ABSTRACT. Cereal bars are foods that stand out for practicality in consumption and nutritional quality and new formulations have been developed and introduced to the market by large corporations. In the present work, flours obtained from jabuticaba peel and okara were employed as ingredients in the development of three cereal bars formulations. The products obtained were characterized for physicochemical parameters, microbiological quality and sensory acceptance. The bars showed high protein content (8.9 to 9.2 g 100 -1 g) and fiber (7.25 to 9.05 g 100 -1 g), microbiological parameters according to Brazilian legislation and high sensory acceptance. The average scores assigned by the judges in acceptance testing by hedonic scale were higher than 7 in all attributes (color, taste, texture, flavor and overall impression). The obtained results showed that cereal bar production can be a viable alternative for the technological use of jabuticaba peel and okara. The use of these ingredients can contribute to obtaining products with high nutritional quality and to the valuation of biomasses that are often regarded as agroindustrial waste.

<p>A casca de manga é considerada um resíduo da indústria de alimentos, rico em compostos fenólicos e o ultrassom tem se destacado entre as técnicas tradicionais na extração destes compostos. O principal objetivo deste trabalho é discutir os parâmetros que influenciam na extração de compostos fenólicos da casca de manga por ultrassom. Para esse fim, concentração de álcool etílico (30, 50 e 70%), temperatura (40, 50 e 60 °C) e tempo (30, 40 e 50 minutos) foram avaliados, por meio do planejamento de Box-Behnken. Os resultados mostraram que todas as variáveis avaliadas apresentaram efeito positivo na extração de compostos fenólicos, exceto a interação tempo e a concentração de etanol. A cinética de extração em ultrassom foi realizada na condição otimizada (temperatura de 60 °C por 60 minutos e 50% álcool etílico) e comparada a extração realizada em banho com água, onde verificou-se a eficiência do ultrassom na extração do maior teor de compostos fenólicos da casca de manga. Adicionalmente pode-se verificar que a casca de manga é considerada uma fonte de compostos ativos e a utilização de ultrassom pode auxiliar na maior extração destes compostos.</p><p>Abstract</p><p>The mango peel is considered a waste of the food industry, rich in phenolic compounds and the ultrasound It has excelled between traditional techniques in the extraction of these compounds. The main objective of this paper is to discuss the parameters that influence the extraction of phenolic compounds of ultrasound mango peel. In order to do this, the ethyl alcohol concentration (30, 50 and 70%), temperature (40, 50 and 60 °C) and time (30, 40 and 50 minutes) were evaluated by means of the Box-Behnken planning. The results showed that all variables had a positive effect on the extraction of phenolic compounds, except the interaction between time and the concentration of ethanol. The ultrasound in extraction kinetics was carried out in optimized condition (temperature 60 ºC for 60 minutes and 50% ethanol) and compared the extraction performed in bath with water, which verified the ultrasound efficiency in the higher content extraction phenolic compounds of the mango peel. Additionally it can be seen that the mango peel is considered a source of active compounds and the use of higher ultrasound can aid in extraction of these compounds.</p>

This study aimed to evaluate the incorporation of mango peel extract, as a source of natural active compounds, in oral disintegrating films (ODF). The starch–based ODF were produced using a casting technique with glycerol as a plasticizer. Four formulations were tested by varying the amount of extract in the films: control, ODF 20, ODF 40, and ODF 60 (0, 20, 40, and 60 g of extract per 100 g of film0genic solution, respectively). The surface pH, disintegration time, total phenolic content, antioxidant activity, release of total phenolic content, and stability of the ODF was evaluated. All formulations studied could be classified as fast disintegrating films and source of phenolic compounds. ODF 60 showed the largest, most stable release of phenolic compounds under accelerated conditions (40 °C and 75% relative humidity). Thus, corn starch–based oral disintegrating films containing mango peel extract represent a useful vehicle for the delivery of phenolic compounds in the oral cavity.