In this work, ultrasonic‐assisted extraction was evaluated for obtaining red beet extracts rich in betalains. Experiments evaluated the effects of operating variables (temperature, time, and ratio of ethanol to water) using a Box–Behnken experimental design, allowing the determination of conditions that maximize the removal of betacyanins and betaxanthins. The results indicate that the extracts obtained had higher betacyanins’ levels (0.11–4.24 mg/g) than betaxanthins (0.02–2.89 mg/g) for all experimental conditions evaluated. The concentration of ethanol in the extraction solvent had the greatest influence on extraction efficiency, and higher ethanol availability did not favor target compounds removal. Use of higher temperatures impaired betaxanthin extraction but did not affect the removal of betacyanins. The optimum conditions were then evaluated for betalain content, total phenolic compounds, and antioxidant activity, and results were compared with conventional extraction methods. The optimum conditions for the extraction of betacyanins and betaxanthins were determined to be at temperatures 52 and 37 °C, with an extraction time of 90 min, using 25% of ethanol in water as the solvent. Under these conditions, betacyanin (4.2 mg/g) and betaxanthin (2.80 mg/g) concentrations were higher than found in conventional extractions, as were phenolic compound concentrations and antioxidant activity. Practical applications An ultrasonic‐assisted extraction method for obtaining red beet extracts rich in betalains is demonstrated to be more efficient than the extraction of these compounds by conventional methods. Extracts obtained by this technique had higher betalains and total phenolic contents and greater antioxidant activity.

This study investigated the extraction of betalains from red beet by an ultrasoundassisted process using water as solvent. For this purpose, the effect of time and temperature on ultrasound-assisted extraction (UAE) was evaluated, and together the effect of ultrasound on the process was investigated by comparing the results with orbital shaking extraction (OSE). From the ideal conditions of these parameters, defined in the UAE, the effects of the ultrasound power and the solvent/sample ratio were evaluated and the experimental data obtained in the kinetics with different solvent/sample ratios were correlated with the diffusion coefficient of betalain in water. The results showed that the betalains content present in the extract decreased with temperature and the same occurred with the increase in time at higher temperatures, therefore, 30°C and 30 min were the first conditions established. Under these conditions, the UAE showed better results in obtaining betalain compared to OSE. The increase in ultrasound power improved the extraction and 83 W was sufficient for maximum removal of the compounds. The highest betalains content was obtained using solvent/sample ratio of 75 ml/g and this result is attributed to the highest diffusion coefficients determined in this condition. This extract showed high sugar content, being sucrose the main component (~96%), and also exhibits high antioxidant activity by ABTS, DPPH, and FRAP methods.

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The aim of this study was to evaluate the effect of hydrolysate collagen (HC), cheese whey (CW), and açaí pulp (AP) content on the characteristics of probiotic dairy beverages. Higher levels of CW and AP decreased beverage ash and protein content, and increased lipid and carbohydrate content and energy values. HC and AP positively affected the viscosity of the formulations, which exhibited pseudoplastic behavior. In terms of quality parameters, higher levels of CW and AP increased both the syneresis (2.56–5.74%) and sedimentation index values (1.80–1.87%) of the formulations. The beverages presented adequate stability of physicochemical and microbiological parameters during 28 days storage. Formulations containing average levels of CW (22.5%), AP (30%), and HC (1.0%) achieved the best results regarding sensory analysis, with acceptability index values above 70% for most parameters. Practical applications Demand for probiotic foods is currently increasing due to their potential health benefits. Although the utilization of cheese whey in dairy beverage development is a challenge to the food industry because of the viscosity of the final product, this situation can be improved via the use of selected ingredients. Açaí pulp, hydrolyzed collagen, and cheese whey, when used in the production of probiotic dairy beverages, offer to the market a new functional product of adequate quality and acceptability.

The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of carbohydrates (41.19%) and energy value (223.26 kcal/80g); content of proteins and lipids were similar between the formulations. Principal component analysis showed that the control formulation stands out due to its sensory properties while the formulation containing 10% PPF improved nutritional properties. Therefore, the increase in nutritional value of gluten-free fresh pasta due to the PPF addition can be considered an alternative to meet market demands for healthier food choices.

The aim of this study was to submit the asparagus by‐product to the subcritical water treatment, evaluating the extraction of antioxidants compounds (AC) and total reducing sugars (TRS), as well as, the composition and technological properties of the residual material. The effects of temperature (100–160 °C) and pressure (100–200 bar) on extraction were evaluated, for total extraction time of 120 min. The results showed that the increase in temperature favored the removal of AC and this variable did not cause modification of most of the compounds identified by mass spectra analysis. The highest removal of AC was observed up to 30 min. The increase in temperature decreased the TRS content. The pressure did not affect the extraction of sugars and AC in the conditions evaluated. The treatment was efficient for the modification of the physico‐chemical composition and technological properties of residual material, reducing the TRS content and improving the ratio of soluble fiber to insoluble fiber. Practical applications Asparagus by‐product can be an interesting source of nutrients, like dietary fiber and antioxidant compounds. To maximize the antioxidant yield obtained from this by‐product, it can be used the subcritical water extraction (SWE) that is considered a green solvent. Besides this, the SWE promotes the concentration of dietary fibers of the treated material, due to the sugars removal, and improves the functional properties, which can facilitate the utilization of this material in the development of new food products.

The aim of this work was to investigate the ultrasound‐assisted extraction (UAE) of total phenolic compounds (TPC) and soluble sugars (SS) from the by‐product of peach palm (stem portion). The effect of the processing variables temperature (30–60°C), time (15–45 min), and power density (8.47–25.42 mW cm−3) were evaluated. The maximum contents (dry basis) of TPC (345.81 ± 2.82 mg gallic acid equivalent 100 g−1) and SS (16.68 ± 0.24 g 100 g−1) were obtained, respectively, at 60°C, 30 min and 8.47 mW cm−3 (condition 1) and 60°C, 45 min and 25.42 mW cm−3; in these conditions, the extracts had higher sucrose content than glucose and fructose. The highest content of phenolic acids (gallic, coumaric, vanillic, ferulic, trans‐cinnamic) and highest antioxidant activity were obtained in the condition 1. UAE can be considered an effective method for the extraction of TPC and SS from peach palm stem. Practical applications The ultrasound‐assisted extraction (UAE) was applied in the by‐product of heart‐of‐palm (stem portion) to the removal of phenolic compounds and soluble sugars. To realize this process with time and energy economy, the maximized condition of extraction observed at 60°C, 30 min, and 8.47 mW cm−3 was the most interesting. This extract showed the highest content of phenolic compounds and highest antioxidant potential, which can allow its application to preserve the shelf life of food products or to produce food supplements. The soluble sugars extracted can also be used, as example, in fermentative process. Therefore, the results indicate the viability of UAE to offer alternatives to utilization of stem portion of peach palm.