Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp.

Microwave heating has been considered a promising technology for continuous flow thermal processing of fluid foods due to better retention of quality. Considering the importance of açai-berry pulp and its perishability, the inactivation kinetics of peroxidase (POD) and polyphenol oxidase (PPO) were investigated under conventional and microwave heating. First-order two-component model was well fitted to the data, indicating the presence of at least two fractions with different resistances.

Alternative techniques to improve hydrogen production by dark fermentation.

The production of biofuels as an alternative to the fossil fuels has been mandatory for a cleaner and sustainable process. Hydrogen is seen as the fuel of the future because it has a very high energy density and its use produces only water instead of greenhouse gases and other exhaust pollutants. The biological synthesis of hydrogen by dark fermentation complies with these criteria.