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The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE., Competing Interests: Declaration of competing interest None., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study refers to the development of hybrid briquettes using centrifuged sludge from the wastewater treatment of poultry and sawdust from furniture industry. The aim was to evaluate the performance of briquettes as a source of thermal energy, mitigating the risks of the current elimination and reducing the operational costs of their destination. To know the oxidizing characteristics of the briquettes and their mechanical resistance, superior calorific power, ash content, volatile materials, fixed carbon, and resistance to axial compression were evaluated. Thermogravimetric and differential exploratory calorimetry analyses were performed. Statistical treatments were carried out to verify the most significant factors to produce briquettes, the best proportions of the raw materials, and to evaluate whether there is interference from moisture and glue flour used as a binder. The best condition of the sludge-sawdust mixture was 15% and 85%, respectively, with 6.0% moisture. The best-case treatment had 23.82-MPa mechanical resistance, a calorific value of 17.20 MJ kg -1 , and a density of 1374.15 kg m -3 ., (© 2022. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

Polymeric aesthetic aligners were introduced in orthodontics as an innovative alternative to fixed appliances, however, their compositions and the thermal molding process may influence the biomechanical characteristics of these aligners. In this study four different clear aligner brands were used, ACE 035 Essix, C + Essix, Crystal 0.75 and Crystal 1.0, whose aim was to identify the thermal-processing influence on the mechanical and physicochemical properties of these materials, and to suggest a orthodontic sequence of wear for these appliances to achieve more effective treatment results. For the tensile tests the sample size calculation was based on probability distributions from the F test. The effect size used was 0.3, type 1 error of 0.05. Statistical Yield strength and Young's Modulus results were evaluated using the Shapiro-Wilk test. The groups were compared using the parametric test of analysis of variance, with Tukey post-test. Differences were statistically considered at the p < 0.05. The Infrared spectroscopy analysis showed no changes in the samples' chemical structure after thermal-processing. However, in the polypropylene aligner, differences were verified in the region attributed to the crystalline phase. Differential Scanning Calorimetry analysis for the same sample showed a crystallinity fraction decrease due to relaxation between polymer chains after molding. In the tensile tests evaluated, the tensile strength and 'Young's modulus presented higher values for aligners containing 100% polyethylene terephthalate glycol. Performing an analogy exercise of the properties of orthodontic wires used in conventional fixed appliances and, relating them to orthodontic plastics, aligners composed of different materials and/or thicknesses could be used in increasing sequence in terms of the modulus of elasticity, starting with C+, which has a lower elastic modulus value, using the ACE 035 as an intermediate and finishing with the Crystal 0.75 and 1.0, providing the desired stiffness to the aligners for the final phase., (Copyright © 2021. Published by Elsevier Ltd.)

Vegetable-based proteins may be extracted from different sources using different extraction methods, among them, ultrasound-assisted extraction stands out. This review presents the current knowledge on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins. Ultrasound generates cavitation in a liquid medium, defined as gas and vapor microbubbles collapse under pressure changes large enough to separate them in the medium. Cavitation facilitates the solvent and solid interaction, increasing yield and reducing extraction periods and temperature used. Moreover, ultrasound treatment changed extracted protein properties such as solubility, hydrophobicity, emulsifying and foam, water and oil absorption capacity, viscosity, and gelatinization. Ultrasound-assisted extraction is a promising technique for the food technology sector, presenting low environmental impact, lower energy and solvent consumption, and it is in accordance with green chemistry technology and sustainable concepts.

In this work a method based on reversed-phase dispersive liquid-liquid microextraction (RP-DLLME) as sample preparation for the extraction and preconcentration of Na, K, Ca and Mg in biodiesel samples was developed. The analytes determination was performed by flame atomic absorption spectrometry (FAAS), operating in emission mode for Na and K and in absorption mode for Ca and Mg. The extraction/preconcentration step of the analytes was performed by using a mixture of dispersant and extractant solvents (isopropanol and HNO 3 , respectively) and the aqueous phase containing the analytes was separated by centrifugation. Some parameters such as sample mass, type and volume of dispersant and extractant solutions, HNO 3 concentration (extraction solution), use of ultrasound, centrifugation time and temperature were evaluated. During the optimization of RP-DLLME, biodiesel samples were spiked with a multi-element biodiesel B100 (Conostan ® ) with final concentration of 1.0 μg g -1 of the analytes. Analytes determination was performed by FAAS using external calibration with aqueous reference solutions. The limits of quantification (LOQ) for Na, K, Ca and Mg were 0.04; 0.02; 0.05 and 0.08 µg kg respectively. The accuracy was evaluated by recovery tests, which ranged from 93.9% to 108.1%, with relative standard deviation lower than 3% for all analytes. Then, the proposed method was applied for analytes determination in five biodiesel samples produced from different raw materials. Comparing to conventional methods for elements determination in biodiesel (e.g., dilution with organic solvent, sample digestion, etc.), RP-DLLME combined to FAAS is simple, low cost, low reagents consumption and provides LOQs values significantly below compared to the limits established in the legislation for these elements in biodiesel., (Copyright © 2019. Published by Elsevier B.V.)

For the photocatalytic degradation of the hydrogen sulphide (H 2 S) in the gas-phase it was developed a rectangular reactor, coated with acrylic paint supported on fiber cement material. The surface formed by the paint coverage was characterized structural and morphologically by scanning electron microscopy with energy dispersive X-ray and X-ray diffraction analysis. The flow rate and the inlet concentration of H 2 S were evaluated as operational performance parameters of the reactor. Removal efficiencies of up to 94% were obtained at a flow rate of 2 L min -1 (residence time of 115 s) and inlet concentration of 31 ppm of H 2 S. In addition, the H 2 S degradation kinetics was modelled according to the Langmuir-Hinshelwood (L-H) model for the inlet concentrations of 8-23 ppm of H 2 S. The results suggest that flow rate has a more important influence on photocatalytic degradation than the inlet concentration. It is assumed that H 2 S has been oxidized to SO 4 2 - , a condition that led to a deactivation of the photocatalyst after 193 min of semi-continuous use.

Films based on cassava starch have been widely used for fruit coating; however, it is necessary to incorporate other polymers in order to improve mechanical properties, once starch only leads to highly hydrophilic films, compromising their application. In this way, a polymeric blend based on cassava starch, chitosan and gelatin was combined with a plasticizer to produce biodegradable films with satisfactory mechanical and barrier properties, in order to be used as fruit coating. The films were prepared by casting method and a statistical design of 2 3 was used to evaluate the effect of each polymer and what their combinations would influence over the final product. The formation of a physical blend was confirmed by FTIR. It showed low solubility, varying (10 ± 2) % a (23 ± 4) %, Opacity ranging from (1.06 ± 0.04) to (1.55 ± 0.13) AU x nm/mm, thickness from (0.20 ± 0.01) mm to (0.44 ± 0.03) mm and water vapor transmission rate ranging from 25 ± 0.2 to 30 ± 1.4 g s -1  m -2 . Lower amounts of starch led to more flexible, less opaque and soluble films, while the combination of higher levels of starch and chitosan was responsible for lowering films water vapor transmission rate. Thus, the films showed interesting properties for fruit surface coating., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Catabolic conditions like acquired immunodeficiency syndrome, cancer, and burn can cause immunosuppression. Amino acids such as alanine and glutamine are essential for the activity of the immune system. Propolis is immunostimulant and the waste of propolis extraction has been reused with technological and therapeutic purposes. Therefore, this study describes the association of propolis byproduct extract (BPE) with pectin to prepare spray-dried microparticles containing the dipeptide l-alanyl-l-glutamine as stimulant systems of neutrophils. The use of a factorial design allowed selecting the best formulation, which was characterized by morphology, size, and entrapment efficiency analyses. In addition, the systems were characterized by thermal and X-ray diffraction analysis, Fourier-transform infrared spectroscopy, in vitro drug release, and in vitro cytotoxicity and stimulation test of neutrophils. Small well-structured microparticles with good entrapment efficiency values were achieved. Thermal stability of formulation was observed, and it was proved that pectin, BPE and l-alanyl-l-glutamine were dispersed throughout the matrix. The drug was released from the microparticles during 24 h governed by swelling and diffusion. The drug-loaded formulations showed a significant stimulating effect on neutrophils. These structures could increase the activity of immune cells, and other in vitro and in vivo studies should be performed in the future.

The present study aimed to optimise the microencapsulation of Lactobacillus acidophilus La-05 by spray drying, using soy extract and maltodextrin as encapsulants. Air inlet temperature, maltodextrin/soy extract ratio and feed flow rate were investigated through Central Composite Rotational Design (CCRD). Probiotic viability increased with increasing the proportion of soy extract. Temperature and feed flow rate had a negative effect. Particle diameter ranged from 4.97 to 8.82 μm, water activity from 0.25 to 0.52 and moisture from 2.30 to 7.01 g.100g -1 Particles produced following the optimised conditions (air temperature of 87 °C, maltodextrin/soy extract ratio of 2:3 w.w -1 , feed flow rate of 0.54 L.h -1 ) reached Encapsulation yield (EY) of 83%. Thermogravimetry and FTIR analysis suggested that microcapsules could protect L. acidophilus cells against dehydration and heating. During storage, microencapsulated probiotic had high cell viability (reductions ranged between 0.12 and 1.72 log cycles). Soy extract/maltodextrin presented well-encapsulating properties of Lactobacillus acidophilus La-05.

A complete factorial design (2 3 ) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of overrun due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g -1 ) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert.