The aim of this study was to produce and to characterize dietary fiber concentrates (DFCs) obtained from the peach palm by-product (PPB). Subcritical water extraction (SWE) and aqueous extractions at low pressure in magnetic (LPMS) and orbital (LPOS) stirring were carried out to DFCs production. DFCs and the untreated PPB were analyzed for composition, functional properties, scanning electron microscopy and infrared spectroscopy. The aqueous extraction treatments increased the total dietary fiber content, due to the removal of sugars (88.7-99.6%) and the partial leaching of proteins and ashes. The DFC obtained by SWE had the highest content of soluble and insoluble dietary fiber. The methods of aqueous extraction changed the structure of fiber components, that becomes more porous and fragmented, improving the functional properties, as water and oil absorption. Cellulose was the most abundant component of the samples and the alteration in its conformation was observed in the infrared spectra. The principal component analysis showed that the changes on the composition and functional properties were associated with the treatments applied. DFCs produced in this work, specially by SWE, are considered interesting alternatives to promote the utilization of peach palm by-product as a fiber-rich component.

Fusel oil (FO) is one of the by-products of the sugar-alcohol industry, which has application as an additional source of higher alcohols for the production of esters with flavoring, fuels and lubricants properties, as well as additives in petroleum-based fuels and in pesticide formulations. Thus, this review is focused on the characteristics of FO and its applications as an acyl acceptor in transesterification and esterification reactions for esters production, its addition to fossil fuels, and the herbicidal and fungicidal potential of the compounds presented in its chemical composition. The operating conditions of the process, results obtained, and patented applications in the food, cosmetic, transportation and agricultural sectors are also reported and discussed. Furthermore, main trends, challenges and recommendations are proposed in order to overcome the disadvantages of applying FO in the reported sectors, as well as alternatives for the development of new lines of research are suggested. (FO byproducts by products sugaralcohol sugar alcohol industry flavoring properties petroleumbased petroleum based formulations Thus composition process obtained food cosmetic discussed Furthermore trends suggested