Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries

Murta (Ugni molinae T.) berries were air‐dried at five temperatures (40, 50, 60, 70 and 80 °C), and the changes in β‐carotene, phenolic acids, total phenolic and flavonoid contents and antioxidant capacities (DPPH and ORAC) were investigated. The berries showed a high content of β‐carotene, which decreased during drying temperature between 40 °C and 80 °C. Free and bound phenolic acids were also determined, showing gallic acid to be the prevalent phenolic acid. Total phenolic and flavonoid contents in the dried berries showed a higher decrease at lower temperature due to longer drying time. The radical‐scavenging activity also showed higher antioxidant activity at higher drying temperatures (70–80 °C) than at lower drying temperatures (40–50 °C). Total phenolic content (TPC) and flavonoids showed good correlation with antioxidant capacity. Murta berries proved to be an excellent source of antioxidants and bioactive compounds and are therefore a potential ingredient for new functional food products.     

The applied pretreatment (blanching,ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

A nectarine purée was manufactured with different pretreatments (thermal blanching or ascorbic acid – AA – addition), and then, the purée was processed by high‐pressure treatment to evaluate the effect of the initial manufacture conditions in the stability of the processed purées. A thermal treatment was also carried out to compare the effect with the high‐pressure processing (HPP). All applied processes were effective to ensure the microbiological safety of the purées. However, the pretreatment (thermal blanching or AA addition) applied during the manufacture affected the final quality of the processed purées. Initially, the AA addition had a protective effect on colour degradation during the manufacture of the purées; however, when these purées were treated by HPP showed less colour stability during storage, lower bioactive compounds content, and antioxidant activity. In contrast, purées with an initial thermal blanching maintained better the quality after HPP and during storage.     

WCDMA Uplink Capacity of Highways Cigar-Shaped Microcells with Incorporated HSUPA Service

The multi-service (voice, data and HSUPA) uplink capacity and the interference statistics of the sectors of the cigar-shaped WCDMA microcell are studied using a model of 5 highway microcells. The two-slope propagation loss model with lognormal shadowing is used in the analysis. It is concluded that the voice and data service are significantly affected by HSUPA users and sector capacity decreases dramatically when one of these users gets connected to a given sector or to one next to it. Also it has been concluded that the capacity decrement is highly sensitive to the location of the HSUPA users. Thus, no more than one HSUPA with a process gain of 16 can be connected to a given base station. In this case, the HSUPA user should interrupt its transmission when it is near to the sector border. No more than one HSUPA user with a process gain of 8 is permitted in a given sector and the sector next to it. When the HSUPA user is at the sector border, its transmission should be disabled.     

Structural design of carbon/epoxy bio‐inspired wind turbine blade using fluid/structure simulation

The purpose of this paper is to present the structural design procedure of a low‐speed, horizontal axis, bio‐inspired wind turbine blade made of carbon/epoxy. The methodology initiates with the mechanical characterization of the carbon fiber composite material. An aerodynamic simulation using Computational Fluid Dynamics (CFD) method is performed in order to obtain the pressure distribution profile of the blade. This result is coupled with a Finite Element Analysis (FEA) to carry out an iterative design process through a Fluid‐Structure Interaction (FSI) simulation. Different stacking sequences of laminates are evaluated to find a configuration which allows balance between aerodynamic and dynamic inertial loads, ensuring an almost undeformed geometry during wind turbine's operation. The final structural design of the blade consists in six regions with different laminates. These are balanced and symmetric with distinct thickness characteristics and stacking sequences, which vary in three different orientations: 0^°, ± 45^° and 90^°, achieving a minimum deflection at the tip close to 3.11 cm, and a total weight of 3.6 kg of a 1.8 m radius blade, even with the restrictions imposed by the non‐conventional geometry. Copyright © 2016 John Wiley & Sons, Ltd.     

Public Service Broadcasting's Participation in the Reconfiguration of Online News Content1

This article analyses public service broadcasting in Europe, looking at public broadcasters' role as promoters of participative processes. Computer‐mediated communication and studies rooted in mediated human interactivity are used to explore participative elements provided by digital technology, and how these can be incorporated into the news websites, through an empirical study of 5 case studies in the European market. The analysis is based on the methodology of content analysis with the goal of outlining the particularities of the participative elements implemented by each broadcaster and revealing the most common participative strategies. The findings suggest that although public service broadcasters offer a wide variety of possibilities, encouraging audiences to take on more active roles, their role is still peripheral and complementary.     

Use of Ozonated Water for Disinfecting Gastrointestinal Endoscopes

The reprocessing of endoscopes is a complex procedure due to their structural design. In the constant search for new antimicrobial substances, recent studies with ozone have yielded great benefits. The present study evaluated the effects of ozonated water used to disinfect endoscopes comparing its efficacy with the conventional technique (2% glutaraldehyde). According to the results obtained, when ozonated water was used (330 mg.min.L^?1), induced a 2 log reduction of the viable microorganisms under the conditions tested. Ozonated water was a potent gastrointestinal endoscopic sanitizer, suggesting it is a feasible alternative for disinfection.