Lacunae Infills for in Situ Treatment of Historic Glazed Tiles

Knowledge of current conservation materials and methods together with those adopted in the past is essential to aid research and improve or develop better conservation options. The infill and painting of tile lacunae are subjected to special requirements mainly when used in outdoor settings. A selection of the most commonly used materials was undertaken and performed based on inquiries to practitioners working in the field. The infill pastes comprised organic (epoxy, polyester), inorganic (slaked lime,hydraulic lime and zinc hydroxychloride) and mixed organic–inorganic (slaked lime mixed with a vinylic resin)binders. The selected aggregates were those most commonly used or those already present in the commercially formulated products. The infill pastes were characterised by SEM, MIP, open porosity, water absorption by capillarity, water vapour permeability, thermal and hydric expansibilities and adhesion to the ceramic body. Their performance was assessed after curing, artificial ageing (salt ageing and UV–Temp–RH cycles) and natural ageing. The results were interpreted in terms of their significance as indicators of effectiveness, compatibility and durability

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

The objective of the present work was to develop stategies for raising the shelf-life of red raspberries (Rubus idaeus L.). The quality of red raspberries over shelf-life after coated with alginate plus Brazilian Citrus essential oils was evaluated. Edible coatings did not significantly influence the firmness loss, soluble solids content (SCC), and brightness of fruits over time, when compared to control, nevertheless all edible coatings with essential oils induced higher weight loss than those samples in which the essential oils were not incorporated. Fruits coated with alginate plus lime essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin, but were darker than the remaining samples. The less red colour verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. The edible coatings supplemented with the essential oil of orange either at 0.1 % or 0.2 % were very efficient to control the yeasts and moulds growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. The essential oils used in the edible coatings did not significantly change the sensorial properties of the fruit. Cyanidin-3-O-sophoroside, cyanidin-3-O-glucosylrutinoside, cyanidin-3-O-xylosylrutinoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, pelargonidin-3-O-sophoroside, pelargonidin-3-O-glucosylrutinoside, pelargonidin 3-O-glucoside, pelargonidin 3-O-rutinoside were found in raspberries fruits. An unknown cyanidin derivative was also found in all samples, constituting 27.4% of total anthocyanin content.