Evaluation of process conditions in the bigels production: a multivariate analysis

The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid MultifunctionalityBigels are complex biphasic gels, composed by the mixture of organogel and hydrogel. These systems have been exploited mainly due to their ability to act as vehicle for hydrophilic and lipophilic simultaneously, being very attractive for food, pharmaceutical and cosmetic applications. However, despite the increasing number of publications concerning the production and use of bigels in recent years, to our knowledge there are no papers evaluating the effects of process conditions on their properties. Thus, the aim of this work was evaluating the influence of the process variables on particle size, mechanical and rheological properties through multivariate analysis. For this purpose, organogelator and hydrocolloid concentration, organogel:hydrogel ratio and mixing speed were evaluated. At first, gellan gum hy drogels (1 % -1,5 % w/w) and glycerol monostearate and high oleic sunflower oil organogels (5 % –15 % w/w) were produced separately by solubilization at 80 ºC during 30 min. After gelation, they were mixed in a mechanica l stirrer at determined speed for 10 min. Bigels produced were evaluated through microscopy, rheological (frequency sweeps) and mechanical properties (spreadability, consistency, adhesiveness and cohesiveness). According to principal component analysis (PCA), the reduction of the analysis to a bivariate dimension was satisfactory. The first component (horizontal axis) explained almost 58 % and the second (vertical axis) 20 % of th e variability found in measured data. From the projection of variables, it was possible to confirm that consistency and spreadability of bigels are well correlated. These variable were mainly responsible for the variability of data along the horizontal axis as well as complex modulus (G*) that was positively correlated to them. On the other hand, tan delta (G ́ ́/G ́) and adhesiveness were negatively correlated with these variables. The second component was explained mainly by cohesiveness and particle size distribution that were oppositely correlated. These correlations were in agreement with structural arrangement of the bigels. In general, small particle size led to more cohesive systems, with higher viscous modulus (higher tan delta values) and consequently adhesiveness. On the other hand, higher complex modulus is related to stronger structures, which means higher consistency and spreadability. From the cases and variable overlapping it was possible to evaluate that the main variables were mixing speed and organogel:hydrogel ratio. Moreover, different groups were distinguished according to organogel:hydrogel ratio. However, it can be observed that there were synergistic effects among the other variables , which also influenced the physicochemical properties of the bigels and were responsible for the other 20% of variability. Thus, different physicochemical properties can be obtained by tuning the parameters involved in the bigels production process. Softer or harder gels, with higher or lower spreadability, bigger or smaller particles size distribution can be produced depending on the desired final product and applicationPortuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE - 01 - 0145 - FEDER - 000004 ) funded by the European Regional Development Fund under the scope of Norte 2020 - Programa Operacional Regional do Norte . This study was also supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the Project RECI/BBB-EBI/0179/2012(FCOMP-01-0124-FEDER-027462)info:eu-repo/semantics/publishedVersio

Conflitti di giurisdizione e ne bis in idem europeo

The research is focused on the problems related to parallel criminal proceedings against the same person for the same conduct within the area of freedom security and justice. In particular, due attention is paid at both the relevant features, on the one hand the conflicts of jurisdictions, on the other hand the principle of European ne bis in idem. The first chapter focuses on the lis pendens. After investigating the origins of such phenomenon, the Author examines the EU fundamental legislative drafts that led to the adoption of Framework Decision 2009/948/JHA, “on prevention and settlement of conflicts of exercise of jurisdiction in criminal proceedings”. Special consideration is devoted to the matters of constitutional consistency to take into account when implementing the EU act in the national legal system. The rest of the study is centred on the European principle of ne bis in idem. The Author analyses the milestone steps for the establishment of such principle under EU law, alongside with the case-law of the European Court of Justice. The scrutiny of the ECJ decisions displays a critical approach, aimed at highlighting the unresolved questions and putting forward possible solutions

Uma proposta para execução de consultas complexas em uma grande base de dados de imagens horizontalmente fragmentada

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Ciência da Computação, Florianópolis, 2014.Sistemas de recuperação de informação têm se tornado cada vez mais populares e eficientes. Porém, a recuperação de objetos complexos (e.g., imagens, vídeos, séries temporais) ainda apresenta enormes desafios, principalmente quando envolve similaridade de conteúdo. O problema se torna ainda mais intrincado se as condições de busca incluem predicados convencionais conectados logicamente à predicados baseados em similaridade. A otimização de tais consultas é um problema em aberto hoje em dia. Este trabalho valida uma proposta para melhorar o desempenho de consultas que podem ser expressas por conjunções de predicados convencionais e baseados em similaridade. Tal proposta utiliza fragmentação de dados, segundo predicados diversos e compatíveis com predicados utilizados em consultas. A validação da proposta é feita sobre uma grande base de dados chamada CoPhIR a respeito de imagens, com dados convencionais a elas relacionados. Esta base é manipulada em um sistema de banco de dados relacional com extensões para o tratamento de predicados baseados em similaridade, caracterizada segundo a distribuição do seu conteúdo, fragmentada e indexada, com métodos de acesso convencionais e métricos. Verificou-se um melhor desempenho na execução de algumas consultas com cláusulas conjuntivas para filtragem de dados utilizando os fragmentos propostos do que sobre a base completa.Abstract : Information retrieval systems are growing in popularity and efficiency. However, the retrieval of complex data (e.g., images, video, temporal series) presents huge challenges yet, particularly when it involves content similarity. The problem becomes even more intricate if the search condition includes conventional predicates logically connected to similarity-based predicates. The optimization of such queries is an open problem nowadays. This work validates a proposal for improving the performance of queries that can be expressed by conjunctions of conventional predicates and similarity-based predicates. This proposal employs data fragmentation, according to diverse predicates, that are compatible with the predicates used in queries. The validation of this proposal is done on a large image database, named CoPhIR with conventional data associated with the images. This database is handled in a relational database system with extensions for coping with similarity-based predicates, characterized according to contents distribution, fragmented and indexed, for efficient access with conventional methods and metric methods. The result of the experiments shows that for some queries with conjunctive filtering clauses were executed more efficiently on fragments than by accessing the complete database

Números complexos : uma análise dos livros didáticos do ensino médio

Orientador: Profa. Dra. Tania Teresinha Bruns ZimerTrabalho de Conclusão de Curso (graduação) - Universidade Federal do Paraná, Setor de Ciências Exatas, Curso de Graduação em MatemáticaInclui referênciasResumo: Este trabalho tem como objetivo analisar os livros didáticos de Matemática, aprovados no Plano Nacional do Livro Didático do ano de 2018, de modo a investigar como é feita a manipulação geométrica dos Números Complexos; analisar o contexto histórico do surgimento dos Números Complexos; verificar como o conteúdo dos Números Complexos se relaciona com outras áreas. A pesquisa foi realizada por meio de uma revisão sistemática de literatura. Uma das principais motivações do estudo é a de que na disciplina de Matemática de nível Médio, de modo geral, existe uma abordagem puramente algébrica, sem vínculo com aplicações desse conteúdo fora do ambiente matemático. Após a análise dos livros didáticos, é possível verificar que estes abordam os Números Complexos utilizando história e apresentam diversas aplicações desse conteúdo, esses recursos podem ser empregados para despertar o interesse dos alunos de Ensino Médio na disciplina de Matemática. Outro enfoque do tema pode ser o geométrico, permitindo os alunos visualizarem as operações e propriedade

A DISTRIBUIÇÃO DOS CAPITAIS CIENTÍFICOS ENTRE OS DOCENTES DO PROGRAMA DE PÓS-GRADUAÇÃO STRICTO SENSU EM CIÊNCIAS CONTÁBEIS FRENTE AOS CONCEITOS DE BOURDIEU NA PERSPECTIVA DE AVALIAÇÃO DA CAPES

O objetivo do estudo foi identificar a distribuição do capital científico dos docentes do programa de pós-graduação Stricto Sensu em Ciências Contábeis da Universidade Regional de Blumenau a partir dos conceitos descritos por Bourdieu, tomando a avaliação da CAPES do último triênio de 2007 a 2009. Desta forma, procuramos observar se a relação não igualitária entre as duas possibilidades de capitais, o científico puro e o institucional ocorre na dinâmica de distribuição entre os docentes do programa objeto deste estudo. A metodologia aplicada foi qualitativa, a partir dos dados da avaliação da instituição de ensino disponibilizado pela CAPES. Os principais resultados apontam que, a partir dos conceitos de Bourdieu (2004) no que tange a acumulação do capital no conjunto dos docentes, não ocorreu expressiva ocupação de posições de forma significativa entre os docentes com forte crédito político, mas uma forte acumulação de capital científico puro e fraca acumulação de capital institucional a partir dos resultados da avaliação da CAPES. Logo, o estudo contribui para demonstrar uma valorização atribuída pela CAPES na sua avaliação as atividades de pesquisa e ensino em detrimento as atividades de extensão, estimulando reflexões acerca dos conceitos de Pierre Bourdieu no que tange ao campo do capital científico puro e capital institucional

Extraction and study of soybean soluble polysaccharide and its evaluation on the stability and rheology of soursop juice containing soy protein isolate

Orientador: Rosiane Lopes da CunhaDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: As bebidas à base de soja são bastante susceptíveis à sedimentação devido à presença de proteína e baixo pH, sendo necessária a adição de gomas para sua estabilização. As propriedades funcionais dos polissacarídeos solúveis de soja (SSPS) podem variar dependendo da temperatura de extração e forma de secagem (liofilização ou atomização) desta macromolécula. Além disso, a sua utilização como estabilizante de proteínas em suspensões ainda é pouco explorada e não é de completo entendimento. Tendo isso em vista, este trabalho teve como primeiro objetivo caracterizar o SSPS obtido em três condições de extração e avaliar as suas propriedades reológicas em diferentes soluções. A caracterização físico-química mostrou que os polissacarídeos apresentaram valores distintos apenas para a umidade, devido ao método de secagem a que foram submetidos. No entanto, os valores de viscosidade intrínseca mostraram influência do pH no comportamento hidrodinâmico das moléculas, atuando de forma diferente para cada SSPS. Por outro lado, as medidas reológicas mostraram que o SSPS seco em condições mais brandas (liofilizado) apresentou os maiores valores de pseudoplasticidade e viscosidade em altas taxas de deformação quando comparado aos demais. Embora a caracterização dos polissacarídeos não tenha indicado diferença entre os mesmos, esses resultados poderiam ser relacionados a uma diferença estrutural quanto ao grau de esterificação das moléculas de cada SSPS e/ou diferença na massa molecular, explicando a diferença de comportamento observado. Apesar do SSPS liofilizado ter mostrado maior viscosidade, o polissacarídeo extraído a menor temperatura e seco por atomização foi escolhido para a realização da segunda parte deste trabalho em função de sua maior viabilidade de obtenção. Esta etapa teve como objetivo avaliar a influência do SSPS na estabilização de proteínas de soja em suco de graviola, através de análises reológicas e de estabilidade à sedimentação. Através de um planejamento experimental foi avaliada a influência da concentração de SSPS, de cloreto de cálcio e de isolado protéico de soja (IPS) na estabilidade e reologia das bebidas. As bebidas mostraram comportamento pseudoplástico e não foi observada influência de nenhuma variável nos valores de índice de comportamento (n), que se mantiveram em torno de 0,77. No entanto, o SSPS mostrou importante aumento da viscosidade em taxa de deformação próxima a zero (_0), o que levou ao aumento da estabilidade das soluções, diminuindo o índice de sedimentação. No entanto, ao elevar a taxa de deformação para valores próximos às condições de consumo (50s-1) o IPS tornou-se a única variável significativa no aumento desses valores. Os resultados desse trabalho mostram que o SSPS é um polissacarídeo eficaz no que diz respeito à estabilização de proteínas em suspensões sem no entanto alterar as características reológicas do sistema em condições de consumo, tornando-o um interessante ingrediente para utilização em bebidas à base de sojaAbstract: Soy based drinks are quite susceptible to sedimentation due the presence of proteins and low pH, requiring addition of food gums to stabilize them. The functional properties of soybean soluble polysaccharide can vary depending on the temperature of extraction and way of drying (freeze or spray dried) of this macromolecule. Moreover, its use as a protein stabilizer in suspensions is underexplored and is not complete understanding yet. With this in view, this work was characterize as a first objective, the SSPS extracted in three different conditions and evaluated their rheological properties in diverse solutions. Physicalchemical characterization showed different values for only the moisture, because the method of drying they have undergone. However, the intrinsic viscosity values showed influence of pH on the hydrodynamic behavior of molecules, acting differently for each SSPS. In addition, rheological measurements showed that the SSPS dried in soft conditions (freeze dried) showed highest values of shear thinning behavior and viscosity at high strain rates when compared to the others. Although the polysaccharides characterization has not indicated difference between them, these results could be related to a structural difference in the degree of esterification of each SSPS molecules and/or difference in the molecular weight, explaining the difference in behavior observed. Despite the SSPS freeze fried had higher viscosity, the polysaccharide extracted at lowest temperature and spray dried was chosen to carry out the second part of this work due to its higher viability of obtaining. This step was to evaluate the influence of SSPS in the stabilization of soy proteins in soursop juice, through rheological and stability to sedimentation analysis. Through an experimental design was evaluated the influence of SSPS, calcium chloride and soy protein isolate (IPS) concentration in the stability and rheology of drinks. Beverages showed shear thinning behavior and no apparent influence of any variables in the index of behavior (n) values, which remained around 0.77. However, SSPS showed significant increase in the viscosity at rest (_0), which led to increased of the solutions stability, reducing the sedimentation rate. Besides, at strain rate close to the conditions of consumption (50s-1) IPS become the only significant variable in the increase of these values. The results of this study show that SSPS is a polysaccharide effective at stabilizations of proteins in suspensions, but without altering rheological characteristics of the system in terms of consumption, making it an interesting ingredient for use in soy beveragesMestradoMestre em Engenharia de Alimento

Bigels as a vehicle for bioactives compounds: assessment of in vitro digestion behavior

Bigels are novel complex biphasic systems composed by organic and aqueous gelled phases that can act as texture modifiers, and vehicle for topical and gastrointestinal delivery of hydrophilic/lipophilic bioactives. However, its behavior through digestion has still not been assessed. Moreover, process conditions can change their structure and consequently the bioactive stability and release. Thus, the aim of this work was to evaluate the influence of the process on bigels structure and behavior through gastrointestinal tract. Bigels were produced with gellan gum hydrogel (1.25% w/w) and high oleic sunflower oil+glycerol monostearate (10% w/w) organogel loaded with 0.1% curcumin. Gelling agents were solubilized separately (80 °C, 30 min) and then mixed by cold or hot-emulsification method. Cold-set was carried out mixing gelled systems by mechanical stirring (50 °C, 1,000 min-1, 10 min). Hot-emulsification was performed with addition of 2% (w/w) Tween 80 by mechanical stirring (same conditions) or rotor-stator device (50 °C, 14,000 min-1, 2 min). Bigels were submitted to an in vitro gastrointestinal digestion using the harmonized digestion method, and changes were assessed through fluorescent microscopy. At the end of digestion, free fatty acids (FFA) released and bioaccessibility and stability of curcumin were determined. Cold-set bigels showed W/O structure while hot-emulsification led to W/O bigels with smaller droplets when rotor-stator was used. The results from the in vitro digestion indicated that all bigels were stable after stomach conditions, however, they destabilized during intestinal conditions. Besides, O/W bigels showed higher stability with less droplets coalescence, due to the surfactant presence. FFA and curcumin stability followed the same tendency, with higher values for O/W bigels. However, despite the higher stability, the effective bioavailability was similar for all bigels produced. Thus, independent of the structure and physical properties, bigels could be used for protection and oral delivery of hydrophobic bioactives and are promising systems for concomitant hydrophilic/hydrophobic loading.FCTCOMPETE 2020NORTE 2020This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio

As perspectivas teórico-metodológicas que subsidiam as “boas práticas” no Sistema Único de Assistência Social em Santa Catarina

TCC (Graduação) - Universidade Federal de Santa Catarina. Centro Socioeconômico. Serviço Social.O presente trabalho tem como objetivo analisar as perspectivas teórico–metodológicas reveladas por profissionais do serviço social, autores dos artigos que compõem a publicação organizada pela Diretoria de Assistência Social, da Secretaria da Assistência Social, Trabalho e Habitação do Estado de Santa Catarina (DIAS\SST\SC), fruto do projeto de intervenção de estagio realizado na gestão estadual do Sistema Único de Assistência Social (SUAS). Portanto, inicialmente trazemos algumas reflexões emergentes da pratica de estágio no âmbito da política de assistência social nos marcos do SUAS. Em seguida, referenciados em autores da teoria social critica marxista, e, também em autores do serviço social, problematizamos categorias\conceitos que apresentam algumas tendências dos rumos teóricos – metodológicos assumidos pelos assistentes sociais na prática profissional desenvolvidos no interior da política de assistência social. Por fim, destacamos a importância do fortalecimento do projeto ético político do serviço social como forma de enfrentamento do imediatismo e da cotidianidade

Digestibility of organogels produced with medium- and large- chain triacylglycerols

The structure of organogels depends on the organogelator and the type of oil used, exerting influence on the release profiles of bioactives in the gastrointestinal system. So, the aim of this work was to produce gels using medium-chain triacylglycerols (OMCT) or high oleic sunflower oil (large-chain triacylglycerols – OLCT), glycerol monostearate as organogelator and β-carotene as bioactive compound and evaluate its stability in the digestion in vitro. The static digestion of the organogels was performed and during the digestion, the gel structure, free-fatty acids (FFA) content and bioaccessibility of β-carotene were evaluated by fluorescent microscopy, NaOH titration and spectrophotometry methods, respectively. In the gastric step the gel structure remains almost intact without bioactive release, but some fluid incorporation was visually observed. In the duoden the bile salts in conjunction with lipase interacted with the organogel, destroying the structure and forming micelles. A great number of small micelles was observed for OLCT, while for OMCT systems fewer and bigger droplets were observed due to the coalescence of the droplets that could indicate loss of structure. This is corroborated by the higher amount of FFA and almost all bioactive bioaccessibility of OMCT systems. In the jejun step the OMCT structure was completely destroyed, while for OLCT the number of micelles decreased but no coalescence was observed. Moreover, for OLCT the FFA content remains the same and decreased for OMCT. At the end (ileum), the OLCT droplets began to coalesce increasing their diameter. Thus, stronger organogel and more resistant to the gastrointestinal system was produced with LCT. However, this resistance did not allow the complete bioaccessibility of the bioactive that was observed for MCT. Results showed that it is possible to use organogels as vehicles for bioactives and the release can be controlled by the modification of the structure

Production of olive oil organogels: influence of beeswax concentration on physicochemical properties

This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.The author Pedro Silva is the recipient of a fellowship (SFRD/BD/130247/2017) supported by Fundação para a Ciência e a Tecnologia, (FCT, Portugal). Artur Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio