Rosinelson da Silva Pena

Defined starter cultures may improve the control and consistency of traditional fermentations. Therefore, this study evaluated the effects of Pediococcus acidilactici inoculation (Pa) on the physicochemical and chemical characteristics of traditional Amazonian cassava flour fermentation compared with spontaneous fermentation (CT). Changes in pH, total titratable acidity (TTA), sugars, and hydrogen cyanide (HCN) were monitored throughout 120 h of fermentation, and the resulting flour was characterized by physicochemical properties, color, HCN, and biogenic amines. Pa promoted pronounced acidification during the final fermentation stages, reaching pH 4.77 and TTA 6.49 mEq NaOH/100 g at 120 h, and produced distinct temporal profiles of sugars and cyanogenic compounds. However, enhanced acidification did not correspond to greater cyanide removal during fermentation. Subsequent flour processing markedly reduced residual total HCN to 0.44 and 0.42 mg/kg in CT and Pa, respectively, while free HCN responses were below the calibration range in both flour samples. Among the ten biogenic amines investigated, four were quantitatively determined. Compared with CT, Pa showed significantly higher concentrations of putrescine and spermidine and a significantly lower concentration of cadaverine, whereas phenylethylamine did not differ significantly between treatments. Overall, P. acidilactici modulated fermentation and final-product characteristics, supporting further investigation of its technological potential as a starter culture for traditional fermented cassava flour production.

This study investigated the effect of convective drying (40, 50, and 60 °C) on the drying kinetics and the physicochemical, phytochemical, and antimicrobial properties of Azadirachta indica leaves for food industry applications. The Midilli model best described the drying behavior. Increasing the temperature significantly reduced drying time and raised effective diffusivity, with an activation energy of 79.3 kJ mol⁻¹. Drying sharply reduced moisture content (78.54% to 5.84%) and water activity (< 0.40), ensuring material stability for storage. Essential oil yield remained constant (5.67%), but higher temperatures enhanced recovery per unit of dry mass. Chromatographic analyses revealed that drying temperature modulated volatile and phenolic profiles, affecting bioactive compound stability and transformation. The essential oil exhibited selective antimicrobial activity, particularly against Staphylococcus aureus, demonstrating strong potential against foodborne pathogens. Lower susceptibility in Gram-negative bacteria was attributed to structural barriers limiting hydrophobic compound action. Overall, temperature control is key to balancing process efficiency and bioactive preservation, confirming A. indica leaves as a viable source of natural antimicrobials and functional ingredients for food preservation.

This study evaluated the water quality of artesian wells and effluents generated in cassava processing in a rural area of Bragança, Pará, with emphasis on physicochemical parameters, multielement composition, and cyanogenic compounds. The well water presented specific nonconformities, highlighting pH values below the recommended level and high concentrations of residual chlorine. Although cyanide was not detected in the groundwater, the effluents presented concentrations of total and free cyanide above legal limits, mainly in the pressing water and in the washing and fermentation tanks, indicating an environmental risk associated with the inadequate disposal of these residues. Regarding the multielement analysis, boron and copper enrichment was observed in the well water, and high concentrations of manganese and nickel were found in the effluents, exceeding the limits established by Brazilian environmental legislation. The multivariate analysis revealed distinct physicochemical profiles between the well water and the effluents, with temperature, dissolved oxygen, and pH being the main factors responsible for the differentiation between the matrices. The results indicate the need for improvements in the management and treatment systems of cassava processing effluents, aiming at protecting water resources and reducing potential environmental and human health risks.

This study investigated the convective drying kinetics of cassava ( Manihot esculenta Crantz) leaves from three varieties ( Manipeba —M1, Tareza 1 —M2, and Folha fina —M8). Drying experiments were conducted in a tray dryer with forced air circulation at temperatures ranging from 40°C to 80°C, and the process was monitored until the sample mass reached equilibrium. The results highlighted that temperatures above 50°C (60°C, 70°C, and 80°C) significantly enhance water diffusion in cassava leaves, leading to reduced drying times. The effective diffusivity (D _eff ) of M1 (1.15–6.32 × 10 ⁻⁹ ), M2 (1.67–7.73 × 10 ⁻⁹ ), and M8 (1.77–7.97 × 10 ⁻⁹ m ² /s) increased with temperature. The higher activation energy (E _a ) of sample M1 (39.33 kJ/mol) suggests greater temperature sensitivity of water diffusivity compared with samples M2 (35.71 kJ/mol) and M8 (36.50 kJ/mol). Nine mathematical models were fitted to the drying experimental data, and the Page and Midilli models best described the drying curves ( R ² > 0.99, RMSE < 0.05). The findings contribute to understanding the drying behavior of cassava leaves and define conditions for the drying process.

This review addresses the nutrients, bioactive compounds, and the potential use in the food industry of purple basil ( Ocimum basilicum L.). Purple basil is recognized for its high content of bioactive compounds, notably phenolic compounds, chlorophylls, and carotenoids, which contribute to its high antioxidant and antimicrobial properties. Studies have explored the use of purple basil in various forms, including dried leaves, essential oil, infusions, and minimally processed products, demonstrating its versatility in food formulations. Research highlights that incorporating purple basil into products such as ice cream, cheese, yogurt, and kombucha enhances their nutritional and functional properties by increasing antioxidant activity and phenolic compound content. Additionally, its application in meat preservation has shown effectiveness in inhibiting microbial growth and delaying lipid oxidation, whereas its inclusion in biodegradable films and active food packaging offers innovative solutions for food quality monitoring and shelf life extension. Purple basil emerges as a promising natural ingredient for the food industry and gastronomy due to its chemical profile and health benefits—supporting the development of healthier, functional, and sustainable food products. Further studies are encouraged to optimize processing techniques and fully harness the potential of O. basilicum in diverse food application.

BACKGROUND: The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici , isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the Brazilian Amazon. Manipueira was submitted to fermentation with and without Pediococcus acidilactici inoculum at 1 × 10 ¹² CFU mL ⁻¹ (Pa treatment and control treatment (CT), respectively), over a 24‐h period. Samples were collected at 4‐h intervals and analyzed for physicochemical characteristics following official methods, bioactive amines by high‐performance liquid chromatography with fluorescence detection (HPLC‐FLD), and microbial genera identification by metagenomic analysis. RESULTS: Physicochemical results indicated that fermentation took its due course, with increased acidity, as well as lower pH and reducing and total sugars (Tukey test, P ≤ 0.05). Only two biogenic amines were detected (putrescine and histamine), and higher levels were found in Pa treatment compared to CT, probably due to the increased Lactobacillus prevalence. Six genera were identified in CT ( Weissella , Lactobacillus , Lactococcus , Leuconostoc , Bacillus , and Enterococcus ), whereas seven were in Pa ( Weissella , Lactobacillus , Pediococcus , Lactococcus , Leuconostoc , Streptococcus , and Enterococcus ). Weissella , which was predominant in manipueira, decreased during fermentation, whereas Lactobacillus became predominant in CT. However, when P. acidilactici was used, Lactobacillus was prevalent throughout fermentation, and there was a reduced prevalence of Bacillus and Enterococcus, bacteria with pathogenic potential. CONCLUSION: The starter culture optimized tucupi production by maintaining low levels of biogenic amines, inhibiting the growth of undesirable microorganisms, and enhancing tucupi quality and safety. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The widespread use of non‐biodegradable plastics in food packaging has raised critical environmental concerns, driving the pursuit of sustainable alternatives. Poly(Lactic Acid) (PLA), a biodegradable thermoplastic derived from renewable resources, offers a promising option; however, researchers can mitigate its inherent limitations by incorporating natural fillers. This study evaluated the influence of Babassu Mesocarp Flour (BMF), an agro‐industrial by‐product (3, 5, 8, and 10 wt%), on the properties of PLA‐based films produced via flat‐die extrusion. BMF exhibited high starch content (66.23/100 g) and the predominance of amylopectin over amylose. The aerated and tapped bulk density was less than 1.0 g/mL. The study evaluated the physicochemical properties (water activity, pH, acidity, and soluble solids) and identified phenolic compounds, flavonoids, and monomeric anthocyanins in BMF. Its flow behavior was characterized by a Carr Index of 36.70% and a Hausner Ratio of 1.58. The color parameters reflected the natural coloration of the babassu fruit. Thermal analysis revealed a maximum decomposition temperature of 317°C. Water solubility and absorption capacity increased linearly with heating, and the damaged starch content was approximately 7%. The composite films revealed a uniform distribution and dispersion of the starch granules, a moisture content of less than 1.3%, high water resistance (< 0.25%), maximum water vapor permeability of 0.048 g.mm/Pa.h.m ² , maximum tear resistance of ~1.2 N, and visible light transmittance of less than 40%. The BMF content significantly affected the films' color and gloss parameters. This approach values residual biomass and promotes eco‐friendly film development in line with circular economy principles.

Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango ( Tommy Atkins ) slices was performed by ultrasound‐assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin‐layer drying kinetics models demonstrated excellent fits to the experimental data ( R ² ≥ 0.984, RMSE ≤ 0.0399, and χ ² ≤ 1.7 × 10 ⁻³ ), and the Page model, considered simple and widely used for the drying kinetics of fruits, was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound resulted in a less hygroscopic product. Practical Application : This research has potential applications in the food industry, particularly in creating healthier mango snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for producers aiming to maintain the quality of dried foods.