Abstract Lipids, one of the main macronutrients in beef burgers, can undergo oxidative reactions, negatively affecting product quality. Recently, Aloe vera (Aloe barbadensis Miller), a natural antioxidant, has gained attention as a functional food ingredient in the food industry due to its potential to promote food preservation and human health. For this reason, the present study aimed to investigate the feasibility of using Aloe vera to improve the quality of beef burgers and extend their shelf life during refrigerated storage. Additionally, the study examined the influence of the packaging system (atmospheric and vacuum) and storage temperature (0 °C and 4 °C). The pH value increased from the fifth day of beef burger storage (p > 0.05). The concentration of Aloe vera gel used in this study (2% or 4%) reduced lipid and pigment oxidation, particularly when combined with the lower storage temperature (0 °C). Regarding the metmyoglobin content, which affects the color of the meat, the best results were observed in samples stored in vacuum packaging with 2% or 4% Aloe vera gel at 4 °C (treatments 3 and 4), as well as in samples in conventional packaging (1 atm) with 4% Aloe vera gel stored at 4 °C (treatment 8). The growth of aerobic mesophilic bacteria was reduced when Aloe vera, vacuum packaging, and storage at 0 °C were combined (treatments 1 and 2). Regarding meat color, using 2% Aloe vera gel helped maintain the quality of this sensory attribute, which is crucial for product acceptance. In conclusion, using 2% Aloe vera gel, particularly in combination with vacuum packaging and storage at 0 °C, maintains the quality, oxidative stability, and safety of beef burgers (p < 0.05) for a longer period. This combination also preserved the attractive color of the burgers, thus making it a promising approach for extending the shelf life of meat products. Lipids reactions Recently Miller, Miller , Miller) antioxidant health reason Additionally atmospheric ( C °C. . °C) p 0.05. 005 0.05 05 2 (2 oxidation content treatments 4, 4) atm treatment 8. 8 8) 2. 2) attribute acceptance conclusion stability period products 00 0.0 0.

Abstract Microbial conversion for the synthesis of high added-value compounds, such as biosurfactants and lipases, is one of the most promising fields within the biotechnology industry, given its current development. In this study the simultaneous production of biosurfactants and lipases by Aspergillus niger in a submerged bioprocess was analyzed. Full Factorial Design (23) was conducted to assess the influence of the malt extract (g·L-1; 25, 50, 75) and soybean oil concentrations (% v/v; 0.0, 1.25, 2.5) and agitation rates (rpm; 0.0, 100, 200) on biosurfactant and lipase production. Higher levels of the factors favored microbial growth, while their lower levels favored the production of biosurfactants and lipases. The variables were optimized through the response surface methodology and desirability functions, obtaining simultaneous maximized values of 0.48 g·L-1 (biomass); 42.03% (EAw/o);2.17 UE (EAw/o) and 3.28 U (LA). This indicates the possibility of combined biosurfactant and lipase production.

O objetivo deste trabalho foi determinar a preferência sensorial e vida-de-prateleira de fatias de maçãs das cultivares Fuji e Gala desidratadas. A secagem foi feita à temperatura de 60 °C, com velocidade do ar no interior do secador de bandejas de 0,121 m/s. Para a realização do teste de preferência sensorial e aceitabilidade, mediante uso de uma escala de avaliação, foram utilizadas as maçãs com e sem pré-tratamento, obtendo-se um total de 4 amostras para análise. A maçã com maior índice de aceitação foi a maçã da cultivar Fuji sem tratamento, e a maçã com índice elevado de rejeição foi a maçã Gala sem tratamento, com 25%. De acordo com o resultado da análise sensorial, a vida-de-prateleira experimental das maçãs desidratadas foi determinada para as maçãs Fuji sem pré-tratamento e para as maçãs Gala com tratamento em diferentes tipos e tamanhos de embalagens. Em 360 dias de armazenamento, à temperatura ambiente, observou-se principalmente o significativo aumento do ganho de umidade nas maçãs de ambas as cultivares em embalagens de Polietileno Tereftalato e Copolímero de Cloreto de Vinil e Vinilideno/ Polietileno (Pet Saran/Pe) e não se observou diferenças significativas entre as embalagens de Polietileno Tereftalato/Alumínio/Polietileno (Pet/Al/Pe) e Polipropileno/Alumínio/Polietileno (PP/Al/Pe).

The objective of this work was to determine the sensorial preference and the shelf live of dehydrated Fuji and Gala culture apple slices. Drying was done at a temperature of 60 °C and at an air speed of 0.121 m/s inside the tray dryer. In order to carry out the sensorial preference and acceptability test with the use of an evaluation scale, apples with and without pretreatment were used, resulting in a total of 4 samples for analysis. The apple with the greatest acceptance was the Fuji and the culture apple with a high rejection rate was the Gala without pretreatment, represented by 25% of the 100 people who tasted it. According to the sensorial analysis result, the experimental shelf life of the dehydrated apples was determined for Fuji apples without pretreatment and for Gala ones with pretreatment in different packaging types and sizes. In 360 days, in room temperature, a significant increase in the humidity of the apples of both cultures packed in Pet Saran/ Polyethylene was observed while no significant differences were noted with the Polyethylene Terephthalate/Aluminum/Polyethylene and Polypropylene/Aluminum/Polyethylene packaging.

A absorção gasosa é comumente utilizada, nas indústrias de processos, para recuperar/obter compostos com alto valor agregado, bem como para a minimização de poluentes em ambientes aéreos contaminados. Neste trabalho, avaliou-se a influência dos parâmetros de processo para recuperação do NO2, utilizando-se o simulador comercial Process Provision (PRO II®). Com os resultados obtidos observou-se que a fração molar de NO2 no topo da coluna de absorção é praticamente nula. Fato, que levou a estabelecer uma relação entre as taxas de absorção, com reação química, e a capacidade de transferência de massa ao longo da coluna de absorção com pratos. O HNO3 formado pode ser recuperado, podendo vir a ser matéria-prima na fabricação de fertilizantes inorgânicos.

The gaseous absorption is commonly used in the industry of processes for the recovery/obtain compounds with a high aggregated value, as well as for the minimization of pollutants in aerial contaminated environments. In this work, the influence of the parameters of the processes was evaluated for recovery of the NO2, using the commercial simulator Process Provision (PRO II ®). With the results obtained, a relation between the absorption rates, with chemical reaction, and the capacity of mass transference along the absorption column with plates, was established. The HNO3 can be recouped, being able to come to be substance manufacture.