A nonlinear finite element model (FEM) is developed to assess the behaviour of a cracked concrete interface, reinforced with embedded steel bars and subjected to monotonic loading. A dowel action ...finite element modelling approach is conceived for that purpose. The bond between the steel bars and the surrounding concrete is also considered in the model and an interface finite element is included to simulate aggregate interlock. Then, the comparison of the model results with experimental values allowed the calibration of aggregate interlock constitutive relations for cracks in monolithic concrete restrained by embedded steel bars. New constitutive relations are also proposed for shear transfer by aggregate interlock in a concrete joint.
Aim
We aim to explore the non‐structural sugars from white wine grape pomace (WWGP) as the input carbon source for the co‐production of multiple high‐value products by the non‐fastidious yeast ...Rhodotorula babjevae to create a sustainable and economically appealing process.
Methods and Results
Water extraction of unfermented, soluble sugars from WWGP yielded extracts with similar amounts of glucose and fructose, which were used to prepare a growth medium. Rhodorotula babjevae multiplied as fast on WWGP‐based medium as on a reference medium but achieved higher cell dry weight (CDW) and lower intracellular triacylglycerol accumulation (22.5% vs. 28.6%) in WWGP‐based medium. In addition, R. babjevae produced mannitol and arabitol and carotenoids and secreted polyol esters of fatty acids, a rare type of glycolipid as confirmed by Fourier transform‐infrared, nuclear magnetic resonance and high‐performance liquid chromatography analyses. Remarkably, R. babjevae consumed simultaneously both fructose and glucose when on WWGP‐based medium and left glucose practically untouched in the reference medium, evidencing a fructophilic character.
Conclusions
Rhodorotula babjevae, a metabolic versatile yeast, proliferated on a minimally processed extract and successfully converted glucose and fructose into high‐value products.
Significance and Impact of Study
Different chemicals with market potential can be produced through the valorization of abundant waste feedstocks generated by the wine industry to which R. babjevae can contribute.
Brewer's spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the ...consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (
-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (
-linked type; 55%) and (1→4)- and (β1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and β-glucans yielded the best emulsions by using ultraturrax stirring. β-Glucans and
-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted β-glucans can be used as replacers of animal protein and additives in sauces.
flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, ...improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer's acceptance. At low concentrations (up to 7.5% of
flour) the sauce structure remained practically unchanged. However, for higher additions of
(10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G') at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by
flour incorporation. Although the formulation with 7.5%
flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Grass pea (
L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and ...consumption, using fermentation as a tool to extol this ingredient. Our work's goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with the most recent consumer trends. For this, a multidisciplinary approach with microbiological, rheological and chemical methods was followed. Grass pea sweet miso characterization revealed a promising ingredient in comparison with soybean miso, namely for its low fat and sodium chloride content and higher content in antioxidant potential. Furthermore, in vitro antimicrobial activity assays showed potential as a preservation supporting agent. After grass pea sweet miso characterization, five formulations with 5-15% (
/
) of miso were tested, with a vegan emulsion similar to mayonnaise as standard. The most promising formulation, 7.5% (
/
) miso, presented adequate rheological properties, texture profile and fairly good stability, presenting a unimodal droplet size distribution and stable backscattering profile. The addition of 0.1% (
/
) psyllium husk, a fiber with great water-intake capacity, solved the undesirable release of exudate from the emulsion, as observed on the backscattering results. Furthermore, the final product presented a significantly higher content of phenolic compounds and antioxidant activity in comparison with the standard vegan emulsion.
Fumaric acid is a chemical building block with many applications, namely in the polymer industry. The fermentative production of fumaric acid from renewable feedstock is a promising and sustainable ...alternative to petroleum-based chemical synthesis. The use of existing industrial side-streams as raw-materials within biorefineries potentially enables production costs competitive against current chemical processes, while preventing the use of refined sugars competing with food and feed uses and avoiding purposely grown crops requiring large areas of arable land. However, most industrial side streams contain a diversity of molecules that will add complexity to the purification of fumaric acid from the fermentation broth. A process for the recovery and purification of fumaric acid from a complex fermentation medium containing spent sulfite liquor (SSL) as a carbon source was developed and is herein described. A simple two-stage precipitation procedure, involving separation unit operations, pH and temperature manipulation and polishing through the removal of contaminants with activated carbon, allowed for the recovery of fumaric acid with 68.3% recovery yield with specifications meeting the requirements of the polymer industry. Further, process integration opportunities were implemented that allowed minimizing the generation of waste streams containing fumaric acid, which enabled increasing the yield to 81.4% while keeping the product specifications.
Geopolymers are mostly produced with main-stream precursors such as fly ash and slag. These precursors are successfully used and competitively demanded by the cement industry. Development of ...geopolymers from alternative precursors is appealing. The main aim of this work is the development of geopolymers with construction and demolition waste-based precursors including masonry units (red clay brick, roof tile, hollow brick) and glass. Different curing temperatures (50, 65, 75, 85, 95, 105, 115, 125 °C), curing periods (24, 48, 72 h), and Na concentrations (10, 12, 15%) of alkaline activator (NaOH) were employed. Compressive strength testing and microstructural investigations were performed including X-ray diffraction, thermogravimetry and scanning electron microscopy with energy-dispersive X-ray spectroscopy. Results showed that depending on the type of precursor (hollow brick), curing temperature/period (115 °C/24 h) and concentration of alkaline activator (12%), it is possible to obtain compressive strength results more than 45 MPa. Hollow brick is the most successful precursor resulting in higher compressive strength results thanks to a more compact microstructure. The strength performance of red clay brick and roof tile is similar. The compressive strength results of geopolymers with glass precursor are lower, most probably due to significantly coarser particles of glass used. The main reaction products of red clay brick-, roof tile- and hollow brick-based geopolymers are sodium aluminosilicate hydrate (N-A-S-H) gels with zeolite-like structures while they are sodium silicate gels in the case of glass-based geopolymers. Our findings showed that CDW-based materials can be used successfully in producing geopolymers. Current research is believed to help raise awareness in novel routes for the effective utilization of such wastes which are realistically troublesome and attract further research on the utilization of CDW-based materials in geopolymer production.
The notions of parenting as of family itself nowadays tend to move away from a single focus on biological ties to an increasing emphasis in social and emotional ties. The adoption as an institute ...whose primary goal is the child’s best interests must be always considered through an emotional and social perspective at the same time that the role of the State is to ensure that each and every child is given a family able to meet his/her needs and expectations. We now know that is not the composition of the family household that ensures the child development and duly protects his/her best interests, but rather the quality and stability of family bonds. As such, the family so many children seek cannot be chosen based only on the sexual orientation of those involved, otherwise we will be witnessing an illegitimate and unconstitutional understanding of the notion of the child’s best interests.
Summary
The consumer's perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, ...formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the concept of clean label products. The present work aimed to develop a vegan and clean label mayonnaise by replacing egg yolk with vegetable protein, obtaining a product aligned with current food trends. Emulsions with 1.5% (w/w) powdered aquafaba, green pea, lupin, and faba bean proteins were prepared and compared to the commercial standard Mendes Gonçalves' mayonnaise. Texture (TPA) and rheology (SAOS) measurements showed that emulsions with lupin and faba bean protein had significant differences (P < 0.05) from the standard. Thus, these two proteins were assessed in a mixed system using different proportions – total protein content of 1.5% (w/w). Additionally, lupin protein showed a significant impact on mayonnaise structure and consistency. Backscattering and droplet size distribution measurements indicated that, except for faba bean, all the emulsions studied are stable and have a high potential for scale‐up.
Graphical
In this study, the main emphasis is placed on the development and characterization of alkali-activated binders completely produced by the use of mixed construction and demolition waste (CDW)-based ...masonry units as aluminosilicate precursors. Combined usage of precursors was aimed to better simulate the real-life cases since in the incident of construction and demolition, these wastes are anticipated to be generated collectively. As different masonry units, red clay brick (RCB), hollow brick (HB) and roof tile (RT) were used in binary combinations by 75–25%, 50-50% and 25–75% of the total weight of the binder. Mixtures were produced with different curing temperature/periods and molarities of NaOH solution as the alkaline activator. Characterization was made by the compressive strength measurements supported by microstructural investigations which included the analyses of X-ray diffraction (XRD) and scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM/EDX). Results clearly showed that completely CDW-based masonry units can be effectively used collectively in producing alkali-activated binders having up to 80 MPa compressive strength provided that the mixture design parameters are optimized. Among different precursors utilized, HB seems to contribute more to the compressive strength. Irrespective of their composition, main reaction products of alkali-activated binders from CDW-based masonry units are sodium aluminosilicate hydrate (N-A-S-H) gels containing different zeolitic polytypes with structure ranging from amorphous to polycrystalline.
•CDW-based masonry units can be used as precursors in producing alkali-activated binders.•Compressive strength tends to increase with the curing temperature/period and NaOH molarity.•The increase in HB amount contributed to achieving higher compressive strength.•Main reaction products are N-A-S-H gels containing different zeolite-like structures.
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