This work consists of a study about the influence of the fermentation methods on the resistant starch (RS) formation. Crystalline phases at the white bread after production and during the staling were evaluated. The bakery formulation was proportionally the same for the two fermentation methods used, except for the yeast. A commercial dry yeast and sourdough were used for the direct method (DM) and indirect method (IM), respectively. The temperature and cooking time, as well as the packaging and storage, were kept constant for all samples. Characterizations were performed on both samples by XRD and FTIR-ATR. It is possible to affirm that the fermentation method greatly influences the crystalline and microstructural properties of bread, mainly on the RS. The bread produced by IM presented more significant changes in its microstructure and degree of crystallinity than bread made by DM. These microstructural differences may be directly related to the microorganisms present in the sourdough, which can influence the bread resistant starch during the cooking and storage time.

The aim of this work was to study of the kinetic of Pb(II) sorption, in high lead concentration aqueous solution, by the natural hydroxyapatite (HA) and to verify whether there is a different behavior between natural and synthetic HA under different lead concentrations. Batch experiments were carried out using solutions with high lead concentration, with the objective to evaluate the effect of contact time, HA dosage and initial metal concentration on lead removal. Kinetic data were analyzed by pseudo-first and pseudo-second order models. The sorption data was then correlated with the Langmuir and Freundlich isotherm models. The PZC obtained was slightly different than those reported by other authors, who evaluated the process under low concentrations and synthetic HA as adsorbent. It was possible to identify the optimum relation between Pb(II) concentrations and mass of HA for efficiency of approximately 100% at optimum contact time. Although the results show a certain instability during the removal of lead when the concentration is much higher, the process can be considered effective. Liquid samples were analyzed by atomic absorption spectroscopy and solid samples were by X-ray diffraction and Fourier transform infrared spectroscopy.

It is undeniable that suitable packaging will extend the shelf life of the food. The packaging industry has had to renew and innovate in a world where consumers are increasingly environmentally conscious in order to deal with the impact of the production of petroleum-derived plastics and the management of the waste generated by them. In this way, the use of biopolymers has been proposed, mainly those produced from renewable sources and with biodegradability and/or compostability properties. However, these types of materials are more expensive and do not have the same performance as petroleum-derived materials. Besides, the technologies for film preparation are not adapted for these materials. Therefore, new technologies must be studied and implemented to make the packaging industry a sustainable industry. Recently, non-solvent phase inversion (NIPS) and electrospinning techniques, which are widely used for membrane fabrication, have been proposed for the fabrication of films for food packaging applications from biopolymers and green solvents.