The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products.Keywords: thermogravimetric; micrographs; fruits.Practical Application: The possibility of using this raw material as a dietary enrichment was evidenced by its functional and technological properties. The spongy aspect of the post-extraction material shows its high water and oil absorption capacity, confirming its suitability for use in the food industry.

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The objective of this investigation was to determine the composition and fatty acids profile of pequi (Caryocar villosum (Alb.) Pers.) oil, as well as its functionality in cardiovascular health, thermogravimetric-differential, calorimetric and spectroscopic behavior. The methodology used followed the standards established by the American Oil Chemists Society (AOCS). The results show oil with high nutritional value with predominance of unsaturated fatty acids (70%), especially oleic acid (52.67%) and linoleic acid (15.20%). The oil functionality indexes were expressed as cardiovascular protectors with low atherogenic and thrombogenic indexes (0.38 and 0.75) with a high hypocholesterolemic ratio (2.58). The oil pattern in the spectral bands 2980 to 2870cm-1 confirmed the predominance of unsaturated fatty acids with prominent peaks corresponding to double bonded chemical groups bands. The oil behavior under progressive temperature rises in an air atmosphere, supports the potential applications of this fruit by-product, that exhibits high thermal and oxidative stability with reduced mass loss at temperatures (267 °C and 376 °C) above those habitually used in food and industrial uses. These data show that unconventional fruits can increase and diversify the number of ingredients that can be used in food preparations and in the food, pharmaceutical, dermocosmetic, biofuel and other industries.

The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil.

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Two bio-oleogels were investigated. These materials were produced with a combination of canola and soybean oil with 4, 6, 8, and 10% of beeswax (by weight). Sensible heat storage capacity, melting parameters, and enthalpies were investigated by the differential scanning calorimetry (DSC) test. An ordinary DSC dynamic test was performed. Cycles of heating and cooling were performed, as well as tests with different heating rates. According to the results, the materials present a melting temperature between −16 to −12 °C and a total latent heat between 22.9 and 367.6 J/g. BC10 (canola oil with 10% beeswax) was the sample with the best performance, with a latent heat of 367.6 J/g and a melting temperature of −13.6 °C, demonstrating its possible use as a phase change material for cold storage.