Development of Active Films From Pectin and Fruit Extracts: Light Protection,Antioxidant Capacity,and Compounds Stability

Pectin films containing fruit extracts were developed and tested in relation to ultraviolet light transmission, phytochemical contents, and antioxidant capacity during 90 d shelf life storage. Aqueous and alcoholic extracts from 5 different fruits (acerola, cashew apple, papaya, pequi, and strawberry) were obtained. Because the alcoholic extracts from acerola, cashew apple, and strawberry presented the highest phytochemical content and antioxidant capacity, they were incorporated into pectin films individually or as a mixture. Incorporation of these extracts into pectin films provided antioxidant capacity while retaining the physical properties. The pectin films containing fruit extract acted as adequate light barrier and prevented photooxidation. Among the prepared films, the pectin film containing acerola extract afforded the highest antioxidant capacity, with a half‐life of 99 d. Overall, the results revealed that incorporation of fruit extracts into pectin films potentially produces antioxidant films and coatings for different food applications.     

Synthesis,structure and electrochemical properties of the cationic complex tris-(imidazolidine-1,10-phenanthroline)iron(II)

The complex [Fe^II(Imz-phen)₃](PF₆)₂, (Imz-phen = imidazolidine-[4,5-f]-1,10-phenanthroline) has been prepared and characterized using X-ray diffraction, UV–vis and IR spectroscopy, elemental analysis, fast atomic bombardment (FAB) mass spectrometry, and cyclic voltammetry. Its crystal lattice includes acetonitrile (π–π bound to phenanthroline), methanol, and water molecules. Scanning continuously between 1000 mV and 1650 mV in CH₃CN, a modified electrode that includes the iron (II) complex is obtained; after the 25th continuous cycle a stable film is formed that is electrocatalytically active in the reduction of sulfur oxoanions. When the electrocatalytic properties are evaluated in ethanol/water solution, the current achieved from the electroreduction of these sulfur species is linearly dependent on the respective concentrations, suggesting potential application in sulfite determination.     

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange‐fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability for WL and SG kinetics. Diffusivity values for WL ranged from 0.96 × 10^?10 to 2.22 × 10^?10 and 1.04 × 10^?10 to 3.10 × 10^?10 m² s^?1 in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72 × 10^?10 to 2.35 × 10^?10 and 0.71 × 10^?10 to 2.46 × 10^?10 m² s^?1 in corn syrup and sucrose solutions, respectively. The half‐life of dehydration rates (t_1/2) was from 30.9 to 71.2 min and from 19.4 to 57.5 min in corn syrup and sucrose solutions, respectively. Diffusivities values obtained according to the proposed model were close to the ones observed from diffusive model; t_1/2 was a promising criterion for the process time definition.     

The Topology,in Model Membranes,of the Core Peptide Derived from the T‐Cell Receptor Transmembrane Domain

The T‐cell receptor–CD3 complex (TCR–CD3) serves a critical role in protecting organisms from infectious agents. The TCR is a heterodimer composed of α‐ and β‐chains, which are responsible for antigen recognition. Within the transmembrane domain of the α‐subunit, a region has been identified to be crucial for the assembly and function of the TCR. This region, termed core peptide (CP), consists of nine amino acids (GLRILLLKV), two of which are charged (lysine and arginine) and are crucial for the interaction with CD3. Earlier studies have shown that a synthetic peptide corresponding to the CP sequence can suppress the immune response in animal models of T‐cell‐mediated inflammation, by disrupting proper assembly of the TCR. As a step towards the understanding of the source of the CP activity, we focused on CP in egg phosphatidylcholine/cholesterol (9:1, mol/mol) model membranes and determined its secondary structure, oligomerization state, and orientation with respect to the membrane. To achieve this goal, 15‐residue segments of TCRα, containing the CP, were synthesized and spin‐labeled at different locations with a nitroxide derivative. Electron spin‐echo envelope modulation spectroscopy was used to probe the position and orientation of the peptides within the membrane, and double electron–electron resonance measurements were used to probe its conformation and oligomerization state. We found that the peptide is predominantly helical in a membrane environment and tends to form oligomers (mostly dimers) that are parallel to the membrane plane.     

Experimental evaluation of the impact of b-learning methodologies on engineering students in Spain

The aim of this article is to highlight the importance of an active learning methodology in engineering degrees in Spain. We present the outcomes of an experimental study carried out during the academic years 2007/2008 and 2008/2009 with engineering students at the University of Salamanca (Spain). In the present research, as we have done in previous ones, we have selected a subject which is common to the four degrees under consideration: Computer Science. This study explores in greater depth the validity of experimental designs coming from educational research and the impact of innovative teaching methodologies. The hypothesis that impulses this research is formulated to ascertain that the learning level and the satisfaction of students will be higher after the implementation of new teaching methodologies (based on constructive learning, collaborative work, and blended learning resources), than in more traditional teaching contexts. The obtained results partially confirm this hypothesis. The ultimate purpose of this work is that of providing evidence that contributes to the improvement of education and teaching methods for a better performance of students in engineering.     

Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum

The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.     

Consideration of the influence of aging process,type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines

The contents of the volatile compounds extracted from wood: cis- and trans-whiskylactones, vanillin, syringaldehyde, furfural, 5-methylfurfural, eugenol, guaiacol, p-ethyl-phenol and p-ethylguaicol have been studied in 12 single-variety wines aged in new American oak barrels. The concentration of these compounds were determined after the following combinations of time in wood and time in bottle: 0 months in wood plus 18 months in bottle, 4 months in wood  + 14 months in bottle, 9 months in wood + 9 moths in bottle and 12 months in wood + 6 months in bottle. According to the composition of the wines, it is possible to conclude in general, that, the extraction of these compounds was faster during the first four or 9 months of aging in wood, depending on the wines. After 12 months of oak maturation, the extraction of these compounds slowed down. Furthermore, the final concentrations of these volatile compounds were different among studied wines. These differences could be related to some of the values of some of their oenological parameters, such as the contents of tartaric acid and sulphur dioxide of each wine.     

Implementing energy efficiency: Challenges and opportunities for rural electric co-operatives and small municipal utilities

Challenges in implementing demand side management (DSM) programs in rural electric co-operatives and small municipal utilities are not well understood, yet these organizations sell roughly 15% of electricity in the US, many are more coal-intensive than investor-owned utilities (IOUs), and they are politically important—rural electric co-operatives cover about 75% of the US land area and municipal utilities are found in every state except Hawaii. We provide a background on rural co-operatives and municipal utilities in the context of the US electric sector and highlight the challenges and opportunities of implementing DSM programs in these institutions. Where past studies of utility DSM have mostly focused on IOUs or consisted of qualitative case studies of municipal utilities with exemplary DSM performance, this study makes a unique contribution to the DSM literature by systematically analyzing an entire co-operative and municipal utility population in Minnesota through the use of a survey. In doing so, we provide policy recommendations relevant to energy planners and policy makers to support DSM in rural electric co-operatives and municipal utilities.