Microencapsulation of cashew apple (Anacardium occidentale,L.) juice using a new chitosan–commercial bovine whey protein isolate system in spray drying

The aim of this work was to obtain a new stable food product from cashew apple juice encapsulated by spray-drying technique using chitosan–whey protein isolate systems. The materials were evaluated according to their physicochemical stability during storage at different conditions and characterized with respect to their particle size distribution and structure. Encapsulated commercial and natural juices showed homogenous and unimodal particle size distribution with diameters ranging from 0.2 to 5.0 μm and from 0.2 to 40.0 μm, respectively. Both juices demonstrated higher physicochemical stability for vitamin C and color measurements than their respective non-encapsulated juices. X-ray diffractograms evidenced that the powder juices after the 140th day of storage were still in amorphous state. These results indicate that the new product was effective in protecting sensitive compounds present in the food matrix and it was also able to remain stable throughout the study period.     

Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese

Electrophoretic and chromatographic techniques were used to determine water‐soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate (SDS‐PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse‐phase high‐performance liquid chromatography (RP‐HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them.     

Desorption‐ and Decomposition‐Based Techniques for the Regeneration of Activated Carbon

Activated carbon (AC) is an adsorbent used in most adsorption processes related to micro removal of pollutants from the water phase, but the application is limited due to high costs and environmental issues related to the disposal after saturation. Different regeneration techniques, reducing costs and minimizing environmental impact, are reported for the reuse of saturated AC. These techniques can be performed via two separate strands: regeneration based only on desorption of adsorbed compounds in AC, or based on the decomposition of pollutants adsorbed on AC. Literature on the regeneration of saturated ACs is reviewed and promising techniques are highlighted. One of the most challenging bottlenecks preventing the commercial application of regeneration technologies is the difficulty of scaling‐up.     

Numerical evaluation of a PEM fuel cell with conventional flow fields adapted to tubular plates

In this research a 3D numerical study on a PEM fuel cell model with tubular plates is presented. The study is focused on the performance evaluation of three flow fields with cylindrical geometry (serpentine, interdigitated and straight channels) in a fuel cell. These designs are proposed not only with the aim to reduce the pressure losses that conventional designs exhibit with rectangular flow fields but also to improve the mass transport processes that take place in the fuel cell cathode. A commercial computational fluid dynamics (CFD) code was used to solve the numerical model. From the numerical solution of the fluid mechanics equations and the electrochemical model of Butler-Volmer different analysis of pressure losses, species concentration, current density, temperature and ionic conductivity were carried out. The results were obtained at the flow channels and the catalyst layers as well as in the gas diffusion layers and the membrane interfaces. Numerical results showed that cylindrical channel configurations reduced the pressure losses in the cell due to the gradual reduction of the angle at the flow path and the twist of the channel, thus facilitating the expulsion of liquid water from the gas diffusion layers and in turn promoting a high oxygen concentration at the triple phase boundary of the catalyst layers. Moreover, numerical results were compared to polarization curves and the literature data reported for similar designs. These results demonstrated that conventional flow field designs applied to conventional tubular plates have some advantages over the rectangular designs, such as uniform pressure and current density distributions among others, therefore they could be considered for fuel cell designs in portable applications.     

Dielectric function of palladium capped zirconium thin films as a function of absorbed hydrogen

We report measurements of the optical transmission, between 240 and 1040 nm, and electrical resistivity of polycrystalline zirconium thin films as they absorb hydrogen. Both are measured as H₂ pressure is increased up to 880 mbar, at room temperature. Films, 20–22 nm thick, are deposited on fused quartz substrates by e-beam evaporation at 5.3 × 10^?7 mbar base pressure and covered with a 8.0 nm Pd over-coat. The morphology of the films is studied by means of AFM images. The complex refractive indices of Zr and Pd are extracted numerically from the transmission spectra by using a spectral projected gradient method for different hydrogen pressures. The corresponding dielectric functions for various Zr hydrogen concentrations are described with the parametric Drude-Lorentz and Brendel-Bormann (DL & BB) models. The Acceptance-Probability-Controlled Simulated Annealing approach is applied to calculate the parameters of the DL & BB model. This allows us to describe the effect of increasing hydrogen absorption on these parameters and in derived quantities, like the relaxation time and the effective mass of conduction electrons, the electrical resistance, the Fermi energy, and the electronic density of states at the Fermi level.     

The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology

This study proposes a FRAP assay adapted to FIA system with a merging zones configuration. The FIA system conditions were optimised with the response surface methodology using the central composite rotatable design. The optimisation parameters studied were: the carrier flow rate, the lengths of the sample and reagent loops, and reactor length. The conditions selected in accordance with the results were: carrier flow rate of 1.00 ml/min, length of the loops 18.2 cm and length of the reaction coil 210.1 cm. The detection and quantification limits were, respectively, 28.6 and 86.8 μmol/l Fe²⁺, and the precision was 1.27%. The proposed method had an analytical frequency of 30 samples/h and about 95% less volume of FRAP reagent was consumed. The FRAP assay adapted to the FIA system under the optimised conditions was utilised to determine the antioxidant activity of tea samples.     

A novel magneto‐impedance sensor model based on the zeros of Bessel functions

Nowadays, the design of magneto‐impedance (MI) sensors requires the development of lumped circuit models that can be simulated through equivalent impedance circuits relied on Bessel functions. A new impedance model based on Senani's equivalent using the zeros of Bessel functions is developed in this paper. The model allows to describe the impedance as a transfer function that can be easily synthesized by means of current conveyor circuits and passive elements. The mathematical representation was verified under simulation of transfer functions involving different number of poles and zeros. Moreover, the model has been verified using SPICE simulations and measurement results from a fabricated prototype demonstrating its scope and validity. Finally, a study of finite tracking errors of CCIIs used in the implementation of magneto‐impedance sensor has been realized. Copyright © 2014 John Wiley & Sons, Ltd.     

Optical and Structural Properties of ZnO and ZnO:Cd Particles Grown by the Hydrothermal Method

Here, we examine the structural, vibrational, optical, and morphological properties of ZnO particles synthesized by the hydrothermal method, incorporating cadmium at different concentrations through the molar ratio R_m = Cd⁺²/Zn⁺² and a thermal treatment at 500°C. The X‐ray diffraction results demonstrated the high crystallinity of the ZnO compound with a wurtzite‐type hexagonal structure. The Raman scattering spectra demonstrated that the ZnO vibrational modes occur in the region between 200 and 1300 cm^?1, which is associated with different vibrational configurations characteristic of the ZnO molecule: E₂(Low), E₂(M), A₁(TO) E₁(TO), 2B₁(High), E₂(High), and TA + LO. The modes that were most affected by the incorporation of Cd²⁺ were those assigned to 2E₂(Low), E₂(M), and 2B₁(High), and this effect was associated with a greater displacement of Zn²⁺ ions. The optical study showed a reduction in the band gap and a decrease in the crystalline quality due to the substitution of Cd²⁺ in the ZnO lattice. Cadmium incorporation affected the morphology of the ZnO:Cd particles, changing the lengths and diameters of the ZnO rods; when the Cd concentration was increased, the ZnO rods shortened, forming coin‐type hexagonal structures.     

Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short‐Term Deep‐Frying of French Fries

We aimed at investigating oxidative stability and changes in fatty acid and tocopherol composition of extra virgin olive oil (EVOO) in comparison with refined seed oils during short‐term deep‐frying of French fries, and changes in the composition of the French fries deep‐fried in EVOO. EVOO samples from Spain, Brazil, and Portugal, and refined seed oils of soybean and sunflower were studied. Oil samples were used for deep‐frying of French fries at 180 °C, for up to 75 min of successive frying. Tocopherol and fatty acid composition were determined in fresh and spent vegetable oils. Tocopherol, fatty acid, and volatile composition (by SPME–GC–MS) were also determined in French fries deep‐fried in EVOO. Oil oxidation was monitored by peroxide, acid, and p‐anisidine values, and by Rancimat after deep‐frying. Differential scanning calorimetry (DSC) analysis was used as a proxy of the quality of the spent oils. EVOOs presented the lowest degree of oleic and linoleic acids losses, low formation of free fatty acids and carbonyl compounds, and were highly stable after deep‐frying. In addition, oleic acid, tocopherols, and flavor compounds were transferred from EVOO into the French fries. In conclusion, EVOOs were more stable than refined seed oils during short‐term deep‐frying of French fries and also contributed to enhance the nutritional value, and possibly improve the flavor, of the fries prepared in EVOO.