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The production of pectin films incorporated with fruit extract is based on combination of the antioxidant activity, natural color, and optical barrier properties from fruit phytochemical components to the active film. This film could be potentially used as active packing on food products in order to protect their nutrients against free radicals action and photooxidation and, hence, preserve the quality, integrity, and safety of food during the storage period.

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This work aimed to propose two analytical methods for the quantitative and qualitative analysis of major anthocyanins and non-anthocyanin phenolic compounds in jussara () extracts, using ultra performance liquid chromatography-mass spectrometry. These methods were evaluated for selectivity, precision, linearity, detection and quantification limits. The complete separation of 5 anthocyanins and 22 non-anthocyanins polyphenols was achieved in 4.5 and 7 min, respectively. Limits of detection ranged from 0.55 to 9.24 µg/L, with relative standard deviation for concentration up to 7.0%. In jussara extract, 13 of the 27 analytes were characterized. The dominant compound was cyanidin-3-O-rutinoside, representing about 73% of the total phenolic compounds content (approximately 23 mg/g of extract in dry weight). Other phenolic compounds found in the extract were: cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, quercetin, rutin, myricetin, kaempferol, kaempferol-3-O-rutinoside, luteolin, apigenin, catechin, ellagic acid and 4,5-dicaffeoylquinic acid.

External ionic gelation is a technique with a great potential for the protection of probiotics for use in food and pharmaceutic products. In this study, particles containing Saccharomyces boulardii produced using sodium alginate and a chitosan coating were evaluated. The physical-chemical parameters (moisture/water activity/hygroscopicity) of the dried particles, stability during 120 days of storage and yeast resistance to simulated gastrointestinal conditions were analysed. During storage (30°C), greater yeast protection in the alginate-chitosan particles was observed, with a reduction of 1.05 log. Although the free cells presented low resistance, the encapsulated yeast was resistant to the simulated gastrointestinal conditions. At the end of the gastrointestinal simulation, the concentration ranged around 9.15-8.01 and 9.25-8.82 logCFU g −1 in alginate and alginate-chitosan particles, respectively. The S. boulardii particles showed greater resistance to environmental factors, allowing the delivery of an ingredient that could be used to add value to food products.