scholarly journals Eficiência da técnica de electrospraying na encapsulação de compostos lipídicos aplicados a alimentos: uma revisão sistemática

2021 ◽  
Vol 10 (17) ◽  
pp. e128101724420
Author(s):  
Beatriz Lopes da Costa ◽  
Pedro Abreu da Silva Neto ◽  
Magnólia Carneiro de Oliveira ◽  
Maria Juciene Lima Chaves ◽  
Renata Chastinet Braga ◽  
...  
Keyword(s):  
Food Production ◽  
Storage Period ◽  
Regular Structure ◽  
Current Method ◽  
Process Conditions ◽  
Omega 3 ◽  
Regular Shape ◽  
Lipid Compounds ◽  
A Current ◽  
Β Carotene

Encapsulation techniques have been used to overcome problems such as instability and degradation of compounds sensitive to process conditions in food production. Electrospraying is a current method, which enables the production of micro and nanocapsules of compounds, which can be incorporated into food. This review provides readers with an overview of the application of electrospraying to natural lipids intended for food application. The objective of this review was to gather articles published on the production of lipid compounds microcapsules via electrospraying and to verify the efficiency of the application of this technique in lipid compounds of importance in the food field. The present study consists of a systematic review using the Periódicos CAPES and the Science Direct databases as research bases. About 139 studies were found, being selected 9 to compose the present study. Based on the results of the studies, it was found that the electrospraying technique for the microencapsulation of lipid compounds provides for obtaining uniform capsules with a regular structure, which are desirable characteristics. This technique helped in the protection of bioactive and thermosensitive compounds, such as β-carotene and omega-3. The application of the method provided oxidative stability to oils during the storage period of the capsules. It was concluded that electrospraying is an efficient technique for microencapsulation of lipid compounds, with advantages, compared to other methods, of promoting the formation of micro or nanocapsules, with regular shape, quickly and without the need for high temperatures.

scholarly journals Energy efficiency of food production wastewater anaerobic-aerobic treatment

2019 ◽  
Vol 140 ◽  
pp. 01001 ◽  
Author(s):  
Rustem Khabibullin ◽  
Thao Le Huong ◽  
Olga Ivanchenko ◽  
Andrey Petrov
Keyword(s):  
Energy Efficiency ◽  
Wastewater Treatment ◽  
Food Production ◽  
Functional Dependence ◽  
Organic Load ◽  
Specific Yield ◽  
Process Conditions ◽  
Resource Saving ◽  
Specific Flow ◽  
Load Rate

The advanced energyand resource saving technologies of food production wastewater treatment include anaerobic and aerobic steps. At present, various methods of intensification and optimization are used to increase the efficiency of anaerobic processes of wastewater treatment, including selection of active microbial communities, providing the optimum temperature regime, immobilizing biomass by granulation or biofilm formation, reducing various inhibitory effects, phase separation or pre-acidification, chemical or biological pretreatment of wastewater. The aim of this investigation was researching the effect of hydraulic and organic load rates on the energy efficiency of the wastewater treatment process and evaluating the energy efficiency depending on process conditions. Experimental laboratory installation included subsequently connected bioreactors, one from which acted as first stage and other bioreactors as the second stages of anaerobic process. It was shown that the biogas formation at the first and second stages differs significantly. A small volume of released biogas on the first stage allows us to ignore it, but characteristics of biogas formation at the second stage bioreactors are close and are described by general functional dependence. The specific yield of biogas from the organic matter consumed Ybg is independent of the specific organic load rate L, but is dependent on the specific flow rate of the treated water D.

scholarly journals On the structure and functions of tubular and cellular polypi, and of asidiæ

1837 ◽  
Vol 3 ◽  
pp. 268-270
Keyword(s):  
Fresh Water ◽  
Opposite Direction ◽  
Sea Water ◽  
The Other ◽  
Perfect Health ◽  
Southern Coast ◽  
Regular Shape ◽  
The One ◽  
Structure And Functions ◽  
A Current

This paper contains the account of a great number of observations made by the author during the last summer, while he was at the southern coast of England, on several species of Sertulariæ , Plumulariæ , Tubulariæ , Campanulariæ , Flustræ , and other polypiferous zoophytes, and also on various Ascidiæ . Each specimen was placed for examination in a glass trough with parallel sides, before the large achromatic microscope of the author, directed horizontally; and care was taken to change the sea-water frequently, which was done by means of two syphons, the one supplying fresh water, while the other carried off the old; a plan which succeeded in keeping the animals in perfect health and vigour. The drawings which were taken of the appearances that presented themselves were traced with a cameralucida, slid over the eye-piece of the microscope. In a specimen of the Tubularia indivisa , when magnified 100 times, a current of particles was seen within the tube, strikingly resembling, in the steadiness and continuity of its stream, the vegetable circulation in the Chara . Its general course was parallel to the slightly spiral lines of irregular spots on the tube; on one side flowing from, and on the other towards, the polypus, each current occupying one half of the circumference of the tube. The particles were of various sizes, some very small, others larger, but apparently aggregations of the smaller: a few were nearly globular, but in general they had no regular shape. At the knots, or contracted parts of the tube, slight vortices were observed in the current; and at the ends of the tube the particles were seen to turn round, and pass over to the other side. Singular fluctuations were also observed in the size of the stomach and of the cavity of the mouth; the one occasionally enlarging, while the other contracted, as if produced by the passage of a fluid from the one into the other and its subsequent recession, thus distending each alternately. This flux and reflux took place regularly at intervals of 80 seconds; besides which two currents were continually flowing, both in the mouth and stomach; an outer one in one direction, and an inner one in the opposite direction.

scholarly journals Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia

2021 ◽  
Vol 74 (3) ◽  
pp. 9735-9744
Author(s):  
Carlos Julio Márquez Cardozo ◽  
Daniela Molina Hernández ◽  
Birina Luz Caballero ◽  
Hector Jose Ciro Velásquez ◽  
Diego Alonso Restrepo Molina ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Storage Time ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Cucurbita Maxima ◽  
High Concentration ◽  
Total Carotenoids ◽  
Β Carotene

Pumpkin (Cucurbita maxima), also called squash is a mass consumption fruit used in agroindustrial transformations to obtain new food products. This study aimed to evaluate the physical, physiological and physicochemical properties during a storage period of 42 days and the nutritional compounds of the freshly harvested fruit fractions. According to the CIEL*a*b* space, both the pulp and peel did not present significant changes in L* and a* values during the evaluated storage time; however, in the peel, a change in the b* values was evidenced. In addition, there was a decrease in the firmness of 10.8% in the fruit with peel and in the pulp, it was of 19.8% was observed, with a whole fruit weight loss of 2.33% and an average respiration rate of 6.9 mg CO2 kg-1h-1. According to physicochemical characteristics evaluated in the pulp, the values of pH, percentage of humidity, acidity, water activity and total soluble solids had no statistically significant changes occurred during the storage time. At the nutritional level, pumpkin is a good source of minerals, with a high concentration of potassium in all its fractions, and also has in total carotenoids (4.11±1.6 mg of β-carotene g-1 oven dry (o.d) in pulp and 6.24±2.7 mg of β-carotene g-1 (o.d) in peel). It was possible to conclude that the pumpkin has a low respiration rate, maintaining its physicochemical characteristics suitable for consumption throughout the evaluation period, presenting suitable conditions.

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

scholarly journals Antioxidant Potential and Stabilization Studies of Sunflower Oil Using Sorbaria tomentosa Extract and its Cu(II)/Zn(II) Chelates

2020 ◽  
Vol 70 (12) ◽  
pp. 4193-4200
Keyword(s):  
Sunflower Oil ◽  
Total Phenolics ◽  
Storage Period ◽  
Ethanolic Extract ◽  
Antioxidant Potential ◽  
Emulsion System ◽  
Synthetic Antioxidants ◽  
Good Source ◽  
Linoleic Acid Emulsion ◽  
Β Carotene

Sorbaria tomentosa,, commonly known as “Berre” is native to Himalaya and Hindukush range in Pakistan. Qualitative phytochemical screening as well as quantitative antioxidant potential of its ethanolic extract was evaluated. Antioxidant potential of the extract was determined using standard methods like DPPH, FRAP, total phenolics, total flavonoids, ABTS radical cation scavenging assay and β-carotene linoleic acid emulsion system. Cu(II) and Zn(II) chelates of ,,Sorbaria tomentosa,, were also prepared and their antioxidant potential was compared with the extract as well as with synthetic antioxidants (BHT and BHA). It was observed that ,,Sorbaria tomentosa,, is a good source of natural antioxidant that worked efficiently compared to respective chelates. Keeping in view less efficiency of chelated extracts, stabilization studies of sunflower oil were conducted with ethanolic extract (250, 500, 1000 ppm) of ,,Sorbaria tomentosa,,. Various parameters like PV, FFA and IV were estimated to evaluate stabilization of oil. ,,Sorbaria tomentosa,, extract (1000 ppm) showed almost same role during stabilization like BHA at ambient condition during a storage period of 45 days. Keywords: Sorbaria tomentosa, phytochemicals, antioxidant potential, chelation, stabilization

scholarly journals Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (<i>Linum Usitatissimum</i>) Whole Flour

2011 ◽  
Vol 02 (04) ◽  
pp. 281-286 ◽  
Author(s):  
Dayane de C. Morais ◽  
Érica A. Moraes ◽  
Maria Inês de S. Dantas ◽  
Júlia C. C. Carraro ◽  
Cassiano O. da Silva ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acid ◽  
Linum Usitatissimum ◽  
Storage Period ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
The Stability

scholarly journals Additive Manufacturing as a Means of Gas Sensor Development for Battery Health Monitoring

Chemosensors ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 252
Author(s):  
Oleg Lupan ◽  
Helge Krüger ◽  
Leonard Siebert ◽  
Nicolai Ababii ◽  
Niklas Kohlmann ◽  
...  
Keyword(s):  
Structural Changes ◽  
Ethylene Carbonate ◽  
Size Control ◽  
Lithium Ion ◽  
Current Method ◽  
Direct Ink Writing ◽  
Physicochemical Processes ◽  
Heat Leakage ◽  
Annealing Step ◽  
A Current

Lithium-ion batteries (LIBs) still need continuous safety monitoring based on their intrinsic properties, as well as due to the increase in their sizes and device requirements. The main causes of fires and explosions in LIBs are heat leakage and the presence of highly inflammable components. Therefore, it is necessary to improve the safety of the batteries by preventing the generation of these gases and/or their early detection with sensors. The improvement of such safety sensors requires new approaches in their manufacturing. There is a growing role for research of nanostructured sensor’s durability in the field of ionizing radiation that also can induce structural changes in the LIB’s component materials, thus contributing to the elucidation of fundamental physicochemical processes; catalytic reactions or inhibitions of the chemical reactions on which the work of the sensors is based. A current method widely used in various fields, Direct Ink Writing (DIW), has been used to manufacture heterostructures of Al2O3/CuO and CuO:Fe2O3, followed by an additional ALD and thermal annealing step. The detection properties of these 3D-DIW printed heterostructures showed responses to 1,3-dioxolan (DOL), 1,2-dimethoxyethane (DME) vapors, as well as to typically used LIB electrolytes containing LiTFSI and LiNO3 salts in a mixture of DOL:DME, as well also to LiPF6 salts in a mixture of ethylene carbonate (EC) and dimethyl carbonate (DMC) at operating temperatures of 200 °C–350 °C with relatively high responses. The combination of the possibility to detect electrolyte vapors used in LIBs and size control by the 3D-DIW printing method makes these heterostructures extremely attractive in controlling the safety of batteries.

Improved Triangle Heating for Automated Thermal Forming System

2013 ◽  
Author(s):  
Jungseo Park ◽  
Jae-Hoon Kim ◽  
Daekyung Kim ◽  
Jonggye Shin ◽  
Kwanghee Ko
Keyword(s):  
Current Method ◽  
Limited Range ◽  
Fabrication Process ◽  
Improved Method ◽  
Convex Shape ◽  
Ship Construction ◽  
Initial Curvature ◽  
Thermal Forming ◽  
Extended Range ◽  
A Current

In this paper, problems associated with a current method for triangle heating, which is used by an automated thermal forming system, are addressed, and an improved method for handling the problems is proposed. The existing algorithm may yield heating information, which is applicable only for a limited range of plates in terms of thickness and may cause undesirable deformation such as ‘over-bending’ and buckling on the boundary. Therefore, a lot of man-hours are required for the correction of the deformation, which would significantly delay the fabrication process. To solve these problems, new formulae covering an extended range of plates are proposed, and the effect of the initial curvature of a plate is considered in the computation of heating information to prevent unexpected deformation. It is shown that the proposed method can induce a desirable amount of deformation on a plate and improve the accuracy of the automated thermal forming system for forming a convex shape. Various examples used in the ship construction are taken to demonstrate the performance of the proposed method.

Improving a current method for predicting walking-induced floor vibration

2012 ◽  
Vol 13 (2) ◽  
pp. 139-155 ◽  
Author(s):  
T.H. Nguyen ◽  
E.F. Gad ◽  
J.L. Wilson ◽  
N. Haritos
Keyword(s):  
Current Method ◽  
Floor Vibration ◽  
A Current

scholarly journals A Valuation of the “Agglutinability-factor” in Dreyer's System

1921 ◽  
Vol 19 (4) ◽  
pp. 333-343
Author(s):  
A. D. Gardner
Keyword(s):  
Current Method ◽  
A Current

One of the main postulates, upon which Dreyer's system for agglutination- tests is based, is that no two suspensions of any organism can be taken as identical in agglutinability. This fact is now too well proven to need further demonstration, though it is still disregarded in many a current method.

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