This study aimed to evaluate xanthan gum as a carrier of preservative solution and calcium chloride in edible coating applied to fresh‐cut apple. The utilized coatings, prepared in aqueous solution, were: (T1) control, (T2) 1% glycerol, (T3) 1% glycerol and 0.5% xanthan gum, (T4) 1% glycerol, 0.5% xanthan gum and 1% CaCl2 (T5) 1% CaCl2 (T6) 1% ascorbic acid and 0.25% citric acid, (T7) 1% glycerol, 0.5% xanthan gum, 1% ascorbic acid and 0.25% citric acid (T8) 1% glycerol, 0.5% xanthan gum, 1% CaCl2, 1% ascorbic acid and 0.25% citric acid. The T8 treatment presented the best combination of results, with reduction of mass loss and oxidative browning, increase of firmness, lower growth of psychrotrophic microorganisms, molds and yeasts, and absence of total and thermotolerant coliforms, Escherichia coli and Salmonella sp. Practical Applications Fresh‐cut apples are appreciated worldwide for their flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance and microbial growth. An alternative to try to minimize the losses and increase the shelf life of this product is the use of edible coatings, maintaining the quality parameters of fresh fruit. Xanthan gum, a thickening agent, can be used as a carrier of preservative solution (citric and ascorbic acid) and calcium chloride to be used in edible coating in fresh‐cut apples. It can be considered useful to the minimal processing industry and used as an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.

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As leguminosas utilizadas na alimentação de diversas populações ao redor do mundo são importantes fontes de energia e diversos nutrientes. A soja (Glycine max) que apresenta uma composição quase completa, vem se destacando como um alimento funcional, pois além de sua função normal de nutrição, ainda apresenta diversos benefícios para a saúde. O grão de soja possui os compostos bioativos que estão sendo amplamente estudados, pois visam a prevenção e a redução dos riscos de desenvolvimento de d oenças crônicas como diabetes, colesterol, hipertensão arterial, cânceres entre outros. As isoflavonas são compostos químicos pertencentes à classe dos fitoestrógenos, as principais isoflavonas encontradas na soja são a daidzeína, a genisteína e a gliciteína. Evidências científicas sugerem que as isoflavonas, desempenham um papel importante na prevenção e controle de doenças crônicas. Devido ao crescente interesse da população em consumir alimentos saudáveis, a indústria alimentícia vem se dedicando a desenvolver novos produtos, cujas funções pretendem ir além do fornecimento dos nutrientes básicos à alimentação humana, esses alimentos são conhecidos como alimentos funcionais. Dessa forma torna-se importante o estudo dos benefícios que o consumo de diferentes produtos alimentícios à base de soja pode oferecer na prevenção e no controle de diversas patologias. O presente trabalho tem como objetivo incentivar o consumo dos produtos derivados de soja, devido aos efeitos benéficos que a ação das isoflavonas presente na leguminosa oferece ao organismo humano. Benefits to human health in consumption of isoflavones present in soybean products ABSTRACT-The legumes used for feeding the diverse populations around the world are important source of energy and various nutrients. Soybean (Glycine max) which features an almost complete composition, has been highlighted as a functional food due to its many health benefits in addition to its normal function of nutrition. The soybean has bioactive compounds that are being widely studied for preventing and reducing chronic disease development risks such as diabetes, cholesterol, hypertension, cancers and others. Isoflavones are chemical compounds belonging to the class of phytoestrogens. The main isoflavones found in soy are daidzein, genistein and glycitein. Scientific evidence suggests that isoflavones play an important role in the prevention and control of chronic diseases. Due to the growing interest of the population to consume healthy foods, the food industry has been dedicated to developing new products whose functions aim to go beyond the provision of basic nutrients for human consumption; these foods are known as functional foods. Thus it becomes important to study the benefits that consumption of different food products soy can offer in the prevention and control of various pathologies. The present study aims to encourage the consumption of soybeans and its derivatives, due to the beneficial effects as the action of isoflavones present in legume provides the human body. Index terms:...