Mario Eduardo Rangel Moreira Cavalcanti-Mata

Films and coatings have been considered one of the technologies with the potential to increase the shelf life of food, ensuring microbiological quality, and protecting food from the influence of external factors, being a more effective system for preserving food quality and making it more attractive to consumers. The objective of this research is to develop and characterize the use of biodegradable films based on banana starch as a potential coating to increase the post-harvest life of plantains. Green bananas of the Pacovan, Prata, and Prata Anã varieties will be separated into batches and washed in running water to remove dirt and other foreign matter. They will then be immersed in a 200 ppm sodium hypochlorite solution for sanitization and manual peeling. Terra Maranhão plantains from a commercial plantation located in the municipality of Bananeiras will be harvested manually, using good agricultural practices, in the morning at the stage of commercial maturity through visual selection, by observing the light green color of the peel and yellow color of the pulp, discarding fruits that show symptoms of disease and deformity. The fruits will be transported 24 h after harvest in insulated boxes to the Post-Harvest Physiology Laboratory, where they will undergo post-harvest treatments.

The objective of this research was to develop and characterize the use of biodegradable films based on banana starch. Green bananas of the Pacovan, Prata, and Prata Anã varieties will be separated into batches and washed in running water to remove dirt and foreign matter. They will then be immersed in a 200 ppm sodium hypochlorite solution for sanitization and manually peeled. Homogenization will be carried out in a 1% ascorbic acid solution at 5 °C, in a ratio of 0.25 kg/liter using an industrial blender with 600 W power for 2 min. The bromatological composition of the three banana varieties (Pacovan, Prata, and Anã) showed significant variations in some parameters. The contents of dry matter, organic matter, ash, crude protein, ether extract, and total carbohydrates did not differ statistically among treatments (p > .05), indicating uniformity in these components. Dry matter ranged from 81.80 to 82.39%, while organic matter remained constant at 98.84%. Ash and crude protein contents were similar among the varieties, with average values of 1.17 and 1.58%, respectively. The ether extract showed slight variation, with values between 0.70 and 0.74%. The analysis of the Pacovan, Prata, and Anã banana varieties revealed distinct profiles of bioactive compounds, with statistically significant variations (p < .05) among them. These differences highlight the specific nutritional and functional potential of each cultivar. The Prata variety showed a phenolic compound content 255% higher than Pacovan and 30% higher than Anã, indicating strong antioxidant capacity.

O leite asinino tem despertado crescente interesse científico e tecnológico devido às suas propriedades nutricionais, funcionais e sua semelhança com o leite humano. Este estudo teve como objetivo avaliar a composição físico-química do leite de jumenta (Equus asinus) em diferentes fases da lactação (15, 30, 60, 90 e 120 dias pós-parto) e analisar os parâmetros físicos do leite em pó obtido por liofilização. As amostras foram coletadas em sistema de produção extensiva no semiárido paraibano e analisadas quanto ao teor de gordura, proteína, lactose, sais, pH, sólidos não gordurosos e densidade. Também foram determinados, no produto liofilizado, o teor de água residual, solubilidade, molhabilidade, higroscopicidade, densidade aparente, densidade compactada e ângulo de repouso. Os resultados revelaram que o leite de jumenta apresentou baixos teores de gordura (0,27–0,41%) e proteína (1,56–2,13%), elevado conteúdo de lactose (6,30–6,88%) e estabilidade nos parâmetros físico-químicos durante a lactação. As propriedades do pó liofilizado demonstraram boa solubilidade, baixa higroscopicidade e adequado comportamento de fluxo, com ângulo de repouso inferior a 40°. Conclui-se que o leite asinino possui composição compatível com exigências nutricionais específicas, sendo a liofilização um método eficaz de conservação que mantém suas características funcionais.

The mesquite tree (Prosopis juliflora) is cultivated across 500,000 hectares in the semi-arid region of Brazil, primarily aimed at recovering degraded areas in the northeastern part of the country, which represents 15.7% of the national territory. However, its economic potential remains underutilized. Mesquite pods are particularly rich in carbohydrates, making them a promising raw material for bioethanol production. This study investigates the production of first-generation bioethanol from mesquite pods as feedstock. Mature pods were sourced from local producers in Sumé Town, located in the Cariri Paraibano microregion of Brazil. Sugar extraction from the mesquite pods involved hydration followed by pressing, with the extracted juice adjusted to a pH of 4.3 and soluble solids (°Brix) concentrations corrected to 20, 18, and 16. The juice was then subjected to fermentation using different yeast strains (fresh yeast, granular yeast, and FLNF CA-11) at a concentration of 25 g L⁻¹. Alcoholic fermentation was carried out in a batch system, with measurements of cell concentration (biomass), soluble solids (°Brix), ethanol concentration (°GL), and pH taken at 2 h intervals over a 20 h period. The best physicochemical characterization of bioethanol was obtained using the LNF CA-11 yeast at 20 °Brix, producing a biofuel that met Brazilian legal standards set by the National Petroleum Agency (ANP). The bioethanol had a colorless appearance and was free of impurities, with a titratable acidity of 28.2 mg of acetic acid, electrical conductivity of 282.33 µS m⁻¹, a specific mass of 809 kg m⁻³, an alcohol content of 95.5 °GL, a pH of 6.28, and no evaporation residue in 100 mL. Additionally, the highest bioethanol yield was achieved with broth fermented at 18 °Brix and LNF CA-11 yeast. These results highlight the potential of mesquite pods as a renewable energy alternative, especially relevant in the context of the global climate crisis; the growing need to reduce dependence on fossil fuels; and the need to reduce environmental problems; and they promote the added-value and use of this product.

Goat milk is a nutritious food, with high levels of vitamins and minerals. In this context, there is a growing need to improve preservation techniques. Thus, the present work was developed with the aim of drying goat milk using a spray dryer. Chemical, physical, and physicochemical analyses of powdered goat milk and reconstituted goat milk were performed, as well as the characterization of raw goat milk. The statistical model used was the full factorial design 2³ + 3, observing the Pareto Diagram and Analysis of Variance to study the effect of atomization frequency (Hz), inlet temperature (°C), and peristaltic pump rotation (rpm) on the responses for the powdered and reconstituted product. The planning was executed with eleven trials, including nine different trials and three central points. For the analysis of the planning at a 95% confidence level, the Statistica 8.0 software was used. The results showed that atomization frequency and inlet temperature had the greatest effect on the powdered product and the reconstituted food, respectively. Therefore, the importance of drying this food is evident as it offers several advantages for the food industry and consumers.

The objective of this research was to study the drying kinetics of passion fruit seeds, a byproduct of the industrial processing of passion fruit with the potential to elaborate food products such as oil and flour. After drying, the seeds were directed for cold press oil extraction, and the quantification of fatty acids was performed. Following the oil extraction, the residues underwent a grinding process to produce flour, which was characterized in terms of its nutritional aspects. The drying process was conducted using an experimental forced convection dryer with controlled temperatures of 40, 50, 60, and 70 °C, and a drying air velocity of 1.5 m s⁻¹. This work introduced a novel approach using mathematical models, all derived from Fick’s equation. For each model, the activation energy and thermodynamic properties related to the drying procedure were determined. Fatty acids in the oils and physicochemical characteristics of the defatted residue’s flour were also analyzed. The Cavalcanti Mata, Henderson and Pabis, and Page models modified by Cavalcanti Mata were found to best fit the experimental data. The highest proportions of unsaturated fatty acids in passion fruit oil were linoleic acid (Omega-6) at 68.8% and oleic acid (Omega-9) at 16.1%. The predominant saturated fatty acid was palmitic acid at 10.61%, with no significant differences observed in relation to the drying temperatures. It can be concluded that the composition of the flour from the residue of passion fruit grain oil extraction varies in terms of crude fiber content, ranging from 56.36% to 58.8%, and protein content, ranging from 15.6% to 18.26%, with significant differences observed concerning the drying temperatures. The lipid content varied from 13.5% to 13.76%, with no significant differences observed across the evaluated drying temperature variations.

The objective of this research was to study the drying kinetics of passion fruit seeds, which are a byproduct of the industrial processing of passion fruit, with the potential to produce byproducts such as oil and flour. After drying, the seeds were directed for cold-press oil extraction, and the quantification of fatty acids was performed. Following the oil extraction, the residues underwent a grinding process to produce flour, which was characterized in terms of its nutritional aspects. The drying process was conducted using an experimental forced convection dryer with controlled temperatures of 40, 50, 60, and 70 °C, and a drying air velocity of 1.5 m s-1. This work introduced a novel approach using mathematical models, all derived from Fick's equation. For each model, the activation energy and thermodynamic properties related to the drying procedure were determined. Fatty acids in the oils and physicochemical characteristics of the defatted residue's flour were also analyzed. The Cavalcanti Mata, Henderson & Pabis, and Page models modified by Cavalcanti Mata were found to best fit the experimental data. The highest proportions of unsaturated fatty acids in passion fruit oil were linoleic acid (Omega-6) at 68.8% and oleic acid (Omega-9) at 16.1%. The predominant saturated fatty acid was palmitic acid at 10.61%, with no significant differences observed in relation to the drying temperatures. It can be concluded that the composition of the flour from the residue of passion fruit grain oil extraction varies in terms of crude fiber content, ranging from 56.36% to 58.8%, and protein content, ranging from 15.6% to 18.26%, with significant differences observed concerning the drying temperatures. The lipid content varied from 13.5% to 13.76%, with no significant differences observed across the evaluated drying temperature variations.

This research focuses on the drying kinetics of industrial pineapple processing waste on a flat plate, revealing a two-phase drying process: an initial phase with a constant drying rate followed by a phase with a decreasing drying rate. During the constant rate phase, the convective mass transfer coefficient, influenced by temperature variations from 40 to 70 °C, ranged from 5.69 × 10⁻⁷ to 2.79 × 10⁻⁷ m s⁻¹. The study introduced a novel approach to modeling the decreasing drying rate phase, applying equations derived from the Fick equation. This process involved determining the activation energy and thermodynamic properties of drying using an experimental forced convection dryer at temperatures of 40, 50, 60, and 70 °C, and an air velocity of 1.5 m/s. Data were fitted to several mathematical models, including Fick’s with four series terms, and versions of the Henderson–Pabis and Page models modified by Cavalcanti-Mata, among others. The Cavalcanti-Mata and modified Page models provided the most accurate fit to the experimental data. Results showed that diffusion coefficients vary per model yet align with literature values. Additionally, enthalpy (ΔH) and entropy (ΔS) values decreased with temperature, while Gibbs free energy (ΔG) increased, indicating that drying is an energy-dependent, non-spontaneous process.

As características físicas das sementes são resultantes da interação entre os fatores intrínsecos, ou seja, a herança genética, e dos fatores extrínsecos, tais como, às condições ambientais em que as sementes foram produzidas ou processadas, que alteram seu teor de água. Dessa maneira, objetivou-se mensurar a variação das principais características físicas das sementes de três acessos de feijão comum Phaseolus vulgaris L. (preto, branco e grande azul) cultivadas na região Semiárida do Estado da Paraíba, Brasil, sob diferentes teores de água (4, 6, 8, 10, 12, 14%) em base úmida (b.u.). Foram determinadas as seguintes características físicas correspondentes às características de tamanho e forma: o comprimento nos três eixos ortagonais das sementes que equivalem ao comprimento do eixo maior ou comprimento, comprimento do eixo intermediário que equivale à largura e comprimento do menor eixo, ou seja, espessura e a esfericidade. Além das características anteriormente citadas foram mensuradas as demais: massa de mil sementes, massa específica aparente, ângulo de repouso dinâmico e porosidade, os dados experimentais foram submetidos à análise de variância das médias, empregando-se o teste Tukey 5% de probabilidade utilizando-se o software Sisvar 5.8. Cada acesso de sementes de feijão avaliadas apresentaram comportamentos distintos durante a secagem conforme parâmetros avaliados, o decréscimo do teor de água favoreceu a redução da magnitude de algumas características (tamanho e massa), e aumento em outras (esfericidade, massa específica aparente nos acessos branco e grande azul, ângulo de repouso), entretanto, pouca variação foi observada para a porosidade na faixa de teor de água avaliada para os três acessos, essas diferenças são comumente encontradas nos trabalhos entre acessos de mesmo gênero e ou diferentes espécies.