Eletrocoagulação no tratamento de efluentes da filetagem de pescado

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2015.Eletrocoagulação é uma alternativa para a precipitação de sólidos solúveis em efluentes industriais, mediante a aplicação de corrente elétrica. Este estudo teve como intuito reduzir sólidos totais, do efluente gerado na filetagem de pescado, o qual foi tratado com eletrocoagulação, utilizando como variáveis operacionais: agitação, centrifugação, densidade de corrente e tempo. Sendo este o primeiro trabalho sobre eletrocoagulação destes efluentes, foram realizados ensaios preliminares com simulações do efluente, posterior aplicação em efluentes reais da filetagem e seleção dos melhores processos. Os parâmetros sólidos totais e resíduo mineral fixo foram usados para definir os melhores resultados. As melhores condições de operação do reator para o processo de eletrocoagulação de efluente de pescado seguida de centrifugação e filtração em carvão ativado foram 1,0A/cm2 por 20 minutos, com redução de 43% dos sólidos totais, 14% de resíduo mineral fixo e pH final de 8,8. O efluente tratado não atendeu aos limites estabelecidos pela legislação ambiental para DBO. O resíduo sólido gerado, denominado lodo pode ser estudado, para futuras aplicações.Abstract : Electrocoagulation is an alternative to the precipitation of soluble solids in industrial effluents, through the application of electrical current. This study had as aim to reduce total solids, the effluent generated in filleting of fish, which was treated with electrocoagulation, usings operational variables: agitation, centrifugation, current density and time. This is the first work on electrocoagulation of these effluents, were conducted preliminary tests with simulations of the effluent, subsequent application in actual effluent filleting and selection of the best processes. The parameters total solids and fixed mineral residue were used to define the best results. The best conditions of operation of the reactor for the electrocoagulation process followed by centrifugation and filtration with activated charcoal of fish effluent were 1.0 A/cm2 for 20 minutes, with 43% reduction of total solids, 14% of fixed mineral residue and final pH of 8.8. The treated effluent does not meet the limits established by the environ mental legislation to DBO. The solid waste generated, called slime can be studied, due to their characteristics, for future applications

Caracteristicas e aplicações dos Glicosaminoglicanos: uso de subprodutos da indústria de alimentos/ Characteristics and applications of glycosaminoglycans: use of by-products of the food industry

Os glicosaminoglicanos (GAG´s) são polissacarídeos aniônicos, lineares, compostos basicamente por hexosamina, ácido urônico e galactose. São eles o sulfato de condroitina (CS), sulfato de dermatana (DS), ácido hialurônico (HA), sulfato de queratana (KS), heparina (HE) e sulfato de heparana (HS). A diferença de densidade de cargas negativas e o grau de sulfatação determinam suas propriedades estruturais e biológicas. As propriedades terapêuticas dos GAG´s estão correlacionadas com sua capacidade de se ligar as proteínas. Os GAG´s sulfatados têm sido amplamente utilizados como anticoagulantes, com destaque para a heparina (HE). Diversos estudos também apontam para atividades regenerativa, antiviral, antiproliferativa e anti-inflamatória. A crescente demanda por GAG´s está impulsionando uma série de pesquisas para a descoberta de novas fontes de isolamento. Os subprodutos da indústria de alimentos são uma potencial fonte para obtenção de glicosaminoglicanos

Physical and chemical properties of wami tilapia skin gelatin

Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU

Characterization of wami tilapia (<i>Oreochromis urolepis hornorum</i>) skin gelatin: microbiological, rheological and structural properties

Gelatin was extracted from the skin of tilapia ( Oreochromis urolepis hornorum) and its microbiological, rheological and structural properties were characterized. The tilapia skin gelatin presented typical molecular weight distribution of type I collagen with contents of imino acids (proline + hydroxyproline) of 21.67%. Gel strength and viscosity values were 221 ± 5.68 g and 5.98 ± 0.34 cP, respectively, with the maturation time of 18 ± 1 h, and both parameters increased with the maturation time. Melting and gelling points of 25 ℃ and 21 ℃, respectively, were obtained for tilapia skin gelatin. The gelatin presented microbiological standards in accordance with the Brazilian Legislation. </jats:p

Properties, bioactive potential and extraction processes of glycosaminoglycans: an overview

ABSTRACT: Glycosaminoglycans (GAGs) are long-chain polysaccharides that are divided into sulphates and non-sulphates, these being chondroitin sulphate, heparan sulphate, dermatan sulphate, heparin sulphate and the only non-sulphate in the group is hyaluronic acid. GAGs are obtained from animal tissue and by an expensive low-yield extraction process; however, they are highly commercially valued polysaccharides and exploited in the biomedical market. Their disaccharidic composition, chain length and sulfation pattern present great variability depending on the species and extraction factors. GAGs possess immunomodulatory, antioxidant, antiviral, anti-inflammatory, neuroprotective, antiproliferative and anticoagulant properties, functioning as therapeutic agents modulating an array of biological processes. This report presents the general aspects of each GAG, source and extraction process, in addition to the characteristics that give them the most varied therapeutic properties and pharmacological applications.</jats:p

Physical and chemical properties of wami tilapia skin gelatin

Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU