Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20,30,40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g⋅100 g −1 . There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators. IntroductionBrazil is a country with enormous biodiversity, and Cerrado is its second largest biome, with many native species that produce fruits with excellent nutritional, sensorial, and functional potential. However, most of these fruits remain poorly explored scientifically [1].The marolo (Annona crassiflora Mart.) is a typical fruit of the Brazilian Cerrado and is among the 20 most common species in regional food [2]. da Silva et al. of dietary fiber, and 1830.6 mg⋅kg −1 vitamin C. The fiber constituting the edible portion of plants is resistant to digestion and absorption in the small intestine, playing an important role in gastric emptying and control of peristalsis. It fulfills an important role in nutrition, promoting beneficial effects for health and may delay the onset of chronic diseases and improving the quality of life [4].Due to the increasing consumer demand for healthy food, attempts are being made to improve the nutritional value of foods such as cereal bars [5]. The consumption of such food has grown due to its convenience, with the change in people's lifestyle.The expanding market for cereal bars and foods recognized as healthy products is leading the industry to diversify the variety of flavors and attributes, such as products enriched with nutrients; products developed for a specific group of people or with new features that benefit health [6,7].Given the above, we see the need to develop food bars enriched with dietary fiber, nutritional components, and palatable taste. Therefore, the aim of this study was to evaluate the shelf life of food bars, made with marolo pulp flour in different concentrations, during the period of 6 months,

The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may be the period that fruit has reached its maturity, emphasizing phenolic, vitamin C and antioxidant activity.

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The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months). In general, the processing of curriola pulp determined a slight increase in phenolic compounds and antioxidant activity and a reduction in vitamin C content of freshly prepared jelly. The amber package and storage time promoted higher retention of bioactive compounds, mainly gallic acid, besides reducing the percentage of jelly oxidation, determined by the β-carotene / linoleic acid antioxidant method. A reduction in phenolic compounds and vitamin C was observed, which caused a reduction in the antioxidant capacity of curriola jelly. Of the five phenolic compounds identified in freshly prepared curriola jelly, gallic acid was identified as the major compound. In addition, the use of amber packaging, which prevents the incidence of light, may favor the maintenance of bioactive compounds during storage period of curriola jelly under environmental conditions.

1 Efeito do estádio de maturação na composição física, química e bioquímica de amorapreta Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry Efecto de la etapa de maduración sobre la composición física, química y bioquímica de la mora Resumo Este trabalho teve como objetivo avaliar as características físicas, químicas e bioquímicas da amoreira preta (Morus nigra L.) cultivada em Lavras, Minas Gerais, Brasil, em diferentes estádios de maturação. Os frutos foram colhidos e separados em cinco estádios diferentes, de Research, Society and Development, v. 9, n. 4, e49942824, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i4.2824 2 acordo com a cor da superfície. Posteriormente, os frutos foram submetidos às análises físicoquímicas e análise da atividade da pectina metilesterase e poligalacturonase. Com o avanço dos estádios de maturação da amoreira preta, foi possível observar a degradação da clorofila com a síntese concomitante de antocianina. Houve aumento do teor de sólidos solúveis, açúcares e pH, diminuição da acidez total e da taxa respiratória, bem como diminuição da pectina total e aumento da pectina solúvel. Além disso, foi observado um aumento da atividade das enzimas pectina metilesterase e poligalacturonase e consequente amolecimento dos frutos. Palavras-chave: Morus nigra L.; Antocianinas; Pectina; Pectina metilesterase; Poligalacturonase. AbstractThis work aimed to evaluate the physical, chemical and biochemical characteristics of black mulberry (Morus nigra L.) cultivated in Lavras, Minas Gerais, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages according to the color of the surface. Afterwards, the fruits were submitted to the physical and chemical analyses and analysis of pectin methylesterase and polygalacturonase activity. With the advancement in maturation stages of black mulberry, it was possible to observe chlorophyll degradation with concomitant anthocyanin synthesis. There was an increase in soluble solids contents, sugars and pH, decrease of total acidity and respiratory rate as well as decrease of total pectin and increase of the soluble pectin. Furthermore an increase of the activity of the enzymes pectin methylesterase and polygalacturonase and the consequent softening of the fruits was also noted. ResumenEste trabajo tuvo como objetivo evaluar las características físicas, químicas y bioquímicas de la morera negra (Morus nigra L.) cultivada en Lavras, Minas Gerais, Brasil, en diferentes etapas de maduración. Los frutos fueron cosechados y separados en cinco etapas diferentes, de acuerdo con el color de la superficie. Posteriormente, los frutos fueron sometidos a análisis físico-químicos y análisis de la actividad de la pectina metilesterasa y la poligalacturonasa.Con el avance de las etapas de maduración de la morera negra, fue posible observar la degradación de la clorofila con la síntesis concomitante de antocianina. Hubo un aumento en el contenido de sólido...