Development of a model for the ethanol concentration limit as a function of temperature and initial substrate concentration using the yeast Saccharomyces cerevisiae.

In this study, a model was developed to simulate the effect of temperature ( ) and initial substrate concentration ( ) on the ethanol concentration limit ( ) using the yeast Saccharomyces cerevisiae. To achieve this, regressions were performed using data provided by other authors for to establish a model dependent on and capable of predicting results with statistical significance. After constructing the model, a response surface was generated to determine the conditions where reaches higher values: temperatures between 28°C and 32°C and an initial substrate concentration around 200 g/L.

Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel.

Microcapsules of ciriguela peel extracts obtained by ultrasound-assisted extraction were prepared by spray drying, whose results were compared with those of freeze-drying as a control. The effects of spray-drying air temperature, feed flow rate and ratio of encapsulating agents (maltodextrin and arabic gum) were studied. Encapsulation efficiency, moisture content, total phenolic compounds (TPC), water activity, hygroscopicity, solubility, colorimetric parameters, phenolic profile by HPLC/DAD, simulated gastrointestinal digestion and morphology of spray-dried and freeze-dried microcapsules were evaluated, as well as their stability of TPC during 90 days storage at 7 and 25 °C.

Detoxification of sisal bagasse hydrolysate using activated carbon produced from the gasification of açaí waste.

Due to its recalcitrance and difficult disruption, biomass requires severe treatment conditions to produce bioproducts. These processes also generate substances that inhibit microbial metabolism, resulting in low conversion of sugars into bioproducts. To minimize this, in this work the sisal bagasse acid hydrolysate was detoxified using the activated carbon obtained from residues of the gasification of açaí endocarp.