Valorization of chicken feathers using aqueous solutions of ionic liquids

The poultry-processing industry generates large quantities of waste rich in keratin, a fibrous protein representing around 90 wt % of chicken feathers, which is currently disposed of in landfilling or incinerated. Keratin is commonly recognized as a renewable biopolymer resource used for biomaterials preparation (e.g., films and hydrogels) with interest for biomedical applications. Even though research on keratin recovery from chicken feathers started many years ago, very few keratin materials from this source have been developed due to the low keratin solubility in most common solvents and poor protein recovery yield. Although ionic liquids (ILs) have been reported as alternative solvents with high dissolution capability for several biopolymers, keratin recovery from chicken feathers using aqueous solutions of ILs was not investigated up to date. Considering the Green Chemistry Principles (especially the first one: zero waste) and Circular Economy concepts, in this work, we show that chicken feathers can be effectively dissolved in an aqueous solution of 1-butyl-3-methylimidazolium acetate (80 wt %), further allowing the keratin recovery and preparation of keratin biofilms. The keratin recovery from the IL aqueous solution was optimized considering the coagulant type, solution:coagulant weight ratio, temperature, and time, being the coagulant type the variable with higher influence in the recovery process. Under the best conditions (ethanol, 1:2 w/w, 5 °C, and 1 h), 90 wt % of keratin was recovered. The IL recovery and reuse were also evaluated, still allowing 82 wt % of recovery yield at the end of the third cycle. The recovered keratin was characterized, confirming the required physicochemical properties. A keratin film was finally prepared and characterized through cell viability, oxidative stress and wound healing assays, opening the path for the use of keratin films in biomedical applications.publishe

Passion fruit peel pectin (Passiflora edulis flavicarpa): optimization of extraction and analysis of the technical and economic viability of the process

Uma fruta que se destaca por gerar subprodutos com potencial de aproveitamento à indústria é o maracujá (Passiflora edulis flavicarpa), cujo processamento em indústrias de polpa e suco origina cerca de 51 % (m/m) de casca. A casca do maracujá contém quantidades significativas de fibras, destacando-se a pectina, um polissacarídeo utilizado como agente estabilizante e/ou gelificante na indústria de alimentos. Desta forma, o presente estudo objetivou a otimização das variáveis que influenciam a extração da pectina da casca do maracujá, além da análise de viabilidade técnico-econômica do processo. Para a otimização, quatro etapas foram realizadas: i) produção da farinha da casca do maracujá; ii) estudo da influência das variáveis temperatura, tempo e concentração de ácido cítrico na extração da pectina da farinha obtida; iii) otimização de variáveis significativas para obtenção da pectina com bom rendimento e alto grau de esterificação utilizando o delineamento composto central rotacional; e iv) extração da pectina da casca in natura usando os níveis estabelecidos pela condição otimizada. Com a condição otimizada, foram realizados estudos para ampliação da escala, com base nos cálculos de balanços de massa e energia e dimensionamento dos equipamentos. Os resultados indicam que as pectinas obtidas a partir da farinha e casca in natura apresentaram rendimentos de extração de 13,18 % e 13,44 %, respectivamente, e alto grau de esterificação, sob condições operacionais de 52,5 min; 80 °C e 0,0002 mol.L -1 de ácido cítrico. A partir da análise da viabilidade econômica do processo de implantação dessa linha de extração em uma indústria processadora de frutas, foi possível obter ponto de equilíbrio de 23,10 %, o que indica que o investimento é flexível, permitindo à indústria uma lucratividade anual de R$471.634,51. Os indicadores financeiros calculados demonstraram boa rentabilidade, atratividade e viabilidade econômica. Palavras-chave: Dimensionamento. Metodologia de superfície de resposta. Processamento. Subproduto. Viabilidade.A fruit that stands out for generating by-products with potential for use in the industry is the passion fruit (Passiflora edulis flavicarpa), whose processing in pulp and juice industries originates about 51$ 471,634.51. The calculated financial indicators showed good profitability, attractiveness and economic viability. Keywords: Sizing. Response surface methodology. Processing. Byproduct. Viability

Sustainable development of biomaterials using ionic liquids

This review summarizes and critically addresses the advances achieved on the processing of biomaterials, namely films, scaffolds, and nanoparticles, using ionic liquids as alternative solvents. Biomaterials composed of proteins, polysaccharides, and their blends are here considered. Despite their relevance, the low solubility of these compounds in most solvents represents a major limitation on biomaterials processing. The use of ionic liquids as solvents allows to overcome this limitation towards the development of simpler, more efficient and sustainable processes for the processing of biomaterials with enhanced properties. Nevertheless, the used ionic liquids also have some disadvantages that need to be overcome when foreseeing the development of sustainable biomaterials processing, being discussed herein.publishe

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges

Estudo da cinética de secagem da casca do maracujá (Passiflora edulis flavicarpa)/ Study of the drying kinetics of passion fruit (Passiflora edulis flavicarpa) rind

A atividade industrial de beneficiamento de polpas de frutas vem crescendo atualmente e com isso, possui destaque na geração de subprodutos, constituídos basicamente de cascas e sementes. Muitos destes subprodutos apresentam potencial para aproveitamento, no entanto ainda são pouco aproveitados e o seu descarte pode conduzir a impactos ambientais. Uma das alternativas de aproveitamento se dá por meio da secagem. Diante disso, estudou-se a viabilidade da secagem das cascas do maracujá por meio da avaliação do comportamento do produto durante a secagem em uma estufa com circulação de ar a 55 °C. O objetivo foi avaliar o comportamento desta etapa. De acordo com os resultados obtidos, pode-se afirmar que a partir de cinco horas a umidade em base seca não apresenta variações significativas