Direct Imaging of Space‐Charge Accumulation and Work Function Characteristics of Functional Organic Interfaces

The tailoring of organic systems is crucial to further extend the efficiency of charge transfer mechanisms and represents a cornerstone for molecular device technologies. However, this demands control of electrical properties and understanding of the physics behind organic interfaces. Here, a quantitative spatial overview of work function characteristics for phthalocyanine architectures on Au substrates is provided via kelvin probe microscopy. While macroscopic investigations are very informative, the current approach offers a nanoscale spatial rendering of electrical characteristics which is not possible to attain via conventional techniques. Interface dipole is observed due to the formation of charge accumulation layers in thin F₁₆CuPc, F₁₆CoPc, and MnPc films, displaying work functions of 5.7, 6.1, and 5.0 eV, respectively. The imaging and quantification of interface locations with significant surface potential and work function response (<0.33 eV for material thickness <1 nm) show also a dependency on the crystalline state of the organic systems. The work function mapping suggests space‐charge carrier regions of about 4 nm at the organic interface. This reveals rich spatial electric parameters and ambipolar characteristics that may drive electrical performance at device scales, opening a realm of possibilities toward the development of functional organic architectures and its applications.     

Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels

The interactions between starch and proteins during processing influence pasting and rheological properties of starch and produce modifications on starch gel structure. Enzymatic modifications have been proposed for overcoming the limitations of using proteins as food ingredients. This work aimed to study the impact of native and enzymatically modified pea proteins on the properties of protein-starch (from cassava or corn) gels. Pea protein isolate (PPI) was incubated with endopeptidase (AL) or microbial transglutaminase (TG). Pasting profile, rheological behaviour and water retention capacity of protein-starch gels were analyzed. Protein (native and enzymatically modified) incorporation increased the viscosity of both corn and cassava starches during gel preparation. However, the hydrolyzed protein reduced drastically the increment of viscosity of protein-starch gels. The addition of PPI led to corn starch network that shifted from an elastic-like nature to a more viscous-like, whereas the opposite effect was observed in cassava gel network. TG- and AL-treated proteins led to a decrease of both G′ and G″ moduli of protein-starch gels, and AL-treated proteins showed the highest decrease on these parameters. Hydrolyzed proteins also favoured the syneresis of the protein-corn starch gel, whereas crosslinked proteins tended to reduce it. Enzymatic modifications of pea proteins affected significantly pasting and rheological properties of protein-starch gels.     

The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste

This study examined the effects of calcium di-glutamate (CDG) supplementation on the sensory and hedonic characteristics of chicken broth. Thirty-four normal weight men and women aged 20-35 years tasted 12 soups containing 4 different concentrations of sodium chloride (.16%, .53%, .85%, and 1.7% w/w) and three concentrations of CDG (0%, .17%, and .33% w/w). Participants tasted all the soups twice over 2 days and used computer-administered visual analog scales to record taste intensity and hedonic ratings. Soups were presented in random order, at least 3 min apart to allow for taste ratings and mouth rinsing. Data were analyzed using repeated measures analysis of variance. Response surface methodology (RSM) was used to determine the hedonic optima for sodium chloride and CDG. Results indicated that CDG could partly replace sodium chloride at constant levels of liking and pleasantness. These data provide evidence that lower sodium broths can be made more palatable with CDG supplementation.     

Passive in situ remediation of metal-polluted water with caustic magnesia: evidence from column experiments

Passive remediation consists of a permeable system that enables the water to pass through while retaining metals by means of biogeochemical reactions. Conventional passive treatments are based on calcite dissolution. This increases the pH to values between 6 and 7, which are insufficiently high to precipitate divalent metals. Alternative treatments are based on sulfate reduction with organic matter in order to precipitate metal sulfides. However, redox reactions are usually too slow to treat large groundwater flows as currently found in gravel aquifers (>50 m/a). Caustic magnesia obtained from calcination of magnesium carbonate was tested as an alternative material to devising passive remediation systems. Caustic magnesia reacts with water to form magnesium hydroxide, which dissolves, increasing the pH to values higher than 8.5. Then zinc and lead are mainly precipitated as hydroxides, copper is precipitated as hydroxysulfate, and manganese(II) is oxidized and precipitated as manganese(III) oxides. Thus, metal concentrations as high as 75 mg/L in the inflowing water are depleted to values below 0.04 mg/L. Magnesia dissolution is sufficiently fast to treat flows as high as 100 m/a. The new precipitates may lead to a permeability drop in the porous treating system. Mixtures of caustic magnesia and an inert material such as silica sand (approximately 50% of each) have been shown to be as reactive as pure magnesia and permeable for a longer time (more than 10 months and 1000 pore vol).     

Thermophysical and Dielectric Properties of Salsa Con Queso and its Vegetable Ingredients at Sterilization Temperatures

Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. The objective of this study was to determine the thermophysical and dielectric properties of salsa con queso and its vegetable ingredients (tomatoes, bell peppers, jalapeno peppers, and onions) at a temperature range of 20 to 130°C to design a safe process for aseptic processing of salsa con queso using a continuous flow microwave system. The influence of temperature on apparent viscosity of salsa con queso was described by an Arrhenius-type relationship. Second order polynomial correlations for the dependence of thermophysical and dielectric properties (at 915 MHz) of salsa con queso and its vegetable ingredients on temperature were developed. The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature.     

Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.