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Microemulsions have become a widely employed technique for the control of biodiesel quality but are still poorly understood as regard to their electrochemical behavior. In this work, we report the fundamental importance associated with the knowledge of electrochemical behavior of microemulsions composed of water in the presence of a supporting electrolyte, soybean biodiesel and propan‐1‐ol as consolute, along with the ferrocyanide–ferricyanide redox system applied as probe. The voltammetric results showed that for different compositions of microemulsions, variation in peak currents and change in system reversibility as well as in the electron transfer process were clearly noted. Furthermore, through the study of the diffusion coefficient, three different types of microemulsions including Oil/Water, Bicontinuous, and Water/Oil were successfully identified. Electrochemical impedance spectroscopy studies were also carried out aiming at obtaining more information regarding the electrode/solution interface. All the studies performed demonstrated that different types of microemulsions were formed upon exerting a direct influence on the electrochemical behavior of the redox probe. These results, in essence, point to the possibility of choosing a more suitable and advantageous microemulsion type for the development of an analytical method, as in the case, for example, of the microemulsions ME‐2 and ME‐3 which presented high voltammetric response in redox probe oxidation.

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Time-domain nuclear magnetic resonance and chemometrics were used to predict color parameters, such as lightness (L*), redness (a*), and yellowness (b*) of beef (Longissimus dorsi muscle) samples. Analyzing the relaxation decays with multivariate models performed with partial least-squares regression, color quality parameters were predicted. The partial least-squares models showed low errors independent of the sample size, indicating the potentiality of the method. Minced procedure and weighing were not necessary to improve the predictive performance of the models. The reduction of transverse relaxation time (T ) measured by Carr-Purcell-Meiboom-Gill pulse sequence in darker beef in comparison with lighter ones can be explained by the lower relaxivity Fe present in deoxymyoglobin and oxymyoglobin (red beef) to the higher relaxivity of Fe present in metmyoglobin (brown beef). These results point that time-domain nuclear magnetic resonance spectroscopy can become a useful tool for quality assessment of beef cattle on bulk of the sample and through-packages, because this technique is also widely applied to measure sensorial parameters, such as flavor, juiciness and tenderness, and physicochemical parameters, cooking loss, fat and moisture content, and instrumental tenderness using Warner Bratzler shear force. Copyright © 2016 John Wiley & Sons, Ltd.

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