Surface aspects and multifractal features of 3D spatial patterns of low-cost Amazon açaí-loaded kefir microbial films

In this study, açaí-loaded kefir microbial films obtained in solutions containing demerara sugar, a low-cost and relatively organic sugar, were prepared. Environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM), stereometric and multifractal analyses were applied to study the influence of the concentration of açaí over the surface morphology as well as its multifractal nature. The ESEM and AFM images showed that low concentrations of acai berry form surface covered by bacteria, while higher concentrations promote yeast growth. The autocorrelation function suggested that the degree of surface anisotropy changes as the concentration of açaí increases, while the Minkowski Functionals confirmed that the sample with the highest content has a different morphology than the samples containing 10-40 ml. The multifractal analysis revealed that the surfaces have a strong multifractal behavior, where the multifractal singularity strength was higher in the sample containing the highest concentration of açaí. The sample with the highest concentration was then mapped to have a greater vertical growth of its spatial patterns. These results prove that image analysis using mathematical tools can be very useful for the characterization of biological-based systems for application in the biomedicine field. We characterized the micromorphology of the 3D surface of the kefir biofilms associated with Acai extract. The 3D surface analysis of the samples was performed using by environmental scanning electron microscope and atomic force microscopy. We determined the multifractal and Minkowski Functionals of the analyzed samples.