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Scientists are working to identify prevention/treatment methods and clinical outcomes of Coronavirus Disease 2019 (COVID-19). Nutritional status and diet have a major impact on the COVID-19 health-disease process, mainly due to the bidirectional interaction between gut-lung axis. Individuals with inadequate nutritional status have a pre-existing imbalance in the gut microbiota and immunity as seen in obesity, diabetes, hypertension, or other chronic diseases. Communication between the gut microbiota and lungs or other organs and systems may trigger worse clinical outcomes in viral respiratory infections. Thus, this review addresses new insights into the use of probiotics and prebiotics as a preventive nutritional strategy in managing respiratory infections such as COVID-19 and highlighting their anti-inflammatory effects against the main signs and symptoms associated with COVID-19. The search for studies was performed through Pubmed, Cochrane Library, Scopus, and Web of Science databases; relevant clinical articles were included. Significant randomized clinical trials suggest that specific probiotics and/or prebiotics reduce diarrhoea, abdominal pain, vomiting, headache, cough, sore throat, fever, and viral infection complications such as acute respiratory distress syndrome. These beneficial effects are linked with modulation of the microbiota, products of microbial metabolism with antiviral activity, and immune regulatory properties of specific probiotics and prebiotics through of Treg cell production and function. There is a need to conduct clinical and pre-clinical trials to assess the effect of consuming these components together with the current therapies in COVID-19.

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-This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view. Index terms: Cookie, Spondias purpurea L., fruit residue. APROVEITAMENTO INTEGRAL DA SERIGUELA (Spondias purpurea L.) NA PRODUÇÃO DE BISCOITO DOCERESUMO -O presente trabalho objetivou processar, caracterizar e utilizar a polpa e a farinha de resíduo de seriguela (Spondias purpurea L.) (FRS) no processamento de biscoitos, avaliando sua qualidade nutricional, microbiológica e aceitação sensorial. A FRS foi elaborada e caracterizada quanto às suas características físico-químicas. Os biscoitos foram elaborados a partir da FRS nas concentrações de 0; 10; 20 e 30% e submetidos às análises de composição centesimal, acidez, pH, ácido ascórbico, atividade de água, além da determinação do rendimento e dos custos. A análise microbiológica dos biscoitos foi executada previamente à análise sensorial, que foi realizada por 100 potenciais consumidores. A FRS apresentou elevados teores de vitamina C (57,99 mg/100 g), fibras (12,82%), carboidratos (71,77%) e valor calórico (313,21 Kcal/100 g). À medida que houve adição de resíduo, houve o aumento do teor de fibras, minerais e vitamina C nos biscoitos. Os biscoitos apresentaram notas sensoriais entre 6 e 7, de uma escala hedônica de 9 pontos, e o biscoito contendo 10% da farinha de resíduo de seriguela foi o mais aceito, com intenção de compra e preferência semelhantes aos biscoitos-controle, que foram elaborados com 100% de farinha de trigo. O aproveitamento de resíduos da seriguela na elaboração de biscoitos pode ser uma alternativa viável de alto valor nutricional e de baixo custo dos ingredientes utilizados no processamento desses produtos alimentícios, além de ser importante sob o ponto de vista ambiental. Termo...

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