Physical Chemical Composition Research Articles

RELEVÂNCIA SOCIOCULTURAL E ECONÔMICA DA PRODUÇÃO DE QUEIJOS ARTESANAIS NO BRASIL: IMPORTÂNCIA E HISTÓRICO

The production of artisanal cheeses in Brazil is a deep-rooted cultural and historical practice that preserves regional traditions. In addition to strengthening the geographic identity and producing territories, the activity increases in the value to dairy products and promotes the appreciation of local production systems.Thus, this study aimed to carry out a literature review on the importance of artisanal cheeses, addressing the challenges related to microbiological safety, standardization and sustainable production in Brazil. The artisanal production of each variety of cheese, such as Minas Artesanal and Canastra, presents differences in physical-chemical composition and production method, resulting in specific sensory characteristics, influenced by regional factors such as milk composition and environmental conditions. Despite its importance, the artisanal cheese show significant challenges, especially, in the microbiological safety and political regulation of the activity. The raw milk use and the lack of adequate hygiene and sanitation practices increase the risk of contamination by microorganisms such as Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and coliforms, reducing the quality of the final product. Food safety has become a challenge due to the use of raw milk in the production of artisanal cheeses, and the adoption of good manufacturing practices, associated political regulations and initiatives such as the Selo Arte, are essential to promote the quality and commercial viability of these products.

Nutritional properties of cookies enriched with Terminalia catappa (Combretaceae) almond flour

This study aims to analyze the nutritional properties of almond flour enriched cookies from Terminalia catappa in order to promote these almonds in the treatment of protein-energy malnutrition. To this end, five (5) types of cookies were produced, including a control cookie composed of 100% wheat flour (BFB) and four composite cookies in which the wheat flour was substituted by the almond flour Terminalia catappa at respective rates of 10% (BFTC10), 20% (BFTC20), 30% (BFTC30) and 40% (BFTC40). The cookies were prepared at the "Bivoire Abobo Banco bakery" which has an authorization from the Ministry of Commerce of the Republic of Côte d'Ivoire. The nutritional properties of cookies were evaluated on the basis of their physicochemical composition, physical and organoleptic characteristics. Analysis of the physical-chemical composition of the cookies showed a significant increase (p< 0.05) in proteins (10.07 0.02 to 19.2 0.01%), lipids (14.3 0.1 to 27.4 0.2%), ash (0.66 0.02 to 1.66 0.8%) and fibres (1.12 0.01 to 1.56 0.01%). On the other hand, a significant decrease (p < 0.05) in the carbohydrate content (70.31 0.01 to 46.64 0.03%) and a significant increase (p< 0.05) in the energy value (450.2 0.01 to 510 0.01 kcal) of the cookies were observed. The physical parameters of the cookies (weight, diameter, thickness, spreading ratio) were influenced by the increase in the level of incorporation. Sensory analysis revealed that the overall acceptability of cookies was affected by the increased level of substitution. It seems that these composite cookies could help fight protein-energy malnutrition.

Lead Toxicity and Maternal Exposure: Characterisation of Alveolar Bone Changes on Offspring Rats.

Lead poisoning is a global public health concern. Maternal exposure during intrauterine and lactational periods can present a higher susceptibility of harm to the offspring. Thus, pregnant female Wistar rats (Rattus norvegicus) were randomly divided in two experimental groups: control group and Lead group. The animals were exposed to 50mg/kg of Lead Acetate daily for 42days (21days of gestational period + 21days of lactational period). After the exposure period, the mandibles of the offspring were collected for lead quantification, Raman spectroscopy analysis, micro-CT, morphometric e histochemical analysis. Lead exposure altered the physical-chemical composition of alveolar bone and caused histological damage associated with a reduction in osteocyte density and collagen area fraction, increase in collagen maturity, as well as a reduction in bone volume fraction. An increase in trabecular spaces with anatomical compromise of the vertical dimensions of the bone was observed. Thus, the results suggest that developing alveolar bone is susceptible to toxic effects of lead when organisms are exposed during intrauterine and lactation periods.

Particle size distribution of total mixed rations fed to Italian Mediterranean buffaloes measured by the PSPS: impact on milk quality and digestibility

Buffalo breeding in Italy is becoming increasingly economically attractive, with milk production in the Lazio region growing by 15% since 2004. However, the optimal physical characteristics of total mixed rations (TMR) have not been thoroughly investigated. This lack of research suggests the need for greater attention to the physical characteristics of diet, which, combined with its chemical properties, may negatively impact milk yield (MY) and milk quality (MQ), as seen in dairy cows. Therefore, the objective of this study was to assess the effect of diet composition, with a particular focus on the physical component, on MY and MQ, and apparent digestibility (AD) of dairy buffaloes. The study was conducted on 10 dairy buffalo farms in Amaseno valley (Italy). Monthly samples of TMR, faeces, and bulk milk were collected over a 12-month period, alongside interviews with farmers to gather information on MY and diet composition. The results revealed a high variability in the physical-chemical composition of diets across farms, attributable to differences in feeding management practices. Both chemical and physical component were found to be associated with MY, MQ and AD changes. A ration poor in roughage and rich in concentrate negatively affected MQ showing lower milk fat, and higher somatic cells count and milk urea, while a greater presence of coarse particles and high fibre were associated with lower MY. Nevertheless, coarse particles and aNDF were positively associated with milk clotting parameters and aNDF digestibility. Our study emphasised the high importance of fibre for improving MQ of dairy buffaloes.

Effect of dietary inclusion of urea encapsulated in low-trans vegetable fat microspheres on fatty acids intake, carcass traits, quality, and fatty acid composition of lamb meat

This study evaluated the effect of including slow-release urea (SRU) coated from the low-trans vegetable fat (LTFV) microspheres in the diet of lambs on fatty acids intake, carcass traits, meat quality, and fatty acid composition of meat. Thirty-two non-castrated Santa Inês lambs (17.98 ± 2.01 kg of initial weight) were used in a randomized complete block design. Experimental treatments included a control which contained 5 g/kg urea (U0.5%) and three other treatments in which SRU (60% LTFV and 40% urea) was incorporated at 1.25% (SRU1.25%); 2% (SRU2.0%) and 3% (SRU3.0%) of total diet dry matter (DM). The inclusion of SRU in lamb diets increased linearly (P < 0.05) the intake of ether extract, metabolizable energy, and fatty acids. Carcass traits and physical-chemical composition of the Longissimus muscle were not changed by protected urea addition in lamb diet (P > 0.05). The addition of the protected urea in lamb diet linearly increased proportions of CLA and the 18:1 isomer (cis-12, cis-15, and cis-16) compared to U0.5%. There was a linear increase in branched-chain fatty acid (BCFA) content (P = 0.048) in Longissimus muscle due SRU inclusion. There were a quadratic increases for the sums of trans-MUFA (P = 0.003) and n-6 PUFA (P = 0.046) and total PUFA (P = 0.037) as SRU was added to lambs diet. Adding urea coated into low-trans vegetable fat microspheres increased the lamb intake of most FA and energy dietary, however, without affecting carcass traits and meat physicochemical composition. The inclusion of protected urea (SRU) in the lamb diet quadratically increases trans-MUFA, n-6 PUFA, and total PUFA concentrations in meat, and lambs fed with SRU at level 1.25% in DM total diet presented greater CLA and trans-MUFA concentrations compared free urea (U0.5%), which is beneficial from the point of view of the lipid quality of the meat and its relationship with consumer health.

Climatic projections vs. grapevine phenology: a regional case study

From the middle of the 20th century, the majority of the world's highest quality wine-producing regions experienced an increase in temperatures during the growing season. Even if, through technological processes, this issue has been seen as an improvement, recent changes of climatic factors (mainly temperature, sunshine duration and rainfall) show a worrying trend. This study reveals the impacts of climate change in one of the oldest and most important vineyards in Eastern Europe (Odobești vineyard in Romania) on the quality of grapes. The varieties taken into study are ‘Șarbă, Băbească gri’ and ‘Fetească regală’, the first two being considered new created cultivars, while the latter is found on the largest areas of viticultural use. Grapevine phenology and composition were analysed according to literature and standard OIV regulations. Climatic data was gathered, throughout 50 years (1971-2021), by using a weather station of the Odobești Viticulture and Wine-making Research Development Station. A climatic assessment using Shared Socioeconomic Pathways (SSPs) was achieved, focusing on two SSPs (SSP1-1.9 and SSP5-8.5). The climatic predictions show that for the analysed region, phenophases will change due to a temperature increase of over 1.5 oC, leading to an acceleration of 15 (SSP1-1.9) or 24 days (SSP5-8.5) in the case of grape maturation. The hastening of the yearly vine life cycle is correlated to a wide range of undesirable effects, among which an unequilibrated physical-chemical composition of fruits for wine production is considered a sore point in wine sector economy.

Physical-chemical composition of bean accesses Phaseolus vulgaris L. produced in the brazilian Semiarid

Beans are one of the most consumed and produced foods in Brazil, however, uncertified seeds and grains, that is, “creole” accessions, are neglected in the development of research that allows knowledge of their proximate composition and nutritional potential. The objective of this work was to evaluate and statistically compare the proximate composition of seeds when raw in three accessions of creole beans (black, white and big blue), produced in the Mesoregion of Borborema, state of Paraíba, Brazil, a region known as having great plant agrobiodiversity. The raw seeds were crushed, then evaluated for water content on a wet basis (w.b.), ash, protein, lipid and carbohydrate content. The results were subjected to analysis of variance, and the means were compared using the Tukey test (p&lt;0.05). The accessions showed statistically significant differences between them in terms of proximate composition, however, the averages evaluated were compatible with those found for bean seeds in other trials.

CALCIUM PHOSPHATE-BASED NANOCOATING IN ORTHOPAEDICS: INFLUENCE OF COMPOSITION AND SUBSTRATE HEATING ON FILM PROPERTIES AND BM-MSC BEHAVIOUR

Calcium phosphates-based (CaPs) nanocoatings on metallic prosthesis are widely studied in orthopedics and dentistry because they mimic the mineral component of native human bone and favor the osseointegration process. Despite the fact that different calcium phosphates have different properties (composition, crystallinity, and ion release), only stoichiometric hydroxyapatite (HA) films have been analyzed in deep. Here, we have realized films of different CaPs (HA, beta-tricalcium phosphate (β-TCP) and brushite (DCPD)) onto Ti6Al4V microrough substrates by Ionized Jet Deposition (IJD). We have implemented the heating of substrates at 400°C during deposition to see the effect on coating properties.Different film features are evaluated: morphology and topography (FEG-SEM, AFM), physical-chemical composition (FT-IR and EDS), dissolution profile and adhesion to substrate (scratch test), with a focus on how the different CaPs and temperature changed the coating features. After coating optimization, we have studied the in vitro BM-MSC behavior, in term of viability and early adhesion.We have obtained good transfer of fidelity in composition from target to coating for all CaPs, with nanostructured films formed by globular aggregates (~300 nm diameter), with homogeneous and uniform coverage of the substrate surface, without cracks. The heating during deposition has increased the adhesion of the films to the substrate, with higher stability in medium immersion and wettability, features that can improve the biological behavior of cells. All CaP coatings have showed excellent biocompatibility, with DCPD coating that promote higher cells viability at 14 days respect to HA and β- TCP films. About the early cell adhesion, the BM-MSC have showed switch from a globular to an elongated morphology at 6 hours in all coatings respect to the uncoated titanium, sign of better adhesion.From these results, the fabrication of different CaP nanocoatings with IJD can be a promising for applications in orthopedics and dentistry.

Aspectos fenológicos e produtivos de variedades de uvas submetidas a duas épocas de poda no Vale do Rio do Peixe-SC

Abstract: Pruning of grape varieties for processing typically occurs in winter. However, due to challenges in availability and labor costs, there is interest in shifting this practice to autumn—a period with lower demand for vineyard activities. This study aimed to assess the direct influence of autumn pruning on the phenological and productive performance of Niágara Rosada, Isabel Precoce, and Bordô varieties in the Vale do Rio do Peixe region, SC. Experiments were conducted during the 2015, 2016, 2017, and 2018 harvests in fully productive commercial vineyards located in Videira-SC. Pruning occurred in May (autumn) and August (winter). Autumn pruning took place when approximately 5% of the leaves had fallen, and the rest had turned yellow. Winter pruning occurred during the bud swelling stage. Weekly phenological monitoring, as well as measurement of the plants’ productive characteristics and the physical-chemical composition of the grapes, were conducted. Autumn pruning enhanced the productivity, average bunch weight, and uniformity of maturation for Niagara Rosada but accelerated the bud break for this variety in Vale do Rio do Peixe, SC, Brazil. In Bordô, autumn pruning did not affect productivity, but it advanced bud break. Conducting autumn pruning for four consecutive years decreased the productivity of Isabel Precoce.

Characterization of lyophilized equine colostrum

Foals require maternal colostrum in the first hours of life to prevent failure of transfer of passive immunity (FTIP). Innovative storage methods such as lyophilization may enable conservation of colostrum immunoglobulins by a differentiated process of dehydration. The current study aimed to compare the quality of equine colostrum after freezing and after the lyophilization process. Thirty-one pregnant Quarter Horse mares were used. The IgG concentration of frozen and lyophilized colostrum was determined by simple radial immunodiffusion (SRID) and Brix refractometry. The physical-chemical composition (pH, total protein (TP), fat, lactose, salts, total solids (TS), and density) of the samples was evaluated and the lyophilized colostrum reconstitution test was performed. There were no significant differences (P > 0.05) in the variables IgG, fat, lactose, salts, TS, density, and pH between samples measured before and after lyophilization. There was a significant difference (P < 0.05) between the Brix average and the TP of the frozen and lyophilized colostrum samples. Lyophilization resulted in a small reduction (6.55%) in the IgG concentration measured by SRID. A strong positive correlation was observed between colostrum density and IgG concentration by SRID (r = 0.76) and between Brix and IgG concentration by SRID (r = 0.77). In the reconstitution test, the lyophilized colostrum was easily rehydrated in water, with full dilution, and remained stable. Lyophilization could be an alternative for the conservation of mare colostrum, since it is a very efficient process for retaining the physicochemical characteristics of the product, with minimal loss, particularly of IgG.

Nutritional Composition, Simulated Digestion and Biological Activities of Campomanesia xanthocarpa Fruit.

Gabirobeira fruits are known for their rich nutrient content and bioactive phytochemical compounds that contribute to significant biological activities. Despite these attributes, the antioxidant potential and stability of phenolic compounds in gabiroba by-products after digestion have yet to be studied. The objective of this work was to evaluate the physical-chemical composition, antibacterial activity, α-amylase, and α-glucosidase inhibitory effects, as well as the in vitro digestibility of total phenolic compounds, total flavonoids, and antioxidant activity of powder and extract from gabiroba to valorize these byproducts. The gabiroba powder had low moisture, high carbohydrate and fiber content. The extraction using 80% ethanol demonstrated higher antioxidant, antibacterial, α-amylase, and α-glucosidase inhibition activities compared to the 12% ethanol and water extracts. Catechin and ferulic acid were the major phenolic compounds identified by HPLC-DAD. After digestion, both the powder and the gabiroba extract exhibited a bioaccessibility of more than 30% for total phenolic compounds and antioxidant activity during the gastric phase. However, the dry ethanol extract displayed higher total phenolic compounds after both the gastric and intestinal phases compared to the flour. Processing gabiroba into powder and extract is a promising approach to fully utilize this seasonal fruit, minimize waste, concentrate health-beneficial compounds, and valorize a by-product for use as a functional ingredient and raw material within the food and pharmaceutical industries.

Prediction of the physical-chemical composition of tropical grasses through NIR spectroscopy

Prediction of the physical-chemical composition of tropical grasses through NIR spectroscopy

Characterization of Soil Fertility at Different Relief Points in a Humid Residual Massif in the State of Ceará

Introduction: The relief acts as a soil formation factor and interferes, even indirectly, in the physical-chemical composition of soils, so that important variations in fertility can occur along a toposequence. In agricultural crops, variations in fertility have a major impact on productivity and production costs, which makes mapping soil fertility important. The aim of this study was to evaluate the fertility of soils under different agricultural crops and different points of relief in a mountainous area located in the municipality of Aratuba-CE. Theoretical reference: Various studies that relate soil types to the landscape show that deeper and more developed soils generally occupy flatter, or top, relief positions, where conditions for water percolation are favored. (ARTUR et al., 2014; SOUZA JUNIOR and DEMATTÊ, 2008). Braga et al. (2015) verified the existence of a correlation between soil fertility and distribution of tree species. Methodology: The design was in a randomized block in a split-plot scheme, with the plots formed by four cultivation areas, namely: banana trees (A1), banana trees and cashew trees (A2); grass (A3); pigeon pea (A4); and a control area (A5), maintained with natural vegetation. The subplots were formed by three relief positions: top, middle and slope. The physical-chemical variables of the soil were analyzed: pH, potassium, magnesium, calcium, phosphorus, aluminum, potential acidity, base sum, base saturation, total CEC, effective CTC, PST and soil density. Results: It was observed that the top areas have greater amounts of nutrients. Studies of this nature can provide indications about the evolution of pedogeomorphological systems in landscapes and enable the planning of the most appropriate and sustainable agricultural exploration. Conclusion: The top area presents nutrients in greater quantities, compared to the middle and slope, which may indicate that, although this region is more susceptible to leaching, this still occurs initially, to the point of not affecting soil fertility in the area. local.

Feeding regimens affecting carcass and quality attributes of sheep and goat meat - A comprehensive review.

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

Elaboration of frozen “jackfruit meat”: physical-chemial evaluation, sensory and durability

The gren jackfruit mesocarp has been used in the preparation of vegan and vegetarian recipes as an alternative to meat, due to its appearance like chicken breast and because it is rich in nutrients. The objective of the present work was to elaborate, freeze and determine a physical-chemical composition of the jackfruit “meat”, its durability, in addition to the sensorial analysis of the product. The freezing method was used to conserve jackfruit “meat”. Values ​​of protein, lipids, moisture, ash, A.w. and pH, respectively of whole green jackfruit (13.70±0.18%, 2.52±0.10%, 85.07±0.39%, 4.88±0.02%, 0.967 and 5.47 ), in natura green jackfruit mesocarp (12.49±0.30%, 2.37±0.20%, 85.13±0.19%, 4.84±0.07%, 0.968 and 8.37 ) and cooked unripe jackfruit mesocarp (11.50±0.37%, 2.66±0.09, 84.78±0.85, 4.28±0.03, 0.966 and 5.29). The “jackfruit meat” obtained good sensory reception, with a global score close to 6 on a 7-point hedonic scale, being classified as “moderately liked”. In terms of purchase intention, 19.17% of buyers stated that they "certainly would buy" and 47.5% that "probably would buy". Freezing was an effective method for preserving jackfruit “meat”.

Characterization of lyophilized equine colostrum

Colostrum is the first milk secretion at birth and is indispensable for the equine newborn. In addition to being the only natural source of immunoglobulins (Igs) available, it has excellent nutritional importance in helping the gastrointestinal system's maturation. Thus, foals need to ingest maternal colostrum in the first hours of life to acquire immunity so that failure of passive transfer of immunity (FPTI) does not occur. The quality of the colostrum supplied to the animals must be evaluated, and innovation in its storage methods would greatly benefit management. Lyophilization is a differentiated process of dehydration that retains a large concentration of colostrum immunoglobulins. The only lyophilized colostrum for foals is based on bovine colostrum) This study aimed to compare the IgG concentration and the physicochemical characteristics of frozen equine colostrum after the lyophilization process. Thirty-one pregnant mares were used. Colostrum samples were collected manually from both mammary glands immediately after delivery. The udder was cleaned with 70% alcohol solution to avoid sample contamination. About 20 mL of colostrum were collected, and the first two jets were discarded. The IgG concentration of frozen and lyophilized colostrum was determined by the Simple Radial Immunodiffusion method (IDRS) and also, indirectly, by Brix refractometry. The samples' physical-chemical composition (pH, total protein (TP),fat, lactose, salts, total solids (TS), and density) was evaluated,and the lyophilized colostrum reconstitution test was performed. The ways of preserving colostrum were compared using a t-test at 5% probability. Pearson correlations were utilized between variables with Sisvar®, version 5.7 statistical software. No significant differences were seen in the measurements of IgG, fat, lactose, salts, TS, density, and pH before and after lyophilization. No difference was seen in the IgG concentration measured by IDRS (frozen 30.5 g/L vs lyophilized 28.5 g/L). A strong positive correlation was observed between colostrum density and IgG concentration by IDRS (r = 0.76) and between Brix and IgG concentration by IDRS (r= 0.77). In the reconstitution test, lyophilized colostrum was efficiently rehydrated in water, with total dilution, and remained stable. The results suggest that lyophilization can be an alternative for conservation of colostrum from mares, because it is a very efficient process for the retention of the physicochemical characteristics of the product, with no significant loss of IgG concentration. In addition, it is easy to reconstitute, can be preserved for a long period without the need for refrigeration and easily transported. This research should be expanded to make an innovative equine product available. This will facilitate the management of newborn foals and help to reduce the rates of failure of passive immunity transfer.

Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant

The increased production of mechanically separated poultry meat has led to its use in the production of foods of higher commercial value, such as hamburgers. However, hamburgers are more susceptible to oxidation, therefore, the goal of this study was to evaluate the antioxidant and antibacterial properties of hamburgers made with mechanically separated meat (MSM) from broilers and broiler breeder hens supplemented with oregano (Origanum vulgare) or peppermint (Mentha piperita). Hamburgers with a synthetic antioxidant and three levels of oregano and peppermint essential oils were evaluated using a sensory acceptance test. An inclusion level of 0.04% for both essentials oils was chosen for this test to evaluate the physical-chemical compositions as well as the microbiological and antioxidant activities because an inclusion level of 0.08% received a lower score from the evaluators. Higher pH values were found in hamburgers made with broiler MSM (control (6.94) and peppermint essential oil (6.93) and in broiler breeder hens MSM supplemented with peppermint essential oil (6.89). When comparing the origin of MSM, lower pH values were found in the broiler hamburgers supplemented with oregano essential oils (6.83). The total coliform counts at day zero were significantly higher for the hamburgers made with broiler breeder hens MSM with oregano essential oil, however, broilers MSM supplemented with a synthetic antioxidant showed the lowest count when compared to that of the others. For Staphylococcus coagulase-negative bacteria, growth was observed only on day zero, with a low count in hamburgers made with broiler breeder hens MSM and broiler MSM supplemented with synthetic antioxidant or peppermint essential oil. Hamburgers made with MSM from broilers and broiler breeder hens supplemented with synthetic antioxidants showed higher antioxidant capacity with an average of 2378.75 and 2265.43 µmols equivalent Trolox/mg, respectively. Our results suggest that the essential oils of oregano or peppermint can be used in the formulation of hamburgers since they presented high sensory acceptability and reduced contamination.

Monitoring Chemical Changes of Coffee Beans During Roasting Using Real-time NIR Spectroscopy and Chemometrics

Variations occurring in coffee beans during roasting are ascribable to several chemical-physical phenomena: to quickly track the whole process and to ensure its reproducibility, a process analytical technology (PAT) approach is needed.In this study, a method combining in-line Fourier transform near-infrared (FT-NIR) spectroscopy and chemometric modelling was investigated to get real-time and practical knowledge about the roasting effects on coffee’s chemical-physical composition. In-line spectra were acquired by inserting a NIR probe into a laboratory coffee roaster, running twenty-four roasting experiments, planned spanning different coffee species (Arabica and Robusta), four roasting temperature settings (TS1–TS4) and times (650–1580 s).Multivariate curve resolution-alternate least squares (MCR-ALS) was used to model the chemical-physical changes occurring during the roasting process, and information about maximum rate, acceleration and deceleration of the process was obtained, also highlighting potential effects due to the different roasting temperatures and coffee varieties.The proposed approach provides the groundwork for direct real-time implementation of rapid, non-invasive automated monitoring of the roasting process at industrial scale.

Natural photosensitizer-loaded in micellar copolymer to prevent bovine mastitis: A new post-dipping protocol on milking

Good management practices such as post-dipping applications (post-milking immersion bath) contribute to the dairy cattle health during lactation and minimize the appearance of mastitis (an infection in the mammary gland). The post-dipping procedure is performed conventionally using iodine-based solutions. The search for therapeutic modalities that are not invasive and do not cause resistance to the microorganisms that cause bovine mastitis instigates the interest of the scientific community. In this regard, antimicrobial Photodynamic Therapy (aPDT) is highlighted. The aPDT is based on combining a photosensitizer (PS) compound, light of adequate wavelength, and molecular oxygen (3O2), which triggers a series of photophysical processes and photochemical reactions that generate reactive oxygen species (ROS) responsible for the inactivation of microorganisms. The present investigation explored the photodynamic efficiency of two natural PS: Chlorophyll-rich spinach extract (CHL) and Curcumin (CUR), both incorporated into the Pluronic® F127 micellar copolymer. They were applied in post-dipping procedures in two different experiments. The photoactivity of formulations mediated through aPDT was conducted against Staphylococcus aureus, and obtained a minimum inhibitory concentration (MIC) of 6.8 mg mL−1 for CHL-F127 and 0.25 mg mL−1 for CUR-F127. Only CUR-F127 inhibited Escherichia coli growth with MIC 0.50 mg mL−1. Concerning the count of microorganisms during the days of the application, a significant difference was observed between the treatments and control (Iodine) when the teat surface of cows was evaluated. For CHL-F127 there was a difference for Coliform and Staphylococcus (p < 0.05). For CUR-F127 there was a difference for aerobic mesophilic and Staphylococcus (p < 0.05). Such application decreased bacterial load and maintained the milk quality, being evaluated via total microorganism count, physical-chemical composition, and somatic cell count (SCC).

Thermal Treatment to Obtain 5-Hydroxymethyl Furfural (5-HMF), Furfural and Phenolic Compounds from Vinasse Waste from Agave.

Vinasses represent important final disposal problems due to their physical-chemical composition. This work analyzed the composition of tequila vinasses and increased 5-hydroxymethylfurfural, furfural, and phenolic compounds using thermal hydrolysis with hydrogen peroxide as a catalyst. A statistical Taguchi design was used, and a UPLC-MS (XEVO TQS Micro) analysis determined the presence and increase of the components. The treatment at 130 °C, 40 min, and 0.5% of catalyst presented the highest increase for 5-HMF (127 mg/L), furfural (3.07 mg/L), and phenol compounds as chlorogenic (0.36 mg/L), and vanillic acid (2.75 mg/L). Additionally, the highest removal of total sugars (57.3%), sucrose (99.3%), and COD (32.9%). For the treatment T130:30m:0P the syringic (0.74 mg/L) and coumaric (0.013 mg/L) acids obtained the highest increase, and the treatment T120:30m:1P increased 3-hydroxybenzoic (1.30 mg/L) and sinapic (0.06 mg/L) acid. The revaluation of vinasses through thermal treatments provides guidelines to reduce the impact generated on the environment.