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SbstractA growing global trend for maximum use of natural resources through new processes and products has enhanced studies and exploration of renewable natural materials. In this study, cardanol, a component of the cashew nut shell liquid (CNSL), was used as a building block for the development of a thermosetting matrix, which was reinforced by raw and modified sponge gourd fibers (Luffa cylindrica). DSC and TG results showed that among biocomposites, the one reinforced by sponge gourd fibers treated with NaOH 10 wt% (BF10) had the highest thermal stability, besides the best performance in the Tensile testing, showing good incorporation, dispersion, and adhesion to polymer matrix, observed by SEM. After 80 days of simulated soil experiments, it has been discovered that the presence of treated fiber allowed better biodegradability behavior to biocomposites. The biobased thermoset plastic and biocomposites showed a good potential to several applications, such as manufacturing of articles for furniture and automotive industries, especially BF10.

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This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives.

This work investigates the removal of Cd2+, Cu2+, Ni2+, and Pb2+ ions from aqueous solutions using tururi fibers as an adsorbent under both batchwise and fixed‐bed conditions. It was found that modification of the tururi fibers with sodium hydroxide increased the adsorption efficiencies of all metal ions studied. The fractional factorial design showed that pH, adsorbent mass, agitation rate, and initial metal concentration influenced each metal adsorption differently. The kinetics showed that multi‐element adsorption equilibria were reached after 15 min following pseudo‐second‐order kinetics. The Langmuir, Freundlich, and Redlich–Peterson models were used to evaluate the adsorption capacities by tururi fibers. The Langmuir model was found to be suitable for all metal ions. Breakthrough curves revealed that saturation of the bed was reached in 160.0 mL with Cd2+ and Cu2+, and 52.0 mL with Ni2+ and Pb2+. The Thomas model was applied to the experimental data of breakthrough curves and represented the data well. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 40883.

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The production of urea microspheres using carnauba wax was successful for all microencapsulated systems developed, evidencing the promising potential for use in ruminant animal diets. The U 2 formulation with large particles is the most recommended because it permitted greater resistance to microbial attack, allowing a slower release of urea into the rumen, reducing the risk of intoxication or ruminal alkalosis. © 2018 Society of Chemical Industry.

The use of okra mucilage as an alternative for adding value in tomato sauce was evaluated, acting as a thickening agent in natura and lyophilized form. The mucilage was extracted from okra and lyophilized, being characterized in terms of yield, functional, physical-chemical, bioactive, colorimetric and sensory properties. They were used in the formulation of tomato sauces in three formulations, one without mucilage (control) and two with moist and lyophilized mucilage. The okra mucilage showed an extraction yield of 53.87% and, when lyophilized, 1.67%, with a higher concentration of proteins, sugars and total soluble solids in relation to fresh okra and wet mucilage. Potential water and oil retention capacity was observed in lyophilized mucilage. Tomato sauces showed significant amounts of total phenolics and high antioxidant activity, with 27.37 eq. trolox mg/100g of the sauce with lyophilized mucilage, tending to orange. With hygienic-sanitary conditions suitable for consumption, the sauces showed good sensory acceptance, acceptability indexes and purchase intention. The product with lyophilized mucilage stood out in the attributes consistency, flavor and overall impression, being the preferred formulation by the judges, described as uniform, soft, smooth in appearance, pleasant and moist flavor. The tomato sauce with lyophilized mucilage showed positive values for the attributes uniform appearance, soft, smooth, homogeneous appearance, pleasant and moist flavor. Thus, the use of okra mucilage as a natural additive, especially in lyophilized form, may be viable in tomato sauce, acting as a thickener and emulsifier by benefiting the functional, bioactive and sensory characteristics.