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People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed.

The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period.

More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further.

The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life.

There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

The purpose of this study was to evaluate the effect of black sesame germination on its nutritional composition and antioxidant activity.

Germination occurred at constant temperature and humidity (35 °C and 95 ± 5%) for 72 h. The levels of moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates, calories, phenolic compounds and antioxidant capacity were determined.

With germination, there was a significant increase in moisture and protein content, as well as a reduction in the other parameters assessed in terms of nutritional composition. When analysing bioactive compounds, no significant change was found in the content of phenolic compounds; however, there was a reduction in antioxidant capacity according to the three methods tested, which may be related to the characteristics of the grain itself, the conditions used for germination, or even the process of extracting phenolic compounds for analysis. Other conditions for the germination of black sesame using different times and temperatures should be evaluated in future studies.

This is an original research article, which has an industrial and health impact by transmitting highly relevant responses on nutrition and food. The novelty of this research is the fact of studying the germination of black sesame on the nutritional composition (moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates and calories), levels of phenolic compounds and antioxidant capacity. These results can help improve the procedures adopted by the food industries and also in nutritional conduct, as the germination process leads to a change in the nutritional composition, especially with regard to protein synthesis, which is relevant, once it is an interesting protein option. However, it also brings us responses to reductions in important nutritional compounds.

The purpose of this paper is to evaluate the effect of different times and freezing temperatures on the antioxidant activity of raw human milk (HM) and the impact of light by different packaging on retinol level and the antioxidant activity of pasteurized HM.

Donor milks were homogenized to form the pool of the experimental study characterized by the evaluation of the effects of time (0, 2, 4, 8 and 15 days) freezing temperatures (−3°C, −8°C and −18°C) and the interference of the type of packaging on the antioxidant activity and retinol levels of HM.

The existing studies do not reveal the real impact of HM storage conditions adopted by human milk banks (HMB) in Brazil on their compounds, mainly in relation to the effects of temperature and freezing time and the incidence of light on retinol levels and antioxidant activity. In view of the already documented importance of these compounds for the growth, development and health of children, it is extremely important to assess their stability according to the procedures adopted by the banks. It has been observed in this study that lower freezing temperatures (−18°C) further preserve the antioxidant activity. It was found that the amber and transparent vials wrapped with aluminum foil allowed for greater retinol stability of HM, with values of 2.501±0.757 µmol/L and 4.991±0.825 µmol/L, respectively. On the contrary, there was no significant influence on antioxidant activity.

It is suggested that HMB store milk at lower temperatures and use glass jars that block the passage of light.

The demand for resources for development also increased corporate pressures for sustainability. Consequently, it is necessary for organizations to adopt measures addressing the need to implement a new business model, which allows a management team concerned about the economy and the optimization of resources to make sustainable business models a strategic interest of the organization. The purpose of this paper is to analyze sustainable business models and the applied practices to operationalize them.

This study was conducted through a systematic review of the literature to identify the sustainable business models addressed in the literature, and what practices are applied to operationalize these models.

The data show that sustainable business models have an approach centered on the direct participation of stakeholders, especially the user, in the process of creating sustainable value. Overall, they offer a high level of technology-based business models that prioritize the use of clean energy, material maximization and energy efficiency, with an emphasis on repair and maintenance rather than on disposal and scheduled obsolescence, as well as an emphasis on natural and renewable processes, the reuse of waste, environmental stewardship, product transformation into technological artefacts for users, and products for services and results.

The study’s contributions provide a more detailed understanding of sustainable business models and what practices can be adopted by companies to make the business truly sustainable. This paper contributed to the discussion of the research on sustainable business models and their operational practices.

The analysis promotes insights into new opportunities for companies to integrate their traditional business models with sustainability, contributing to the application of sustainable practices within the managerial scope. Companies that operate sustainable business models need to be aware that collaborative, sharing and networking models can deliver positive results for sustainable business models.