The passionfruit has high relevance to Brazilian fruticulture, widely used in the food business. Its seedlings production, might attempt to the utilized substrate characteristics, its organic matter content, adequate nutrients concentration, good aeration, and pathogens agents' absence. Nowadays is increasing the use of renewable fertilizers in detriment to mineral ones, such as the bokashi and the organics compost in agriculture, although few studies are made to test how it affects different plants' metabolism. Due to this circumstance, more studies must test its effectiveness. The bokashi possesses several favourable characteristics as nutrients rapid release, soil structure maintenance, some pests, and disease prevention and control. This study used the bran rice bokashi and the organic compost aiming to verify its effect on passionfruit seedlings germination and initial growth in the tube at the greenhouse. The study area was in the fruticulture sector, on the Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais (IFSULDEMINAS), Muzambinho Campus, Brazil. The treatments were different bran rice bokashi doses with organic compost: T1 (0%/100%, respectively bokashi/organic compost), T2 (2%/98%), T3 (4%/96%), T4 (8%/92%), T5 (16%/84%) and T6 (32%/68%). The adopted outline was the RBD, six treatments, and four repetitions, and eight tubes per portion. The obtained data submitted to statistical analysis, the treatments that stood out regarding the germination, were mainly the witness T1, T3, and T5. About the plants' growth treatments T4, T5, and T6; the T5 was the best treatment due to the high seeds germination and plant development rate on this experiment conditions.

Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management.

As plantas condimentares estão presentes no cotidiano e possuem uma grande aceitação no mundo devido ao gosto requintado e aroma diferenciado, tornando os pratos mais apetitosos e nutritivos. Além das  propriedades organolépticas, possuem também propriedades funcionais que realçam a sua importância na alimentação. Tendo  em vista a importância dos condimentos, o presente estudo buscou descrever por meio de materiais científicos as propriedades funcionais e organolépticas das principais plantas condimentares. Foi elaborado a partir de uma revisã o da literatura acerca das propriedades funcionais e organolépticas dos condimentos orégano (Origanum vulgare), pimenta-do-reino (Piper nigrum), urucum (Bixa orellana), gengibre (Zingiber officinale), tomilho (Thymus vulgaris) e manjericão (Ocimum basilicum). A pesquisa foi realizada  nas bases de dados Google Scholar, Periódicos Capes, Scielo e ScienceDirect englobando o período entre 1984 e 2019, realizando uma análise da  adequabilidade do conteúdo ao tema proposto, compilação dos dados e posterior reunião por tópicos específicos e fichamento das informações e referências respeitando a fidelidade dos originais. Deste modo, após a seleção com base no referencial bibliográfico, foi realizada uma análise multivariada da variância, onde foi atribuído pontuação 1 para presença da função ou do composto secundário ou especializado, e 0 para ausência , a seguir submetidos à análise quimiométrica por meio do software estatístico gratuito Metabo Analyst (4.0). Concluiu-se através dessa revisão que para as propriedades funcionais, o urucum tem características em comum com a pimenta -do-reino, ambos podendo ser utilizados quando o objetivo é principalmente a   obtenção de condimentos com propriedades anticonvulsivantes. Já para as propriedades organolépticas, manjericão e orégano assemelham -se, possuindo metabólitos em comum.

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Fruit production has increased, which has led to an increase in fruit wastage, opening up new opportunities for the use of non-standard fruits as starch sources. Herein, the physicochemical properties of mango starches isolated from the pulp and kernel of four cultivars were investigated. The pulp starches showed higher purity with total starch ranging from 97.84 to 98.09% (dry basis). The kernel starches had a higher percentage of other components (ash, fiber, lipids, protein, sugars). The main mineral in the starches was potassium (0.37 to 1.32 g/kg). Pulp starches were circular and smaller (15–79 to 16.70 µm) and kernel starches were oval and larger (19.75 to 25.33 µm). Differential scanning calorimetry and rapid viscosity studies showed that the kernel starches had higher gelatinization properties. The mango starches were A-type with varying crystallinity levels (28.37–32.35%). PCA analysis showed the greater impact of gelatinization properties on the grouping of cultivars. These findings would be useful for adding commercial value to mango agricultural and industrial waste and for industries in terms of using the starch as an ingredient in food products and other industrial applications.

The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.