Production of a synbiotic composed of galacto-oligosaccharides and Saccharomyces boulardii using enzymatic-fermentative method.

Motivated by the search for healthy alimentation and sustainable technological processes, this study aimed to produce a synbiotic composed of the prebiotic galacto-oligosaccharides (GOS) and the probiotic yeast Saccharomyces boulardii, simultaneously, using cheese whey permeate as substrate by enzymatic-fermentative method. A central composite rotatable design with center point was used to evaluate the influence of temperature and enzyme concentration in the GOS and S. boulardii production. The best condition to obtain the prebiotic was at 32 °C and enzyme concentration of 0.175% (w/w), providing 56.84 g L-1 of GOS concentration and Ln(3.59) 107 viable cells mL-1 of S. boulardii production. However, the condition that would favor the simultaneous production of GOS and S. boulardii studied through desirability function is 29.5 °C and 0.14% (w/w) of enzyme concentration. The simultaneous enzymatic-fermentative method showed promising results considering industrial application and can be easily incorporated into dairy production lines as functional food.

Combined electrocoagulation and TiO(2) photoassisted treatment applied to wastewater effluents from pharmaceutical and cosmetic industries.

The treated wastewater consists of refractory materials and high organic content of hydrolyzed peptone residues from pharmaceutical factory. The combination of electrocoagulation (EC) followed by heterogeneous photocatalysis (TiO(2)) conditions was maximized. The EC: iron cathode/anode (12.50 cmx2.50 cmx0.10 cm), current density 763Am(-2), 90min and initial pH 6.0. As EC consequence, the majority of the dissolved organic and suspended material was removed (about 91% and 86% of the turbidity and chemical oxygen demand (COD), respectively). After EC, refractory residues still remained in the effluent. The subsequent photocatalysis: UV/TiO(2)/H(2)O(2) (mercury lamps), pH 3.0, 4h irradiation, 0.25gL(-1) TiO(2) and 10mmolL(-1) H(2)O(2) shows high levels of inorganic and organic compounds eliminations. The obtained COD values: 1753mgL(-1) for the sample from the factory, 160mgL(-1) after EC and 50mgL(-1) after EC/photocatalyzed effluents pointed out that the combined treatment stresses this water purification.

The effect of operational parameters on electrocoagulation-flotation process followed by photocatalysis applied to the decontamination of water effluents from cellulose and paper factories.

Cellulose and paper pulp factories utilize a large amount of water generating several undesirable contaminants. The present work is a preliminary investigation that associates the electrocoagulation-flotation (EC) method followed by photocatalysis to treat such wastewater. For EC, the experiment with aluminium and iron electrodes showed similar efficiency. Iron electrodes (anode and cathode) were chosen. By applying 30min of EC/Fe(0), 153A m(-2) and pH 6.0, the COD values, UV-vis absorbance and turbidity underwent an intense decrease. For the subsequent UV photocatalysis (mercury lamps) TiO(2) was employed and the favourable operational conditions found were 0.25g L(-1) of the catalyst and solution pH 3.0. The addition of hydrogen peroxide (50mmol L(-1)) highly increased the photo-process performance. By employing the UV/TiO(2)/H(2)O(2) system, the COD reduction was 88% compared to pre-treated effluents and complete sample photobleaching was verified. The salt concentration on EC (iron electrodes) showed that the electrolysis duration can be reduced from 30 to 10min by the addition of 5.0g L(-1) of NaCl. The biodegradability index (BOD/COD) increased from 0.15 (pre-treated) to 0.48 (after EC) and to 0.89 (after EC/photocatalysis irradiated for 6h), showing that the employed sequence is very helpful to improve the water quality. This result was confirmed by biotoxicity tests performed with microcrustaceous Artemia salina.

Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc / Aplicación de planificación de mezclar en el desarrollo de un pan sin gluten con maca, patata, yuca dulce y agria

ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0.75), sweet manioc flour (SEM; 0 to 0.25), and sour manioc flour (SOM; 0 to 0.25). The best GFB formulation - by desirability results - was evaluated regarding physio-chemical, microbiological aspects, and sensory acceptance. The responses specific volume and hardness were adjusted with a special cubic model (R2= 0.973 and 0.913), while cohesiveness, springiness and chewiness was adjusted with a linear model. The significant contribution of maca into GFB dough was evident in the models, and the desirability results indicated an appropriate mixed flour composed by MC (0.25), PS (0.5), and SEM (0.25). The GFB elaborated with this mixed flour generated a product well accepted (acceptability index higher than 73.9%) for attributes of aroma, colour, texture, flavour, and overall acceptance. The values of physio-chemical parameters obtained in the present article was in the range described for GFB in the literature. In addition, the processing method applied allowed for obtaining a GFB that was microbiologically stable.

RESUMEN Este estudio describe el desarrollo de la harina mezclada (MF) agregada de maca para la elaboración de pan sin gluten (GFB) empleando un Diseño Centroide Simplex. Se evaluaron cuatro pseudo-componentes para mejorar el volumen específico y el perfil de textura de GFB: maca (MC; 0,25 a 0,75), almidón de patata (PS; 0,25 a 0,75), harina de yuca dulce (SEM; 0 a 0,25), y harina de yuca agrio (SOM; 0 a 0,25). La mejor formulación de GFB - por la deseabilidad - se evaluó en relación con los aspectos fisicoquímicos, microbiológicos, y sensoriales. El volumen específico y la dureza se ajustaron a un modelo cúbico especial (R2= 0,975 y 0,913). La cohesión, elasticidad y masticabilidad se ajustaron a un modelo lineal. La contribución de la maca a la masa de GFB fue evidente en los modelos, y los resultados indican una MF apropiada compuesta por MC (0,25), PS (0.5) y SEM (0,25). El GFB elaborado con esta MF genera un producto aceptado (índice de aceptabilidad mayor que 73,9%) para aroma, color, textura, sabor y aceptación general. Los parámetros físico-químicos obtenidos estaban en el rango descrito para GFB en la literatura y GFB se mostró microbiológicamente estable.

Optimization conditions of samples saponification for tocopherol analysis.

A full factorial design 2(2) (two factors at two levels) with duplicates was performed to investigate the influence of the factors agitation time (2 and 4 h) and the percentage of KOH (60% and 80% w/v) in the saponification of samples for the determination of α, ß and γ+δ-tocopherols. The study used samples of peanuts (cultivar armadillo), produced and marketed in Maringá, PR. The factors % KOH and agitation time were significant, and an increase in their values contributed negatively to the responses. The interaction effect was not significant for the response δ-tocopherol, and the contribution of this effect to the other responses was positive, but less than 10%. The ANOVA and response surfaces analysis showed that the most efficient saponification procedure was obtained using a 60% (w/v) solution of KOH and with an agitation time of 2 h.

Obtainment, quantification and use of lactulose as a functional food - a review

Abstract Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems when not properly treated. Therefore, it is important to develop alternatives for the adequate use of whey. The lactose obtained from whey permeate can be converted into lactulose, a prebiotic which may be metabolized in the intestine by probiotic bacteria, such as Lactobacillus sp. and Bifidobacterium sp., through enzymatic isomerization or by using alkaline catalysts, with minimal secondary reactions and high yield. This manuscript provides information about various techniques used to produce lactulose, its purification and analysis, as well as its mechanisms of action and alternative applications in food products and medicines.