A PRELIMINARY STUDY ON THE MAGNETIC TREATMENT OF FLUIDS

ABSTRACT

Although the influence of magnetic fields on paraffin deposition is still dimly understood, magnetic devices have been exploited by the petroleum industry to mitigate this problem. In this study, a series of experiments were carried out using a lab-scale magnetic conditioner and two kind of samples: paraffin mixture and crude oil. The investigated parameters were: exposition time, temperature, magnetic field intensity. paraffin type and content in the fluid and the reversibility of the observed alterations. The results indicate that magnetic fields, up to 1 Tesla applied at a temperature close to the Wax Appearance Temperature (WAT), reduce the apparent viscosity of the samples. This effect has been ascribed to changes in the paraffin crystal morphology promoted by the magnetic field. Scanning Electronic Microscopy (SEM) was fundamental to confirm this hypothesis.     

Structure of a galactoarabinoglucuronoxylan from tamarillo (Solanum betaceum), a tropical exotic fruit,and its biological activity

Tamarillo (Solanum betaceum) is a tropical exotic fruit whose polysaccharides were extracted from the ripe pulp. After various purification steps, homogeneous fractions (designated PTW, STK-1000R and PF) were analyzed by sugar composition, HPSEC, methylation and NMR spectroscopy analysis. The results showed that the fraction PTW consisted of a linear arabinan with (1 → 5)-linked α-l-arabinofuranosyl units. Fractions designated as STK-1000R and PF contained galactoarabinoglucuronoxylans, with (1 → 4)-linked β-d-Xylp residues in the backbone, carrying branches exclusively at O-2. The polysaccharide in STK-1000R is less branched than that in the PF fraction (∼20.0% and 36.5%, respectively), with side-chains formed by (1 → 5)-linked α-l-Araf residues and (1 → 4)-linked α-d-GlcpA residues and with non-reducing end units formed by α-l-Araf, β-Arap, β-d-Galp, α-d-GlcpA and 4-O-Me-α-d-GlcpA. Intraperitoneal administration of the STK-1000R fraction in mice significantly reduced the number of abdominal constrictions induced by 0.6% acetic acid and the inflammatory phase of nociception induced by 2.5% formalin, indicating that that fraction has an antinociceptive effect on inflammatory pain models.     

The in vitro and in vivo effects of yerba mate (Ilex paraguariensis) extract on adipogenesis

The aim of this study was to evaluate the effects of yerba mate extract and its principal bioactive compounds on adipogenesis. The anti-adipogenic effects of yerba mate, chlorogenic acid, quercetin and rutin were evaluated in 3T3-L1 cells using a PCR array. The results obtained in vitro were validated in vivo in a high-fat diet-induced model of obesity. The in vitro and in vivo results demonstrated that yerba mate extract down-regulated the expression of genes that regulate adipogenesis, such as Creb-1and C/EBPα, and the extract up-regulated the expression of genes related to the inhibition of adipogenesis, including Dlk1, Gata2, Gata3, Klf2, Lrp5, Pparγ₂, Sfrp1, Tcf7l2, Wnt10b, and Wnt3a. In summary, it was demonstrated that yerba mate and its bioactive compounds regulate the expression of genes related to in vitro adipogenesis. Furthermore, yerba mate might regulate adipogenesis through the Wnt pathway.     

Virus,protozoa and organic compounds decay in depurated oysters

Aims

(1) Evaluate the dynamic of the depuration process of Crassostrea gigas oysters using different ultraviolet doses with different amounts of contaminants (virus, protozoa and organic contaminants) and (2) investigate the morphological changes in the oysters' tissues produced by the depuration procedures.

Methods

The oysters were allocated in sites with different degrees of contamination and analyzed after 14 days. Some animals were used as positive controls by artificial bioaccumulation with HAdV2 and MNV1 and subjected to depuration assays using UV lamps (18 or 36 W) for 168 h. The following pollutants were researched in the naturally contaminated oysters, oysters after 14 days in sites and oysters during the depuration processes: virus (HAdV, HAV, HuNoV GI/GII and JCPyV), by (RT) qPCR; protozoa (Cryptosporidium and Giardia species), by immunomagnetic separation and immunofluorescence; and organic compounds (AHs, PAHs, LABs, PCBs and organochlorine pesticides—OCs), by chromatography. Changes in the oysters' tissues produced by the depuration processes were also evaluated using histochemical analysis by light microscopy. In the artificially bioaccumulated oysters, only HAdV2 and MNV1 were investigated by (RT) qPCR before the depuration procedures and after 96 and 168 h of these procedures.

Results

At 14 days post-allocation, HAdV was found in all the sites (6.2 × 105 to 4.4 × 107 GC g^− 1), and Giardia species in only one site. Levels of PCBs and OCs in the oyster's tissues were below the detection limit for all samples. AHs (3.5 to 4.4 μg g^− 1), PAHs (11 to 191 ng g^− 1) and LABs (57 to 751 ng g^− 1) were detected in the samples from 3 sites. During the depuration assays, we found HAdV, Giardia and Cryptosporidium species until 168 h, independent of UV treatment. AHs, PAHs and LABs were found also after 168 h of depuration (36 W and without UV lamp). The depuration procedures did not produce changes in the oysters' tissues. In the artificially contaminated and depurated oysters, we detected HAdV until 168 h and MNV1 until 96 h of depuration.

Conclusion

The applied depuration treatments were unable to eliminate the protozoa or to degrade the HAdV genomes but were able to degrade the MNV1 genomes. Similarly, the UV water treatment was not efficient for aliphatic hydrocarbons, PAHs and LABs, as their concentrations were equivalent or higher to the concentrations of the control samples and samples from depuration tanks without UV treatment.     

Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. The present work evaluated the effect of HPH on the rheological properties of a fruit juice serum model, designed to be similar to tomato juice serum. Product viscosity decreased due to the increase in homogenization pressure, and could be modelled well using two functions (power-sigmoidal and exponential; R² > 0.98). The serum model processed at 200 MPa showed a viscosity decrease of 20% when compared to the original. Since fruit juice rheology is defined by the interactions occurring between the dispersed phase (suspended particles) and the solution (serum), the expected fruit juice behaviour was then discussed.     

Monoalkyl carbonates in carbonated alcoholic beverages

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector (C⁴D) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO₂ available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda; rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks.     

Effects of moisture content on structural and dielectric properties of cassava starch films

In this work, it was evaluated the effect of moisture content on the structural and dielectric properties of cassava starch films by means of Fourier Transform infrared spectroscopy (FTIR), impedancimetric, and gravimetric analysis. The film samples were equilibrated in hermetically sealed desiccators, containing different saturated salts in water in order to promote activity of water between 0.11 and 0.85. The position and amplitude of the peaks in the “fingerprint” region of the FTIR spectra were changed due to the modifications in the interactions between the polymeric chains and water molecules. These effects may be related to the formation of semi‐crystalline regions in the film structure. The dielectric properties of the films were also strongly dependent on the moisture content, showing a non‐linear and a linear region, which was attributed to the domain of bound and free water in the film, respectively. The gravimetric analyzes showed the typical sigmoidal behavior, attributed to the way the water interacts with the biopolymer. Finally, the flexibility of the films increased with water content increasing.     

Onopordum acanthium L. (Asteraceae) flowers as coagulating agent for cheesemaking

By trituration in liquid nitrogen, homogenization in 0.1 mol/L citric acid–sodium citrate buffer (pH 3.0) containing 1.0 mmol/L EDTA, and centrifugation (10000 × g) of fresh Onopordum acanthium L. (Asteraceae) flowers, a proteolytic preparation (“onopordosin”) was obtained (pI 4.4), which showed proteolytic and clotting activity (0.546 ± 0.004 Rennet Units/g flowers and 0.090 ± 0.003 Endopeptidase Units/g flowers, respectively) at acid pH values, conditions that favor its use in cheese manufacturing. Hydrolytic behavior (SDS-Tricine PAGE) of onopordosin was compared with that of chymosin in bovine milk clotting assays. Onopordosin was used as vegetal coagulant with pasteurized bovine milk to manufacture a semi-hard type cheese which was analyzed by sensory panelists at the Experimental Superior Institute of Food Technology in Argentina, who evaluated different parameters and concluded that the quality of the cheese made with onopordosin was similar to that of commercial cheeses.     

Edible films from alginate-acerola puree reinforced with cellulose whiskers

Fruit purees, combined or not with polysaccharides, have been used in some studies to elaborate edible films. The present study was conducted to evaluate tensile properties and water vapor barrier of alginate-acerola puree films plasticized with corn syrup, and to study the influence of cellulose whiskers from different origins (cotton fiber or coconut husk fiber, the latter submitted to one- or multi-stage bleaching) on the film properties. The whiskers improved the overall tensile properties (except by elongation) and the water vapor barrier of the films. The films with coconut whiskers, even those submitted only to a one-stage bleaching, presented similar properties to those of films with cotton whiskers, despite the low compatibility between the matrix and the remaining lignin in coconut whiskers. This was probably ascribed to a counterbalancing effect of the higher aspect ratios of the coconut whiskers.