The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (D_eff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (D_eff) ranged from 6.4890 to 11.1900 × 10⁻⁶ m²/s, 2.9285 to 12.754 × 10⁻⁹ m²/s and 1.5393 × 10⁻⁸ to 12.4270 × 10⁻⁶ m²/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

The objective of this work was to determine the drying kinetics and the thermodynamic properties of the drying process of germinated seeds from faba beans of the Olho-de-Vó Preta (OVP), Raio-de-Sol (RS) and Branca (B) varieties. Additionally, the physicochemical properties of the germinated seeds and subsequent dried flours were determined. A thin layer of seeds were dried using a convective dryer at temperatures of 50, 60, 70 and 80 °C. Mathematical models were applied to the drying experimental data. The samples were further characterized for water content, water activity, ash, pH, alcohol-soluble acidity, total and reducing sugars, proteins, and starch. Page and Midilli models revealed the best predictions of the drying kinetics for all evaluated conditions. The effective diffusion coefficient increased with increasing temperature and presented magnitude in the order of 10⁻⁹ m²/s. The activation energy presented results in the range of 19 and 27 kJ/mol, falling within the range reported for agricultural products. The entropy and enthalpy values were higher in the OVP, followed by RS, higher than in the B variety. The increase in drying temperature resulted in a reduction of enthalpy and entropy and an increase in Gibbs free energy, indicating that the drying process is endothermic and requires external energy. Samples have acidic pH and acidity decreased with drying; the RS and B varieties had higher sugar contents; the B variety had the highest protein contents, and these were obtained from the in natura germinated samples; in the B variety the highest starch content was obtained. All flours showed good characteristics, presenting themselves as an alternative for diversifying the supply of beans.

It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius (Lactobacillus salivarius) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0–3.0%) and inulin concentrations (4.0–6.0%) and fermented under the effect of different temperatures (25–45 °C). A full 2³ factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).

Introduction: Cyanobacteria are organisms capable of producing a high number of bioactive molecules, known as cyanotoxins. Among the cyanotoxins, microcystins stand out, compounds with hepatotoxic potential. Studies claim that the most common and most toxic isoform among microcystins is microcystin-LR. One of the most frequently detected properties of microcystins is their ability to generate cellular oxidative stress. Thus, the present study is a bibliographic research about the biochemical mechanism of free radical generation caused by Microcystin LR. Methodology: for the preparation of this review, a survey was carried out in the national and international literature. The inclusion criteria for the construction of this work were original and review articles that addressed the ability of microcystin LR to generate oxidative damage. Results: Once they enter the body, microcystins accumulate in the liver, so that toxicity is associated with specific inhibition of protein phosphatase 1 and 2A (PP1 and PP2A), leading to disruption of cell integrity. Studies prove that MCs produce oxidative stress in vitro and in vivo and that they can act as tumor promoters. Conclusion: there is a possible relationship between cellular oxidative stress caused by microcystin. Thus, cyanobacterial blooms represent a threat to the health of several animals, including man, however, further studies on the topic addressed are needed.