STUDYING THE MECHANICAL PROPERTIES OF HYBRID COMPOSITES USING NATURAL ADDITIVES WITH EPOXY

The fundamental goal of the present study is to study the effects of the natural additives with vegetable and animal sources in form (i.e. the short fibers and particle) on mechanical characteristics epoxy. (The wood dust WD, cow bones CB, date palm fiber DP, and sheep wool SW) have been chosen as natural additives with a variety of the weight ratio reinforcements for epoxy matrix, which is based upon the hybrid composites that have been produced by hand lay-up approach. Tensile, compression and flexural tests have been performed based on the American society for the testing and materials (ASTM) for the characterization of hybrid composites it has been discovered that mechanical characteristics may be increased or decreased according to the material additive type, its origins, and the utilized percentage of weight.

Application of Green Extraction Techniques for Natural Additives Production

During the last decades, consumers have increased the demand for healthier natural foods with lower presence of chemical additives. One reason of this choice is the controversy about chemical additives possible adverse effects. To fulfill market needs, different techniques have been developed to extract compounds from various raw materials to produce natural additives with different properties (preservatives, emulsifiers, or colorants) and bioactivities. In addition, the growing concern about the effects of climate change has led the development of more sustainable techniques to carry out the extraction. The use of new alternative nonconventional, emerging, or green extraction methodologies has gained considerable attention during the last decade. These novel techniques have been applied to minimize any negative changes in the nutritional, physicochemical or sensory properties of the natural source, while at the same time reducing the environmental impact of the process and gaining competitiveness of the world market. For this purpose, new green extraction methods have been proposed and optimized for the reduction of the consumption of raw materials, solvents, and energy. In this chapter, a revision of different types of green extraction techniques is compiled together with the main factor that can affect extraction-process feasibility and the main challenges and future trends for their development.

Glycerin and cashew and castor oils inclusion in the diets of Purunã bulls finished in feedlot on fatty acid percentage in the Longissimus dorsi

This work was carried out to study the glycerin and cashew and castor oils inclusion as natural additives on fatty acid composition of perirenal fat, subcutaneous fat and muscle Longissimus thoracis of Purunã bulls finished in feedlot for 252 days. A total of 32 Purunã bulls (11-12 ± 2.0 months; 202.8 ± 14.4 kg) were finished in feedlot with 4 diets (n = 8): CONT – basal diet; VOIL – basal diet and inclusion of vegetable oils (3 g/animal/day); GLYC – basal diet and inclusion of glycerin (20.1% glycerin in DM basis); GLVO – basal diet and inclusion of glycerin (20.1% glycerin in DM basis) and vegetal oils (3 g/animal/day). Glycerin inclusion reduced SFA, MUFA and PUFA levels in the diets. Glycerin and vegetable oils inclusion in the diets of bulls finished in feedlot did not change (P > 0.05) lauric, myristic, palmitic, docosanoic, n-7-tetradecenoic, palmitoleic, n-11 trans-vaccenic, oleic, n-7 cis-vaccenic, cis-9, t11 – CLA, n-3 docosapentaenoic and n-3 docosahexaenoic fatty acids levels in perirenal fat, subcutaneous fat and Longissimus thoracis muscle of bulls finished in feedlot. However, glycerin inclusion in the diets increased (P < 0.05) pentadecanoic, margaric and n-9, cis-10 heptadecanoic fatty acids levels when compared of perirenal fat, subcutaneous fat and Longissimus thoracis muscle of bulls fed CONT and VOIL diets. On the other hand, glycerin inclusion decreased (P < 0.05) linoleic fatty acid in perirenal fat, subcutaneous fat and Longissimus thoracis muscle in comparison of CONT and VOIL diets. Glycerin and vegetables oils inclusion in the diets did not alter (P > 0.05) SFA and MUFA levels in perirenal fat from bulls fed four diets. The PUFA, n-6 and n-3 levels and PUFA:SFA and n-6:n-3 ratios were similar (P > 0.05) between perirenal fat of bulls fed CONT and VOIL diets and greater (P < 0.05) when compared of perirenal fat from bulls fed GLYC and GLVO diets. SFA, MUFA levels and n-6 and n-3 ratios were similar (P > 0.05) among all diets. PUFA and MUFA levels in fat subcutaneous and n-6:n3 ratio were similar (P > 0.05) between GLYC and GLVO diets, but greater than CONT and GLYC diets. Total fatty acids sum levels in Longissimus thoracis muscle were similar (P > 0.05) among bulls from all diets, except the lowest levels in bulls from GLYC and GLVO diets in comparison to CONT and VOIL diets. In conclusion glycerin inclusion in the diets modifies fatty acids in fat and muscle of bulls finished in feed-lot.

The potential of the application of Boletus edulis, Cantharellus cibarius and Craterellus cornucopioides in frankfurters: a review

Today, there is increasing demand for the meat industry to produce sausages with partial or complete replacement of commercial antioxidants by natural ones, with minimal or no impact on the quality characteristics. One of the natural additives that are recognized as highly nutritious and rich in antioxidants is mushroom. The three most commonly consumed mushrooms in Serbia are Boletus edulis, Cantharellus cibarius, and Craterellus cornucopioides. This review provides information on the antioxidant and antimicrobial potential of these three mushrooms in vitro, and the feasibility of their application in frankfurters. The benefits, limits, and accomplished effects of the addition of mushrooms on lipid peroxidation reduction, microbial inactivation, colour, texture, and sensorial traits are presented with regard to their implementation on the industrial level.

STUDYING THE HARDNESS AND THERMAL CONDUCTIVITY OF HYBRID COMPOSITES USING NATURAL ADDITIVES WITH EPOXY

The goal of the present study is investigating effects of the natural additives from a vegetarian and animal source in a form (short fiber and particles) on hardness and thermal conductivity in composites materials. (jam Wood dust JWD, cow bones CB, date palm fiber DP, as well as sheep wool SW) have been chosen as natural additives with a variety of the reinforcements of weight fraction for epoxy matrix based that have been produced by hand lay-up approach. Thermal conductivity and hardness tests have been conducted based on the American society for the testing and materials (ASTM) for the characterization of hybrid composites it has been discovered that thermal conductivity and hardness may be decreased or increased according to the material additive type, its origin, and weight percentage utilized. %2.5 material (1) + %2.5 material (2), %2.5 material (1) + %5 material (2), %5 material (1) + %2.5 material (2).