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Young vegetables are gaining more and more popularity on a world scale, not only because they are highly nutritious foods, but because they constitute a new ingredient, being used to improve the visual aspect of salads and other garnishes and to embellish a wide variety of dishes. This study aimed to compare the content of bioactive compounds and the antioxidant capacity of kale (Brassica oleracea L.) in three growth stages: microgreen (15 days after sowing), baby leaf (40 days after sowing) and adult (60 days after sowing). The cultivation was carried out in trays for the production of microgreens, later a portion was transplanted in beds to obtain baby leafs and plants in an adult stage. The analyzes performed were: total carotenoids, mineral profile, phenolic compounds and antioxidant capacity. Chemical analyzes showed, in general, that vegetables in microgreens and baby leaf stages had higher levels of micronutrients and antioxidant capacity by the phosphomolybdenum method than the plant in the adult (commercial) stage, however, for phenolic compounds and total carotenoids, the adult plant had higher levels than baby leaf and microgreens. It should be noted that baby leaf and microgreens are usually eaten raw and whole, avoiding losses and obtaining a better use of nutrients present in these vegetables. Thus, the consumption of vegetables harvested at early stages may contribute to a greater supply of nutrients and bioactive compounds in the diet.

This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g À1 ) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g À1 ) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.

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The search for foods capable of providing positive impacts on human health has grown in recent times due to the desire for more conscious and healthier lifestyles. In this sense, nutraceuticals and functional foods have been recognized for the various beneficial health effects associated with their ingestion, presenting several biological activities, including antioxidant, antimicrobial, antiviral, antifungal, anti-inflammatory, antimutagenic, antiobesity, anticholinesterase, and anticarcinogenic activities. As such they can play a potentially beneficial role in reducing the risk of chronic degenerative diseases, such as cancer and diabetes, among others. Despite the reported effects, there is no internationally accepted definition for these products and their respective labels, which leads to different regulations between countries and difficulties in market integration. Additionally, there are many counterfeit or adulterated products available, which pose a serious threat to the health of consumers. The most common inadequacies and problems are formulation adulteration, absence or insufficient amounts of the functional component, as well as traces of contamination by pesticides, herbicides, heavy metals, and adulterants. Accordingly, this chapter provides an overview of the adulteration and safety issues in nutraceuticals and functional foods around the world.

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