Essential oils of two portuguese endemic species of lavandula as a source of antifungal and antibacterial agents

Chemical investigations of L. stoechas subsp. luisieri and L. pedunculata essential oils were analyzed by GC-MS, and the antimicrobial activity was performed against bacteria and fungi isolated from food sources. The cytotoxicity of the essential oil was performed in NHDF cells using the MTT method. According to the results, the main compounds of L. stoechas subsp. luisieri essential oil were trans-α-necrodyl acetate (40.2%), lavandulyl acetate (11%), and trans-α-necrodol (10.4%), while fenchone (50.5%) and camphor (30.0%) in L. pedunculata essential oil. The antifungal activity of essential oils was confirmed with MIC values ranging from 1.2 to 18.7 µL/mL; for bacteria, it ranged from 4.7 to 149.3 µL/mL. Both the Lavandula species tested showed low or equal MIC and MBC/MFC values for L. stoechas subsp. luisieri essential oil, revealing greater efficacy in antimicrobial activity. The L. stoechas subsp. luisieri essential oil revealed cytotoxic effects (30 ± 2% of cell viability) in NHDF cells at all concentrations tested.info:eu-repo/semantics/publishedVersio

Adsorption of fluorobenzene onto granular activated carbon: Isotherm and bioavailability studies

The adsorption of a recalcitran fluoroaromatic compound, fluorobenzene (FB), onto granular activated carbon (GAC) was evaluated. The respective isotherm was obtained and the Langmuir, Freundlich and Redlich–Peterson models were fitted to the experimental data, with the Redlich–Peterson model giving the best fitting. Freundlich model also provided a good fit but the Langmuir model could not adequately fit the experimental data, especially at high FB concentrations. Maximal adsorption capacity of FB onto GAC was foundto be 388 mg of FB per gram of GAC. The reversibility of the adsorption of FB onto GAC was investigated, both in the absence and presence of microorganisms. Abiotic desorption of FB occurred to a small extent (between 3% and 22%, for amounts of FB initially adsorbed to the GAC between 37 and 388 mg g 1), and bioregeneration of GAC was shown to occur when the matrix was exposed to a FB degrading culture, with 58–80% of the adsorbed FB being biodegraded. A residual amount of FB showed not to be bioavailable, suggesting that part of the adsorbed FB may be irreversibly bound. The fraction of the non-bioavailable FB increased at higher amounts of adsorbed FB, from 19% to 33%. The results indicate that the GAC employed in this study has a good capacity to adsorb FB and that bioregeneration of this matrix is a feasible process

Application of GIS in potential beekeeping assessment: Case study of Montesinho Natural Park (Portugal)

Planners require solutions that address routine work needs and seems essential to improving efficiency and productivity. There are a great number of different factors related to beekeeper activity as well the quality and productivity of different bee products. The spatial analysis is a powerful tool for overlap and relates various levels of information on a map, and consequently a very useful for beekeeping activity planning. This work proposes and applies a methodology to potential beekeeping assessment in Montesinho Natural Park, a region in the northwest of Portugal. The beekeeping potential maps were developed with the following data sources: legal standards, vegetation, land use, topography, water resources, roads, electromagnetic fields, and some honey physico-chemical analysis. The design and implementation of spatial analysis model based on Geographic Information System (GIS) to beekeeping planning activities has already been described by Anjos et al (2014). Spatial analysis techniques allows to define the potential beekeeper map supporting the beekeeper management in this region. Anjos O, Silva G, Roque N, Fernandez P, 2014. GIS based analysis to support the beekeeping planning. Book of abstracts of the International Symposium on Bee Products 3rd edition – Annual meeting of the International Honey Commission (IHC), Faculty of medicine, University of Rijeka, p:6

Why, when, and how fast innovations are adopted

When the full stock of a new product is quickly sold in a few days or weeks, one has the impression that new technologies develop and conquer the market in a very easy way. This may be true for some new technologies, for example the cell phone, but not for others, like the blue-ray. Novelty, usefulness, advertising, price, and fashion are the driving forces behind the adoption of a new product. But, what are the key factors that lead to adopt a new technology? In this paper we propose and investigate a simple model for the adoption of an innovation which depends mainly on three elements: the appeal of the novelty, the inertia or resistance to adopt it, and the interaction with other agents. Social interactions are taken into account in two ways: by imitation and by differentiation, i.e., some agents will be inclined to adopt an innovation if many people do the same, but other will act in the opposite direction, trying to differentiate from the "herd". We determine the conditions for a successful implantation of the new technology, by considering the strength of advertising and the effect of social interactions. We find a balance between the advertising and the number of anti-herding agents that may block the adoption of a new product. We also compare the effect of social interactions, when agents take into account the behavior of the whole society or just a part of it. In a nutshell, the present model reproduces qualitatively the available data on adoption of innovation.Comment: 11 pages, 13 figures (with subfigures), full paper (EPJB 2012) on innovation adoption mode

The dynamics of opinion in hierarchical organizations

We study the mutual influence of authority and persuasion in the flow of opinion. Many social organizations are characterized by a hierarchical structure where the propagation of opinion is asymmetric. In the normal flow of opinion formation a high-rank agent uses its authority (or its persuasion when necessary) to impose its opinion on others. However, agents with no authority may only use the force of its persuasion to propagate their opinions. In this contribution we describe a simple model with no social mobility, where each agent belongs to a class in the hierarchy and has also a persuasion capability. The model is studied numerically for a three levels case, and analytically within a mean field approximation, with a very good agreement between the two approaches. The stratum where the dominant opinion arises from is strongly dependent on the percentage of agents in each hierarchy level, and we obtain a phase diagram identifying the relative frequency of prevailing opinions. We also find that the time evolution of the conflicting opinions polarizes after a short transient.Comment: 6 pages, 5 figures, submitted to Phys. Rev.

Valor nutricional e sensorial de um pão à base de farinha de batata-doce

O pão é um alimento que está presente na dieta da população portuguesa visto ser um bem acessível, quer em termos de preço quer de disponibilidade no mercado. No entanto, a sua composição nutricional caracteriza-se por elevados valores de hidratos de carbono e deficiências em proteína e minerais. A grande oferta de produtos alimentares hipercalóricos associada a uma vida sedentária da população conduziu à obesidade verificada na população em geral, de que Portugal não é exceção, que está associada a complicações metabólicas nomeadamente a diabetes. Uma das estratégias de combate a esta epidemia passa pela redução da disponibilidade destes alimentos e promoção de escolha de alimentos mais saudáveis. Atendendo à necessidade de inverter esta tendência, neste projeto foram desenvolvidas várias formulações com um ingrediente pouco comum na panificação nacional: a batata doce. Escolheu-se este ingrediente por ser fonte de fibra e de hidratos de carbono complexos que prolongam a saciedade, regulam a gordura em circulação, normalizam os picos de glicemia e é considerado uma boa fonte de minerais. Em termos organoléticos pode também adicionar um sabor doce natural, cor e aroma ao pão. No total de 9 formulações produzidas foram selecionados os pães com um maior nível de aceitação e com uma composição nutricional mais apelativa comparando com a formulação controlo produzida apenas com farinha de trigo. Destas, destacaram-se o pão com farinha de batata-doce tradicional, o pão com farinha de batata doce com farelo de aveia, o pão com farinha de batata-doce da variedade laranja com farelo de aveia e, por último, o pão com batata-doce tradicional cozida. Outros ingredientes utilizados nestas formulações que contribuíram para o seu valor nutricional, foram as sementes de girassol e de sésamo. Estas formulações apresentam quantidades de energia, hidratos de carbono e de sal mais reduzidas e também quantidades de fibra comparativamente superiores ao controlo. Relativamente aos minerais, possuem quantidades significativas de cálcio, potássio e fósforo, destacando a formulação de batata doce com farelo de aveia que apresenta valores de aproximadamente o dobro das quantidades presentes no pão controlo, o que revela ser uma boa fonte alimentar destes minerais. Com estas caraterísticas, estes pães enriquecidos com batata-doce podem ser um potencial de utilização em indivíduos obesos e/ou diabéticos em alternativa ao pão branco tradicional.info:eu-repo/semantics/publishedVersio

Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beverages

In the present work, Agaricus bisporus extracts obtained by ultrasound-assisted extraction (UAE), and ergosterol, were incorporated into dairy beverages at concentrations mimicking commercial phytosterol-added yogurts, to work as alternatives. The samples were analysed for nutritional and bioactive properties, and compared with controls (yogurts with no additives or phytosterols), at two storage times (right after incorporation (ST = 0) and after seven days at 4 °C (ST = 7)). The ones incorporated with the extract (YAb) and with ergosterol at the same concentration as in the extract (YPEAb) showed similar antioxidant properties as the ones with phytosterols (YPhy), but a higher cytotoxicity against tumor cells. YPEPhy, the sample with ergosterol at the same amount as phytosterols in YPhy, was the strongest in both bioactivities. For YAb, YPEAb and YPEPhy the antioxidant capacity increased from ST = 0 to ST = 7, meaning that the extract and ergosterol protected the yogurt from oxidation, improving the shelf life. Nutritional parameters were identical for all samples.The authors acknowledge FCT (Portugal) for financial support to (UID/AGR/00690/2013), Sandrina A. Heleno (SFRH/BPD/101413/2014), L. Barros (SFRH/BPD/107855/2015) and R.C. Calhelha (SFRH/BPD/BPD/68344/2010); POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT; Project NORTE-01-0145-FEDER-000006.info:eu-repo/semantics/publishedVersio

Development of innovative hybrid sandwich panel slabs: Experimental results

The authors appreciate the collaboration of the following labs: Civitest for developing DHCC materials, PIEP for conducting VARTM process (Eng. Luis Oliveira) and Department of Civil Engineering of Minho University to perform the tests (Mr. Antonio Matos and Eng. Marco Jorge).In this paper, a new generation of composite sandwich slab is proposed as a solution for the rehabilitation of slabs in old masonry buildings. An innovative solution was developed during this research formed by four components: a Deflection Hardening Cement Composite (DHCC) layer on the top compression skin, a glass fiber reinforced polymer (GFRP) skin at the bottom tension surface, GFRP ribs to transfer shear from top to bottom layers, and foam core for thermal-insolation purposes. The DHCC layer contributes significantly for the load carrying and deflection capacity due to its stiffness, compressive strength and toughness, offers resistance to the occurrence of buckling phenomena in the GFRP ribs, improves the performance of this structural concept against impact and fire, and constitutes an excellent medium for the application of finishing materials, like ceramics or timber. Two different hybrid composite slabs were developed and tested, and their behavior was assessed under flexural loading. The results showed that the developed hybrid sandwich slabs accomplish all design requisites for serviceability and ultimate limit states, and assure a stiffness/dead-weight and load-capacity/dead-weight ratios much higher than conventional structural slab systems.FCT - Fundação para a Ciência e Tecnologi

Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminase

lginate-based hydrogels can find uses in a wide range of applications, including in the encapsulation field. This type of hydrogels is usually ionically crosslinked using calcium sources giving rise to products with limited internal crosslinking. In this work, it is hypothesized that the combination of alginate crosslinked by calcium chloride (external crosslinking; ionic mechanism) with gelatin crosslinked by transglutaminase (internal crosslinking; enzymatic induced mechanism) can be used to tailor the swelling behavior of alginate-based hydrogel microspheres. A systematic study was conducted by covering process variables such as gelatin content, TGase concentration, and CaCl2 contact time, added by statistic tools as central composite rotatable design (CCRD), principal component analysis (PCA) and multiobjective optimization, to map their effect on the resulting water content after production (expressed as swelling ratio), and swelling properties at pH 3 and 7. Among the studied variables, particle's swelling was mostly affected by the gelatin content and transglutaminase concentration.This work was financially supported by Associate Laboratory LSRELCM (UID/EQU/50020/2019) funded by national funds through FCT/ MCTES (PIDDAC), and Foundation for Science and Technology (FCT, Portugal) and by CIMO (UID/AGR/00690/2019) trough FEDER under Program PT2020. The authors are grateful to CAPES, CNPq and Fundação Araucária for the support and also to Ajinomoto Foods Europe S.A.S. (France) for kindly provide the transglutaminase sample used in this work. I.P. Fernandes thanks the national funding by FCT, P.I., through the institutional scientific employment program-contract for her contract.info:eu-repo/semantics/publishedVersio