The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 22 with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h−1 m−2 kPa−1. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation.

The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. The objective was to characterize physically and biometrically the jabuticaba variety 'Pingo de mel' from the cerrado of Goiás. 200 jaboticaba were used. The content of total soluble solids, longitudinal and transverse diameters, total mass, volume, shape index, density, yield of peeled pulp and the thickness of the peeled pulp were determined. The total soluble solids 15,16 ° Brix, soluble solids content is one of the most important tools to estimate fruit quality. The longitudinal and transverse diameter was 22.25 and 21.56 mm, respectively. The total mass had an average variation because the coefficient of variation was above 20%. Variations can occur due to cultivation techniques and climate can be related to this also variations presented for the volume of this fruit. As for the format index, the fruit was classified as round. The density was 8.35 g mL -1, yield and pulp thickness were already high. Samples of total soluble solids and yield are parameters used as control and selection by the food industry, it means that the fruits in evaluation presented good potential of industrial processing.

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Background: Buriti (Mauritia flexuosa) oil has high economic potential because it contains monounsaturated and polyunsaturated fatty acids with high antioxidant potential and high carotenoid content, making it an excellent source of pro-vitamin A. Objective: The objective of this work was to evaluate the rheological properties of filmogenic solutions incorporated with different buriti oil concentrations. Methods: Buriti oil (0.15 to 0.45 % w/v) and emulsifier (Tween®20) (0.02 to 0.04 % w/v) were combined using a factorial experimental design 22 with 3 central points for the preparation of filmogenic solutions with cassava starch (3%, w/v) and glycerol (0.06%, w/v). Rheological properties, static and centrifugation emulsion stabilities, and pH value of filmogenic solutions were evaluated. Results: Filmogenic solutions with lower emulsifier concentration showed increased flow resistance and non-Newtonian and pseudoplastic behavior (n<1). Central point formulation (E, F, and G) remained stable (no particle agglomeration) throughout the test period as well as pH value close to neutrality. In centrifugation stability index at 3500 rpm, only formulation C did not show phase separation. Conclusion: It was possible to develop a mixture of a filmogenic solution containing buriti oil that could be applied as an eco-friendly coating in food.

Millions of people in the world live in food insecurity, so identifying a tuber with characteristics capable of meeting the demand for food and also identifying active compounds that can be used to minimize harm to human health is of great value. The aim was to carry out a review based on systematic review tools and the main objective was to seek information on botanical, food, pharmacological, and phytochemical aspects of Casimirella sp. and propose possible applications. This review showed papers that addressed botanical, food, pharmacological, and phytochemical aspects of the Mairá-potato and presented suggestions for using this tuber allied to the information described in the works found in the Google Academic, Scielo, Science Direct, Scopus, PubMed, and Web of Science databases. This review synthesized knowledge about the Mairá-potato that can contribute to the direction of further research on the suggested technological applications, both on the use of this tuber as a polymeric material and its use as biomaterial, encapsulation, bioactive use, and 3D printing, because this work collected information about this non-conventional food plant (PANC) that shows great potential for use in various areas of study.

The pequi has an almond with interesting chemical characteristics, such as considerable proportions of proteins and lipids that can be applied in several products aiming to use this agro-industrial residue. This research tookadvantage of the almond for the development of sweet paçoca with different concentrations of pequi almond, containing 0% (PA), 25% (P1), 50% (P2), 75% (P3), and 100% (P4) in place of peanuts. The paçocas were evaluated for proximate parameters and water activity, mineral content, color parameters, microbiological characteristics, and texture profile. The results for aw ranged from 0.48 to 0.52. In the proximate composition, it was observed that with the increase of the almond flour there was a difference in the ash, moisture, and protein contents. Due to the almond roasting process, the paçocas of pequi presented the darkest color. Pequi almond paçocas showed better protein value than peanut paçoca and higher levels of P and Mg. In addition, they present better elasticity, chewability, and cohesiveness.