Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

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O Jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry) pode ser consumido in natura, em forma de compotas, doce em massa, geleias, licores e aguardente e ainda pode ser utilizado para a produção de corante e antioxidante natural para uso em vários segmentos da indústria. Os frutos do jambeiro apresentam cor vermelho escuro, levemente adocicado, exalando aroma de rosas, persistente e bastante agradável ao olfato. As características físicas dos frutos, como cor, tamanho, número de sementes, quantidade de polpa e o conteúdo de água, podem influenciar no seu consumo, tanto ao natural quanto pela indústria. A caracterização física e química é importante para avaliação da qualidade, classificação tecnológica do fruto, fornecendo informações seguras para avaliação do valor nutricional, do rendimento, das operações de processamento e da vida útil do produto.Segundo Kurosawa (2004), o jambo contém vitaminas A, B1, B12, proteínas, antocianinas, além de cálcio, ferro e fósforo. De acordo com Costa et al. (2006), a polpa, que constitui 84% do fruto, apresenta ºBrix de 6,8 e acidez de 0,4 mg.100 g -1 de polpa, no final da maturação. O fruto tem uma aparência atrativa em função da cor vermelha intensa e da forma, é apreciado pelo AbstractThe objective of this study was to analyze the physical and chemical properties of the pulp and skin of the malay red-apple (Syzygium malaccensis),respectively, for possible use in the production of new products. Ripe malay red-apple presented a mean percent pulp yield of 75.69%, moisture content of 84.57 g.100 g -1 of pulp, Longitudinal Diameter (DL)/Transversal Diameter (DT) ratio of 1,24, and slightly elliptical or oval shape; thus presenting good characteristics for industrialization. The skin accounted for 8.05% of the fruit pulp and was rich in fiber (9.34 g.100 g -1 ), vitamin C (292.59 mg.100 g -1 ), and in anthocyanins (300.54 mg.100 g -1 of skin). The pH value was 3.5 allowing for its classification as a very acid food and suitable for use in the manufacture of jams for acidification as well as in juices to increase the yield. The malay red-apple skin is a good source of fiber, carbohydrate and vitamin C providing 37 and 45% of the adequate Intake (AI) of fiber and carbohydrate, respectively, and 390% of the RDI vitamin C. The malay red-apple presents physical characteristics that make it adequate for industrialization as frozen pulp, juice, preserves, jams, nectar, and ice cream, and its skin shows physical and chemical properties that allow for its use as a food antioxidant and colorant and also to enrich diets. Keywords: Syzygium malaccensis; malay red-apple; use of pulp and skin; physical and chemical properties. ResumoO objetivo do trabalho foi avaliar as propriedades físicas e químicas, respectivamente da polpa e da casca do jambo vermelho (Syzygium malaccensis) para possível aproveitamento na produção de novos produtos. Frutos de jambeiro maduros apresentaram rendimento médio em polpa de 75,69%, umidade de 84,57 g de água.100 g -1 de polpa e relação DL/DT de 1,24, forma...

Clean labeling has been a trend and the term "clear label" incorporates the concept of transparency.Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniques as alternatives to chemical additives. In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries but also for the industrialized world. There is a increased interest in biopreservation, aiming to extend the shelf life and enhancing food safety by using natural microbiota and/or antimicrobial compounds. The use of natural preservatives would enable bakeries to market the "clean label" or "label friendly" products. Thus, the free-from trend leads the bakery industry to reconsider the traditional preservation methods and replace chemical preservatives with natural alternatives to guarantee the clean label. This process is based on the tendency in dairy category, which coincide with manufactures that incorporate no artificial/all natural/GMO free/BPA free claims on products. In this sense, consumer awareness of food ingredients and the desire for simple, natural foods have forced food manufacturers to develop products with a clean label appeal. It is therefore critical to consider the implications of developing a clean-label product, taking into account the effects such a change may have on sensory quality and microbiological control, while also maintaining regulatory compliance.

Teff has naturally higher nutritional value when compared to many other grains, and doesn't need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles and pizza bases, as well as foods for people with celiac disease. Thus, the main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for gluten free food market. Teff grain size is known to be extremely small with mean length ranging 0.61-1.17mm and it is considered a superior grain due to its nutritional merits. Teff is rich in carbohydrate, fiber and contains more iron, calcium and zinc than other cereal grains, including wheat, barley and sorghum. Teff has an excellent balance of essential amino acids and is a good source of calcium and iron, which may explain the low occurrence of anemia in areas of Ethiopia where to regular teff consumption. Hence, Teff is an ideal and healthy ingredient for many gluten-free recipes.

Nesta última década, o mercado de frutas e hortaliças aumentou significantemente, sendo que o mercado de alimentos minimamente processados (AMP) é o que mais cresce. Essa tendência pode ser justificada principalmente pela praticidade, que atualmente tem sido o foco principal do consumidor. Sendo assim, o objetivo desta revisão de literatura foi apresentar os alimentos minimamente processados como uma tendência de mercado. Conclui-se que a crescente demanda por esse mercado de produtos horti frutícolas frescos está relacionado também devido principalmente à inserção da mulher no mercado de trabalho, devido a um menor tempo na hora do preparo da refeição e uma maior tendência na obtenção de alimentos saudáveis frescos e de alta qualidade, pelos consumidores.

O doce de umbu (Spondias tuberosa Arr. Cam.) de polpas nos estádios de maturação verde e madura representa uma ótima alternativa para os moradores da região semiárida nordestina, pois reduz as perdas pós-colheita e constitui fonte de renda adicional. Entretanto, estes produtos exibem elevada sinérese e escurecimento durante o armazenamento, devido à alta acidez, baixo pH e utilização de embalagens inadequadas (PINTO et al., 2001;POLICARPO et al., 2002).A sinérese e o escurecimento de doces muito ácidos, como o obtido de umbu de polpa verde, podem ser evitados pelo ajuste do pH e o uso de pectina (POLICARPO et al., 2007). Estes fenômenos também podem ser controlados ou evitados com o uso de gomas e amido modificado, os quais são estáveis a baixos pH e altas temperaturas de cocção (MAO; TANG; SWANSON, 2001; RENARD; Van de VELDE; VISSCHERS, 2001). Amido modificado e goma xantana foram testados por Martins et al. (2007), apresentando um bom índice de aceitação para doces obtidos de polpas de umbu nos estádios de maturação verde e maduro (65-80%).A vida útil de um alimento representa o período em que se encontra em boas condições sensoriais e microbiológicas para ser consumido sem prejudicar o paladar e a saúde, condições estas dependentes de transformações físicas, químicas e microbiológicas durante o armazenamento, que, por sua vez, dependem da natureza do produto (tipo e quantidade de ingredientes), da embalagem e das condições de armazenamento (temperatura, umidade relativa, tempo de armazenamento) (WICKLUND et al., 2005; KHOUYIEH;ARAMOUNI;HERALD, 2005;VASQUES et al., 2006;MOURA et al., 2007;POLICARPO et al., 2007).Este trabalho teve como objetivo verificar as alterações físico-químicas e microbiológicas em quatro formulações de doce em massa de umbu de polpa verde e madura, estocados sob condições controladas (30 °C/75% UR) durante 120 dias. AbstractThe umbu (Spondias tuberosa Arr. Câmara) tree is of high economic value to the semi-arid Northeast area of Brazil due to umbu jam production. This work aimed to monitor the shelf life of four marmalade formulations made from green and ripe umbu, which were kept at 30 °C for 120 days. The physical, chemical, and microbiological alterations were evaluated during the time specified. The results showed a decrease in water activity; an increase in the soluble solids, and a reduction in sugar; pH and acidity remained stable; and there was a tendency to lower sucrose content in both jams. The products were microbiologically stable. The use of pectin is recommended to process the formulations made from ripe umbu, and either xanthan gum or glucose syrup to produce jam from the green umbu.

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