Food Science and Technology
type: channel
publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA
language: pt-BR
publication name: Food Science and Technology
issn: 0101-2061
items: TCM Medicinal Plants Showed Antioxidant Activity, Reduced NO and TNF Production, and Increased IL-10 in LPS-Induced RAW-264.7 Cells
items: Metal(loid) concentrations in shark meat commercialized in Brazil: Implications for human health and biological conservation
items: Challenges of using ora-pro-nóbis (Pereskia aculeata Miller) Leaf mucilage as an ingredient. An example of the bitter taste in sugar-reduced muffins
items: Whey as an Additive in Maize Silage
items: Powdered leaves of ora-pro-nóbis (Pereskia aculeata): An emerging source of proteins, phytochemicals, bioactive compounds, and antioxidants
items: New insights into the Butia capitata accessions from Cerrado: Physicochemical characterization, antioxidant activity, and phenolic acids profile
items: Dimensionality reduction of variables in animal nutrition studies: an approach using discriminant analysis
items: Effectiveness of an andiroba oil bioproduct in maintaining egg quality at room temperature
items: Meat Quality of Santa Inês Lambs Fed with Different Levels of Forage Cactus: An Integrated Approach
items: SOIL BIOLOGICAL HEALTH INCREASE THROUGH THE APPLICATION OF THE REKAL MINERAL SOIL TREATMENT
items: Honey consumer in Rio de Janeiro
items: Breakfast cereals enriched with whey protein: Sensory and nutritional impacts
items: Nutritional and bioactive potential of Theobroma subincanum Mart.: a promising Amazonian fruit for the food industry
items: Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods
items: Evaluation of the Effects of Thermal Treatment on the Microbiological Quality of Passiflora cincinnata (Wild Passion Fruit) Flour
items: Global trends in the application of artificial intelligence in sensory science: A bibliometric analysis in the context of food science
items: Propolis microencapsulation by complex coacervation using whey protein and gum arabic: An approach to the assessment of the stability and controlled release of phenolic compounds
items: Optimization and Statistical Modeling of the Adsorptive Capacity of Activated Carbon from Elephant Grass
items: Liquid–Liquid Equilibria and Vanillin Partitioning in PEG–Sodium Sulfate Aqueous Two-Phase Systems
items: Development of sheep-based jerky beef analog
items: Staphylococcus aureus em queijo Minas artesanal produzido na Serra da Canastra, Minas Gerais, Brasil
items: Erratum
items: Unlocking wheat bran’s potential: a comprehensive review of its chemistry, nutritional composition, and promising technological pathways
items: Probiotic and biotechnological potential of the microbiota from Brazilian native bees: A comprehensive review of the literature
items: Emojis in understanding children’s food preferences and reactions Emojis in children’s food research
items: Biodegradable Films Made from Green Banana Starch for Post-Harvest Preservation of “Itália” Grapes: Sustainability, Functionality, and Innovation in Brazilian Fruit Farming
items: Blueberry in the improvement of metabolic syndrome: A literature review

TCM Medicinal Plants Showed Antioxidant Activity, Reduced NO and TNF Production, and Increased IL-10 in LPS-Induced RAW-264.7 Cells
type: item
description: The aim of this study was to determine the in vitro antioxidant (AA) and anti-inflammatory activity of commercial plant extracts used in traditional Chinese medicine, namely: Curcubita moschata (CMO and CMV), Juniperus chinensis (JC), Peucedanum ostruthium (PO), Pinellia ternata Breit. (PTO and PTV), Rubus coreanus (RC), Rubus chingii Hu (RCH), Solanum tuberosum (STV and ST), and Viola mandshurica (VM). AA was determined by the Folin–Ciocalteu reagent reducing substances (FCRRS), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) methods. In vitro production of inflammatory cytokines in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages was determined by Griess reagent (nitric oxide [NO]) and tumor necrosis factor-α/interleukin-10 (TNF-α/IL-10) by Enzyme-Linked Immunosorbent Assay. The PTO, RCH, RC, PTV, and VM extracts had the highest FCRRS and FRAP values. RCH, RC, and VM had the highest ORAC values. All the extracts exhibited anti-inflammatory activity by reducing NO and TNF-α production or increasing IL-10. RC and JC treatments showed the highest inhibition of NO production, 68.63% and 64.91%, respectively. PTO and PTV treatments increased IL-10 production up to four-fold. The Pinellia ternata Breit. extract (PTO) was the most promising among all bioactivity assays performed, as it exhibited electron transfer-based AA activity and demonstrated anti-inflammatory effects by stimulating IL-10 production.
creator: Thainá Gomes Peixoto
creator: Karina Barbosa de Queiroz
creator: Fernanda Guimarães Drummond e Silva
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-09
publication date: 2026-04-09
volume: 46
doi: 10.5327/fst.589

Metal(loid) concentrations in shark meat commercialized in Brazil: Implications for human health and biological conservation
type: item
description: Metal(loid) concentrations were assessed in samples of shark meat commercialized in Brazil. Samples were from sharks caught in Brazil (15%) or imported (85%) from Taiwan, Portugal, China, Spain, Uruguay, and Peru. Among the imported samples, 68% were labeled as blue shark (Prionace glauca). In addition, molecular identification performed in 226 samples (94.2%) indicated that all of them were of blue shark. Regarding metal(loid)s, Al, As, Cr, Cu, Fe, Hg, Mn, Ni, and Zn were quantified in all samples. Cd and Pb were quantified in 97.9% and 98.3% of the analyzed samples, respectively. For most of the analyzed metal(loid)s, concentration values observed were excessive when compared to those reported by the other studies with P. glauca or those permissible by different regulations from several regions around the world. This finding points to a potential risk for human health associated with the long-term dietary exposure to the excessive concentrations of metal(loid)s present in the analyzed samples. Our findings underscore the critical need to avoid consuming shark meat, not only to protect human health from the long-term risks posed by high metal(loid) concentrations but also to support global efforts in the biological conservation of shark populations.
creator: Adalto Bianchini
creator: Patrícia Gomes Costa
creator: Mariana da Fontoura Martins
creator: Iole Beatriz Marques Orselli
creator: Bianca de Sousa Rangel
creator: Alexandre Rodrigues
creator: Pablo Henrique de Oliveira
creator: Juan Pablo Torres-Florez
creator: Vanessa Paes da Cruz
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-06-01
publication date: 2026-06-01
volume: 46
doi: 10.5327/fst.621

Challenges of using ora-pro-nóbis (Pereskia aculeata Miller) Leaf mucilage as an ingredient. An example of the bitter taste in sugar-reduced muffins
type: item
description: The high sugar consumption in Brazil, linked to the rise in chronic diseases, underscores the need for strategies that promote a reduction in sugar consumption among the population. Reducing sugar in food formulations can compromise important technological characteristics, such as texture. The use of ora-pro-nóbis mucilage has proven to be a promising technological alternative. However, its bitter taste represents a sensory challenge. The aim of this work was to evaluate the effects of applying ora-pro-nóbis mucilage to sugar-reduced muffins on the perception of bitter taste. Quantification of compounds responsible for the bitter taste in ora-pro-nóbis mucilage was obtained. A sensory panel to evaluate bitter taste was selected and trained. Dilution and ranking tests were applied. Hedonic and word association tests were used to determine the preferred formulation. The free amino acid profile and the content of tannins, catechins, and total flavonoids indicate a mucilage with potential for a sensory perception of bitterness, as confirmed by the sensory panel. The reduced-sugar muffin with ora-pro-nóbis added was accepted by consumers. The muffin with 0.2% ora-pro-nóbis mucilage had an acceptance rate of 88.7%, and no "Bitter" or negative mentions appeared in the word association test.
creator: Gabriela Salustiano Damaceno
creator: Gabrieli Vieira da Silva
creator: Marina Leite Mitterer-Daltoé
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-24
publication date: 2026-04-24
volume: 46
doi: 10.5327/fst.617

Whey as an Additive in Maize Silage
type: item
description: O presente estudo avalia o efeito da adição de diferentes doses de soro de leite sobre a composição bromatológica e mineralógica da silagem de milho. Foram testadas cinco concentrações de soro (0%, 2.5%, 5%, 7.5% e 10%), em DIC - delineamento inteiramente casualizado, com cinco repetições. Após 80 dias de fermentação, determinaram-se umidade, matéria seca, proteína bruta, fibras (FDN e FDA), matéria mineral e concentrações de Ca, P, Mg e Na. Os resultados indicam que a inclusão de soro de leite promove aumento significativo da matéria mineral, refletindo o aporte de minerais do subproduto, especialmente Na e K. Observou-se acúmulo progressivo de sódio com o aumento das doses, caracterizado por um modelo quadrático com dose mínima de 3.16% de soro, enquanto o magnésio apresentou redução linear, possivelmente devido a efeitos de diluição, lixiviação e interações químicas no ambiente fermentativo. Em contrapartida, as variáveis umidade, matéria seca, proteína bruta e frações fibrosas não apresentaram diferenças significativas entre os tratamentos, sugerindo que o soro, nas proporções aplicadas, não altera de forma consistente a estrutura da parede celular ou o teor proteico da silagem. Os resultados demonstram que o soro de leite pode atuar como aditivo mineral, enriquecendo a silagem e potencializando características fermentativas. No entanto, recomenda-se cautela no uso de doses elevadas, devido ao risco de acúmulo excessivo de sódio e desequilíbrio mineral. Conclui-se que o soro de leite é uma alternativa viável para a ensilagem de milho, desde que aplicado em níveis controlados e avaliados quanto ao impacto nutricional na dieta animal.
creator: Sauhan de Mendonça Neves
creator: Janderson do Carmo Lima
creator: Pedro Rogerio Giongo
creator: João Bernardo da Rocha Neto
creator: Luiz Felipe Lima
creator: Níbia Sales Damasceno Corioletti
creator: Bruno Moreira do Santos
creator: José Henrique da Silva Taveira
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-05-27
publication date: 2026-05-27
volume: 46
doi: 10.5327/fst.613

Powdered leaves of ora-pro-nóbis (Pereskia aculeata): An emerging source of proteins, phytochemicals, bioactive compounds, and antioxidants
type: item
description: Ora-pro-nóbis (Pereskia aculeata) is widely consumed in Brazil in the form of high-temperature cooked food, and its use in other forms is limited due to its high susceptibility, which restricts its potential for larger-scale use. The application of drying techniques aims to extend its shelf life and increase its applications. The objective of this research is to analyze the effect of cryo-drying on ora-pro-nóbis leaves on their nutritional composition, specialized metabolites, bioactive compounds, and antioxidant potential. Results show leaf powders with a high protein content (15.12%), carbohydrate content (60.0%), and a low lipid content (2.76%). In phytochemical terms, there is the presence of alkaloids, coumarins, and tannins, and the bioactive compounds, phenolic groups (55.47), antioxidant activity, ABTS 575.67 and DPPH 191.0 (µmolTE/g), and vitamin C content (160 mg/100 g). The functional groups expressed in the spectroscopy show the presence of amine groups, evidencing the high protein content: its morphology shows the maintenance of the stability of plant membranes and parenchyma in the cryo-drying process, highlighting the presence of fibers (cellulose, hemicellulose). The research shows that the use of lyophilization maintains the bioactive functional composition of ora-pro-nóbis, making it less perishable and with high potential for dietary and medicinal applications.
creator: Juliana Guimarães da Silva
creator: Lindalva Maria de Meneses Costa Ferreira
creator: Rosely Carvalho do Rosário
creator: Helen Cristina de Oliveira Palheta
creator: Jade Vitória Duarte de Carvalho
creator: Francisco das Chagas Alves do Nascimento
creator: Andrei de Oliveira Ramos
creator: Railanni dos Santos Cantão
creator: Orquídea Vasconcelos dos Santos
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-06-01
publication date: 2026-06-01
volume: 46
doi: 10.5327/fst.600

New insights into the Butia capitata accessions from Cerrado: Physicochemical characterization, antioxidant activity, and phenolic acids profile
type: item
description: Analyzing the nutritional content of new fruit accessions is necessary to expand our knowledge of Brazilian biodiversity and benefit traditional communities. The aim of this study was to analyze the physicochemical composition of four Butia capitata accessions: yellow, orange, pink, and purple. This study examined physical parameters such as mass, length, width, color, and firmness. The physicochemical properties were also evaluated, and the profile of bioactive compounds, antioxidant activity, and phenolic acids was traced for each accession. The yellow accession presented the highest fruit and pulp mass (9.07 g and 5.98 g, respectively), with greater brightness (L* = 66.51) but lower total flavonoid content (2.75 mg QE/100 g). In contrast, the purple accession had a lower pulp mass (2.04 g) and less brightness (L* = 35.83). In return, it obtained a higher total flavonoid content (10.76 mg QE/100 g) and the highest levels of lipids, proteins, ash, and carbohydrates. Principal component analysis revealed that the pink accession exhibited the highest levels of syringic acid, whereas the purple accession was characterized by high levels of caffeic, vanillic, ferulic, and salicylic acids. The study revealed phenotypic diversity in B. capitata genotypes and identified characteristics of accessions that can be prioritized for future research programs.
creator: Juliana Fróes Pirôpo de Oliveira
creator: Hugo Calixto Fonseca
creator: Lucas André Xavier da Silva
creator: Shirlene Gonçalves Siqueira
creator: Carla Adriana Ferreira Durães
creator: Rúbia Santos Fonseca
creator: Claudia Regina Vieira
creator: Caroline Liboreiro Paiva
creator: Juliana Pinto de Lima
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-10
publication date: 2026-04-10
volume: 46
doi: 10.5327/fst.597

Dimensionality reduction of variables in animal nutrition studies: an approach using discriminant analysis
type: item
description: This study aimed to evaluate the effect of including spineless cactus (Opuntia spp.) at different levels (0, 250, 500, and 750 g/kg of dry matter) in sheep diets on carcass traits, performance, muscle strength, color, and commercial cuts. Multivariate analyses, including discriminant and canonical analyses, were applied to identify the variables with the greatest discriminatory power among the experimental groups. The first canonical function explained 79.63% of the cumulative variance, while the second function increased this value to 95.07%, demonstrating the model’s efficiency. Variables such as shoulder, serrote, rib, leg, and muscle strength were key in distinguishing the groups, especially between the extreme levels of inclusion. The Mahalanobis distance confirmed the distinction between treatments, with 100% accuracy in classifying the 0 and 750 g/kg groups. The two-dimensional distribution revealed overlap among intermediate levels, suggesting a gradual response to cactus inclusion. The results indicate that spineless cactus is a viable alternative for semi-arid regions, with the potential to improve carcass yield and cut quality, while also demonstrating the effectiveness of multivariate techniques in the integrated evaluation of productive parameters.
creator: Júlio César Bezerra Vilar da Silva
creator: Katcilanya Menezes de Almeida
creator: Maiza Araújo Cordão
creator: Natália Ferreira Negreiros
creator: Edilayane da Nóbrega Santos
creator: Radmila Raianni Alves Alves Ribeiro
creator: Myrella Cariry Lira
creator: Thyago Araújo Gurjão
creator: Caio Franklin Vieira de Figueiredo
creator: Francisco de Assys Romero da Mota Sousa
creator: Larissa Silva Nelo Oliveira
creator: Jessica Bezerra dos Santos Rodrigues
creator: Paulo César da Silva Azevedo
creator: Neila Lidiany Ribeiro
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-06-28
publication date: 2026-06-28
volume: 46
doi: 10.5327/fst.596

Effectiveness of an andiroba oil bioproduct in maintaining egg quality at room temperature
type: item
description: The aim of this study was to evaluate the effectiveness of a bioproduct based on andiroba oil (AO; Carapa guianensis) in preserving the physical, bacteriological, and chemical qualities of chicken eggs stored at room temperature for 7 days. Eggs were treated with different concentrations of AO (1–15%), two application methods (spray or immersion), and two exposure times (15 and 30 s). The bioproduct effectively reduced microbial load, particularly Escherichia coli, Staphylococcus aureus, and Salmonella spp., and improved the conservation of egg weight, albumen and yolk height, shell thickness, and Haugh unit (HU). Higher oil concentrations, especially at 15% with immersion for 30 s, provided the best results by forming a protective film that minimized gas and moisture exchange. Additionally, the coating reduced lipid oxidation and maintained yolk lipid content, confirming the protective and antioxidant action of the bioproduct. Although higher oil concentrations slightly affected sensory acceptance, the product proved to be a promising natural alternative to refrigeration for short-term egg storage in tropical conditions.
creator: João Paulo Ferreira Rufino
creator: Bárbara Souza de Araújo
creator: Rebeca Fontenele Moda
creator: Cristiane Cunha Guimarães
creator: Adriene Núzia de Almeida Santos
creator: Francisco Alberto de Lima Chaves
creator: Joel Lima da Silva Junior
creator: Marco Antonio de Freitas Mendonça
creator: Joana Maia Mendes
creator: Emersom Silva Lima
creator: Noedson de Jesus Beltrão Machado
creator: Anderson Mathias Pereira
creator: Leiliane do Socorro Sodré de Souza
creator: Pedro de Queiroz Costa Neto
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-10
publication date: 2026-04-10
volume: 46
doi: 10.5327/fst.592

Meat Quality of Santa Inês Lambs Fed with Different Levels of Forage Cactus: An Integrated Approach
type: item
description: This study evaluated the effects of including forage cactus (Opuntia ficus-indica) at 500 g/kg of dry matter in the diet of Santa Inês lambs on meat quality, carcass traits, non-carcass components, and sensory attributes. The inclusion of cactus forage did not significantly affect physicochemical parameters such as moisture, protein, and color, although a reduction in lipid content was observed. Carcass yield and non-carcass components remained stable across treatments, indicating no adverse impact on productive performance. The sensory analysis revealed a significant improvement in meat juiciness and a positive trend in overall acceptability, suggesting enhanced consumer appeal. These findings support the use of forage cactus as a sustainable and functional alternative feed resource in lamb production systems, particularly in semi-arid regions.
creator: Katcilanya Menezes de Almeida
creator: Maiza Araújo Cordão
creator: Júlio César Bezerra Vilar da Silva
creator: Natalia Ferreira Negreiros
creator: Edilayane da Nóbrega Santos
creator: Radmila Raianni Alves Ribeiro
creator: Myrella Cariry Lira
creator: Thyago Araújo Gurjão
creator: Caio Franklin Vieira de Figueiredo
creator: Francisco de Assys Romer da Mota Sousa
creator: Larissa Silva Nelo Oliveira
creator: Jessica Bezerra dos Santos Rodrigues
creator: Neriane Rodrigues de Lima
creator: Raimundo Bernadino Filho
creator: Neila Lidiany Ribeiro
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-10
publication date: 2026-04-10
volume: 46
doi: 10.5327/fst.591

SOIL BIOLOGICAL HEALTH INCREASE THROUGH THE APPLICATION OF THE REKAL MINERAL SOIL TREATMENT
type: item
description: The agricultural sector is extremely socioeconomically relevant in Brazil. Agricultural production systems are dynamic and they currently focus on plant production, with emphasis on sustainability and soil health aimed at ensuring the regenerative agriculture implementation by using natural inputs rather than the chemical ones. The objective of the present study is to investigate Rekal soil remineralizer effects on the biological health of soils cultivated with soybeans in four experimental sites located in Goiás State under different soil conditions and agricultural management procedures. The experiment followed a randomized block design with four treatments, namely: the standard treatment with potassium chloride (KCl) and three treatments based on increasing the remineralizer doses. Soil samples were collected before treatment application and after the crop cycle was over. The samples were used to assess soil biological health based on the BioAS methodology (Embrapa), which includes physical, chemical and biological indicators, with emphasis on the activity of enzymes β-glucosidase and arylsulfatase, organic matter content and soil quality indices. According to the results, there were significant increase in the activity of enzymes β-glucosidase and arylsulfatase, organic matter accumulation and improved soil chemical and biological quality indices in comparison with the standard treatment (without Rekal remineralizer application). This finding pointed out that Rekal is a technological and sustainable alternative capable of both enhancing nutrient cycling and improving featured related to soil fertility and resilience in soybean production systems.
creator: Eliana Paula Fernandes Brasil
creator: Charlismilã Amorim do Couto
creator: Isadora de Lima Araújo
creator: Izadora Pereira Bernardes
creator: Gustavo Adolfo Appelt
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-05-07
publication date: 2026-05-07
volume: 46
doi: 10.5327/fst.590

Honey consumer in Rio de Janeiro
type: item
description: The aim of this study was to evaluate the profile of honey consumers in the state of Rio de Janeiro. The addition of different methodological steps, from the bibliographic review to the creation of institutional material, was carried out after the research ethics committee approval. For the data collection, an online questionnaire with 26 questions was applied. The socioeconomic profile provided a clear view of the demographics of the 77 participants, with 62.3% aged between 30 and 49 years, 76.3% being women, and 69.7% having a family income of more than R$3,000.00. Concerning product identification, it was visible that their lack of knowledge regarding the label information, the inspection seals, the possibility of adulteration, and the process of crystallization, recrystallization, and fermentation. Most respondents preferred to obtain honey directly from the producer and in a glass bottle. Concerning the honey benefits, they identified that this product is healthy and used for medicinal purposes. More than 60% of the respondents stated that the price of honey is high, influencing the quantity and frequency of consumption. The development of interactive material seemed to be effective in increasing consumer awareness about the quality of the honey they are obtaining and promoting market transparency.
creator: Daiana do Nascimento Silveira Cabral
creator: Jonas de Toledo Guimarães
creator: Barbara Cristina Euzebio Pereira Dias de Oliveira
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-02-26
publication date: 2026-02-26
volume: 46
doi: 10.5327/fst.378

Breakfast cereals enriched with whey protein: Sensory and nutritional impacts
type: item
description: In recent decades, the prevalence of common diseases such as obesity, diabetes, and cardiovascular disease has increased, making the need for a healthy diet increasingly important to prevent the development of these diseases. The food industry has been working to offer healthier options to consumers by developing a range of foods with nutritious ingredients, such as protein. The extrusion process is a technique used in the food industry to produce breakfast cereals with a high cereal content, high in carbohydrates and low in protein. Whey protein concentrate, a high-biological-value protein, is a popular choice. Whey protein is a valuable source of protein and minerals and is one of the highest-quality components for potential extruded enrichment. The objective of this research was to evaluate the effect of adding whey protein to corn flour in breakfast cereals on the sensory characteristics and physicochemical aspects. Four breakfast cereal formulations were prepared with different levels of whey protein addition: 0% (F1), 11% (F2), 15% (F3), 18% (F4), and corn grits: 100% (F1), 89% (F2), 85% (F3), and 82% (F4). The samples were evaluated for sensory acceptability and physicochemical characteristics, color, moisture content, protein, lipids, ash, and carbohydrates, and for sensory attributes of appearance, aroma, flavor, texture, and color, as well as overall acceptance. The average nutritional composition of the extruded breakfast cereal F4 (18% whey protein) presented the lowest contents of moisture (8.44%), ash (0.83%), protein (22.03%), fat (2.95%), carbohydrate (65.74%), and gross energy (377.63 kcal 100 g−1). Sample F1 had a higher moisture content (p < .05) than the other formulations. The ash content of formulation F1 was lower than that of the other formulations, but the lipid content of the breakfast cereals showed no significant differences. The absolute difference between the formulations was slight, but carbohydrates were reduced by 10% in formulation …
creator: Vanessa Menezes Ferreira Bachini
creator: Flávia Teixeira
creator: Alisson de Lima Figueiredo
creator: Ghiovani Zanzotti Raniero
creator: Gabriel Sarache
creator: Fábio Luiz Vieira Frez
creator: Isadora Maria Melo Torres
creator: Claudia Cirineo Ferreira Monteiro
creator: Oscar Oliveira Santos Júnior
creator: Antonio Roberto Giriboni Monteiro
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-05-26
publication date: 2026-05-26
volume: 46
doi: 10.5327/fst.587

Nutritional and bioactive potential of Theobroma subincanum Mart.: a promising Amazonian fruit for the food industry
type: item
description: Theobroma subincanum (cupuí) is an Amazonian species with recognized nutritional and bioactive potential, although its chemical composition and biological properties remain scarcely explored. This study characterized the chemical constituents and evaluated the cytotoxic effects of hydroalcoholic extracts obtained from the peel, pulp, and seeds of T. subincanum fruits. The extracts were analyzed by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry and nuclear magnetic resonance, and their cytotoxic and antiproliferative activities were assessed against cancer (A549 and HCT8) and normal (human umbilical vein endothelial cells) cell lines. The seeds exhibited the highest levels of proteins, carbohydrates, and energy content, while the pulp and peel were rich in fatty acids such as palmitic and oleic acids. The compounds theacrine, epicatechin, clovamide, and luteolin were identified in the extracts. Cytotoxicity assays indicated moderate activity of the pulp extract against all tested cell lines (IC₅₀ [inhibitory concentration that reduces cell viability by 50%]: 12.29–22.80 μg/mL), with higher selectivity toward cancer cells (selectivity index > 1). Overall, the findings highlight the nutritional relevance of the seeds and the bioactive potential of the pulp, suggesting promising applications in the food industry.
creator: Edson Queiroz da Fonseca Junior
creator: Edinilze Souza Coelho Oliveira
creator: Daniel de Queiroz Rocha
creator: Samuel Oliveira da Silva
creator: Andreza Cavalcante de Oliveira
creator: Francisca das Chagas do Amaral Souza
creator: Gabriela Furlaneto
creator: Julia Carvalho Cardoso Consentini
creator: Luciana Azevedo
creator: Pedro Henrique Campelo
creator: Edgar Aparecido Sanches
creator: Railma Pereira Moraes
creator: Jaqueline de Araújo Bezerra
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-03-30
publication date: 2026-03-30
volume: 46
doi: 10.5327/fst.585

Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods
type: item
description: Jaboticaba (Myrciaria cauliflora), a fruit native to Brazil, is known for its high anthocyanin and phenolic compound contents. Making jellies without added sugars is a promising alternative for utilizing this fruit, but maintaining the stability of its bioactive compounds and its characteristic color are significant challenges. Therefore, this study evaluated the effects of different preservation methods (gamma irradiation and potassium sorbate addition) on bioactive compound stability, antioxidant capacity, and color parameters of jaboticaba jellies without added sugar during 114 days of storage. The experiment was conducted using a completely randomized design (2 × 7) with three replicates. The results showed that the preservation method and storage time significantly influenced the analyzed parameters. Gamma irradiation promoted greater preservation of vitamin C, total phenolic compounds, and antioxidant capacity, whereas potassium sorbate addition resulted in greater degradation of these constituents. The degradation kinetics of anthocyanins and phenolics followed a first-order model, with a lower degradation rate in the irradiated jelly. Color changes (L*, a*, b*, ΔE*) reflected progressive loss of pigments, which was more pronounced in the irradiated formulation. Overall, we conclude that gamma irradiation is a promising alternative for preserving dietary jellies and ensuring greater nutritional stability during storage.
creator: Paloma Cristina dos Santos
creator: Marina Maximiano de Oliveira Santos
creator: Angelina de Sousa Chagas
creator: Fernanda Isabela Moreira
creator: Maria Cecília Evangelista Vasconcelos Schiassi
creator: Renata Osaqui Floriano
creator: Thessa Cristina Alonso
creator: Patrícia Aparecida Pimenta Pereira
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-10
publication date: 2026-04-10
volume: 46
doi: 10.5327/fst.584

Evaluation of the Effects of Thermal Treatment on the Microbiological Quality of Passiflora cincinnata (Wild Passion Fruit) Flour
type: item
description: The aim of this study was to evaluate the effectiveness of thermal treatment in reducing the microbial load of wild passion fruit (Passiflora cincinnata) peel flour, aiming for its safe use as a food ingredient. Peels were sanitized with a 200 ppm chlorine solution for 15 min, dried at 55 °C, and ground; however, microbial counts remained above acceptable limits. A preliminary test at 65 °C confirmed the absence of contamination exceeding legal thresholds, and the flour was subsequently thermally treated at 65 °C for 24 h. Microbiological analyses were conducted for molds, yeasts, Escherichia coli, Bacillus cereus, and Salmonella. Fungal counts were log₁₀-transformed and statistically analyzed using analysis of variance and Tukey’s test (p < .05). Results showed a significant reduction in fungal load after thermal treatment, with Bacillus, E. coli, and Salmonella absent or below detectable limits. Enterobacter/Klebsiella group microorganisms were detected in raw peels and 55 °C dried flour, indicating contamination of the raw material. Thermal treatment at 65 °C reduced microbial loads to levels compliant with current Brazilian regulatory legislation. The study emphasizes the importance of validating thermal processes to ensure the microbiological safety of flours and recommends further research on the preservation of nutritional and bioactive compounds under these conditions.
creator: Maria Luiza Duarte Fonseca
creator: Laylla Carolline Vieira Nobre
creator: Tatiane Pereira da Silva
creator: Carolina Magalhães Caires Carvalho
creator: Fernanda Mota Rodrigues
creator: Nicoly Rodrigues
creator: Roberta Torres Careli
creator: Bruna Mara Aparecida de Carvalho
creator: Juliana Pinto Lima
creator: Claudia Regina Vieira
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-03-06
publication date: 2026-03-06
volume: 46
doi: 10.5327/fst.582

Global trends in the application of artificial intelligence in sensory science: A bibliometric analysis in the context of food science
type: item
description: The growing demand for more personalized, functional, and sensorially appealing foods has driven the adoption of computational approaches in the food sector. In this context, the application of artificial intelligence to sensory science emerges as a promising alternative to automate evaluations, predict consumer preferences, and enhance innovation in food products. The aim of this study was to map the international scientific output on the topic through a bibliometric analysis of 735 articles indexed in the Web of Science database between 1991 and 2025. The Bibliometrix (R) and VOSviewer software tools were used to extract indicators of productivity, impact, collaboration, and thematic structure. The results show a significant growth in publications since 2016, with a strong concentration in the last 5 years. China, India, and Brazil rank among the most productive countries, with notable contributions from authors based in Australia and East Asia. The co-occurrence analysis revealed seven thematic clusters, highlighting approaches based on machine learning, neural networks, computer vision, and electronic sensors. This study contributes to the understanding of the field’s evolution and provides insights to inform research and development strategies in the food sector.
creator: Tatiane Pereira da Silva
creator: Maria Luiza Duarte Fonseca
creator: Laylla Carolline Vieira Nobre
creator: Ivanilton Antônio de Oliveira
creator: Daniela Cácia dos Santos
creator: Carlos Alexandre de Oliveira
creator: Juliana Pinto de Lima
creator: Janaína Teles de Faria
creator: Igor Viana Brandi
creator: Claudia Regina Vieira
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-03-04
publication date: 2026-03-04
volume: 46
doi: 10.5327/fst.581

Propolis microencapsulation by complex coacervation using whey protein and gum arabic: An approach to the assessment of the stability and controlled release of phenolic compounds
type: item
description: The aim of this study was to microencapsulate the propolis extract via complex coacervation using whey proteins and gum arabic, followed by oven drying. It assessed encapsulation efficiency, yield, morphology, and physicochemical properties of the microparticles, including moisture content, water activity, bulk density, hygroscopicity, and dispersibility. Antioxidant activity was determined in both free and encapsulated extracts, and the stability of bioactive compounds was evaluated over 90 days at −75 and 25 °C. The release profile of phenolic compounds was assessed in acidic and neutral media. The encapsulation process showed high efficiency (80.3%) and yield (74.3%), producing microcapsules with an average diameter of 3.14 µm, 6.7% moisture content, 0.30 water activity, 0.56 mg/mL bulk density, 3.2% hygroscopicity, and 25% water dispersibility. Microencapsulation effectively maintained the antioxidant activity of propolis extract. The stability of the bioactive compounds was influenced by temperature, with a more pronounced reduction in flavonoid content (86%) at room temperature and better retention of phenolic compounds (15%) at −75 °C. The release profile of phenolic compounds was similar in acidic and neutral media, with higher retention (62%) in the neutral medium. These findings highlight the potential of encapsulated propolis extract as a food additive.
creator: Núbia Fernandes Bispo
creator: Hugo Calixto Fonseca
creator: Bruna Ruas Santos Araújo
creator: Claudia Regina Vieira
creator: Érika Endo Alves
creator: Maximiliano Soares Pinto
creator: Fausto Makishi
creator: Janaína Teles de Faria
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-02-18
publication date: 2026-02-18
volume: 46
doi: 10.5327/fst.577

Optimization and Statistical Modeling of the Adsorptive Capacity of Activated Carbon from Elephant Grass
type: item
description: With high productivity and easy adaptation to diverse ecosystems, elephant grass (Pennisetum purpureum Schum) shows strong potential for biomass production. The aim of this study was to evaluate the efficiency and adsorptive capacity of activated carbon derived from elephant grass, applying the Plackett–Burman methodology to analyze the methylene blue adsorption test. The independent variables considered include temperature (20, 25, and 30 °C), carbon mass (0.3, 0.6, and 0.9 g), solution pH (6.5, 7.5, and 8.5), adsorption time (7, 14, and 21 min), dye concentration (20, 60, and 100 mg/L⁻1), agitation speed (71, 119, and 167 rpm), and carbon particle diameter (0.45, 1.23, and 2 mm). The experimental responses for dye removal efficiency were all above 98.91%, with a maximum adsorption capacity of 9.99 mg/g, indicating its potential for dye removal. Response surface methodology was employed to optimize the adsorption process, yielding a statistical model with a coefficient of determination (R²) of 99.4%. The yield of the adsorbent material was approximately 30% of the dry matter. These findings highlight the potential of elephant grass as a sustainable source for producing adsorbents.
creator: Regiani Crystina Barbazelli
creator: Marcelo Mendes Pedroza
creator: Daniel Assumpção Bertuol
creator: Magale Karine Diel Rambo
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-02-18
publication date: 2026-02-18
volume: 46
doi: 10.5327/fst.576

Liquid–Liquid Equilibria and Vanillin Partitioning in PEG–Sodium Sulfate Aqueous Two-Phase Systems
type: item
description: Vanillin is one of the most widely used flavoring compounds. Although the synthetic form dominates the global market, biotechnological routes have been explored, and economical and sustainable downstream processes are still required. Aqueous two-phase systems offer an attractive alternative due to their advantages, including biocompatibility, as they are composed primarily of water. This study evaluated the effects of polyethylene glycol molecular mass (1500 and 6000 g/mol), temperature (25, 35, and 45 °C), tie-line length, and phase mass ratio on liquid–liquid equilibria and vanillin partitioning in polyethylene glycol –sodium sulfate aqueous two-phase system. Binodal curves were satisfactorily correlated using the Merchuk model, and an increase in temperature caused a slight expansion of the biphasic region. PEG molecular mass had a negligible effect on phase-forming ability but influenced vanillin distribution, with lower molecular mass favoring partitioning. Vanillin preferentially partitioned into the top phase, with the best performance observed in 25% (w/w) polyethylene glycol 1500 and 8.5% (w/w) sodium sulfate at 35 °C (partition coefficient = 33.0 and recovery = 98.7%). Variations in mass ratio along the same tie-line only slightly affected partitioning. These results provide insights into optimizing aqueous two-phase system as a sustainable approach for vanillin recovery.
creator: Mateus Guedes Araújo
creator: Maria Eduarda Andrade Ruas
creator: William James Nogueira Lima
creator: Janaína Teles de Faria
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-02-26
publication date: 2026-02-26
volume: 46
doi: 10.5327/fst.575

Development of sheep-based jerky beef analog
type: item
description: Jerky beef is a dehydrated meat product that represents a convenient alternative for animal protein consumption. In response to the growing demand for ready-to-eat foods with high biological value, this study aimed to develop formulations of a sheep-based jerky beef analog by evaluating different slice thicknesses and drying temperatures. Samples were prepared at four thicknesses (3, 4, 5, and 6 mm) and subjected to two drying temperatures (60 °C and 70 °C). The products were analyzed for physicochemical composition, color, texture, water activity, drying time, and yield. Both thickness and temperature significantly influenced parameters such as drying time, yield, pH, proximate composition, and color. Among the tested conditions, drying at 70 °C provided superior economic feasibility, particularly in terms of yield, indicating its potential as a promising alternative for the development of sheep-based jerky beef analogs.
creator: Ingrid Roberta Brasileiro
creator: Pablo Inocêncio Monteiro
creator: Rúbia Martins Bernardes Ramos
creator: Igor Costa Mota
creator: Elisa Norberto Ferreira Santos
creator: Lucas Arantes-Pereira
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-09
publication date: 2026-04-09
volume: 46
doi: 10.5327/fst.573

Staphylococcus aureus em queijo Minas artesanal produzido na Serra da Canastra, Minas Gerais, Brasil
type: item
description: Queijos artesanais com selo ARTE podem ser comercializados em todo o território nacional e são produzidos conforme padrões de qualidade definidos por regulamentação específica. Já os queijos sem essa certificação têm sua venda restrita ao comércio municipal ou estadual, mediante registro em serviços de inspeção. Este estudo avaliou a qualidade microbiológica de queijos Minas Artesanais produzidos na Serra da Canastra, Minas Gerais, comparando produtos de propriedades com e sem o selo ARTE. Foram analisadas 69 amostras, entre leite cru, leite pasteurizado, massa, queijo e swab das formas, provenientes de 16 propriedades, sendo oito com o selo ARTE e oito sem certificação. Utilizaram-se técnicas de quantificação microbiológica, cultivo e reação em cadeia da polimerase para identificação de patógenos, testes fenotípicos de susceptibilidade a antimicrobianos e análise da similaridade genética de isolados de Staphylococcus aureus por eletroforese em gel de campo pulsado. Não foi detectada a presença de Salmonella spp. nem de Listeria monocytogenes. Contagens elevadas de Enterobacteriaceae e Estafilococos coagulase positiva foram mais frequentes em propriedades com o selo ARTE, mas Staphylococcus aureus foi isolado apenas em propriedades sem certificação. Conclui-se que o selo ARTE pode contribuir para práticas sanitárias mais eficazes e maior segurança microbiológica dos queijos artesanais.
creator: Milena Souza Reis
creator: Natália Pereira
creator: Leandro Augusto Mariano Silva
creator: Romário Alves Rodrigues
creator: Mareliza Possa de Menezes
creator: Heloisa Cristina Brugnera
creator: Elka Machado Ferreira
creator: Emanuella de Faria Vaz Coelho
creator: Caio Roberto Soares Bragança
creator: Alessandra Figueiredo de Castro Nassar
creator: Vanessa Castro
creator: Ruben Pablo Schocken-Iturrino
creator: Marita Vedovelli Cardozo
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-06-28
publication date: 2026-06-28
volume: 46
doi: 10.5327/fst.541

Erratum
type: item
description: ***
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-24
publication date: 2026-04-24
volume: 46
doi: 10.5327/fst.536-ER

Erratum
type: item
description: ***
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-17
publication date: 2026-04-17
volume: 46
doi: 10.5327/fst.378-ER

Unlocking wheat bran’s potential: a comprehensive review of its chemistry, nutritional composition, and promising technological pathways
type: item
description: Wheat bran, the principal by-product obtained during the grain milling process, accounts for approximately 14–19% of the total grain weight and is distinguished by its high content of dietary fiber, proteins, minerals, B-complex vitamins, and bioactive compounds such as arabinoxylans and lignans. In the context of human nutrition, it functions as a valuable functional ingredient, associated with promoting intestinal health, reducing serum cholesterol levels, and modulating glycemic response, and is widely incorporated into formulations of breads, biscuits, pasta, and extruded products. In animal nutrition, wheat bran serves as an energy and fiber source in diets formulated for ruminants, swine, and poultry; however, its high lignin content and low digestibility pose challenges, particularly for monogastric animals. Among the critical concerns, the presence of mycotoxins, especially deoxynivalenol, produced by Fusarium species stands out, as it compromises food quality and safety, with significant repercussions for both animal and human health. Recent technological advances have explored novel applications, including the extraction of arabinoxylans for prebiotic use, the recovery of natural antioxidants, and the utilization of wheat bran as a substrate in fermentation processes to produce bioethanol and other high-value compounds. Despite these promising prospects, notable challenges remain, such as the complex structural nature of the cell wall, the compositional variability depending on origin and processing, and the need to overcome sensory and technological barriers to fully realize its potential in food systems. Thus, this review aims to provide a comprehensive overview of wheat bran’s nutritional and functional properties, its current applications in human and animal nutrition, associated safety concerns, and emerging biotechnological uses, while also discussing the main challenges that limit its broader utilization.
creator: Daniele Bach
creator: Ricardo Lopes
creator: Luiz Gustavo Lacerda
creator: Ivo Mottin Demiate
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-04-30
publication date: 2026-04-30
volume: 46
doi: 10.5327/fst.598

Probiotic and biotechnological potential of the microbiota from Brazilian native bees: A comprehensive review of the literature
type: item
description: Microorganisms found in stingless native bee hives have been studied for their functional potential and applicability in probiotic products and bioinputs. This review aims to compile the main scientific evidence on the microorganisms present in these symbiotic systems and discuss their applications in the food, health, and agriculture sectors. The research was conducted using PubMed and ScienceDirect databases, covering publications from 2015 to 2025. A bibliometric analysis with the VOSviewer software was used to map scientific trends and knowledge gaps. The studies analyzed reveal that hives of native bees harbor a diverse microbiota—composed of lactic acid bacteria, sporulated bacilli, actinobacteria, and yeasts—with antioxidant, antimicrobial, immunomodulatory, and fermentative properties. These strains show promising potential for use in functional foods, supplements, symbiotics, and biofertilizers. The microbiota of native bees therefore represents a strategic frontier for technological innovation based on Brazilian sociobiodiversity.
creator: Daniela Cácia dos Santos
creator: Dario Alves de Oliveira
creator: Gabriela da Rocha Lemos Mendes
creator: Laylla Carolline Vieira Nobre
creator: Daniela de Morais Bilibio
creator: Adriana Soares Mendes
creator: Tatiane Pereira da Silva
creator: Afrânio Farias de Melo Júnior
creator: Juliana Pinto Lima
creator: Ivan Pires de Oliveira
creator: William James Nogueira Lima
creator: Igor Viana Brandi
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-07-17
publication date: 2026-07-17
volume: 46
doi: 10.5327/fst.594

Emojis in understanding children’s food preferences and reactions Emojis in children’s food research
type: item
description: Emojis are widely adopted symbolic expressions for adults and children across various social media platforms. Their ability to mirror natural human facial expressions makes them universally understandable, even when communicating with individuals who may be illiterate, including adults or children. Concurrently, delving into children’s sensory experiences has emerged as a prominent area of research due to its intricacy and market exploration potential. As a result, the utilization of emojis in devising sensory tests for children has been steadily gaining traction. This trend is precious in unraveling the underlying motivations behind food preferences, understanding taste perceptions, assessing the sensory attributes of food items, and gauging consumers’ emotional responses to products. In this context, we comprehensively analyze the significance of evaluating children’s dietary preferences and behaviors. We delve into the role of emojis in facilitating communication and conducting sensory research involving children while also addressing the challenges associated with their application in such contexts. We further explore how emojis can effectively transcend specific communication barriers.
creator: Ana Maria de Oliveira Finco
creator: Geanesson Alberto de Oliveira Santos
creator: Rossana Catie Bueno de Godoy
creator: João Vitor Meza Bravo
creator: Luana Carolina Bosmuler Zuge
creator: Maria Lucia MASSON
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-03-22
publication date: 2026-03-22
volume: 46
doi: 10.5327/fst.579

Biodegradable Films Made from Green Banana Starch for Post-Harvest Preservation of “Itália” Grapes: Sustainability, Functionality, and Innovation in Brazilian Fruit Farming
type: item
description: Films and coatings have been considered one of the technologies with the potential to increase the shelf life of food, ensuring microbiological quality, and protecting food from the influence of external factors, being a more effective system for preserving food quality and making it more attractive to consumers. The objective of this research is to develop and characterize the use of biodegradable films based on banana starch as a potential coating to increase the post-harvest life of plantains. Green bananas of the Pacovan, Prata, and Prata Anã varieties will be separated into batches and washed in running water to remove dirt and other foreign matter. They will then be immersed in a 200 ppm sodium hypochlorite solution for sanitization and manual peeling. Terra Maranhão plantains from a commercial plantation located in the municipality of Bananeiras will be harvested manually, using good agricultural practices, in the morning at the stage of commercial maturity through visual selection, by observing the light green color of the peel and yellow color of the pulp, discarding fruits that show symptoms of disease and deformity. The fruits will be transported 24 h after harvest in insulated boxes to the Post-Harvest Physiology Laboratory, where they will undergo post-harvest treatments.
creator: Caio Franklin Vieira de Figueiredo
creator: Mario Eduardo Rangel Moreira Cavalcanti Mata
creator: Manoel Tolentino Leite Filho
creator: Francisco de Assys Romero da Mota Sousa
creator: Larissa Silva Nelo Oliveira
creator: Thyago Araújo Gurjão
creator: Radmila Raianni Alves Ribeiro
creator: Myrella Cariry Lira
creator: Jessica Bezerra dos Santos Rodrigues
creator: Mailson Araújo Cordão
creator: Eduardo Bezerra Júnior
creator: Katcilanya Menezes de Almeida
creator: Djair Alves da Mata
creator: Neila Lidiany Ribeiro
rights: Copyright (c) 2025 Food Science and Technology
date: 2026-02-02
publication date: 2026-02-02
volume: 46
doi: 10.5327/fst.574

Blueberry in the improvement of metabolic syndrome: A literature review
type: item
description: Metabolic syndrome represents a growing public health challenge, associated with factors such as obesity, insulin resistance, hypertension, dyslipidemias, and low-grade chronic inflammation. This condition substantially increases the risk of cardiovascular diseases, type 2 diabetes, and stroke. In this scenario, dietary strategies based on foods with functional properties, such as those rich in bioactive compounds, have shown promise as preventive and complementary measures. Among these foods, blueberries (Vaccinium spp.) stand out for their unique nutritional profile, characterized by a high concentration of polyphenols, particularly anthocyanins, as well as vitamins, fiber, and minerals. Consistent clinical evidence indicates that their consumption is associated with improvements in cardiometabolic markers, including endothelial function, insulin sensitivity, lipid profile, and oxidative stress parameters, as well as with cognitive and psychophysiological benefits. These effects are primarily attributed to the antioxidant and anti-inflammatory properties of blueberries’ bioactive compounds, which act synergistically to prevent and manage metabolic syndrome. This review compiles and discusses the most recent evidence regarding the chemical composition and biological effects of blueberries in mitigating metabolic syndrome and its associated risk factors.
creator: Bárbara Nadinne Nepomoceno de Sousa
creator: Josemar Gonçalves de Oliveira Filho
creator: Mariana Buranelo Egea
rights: Copyright (c) 2026 Food Science and Technology
date: 2026-01-26
publication date: 2026-01-26
volume: 46
doi: 10.5327/fst.562