Use of pectin in the storage of mangaba fruits (Hancorniaspeciosa Gomes) associated with refrigeration

The objective of this study was to evaluate the storage potential of mangaba fruits coated with pectin biofilm stored in biochemical oxygen demand (BOD) (22 ± 1°C) under modified atmosphere. Scanning electron microscopy (SEM) was used to analyze the physical and chemical changes, vitamin C content, soluble solid, titratable acidity and turgor pressure, and colour and physical structure of the fruits during storage. The physico-chemical and colour analyses of the fruit were done with four treatment groups: control and pectin solutions of 4, 6 and 8% (w / v) at three day intervals for two weeks. The pectin solution and BOD were effective for the conservation of soluble solids of mangaba. However, the levels of acidity, vitamin C and turgor pressure showed that the fruits got ripe during the study and were kept until the sixth day of the test compared to control fruits. The best results were determined for the mangaba coated with 6 to 8% pectin.Key words: Conservation, film solution, post-harvest, firmness

Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb.)

Pequi (Caryocar brasiliense Camb.), fruit characteristic of the Brazilian cerrado, has sensory and nutritional characteristics, pleasant flavor and aroma and considerable presence of lipids and fiber, essential for human consumption. The aim of this study was to assess the post-harvest conservation of this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments: control (no coating) (T1); 0.5% w/w carnauba wax (T2); 1% w/w cassava starch (T3) and 1.5% w/w xanthan gum (T4) stored during 15 days at BOD at 22 ± 0.1°C and submitted every three days to analyses of titratable acidity, soluble solid, pH, turgor pressure, vitamin C, weight loss and physical structure by scanning electron microscopy. The pH levels and turgor pressure showed expected values for control and coated pequi fruits. The vitamin C, titratable acidity, soluble solids contents and weight loss showed that coatings did not achieve satisfactory results. However, fruits coated with cassava starch showed the best conservation results during the experimental period.Key words: Coatings, shelf life, storage

Chemical characterization of passion fruit (Passiflora edulis f. flavicarpa) seeds

The aim of this study was to determine the chemical characteristics of passion fruit seeds and their oil for possible use in human food and reduction of organic waste from fruit industrialization. Passion fruit seeds were analyzed for moisture, lipids, proteins, ash, fibers, titratable acidity, pH, soluble solids and antioxidant activity. The oil was characterized for parameters such as acid value, saponification, iodine and peroxide. The content of oil extracted demonstrates that it has good potential for  industrial utilization. According to analyses, the oil has characteristics similar to conventional edible oils such as soybean, and may be a new source of human consumption. Passion fruit seeds have high nutritional value, proving to be a promising product, mainly because it contains  significant amounts of proteinase. Therefore, passion fruit seeds and their oil should be used as raw material in the food, chemical and pharmaceutical industry, as they have beneficial features.Key words: Industrial utilization, characterization, by-products

Nanomagnetite- and Nanotitania-Incorporated Polyacrylonitrile Nanofibers for Simultaneous Cd(II)- and As(V)-Ion Removal Applications

This work reports the fabrication of nanomagnetite- and nanotitania-incorporated polyacrylonitrile nanofibers (MTPANs) by an electrospinning process, which has the potential to be used as a membrane material for the selective removal of Cd(II) and As(V) in water. The fiber morphology was characterized by scanning electron microscopy (SEM). The incorporation of nanomagnetite and nanotitania in the composite fiber matrix was confirmed by energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), and Fourier transform infrared (FT-IR) spectroscopy. The fibers doped with nanomagnetite and nanotitania (MPAN and TPAN fibers, respectively), as well as MTPAN and neat polycrylonitrile (PAN) fibers, after thermally stabilizing at 275 °C in air, were assessed for their comparative As(V)- and Cd(II)-ion removal capacities. The isotherm studies indicated that the highest adsorption of Cd(II) was shown by MTPAN, following the Langmuir model with a qm of 51.5 mg/m^{2}. On the other hand, MPAN showed the highest As(V)adsorption capacity, following the Freundlich model with a K_{F} of 0.49. The mechanism of adsorption of both Cd(II) and As(V) by fibers was found to be electrostatically driven, which was confirmed by correlating the point of zero charges (PZC) exhibited by fibers with the pH of maximum ion adsorptions. The As(V) adsorption on MPAN occurs by an inner-sphere mechanism, whereas Cd(II) adsorption on MTPAN is via both surface complexation and an As(V)-assisted inner-sphere mechanism. Even though the presence of coexistent cations, Ca(II) and Mg(II), has been shown to affect the Cd(II) removal by MTPAN, the MTPAN structure shows >50% removal efficiency even for minute concentrations (0.5 ppm) of Cd(II) in the presence of high common ion concentrations (10 ppm). Therefore, the novel polyacrylonitrile-based nanofiber material has the potential to be used in polymeric filter materials used in water purification to remove As(V) and Cd(II) simultaneously

Physicochemical and microbiological characteristics of Italian salami made of lamb and enriched with pequi (Caryocar brasiliense, Cambess)

The purpose of this study was to evaluate and compare the inclusion of different levels of pequi (Caryocar Brasiliense, Cambess) pulp in the processing of Italian salami made of lamb for the evaluation of their physicochemical and microbiological characteristics. Six formulations of Italian salamis were processed: no pequi pulp (control - treatment 1); 4% pequi pulp (treatment 2); 8% pequi pulp (treatment 3), 12% pequi pulp (Treatment 4), 16% pequi pulp (treatment 5) and 20% pequi pulp (treatment 6). During the maturation period, all Italian salamis made of lamb enriched with pequi presented similar behaviors; and acidity (pH) and water activity (aw) results showed stable end values. For protein, the Italian salami made of lamb without pequi pump presented a higher content. For one of the lowest contents of fat, treatment 3 showed the highest content of humidity. The contents of fat and ashes did not present any significant difference when comparing the Italian salami formulations. A color tending to dark, yellowish and reddish shades was observed in the Italian salamis made of lamb and enriched with pequi. All Italian salamis were microbiologically satisfactory, showing ideal sanitary conditions for consumption. Pequi is a typical fruit from the Brazilian cerrado region, with characteristic color, odor and flavor, and it is an option for inclusion in Italian salamis, but additional studies should be conducted to inspect the sensory acceptability of these products.Keywords: Cerrado fruit, fermented stuffed meat sausages, physicochemical parameters, microbiological parameters

Biopolymer-Based Nanohydroxyapatite Composites for the Removal of Fluoride, Lead, Cadmium, and Arsenic from Water

In this study, hydroxyapatite (HAP) nanocomposites were prepared with chitosan (HAP-CTS), carboxymethyl cellulose (HAP-CMC), alginate (HAP-ALG), and gelatin (HAP-GEL) using a simple wet chemical in situ precipitation method. The synthesized materials were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, Brunauer–Emmett–Teller surface area analysis, and thermogravimetric analysis. This revealed the successful synthesis of composites with varied morphologies. The adsorption abilities of the materials toward Pb(II), Cd(II), F–, and As(V) were explored, and HAP-CTS was found to have versatile adsorption properties for all of the ions, across a wide range of concentrations and pH values, and in the presence of common ions found in groundwater. Additionally, X-ray photoelectron spectroscopy and energy-dispersive X-ray spectroscopy confirmed the affinity of HAP-CTS toward multi-ion mixture containing all four ions. HAP-CTS was hence engineered into a more user-friendly form, which can be used to form filters through its combination with cotton and granular activated carbon. A gravity filtration study indicates that the powder form of HAP-CTS is the best sorbent, with the highest breakthrough capacity of 3000, 3000, 2600, and 2000 mL/g for Pb(II), Cd(II), As(V), and F–, respectively. Hence, we propose that HAP-CTS could be a versatile sorbent material for use in water purification

Structure–Activity Relationship of Lanthanide-Incorporated Nano-Hydroxyapatite for the Adsorption of Fluoride and Lead

The growing demand for water purification provided the initial momentum to produce lanthanide-incorporated nano-hydroxyapatite (HAP) such as HAP·CeO2, HAP·CeO2·La(OH)3 (2:1), and HAP·CeO2·La(OH)3 (3:2). These materials open avenues to remove fluoride and lead ions from contaminated water bodies effectively. Composites of HAP containing CeO2 and La(OH)3 were prepared using in situ wet precipitation of HAP, followed by the addition of Ce(SO4)2 and La(NO3)3 into the same reaction mixture. The resultant solids were tested for the removal of fluoride and lead ions from contaminated water. It was found that the composite HAP·CeO2 shows fluoride and lead ion removal capacities of 185 and 416 mg/g, respectively. The fluoride removal capacity of the composite was improved when La(OH)3 was incorporated and it was observed that the composite HAP·CeO2·La(OH)3 (3:2) has the highest recorded fluoride removal capacity of 625 mg/g. The materials were characterized using scanning electron microscopy–energy-dispersive X-ray (SEM-EDX) spectrometry, Fourier transform infrared (FT-IR) spectrometry, X-ray powder diffractometry (XRD), X-ray photoelectron spectroscopy (XPS), and Brunauer–Emmett–Teller (BET) surface area analysis. Analysis of results showed that Ce and La are incorporated in the HAP matrix. Results of kinetic and leaching analyses indicated a chemisorptive behavior during fluoride and lead ion adsorption by the composites; meanwhile, the thermodynamic profile shows a high degree of feasibility for fluoride and lead adsorption

Hypotrophic roots of the upper central incisors – a proposed new dental discrete trait

This paper describes a newly de-fined nonmetric trait in the human dentition, i.e., Hypotrophic Roots of the Upper Central Incisors (HRUCI). Teeth presenting HRUCI are character-ized by abnormally short roots whose crowns exhibit no apparent morphological alterations. The trait was observed in six samples from collec-tive funerary sites in the Iberian Peninsula dated from the Late Neolithic to the Chalcolithic period

Evaluation of the postharvest quality of Cagaita fruits (Eugenia dysenterica DC.) coated with chitosan and associated with refrigeration

Cagaita fruits are subject to seasonality and perishability. This work aims to use scanning electron microscopy (SEM) to evaluate the physicochemical characteristics, texture, color and physical structure of cagaita fruits coated with different chitosan concentrations. The fruits were divided as follows: T0 (uncoated fruits), T1 (fruits coated with 1% (v/v) chitosan), T2 (fruits coated with 2% (v/v) chitosan) and T3 (fruits coated with 3% (v/v) chitosan). They were analyzed at 0, 10, 20 and 30 days of storage. Titratable acidity and soluble solids content showed no conservation of fruit characteristics; they showed better results for uncoated fruits, as well as weight loss, vitamin C and peak strain. The color of cagaita fruits confirmed ripening during storage regardless of treatment. Scanning electron microscopy showed that the film solution did not adhere, as desired, to the cell wall of fruits. As the results of fruits coated with 3% pectin were close to control, further studies should be carried out with higher coating percentages so that the fruit quality is maintained during storage.Keywords: Physical structure, film solution, quality, shelf life