Molecular distillation of copaiba oleoresin—A clean process for diterpenes enrichment

Copaiba oleoresin has sesquiterpenes and diterpenes with significant medicinal properties, including being antimicrobial, antiparasitic, and wound healing, among others. Thus, the objective of this work was to study the diterpene enrichment of the copaiba oleoresin from Copaifera officinalis via molecular distillation. Evaporator temperature (EVT) and feed flow rate (Q) were evaluated using an experimental design (2² with central point) considering the ratio of distillate and residue streams (DTR) as the response to optimize the residue recovery. EVT and Q were the main effects for diterpenes recovery, with the best experimental condition at 100°C (EVT) and 15 ml/min (Q) under 0.001 mbar, of which the residue stream had a diterpenes content of 99.25%. With the molecular distillation process, it was possible to add value to the copaiba streams, separating and purifying diterpenes with applicability in the biomedical and pharmaceutical industries since no solvent is used in this process (clean).     

Development of innovative clean label emulsions stabilized by vegetable proteins

The consumer's perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the concept of clean label products. The present work aimed to develop a vegan and clean label mayonnaise by replacing egg yolk with vegetable protein, obtaining a product aligned with current food trends. Emulsions with 1.5% (w/w) powdered aquafaba, green pea, lupin, and faba bean proteins were prepared and compared to the commercial standard Mendes Gonçalves' mayonnaise. Texture (TPA) and rheology (SAOS) measurements showed that emulsions with lupin and faba bean protein had significant differences (P < 0.05) from the standard. Thus, these two proteins were assessed in a mixed system using different proportions – total protein content of 1.5% (w/w). Additionally, lupin protein showed a significant impact on mayonnaise structure and consistency. Backscattering and droplet size distribution measurements indicated that, except for faba bean, all the emulsions studied are stable and have a high potential for scale-up.     

Evaluation of the influence of the addition of bean residue in gypsum matrices

Clean Technologies and Environmental Policy - In order to reduce the production of cement, several alternatives have been studied. Among them, gypsum presents itself as a viable option, since it is...