Conventional chemical disinfectants, although effective, are toxic to people and the environment, and their continuous use can promote the emergence of microbial resistance. In this context, the formulation of disinfectants from plant extracts and essential oils, taking advantage of Amazonian biodiversity, emerges as a promising alternative. This study evaluated the ethanolic extract of Chamaesyce thymifolia (L.) Millsp. as a natural disinfectant against bacteria, comparing its efficacy with sodium hypochlorite on food-contact surfaces. Preliminary antibacterial activity was assessed by disk diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) against 8 bacterial strains at different concentrations. The disinfectant efficacy of the extract and sodium hypochlorite was evaluated using quantitative suspension tests (dilution-neutralization) and non...

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...