Abstract The development potential of byproducts from wastes of grape processing can be a promising alternative due to environmental questions. Moreover, there is the possibility of using this material in the development of products with added value. In this study, the wastes of grape skin (GSk), grape seed (GSe), and defatted grape seed with skin fragments (DGS) from ‘Ives noir’ grape (Vitis labrusca L.), grown under organic farming conditions, had their chemical composition and physical-chemical properties evaluated. Parameters of chemical composition, contents of phenolic compounds, total anthocyanins, flavonoids, and minerals, the antioxidant capacity, and water sorption capacity were evaluated. The wastes of grape were also analyzed by FTIR and TG/DTG. All residues had a high fiber content (54.1 - 74.3 wt.%), the DGS waste had the highest contents of phenolic compounds as flavonoids, and the GSk waste had the highest content of total anthocyanins. Antioxidant capacity values were higher in the ABTS+ method, with no statistical difference. On the other hand, in the DPPH antioxidant assay, the DGS and GSe wastes had higher antioxidant activity; these wastes also had greater thermal stability. The GSk waste had the highest water sorption capacity. The results show that the wastes from grape processing have the potential to be reused in applications with more value added.

Abstract A pilot-scale Submerged Membrane Bioreactor provided with PEI hollow fiber membranes was operated under constant pressure mode in order to evaluate the effects of hydrodynamic conditions on the process performance, such as air flow rate, module packing density and aeration configuration. For the three different air flow rates studied (2, 5 and 8 L/min), results showed a limit value for this parameter, in which above this value a better performance will not be obtained and can even be worse. The air flow rate of 5 L/min presented the best performance, followed by 8 and 2 L/min. The module packing density was studied for two diameters (0.75 and 1 inch); the best result was observed for the larger diameter module, because lower packing density causes more space between fibers, increasing the aeration homogeneity inside de fiber bundle. Both aeration geometric tested showed similar permeate fluxes, indicating they did not affect the process performance. For all hydrodynamic conditions, the removal of TOC and COD was 96% and 93%, respectively.

ABSTRACT The membrane separation capacity allows the retention of the remaining organic matter that could not be removed by the biological process, increasing the treatment efficiency. The aim of this study was to evaluate the microfiltration (MF) process in a tertiary treatment system for landfill leachate from the Rincão das Flores, Caxias do Sul/RS/Brazil. The microfiltration system of commercial hollow fiber membrane poly(etherimide) was tested in oder to promote leachate treatment. The tests carried out were leachate permeation, concentration factor, determination of fouling and obtention of the values of the resitance to the flux. The resistance due to fouling and flux decline were evaluated to determine the best operating conditions. The potential for fouling was 53% and was evaluated by comparing the pure water permeability before and after the leachate filtration. It was observed that the resistance due to fouling express 32% of the total resistance. The results showed that the MF process allows the elimination of up to 43% of the organic matter measured as chemical oxygen demand (COD) and 63% of that measured as biological oxygen demand (BOD5).

No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja com e sem adição de mucilagem de chia, utilizada como espessante alimentar. As formulações foram caracterizadas quanto as suas propriedades reológicas, °Brix, pH e cor. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ), utilizando-se uma equipe de 10 julgadores treinados. Os resultados mostraram que as amostras não diferiram quanto aos valores de pH, °Brix e coordenada cromática a*. Quanto aos outros parâmetros de cor e reológicos, foram detectadas diferenças significativas entre as amostras, o que mostra a influência do tipo de espessante nestas características. Os resultados da ADQ mostraram que as amostras não apresentaram diferenças estatísticas quanto aos atributos, cor rosa, sabor de goiaba, sabor de soja e cremosidade, porém diferiram quanto à consistência. Com isso, conclui-se que a adição da mucilagem de chia pode ser feita sem causar grandes modificações ao produto.

In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, °Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, ° Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.

Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated powder, with aw of 0.284 and CIELAB color coordinates L*, a* and b* of 76.25±1.19, -1.03±0.09 and 1.02±0.03, respectively. It was highly hygroscopic and with agglomeration tendency, confirmed by the formation of bridges between particles on the SEM images. No peaks were identified at X-ray diffractograms, indicating its amorphous characteristics, but sample high hygrospicity and formation of a rigid mass might have hampered a trustable X-ray analysis.