Publications by authors named "Mario Sergio Lorenco"

Article Synopsis
  • The Minas artisanal cheese from Serra da Canastra (MAC-CM) is made from raw cow's milk and unique microbial starters, which give it distinctive flavors and characteristics.
  • The study evaluated the microbiota and physicochemical changes of cheeses produced in two cities, Bambuí and Tapiraí, over a 30-day ripening period using various research methods.
  • Results showed that the cheese from Tapiraí had more advanced proteolysis than that from Bambuí, with different microbial populations affecting the flavor compounds, including alcohols and fatty acids.
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The scarcity of nonrenewable resources and the increase in environmental pollution have intensified the search for materials that exhibit specific characteristics and are nontoxic, renewable, and sustainable. Thus, the objective of this work was to produce natural polyphenol adhesives reinforced with rice husk and its ash to increase the mechanical resistance and moisture resistance of the glue line in wood bonded joints. Polyphenols were extracted from the bark of Stryphnodendron adstringens (Mart.

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Article Synopsis
  • Vegetable tannins, derived from renewable sources, are being studied as eco-friendly alternatives for adhesives in the panel industry due to their ability to lower formaldehyde emissions and enhance bond strength with natural reinforcements like cellulose nanofibrils.
  • The research aimed to evaluate various tannin adhesives from different plant species, assessing how different concentrations of nanofibrils and types of polyphenols affect adhesive quality through processes like FTIR and TGA analysis.
  • Results indicated that certain combinations, particularly barbatimao with 5% Pinus and cumate red with 5% Eucalyptus, excelled in shear strength tests, while commercial adhesives remained the best overall in performance, with the cellulose nanofibrils not significantly
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The production of pellets from residual biomass generated monocropping by Brazilian agribusiness is an environmentally and economically interesting alternative in view of the growing demand for clean, low-cost, and efficient energy. In this way, pellets were produced with sugarcane bagasse and coffee processing residues, in different proportions with charcoal fines, aiming to improve the energy properties and add value to the residual biomass. The pellets had their properties compared to the commercial quality standard.

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