Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

Obesity is the accumulation of excess adipose tissue that affects a person's health and physical and psychosocial well-being. The classification is based on the body mass index, which makes it possible to compare prevalence rates worldwide. Obesity and overweight have become a global epidemic in both developed and developing countries. The objective of this study is to assess the prevalence of obesity and overweight in some countries. The results showed that in the last two decades, the prevalence of obesity and overweight in the world has more than doubled. The predominance of obesity and overweight is more pronounced in Western and Westernized countries, which are more developed, than in developing countries where malnutrition and obesity coexist. This global epidemic is seen in adults, adolescents and children without exception of gender. Obesity and overweight are one of the main factors in the increase of non-communicable diseases such as cardiovascular diseases, diabetes, musculoskeletal disorders and some types of cancer in the world. Poor diet is the main cause of the growing prevalence of obesity.

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Queijos são produtos lácteos que fornecem vários benefícios nutricionais a saúde dos consumidores além da sua grande participação econômica. No entanto, o consumo de queijos, está sujeito a um escrutínio crescente devido aos riscos à saúde associados às citotoxinas que potencialmente poderiam ser geradas durante o processamento ou a maturação devido às alterações físico-químicas ou microbiológicas. Além do risco a saúde, as alterações deteriorantes levam a uma grande perda econômica. O objetivo deste trabalho é fazer um relato das principais contaminações microbiológicas e das alterações da oxidação lipídica que afetam a qualidade dos queijos sensorialmente e nutricionalmente. Os queijos artesanais são aqueles mais sujeitos a contaminações microbiológicas devido às condições higiênicas precárias. Vários microrganismos patogênicos podem contaminar os queijos e produzir toxinas causadoras de doenças ou até mesmo fatais se a higiene não foi feita de forma aquedada e não respeitar as Boas Práticas de Fabricação. Falha no armazenamento pode provocar a oxidação lipídica em queijos resultando produtos tóxicos.

Food and nutrition security is about promoting rights to access sufficient, quality food without compromising other essential needs. The measures of social distancing, the paralysis of non-essential economic activities imposed to control the pandemic of COVID-19 caused disruptions in food production and supply chains worldwide. The study aimed to assess the food and nutrition security status of households in the Republic of Benin and also the socioeconomic situation during the pandemic. The results showed that the COVID-19 pandemic increased the levels of poverty and food insecurity in Benin. Overall more than 50% of the participants were living on only one minimum wage or less and more than 50% were living in acute food insecurity including families with children. The central region of the country was the most affected by food insecurity followed by the northern region. There was a lack or low intervention of regional, economic and social policies to maintain jobs and guarantee food for the affected families. More governmental or non-governmental policies are needed to ensure food and nutritional security for low-income families.