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Traditional methods to obtain cellulose nanocrystals typically involve mechanical and chemical processes and develop an improved process in terms of efficiency, sustainability, and the quality of CNCs produced are interesting. In this sense, we aimed to prepare cellulose nanocrystals (CNCs) from the hydrolysis of microcrystalline cellulose using protic ionic liquids (PILs), named 3-diethylamino-propylammonium hexanoate ([DEAPA][Hex]), 3-dimethylamino- 1-propylammonium hexanoate ([DMAPA][Hex]), and propylammonium hexanoate ([PA][Hex]) at different reaction times. The PILs demonstrated efficiency in producing cellulose nanocrystals, regardless of the cation size and reaction times. However, as expected the properties of the CNCs varied depending on the studied condition. The highest yield was observed in DMAPA[Hex], with a 34 % conversion. Crystalline indices decreased independent of the cation sizes and reaction times. Thermal stabilities were shifted to higher temperatures up to 92 ºC probably due to PILs cation sizes. In contrast, increasing reaction times decreased nanocrystals’ thermal stabilities up to 51ºC. So, protic ionic liquids (PILs) can be considered more environmentally friendly or sustainable solvents compared to traditional organic solvents for preparing cellulose nanocrystals. In the present work, it is reported an alternative method for obtaining CNCs and additionally provide the best preparation conditions for achieving important properties of this nanomaterial, with the potential for various applications.

Edible insects are a potential alternative food source of high feed conversion efficiency and protein content. Zophobas atratus is an edible insect that adapts to different diets, enabling sustainable rearing by adding value to by-products and agro-industrial residues. This study aimed to evaluate the performance and nutritional characterization of Zophobas atratus larvae fed with different proportions of grape residue. Physicochemical analysis of the diets and larvae (AOAC procedures), fatty acid profile (chromatographic techniques), metals and non-metals (inductively coupled plasma optical emission spectrometry), larval mass gain, feed conversion efficiency, and mortality rate were assessed. The replacement of 25% of the conventional diet with grape residue increased lipid, ash, and fiber contents and reduced protein, carbohydrates, and energy. It promoted greater mass gain, lower mortality rate, and reduced larval growth time by 51%. Among the replacements, 25% resulted in the second-highest content of calcium, sodium, magnesium, and zinc, and the lowest content of potassium and phosphorus in the larvae. The 100% replacement resulted in the highest amounts of C18:2n6 (27.8%), C18:3n3 (2.2%), and PUFA (30.0%). Replacing 25% of the conventional diet with grape residue is equivalent to the conventional diet in many aspects and improves several larvae performance indices and nutritional values.

The production of cellulose derivatives using ionic liquid (IL) as solvents and catalysts has become prominent over the last few years, since the process eliminates the use of toxic substances. This study aimed to map and understand the trends in cellulose processing using ILs by a patent analytic approach and technology life cycle modeling. The documents were searched on the Espacenet® and Orbit® platforms.The majority of innovations have come from companies based in developed countries. The data fitted to the sigmoid BiDoseResp model and the life cycle S-curve showed a market in an early stage of maturity. This mapping brings information that subsidizes decision-making regarding investments, research, and innovations aimed at IL-mediated cellulose treatment. Potential markets mostly use ILs of the imidazolium family in polymer chemistry, machinery, and biotechnology technologies. However, medical and pharmaceutical technologies and microstructure and nanostructure applications are still emerging, fostering perspectives for innovation.

New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revealed Lactobacillus hilgardii and Brettanomyces bruxellensis to be predominant in this inoculum. The excellent adaptation of the kefir grains to the licuri extract raised the possibility of prebiotic action of these almonds. The beverages showed acidity values between 0.33 ± 0.00 and 0.88 ± 0.00 mg lactic acid/100 mL and pH between 3.52 ± 0.01 and 4.29 ± 0.04. The viability of lactic acid bacteria in the fermented beverages was equal to or greater than 108 CFU/mL, while yeasts were between 104 and 105 CFU/mL. There were significant differences (p < 0.05) in the proximate composition of the formulations, especially in the protein (1.37 ± 0.33–2.16 ± 0.84) and carbohydrate (5.86 ± 0.19–11.51 ± 1.26) contents. In addition, all the samples showed good stability in terms of acidity, pH, and viability for LAB and yeasts during 28 days of storage (4 °C). Overall, the beverages showed a dominant yellow-green color, non-Newtonian pseudoplastic behavior, and high mean scores in the sensory evaluation. This study provided evidence of the emerging potential of licuri in the plant-based beverage industry.

Many studies have been conducted to focused on developing an optimal alkali/surfactant/polymer (ASP) composition to increase the recovered fraction of oil in reservoirs that have already undergone water injection. To analyze the effect of alkali (Na2CO3), surfactant (lauryl sodium sulfate), and polymer (commercial xanthan gum) concentration on oil recovery, a complete factorial experimental design was performed with combinations of three variables (alkali, surfactant, and polymer) and three central point replications (2³ + 3). The experiments were carried out on a core holder using rock samples from the Botucatu formation. The simulated oil reservoirs have an average permeability of 348 mD and a temperature of 60 °C. The crude oil was acquired from the Carmópolis field, with 25.72 °API. Synthetic production water containing 40,000 mg L−1 of NaCl and 13,000 mg L−1 of Na2SO4 was injected through an HPLC pump to saturate the rock samples and to recover the oil in the secondary step. From the experimental results, it was verified that the surfactant and polymer concentrations are the most statistically significant independent variables and that first-order interactions are not statistically significant for the process. The oil recovery factors in the secondary stage ranged between 30 and 36 % of the OOIP, which are within the range reported in the literature. The optimal composition of the ASP fluid obtained a recovered fraction of oil of 62 % in the advanced step. Other combinations reported in the literature used higher concentrations of alkali, surfactant, and polymer with lower recoveries and higher cost in the injection design. Thus, the present study highlights the necessity to investigate the performance of each component of the ASP solution. In addition, the results obtained in this study are very attractive for possible full-scale applications.

Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance properties compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as a wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as a wall material (N-JAF) were optimized using a 22 experimental design. They exhibited nanoscale diameters (85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.

Insects present great potential for the food industry due to their easier rearing conditions and high nutritional value, in comparison with traditional livestock. However, there is a lack of evaluation of the technological status of food products developed with edible insects. Therefore, this study aims to analyze the emergent technological and scientific applications of edible insects in the food industry through a prospective study of patent documents and research articles. Espacenet was used as a research tool, applying the terms Insect, Pupa, Larva, or Nymph and the codes A23L33 and A23V2002. A total of 1139 documents were found—341 were related to the study. Orbit® was used to evaluate technological domains and clusters of concepts. Scopus database research was performed to assess the prevalence of insect research, with the term “edible and insect*”. The main insects used were silkworms, bees, beetles, mealworms, crickets, and cicadas. Protein isolates were the predominant technology, as they function as an ingredient in food products or supplements. A diverse application possibility for insects was found due to their nutritional composition. The insect market is expected to increase significantly in the next years, representing an opportunity to develop novel high-quality/sustainable products.

Microalgae lipids offer numerous advantages over those of plants and animals, enabling the sustainable commercialization of high value-added products in different markets. Although these markets are in a vertiginous annual expansion, technological life cycle modeling is a tool that has been rarely used for microalgae. Life cycle modeling is capable of assisting with decision-making based on data and is considered as a versatile model, usable in multiple software analyzing and diagnostic tasks. Modeling technological trends makes it possible to categorize the development level of the market and predict phase changes, reducing uncertainties and increasing investments. This study aims to fill this gap by performing a global analysis and modeling of microalgal lipid innovations. The Espacenet and Orbit platforms were used by crossing the keywords “microalgae”, “lipid*”, and the IPC code C12 (biochemistry and microbiology). Different sigmoid growth models were used in the present study. A successive repetition of the Chlorella genus category was found in the keyword clusters regarding extraction and separation of lipids. The life cycle S curve indicates a market starting at the maturity phase, where the BiDoseResp model stands out. The main countries and institutions at the technological forefront are shown, as well as potential technological domains for opening new markets.

Um destino para resíduos agro-industriais é usá-los como substratos fermentescíveis, diminuindo o custo na produção de produtos com alto valor agregado. Este trabalho avaliou a influência da natureza dos resíduos fermentescíveis e das cepas de Xanthomonas sobre a produção e propriedades do biopolímero resultante. A produção foi realizada em agitador orbital (250 rpm / 28 °C / 120 h) por fermentação de sacarose (controle), glicerina residual do biodiesel e resíduo líquido de sisal. Tanto a composição do substrato como as cepas mostraram um forte efeito sobre a produção (0,36-2,40 gL- 1), viscosidade aparente (13,73 para 36,31 mPa.s) e massa molecular (2,1-5,9 × 10(6) Da) da goma de xantana resultante, não influenciando o comportamento pseudoplástico de soluções aquosas dos biopolímeros.

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (p