Extraction and Clarification of Orange Wax Obtained from Waste of the Citrus Industry

The processing of the orange leads to a large generation of waste, which is underutilized or discarded. Thus, this study proposes a route to treat oily waste from the orange juice industry, transforming it into a by-product of higher added value to the chemical industry. The orange wax is obtained by hydrodistillation and solvent extraction, and the clarification of the wax is carried out with the oxidative treatment using H₂O₂. A 3² Experimental Design confirmed that the factors, temperature, and concentration of the reactant, influence both response variables, the colorimetric changes and yield. The obtained waxes are characterized by chromatographic (CG-MS), thermal, and rheological analysis. The results of the CG-MS indicate that the clarification method is effective as the components responsible for the pigmentation and odor of the wax cannot be identified after the clarification process. Thermogravimetry analysis and differential exploratory calorimetryindicate a slight increase in thermal stability and a decrease in crystallinity after the clarification process. Rheological analyses show that the obtained waxes present similar flow behavior as commercial beeswax. Therefore, it can be affirmed that this work obtains a green wax from a residue for potential replacement of commercial waxes according to its properties analyzed. Practical applications: This work shows the extraction of orange wax from oily industrial wastes for possible applications in the food and cosmetics industries. The orange wax can be a sustainable substitute for nonrenewable products and supply the wax market due to the high demand. In addition, methods for processing and characterization of the waxes are presented in this work.     

The “Food Polymer Science” approach to the practice of industrial R&D,leading to patent estates based on fundamental starch science and technology

This article reviews the application of the “Food Polymer Science” approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. The areas of patents and patented technologies reviewed here include: (a) soft-from-the-freezer ice creams and freezer-storage-stable frozen bread dough products, based on “cryostabilization technology” of frozen foods, utilizing commercial starch hydrolysis products (SHPs); (b) glassy-matrix encapsulation technology for flavors and other volatiles, based on structure-function relationships for commercial SHPs; (c) production of stabilized whole-grain wheat flours for biscuit products, based on the application of “solvent retention capacity” technology to develop flours with reduced damaged starch; (d) production of improved-quality, low-moisture cookies and crackers, based on pentosanase enzyme technology; (e) production of “baked-not-fried,” chip-like, starch-based snack products, based on the use of commercial modified-starch ingredients with selected functionality; (f) accelerated staling of a starch-based food product from baked bread crumb, based on the kinetics of starch retrogradation, treated as a crystallization process for a partially crystalline glassy polymer system; and (g) a process for producing an enzyme-resistant starch, for use as a reduced-calorie flour replacer in a wide range of grain-based food products, including cookies, extruded expanded snacks, and breakfast cereals.     

Processed dietary plants demonstrate broad capacity for angiotensin converting enzyme and angiotensin II receptor binding inhibition in vitro

While the consumption of fruit and vegetables is protective against cardiovascular disease, the relative efficacy of specific plants is poorly substantiated. In addition, although most plants are consumed in a ‘processed’ state (i.e., including cooking), the bioactivity of processed forms of plants is also generally unknown. Effects on elements of the renin-angiotensin system (RAS) were studied in a selection of 131 dietary plant species, fungi or varietals, across 44 families, after standardised processing. Products were tested for in vitro inhibition of angiotensin converting enzyme (ACE) and of angiotensin II (AngII) binding to its receptor (AT₁R). The results indicated that ACE inhibition activity was weakly correlated with AngII to AT₁R inhibition and that ACE inhibitory activity was positively correlated with total polyphenolic content. These results highlight that processed forms of dietary plants exhibit broad capacity for in vitro modulation of RAS. Furthermore, considering the extensive ACE inhibitory activity reported for peptides derived from many dietary proteins, this implicates broad potential for RAS regulation by several dietary factors. With RAS elements also known to function in the gastro-intestinal (GI) tract, there is a need to understand the physiological role of dietary factors on GI function, blood pressure regulation and salt excretion.     

法国料理的傲慢与偏见

不管有没有机会亲自去到法兰西一品当地“正宗”的鹅肝、松露、鱼子酱,浅酌一杯香槟以及葡萄酒,那些赞美诗般的菜名,洁白如雪的餐巾,以及万般星辰拱璧月的法式摆盘,总会在人脑中勾勒出一幅巴洛克风贵妇宫娥在烛火摇曳中就餐的图景。数个世纪以来,这些先入为主的印象,让法餐成了高雅、情调的代名词。浪漫的法国人为爱而痴,优雅的法国人因吃言爱。     

Investigation of the Effect of Accelerated Hydrothermal Aging on the Cu Sites in a Cu-BEA Catalyst for NH3-SCR Applications

The influence of hydrothermal aging between 500 and 900 °C for 3 h, on the structure of a Cu-Beta catalyst was studied in this work. The XRD measurements indicated a structural breakdown of the zeolite upon 900 °C hydrothermal aging. This was confirmed from the loss of surface area as measured by BET method. The temperature for the zeolite structure break down was different between the powder bed as opposed to the sample that was washcoated on a cordierite monolith, which was most likely due to slightly different aging conditions and the presence of binders. The strong increase in the intensity of the Cu2p XPS peak indicated that the surface is enriched of copper at higher temperatures due to the zeolite structure collapse. The presence of CuO is usually accompanied by a satellite peak, which was clearly observed at higher binding energies for the catalysts aged at 800 and 900 °C. The XPS results are in good agreement with the UV–Vis experiments, which also point to the formation of copper oxide after high temperature aging.     

Modeling longitudinal data from a rolling therapy group program with membership turnover: Does group culture affect individual alliance?

Many community- and hospital-based group treatment programs have an open enrolment, that is, a rolling admissions structure, in which a group member who drops out or successfully completes therapy is replaced by another individual. Although practically efficient and perhaps clinically useful, the interdependence of these group participants' data may result in incorrect inferences drawn from the data analyses if this interdependence is not accounted for. We present an analytic strategy that uses time varying covariates in multilevel models to illustrate a methodology to address these data analysis problems. Participants were adults with eating disorders (N = 229) who attended an average of 12 weeks of a rolling admissions group-based day hospital program during an 8-year period, and who completed a group therapy alliance measure weekly. Individual alliance to the group increased from week to week, and this growth remained significant even after controlling for the time varying level of other group members' alliance to the group. Further, the level of an individual's alliance score during any given week was positively related to the group's alliance during that week. The multilevel time varying covariate models presented here add to a very small but emerging set of analytic strategies available for researchers to address some of the hurdles to correctly analyze data from rolling admissions group-based treatment programs. Results from this study provide evidence that a group's culture is passed on and affects an individual's alliance to the group despite changes in group membership. (PsycINFO Database Record (c) 2010 APA, all rights reserved)