Leda Battestin Quast

Although meat is the primary source of animal protein in the human diet, concerns about its environmental impact and the growing global population have led to the development of alternative proteins and meat analogs. As the demand for plant-based products rises, clear guidelines on nutrient content, such as protein and fat, are needed to ensure compliance. Thus, this study aimed to assess the accuracy of nutritional labeling for protein and lipid content in meat-derived patties and plant-based meat analogs. 21 processed products were examined: six meat-derived patties and 15 plant-based alternatives (plant-based patties; other plant-based products), available in groceries in western Paraná state, Brazil. Around 80% of plant-based analogous products had legumes as their primary protein source, mainly soybean, followed by pea and chickpea. Two meat-derived patties showed protein content below the Brazilian regulation limit (<15%), while all meat-derived patties met the lipid regulation (20% variation in lipid content. While protein and lipid contents in plant-based patties were lower than in meat-derived patties, no regulations currently define the minimum or maximum contents of these compounds in plant-based products. Additionally, 66.7% of plant-based patties showed more than 20% variation from label claims. In addition, other plant-based analog products had similar protein content to plant-based patties, and variation in lipid content reached over 20% compared to the label. Despite regulatory gaps, accurate labeling remains key to ensuring nutritional safety and meeting consumer expectations. In practice, producers should often batch-test products, set internal guardrails, and tighten supplier controls to improve label accuracy, while regulators establish composition standards and tolerance limits for plant-based meat analogs.

A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes—basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)—as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing. Only the formulations containing 10, 15, and 20% FMC waste showed good moldability and similar rheological parameters between each other (p < 0.05). After baking, the cookies made with FMC waste showed greater volume expansion (p < 0.05) compared to the standard formulation. All cookies had water activity below 0.6 and remained stable during the 150 days of storage. Furthermore, after 150 days of storage, the hardness of the standard (T1) formulation was 40.02 N, while formulations with FMC waste (10%—T2, 15%—T3, and 20%—T4) resulted in softer cookies, with hardness values of 26.9 N, 27.9 N, and 27.61 N, respectively. The ring-shaped cookies containing 15% FMC waste showed the best technological performance, considering manufacture, physicochemical, and hardness traits, with no nutritional differences compared to the control.

Drying, as alternative process, enhances stability, eases transport, and prolongs storage for fruits and fruit pulps. This study focused on producing açaí foam with 2% emulsifier and comparing it to a control (0% emulsifier), following by drying (60 °C) in a forced air circulation oven. Açaí powder with 2% emulsifier exhibited a higher effective diffusion coefficient (5.35 × 10⁻⁴ cm² s⁻¹) than the without emulsifier counter part (1.41 × 10⁻⁴ cm² s⁻¹). The pores formed after pulp aeration with the emulsifying agent led to a higher diffusion coefficient and a shorter drying time. Sorption isotherms at 25 °C and 35 °C displayed favorable fits for both powders (R²>0.9). Açaí powder with emulsifier demonstrated superior solubility (47.93%) and faster rehydration (168 s) compared to the control (19.72%; 324 s). The use of a 2% emulsifying agent resulted in a porous, dried açaí powder with improved flowability and solubility, indicating higher quality.Practical applications: Traditionally, açai pulp is commercialized as a frozen product, which entails high energy costs and logistical constraints. Foam‐mat drying allows the dehydration of viscous, heat‐sensitive, and high‐sugar foods that cannot be effectively dried through spray drying. It offers a practical application in the food industry, particularly as an ingredient. Powdered fruit pulps, including açai pulp, are widely utilized in ice creams, yogurts, and instant juices. To meet industrial requirements, these powders need to exhibit good solubility, quick rehydration, and stability at room temperature. Through foam‐mat drying, high‐quality powdered açai pulp can be produced with a short drying time. This technology enables the production of stable powders that can be easily rehydrated, opening opportunities for new ingredient development and diverse applications.

O objetivo do trabalho foi apresentar um diagnóstico geral sobre a produção de queijo Colonial artesanal, informações técnicas e bibliográficas sobre os assuntos abordados na capacitação feita para produtores de queijo Colonial artesanal e os resultados das atividades realizadas durante a formação dos agricultores. O Curso de Queijo Artesanal teve oito módulos, oferecido aos produtores de queijo e profissionais da área, promovido pelo IDR-Paraná em parceria com Universidades, SEAB e suas empresas vinculadas. As palestras abordaram sobre saúde e sanidade do rebanho, obtenção higiênica do leite e boas práticas de fabricação de queijo, legislação brasileira do queijo artesanal, gestão da qualidade e financeira da agroindústria, turismo rural e tecnologia de fabricação para o queijo Colonial. Constatou-se que na região de Laranjeiras do Sul há carência de informações sobre produção de queijo Colonial e há a necessidade de promover eventos voltados à atividade para que o queijo tenha qualidade para comercialização legalizada. Palavras-chave: Produto regional; Produtores; Conhecimento técnico; Legislação.

O conhecimento da qualidade de produtos refrigerados é de extrema importância para a cadeia produtiva, uma vez que ela reflete as condições industriais e afeta diretamente o consumidor. A validação da vida de prateleira de produtos resfriados foi realizada com carne de suíno sem osso, recorte 50/50, no período de 20 dias, armazenada em câmara de resfriamento. Foram determinados os valores de pH, rancidez oxidativa, umidade, lipídios, índice de peróxido, Coliformes Termotolerantes a 45°C, Staphylococcus coagulase positiva, Salmonella spp, Escherichia coli e Mesófilos Aeróbios viáveis a 30 °C. Não houve a presença de rancidez oxidativa, o índice de peróxido se manteve constante com valores menores que 0,1 mEq/kg. As análises microbiológicas apresentaram valores satisfatórios, estando dentro do limite máximo estabelecido pelas legislações em vigor. Durante os 20 dias de estocagem, as amostras sob refrigeração, mostraram-se adequadas ao consumo, não apresentando contaminação microbiológica e seus parâmetros físico-químicos obtiveram resultados aceitáveis, dentro de padrões técnicos estabelecidos para carnes.

Microwave drying has shorter processing times compared with convection drying, which results in high-quality products and reduced energy consumption. The objective of this study is to evaluate the drying process of Araucaria angustifolia seeds using hot air at atmospheric pressure by applying microwaves (300 W and 500 W), and comparing them with the conventional drying process using hot air (80 °C). The drying time using hot air with microwaves at 500 W and 300 W was reduced by 83.33% and 73.89%, respectively, compared with conventional drying. The drying process occurred in the transient regime, with the predominance of a period of decreasing drying rate. The internal temperature of Araucaria seeds increased with the exposure time to the drying process, whereas the moisture content decreased. This tendency was greater for seeds subjected to electromagnetic fields, especially those exposed to higher power. The total phenolic compounds (TPCs) were lower by microwave drying when compared with conventional drying. The TPC loss was influenced by the internal temperature of the seed. Alternative methods to promote the increased retention of phenolic compounds during the drying process include decreasing the microwave power before the end of drying, combining traditional microwave-associated drying methods, and controlling the applied microwave power.

Lactose intolerance is a disorder that affects a large part of the population, in this sense, it becomes feasible the study of manufacturing techniques that make it possible to guarantee the elaboration of products with low lactose content. Taking this into account, the present study aimed to evaluate the lactose content and physical-chemical characteristics of washed mass cheeses during the maturation period. Pasteurized whole milk with initial lactose percentage of 4.55 g/100 g was used and after coagulation, cutting and stirring, a partial (10% of the initial volume) whey removal was followed by addition of the same volume of hot water at 75 °C. Cheeses were analyzed at 0, 7, 15, 30 and 60 days of maturation for lactose content, acidity, pH, water activity, moisture, fixed mineral residue and chlorides. A lactose content of less than 0.005 g/100 g was obtained shortly after manufacturing (fresh product). The starter culture used and the process of washing the mass likely contributed to the low lactose content of the cheeses. Thereby is presented a viable alternative for the production of naturally lactose-free cheeses.