The growing demand for chicken meat products has increased the amount of wastewater associated with their production; their treatment has increased the generation of sludge and oils trapped in the trap process treatment. This work presents a process for the valorization of this residual oil recovered through the production of biodiesel. An oil degumming process was applied, and the quality of the treated oil was evaluated. This was transesterified with alkaline conditions and a homogeneous catalyst (KOH); a 3^k experimental design was applied with two factors: the temperature at 50, 60, and 70 °C and the molar ratios of 5, 6, and 7 moles of methanol per mole of recovered chicken oil. The biodiesel quality parameters were evaluated based on the ASTM standard. The process achieved a yield of 90.2%. The biodiesel obtained met all the quality parameters; however, only the process conditions with a molar ratio of 6:1 and a temperature of 60 °C achieved a kinematic viscosity of 5.64 ± 0.15 mm² s⁻¹, meeting the limits of 1.9–6.0 mm² s⁻¹ of the ASTM regulation. The fluidity of this biodiesel in mixtures of 25, 50, and 75% v with petroleum diesel was also evaluated, and a better adjustment of the Bingham mixing rule model and rheological analysis revealed that the mixtures did not lose their Newtonian behavior. This allows for the application of this biodiesel in internal combustion engines, achieving the valorization of residual oil.

Alternative energies have become relevant in global strategies to address climate change, and third-generation biodiesel derived from the generation of lipids from microalgae represents a viable option. This process can also be coupled with wastewater treatment to remove organic matter. To determine the effects of two catalyst levels (1 and 1.5% KOH) and two molar ratios of alcohol (methanol) with oil (1:6 and 1:9) on the conversion of lipids into FAMEs and the quality of the biodiesel produced, this work suggests a method for the ultrasonication-based extraction of lipids from C. vulgaris. It also employs an experimental 2² design and three replicates. It was found that with a molar ratio of 1:9 and a 1% catalyst, the highest yield of 98.48 ± 1.13% was achieved. The FAME profile was similar to the profiles obtained in cultures with bold basal medium or INETI. The quality of the biodiesel met ASTM standards, achieving refractive indices of 1.435–1.478. The flash point (FP) was 165 ± 18 °C, and the acid number was 0.31 ± 0.17 mg KOH/g. The viscosity ranged from 4.33 to 4.87 mm²/s. However, the rheological behavior was correlated with the Ostwald–de Waele model with pseudoplastic behavior.

This study evaluated the change in the carotenoid content and colorimetric properties of the pumpkin flower (Cucurbita maxima) in convective drying. Three factors were studied: drying temperature (45, 50, and 55°C), airflow (0.3, 0.6, and 0.9 m/s), and shape of the flower (whole, half, and petals). The initial lightness value of 64.38 tends to decrease with drying temperature and time; however, the lightness increases as the pumpkin flower shape passes from the petals to the whole shape because of the high moisture content. During drying, the a and b parameters ranged from 16.61 to 30.03 and 34.61 to 61.46, respectively. An increment in a value indicates that the pumpkin flower tends to be redder, and the increase in b values indicates a yellow color movement. The hue angle increased when the airflow goes from 0.3 to 0.9 m/s and when the drying temperature increased from 50 to 55°C; therefore, the pumpkin flower tended to be more yellow when the drying temperature passed from 50 to 55°C. The best properties of pumpkin flowers were obtained during the drying process at a temperature ranging from 50 to 55°C. At this temperature range, moisture content was around 3.11% to 10.2% and water activity was from 0.225 to 0.334, respectively. It was also noted that drying at higher temperatures leads to loss of color and carotenoid content because of the presence of heat‐sensitive molecules, which is also why low drying temperature is used in this process.

Rainbow trout (O. mykiss) is rich in proteins and its production is high. Serrano chili peppers (C. annuum L.) contain capsaicinoids that participate in the prevention of different illnesses. The aim of this work was to evaluate the effect of the addition of Serrano chili microcapsules on the physicochemical properties and sensory acceptance of rainbow trout pâté. Pâté with microcapsules had 23.16, 5.94, and 73.07% protein, fat, and moisture content, respectively. Color measurement showed a redness tendency (a* = 7.5 and b* = 22.3) with a luminosity of 78%. During sensory analysis, the pâté was rated positively, indicating a feasible acceptance.