RESUMO
This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation shift with resistance starch. Significant changes were observed in the proximal analysis of plantain flour. A gradual increase in moisture content was attributed to the high content of crystalline structures and molecules that can be removed by drying. Water activity increased with ripening, which was attributed to the hygroscopic nature of the flours. The protein content increased, and the carbohydrate content decreased, indicating the progress of biochemical reactions. The changes in the fat content are consistent with the hydrolysis and resynthesis of lipids during the ripening process. The obtained results indicate a significant influence of the ripening stage on the physicochemical properties of flour and starch of plantain, which is associated with the occurrence of a climacteric peak on the 4th day of ripening. The hydration properties of plantain flour decreased significantly during the ripening days, consistent with the occurrence of a climacteric peak. Water holding capacity (WHC) and water binding capacity (WBC) were affected by the degree of digestion of native starch granules and protein denaturation during fruit ripening. Scanning electron microscopes (SEM) showed that during ripening the surface of the isolated starches do not suffer any significative damage. X-ray diffraction patterns were used to identify crystalline structures and to study the changes in the crystalline structures. These results showed that the starch contains orthorhombic and hexagonal nanocrystals, which play and important role and which show small structural damage during ripening reflected in a decrease in their relative crystallinity. This is the first time that these nanocrystals have been studied and considered in the ripening process. Differential scanning calorimetry was used to study the thermal transition in isolated starch. The results indicated that the gelatinization of starch corresponds to the solvation of orthorhombic and hexagonal nanocrystals, and that during ripening there is a decrease in the enthalpy reflecting some crystal structural damage. Pasting properties were studied using a Starch cell for flours and isolated starches, indicating that the pasting profile is governed by intrinsic and extrinsic factors. The resistant starch does not show significant changes at this stage of maturation. This starch is the one with the highest resistant starch content reported in the literature (38%). It was hypothesized that the resistant starch is directly related to the amount of whole starch granules, and more importantly, directly related to the number concentration of orthorhombic and hexagonal nanocrystals. Therefore, knowledge of the physicochemical and nutritional properties of plantain and flour at each stage of ripening allows better selection according to industrial applications.
RESUMO
Sorghum has been used to expand snacks such as pop sorghum. However, it is still unknown how the structural changes during the popping affect its rheological and functional properties. This study evaluated the structural changes of popped sorghum starch (PS) and their impact on rheological behavior. Moisture sorghum was adjusted to 11, 15, and 20% before popped. Morphology, X-ray pattern (XRP), infrared spectra (IR), thermal properties, and rheological behavior before and after popping were evaluated. Micrographs showed a honeycomb-like structure in PS. XRP showed partial damage to the orthorhombic crystals of the sorghum starch after PS, while the growth of crystalline lamellae was also generated (13.08 and 20.01°). IR showed structural damage as the signal at 1045 cm-1 disappeared in PS. The IM increased to gelatinization of the starch. The rheological behavior of PS displayed better thermal stability, with the lowest breakdown (25 ± 3.5 cP), setback (253 ± 11.3 cP), and final (1337 ± 5.7 cP) viscosity. The consistency coefficient k and flow behavior index n increase, meaning a loss of the pseudoplastic character. Viscoelastic properties increased in PS, suggesting the formation of cross-links and a stable matrix. Correlation analysis showed a strong relationship between structural changes and the rheological behavior of PS.
Assuntos
Grão Comestível/química , Manipulação de Alimentos , Temperatura Alta , Sorghum , Amido/química , Configuração de Carboidratos , Reologia , Sorghum/química , Amido/isolamento & purificação , Relação Estrutura-Atividade , Viscosidade , Água/químicaRESUMO
The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.
Assuntos
Manipulação de Alimentos , Sorghum/química , Temperatura , Amido/análise , ViscosidadeRESUMO
This paper focus on physicochemical changes in bio-hydroxyapatite (BIO-HAp) from bovine femur obtained by calcination at high temperatures: 520-620 (each 20 °C) at 7.4 °C/min and from 700 to 1100 °C (each 100 °C) at three heating rates: 7.4, 9.9, and 11.1 °C/min. BIO-HAp samples were obtained using a multi-step process: cleaning, milling, hydrothermal process, calcination in an air atmosphere, and cooling in furnace air. Inductively Couple Plasma (ICP) showed that the presence of Mg, K, S, Ba, Zn, and Na, is not affected by the annealing temperature and heating rate. While Scanning Electron Microscopy (SEM) images showed the continuous growth of the HAp crystals during the calcination process due to the coalescence phenomenon, and the Full Width at the Half Maximum for the X-ray patterns for temperatures up to 700 is affected by the annealing temperature and the heating rate. Through X-ray diffraction, thermal, and calorimetric analysis (TGA-DSC), a partial dehydroxylation of hydroxyapatite was found in samples calcined up to 900 °C for the three heating rates. Also, Ca/P molar ratio decreased for samples calcined up to 900 °C as a result of the dehydroxylation process. NaCaPO4, CaCO3, Ca3(PO4)2, MgO, and Ca(H2PO4)2 are some phases identified by X-ray diffraction; some of them are part of the bone and others were formed during the calcination process as a function of annealing temperature and heating rate, as it is the case for MgO.
Assuntos
Osso e Ossos/química , Fenômenos Químicos , Temperatura Baixa , Durapatita/química , Durapatita/isolamento & purificação , Temperatura Alta , Animais , Produtos Biológicos/química , Bovinos , Teste de Materiais , Microscopia Eletrônica de Varredura , Minerais/química , Transição de Fase , Espectroscopia de Infravermelho com Transformada de Fourier , Difração de Raios XRESUMO
RESUMEN En este trabajo se presenta el desarrollo y puesta en operación de una prótesis robótica para pacientes amputados con desarticulado de muñeca. Esta prótesis consiste en un prototipo de impresión 3D que tiene dos grados de libertad que permiten realizar tareas de sujeción de tipo pinza, así como la orientación de objetos mediante los movimientos de pronación y supinación. Para el control de la prótesis se utilizan dos clasificadores de manera independiente: un clasificador bayesiano implementado en la plataforma Arduino y una red neuronal artificial implementada en el software MATLAB®; ambos realizan la clasificación de los movimientos mediante la adquisición, procesamiento y extracción de índices característicos de la señal de electromiografía. El clasificador bayesiano y la red neuronal artificial obtuvieron, respectivamente, una eficiencia de 97% y 100%, lo que muestra que los índices característicos seleccionados son adecuados para realizar la clasificación de señales de electromiografía propuesta. Se logró la creación de una prótesis mioeléctrica completamente funcional que, al ser elaborada con tecnología de impresión 3D, representa una alternativa de bajo costo a aquellas ofrecidas actualmente en el mercado.
ABSTRACT In this paper, the development and operation of a robotic prosthesis for transradial amputees is presented. This prosthesis consists in a 3D-printed prototype with two degrees of freedom, allowing the user to perform grip tasks and to orientate objects through pronation and supination movements. Two classifiers were used independently to control the prosthesis: a bayesian classifier implemented in an Arduino device and an artificial neural network implemented in MATLAB® software; both classify movements through the acquisition, processing and extraction of features from the electromyography signal. The bayesian classifier and the artificial neural network achieved an efficiency of 97% and 100%, respectively, which shows that the extracted features were suitable for the proposed electromyography classification. A completely functional 3D-printed myoelectric prosthesis was achieved, and it represents a low-cost alternative to those existent in the current market.