Browsing by Issue Date, starting with "2023-08-30"
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- Toward sustainable wax extraction from the Saccharum officinarum L. filter cake byproduct: process optimization, physicochemical characterization, and antioxidant performancePublication . Teixeira, Francisca S.; Costa, Paula T.; Vidigal, Susana S.; Pintado, Manuela; Pimentel, Lígia L.; Rodríguez-Alcalá, Luís M.Saccharum officinarum L. exploitation and processing result in different byproducts, such as filter cake (FC). This study aimed to establish the most suitable experimental conditions to obtain lipophilic bioactive compounds from FC industrial residues, considering their high efficiency, cost-effectiveness, extraction yield, composition, and physicochemical properties. Results indicated that the most appropriate methodology consisted of the pretreatment of the FC sample with H2SO4, followed by ethanolic extraction (B6 method), avoiding energy-consumption FC drying steps and providing ethanol recovery (approx. 90%). The obtained B6 extract yield was 9.59 ± 0.27 g/100 g of FC dry weight, and this methodology proved to be more efficient in obtaining fatty alcohols (20.28 ± 1.48 g/kg extract) and phytosterols (31.56 ± 0.18 g/kg extract) while maintaining lower total monosaccharide concentration (26.19 ± 1.82 mg/g extract). Furthermore, the geographically related multivariate analysis in wax composition and antioxidant activity was evaluated by comparing B6 waxes from Guariba (G) and Univalem (U), both provided by Brazil and collected in June 2020. Overall, the wax composition is affected, but the antioxidant activity is uncompromised, which indicates that the optimized wax extraction method can be applied to FC.
- Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheesePublication . Asif, Mussab; Nadeem, Muhammad; Imran, Muhammad; Ullah, Rahman; Tayyab, Muhammad; Khan, Faima Atta; Al-Asmari, Fahad; Rahim, Muhammad Abdul; Rocha, João Miguel; Korma, Sameh A.; Esatbeyoglu, TubaCheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.
- A novel elastic sensor sheet for pressure injury monitoring: design, integration, and performance analysisPublication . Amini, Mohammad Mohammad; Devin, Mohammad Ghassem Farajzadeh; Alves, Paulo; Sheikholeslami, Davood Fanaei; Hariri, Fatemeh; Dionísio, Rogério; Faghihi, Mahdi; Reinaldo, Fernando; Metrôlho, José Carlos; Fonseca, LuisThis study presents the SENSOMATT sensor sheet, a novel, non-invasive pressure monitoring technology intended for placement beneath a mattress. The development and design process of the sheet, which includes a novel sensor arrangement, material selection, and incorporation of an elastic rubber sheet, is investigated in depth. Highlighted features include the ability to adjust to varied mattress sizes and the incorporation of AI technology for pressure mapping. A comparison with conventional piezoelectric contact sensor sheets demonstrates the better accuracy of the SENSOMATT sensor for monitoring pressures beneath a mattress. The report highlights the sensor network’s cost-effectiveness, durability, and enhanced data measurement, alongside the problems experienced in its design. Evaluations of performance under diverse settings contribute to a full understanding of its potential pressure injury prediction and patient care applications. Proposed future paths for the SENSOMATT sensor sheet include clinical validation, more cost and performance improvement, wireless connection possibilities, and improved long-term monitoring data analysis. The study concludes that the SENSOMATT sensor sheet has the potential to transform pressure injury prevention techniques in healthcare.