The aim of this study was to determine the chemical characteristics of passion fruit seeds and their oil for possible use in human food and reduction of organic waste from fruit industrialization. Passion fruit seeds were analyzed for moisture, lipids, proteins, ash, fibers, titratable acidity, pH, soluble solids and antioxidant activity. The oil was characterized for parameters such as acid value, saponification, iodine and peroxide. The content of oil extracted demonstrates that it has good potential for industrial utilization. According to analyses, the oil has characteristics similar to conventional edible oils such as soybean, and may be a new source of human consumption. Passion fruit seeds have high nutritional value, proving to be a promising product, mainly because it contains significant amounts of proteinase. Therefore, passion fruit seeds and their oil should be used as raw material in the food, chemical and pharmaceutical industry, as they have beneficial features.

Cagaita fruits are subject to seasonality and perishability. This work aims to use scanning electron microscopy (SEM) to evaluate the physicochemical characteristics, texture, color and physical structure of cagaita fruits coated with different chitosan concentrations. The fruits were divided as follows: T0 (uncoated fruits), T1 (fruits coated with 1% (v/v) chitosan), T2 (fruits coated with 2% (v/v) chitosan) and T3 (fruits coated with 3% (v/v) chitosan). They were analyzed at 0, 10, 20 and 30 days of storage. Titratable acidity and soluble solids content showed no conservation of fruit characteristics; they showed better results for uncoated fruits, as well as weight loss, vitamin C and peak strain. The color of cagaita fruits confirmed ripening during storage regardless of treatment. Scanning electron microscopy showed that the film solution did not adhere, as desired, to the cell wall of fruits. As the results of fruits coated with 3% pectin were close to control, further studies should be carried out with higher coating percentages so that the fruit quality is maintained during storage.

The purpose of this study was to evaluate and compare the inclusion of different levels of pequi (Caryocar Brasiliense, Cambess) pulp in the processing of Italian salami made of lamb for the evaluation of their physicochemical and microbiological characteristics. Six formulations of Italian salamis were processed: no pequi pulp (control-treatment 1); 4% pequi pulp (treatment 2); 8% pequi pulp (treatment 3), 12% pequi pulp (Treatment 4), 16% pequi pulp (treatment 5) and 20% pequi pulp (treatment 6). During the maturation period, all Italian salamis made of lamb enriched with pequi presented similar behaviors; and acidity (pH) and water activity (aw) results showed stable end values. For protein, the Italian salami made of lamb without pequi pump presented a higher content. For one of the lowest contents of fat, treatment 3 showed the highest content of humidity. The contents of fat and ashes did not present any significant difference when comparing the Italian salami formulations. A color tending to dark, yellowish and reddish shades was observed in the Italian salamis made of lamb and enriched with pequi. All Italian salamis were microbiologically satisfactory, showing ideal sanitary conditions for consumption. Pequi is a typical fruit from the Brazilian cerrado region, with characteristic color, odor and flavor, and it is an option for inclusion in Italian salamis, but additional studies should be conducted to inspect the sensory acceptability of these products.