RESUMO

Chicken meat has achieved significant index rates worldwide, with Brazil leading production and exports. The agribusiness significance has led to strengthening attention to the environmental burdens produced by the poultry industry. This research considered reducing the environmental impacts in the life cycle of Brazilian chicken meat regarding strategies for recycling waste from the production process. An attributional cradle-to-gate life cycle assessment was performed, with the functional unit of 1 kg of slaughtered and unpacked chicken meat. The two suggested scenarios used: i) chicken bedding for biogas production and ii) chicken carcass waste as meat meals in feed production. Handling poultry litter for biogas production avoided methane and ammonia emissions, reducing over 50% of the environmental indicators of Climate Change, Terrestrial Acidification, and Freshwater Eutrophication. Reuse poultry waste to produce meat meals reduced from 12% to 55% in all impact categories, decreasing emissions from carcasses destined for decomposition in landfills and using less raw materials from bovine sources. Investigating the environmental performance of the chicken meat production chain encouraged the circularity of natural resources and waste recovery strategies in the system boundary, thus helping to accomplish Sustainable Development Goals 7, 9, 12, and 13 of the UN Agenda 2030.

Assuntos

RESUMO

This paper aims to assess the sustainability of coffee production in Brazil by a framework at the farm level. The framework developed comprises four dimensions of sustainability structured from the literature review. Primary data were collected from 20 coffee farms selected from the most producing communities in the Planalto de Vitória da Conquista locality, sited in Centro-Sul Baiano middle region at the Bahia state. The main environmental issues identified related to coffee farmers are inadequate management of water consumption, influenced by the lack of knowledge about irrigation techniques in some cases, and the use of synthetic fertilizers and pesticides. The economic evaluation of the activity revealed a low index of producers belonging to a class organization. In social aspects the issues are low level of technical/technological instruction for coffee producers, temporary workers are often used, the old age of most producers, the lack of family succession for the activity, low incomes, the high number of temporary workers, and the absence of the worker gains. As for the technical dimension, only half of the farmers invest in innovation, which causes high obsolescence of their equipment and machinery and a low participation rate in training courses. In the environmental dimension, the farmers return the packages of pesticides to the stores where they bought them. In the technical dimension, most farmers perform soil analysis. Besides addressing the identified challenges, the initiatives can help achieve the Sustainable Development Goals, especially the 9th, 12th, and 13th.

Assuntos

RESUMO

The environmental performance of cow milk produced in a conventional semi-intensive system was assessed using a cradle-to-farm gate attributional life cycle assessment. The impacts of 1 kg FPCM-fat and protein corrected milk were obtained considering six midpoint impact categories from the ReCiPe 2016 method: climate change (CC), terrestrial acidification (TA), freshwater eutrophication (FE), land use (LU), water consumption (WC), and fossil resource scarcity (FRS). The modeling of the product system and calculating the environmental impacts considered the use of SimaPro™ software. Enteric methane and nitrogen emissions and inputs for feeding animals (fertilization for pasture production, use of seed in corn crops, and milk replacer in calves feed) were the main contributors to impacts in milk production in most categories. In addition, the indirect energy use and wastewater generation in milking and milk cooling also were relevant. Literature-based strategies are suggested to mitigate the identified environmental impacts to achieve the best environmental performance without decreasing technical and quality milk production. We emphasize the importance of improving productivity per milk cow, knowing the origin of the supply chain inputs, and using it efficiently to produce animal feeds as the main strategies to improve milk's environmental performance. Changes in allocation methods did not substantially differ in impact categories. Sensitivity analysis foregrounds the consistency of results and conclusions of the current study despite the uncertainties associated with methodological choices, simplifications, suppositions, and the use and adaptation of international databases.

Assuntos

RESUMO

BACKGROUND: The incorporation of hydrocolloids into starch dispersions modifies their techno-functional properties, such as gelatinization, retrogradation, syneresis, and texture, among others. Their main function is to improve these properties and to promote greater stability of starch gels. Thus, the main objective of this study was to evaluate the effect of adding colloids (guar gum and xanthan gum) on the texture properties (hardness, elasticity, cohesiveness, and gumminess) and syneresis of the starch gels made from the common variety of arrowroot. Analysis of variance (ANOVA) and regression were carried out to analyze the effects of the treatments and variables with their respective interactions. RESULTS: The addition of guar gum and xanthan gum influenced the stability of the starch gels studied, and it was capable of reducing syneresis even at low concentrations, with a greater effect for xanthan gum. Both gums were capable of inhibiting syneresis at concentrations above 0.5%, throughout the storage time studied (5 days). The addition of these hydrocolloids was also shown to influence the following texture parameters: hardness, cohesiveness, and gumminess, but showed no effect on gel elasticity. CONCLUSION: The addition of hydrocolloids was shown to be an alternative way of increasing the stability and enhancing the textural properties of the starch gels in arrowroot. © 2020 Society of Chemical Industry.

Assuntos

RESUMO

The phytoremediation potential of autochthonous aquatic plants has been increasingly explored. This study investigated the use of macrophytes found in natural ecosystems in the southern coast of the state of Bahia, Brazil, for treatment of dairy wastewater (DWW) using experimental systems of the floating constructed wetland type. Four species of aquatic macrophytes have been tested using floating platforms made from PET bottles. The chemical oxygen demand (COD), biochemical oxygen demand (BOD), total solids (TS), pH, and temperature of DWW were analyzed for 15 days. On the fifth day, a 74.8% (±7.7) decrease of BOD was achieved. Eichhornia crassipes (86.4%) and Eichhornia paniculata (84.8%) showed the best results, while Polygonum ferrugineum and Borreria scabiosoides achieved the removal of 65% and 74.2% of BOD, respectively. Considering the TS reduction in the DWW diluted with rainwater, the best results were obtained by Eichhornia crassipes (64.3%) and Eichhornia paniculata (65.18%). The macrophytes of the Eichhornia genus showed a greater potential for the treatment of DWW than the macrophytes Polygonum ferrugineum and Borreria scabiosoides, with a hydraulic retention time varying between four and five days.

Assuntos

RESUMO

Studies on the interaction between direction and degree of compression in the Texture Profile Analysis (TPA) of cheeses are limited. For this reason the present study aimed to evaluate the mechanical properties of Mozzarella cheese by TPA at different compression degrees (65, 75, and 85%) and directions (axes X, Y, and Z). Data obtained were compared in order to identify possible interaction between both factors. Compression direction did not affect any mechanical variable, or rather, the cheese had an isotropic behavior for TPA. Compression degree had a significant influence (p < 0.05) on TPA responses, excepting for chewiness TPA (N), which remained constant. Data from texture profile were adjusted to models to explain the mechanical behavior according to the compression degree used in the test. The isotropic behavior observed may be result of differences in production method of Mozzarella cheese especially on stretching of cheese mass. PRACTICAL APPLICATIONS: Texture Profile Analysis (TPA) is a technique largely used to assess the mechanical properties of food, particularly cheese. The precise choice of the instrumental test configuration is essential for achieving results that represent the material analyzed. The method of manufacturing is another factor that may directly influence the mechanical properties of food. This can be seen, for instance, in stretched curd cheese, such as Mozzarella. Knowledge on such mechanical properties is highly relevant for food industries due to the mechanical resistance in piling, pressing, manufacture of packages, and food transport, or to melting features presented by the food at high temperatures in preparation of several foods, such as pizzas, snacks, sandwiches, and appetizers.

Assuntos

RESUMO

Considering the diversity and the unexplored potential of regional aquatic flora, this study aimed to identify and analyze the potential of native aquatic macrophytes to reduce the organic matter of dairy wastewater (DW) using experimental constructed wetlands. The dairy wastewater (DW) had an average chemical oxygen demand (COD) of 7414.63 mg/L and then was diluted to 3133.16 mg/L (D1) and to 2506.53 mg/L (D2). Total solids, COD, temperature, and pH analyses were performed, and the biochemical oxygen demand (BOD) was estimated from the COD values. The best performance in the reduction of the organic matter was observed for Polygonum sp. (87.5% COD and 79.6% BOD) and Eichhornia paniculata (90% COD and 83.7% BOD) at dilution D1, on the 8th day of the experiment. However, the highest total solids removal was observed for Polygonum sp. (32.2%), on the 4th day, at dilution D2. The total solid (TS) concentration has also increased starting from the 8th day of the experiment was observed which may have been due to the development of mosquito larvae and their mechanical removal by sieving, thus changing the steady state of the experimental systems. The macrophytes Polygonum sp. and E. paniculata were considered suitable for the reduction of organic matter of DW using constructed wetlands.

Assuntos

RESUMO

The enzymes Xyl1 and Xyl2 from T. stromaticum were purified and identified by mass spectrometry (MALDI-TOF/MS). Xyl1 contained three proteins with similarity to xylanase family 10, 62 and anarabinofuranosidase of the Trichoderma genus and Xyl2 contained a protein with similarity to endo-1,4-ß-xylanase. High xylanase activity was found at 50°C for Xyl1 and 60°C for Xyl2 and pH 5.0 for both, retaining more than 80% of activities for one hour at 60°C and pH 5-8. Ag2+ and ß-mercaptoethanol increased while SDS and EDTA inhibited the xylanase activity of both Xyl1 and Xyl2 extracts. The Km and Vmax values for purified Xyl2 were 9.6mg/mL and 28.57µmol/min/mg, respectively. In application tests, both Xyl1 and Xyl2 were effective in degrading beechwood xylan to produce xylo-oligosaccharides. In baking, adding Xyl1 increased the softness and volume of wheat bread and whole grain bread, qualities increasingly desired by consumers in this segment.

Assuntos

RESUMO

Current research identifies, analyzes, and suggests improvements for minimizing environmental impacts in the manufacture of cheese using the life cycle assessment. Data collection and development of the inventory were performed in a small-sized dairy industry in Brazil. A cradle-to-gate approach was conducted based on the primary data from cheese production and secondary data from databases. The ReCiPe method was used for the impact assessment, considering the categories climate change, ozone depletion, terrestrial acidification, freshwater eutrophication, photochemical oxidant formation, particulate matter formation, water depletion, and fossil depletion. A sensitivity analysis was performed including evaluations of different fuels for generating thermal energy, strategies for cleaning of dairy plant and utensils, variations in the way of cheese production based on the fat content, and production percentage changes. The results showed that the skimmed milk and thermal energy productions, electricity usage, and water consumptions were the main elementary flows. The pallet residues showed the best to be used as fuel for thermal energy. Detergent combinations did not influence the impact categories. There was a direct relationship between fat content range (20 to 30%) and the contribution in six impact categories. Changes from 20% in cheese allocation factor influenced the impact assessment results. LCA allowed identifying the main elementary flow of cheese production, providing valuable information with the potential to verify opportunities for on-site improvements.

Assuntos

RESUMO

The focus of this study was to test the fracture resistance of upper arch dental retainers, made by two different manipulation techniques of acrylic resin. 84 plates Wraparound type retainers were made by two different manipulation techniques forming two groups (n = 42): Group 1 (Addition Technique) and Group 2 (Pressing Technique). All the retainers were duly shaped in U form with the aid of standardized plaster cast models. During the confection process the standardizing of the retainers was conducted carefully regarding their thickness and dimensions with the aid of a gauge and a straight caliper. After confection they remained immersed in water for 24 hours at 37°C. Next, they were tested through mechanical compression until fracture in a universal mechanical testing machine. Data were analyzed by Student's t test. The significance level was set at 5% ( = 0.05). It was found that the average was of 79.12 N for Group 1 and of 77.07 N for Group 2 with a standard deviation of 17.30 N and 16.31, respectively, showing that there is no significant difference in resistance for the retainers when made through any of the two methods (P=0.788). The addition and pressure techniques of acrylic resin do not influence the resistance to compression of the upper dental retainers.

O foco deste estudo foi testar a resistência à fratura de retentores odontológicos do arco superior, feito por duas diferentes técnicas de manipulação de resina acrílica. 84 placas de retentores tipo Wraparound foram feitas por duas diferentes técnicas de manipulação que formam dois grupos (n = 42): Grupo 1 (técnica de adição) e Grupo 2 (técnica de prensagem). Todos os retentores foram devidamente moldado em forma de U, com o auxílio de modelos de gesso padronizados. Durante o processo de confecção a padronização dos retentores foi conduzida cuidadosamente em relação à sua espessura e dimensões, com o auxílio de um medidor e um compasso de calibre linear. Após a confecção eles permaneceram imersos em água por 24 horas a 37 °C. Em seguida, eles foram testados através de compressão mecânica até a fratura em uma máquina universal de ensaios mecânicos. Os dados foram analisados pelo teste t de Student. O nível de significância foi de 5% ( = 0,05). Verificou-se que a média foi de 79,12 N para o Grupo 1 e de 77,07 N para o Grupo 2, com um desvio padrão de 17,30 N e 16,31, respectivamente, indicando que não há diferença significativa na resistência para os retentores, quando feita através de qualquer um dos dois métodos (P = 0,788). As técnicas de adição e pressão de resina acrílica não influenciaram a resistência à compressão dos retentores dentárias superiores.

Assuntos