Hilton César Rodrigues Magalhães

This study investigated, for the first time, the efficacy against Anacanthorus spathulatus, Notozothecium janauachensis, and Mymarothecium boegeri of solid lipid nanoparticles (SLNs) containing Pentaclethra macroloba oleoresin, and the effects of therapeutic baths on the hematology (glucose, total proteins, and erythrocyte parameters) and gill histopathology of tambaqui Colossoma macropomum. The oleoresin used had a predominant composition of monounsaturated fatty acids in their composition, with oleic acid present at a relative abundance of 56.4% and behenic acid present at 15.8%. Tolerance trials with different concentrations of SLNs (500, 750, 1,000, and 2,000 mg/L) showed that the fish could tolerate 500 mg/L. This concentration was used for the five 1-h therapeutic baths per day. Two control groups were also used: one with water from the culture tank and the other with Tween 80 + myristic acid. The therapeutic baths' efficacy against dactylogyridean parasites was similar between the group with SLNs containing 500 mg/L of P. macroloba oleoresin and the control group with Tween 80 + myristic acid. The therapeutic baths only increased plasma total protein levels. Histopathological analyses of tambaqui gills showed moderate changes that did not affect respiratory function in fish subjected to baths with SLNs containing P. macroloba oleoresin. Although the fish could tolerate 500 mg/L of SLNs with P. macroloba oleoresin without experiencing adverse physiological effects, this treatment was therapeutically ineffective. The factors responsible for this ineffectiveness were discussed.

Microencapsulation is often used to protect an unstable bioactive ingredient from the actions of external factors. In our work, we have found biobased polymers to be particularly suited as polymeric microencapsulants. Thus, pequi oil (from Caryocar coriaceum) was encapsulated by ionic gelation through polyelectrolyte complex formation between chitosan and alginate. The process of microparticle formation was studied, and the formation of the polymeric emulsion and microparticles was fully characterized. The influence of freeze-drying and oven-drying on the characteristics of the microparticles was also investigated. The hydrophilic–lipophilic balance (HLB) was utilized as a testing protocol to prepare a stable emulsion for microencapsulation, with the HLB of 10.2 showing the best stability. The encapsulation efficiency and loading capacity were 96.2 and 37.0%, respectively. Oven-dried particles showed a smaller particle size and a lower degree of sphericity and swelling than freeze-dried particles. Furthermore, freeze-dried microparticles had a lower percentage of oleic acid than those dried in an oven. This systematic approach (involving preparation, characterization, and optimization) should be applicable to the polymeric microencapsulation of other unstable bioactive ingredients for food, cosmetic, and pharmaceutical applications.

Pequi oil presents high levels of unsaturated fatty acids and beta-carotene and has been used for nutraceutical purposes. Microcapsules can improve the protection of bioactive compounds in pequi oil and mask the inherent smell and taste for food applications. However, the stability of the microencapsulated oil and its influence on the product characteristics need to be investigated. This work evaluated the impact of pequi oil microcapsules on the physicochemical characteristics of fermented milk and other aspects of stability, digestion, and bioaccessibility via the analysis of beta-carotene present in the oil. During 28 days of storage, the pH values decreased from 4.5 to 4.32 for all fermented milk. Syneresis values decreased (<50%) due to water retention caused by the biopolymers on the microcapsules. Microencapsulation promoted an improvement in oil stability and a gradual release for 120 min, which allowed a better condition for beta-carotene quantification in the micellar phase and resulted in better bioaccessibility. Thus, the microcapsules positively influenced the physicochemical properties of the fermented milk and improved oil bioaccessibility aspects.

Fruits have different aromatic profiles according to their stage of ripeness, therefore, volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments such as cold storage, controlled atmosphere, and UV radiation can also impact the volatile compounds biosynthesis, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits.

Methyl jasmonate hormone can stimulate the production of several metabolites responsible for improving fruit quality and nutritional attributes related to human health. In this context, efforts to manipulate tomatoes, such as using hormonal treatment to increase metabolite levels essential to plant growth and human nutrition, have received considerable attention. The aim of this study was to show the impact of metabolic profile on fruit quality and nutritional properties under exogenous methyl jasmonate during fruit ripening. The treatments were performed using 100 ppm of methyl jasmonate and 100 ppm of gaseous ethylene over 24 h. Ethylene emission, fruit surface color and metabolomics analysis were measured at 4, 10, and 21 days after harvest, considering the untreated fruits as control group. Methyl jasmonate induced the production of amino acids—mainly glutamine, glutamic acid and γ-aminobutyric acid (at least 14-fold higher)—and fatty acids—mainly oleic, linoleic, and linolenic acids (at least three-fold higher than untreated fruits); while exogenous ethylene predominantly affected sugar metabolism, increasing the levels of fructose, mannose and glucose to at least two-fold that levels in the untreated fruits. Additionally, methyl jasmonate significantly affected secondary metabolites, inducing by at least 80% the accumulation of α-tocopherol and β-sitosterol in fully ripe fruits. Our results suggest that the postharvest application of the hormone methyl jasmonate can contribute to the sensory characteristics and increase the nutritional value of the fruits since important changes related to the tomato metabolome were associated with compounds responsible for the fruit quality and health benefits.

Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses. In this study, the volatile compound profiles of peduncles of seven cashew clones and their relation to the aroma and flavor differences were investigated. Nine trained panelists evaluated the cashew apples by descriptive analysis. After the standardization of headspace solid‐phase microextraction (HS‐SPME) extraction and chromatographic conditions, the volatile organic compounds were analyzed by gas chromatography–mass spectrometry (GC‐MS). A total of 48 compounds were identified with esters being the major chemical class, both in number of compounds and chromatographic peak area. The targeted and untargeted principal component analysis (PCA) analyses showed complementary and corroborative results from the cashew apple volatile composition based on genotype. The partial least squares (PLS) modeling revealed the high correlation of the unpleasant sensory attributes with the PRO805 and CAPI17 clones; sweet taste and sweet odor with the CCP76 clone; and cashew aroma/cashew flavor with the EMBRAPA51, HAC276, PRO555, and SLC12.20 clones. The correlation between the most relevant volatile organic compounds (VOC) for cashew apples and the sensory descriptors showed that the compounds methyl butanoate, methyl 3‐methylbutanoate, ethyl 2‐methylbutanoate, methyl 2‐butenoate, methyl 3‐methylpentanoate, 3‐carene, methyl (E)‐2‐methyl‐2‐butenoate, ethyl 4‐methylpentanoate, 2‐hexenal, butyl 3‐methylbutanoate, butyl pentanoate, and 3‐methyl butanoic acid were important to explain differences in the characteristic fruit aroma and flavor of cashew apples among the studied clones. Practical Application: Cashew crops have been developed by using improved clones with increased nut productivity and resistance to diseases. The Brazilian genetic improvement program is also seeking to improve the quality of peduncles to maximize their use and prevent their destination as agricultural waste. In this study, the volatile profile of peduncles of seven cashew clones was determined and its correlation with the differences in their aroma and flavor attributes established. The results will provide important information about the potential of the new materials for fresh consumption and for the manufacturing of cashew juices, in addition to be used by breeders interested in improving the aroma of the fruit.