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The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB-12 and the prebiotic inulin in a Mascarpone-type cheese on its physicochemical parameters during storage, as well as the protective effects of the matrix on the viability of the probiotics and their survival after exposure to simulated gastrointestinal conditions. The incorporation of the probiotic and inulin into the Mascarpone-type cheese affected specific physicochemical and textural properties. Viable cell counts remained above 6 log cfu/g throughout the whole storage period and after the simulated gastrointestinal conditions, indicating the protective effect of the matrix of the Mascarpone-type cheese.

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Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 10 1 ) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

Cerrado cashew (Anacardium othonianum Rizz) pomace is the main by-product from the processing of cashew apples. This study aimed to (i) investigate the difference between the chemical compositions of the pomaces of yellow (YCP), orange (OCP), and red (RCP) cashew apples based on their mineral, monosaccharide, and polyphenolic compositions; and (ii) optimize enzyme-assisted extraction of the phenolic compounds from Cerrado cashew apple pomace. Potassium and iron were the main macro- and microelements found in residue, and significant differences were noted in the profiles of the samples. The predominant monosaccharides in the samples included glucose (52.7–60.6 mol%) and uronic acid (12.5–14.5% mol). The complete three-level factorial design allowed the optimization of pH, extraction time, and temperature, leading to an optimal extraction of polyphenols at pH 5.5, an extraction time of 120 min, and a temperature of 55°C. Myricetin (43.03–44.26 mg/kg), vanillic acid (30.96–32.32 mg/kg), and gallic acid (11.34–29.25 mg/kg) were the major polyphenols found in the samples. These results confirmed that regardless of the color of Cerrado cashew apple pomace, this by-product is a potential source of phytochemicals for application in sustainable and functional food products.