Vitamin D is a mineral vitamin supplement, whose function is related to bone health, also responsible for other activities, regulates growth, immune system, cardiovascular, muscles, metabolism and insulin, maintaining the proper concentrations of calcium and phosphorus in the body. When combined with other micronutrients, vitamin D becomes fat-soluble, acquired through food and sunlight. The main diseases caused by lack of vitamin D were evaluated, noting that excessive consumption can cause serious problems, such as obesity, already lacking malnutrition. From the studies analyzed, it can be concluded that vitamin D bioavailability is associated with regulation and maintenance for a healthy life. This study exposes the need for maintenance of vitamins for maintenance, presenting the importance of supplementation for people over 65 years and pregnant women.

Cagaita fruits were collected in the region of Montes Claros, Goiás, Brazil (16°06'20 "S and 51º17'11" W), packed in 30 × 40 cm polyethylene bags, placed in thermal boxes and transported to the Laboratory of Phytochemistry of IF Goiano-Campus Rio Verde. The albumina was purchased in powder by the Naturovos trademark (Salvador do Sul, RS, Brazil) at a store specializing in raw materials for the Food Industry in Rio Verde Goiás, Brazil. 3 Methods The Cagaita were then selected for size, absence of mechanical injury, and maturation stage and the chosen fruits were then sanitized in chlorinated water for 15 min and dried on paper towels. The fruits were homogenized in a Toturgan® electric pulper, and the pulp was packed in 25 × 35 cm polyethylene bags

A rapadura é elaborada a partir do caldo de cana-de-açúcar altamente concentrado e solidificado em blocos, variando em forma e peso. É um produto nutritivo e fonte de carboidratos como sacarose, frutose e glicose, além de minerais e vitaminas. As amêndoas de Baru possuem maior teor de ácidos graxos insaturados e menor teor de ácidos graxos saturados do que amendoim e castanha do Brasil. Apesar de nutritiva e com grande potencial tecnológico, existem poucos estudos relacionados a avaliação de produtos obtidos a partir da amêndoa de baru. O presente estudo teve como objetivo avaliar as características físicas e químicas da rapadura adicionada de amêndoa de baru comercializada na região de Rio Verde – Goiás.  Determinou-se, umidade, atividade de água, pH, acidez total, lipídeos, proteínas, cinzas, carboidratos e açucares totais da rapadura seguindo as metodologias descritas pelo Instituto Adolfo Lutz e açucares redutores pelo método de DNS. Obteve-se a partir do presente estudo, as características físicas e químicas da rapadura adicionada de amêndoa de baru, os resultados das análises indicaram aumento dos teores de lipídios, proteínas e minerais em comparação aos valores apresentados pela rapadura tradicional.

One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures of 40, 50, 60, and 70 ºC. The effectiveness of three foaming agents at various concentrations were tested, and suitable agents were identified based on a factorial analysis of density, expansion, and stability. The physicochemical characteristics of the powder, along with its vitamin A and C and total carotenoid content and antioxidant activity, were evaluated. Vitamin C levels and antioxidant activity decreased with increasing temperature, but were retained at levels significant enough to establish cagaita as an important source of this vitamin. Higher carotenoid and vitamin A concentrations were found in the powder prepared by drying at 60 and 70 °C. The foam layer drying process employed for processing cagaita pulp reported here proved suitable for maintaining desired physicochemical and bioactive qualities in the final powdered product.

O barueiro (Dipteryx alata Vogel) é uma espécie frutífera do Cerrado, que produz o baru, uma drupa de coloração marrom, formato ovoide e abriga no seu interior uma única amêndoa. Sendo a amêndoa o principal produto, a polpa e o endocarpo lenhoso são descartados. Considerando as potencialidades desse material e seguindo a tendência da minimização do desperdício de alimentos, quantificaram-se os compostos fenólicos totais, flavonoides, taninos, pH, acidez total titulável, sólidos solúveis totais e atividade antioxidante da polpa do baru submetida à secagem a 50, 60, 70 e 80 °C. A amostra seca a 80 °C apresentou o menor teor de flavonoides. Taninos e fenólicos totais não se diferiram entre as temperaturas de secagem, e a atividade antioxidante apresentou menor proteção na polpa seca a 50 °C. A secagem da polpa do baru em temperaturas entre 60 e 70 °C é viável para a preservação das potencialidades bioativas e físico-químicas.