How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films?

SummaryIt has been postulated that the high phenol and phenolic acids plasmatic levels found in patients with chronic renal failure are contributory factors in the abnormal platelet function described in these patients. This hypothesis was corroborated by “in vitro” studies showing the deleterious effect of these compounds on certain platelet function after pre-incubation of PRP with phenol and phenolic compounds. The present studies were conducted to determine the influence of phenolic compounds on platelet release reaction. It was found that phenol inhibited from 62.5 to 100% the effect of the aggregating agents thrombin, adrenaline and ADP on platelet 5-HT-14C release. The phenolic acids p-, m-, and o-HPAA inhibited from 36.35 to 94.8% adrenaline and ADP-induced platelet 5-HT-14C release. Adrenaline-induced platelet ADP release was inhibited from 27.45 to 38.10% by the phenolic compounds. These findings confirm the hypothesis that phenolic compounds interfere with platelet function through the inhibition of the release reaction.

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Evaporation of lignin-lean black liquor

TAPPI Journal ◽

10.32964/tj14.7.441 ◽

2015 ◽

Vol 14 (7) ◽

pp. 441-450

Author(s):

HENRIK WALLMO, ◽

ULF ANDERSSON ◽

MATHIAS GOURDON ◽

MARTIN WIMBY

Keyword(s):

Heat Transfer ◽

Heat Transfer Coefficient ◽

Transfer Coefficient ◽

Black Liquor ◽

Salt Content ◽

Solubility Limit ◽

Lignin Removal ◽

Kraft Black Liquor ◽

Black Liquors ◽

The Heat Transfer Coefficient

Many of the pulp mill biorefinery concepts recently presented include removal of lignin from black liquor. In this work, the aim was to study how the change in liquor chemistry affected the evaporation of kraft black liquor when lignin was removed using the LignoBoost process. Lignin was removed from a softwood kraft black liquor and four different black liquors were studied: one reference black liquor (with no lignin extracted); two ligninlean black liquors with a lignin removal rate of 5.5% and 21%, respectively; and one liquor with maximum lignin removal of 60%. Evaporation tests were carried out at the research evaporator in Chalmers University of Technology. Studied parameters were liquor viscosity, boiling point rise, heat transfer coefficient, scaling propensity, changes in liquor chemical composition, and tube incrustation. It was found that the solubility limit for incrustation changed towards lower dry solids for the lignin-lean black liquors due to an increased salt content. The scaling obtained on the tubes was easily cleaned with thin liquor at 105°C. It was also shown that the liquor viscosity decreased exponentially with increased lignin outtake and hence, the heat transfer coefficient increased with increased lignin outtake. Long term tests, operated about 6 percentage dry solids units above the solubility limit for incrustation for all liquors, showed that the heat transfer coefficient increased from 650 W/m2K for the reference liquor to 1500 W/m2K for the liquor with highest lignin separation degree, 60%.

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Investigational Studies on Quantity of Salinity in Netravati River Estuary Sand-Coastal Karnataka

International Journal of Emerging Research in Management and Technology ◽

10.23956/ijermt.v6i6.243 ◽

2018 ◽

Vol 6 (6) ◽

pp. 46

Author(s):

Raveesha P ◽

K. E. Prakash ◽

B. T. Suresh Babu

Keyword(s):

Brackish Water ◽

Sea Water ◽

Salt Water ◽

Construction Material ◽

Salt Content ◽

River Estuary ◽

Sand Sample ◽

River Sand ◽

Natural Aggregates

The salt water mixes with fresh water and forms brackish water. The brackish water contains some quantity of salt, but not equal to sea water. Salinity determines the geographic distribution of the number of marshes found in estuary. Hence salinity is a very important environmental factor in estuary system. Sand is one major natural aggregate, required in construction industry mainly for the manufacture of concrete. The availability of good river sand is reduced due to salinity. The quality of sand available from estuarine regions is adversely affected due to this reason. It is the responsibility of engineers to check the quality of sand and its strength parameters before using it for any construction purpose. Presence of salt content in natural aggregates or manufactured aggregates is the cause for corrosion in steel. In this study the amount of salinity present in estuary sand was determined. Three different methods were used to determine the salinity in different seasonal variations. The sand sample collected nearer to the sea was found to be high in salinity in all methods. It can be concluded that care should be taken before we use estuary sand as a construction material due to the presence of salinity.

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PHYTOCHEMICAL SCREENING, ANTIOXIDANT, ANTI-CYTOTOXIC AND ANTICANCER EFFECTS OF GALINSOGA PARVIFLORA AND VERNONIA POLYANTHES (ASTERACEAE) EXTRACTS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v8.i10.2020.1782 ◽

2020 ◽

Vol 8 (10) ◽

pp. 84-98

Author(s):

Sula M. V. Feleti ◽

Renê L. Aleluia ◽

Suiany V. Gervásio ◽

Jean Carlos V. Dutra ◽

Jessica R. P. Oliveira ◽

...

Keyword(s):

Fatty Acids ◽

Phenolic Acids ◽

Unsaturated Fatty Acids ◽

Biological Effects ◽

Human Lymphocytes ◽

Chemical Characterization ◽

Total Content ◽

Ags Cells ◽

Ft Icr Ms ◽

Ft Icr

The study was designed to investigate the chemical composition and the biological effects of G. parviflora and V. polyanthes ethanolic extracts in vitro. Total content of phenols, flavonoids and tannins was quantified by spectrophotometry; chemical characterization was permed by mass spectrometry (ESI (-) FT-ICR MS and APCI (+) FT-ICR MS analysis). Antioxidant activities were determined by FRAP and Fe2+ chelating methods. Extracts cytotoxicity was evaluated in human lymphocytes, sarcoma-180 (S-180) and human gastric adenocarcinoma (AGS) cells, by MTT assay. V. polyanthes presented higher total content of tannins and G. parviflora presented higher amount of phenols and flavonoids. Chemical characterization showed the presence of flavonoids, phenolic acids and sesquiterpene lactones in V. polyanthes extract, and steroids, phenolic acids and fatty acids (Poly Unsaturated Fatty Acids - PUFA) in G. parviflora extract. V. polyanthes extract stood out in the Fe2+ chelation test. G. parviflora extract did not present outstanding antioxidant results in the tested protocols. Both species showed a tendency to promote cytotoxicity in human lymphocyte cells. Regarding the antiproliferative effect, both species were able to reduce S-180 cell viability and G. parviflora extract showed high antiproliferative potential in the assay with AGS cells. These findings reinforce the medicinal use of these plants, as well as suggest their potential use for the development of new drugs and for the treatment of cancers.

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Mapping the snack and drink landscape in a large UK hospital site

10.31234/osf.io/m3nwa ◽

2019 ◽

Cited By ~ 3

Author(s):

Julia Allan ◽

Maureen Heddle ◽

Fiona McKenzie ◽

Susan Webb ◽

Marie Johnston

Keyword(s):

Food Choice ◽

Sugar Content ◽

Salt Content ◽

Fat Content ◽

Nutritional Composition ◽

Food Retail ◽

Hospital Site ◽

Baked Goods ◽

Calorie Content ◽

Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

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