In this work, the synthesis of zeolites using 1-butyl-3-methylimidazolium chloride [C4MI]Cl as a structure-directing agent was investigated. The organic cation shows effectiveness and selectivity for the syntheses of TON zeolites under different reaction conditions compared to the traditional structure-directing agent, 1,8-diaminooctane. The 1-butyl-3-methylimidazolium cation lead to highly crystalline materials and its role as OSDA in our synthesis conditions has been confirmed by characterization techniques. ICP-OES confirms the presence of Al in the samples and 27Al MAS NMR analysis indicated that aluminum atoms were incorporated in tetrahedral coordination. Scanning electron microscopy indicated that changing the crystallization condition (static or stirring), zeolites with different crystal size were obtained, which consequently affects the textural properties of the zeolites. Moreover, varying some synthesis parameters MFI zeolite can also be obtained.

Resumo O chocolate é um produto apreciado mundialmente e as tendências do setor apontam para a busca de inovações e a procura por produtos mais saudáveis. Da mesma forma, muitos estudos têm demonstrado os benefícios nutricionais da erva-mate (Ilex paraguariensis), dentre eles a atividade antioxidante atribuída ao seu alto teor de compostos fenólicos, tornando-a uma matéria-prima potencial para o desenvolvimento de novos produtos. O presente trabalho tem por objetivo a aplicação de extrato de erva-mate no desenvolvimento de chocolate branco, a fim de elaborar um produto inovador e que atenda às necessidades de saudabilidade dos consumidores. Foram elaboradas formulações com 1%, 3% e 5% de extrato de erva-mate, determinadas por delineamento composto central 22 para o extrato de erva-mate e vanilina. Todas as amostras apresentaram padrão microbiológico em conformidade com o exigido pela legislação brasileira e foram analisadas sensorialmente, a fim de verificar quais eram as mais aceitas pelos consumidores. As formulações com 1% e 3% de extrato de erva-mate foram as mais aceitas para todos os atributos analisados. Os teores de compostos fenólicos variaram de 137,61 a 198,42 mg EAG/100 g e a atividade antioxidante de 83,39 a 179,73 EC50 (mg/mg). Os resultados mostram que o produto desenvolvido apresentou boa aceitabilidade e a aplicação de extrato de erva-mate acrescentou ao chocolate branco compostos fenólicos com ação antioxidante.

Summary Chocolate is a globally appreciated product and industry trends point to the search for innovations and demand for healthier products. Similarly, many studies have shown the nutritional benefits of yerba mate (Ilex paraguariensis), including the antioxidant activity attributed to its high content of phenolic compounds, making it a potential raw material for new products development. The aim of this study was the application of yerba mate extract in the white chocolate development for an innovative product that meets the healthiness of consumer needs. Formulations were prepared with 1%, 3% and 5% of yerba mate extract, determined by central composite design 22 for the yerba mate extract and vanillin. All samples showed microbiological standard as required by Brazilian law and were sensory analyzed in order to check which samples were most accepted by consumers. Formulations with 1% and 3% of yerba mate extract were the most accepted for all attributes. Phenolic compounds levels varied from 137.61 to 198.42 mg/100 g EAG and the antioxidant activity varied from 83.39 to 179.73 EC50 (mg/mg). Results showed that the developed product had a good sensory acceptability and that the yerba mate extract added phenolic compounds with antioxidant action to the white chocolate.

The objective of this work was the immobilization of the enzyme Candida antarctica lipase B (CAL B) using the sol-gel method of immobilization and three different initiators of the polymerization reaction: one acid (HCl), one basic (NH4OH) and the other nucleophilic (HBr). Tetraethylorthosilicate was used as the silica precursor. The influence of the additive PEG 1500 on immobilization was assessed. The efficiency of the process was evaluated considering the esterification activity of the xerogels. The immobilization process provided enhanced thermal stability, storage and operational aspects relative to the free enzyme. Storage temperature proved one of the main variables to be considered in the process, with the xerogels stored under refrigeration showing better results in terms of residual activity (nearly 200 days with ≥ 90% residual activity of basic and nucleophilic xerogels) when compared with storage at ambient temperature (nearly 40 days). The results demonstrated the possibility of reuse of derivatives and a greater number of cycles (nine), considering a residual activity of 50%.