Moringa oleifera (MO) is a multipurpose, medium-or small-sized tree, from regions of northwest India and indigenous to many parts of Asia, Africa, and South America. Its pods have been employed as an inexpensive and effective sorbent for the removal of organics, and coagulant for water treatment. It is a non-toxic natural organic polymer. The main objective of this work was to use the MO seeds as a natural adsorbent for the treatment of dairy industry wastewater (DIW). The effects of agitation time, pH, MO biomass dose, and DIW concentration were evaluated. Removal efficiencies of up to 98%, for both color and turbidity, were reached using 0.2 g MO and 0.2 L of 1.0 g/L sorbate solution (DIW). The obtained results showed that MO seed keeps its adsorption power under a pH range between 5 and 8. The adsorption data was fitted to Langmuir isotherm. There was a significant uptake capacity of MO biomass, q max , which suggested a good affinity between DIW components and sorbent. We conclude that the MO biomass has the potential to be used in the dairy industry wastewater treatment in an efficient way and with low cost.

-The solubility of 93% pure bixin in supercritical carbon dioxide (SC-CO 2 ) and of the bixin present in annatto seeds (Bixa orellana L.) was measured. For the seeds, the measurements were made in a temperature range from 30 to 50 o C and pressure between 10 and 35 MPa and for the pure bixin, at 40 o C from 10 to 35 MPa. The main pigments of annatto seeds are bixin and norbixin, but the extracts only showed the presence of cis and trans-bixin, indicating that norbixin is not soluble in SC-CO 2 . The annatto seeds used in the experiments contained about 2.7% bixin and 3.1% oil. In the seeds, the crossover point of solubility was at about 28 MPa and values for solubility were about ten times higher than those of the pure bixin, giving evidence that the oil acted as a co-solvent with the CO 2 .

RESUMOConduziu-se o presente trabalho com o objetivo de caracterizar física e quimicamente os frutos da mangaba quando estão de caída ou de vez e estudar o efeito de diferentes temperaturas de armazenamento sobre a conservação pós-colheita desse fruto. Os frutos foram selecionados e armazenados em câmaras frias nas temperaturas de 6, 18 e 25 2°C. Durante o período de armazenamento, foram retiradas amostras a cada 1, 3, 5, 7 e 9 dias, para determinações dos teores de vitamina C, pH, acidez titulável e sólidos solúveis (ºBrix), atividade de água, condutividade, resistividade e difusividade. Verificou-se que mangabas de caída apresentaram teores de vitamina C e sólidos solúveis superiores aos frutos de vez . O armazenamento a 6ºC foi eficiente na manutenção das características físico-químicas de mangabas de vez , ao passo que, para mangabas de caída , as características físico-químicas foram mantidas por um período de até três dias, quando submetidas às temperaturas de 18°C e 25°C. Observaram-se diminuição da atividade de água e aumento da condutividade térmica da mangaba durante o período de armazenamento refrigerado. Assim, a condutividade térmica, a resistividade e a atividade de água podem ser utilizadas como parâmetros de acompanhamento pós-colheita dos frutos de mangaba, quando armazenados sob refrigeração. Termos para indexação: Armazenamento, frutos tropicais, Hancornia speciosa. ABSTRACTThe present work had the objective of characterizing physico-chemical parameters of the mangaba fruits, either fallen or of the time , and to study the effect of the storage of mangaba (Hancornia speciosa Gomes) at different temperatures on its postharvest conservation. The fruits were selected and stored in cold chambers at 6, 18 and 25 ± 2°C. During storage, samples were removed at 3, 5, 7 and 9 days, for determination of vitamin C content, pH, total acidity and soluble solids (ºBrix) content, water activity, conductivity, resistivity and difusivity. It was verified that fallen mangabas presented vitamin C and solid soluble contents superior to the of the time fruits. The storage at 6ºC was efficient in keeping the physico-chemical properties of of the time mangabas, whereas for fallen mangabas the physico-chemical properties were maintained for a period of up to three days when submitted to temperatures of 25 and 18°C. A fall of the water activity and increase of the thermal condutivity of mangaba during the period of cold storage was observed. Thus, the thermal conductivity, the resistivity and the water activity can be used as parameters to follow postharvest fruits of mangaba when stored under refrigeration.

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