Anthocyanins and phenolic compounds from fruits and vegetables can be extracted using emerging technologies such as ultrasound-assisted extraction. This study aimed to investigate the effect of temperature and ultrasonic power on the extraction of anthocyanins, phenolic compounds from the extracts of juçara pulp (Euterpe edulis M.). We also determined the antioxidant capacity of the extract and determined characteristics of the pulp. Bioactive compounds were extracted in an ultrasonic bath (25 kHz) at various temperatures (25, 32, 39, 46, 53 °C) and ultrasonic power (0, 360, 900 W). Juçara pulp had high total anthocyanin and phenolic content (298.86 ±27.68 mg cyanidin-3-glucoside/100 g and 1226.39 ±21.08 mg GAE/100 g on a wet basis, respectively). Cyanidin-3-rutinoside was the major anthocyanin in the extract, followed by cyanidin-3-glucoside, which were identified and quantified by high-performance liquid chromatography. For obtaining extracts rich in anthocyanins and phenolic compounds, we suggest that the extraction process should be performed at 25 °C without the application of ultrasonic waves. However, to obtain extracts with outstanding antioxidant capacity, an ultrasonic power of 360 W at a frequency of 25 kHz and a temperature of 25 °C should be used.

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This study aimed to investigate the effect of spray drying (SD) and freeze-drying (FD) on the microencapsulation of green coffee extracts by using polydextrose (PD) and inulin (IN) as encapsulating agents and their physicochemical, bioactive compounds’ stability, phenolic compounds’ bioaccessibility after digestion, and sensory effects in unfermented dairy beverages. The extract encapsulated with IN by FD had lower moisture content, water activity, and hygroscopicity, while particles encapsulated by SD exhibited a spherical shape and the structure of the FD products was irregular. No difference was observed in phenolic compounds’ bioaccessibility. Dairy beverages with added encapsulated extracts had higher total phenolic content and antioxidant activity. Microencapsulation allowed a controlled release of the bioactive compounds with an increase in the content of caffeine, chlorogenic acid, and trigonelline during storage. The dairy beverage with added extract encapsulated with IN by FD had the highest scores of acceptability regarding the overall impression and purchase intent.

As agroindústrias familiares têm grande impacto social e econômico no Espírito Santo. Os programas de controle de qualidade, como as Boas Práticas de Fabricação (BPF) e os Procedimentos Operacionais Padronizados (POP), são fundamentais para o bom funcionamento das agroindústrias, mas muitas vezes não são aplicados. A partir do exposto, objetivou-se com o presente trabalho avaliar a adequação a RDC n° 275, de 21 de outubro de 2002, da Agência Nacional de Vigilância Sanitária, em uma agroindústria familiar de chips (banana, batata doce, mandioca e inhame) no município de Castelo - ES. Como metodologia de estudo, realizou-se uma pesquisa quantitativa descritiva e uma lista de verificação para a coleta de dados foi utilizada. Observou-se que a agroindústria em estudo estava em adequação com a legislação e apresentou conformidade com mais da metade dos requisitos propostos. Entretanto, alguns pontos estavam menos adequados que outros, como é o caso dos manipuladores e da ausência de manuais de BPF ou de POP, que pode ser devido à falta de fiscalização e a falta de pessoal especializado na agroindústria. A partir deste trabalho foi possível concluir que a agroindústria estava adequada às normas de Boas Práticas, mas existiam pontos que precisavam ser melhorados, como a elaboração dos manuais de Boas Práticas de Fabricação e dos Procedimentos Operacionais Padronizados.

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