Corn milling (co)products (n=120) were evaluated for their neutral detergent fiber residue (NDR) and neutral detergent insoluble protein (NDIP) ruminal degradation rates using several in vitro methods. Two (co)products (BPX-DDGS and HP-DDG) were fed to lactating dairy cows (n=44) to evaluate effects on milk production. The Cornell-Penn-Miner Institute (CPM) Dairy model was used to formulate diets and predict milk production. In vitro determined NDR and NDIP rates and were compared to CPM-dairy feed library values, and model predictions were compared with observed milk production. Additionally, BPX-DDGS and HP-DDG were defatted and compared with their intact forms for fermentation characteristics using the in vitro gas production (IVGP) technique. Fermentations were analyzed for rumen bacterial population shifts using the 16S rDNA bacterial tag encoded FLX amplicon pyrosequencing (bTEFAP) technique. Lastly, a novel ruminal in vitro method was described to measure the soluble protein fraction of feeds, with adjustments for microbial contamination. Fermentation rate of the NDR of BPX-DDGS and HP-DDG (0.08 and 0.07 h^-1, respectively) and NDIP degradation rates (0.07 and 0.06 h^-1, respectively) were similar to CPM-dairy feed library NDR and NDIP rates of corn distillers grain (0.07 and 0.05 h^-1, respectively). Model predictions using standard and in vitro determined values did not differ. As BPX-DDGS decreased and HP-DDG increased in the diet, observed milk production tended to decrease linearly (P = 0.08). There was a cubic effect for milk fat percent (P = 0.03) and a cubic trend for milk fat yield (P = 0.09). Milk protein yield also tended to decrease linearly (P = 0.06). CPM-dairy model prediction accuracies were less than 50 percent. Defatting (co)products reduced lag time and fractional rate of fermentation by at least half for BPX-DDG, and had no effect on HP-DDG. Defatting both (co)products increased the fibrolytic (26.8 to 38.7 percent) and proteolytic (26.1 to 37.2 percent) bacterial guild populations and decreased the lactate-utilizing bacterial guild (3.06 to 1.44 percent). The novel ruminal in vitro method determined that the specific activity of ammonia production was not different among (co)products. However, results were within numerical range of previously used methodologies.

Master of Agribusiness / Department of Agricultural Economics / Michael Boland / The Western Sugar Cooperative is a 135,000 acre sugar beet processing cooperative headquartered in Denver, Colorado with sugar beet processing factories located in Ft. Morgan CO, Torrington WY, Scottsbluff NE, Lovell WY, and Billings MT. The objective of the thesis is to analyze alternatives for maximizing the net revenue of co-products at Western Sugar. The ethanol policies of the U.S. government have had many unintended consequences including increasing the price of corn which is a key ingredient in animal feed production. Sugar beet co-products are produced in fixed proportions. That is, for every unit of sugar produced a corresponding unit of sugar beet pulp is created which is mostly water. Historically this has been dried into an animal feed pellets, however removing water from any high volume and high speed manufacturing process is energy intensive. Natural gas prices have increased dramatically and are projected to stay that way for a long time. As a result, the cost of manufacturing pellets is very high. The research shows that we are able to significantly increase our net income by increasing the percentage and price of pressed feed pulp rather than drying the pulp into pellets. This equals 20 million dollars of revenue in our pulp product line for the 2008-2009 sugar beet campaign. The thesis contains various analyses for changes in critical costs and prices. More importantly it details the subsequent management decisions implemented to maximize net income in the co-products business.

Pyrolysis is the thermo-chemical degradation of biomass in an oxygen-free environment to product liquid, gaseous, and solid co-products. The liquid co-product, known as bio-oil, can be used as a transportation fuel. The gaseous co-product, known as synthesis gas, can be used to power the pyrolysis reactor or other machinery. The solid co-product, known as bio-char, has been studied as an amendment to enhance soil physical and chemical properties and nutrient status. Although previous publications have described the beneficial effects of pyrolysis bio-char on soil physical and chemical properties, relatively little has been published on the recovery of mineral nutrients from pyrolysis co-products. This work quantified the recovery of feedstock nutrients (P, K, Ca, and Mg) and micronutrients (Na, Zn, Fe, Cu, and Mn) from pyrolysis co-products from various feedstocks using three distinct pyrolysis reactor designs. The reactors comprised a laboratory-scale fixed-bed reactor and two fluidized-bed reactors located in College Station, TX and Wyndmoor, PA. Nutrient recoveries, on a feedstock basis, were calculated for a comparison of reactor efficiencies. In addition to nutrient recoveries, physical and chemical properties of input biomass and of bio-char generated by each reactor were characterized through ultimate and proximate analyses. For the fixed-bed reactor, results revealed variation among feedstocks for the recoveries of feedstock sources of macronutrients and Na, Fe, and Cu in pyrolysis co-products. Variation among species was also detected for the recoveries of feedstock sources of P, K, Ca, Mg, and Fe in pyrolysis co-products for samples pyrolyzed using the Wyndmoor reactor. For the College Station reactor, recoveries of feedstock sources of P, K, Ca, and Mg in pyrolysis co-products did not vary among species, but Zn did vary. Ultimate and proximate analyses of biomass and bio-chars generated by the three reactors revealed variation among species. Additionally, the results showed that the recovery of feedstock nutrients varied by reactor design. Statistical analysis revealed high correlations and linear relationships between the recovery of nutrients and reactor mass and energy efficiency and feedstock fiber properties.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-02-09T16:33:02Z No. of bitstreams: 1 2017 - Bruno Vilarinho Victorino Pinto.pdf: 1581753 bytes, checksum: 66033106fefd5a72335775e4dc3f3644 (MD5) / Made available in DSpace on 2018-02-09T16:33:02Z (GMT). No. of bitstreams: 1 2017 - Bruno Vilarinho Victorino Pinto.pdf: 1581753 bytes, checksum: 66033106fefd5a72335775e4dc3f3644 (MD5) Previous issue date: 2017-02-08 / Fish consumption has been associated with healthy habits, mainly due to the high protein content and the presence of polyunsaturated fatty acids omega 3 and 6, as well as vitamins and minerals. Tilapia has been prominent in the national scenario as one of the main aquaculture species, being the most cultivated species. This growth has caused an increase in the demand for the industrialization of this fish, considering that the main product commercialized is filet. However, residues from tilapia processing correspond to 65%, generating large volumes. Part of these residues, such as the tilapia ridge (carcass with meat adhered after the filleting process), can be used to obtain mechanically separated meat (CMS) for the production of fish co-products with good nutritional quality. In this context the use of the tranglutaminase enzyme in the elaboration of fish derivatives, mainly fish shaped products, becomes interesting to provide good textural properties, increasing the acceptability of the products. The objective of this study was to develop a fishburger from the TMS of tilapia spines, added with transglutaminase aiming at adding value to the product and optimizing the use of the residues generated in tilapia processing. The raw material (CMS) was analyzed for the composition centesimal, chemical and microbiological physical characteristics. The nutritional quality of the product was evaluated through the fatty acid profile, besides the centesimal, chemical and microbiological evaluation. Both the product and the raw material presented satisfactory chemical and microbiological physical characteristics. For the evaluation of the best answers in the elaboration of the fishburgers, the response surface methodology was used, using as independent variables: water percentage (5, 9, 15, 21 and 25%), manioc starch (0, 2, 5, 8, 10%) and transglutaminase (0, 0.4, 1, 1.6 and 2%), and as dependent variables: moisture content, water retention capacity, percentage of shrinkage, cooking yield and texture (hardness, cohesiveness, elasticity, guminess and chewing). Satisfactory results were obtained for the highest concentrations of starch and transglutaminase and for the lowest percentages of water. Thus, two new formulations of fishburgers were prepared by fixing the water and starch to 0 and 10%, respectively, and varying the transglutaminase by 2.3 and 2.5%. These fishburgers were intended for centesimal and nutritional evaluation. Both the raw and the grilled product had good indices as to the centesimal composition, being the low lipid content and high protein content. The nutritional quality of the fishburgers showed a good profile in fatty acids, highlighting. The utilization of the spine to obtain CMS and its destination for the elaboration of co-products of fish for human consumption proved to be feasible, since the product obtained presented good nutritional quality, with low fat content. The application of the transglutaminase enzyme was efficient in improving textural properties. However, for the other variables, cassava starch proved to be more efficient. / O consumo de pescado tem sido associado a h?bitos saud?veis, principalmente pelo alto teor de prote?nas e pela presen?a de ?cidos graxos poli-insaturados ?mega 3 e 6, al?m de vitaminas e minerais. A til?pia vem se destacando no cen?rio nacional como uma das principais esp?cies da aquicultura, sendo a esp?cie mais cultivada. Este crescimento vem causando um aumento na demanda pela industrializa??o deste peixe, tendo em vista que o principal produto comercializado ? o fil?, por?m, res?duos do beneficiamento da til?pia correspondem a 65%. Parte destes res?duos, como ? o caso do espinha?o de til?pia (carca?a com a carne aderida ap?s o processo de filetagem), pode ser destinado a obten??o de carne mecanicamente separada (CMS) para elabora??o de coprodutos de pescado com boa qualidade nutricional. Neste contexto, o uso da enzima transglutaminase na elabora??o de derivados de pescado, principalmente produtos formatados de pescado, torna-se interessante por fornecer boas propriedades texturais, aumentando a aceitabilidade dos produtos. O objetivo deste estudo foi desenvolver um fishburger a partir da CMS de espinha?os de til?pia adicionado de transglutaminase, visando agrega??o de valor e otimiza??o do uso dos res?duos gerados no processamento da til?pia. A mat?ria prima (CMS) foi analisada quanto a composi??o centesimal, caracter?stica f?sico qu?mica e microbiol?gica. A qualidade nutricional do produto foi avaliada atrav?s do perfil em ?cidos graxos, al?m da avalia??o centesimal, f?sico qu?mica e microbiol?gica. Tanto o produto como a mat?ria prima apresentaram caracter?stica f?sico qu?mica e microbiol?gica satisfat?ria. Para avalia??o das melhores respostas na elabora??o dos fishburgers foi utilizado a metodologia de superf?cie de resposta, usando como vari?veis independentes: percentual de ?gua (5, 9, 15, 21 e 25%), f?cula de mandioca (0, 2, 5, 8, 10%) e transglutaminase (0; 0,4; 1; 1,6 e 2%), e como vari?veis dependentes: teor de umidade, capacidade de reten??o de ?gua, percentual de encolhimento, rendimento na coc??o e perfil de textura (dureza, coesividade, elasticidade, gomosidade e mastigabilidade). Resultados satisfat?rios foram obtidos para as maiores concentra??es de f?cula e transglutaminase e para os menores percentuais de ?gua. Deste modo, foram elaborados duas novas formula??es de fishburgers fixando-se a ?gua e f?cula em 0 e 10%, respectivamente, e variando a transglutaminase em 2,3 e 2,5%. Estes fishburgers foram destinados ? avalia??o centesimal e nutricional. Tanto o produto cr? como o grelhado obtiveram bons ?ndices quanto a composi??o centesimal, destacando-se o baixo conte?do lip?dico e elevado teor de prote?nas. O aproveitamento dos espinha?os para obten??o de CMS e sua destina??o para elabora??o de coprodutos de pescado para alimenta??o humana mostrou-se vi?vel, uma vez que o produto obtido apresentou boa qualidade nutricional, com baixo conte?do de gordura. A aplica??o da enzima transglutaminase foi eficiente na melhoria das propriedades texturais. Por?m, para as demais vari?veis respostas a f?cula de mandioca mostrou-se mais eficiente.

Submitted by Alexandre Soares (alexandredesoares@yahoo.com.br) on 2016-08-25T12:15:22Z No. of bitstreams: 1 ricardo_salviano_dos_santos.pdf: 10951738 bytes, checksum: c0a4f85e54d112293b5db8023ebbe5a7 (MD5) / Submitted by Alexandre Soares (bicalho.sam@gmail.com) on 2017-01-09T12:48:01Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ricardo_salviano_dos_santos.pdf: 10951738 bytes, checksum: c0a4f85e54d112293b5db8023ebbe5a7 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2017-01-10T12:26:27Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ricardo_salviano_dos_santos.pdf: 10951738 bytes, checksum: c0a4f85e54d112293b5db8023ebbe5a7 (MD5) / Made available in DSpace on 2017-01-10T12:26:27Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ricardo_salviano_dos_santos.pdf: 10951738 bytes, checksum: c0a4f85e54d112293b5db8023ebbe5a7 (MD5) Previous issue date: 2015 / A demanda por enzimas holocelulot?ticas tem aumentado nos ?ltimos anos, impulsionada, principalmente, pelo mercado rec?m estabelecido de etanol de 2? gera??o. Diante disso, o objetivo central desta tese foi avaliar o potencial de fungos filamentosos selecionados e de res?duos agroindustriais derivados de oleaginosas, usados aqui como fontes de carbono, para a produ??o de enzimas celulol?ticas e xilanol?ticas por fermenta??o em estado s?lido (FES) conduzida em batelada simples. O desenvolvimento deste projeto envolveu as seguintes etapas: caracteriza??o centesimal dos res?duos agroindustriais; avalia??o do potencial indutor de cada res?duo agroindustrial sobre a produ??o enzim?tica de holocelulases por cada uma das linhagens f?ngicas pesquisadas; otimiza??o da produ??o das hidrolases de interesse com o uso da linhagem f?ngica e do res?duo agroindustrial que se destacaram; caracteriza??o do extrato enzim?tico obtido na condi??o otimizada; e avalia??o da aplica??o do extrato enzim?tico obtido na condi??o otimizada na sacarifica??o de biomassas lignocelul?sicas. Cinco linhagens de fungos filamentosos, Aspergillus niger INCQS:40065, Aspergillus tubingensis AN1257, Fusarium oxysporum INCQS:40144, Penicillium oxalicum INCQS:40103 e Trichoderma reesei CCT2768, e seis res?duos agroindustriais, tortas de caro?o de algod?o, dend?, girassol, maca?ba, mamona e pinh?o manso, usados como fontes de carbono, foram avaliados para a produ??o das enzimas de interesse. Dentre as linhagens testadas, Aspergillus tubingensis AN1257 foi a que se destacou para a produ??o de enzimas celulol?ticas e xilanol?ticas, especialmente quando combinado com a torta de caro?o de algod?o. A otimiza??o de processo conduzida com A. tubingensis e a torta de caro?o de algod?o para a produ??o das atividades de CMCase, FPase, ?-glucosidase e xilanase apontou a raz?o s?lido:l?quido (S/L) de 35%, a fonte de nitrog?nio de 1,30 g de (NH4)2SO4 /100g torta, e o tamanho do in?culo de 1,00 x 107 con?dios/g de torta, como determinantes para a condi??o fermentativa otimizada. Nesta condi??o fermentativa otimizada foram obtidos valores de atividade aproximados de 20 U/g para CMCase, 50U/g para FPase, 300 U/g para ?-glucosidase e 1300 U/g para xilanase, ap?s 8 dias de fermenta??o. Os efeitos combinados da temperatura e do pH sobre as atividades das enzimas holocelulol?ticas produzidas por A. tubingensis AN1257 denotam uma boa aplicabilidade destas enzimas sob temperaturas entre 40 e 60?C, e pH em torno de 4,0 a 5,0. O extrato enzim?tico produzido por A. tubingensis AN1257 na condi??o fermentativa otimizada mostrou-se eficiente na sacarifica??o das pr?prias tortas vegetais usadas inicialmente como fontes de carbono, sobretudo quando aplicado em processo de sacarifica??o e fermenta??o simult?nea da torta de girassol pr?-tratada. Este processo resultou na produ??o de 16 g de etanol por 100g de torta de caro?o de algod?o e um mosto fermentado com a concentra??o de 20g/L de etanol. O conjunto dos resultados obtidos nesta tese aponta como promissor o uso de alguns res?duos agroindustriais e fungos filamentosos selecionados para a produ??o de enzimas holocelulol?ticas com potencial aplica??o para a produ??o de bioetanol de 2? gera??o. Palavras / Programa de P?s-gradua??o em Biocombust?veis, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2015. / The demand for hollocelulolytic enzymes has increased in recent years, driven mainly by the newly established market for 2ndgeneration ethanol. The potential of selected filamentous fungi and derivatives of agro-industrial waste oil, used here as carbon sources for the production of cellulolytic and xylan-degrading enzymes, was evaluated. The development of the project involved the following steps: partial characterization of agro-industrial waste; the inducing potential of each agroindustrial residue on enzyme production by each filamentous fungus strain was investigated; optimization of the production of the hydrolases by the fungal strain and the agro-industrial waste that showed the greatest potential; characterization of the enzyme extract obtained under the optimum conditions; and evaluation of the implementation of the enzymatic extract obtained under the optimum condition for saccharification of lignocellulosic biomass. Five strains of filamentous fungi - Aspergillus niger INCQS: 40065, Aspergillus tubingensis AN1257, Fusarium oxysporum INCQS:40144, Penicillium oxalicum INCQS:40103 and Trichoderma reesei CCT2768 -- and six agro-industrial wastes -- cottonseed, palm, sunflower, maca?ba, castor and jatropha cakes, used as carbon sources -- were assessed for production of the enzymatic activities of interest. Among the strains tested, Aspergillus tubingensis AN1257 was most noteworthy for the production of cellulolytic and xylanase enzymes, especially when combined with cottonseed cake. The optimization conducted with A. tubingensis and cottonseed cake for the production of CMCase, FPase, ?-glucosidase and xylanase activities indicated that the conditions for an optimum fermentation were a solid/liquid (S/L) ratio of 35%, 1.30 g (NH4)2SO4/100 g cake as the source of nitrogen, and an inoculum size of 1.00 x 107 conidia/g of cake. Activity values of approximately 20 U/g for CMCase, 50 U/g for FPase, 300 U/g for ?-glucosidase and 1300 U/g for xylanase were obtained after 8 days of fermentation under optimized fermentation conditions. The combined effects of temperature and pH on the activities of the holocellulolytic enzymes produced by A. tubingensis AN1257 indicated that these enzymes were most efficient at temperatures between 40 and 60 ?C and pH between 4.0 and 5.0. The enzyme extract produced by A. tubingensis under optimized fermentation conditions was efficient in the saccharification of the same vegetable cakes initially used as carbon sources, especially when applied to the simultaneous saccharification and fermentation of pretreated sunflower cake. This process resulted in the production of 16 g of ethanol per 100 g of cottonseed cake and a fermented must with a concentration of 20 g/L of ethanol. Thus, the use of some agro-industrial wastes and selected filamentous fungi for the production of holocelulol?ticas enzymes with potential application for the production of 2nd generation bioethanol was shown to be very promising.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-01-13T13:26:31Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Lismaíra Gonçalves Caixeta Garcia - 2014.pdf: 2843159 bytes, checksum: 1cc807a7e46b229ee283181e4f1abf02 (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-01-13T13:27:20Z (GMT) No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Lismaíra Gonçalves Caixeta Garcia - 2014.pdf: 2843159 bytes, checksum: 1cc807a7e46b229ee283181e4f1abf02 (MD5) / Made available in DSpace on 2015-01-13T13:27:20Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Lismaíra Gonçalves Caixeta Garcia - 2014.pdf: 2843159 bytes, checksum: 1cc807a7e46b229ee283181e4f1abf02 (MD5) Previous issue date: 2014-02-24 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Among the native species of importance in Brazil, stands out the jabuticabeira (Myrciaria sp), but the jabuticaba, though popular throughout the country, does not quite have high commercial value, because, after harvested, the fruit has a shelf life about three days. In order to avoid losses, jabuticabas can be industrialized, but generally the processes of industrialization generate appreciable amounts of bark and seeds, which represent approximately 50 % of the fruit. Therefore, the objective of the study was to perform osmotic dehydration followed by convective drying of jabuticaba’s peel in order to enjoy the byproduct, and consequently develop of jabuticaba’s peel passes and crystallized and subsequently evaluate the stability of the products. To define the best conditions of osmotic dehydration response surface methodology, taking as independent variables temperature (35.86 to 64.14°C) and sucrose concentration (45.86 to 74.14 ° Brix) was applied, and in response to loss of water (PA), solid gain (GS) weight Loss (PP) and speed of sound gain (Vgs). It was concluded that through osmotic dehydration with sucrose solution at 70° Brix and 60°C, followed by drying at 60°C for 4h, it is possible to obtain jabuticaba´s peel passes and crystallized with an average content humidity of 28% and low water activity (0.523). For the study of jabuticaba´s peel passes and crystallized products were subjected to osmotic dehydration, as quoted above, the drying process was carried out at three different temperatures 60, 70 and 80ºC and stored at room temperature, protected from light during 12 months. Were evaluated the stability of jabuticaba´s peels passes and crystallized through physical, chemical and microbiological analyzes. Was determined proximate composition, soluble energy, solid value, total sugars, reducing and non-reducing sugars, pH, titratable acidity, anthocyanins, phenolic compounds, antioxidant potential, condensed tannins and hydrolysable color (a*, b*, L* and chroma), coliforms at 45º C , molds, yeasts and Salmonella sp. The levels of anthocyanins, phenolics and antioxidant potential were the most affected by temperature drying since these are sensitive to increasing temperature. As for microbiological analyzes, the product remained stable during the storage period. It can be concluded that dehydration of jabuticaba’s peel is a viable alternative to minimize the waste caused by large losses during the season as well as being a product of high nutritional value. / Dentre as espécies nativas de importância no Brasil, destaca-se a jabuticabeira (Myrciaria sp), porém a jabuticaba, embora popular em todo o País, não chega a ter valor comercial elevado, uma vez que depois de colhida, a fruta tem uma vida útil em torno de três dias. A fim de evitar perdas, jabuticabas podem ser industrializadas, porém geralmente os processos de industrialização geram quantidades apreciáveis de cascas e sementes, que representam, aproximadamente, 50% da fruta. Desta forma objetivou com o presente trabalho realizar desidratação osmótica, seguida de secagem convectiva de casca de jabuticaba, a fim de aproveitar o co-produto, e consequentemente elaborar casca de jabuticaba passa e cristalizada e, posteriormente, avaliar a estabilidade dos produtos. Para definição das melhores condições de desidratação osmótica foi aplicada a metodologia de superfície de resposta, tendo como variáveis independentes a temperatura (35,86 a 64,14°C) e a concentração de sacarose (45,86 a 74,14°Brix), e como respostas a perda de água (PA), ganho de sólidos (GS), perda de peso (PP) e velocidade de ganho de sólidos (VGS). Pôde-se concluir que, por meio de desidratação osmótica com solução de sacarose a 70ºBrix e temperatura de 60°C, seguida do processo de secagem a 60°C durante quatro horas, é possível obter cascas de jabuticaba passa e cristalizada, com teor médio de umidade de 23% e baixa atividade de água (0,523). Para o estudo das cascas de jabuticaba passa e cristalizada, os produtos foram submetidos à desidratação osmótica, como citado acima, e o processo de secagem foi realizado em três temperaturas diferentes 60, 70 e 80ºC e armazenadas sob temperatura ambiente, ao abrigo de luz, durante doze meses. Avaliou-se a estabilidade das cascas de jabuticaba passa e cristalizada por meio de análises físico-químicas (composição centesimal, valor energético, sólidos solúveis, açúcares totais, redutores e não redutores, pH, acidez total titulável, antocianinas, compostos fenólicos, potencial antioxidante, taninos condensados e hidrolisáveis, cor (a*, b*, L* e croma)) e microbiológicas (contagem de coliformes a 45ºC e bolores e leveduras e pesquisa de presença de Salmonella sp). Os teores de antocianinas, compostos fenólicos e potencial antioxidantes foram os mais afetados pela temperatura de secagem, uma vez que estes são sensíveis ao aumento da temperatura. Quanto às análises microbiológicas, o produto manteve-se dentro dos limites microbiológicos estabelecidos pelas legislação sanitária, durante o período de armazenamento. Pode-se concluir que a desidratação de casca de jabuticaba é uma alternativa viável para diminuir o desperdício, causados pelas grandes perdas durante a safra, além de ser um produto de elevado valor nutricional.

A crescente demanda por fontes de energia limpas e sustentáveis tem impulsionado a busca por matérias-primas alternativas para a produção de biocombustíveis. Dentre as fontes vegetais não utilizadas para a alimentação, a mamona, o pinhão-manso e o caroço de algodão apresentam elevados teores de óleo para produção de biodiesel e potencial para utilização dos resíduos na alimentação de ruminantes. Entretanto, para que esses \"resíduos\" adquiram status de coprodutos, é necessário avaliar sua toxicidade, para administrá-los em níveis seguros ou realizar sua destoxificação. Este estudo teve por objetivo mensurar o teor das moléculas biotivas gossipol, ricina e ésteres de forbol em tortas de caroço de algodão, mamona e pinhão-manso, respectivamente, a fim de avaliar o potencial de utilização desses subprodutos na alimentação de ruminantes, considerando a ação dessas biomoléculas na fermentação ruminal in vitro em diferentes níveis de substituição ao farelo de soja do concentrado. O delineamento experimental foi totalmente casualizado, utilizando três níveis de adição de biomoléculas extraídas das tortas, simulando a substituição da soja do concentrado em 33,3 66,6 e 100% e adicionadas sobre uma dieta base (controle), e um nível de torta em substituição a 22,2% ao farelo de soja do concentrado da mesma dieta base dos demais tratamentos, a fim de avaliar possíveis diferenças de ação da biomolécula in natura na torta ou extraída. Os dados foram analisados por regressão linear e quadrática, ANOVA e teste de Dunnett para comparação das médias dos tratamentos em relação ao controle. As metodologias em CLAE (HPLC) para quantificação das biomoléculas foram adaptadas e validadas. As concentrações das biomoléculas nas tortas analisadas estiveram dentro da faixa citada pela literatura, sendo que o gossipol e a ricina poderiam ser adicionados na alimentação de ruminantes nos teores propostos neste estudo, proporcionando níveis de ingestão inferiores aos citados como tóxicos pela literatura. Da mesma forma, a produção de gases na fermentação ruminal in vitro não demonstrou ocorrência de efeitos destas biomoléculas sobre a microbiota ruminal. Os níveis de adição de pinhão-manso propostos poderiam ocasionar toxicidade pela ingestão de ésteres de forbol. No bioensaio com pinhão-manso, foram observados efeitos com 22,2% de adição de torta sobre a taxa de eficiência de conversão do metano, sugerindo que os ésteres de forbol estejam bioativos apenas na torta in natura ou ainda que a presença de outro composto tóxico, sozinho ou sinergia com os ésteres de forbol, possa ter interferido na microbiota ruminal. A viabilidade da inclusão das tortas de caroço de algodão e mamona in natura não foi negada por este estudo, entretanto, é necessário considerar a concentração de suas biomoléculas e o manejo animal correto. Para a utilização de pinhão-manso in natura em qualquer nível de adição, ainda são necessários novos estudos sobre a toxicidade dos ésteres de forbol nas tortas e sua possível sinergia com outros compostos tóxicos. A identificação e quantificação dos ésteres de forbol antes e após o tratamento de destoxificação constituem os principais entraves para que a utilização da torta de pinhão-manso se torne um coproduto da alimentação animal / The growing demand for sustainable and clean energy sources has increased the search of alternative raw materials for the production of biofuels. Castor-oil plant, jatropha and cotton seeds are among the plant resources that are not used for food although they have high level of oil for biodiesel production and might have considerable potential to use their residues to feed ruminants. However, for these \"residues\" to achieve status of co-products it is necessary to evaluate its toxicity before using them at safe levels or to perform its detoxification. This study aimed to measure the content of gossypol, ricin and phorbol esters bioactives molecules in cottonseed, castor and jatropha meals respectively in order to evaluate the potential of the use of these co-products to feed ruminants, considering the action of these biomolecules in ruminal fermentation in vitro into different substitution levels of soybean meal in the concentrate. The experimental design was completely randomized; one level of a meal by replacing 22,2% of soy in its concentrate and three levels by adding biomolecules extracted from meals simulating the replacement of 33,3, 66,6 and 100% of soy in its concentrate in the same diet base (control) of others treatment in order to evaluate differences of effects of biomolecules in natura both in a meal or extracted. The results were analyzed by linear and quadratic regression, ANOVA and Dunnett´s test for comparison of averages of treatments compared to control. The HPLC methodologies to quantify the biomolecules were adapted and validated. The biomolecules\' concentrations were within the values were quoted in the literature and both the gossypol as ricin could be added in the feeding of ruminants at the levels proposed in this report, providing intake levels below those quoted as toxic in literature. Likewise, the gas production in rumen fermentation in vitro showed no effects of biomocules on rumen microbial. According to the literature, the jatropha levels proposed could cause toxicity by the content of phorbol esters ingested. In the bioassay with jatropha, effects on methane efficiency rate were observed when 22,2% of meal were added, suggesting that phorbol esters are bioactives only in meal in natura or even the presence of other toxic compound, alone or in synergy with phorbol esters, might have affected the ruminal microflora. The viability of cottonseed and castor meal in natura inclusion was not denied by this report, however, it is extremely necessary to consider their concentration of biomolecules and correct animal handling. For the use of jatropha in natura at any level of addition further studies are still needed on the toxicity of phorbol esters in meal in natura and its possible synergy with other toxic compounds. The identification and quantification of phorbol esters before and after detoxification treatment has still being a main barrier to jatropha meal becomes a co-product of animal nutrition

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2017-07-18T14:29:17Z No. of bitstreams: 2 Dissertação - Ítalo Careli Gondim - 2017.pdf: 3904278 bytes, checksum: bf91c0faaf4452872583b733ae957fd6 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-07-18T14:30:52Z (GMT) No. of bitstreams: 2 Dissertação - Ítalo Careli Gondim - 2017.pdf: 3904278 bytes, checksum: bf91c0faaf4452872583b733ae957fd6 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-07-18T14:30:52Z (GMT). No. of bitstreams: 2 Dissertação - Ítalo Careli Gondim - 2017.pdf: 3904278 bytes, checksum: bf91c0faaf4452872583b733ae957fd6 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-03-01 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / With the large accumulation of non-biodegradable packaging waste, along with the difficulty of recycling most of them, the stimulus to develop biodegradable packaging from renewable sources and contributes to the preservation of fruit quality. The present study aimed to produce and characterize edible films based on rice flour, pectin and sorbitol, applying the casting technique, and to evaluate the effect of the addition of rice husk celluloid nanofibers and potassium sorbate solution. The films were evaluated for mechanical properties, water vapor permeability, pH, opacity and water solubility, and characterized the best thermal properties, wettability and microstructural characteristics to be applied in fruits as an edible coating in order to increase the time Postharvest. Strawberry, guava and avocado were coated for 20 days, a post-harvest study was carried out with respect to the physiochemical and physiological quality of the respiratory rate, loss of mass, pH, soluble solids, titratable acidity, ascorbic acid content, Antioxidant activity, total phenolics, color, texture and pigments (chlorophyll and anthocyanins). The films with 5 g of rice flour, 5 g of pectin, 25 mL of sorbitol solution, 3 mL of rice husk cellulosic nanofibres and 2 mL of potassium sorbate solution show good processability, allowing the production of edible coating, With mechanical properties, water vapor barrier and opacity that may contribute to prolong post-harvest time of fruits. It is possible to double the shelf life of strawberries by applying the edible coating. The coating contributed to delay the ripening of the avocados, reducing the respiratory rate, the loss of mass, helping to maintain the firmness of the fruits and delaying the ripening of the fruits for 12 days with the application of the coating. The edible coating contributed to retarding the metabolism of the coated guava by doubling the ripening start time along the refrigerated storage. / Com o grande acumulo de resíduos de embalagens não biodegradáveis, junto com a dificuldade de reciclagem da maior parte dessas, o estimulo de desenvolver embalagens biodegradáveis a partir de fontes renováveis e contribuir para a preservação da qualidade dos frutos. O presente estudo teve como objetivo produzir e caracterizar filmes comestíveis à base de farinha de arroz, pectina e sorbitol, aplicando a técnica de casting, e avaliar o efeito da adição de nanofibras celulosídicas de casca de arroz e solução de sorbato de potássio. Os filmes foram avaliados quanto à s propriedades mecânicas, permeabilidade ao vapor de água, pH, opacidade e solubilidade em água, e caracterizado o melhor quanto a propriedade térmica, molhabilidade e característica microestrutural para aplicar em frutas como revestimento comestível o intuito de aumentar o tempo de pós-colheita. Morango, goiaba e abacate foram revestidos por 20 dias, realizado um estudo de pós-colheita, com relação à qualidade físico-química e fisiológica quanto a taxa respiratória, perda de massa, pH, sólidos solúveis, acidez titulável, teor de ácido ascórbicos, atividade antioxidante, fenólicos totais, cor, textura e pigmentos (clorofila e antocianinas). Os filmes com 5 g de farinha de arroz, 5 g de pectina, 25 mL de solução de sorbitol, 3 mL de nanofibras celulosídicas de casca de arroz e 2 mL de solução de sorbato de potássio apresentam boa processabilidade, possibilitando a produção de revestimento comestível, com propriedades mecânicas, de barreira ao vapor de água e opacidade que poderão contribuir para prolongar o tempo de pós-colheita de frutos. É possível dobrar a vida útil de morangos, com a aplicação do revestimento comestível. O revestimento contribuiu para retardar o amadurecimento dos abacates, reduzindo a taxa respiratória, a perda de massa, auxiliando na manutenção da firmeza dos frutos e retardando o amadurecimento dos frutos por 12 dias com a aplicação do revestimento elaborado. O revestimento comestível contribuiu para o retardamento do metabolismo da goiaba revestida dobrando o tempo de início do amadurecimento ao longo do armazenamento sob refrigeração.

Submitted by Deyse Queiroz (deysequeirozz@hotmail.com) on 2018-05-24T20:13:38Z No. of bitstreams: 1 CLEBIA PEREIRA DE FRANÇA - DISSERTAÇÃO PPGEA 2010..pdf: 11033989 bytes, checksum: 458970c54e3574daebe9028166c5ddeb (MD5) / Made available in DSpace on 2018-05-24T20:13:38Z (GMT). No. of bitstreams: 1 CLEBIA PEREIRA DE FRANÇA - DISSERTAÇÃO PPGEA 2010..pdf: 11033989 bytes, checksum: 458970c54e3574daebe9028166c5ddeb (MD5) Previous issue date: 2010-02 / Este trabalho foi realizado com o objetivo de estudar o potencial da espectrometria NIR e da quimiometria, para classificação de torta e farelo de mamona, submetida a diferentes tratamentos de detoxificação. Utilizaram-se os tratamentos químico com NaCl e Ca(OH)2 e térmico (40, 60, 80 e 100°C) para três cultivares de mamona a partir da torta e do farelo. A torta foi obtida em prensa mecânica das sementes e o farelo através de extração com solvente em Soxhlet. As medidas espectrais na região de 400 a 2500 nm e análise multivariada (PCA e SIMCA) foram empregadas para a identificação de padrões de agrupamento quanto ao processo de detoxificação. As medidas experimentais foram realizadas em duas etapas, em que na primeira foram utilizadas 180 amostras de torta e farelo de mamona da variedade BRS Paraguaçu, para otimização dos modelos quimiométricos. Cada classe foi constituída de 10 amostras representativas, tratadas com NaCl e Ca(OH)2 a 4% (m/m) e nas temperaturas de 40, 60, 80 e 100°, na segunda etapa, 605 amostras foram usadas com 15 unidades para cada classe de tratamento com Ca(OH)2 e NaCl a 1, 2 e 4% (m/m). Os espectros foram registrados em triplicatas autênticas para os tratamentos com 10 repetições para cada amostra. A partir dos espectros obtidos empregaram-se as técnicas multivariadas de PCA e SIMCA. Na PCA, observou-se no gráfico dos escores a formação de classes distintas com separação dos tratamentos com Ca(OH)2 e NaCl, além da sua combinação com incrementos de temperatura de 40, 60, 80 e 100°C. O agrupamento formado com duas componentes principais resultou em uma variância explicada superior a 95%. Com as informações da PCA desenvolveu-se um modelo SIMCA, para o qual foram previstos 100% de acerto para a classe da torta e farelo de mamona detoxificados da variedade Paraguaçu, referentes a primeira etapa, a PCA para as amostras tratadas com Ca( OH)2 e NaCl a 1, 2 e 4% (m/m) permitiu a identificação das amostras consideradasdetoxificadas para as variedades BRS Energia, BRS Paraguaçu e BRS 149 Nordestina. O tratamento a 4% (m/m) se destacou no gráfico dos escores por ser considerado 100% detoxificado, também ocorreu separação entre as classes BRS Paraguaçu e BRS 149 Nordestina em relação à BRS Energia. Com essas observações, a espectrometria NIR e a análise multivariada permitiram a identificação da torta e do farelo de mamona, considerados detoxificados de forma direta, não destrutiva, económica, rápida (30 s), sem o uso de reagentes caros e de geração resíduos químicos. / This work was carried out to study the potential of NIR spectroscopy and chemometrics for the classification of cake and castor meai under different treatments of detoxifícation. We used chemical treatments with NaCl and Ca (OH)2 and heat (40, 60, 80 and 100 °C) for three cultivars from the castor bean cake and meai. The cake was obtained from mechanical pressing of the seeds and bran by solvent extraction in Soxhlet. The spectral measurements in the region from 400 to 2500 nm and multivariate analysis (PCA and SIMCA) were used to identify patterns of grouping as the process of detoxifícation. The experimental measurements were performed in two stages: first stage was used 180 samples of cake and castor oil for the BRS Paraguaçu chemometric optimization. Each class was comprised of 10 representative samples treated with NaCl and Ca (OH)2 to 4% (w / w) and temperatures of 40, 60, 80 and 100 °C. In the second stage, 630 samples were used with 42 units for each class of treatment with Ca (OH)2 and NaCl at 1, 2 and 4% (w / w). The spectra were recorded in triplicate true for treatments with 10 repetitions for each sample. From the spectra obtained were employed multivariate techniques of PCA and SIMCA. In PCA, the graph of the scores observed the formation of separate classes with separate treatments with Ca(OH)2 and NaCl, and combinations of these with temperature increments of 40, 60, 80 and 100 °C. The group formed with two principal components explained variance resulted in a greater than 95%. With the information from the PCA was developed SIMCA model for which predicted 100% correct for the class of the pie and detoxified castor meai variety Paraguaçu on the first step. The PCA for the samples treated with Ca(OH)2 and NaCl at 1, 2 and 4% (w/ w) allowed the identifícation of samples considered detoxified for varieties Energy BRS, BRS 149 and BRS Paraguaçu Northeast. Treatment 4% (w/ w) stood out in the graph of the scores to be considered 100% detoxified. Also there was a separation between the classes Paraguaçu BRS and BRS 149 BRS for Northeast Energy. Given these observations, NIR spectrometry and multivariate analysis allowed the identifícation of the pie and detoxified castor meai considered a direct, non-destructive, inexpensive, rapid (30 s) without the use of expensive reagents and chemical waste generation.

A crescente demanda por fontes de energia limpas e sustentáveis tem impulsionado a busca por matérias-primas alternativas para a produção de biocombustíveis. Dentre as fontes vegetais não utilizadas para a alimentação, a mamona, o pinhão-manso e o caroço de algodão apresentam elevados teores de óleo para produção de biodiesel e potencial para utilização dos resíduos na alimentação de ruminantes. Entretanto, para que esses \"resíduos\" adquiram status de coprodutos, é necessário avaliar sua toxicidade, para administrá-los em níveis seguros ou realizar sua destoxificação. Este estudo teve por objetivo mensurar o teor das moléculas biotivas gossipol, ricina e ésteres de forbol em tortas de caroço de algodão, mamona e pinhão-manso, respectivamente, a fim de avaliar o potencial de utilização desses subprodutos na alimentação de ruminantes, considerando a ação dessas biomoléculas na fermentação ruminal in vitro em diferentes níveis de substituição ao farelo de soja do concentrado. O delineamento experimental foi totalmente casualizado, utilizando três níveis de adição de biomoléculas extraídas das tortas, simulando a substituição da soja do concentrado em 33,3 66,6 e 100% e adicionadas sobre uma dieta base (controle), e um nível de torta em substituição a 22,2% ao farelo de soja do concentrado da mesma dieta base dos demais tratamentos, a fim de avaliar possíveis diferenças de ação da biomolécula in natura na torta ou extraída. Os dados foram analisados por regressão linear e quadrática, ANOVA e teste de Dunnett para comparação das médias dos tratamentos em relação ao controle. As metodologias em CLAE (HPLC) para quantificação das biomoléculas foram adaptadas e validadas. As concentrações das biomoléculas nas tortas analisadas estiveram dentro da faixa citada pela literatura, sendo que o gossipol e a ricina poderiam ser adicionados na alimentação de ruminantes nos teores propostos neste estudo, proporcionando níveis de ingestão inferiores aos citados como tóxicos pela literatura. Da mesma forma, a produção de gases na fermentação ruminal in vitro não demonstrou ocorrência de efeitos destas biomoléculas sobre a microbiota ruminal. Os níveis de adição de pinhão-manso propostos poderiam ocasionar toxicidade pela ingestão de ésteres de forbol. No bioensaio com pinhão-manso, foram observados efeitos com 22,2% de adição de torta sobre a taxa de eficiência de conversão do metano, sugerindo que os ésteres de forbol estejam bioativos apenas na torta in natura ou ainda que a presença de outro composto tóxico, sozinho ou sinergia com os ésteres de forbol, possa ter interferido na microbiota ruminal. A viabilidade da inclusão das tortas de caroço de algodão e mamona in natura não foi negada por este estudo, entretanto, é necessário considerar a concentração de suas biomoléculas e o manejo animal correto. Para a utilização de pinhão-manso in natura em qualquer nível de adição, ainda são necessários novos estudos sobre a toxicidade dos ésteres de forbol nas tortas e sua possível sinergia com outros compostos tóxicos. A identificação e quantificação dos ésteres de forbol antes e após o tratamento de destoxificação constituem os principais entraves para que a utilização da torta de pinhão-manso se torne um coproduto da alimentação animal / The growing demand for sustainable and clean energy sources has increased the search of alternative raw materials for the production of biofuels. Castor-oil plant, jatropha and cotton seeds are among the plant resources that are not used for food although they have high level of oil for biodiesel production and might have considerable potential to use their residues to feed ruminants. However, for these \"residues\" to achieve status of co-products it is necessary to evaluate its toxicity before using them at safe levels or to perform its detoxification. This study aimed to measure the content of gossypol, ricin and phorbol esters bioactives molecules in cottonseed, castor and jatropha meals respectively in order to evaluate the potential of the use of these co-products to feed ruminants, considering the action of these biomolecules in ruminal fermentation in vitro into different substitution levels of soybean meal in the concentrate. The experimental design was completely randomized; one level of a meal by replacing 22,2% of soy in its concentrate and three levels by adding biomolecules extracted from meals simulating the replacement of 33,3, 66,6 and 100% of soy in its concentrate in the same diet base (control) of others treatment in order to evaluate differences of effects of biomolecules in natura both in a meal or extracted. The results were analyzed by linear and quadratic regression, ANOVA and Dunnett´s test for comparison of averages of treatments compared to control. The HPLC methodologies to quantify the biomolecules were adapted and validated. The biomolecules\' concentrations were within the values were quoted in the literature and both the gossypol as ricin could be added in the feeding of ruminants at the levels proposed in this report, providing intake levels below those quoted as toxic in literature. Likewise, the gas production in rumen fermentation in vitro showed no effects of biomocules on rumen microbial. According to the literature, the jatropha levels proposed could cause toxicity by the content of phorbol esters ingested. In the bioassay with jatropha, effects on methane efficiency rate were observed when 22,2% of meal were added, suggesting that phorbol esters are bioactives only in meal in natura or even the presence of other toxic compound, alone or in synergy with phorbol esters, might have affected the ruminal microflora. The viability of cottonseed and castor meal in natura inclusion was not denied by this report, however, it is extremely necessary to consider their concentration of biomolecules and correct animal handling. For the use of jatropha in natura at any level of addition further studies are still needed on the toxicity of phorbol esters in meal in natura and its possible synergy with other toxic compounds. The identification and quantification of phorbol esters before and after detoxification treatment has still being a main barrier to jatropha meal becomes a co-product of animal nutrition