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Este trabalho teve por objetivo desenvolver nova formulação de snack por extrusão termoplástica a partir de mistura de farinhas de quirera de arroz e de bandinha de feijão, bem como avaliar o potencial nutricional, tecnológico e sensorial do novo produto. A farinha de bandinha de feijão carioca foi incorporada à farinha de quirera de arroz na proporção de 30%. O snack foi produzido em extrusora monorrosca, escala piloto. Os parâmetros de extrusão foram fixos, utilizando-se três zonas de extrusão com temperaturas de 40, 60 e 85 °C; velocidade do parafuso de 177 rpm; taxa de alimentação de 292 g.min-1, e matriz circular de 3,85 mm de diâmetro. A amostra de snack foi submetida a caracterizações fisicoquímica, tecnológica e sensorial. Observou-se efeito significativo da farinha de bandinha de feijão no aumento dos teores proteico e de fibras no snack obtido, quando comparada à farinha de quirera de arroz. Em relação às características tecnológicas do produto, obteve-se 0,17 g.cm-3 para densidade aparente, 7,75 para o índice de expansão e 435, g.f para a dureza instrumental. A formulação estudada foi aceita sensorialmente, com índice de aceitação para impressão global de 76%. Conclui-se que é possível produzir snacks por extrusão a partir da incorporação de 30% de farinha de bandinha de feijão à farinha de quirera de arroz, resultando em produto aceito sensorialmente e com adequado valor nutricional.

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Oxidative stress plays an important role in Alzheimer’s disease. To arrest oxidative stress, this contribution first identified and quantified phenolic bioactives present in the pulp and peel of pomegranate using high-performance liquid chromatography. Punicalagin β rendered the greatest antiradical activity as evaluated by on-line HPLC-ABTS method, which was followed by punicalagin α, gallic acid, and epicatechin. Furthermore, the scavenging activity against peroxyl and DPPH radicals, as well as the reducing power were investigated. Extracts obtained from the peel showed much higher phenolic contents and antioxidant properties than that of the pulp, hence being selected as potential inhibitor of acetylcholinesterase, a key enzyme involved in the progress of Alzheimer’s disease. Phenolics from pomegranate peel showed inhibition of acetylcholinesterase, which was dependent on the phenolic concentration. Therefore, pomegranate peel may be considered by the industry as a functional food ingredient and possibly for manufacturing of nutraceuticals.

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The current study aimed to evaluate the dehydration process of blueberry fruits at temperatures of 70, 80 and 90C and its effect on their physicochemical and bioactive properties. The values for moisture content and water activity (aw) were still high for dehydrated fruits, although at temperatures of 80 and 90C, the dried fruits showed a aw below the limit for contamination by pathogenic microorganisms. The antioxidant activity increased during the first half of dehydration at 80C, but after 3 h suffered a significant reduction (P < 0.05), which continued up to the end of the process. The anthocyanins showed mean half‐lives of 7.7 and 6.8 h for dehydration at 70 and 80C, respectively. These results indicated that the stability of the anthocyanins and the antioxidant capacity of the fruits could be related to both the intensity and the duration of the dehydration. Practical Applications The present work consists of a study of the dehydration of blueberry fruits at different temperatures in order to extend their shelf life and provide their consumption at any time of the year in the form of dried blueberries. Thus, mathematical modeling of the process was carried out to evaluate the behavior of water activity and moisture, and to determine the degradation of its antioxidant compounds. The optimization of the drying time and temperature of these products is essential to avoid losses in the bioactive properties of blueberries.

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