In light of the environmental impact of disposable products made from petroleum-based plastics, this study focused on developing biodegradable foam trays made from a starch (PS) derived from potato waste and beer malt flour (BMBF). The objective of this study was to evaluate the effect of the concentration of BMBF on the physical and mechanical properties of potato starch-based foam trays prepared by the thermoforming process at temperatures of 150 °C (upper plate) and 145 °C (lower plate) for 5 min and 40 s. The results showed that increasing the BMBF concentration from 0 to 40% reduced the moisture content from 4.68% to 3.42%, increased the thickness from 2.63 cm to 4.77 cm, and decreased the density from 0.28 g.cm⁻³ to 0.15 g.cm⁻³. Meanwhile, the water absorption capacity increased from 38.7% to 69.7%. In terms of mechanical properties, increasing the BMBF concentration in the PS foam tray resulted in a decrease in hardness from 5.61 N to 2.87 N, a decrease in tensile strength from 2.92 MPa to 0.85 MPa, and a decrease in elongation from 1.42% to 0.59%. Meanwhile, fracturability increased from 2.04 mm to 3.68 mm. FTIR analysis revealed interactions between BMBF and PS in the composite foam tray. Thermogravimetric analysis (TGA) showed two thermal events: one between 20.96 °C and 172.89 °C, and another between 189.14 °C and 517.69 °C, with weight losses of 5.53% and 74.23%, leaving an ash residue of 20.24%. Differential calorimetry analysis (DSC) showed a glass transition at 152.88 °C and a melting at 185.94 °C, with an enthalpy of fusion of 74.11 J.g⁻¹. Higher concentrations of BMBF (>10%) decreased the water resistance, mechanical strength, and flexibility of the PS foam trays. Therefore, a formulation of 90% PS and 10% BMBF was better for producing a foam tray with improved mechanical properties and water resistance, which could be used as a sustainable alternative to conventional single-use plastic.

Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (p < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry.

The use of unmalted cereal adjuncts represents a strategy to diversify craft beer and modify its functional properties. This study evaluated the effects of partially replacing barley malt with unmalted rice, wheat, and sorghum (20% and 40%) on the chemical composition, antioxidant capacity, free amino acid profile, alcohol profile, and sensory characteristics of Ale beer. Kolbach index (KI), international bitterness units (IBU), total phenolic content (TPC), antioxidant capacity (ORAC and ABTS), free amino acids, ethanol and higher alcohols, and sensory attributes were determined, and principal component analysis (PCA) was performed to explore the relationships among the evaluated variables. Cereal type, substitution level, and their interaction significantly affected most variables, indicating that the effect of increasing the substitution level depended on the cereal. All adjunct formulations produced less ethanol than the control (8.758%, v v⁻¹), with the lowest value at 40% rice (4.561%); isoamyl alcohol was lower in all adjunct beers, whereas isobutanol did not differ significantly among formulations. The 40% sorghum formulation (T6) showed the highest TPC (316.66 μg gallic acid equivalents (GAE) 100 mL⁻¹) and ORAC (oxygen radical absorbance capacity; 11.59 mmol trolox equivalents (TE) L⁻¹), and, together with 20% sorghum (T5), the highest ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) values (up to 7.64 mmol TE L⁻¹). In contrast, 40% rice markedly reduced TPC and antioxidant capacity, whereas the wheat formulations showed values similar to or lower than the control. The residual free amino acid profile (L-serine, arginine, cysteine, aspartic acid, threonine, and alanine, among others) also differed among formulations; because wort amino acids were not measured, these differences cannot be attributed specifically to amino acid release during mashing or to yeast assimilation. PCA explained 63.5% of the total variance and separated the beer formulations according to cereal type and substitution level. Among the formulations evaluated, 40% unmalted sorghum showed the highest antioxidant capacity while its overall acceptability did not differ from that of the control, although its ethanol content was lower than that of the control.

This study evaluated the influence of Pseudocnus dubiosus density on the bioremediation of organically enriched marine sediments collected from El Ferrol Bay (Áncash, Peru). A laboratory experimental design was applied, comprising one control treatment without organisms and three treatments with increasing densities of P. dubiosus (27, 41 and 54 individuals per experimental unit), each with three replicates. The physicochemical parameters of the system, sediment organic matter reduction and the organoleptic changes associated with the process were assessed. The results showed that the presence of the organism significantly enhanced organic matter removal compared with the control, which achieved only a 0.97% cumulative reduction, whereas the treatments with organisms reached 34.42%, 40.97% and 43.36%, respectively. In the higher-density treatments, turbidity increased, while nitrate, phosphate and chemical oxygen demand (COD) decreased, suggesting intensified bioturbation, particle resuspension and transformation of organic compounds at the sediment–water interface. Although all evaluated densities produced a favourable functional response, the greatest numerical efficiency was recorded at the highest density. Overall, the findings support the potential of P. dubiosus as a benthic organism for application in bioremediation strategies aimed at coastal ecosystems degraded by organic matter accumulation.