Spice plants have a great influence on world history. For centuries, different civilizations have used them to condiment the foods of kings and nobles and applied them as embalming preservatives, perfumes, cosmetics, and medicines in different regions of the world. In general, these plants have formed the basis of traditional medicine and some of their derived substances have been utilized to treat different human diseases. Essential oils (EOs) obtained from these plants have been also used as therapeutic agents and have shown supportive uses in remedial practices. The discovery and development of bioactive compounds from these natural products, based on their traditional uses, play an important role in developing the scientific evidence of their potential pharmaceutical, cosmetic, and food applications. In the present review, using recent studies, we exhibit a general overview of the main aspects related to the importance of spice plants widely used in traditional medicine: Cinnamomum zeylanicum (true cinnamon), Mentha piperita (peppermint), Ocimum basilicum (basil), Origanum vulgare (oregano), Piper nigrum (black pepper), Rosmarinus officinalis (rosemary), and Thymus vulgaris (thyme); and we discuss new findings of the bioactive compounds obtained from their EOs, their potential applications, as well as their molecular mechanisms of action, focusing on their antioxidant activity. We also exhibit the main in vitro methods applied to determine the antioxidant activities of these natural products.

Please cite this article as: Costa, R.G., Andreola, K., de Andrade Mattietto, R., de Faria, L.J.G., Taranto, O.P., Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed, Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) 1 powder produced in spouted bed 2 3 Abstract 12Açai is a nutritious and energetic food that demonstrated antioxidant activity and 13 cardioprotective properties. However, since açai is a very perishable raw material, studies for 14 its preservation are needed. The açai powder production is a way to obtain products with low 15 moisture content, good stability and higher shelf life. This study aimed to investigate the 16 feasibility of drying açai in spouted bed, evaluating the operating conditions on the yield and 17 quality of the product. The experiments were conducted according to a central composite 18 design. Operating variables studied were: drying air temperature, airflow rate and 19 maltodextrin concentration. Process yield, moisture content and total anthocyanins content 20 were analyzed as responses. The process yield was positively influenced by all the variables 21 studied. The increase in temperature caused a significant reduction in the moisture content. 22Airflow rate was the variable that most influenced the degradation of anthocyanins. Applying 23 desirability function method, an optimal drying condition was found. Such this conditions was 24 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT obtained a nutritious, energetic and porous powder, with excellent flowability, low moisture 25 and high anthocyanins content. 26

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This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.

The stability and half-life time of anthocyanin extracts from mangosteen peel were studied under controlled oxygen supply, undergoing the influence of light source (fluorescent, incandescent, infrared and ultraviolet) and storage temperature (5, 28, 40 and 50°C). The kinetic parameters for anthocyanin degradation, under different illumination conditions fit the first-order reaction model, and the exposition under fluorescent light resulted in a higher half-life time (597 h), followed by incandescent (306 h), ultraviolet (177 h) and infrared (100 h). The kinetic behaviour for the storage in different temperatures also fit the first order, and at 5°C the highest half-life time (4006 h) was found, followed by 28°C (370 h), 40°C (125 h) and 50°C (93 h). The activation energy was 14.7 Kcal.mol )1 , and Q 10 values showed that at 5°C the anthocyanin extracts were more sensitive to storage temperature changes compared to the other tested temperatures.