Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.

Water-soluble mucilage extracted from flaxseed has excellent hydrocolloid potential in gel formation; moreover, it can become a product of high technological value in the food, pharmaceutical and cosmetic industries because it has high viscosity in aqueous solution. The aim of the current study is to investigate the effect of extraction medium pH on extraction yield and soluble fiber content. In addition, the purification step effect was evaluated through Fourier transform infrared spectroscopy (FTIR). Extractions were carried out at 3 different pH values (3.81, 6.75 and 9.69) for 13.25 h at 45 oC. The highest yield was recorded at pH 6.75; the highest soluble fiber content was found at pH 3.81. It was possible seeing that the extraction of flaxseed macromolecules in basic medium (pH 9.69) presented the best quality in comparison to other extractions. The purification step based on precipitation with ethanol did not fully remove impurities from the samples.

BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra‐performance liquid chromatography coupled with high‐resolution quadrupole time‐of‐flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits’ aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1‐acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4‐hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post‐heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry

Objective: This study aimed to develop and characterize a green breadfruit biomass brownie. Methods: We developed a brownie made with green breadfruit biomass to the detriment of traditional ingredients: flour and butter. We analyzed five replications on the chemical composition (moisture volatile at 105˚C; ashes by calcination; ether extract Soxhlet; protein by the semi-micro Kjeldahl method; starch by Lane-Eynon method) as methodologies recommended by the Adolfo Lutz Institute [1], except the fiber, which was quantified by the method proposed by Van Soest [2]. It was further determined the antioxidant capacity (DPPH) and the content of total phenolic compounds (Folin-Ciocalteu reagent). The brownie was developed subjected to sensory analysis 100 untrained and the result was compared to a traditional version and two trademarks brownie gluten and lactose. Results: On the chemical composition, fiber is an important fraction in developed brownie (12.07 ± 0.29). For antioxidant capacity, Brownie showed excellent results (DPPH: 85% and 654.76 ± 4.10 mg/100g of gallic acid equivalent) greater than some fruits studied by other authors. The product was developed sensory well accepted, with higher acceptance rate to 70% in the overall assessment. Conclusion: It was concluded that there viability in production brownie green breadfruit biomass since proved to nutritional appeal even higher than others, with which it was compared, and was well accepted sensorially. One formulation optimization study might be interesting to improve Brownie texture.

Inulin is a resistant fructooligosaccharide, synthesized by a wide variety of plants. Due to the importance of fibers intake and the high amount of residues of açaí, the objective of this study was to optimize the inulin extraction process from açaí seed flour (ASF) and subsequently, from this biomass, to develop inulin purification technology. Açaí seeds were dehydrated in a ventilated oven. Aiming the inulin extraction, from ASF, an aqueous extract was elaborated. It went through several stages of centrifugation and filtration with alcohol, acetone and water, until the constitution of a precipitate that was lyophilized. The analysis of the solvent concentrations effects and the precipitation temperatures on the responses was performed using the Designer Expert Program. A model with a response surface and contour was generated, allowing temperature, time and water: ASF relation selection, what provided the highest inulin concentrations, in other words, the extraction treatment with 80 °C and proportion of water: ASF of 4:1, for 20 minutes, presented the best performance. Although this extraction output is inferior when compared to other sources, it must be considered as relevant, since the açaí seed is evaluated as a waste product.