Modelling the Water Sorption Isotherms of Quinoa Seeds (<Emphasis Type="Italic">Chenopodium quinoa</Emphasis> Willd.) and Determination of Sorption Heats

Adsorption and desorption isotherms of quinoa seeds (Chenopodium quinoa Willd.) were measured using the static gravimetric method at three temperatures (20, 40 and 60 °C). Water activity ranged from 0.118 to 0.937. The moisture sorption behaviour of quinoa was temperature dependent, as indicated by a decrease in equilibrium moisture content, at all levels of a _w, with increasing temperature. Eight mathematical equations available in the literature were used to model the experimental data, namely, GAB, BET, Caurie, Henderson, Oswin, Halsey, Smith and Iglesias–Chirife. All the equations showed generally a good fit; however, the Iglesias–Chirife and Oswin equations were considered the best to predict the experimental data for both isotherms. Effect of temperature on model parameters was analysed and studied through an Arrhenius-type equation. The net isosteric heats of desorption and adsorption were determined by applying the Clausius–Clapeyron equation resulting in 69.24 kJ mol⁻¹ for desorption and 61.26 kJ mol⁻¹ for adsorption. The experimental heat data were satisfactorily modelled by Tsami’s equation.     

Effect of α‐tocopherol and α‐tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature

The high temperature antioxidant efficiency of α‐tocopherol, α‐tocotrienol and a mixture of both on hazelnut oil were evaluated. Crude hazelnut oil (HZO), crude hazelnut oil treated with alumina (THZO), as well as three samples of THZO to which 150 mg kg^?1 of α‐tocopherol, 140 mg kg^?1 of α‐tocotrienol or a mixture containing 70 mg kg^?1 of α‐tocopherol and 70 mg kg^?1 of α‐tocotrienol, were added and submitted to thermal treatment at 180°C for 18 h. The addition of tocols to THZO decreased the formation of polar compounds and increased its oxidative stability in all the systems studied. However, α‐tocopherol showed a higher antioxidant capacity than α‐tocotrienol at high temperature. In addition, α‐tocotrienol showed a more rapid degradation rate than α‐tocopherol under the conditions studied. Copyright © 2004 Society of Chemical Industry     

Proximal composition, lipid and cholesterol content of meat from pigs fed peach-palm meal (Bactris gasipaes Kunth) and synthetic lysine

Two experiments were conducted to evaluate the proximal composition, lipids and cholesterol content of meat from pigs fed diets with peach-palm meal (PPM), with or without addition of synthetic lysine (LYS). In experiment 1, 24 pigs were randomly allotted into six treatments with three levels of PPM (0.16 and 32%) and two levels of LYS (0 and 0.27%). In experiment II, 16 finishing pigs were fed with two levels of PPM (0 and 17.50%) and two levels of LYS (0 and 0.27%). At the end of each experiment (42 and 35 d, respectively), pigs were slaughtered and loin samples were obtained to determine crude protein, dry matter, moisture, ash, total lipids, and cholesterol content. In experiment I, pork loin from 16% PPM had more dry matter (26.45 g/100 g) and less moisture (73.49 g/100g) than pork loin from 32% PPM (25.11 y 75.03 g/100g, respectively). Meat samples from pigs without LYS had higher (p < 0.05) content of lipids (2.11 g/100 g) than meat from pigs that consumed LYS (1.72 g/100 g). In experiment II, the proximal, lipids and cholesterol content were similar among treatments. The PPM addition to pig diets did not affect the proximal composition of pork, while LYS addition indicated a reduction of total lipids, which could result as an alternative to obtain leaner meat.     

Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends

Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC₅₀ values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C₆ compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C₇–C₁₁) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components (VOO).     

Biodegradable Polycaprolactone-Titania Nanocomposites: Preparation,Characterization and Antimicrobial Properties

Nanocomposites obtained from the incorporation of synthesized TiO₂ nanoparticles (≈10 nm average primary particle size) in different amounts, ranging from 0.5 to 5 wt.%, into a biodegradable polycaprolactone matrix are achieved via a straightforward and commercial melting processing. The resulting nanocomposites have been structurally and thermally characterized by transmission electron microscopy (TEM), wide/small angle X-ray diffraction (WAXS/SAXS, respectively) and differential scanning calorimetry (DSC). TEM evaluation provides evidence of an excellent nanometric dispersion of the oxide component in the polymeric matrix, with aggregates having an average size well below 100 nm. Presence of these TiO₂ nanoparticles induces a nucleant effect during polymer crystallization. Moreover, the antimicrobial activity of nanocomposites has been tested using both UV and visible light against Gram-negative Escherichia coli bacteria and Gram-positive Staphylococcus aureus. The bactericidal behavior has been explained through the analysis of the material optical properties, with a key role played by the creation of new electronic states within the polymer-based nanocomposites.     

Improved Method for Object Recognition in Complex Scenes by Fusioning 3-D Information and RFID Technology

This work analyzes a new method for object recognition in complex scenes combining vision-based techniques applied to the 3-D data obtained using range sensors and object identification coming from radio frequency tags (radio frequency identification (RFID) technology). Three-dimensional vision-based algorithms for object recognition have many restrictions in practical applications, i.e., uncertainty, incapability for real-time tasks, etc., but they work well for pose determination once the object is recognized. On the other hand, RFID technology allows us to detect the presence of specific objects in a scene, but it cannot provide their localization, at least not with the accuracy required in applications such as ours. In this paper, we present a new and powerful recognition method obtained by fusing both techniques. The phases of the method are described, and abundant experimentation results are included. An in-depth performance analysis has been carried out to demonstrate the recognition improvements achieved by the algorithm when RFID assistance is considered. It helps to confirm the robustness of this fusion approach and prove its effectiveness. A final discussion is included, concerning what should be the most adequate size of the object database for optimal algorithm exploitation.     

Passive magnetic cylindrical shielding at gauss-range static fields

A study has been performed in order to find the optimal solution for the magnetic shielding of the 10 in. photomultipliers which will be used in the Double Chooz neutrino experiment under a very low magnetic field (less than 2 G). The results obtained with analytical and numerical calculations are compared with measurements made using test prototypes of several magnetic materials, with different dimensions and from different manufacturers. An exhaustive analysis of the magnetic materials was needed to understand the observed disagreement between calculations and test results obtained at low field values.     

Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity,bioaccessibility and potential bioavailability

Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant activity. In vitro starch hydrolysis showed the lowest value with the addition of raspberries and boysenberries. During simulated digestion, polyphenols were released from pasta matrix reaching a 2.3- to 4.3-fold increase in bioaccessible polyphenols. Likewise, values observed for reducing power and free radical scavenging activity ranged from a 0.7- to 2.0-fold and 1.6- to 6.8-fold increase in relation to cooked pasta, respectively. In addition, ≈40% of dialysability was observed for scavenging activity. In conclusion, enrichment of pasta with fine fruits is an effective tool to obtain a product with enhanced antioxidant potential.     

Antioxidant edible film based on a carrot pectin-enriched fraction as an active packaging of a vegan cashew ripened cheese

An orange-coloured carrot pectin-enriched fraction (CPEF), with 50% uronic acids (42%-methylated), carrying lipophilic carotenoids and α-tocopherol, developed homogeneous calcium-crosslinked films at 0%, 25%, 50%, 75% and 100% CPEF proportions regarding a commercial pectin. CPEF gave higher relative elongation at break (65% for 50% CPEF film) when compared to 0% CPEF film (26% elongation). FTIR spectra showed a decreased intensity in the C = O group of the esterified carboxylate band as the CPEF content increased. CPEF maintained the orange colour (a* ≈ +37) and partly the carotenes (k ≈ 8.62 × 10⁻³ d⁻¹) in films, even under 25 °C light storage. Also, CPEF gave water resistance to dissolution (100% CPEF film: 50% solubility), maintaining film integrity after 24 h soaking. Surface wettability decreased (40° contact angle) when CPEF proportion increased. These characteristics made the 100% CPEF film an efficient antioxidant interface that preserved a vegan cashew ripened cheese of high water activity (0.952) for 60 days at 7 °C, as determined through the assay of thiobarbituric acid-reactive substances (TBARS).