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This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process of Durvillaea spp., a brown seaweed. An untargeted metabolomics approach was employed to screen metabolites and annotate molecules with nutraceutical properties. Two products, each representing a distinct consortia of co-cultured fungi, named Myco 1 and Myco 2, were analysed in this study. These consortia demonstrated superior properties compared to those of Durvillaea spp., showing significant increases in total protein (~238%), amino acids (~219%), and ß-D-glucans (~112%). The protein contains all essential amino acids, a low fatty acid content, and exhibits high antioxidant activity (21.5-25.5 µmol TE/g). Additionally, Myco 2 exhibited the highest anti-alpha-glucosidase activity (IC50 = 16.5 mg/mL), and Myco 1 exhibited notable anti-lipase activity (IC50 = 10.5 mg/mL). Among the 69 top differentially abundant metabolites screened, 8 nutraceutical compounds were present in relatively high concentrations among the identified mycoproteins. The proteins and polysaccharides in the mycoprotein may play a crucial role in the formation and stabilization of emulsions, identifying it as a potent bioemulsifier. In conclusion, the bioconversion of Durvillaea spp. results in a mycoprotein with high-quality protein, significant nutritional and functional value, and prebiotic and nutraceutical potential due to the production of unique bioactive compounds.

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Brazil has great biodiversity, and the Amazon biome stands out for a variety of native fruits with high economic and nutritional potential. Murici (Byrsonima crassifolia) and taperebá (Spondias mombin) are sources of vitamins, minerals, and phytochemicals with potential health benefits. Because of the bioactive potential of these Brazilian fruits, this review aims to gather the most current existing knowledge about their botanical, nutritional, and phytochemical properties, because the presence of several bioactive compounds may bring promising strategies to the prevention and treatment of several diseases. The search was conducted of the LILACS, MEDLINE, PubMed, and Science Direct databases, considering articles published between 2010 and 2023. The compiled results showed that these fruits, their leaves, and seeds have great antioxidant activity and are a good source of phytochemicals, especially phenolic compounds. In vitro and in vivo studies indicate that these bioactive compounds have several health benefits related to the prevention or treatment of diseases, including antioxidant effects; anti-inflammatory effects; and antidiabetic, antidepressant, neuroprotective, antiproliferative, anticancer, hypolipemic, cardioprotective, gastroprotective, hepatoprotective, and nephroprotective effects, and they are particularly related to the reduction of damage from oxidative stress. This review highlights the potential of these fruits as functional foods and for therapeutic purposes. However, it is recommended to conduct more studies on the identification and quantification of phytochemicals present in these fruits and studies in humans to better understand the mechanisms of action related to their effects and to understand the interaction of these compounds with the human body, as well as to prove the safety and efficacy of these compounds on health.

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The species Chenopodium quinoa Willd. and Amaranthus hybridus L. are Andean staples, part of the traditional diet and gastronomy of the people of the highlands of Colombia, Ecuador, Peru, Bolivia, northern Argentina and Chile, with several ethnopharmacological uses, among them anticancer applications. This review aims to present updated information on the nutritional composition, phytochemistry, and antimicrobial and anticancer activity of Quinoa and Amaranth. Both species contribute to food security due to their essential amino acid contents, which are higher than those of most staples. It is highlighted that the biological activity, especially the antimicrobial activity in C. quinoa, and the anticancer activity in both species is related to the presence of phytochemicals present mostly in leaves and seeds. The biological activity of both species is consistent with their phytochemical composition, with phenolic acids, flavonoids, carotenoids, alkaloids, terpenoids, saponins and peptides being the main compound families of interest. Extracts of different plant organs of both species and peptide fractions have shown in vitro and, to a lesser degree, in vivo activity against a variety of bacteria and cancer cell lines. These findings confirm the antimicrobial and anticancer activity of both species, C. quinoa having more reported activity than A. hybridus through different compounds and mechanisms.

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Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture.

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Background: Physalis peruviana L. fruit contains nutritional and bioactive compounds of immense importance to public health and represents a potential ingredient for the development of functional foods and beverages. Objective: This study aimed to determine the chemical and nutritional composition as well as the antioxidant capacity of the P. peruviana L. fruit grown in Peru in three areas of the Central Andean region. Material and methods: Proximal and physicochemical analyses and estimation of mineral content, vitamin C, total carotenoids, total polyphenols, and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl [DPPH] and 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] assays) were performed using standardized methods. Results: The fruits were collected from three regions of the Peruvian Andes (Ancash, Cajamarca, and Cusco). The results showed that the content of potassium (306.54-327.60 mg/100 g) and iron (12.93-14.47 mg/kg) was prominent. The Physalis fruit had high levels of vitamin C (47.20-52.20 mg/100 g), total polyphenols (68.17-83.40 mg equivalents of gallic acid/100 g), and carotenoids (1.12-1.73 mg ß-carotene/100 g). Higher values for antioxidant capacity were obtained with the ABTS method (896-1003.33 µmol Trolox/100 g) than with the DPPH method (290-309 µmol Trolox/100 g). Conclusions: This study confirms that the P. peruviana fruit has properties that could provide important health benefits and that it could be used for the development of functional foods and food supplement.

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Given the high cost of production of animal-based meats and the increase in the number of adepts of meatless diets, the need for plant-based meat substitutes is growing. In this prosperously growing market, there is a lack of knowledge about the nutritional value of these meat substitutes and their ingredients. This study aims to review the nutritional composition and ingredients of meat substitutes commercialized worldwide. An integrative review was performed with a systematic literature search in PubMed, EMBASE, Scopus, Science Direct, Web of Science, and 11 studies were selected to compose the sample of this review. Data on meat substitutes' nutritional composition and ingredients from different categories were collected and analyzed. The results showed that meat substitutes commonly present lower energy values and higher amounts of carbohydrates and dietary fiber. Protein values varied according to the meat substitute category, with some showing a higher concentration than others, more specifically in substitutes for bovine meat. Higher values were found in the Pieces category and lower in Seafood substitutes. Unlike animal meat, vegan meat has a proportion of carbohydrates higher than protein in most samples, except for chicken substitutes. Meat substitutes presented similar total and saturated fat content compared to their animal-based counterparts. Higher amounts of fat were found in the "Various" category and lower in "Pieces". Ingredients such as soy, pea, and wheat were the primary protein sources in meat substitutes, and vegetable oils were their primary fat source. Methylcellulose, various gums, and flavorings were the most used food additives. In general, meat substitutes presented high concentrations of sodium, possibly collaborating with an excessive sodium intake, highlighting the need for developing sodium-reduced or sodium-free alternatives. Most of the included samples did not describe the concentration of iron, zinc, and vitamin B12. Further studies are needed to develop meat substitutes with better nutritional composition, fulfilling the need for equivalent substitutes for animal-based meat.

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The indigenous communities of Mexico have a long tradition of consuming quelites. In this research, eight species of quelites that are traditionally consumed by indigenous communities of the Sierra Norte of Oaxaca, Mexico, were characterized: Eryngium foetidum L., Galinsoga parviflora Cav., Calceolaria mexicana Benth., Andinocleome magnifica (Briq.) Iltis & Cochrane, Cleoserrata speciosa (Raf.) H.H. Iltis, Phytolacca icosandra L., Cestrum nocturnum L. and Solanum nigrescens M.Martens & Galeotti. The ethnobotanical information of these species was recorded and the proximate composition, mineral content, and total phenolic and flavonoid content were determined. The antioxidant capacity of the samples was also investigated using ABTS (2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl), and ORAC (oxygen radical absorption capacity) methods. Quelites are available in the dry and rainy season. Quelites were found to have low energy contents while being good sources of fiber, of which A. magnifica possessed the highest concentration (8.61 ± 0.35 g/100 g fresh weight FW). Quelites were also found to provide essential minerals, with the primary contributions being potassium (4097.35 ± 12.28 mg/100 g FW) in C. mexicana, calcium (2418.63 ± 22.91 mg/100 g FW) in S. nigrescens, magnesium (1021.83 ± 10.58 mg/100 g FW) in E. foetidum, among others. C. speciosa and C. mexicana exhibited the highest concentration of phenols and flavonoids, which were found to be associated with higher antioxidant capacity. The quelites analyzed in this study are a potential source of accessible, nutritious, and healthy food, and can potentially help improve food security and health.

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Rice bran is an agro-industrial by-product of low added value that can be used to complement human nutritional needs. In this work, the profile of minerals, fatty acids and amino acids in brown rice bran was determined, aiming to evaluate its potential to complement the nutritional needs of different age groups, according to recommendations of regulatory agencies. The brown rice bran was supplied by a rice processing industry located in the south of the state of Rio Grande do Sul. Minerals were quantified using an emission spectrometer; the fatty acid profile was determined by gas chromatography and the amino acids were quantified by high-performance liquid chromatography with fluorescence (HPLC-FL). The main minerals were phosphorus (P), magnesium (Mg), potassium (K) and calcium (Ca) (2,933, 1,029, 211 and 56 mg / 100 g of rice bran). Saturated, monounsaturated and polyunsaturated fatty acids in rice bran were 22.4, 36.2 and 34.5% of lipid content, respectively. The polar, neutral and charged amino acids represented 8.8, 9.3 and 12.8% of the protein content, respectively. The composition of this co-product of rice supply chain is a good alternative to the new demand on plant-based food supplying the recommended daily intake (RDI) of national and international food polices.

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The storage of forage to be offered at different times of the year are viable alternatives for all production systems, and sorghum biomass has been highlighted for this purpose. As preservedforage, it was hypothesized that sugarcane can contribute to the fermentation process. Theobjective was to evaluate the inclusion of different levels of sugarcane (0, 20, 40 and60%) inthe silage of three biomass sorghum genotypes (B012, B017 and B018). The material wasensiled using PVC silos and after 60 days the silos were opened and the contents of drymatter, mineral matter, organic matter, crude protein, neutral detergent fiber, acid detergent fiber, hemicellulose, lignin, and hydrogen potential were determined. The experiment wasconducted in a completely randomized design, in a factorial scheme with four replications. The data were analyzed through the analysis of variance followed by multiple comparisonbyTukey's test (α < 0.05) and linear regression. The biomass sorghum genotypes respondedsatisfactorily to the fermentation process, resulting in quality silages. However, the inclusionof sugarcane did not improve the quality of the silages, and its inclusion in the silage of thegenotypes evaluated is not recommended.(AU)

O armazenamento de forragem a ser ofertada em diferentes épocas do ano são alternativasviáveis para todos os sistemas de produção, e a biomassa de sorgo tem se destacado paraestefim. Como forragem preservada, levantou-se a hipótese de que a cana-de-açúcar podecontribuir para o processo de fermentação. O objetivo foi avaliar a inclusão de diferentesníveis de cana-de-açúcar (0, 20, 40 e 60%) na silagem de três genótipos de sorgo biomassa(B012, B017 e B018). O material foi ensilado em silos de PVC e após 60 dias foramabertosedeterminados os teores de matéria seca, matéria mineral, matéria orgânica, proteína bruta, fibra em detergente neutro, fibra em detergente ácido, hemicelulose, lignina e potencial dehidrogênio. O experimento foi conduzido em delineamento inteiramente casualizado, emesquema fatorial com quatro repetições. Os dados foram analisados por meio da análisedevariância seguida de comparação múltipla pelo teste de Tukey (α < 0,05) e regressãolinear. Os genótipos de sorgo biomassa responderam satisfatoriamente ao processo de fermentação, resultando em silagens de qualidade. No entanto, a inclusão da cana-de-açúcar não melhoroua qualidade das silagens, não sendo recomendada sua inclusão na silagemdos genótipos avaliados.(AU)

Los acopios de forrajes para ser ofrecidos en diferentes épocas del año son alternativas viablespara todos los sistemas de producción, y para ello se ha destacado la biomasa de sorgo. Comoforraje conservado, se planteó la hipótesis de que la caña de azúcar puede contribuir al proceso de fermentación. El objetivo fue evaluar la inclusión de diferentes niveles de cañadeazúcar (0, 20, 40 y 60%) en el ensilaje de tres genotipos de sorgo de biomasa (B012, B017yB018). El material se ensiló en silos de PVC y después de 60 días se abrieron los silos ysedeterminaron los contenidos de materia seca, materia mineral, materia orgánica, proteínacruda, fibra detergente neutro, fibra detergente ácido, hemicelulosa, lignina y potencial dehidrógeno. El experimento se condujo en un diseño completamente al azar, en un esquemafactorial con cuatro repeticiones. Los datos fueron analizados a través del análisis de varianzaseguido de comparación múltiple por la prueba de Tukey (α < 0,05) y regresión lineal. Losgenotipos de sorgo de biomasa respondieron satisfactoriamente al proceso de fermentación, dando como resultado ensilajes de calidad. Sin embargo, la inclusión de caña de azúcar nomejoró la calidad de los ensilajes, por lo que no se recomienda su inclusión en los ensilajesdelos genotipos evaluados.(AU)

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Gabiroba, a native fruit in Brazil's Atlantic Forest region, has significant nutritional and therapeutic properties. However, due to its seasonality, consumption by the population is limited. Thus, the development of gabiroba byproducts would add significant value to the food and therapeutic industries. Therefore, it is essential to study and support the lack of toxicity of gabiroba fruit extracts. In the present study, physicochemical analyses of fresh fruits (GF) and dehydrated whole gabiroba flour (WGF) and preliminary toxicity analyses of WGF were performed. The toxicity results showed a microcrustacean LC50 of >1000 mg/mL when exposed to WGF extracts at various concentrations (10-1000 µg/mL; p = 0.062) using the Artemia salina method, with no evidence observed of proliferative activity or toxic metabolic compounds in the WGF extract. The phytotoxicity of WGF using Lactuca sativa L. allowed germination and root growth at various concentrations of WGF extract, with the lowest (100 µg/mL) and highest (1000 µg/mL) concentrations exhibiting 98.3% and 100% seed germination, respectively. In conclusion, these results indicate that the WGF preparation preserved the nutritional and antioxidant potential of gabiroba fruits and that WGF is safe for use as a raw material in the food industry and for therapeutic purposes.

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This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product's chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional-technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59-72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.

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The consumption of fruits and vegetables is strongly encouraged in the nutritional recommendations presented in national and international guidelines, which strongly advise the intake of these elements as part of a healthy diet. However, this type of food matrix has a low post-harvest durability, making it necessary to apply techniques that extend its shelf life. Among the methods that can be applied, drying acts as a unitary operation of wide use, presenting low operational cost, ease of handling and wide variation of procedural techniques. However, it still remains a methodology seen as "critical" in the food sector, especially when the maximum focus of efforts is to obtain a material of high quality, nutritional and sensorial. In this context, foam layer drying has gained recognition as an effective and low-cost technique, where foam porosity and higher surface area-volume ratio provide high heat and mass transfer rates, reducing process time and improving the physical-chemical quality of the final product. We provide information capable of elucidating that drying requires a large amount of energy for the operation, and that many studies are still needed in order to optimize the process and guarantee the economic, nutritional and functional viability of the final product.

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In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, 1H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.

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The fruits of palm trees (Arecaceae) are a very important food source for fauna and for humans, despite the still incipient role of these fruits in conventional diet. Seven palm tree species (plus one variety) that are native to the southern half of South America located east of the Andes (Argentina, Paraguay, Uruguay, and the southern states of Brazil) were studied. For the first time, the fatty acid profiles of palm seeds and the content of both amino acids and phenolic compounds present in the pulp (yellowish fleshy mesocarps) of the fruits were determined. High-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) was used to screen and quantify thirty-two phenols and HPLC was used to determine the amino acid contents and fatty acids profiles of the species. Twenty-five percent of the fatty acids in the seeds of B. lallemantii, Butia odorata (var. pulposa), B. witeckii, and Syagrus romanzoffiana were found to be unsaturated. One species (B. lallemantii) had a high and well-balanced amino acid content (28,900 mg/kg), while six species (B. odorata, B. catarinensis, B. witeckii, Euterpe edulis, and Syagrus romanzoffiana) contained more than 14,000 mg/kg of amino acids. A high content of the phenolic compounds ferulic acid, luteolin, quercetin-3-rutinoside, isoquercetin, and isorhamnetin were found in many species, most notably in B. odorata, B. catarinensis, and B. witeckii.

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La ingesta diaria de hortalizas se relaciona con menor riesgo de cáncer, diabetes, enfermedades coronarias y obesidad, pero partes de estos alimentos como cáscaras, tallos y hojas no son reutilizadas, aumentando los desperdicios e impactando negativamente al medio ambiente. El objetivo de este trabajo fue establecer el valor nutricional de hojas y tallos de apio, betarraga y brócoli del Mercado Mayorista Lo Valledor en Santiago de Chile. Un total de 6 muestras se recolectaron desde puntos de ventas del Mercado Mayorista, 3 de hojas de hortalizas (apio, betarraga y brócoli) y 3 de tallos (apio, betarraga y brócoli). La recolección, preparación y entrega de las mismas se realizaron de acuerdo a protocolos indicados por el laboratorio encargado de realizar los análisis nutricionales. Las hojas de betarraga presentaron mayor contenido de proteínas (2,6 g), fibra dietética total (4,5 g) y fibra dietética insoluble (3,3 g) que los tallos, pero estos aportan más carbohidratos (7 g). Las hojas de apio tienen más calorías (20,4 kcal), proteínas (2,4 g), fibra dietética total (7,4 g), fibra dietética soluble (1,3 g) y fibra dietética insoluble (5,3 g) aunque los tallos presentan un contenido superior de carbohidratos (4,1 g). Finalmente, las hojas de brócoli destacan por su contenido de carbohidratos (9,0 g), proteínas (2,5 g), fibra dietética total (10,4 g) y fibra dietética insoluble (7,9 g). De acuerdo al valor nutricional obtenido, estos excedentes son una opción de alimento en la dieta diaria de las personas y su valorización debe ser contemplada.

The daily intake of vegetables is related to a lower risk of cancer, diabetes, coronary diseases and obesity, but parts of them such as peels, stems and leaves are not reused, increasing waste and negatively impacting the environment. The objective of this work was to establish the nutritional value of celery, beetroot and broccoli leaves and stems from the Lo Valledor wholesale market in Santiago, Chile. A total of 6 samples were collected from sales points of the Lo Valledor wholesale market, 3 from vegetable leaves (celery, beetroot and broccoli) and 3 from stems (celery, beetroot and broccoli). The collection, preparation and delivery of them were carried out according to protocols indicated by the laboratory in charge of carrying out the nutritional analyzes. The beet leaves had higher protein content (2.6 g), total dietary fiber (4.5 g) and insoluble dietary fiber (3.3 g) than the stems, but they provide more carbohydrates (7 g). Celery leaves had more calories (20.4 kcal), protein (2.4 g), total dietary fiber (7.4 g), soluble dietary fiber (1.3 g), and insoluble dietary fiber (5.3 g) although the stems have a higher carbohydrate content (4.1 g). Finally, broccoli leaves stand out for their content of carbohydrates (9.0 g), proteins (2.5 g), total dietary fiber (10.4 g) and insoluble dietary fiber (7.9 g). According to the nutritional value obtained, these surpluses are a food option in the daily diet of people and their valorization should be contemplated.

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Research background: Commercialization of Mauritia flexuosa (buriti) fruits in Brazil is at an early stage. Herein, we evaluate the nutritional value of pulp, peel and endocarp samples from buriti fruits, perform macroscopic and microscopic evaluations and analyze their physicochemical properties. Experimental approach: Size and mass, pH, sugar and protein contents, soluble/insoluble fiber, total titratable acidity and energy value of the samples were analyzed. Mineral profiling was performed by energy dispersive X-ray fluorescence spectrometry, and fatty acids and phytosterols were determined by gas chromatography-mass spectrometry. Samples were also submitted to differential scanning calorimetry coupled to a thermal analyzer, and microstructure, morphology, surface and viscosity were evaluated by scanning electron microscopy (SEM) and X-ray diffraction (XRD) with copper radiation. Rheological behavior was also studied. Results and conclusions: Lyophilized pulp had higher nutritional content of minerals, proteins, carbohydrates and energy than in natura pulp. Lyophilized pulp and its by-products showed suitable yields (>17.31%) and low a w, and potassium, manganese and monounsaturated fatty acid contents. Peels showed elevated amounts of saturated and polyunsaturated fatty acids and phytosterols (ß-sitosterol and stigmasterol), and endothermic behavior. The reductions of calcium, magnesium and manganese ranging from 18.5 to 22.7% were observed following the lyophilization. Drying processes generated semi-crystalline powders. Both peels and endocarp contained higher amounts of insoluble fiber and lower contents of sugars. Similar results were obtained by microscopic morphological analysis, differential scanning calorimetry and XRD analysis. Pulp and endocarp exhibited pseudoplastic non-Newtonian behavior, and flow behavior index values were lower than 1, while peels presented dilatant behaviour. Thus, physicochemical and nutritional characterization of pulp and by-products, such as peels and endocarp, are essential to support scientific research and exploration of new sustainable products. Novelty and scientific contribution: Processing and conservation techniques, like lyophilization, maintain the good quality of nutritional contents and bioactive compounds of buriti whole fruits, and can be used to extend their shelf life, preserve alimentary characteristics and provide wider purposes and availability. Such parameters may generate income and food security for local and regional communities.

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Proteins are essential components in human nutrition, and animal products are usually the primary sources of human ingestion. However, the number of adherents to vegetarian and vegan diets has grown significantly, highlighting the need for alternatives to replace animal proteins. Meat substitutes aim to mimic the nutritional value and sensory characteristics of meat. However, studies suggest differences in their composition. This study is the first to evaluate Brazilian meat substitutes' nutritional quality and ingredients. A quantitative cross-sectional survey was performed in three steps: (i) Sample mapping of products commercialized nationwide; (ii) Ingredients and nutritional data collection and classification; (iii) Statistical analysis. One hundred twenty-five meat substitutes were included and described. The primary protein sources were soy, gluten, and pea protein ingredients. Vegan meat substitutes presented similar energy and protein values, with few exceptions among samples, with vegan canned fish alternatives presenting less protein than their counterparts. Overall vegan products did not differ regarding sodium levels but showed high amounts to compose a lunch or dinner meal. Vegan meat substitutes showed higher carbohydrates, dietary fiber concentrations, and few differences regarding total and saturated fat. Vegan meat substitutes may contribute to the adherence and maintenance of vegan and vegetarian diets. However, future studies about the implemented ingredients are needed.

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The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g-1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g-1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g-1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.

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The use of treated wastewater (TWW) for irrigation has gained global attention since it reduces pressure on groundwater (GW) and surface water. This study aimed to evaluate the effect of TWW on agronomic, photosynthetic, stomatal, and nutritional characteristics of barley plants. The experiment with barley was established on two bands: one band was irrigated with GW and the other with TWW. The evaluation was performed 25, 40, 60, 90, and 115 days after sowing (DAS). Results showed that irrigation with TWW increased (p < 0.01) grain yield by 54.3% and forage yield by 39.4% compared to GW irrigation. In addition, it increased plant height (PH) (p = 0.013), chlorophyll concentration index (CCI) (p = 0.006), and leaf area index (LAI) (p = 0.002). TWW also produced a positive effect (p < 0.05) in all the photosynthetic efficiency parameters evaluated. Barley plants irrigated with TWW had lower stomatal density (SD) and area (SA) (p < 0.001) than plants irrigated with GW. Plants irrigated with TWW had a higher P concentration (p < 0.05) in stems and roots and K concentration in leaves than plants irrigated with GW. We concluded that the use of TWW induced important biochemical, physiological, and agronomic changes in barley plants. Hence, the use of TWW may be a sustainable alternative for barley production in arid and semi-arid regions. This study was part of a government project, which aimed to develop a new metropolitan irrigation district with TWW. This study may contribute to the sustainability of water resources and agricultural practices in northern Mexico.

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RESUMO

Wild edible plants are an important source of healthy food and have played an important role in traditional Mediterranean diets. In this paper, quality characteristics were typified in Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass, undervalued plants inherent to the spring-summer season in the Valencian coastal region. Nutritional composition and bioactive compounds were analyzed and compared between plants in wild and organic cultivation conditions. Proximate analysis was carried out according to Association of Official Analytical Chemists methods. Total antioxidants were measured as 2.2-diphenyl-1-picrylhydrazyl hydrate and total polyphenols content via the Folin-Ciocalteu procedure. The HS-SPME technique was used to characterize the volatiles profile, and the polyphenol profile was evaluated by HPLC. The most important microelement was iron. Total antioxidants ranged from 4392.16 to 7315.00 µmol Trolox·equivalents 100 g-1 fw, and total phenolic content ranged from 99.09 to 391.18 mg gallic acid equivalents·100 g-1 fw. Results show that the content of antioxidants and phenols was higher in wild species than in cultivated ones. The volatiles profile revealed that P. ruderale was rich in monoterpenoids (48.65-55.82%), and fatty alcohols were characteristic in P. oleracea species (16.21-54.18%). The results suggest that both plants could be healthy foods and could have new sustainable agro-ecological potential for the local commercial sector.