Flaviana Coelho Pacheco

Purpose of Review: This review aims to provide a comprehensive and critical analysis of extrusion as a sustainable technology for starch modification. Specifically, it addresses how extrusion processing alters the structural, physicochemical, and functional properties of starch from different botanical sources, and how processing parameters influence these modifications. Recent findings: Recent studies have demonstrated that extrusion significantly affects starch structure through mechanisms such as gelatinization, disruption of crystalline regions, and molecular depolymerization. Processing conditions, including barrel temperature, moisture content, and screw speed, play a decisive role in determining the extent of these transformations. In addition, emerging approaches—such as enzymatic-assisted extrusion, extrusion coupled with 3D printing, and advanced extrusion cooking systems—have shown promising potential for tailoring starch functionality with greater precision. Notably, extrusion has also been associated with increased formation of resistant starch, contributing to improved nutritional properties. Summary: Extrusion promotes substantial molecular rearrangements in starch, leading to enhanced technological performance and expanded industrial applicability. The ability to control structural modifications through processing parameters makes extrusion a versatile tool for designing starch-based ingredients with targeted functionalities. Furthermore, the generation of resistant starch highlights its potential in the development of healthier food products. Overall, extrusion represents a powerful and adaptable strategy, with significant implications for future research and innovation in starch-based food systems.

Starches from various botanical sources are extensively utilized across food applications due to their functional and technological properties. However, native starches exhibit limitations under processing conditions involving heat, pH shifts, or mechanical stress, which restrict their application. In response, the demand for “clean-label” products has driven interest in sustainable and non-chemical modification strategies. This review aims to provide a critical overview of the effects of unconventional technologies—including ozone, ultrasound, high-pressure processing, high-pressure homogenization, pulsed electric fields, and cold plasma—on starch granule structure and the resulting pasting properties. A bibliometric analysis based on 1679 documents from Scopus and Web of Science^® highlighted a lack of previous studies integrating quantitative trends with in-depth technical discussion. The selected technologies demonstrate potential to enhance starch functionality through distinct modification mechanisms, although their effects are highly dependent on starch source, structure, and processing parameters. Despite promising advances, most applications remain restricted to laboratory scale, and further research is required to optimize conditions and promote industrial feasibility.

Pumpkin seed proteins (PSPs) are a promising resource for obtaining bioactive peptides but their low solubility hinders enzymatic hydrolysis, reducing yield and bioactivity. In addition, enzymatic processes require specific conditions and long processing times; improving the efficiency of this process is essential to expand its industrial applications. In this context, using a high-frequency, low-intensity ultrasound (US) has proven to be an effective strategy for optimizing the hydrolysis of plant protein. This study evaluated the US-assisted (38 W/L, 40 kHz) and conventional hydrolysis of pumpkin seed proteins (PSPs) for 180 min at 25 °C, 40 °C, and at the optimum temperature condition for each enzyme studied (60 °C for Brauzyn^®, 55 °C for Flavourzyme^®, and 50 °C for Neutrase^®), as well as the impact of this process on the macrostructural and functional characteristics of the hydrolysates obtained. The degree of hydrolysis (DH) was significantly higher in US-assisted reactions, reaching increases of up to 57.7% with Neutrase^® at 40 °C. The US also positively influenced the protein solubility of the hydrolysates, especially at pH levels close to the isoelectric point, with improvements of up to 100%, compared to the hydrolysates obtained from the conventional reaction. The antioxidant activity was also enhanced by the US, compared to the conventional reaction, emphasizing the hydrolysates obtained through the action of Flavourzyme^®, which showed increases of 52.4% and 42.6% in the scavenging of DPPH and ABTS radicals, respectively. The analysis of the mean particle size revealed significant reductions with the US (<26.2%). Consequently, the polydispersity index (PDI) demonstrated greater uniformity in the particles obtained from the US-assisted reactions (reductions of up to 20.3%). UV-Vis spectroscopy and intrinsic fluorescence also indicated possible alterations in the tertiary structure of the peptides obtained, mainly in US-assisted reactions. Therefore, US-assisted PSP hydrolysis resulted in better enzymatic performance and produced protein hydrolysates with bioactive potential for food applications.

Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content (p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% (p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively (p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) (p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread (p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products.

This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.

This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the zeta potential (≤60%), whereas particle size reduction was observed only with physical processes (≤42%). The addition of 2.5% WPI reduced yogurt fermentation time by 30 min. After 24 h of storage at 7 °C, lactic acid bacteria counts did not differ between samples (≥8 log CFU/mL), and the supplementation was sufficient to increase the apparent viscosity (≤5.65 times) and water-holding capacity (WHC) of the yogurt (≤35% increase). However, supplementation combined with physical processes promoted greater improvements in these parameters (6.41 times in apparent viscosity and 48% in WHC) (p < 0.05), as confirmed by the denser and better-organized protein clusters observed in microscopic evaluation. Thus, both approaches proved to be promising alternatives to improve goat yogurt quality. Therefore, the decision to adopt these strategies, either independently or in combination, should consider cost implications, the product quality, and market demand.

A astaxantina é um carotenóide pertencente à subclasse xantofila. As fontes naturais de astaxantina incluem bactérias, fungos, algas, crustáceos e certos peixes. Este carotenóide exerce excelentes propriedades biológicas que tem despertado atenção na indústria de alimentos e farmacêuticas. No entanto, a baixa solubilidade em água e a instabilidade química restringem sua biodisponibilidade e aplicação da astaxantina. Assim, é necessário encontrar métodos eficazes para proteger a astaxantina contra a degradação e exercer ainda mais seus potenciais benefícios na intervenção nutricional. Uma das principais estratégias utilizadas para isso é o encapsulamento da astaxantina, que consiste em criar uma barreira sobre o componente ativo, protegendo-o contra os efeitos de fatores ambientais. Existe diferentes métodos que podem ser realizados para o encapsulamento da astaxantina, incluindo lipossomas e “spray drying”. Neste contexto, nesta revisão, serão abordadas as principais fontes naturais de astaxantina, seus aspectos estruturais e potencial bioativo, bem como os desafios para sua aplicação industrial e as principais estratégias tecnológicas que viabilizam a incorporação de astanxantina em alimentos. A astaxantina é um carotenóide pertencente à subclasse xantofila. As fontes naturais de astaxantina incluem bactérias, fungos, algas, crustáceos e certos peixes. Este carotenóide exerce excelentes propriedades biológicas que tem despertado atenção na indústria de alimentos e farmacêuticas. No entanto, a baixa solubilidade em água e a instabilidade química restringem sua biodisponibilidade e aplicação da astaxantina. Assim, é necessário encontrar métodos eficazes para proteger a astaxantina contra a degradação e exercer ainda mais seus potenciais benefícios na intervenção nutricional. Uma das principais estratégias utilizadas para isso é o encapsulamento da astaxantina, que consiste em criar uma barreira sobre o componente ativo, protegendo-o contra os efeitos de fatores ambientais. Existe diferentes métodos que podem ser realizados para o encapsulamento da astaxantina, incluindo lipossomas e “spray drying”. Neste contexto, nesta revisão, serão abordadas as principais fontes naturais de astaxantina, seus aspectos estruturais e potencial bioativo, bem como os desafios para sua aplicação industrial e as principais estratégias tecnológicas que viabilizam a incorporação de astanxantina em alimentos. A astaxantina é um carotenóide pertencente à subclasse xantofila. As fontes naturais de astaxantina incluem bactérias, fungos, algas, crustáceos e certos peixes. Este carotenóide exerce excelentes propriedades biológicas que tem despertado atenção na indústria de alimentos e farmacêuticas. No entanto, a baixa solubilidade em água e a instabilidade química restringem sua biodisponibilidade e aplicação da astaxantina. Assim, é necessário encontrar métodos eficazes para proteger a astaxantina contra a degradação e exercer ainda mais seus potenciais benefícios na intervenção nutricional. Uma das principais estratégias utilizadas para isso é o encapsulamento da astaxantina, que consiste em criar uma barreira sobre o componente ativo, protegendo-o contra os efeitos de fatores ambientais. Existe diferentes métodos que podem ser realizados para o encapsulamento da astaxantina, incluindo lipossomas e “spray drying”. Neste contexto, nesta revisão, serão abordadas as principais fontes naturais de astaxantina, seus aspectos estruturais e potencial bioativo, bem como os desafios para sua aplicação industrial e as principais estratégias tecnológicas que viabilizam a incorporação de astanxantina em alimentos. A astaxantina é um carotenóide pertencente à subclasse xantofila. As fontes naturais de astaxantina incluem bactérias, fungos, algas, crustáceos e certos peixes. Este carotenóide exerce excelentes propriedades biológicas que tem despertado atenção na indústria de alimentos e farmacêuticas. No entanto, a baixa solubilidade em água e a instabilidade química restringem sua biodisponibilidade e aplicação da astaxantina. Assim, é necessário encontrar métodos eficazes para proteger a astaxantina contra a degradação e exercer ainda mais seus potenciais benefícios na intervenção nutricional. Uma das principais estratégias utilizadas para isso é o encapsulamento da astaxantina, que consiste em criar uma barreira sobre o componente ativo, protegendo-o contra os efeitos de fatores ambientais. Existe diferentes métodos que podem ser realizados para o encapsulamento da astaxantina, incluindo lipossomas e “spray drying”. Neste contexto, nesta revisão, serão abordadas as principais fontes naturais de astaxantina, seus aspectos estruturais e potencial bioativo, bem como os desafios para sua aplicação industrial e as principais estratégias tecnológicas que viabilizam a incorporação de astanxantina em alimentos.

O iogurte é um alimento lácteo de grande importância para a alimentação humana em virtude de suas propriedades funcionais, além de ser muito popular em todo o mundo. Tradicionalmente, no Brasil esse produto é elaborado a partir do leite bovino. Entretanto, nos últimos anos tem crescido a produção de iogurte fabricado a partir do leite de outros mamíferos, assim como tem intensificado os estudos acerca da aplicação de tecnologias não convencionais na tecnologia de alimentos, como o ultrassom. Neste estudo, foram produzidas diferentes amostras de iogurte de leite de búfala por meio da aplicação de ultrassom, visando reduzir o tempo de fermentação, assim como melhorar as características desejáveis do produto final. Desta forma, pensando nas propriedades higiênico sanitárias do iogurte e consequente segurança do alimento, este trabalho objetivou avaliar a qualidade microbiológica do produto. Todas as amostras apresentaram dentro da legislação para bolores e leveduras, mesófilos e piscrotróficos. Assim, ressalta-se a importância da aplicação das boas práticas de fabricação de modo a garantir a qualidade e segurança dos alimentos.