Pollution caused by nonrenewable plastics has driven the use of natural polymers. Similarly, the disposal of food waste still harms the environment. Considering both aspects, this study aimed to evaluate the effect of incorporating orange by-product powder (OBP) as a reinforcing material into sodium alginate films with glycerol. Sodium alginate-based films were produced using glycerol and various concentrations of OBP. The films were characterized in terms of thickness, color, water content, mechanical properties, light transmission, transparency, X-ray diffraction (XRD), Fourier-transform infrared spectrometry (FTIR), contact angle, solubility, swelling, scanning electron microscopy (SEM), and thermogravimetric analysis (TGA). The addition of OBP significantly (p < 0.05) reduced the water content of the film from 37.75% ± 5.80a (0-OBP) to 24.49% ± 1.47b (45-OBP). The higher the concentration of OBP, the higher the tensile strength of the films, from 7.99 MPa ± 0.91a (0-OBP) to 18 MPa ± 1.38d (45-OBP), and the higher the hydrophobicity, from 57.60° ± 0.41a (0-OBP) to 70.34° ± 0.98c (45-OBP). From TGA and XRD analyses, it was observed that the incorporation of OBP resulted in less crystalline and more thermally resistant materials. Therefore, this study shows that OBP is a promising reinforcing component for sodium alginate films.

The oil from the fruit of peach palm or Pupunha (Bactris gasipaes) is an example of a material with low-cost and good antioxidant capacity. However, Conventional methods for measuring oil content are time-consuming, labor-intensive and use toxic chemicals. In this sense, the aim of this study was evaluated fast and non-destructive spectroscopy methods, such as Near Infrared (NIR) and Time-Domain Nuclear Magnetic Resonance (TD-NMR) (CPMG and ROSE pulse sequences), to quantify the oil content in pupunha flours collected in the amazon forest. For this, 93 samples were used and the results showed three distinct levels of oil in the samples: high, medium and low oil content. Furthermore, the determination coefficient (R2) reached values of 0.92, 0.92 and 0.70 for NIR, TD-NMR (ROSE) and TD-NMR (CPMG), respectively. Therefore, the NIR and TD-NMR (ROSE) methods demonstrate a higher prediction efficiency, with the NIR achieving 100% classification of the samples.

Bread is consumed worldwide by people of various ethnic groups. Therefore, understanding the effects of processing technologies and the use of different flours on final protein digestibility is crucial for improving bread's nutritional quality. This chapter discusses the effects of fermentation, baking, and different types of flour on the protein digestibility of bread. In general, a longer fermentation process results in higher protein digestibility, but the effect of baking conditions remains unclear. Moreover, it is evident that chemical interactions between ingredients used in bread formulations represent a key factor in understanding bread protein digestibility. Thus, bread can be considered a very complex matrix with a variety of processing steps and formulations that impact protein digestibility. Furthermore, there is a need to standardize protein digestibility analysis and develop faster methods and sustainable techniques to obtain comparable results and better understand the effect of breadmaking conditions and formulations on protein digestibility. <!----> <!----> <!----> <!---->

This study explores the potential of defatted flour from the larvae of Hermetia illucens L., as an alternative source of protein, using green and sustainable technology. The results of this research aim to promote health and encourage sustainable systems and environmental protection. This research aimed to evaluate the use of defatted black soldier fly (BSF) larvae flour by integrating a supercritical CO2 (ScCO2) extraction process followed by pressurized liquid extraction (PLE) using ethanol as a solvent for application in bakery products. The defatted BSF larvae flour was characterized by its physicochemical composition, including the amino acid profile and microbiological analyses. Breads with different concentrations of defatted BSF larva flour were produced to verify the effect of its incorporation on the physical-chemical and sensory properties of the breads. Microbiological analyses were also carried out to ensure product safety. When comparing the defatted flour from raw BSF larvae with that defatted by different processes, an increase in protein concentration and the content of essential and aromatic amino acids was identified. The addition of defatted flour to the bread affected the texture, specific volume, and color of the crust, but had no impact on chewiness and cohesion. Overall sensory acceptance was positive, with scores between 6.5 and 7.5 on the 9-point hedonic scale. The results indicate that flour defatted from BSF larvae via the integration of sustainable processes using green solvents offers valuable functional and nutritional properties, and can be characterized as a protein source and a promising alternative for enriching foods.