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The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in order to investigate the utility of food processing wastes as raw materials for developing products with beneficial health properties. The antioxidant capacity of the blueberries was superior to that of other fruits and juices. The pomace exhibited high activity, albeit lower than that of the fruit, while the flour and the dried blueberries lost 66% and 46% of the original antioxidant activity, respectively. The average anthocyanin contents of the fruits were moderate compared to other sources and species of blueberries. The pomace contains a large amount of anthocyanins while the flour and dried blueberries exhibited a 32% and 42% loss in anthocyanin content, respectively. The use of agro-industrial residues, in addition to adding value and minimizing the impact caused by the accumulation in the environment, can be directed toward the development of new products with bioactive properties.Keywords: blueberry; processing; physicochemical characterization; antioxidant capacity; anthocyanins; HPLC.Practical Application: Knowing that the blueberry is a fruit with high antioxidant capacity and great productive potential in southern Brazil, the characterization and determination of bioactive substances of blueberry fruits and its derived products showed that the utilization of agro-industrial wastes as raw materials can be an interesting alternative for developing new products with health promoting properties and technological applications, such as antioxidants and food dyes, besides minimizing the impact caused by their accumulation in the environment.

a b s t r a c tThe flavonoids and polyphenols found in four different types of chocolate (white, milk, 40% cocoa dark and 71% cocoa dark) and four varieties of red wine (Pinot-Noir, Cabernet Sauvignon, Merlot and Tannat) were evaluated. The best results were found using 71% cocoa dark chocolate (D71) (flavonoids = 21.6 ± 2.4 lmol of catechin equivalents/g and polyphenols = 62.9 ± 0.1 lmol of catechin equivalents/g) and Tannat wine (flavonoids = 5.4 ± 0.1 lmol of catechin equivalents/ml and polyphenols = 14.3 ± 1.1 lmol of catechin equivalents/ml) which were statistically different against other varieties. Vanillin flavour was shown to interfere with colour development in the spectrophotometric analysis of the flavonoids. The results indicated that 49 g of D71 dark chocolate has the same quantity of flavonoids as that of 196 ml of Tannat wine, which is the daily wine intake recommended to produce health benefits in an adult of 70 kg body weight.

The aim of this study was to investigate the influence of acid adaptation in the survival of Salmonella Enteritidis (SE86) and Salmonella Typhimurium (ST99) during exposure to simulated gastric fluid (SGF) and in intestinal infection of Rattus norvegicus. Acid‐adapted and nonadapted Salmonella strains were exposed to SGF (pH 1.5) and were inoculated by gavage in adult rats. Results indicated that acid‐adapted SE86 survived significantly better (P < 0.05) than nonadapted SE86, nonadapted ST99 and acid‐adapted ST99 in SGF. Nonadapted microorganisms were observed in higher counts in feces than acid‐adapted strains, while acid‐adapted microorganisms demonstrated higher counts in intestine samples, suggesting intestinal invasion capacity. Acid‐adapted SE86 was recovered in higher counts from ileum‐cecum junction than the other microorganisms. PRACTICAL APPLICATIONS Salmonella Enteritidis has been identified as the most frequent serovar involved with the foodborne outbreaks in Brazil. In Southern Brazil, a specific strain of Salmonella Enteritidis (SE86) has been involved with more than 90% of the salmonellosis occurring in the last years, and the main food vehicle is home‐made mayonnaise frequently added with different quantities of vinegar, which can cause acid adaptation in Salmonella cells. The results of this work indicate that SE86 presented higher acid adaptation, which contributed to higher survival rates in simulated gastric fluid and better intestinal colonization. These results could be related to human virulence and the frequent involvement of this strain with foodborne outbreaks in southern Brazil.

In this study a laboratory scale conch was developed with the purpose of testing new formulations using small amounts of chocolate mass. The equipment was built with working parts of others machines and the chocolate manufactured with the conch was evaluated in relation to the viscosity, moisture, acidity and polyphenol concentration. The resulting chocolate was tempered and then evaluated by a sensory panel. The results were always compared with an industrial conching process. The material used in the assays was dark chocolate (40% cocoa). Data were submitted to variance analysis (anova) and when there was significant difference among the averages, the Tukey's test was applied. It was verified that the reduction of moisture and viscosity of the mass in the laboratory scale was similar to industrial scale. The parameters acidity and polyphenols showed no significant alterations when comparing both process scales. However, in the sensory analysis a flavour difference between the processing scales was perceptible.