Erick Almeida Esmerino

This study investigated the physicochemical characteristics and chemical safety of commercial wet cat foods marketed in Brazil. Twenty products labeled as beef, chicken and fish flavors were analyzed for proximate composition, pH, lipid and protein oxidation, biogenic amines, and essential and potentially toxic trace elements. Moisture ranged from 78.13% to 94.87%, and protein varied from 37.38% to 89.97% dry matter. Thiobarbituric acid reactive substances (TBARs) value reached 2.49 mg malondialdehyde (MDA)/kg dry matter, and carbonyl protein up to 0.81 nmoL/mg protein dry matter, indicating oxidative damage in part of the samples. Histamine, putrescine and cadaverine were detected on average levels of 7.5, 3.5 and 3.5 mg/kg wet matter, respectively, indicative for microbial activity and/or the use of raw materials of suboptimal quality. Trace element analysis revealed mercury concentration between 0.00 and 1.34 mg/kg, Cu (0.01 mg/kg) and Zn (45−50 mg/kg) were found in some samples (dry matter). The evidence of oxidation, biogenic amine and toxic elements in wet pet food, even within available international reference values, is a warning for chronic consumption by cats, a species with limited hepatic detoxification capacity. Overall, the findings highlight the need for strengthened quality assurance schemes and systematic surveillance on wet pet foods to better safeguard feline health.

Background: Ohmic heating (OH) is a sustainable alternative to conventional thermal processing in dairy foods, providing rapid and uniform heating with lower nutrient degradation. The addition of xylooligosaccharides (XOS) to whey dairy beverages may improve their functional and health‐promoting properties. However, the effects of OH conditions on XOS stability, bioactivity and peptide profile remain poorly understood. Scope and Approach: This study evaluated the effects of voltage (20 and 40 V) and frequency (100, 200 and 300 Hz) during OH processing on the stability of XOS in an orange‐flavoured whey dairy beverage (70:30 v/v sweet whey: orange juice +2.5% w/v XOS). The analyses included performance of OH technology, biological activity (DPPH inhibition, ACE‐inhibitory inhibition, α‐amylase inhibition, α‐glucosidase inhibition and ascorbic acid content), XOS chemical stability, proteomic profile, as well as physicochemical, rheological, microbiological and sensory analysis. Key Findings and Conclusions: OH significantly enhanced the biological activity, including DPPH inhibition, ACE‐inhibitory inhibition, α‐amylase inhibition and α‐glucosidase inhibition, as well as acid ascorbic content when compared to conventional processing, while reducing heat load. The 40 V treatment yielded the highest bioactivity and preserved ascorbic acid content close to that of untreated samples. OH at 40 V also promoted the formation of a greater diversity of peptides with different biological activities, whereas the 20 V condition showed reduced peptide diversity with increasing frequency. In addition, XOS remained chemically stable across all treatments, maintaining its chemical structure. Overall, OH was able to maintain the physicochemical, rheological, sensorial and microbiological properties of the product. Significance and Novelty: This study demonstrates that optimised OH conditions (40 V, 100–300 Hz) can simultaneously preserve prebiotic structure and enhance bioactivity in dairy beverages. The findings highlight OH as a promising green processing technology for developing functional prebiotic whey beverages with improved nutritional quality and lower thermal load.

This study employed a qualitative approach to investigate perceptions of hybrid products that combine dairy and plant‐based ingredients. To this end, five virtual focus groups were conducted, involving different stakeholders related to the hybrid products market, including groups of omnivorous individuals, vegetarians, lactose‐intolerant individuals, professionals working in the dairy processing industry, and professionals from the plant‐based products industry. A semistructured script was used to guide—rather than constrain—the discussions, allowing the conversation to flow through various strategic themes without limiting participant contributions. The focus group methodology was grounded in the principle of enriching the information that emerges from interaction among individuals. Additionally, the sessions incorporated the projective word association technique, enabling participants to explore sensory expectations, product identity, labeling concerns, and regulatory perceptions of hybrid dairy products. The results showed that positive perceptions of hybrid products depend on clear communication, sensory appeal, and the healthiness conveyed to the consumer. While some individuals viewed hybrid dairy products as innovative and functional solutions, others questioned their naturalness or ethical coherence. Differences between groups highlighted the influence of dietary habits and professional context, and the findings deepen the understanding of consumer interpretations and inform strategies for the development and positioning of hybrid products.

It has been reported that hydrolyzed collagen (HC) can provide important functional and technological properties in food products. However, its application in chocolate‐flavored dairy desserts remains underexplored, representing a significant scientific gap. Six chocolate‐flavored functional dairy desserts with varying levels of HC (F1—0%, F2—1%, F3—3%, F4—6%, F5—9%, F6—12%) were evaluated for composition, color, rheology, microstructure, and sensory aspects. Protein content increased with the addition of HC, whereas moisture, fat, and carbohydrates decreased ( p < 0.05). Luminosity ( L *) decreased significantly with the addition of HC, and F6 demonstrated the most pronounced color changes. Microstructural analysis revealed structural differences in the gel formed in F1, F2, and F6, whereas lactose crystal formation was evident at 3% HC. Rheologically, F1 exhibited the most pseudoplastic behavior (0.582) and F6 the least (0.738). The highest consistency index was observed in F5 (59.3 Pa s ⁿ ). Sensory analysis favored F2 and F3 for attributes such as creaminess and chocolate flavor, whereas F5 had the lowest acceptance. This study is innovative as it is the first to comprehensively characterize the impact of HC on chocolate‐flavored dairy desserts, providing scientific evidence on its technological and sensory implications. Practical Applications: This research indicates that hydrolyzed collagen has demonstrated potential as an ingredient for the dairy industry, allowing the development of potentially functional dairy desserts with higher protein content, lower fat and carbohydrate content, as well as optimized texture and consistency. In addition, concentrations of 1%–3% proved to be ideal for maintaining sensory acceptance. This innovation meets the growing demand for healthy foods and can be applied to the creation of differentiated lines of dairy desserts with nutritional, functional, and technological appeal in the market.

Front‐of‐package labeling (FoPL) systems often use text and visuals to help communicate information about nutrients potentially linked to chronic diseases. While systems like the European Nutri‐Score and the Latin black octagon emphasize clear warnings, the magnifying glass, adopted in Brazil and Canada, lacks clarity in its semiotic interpretation, warranting further study. This research conducted two experiments to assess the magnifying glass's impact on consumer choices: one with eye‐tracking ( n = 30) and another without ( n = 408). Fot this, mock packages of dulce de leche w ere developed for the study. These packages featured statements such as “High in added sugar,” “High in saturated fat,” and “High in added sugar and saturated fat,” presented with or without the magnifying glass symbol. Results showed that combining “High in (…)” warnings with the magnifying glass had a weaker effect on reducing product choice than text‐only labels. Additionally, dual‐nutrient warnings (sugar and saturated fat) consistently had a stronger negative effect on choices than single‐nutrient warnings, regardless of the symbol.

Context: The dairy industry is strategically important in providing and promoting healthier foods among adolescents and young adults, a critical stage for consolidating long‐term habits. Products such as yoghurt and cheese combine nutritional value, convenience and sensory appeal, making them suitable alternatives to ultra‐processed foods commonly found in school cafeterias. In this context, nudge strategies—particularly the combination of visual and textual prompts—stand out as scalable and low‐cost interventions to influence food choices.Aim: This study investigated whether exposure to an educational nudge could promote healthier food choices focused on dairy products.Methods: A total of 826 students (ages 13 to 23) were randomly assigned to an intervention group exposed to the nudge or to a control group. They then completed a structured questionnaire (including sociodemographic, behavioural and attitudinal questions) and performed three food choice tasks (sandwich, beverage and spreads) in a simulated school cafeteria environment. Data were analysed using logistic regression with marginal effects to estimate the intervention's impact on student choices.Major Findings: Nudging significantly increased the likelihood of choosing yoghurt over soda (+11%, P < 0.001) and white cheese over processed meats (+19.9%, P < 0.001), but had no effect on the choice of ricotta spread over ham spread (P = 0.617). Among the attitudes, higher levels of health consciousness were associated with an increased likelihood of choosing yoghurt (+3.3%, P = 0.017) and ricotta (+3.4%, P = 0.008). Exposure to the nudge increased the likelihood of choosing two out of the three healthier dairy options assessed.Scientific or Industrial Implications: Dairy companies can incorporate nudging strategies—especially in school environments, digital media or packaging—to encourage healthier choices. Aligning product communication with health goals may strengthen brand trust and appeal to health‐conscious youth. Tailored strategies by product type are recommended given the varying effectiveness across dairy categories.

DOI: 10.53934/agronfy-2025-04-13 ISBN: 978-65-85062-25-1 Este capítulo faz parte da coletânea de trabalhos apresentados no II CONGRESSO PARAIBANO DE PROCESSAMENTO E TECNOLOGIA DE ALIMENTOS – Acesse ele aqui. Barros de Sousa, JÚLIA¹; Pinto de Carvalho Martins, CAROLINA¹; Marques Pagani, MÔNICA2; Almeida Esmerino, ERICK¹ ¹ Universidade Federal Fluminense – Faculdade de Veterinária/Depto. Tecnologia de Alimentos ² Universidade Federal Rural do Rio de Janeiro – Instituto de Tecnologia/Depto. Tecnologia de Alimentos *E-mail para correspondência: juliasousa@id.uff.br / eaesmerino@id.uff.br Resumo Gráfico 1. Introdução O leite está entre as principais commodities agrícolas globais, sendo essencial tanto em termos econômicos quanto nutricionais. No Brasil, a indústria de laticínios representa o segundo maior segmento do setor alimentício, com relevante impacto na segurança alimentar e no desenvolvimento econômico (Embrapa, 2019). Em resposta à crescente demanda por alimentos funcionais e saudáveis, observa-se uma expansão no mercado de produtos lácteos diferenciados, como os iogurtes, que aliam valor nutricional, versatilidade sensorial e conveniência (Leite et al., 2018; Torrico et al., 2020; Garofalo et al., 2024). Dentre os derivados fermentados, destaca-se o iogurte do tipo skyr, caracterizado por alto teor proteico, baixo teor de gordura e textura cremosa, atendendo ao perfil de consumo por alimentos indulgentes e saudáveis (Kubala, 2024). A adição de frutas a esses produtos confere não apenas incremento nutricional, mas também melhora a atratividade sensorial. Nesse contexto, o mirtilo (Vaccinium myrtillus) se sobressai como fonte de compostos bioativos, especialmente antocianinas, associadas a propriedades antioxidantes, anti-inflamatórias e cardioprotetoras (Mattioli et al., 2020). Entretanto, o processamento convencional das frutas, como a pasteurização térmica, pode comprometer a integridade sensorial e funcional dos compostos bioativos. Tecnologias emergentes, como o ultrassom de alta intensidade (UAI), têm sido exploradas como alternativas não térmicas para preservar e potencializar as propriedades nutricionais, com vantagens adicionais de eficiência energética e sustentabilidade (Gallo; Ferrara e Naviglio, 2018; Kumar et al., 2021; Zhu et al., 2021). Neste contexto, o presente estudo tem como objetivo avaliar os efeitos da adição de polpa de mirtilo processada por UAI na qualidade do iogurte concentrado tipo skyr, com ênfase em parâmetros de cor, atividade antioxidante, propriedades reológicas e perfil volátil. A proposta visa contribuir para o desenvolvimento de produtos lácteos funcionais inovadores, alinhados às exigências tecnológicas e ao perfil contemporâneo de consumo, além de explorar o potencial do UAI como tecnologia promissora no processamento de alimentos. 2. Metodologia Este estudo foi conduzido nos laboratórios de controle físico-químico da Faculdade de Veterinária da Universidade Federal Fluminense (UFF), Niterói–RJ. 2.1 Processamento do iogurte concentrado adicionado de polpa de mirtilo O iogurte tipo Skyr foi elaborado conforme diretrizes do Dossiê Técnico de Fabricação de Iogurtes (2021) e métodos descritos por Zajác et al. (2020), García e Fernández-García (2024) e Li, Ye e Singh (2021), com adaptações. Utilizou-se leite UHT desnatado (97% p/p), leite em pó desnatado (3% p/p) e cultura bacteriana termofílica YoFlex L812 (0,005% p/p). A fermentação foi seguida por dessoragem em sacos de pano (Al-Kadaman et al., 2002). A polpa foi preparada com mirtilos congelados (Swift, Brasil), triturados e submetidos aos seguintes tratamentos: controle (sem processamento), pasteurização (85 °C/3 min), e ultrassom de alta intensidade (160W, 320W, 480W e 640W por 3 min; Ultronique), conforme Martins et al. (2019). Após o tratamento, a polpa (8% p/p) e açúcar (8% p/p) foram adicionados ao iogurte. As amostras foram armazenadas a 4 °C por até 21 dias. As etapas de elaboração do iogurte estão detalhadas na Figura 1. 2.2 Análise colorimétrica A cor foi determinada nos dias 1, 7, 14 e 21 de armazenamento, usando colorímetro portátil (Chroma Meter CR-410, Konica Minolta), calibrado com iluminante D65 e ângulo de 10°, conforme De Campo et al. (2019), no sistema CIELAB. Figura 1. Etapas de produção do iogurte concentrado adicionado de mirtilo. 2.3 Compostos bioativos Foram analisados os conteúdos de fenólicos totais, antocianinas e a atividade antioxidante por DPPH (Capacidade de sequestro de radicais livres). Extratos metanólicos/acetônicos foram obtidos conforme Swain e Hillis (1959), Martins et al. (2018) e Bontzolis et al. (2024), com adaptações. A análise de DPPH seguiu Martins et al. (2018) e Bontzolis et al. (2024), medindo-se a absorbância a 517 nm após reação com DPPH 0,06 mM. Fenólicos totais foram quantificados com reagente de Folin-Ciocalteu (1:10) e Na₂CO₃ a 10%, com leitura a 725 nm, expressos em mg GAE/100g. A quantificação de antocianinas seguiu o método do pH diferencial (Klopotek et al., 2005; de Araújo et al., 2021)), com leituras a 510 e 700 nm. 2.4 Análise reológica A reologia foi avaliada 24 h após a produção, a 25 ± 1 °C, em viscosímetro rotacional (Brookfield DV-II, fuso LV-4). Foram calculadas a taxa e a tensão de cisalhamento e a viscosidade, aplicando as equações da Lei de Potência (Ostwald-de Waele), conforme Morais et al. (2023),...