The search for plant growth promoting microorganisms have been increasing, aiming the increase of crop production and the rational use of natural resources. In this work, 13 bacterial strains from cattle manure-based biofertilizer, previously selected for the indoleacetic acid (IAA) production, were evaluated for their capacity of phosphate solubilization, by the halo of transparency in medium of culture assay (20 days) and in the development of soybean plants. The seeds were microbiolized with the most promising strain in two concentrations (1.5,108cfu.mL-1 and 9.108cfu.mL-1) and evaluated for their ability to germination promoting in gerbox box (10 days). Likewise, the plant-growth-promotion bacteria under greenhouse conditions was evaluated with the most promising strain (1.5,108cfu.mL-1) for 30 days (dry weight of the aerial part and dry weight of roots, roots volume and plant height). Among the strains tested, BB-4 highlighted from the others in “in vitro” tests, with the highest solubilization index (0.293). In soybean plants microbiolized with BB-4, an inhibition in plant development was observed. In gerbox boxes, although a higher rate of seed germination was not observed, it was found that BB-4 reduced the rate of inhibition of seed germination, resulting from the saline solution used in the seeds microbiolization, indicating potential for use in the remediation of cultivable saline soils conditions. | Tem sido crescente a busca por microrganismos promotores de crescimento vegetal, visando o aumento das produções agrícolas e o uso racional dos recursos naturais. Nesse trabalho 13 isolados bacterianos provenientes de biofertilizante à base de esterco bovino, selecionados previamente quanto à produção de ácido indolacético (AIA), foram avaliados quanto à capacidade de solubilização de fosfato, pela avaliação do halo de transparência em meio de cultura (20 dias) e no desenvolvimento de plantas de soja. Para isso, as sementes foram microbiolizadas com o isolado mais promissor em duas concentrações (1,5.108ufc.mL-1 e 9.108ufc.mL-1) e avaliadas quanto à capacidade de promoção da germinação em caixas gerbox (10 dias). Da mesma forma, avaliou-se a promoção do crescimento de plantas em condições de casa-de-vegetação com o isolado mais promissor (1,5.108ufc.mL-1) por 30 dias (peso seco da parte aérea, peso seco das raízes, volume de raízes e altura da planta). Dos isolados testados, BB-4 se destacou dos demais em testes “in vitro”, com o maior índice de solubilização (0,293). Em plantas de soja microbiolizadas com BB-4, observou-se uma inibição no desenvolvimento das plantas. Em caixas gerbox, embora não se tenha observado maior taxa de germinação de sementes, verificou-se que BB-4 reduziu a taxa de inibição da germinação de sementes, decorrente da solução salina utilizada na microbiolização das sementes, indicando potencial de uso na remediação de solos salinos cultiváveis.

The objective of this work was to characterize fruits of bacupari at different maturities regarding the physical, physical-chemical, phenolic compounds and antioxidant capacity. Fruits at different maturities and color patterns of the peel were characterized by weight, diameters, pH, titratable acidity, total soluble solids, reducing and non-reducing sugars, ascorbic acid content, phenolic compounds (acetonic 70%, ethanolic 95%  and methanolic extracts) and antioxidant potential by the 1,1 diphenyl-2-picrilhidrazil (DPPH) assay. The fruits showed variations from 4.14 to 7.24 g, 2.11 to 2.36 cm, 1.94 to 2.32 cm, 3.29 to 5.65 mg 100 g-1, 1.80 to 8.04 g 100 g-1, 0.76 to 2.40 g 100 g-1, 2.43 to 3.63 g 100 g-1, 2.70 to 2.82, 8.06 to 13.18º Brix for medium weight, longitudinal diameter and transversal diameter, ascorbic acid, reducing sugars, non-reducing sugars, titratable acidity, pH and total soluble solids, respectively. Maturation resulted in a reduction in ascorbic acid and acidity and an increase in sugars, pH and soluble solids. Concentrations of phenolic compounds in acetonic, methanolic and ethanolic extracts were 149.95 to 326.38, 147.04 to 364.00 and 108.22 to 407.51 mg GAE 100g-1, respectively. The antioxidant capacity (EC50), varied between 56.91 to 84.00 µg mL-1. The ripening of the fruits resulted in a decline in total phenols and an increase in the antioxidant capacity. It was found that the ripeness positively influences the quality of the bacupari fruits. There was a negative correlation between the concentration of phenolic compounds extracted by different solvents and the antioxidant capacity. | The objective of this work was to characterize fruits of bacupari at different maturities regarding the physical, physical-chemical, phenolic compounds and antioxidant capacity. Fruits at different maturities and color patterns of the peel were characterized by weight, diameters, pH, titratable acidity, total soluble solids, reducing and non-reducing sugars, ascorbic acid content, phenolic compounds (acetonic 70%, ethanolic 95%  and methanolic extracts) and antioxidant potential by the 1,1 diphenyl-2-picrilhidrazil (DPPH) assay. The fruits showed variations from 4.14 to 7.24 g, 2.11 to 2.36 cm, 1.94 to 2.32 cm, 3.29 to 5.65 mg 100 g-1, 1.80 to 8.04 g 100 g-1, 0.76 to 2.40 g 100 g-1, 2.43 to 3.63 g 100 g-1, 2.70 to 2.82, 8.06 to 13.18º Brix for medium weight, longitudinal diameter and transversal diameter, ascorbic acid, reducing sugars, non-reducing sugars, titratable acidity, pH and total soluble solids, respectively. Maturation resulted in a reduction in ascorbic acid and acidity and an increase in sugars, pH and soluble solids. Concentrations of phenolic compounds in acetonic, methanolic and ethanolic extracts were 149.95 to 326.38, 147.04 to 364.00 and 108.22 to 407.51 mg GAE 100g-1, respectively. The antioxidant capacity (EC50), varied between 56.91 to 84.00 µg mL-1. The ripening of the fruits resulted in a decline in total phenols and an increase in the antioxidant capacity. It was found that the ripeness positively influences the quality of the bacupari fruits. There was a negative correlation between the concentration of phenolic compounds extracted by different solvents and the antioxidant capacity.

In recent years, Russia has seen a sustainable and profound transformation of food production and consumption processes. The aim of the study is to analyze the impact of information and digital tools on priority areas of food technology and food systems development considering the concept of sustainable development. The objects of the study were search queries made in scientific electronic libraries (Elibrary, Cyberleninka) and databases (Google Scholar), archives of domestic and foreign journals, as well as other materials published in open sources and corresponding to the subject field of the study. Ten of the most relevant trends in the development of food technologies, among which a high level of interconnection, mutual influence and interpenetration have been established, are considered. The significant impact of digital tools (artificial intelligence, the Internet of Things, etc.) on ensuring food safety and production traceability is shown. It has been established that the active implementation of information technologies in the field of food sales has allowed ingredient suppliers, processors, manufacturers, retailers and catering establishments to automate compliance with food safety requirements; it contributed also to the creation of effective farm-to-table food chain management systems. The widespread use of various portable devices and apps that allow optimizing diets has stimulated the demand for nutraceuticals and personalized nutrition. Food manufacturers are implementing effective technological and digital solutions for processing and recycling food waste, creating new consumer value, which contributes to sustainable development. | В последние несколько лет в России наблюдается устойчивая и глубинная трансформация процессов производства и потребления продуктов питания. Цель исследования – проанализировать влияние информационных и цифровых инструментов на приоритетные направления развития пищевых технологий и пищевых систем в свете концепции устойчивого развития. В качестве объектов исследования были использованы поисковые запросы в научных электронных библиотеках (Elibrary, «Киберленинка») и базах данных (Google Scholar), архивах отечественных и зарубежных журналов, а также другие материалы, опубликованные в открытых источниках и соответствующие предметному полю исследования. Рассмотрены десять наиболее актуальных тенденций развития пищевых технологий, между которыми установлены высокий уровень взаимосвязи, взаимного влияния и взаимопроникновения. Показано значительное влияние цифровых инструментов (искусственного интеллекта, интернета вещей и др.) на обеспечение безопасности продуктов питания и прослеживаемости производства. Установлено, что активное внедрение информационных технологий в сфере продаж пищевых продуктов позволило поставщикам ингредиентов, переработчикам, производителям, розничной торговле и предприятиям общественного питания автоматизировать соблюдение требований безопасности пищевых продуктов, а также способствовало созданию эффективных систем управления продуктами питания в цепочке "от фермы до стола". Повсеместное использование различных носимых устройств и приложений, позволяющих оптимизировать рацион, стимулировало спрос на нутрицевтики и персонализированное питание. Производители пищевой продукции внедряют эффективные технологические и цифровые решения переработки и повторного использования пищевых отходов, создавая новую потребительскую ценность, что способствует обеспечению устойчивого развития.