Fenton oxidation of cork cooking wastewater--overall kinetic analysis

In the present work, the possibility of using chemical oxidation through Fenton's reagent for the pre-treatment of cork cooking wastewaters was exploited. Aiming both the selection of the best operating conditions (pH, Fe2+:H2O2 ratio and initial H2O2 concentration) and the evaluation of the overall reaction kinetics, trials were performed in a batch reactor. Operating at pH = 3.2, H2O2 concentration = 10.6 g/L and Fe2+:H2O2 ratio = 1:5 (by weight), about 66.4% of total organic carbon (TOC), 87.3% of chemical oxygen demand (COD) and 70.2% of biochemical oxygen demand (BOD5) were removed and an increase of the BOD5/COD ratio from 0.27 to 0.63 was achieved. In the temperature range 20-50 degrees C, the best performance was obtained at 30 degrees C. The kinetic study was undertaken at different initial TOC concentrations and temperatures. Overall kinetics can be described by a second-order followed by a zero-order rate equation and the apparent kinetic constants at 30 degrees C are k = 2.3 x 10(-4) L/mg min and k0 = 26.0 mg/L min, respectively. The experiments performed at different temperatures confirmed the global kinetic model and allowed to calculate the global activation energy for the second-order reaction (70.7 kJ/mol).     

Dielectric studies on the miscibility in poly(vinyl acetate)/ poly(ethyl methacrylate) blends

The glass transition relaxation of different blends of poly(vinyl acetate) and poly(ethyl methacrylate) have been investigated by dielectric relaxation spectroscopy in the frequency range from 20 Hz to 1 MHz. The obtained results suggest that the poly(vinyl acetate)-rich blends show immiscibility between the two components, whereas the poly(ethyl methacrylate)-rich blends show partial miscibility. The results obtained by differential scanning calorimetry and the analysis of the Maxwell–Wagner–Sillars effect seem to confirm the dielectric relaxation results. © 1996 John Wiley & Sons, Inc.     

Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity

The antioxidant composition and properties of 18 Portuguese wild mushrooms (Clitocybe alexandri, Cortinarius glaucopus, Fistulina hepatica, Hydnum repandum, Hygrophoropsis aurantiaca, Hypholoma capnoides, Laccaria amethystina, Laccaria laccata, Lactarius aurantiacus, Lactarius salmonicolor, Lepista inversa, Lepista sordida, Mycena rosea, Russula delica, Russula vesca, Suillus collinitus, Suillus mediterraneensis, Tricholoma sulphureum) were evaluated, in order to contribute to the overall characterisation of these products. Their radical-scavenging capacity, reducing power and inhibition of lipid peroxidation measured in liposome solutions was fully studied. Furthermore, the tocopherols composition was determined by HPLC-fluorescence. The analysed mushrooms contain powerful antioxidants such as phenols (0.51–7.90 mg/g) and tocopherols (0.02–8.04 μg/g). β-Tocopherol was the vitamer detected in higher amounts, while δ-tocopherol was not detected in the majority of the samples. All the species proved to have antioxidant activity being more significant for H. aurantiaca (EC₅₀ values lower than 1.35 mg/ml) due to the contribution of antioxidants such as phenols (7.90 mg/g) and tocopherols (0.02–1.94 μg/g). The ongoing research states the nutraceutical potential of all these unique species, making the information available for a better management and conservation of mushrooms and related habitats.     

2-(2-Methyl-2-nitrovinyl)furan but Not Furvina Interfere with Staphylococcus aureus Agr Quorum-Sensing System and Potentiate the Action of Fusidic Acid against Biofilms

Quorum sensing (QS) plays an essential role in the production of virulence factors, in biofilm formation and antimicrobial resistance. Consequently, inhibiting QS is being considered a promising target for antipathogenic/anti-virulence therapies. This study aims to screen 2-nitrovinylfuran derivatives structurally related to Furvina (a broad-spectrum antibiotic already used for therapeutic purposes) for their effects on QS and in biofilm prevention/control. Furvina and four 2-nitrovinylfuran derivatives (compounds 1–4) were tested to assess the ability to interfere with QS of Staphylococcus aureus using bioreporter strains (S. aureus ALC1742 and ALC1743). The activity of Furvina and the most promising quorum-sensing inhibitor (QSI) was evaluated in biofilm prevention and in biofilm control (combined with fusidic acid). The biofilms were further characterized in terms of biofilm mass, viability and membrane integrity. Compound 2 caused the most significant QS inhibition with reductions between 60% and 80%. Molecular docking simulations indicate that this compound interacts preferentially with the protein hydrophobic cleft in the LytTR domain of AgrA pocket. Metabolic inactivations of 40% for S. aureus ALC1742 and 20% for S. aureus ALC1743 were reached. A 24 h-old biofilm formed in the presence of the QSI increased the metabolic inactivation by fusidic acid to 80%, for both strains. The overall results highlight the effects of compound 2 as well as the potential of combining QSI with in-use antibiotics for the management of skin and soft tissues infections.     

Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

The use of microalgal biomass, a natural ingredient, to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after carotenogenesis), and Haematococcus pluvialis (red, after carotenogenesis) were used, resulting in a wide range of appealing colours from green to orange and pink. The colour stability of the emulsions was evaluated, through the evolution of the L^*a^*b^* parameters (CIELAB system) along 6 weeks. The primary and secondary oxidation products of the emulsions were also determined, and an enhanced resistance to oxidation was evidenced by emulsions containing microalgae. Therefore antioxidant functionality was another positive aspect of its use as an ingredient. Colour stability, a variety of attractive hues, and added resistance to oxidation ensure an adequate compromise of sensory and functional properties for these novel emulsions.     

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

BACKGROUND: Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. RESULTS: The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5–2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. CONCLUSION: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright © 2010 Society of Chemical Industry