Worldwide porcine slaughterhouses produce significant amounts of by‐products, such as porcine liver, daily. Even though the liver presents a very restricted market demand when raw, this product is composed of an exceptional nutritional content, with emphasis on protein, being, therefore, characterized as a potential raw material to produce protein hydrolysates. This article aimed to study the production of protein hydrolysate using the commercial enzymes Alcalase 2.4L™ and Novo Pro‐D™. For the development of this research, a central composite rotatable design with 4 axial points was applied for each enzyme. The factors evaluated were protein/water and enzyme/substrate ratios. The best hydrolysis results indicate average percentages of hydrolysis degree of 27.5% for both enzymes. The presence of low‐molecular‐weight peptides was also evidenced by the electrophoresis technique. It is, therefore, concluded that there is positive viability for the use of hydrolyzed porcine liver in differentiated food applications with an aggregate market value. Practical Applications At present, the worldwide growing dissemination of food scarcity has become a stimulus for the food industry to rethink the efficient use of raw materials to avoid waste and maximize the use of existing nutritional resources. A potential way of exploiting the nutritional value of the protein by‐products with no commercial applications is their transformation into protein hydrolysates by means of enzymatic processes. Protein hydrolysates have been in focus in the scientific community with industrial applications as beneficial products to the ingesting body, for acting as either nutraceuticals or functional bioactive foods. Commercialization of this type of product has become a growing market niche. Thus, this research, which presents an investigation regarding the conditions of the porcine liver hydrolysis, fits within current issues, with innovative potential of obtainment of bioactive peptides from by‐products.

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Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.

O estudo teve o objetivo de comparar diferentes densidades populacionais de cultivo para genótipos de chia, ChiaSE e ChiaSB, para atributos de importância agronômica e composição química dos grãos. O experimento foi realizado em janeiro/maio de 2019 no município de São Miguel do Iguaçu, Paraná. O experimento foi conduzido em blocos casualizados com três repetições em esquema fatorial, testando-se os genótipos ChiaSE e ChiaSB cultivados com 40, 50, 60, 70 e 80 mil plantas.ha-1. Variáveis morfo-agronômicas e da composição química dos grãos foram avaliadas para todas as unidades experimentais. Os resultados revelaram que os genótipos emitem ramos no mesmo período e independente da população, iniciando o florescimento aos 90 dias. Detectou-se que a população tem influência sobre da altura das plantas, ocorrendo aumento da estatura com o incremento da densidade de plantas, ocorrendo acamamento para cultivos com 80 mil plantas.ha-1. Verificou-se também que o aumento populacional para ChiaSE resulta em maior número de ramos e inflorescências por planta em relação a ChiaSB, sem ocorrer mudanças do tamanho das inflorescências. A ChiaSE é mais produtiva comparado a ChiaSB, sendo que 70 mil plantas.ha-1 é a mais recomendada para produção de grãos.  Os grãos de ChiaSE e ChiaSB são ricos em proteínas e lipídeos, sendo que a população não tem efeito sobre a composição. Enfim, conclui-se que a chia pode ser cultivada em local de baixa altitude do Oeste do Paraná, sendo que ChiaSE é o genótipo mais promissor, e responde ao aumento da população sem influenciar a composição química dos grãos.

This research aimed to microencapsulate Saccharomyces boulardii using an experimental design 23 to evaluate vegan and vegetarian wall materials, rice protein, and maltodextrin in different proportions, drying temperature, and feed flow. The microcapsules were characterized by encapsulation yield, moisture content, scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, and survivability rate in simulated gastric solution and during storage under refrigeration. The best encapsulation yield of S. boulardii was 79.88 ± 1.35% at maltodextrin: rice protein of 25:75%, 80°C, and feed flow rate 0.75 L h−1, with survivability rate in simulated gastric solution at pH 3 of 83% in 3 h, and stability during storage in 20 days at 4 ± 1°C of 71.6%. Therefore, these wall materials are efficient to microencapsulate and preserve S. boulardii by spray‐drying, protecting the cells in gastrointestinal conditions, which may be applied in functional foods and beverages, dietary supplements, or animal feed. Novelty impact statement Microencapsulating Saccharomyces boulardii through spray‐drying enabled its preservation and the novelty is the use of plant‐derived proteins to protect the cells as an alternative for vegetarian and vegan consumers. The resulting product can be added to functional foods and beverages, dietary supplements, or animal feed.

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desenvolvimento de novas habilidades e a inclusão. Ademais, os dados obtidos demonstram que o uso de estratégias diversificadas torna a aula prazerosa, facilitadora, bem como auxilia o professor no processo de avaliação da aprendizagem.