Optimised methodology for the extraction of protein from quinoa (Chenopodium quinoa Willd.)

Quinoa is a highly appreciated Andean pseudo‐cereal and has sparked attention worldwide due to its excellent nutritional value. The protein extraction parameters for defatted quinoa seed meal (DQSM) were optimised in this study. Initially, a Plackett–Burman design was applied to screen the factors displaying a potential effect on the quinoa protein extraction yield (Y %, g soluble protein/100 g total protein) being the main evaluated factors: pH, NaCl concentration, time, temperature, solvent type, particle size and solvent/meal ratio. Four main factors: temperature, solvent/meal ratio, pH and time selected from the screening step were optimised with a central composed design (CCD). The obtained response surface model (RSM) produced a satisfactory fitting of the results (R² = 0.9308). Optimal quinoa protein extraction conditions of 36.2 °C, solvent/meal ratio of 19.6/1 (v/w) and 90 min resulted in a protein yield of 62.1% (9.06 g of protein/100 g DQSM) which closely agree with the predicted value of 62.5%.The model was experimentally validated by extracting the quinoa protein using the optimal conditions revealed by RSM. The optimised conditions could be successfully employed in the design process of protein extraction from quinoa seed meal to obtain optimal yields.     

Tree Nut Oils: Chemical Profiles,Extraction, Stability,and Quality Concerns

Tree nuts are globally consumed. Their kernels are calorie‐rich, nutrient‐dense foods and contain several bioactive and health‐promoting components. While some nut crops have expanded through the world since ancient times (almond, hazelnut, walnut), more recently, there has been a parallel development of underexploited promising species (Brazil nut, macadamia, pecan). Nut kernels have high lipid content, ranging from 40% to 80% depending on nut species and varieties. In general, nut oils contain significant proportions of nutritionally and medicinally desirable fatty acids and nutraceutical compounds (sterols, tocopherols, and other phenolics). A considerable genetic variability in oil content and composition is present in nut genetic resources worldwide. This suggests the possibility of different breeding lines focused to enhance oil yields, chemical and quality traits. Regarding extraction, screw‐pressing is suitable to achieve high oil recovery and good quality standards, but seed materials should be conditioned appropriately. Seed moisture content and pressing temperature appear as key variables to enhance oil recovery. This article presents an overview on chemical profiles, mechanical extraction, and quality concerns of oils from the most widely produced tree nut crops. The revision is also aimed at identifying areas where knowledge is insufficient and to set priorities for further research. Practical applications: The review updates and increases knowledge about oils from tree nut genetic resources, encompassing genetic variability and environmental effects on oil yield and compositional traits. It also analyzes findings regarding oil extraction and provides useful insights to establish better conditions for achieving sustainable oil yields and good quality standards.     

Novel Glass Fiber‐Reinforced Composites Having a UV and Peroxy Curable Fluoropolymer Matrix

Novel glass fiber‐reinforced composites were prepared from E‐glass fibers and perfluoropolyether (PFPE), polyurethane acrylate, and methacrylate resins. The PFPE resins were synthesized by a two‐step process and formulated with reactive acrylic diluents obtaining two compositions with different viscosity and fluorine content. These formulations were photocrosslinked by UV‐A radiation and characterized by tensile and dynamic‐mechanical properties as well as by impact resistance. The two UV cured fluoropolymer compositions are high modulus (> 1 GPa), polyphasic materials characterized by a fracture toughness higher than conventional polymer matrices, like epoxies and unsaturated polyesters. Unidirectional laminate composites were also prepared by hand lay‐up and crosslinked both photochemically and thermally. Mechanical characterization of glass fiber‐reinforced composites was carried out by tensile tests and shear adhesion measurements, showing a good fluoropolymer‐glass adhesion strength (ca. 9 MPa). Surface characterization of composites by static contact angle measurements allowed the calculation of the total surface tension γ_s according to Wu's harmonic mean approximation. Surface tension is very low (< 20 mN/m) suggesting a preferential stratification of PFPE segments at the material‐air interface.

     

Influence of grain size on the oxidation behaviour of MA 956

The influence of grain size of alloy MA 956 on the oxidation kinetics and scale morphology is investigated at 900 and 1100°C for up to 1000 h exposure. Specimens with grain sizes of about 3, 150, and 300 μm mean diameter were studied. Grain growth during oxidation was not observed. The results of this work at 1100°C show that grain size of the alloy does not significantly influence the oxidation kinetics. At 900°C, however, mass gain values for the small‐ and medium‐grain size material are somewhat lower than those for the large‐grain size material, especially for exposures below 100 h. This feature indicates that grain boundaries could have played a role for the supply of Al to the scale.     

Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process and the segregative phase separation. Depending on the concentration ratio of both biopolymers, a continuous protein gel network or a water‐in‐water emulsion stabilised by acid gelation was observed. These findings may be used to address the development of new food‐grade gels with different textures and also for the obtention of protein microgels to encapsulate hydrophilic compounds.     

Structural analysis of oxyfluoride borate glass and BaF2 crystallization from phase separation

Oxyfluoride glass and glass-ceramics are being studied due to the possibility of their utilization in many applications, such as thermoluminescent dosimeters, optical fibers, fluorescent concentrators, and temperature sensors. In order to improve the properties of glass, they are often crystallized. For this crystallization to be effective, knowledge and control of the structure of the starting material is required. Much work was done on silicate glass; however, a great interest exists in obtaining these kinds of materials in other matrices such as germanates, phosphates, and borates. Here, we present a structural study of some oxyfluoride borate glass with different concentrations of PbF₂ by means of Nuclear Magnetic Resonance (NMR), Raman, and Fourier Transform Infrared (FTIR) spectroscopies. We also analyzed glass-crystallization using Differential Scanning Calorimetry (DSC). The crystallization study was complemented with the use of Transmission Electron Microscopy (TEM) and Selected Area Electron Diffraction (SAED), for the purpose of identifying possible mechanisms of crystallization. Our results indicate, from the structural point of view, that the glass present groups with one or two BO₄ species, such as diborate or pentaborate. The small variation in the BO₄ fraction with the increase in PbF₂ concentration would be an indication of the formation of F⁻BO_3/2 species. Oxyfluoride borate glass containing BaO as a cation modifier and 30% PbF₂ represents a good starting point for obtaining glass-ceramics with a narrow size distribution of BaF₂ nanocrystals. We also propose that the possible mechanism for oxyfluoride borate glass crystallization started with a separation of phases.     

Stability of fructooligosaccharides,sugars and colour of yacon (Smallanthus sonchifolius) roots during blanching and drying

Yacon (Smallanthus sonchifolius) root is an important source of fructooligosaccharides (FOS). This study evaluated the influence of the blanching and drying processes on the sugars, FOS and colour of the obtained flour. Blanching in boiling water of 5 mm slices for 6 min allowed to inactivate 95% of polyphenol oxidase and peroxidase activity. Blanching solutions containing ascorbic, citric and lactic acid were detrimental in terms of FOS retention (68.2–87.4%) due to hydrolysis mainly of GF3, GF4 and GF5 FOS, and also important losses of reducing sugars (RS) were observed (69.5–87.4% retention). Blanching treatments that included ascorbic acid/CaCl₂ prevented RS and FOS losses and improved colour of the obtained flour. The drying tested temperatures of 50–80 °C did not affect the RS retention and FOS losses associated to hydrolysis and the use of 80 °C rapidly reduced the water content and minimised browning reactions yielding flours with excellent colour characteristics with high FOS content that can be derived to the elaboration of prebiotic containing functional foods or for the extraction and purification of FOS.     

A case for more case study research in the implementation of Information Technology in less‐developed countries *

Abstract

While the potentially crucial role of information technology in the development of Third World countries has been widely prescribed, the evolving interaction between IT and the organization during the process of IT implementation and its implications for managers in these environments, has received little attention. This paper argues for more fieldwork to better analyze the dynamic interweaving between the new technology and the social/organizational setting in which it is being embedded.