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In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies. Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. Subsequently, the effect of substituting wheat flour by OBPF in cookies was evaluated. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 ± 30 mg gallic acid equivalent (GAE)/100 g of DM). In general, the properties of cookies were not significantly influenced by using OBPF as a substitution for wheat flour. Sensorial analyses showed that cookies produced with 10% OBPF presented the higher scores. Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system.

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Ora-pro-nobis (OPN) (Pereskia aculeata Miller) is a non-conventional edible plant rich in protein, fibres and minerals. The innovation of this work is based on the sustainability production of the aqueous extract (green solvent) containing iron and bioactive compounds as well as employing a native plant from Brazil. A screening of phytochemicals components, phenolic compounds, flavonoids and tannins contents were performed using OPN extract. The antioxidant activity of the OPN aqueous extract was determined by three different assays as following: 2,2-diphenyl-1-picrylhydrazyl (DPPH•); Ferric Reducing Antioxidant Power (FRAP); and Oxygen Radical Absorbance Capacity (ORAC). The OPN dried leaves presented high protein and minerals contents. Indeed, the Fourier-Transform Infrared Spectroscopy (FTIR Spectroscopy) analysis performed in OPN aqueous extract confirmed the appearance of representative functional groups of the bioactive compounds. Overall the results suggested that it is possible to use simple aqueous solvent to produce OPN extract rich in iron, bioactive compounds and within antioxidant activity that could be potentially used as functional food ingredient.

Acid mine drainage (AMD) has been identified as the main cause for outflow of acid water and radioactive/non-radioactive contaminants. AMD encompasses pyrites oxidation when water and oxygen are available. AMD was identified in uranium waste rock piles (WRPs) of Indústrias Nucleares do Brasil-Caldas facility (Brazilian uranium mine), resulting in high costs for water treatment. AMD reduction is the main challenge, and scientific investigation has been conducted to understand oxygen and water transportation within WRPs, where 222Rn is used as natural tracer for oxygen transportation. The study consists of soil radon gas mapping in the top layer of WRP4 using active soil gas pumping, radon adsorption in active charcoal and 222Rn determination using high-resolution gamma-ray spectrometry. A sampling network of 71 points was built where samples were collected at a depth of 40 cm. Soil radon gas concentration ranged from 33.7 to 1484.2 kBq m(-3) with mean concentration of 320.7±263.3 kBq m(-3).

The objective of this study was the utilization of Isabel grape (Vitis labrusca) by‐products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a nutritional and functional pasta product adding different concentrations of GPF. The incorporation of GPF into the pasta formulation led to obtaining products with higher fiber content, lower firmness, and higher cooking loss of total solids. The antioxidant capacity of pasta samples was increased by incorporating polyphenols from GPF. The highest ORAC and FRAP results were observed in pasta containing GPF, comparing antioxidant activities. The pasta containing 50% GPF showed a good balance between high antioxidant activity and nutritional benefit with good consumer acceptability and potential to become a new functional food. Grape by‐product represents a functional ingredient with low cost and a source of dietary fiber and natural antioxidants. Novelty impact statement Food agro‐industrial by‐products such as grape pomace flour (GPF) can be a source of functional ingredients. Fortification of pasta with GPF increased the antioxidant capacity of cooked pasta, and it was dose‐dependent. The incorporation of GPF into the pasta formulation led to products with higher fiber content (up to 31%) and good consumer acceptability.