Summary The use of agro‐industrial waste for food enrichment can be limited, due to taste, odour, colour and other unpleasant characteristics. Trub (brewing waste) has important nutrients, such as proteins and carbohydrates, and phytochemical compounds; however, its applications are hindered by the astringent flavour. In order to reduce the bitterness of trub, aqueous extractions were realized at high temperature (100 °C per 1 h) in five steps. Two fractions were obtained; a liquid fraction (containing bitter compounds) and a solid fraction (the trub after the extraction process; TAP). Both fractions and the trub before the extraction process (TBP) were evaluated. The bitterness of TBP was significantly reduced in TAP while the protein content increased; TAP presented a branched network and changes in its structure. The reduction in bitterness and the high protein content allows the use of trub in the food industry.

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.

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The measurement of leaf pigments using non-destructive methods can be influenced by water management conditions and the use of nutrients in cauliflower, not showing adequate correlations with chlorophyll contents. The objective of this study was to evaluate the correlation between the SPAD index and the pigment content in cauliflower leaves managed with different water conditions and the application of silicon (Si). The cultivation was carried out in a protected environment in the city of Maringá, Paraná State from October 2019 to March 2020. It was adopted a randomized block design, with treatments in a 3 x 4 factorial scheme, with three levels of water recharge (40; 70 and 100% of crop evapotranspiration (ETc)) and four doses of Si (0; 50; 100 and 150 kg ha-1), with four replications. Once plants showed developed inflorescence, the SPAD index was determined in the field and the levels of chlorophyll a, chlorophyll b, and carotenoids in the laboratory using leaves from the upper third. The correlation between water recharge and Si fertilization on the SPAD index was determined. The proportion of carotenoids in relation to total pigments was compared under different conditions. Correlation analysis was performed considering silicon fertilization, water recharge, leaf pigments, and the SPAD index. Silicon fertilization reduced the levels of carotenoids in addition to being related to chlorophyll a (100% of ETc) and chlorophyll b (70% of ETc). The correlation of the SPAD index with pigments is variable with the water condition of the crop, in a condition without water deficit, it is related to chlorophyll a and in a condition of 70% replacement of ETc, it is correlated with chlorophyll b.

O Brasil é um país que se destaca por sua grande atividade agrícola, em consequência disso, é um dos países que mais produzem resíduos agroindustriais. Tem posição de destaque no que se refere à produção de frutas. Os alimentos, além de fornecerem nutrientes essenciais e necessários para a vida, fornecem compostos bioativos com propriedades biológicas ditas promotoras da saúde, tais como atividade antioxidante, anticarcinogênica de nutrientes como as vitaminas C, A e E, e de compostos fenólicos como flavonoides. O processamento dessas frutas para a elaboração de polpas e sucos é responsável pela geração de toneladas de resíduos, os quais em sua grande maioria são descartados de maneira inadequada, acarretando em grandes problemas ambientais. Como alternativa para a aplicação destes subprodutos, estudos apontam que resíduos de frutas tropicais, possuem um alto teor de compostos fenólicos e também atividade antioxidante. Foi realizado um levantamento de artigos publicados em periódicos entre os anos de 2015-2019 nas bases de dados Google Scholar, Scielo e Web of Science.