Smart Grid Communication Technologies in the Brazilian Electrical Sector

Intelligent electrical grids can be considered as the next generation of electrical energy transportation. The enormous potential leads to worldwide focus of research on the technology of smart grids. This paper aims to present a review of the Brazilian electricity sector in context with the integration of communication technologies for smart grids. The work gives an overview of the generation, transmission and distribution of electrical energy in the Brazil and a brief summary of the current electricity market. Smart grid technologies are introduced and the requirements for the Brazilian power system are pointed out. Various technologies for communication within an intelligent network are presented and their characteristics, advantages and disadvantages are compared to the Brazilian conditions. In addition, a summary is given of current pilot projects for Smart Grid technologies within Brazil, as well as a presentation of individual selected projects.

Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

Eight tropical fruit pulps from Brazil were simultaneously characterised in terms of their antioxidant and antimicrobial properties. Antioxidant activity was screened by DPPH radical scavenging activity (126–3987 mg TE/100 g DW) and ferric reduction activity power (368–20819 mg AAE/100 g DW), and complemented with total phenolic content (329–12466 mg GAE/100 g DW) and total flavonoid content measurements (46–672 mg EE /100 g DW), whereas antimicrobial activity was tested against the most frequently found food pathogens. Acerola and açaí presented the highest values for the antioxidant-related measurements. Direct correlations between these measurements could be observed for some of the fruits. Tamarind exhibited the broadest antimicrobial potential, having revealed growth inhibition of Pseudomonas aeruginosa. Escherichia coli, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Açaí and tamarind extracts presented an inverse relationship between antibacterial and antioxidant activities, and therefore, the antibacterial activity cannot be attributed (only) to phenolic compounds.