Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry.

The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods ß-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test (p > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry.

Influence of hemicellulose content and cellulose crystal change on cellulose nanofibers properties.

This study aimed to evaluate the properties of cellulose nanofibers (CNFs) with different hemicellulose contents and cellulose II polymorphs. A link was found between these polysaccharides and the properties of CNFs. A decrease in crystallinity (from 69 to 63%) and changes in the crystalline structure of cellulose subjected to an alkaline environment were observed, promoting the partial conversion of cellulose I to cellulose II (from 2 to 42%) and preventing CNFs production at NaOH concentrations higher than 5%. Most treatments showed pseudoplastic fluid behavior, except for the 10% NaOH treatment over 2 h, which showed Newtonian fluid behavior. The quality index of the reference CNFs (TEMPO-oxidized) was the highest (80 ± 3), followed by that of the 5% NaOH-treated (68 ± 3 and 22% energy savings compared to the untreated sample), and the untreated (63 ± 3) samples; and the 10% NaOH treatments had quality indices of 51 ± 3 and 32 ± 1, respectively.

Extraction, characterization and technological properties of white garland-lily starch.

The white garland-lily rhizomes represent a potential source for starch extraction. Thus, the present study aimed to contribute with new data about the starch extraction yield and to characterize the chemical-structural, thermal and technological properties of the white garland-lily starch. The rhizomes harvested in the dry season presented greater starch yields (22.0 g 100 g-1) than in the early summer (6.9 ±â€¯0.5 g 100 g-1) (d.b). The starch presented adequate purity (97.67 g 100 g-1), the granules were flat, with the thickness varying from 2 to 6 µm and length between 12 and 38 µm, and they showed no birefringence. They presented an amylose content of 59.16 g 100 g-1, crystallinity of 19.30% and type B starch. The C13 CP/MAS spectrum presented an amorphous pattern although indicating a transition to type V. This was a product with moderate swelling power and a high gelatinization peak temperature (76.78 °C). The extraction of white garland-lily starch is feasible in the dry season when it has chemical-structural, thermal and technological properties suitable for use in the food industry, related to its high amorphous starch content.