Orange Solid Waste Valorization: Optimization of Pectinase Extraction and Enzimatic Treatment of Orange Press Liquor

During orange juice production only approximately a half of fresh oranges weight is transformed into juice while the other half is considered as production waste. Orange solid wastes can be pressed with lime to obtain a press liquor that is currently concentrated up to 65-70°Brix by multiple effect evaporation. A prior preconcentration step by reverse osmosis (RO) reduces significantly energy consumption during evaporation. However, RO treatment is not easily performed due to the high viscosity of the press liquor, attributed to the presence of pectic substances. The aims of this work are to study the extraction of pectinase enzymes from orange peels, as well as to asses the effect of the enzyme extract on pectic content and viscosity of press liquor. Pectinmethylesterase enzymes were characterized in terms of the typical enzyme kinetic parameters. The optimum extracting conditions were pH=5.5 and NaCl=1.7 M. The characteristic kinetic parameters of the pectinmethylesterase were K M=0.5 % and Vmax = 2.3 mg/min·mL. The application of the enzymatic extract to real orange press liquor reduced considerably its pectin content (77.72 %) and viscosity (48.30 %), suggesting that enzyme extraction could be included as a step in the integrated valorization of orange wastes. Copyright © 2012, AIDIC Servizi S.r.l.García Castelló, EM.; Mayor, L.; Alcaraz, N.; Gras Romero, ML.; Arguelles, Á.; Vidal Brotons, DJ. (2012). Orange Solid Waste Valorization: Optimization of Pectinase Extraction and Enzimatic Treatment of Orange Press Liquor. Chemical Engineering Transactions. 29:823-828. doi:10.3303/CET1229138S8238282

Simulación numérica del ensayo push-out para conectadores tipo perno de estructuras mixtas en sección viga-losa con lámina nervada

En este trabajo se realiza la simulación virtual del ensayo push-out empleando conectadores tipo perno, a diferencia de otros trabajos realizados en losa maciza [Bonilla et al. (2007a), (2007b), (2007c)], en este caso se aborda la tipología viga-losa en presencia de lámina nervada (steel deck). Para ello se utiliza el programa computacional ABAQUS, el cual está basado en el Método de Elementos Finitos (MEF). En la simulación del omportamiento de los materiales se ha empleado: un modelo de daño plástico para el hormigón y uno bilineal para el acero. Se plantean los aspectos metodológicos para enfrentar la simulación del ensayo de conectadores en la tipología analizada. Finalmente se valida todo el proceso de modelación utilizando probetas con condicionantes diferentes a las existentes en el modelo inicial. En todos los casos se obtiene muy buena correspondencia entre modelación y experimentación, en cuanto a la capacidad resistente última de la conexión, con errores que no superan el 3%.Postprint (published version

Mass Transfer and Volume Changes in French Fries During Air Frying

An erratum to this article can be found at http://dx.doi.org/10.1007/s11947-012-0904-8 (The graph located in the left upper corner of Fig. 2 is incorrect)The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis of compositional changes and main fluxes involved in air frying were carried out, and the results were compared to those obtained for deep oil frying. The influence of the type of sample (unpretreated, frozen, or blanched potatoes) was also analyzed. The results showed that oil uptake is much lower in air frying although a much longer processing time is required. Also, water loss and thus the loss of volume were much higher in air frying compared to the conventional process.The authors would like to thank the Universitat Politecnica de Valencia (PAID-06-09-2876) for the financial support given to this investigation.Andrés Grau, AM.; Argüelles Foix, AL.; Castelló Gómez, ML.; Heredia Gutiérrez, AB. (2013). Mass Transfer and Volume Changes in French Fries During Air Frying. Food and Bioprocess Technology. 6(8):1917-1924. https://doi.org/10.1007/s11947-012-0861-2S1917192468Aguilar, C. N., Anzaldúa-Morales, R., Talamás, R., & Gastélum, G. (1997). Low-temperature blanch improves textural quality of French-fries. Journal of Food Science, 62, 568–571.AOAC. (1980). Official methods of analysis (12th ed.). Washington, D.C., USA: Association of Official Analytical Chemists.Califano, A. N., & Calvelo, A. (1987). Adjustment of surface concentration of reducing sugars before frying of potato strips. Journal of Food Processing and Preservation, 12, 1–9.Clark, J. P. (2003). Happy birthday, potato chip! And other snack developments. Food Technology, 57(5), 89–92.Debnath, S., Bhat, K. K., & Rastogi, N. K. (2003). Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT—Food Science and Technology, 36, 91–98.Du Pont, M. S., Kirby, A. B., & Smith, A. C. (1992). Instrumental and sensory tests of cooked frozen French fries. International Journal of Food Science and Technology, 27, 285–295.Dueik, V., Robert, P., & Bouchon, P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry, 119(3), 1143–1149.Hubbard, L. J., & Farkas, B. E. (2000). Influence of oil temperature on convective heat transfer during immersion frying. Journal of Food Processing and Preservation, 24(2), 143–162.Krokida, M. K., Oreopoulou, V., & Maroulis, Z. B. (2000). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44, 39–46.Mestdagh, F., De Wilde, T., Fraselle, S., Govaert, Y., Ooghe, W., Degroodt, J. M., Verhé, R., Van Peteghem, C., & De Meulenaer, B. (2008). Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT- Food Science and Technology, 41(9), 1648–1654.Mohsenin, N. M. (1986). Physical properties of plant and animal materials. Nueva York: Gordon and Breach.Moyano, P. C., & Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. LWT- Food Science and Technology, 39, 285–291.Ngadi, M. O., Wang, Y., Adedeji, A. A., & Raghavan, G. S. V. (2009). Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. LWT- Food Science and Technology, 42(1), 438–440.Pedreschi, F., & Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70(4), 557–563.Saguy, S., & Dana, D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143–152.Troncoso, E., & Pedreschi, F. (2009). Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT- Food Science and Technology, 42(6), 1164–1173

Characteristics of patients with type 2 diabetes mellitus newly treated with GLP-1 receptor agonists (CHADIG Study): a cross-sectional multicentre study in Spain

Objective: Several glucagon-like peptide-1 (GLP-1) receptor agonists (GLP-1Ra) have been made recently available in Spain for type 2 diabetes mellitus (DM2) treatment. There are no published data on the clinical and sociodemographic profile of patients initiating treatment with GLP-1Ra in Spain. Our objective was to understand these patients' characteristics in a real-world clinical practice setting. Design: Cross-sectional observational study. Setting: Spanish specialist outpatient clinics. Participants: 403 adults with DM2 initiating GLP-1Ra treatment were included. Primary and secondary outcome measures: Sociodemographic and DM2-related clinical data, including treatment at and after GLP-1Ra initiation and comorbidities, were collected. Results: Evaluable patients (n=403; 50.9% female) were included ( July 2013 to March 2014) at 24 centres by 53 specialists (47 endocrinology, 6 internal medicine), with the following profile (value±SD): age (58.3±10.4 years), diabetes duration (9.9±7 years), body mass index (BMI; 36.2±5.5) and glycated haemoglobin (HbA1c; 8.4±1.4%); 14% had HbA1c≤7%. Previous antidiabetic treatment: 53.8% only oral antidiabetic drugs (OADs), 5.2% insulin and 40% insulin and OAD; of those receiving OAD, 35% single drug, 38.2% 2 drugs and 24% 3 drugs. Concomitant to GLP-1Ra, 55.3% were only on OAD, 36.2% on insulin and OAD, and 7.2% only on insulin. Of those receiving OAD, the GLP-1Ra was mainly associated with 1 drug (65%) or 2 drugs (31.8%). GLP-1Ra are frequently added to existing antidiabetic drugs, with dipeptidyl peptidase-4 inhibitors being the OAD most frequently switched (45% receiving 1 before starting GLP-1Ra, only 2.7% receiving it concomitantly). Conclusions: In Spain, GLP-1Ra therapy is usually started in combination with OADs or OADs and insulin. These drugs are used in relatively young patients often not reaching therapeutic goals with other treatment combinations, roughly a decade after diagnosis and with a relatively high BMI. The latter could be explaine

Simulación numérica del ensayo push-out para conectadores tipo perno de estructuras mixtas en sección viga-losa con lámina nervada

En este trabajo se realiza la simulación virtual del ensayo push-out empleando conectadores tipo perno, a diferencia de otros trabajos realizados en losa maciza [Bonilla et al. (2007a), (2007b), (2007c)], en este caso se aborda la tipología viga-losa en presencia de lámina nervada (steel deck). Para ello se utiliza el programa computacional ABAQUS, el cual está basado en el Método de Elementos Finitos (MEF). En la simulación del omportamiento de los materiales se ha empleado: un modelo de daño plástico para el hormigón y uno bilineal para el acero. Se plantean los aspectos metodológicos para enfrentar la simulación del ensayo de conectadores en la tipología analizada. Finalmente se valida todo el proceso de modelación utilizando probetas con condicionantes diferentes a las existentes en el modelo inicial. En todos los casos se obtiene muy buena correspondencia entre modelación y experimentación, en cuanto a la capacidad resistente última de la conexión, con errores que no superan el 3%

An Evaluation of the Equilibrium Properties in Hexane and Ethanol Extractive Systems for Moringa oleifera Seeds and Fatty Acid Profiles of the Extracts

Until the present, oilseed extractions have been mainly performed using hexane: a toxic, non-sustainable solvent. Extraction methods using ethanol have recently been proposed and, to evaluate the suitability of ethanol as an alternative solvent, Moringa seeds with an oil content as high as 40% have been chosen to determine the equilibrium properties in solid–liquid ethanol extractions. The equilibrium constant (Keq) and the specific retained solution (M) of the extractive systems seeds–oil–hexane and seeds–oil–ethanol were determined and validated, following a counter-current multi-stage extraction model. The extractions were carried out at 40 and 50 °C, the mass to solvent ratios used were 1:5, 1:10 and 1:20, and shelled and unshelled seeds (kernels) were tested. The Keq and M of the different kinetics revealed that Keq was not infinite in the hexane systems, whereas the ethanol systems registered slightly lower values. Regarding M, although the seed powder allowed more rapid extractions, particle size was increased to reduce M for an easier phase preparation. Finally, a counter-current multi-stage extraction system was simulated and applied under suitable conditions. The fatty acid profiles for both types of extract were similar regarding their main components. definition

World Octopus Fisheries

153 pages, 97 figures, 10 tables, 2 appendixesRecent studies have shown that coastal and shelf cephalopod populations have increased globally over the last six decades. Although cephalopod landings are dominated by the squid fishery, which represents nearly 80% of the worldwide cephalopod catches, octopuses and cuttlefishes represent ∼10% each. Total reported global production of octopuses over the past three decades indicates a relatively steady increase in catch, almost doubling from 179,042 t in 1980 to 355,239 t in 2014. Octopus fisheries are likely to continue to grow in importance and magnitude as many finfish stocks are either fully or over-exploited. More than twenty described octopus species are harvested from some 90 countries worldwide. The current review describes the major octopus fisheries around the globe, providing an overview of species targeted, ecological and biological features of exploited stocks, catches and the key aspects of managementIGG has been supported by the Japan Science and Technology Agency (Grants J130000263 and AS2715164U). RV has been supported by the Spanish Ministry of Education and Culture (Grant PRX17/00090), Spanish Ministry of Science, Innovation and Universities (OCTOSET project, RTI2018-097908-B-I00, MCIU/AEI/FEDER, EU) and by the Direcció General de Pesca i Afers Marítims, Generalitat de Catalunya. FAFA was supported by a predoctoral fellowship of the MINECO (BES-2013-063551) and an Irish Research Council - Government of Ireland Postdoctoral Fellowship (Ref. GOIPD/2019/460)Peer reviewe

Revista Temas Agrarios Volumen 26; Suplemento 1 de 2021

1st International and 2nd National Symposium of Agronomic Sciences: The rebirth of the scientific discussion space for the Colombian Agro.1 Simposio Intenacional y 2 Nacional de Ciencias Agronómicas: El renacer del espacio de discusión científica para el Agro colombiano