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Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

Background Pretreatments of drying can represent an alternative to minimize the negative aspect process on the dry samples. Thus, the influence of ethanol (ET) and freezing (FG) as drying pretreatments was analyzed for slices of papaya. The slices (5 mm) were submitted for drying kinetics (60 °C and 1.5 m s−1). Drying kinetics experimental data were fitted using Page's model and a diffusive model with boundary condition of types I and III. Also the thermophysical properties (thermal conductivity and specific heat) were determined and finally, the kinetics of ultrasound‐assisted (40 kHz and 132 W) extraction of total phenolic compounds (TPCs) were realized. Results The combined method (ET + FG) was more efficient in reducing the drying time of papaya slices (48%) and the model 2 simulating the boundary condition of the third type (type III) showed the best fit to the experimental data. Effective diffusivity and convective coefficient were higher for ET + FG, where the maximum reduction in water content was 91% compared to fresh slices. The pretreatments did not influence the thermal conductivity, however, they were significant in the specific heat and in the extraction of TPCs, being higher in the time of 180 min. Conclusion It was confirmed in the results presented that the combined pretreatment ET + FG is the most viable for drying papaya slices. Furthermore, it was found to be the most efficient in minimizing the loss of TPCs. Therefore, this pretreatment has great potential for application in the development of high value‐added foods. © 2022 Society of Chemical Industry.

Nucleation is a technique widely used in restoration projects, but the transposition of the seed bank in the soil with greater depth is still incipient, especially in the Caatinga Biome. Thus, it evaluated whether the two seed bank transposition techniques (litter and topsoil) collected in two natural environments of the Mata da Pimenteira State Park (PEMP) provide seedling emergence in degraded areas of the Caatinga. Litter and topsoil techniques were transported from two Natural Environment Zone (ZAN) of the park, Serra Branca and Pimenteira, to two restoration areas in UFRPE/UAST in plots distributed in nuclei. The design was in randomized blocks, for litter in 2016 and topsoil in 2017. The highest average of emerging seedlings occurred in the surface forest soil transposition (topsoil) technique, mainly in the collection environment of the pepper tree area of the Pimenteira State Park. Herbaceous (herbs) were more evident in the topsoil (63.25%) than in litter (61%) and the species Alcalypha poiretii Spreng. was the most abundant in the Pimenteira area while the species Croton hirtus L’Hér. in the Serra Branca. The topsoil technique showed higher species richness, while litter was less uniform. However, both techniques presented a potential for species conservation, and the Pimenteira environment provided higher viable seed bank potential in degraded areas under Caatinga ecosystem conditions.

Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

O banco de sementes do solo é utilizado como ferramenta de recomposição de áreas degradadas, por meio da melhoria e estabelecimento de espécies, sucessão e aumento da diversidade biológica. Dessa forma, o trabalho avaliou o banco de sementes de duas áreas do Parque Estadual Mata da Pimenteira – PEMP e o efeito das condições ambientais na germinação das sementes, e seu potencial para implantação em áreas degradadas. Para isso, foram coletados solo e serapilheira em duas áreas (Serra Branca e Pimenteira), os quais foram homogeneizados, distribuídos em bandejas e submetidos a sombreamento 70% ou sol. As plântulas foram contabilizadas e identificadas. Além disso, determinaram-se a densidade, porosidade e velocidade de infiltração básica (VIB) no solo nas duas áreas. A relação de emergência, em função do banco de sementes e acondicionamento, foi avaliada por estatística descritiva e gráfica de superfície de resposta. A relação entre a emergência e as características do solo foi observada através de correlação. O banco de sementes da Pimenteira apresentou maior índice de emergência e diversidade. Além disso, o sombreamento potencializa a regeneração do material. Nesse contexto, a inserção dessas porções em forma de núcleos nos setores de restauração do próprio parque configura-se como uma estratégia potencial.

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