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Biodegradable starch foam trays offer an eco-friendly substitute for petroleum-based single-use packaging, notably polystyrene foams. However, they lack flexibility, tensile strength, and water-sensitivity, addressable through lignocellulosic reinforcement. This study aimed to develop biodegradable starch foam trays filled with different food-chain side streams for sustainable alternative packaging. Corncob, soybean straw, cassava peel, araucaria seed hull, yerba mate stalks and yerba mate leaves petiole were collected, dried and ground to <250 µm. The trays were filled with 13 % (w/w) of each food-chain side streams and produced by hot molding. The trays morphology, moisture, water activity (aw), thickness, bulk density, tensile strength, elongation at break, Young's modulus, bending strength, maximum deflection, and sorption isotherms were investigated. Reinforcements slightly increased the foams bulk density, reduced the tensile strength and maximum deflection and while bending strength increased from 0.20 MPa to 1.17-1.80 MPa. The elasticity modulus decreased by adding any filling, that resulted in ductility improvement; however, these packaging have moisture-sensitive material especially for aw higher than 0.52, which drives the use recommendation for dry products storage or shipping/transport. The biodegradable starch foam trays filled with side streams were successfully produced and offer excellent alternative to petroleum-based packaging low-density material with bending strength improved.

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Sustainable methods such as convective drying have regained interest in reducing the loss and waste of food produce. Combined with techniques like blanching and edible coatings, they could serve as useful tools in food processing development. Composite coatings comprising pectin, soy protein isolate, and xanthan gum were optimized using response surface methodology with the Box-Behnken design. This optimization aimed to investigate their effects on the moisture content, water activity, total color, and rehydration ratio of fresh and blanched chayote slices. Additionally, the study explored the modeling of the drying kinetics and sorption isotherms of chayote (Sechium edule) slices. Soy protein and xanthan gum were found to primarily influence the moisture content (ranging from 5.44% to 9.93%), and pectin influenced water activity (033 to 0.53) of the fresh-coated chayote, while pectin affected the aw (2.13-8.28) and rehydration of the blanch-coated chayote. The optimized formulations for both fresh and blanched chayote were utilized to assess the drying kinetics behavior and sorption isotherms. The best fit (R2: 0.996 to 0.999) was achieved with the parabolic model for thin-layer materials. Furthermore, the sorption isotherms of chayote displayed a Type IV behavior, with the BET model being the most suitable for describing the sorption behavior of materials with low water activity. The predicted values offer valuable data for optimizing processing conditions to enhance the quality and stability of dried chayote.

RESUMO

In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 °C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition.

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Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces.

Revestimentos comestíveis à base de polissacarídeos têm sido aplicados em pedaços de frutas e vegetais antes da secagem devido ao seu potencial de melhorar as características físicas e nutricionais de alimentos vegetais desidratados. No presente estudo, foram determinadas as propriedades físicas e térmicas de filmes à base de pectina, com e sem a incorporação de subprodutos obtidos do processamento da goiaba vermelha. Essas propriedades permitem prever o provável comportamento desses filmes quando usados ​​como cobertura comestível em pedaços de goiaba, durante e após a sua desidratação. Assim, foram determinadas as características estruturais e morfológicas e as propriedades físicas, térmicas e de sorção dos filmes e da polpa do fruto, utilizando microscopia eletrônica de varredura (MEV), calorimetria exploratória diferencial (DSC), difração de raios X (DRX) e método gravimétrico estático para determinação das curvas de sorção de água. A adição de subprodutos proporcionou cristalinidade ao filme de pectina, atribuída ao seu teor de celulose, e dificilmente alterou a capacidade de retenção de água dos filmes de pectina. No entanto, a pectina contribuiu para apresentar uma umidade de sorção ligeiramente superior no equilíbrio, quando comparada à polpa de goiaba. As temperaturas de transição vítrea encontradas em teores de umidade extremamente baixos, tanto na polpa quanto nos filmes com subprodutos adicionados, indicaram que em teores de umidade intermediários, o conjunto fruta / filme estava no estado borracha em temperatura ambiente, proporcionando maciez ao produto desidratado. As imagens mostraram boa integração dos filmes comestíveis com a superfície dos pedaços de goiaba.

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The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorption-desorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/1022 ratio) and decreased the short-range ordered (1022/1047 ratio). The equilibrium sorption-desorption curve of starches was obtained for water activities up to 0.95 and fitted with the Guggenheim-Anderson-de Boer (GAB) model. Gelatinization of corn starch decreased its water sorption capacity, increased its sorption hysteresis and decreased its monolayer moisture content. OSA treatment of NCS reduced the water sorption capacity, hysteresis, and monolayer moisture content as reflected by slight variations of these parameters with the GD. A principal component analysis showed that GD and OSA esterification are mutually independent treatments, which can provide different effects on the water sorption characteristics of NCS.

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The Brazilian semiarid region is subjected to irregular rainfall, prolonged droughts, and high temperatures, hampering the surface water accumulation. The water access is restricted to the alluvium in the valleys, which are used for cattle and poultry livestock development. These activities trigger the excessive use of veterinary antibiotics. As a consequence, antibiotics reach sediment surfaces and promote deterioration of groundwater quality. This work aims to evaluate the sorption potential of Sulfadiazine (SDZ) and to understand the dynamics of water transfer and solute transport processes in a typical alluvial deposit of the Capibaribe River, in the Agreste of Pernambuco. The sedimentological characterization was performed by Miall's Code, defining four lithofacies (Scm, Scm,b, Gcm,o, Scm,o). Kinetics and isotherms experiments allowed the analyses of SDZ sorption. Kinetics sorption showed an equilibrium tendency after 40 h and was better described by a second-order model, while isotherm sorption data were better fitted by the Freundlich model. According to the particle size distribution curve, Scm had the highest number of fine particles and organic matter, affecting interaction of SDZ in sediments. Consequently, SDZ sorption was slightly higher in this lithofacies. However, overall, SDZ sorption was low, thereby offering a real risk of groundwater contamination. For further investigation the dynamics of water transfer and solute transport in a heterogeneous alluvial deposit were simulated with the HYDRUS-2D. The structural heterogeneity influenced the spatial distribution of water storage under unsaturated conditions and provided the emergence of preferential flows. The solute dynamic follow a similar behavior of the water flow, due to the low retention of SDZ in the soil. Considering a condition near to saturation, the contrast of hydraulic and transport properties influences simultaneously in the processes of water transfer and solute transport.

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Application of phosphate fertilizers beyond plants needs favors phosphorus (P) accumulation in soils, which may alter its reactivity and chemical speciation. The objective of this study was to assess the changes in P speciation in a Brazilian oxisol that received consecutive applications of varying rates of pig slurry (PS) over 11 years. The soils were treated with PS at rates of 50, 100 and 200 m3 ha-1 year-1, whereas a control plot received P and potassium (K) to replenish the amounts removed by harvest. The soils were sampled and characterized for its P sorption capacity (PSC) as determined by Langmuir sorption isotherms, P partitioning by sequential chemical fractionation (SCF), P chemical speciation via P K-edge XANES and iron (Fe) mineralogy via Fe K-edge EXAFS spectroscopies. Increases in applied PS rates were accompanied by increases in PSC at the 0 to 2.5 and 0 to 10 cm soil layers. P accumulation was observed to be restricted up to the depth of 20 cm, regardless of the PS rate applied. The P K-edge XANES analysis indicated that P accumulation in the topmost soil layers, occurred predominantly associated with Fe-(hydr)oxide minerals. In this soil layer (0 to 2.5 cm), the organic P pool was of particular importance likely due to no-tillage. A dramatic change in Fe mineralogy in the topmost soil layer was observed across the studied soils, with the predominance of hematite in the reference soil and in the control plot, whereas the occurrence of goethite and ferrihydrite was followed by the application of PS.

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Water-solid interactions were explored in purified and freeze-dried Prosopis alba exudate gum as approach to get a deeper insight of structural and functional aspects of this novel biomaterial. Particularly, the study of water-binding properties combined with glass transition temperatures allowed obtaining interesting theoretical data for practical applications. The Guggenheim-Anderson-de Boer (GAB) and Generalized D'Arcy and Watt (GDW) models were applied to describe the sorption behavior and thermodynamic properties of the studied gum. The study of the relationship between relative humidity, water content and thermal transitions allowed to characterize the material in terms of water plasticizing susceptibility as well as define the suitable storage conditions that guarantee the quality, safety and physical stability of P. alba gum. Obtained results contribute to the characterization of a non-conventional exudate gum with great potential for its use in different food industry applications.

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The decontamination of dilute industrial effluents is a critical challenge for decreasing the environmental impact of mining and metallurgical activities. As an alternative to conventional processes, new extractant impregnated resins (EIRs) have been synthesized by the immobilization of Cyanex 301 and Cyanex 302 in alginate capsules using two different procedures (matrix-type immobilization vs. mononuclear encapsulation). These materials have been tested for Pb(II) sorption from acidic solutions. The Langmuir equation fitted well the sorption isotherms and the maximum sorption capacities vary between 24 and 80 mg·g-1 at pH 1, depending on the type and loading of the extractant in the EIR. Uptake kinetics were controlled by the resistance to intraparticle diffusion; though both the Crank equation (intraparticle diffusion) and pseudo-second order rate equation equally fitted uptake profiles. The amount of extractant immobilized in mononuclear capsules is lower than in matrix-type beads; this leads to lower sorption capacities but slightly better mass transfer properties. The balance between the advantages and drawbacks of the different systems makes more promising matrix-type capsules. The desorption of Pb(II) is possible using 1 M HNO3 solutions: metal ions were completely desorbed. However, the probable oxidation of the extractants (conversion to oxidized forms more sensitive to pH) reduces the sorption efficiency when they are re-used.

RESUMO

In this work, the mechanism of the Cr(III) sorption by Salvinia auriculata biosorbent was studied in two stages. To understand the influence of the sorption parameters on the Cr(III) uptake, preliminary tests were performed. First, S. auriculata biomass was separately treated with base and acid solutions. Second, acid and base treatment of samples was performed based on the knowledge data base of our group. It was achieved a higher Cr(III) sorption capacity above 15 mg g-1 as associated to an increase of the micro-pores specific area and biosorbent volume. The obtained kinetic data of raw and treated biosorbents were well described by the intra-particle diffusion model. In this model, Cr(III) adsorption onto treated biomass is progressively improved with appearing of different mass transfer zones from out layer up to micro-porous layers. The equilibrium data of raw biomass were best described by the Langmuir isotherm, whereas the equilibrium data of the treated biomass were best fit by a combination of both Langmuir and Dubinin-Radushkevich isotherms. At low concentrations the adsorption most likely occurred on the outer monolayer, as proposed by the Langmuir model, followed by the adsorption on the micro-porous layers, as validated by the Dubinin-Radushkevich isotherm.

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Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1 (aw=0.6) to ensure the theoretical microbiological stability and the monolayer moisture value (9.0 and 7.9 g H2O 100g-1, respectively) indicated the level of moisture content to be reached during the drying process to avoid unnecessary power consumption. Finally, the data fit showed that the mathematical model of GAB were able to predict efficiently the sorption isotherms of both cassava flour from dry and water group at the entire aw range.

As farinhas de mandioca do grupo seca e do grupo d'água são produtos amiláceos amplamente consumidos na região amazônica do Brasil. Neste estudo, as isotermas de adsorção e dessorção de umidade foram obtidas para ambos os produtos a 25°C, na faixa de atividade de água (aw) de 0,09 a 0,94 (tipo seca) e 0,07 a 0,93 (tipo d'água). Foi avaliada a aplicabilidade de oito modelos matemáticos na predição das isotermas de sorção. Tanto a farinha tipo seca quanto a farinha tipo d'água apresentaram isotermas tipo II (sigmoide) e um efeito de histerese entre as isotermas de adsorção e dessorção, que se estendeu em toda a faixa de aw. Para que a estabilidade microbiológica teórica seja assegurada, a umidade em ambas as farinhas de mandioca não pode alcançar valores superiores a 11,3 g H2O 100g-1 (aw=0,6). O valor da monocamada das farinhas seca e d'água (9,0 e 7,9 g H2O 100g-1, respectivamente) indicou que esses níveis de umidade não devem ser atingidos durante a secagem dos produtos, para evitar gasto desnecessário de energia. Finalmente, o modelo de GAB mostrou-se altamente eficiente na predição das isotermas de sorção de ambos os produtos, em toda a faixa de aw estudada.

RESUMO

Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1(aw=0.6) to ensure the theoretical microbiological stability and the monolayer moisture value (9.0 and 7.9 g H2O 100g-1, respectively) indicated the level of moisture content to be reached during the drying process to avoid unnecessary power consumption. Finally, the data fit showed that the mathematical model of GAB were able to predict efficiently the sorption isotherms of both cassava flour from dry and water group at the entire aw range.(AU)

As farinhas de mandioca do grupo seca e do grupo d'água são produtos amiláceos amplamente consumidos na região amazônica do Brasil. Neste estudo, as isotermas de adsorção e dessorção de umidade foram obtidas para ambos os produtos a 25°C, na faixa de atividade de água (aw) de 0,09 a 0,94 (tipo seca) e 0,07 a 0,93 (tipo d'água). Foi avaliada a aplicabilidade de oito modelos matemáticos na predição das isotermas de sorção. Tanto a farinha tipo seca quanto a farinha tipo d'água apresentaram isotermas tipo II (sigmoide) e um efeito de histerese entre as isotermas de adsorção e dessorção, que se estendeu em toda a faixa de aw. Para que a estabilidade microbiológica teórica seja assegurada, a umidade em ambas as farinhas de mandioca não pode alcançar valores superiores a 11,3 g H2O 100g-1 (aw=0,6). O valor da monocamada das farinhas seca e d'água (9,0 e 7,9 g H2O 100g-1, respectivamente) indicou que esses níveis de umidade não devem ser atingidos durante a secagem dos produtos, para evitar gasto desnecessário de energia. Finalmente, o modelo de GAB mostrou-se altamente eficiente na predição das isotermas de sorção de ambos os produtos, em toda a faixa de aw estudada.(AU)

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Freeze-dried chia mucilage adsorption isotherms were determined at 25, 35 and 40°C and fitted with the Guggenheim-Anderson-de Boer model. The integral thermodynamic properties (enthalpy and entropy) were estimated with the Clausius-Clapeyron equation. Pore radius of the mucilage, calculated with the Kelvin equation, varied from 0.87 to 6.44 nm in the temperature range studied. The point of maximum stability (minimum integral entropy) ranged between 7.56 and 7.63kg H2O per 100 kg of dry solids (d.s.) (water activity of 0.34-0.53). Enthalpy-entropy compensation for the mucilage showed two isokinetic temperatures: (i) one occurring at low moisture contents (0-7.56 kg H2O per 100 kg d.s.), controlled by changes in water entropy; and (ii) another happening in the moisture interval of 7.56-24 kg H2O per 100 kg d.s. and was enthalpy driven. The glass transition temperature Tg of the mucilage fluctuated between 42.93 and 57.93°C.

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Fluoroquinolones are potent antibacterial agents that are active against a wide range of pathogenic organisms and are widely used in veterinary medicine. Fluoroquinolones and their metabolites may reach the soil through animal excreta or manure and may contaminate water and soils. The degree of sorption of these antimicrobials to soils varies widely, as does the mobility of these drugs. In the present study, sorption of norfloxacin in four soils of the state of São Paulo was investigated with batch equilibrium experiments. A strong matrix effect on the chromatographic determination of norfloxacin was verified. Sorption kinetics were best fit by a pseudo second-order model (r>0.99), and sorption/desorption isotherms were well fit by the Freundlich model in log form (r>0.97). Norfloxacin showed high affinity for soil particles, with KF sorption values ranging from 643 to 2410 µg(1-1/n)(cm(3))(1/n)g(-1) and KF desorption values ranging from 686 to 2468 µg(1-1/n)(cm(3))(1/n)g(-1). The high desorption KF values indicate that norfloxacin is highly immobile in the evaluated soils.

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Adsorption and desorption are important processes that influence the transport, transformation and bioavailability of antimicrobials in soils. The adsorption-desorption characteristics of sulfadimethoxine, sulfaquinoxaline and sulfamethazine in Brazilian soils (sandy, sandy-clay and clay) were evaluated using the batch equilibrium method. The sulfonamides were quantified in the soil solutions by a previously in house validated HPLC-PAD method. The adsorption/desorption data for the sulfonamides in soils fit the Freundlich isotherms well in the logarithmic form. The Freundlich adsorption coefficients ranged from 1.4 to 19.0 µg(1-1/n)(cm(3))(1/n)g(-1), suggesting that all of the sulfonamides weakly adsorbed on the evaluated soils. The Freundlich desorption coefficients ranged from 0.85 to 24.8 µg(1-1/n)(cm(3))(1/n)g(-1), indicating that the sulfonamides tend to be leached from soils with high sand and low organic carbon contents, suggesting that there is high potential for surface and groundwater contamination.

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The aim of this study was to investigate the water sorption behavior of cellulose II:SiO2 composites and to determine the influence of silicification on this property. These composites were prepared by spray-drying at a cellulose II:SiO2 ratio of 98:2, 95:5, 90:10 and 80:20. The nonlinear models of Guggenheim-Anderson-de Boer (GAB), Generalized D'Arcy and Watt (GDW) and Hailwood & Horrobin (HH), were used for the characterization and analysis of the isotherms. The infrared and powder X-rays characterization showed no signs of chemical modification or change in the polymorphic form of cellulose II by SiO2. The parameters derived from these models indicated that only a 20 percent level of silicification was able to hinder the water sorption properties of cellulose. Silicon dioxide was the most hydrophobic material since it had a lower ability to form hydrogen bonds with water than cellulose II. This finding was reflected in a delayed compact disintegration time when high levels of silicification (20 percent) and compression pressures higher than 120 MPa were used.

O objetivo deste estudo é investigar o comportamento de sorção de água a partir de misturas de celulose II e SiO2 e determinar a influência da silicificação nesse processo. Estas misturas foram preparadas por nebulização (spray-drying) usando misturas de celulose II e SiO2 nas proporções de 98:2, 95:5, 90:10 e 80:20. Os modelos não-lineares de Guggenheim-Anderson-de Boer (GAB), "Generalized" D'Arcy e Watt (GDW) e Hailwood & Horrobin (HH) foram utilizados para caracterização e análise das isotermas. As misturas foram caracterizadas por infravermelho e raio-X e os resultados não mostraram indicativo de modificação química ou polimórfica da celulose II em combinação com SiO2. Os parâmetros derivados desses modelos indicaram que as propriedades de sorção de água da celulose foram prejudicadas apenas quando empregado um nível de silicificação de 20 por cento. O dióxido de silício foi o material mais hidrofóbico, provavelmente por possuir uma menor capacidade de formar pontes de hidrogênio com a água quando comparado com a celulose II. Este resultado foi refletido em redução no tempo de desintegração, especialmente quando altos níveis de silicificação (20 por cento) e força de compressão (acima de 120 Mpa) foram utilizados.

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Dehydration and rehydration processes of Pleurotus ostreatus fruiting bodies were investigated in this work. Mushroom samples were dehydrated at 40, 50 and 60 ºC, using drying air with relative humidity of 75 percent. The rehydration was investigated at different temperatures of immersion water (25, 55 and 85 ºC) and different immersion times (30, 75 and 120 minutes). The best rehydration occurred for the samples dried at 40 ºC. The rehydration could be done in water at room temperature, during 30 minutes. Water sorption isotherms of samples were determined at 30, 40 and 50 ºC. Both GAB and BET models satisfactorily represented the experimental data of moisture sorption of dried mushrooms.

Processos de desidratação e de rehidratação de cogumelos da espécie Pleurotus ostreatus foram avaliados neste trabalho. Os cogumelos foram desidratados a 40, 50 e 60 ºC, com umidade relativa do ar de 75 por cento. O processo de rehidratação foi avaliado para diferentes temperaturas de água de imersão (25, 55 e 85 ºC) e diferentes tempos de imersão (30, 75 e 120 minutos). A melhor temperatura de secagem foi 40 ºC, levando em consideração a melhor rehidratação dos cogumelos desidratados nesta temperatura. A rehidratação pode ser feita em água a temperatura ambiente, por 30 minutos. Isotermas de sorção de umidade de amostras foram determinadas a 30, 40 e 50 ºC.Tanto o modelo de GAB quanto o de BET representaram satisfatoriamente os dados experimentais de isoterma de sorção de umidade.