Carlos Eduardo Barão

Slow and non-uniform germination limits pepper (Capsicum annuum) stand establishment, demanding strategies that effectively enhance seed physiological performance. This study evaluated a two-step ultrasound-based approach combining ultrasound-assisted extraction of bioactive compounds from Chlorella vulgaris with extract-mediated sonopriming of pepper seeds. The extract selected for priming showed the highest phenolic content (28.37 mg GAE L–1) and indole-3-acetic acid level (1.722 µg mL–1). Seeds were sonoprimed under different ultrasound power–time combinations, and germination, vigor, seedling growth, and redox-related responses were assessed. Ultrasound conditions markedly affected seed performance, with 60% power for 20 min achieving ∼91% germination, the highest vigor (366.73), and the greatest seedling length (4.03 cm). Enhanced performance was associated with intermediate superoxide dismutase activity (∼350.03 U mg–1 protein) and a redox-related biochemical profile compatible with improved post-germination physiological status. Multivariate analysis supported a distinct and efficient sonopriming cluster, while SEM revealed localized seed-coat modifications without structural damage. Controlled ultrasound is therefore crucial for translating microalgal bioactives into physiological benefits.

Excessive sodium consumption is a global public health problem that demands technological innovations in processed foods. This study aimed to reduce the sodium content in extruded corn snacks while maintaining perceived saltiness by substituting common salt with compound microparticles (70% NaCl, 30% starch). Two drying methods were evaluated: spray drying and conventional oven drying. The snacks were subjected to physicochemical, instrumental (texture and colour), density, porosity, microstructural, and sensory analyses (intensity scale, n = 104). The results demonstrated that the particles obtained by spray drying allowed a 28% reduction in the final sodium content without statistically differing in saltiness perception compared to the control. In contrast, the oven treatment reduced saltiness perception compared to the standard. Images obtained by scanning electron microscopy, along with porosity measurements, demonstrated a significant increase in porosity in the spray-dried sample. This allows rapid dissolution of the salt in the mouth, maintaining a salty taste even with reduced sodium content. It was concluded that the use of salt–starch microparticles via spray drying was a viable strategy for producing snacks with reduced sodium content without compromising sensory quality.

Chickpeas and oats are rich in?essential nutrients and bioactive compounds, such as?phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are...

The present study examined the impact of germination using Aloe vera as an elicitor on the phytochemical composition, antioxidant capacity, and in vitro anti-hyperglycemic and antitumoral activity of fenugreek seed extracts germinated by pressurized n-propane. The lipid composition, free fatty acids, antioxidant activity, and phenolic content, as well as the contents of α-tocopherol, β-carotene, and minor compounds, have been determined for the extracts. The in vitro anti-hyperglycemic and anticancer activities were also evaluated in cervical cancer (HeLa) and colon cancer (SiHa) cell lines. Antioxidant activity increased two-fold, α-tocopherol increased almost three-fold, and β-carotene content was 55% higher in the germinated seed extracts compared to the raw. Fifteen polyphenolic compounds have been identified in fenugreek seed extracts, which promote germination by increasing high levels of polyunsaturated fatty acids at the expense of reducing saturated fatty acids. Extracts obtained from seed germination and elicitation with Aloe vera demonstrated potential in vitro anticancer activity in HeLa and SiHa cells. Fenugreek extracts demonstrated high in vitro inhibition of α-glucosidase (99%) and α-amylase (95%), indicating anti-hyperglycemic potential. The use of Aloe vera germination, combined with extraction using pressurized n-propane, demonstrated efficiency in enriching fenugreek seed extracts with bioactive compounds with potential in vitro anti-hyperglycemic and antitumor activity.

Consumer acceptance of milk beverages as probiotic beverages is directly linked to their sensory qualities, such as flavor, consistency, visual appearance, and mouthfeel. Overall, products that exhibit syneresis are often viewed as inferior. Thus, this study was conducted to investigate the effects of high-intensity ultrasound on the production of probiotic strawberry beverages, aiming primarily to stabilize the beverage by reducing syneresis and improving sensory properties without compromising the viability of probiotic microorganisms. The effects of the ultrasound processing time (2.5, 5, 7.5, and 10 min) on the physical, chemical, and sensory properties of the beverages were analyzed. Ultrasound was applied using a 750-wW ultrasonic processor (Cole-Parmer^®, 750 W, Vernon Hills, IL, USA) at 40% amplitude, consuming 300 W and resulting in an acoustic power density of 1.2 W/mL. The results indicate that ultrasound significantly influenced the syneresis of the samples, with intermediate times (5 and 7.5 min) demonstrating lower liquid separation. Notably, the U7.5 treatment exhibited syneresis values of 52.06% ± 2.14, 60.75% ± 2.33, and 61.17% ± 1.90 at days 1, 14, and 28, respectively, corresponding to reductions of approximately 18%, 12%, and 11% compared to the control (63.43% ± 0.93, 68.81% ± 0.56, and 68.59% ± 0.10, respectively). The fatty acid composition showed changes according to storage time. Notably, palmitic acid (C16:0) concentrations were above 30 g/100 mL, and the ω6/ω3 ratio ranged from 5.92 to 7.47, falling within the recommended dietary values. Ultrasound also reduced the amount of sucrose in the samples, which may benefit the growth of probiotic microorganisms. In terms of sensory analysis, the ultrasound-treated samples (2.5 to 7.5 min) were preferred by the evaluators compared to the control sample. Furthermore, ultrasound treatment did not result in the inactivation of probiotics, supporting its potential for enhancing probiotic beverage quality. Thus, high-intensity ultrasound proved to be a promising technology for enhancing the quality of probiotic strawberry beverages by reducing syneresis, affecting fatty acid composition, and improving sensory characteristics. This may open up new opportunities in the food industry for more appealing and healthier probiotic products.

This study utilized the ultrasound-assisted extraction method to obtain an extract rich in phenolic compounds from the leaves of Tricosanthes cucumerina. The optimization of the experimental design identified the optimal extraction conditions: a temperature of 40 °C, a duration of 6.25 min, and an amplitude of 40%. Under these conditions, the extraction yielded the highest levels of phenolic compounds, measuring 262.54 mg of GAE (gallic acid equivalent) per gram. Further analysis of these extracts using electrospray ionization mass spectrometry (ESI-MS) demonstrated that ultrasound extraction increased the availability of bioactive compounds, such as p-coumaric acid, ferulic acid, and caffeic acid. The resulting extract was microencapsulated with sodium alginate as the wall material and then lyophilized to enhance the shelf life and stability of the phenolic compounds. The thermogravimetric analysis confirmed that the microcapsules exhibited thermal stability, retaining their properties at temperatures up to 250 °C. Additionally, Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses corroborated the effectiveness of the encapsulation process. Consequently, the ultrasound-assisted extraction of T. cucumerina leaves is a promising alternative for incorporating bioactive compounds into food products, nutraceuticals, and cosmetics, thus benefiting consumers.