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Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at ~50 °C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a trans and saturated fat substitute in food applications.

Background: The consumption of cold brew is relatively new, and guidelines with conditions and parameters to produce cold brew are still lacking. In this study, the parameters to obtain cold brew coffee from Coffea arabica were optimized to obtain a coffee extract rich in caffeine and soluble solids. The effects of extraction time, particle size of ground coffee, extraction temperature, coffee-to-water ratio, stirring on caffeine yield, and soluble solids on caffeine concentrations were studied.Results: Optimized parameters showed 45 min sufficed to perform a cold extraction at 4 C and 24 C. The parameters selected for validation were 24 C, 30% coffee-to-water ratio, a stirring of 400 rpm resulting in 3.98 mg/ml of extracted caffeine, 11.20 Brix, and 93.9% of caffeine yield. The smaller particle size (595 μm) displayed the higher caffeine extraction of about 4 mg/ml. Conclusion:This study reveals the high efficiency of cold brew extraction and its potential at the industrial scale, decreasing costs with energy and extraction time, and producing a coffee rich in caffeine and soluble solids.caffeine, Coffea arabica, coffee yield, cold brew, quality by design INTRODUCTIONCoffee is one of the most popular beverages consumed worldwide by 80% of the population every day. 1 Coffee consumption was estimated to have risen to 168.39 million bags in 2019/2020 as a result of the global pandemic. 2 Coffee is the main source of caffeine, which is an alkaloid antagonist of the adenosine receptors A2 and A1 involved in the stimulation of the central nervous system, manifested by increased vigilance, capacity for work, and improved humor, as well as decreased motor reaction time and fatigue. 3,4 Most of the health Abbreviations: A1, adenosine receptor; A2, alpha-adrenergic 2; CCRD, central composite rotatable design; HPLC, high-performance liquid chromatography; PTFE, polytetrafluoroethylene.

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ResumoNo presente trabalho relata-se, primeiramente, a situação energética brasileira a partir da grande crise petrolífera ocorrida na década de 1970. Na sequência, aborda- AbstractIn this paper we report, first, the Brazilian energy situation from the major oil crisis in the 1970s.Next, we discuss the period from the 1980s until 2005.Finally, it is projected scenarios from recent past (2005)(2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013), to the future that begins today and runs until 2030.This is a work for educational purposes, in which we provide compiled data for school research in all levels