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Biogas and biohydrogen production using the main agricultural biomasses generated in Brazil: An integrative analysis to contribute to the implementation of energy decarbonization

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International Journal of Hydrogen Energy 2025年 137卷 190-201页

作者： dos Santos, Maele Costa Nadaleti, Willian Cezar Przybyla, Grzegozr Machado, Jones Bittencourt Environmental and Energy Engineering Lab – LEAE Engineering Center – CEng Postgraduation Program in Environmental Sciences - PPGCAmb The Federal University of Pelotas – UFPel Rio Grande do Sul Pelotas Brazil Department of Thermal Technology Silesian University of Technology Poland Post-graduation Program in Materials Science and Engineering - PPGCEM. The Federal University of Pelotas – UFPel Rio Grande do Sul Pelotas Brazil

The use of bioenergy feedstocks, agricultural and forest residues constitute a viable decarbonization design with regards to biofuel production. Nevertheless, aspects within agriculture that can be related to this process for instance, include: technology and infrastructure, policies, land use, environmental factors among others. Solving these challenges needs research, technological intervention, supportive policies and acclaimed association among agriculture and energy departments, especially considering that agricultural and forest residues are an abundant source of biomass which can be converted into renewable energy, for example, biogas and hydrogen. This study provides an assessment of the capacity for generating biogas and biohydrogen using the primary biomasses produced in Brazil's agricultural sector, specifically from rice, corn, soybeans, and wheat as alternative bioenergy resources. Data regarding production and waste creation were collected from the Statistical and Geographical Information of Brazilian Agriculture at the Institute of Geography and Statistics of Brazil and the Energy Research Company. Corn and Soybean straw showed the highest potentials for biohydrogen (PH) production, accounting to 6,67 E+09 m3/year and 5,56 E+09 m3/year respectively. The energy production using the generated biogas showed the most satisfactory results compared to biohydrogen, with the highest generation values of 222 TWh of energy for corn straw, 187 TWh for soybean straw. The total accumulated biogas and biohydrogen produced from the residual biomass of Brazil's four main permanent crops was approximately 8.25 E+10 and 1.33 E+10 m3/year, respectively. The generation of biogas and hydrogen holds significant potential for fostering a more sustainable energy future. By utilizing the unique advantages of these two methods—biogas as a waste-to-energy option and hydrogen as a clean and adaptable energy source—we can develop a more robust, varied, and low-carbon energy frame

关键词： Straw

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Evaluation of the extraction of antioxidant compounds from buriti pulp (Mauritia flexuosa L.) by response surface methodology

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Heliyon 2025年第2期11卷 e41926页

作者： Nogueira, Gabriela Mota Cardoso, Flávia Aparecida Reitz Perdoncini, Márcia Regina Ferreira Geraldo da Silva, Marcos Vieira Rigobello, Eliane Sloboda Department of Food Engineering and Chemical Engineering Federal University of Technology–Paraná (UTFPR) Campo Mourão 87301-005 Brazil Post-Graduation Program of Food Technology (PPGTA) Federal University of Technology–Paraná (UTFPR) Campo Mourão 87301-005 Brazil Post-Graduation Program of Technological Innovations (PPGIT) Federal University of Technology–Paraná Campo Mourão 87301-005 Brazil Instituto Federal Farroupilha Campus Alegrete Alegrete 97555-000 Brazil

Buriti is a fruit rich in antioxidant compounds, and hydroalcoholic extracts were produced from its pulp to investigate the extraction conditions that result in the highest concentrations of bioactive compounds and maximum antioxidant capacity. The results showed considerable variation in the bioactive compound contents in the pulp: total phenolics (104.64–270.61 mg GAE 100 g-1), total flavonoids (17.74–60.46 mg EC 100 g⁻¹), and total carotenoids (1.30–3.92 mg kg⁻¹). The antioxidant capacity of the extracts, evaluated by DPPH, ABTS, and FRAP methods, ranged from 1.23 to 3.47 μmol ET g⁻¹, 6.34–15.86 μmol ET g⁻¹, and 4.74–11.95 μmol ET g⁻¹, respectively, highlighting the broad diversity of antioxidant activities present in the extracts. Data modeling generated statistically significant mathematical models and contour graphs, which allowed the identification of the optimal extraction conditions for the compounds. Total carotenoids were most effectively extracted with 20 % buriti pulp, intermediate ethanol concentrations, and temperatures around 70 °C. All other bioactive compounds were more efficiently extracted with 5 % buriti pulp, intermediate ethanol concentrations, and temperatures close to 30 °C. The results confirmed the efficiency of the extractions and highlighted the excellent antioxidant potential of buriti pulp. Additionally, the analysis of the optimal regions for extracting antioxidant compounds from the pulp can be applied in future studies to optimize the extraction process, providing a solid foundation for using this fruit in industrial processes, such as the production of functional ingredients. © 2025

关键词： Antioxidants Buriti Experimental design Extraction Pulp

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Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese

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Journal of food science and technology 2025年 1-10页

作者： Ribeiro, Alessandra Casagrande de Almeida Carminati, Joyce de Sousa Freitas, André Ferreira, Letícia Rocha Bernardes, Patrícia Campos Silva, Pollyanna Ibrahim da Costa, Adilson Vidal Bosi, Mirela Guedes Centro de Ciências Agrárias/ Post-Graduation Program in Food Science and Technology Universidade Federal do Espírito Santo s/n Caixa Postal 16 Bairro Alto Universitário ES AlegreCEP: 29.500-000 Brazil Centro de Ciências Agrárias/ Programa de Pós- Graduação em Agroquímica - CCENS Universidade Federal do Espírito Santo Alto Universitário s/nº Guararema Cx. Postal 16 ES AlegreCEP: 29.500-000 Brazil

Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety of the MFC, allowing it to be contaminated by spoilage microorganisms and pathogens. Pink pepper is the fruit of Aroeira (Schinus terebinthifolius Raddi). It has essential oils that present bioactive compounds with antimicrobial properties. Microencapsulation of pink pepper essential oil (PPEO) can help preserve and increase the functionality of PPEO which can be affected by light and heat and add flavor to foods. The objective of this study was to characterize the chemical composition of PPEO, evaluate its antimicrobial activity against Bacillus cereus, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon S. aureus and sensory acceptance. Among the PPEO constituents analyzed (95.36%), the major constituent was δ-carene (44.56%). PPEO showed an inhibitory effect on the multiplication of all foodborne pathogens. MPPEO reduced the S. aureus count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the S. aureus population without affecting the sensory acceptance of MFC. © Association of food Scientists & Technologists (India) 2025.

关键词： Gas chromatography

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Total Antioxidant Capacity of Meals Suggested in the Dietary Guidelines for the Brazilian Population

SSRN

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SSRN 2025年

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Chronic non-communicable diseases have modifiable risk factors, with dietary habits being a key component. A diet abundant in antioxidant-rich foods is inversely correlated with the onset and progression of these diseases. This study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. The TAC of the foods was primarily estimated according to Carlsen et al. (2010), through the Ferric-Reducing Ability of Plasma (FRAP) assay. Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p=0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as in natura or minimally processed, highlighting their importance in providing bioactive compounds with health benefits. © 2025, The Authors. All rights reserved.

关键词： food ingredients

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What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)

Food and Humanity

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food and Humanity 2025年 4卷

作者： Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increase the presence of these compounds in their diet. This study aimed to identify the foods with the highest total polyphenol content and classes consumed by the Brazilian population, as well as their degree of processing. The study was conducted using secondary data collected from the 2017–2018 Household Budget Survey, which included the actual per capita food consumption of the Brazilian population and the usual portion size of foods. The investigation focused on 41 food items with the highest consumption frequency. Estimates of the total polyphenol (TP) content and classes in the foods were obtained from the Phenol-Explorer database, and the degree of food processing was classified according to the NOVA classification. Based on the ranking of the main foods consumed by Brazilians with the highest total polyphenol (TP) content, coffee (169.527 mg) and beans (38.422 mg) stood out for the average per capita consumption, while corn and its preparations (187.250 mg) and oranges (72.683 mg) stood out when analyzing the portion consumed in a single occasion. Regarding the polyphenol classes, the foods with the highest amounts consumed by Brazilians predominantly contained phenolic acids. Concerning the degree of processing, based on the NOVA classification, 76 % of the foods with the highest polyphenol levels belonged to the in natura and minimally processed food category, while 15 % corresponded to ultra-processed foods. It is essential to encourage the consumption of traditional foods in the Brazilian diet, as these are important sources of polyphenols. It is worth emphasizing the relevance of in natura and minimally processed foods as the basis of the Brazilian diet, mainly concerning the total polyphenol contents. © 2024 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs

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food Bioscience 2025年 69卷

作者： da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil

This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additionally, the influence of different concentrations of the umbu-cajá bagasse (SBB) extract on the oxidative stability of pre-cooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products. A central composite rotational design determined the optimal ethanol concentration, sonication time, and bagasse-solvent ratio. The optimized extract was applied to meatballs at two concentrations: EX2 (meatballs with 7.0 g/100 g of added SBB extract) and EX4 (meatballs with 13.7 g/100 g of added SBB extract). A control treatment (no antioxidant) and BHT-treated meatballs (0.02 g/100 g) were included as references. Meatballs were evaluated by measuring instrumental color, peroxide value, TBARS, carbonyl compounds, and through simulated digestion. Optimal extraction conditions were 55 % ethanol, 20 min of sonication, and a 1:36.8 bagasse-to-solvent ratio (m/v). The extract showed high antioxidant activity and bioaccessibility of catechin (1243.75 %), epicatechin gallate (918.75 %), procyanidins B2 (915.38 %), gallic acid (319.76 %) and procyanidins B1 (136.36 %). SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change. The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction, indicating that SBB extract can partially or totally replace the synthetic preservative. © 2025

关键词： Antioxidant Goat meat In vitro gastrointestinal digestion Oxidation Phenolic compounds Umbu-cajá

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Total antioxidant capacity of meals suggested in the dietary guidelines for the brazilian population

Food and Humanity

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food and Humanity 2025年 4卷

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Nutrition course Federal University of Fronteira Sul Parana Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Parana Laranjeiras do Sul Brazil

Diets rich in antioxidants from foods are linked to a lower risk of developing and progressing of noncommunicable diseases. Unlike estimates of population antioxidant intake, this study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. food TAC was mainly estimated using the Ferric-Reducing Ability Power (FRAP) method, based on Carlsen et al. (2010). Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p = 0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as natural or minimally processed. These findings reinforce the public health value of promoting diets based on natural or minimally processed foods, highlighting their importance in providing bioactive compounds which may help prevent chronic diseases and improve population health. © 2025 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Alginate- Pereskia aculeata flour conjugates for the microencapsulation of Lacticaseibacillus rhamnosus GG

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International Journal of Biological Macromolecules 2025年 316卷

作者： Bruna Camila Souza Lima Luana de Carvalho Matheus Henrique Nogueira Mariana Lima Braga André Ricardo Peron dos Santos Edson Araujo de Almeida Márcia Cristina Furlaneto Regiane da Silva Gonzalez Luciana Furlaneto Maia Post-graduation Program of Food Technology Federal University of Technology Paraná 86036-370 Paraná Brazil Post-graduation Program in Chemistry Paraná State University of Maringá 87020-900 Paraná Brazil Department of Microbiology State University of Londrina 86051-990 Paraná Brazil Department of Food Technology Federal University of Technology Paraná 86036-370 Paraná Brazil

Pereskia aculeata (ora-pro-nobis – OPN) has emerged among plant-based bioactive compounds due to its proven health-promoting effects. This study aimed to encapsulate Lacticaseibacillus rhamnosus GG using external ionic gelation with a composite matrix of OPN flour and sodium alginate (ALG), evaluating viability, stability, and interaction separately and together under different conditions. Encapsulated probiotics were assessed after 60 days of storage at 2 °C, 22 °C and 35 °C, and gastrointestinal simulation. OPN flour facilitated bacterial proliferation with a generation time of 6 h 79 min. Encapsulation efficiency exceeded 94 % for ALG and ALG/OPN microcapsules, with diameters ranging from 2 to 4 mm and 1–5 mm, respectively. Scanning electron microscopy revealed that ALG/OPN microcapsules exhibited spherical or elliptical structures with homogeneous surfaces, while ALG-only capsules displayed slight deformations. ALG/OPN microcapsules showed increased antioxidant activity (21.39 % DPPH inhibition) and excellent probiotic viability during 60 days of storage at 22 °C and 15 days at 35 °C. Under gastrointestinal simulation, ALG/OPN preserved 6.9 log CFU/g, compared to 1.0 log CFU/g for free and ALG-only capsules. This study provides the first evidence supporting using P. aculeata flour as an effective material for probiotic encapsulation.

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From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis

Food and Humanity

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food and Humanity 2023年 1卷 581-588页

作者： de Jesus, Eliane Pompeu Techi Diniz, Luan Gabriel Alves, Vanessa da Silva, Yara Prock Schmitz, Ana Camila Quast, Leda Battestin dos Passos Francisco, Cátia Tavares Tormen, Luciano Bertan, Larissa Canhadas Food Engineering and Food Science and Technology Post Graduation Program Federal University of Fronteira Sul Laranjeiras do Sul Parana Brazil

There is a growing trend in the consumption of plant-based raw materials and the use of nuts is a promising alternative in the development of non-dairy foods. This study aimed to produce vegan Dulce de leche with water-soluble baru and cashew nuts extracts (WSBE and WSCE). The WSBE and WSCE were produced using a nut: water ratio of 1:6 (w/v) with the subsequent addition of sucrose and heat treatment to produce Dulce de leche made with baru and cashew nuts (DLBN and DLCN). The nutritional composition of WSBE, WSCE, DLBN, and DLCN showed significant protein and lipids levels with high profile of monounsaturated fatty acids – MUFA and polyunsaturated – PUFA, and lower saturated fatty acids – SFA, leading to lower atherogenicity and thrombogenicity indexes. The Dulce de leche showed a balanced energy value (kcal) and lower hydroxymethylfurfural (HMF) levels. The sensory acceptance test showed a higher scores for WSBE and DLBN for the attributes evaluated, corresponding to “slightly liked” and “moderately liked” when compared to the WSCE and DLCN, with no differences for the purchase intention, which was classified as “probably would buy, probably would not buy”. Thus, the use of water-soluble nut-based extracts can be an alternative for the development of vegan Dulce de leche, contributing positively to consumer health, animal welfare, and the environment. © 2023 Elsevier B.V.

关键词： Baru nuts Cashew nuts Dulce de leche Non-dairy foods Plant-based

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Water-in-water pickering emulsions stabilized by talc or kaolinite layered particles

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Applied Clay science 2025年 274卷

作者： de Souza Machado, Vitor Vianna Hazt, Bianca Sotiles, Anne Raquel de Freitas, Rilton Alves Wypych, Fernando Department of Chemistry - Federal University of Paraná Caixa Postal 19032 Centro Politécnico Jardim das Américas 81531-980 PR Curitiba Brazil Department of Pharmacy - Federal University of Paraná Caixa Postal 19005 Setor de Ciências da Saúde Jardim Botânico – 80210-170 PR Curitiba Brazil Post-Graduation Program in Materials Science and Engineering - Federal University of Technology Av. dos Pioneiros 3131 - 86036-370 PR Londrina Brazil

Kaolinite (Kaol) - Al2Si2O5(OH)4 and talc - Mg3Si4O10(OH)2 (Talc) are abundant clay minerals, with layered particles characterized by nanometric thicknesses and few micrometers in length. Such characteristics are interesting attributes when considering the stabilization of emulsions with low interfacial tension, like in water-in-water emulsions. Here, Kaol and Talc layered particles were characterized by several instrumental techniques. Then, we evaluated the effect of Kaol and Talc addition on water-in-water emulsions, formed by aqueous colloidal dispersions of amylopectin (AMP) and xyloglucan (XG) polymers. The emulsions were evaluated macroscopically and by means of droplet size distributions. The apparent contact angle (ACA) of a water droplet in atmospheric air was also measured on Kaol and Talc pressed pellets. Due to a larger droplet size (D50 = 2.01 ± 0.20 μm) when compared to Kaol (D50 = 0.34 ± 0.02 μm), Talc particles did not create complete coverage on the droplet surfaces. The droplets were also dragged down faster, increasing coalescence and the average droplet size after 24 h of preparation. In both cases, the difference in densities between the solids and the aqueous phases led to particle sedimentation, even when adsorbed to the interface of the droplets, generating a concentrated emulsion at the bottom of the flasks. While talc particles sedimented completely after 72 h, Kaol ones remained at the droplets interface, creating Pickering emulsions with enhanced stability. © 2025

关键词： Coalescence

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