Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

The effect of boiling (10 minutes) on eleven green vegetables frequently consumed in the Mediterranean diet was evaluated. For that, some physicochemical parameters and the contents of vitamin C, phenolics and carotenoids, as well as the antioxidant activity, were determined in raw and boiled samples. The raw vegetables analysed in this study were good sources of vitamin C, carotenoids and phenolic compounds, with contents ranging from 10.6 to 255.1 mg/100 g, 0.03 to 3.29 mg/100 g and 202.9 to 1010.7 mg/100 g, respectively. Boiling promoted losses in different extensions considering both the different bioactive compounds and the distinct vegetables analysed. Contrary to phenolics (more resistant), vitamin C was the most affected compound. Boiling also originated significant losses in the antioxidant activity of the vegetables. Considering all the parameters analysed, the vegetables most affected by boiling were broccoli and lettuce. The least affected ones were collard and tronchuda cabbage.

Optimization of the Pultrusion process

Manufacturing processes need permanently to innovate and optimize because any can be susceptible to continuous improvement. Innovation and commitment to the development of these new solutions resulting from existing expertise and the continuing need to increase productivity, flexibility and ensuring the necessary quality of the manufactured products. To increase flexibility, it is necessary to significantly reduce set-up times and lead time in order to ensure the delivery of products ever faster. This objective can be achieved through a normalization of the pultrusion line elements. Implicitly, there is an increase of productivity by this way. This work is intended to optimize the pultrusion process of structural profiles. We consider all elements of the system from the storehouse of the fibers (rack) to the pultrusion die. Particular attention was devoted to (a) the guidance system of the fibers and webs, (b) the resin container where the fibers are impregnated, (c) standard plates positioning of the fibers towards the entrance to the spinneret and also (d) reviewed the whole process of assembling and fixing the die as well as its the heating system. With the implementation of these new systems was achieved a significant saving of time set-up and were clearly reduced the unit costs of production. Quality assurance was also increased.

Rat muscle opacity decrease due to the osmosis of a simple mixture

It is known that the fibrous structure of muscle causes light scattering. This phenomenon occurs due to the refractive index discontinuities located between muscle fibers and interstitial fluid. To study the possibility of reducing light scattering inside muscle, we consider its spectral transmittance evolution during an immersion treatment with an optical clearing solution containing ethanol, glycerol, and distilled water. Our methodology consists of registering spectral transmittance of muscle samples while immersed in that solution. With the spectral data collected, we represent the transmittance evolution for some wavelengths during the treatment applied. Additionally, we study the variations that the treatment has caused on the samples regarding tissue refractive index and mass. By analyzing microscopic photographs of tissue cross section, we can also verify changes in the internal arrangement of muscle fibers caused by the immersion treatment. Due to a mathematical model that we develop, we can explain the variations observed in the studied parameters and estimate the amount of optical clearing agent that has diffused into the tissue samples during the immersion treatment. At the end of the study, we observe and explain the improvement in tissue spectral transmittance, which is approximately 65% after 20 min.

Cultivo e avaliação do potencial da microalga Chlorella zofingiensis para a produção de biodiesel e produtos de valor acrescentado

O presente trabalho tem como objetivo o cultivo da microalga Chlorella zofingiensis, e a avaliação da sua potencial aplicação na produção de biodiesel e de produtos de valor acrescentado, de entre os quais se destacam os antioxidantes. Com o intuito da produção de biocombustível é necessário efetuar o cultivo da microalga num volume que permita a obtenção de elevada quantidade de biomassa para a concretização do trabalho. Além deste biocombustível, existe ainda a possibilidade de valorização de alguns produtos com valor comercial, como é o caso da astaxantina, a saber na área farmacêutica, alimentar ou até mesmo cosmética. O cultivo da microalga foi feito em meio Bold’s Basal Medium (BBM), inicialmente em matrazes de 5 L e, quando se obteve uma cultura suficientemente densa, inocularam-se fotobiorreatores de 50 L. Conseguiu-se atingir uma concentração máxima de 0,76 g/L, no reator de 5 L, após cerca de 6 semanas de ensaio. Por sua vez, em fotobiorreatores de 50 L, a concentração máxima obtida foi de 0,4 g/L, após 4 semanas de ensaio. Nestas culturas foi possível obter-se uma percentagem lipídica de 7 %, apresentado concentração de pigmentos por litro de cultura na ordem dos 10 mg/L, 4 mg/L e 2 mg/L de clorofila a, clorofila b e carotenoides totais, respetivamente. Com esta percentagem lipídica recuperaram-se 400 mg de óleo, obtendo-se posteriormente 280 mg de biodiesel. Pela análise à amostra de biodiesel obtida foi possível obter o perfil lipídico desta microalga, quando cultivada em meio BBM, sendo 41% de ácido palmítico (C16:0), 9% de ácido esteárico (C18:0), 27% de ácido oleico (C18:1) e 23% de ácido linoleico (C18:2). Os resultados obtidos mostram que a Chlorella zofingiensis é uma microalga com interesse potencial para a produção de clorofila e carotenóides, mas não para o óleo para a produção de biodiesel.