Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.

The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.

Does the Faculty's Perception of Gender Discrimination Relate to Its Assessment of Organizational Democracy in the University?

This work aimed to study the relationship between the perception of organizational democracy and gender discrimination at a Chilean public university. It is known that organizational democracy is not only about organizational life but also about democratic perceptions, attitudes, and behaviors in social life, as found in academic contexts. The methodology used factor analysis and descriptive and inferential statistical techniques to analyze data from a survey administered to 704 university faculty members, with a response rate of 58.1%. The gender distribution of this respondent population was 67% male and 37% female, values equivalent to the Chilean public university system (60% and 40%, respectively). The results highlight the importance of gender perspective in higher education. Indeed, academics who perceive greater gender discrimination toward women appreciate the deployment of organizational democracy to a lesser extent. Moreover, a high perception of discrimination on the part of women is confirmed (46%), them being, in turn, the ones who show a greater predisposition toward gender equality. This research intends to contribute to the development of strategies to remove obstacles to gender equality and improve the commitment of the academic community to institutional progress.

Prediction of Permeate Flux in Ultrafiltration Processes: A Review of Modeling Approaches.

In any membrane filtration, the prediction of permeate flux is critical to calculate the membrane surface required, which is an essential parameter for scaling-up, equipment sizing, and cost determination. For this reason, several models based on phenomenological or theoretical derivation (such as gel-polarization, osmotic pressure, resistance-in-series, and fouling models) and non-phenomenological models have been developed and widely used to describe the limiting phenomena as well as to predict the permeate flux. In general, the development of models or their modifications is done for a particular synthetic model solution and membrane system that shows a good capacity of prediction. However, in more complex matrices, such as fruit juices, those models might not have the same performance. In this context, the present work shows a review of different phenomenological and non-phenomenological models for permeate flux prediction in UF, and a comparison, between selected models, of the permeate flux predictive capacity. Selected models were tested with data from our previous work reported for three fruit juices (bergamot, kiwi, and pomegranate) processed in a cross-flow system for 10 h. The validation of each selected model's capacity of prediction was performed through a robust statistical examination, including a residual analysis. The results obtained, within the statistically validated models, showed that phenomenological models present a high variability of prediction (values of R-square in the range of 75.91-99.78%), Mean Absolute Percentage Error (MAPE) in the range of 3.14-51.69, and Root Mean Square Error (RMSE) in the range of 0.22-2.01 among the investigated juices. The non-phenomenological models showed a great capacity to predict permeate flux with R-squares higher than 97% and lower MAPE (0.25-2.03) and RMSE (3.74-28.91). Even though the estimated parameters have no physical meaning and do not shed light into the fundamental mechanistic principles that govern these processes, these results suggest that non-phenomenological models are a useful tool from a practical point of view to predict the permeate flux, under defined operating conditions, in membrane separation processes. However, the phenomenological models are still a proper tool for scaling-up and for an understanding the UF process.

Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels.

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS-SBi (7-21%) than SBg-SBi (3-5%), regardless of the gel's pH. For SBg-SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15-21%) than pH 4.0 (7-13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS-SBi. For the methodology SBg-SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28-30%) than pH 7.0 (15-19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

Simulation of Human Small Intestinal Digestion of Starch Using an In Vitro System Based on a Dialysis Membrane Process.

This work deepens our understanding of starch digestion and the consequent absorption of hydrolytic products generated in the human small intestine. Gelatinized starch dispersions were digested with α-amylase in an in vitro intestinal digestion system (i-IDS) based on a dialysis membrane process. This study innovates with respect to the existing literature, because it considers the impact of simultaneous digestion and absorption processes occurring during the intestinal digestion of starchy foods and adopts phenomenological models that deal in a more realistic manner with the behavior found in the small intestine. Operating the i-IDS at different flow/dialysate flow ratios resulted in distinct generation and transfer curves of reducing sugars mass. This indicates that the operating conditions affected the mass transfer by diffusion and convection. However, the transfer process was also affected by membrane fouling, a dynamic phenomenon that occurred in the i-IDS. The experimental results were extrapolated to the human small intestine, where the times reached to transfer the hydrolytic products ranged between 30 and 64 min, according to the flow ratio used. We consider that the i-IDS is a versatile system that can be used for assessing and/or comparing digestion and absorption behaviors of different starch-based food matrices as found in the human small intestine, but the formation and interpretation of membrane fouling requires further studies for a better understanding at physiological level. In addition, further studies with the i-IDS are required if food matrices based on fat, proteins or more complex carbohydrates are of interest for testing. Moreover, a next improvement step of the i-IDS must include the simulation of some physiological events (e.g., electrolytes addition, enzyme activities, bile, dilution and pH) occurring in the human small intestine, in order to improve the comparison with in vivo data.

An Experimental Study of Membrane Contactor Modules for Recovering Cyanide through a Gas Membrane Process.

Cyanide is one of the main reagents used in gold mining that can be recovered to reduce operational costs. Gas membrane technology is an attractive method for intensifying both the stripping and absorption processes of valuable compounds, such as cyanide. However, scaling-up this technology from laboratory to industry is an unsolved challenge because it requires the improvement of the experimental methodologies that replicate lab-scale results at a larger scale. With this purpose in mind, this study compares the performance of three different hollow fiber membrane contactor modules (1.7 × 5.5 Mini Module, 1.7 × 10 Mini Module, and 2.5 × 8 Extra Flow). These are used for recovering cyanide from aqueous solutions at laboratory scale, using identical operational conditions. For each experimental set-up, mass-transfer correlations at the ranges of feed flows assayed were determined. The modules with the smallest and largest area of mass transfer reached similar cyanide recoveries (>95% at 60 min), which demonstrate the impact of module configuration on their operating performance. The results obtained here are limited for scaling-up the membrane module performance only because operating modules with the largest area results in a low Re number. This fact limits the extrapolation of results from the mass-transfer correlation.

Bronquiolitis aguda / Acute bronchiolitis

En la Provincia de Bs.As. la tasa de mortalidad específca por IRA ha disminuido entre los años 2001 y 2010 de 7,1 a 4,4 casos por 10.000 nacidos; siendo un rasgo distintivo el aumento de la mortalidad domiciliaria en el menor de 1 año, situación que se viene registrando desde 2007. Se presenta una situación clínica junto al Flujograma de decisión terapéutica según puntaje clínico en el menor de distintas edades para el síndrome bronquial obstructivo, como también el tratamiento

Development of an in vitro mechanical gastric system (IMGS) with realistic peristalsis to assess lipid digestibility.

A new in vitro mechanical gastric system (IMGS) was fabricated which incorporates: a J-shaped stomach, a mechanical system with realistic peristaltic frequency and force magnitude, and a reproduction of the gastric pH curve. To evaluate the impact of a more realistic gastric peristalsis on the intestinal lipolysis of protein-stabilized O/W emulsions, the emulsions were subjected to two different in vitro digestion methodologies: (i) gastric digestion in the IMGS and intestinal digestion in a stirred beaker (SB), and (ii) gastric and intestinal digestion assays carried out in SBs. At the end of the intestinal digestion, the total amount of free fatty acids released was significantly higher for the first methodology (IMGS-SB) in comparison with the second one (27.5% vs. 23.0%), probably due to the higher physical instability induced by the IMGS in the gastric contents. These results reaffirm that O/W emulsion stability plays a crucial role in controlling the final extent of lipolysis of this kind of food-grade emulsions.

Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles.

The influence of particle size on the in vitro digestion of ß-lactoglobulin (BLG)-coated lipid nanoparticles was examined using simulated small intestine conditions. Nanoemulsions were prepared by high-pressure homogenization and organic solvent (hexane) evaporation. The effect of the initial organic phase composition on the size, microstructure, electrical properties, and digestion of the lipid nanoparticles was evaluated. The radius of the nanoparticles decreased (from 85 to 48nm) as the solvent concentration in the initial organic phase increased (from 0% to 95%). The lipid digestion rate initially decreased with decreasing particle radius (for r=85-59nm), but then it increased (for r=59-48nm). This dependence is contrary to the usual assumption that lipid digestion increases with increasing lipid surface area. Our results suggest that the structure of the protein layer coating the lipid nanoparticles has an important effect on lipid digestion.