Photooxidation is one of the green technologies that can be used to modify starch. This process produces oxidized starch which induces alterations in the starch structure and functional properties. Photooxidation of starch can be influenced by hydrogen peroxide concentration, exposure time, slurry concentration, ultraviolet (UV) intensity, addition of lactic acid, and temperature. This study aims to evaluate the effect of photooxidation exposure time on the chemical, functional, structural, and morphological properties of cassava starch. Cassava starch was modified using a UV catalysator reactor and treated with photooxidation using a combination of hydrogen peroxide and UV irradiation for 15, 30, and 45 min. The result showed that the longer exposure time produced starch with higher amylose, carboxyl contents, solubility, water absorption capacity, oil absorption capacity, and color L*. Moreover, the longer time of the photooxidation process caused a decrease in the pH value, swelling power, and pasting properties. Photooxidation decreased the relative crystallinity values and damaged the granule morphology of the modified cassava starch. These results showed that photooxidation successfully modified cassava starch.

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The aim of this study was to assess the relationship between physical components and the fatty acid (FA) profile of goat's milk, compare the physical and chemical variables of the milk using canonical correlation, and verify the contribution of the physical variables in predicting the FAs in the milk, contributing to the selection of the FA profile by the correlated response based on the physical profile of the milk. A total of 24 native goats, weighing 42 ± 4 kg and 30 ± 3 days into lactation, were used. The data were subjected to canonical analysis to identify the variables that best discriminate. The main objective of this procedure is to find the best set of variables to compose the discriminant function. Four components were needed to explain 70.68% of the total variation in the physical variables and FA profile in the milk of native goats. The percentage of variance accumulated in the first two factors is 41%. The most important variables in the first factor were the short-chain FAs, namely, caproic (6C), caprylic (8C), capric (10C), and lauric (C12), which are responsible for giving the milk its characteristic and even unpleasant odor, depending on their concentration. New studies with a larger sample of data should be carried out to better understand the relationships between physical and chemical variables in the milk of native goats as well as other breeds of goats for comparison. In addition, the weak simple correlations between the variables studied contributed to the results obtained.

The aim of this study was to evaluate the physicochemical composition, fatty acids, and sensory properties of meat from Santa Inês sheep fed forage palm in the diet and with water restriction. They used 42 non-castrated male Santa Inês lambs, with about 180 days of age and an average weight of 21.6 ± 2.2 kg, distributed in a completely randomized design with seven treatments and six repetitions, and the data were submitted to regression analysis, factorial (level × water), and contrast between the control treatment and others. The treatments consisted of the inclusion of spineless cactus (0, 30, 50, and 70%). In treatments containing cactus pear (36 animals), half of the animals were placed under voluntary water consumption restriction. According to the physicochemical characteristics analyzed, lipids suffered an increasing linear effect (p<0.05) as they included spineless cactus in the diet of sheep. The control diet had the lowest percentage of lipids (2.44%). The inclusion of 50% cactus pear promoted a higher content of lipids (3.41), and restricting water intake resulted in higher lipid content (3.09). The inclusion of cactus pear and water restriction did not affect the profile of fatty acids in meat. In the studied sensory attributes (hardness, juiciness, flavor, color, aroma, and overall acceptability), only meat color suffered an increasing linear effect (p < 0.05). With the inclusion of spineless cactus in the diet, the meat from the lambs received good grades from the panelists, showing good acceptability. This demonstrates that the cactus pear provides sufficient water and nutrients for animals, resulting in the deposition of intramuscular fat, thus becoming a good-quality meat.

Some species of filamentous fungi present in grain crops can be mycotoxigenic. Mycotoxins are secondary metabolites that are potentially carcinogenic, hepatotoxic, and nephrotoxic to humans and animals. In addition, they are mostly thermostable, i.e., they resist the processing and refining of grains. Wickerhamomyces anomalus is a yeast found widely in nature and was the first reported yeast capable of producing mycocins that act on both eukaryotic and prokaryotic microorganisms. Mycocins are glycoproteins that act on sensitive cells of other microorganisms without direct cell-to-cell contact. This study aimed to identify the filamentous fungi present in cornmeal and verify their inhibition against the mycocins of W. anomalus WA92, all the cornmeal samples analyzed (eight) presented colony-forming units (CFU) of filamentous fungi including some known as potential mycotoxin producers, and 10 fungal genera were identified—Acremonium sp., Alternaria sp., Aspergillus sp., Chrysosporium sp., Cladosporium sp., Fusarium sp., Mucor sp., Penicillium sp., Rhizopus sp., and Scopulariopsis sp. Tests were carried out on a solid medium containing the supernatant of mycocins from W. anomalus and showed total inhibition of the growth of these fungi. Mycocins from W. anomalus are a promising agent in the biocontrol of grain fungal populations.