News Sites and Fake News in the Egyptian Political Transformation 2013–2014: Aljazeera.net case study

 Online activities allow users to benefit from, and engage with, news and information in a more complex way than was possible with old news settings. However, many have expressed concerns about the effects of false news stories, or ‘fake news’, circulated largely via online services on public view. This study examines the news sites’ behaviour and the attitudes of elite Egyptian academics towards information provided by the aljazeera.net news site during the Egyptian political conflict and the transformation from former President Mohamed Morsi to current President Abdul Fatah el-Sisi. A total of 450 elite academics were surveyed online to evaluate news and information about the political conflict and the transformation in Egypt through focusing on how they became informed about such news, their perceptions of news via the aljazeera.net site and their evaluation of whether the network has misused information regarding this period. The results indicated that the aljazeera.net site used different, false and ‘fake news’ techniques mainly in support of the pro-Morsi position during the transition to el-Sisi. Respondents indicated that misinformation was clearly provided by aljazeera.net in different formats, though some highlighted the importance of accessing news from online sources. Respondents indicated that online content can be easily spread among users with no significant third-party filtering, fact checking or editorial judgment. This raises questions about who becomes the arbiter of truth.     Keywords: Fake News, Misinformation News, Online News Sites, aljazeera.net, Mohamed Morsi, Abdul Fatah el-Sisi, News Propaganda, Social Networking Sites, Online Audience

Food preservative extracts from pumpkin by-products

Pumpkin is a vegetable widely consumed around the world, popularly known for its nutritional and pharmacological properties. Some reports in the literature reveal the rich profile of nutrients and bioactive compounds of pumpkin varieties [1,2]. However, the seeds, peels, and fibers resulting from pumpkin processing are still poorly explored by food industry. Considering the alarming scenario of losses and waste during all the food supply chain worldwide [3] and seeking to promote a more sustainable food system, the present study purposed to investigate the by-products of different varieties of pumpkin as a source of extracts with preservative capacity for food application. For that purpose, hydroethanolic extracts from the varieties “Butternut squash”, “Common pumpkin”, and “Kabocha squash” from Portugal, and “Butternut squash”, “Common pumpkin”, and “Musquée de provence” from Algeria, were evaluated in terms of their bioactivities, more specifically the antioxidant, antimicrobial, and cytotoxic capacities. All the samples presented great antioxidant capacity through two based-cell assays, namely the lipid peroxidation inhibition capacity (TBARS) and the anti-hemolytic activity (OxHLIA). Interestingly, the seeds of the common pumpkin from Algeria did not present antihemolytic properties, despite showing the strongest lipid peroxidation inhibition capacity. In fact, the seeds stood out for all the pumpkin varieties in the TBARS assay, while in the OxHLIA assay, the results were quite similar between the type of bioresidues and between the varieties. Moreover, the samples from Portugal showed greater antioxidant capacity than the Algerian ones. Regarding cytotoxicity, the effect of inhibiting non-tumor cell growth was not observed, even at the highest tested concentration of 400 μg/mL. This first validation is of great importance to prevent food safety issues. These preliminary results are the basis for future studies aiming at the valorization of these bioresidues from food industry as a great source of preservative compounds toward the replacement of synthetic additives with natural alternatives allied to health benefits, as also the promotion of a circular economyThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira and L. Barros contracts and A.K. Molina and M.G. Leichtweis PhD grants (2020.06231.BD and 2020.06706.BD, respectively). To FCT, P.I., within the scope of the Project PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019).info:eu-repo/semantics/publishedVersio

Force Spectroscopy Imaging and Constriction Assays Reveal the Effects of Graphene Oxide on the Mechanical Properties of Alginate Microcapsules

Microencapsulation of cells in hydrogel-based porous matrices is an approach that has demonstrated great success in regenerative cell therapy. These microcapsules work by concealing the exogenous cells and materials in a robust biomaterial that prevents their recognition by the immune system. A vast number of formulations and additives are continuously being tested to optimize cell viability and mechanical properties of the hydrogel. Determining the effects of new microcapsule additives is a lengthy process that usually requires extensive in vitro and in vivo testing. In this paper, we developed a workflow using nanoindentation (i.e., indentation with a nanoprobe in an atomic force microscope) and a custom-built microfluidic constriction device to characterize the effect of graphene oxide (GO) on three microcapsule formulations. With our workflow, we determined that GO modifies the microcapsule stiffness and surface properties in a formulation-dependent manner. Our results also suggest, for the first time, that GO alters the conformation of the microcapsule hydrogel and its interaction with subsequent coatings. Overall, our workflow can infer the effects of new additives on microcapsule surfaces. Thus, our workflow can contribute to diminishing the time required for the validation of new microcapsule formulations and accelerate their clinical translation

Biological activity of pumpkin byproducts: antimicrobial and antioxidant properties

Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese ‘Common Pumpkin’ showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of ‘Butternut Squash’ from both countries stood out, while the fibrous strands of Portuguese ‘Butternut Squash’ and the seeds of Algerian ‘Gold Nugget Pumpkin’ revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers’ health and promote a circular economy.info:eu-repo/semantics/publishedVersio

Valorização de cascas, sementes e fibras de abóbora no desenvolvimento de extratos bioativos para aplicação alimentar

Na Europa, quase metade da produção de frutas e hortaliças é perdida ou desperdiçada, principalmente nas etapas de processamento, através da geração de grandes quantidades de cascas.info:eu-repo/semantics/publishedVersio

The effect of polymer/plasticiser ratio in film forming solutions on the properties of chitosan films

In this work physical-chemical properties of chitosan/ glycerol film forming solutions (FFS) and the resulting films were analysed. Solutions were prepared using different concentrations of plasticising agent (glycerol) and chitosan. Films were produced by solvent casting and equilibrated in a controlled atmosphere. FFS water activity and rheological behaviour were determined. Films water content, solubility, water vapour and oxygen permeabilities, thickness, and mechanical and thermal properties were determined. Fourier transform infrared (FTIR) spectroscopy was also used to study the chitosan/glycerol interactions. Results demonstrate that FFS chitosan concentration influenced solutions consistency coefficient and this was related with differences in films water retention and structure. Plasticiser addition led to an increase in films moisture content, solubility and water vapour permeability, water affinity and structural changes. Films thermo-mechanical properties are significantly affected by both chitosan and glycerol addition. FTIR experiments confirm these results. This work highlights the importance of glycerol and water plasticisation in films properties.This work was supported by National Funds from FCT - Fundacao para a Ciencia e a Tecnologia, through project PEst-OE/EQB/LA0016/2011.Authors Joana F. Fundo, Andrea C. Galvis-Sanchez and Mafalda A. C. Quintas acknowledge FCT for research grants SFRH/ BD / 62176 / 2009, SFRH/BPD/37890/2007 and SFRH / BPD / 41715 / 2007, respectively

The use of electric fields for edible coatings and films development and production: A review

Edible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. A diversity of raw materials used to produce edible coatings and films are extracted from marine and agricultural sources, including animals and plants. Electric fields processing holds advantage in producing safe, wholesome and nutritious food. Recently, the presence of a moderate electric field during the preparation of edible coatings and films was shown to influence their main properties, demonstrating its usefulness to tailor edible films and coatings for specific applications. This manuscript reviews the main aspects of the use of electric fields in the production of edible films and coatings, including the effect in their transport and mechanical properties, solubility and microstructure.Fundação para a Ciência e a Tecnologia (FCT), Portugal.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brasil