In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative.

The demand for bromelian and pineapple fruit has been increasing substantially in the world because of their benefits for the human health and use in diverse areas. In this context, this work aimed to study the capacity of higher retention (concentration); bromelain activity underwent ultrafiltration from pineapple juice (Ananas comusus L. Merrill). All assays were carried out at pH 7.0 and 7.5, and at 0.05 and 0.40 bar of transmembrane pressures. Results have shown that at the best operating conditions, between 85 and 87% of bromelain activity was recovered using the plain membrane separation process at 0.05 bar. The ultrafiltration has shown the capacity to retain 100% of proteolytic activity of the bromelain extracted. The samples have kept the same physics properties after ultrafiltration, and the result was verified via electrophoresis. The bromelain enzyme obtained was characterized, and pH 7 and between 30 and 40 °C were the best conditions. Therefore, this work shows that the use of both polymeric membranes has shown high efficiency, and can be used in the purification of bromelain enzymes.

Petroleum-derived plastics such as polyethylene are the most widely used polymers globally. However, once used, they are often not properly segregated or disposed of. Because they resist biodegradation, they cause persistent environmental contamination. This study aimed to analyze the degradation of low-density polyethylene (LDPE) by filamentous fungi isolated from a solid waste landfill. To achieve this goal, we isolated and characterized LDPE-degrading filamentous fungi via phenotypic and genotypic methods. We also determined their degradation potential on the basis of the physical, mechanical, and chemical characteristics of the polymer after 150 days of incubation with the fungi. We isolated a total of 77 fungal strains, 46.75% of which demonstrated LDPE degradation capabilities. The weight loss of the polymer after treatment with the degrading fungi ranged from 4.44% to 20.21%, with a reduction rate of 0.000307 to 0.001504 grams per day and a residual half-life of 450.06 to 2257.65 days. Furthermore, 27.78% of the fungi reduced the tensile strength of the LDPE fragments by 5.61% to 41.72%. Compared with the control, the Aspergillus sp. 40 CIFOS strain presented the most significant physical and chemical changes in the degraded polymer. In conclusion, fungi isolated from solid waste landfills have a high capacity for LDPE degradation. These results, obtained under laboratory conditions, encourage future studies focused on the application of biotechnological processes and the identification of enzymes involved in the degradation process to optimize the bioremediation of contaminated environments.

The National Electric Energy Agency (ANEEL) of Brazil, in a bid to encourage energy-conscious energy consumption, has proposed a new sustainable energy tariff modality (the White Tariff) based on off-peak usage. This study aims to compare and contrast situations in which the White Tariff alone is used, and where it is combined with power generation from a generator set or a photovoltaic cell energy system to reduce energy costs. Furthermore, economic, environmental, and social advantages are outlined in the project summaries. Interviews and documentary analyses were conducted in a technology park that uses only the White Tariff and in condominiums that combine the White Tariff with a generator set or a photovoltaic cell system. The data generated was fed into the database of the Horosazonal software to obtain an overview of these companies. Results show that the company adopting the White Tariff alone achieved 19% and US$14,684 in annual savings. However, when the White Tariff is combined with a generator set, the smart grid project proved to be more efficient over time as it obtained an annual benefit of US$35,832 and 62.38% savings. In contrast, the smart grid project combining a photovoltaic cell energy system with the White Tariff achieved an annual benefit of US$52,712, with 68.31% savings and was 1.3 to 5.3 times more profitable than other projects, demonstrating that it was the best smart grip project studied. Furthermore, opting for the White Tariff produced advantages such as a reduction in energy consumption expenses, contributing to a reduction in power outages and blackouts, reduction in greenhouse gas emissions and boosting the company image within society. This study shows that energy-conscious consumption combined with the use of renewable energy sources is environmentally and economically advantageous and can provide future generations with a healthier environment in which people can make use of natural resources in a sustainable manner that is sustainable for planet earth.

Plastics are ubiquitous materials; however, their improper disposal and slow degradation make them environmental pollutants. This study aimed to analyze the degradation of low‐density polyethylene (LDPE) by bacterial consortia isolated from a solid waste landfill. LDPE‐utilizing bacteria were isolated and selected based on their 2,3,5‐triphenyltetrazolium chloride (TTC) reduction time. These were then formulated and evaluated as three bacterial consortia. From 160 isolated bacterial strains, 28.1% demonstrated LDPE‐degrading capabilities. The three bacterial consortia degraded LDPE more effectively (5.71%–7.11% weight loss) compared to the individual constituent bacteria (5.41%–5.95%). Consortium 6, comprising Chryseobacterium cucumeris and Methylorubrum strains, achieved the highest polymer weight loss (7.11%), with a degradation rate of 0.00123 g·day ⁻¹ , a residual LDPE half‐life of 563.41 days, a 31.86% reduction in tensile strength, and notable functional groups changes compared to an uninoculated control. These results demonstrate the high LDPE degradation potential of landfill‐isolated bacteria. These ubiquitous, nutritionally versatile, and adverse‐conditions‐tolerant bacteria, when combined in consortia, exhibit synergistic effects that accelerate polymer degradation.

With the increasing global population, it has become necessary to explore new alternative food sources to meet the increasing demand. However, these alternatives sources should not only be nutritive and suitable for large scale production at low cost, but also present good sensory characteristics. Therefore, this situation has influenced some industries to develop new food sources with competitive advantages, which require continuous innovation by generating and utilising new technologies and tools to create opportunities for new products, services, and industrial processes. Thus, this study aimed to optimise the production of gelatin-base gels from chicken feet by response surface methodology (RSM) and facilitate its sensorial classification by Kohonen’s self-organising maps (SOM). Herein, a 2² experimental design was developed by varying sugar and powdered collagen contents to obtain grape flavoured gelatin from chicken feet. The colour, flavour, aroma, and texture attributes of gelatines were evaluated by consumers according to a hedonic scale of 1–9 points. Least squares method was used to develop models relating the gelatin attributes with the sugar content and collagen mass, and their sensorial qualities were analysed and classified using the SOM algorithm. Results showed that all gelatin samples had an average above six hedonic points, implying that they had good consumer acceptance and can be marketed. Furthermore, gelatin D, with 3.65–3.80% (w/w) powdered collagen and 26.5–28.6% (w/w) sugar, was determined as the best. Thus, the SOM algorithm proved to be a useful computational tool for comparing sensory samples and identifying the best gelatin product.