Ethyl group as matrix modifier and inducer of ordered domains in hybrid xerogels synthesised in acidic media using ethyltriethoxysilane (ETEOS) and tetraethoxysilane (TEOS) as precursors

Hybrid silica xerogels favourably combine the properties of organic and inorganic components in one material; consequently these materials are useful for multiple applications. The versatility and mild synthetic conditions provided by the sol-gel process are ideal for the synthesis of hybrid materials. The specific aims of this study were to synthesise hybrid xerogels in acidic media using tetraethoxysilane (TEOS) and ethyltriethoxysilane (ETEOS) as silica precursors, and to assess the role of the ethyl group as a matrix modifier and inducer of ordered domains in xerogels. All xerogels were synthesised at pH 4.5, at 60 °C, with 1:4.75:5.5 TEOS:EtOH:H₂O molar ratio. Gelation time exponentially increased with the ETEOS molar ratio. Incorporation of the ethyl groups into the structure of xerogels reduced cross-linking, increased the average siloxane bond length, and promoted the formation of ordered domains. As a result, a transition from Qⁿ to Tⁿ signals detected in the ²⁹Si NMR spectra, the Si–O structural band in the FTIR spectra shifted to lower wavelength, and a new peak in the XRD pattern at 2θ < 10° appeared in the XRD patterns. Mass spectroscopy detected fragments with high numbers of silicon atoms and a polymeric distribution.     

In vitro intestinal absorption of amino acid mixtures extracted from codfish (Gadus morhua L.) salting wastewater

This study reports on the intestinal permeability of salt‐containing mixtures of amino acids extracted from codfish salting wastewater. Permeability was evaluated in vitro using the Caco‐2 cell line model; cell integrity during exposure to mixtures of amino acids was estimated by measuring the transepithelial electrical resistance (TEER). The effect of salt (NaCl) on the permeability and on the intestinal cell's integrity was also examined. Permeation rate (i.e. transport) was ≥95% for all amino acids except for creatine, for which it was 6%. Values for apparent permeability coefficients, P_app > 10^?5 cm s^?1, for mixture with isotonic concentration of NaCl suggest that amino acids are very likely to be absorbed in humans. Mixture with a hypertonic level of NaCl exerts a cytotoxic effect in intestinal cells resulting in a loss of epithelium integrity. Results show that isotonic mixture of amino acids extracted from codfish salting wastewater could be used in food, feed, cosmetic and pharmaceutical formulations. These applications could contribute to the fish industry sustainability.     

Short‐term effects in a reduced flow stretch: The case of the Antas River in South Brazil

The building of adduction channels (penstocks) that conduct water from reservoirs to turbines, which are located kilometres from the dam, is becoming common, optimizing the electricity generation in small dams. This design creates a river stretch with reduced discharge between the dam and the powerhouse. This study evaluates the short‐term impacts of the below‐dam decrease in river flow on fish assemblages. Samples were collected in the reduced flow stretch of the Castro Alves Hydropower Plant (Antas River, Rio Grande do Sul, Brazil) before the reservoir started operating (January 2008; mean discharge of 103.7 m³/s) and immediately after operation began (March 2008; mean discharge of 12.4 m³/s). Sampling was conducted in distinct habitats of the reduced flow stretch (slow waters—gillnets, sand beaches—seining nets, structured littoral—electrofishing, and fast waters—cast nets) with a strongly standardized effort. The attributes of the fish assemblages were not negatively affected by the flow reduction in any habitat sampled. However, distinct changes in the spatial structure were observed considering the different types of habitat predominantly used by the species, which represents an entire reorganization of the fish assemblages in the short term. It is fundamental that these short‐term aspects be considered in the licensing of hydropower plants in addition to the long‐term changes.     

Improvement of mead fermentation by honey‐must supplementation

Through honey's fermentation, diverse beverages can be obtained, among which is mead, an alcoholic drink with 8 to 18% of ethanol (v/v). Since honey is a matrix with a low nutrient concentration and other unfavourable growth conditions, several problems are usually encountered, namely delayed or arrested fermentations, unsatisfactory quality parameters and lack of uniformity of the final product, as well as unpleasant sensory properties. In this context, the aim of this work was to optimize mead production through honey‐must supplementation with (a) salts, (b) vitamins or (c) salts + vitamins. The effects of the honey‐must formulation on the fermentation kinetics, growth profile and physicochemical characteristics of final meads were evaluated. The results showed minor differences in the fermentation profile and time between fermentations with the different formulations. The growth profile was influenced more by the yeast strain than by the supplements added to the honey‐must. In general, the honey‐must composition did not influence meads’ final characteristics, except regarding the SO₂ concentration of the meads produced using the strain QA23. In summary, the addition of salts and/or vitamins to honey‐must had no positive effects on the fermentation, growth profile or characteristics of the final products. Copyright © 2015 The Institute of Brewing & Distilling     

Femtosecond-laser selective printing of graphene oxide and PPV on polymeric microstructures

Direct laser writing techniques are suitable for the high precision-patterning of 2D and 3D micro/nanostructures, featuring a variety of geometries and materials. Here, we demonstrated the use of laser-induced forward transfer with fs-pulses (fs-LIFT) to selectively transfer graphene oxide and poly(p-phenylene vinylene) patterns onto polymeric microstructures, fabricated by two-photon polymerization. The influence of different fs-LIFT experimental parameters on the width and height of the printed patterns was investigated. Upon optimum fs-LIFT parameters, we achieved homogeneous printed areas of both materials onto specific regions of the microstructures. Raman spectroscopy confirmed that fs-LIFT does not change the donor material upon transfer. Overall, this work demonstrates a promising strategy with precise printing capabilities, thus opening new opportunities for the development of photonic and optoelectronic devices.

     

Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat

Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.     

Microencapsulation of cashew apple (Anacardium occidentale,L.) juice using a new chitosan–commercial bovine whey protein isolate system in spray drying

The aim of this work was to obtain a new stable food product from cashew apple juice encapsulated by spray-drying technique using chitosan–whey protein isolate systems. The materials were evaluated according to their physicochemical stability during storage at different conditions and characterized with respect to their particle size distribution and structure. Encapsulated commercial and natural juices showed homogenous and unimodal particle size distribution with diameters ranging from 0.2 to 5.0 μm and from 0.2 to 40.0 μm, respectively. Both juices demonstrated higher physicochemical stability for vitamin C and color measurements than their respective non-encapsulated juices. X-ray diffractograms evidenced that the powder juices after the 140th day of storage were still in amorphous state. These results indicate that the new product was effective in protecting sensitive compounds present in the food matrix and it was also able to remain stable throughout the study period.