This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different proportions to concentrated pineapple juice. The beverages were analyzed for antioxidant capacity, microbiological properties and sensorial acceptance. No hemagglutinins and low oxalate content were found in the samples. The antioxidant capacity of the aqueous husk extract was higher than that of the grains. The beverage made with the addition of concentrated pineapple juice was sensorially preferred by the tasters. On addition, it contributed to raise the antioxidant capacity of the beverage. Ot was concluded that the aqueous extract of coffee husk appears as a new alternative for the beverage industry.

Recent study by Barros et al. (2019) analyze the influence of different types of acids and pH on the recovery of bioactive compounds present in jabuticaba peel. They found that the hydroethanolic mixture (ethanolI:water 50I:50 v.v-1) at pH 1.0 acidified with formic acid stood out from the others. Hus, there is a growing application of jabuticaba peel extract in several products, such as Petit Suisse cheese (Pereira et al., 2016a, b) and mortadella (Baldin et al., 2018).

The buffalo's reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk. After obtaining the final product, three samples (200 g) were packaged for each evaluated storage time (0, 30, 60, 90, 120 and 150 days at room temperature). On this context, we assessed the effects of drying buffalo's milk by atomization (spray dryer) and storage time effects on the milk fat. We observed that the spray drying did not alter the fatty acid content and nutritional indices evaluated, except the ratio DHA / EPA. Also, the storage time did not change the lipid content (fatty acid) and nutritional indices assessed. The processing of buffalo milk by a spray dryer and the milk powder hermetically stored can be used as a strategy for mitigating the economic losses caused by reproductive seasonality.

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

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