Experimental Study of Slag Changes during the Very Early Stages of Its Alkaline Activation

The very early stages of alkaline activation of slag control its rheology and setting, but also affect its hydration, which occurs later. Simultaneously, these parameters are dictated by the nature and dose of the alkaline activator. Therefore, we investigated and compared the changes in slag particles (SEM, BET, laser diffraction), as well as in the pore solution composition (ICP–OES), pH, and conductivity, of alkali-activated slag (AAS) pastes containing the three most common sodium activators (waterglass, hydroxide, and carbonate) and water during the first 24 h of its activation. To ensure the best possible comparability of the pastes, a fairly nontraditional mixture design was adopted, based on the same concentration of Na+ (4 mol/dm3) and the same volume fraction of slag in the paste (0.50). The results were correlated with the pastes’ hydration kinetics (isothermal calorimetry), structural build-up (oscillatory rheology), and setting times (Vicat). Great differences were observed in most of these properties, in the formation of hydration products, and in the composition of the pore solution for each activator. The results emphasize the role of the anionic groups in the activators and of the pH, which help predict the sample’s behavior based on its calorimetric curve, and offer data for further comparisons and for the modelling of AAS hydration for specific activators.

Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G′ and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a “trendy” and sustainable ingredient.

Revisiting pure component wax esters as basis of wax-based oleogels

Current research on wax-based oleogels indicates wax esters to be the key component in many natural waxes. This necessitates understanding the properties of pure wax esters to unravel the gelling mechanism in wax-based oleogels. Therefore, wax esters with different carbon numbers and symmetries were studied and characterized regarding their thermal (DSC) and viscoelastic (oscillatory rheology) behavior. Pure wax esters and binary mixtures of wax esters were studied as such and in oleogels formed in combination with medium chained triglyceride oil at WE-inclusion levels of 10 % (w/w). Interpretation of the observations was based on detailed analysis of pre-existing data on crystallographic (SAXS) and thermal properties. It is found that all observations concerning single pure WE’s obey a systematic framework linking molecular make up, crystal structure and behavior. The study on the gelling of four different binary mixtures of wax esters revealed that substantial chain length differences do have the expected consequence of separate crystallization. Mixtures of wax esters with only limited chain length difference reconfirmed earlier speculations on mixing and crystal structure. Applying mixtures of wax esters only differing in their position of the ester bond indicated ideal mixing behavior in the solid phase of the gels. Actually, the data revealed that despite these expected observations in both systems, additional thermal events occur at specific mixing ratios. Their supposed relation to compound formation certainly needs further confirmation. Rheological analysis confirmed that sequential crystallization results in highest firmness values for the systems studied.

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

Artificial Extracellular Matrices Containing Bioactive Glass Nanoparticles Promote Osteogenic Differentiation in Human Mesenchymal Stem Cells

The present study analyzes the capacity of collagen (coll)/sulfated glycosaminoglycan (sGAG)-based surface coatings containing bioactive glass nanoparticles (BGN) in promoting the osteogenic differentiation of human mesenchymal stroma cells (hMSC). Physicochemical characteristics of these coatings and their effects on proliferation and osteogenic differentiation of hMSC were investigated. BGN were stably incorporated into the artificial extracellular matrices (aECM). Oscillatory rheology showed predominantly elastic, gel-like properties of the coatings. The complex viscosity increased depending on the GAG component and was further elevated by adding BGN. BGN-containing aECM showed a release of silicon ions as well as an uptake of calcium ions. hMSC were able to proliferate on coll and coll/sGAG coatings, while cellular growth was delayed on aECM containing BGN. However, a stimulating effect of BGN on ALP activity and calcium deposition was shown. Furthermore, a synergistic effect of sGAG and BGN was found for some donors. Our findings demonstrated the promising potential of aECM and BGN combinations in promoting bone regeneration. Still, future work is required to further optimize the BGN/aECM combination for increasing its combined osteogenic effect.

Benzoxazine Copolymers with Mono- and Difunctional Epoxy Active Diluents with Enhanced Tackiness and Reduced Viscosity

The influence of epoxy active diluents, 1,4-butanediol diglycidyl ether (BD) and furfuryl glycidyl ether (FUR), in the mixtures with benzoxazine monomer based on bisphenol A, formaldehyde and m-toluidine (BA-mt), on the properties of a matrix was disclosed in this work. Resins were modified to achieve good tackiness at room temperature and reduced viscosity. The influence of mono- and difunctional modifiers on the process of curing was studied by way of differential scanning calorimetry and oscillatory rheology. The addition of BD and FUR shifted the curing peak to higher temperatures and significantly reduced viscosity. Preferable tackiness at ambient temperature was achieved with 10 phr of epoxy components in mixtures. However, cured blends with difunctional epoxy BD had an advantage over monofunctional FUR in enhanced tensile strength with remaining glass transition temperature at the level of neat benzoxazine (217 °C).

Rheological properties and flow behaviour of wax-stabilized water-in-oil emulsions

The objective of this study was to characterize the flow and rheological behaviour of model wax-stabilized water-in-oil (W/O) emulsions consisting of light mineral oil, paraffin wax and glycerol monooleate as the oil phase and water as the dispersed aqueous phase. An[sic] laboratory-scale benchtop flowloop system was used to explore the flow behaviour of the emulsions' oil phase (oil, paraffin wax and surfactant). The key contribution from this work was that the higher initial temperature gradient (40°C compared to 19°C) experienced by the rapidly-cooled oil led to more initial deposition on the flowloop inner wall. The rheological properties of W/O emulsions with different water cuts (10-50wt%) were also studied. Rotational, oscillatory rheology and creep compliance and recovery were characterized on emulsions aged up to 28 days. Overall, the results demonstrated that emulsion composition, and age could significantly influence an emulsion's flow behaviour and rheological properties.

Rheological properties and flow behaviour of wax-stabilized water-in-oil emulsions

The objective of this study was to characterize the flow and rheological behaviour of model wax-stabilized water-in-oil (W/O) emulsions consisting of light mineral oil, paraffin wax and glycerol monooleate as the oil phase and water as the dispersed aqueous phase. An[sic] laboratory-scale benchtop flowloop system was used to explore the flow behaviour of the emulsions' oil phase (oil, paraffin wax and surfactant). The key contribution from this work was that the higher initial temperature gradient (40°C compared to 19°C) experienced by the rapidly-cooled oil led to more initial deposition on the flowloop inner wall. The rheological properties of W/O emulsions with different water cuts (10-50wt%) were also studied. Rotational, oscillatory rheology and creep compliance and recovery were characterized on emulsions aged up to 28 days. Overall, the results demonstrated that emulsion composition, and age could significantly influence an emulsion's flow behaviour and rheological properties.