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Forasmuch as the consumer’s demand for food products that provide nutrition and health benefits has considerably increased in the past decade, the authors decided to join two important Brazilian commodities in a high-nutrition drink: yerba mate (Ilex paraguariensis) is rich in several bioactive compounds, and soybean is a high-quality protein source. To optimize the design and maximize the acceptability of the beverage, the authors studied its stability during storage. The beverage developed allows enlarging of the potential market of yerba mate, taking profit of the growing call for the consumption of antioxidant foods and benefits small-scale producers.

Twelve beverages were formulated with extract of yerba mate from leaves of planted (P) and native trees (N), both enriched with water-soluble soy extract (WSE). Among all formulations, two of them, which were sensorially preferred in a previous study, were selected to investigate their market potential. During the six months of storage, microbiological analyses were performed and the parameters acidity, viscosity, pH and rutin content were assessed. Sensorial tests of acceptability and purchase intent were also conducted.

The drinks remained microbiologically adequate for consumption during six months of storage. High sensory acceptability and purchase intent scores were obtained for Beverage P. This drink resulted in smoother taste and presented a decrease in acidity and constant viscosity during the storage, while Beverage N had an increase in acidity and viscosity. The rutin loss at 120 days was 14.2 per cent for Drink P and 32.4 per cent for N, with a half-life of 423.6 and 185.3 days, respectively.

Given the quantified parameters, the beverage produced from leaves of planted trees (P) may be used as a novel high nutrition food suitable for the growing requirements of the yerba mate by-products market.

The purpose of this paper is to prepare a water-resistant adhesive (SA) from soy flour (SF) with less water-soluble components.

Defatted SF was suspended and stirred in water. Then, the pH of dispersion was adjusted to a predetermined value (i.e. 8, 9 or 10) by the addition of 2M sodium hydroxide (NaOH) solution. After stirring at a predetermined temperature (25°C, 35°C, 45°C) for different time (1 h, 2 h, 3 h), the 2M hydrochloric acid (HCl) solution was added in a dropwise manner into the dispersion until the pH value was adjusted to 4.5. Then, the dispersion was centrifuged at 6,000 rpm for 2 min. The obtained precipitate with less water-soluble components was used as an adhesive (SA) directly.

SA had a wet strength of 1.02 MPa when used for the fabrication of poplar plywood. Polyvinyl alcohol (PVA) solution was applied to improve the tack of SAs to wood surface and the viscosities of SAs were decreased from 10,200 cP to 4,100 cP at room temperature after the PVA addition. The soy proteins in SAs were not denatured to a large extent according to the differential scanning calorimetry and light microscopy. The remained multilevel structures of soy protein played a positive contribution to the water resistance of SAs, and the bond lines of cured SAs were much more stable than those of the cured SF and soy protein concentrate (SPC).

The fluidity and solid content of soy adhesives is much lower than formaldehyde adhesives. Further investigations are needed to improve the fluidity of soy adhesives with high solid contents.

Novel water-resistant soy adhesives were provided.

The aim of this study is to examine the bioactive properties of lactobacilli‐fermented B‐vitamin soymilk, namely the in‐vitro antihypertensive property and bioconversion of isoflavone glucosides to aglycones.

Lactobacillus acidophilus BT 1088, L. fermentum BT 8219, L. acidophilus FTDC 8633 and L. gasseri FTDC 8131 were investigated for their bioactive potential and enhanced bioconversion of isoflavones in soymilk supplemented with individual B‐vitamins at a concentration of 1 mg/L.

The supplementation of thiamine, riboflavin, niacinamide, calcium pantothenate, biotin and folic acid enhanced the ACE‐inhibitory activity of lactobacilli in soymilk accompanied by a lower IC₅₀ value compared to the control (P<0.05). The β‐glucosidase specific activity of lactobacilli was also enhanced on supplementation of B‐vitamins, leading to increased bioconversion of isoflavones in soymilk. The concentration of genistein was decreased, accompanied by an increased concentration of genistein on fermentation in the presence of thiamine, niacinamide, biotin, calcium pantothenate and folic acid. Additionally, the supplementation of niacinamide, calcium pantothenate, biotin and folic acid also led to lower concentrations of malonyl daidzin, indicating increased hydrolysis of malonyl daidzin to daidzin. Results from the present study indicated that the supplementation of B‐vitamins could enhance the bioactive potential and bioconversion of isoflavones in lactobacilli‐fermented soymilk.

This work has shown that the supplementation of B‐vitamins in lactobacilli fermented soymilk has exerted in vitro ACE‐inhibitory activity and increased the accumulation of bioactive isoflavone aglycones. To the authors' knowledge, this is the first evaluation reporting on such aspects.

The initial shock of devaluing the currency, after so many promises that it would not take place, has passed; only the uncertainty and apprehension remain. It seems an idle exercise to compare the present state of the country's economy with other periods in recent history, such as when in the first Labour Government, we went off the gold standard; at that time, shock was indeed profound and again, the French were cock‐a‐hoop, but the position was complicated by the huge inter‐indebtedness of the Allies in the First War. Or the first devaluation after the Second World War, but both periods were also characterized by public waste and profligate spending. Now, we have to obtain foreign loans and financial backing to keep going, and it is this aspect of the present devaluation which will probably far outweigh any positive advantages. The country's massive external debts were increased by approximately one‐seventh overnight, probably wiping out completely all the repayments made at such great effort since the War. Devaluation of the currency cannot be seen as anything but a grievous blow to the country, presaging hard times ahead for everyone. When promises were being made that devaluation would not take place, there can be little doubt that these were honestly made and, at the time, believed in, for no Government of a country with imports always exceeding exports, would impose such a burden on its people willingly. It must then have been forced upon them.

The purpose of this paper is to develop a cereal bar supplemented with coffee beverage that has health benefits.

Six types of cereal bars containing raisins or prunes with different concentrations of coffee were developed. Acceptability tests and physicochemical characterizations were performed by analysis of moisture, ash, protein, lipids, fibres and carbohydrates. Moreover, the levels of phenolic compounds, the fatty acid profile and the in vitro antioxidant activity were evaluated by the DPPH free radical scavenging and iron-chelating activity methods. The bars were assessed using the check-all-that-apply (CATA) methodology. The phenolic compound and antioxidant activity data were evaluated by analysis of variance. Averages were compared by the Scott–Knott test. To verify the characteristics of the food bar per the attributes cited in CATA, main component analysis was performed using the SensoMaker software.

The concentration of coffee did not affect the centesimal composition values. The highest percentage of scavenging activity of free radicals was observed in the food bar containing raisins, with a maximum concentration of coffee beverage equivalent to 10 mL. These values were higher in cereal bars containing raisins than in bars containing prunes with the same concentrations of coffee. The acceptance sensory test showed good acceptability ratios, ranging from 74.33 to 85.22 among different food bar formulations.

The bar consisting raisins and 100 per cent coffee presented high values of protection against oxidative stress, phenolic content and satisfying acceptability, thereby making it a novel possible alternative as a differentiated product with possible health-beneficial effects.

This paper provides a differentiated product, through healthy ingredients, with convenience of purchase, besides having added value and possible health beneficial effects.

The bar consisting of raisins and 100 per cent coffee presented high values of phenolic content and protection against oxidative stress, as well as satisfying acceptability, thereby making it a novel possible alternative as a differentiated product with possible health-beneficial effects.

The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products.

Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted.

Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour).

The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to evaluate the production and properties (physicochemical, microscopical and functional ones) of okara flour (OF) obtained from okara as a by-product of soymilk and tofu production.

Wet okara resulted from the soymilk process underwent convective drying up to reach mass stability (60°C for 12 h). OF properties were analyzed by official methods by AOAC, i.e. mineral composition was evaluated by atomic absorption equipment; color; water absorption index (WAI); milk absorption index (MAI); oil absorption capacity (OAC); and foam capacity (FC) required mixtures with water, milk and oil, separation and gravimetry, respectively; and microstructure was determined by a scanning electron microscope.

Results showed the potential OF has as a source of protein (24.74 g/100 g) and dietary fiber (58.27 g/100 g). Regarding its color after the drying process, OF was markedly yellow (b* parameter 20.16). Its WAI was 3.62 g/g, MAI was 4.33 g/g, OAC was 3.68 g/g and FC was 1.32 per cent. The microscopic analysis of OF showed that both loose and agglomerated particles had irregular structures and indefinite forms.

Production of flour from wet okara can be an alternative use of this by-product. This study showed important characteristics of OF and its possible application to the food industry. Thus, OF was shown as a potential ingredient with high nutritional value.

The intelligent identification of stains can quickly and accurately identify stains. At present, stains are identified subjectively by appearance, color, taste, feel, location, etc. Color is an important factor in identifying stains. K/S value is used to analyze the color of textile fabric, and it has additivity. The purpose of the study is to explore its application in stain recognition is of great significance to intelligent washing.

A certain method used to stain the textile, then the K/S value of the textile before and after the stain was analyzed and tested by the color difference instrument. The K/S curve of the stain was calculated by the addition of K/S, and then the stain was identified and distinguished.

The K/S value of the textile stained with stains could be deducted by the K/S value of the color difference meter. After deducting the base cloth, the K/S curve of the same stain is basically the same. Then the stain can be identified and analyzed.

The K/S value can be used for stain analysis, but it needs to be analyzed and tested in the laboratory.

This study provides a simple method for stains identification.

In addition to common methods of stain identification, such as appearance, color, feel, smell, location, stain removal materials, breaking the substrate, IR, etc., K/S value can be used for stain analysis. Identifying stains and washing them in a targeted way to achieve a better washing effect could provide certain technical support for the development of smart washing and smart home appliances.

The purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).

A four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.

The pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.

This study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).

BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics.

Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business.

The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.