O presente trabalho consiste na avaliação de um novo modelo de reator de cavitação hidrodinâmica pertencente à classe dos homogeneizadores de alta velocidade, comercialmente conhecidos por High Speed Homogeneizers. É sabido que esse tipo de equipamento possui um amplo leque de aplicações industriais, sendo muitas vezes constituintes de operações unitárias para emulsificação, homogeneização, síntese química, dentre outras. Neste trabalho fez-se um estudo da eficiência deste novo modelo para duas aplicações, o aquecimento controlado de líquidos e a produção de emulsões de óleo em água com diâmetros de partículas em escala sub-micrométricas. As duas aplicações foram estudadas em uma planta piloto, de onde foi possível constatar o potencial de aplicação desse novo modelo de reator, especialmente devido ao baixo custo operacional e praticidade de operação. / This work evaluates a new model of hydrodynamic cavitation reactor, which belongs to the class of high-speed homogenizers. This type of equipment has a wide range of industrial applications and it is often constituent of unit operations for emulsification, homogenization, chemical synthesis, among others. In this master thesis a study regarding the efficiency of this new model for two applications was made: the controlled heating of fluid and the production of oil in water emulsions with particle diameters in the sub-micrometer scale. The two applications were studied in a pilot plant, where it was possible to see the potential of applying this new model of reactor, especially due to the low operating costs and practicality of operation.

Submitted by MARCIA ROVADOSCHI (marciar@unifra.br) on 2018-08-17T20:06:36Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_DanielaAlvesDeOliveira.pdf: 1704710 bytes, checksum: 2a7d863c9c37b44daa7f6af4648c5cd2 (MD5) / Made available in DSpace on 2018-08-17T20:06:36Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_DanielaAlvesDeOliveira.pdf: 1704710 bytes, checksum: 2a7d863c9c37b44daa7f6af4648c5cd2 (MD5) Previous issue date: 2017-09-26 / Viticulture in Brazil has a great economic importance and an extension of approximately 80,000 hectares, generating employment and income for several families, however it is quite prone to infectious processes, which drastically reduces its productivity. Among these agents is Glomerella cingulata, which is controlled by fungicides, such as mancozeb. However, the use of this commercial product is related to contamination of the environment, in addition to a known toxic effect for humans. In this context the use of a naturally occurring substance, such as eugenol, could be a promising alternative. However, eugenol, which has an antimicrobial action, presents high volatilization and low solubility in water, thus impairing its administration and efficacy. One possibility to minimize toxicity of the fungicide, and the instability of eugenol, is nanoencapsulation. Therefore, the aim of this work was to verify the feasibility of co-encapsulation of mancozeb and eugenol in nanoemulsions and to evaluate the potential antifungal activity of nanoemulsions containing these compounds isolated and associated with Glomerella cingulata. Nanoemulsions containing eugenol (NE-E), mancozeb and eugenol (NE-ME), nanoemulsions with mancozeb (NE-M) and white nanoemulsions, without the active ones (NE-B) were prepared by the spontaneous emulsification method. The formulations were characterized according to mean diameter, polydispersity index (PDI), zeta potential, pH, content and morphology. The stability of the formulations for 30 days under different storage conditions and the antifungal activity against G. cingulata were also evaluated. The nanoemulsions had a mean diameter of approximately 200 nm, PDI of approximately 0.170, zeta potential of -11.0 mV, pH close to 5.0 and eugenol content, for NE-E and NE-ME, around 40%. Transmission electron microscopy showed spherical shape. The antifungal activity assay was performed by the macrodilution technique, and the active compounds were analyzed: free eugenol, mancozeb, mancozeb and eugenol and the same nanoencapsulated ones. The NE-M obtained a minimum inhibitory activity of 0.009 μg / mL, a satisfactory result, followed by NE-ME 0.02 μg / mL mancozeb + 2 μg/mL eugenol compared to its free forms. The best condition for storage of the formulations was under refrigeration and antifungal activity was potentiated after nanoencapsulation for all formulations. This study presents an innovative alternative for the treatment of G. cingulata through the use of nanotechnology. / A viticultura no Brasil apresenta uma grande importância econômica e uma extensão de aproximadamente 80.000 hectares, gerando emprego e renda para várias famílias, entretanto é bastante propensa a processos infecciosos, o que diminui drasticamente sua produtividade. Dentre estes agentes está a Glomerella cingulata, cujo controle é realizado por fungicidas, como o mancozebe. Entretanto o uso deste produto comercial está relacionado com contaminação do ambiente, além de conhecido efeito tóxico para os seres humanos. Neste contexto o uso de substância de origem natural, como o eugenol, poderia ser uma alternativa promissora. Entretanto, o eugenol, que possui ação antimicrobiana, apresenta alta volatilização e baixa solubilidade em água, prejudicando assim sua administração e eficácia. Uma possibilidade para minimizar a toxicidade do fungicida, e a instabilidade do eugenol, é a nanoencapsulação. Sendo assim, a proposta deste trabalho foi verificar a viabilidade de co-encapsulação do mancozebe e do eugenol em nanoemulsões e avaliar a potencial atividade antifúngica de nanoemulsões contendo estes compostos isolados e associados frente à Glomerella cingulata. Foram preparadas nanoemulsões contendo eugenol (NE-E), mancozebe e eugenol (NE- ME), nanoemulsões com mancozebe (NE-M) e nanoemulsões brancas, sem os ativos (NE-B) através do método emulsificação espontânea. As formulações, foram caracterizadas de acordo com diâmetro médio, índice de polidispersão (PDI), potencial zeta, pH, teor e morfologia. Também foi avaliada a estabilidade das formulações durante 30 dias em diferentes condições de armazenamento e a atividade antifúngica frente à G. cingulata. As nanoemulsões apresentaram diâmetro médio de aproximadamente 200 nm, PDI de aproximadamente 0,170, potencial zeta de -11,0 mV, pH próximo à 5,0 e teor de eugenol, para NE-E e NE-ME, em torno de 40%. A microscopia eletrônica de transmissão demonstrou formato esférico. O ensaio da atividade antifúngica foi realizado pela técnica de macrodiluição, sendo analisados os ativos: eugenol, mancozebe, mancozebe e eugenol livres e os mesmos nanoencapsulados. A NE-M, obteve uma atividade inibitória mínima de 0,009 μg/mL, resultado satisfatório, seguida da NE-ME 0,02 μg/mL de mancozebe e 2 μg/mL de eugenol, comparada a suas formas livres. A melhor condição para armazenamento das formulações foi sob refrigeração e a atividade antifúngica foi potencializada após nanoencapsulação para todas as formulações. Este estudo apresenta uma alternativa inovadora para o tratamento da G. cingulata através do emprego da nanotecnologia.

A curcumina possui uma grande variedade de propriedades benéficas para a saúde humana. Devido a este fato, a indústria alimentícia tem aumentado a aplicação deste bioativo como aromatizante, conservante e aditivo para substituição dos corantes amarelos artificiais. No entanto, incorporar a curcumina em formulações alimentícias pode ser problemático porque sua molécula hidrofóbica tem baixa solubilidade em água e é muito sensível à luz. Os métodos de encapsulação em nanoemulsões podem tornar viável a proteção do curcuminoide, bem como permitir sua dispersibilidade em água. O objetivo do presente trabalho de Mestrado foi produzir nanoemulsões encapsulando curcumina pelo método do ponto de inversão da emulsão (EIP, emulsion inversion point), determinando parâmetros de operação que viabilizem um futuro escalonamento do processo e incorporação das dispersões em sorvete de massa sabor abacaxi. Os parâmetros de produção foram ajustados como: tipo e concentração de tensoativo (razão SOR), concentração de óleo de soja, tipo e concentração de cosolvente, tipo de impelidor/ velocidade de agitação e vazão de entrada da fase aquosa. As porcentagens de curcumina encapsulada foram 0,03, 0,07 e 0,10%. Dentre estas, a concentração de 0,07% foi a mais viável para a aplicação no sorvete de massa sabor abacaxi, por apresentar melhor distribuição de tamanho de gotícula (diâmetro hidrodinâmico), não apresentar variação significativa de oxidação lipídica, boa manutenção da curcumina encapsulada (70%) e, consequentemente, a sua cor, apresentando maior estabilidade do parâmetro TCD por um período de 60 dias. Os testes reológicos não mostraram mudança na estrutura de nanoemulsões com a encapsulação de curcumina. Das formulações testadas para sorvete de abacaxi contendo curcumina, a formulação usando nanoemulsões substituindo 50% da mistura comercial (B) teve uma maior aceitação de cor, sabor e aroma, sendo compatível com a formulação comercial (A). Esta formulação (B) e aquela com substituição completa da mistura comercial (C) apresentaram uma maior estabilidade quanto à manutenção da cor durante o período do estudo. Os testes reológicos não mostraram diferença estrutural entre as formulações testadas para sorvete de abacaxi. Indicando que não houve influência nas características estruturais do sorvete contendo nanoemulsão com curcumina encapsulada. / Curcumin has several beneficial properties and the food industry has been trying to increase the use of curcumin as flavoring, conservant or as a replacer of artificial yellow dyes. However, incorporating curcumin can be difficult due to its hydrophobicity and low water solubility, as well as high sensitivity to light. Encapsulation in nanoemulsions can be an interesting technological alternative to encapsulate and protect the curcuminoid. The objective of this study was to produce nanoemulsions encapsulating curcumin by the low-energy method EIP (emulsion inversion point), determining operating parameters that enable a future escalation of the process and incorporation of dispersions in pineapple ice cream. The production parameters were adjusted as: type and concentration of surfactante, soybean oil concentration, type and concentration of cosolvent, impeller type/speed stirring and flow of the aqueous phase. The percentages of encapsulated curcumin were 0.03, 0.07 and 0.10%. The concentration of 0.07% was the most viable for application in pineapple ice cream, for presenting better distribution of droplet size (hydrodynamic diameter), do not presente of significant changes in lipid oxidation, good maintenance of encapsulated curcumin (70%) and therefore its color, with greater stability of the TCD parameter for a period of 60 days. The rheological tests showed no change in the nanoemulsions structure with encapsulating curcumin. Among the formulations tested for pineapple ice cream incorporating encapsulated curcumin, the formulation using nanoemulsions replacing 50% of the commercial mixture (B) had a better acceptance of color, flavor and aroma and it is compatible with the commercial formulation (A). This formulation (B) and that with complete replacement of the commercial mixture (C) had a higher stability and maintenance of color during the storage period. The rheological tests showed no structural difference between the formulations tested for pineapple ice cream, indicating no influence on the structural characteristics of the ice cream containing nanoemulsion with encapsulated curcumin.

Orientadores: Cecília Amélia de Carvalho Zavaglia, Sidney Nicodemos da Silva / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecânica / Made available in DSpace on 2018-08-20T18:41:35Z (GMT). No. of bitstreams: 1 Osthues_RachelMary_D.pdf: 11656102 bytes, checksum: c5134deb1de01700c21abffc9c8c165d (MD5) Previous issue date: 2012 / Resumo: A utilização de biocerâmicas a base de fosfato de cálcio encontra grande aceitação clínica na substituição de tecidos ósseos, e mesmo no preenchimento dérmico, devido à sua similaridade química com parte mineral de ossos e dentes. Em função desta similaridade, os fosfatos de cálcio apresentam, dentre outras propriedades importantes, elevada biocompatibilidade, e na maioria das vezes exibem bioatividade e/ou osteocondução. Estes materiais não induzem reações inflamatórias ou imunológicas, agudas ou crônicas, ou seja, causam mínima irritação, limitada ao local de contato, e mínimas reações alérgicas. Dentre os fosfatos de cálcio, as apatitas formam a maior parte das cerâmicas de interesse biológico e podem ser constituídas de hidroxiapatita e beta-fosfato tricálcico, mistura chamada de fosfato de cálcio bifásico. Classicamente, este material se encontra disponível em blocos cerâmicos, densos ou porosos, ou na forma de materiais particulados (grânulos, pós e colóides). Na forma de grânulos ou pós, o formato esférico é preferido por se conformar melhor em locais de implantação irregulares, além de apresentarem propriedades reológicas mais satisfatórias em produtos injetáveis. Vários métodos de produção de micropartículas têm sido relatados, alguns empregando equipamentos e matériasprimas de custos elevados, e outros apresentando o inconveniente de utilizar solventes orgânicos altamente tóxicos, em pelo menos uma etapa do processamento, que devem ser removidos. Neste estudo, foi desenvolvida uma rota de produção de biocerâmicas particuladas de fosfato de cálcio bifásico, com forma esférica, eliminando a utilização de equipamentos e matérias-primas de custos elevados, e de substâncias tóxicas, reduzindo, assim, o número de etapas e o custo do processo. O processamento foi baseado na imiscibilidade de líquidos, com formação de uma emulsão água/óleo, utilizando uma mistura de solução de gelatina e fosfato de cálcio bifásico (fase dispersa) e óleo de canola alimentício (fase contínua). As micropartículas obtidas foram caracterizadas física, química e biologicamente, e foram avaliadas quanto ao potencial de incorporação e de liberação de medicamentos. Os resultados mostraram que o método aprimorado produziu micropartículas polidispersas, sem resíduos das substâncias químicas utilizadas no processamento, com morfologia esférica e estrutura porosa. As microesferas produzidas não apresentaram efeitos citotóxicos para a linhagem celular estudada e apresentaram potencial para incorporação e liberação do antibiótico gentamicina / Abstract: The biphasic calcium phosphate is greatly applied in the replacement of osseous tissues and as dermal fillers due to its chemical similarity with the mineral part of bone and teeth. Due to this similarity, the calcium phosphates present, among other important properties, high biocompatibility, bioactivity and/or osteoconduction. They do not induce inflammatory or immune reaction, acute or chronic, causing minimal irritation that is limited to the local contact, and cause minimal allergies. Among the calcium phosphates, the apatites form the major part of the ceramics of biological interest, and can be composed of hydroxyapatite and beta-tricalcium phosphate, namely biphasic calcium phosphate. This material is classically available in ceramic blocks, dense or porous, or in particulate form (granules, powders and colloids). Granules and powders with spherical shape are preferred because they conform better in irregular implantation sites, and offer more satisfactory rheological properties when used in injectable products. Several methods for microparticles production have been reported, some employing expensive equipments and raw materials, and other presents the disadvantage of using highly toxic organic solvents, in at least one processing step, which need to be removed. In this study a production route of particulate biphasic calcium phosphate bioceramics with spherical shape was developed, eliminating the use of equipment and raw materials of high cost and toxic substances, thereby reducing the number of process steps and cost. The process was based on liquid immiscibility, generating a water/oil emulsion, using a mixture of gelatin solution and biphasic calcium phosphate (dispersed phase) and food grade canola oil (continuous phase). The microparticles obtained were physically, chemically and biologically characterized, and their incorporation and drugs release potential was also evaluated. The results showed that the improved method produced polydisperse microparticles without residues of chemicals used in processing, spherical shape and porous structure. The microspheres produced showed no cytotoxic effects for the cell line studied and showed potential for drugs incorporation and release of the antibiotic gentamicin / Doutorado / Materiais e Processos de Fabricação / Doutora em Engenharia Mecânica

Abstract Composition Adjustment by Sealed argon bubbling – Oxygen Blowing (CAS-OB) process is a ladle treatment process that was developed for chemical heating and alloying of steel. The main stages of the process are heating, (possible) alloying and reduction of slag. The CAS-OB process aims for homogenization and control of the composition and temperature of steel. In this dissertation, a mathematical reaction model was developed for the slag reduction stage of the CAS-OB process. Slag reduction is carried out by applying vigorous bottom stirring from porous plugs at the bottom of the ladle. Due to the bottom stirring a circular steel flow is induced which disrupts top slag layer and due to shear stress at the steel-slag interface small slag droplets are detached. This induces an immense increase in the interfacial area between steel and slag which provides favourable conditions for the reduction reactions. In order to model reduction reactions, a sub-model for describing the interfacial area was needed. For this the slag droplet formation was studied using computational fluid dynamics (CFD) and based on these studies, a sub-model for droplet formation was developed. The model for the reduction stage of the CAS-OB process takes into account not only the reaction during the reduction but also the heat transfer between the phases, ladle and surroundings. The reduction stage model was validated using validation data obtained from the CAS-OB station of the SSAB Raahe steel plant in Finland. It was concluded that the model was able to predict steel and slag compositions as well as the steel temperature very well. / Tiivistelmä CAS-OB -prosessi on sulametallurgiassa käytettävä senkkakäsittelyprosessi, joka on kehitetty teräksen kemialliseen lämmittäseen ja seostukseen. CAS-OB-prosessin pääprosessivaiheet ovat lämmitysvaihe, mahdollinen seostusvaihe ja kuonan pelkistysvaihe. CAS-OB -prosessilla tavoitellaan teräksen koostumuksen homogenisointiin ja lämpötilan kontrollointiin. Tässä tutkimuksessa kehitettiin matemaattinen reaktiomalli CAS-OB -prosessin kuonan pelkistysvaiheen kuvaamiseen. Kuonan pelkistys tapahtuu senkan pohjassa olevien huuhtelutiilien avulla suoritettavan voimakkaan kaasuhuuhtelun avulla. Pohjahuuhtelu aiheuttaa kiertävän teräsvirtauksen senkassa. Teräsvirtaus irrottaa teräksen päällä olevasta kuonakerroksesta pisaroita ja kuonan ja teräksen välinen reaktiopinta-ala kasvaa voimakkaasti. Tämä tarjoaa suotuisat olosuhteet pelkistysreaktiolle senkassa. Pelkistysreaktioiden mallintamiseksi tässä työssä kehitettiin CFD-simulaatioiden avulla alimalli, jonka avulla voidaan kuvata teräksen ja kuonan välisen pinta-alan suuruutta. Pelkistysvaiheen mallissa huomioidaan reaktioiden lisäksi myös systeemissä tapahtuva lämmösiirto. Pelkistysmalli validoitiin mittausdatalla, joka hankittiin SSAB Raahen terässulaton CAS-OB -asemalla järjestetyssä validointikampanjassa. Tutkimuksessa havaittiin, että malli kykenee hyvin ennustamaan teräksen ja kuonan koostumuksen sekä teräksen lämpötilan.

Emulsion-based delivery systems offer many potential benefits for incorporating omega-3 oils into foods and beverages. Nanoemulsions are emulsion-based delivery systems that are gaining popularity because of their ease of preparation, small particle size, relatively high stability, high bioavailability, and production of optically transparent emulsions. Fish oil (FO) nanoemulsions are potentially more susceptible to lipid oxidation because of their high degree of lipid unsaturation, high surface area of exposed lipids, and greater light penetration. In the first study, spontaneous emulsification, a low-energy method, was used to fabricate FO nanoemulsions. The influence of surfactant-to-oil-ratio (SOR) on particle size, turbidity, and physical stability was evaluated. Furthermore, the oxidative stability of these nanoemulsions was compared to emulsions produced by microfluidizer, a high-energy method. The effect of particle size and SOR on oxidation was monitored by measuring lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS). Optically transparent nanoemulsions were formed and maintained physical stability after being held at 37 °C for 14 days. FO nanoemulsions produced by high- and low-energy methods had similar oxidative stabilities at 55 °C for 14 days. These results demonstrate that spontaneous emulsification can produce fish oil nanoemulsion that are physically stable and oxidize at similar rates as traditionally prepared nanoemulsions, and are therefore potentially suitable for fortification of clear food systems. Additionally, carrier oils can also impact the physical and oxidative stability of FO nanoemulsions. Medium chain triglycerides, lemon oil, and thyme oil were chosen as carrier oils and added to the oil phase at different ratios of FO to carrier oil for emulsions produced by the microfluidizer. Medium chain triglycerides and lemon oil produced stable FO nanoemulsions but the thyme oil only produced stable FO nanoemulsions at lower concentrations of carrier oil. On the other hand, at FO to carrier oil ratios of 75/25, lemon oil and thyme oil nanoemulsions had high oxidative stability because of natural of their antioxidants. These findings suggest that lemon oil and thyme oil can produce FO nanoemulsions that are physically and chemically stable and can be used for food system fortification.

Sugar esters, substances made from bonding fatty acid tails to a sugar head, can play a number of key roles in food systems from antimicrobial agents to emulsifiers. These unique and very useful properties result from their water-loving and water-avoiding ends. Lactose, a sugar found in milk, based esters are important, as they are environmentally friendly and inexpensive, however, they are not very well understood. I created four different types of lactose esters: lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM), and then compared them to each other to see which would be the best emulsifier and which would be the best antimicrobial. My previous studies showed that LML was inhibitory against Listeria monocytogenes a common food pathogen. This encouraged us to evaluated the microbial inhibitory (bacterial killing) properties of LMO, LMD, LMM, along with LML, specifically, the influence of the fatty acid chain length in each ester and how that influenced my results. The esters, in order of highest microbial inhibitory properties, were LML, LMD, LMM followed by LMO. LML was inhibitory against all the Gram- positive bacteria tested including Bacillus cereus, Mycobacterium KMS, Streptococcussuis, L. monocytogenes, Enterococcus faecalis, and Streptococcus mutans but not Gram-negative bacteria (Escherichia coli O157:H7). Sugar esters are a large class of emulsifiers used in the food industry, and so my second research objective was to evaluate the influence of the fatty acid chain length on the emulsification properties of LMO, LMD, LML and LMM and compare them to each other and controls (Tween-20 and Ryoto L-1695) in a standard oil-in-water (O/W) emulsion. I did this by observing how long my emulsions lasted after mixing before they would start to separate. I also looked at the actual size of the oil drops in each of my emulsions, the smaller the oil drops remained, the better they stay in the emulsion and thus the more stable the emulsion. My results showed that the best emulsifier was LML, followed by LMD, LMM, and LMO, respectively. Therefore, my lactose esters contained both microbial inhibitory and emulsification activities. L. monocytogenes is an infamous food pathogen and one of the largest sources of food-borne illness from dairy foods in the United States. Addition of LMD and LML previously were shown to have microbial inhibitory effects in my lab so I wanted to see how well they would work in a food: milk. In general, bacterial deaths in the LMD milk samples were great and many times greater than the LML samples. However, both were greatly affected by milk fat content and how warm each of the samples were kept. LMD may play a useful role in increasing the safety of some foods.

<p>The production of latex in a solvent-free process within a twin screw extruder is of great industrial interest given the associated reduction in environmental impact when compared to conventional solvent-based emulsification techniques. The ability to produce latex continuously is also advantageous, compared to batch-wise solvent-based processes.</p> <p>The process of solvent-free emulsification in a twin screw extruder is studied. An inline fiber optic spectroscopic system was installed in the extruder to study the residence time distribution profile of resin through the emulsification process. A design of experiment study was performed analyzing the response of latex particle size from screw speed and feed rate factors. Finally, scanning electron microscopy was used to determine the morphology of the poorly- emulsified and pre-emulsified resin.</p> <p>Experimental results demonstrate that the residence time distribution of the polymer within the extruder is largely invariant of screw speed; the system also demonstrated a very low degree of axial mixing – which was not expected but can be attributed to high degree-of-fill within the screw. The results of the design of experiments study show that the final latex particle size is more influenced by the feed rate of the polymer than the screw speed of the extruder. These results were found to be consistent with the literature based on both batch- phase inversion emulsification as well as continuous polymer blending of immiscible phases. Finally, results from a study on morphology provided evidence of water domains within the pre-inverted polymer domains, analogous to a ‘water-in-oil-in water’ dispersion. Evidence of a bicontinuous network of polymer and water was also found to exist. The summation of these experimental results leads to the hypothesis that the solvent-free emulsification process is a phase inversion-type emulsification mechanism as opposed to a direct emulsification mechanism.</p> / Master of Applied Science (MASc)

Flaxseed (Linum usitatissimum L.) gum (FG) is a material with many potential food and non-food applications. Consistent performance is critical for FG utilization and this is possible through selection of genotype, characterization and optimization of constituents, and chemical modification. Physico-chemical and functional properties of FG aqueous solutions from six Canadian flaxseed cultivars were investigated. FG yield, carbohydrate composition, protein content, and zeta potential (ζ) varied among these cultivars. FG solution properties were also affected by temperature, solution pH, NaCl concentration, and sucrose concentration. Detailed studies were conducted on CDC Bethune FG (FGB) proteins that were separated by 2D-gel electrophoresis. Conlinin was identified as the major protein. Protease treatment decreased FGB solution emulsification properties suggesting that conlinin might enhance emulsification. Formation of BSA-FGB coacervates was monitored by turbidimetric analysis as a function of solution pH, biopolymer mixing ratio, NaCl and urea. Coacervates were stabilized primarily by attractive electrostatic forces and secondarily by hydrogen bonds. Further, anionic carboxymethyl ether moieties were introduced to FGB structure through ether forming reactions using monochloroacetic acid (MCA) to produce products with uniform properties. The highest degree of substitution (DS) was obtained at 70 °C, 7.0 M NaOH, and a molar ratio of MCA to FGB of 10:1 over 3 h. Carboxymethylated FGB (CMFG) exhibited both modified surface morphology and thermal behaviour. Solutions of CMFG demonstrated shear-thinning behaviour and apparent viscosity decreased with increased DS. A more liquid-like flow behaviour was observed for CMFG as DS increased. Findings here will introduce and expand FG applications in food or related fields with targeted performance.

UA Open Access Publishing Fund / Molecular diagnostics offers quick access to information but fails to operate at a speed required for clinical decision-making. Our novel methodology, droplet-on-thermocouple silhouette real-time polymerase chain reaction (DOTS qPCR), uses interfacial effects for droplet actuation, inhibition relief, and amplification sensing. DOTS qPCR has sample-to-answer times as short as 3 min 30 s. In infective endocarditis diagnosis, DOTS qPCR demonstrates reproducibility, differentiation of antibiotic susceptibility, subpicogram limit of detection, and thermocycling speeds of up to 28 s/cycle in the presence of tissue contaminants. Langmuir and Gibbs adsorption isotherms are used to describe the decreasing interfacial tension upon amplification. Moreover, a log-linear relationship with low threshold cycles is presented for real-time quantification by imaging the droplet-on-thermocouple silhouette with a smartphone. DOTS qPCR resolves several limitations of commercially available real-time PCR systems, which rely on fluorescence detection, have substantially higher threshold cycles, and require expensive optical components and extensive sample preparation. Due to the advantages of low threshold cycle detection, we anticipate extending this technology to biological research applications such as single cell, single nucleus, and single DNA molecule analyses. Our work is the first demonstrated use of interfacial effects for sensing reaction progress, and it will enable point-of-care molecular diagnosis of infections.