'The most audacious and specific plan for knowledge, freedom and a better world': developing radical pathways to free, open journals

Developments in digital technology have the potential to transform academic journal publishing. Academic research can now be disseminated directly to academic networks and the wider public, in theory bypassing the need for traditional journal publishing structures, conventional journal publishers and their associated commercial practices and cost structures. Cost is a particularly pressing issue for Higher Education (HE) globally. In the last few decades the strategies adopted by journal publishers have led to increasingly steep and unsustainable costs for our academic libraries, the centralisation of publishing power in the hands of a few conglomerates, and the corporatisation of metricised data that overwhelmingly profits corporate capital and that has largely been developed through the donated labour of academics, librarians and academic institutions. In this article we explore briefly the history of scholarly communications shifts, and the implications of digital publication for law libraries and law journals. We argue for a change of ownership in the means of production and analyse some of the obstacles to achieving this. We show how radical Open Access (OA) alternatives can work, based upon a case study of two existing OA journals, and we conclude with measures by which radical OA journals can be increased within the cultures of legal research

Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil

The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield. The aim of this study was to evaluate antioxidant and emulsifier properties of the recovered gum (RG) obtained by enzymatic oil degumming process of crude soybean oil subjected to modifications as deoiling (RG deoiled) or ethanol fractionation (RG soluble and insoluble). RG soluble allowed obtaining more stable O/W emulsions (30:70 w/w) in comparison with those by-products assayed at different concentrations (0.1?1.0%). Also, deoiled soybean lecithin (DSL) andRG deoiled had a similar behavior in relation to the kinetic destabilization (%BS profiles), despite the different degumming processes used to obtain these samples. The study on induction times (Metrohm Rancimat) showed a significant antioxidant effect (p<0.05) against a refined sunflower oil associated with all the by-products analyzed. However, RG soluble and DSL showed a strong effect on the oil stability at high concentrations (1000?2000 ppm). These results showed that the deoiled recovered gum and its derivates obtained by ethanol fractionation are a potential alternative for industrial application as additive.Fil: Cabezas, Dario Marcelino. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Diehl, B. W. K.. Spectral Service GmbH Laboratorium fur Auftragsanalytik. Cologne; AlemaniaFil: Tomas, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Size-dependent filling effect of crystalline celluloses in structural engineering of composite oleogels

Oleogels are a class of solid-fat mimetics that contain a large fraction of oil. Most of these materials have low stiffness and poor oil-binding capacity at commercially viable concentrations, which limits their application in the food and cosmetic industries. To improve their mechanical behavior, we exploited the concepts of particulate-filled materials by developing oil-continuous monoglyceride composites reinforced with crystalline cellulose of various sizes. Cellulose was used as the reinforcing filler material due to its strength, biodegradability, and abundance. The composites gradually stiffened and became more brittle with a progressive increase of the cellulose weight fraction as the maximum packing fraction of fillers approached. This was manifested as an increase in the viscoelastic moduli and yield stress, consistent with the size of the filler. Based on differential scanning calorimetry, X-ray diffraction, X-ray scattering analyses, and microscopic analyses, the inert surface of crystalline celluloses provided a solid substrate for the crystallization of monoglycerides, favoring the lamellar stacking of monoglyceride molecules during the composite oleogel formation regardless of the cellulose size. The present study suggests that cellulose is a suitable bio-based filler material to obtain mechanically strong oleogels suitable for high-shear applications e.g., in food and pharmaceutical industries.Peer reviewe

Encapsulated fish oil products available in the UK meet regulatory guidelines with respect to EPA + DHA contents and oxidative status

Encapsulated fish oil products continue to be of high interest, particularly concerning labelling claims and oxidative status. Thus, the present study analysed twenty‐three encapsulated fish oil products from the UK for their lipid and fatty acid composition as well as oxidation parameters. Oil contents ranged from 91.4‐118.9% of the manufacturers stated level. Lipid class analyses revealed three different types of oil products consisting of either triacylglycerol (TAG), ethyl ester (EE) or in combination (EE/TAG). Fatty acid profiles varied according to oil form with long‐chain omega‐3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), more concentrated in EE compared to TAG‐based oils with TAG/EE oils containing intermediary levels. Twelve products had EPA + DHA contents lower than advertised, although this was reduced to 11 when the actual measured capsule oil content was taken into consideration. All products had peroxide (PV) and anisidine values below those set by pharmacopeias, although four products had a PV above the industry set limit of 5 meq.kg−1. No relationships were found between oxidative parameters and missing EPA + DHA contents, although a significant relationship was observed between PV and days to expiry. In summary, encapsulated fish oil products on the UK market are not oxidized and meet regulatory guidelines with respect to EPA + DHA contents and oxidative status. Practical Applications: The study highlights the importance of quantifying the actual capsule oil content when determining EPA + DHA levels with respect to label claims. Furthermore, it also places results into context regarding regulatory guidelines demonstrating to regulatory bodies and consumers alike that UK fish oil products do meet specification and are not oxidised

Encapsulated fish oil products available in the UK meet regulatory guidelines with respect to EPA + DHA contents and oxidative status

Encapsulated fish oil products continue to be of high interest, particularly concerning labelling claims and oxidative status. Thus, the present study analysed twenty‐three encapsulated fish oil products from the UK for their lipid and fatty acid composition as well as oxidation parameters. Oil contents ranged from 91.4‐118.9% of the manufacturers stated level. Lipid class analyses revealed three different types of oil products consisting of either triacylglycerol (TAG), ethyl ester (EE) or in combination (EE/TAG). Fatty acid profiles varied according to oil form with long‐chain omega‐3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), more concentrated in EE compared to TAG‐based oils with TAG/EE oils containing intermediary levels. Twelve products had EPA + DHA contents lower than advertised, although this was reduced to 11 when the actual measured capsule oil content was taken into consideration. All products had peroxide (PV) and anisidine values below those set by pharmacopeias, although four products had a PV above the industry set limit of 5 meq.kg−1. No relationships were found between oxidative parameters and missing EPA + DHA contents, although a significant relationship was observed between PV and days to expiry. In summary, encapsulated fish oil products on the UK market are not oxidized and meet regulatory guidelines with respect to EPA + DHA contents and oxidative status. Practical Applications: The study highlights the importance of quantifying the actual capsule oil content when determining EPA + DHA levels with respect to label claims. Furthermore, it also places results into context regarding regulatory guidelines demonstrating to regulatory bodies and consumers alike that UK fish oil products do meet specification and are not oxidised

Practical Scale Modification of Oleogels by Ultrasonic Standing Waves

Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics, practical and economical production methods are needed. Here, we report scale-up of our procedure of structurally modifying oleogels via the use of USW by a factor of 200 compared to our previous microfluidic chamber. To this end, we compared three different USW chamber prototypes through finite element simulations (FEM) and experimental work. Imaging of the internal structure of USW-treated oleogels was used as feedback for successful development of chambers, i.e., the formation of band-like structures was the guiding factor in chamber development. We then studied the bulk mechanical properties by a uniaxial compression test of the sonicated oleogels obtained with the most promising USW chamber, and sampled local mechanical properties using scanning acoustic microscopy. The results were interpreted using a hyperelastic foam model. The stability of the sonicated oleogels was compared to control samples using automated image analysis oil-release tests. This work enabled the effective mechanical-structural manipulation of oleogels in volumes of 10-100 mL, thus paving the way for USW treatments of large-scale lipid-based materials.Peer reviewe

A kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oils

Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120160 °C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extravirgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88±7, 112±6 and 144±4mg CAE/kg, for cv. Arbequina, blend and cv. Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kineticthermodynamic parameters were determined using the activated complex/transitionstate theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the superArrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kineticthermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160 °C the most powerful discriminating parameters.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio

DIGITAL RIGHTS IN THE HUMAN RIGHTS SYSTEM

Digital technologies increasingly saturate the life of society, causing innovations in the system of regulating social relations, and corresponding changes in law and its key principles. The system of human rights is changing to a certain extent under the influence of digitalization. New rights, effective mechanisms for the implementation of already known rights, restrictions, and requirements, and principles for building relationships are emerging. However, these changes should be perceived as evolutionary, as those that should find their integral place in the general discourse on human rights. The article is aimed at a discussion on the formation of the digital rights paradigm, the establishment of their systemic interrelationships in the human rights system based on already existing legal concepts, and scientific reflection on the prospects of the impact of digitalization on human rights. In particular, an attempt was made to present digital human rights in a broad sense in the form of a catalog