Thaís Benincá

The sustainable valorization of agro-industrial by-products through bioprocessing represents an attractive strategy for developing functional food ingredients while supporting circular economy approaches. Apple pomace, a by-product of apple juice production, is rich in dietary fiber and bioactive compounds; however, its direct incorporation into bakery products may compromise technological quality. In this study, apple pomace was fermented with Lactiplantibacillus plantarum and converted into a type III sourdough ingredient to evaluate its potential as a functional ingredient in breadmaking. Unfermented apple pomace (AP) and fermented apple pomace sourdough (SDAP) were incorporated into wheat bread formulations at replacement levels of 15% and 20%. Effects on nutritional composition, antioxidant activity, technological properties, and mold-free shelf life were investigated. Breads containing SDAP showed higher moisture retention, lower pH values than the control. Both AP and SDAP contributed to extended mold-free shelf life, while SDAP formulations showed lower fungal surface colonization during the early stages of storage, indicating an additional, although limited, effect associated with fermentation. Apple pomace improved the nutritional value of breads but caused technological limitations associated with fiber-rich ingredients, including reduced specific volume and increased crumb firmness, especially at the highest replacement level. These findings demonstrate that apple pomace, either unfermented or processed into a type III sourdough, can enhance the nutritional value and preservation of bread, with fermentation providing additional benefits in limiting early fungal colonization. Overall, apple pomace represents a promising upcycled ingredient for bakery applications. Further optimization is warranted to improve technological performance while maintaining its nutritional and preservation benefits.

Carvacrol (CAR) has antimicrobial and antioxidant activity and potential as a food additive, but its intense aroma and high volatility limit its use in foods. Nanoencapsulation has been proposed as a strategy to overcome these limitations. This study evaluated the antioxidant and antimicrobial performance of chia mucilage nanocapsules containing CAR (CMNP) and the effect of nanoencapsulation on CAR content during storage in milk. CMNP and CAR in solution (CS) were added at the Bactericidal Inhibitory Concentration (BIC) and ½ BIC in skim and whole milk. Antioxidant activity was determined by the ABTS (2,2 azinobis (3-ethylbenzothiazoline-6-sulfonic acid) assay, and antimicrobial efficacy was evaluated against Escherichia coli. Samples were stored at 37 °C for 48 h to assess antimicrobial activity under optimal growth conditions for E. coli and at 5 °C for 14 days to simulate refrigerated storage conditions. CAR was quantified by HS-SPME–GC/MS. CMNP increased antioxidant activity compared to the control, showing values similar to CS. At 37 °C, CMNP inhibited E. coli to undetectable levels using ½ BIC in both milks. At 5 °C, the full BIC was required in whole milk, while ½ BIC was sufficient in skim milk. Nanoencapsulation resulted in lower initial CAR content but promoted gradual release during storage at 5 °C and 37 °C. CMNPs show potential to contribute to the microbiological safety and oxidative stability of milk.

Guacamole is an avocado-based Ready-to-Eat (RTE) salad product, consumed globally and increasingly popular due to health trends. Its composition, characterized by a relatively neutral pH and stable water activity, creates favorable conditions for microbial proliferation, leading to spoilage, and resulting in a limited shelf-life of the product. Natural antimicrobials, such as essential oils (EOs), organic acids, chitosan, etc. have the potential to control microbial populations, therefore delaying spoilage and consequently providing a shelf-life extension. This study evaluated the effects of different concentrations of the selected natural antimicrobials [citric acid, mastic essential oil (EO), chitosan] added, either singly or combined, on the indigenous microbial (“spoilage”) association of guacamole during two storage conditions (chill, mild) for a period of 7 days. Results showed that of all the species enumerated in the present study, yeasts and molds were the predominant species, followed by Lactic Acid Bacteria (LAB), Enterobacteriaceae and Pseudomonas spp., at populations ranging from 3.6 to 2.0 and 2.65 to 1.45 log CFU/g, at 4 and 10 °C, respectively, in the control (CNL) avocado-based salad samples. Reductions in the range 1 to 2 log CFU/g were obtained for Pseudomonas spp., Enterobacteriaceae, and yeasts and molds under the triple antimicrobial treatment (citric acid, mastic EO, chitosan; CACHM), whereas interestingly, for LAB the highest reduction (1.74 log CFU/g) was achieved by chitosan and mastic EO (CHM), followed by CACHM (1.5 log CFU/g). Refrigeration (chill, 4 °C) as a hurdle acted as an additional barrier delaying microbial growth in all samples. To our knowledge, this is the first study to (a) evaluate the effect of natural antimicrobials (added, either singly or combined), namely citric acid, mastic EO, and chitosan on the microbiota of guacamole and (b) assess the possible application of the aforementioned natural antimicrobials in potentially increasing the shelf-life of a RTE avocado-based product (guacamole, in this study).

O queijo colonial é amplamente produzido na região sul do Brasil, porém, é um produto bastante manipulável e consequentemente, passível de contaminação. Assim, o objetivo deste trabalho foi avaliar amostras de leite cru refrigerado e queijo artesanal colonial de uma agroindústria, do estado do Rio Grande do Sul (RS). No leite cru refrigerado, foram executadas as análises de contagem de células somáticas (CCS), contagem padrão em placas (CPP), lactose, gordura, sólidos totais (ST), sólidos não gordurosos (SNG) e presença de antibióticos. Os queijos foram analisados microbiologicamente por testes de coliformes termotolerantes (45°C), coliformes totais, Staphylococcus coagulase positiva (SCP), E. coli, Listeria monocytogenes, Salmonella spp., Enterotoxina Estafilocócica e em seguida, foi feita a sua avaliação físico-química quanto à umidade e o seu teor de gordura no extrato seco (GES). Os ensaios do leite mostraram desacordo quanto a CPP e a CCS (308.000 UFC/mL e 503.000 CS/mL, respectivamente), entretanto, os demais ensaios do leite e do queijo colonial estão em conformidade. Portanto, pode-se concluir que as Boas Práticas de Fabricação (BPF) da agroindústria estão sendo eficientes e as boas práticas agropecuárias (BPA) da propriedade não, assim, faz-se necessário ações corretivas para o completo enquadramento físico-químico e microbiológico dos produtos produzidos no estabelecimento.

(1) Background: Cultivating microgreens is emerging as an excellent market opportunity. Their easy, short, and sustainable production methods are the main reasons they are approved by growers. However, a feature that still prevents its further spread is the microbiological risk and their rapid senescence. The present study was conducted to evaluate the post-harvest storage and shelf life of arugula microgreens in different packaging through microbiological, physico-chemical, and sensory parameters; (2) Methods: Plants were stored at 5 °C in open air, vacuum sealed, and under modified atmosphere bags and tested at 0, 3, 5, 7, and 10 days; (3) Results: Microgreens stored in all packaging were safe for consumption within ten days. Regarding physical and chemical parameters, open packaging proved to be promising, with less weight loss and slower chlorophyll degradation. The sensory analysis demonstrated that the microgreens stored in the vacuum-sealed packaging showed a decrease in quality from the fifth day onwards for all attributes. However, the MAP presented good scores with a better visual quality, similar to the fresh microgreens.

O queijo colonial artesanal produzido a partir de leite cru, é um dos queijos mais consumidos na região sul do Brasil. Diante disso, o objetivo deste trabalho foi correlacionar estatisticamente aspectos microbiológicos e físico-químicos de queijos coloniais produzidos em pequenas propriedades na região centro-sudeste do Rio Grande do Sul com as boas práticas de fabricação empregadas pelos produtores, visando verificar quais os fatores são os mais importantes a serem considerados no momento da produção deste produto tradicional. Para isto, análises de contagem bacteriana total, coliformes, Staphylococcus aureus, umidade, acidez, pH e atividade de água foram realizadas nos queijos coloniais. Os resultados indicaram contagens acima do permitido para Staphylococcus aureus e 90% das amostras apresentaram coliformes termotolerantes acima do estabelecido em legislação. A avaliação matemática dos dados mostrou que a qualidade da água utilizada no processamento dos queijos e a higiene dos manipuladores como os principais fatores para garantir um produto seguro para o consumidor.

A produção de queijos artesanais, principalmente aqueles feitos com leite cru, ainda se mantém como uma problemática em todo o mundo. A análise e compreensão do funcionamento da produção e do mercado desses produtos em países onde são tradicionais pode ser uma ferramenta importante para a reprodução do saber-fazer em outras culturas. Assim, o presente trabalho se propôs a avaliar a percepção de produtores de queijo e técnicos veterinários através de entrevistas em Le Mans, no Departamento de Sarthe, França, de acordo com os aspectos sociais e sanitários em relação a produção e comercialização deste produto. A produção de queijos parece se dar por oportunidade de mercado e a informalidade não parece ser fato recorrente. Os resultados mostram que a segurança dos queijos está diretamente relacionada com as Boas Práticas de Ordenha e de Fabricação, apesar de serem observadas não-conformidades nas instalações. A responsabilidade dos produtores sobre o processo produtivo, juntamente com a formação técnica, é indicada como fator decisivo para a qualidade do produto final. Os resultados mostraram ainda que as políticas públicas de apoio à agricultura familiar em queijarias na França, a conscientização dos produtores e valorização do espaço rural podem ser fatores decisivos para a baixa contaminação do queijo de leite cru fabricado na região do estudo.