Rafael Resende Maldonado

Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting for alternative formulations with lower (or absent) milk content. Two nutritional components can allow the reduction of milk in formulations: cheese whey (CW) and fruit pulps. Thus, this study aimed to investigate, with the aid of the experimental design tool and sensory analysis, the best formulations between mango pulp (MP), CW and whole milk (WM) to develop lactic beverages fermented by Lactobacillus acidophilus La-5 at 37 °C for up to 72 h. The results indicated that the increase in MP proportion associated with a decrease in WM elevated the sensory acceptance. Three formulations, with 24 h of fermentation, containing 55 – 100 % (w/w) of MP and 0 – 45 % (w/w) of CW were the best formulations and presented pH of 3.5 – 4.0, cell count >108 CFU/mL and 82 – 88 % of global acceptance. These results suggest MP or MP with CH as substrates for lactic fermentation replacing milk.

Tamarind (Tamarindus indica L.) is a nutrient-rich fruit that has an acid and exotic flavor. It is widely consumed in natura at tropical countries such as India and Brazil. The aim of this study was to evaluate the application of tamarind as a substrate for the production of tamarind wine. The pulp from ripe fruits was used to produce wine in three different proceedings: (1) whole pulp, (2) pulp without insoluble solids and (3) pulp without insoluble solids and pH adjusted to 4.5. In all cases, the fermentation was performed with Saccharomyces cerevisiae yeast and the initial concentration of soluble solids adjusted to 25 °Brix. The wine with the highest alcohol content (10.2 °GL) was obtained after 11 days of fermentation at room temperature (~25 °C). The alcohol content increased in 2.5 times with the removal of insoluble solids, and the pH correction contributed to an additional increase of 10%. The study demonstrated that tamarind presents good potential as a substrate for the production of wines, which can be an alternative to improve the utilization of the fruit.

The population growth is causing an increase in the generation of effluents (mainly organic fraction of municipal solid waste (OFMSW) and agro-industrial waste), which is an old problem in agro-industrial countries such as Brazil. Contrastingly, it is possible to add value to these residual biomasses (residues) through the application of new technologies for the production of bioenergy. Anaerobic digestion (AD) of sewage sludge is being applied in many effluent treatment plants for the sustainable and economically viable production of biogas. However, the biogas produced from AD (sludge) or co-digestion (sludge with other residues) presents a concentration of methane between 60 and 70% on average, which is relatively low. This review is aimed at analyzing studies involving (i) production of lipases by solid-state fermentation (SSF) by different microorganisms for the application in enzymatic pretreatments prior to the anaerobic treatment of effluents; (ii) pretreatment followed by AD of various residues, with an emphasis on OFMSW and sewage sludge; and (iii) more recent studies on anaerobic co-digestion (AcoD) and hybrid technologies (pretreatment + AD or AcoD). There are many studies in the literature that demonstrate the enzymatic pretreatment or AcoD applied to the optimization of methane production. Nevertheless, few studies report the combination of these two technologies, which can improve the process and reduce or eliminate the costs of biogas purification, which are major challenges for the viability of this route of bioenergy production. Key points • Municipal and agro-industrial wastes have potential as medium for lipase production. • Enzymatic pretreatment and anaerobic co-digestion are low cost for high-methane production. Interactions among various factors optimization methane production from enzymatic pretreatment and AcoD.

O texto se apoia em fatos históricos e recentes como ponto de partida para impulsionar o debate sobre gênero e educação e educação de gênero, dentro e fora da escola. Problematiza a padronização dos modos de ser, pensar, portar e comportar, bem como os esquemas binários de gênero que ainda operam na sociedade e nos contextos educacionais. A coleta de dados foi feita a partir de análise documental de notícias de jornais e revisão bibliográfica sobre o assunto. A análise possibilitou compreender que, apesar das históricas conquistas, a mulher continua invisível mesmo quando é a principal protagonista. Cabe ressaltar que a desigualdade de gênero não afeta apenas as mulheres, mas toda a sociedade que também perde por ser refém de um sistema escolar que produz e reproduz desigualdades e injustiças.

β-Cyclodextrin (β-CD) is a compound of great application for pharmaceutical and food industries, and is generally produced by starchy substrates by cyclomaltodextrin glucanotransferase (CGTase) action. The objective of this study was to produce β-CD using an alternative source of starch, such as jackfruit seed (Artocarpus intergrifolia L.) bran (JSB) by a commercial CGTase. The highest productivity of β-CD (52.10 µM/h.g) was obtained from 10 g of JSB in 100 mL of citrate buffer (10 mM / pH 6.0), with 17 % (v/v) of ethanol and 1.34 U/g of CGTase, at 59 °C for 4 hours. These same conditions were applied to starches extracted from the JSB (SJSB) and ginger (SG) and also, potato starch (SP). The SJSB and SG performances were similar to SP, and resulted in productivities around 2.7 times higher in relation to JSB. Thus, it is possible to conclude that both JSB and SJSB are promising substrates for β-CD production.

Kefir é uma cultura simbiótica de microrganismos constituída principalmente por bactérias lácticas, bactérias acéticas e leveduras, que podem atuar em diferentes substratos (leite, água com açúcar, suco de frutas, etc). O objetivo desse estudo foi avaliar a produção de bebida mista de leite de vaca e suco de laranja fermentada por duas culturas de kefir (uma própria para leite e outra própria para água) com adição de fibras solúveis (frutoligossacarídeos e inulina). As culturas foram avaliadas com proporção 50% leite: 50% laranja (massa:massa), inoculadas com 5% m/m de grãos de kefir e adição de 4% m/m de fibras solúveis. Os valores obtidos para as respostas estudadas foram: 18,8 - 53,6% (crescimento celular), 89,4 - 94,7% (rendimento), 4,1 a 9,9% (CO2), 6,9 a 13,0 Brix (sólidos solúveis final), 3,70 a 6,48 (pH final) e 0,29 a 1,04% (acidez final). Todas as misturas avaliadas foram substratos eficientes para ambas as culturas de kefir na obtenção das bebidas mistas fermentadas.

The use of normally discarded parts of fruits (such as peel, stems, etc.) presents as much potential for the reduction of the residue accumulation as for the obtainment of healthier products. In this study, three ice cream formulations utilizing apple pulp and peel were evaluated by means of physical–chemical and sensory analyses. The best formulation obtained was prepared with (% w/w): 62.3% of apple (peel and pulp), 12.5% of skimmed milk, 12.5% of condensed milk, 12.5% of cream and 0.2% of emulsifier. This formulation presented sensory acceptance between 84% and 92%, reduced caloric content (110 kcal/100 g), high-fiber content (0.81%) and low-total sugar concentration (17.8%). The results obtained demonstrate that it is possible to incorporate the apple peel in the production of ice cream with good sensory acceptance, cost reduction and addition of nutrients to the final product.