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Carotenoids, pigments with the highest occurrence in nature, are responsible for the coloring yellow-orange of fruits and vegetables, fish, crustaceans, insects, and birds. Lycopene, one of the most powerful antioxidants known, is the predominant carotenoid in tomato, guava, watermelon, papaya, and pitanga and its products. Many studies in the literature report the antioxidant activity of lycopene, which is able to quench the singlet oxygen (1O2) and scavenge free radicals, preventing chronic diseases such as prostate cancer and cardiovascular diseases. Lycopene activity, which is related to its acyclic structure with 11 conjugated double bonds, also includes enhancement of the immune response, modulation of gene expression, and cell cycle regulation. Despite being found in most food sources in the all-trans conformation, the predominant isomeric form of lycopene in human and animal tissues is the cis isomer, which seems to be more bioavailable and easily absorbed. In this chapter, the main sources of lycopene, the possible changes in its structure through processing, and the possible benefits of its consumption through the diet will be presented. Factors that interfere with the in vivo activity of lycopene such as its absorption, metabolism, and bioavailability will be discussed. Studies that report the challenges related to the possible applications of lycopene in foods due to the hydrophobicity of lycopene will also be presented.

Resumen del trabajo presentado a la XXI Reunión Científica de la Sociedad Española de Cromatografía y Técnicas Afines (SECyTA), celebrada en Almería del 25 al 27 de octubre de 2022., Jane Mara Block thanks for the fellowship of CAPES/Prlnt (process number 88887.571379/2020-00).

The effect of the addition of nanoencapsulated crude palm oil (NE-CPO) as antioxidant in a salad dressing using accelerated oxidation (Schaal Oven Test) was evaluated. The encapsulation efficiency (EE), particle size (PS), Zeta potential (Zp) and polydispersity index (PDI) was determined. Crude palm oil (CPO) and NE-CPO were evaluated for total carotenoids (TC) and antioxidant activity (AA) using the ABTS method. Analysis of the centesimal composition and TC in three developed mustard salad dressings (A control/B -control + NE-CPO/C -control + BHA and BHT) were carried out. OPB-L, OBP-NE e os molhos foram submetidos ao Schaal Oven Test em estufa (60 ± 5º C/15 dias/circulação de ar). OPB-L, OBP-NE and sauces were evaluated by Schaal Oven Test in an oven (60 ± 5º C/15 days/air circulation). After 15 days, the acidity value (AV), peroxides value (PV) and conjugated dienes (CD) and trienes (CT) were determined. NE-CPO presented EE of 95.66%, PS of 0.29 µm, particle size heterogeneity (PDI 1.00), Zp of -41.80 mV, indicating good stability of the particles, and 12.11% of AA. The NE-CPO and the dressing B presented 561.77 ± 10.97 µg.g-1 and 442.31 ± 12.14 µg.g-1 of TC, respectively. The dressings had no difference in the centesimal composition. NE-CPO showed greater increase in acidity than CPO, PI and lower CD, and similar CT after 15 days. The dressing C presented a greater stability when compared to dressings A and B, followed by dressing B, which was more stable than dressing A. It was concluded that NE-CPO can be an alternative to the synthetic antioxidants BHA and BHT in salad dressings. El objetivo del presente trabajo fue evaluar el efecto de la adición de aceite de palma crudo nanoencapsulado (APC-NE) como antioxidante en salsa para ensaladas en una prueba de oxidación acelerada (Schaal Oven Test). OPB-NE se caracterizó en términos de eficiencia de encapsulación (EE), tamaño de partícula (TP), potencial Zeta (pZ) e índice de polidispersidad (PDI). Se evaluó el total de carotenoides (CT) y la actividad antioxidante (AA) del aceite de palma crudo libre (APC-L) y APC-NE. Se desarrollaron tres aderezos para ensalada de mostaza (A- aderezo base control/B aderezo base + APC-NE/C- aderezo base + BHA y BHT). En las salsas estudiadas se determinó la composición centesimal y el contenido de CT. APC-L, APC-NE y las salsas fueran evaluó en Schaal Oven Test (60 ± 5º C/15 días/circulación de aire). Después de este período, se determinaron los índices de acidez (IA), peróxidos (IP) y dienos (DC) y trieniales (TC). El APC-NE presentó un EE de 95,66%, TP de 0,29 µm, heterogeneidad de tamaño de partícula (PDI 1,00), pZ de -41,80 mV y 12,11% de AA. APC-NE y salsa B tenían un contenido de TC de 561,77 ± 10,97 y 442,31 ± 12,14 µg.g-1, respectivamente. Las salsas no tuvieron diferencia en la composición próxima. APC-NE tenía una IA más alta que APC-L, valores de IP y DC más bajos y CT similar al final de los 15 días. En las salsas solo hubo diferencia en PI, con mayor estabilidad de la salsa C, seguida de B, más estable que A. Se concluyó que APC-NE puede ser una alternativa a los antioxidantes sintéticos BHA y BHT en aderezos para ensaladas. O objetivo do presente trabalho foi avaliar o efeito da adição de óleo de palma bruto nanoencapsulado (OPB-NE) como antioxidante em molho para salada em teste de oxidação acelerada (Schaal Oven Test). O OPB-NE foi caracterizado quanto a eficiência de encapsulamento (EE), tamanho de partícula (TP), potencial Zeta (pZ) e índice de polidispersibilidade (PDI). O Óleo de palma bruto livre (OPB-L) e OPB-NE foram avaliados quanto aos carotenoides totais (CT) e atividade antioxidante (AA). Foram desenvolvidos três molhos para salada sabor mostarda (A-molho base controle/B-molho base + OPB-NE/C-molho base + BHA e BHT). Nos molhos foram determinadas a composição centesimal e o teor de CT. OPB-L, OBP-NE e os molhos foram submetidos ao Schaal Oven Test em estufa (60 ± 5º C/15 dias/circulação de ar). Após este período os índices de acidez (IA), peróxidos (IP) e dienos (DC) e trienos (TC) conjugados foram determinados. O OPB-NE apresentou EE de 95,66%, TP de 0,29 µm, heterogeneidade de tamanhos de partícula (PDI 1,00), pZ de -41,80 mV, e 12,11% de AA. O OPB-NE e o molho B apresentaram teor de CT de 561,77 ± 10,97 e 442,31 ± 12,14 µg.g-1, respectivamente. Os molhos não tiveram diferença na composição centesimal. OPB-NE apresentou maior IA do que o OPB-L, valores de IP e DC inferiores, e TC semelhantes ao final de 15 dias. Nos molhos houve diferença apenas no IP, com maior estabilidade do molho C, seguido pelo B, mais estável que o A. Concluiu-se que o OPB-NE pode ser uma alternativa aos antioxidantes sintéticos BHA e BHT em molhos para salada.

A espécie Euterpe edulis Martus –natva da Mata Atlântca e popularmente conhecida como palmeira-juçara – produz frutos comestveis dos quais se obtém uma bebida roxa conhecida como açaí ou juçara, nomes que variam conforme a região do País. Essa bebida sempre teve grande importância para a dieta de comunidades tradicionais no norte do Brasil devido a suas propriedades alimentares e, atualmente, o consumo do açaí por populações rurais e urbanas é crescente em todo o Brasil, com destaque para os estados do Sul. A produção de açaí a partr dos frutos da palmeira-juçara já é uma realidade em diversos municípios de Santa Catarina e outros estados do Sudeste e Sul do Brasil.

The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins, phenolics, and other bioactive compounds. Nut flour also presents interesting physical properties, such as water or oil holding capacity, foam properties, emulsifying activity, and emulsion stability. These biological and physical properties make these products commercially attractive as organic ingredients in several foods such as spreads, bakery products, and cereal bars. In this chapter, the nutritional and bioactive profiles, as well as the evidenced health-promoting effects of nuts originating from Brazil, will be discussed. The focus will be on commercial nuts such as cashews, pecan, and Brazil nuts, along with some underexplored and relatively unknown indigenous species, such as sapucaia, chich√°, monguba, and pracaxi. The knowledge of these Brazilian native nuts and their coproducts is important for stimulating their consumption among the population and their large-scale commercialization.