Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases

In this work we have studied the combined effect of using cinnamyl esterases (CE) and HCDC+ yeast strains of S. cerevisiae to transform TE-HCAs into vinylphenols to condense them with grape anthocyanins forming VPAs. These VPAs improve the color stability of the wine and at the same time remove EP precursors of the wine.

Desenvolvimento e avaliação de sorbets probióticos e simbióticos elaborados com polpa de Juçara (Euterpe edulis)

O objetivo deste trabalho foi desenvolver e avaliar diferentes formulações de sorbets probióticos e simbióticos a base de polpa de juçara (Euterpe edulis), de modo a combinar os efeitos benéficos à saúde dos compostos fenólicos deste fruto com os benefícios dos probióticos e prebióticos. Para isso, foram utilizados os microrganismos L. acidophilus e L. paracasei e a fibra polidextrose, além da elaboração de uma amostra controle sem tais elementos para efeito de comparação. Primeiramente, a polpa de juçara pasteurizada utilizada na produção dos sorbets foi avaliada de acordo com suas características físico-químicas e seus compostos bioativos, tendo apresentado resultados adequados para o emprego na matriz alimentícia em questão. Em seguida, os sorbets foram caracterizados através de diversos parâmetros. Assim, a análise centesimal mostrou sorbets com alto índice de carboidratos e baixo valor calórico, enquanto os teores de sólidos solúveis apresentaram-se coerentes em todas as formulações analisadas. Os valores de overrun e densidade aparente relevaram que a incorporação de ar dos sorbets não foi tão elevada quanto de um sorvete lácteo, embora as amostras adicionadas de polidextrose - capaz de mimetizar as propriedades de corpo e espessamento da gordura - tenham obtido resultados mais próximos aos gelados tradicionais. Foram ainda mensurados os efeitos do armazenamento dos produtos a -18 °C durante 120 dias, através de avaliações de pH, coloração instrumental, estabilidade dos compostos fenólicos e antocianinas e viabilidade dos probióticos. O pH das amostras manteve-se constante durante todo o experimento, com valores entre 4,4 e 4,8, enquanto os parâmetros de coloração caracterizaram as amostras como vermelhas e apontaram tendência à perda de luminosidade. Já os polifenóis e antocianinas apresentaram teores elevados, decorrentes da adição da polpa de juçara, sem a ocorrência de degradação destes compostos ao longo da estocagem das amostras sob congelamento. As populações de ambos os microrganismos adicionados apresentaram-se estáveis em cerca de 8 log UFC/ g durante todo o período de armazenamento, o que corresponde a um resultado bastante satisfatório e superior ao recomendado pela legislação brasileira. Por outro lado, a sobrevivência in vitro de tais probióticos quando submetidos aos fluidos gastrointestinais não apresentou resultados adequados para a garantia da funcionalidade destes produtos, com queda de viabilidade superior a 4 ciclos logarítmicos. A aceitabilidade sensorial e intenção de compra apresentaram resultados positivos para todas as formulações, com maior aceitação das amostras probióticas em relação ao controle e menor interesse pelas amostras com adição de prebiótico. Tal resultado demonstra que a incorporação destas bactérias em sorbets de juçara é capaz de melhorar a qualidade do produto, enquanto a adição de polidextrose pode diminuir sua aceitabilidade nas condições empregadas. Em síntese, os sorbets elaborados apresentaram resultados satisfatórios, demonstrando a viabilidade na produção deste tipo de alimento funcional adicionado de probióticos, prebiótico e rico em polifenóis, sendo a combinação de tais elementos capaz de potencializar os efeitos benéficos destes compostos e trazer vantagens fundamentais à microbiota intestinal e à saúde de quem os consome.

Synthesis and characterization of lanthanum- and yttrium-doped Fe2O3 pigments

MELO, D. M. A. et al. Synthesis and charactezarion of lanthanum and yttrium doped Fe2O3 pigments. Cerâmica, São Paulo, v. 53, p. 79-82, 2007.

Synthesis and characterization of lanthanum- and yttrium-doped Fe2O3 pigments

MELO, D. M. A. et al. Synthesis and charactezarion of lanthanum and yttrium doped Fe2O3 pigments. Cerâmica, São Paulo, v. 53, p. 79-82, 2007.

Comparação de materiais usados na confeção de facetas dentárias

A demanda na procura da reabilitação estética é um dos focos da história da humanidade ao longo das eras, mas que teve a sua acentuação nestes últimos dois séculos. Sendo a face um dos pontos que nos permite avaliar esteticamente uma pessoa, cabe ao médico dentista, como um dos profissionais que trabalha nessa zona do corpo humano, avaliar e procurar satisfazer as necessidades estéticas da população. Assim, por parte dos profissionais de Medicina Dentária, tem de haver uma procura constante para a satisfação das exigências estéticas, não só no conhecimento como no aprimoramento da técnica. Nos últimos tempos, com a necessidade de desenvolvimento de materiais para colmatar a cada vez maior busca para a perfeição estética, as facetas surgiram como tratamento de excelência. O presente trabalho teve como objectivo a comparação entre resina composta e cerâmica, na elaboração de restaurações estéticas. Para os dois tipos de materiais foram avaliados a estética e o comportamento biomecânico. Foram comparados benefícios e desvantagens, contra-indicações, indicações, plano de tratamento, diagnóstico e procedimentos clínicos dos dois materiais, utilizados na confecção das facetas cerâmicas e de resina composta. Foram utilizados os seguintes parâmetros de comparação: biocompatibilidade, adaptação marginal, preparação, resistência, cor, acabamento, potencial de reparação, custo e estética. A utilização de facetas cerâmicas tem sido um dos principais focos de desenvolvimento da Medicina Dentária no âmbito científico. A sua utilização permite uma maior predictibilidade e uma maior longevidade clínica. A sua qualidade estética, resistência à fractura, biodisponibilidade e estabilidade de cor, são as suas maiores vantagens na utilização clínica. Em sentido inverso, as facetas de resina composta apresentam menor custo, maior resistência à abrasão, possibilidade de reparação fácil e menor desgaste de estrutura dentária durante a sua preparação. Contudo apresentam menor estabilidade de cor. Portanto, torna-se esclarecedor que a escolha do material a utilizar na confecção de facetas, deve ser adaptada às especificidades de cada caso.

Avaliação espectrofotométrica do manchamento de resinas odontológicas contendo nanopartículas

Composite resins have been subjected to structural modifications aiming at improved optical and mechanical properties. The present study consisted in an in vitro evaluation of the staining behavior of two nanohybrid resins (NH1 and NH2), a nanoparticulated resin (NP) and a microhybrid resin (MH). Samples of these materials were prepared and immersed in commonly ingested drinks, i.e., coffee, red wine and acai berry for periods of time varying from 1 to 60 days. Cylindrical samples of each resin were shaped using a metallic die and polymerized during 30 s both on the bottom and top of its disk. All samples were polished and immersed in the staining solutions. After 24 hours, three samples of each resin immersed in each solution were removed and placed in a spectrofotome ter for analysis. To that end, the samples were previously diluted in HCl at 50%. Tukey tests were carried out in the statistical analysis of the results. The results revealed that there was a clear difference in the staining behavior of each material. The nanoparticulated resin did not show better color stability compared to the microhybrid resin. Moreover, all resins stained with time. The degree of staining decreased in the sequence nanoparticulated, microhybrid, nanohybrid MH2 and MH1. Wine was the most aggressive drink followed by coffee and acai berry. SEM and image analysis revealed significant porosity on the surface of MH resin and relatively large pores on a NP sample. The NH2 resin was characterized by homogeneous dispersion of particles and limited porosity. Finally, the NH1 resin depicted the lowest porosity level. The results revealed that staining is likely related to the concentration of inorganic pa rticles and surface porosity

Effect of grape seed extract on oxidative, color and sensory stability of pre-cooked, frozen, re-heated beef sausage model system

The processing of meats at the factory level can trigger the onset of lipid oxidation, which can lead to meat quality deterioration. Warmed over flavor is an off-flavor, which is associated with oxidative deterioration in meat. To avoid or delay the auto-oxidation process in meat products, synthetic and natural antioxidants have been successfully used. Grape (Vitis Vinifera) is of special interest due to its high content of phenolic compounds. Grape seed extract sold commercially as a dietary supplement, has the potential to reduce lipid oxidation and WOF in cooked ground beef when added at 1%. The objective of study 1 was to compare the antioxidant activity of natural antioxidants including grape seed extract and some herbs belonging to the Lamiaciae family: rosemary (Rosmarinus Officinalis), sage (Salvia Officinalis) and oregano (Origanum Vulgare) with commercial synthetic antioxidants like BHT, BHA, propyl gallate and ascorbic acid using the ORAC assay. All sample solutions were prepared to contain 1.8 gm sample/10 ml solvent. The highest antioxidant activity was observed for the grape seed extract sample (359.75 µM TE), while the lowest was observed for BHA, propyl gallate and rosemary also showed higher antioxidant potential with ORAC values above 300 μmol TE/g. ORAC values obtained for ascorbic acid and Sage were between 250-300μ mol TE/g while lowest values were obtained for Butylated Hydroxytoluene (28.50 µM TE). Based on the high ORAC values obtained for grape seed extract, we can conclude that byproducts of the wine/grape industry have antioxidant potential comparable to or better than those present in synthetic counterparts. The objective of study 2 was to compare three levels of grape seed extract (GSE) to commonly used antioxidants in a pre-cooked, frozen, stored beef and pork sausage model system. Antioxidants added for comparison with control included grape seed extract (100, 300, 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70C, overwrapped in PVC, and then frozen at –18C for 4 months. GSE- and PG-containing samples retained their fresh cooked beef odor and flavor longer (p<0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p<0.05) than those of controls after 4 months of storage. The L* value of all samples increased (p<0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p<0.05); those of GSE-containing samples did not change significantly (p>0.05) over the storage period.

Charge and color breaking constraints in MSSM after the Higgs discovery at LHC

We revisit the constraints on the parameter space of the Minimal Supersymmetric Standard Model (MSSM), from charge and color breaking minima in the light of information on the Higgs from the LHC so far. We study the behavior of the scalar potential keeping two light sfermion fields along with the Higgs in the pMSSM framework and analyze the stability of the vacuum. We find that for lightest stops a parts per thousand(2) 1 TeV and small mu a parts per thousand(2) 500 GeV, the absolute stability of the potential can be attained only for . The bounds become stronger for larger values of the mu parameter. Note that this is approximately the value of Xt which maximizes the Higgs mass. Our bounds on the low scale MSSM parameters are more stringent than those reported earlier in literature. We reanalyze the stau sector as well, keeping both staus. We study the connections between the observed Higgs rates and vacuum (meta)stability. We show how a precision study of the ratio of signal strengths, (mu (gamma gamma) /mu (ZZ) ) can shed further light.

Design and fabrication of color filters for projection display system

Color filters are key components in an optical engine projection display system. In this paper, a new admittance-matching method for designing and fabricating the high performance filters is described, in which the optimized layers are limited to the interfaces between the stack (each combination of quarter-wave-optical-thickness film layers is called a stack) and stack, or between stack and substrate, or between stack and incident medium. This method works well in designing filters containing multiple stacks such as UV-IR cut and broadband filters. The tolerance and angle sensitivity for the designed film stacks are analyzed. The thermal stability of the sample color filters was measured. A good result in optical performance and thermal stability was obtained through the new design approach. (c) 2006 Society of Photo-Optical Instrumentation Engineers.

Design and fabrication of color filters for projection display system

Color filters are key components in an optical engine projection display system. In this paper, a new admittance-matching method for designing and fabricating the high performance filters is described, in which the optimized layers are limited to the interfaces between the stack (each combination of quarter-wave-optical-thickness film layers is called a stack) and stack, or between stack and substrate, or between stack and incident medium. This method works well in designing filters containing multiple stacks such as UV-IR cut and broadband filters. The tolerance and angle sensitivity for the designed film stacks are analyzed. The thermal stability of the sample color filters was measured. A good result in optical performance and thermal stability was obtained through the new design approach. (c) 2006 Society of Photo-Optical Instrumentation Engineers.

Adjustment of ocean color sensor calibration through multi-band statistics

The band-by-band vicarious calibration of on-orbit satellite ocean color instruments, such as SeaWiFS and MODIS, using ground-based measurements has significant residual uncertainties. This paper applies spectral shape and population statistics to tune the calibration of the blue bands against each other to allow examination of the interband calibration and potentially provide an analysis of calibration trends. This adjustment does not require simultaneous matches of ground and satellite observations. The method demonstrates the spectral stability of the SeaWiFS calibration and identifies a drift in the MODIS instrument onboard Aqua that falls within its current calibration uncertainties.

Full-color emission from In2S3 and ln(2)S(3): Eu3+ nanoparticles

New observations on the luminescence Of In2S3 and europium-doped In2S3 nanoparticles show a green (5 10 nm) emission from In2S3 and In1.8Eu0.2S3 nanoparticles while a blue (425 nm) emission is observed from ln(1.6)Eu(0.4)S(3) nanoparticles. Both the blue and green emissions have large Stokes shifts of 62 and 110 nm, respectively. Excitation with longer-wavelength photons causes the blue emission to shift to a longer wavelength while the green emission wavelength remains unchanged. The lifetimes of both the green and blue emissions are similar to reported values for excitonic recombination. When doped with Eu3+, in addition to the broad blue and green emissions, a red emission near 615 nm attributed to Eu3+ is observed. Temperature dependences on nanoparticle thin films indicate that with increasing temperature, the green emission wavelength remains constant, however, the blue emission shifts toward longer wavelengths. Based on these observations, the blue emission is attributed to exciton recombination and the green emission to Indium interstitial defects. These nanoparticles show full-color emission with high efficiency, fast lifetime decays, and good stability; they are also relatively simple to prepare, thus making them a new type of phosphor with potential applications in lighting, flat-panel displays, and communications.

Synthesis and characterization of color-stable electroluminescent polymers: Poly(dinaphtho [1,2-a : 1 ',2 '-g]-s-indacene)s

Two new stepladder conjugated polymers, that is, poly(7,7,15,15-tetraoctyldinaphtho[1,2-a:1',2'-g]-s-indacene) (PONSI) and poly(7,7,15,15-tetra(4-octylphenyl)dinaphtho[1,2-a:1',2'-g]-s-indacene) (PANSI) with alkyl and aryl substituents, respectively, have been synthesized and characterized. In comparison with poly(indenofluorene)s, both polymers have extended conjugation at the direction perpendicular to the polymer backbone because of the introduction of naphthalene moieties. The emission color of the polymers in film state is strongly dependent on the substituents. While PONSI emits at a maximum of 463 nm, PANSI with the same backbone but aryl substituents displays dramatically redshifted emission with a maximum at 494 nm.

Frontal eye field neurons assess visual stability across saccades.

The image on the retina may move because the eyes move, or because something in the visual scene moves. The brain is not fooled by this ambiguity. Even as we make saccades, we are able to detect whether visual objects remain stable or move. Here we test whether this ability to assess visual stability across saccades is present at the single-neuron level in the frontal eye field (FEF), an area that receives both visual input and information about imminent saccades. Our hypothesis was that neurons in the FEF report whether a visual stimulus remains stable or moves as a saccade is made. Monkeys made saccades in the presence of a visual stimulus outside of the receptive field. In some trials, the stimulus remained stable, but in other trials, it moved during the saccade. In every trial, the stimulus occupied the center of the receptive field after the saccade, thus evoking a reafferent visual response. We found that many FEF neurons signaled, in the strength and timing of their reafferent response, whether the stimulus had remained stable or moved. Reafferent responses were tuned for the amount of stimulus translation, and, in accordance with human psychophysics, tuning was better (more prevalent, stronger, and quicker) for stimuli that moved perpendicular, rather than parallel, to the saccade. Tuning was sometimes present as well for nonspatial transaccadic changes (in color, size, or both). Our results indicate that FEF neurons evaluate visual stability during saccades and may be general purpose detectors of transaccadic visual change.

Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt

Green malt was kilned at 95 degrees C following two regimens: a standard regimen (SKR) and a rapid regimen (RKR). Both resulting malts were treated further in a tray dryer heated to 120 degrees C, as was green malt previously dried to 65 degrees C (TDR). Each regimen was monitored by determining the color, antioxidant activity (by both ABTS(center dot+) and FRAP methods), and polyphenolic profile. SKR and RKR malts exhibited decreased L* and increased b* values above approximately 80 degrees C. TDR malts changed significantly less, and color did not develop until 110 degrees C, implying that different chemical reactions lead to color in those malts. Antioxidant activity increased progressively with each regimen, although with TDR malts this became significant only at 110-120 degrees C. The RKR malt ABTS(center dot+) values were higher than those of the SKR malt. The main phenolics, that is, ferulic, p-coumaric, and vanillic acids, were monitored throughout heating. Ferulic acid levels increased upon heating to 80 degrees C for SKR and to 70 degrees C for RKR, with subsequent decreases. However, the levels for TDR malts did not increase significantly. The increase in free phenolics early in kilning could be due to enzymatic release of bound phenolics and/or easier extractability due to changes in the matrix. The differences between the kilning regimens used suggest that further modification of the regimens could lead to greater release of bound phenolics with consequent beneficial effects on flavor stability in beer and, more generally, on human health.