03576naa a2200337 a 450000100080000000500110000800800410001902200140006002400550007410000180012924502550014726000090040252024430041165000210285465000290287565000120290465000300291665000220294665300180296865300100298670000220299670000250301870000190304370000160306270000200307870000240309870000150312270000160313770000210315377300640317421666702024-08-21       2024    bl uuuu     u00u1 u    #d  a0963-99697 ahttps://doi.org/10.1016/j.foodres.2024.1148132DOI1 aFIEBIG, M. S.  aPinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulpbphysicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile.h[electronic resource]  c2024  aThis study applies natural resources, prioritizing recyclable and renewable inputs produced by pinh˜ao cultiva- tion, whose purpose is to use the failures, shells, and almonds as a source of bioactive compounds addition in yogurt, ensuring intelligent use of these natural resources. Thus, one açaí yogurt sample and eight yogurt for- mulations containing portions of pinh˜ao byproducts between 5 % and 10 % were elaborated. These formulations were compared regarding their physicochemical, nutritional, functional properties, antimicrobial activity, and multi-elemental profile properties. Enriching açaí yogurt with pinh˜ao byproducts does not significantly differ in protein, lipid, moisture, and mineral salt content between all samples with pinh˜ao byproducts. Açaí yogurts enriched with pinh˜ao byproducts had 5.71 to 26.07 % times total protein than the control sample, and total fiber also had a significant increase in samples ranging between 18.62 to 85.29 % times more than the control sample. Regarding color settings, all yogurt samples tended to be red–purple. A sample of açaí yogurt with pine nut flour and whole pine nut flour caused a biofilm mass amount of 46.58, 45.55, and 11.85 % for Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa. The behavior of pathogenic bacteria is related to the total polyphenol content in yogurts enriched with pinh˜ao byproducts, which increased from 8.27 to 18.24 mg/100 g. Yogurt with açaí enriched with whole pinh˜ao flour showed high antioxidant capacity. The sample’s antioxidant activity results increased by 47.62 % and 130.38 % in the ABTS and DPPH analyses, respectively. The com- pounds in pinh˜ao failure nanosuspensions, pinh˜ao flour, whole pinh˜ao flour, and yogurts were identified and divided into hydrophilic and lipophilic classes. Five classes (amino acids, organic acids, sugars, phenols, and cyclitols) were identified as hydrophilic. Lipophilic compounds were identified and separated into six classes (carboxylic acids, diterpenes, alcohols, А-hydroxy acids, sterols, and triterpenes). The addition of pinh˜ao byproducts increased the contents of Ca, Fe, K, Na, and P. Açaí yogurt with pinh˜ao nanosuspension, pinh˜ao flour, and whole pinh˜ao flour had the highest Ca content (2164.38 ± 2.16 μg/L). Açaí yogurt with pinh˜ao flour and whole pinh˜ao flour had the highest Fe content (84.02 ± 0.08 μg/L).  aFunctional foods  aAraucária Angustifólia  aPinhão  aProduto Derivado do Leite  aProduto Florestal  aDairy product  aPinha1 aANDRADE, D. R. M.1 aMINDELO, L. J. de O.1 aGOIS, J. S. de1 aLUNA, A. S.1 aPROVENZI, M. A.1 aMAGALHAES, W. L. E.1 aMIOTTO, M.1 aHELM, C. V.1 aPRUDENCIO, E. S.  tFood Research Internationalgv. 192, 114813, p. 1-15, 2024.