Medical applications of shape memory alloys

Shape memory alloys (SMA) are materials that have the ability to return to a former shape when subjected to an appropriate thermomechanical procedure. Pseudoelastic and shape memory effects are some of the behaviors presented by these alloys. The unique properties concerning these alloys have encouraged many investigators to look for applications of SMA in different fields of human knowledge. The purpose of this review article is to present a brief discussion of the thermomechanical behavior of SMA and to describe their most promising applications in the biomedical area. These include cardiovascular and orthopedic uses, and surgical instruments.

Development and applications of the SWAN rating scale for assessment of attention deficit hyperactivity disorder: a literature review

This study reviewed the use of the Strengths and Weaknesses of Attention-Deficit/Hyperactivity-symptoms and Normal-behaviors (SWAN) rating scale in diagnostic and evolutive approaches to attention deficit hyperactivity disorder (ADHD) and in correlational studies of the disorder. A review of articles published in indexed journals from electronic databases was conducted and 61 articles on the SWAN scale were analyzed. From these, 27 were selected to a) examine use of SWAN in research on attention disorders and b) verify evidence of its usefulness in the areas of genetics, neuropsychology, diagnostics, psychiatric comorbidities, neuroimaging, pharmacotherapy, and to examine its statistical reliability and validity in studies of diverse populations. This review of articles indicated a growing use of the SWAN scale for diagnostic purposes, for therapy, and in research on areas other than ADHD, especially when compared with other reliable scales. Use of the scale in ADHD diagnosis requires further statistical testing to define its psychometric properties.

Clinical applications of retrograde autologous priming in cardiopulmonary bypass in pediatric cardiac surgery

Retrograde autologous priming (RAP) has been routinely applied in cardiac pediatric cardiopulmonary bypass (CPB). However, this technique is performed in pediatric patients weighing more than 20 kg, and research about its application in pediatric patients weighing less than 20 kg is still scarce. This study explored the clinical application of RAP in CPB in pediatric patients undergoing cardiac surgery. Sixty pediatric patients scheduled for cardiac surgery were randomly divided into control and experimental groups. The experimental group was treated with CPB using RAP, while the control group was treated with conventional CPB (priming with suspended red blood cells, plasma and albumin). The hematocrit (Hct) and lactate (Lac) levels at different perioperative time-points, mechanical ventilation time, hospitalization duration, and intraoperative and postoperative blood usage were recorded. Results showed that Hct levels at 15 min after CPB beginning (T2) and at CPB end (T3), and number of intraoperative blood transfusions were significantly lower in the experimental group (P<0.05). There were no significant differences in CPB time, aortic blocking time, T2-Lac value or T3-Lac between the two groups (P>0.05). Postoperatively, there were no significant differences in Hct (2 h after surgery), mechanical ventilation time, intensive care unit time, or postoperative blood transfusion between two groups (P>0.05). RAP can effectively reduce the hemodilution when using less or not using any banked blood, while meeting the intraoperative perfusion conditions, and decreasing the perioperative blood transfusion volume in pediatric patients.

Influência da adição de íons Ca++ e Mg++ na dureza de géis de concentrado proteíco de soro de leite bovino

Inúmeros estudos vêm sendo realizados com o objetivo de compreender o comportamento das proteínas do Concentrado Protéico de Soro (CPS). A capacidade destas proteínas em formar géis estáveis a temperaturas entre 70ºC e 90ºC, é uma propriedade funcional importante para a confecção de vários produtos alimentícios, tais como: produtos de padaria, cárneos, texturizados e lácteos. A concentração protéica, pH, composição iônica e temperatura podem ser controladas para obter um gel com as características desejadas. Neste trabalho foi investigado o efeito dos íons metálicos bivalentes Ca++ e Mg++, na propriedade de dureza de géis de CPS induzidos termicamente. Dispersões protéicas a 6; 7 e 8% de proteína do CPS a pH 6,3 com 0; 7,5; 15; 30 e 75mm de CaCl2 ou MgCl2 foram aquecidas a 75ºC por 45 min, resfriadas a 4ºC por 12 horas, e os géis avaliados em um texturômetro TA-XT2. Os géis formados com maiores concentrações do sal adicionado obtiveram maiores valores de dureza na faixa estudada. Nas concentrações de 15 a 75mM os valores de dureza dos géis com a adição de CaCl2 foram significativamente maiores (p<0,05) do que com adição de MgCl2. Na concentração de 8% de proteínas do CPS ambos os tratamentos atingem o maior valor de dureza (p<0,05) a 30mM do sal adicionado. O cálcio iônico mostrou ter um importante papel na formação do gel de proteínas do soro.

Perfil de textura e capacidade de retenção de água de géis ácidos de concentrado protéico de soro de leite

A capacidade dos concentrados protéicos de soro de leite (CPS) de formar géis é importante propriedade funcional. O objetivo deste estudo foi avaliar a influência das variáveis concentração de proteína, pH, temperatura e tempo de desnaturação, nos intervalos de 8 a 12%; 4,0 a 5,2; 81 a 89ºC e 15 a 27 minutos, respectivamente, no perfil de textura e capacidade de retenção de água de géis ácidos de CPS. O perfil de textura foi determinado em texturômetro TAXT2 e a capacidade de retenção de água avaliada através da umidade espremível dos géis. O delineamento estatístico foi um planejamento fatorial 2(4) completo. Os géis de CPS apresentaram os maiores valores de firmeza, coesividade, elasticidade e capacidade de retenção de água, de maneira geral, nas maiores faixas de concentração protéica, tempo e temperatura de desnaturação. Com relação a variável pH, géis formados em pH 4,0 apresentaram-se mais elásticos e com maior capacidade de retenção de água, enquanto que os géis formados em pH 4,9 a 5,2 mostraram-se mais firmes e coesos.

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

A gelatinização é uma importante propriedade funcional das proteínas alimentares, devido ao seu grande potencial de uso nos alimentos estruturados. As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados. O objetivo deste trabalho foi avaliar as mudanças no pH, no perfil de textura e na umidade espremível de géis de clara de ovos de galinha com e sem cobertura de concentrado protéico de soro de leite, armazenados a 25ºC, por 3, 7, 10, 14, 21 e 28 dias. A dureza do gel do albume de ovos sem cobertura foi maior do que a de ovos recobertos, durante todos os períodos de armazenamento. Não houve efeito do tempo de armazenamento na dureza dos géis dos ovos sem cobertura. Em ovos cobertos, a regressão linear explicou 60% do comportamento da dureza em relação ao período de armazenamento. No caso da elasticidade, não houve interação entre período de armazenamento e a cobertura. Houve diferença entre as médias dentro de cada período, mas não durante o armazenamento. A maior elasticidade foi dos géis de ovos sem cobertura, comparados com os géis de ovos recobertos. O índice de coesividade e a mastigabilidade de géis de ovos sem cobertura foi maior que o de géis de ovos recobertos, em todos os períodos de armazenamento. A percentagem de umidade espremível (UE) de géis de clara de ovos recobertos foi maior do que a de ovos sem cobertura em todo o período de estocagem.

Estudo reológico da gelificação induzida pelo calor de proteínas do soro do leite e dos géis resultantes sob condições variadas de pH

Medidas reólogicas sob cisalhamento oscilatório foram realizadas em reômetro de tensão e deformação controladas com suspensões de concentrado de proteínas do soro do leite (WPC) a 10% (m/m) em água e a diferentes condições de pH (pH 4,0, 4,6 e 7,0). O processo de gelificação induzida pelo calor foi investigado, assim como as propriedades viscoelásticas dos géis formados a 80°C e daqueles formados após o decréscimo da temperatura a 20°C. Foi verificado que, em presença de teores significativos de sais, procedentes do próprio soro, a concentração usada nos experimentos foi suficiente para a formação de géis macroscópicos, e que o pH exerce papel importante na formação e na natureza estrutural dos géis.

Estabilidade de géis de amido de milho normal, ceroso e com alto teor de amilose adicionados de gomas guar e xantana durante os processos de congelamento e descongelamento

O objetivo do presente trabalho foi estudar os efeitos das gomas guar e xantana sobre a estabilidade dos géis de amido de milho normal, ceroso e com alto teor de amilose submetidos aos processos de congelamento e descongelamento. Os géis desses amidos, com concentração total de sólidos de 10% e adicionados das gomas (0,15; 0,50; 0,85 e 1%), foram submetidos a 5 ciclos de congelamento (20 horas a -18 °C) e descongelamento (4 horas a 25 °C), com exceção dos géis com alto teor de amilose, que foram submetidos a apenas 1 ciclo, devido à perda da estrutura de gel. A determinação da sinérese (porcentagem de água liberada) foi realizada pela diferença entre a massa inicial e a massa final das amostras. O gel de amido de milho normal liberou 74,45% de água, sendo que a adição de 1% da goma xantana reduziu significativamente a sinérese para 66,43%. A adição de 0,85 e 1% da goma xantana também reduziu a sinérese dos géis de amido ceroso. O menor teor de sinérese foi obtido com a utilização de 1% de goma xantana ao gel de amido de milho com alto teor de amilose, evidenciando a ação crioprotetora desta goma.

Potential applications of nanotechnology in the agro-food sector

Nanoscience and nanotechnology are new frontiers of this century. Their application to the agriculture and food sectors is relatively recent compared with their use in drug delivery and pharmaceuticals. Smart delivery of nutrients, bioseparation of proteins, rapid sampling of biological and chemical contaminants, and nanoencapsulation of nutraceuticals are some of the emerging topics of nanotechnology for food and agriculture. In this review, some applications of nanotechnology in agro-food sector are discussed.

Characterization of Brazilian wheat cultivars for specific technological applications

Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number, rapid visco amylography, and glutomatic and glutork equipment. Baking tests and scanning electron microscopy were also performed. The data were subjected to analysis of variance and principal component analysis. BRS Timbauva and BRS Guamirim presented results that did not allow for specific technological application. On the other hand, BRS Louro presented suitable characteristics for the elaboration of products with low dough strength such as cakes, pies and biscuits, while BRS Pardela seemed suitable for bread and pasta products.

Acceptance of nanotechnology applications and satisfaction with food-related life in southern Chile

Given the increasing use of nanotechnology in food production and packaging, its acceptance was evaluated in Temuco, Chile, and different consumer segments were identified. Different brands of sunflower oil were used at different prices as a case study. A structured questionnaire was applied to 400 supermarket shoppers. It was determined that brand was more important than nanotechnology application in packaging and food, and more important than price. The consumers preferred an average priced oil with a manufacturer's brand with nanoparticles to reduce cholesterol, and packaging with nanoparticles to increase the shelf life of the product and to prevent the growth of microorganisms. Three consumer segments were distinguished by the cluster analysis. The largest segment (44%) preferred the oil without nanotechnology. The second (35.2%) preferred the oil with nanotechnology in the food and the packaging, and the greatest preference was for packaging with nanoparticles extension in the shelf life of the product. The third segment (20.8%) had similar behavior, but it showed greater preference for the oil with nanoparticles that reduced cholesterol and for the packaging that prevented the growth of bacteria and viruses. The segments differed in terms of their satisfaction with food-related life and lifestyle. It was found that over 50% of the participants preferred oil with nanotechnology applications.

Physicochemical properties, modifications and applications of starches from different botanical sources

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications

Lipid micro and nanoparticles have been extensively investigated as carriers for hydrophobic bioactives in food systems because they can simultaneously increase the dispersibility of these lipophilic substances and help improve their bioavailability. In this study, lipid microparticles of babacu oil and denatured whey protein isolate were produced, and their ability to protect quercetin against degradation was evaluated over 30 days of storage. Additionally, the lipid microparticles were subjected to the typical stress conditions of food processing (presence of sucrose, salt, and thermal stresses), and their physico-chemical stability was monitored. The data show that the babacu microparticles efficiently avoided the oxidation of quercetin because 85% of the initial amount of the flavonoid was preserved after 30 days. The particles were notably stable up to a temperature of 70 °C for 10 minutes at relatively high concentrations of salt and sucrose. The type of stirring (mechanical or magnetic) also strongly affected the stability of the dispersions.