in spontaneously hypertensive rats (SHR) and normotensive rats (WKY) models. Normotensive and hypertensive animals received CMG at doses of 20 mg kg-1 and 60 mg kg-1 for four weeks. Then, weight gain, lipid profile, renal function, blood pressure, cardiac hypertrophy, baroreflex sensitivity, and sympathetic tone were evaluated. Oral administration of CMG influenced weight gain and cholesterol levels, and significantly reduced urea in the hypertensive animals. It decreased blood pressure levels and cardiac hypertrophy, improved baroreflex response, and reduced the influence of sympathetic tone. The results demonstrate the antihypertensive effect of CMG through improvement in baroreflex sensitivity via sympathetic tone modulation.

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technological effects of its incorporation, and their use as a source of health-promoting bioactive compounds. In addition, it presents the regulatory aspects of commercialization and consumption, and the main trends and market challenges Microalgae have stood out as sources of nutritional compounds (polysaccharides, proteins, lipids, vitamins, minerals, and dietary fiber) and biologically active compounds (asthaxanthin, β-carotene, omega-3 fatty acids). The consumption of microalgae biomass proved to have several health effects, such as hypoglycemic activity, gastroprotective and anti-steatotic properties, improvements in neurobehavioral and cognitive dysfunction, and hypolipidemic properties. Its addition to food products can improve the nutritional value, aroma profile, and technological properties, with important alterations on the syneresis of yogurts, meltability in cheeses, overrun values and melting point in ice creams, physical properties and mechanical characteristics in crisps, and texture, cooking and color characteristics in pastas. However, more studies are needed to prove the health effects in humans, expand the market size, reduce the cost of production, and tighter constraints related to regulations.

Prebiotic frozen dessert processed with water-soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water-soluble extract of rice byproduct and added with prebiotic components (long-chain inulin, medium-chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan consumers. Most of the elicited attributes (9 out of 13 attributes, yellow color, brightness, creamy appearance, passion fruit aroma, sweet taste, passion fruit flavor, acid taste, sour taste, and creamy texture) were considered important for the characterization and/or acceptance of the frozen dessert formulations by both groups (vegan and nonvegan), but the order of importance was different between the groups. The sensory profile (Rv = 0.48, P = 0.03 in MFA) of the frozen dessert formulations was similar between vegan and nonvegan groups, and polydextrose contributed to increase firmness/consistency of the frozen dessert, while long-chain inulin contributed to the increase in the creaminess of the products. Finally, oligofructose and polydextrose could reduce the sour taste of the products. The consumers gave scores from 6 to 8 in a 9-point hedonic scale for the products, suggesting suitable acceptance. However, vegan consumers gave lower scores for the same products. In conclusion, PAE methodology can be used to compare the perception of different consumer groups, and vegan and nonvegan consumers have a similar perception about prebiotic frozen dessert processed with water-soluble extract of rice byproduct. Furthermore, the frozen dessert developed had suitable consumer acceptance, although vegan gave lower scores than nonvegan consumers. PRACTICAL APPLICATION: This is the first study involving the development of prebiotic frozen dessert from water-soluble extract of rice byproduct and application of PAE to assess the sensory perception of vegan and nonvegan consumers. The results are important for the industry as they indicate that the PAE methodology can be used to characterize food products, compare the perception of different consumer groups, and elicit attributes that are important for the products, suggesting that universal marketing strategies could be used and that the developed frozen dessert could serve both vegan consumers and those on conventional diets.

Live and ultrasound-inactivated Lacticaseibacillus casei modulate the intestinal microbiota and improve biochemical and cardiovascular parameters in male rats fed a high-fat diet

This study aimed to evaluate the effects of ingestion of live (9 log CFU mL-1) and ultrasound-inactivated (paraprobiotic, 20 kHz, 40 min) Lacticaseibacillus casei 01 cells for 28 days on healthy parameters (biochemical and cardiovascular) and intestinal microbiota (amplicon sequencing of 16S ribosomal RNA) of rats fed a high-fat diet. Twenty-four male Wistar rats were divided into four groups of six animals: CTL (standard diet), HFD (high-fat diet), HFD-LC (high-fat diet and live L. casei), and HFD-ILC (high-fat diet and inactivated L. casei). The administration of live and ultrasound-inactivated L. casei prevented the increase (p < 0.05) in cholesterol levels (total and LDL) and controlled the insulin resistance in rats fed a high-fat diet. Furthermore, it promoted a modulation of the intestinal microbial composition by increasing (p < 0.05) beneficial bacteria (Lachnospiraceae and Ruminoccocaceae) and decreasing (p < 0.05) harmful bacteria (Clostridiaceae, Enterobacteriaceae, and Helicobacteriacea), attenuating the effects promoted by the HFD ingestion. Only live cells could increase (p < 0.05) the HDL-cholesterol, while only inactivated cells caused attenuation (p < 0.05) of the blood pressure. Results show beneficial effects of live and inactivated L. casei 01 and indicate that ultrasound inactivation produces a paraprobiotic with similar or improved health properties compared to live cells.

Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower "goat" aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese.

What to expect from different drugs used in the treatment of COVID-19: A study on applications and in vivo and in vitro results

The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed to test possible drugs in response to the COVID-19 outbreak; however, there is still no treatment that is completely effective. Our goal in this paper is to bring together the results of main studies carried out with different drugs in order to help spread the knowledge about possible treatments for COVID-19 that have been suggested so far.