Osvaldo Soares da Silva

This bibliometric review aimed to map recent scientific production (2020–2026) on autochthonous bacterial strains applied to the food industry, focusing on experimental studies retrieved from the Scopus^® database. Boolean operators and truncation were applied to refine searches and exclude yeast-related terms, and keyword co-occurrence analysis was performed using VOSviewer (v1.6.20). A total of 44,095 experimental articles were analyzed. Results revealed a stable annual output exceeding 8000 papers between 2021 and 2024, indicating sustained scientific interest in the topic. China and the United States accounted for over 55% of total publications, with Chinese institutions and funding agencies showing predominant activity. Research was mainly distributed across Biochemistry, Genetics, Molecular Biology, Medicine, and Microbiology, reflecting applied and mechanistic approaches. Two major thematic clusters were identified: one focused on gastrointestinal health and microbiota modulation and another centered on microbial metabolism, probiotic functionality, and biochemical characterization. The findings confirm the growing scientific and technological relevance of autochthonous strains in improving food quality, safety, and functionality, especially in fermented products, and provide valuable insights for guiding future research and innovation in food microbiology and biotechnology.

A crescente demanda por alimentos funcionais e de origem vegetal tem impulsionado pesquisas sobre tecnologias capazes de ampliar a vida útil e a aplicabilidade desses produtos. Nesse contexto, os derivados desidratados do coco despontam como alternativa promissora, mas enfrentam desafios relacionados à perecibilidade da matéria-prima e à necessidade de processos industriais eficientes. Este estudo teve como objetivo analisar as inovações de processo na secagem por atomização aplicada à emulsão de coco, destacando desenvolvimentos recentes, limitações e perspectivas de aplicação. A metodologia adotada consistiu em uma revisão crítica da literatura nacional e internacional publicada entre 2021 e 2025, com abordagem qualitativa e exploratória, sistematizando evidências sobre parâmetros operacionais, uso de agentes carreadores, técnicas de microencapsulação e integração de modelos preditivos. Os resultados evidenciaram consensos quanto à importância da formulação adequada e do controle de variáveis de processo, bem como lacunas referentes à escalabilidade, sustentabilidade energética e padronização regulatória. Conclui-se que a secagem por aspersão representa não apenas uma técnica de conservação, mas também um recurso estratégico para agregar valor ao coco, fortalecendo o agronegócio e apontando caminhos para maior integração entre ciência, tecnologia e prática industrial.

Objective: The objective of this study is to investigate the process of producing coconut milk powder using a spray dryer. Theoretical Framework: The theoretical framework highlighted the nutritional composition and technological challenges of coconut milk, the principles of spray drying, and the importance of carrier agents, especially maltodextrin, to improve solubility and stability. Method: The research adopted a descriptive, qualitative, quantitative, and exploratory literature review, collecting data from studies on spray dryers and coconut milk. Information on operational parameters, carriers, and physicochemical properties was systematized and compared to identify process patterns and challenges. Results and Discussion: The results and discussions indicated that moderate inlet temperatures (around 190 °C), associated with outlet temperatures of 80 °C and the use of 15% to 20% maltodextrin, optimize yield (up to 65%), reduce hygroscopicity and preserve bioactive compounds, maintaining light color, characteristic aroma and good solubility. Research Implications: The implications of the research lie in offering technical subsidies to the food industry, by indicating ideal parameters for transforming powdered coconut milk into a functional product, with a longer shelf life and commercial competitiveness. Originality/Value: The originality and value of the study lie in gathering and comparing scattered evidence on coconut milk drying, a topic still little explored in Brazil, proposing clear guidelines for technological innovation, process optimization, and market expansion.

Objetivou-se com esta pesquisa descrever as características macromorfológicas e biométricas de indivíduos adultos e estruturas reprodutivas de H. impetiginosus. Para a caracterização dendrológica foram selecionados 20 indivíduos adultos em fragmento de vegetação nativa de Caatinga, dos quais, também foram coletadas as estruturas reprodutivas para descrições e medições no Laboratório de Dendrologia da Universidade Federal de Campina Grande. Com base nos dados coletados, observou-se que a H. impetiginosus é uma espécie terrícola, caducifólia, hábito arbóreo, com copa ampla e formato globoso. As alturas dos indivíduos amostrados variaram entre 4 -11 m e diâmetro à altura do peito entre 7,64 a 51,57 cm. As folhas são compostas digitadas e pecioladas. Suas Flores possuem coloração roxa e reunidas em inflorescências cimosas terminais. Já os frutos são do tipo síliqua, simples, deiscentes, com coloração castanho-escuro opaco na maturidade, com média de 31,4 cm de comprimento. As sementes são pequenas (1,1x1,5x0,2 cm), formato arredondado, e apresenta alas hialinas e membranáceas nas duas laterais. Concluiu-se que os caracteres macromorfológicos das estruturas reprodutivas são importantes para identificação da espécie, porém, as características macromorfológicas vegetativas da copa, fuste e da casca estão presentes durante todos os meses do ano, independente de período chuvoso ou seco, fato que facilita sua identificação.

Propolis is a natural resin made by bees of the genus Apis sp., And because of its antioxidant and antimicrobial activity, it has been used frequently in alternative medicine in several places of the world. These biological characteristics are related to their chemical composition, precisely to the phenolic compounds that vary in relation to their structure and concentration depending on the region of production, availability of plant sources for resin collection and time of year. Several experiments have been conducted in order to define the compounds that characterize these activities. The aim of this study was to elaborate and identify the chemical composition of the hydroalcoholic extracts of red, green and black propolis by High Performance Liquid Chromatography. The profiles presented by High Efficiency Liquid Chromatography (HPLC) of the extracts of the green, red and black propolis samples were very similar, but there was a great variation in terms of quantitative profile, besides playing an essential role in the antioxidant activity. Through the chromatograms, it is verified that as a function of the concentration of propolis, different phenolic compounds are extracted from the propolis, resulting in extracts with different biological properties. These data contribute to the knowledge of the biological activity of the hydroalcoholic extract of green propolis, favoring the search for new therapeutic agents.

The concern for quality, nutritious, and safe food has increased in recent years and increasingly gaining ground in the food industries and research institutes around the world. In this context, cereal bars appear, which is a nutritious food of sweet and pleasant taste, source of vitamins, fiber, proteins, caloric source and complex carbohydrates. The fruits of the marizeiro (Geoffroea spinosa) by composition are considered good sources of proteins and sugars and low lipid content that generates energy value reduction, contributing to food formulations with caloric reduction. The aim of this research was to obtain mesocarp and almond meal from the fruit of the Marizeiro (Geoffroea spinosa), for the production of cereal bars determining their microbiological and physico-chemical profile in order to provide the product with an innovative character, different from what is found commercially. The flour produced was coded as almond flour (FA), mesocarpal flour (FM) and mixed flour (FMI). After processing, the flour was analyzed in terms of its physico-chemical and microbiological characteristics. All results of the microbiological analyses are in accordance with the standards established by the Technical Regulation of Resolution DRC n° 12. In the physical-chemical characterization all the contents are within the constant standards in the Brazilian legislation.