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DIN 16MnCr5 is commonly used in mechanical engineering contact applications such as gears, joint parts, shafts, gear wheels, camshafts, bolts, pins, and cardan joints, among others. This study examined the microstructural and mechanical properties and tribological behavior of different surface treatments applied to DIN 16MnCr5 steel. The samples were hardened at 870 °C for 15 min and then quenched in water. The surface conditions evaluated were as follows: quenched and tempered DIN 16MnCr5 steel samples without surface treatments (control group), quenched and tempered DIN 16MnCr5 steel samples with gas-nitriding at 560 °C for 6 h, quenched and tempered DIN 16MnCr5 steel samples with pack boriding at 950 °C for 4 h, and quenched and tempered DIN 16MnCr5 steel samples with duplex gas-nitriding and pack boriding. Microstructure characterization was carried out using metallographic techniques, optical microscopy, scanning electron microscopy with energy-dispersive spectroscopy, and X-ray diffraction. The mechanical properties were assessed through microhardness and elastic modulus tests using nanoindentation. The tribological behavior was evaluated using pin-on-disc tests following the ASTM G99-17 standard procedure under dry sliding conditions. The results indicated that the surface treated with duplex gas-nitriding and pack boriding exhibited the highest wear resistance and a reduced coefficient of friction due to improved mechanical properties, leading to increased hardness and elastic modulus.

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The research aimed to assess the effects of incorporating germinated Lupinus angustifolius flour into corn extrudates for different periods (3, 5, and 7 days), focusing on starch digestibility, morphological structure, thermal, and pasting properties. Extrudate with germinated lupinus flour for 7 days (EG7) significantly increased the content of slowly digestible starch up to 10.56% (p < 0.05). Crystallinity increased up to 20% in extrudates with germinated flour compared to extrudates with ungerminated flour (EUG), observing changes at the molecular level by FTIR that impact the thermal and pasting properties. X-ray diffraction revealed angles of 2θ = 11.31, 16.60, 19.91, and 33.04 as a result of the germination and extrusion processes. Microstructural analysis indicated starch-protein interactions influencing changes in calorimetry, viscosity, X-ray diffraction, and digestibility. PCA allowed establishing that the addition of germinated flours significantly affected the properties and microstructural characteristics of extruded products, potentially affecting digestibility and nutritional quality.

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Bismuth sulfide (Bi2S3) nanostructures have gained significant attention in the fields of catalysis, optoelectronics, and biomedicine due to their unique physicochemical properties. This paper introduces a simple and cost-effective method for producing Bi2S3 microstructures at low temperatures (25 and 70 °C). These microstructures are formed by the hierarchical self-assembly of Bi2S3 nanoparticles, which are typically 15-40 nm in size. The nanoparticles are synthesized by the co-precipitation of thioglycolic acid, thioacetamide, and bismuth nitrate in water. The study delves into the phase composition and morphological evolution of the microstructures, concerning the chemical composition of the solution and the synthesis temperature. X-ray analysis has confirmed the formation of single-phase bismuthinite Bi2S3. The synthesis process generates primary building blocks in the form of 15-40 nm Bi2S3 nanocrystals, which then go through a hierarchical self-assembly process to produce a range of micrometer-sized structures. A scanning electron microscopy examination revealed that the primary nanoparticles self-assemble into quasi-1D worm-like nanostructures, which then self-assemble to create sponge-shaped microstructures. These structures subsequently self-organize and refine into either flower- or dandelion-like microstructures, mostly depending on the synthesis temperature and the chemistry of the digestion medium.

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The influence of brain atrophy on sleep microstructure in Spinocerebellar Ataxias (SCAs) has not been extensively explored limiting the use of these sleep traits as surrogate biomarkers of neurodegeneration and clinical phenotype. The objective of the study is to explore the relationship between sleep microstructure and brain atrophy in SCA2 and its role in the clinical phenotype. Fourteen SCA2 mutation carriers (7 pre-manifest and 7 manifest subjects) underwent polysomnographic, structural MRI, and clinical assessments. Particularly, markers of REM and non-REM sleep microstructure, measures of cerebellar and brainstem atrophy, and clinical scores were analyzed through correlation and mediation analyses. The sleep spindle activity exhibited a negative correlation with the number of trials required to complete the verbal memory test (VMT), and a positive correlation with the cerebellar volume, but the significance of the latter correlation did not survive multiple testing corrections. However, the causal mediation analyses unveiled that sleep spindle activity significantly mediates the association between cerebellar atrophy and VMT performance. Regarding REM sleep, both phasic EMG activity and REM sleep without atonia exhibited significant associations with pontine atrophy and disease severity measures. However, they did not demonstrate a causal mediation effect between the atrophy measures and disease severity. Our study provides evidence about the association of the pontocerebellar atrophy with sleep microstructure in SCA2 offering insights into the cerebellar involvement in cognition via the control of the sleep spindle activity. Therefore, our findings may help to understand the disease pathogenesis and to better characterize sleep microstructure parameters as disease biomarkers.Clinical trial registration number (TRN): No applicable.

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The age and daily growth of fish are registered through the deposition of increments in their otoliths, which are concretions formed by the precipitation of substances present in the endolymphatic fluid, mainly calcium carbonate (CaCO3). Faced with the need to fill some of the gaps in the knowledge on the occurrence and duration of the initial stages of snapper species' life cycles in the Abrolhos Bank, this study aimed to describe the growth rates, age, and period of pelagic larval duration (PLD) of three snapper species during the larval pre-settlement phase, in the Abrolhos Bank region. The post-larvae were captured using light traps. Otoliths were removed from 117 samples of snapper species; however, only 69 were viable for age estimation, of which 15 were Lutjanus analis, 25 were Lutjanus jocu, and 29 were Lutjanus synagris. Together, the samples presented individuals with total lengths ranging from 16.14 to 24.76 mm and ages from 21 to 39 days. Settlement marks were found for all three species, and the average PLD was ~25 days. The somatic growth of the snapper species was positively correlated with otolith growth. L. jocu presented the greatest daily growth compared to the other species. The three species use the Abrolhos Bank as a larval settlement site, demonstrating plasticity by using different habitats throughout their lives.

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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.

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Since the first electroencephalogram (EEG) was obtained, there have been many possibilities to use it as a tool to access brain cognitive dynamics. Mathematical (Math) problem solving is one of the most important cortical processes, but it is still far from being well understood. EEG is an inexpensive and simple indirect measure of brain operation, but only recently has low-cost equipment (mobile EEG) allowed sophisticated analyses in non-clinical settings. The main purpose of this work is to study EEG activation during a Math task in a realistic environment, using mobile EEG. A matching pursuit (MP)-based signal analysis technique was employed, since MP properties render it a priori suitable to study induced EEG activity over long time sequences, when it is not tightly locked to a given stimulus. The study sample comprised sixty healthy volunteers. Unlike the majority of previous studies, subjects were studied in a sitting position with their eyes open. They completed a written Math task outside the EEG lab, wearing a mobile EEG device (EPOC+). Theta [4 Hz-7.5 Hz], alpha (7.5 Hz-13 Hz] and 0.5 Hz micro-bands in the [0.5 Hz-20 Hz] range were studied with a low-density stochastic MP dictionary. Over 1-min windows, ongoing EEG alpha and theta activity was decomposed into numerous MP atoms with median duration around 3 s, similar to the duration of induced, time-locked activity obtained with event-related (des)synchronization (ERS/ERD) studies. Relative to Rest, there was lower right-side and posterior MP alpha atom/min during Math, whereas MP theta atom/min was significantly higher on anteriorly located electrodes, especially on the left side. MP alpha findings were particularly significant on a narrow range around 10 Hz-10.5 Hz, consistent with FFT alpha peak findings from ERS/ERD studies. With a streamlined protocol, these results replicate previous findings of EEG alpha and theta activation obtained during Math tasks with different signal analysis techniques and in different time frames. The efficient application to real-world, noisy EEG data with a low-resolution stochastic MP dictionary shows that this technique is very encouraging. These results provide support for studies of mathematical cognition with mobile EEG and matching pursuit.

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During vanilla bean curing, the cell arrangement derived from the killing technique applied to start bean ripening is essential to obtain the characteristic aroma and flavor of vanilla. Hence, killing is an important step to release the enzymes and compounds required for vanillin production. In this work, high hydrostatic pressure (HHP) at 100-400 MPa for 5 min, using water at 7 °C as the pressure-transmitting medium, was applied as the killing method, and its effect on the microstructural changes in vanilla beans during different curing cycles (C0-C20) was evaluated and compared with that observed after scalding by using water at 100 °C for 8 s. Microstructural changes in the cross-sectioned beans were analyzed using a stereomicroscope (SM), confocal laser scanning microscopy (CLSM), and environmental scanning electron microscopy (ESEM). The vanilla beans were cross-sectioned and three main sectors were analyzed: the total, annular, and core. The morphometric descriptors, namely, area, Feret's diameter, and circularity, were quantified via digital image analysis (DIA), from which a shrinkage ratio was calculated. The results show that the total area in the beans presented a maximum decrease in the C16 of curing. The core area was most affected by the HHP treatment, mainly at 400 MPa, rather than scalding. CSLM observations revealed the autofluorescence of the compounds inside the beans. In conclusion, the use of microscopy techniques and DIA allowed us to determine the microstructural changes in the HHP-treated pods, which were found to be more numerous than those found in the scalded beans.

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OBJECTIVE: To evaluate the effect of different hydrofluoric acid concentrations and etching times on the surface, chemical composition and microstructure of lithium disilicate. MATERIAL AND METHODS: Ninety specimens of pressed lithium disilicate (LDS) were obtained (IPS e.max Press, Rosetta SP and LiSi Press). The specimens of each material were divided in two groups according to the hydrofluoric acid concentration: 5% and 10% (n = 15/group), and subdivided according to the etching time: 20, 40 and 60 s (n = 5/group). Crystalline evaluations and chemical composition were performed through x-ray diffraction (XRD) and energy-dispersive x-ray spectroscopy (EDS), respectively. Microstructural analyses were performed by scanning electron microscope (SEM), surface roughness (Ra), and material thickness removal evaluation. Thickness removal and Ra data were analyzed by ANOVA and Tukey test (p < 0.05). RESULTS: XRD demonstrated characteristic peaks of lithium disilicate crystals, lithium phosphate and of a vitreous phase for all materials. EDS identified different compositions and SEM confirmed different surface responses to acid etching protocols. Material and etching time influenced Ra and material thickness removal (p < 0.05). CONCLUSION: Hydrofluoric acid concentration and etching time affect the surface characteristics of LDS differently. LiSi Press presented higher resistance to hydrofluoric acid etching compared to e.max Press and Rosetta SP. CLINICAL SIGNIFICANCE: Applying the appropriate etching protocol is pivotal to avoid excessive material removal and to prevent jeopardize the mechanical and optical properties of the material.

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This study aims to investigate the effect of the preparation of solid dispersions using supercritical CO2 (scCO2) on the physicochemical properties and the performance of supramolecular gels based on polymer-cyclodextrin (CD) interactions (named poly(pseudo)rotaxanes, PPR) envisaging a transdermal administration. Solid dispersions containing Soluplus®, the antihypertensive drug carvedilol (CAR), and CD (αCD or HPßCD) were prepared and characterized by HPLC, XRPD, FTIR, and DSC. PPRs prepared from solid dispersions (SCF gels) and the corresponding physical mixtures (PM gels) were analyzed regarding rheology, morphology, in vitro drug diffusion, and ex vivo drug skin permeation. The application of scCO2 led to the loss of the crystalline lattice of CAR while preserving its chemical identity. On the contrary, αCD crystals were still present in the SCF solid dispersions. SCF gels were more uniform than their corresponding PM, and the supercritical treatment resulted in changes in the rheological behavior, reducing the viscosity. CAR in vitro diffusion was significantly higher (p < 0.05) for the αCD-based SCF gel than its corresponding PM gel. Drug skin permeation showed a significant increase in drug flux from CD-based SCF gels (containing αCD or HPßCD) compared to corresponding PM gels. Additionally, the pretreatment of the skin with αCD exhibited increased CAR permeation, suggesting an interaction between αCD and the skin membrane. Results evidenced that SCF processing decisively modified the properties of the supramolecular gels, particularly those prepared with αCD.

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BACKGROUND: Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days. RESULTS: For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2 ; 50 ± 1 °C) and thermal (T-coil, 80 °C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box-Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption. CONCLUSION: The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry.

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This study evaluated the effects of 25-hydroxycholecalciferol (25-OHD) on performance, gut health, and bone quality of broilers fed with reduced calcium (Ca) and phosphorus (P) diet during Eimeria spp. challenge. A total of 576 fourteen-day-old Cobb 500 male chicks were randomly distributed in a 2 × 2 × 2 factorial arrangement, with 6 replicates of 12 birds each. The main factors were 25-OHD level (0 or 3,000 IU/kg of feed), mineral level (0.84% of Ca/0.42% of P, the levels recommended for the grower phase (NOR) or 0.64% of Ca/0.22% of P (RED), and mid-high mixed Eimeria challenge or nonchallenge. 25-OHD improved phosphorus retention (P = 0.019), bone ash weight (P = 0.04), cortical bone trabecular connectivity (P = 0.043) during coccidiosis. For birds fed with reduced mineral levels, 25-OHD supplementation increased bone ash weight (P = 0.04). However, 25-OHD did not improve bone ash weight when birds were challenged and fed with reduced mineral levels. The dietary 3,000 IU of 25-OHD supplementation did not improve performance or gut morphology but support bone health during coccidiosis. Future investigations are needed for better understand 25-OHD role on bone microarchitecture and oxidative metabolism during coccidiosis.

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Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship between food microstructure and ice morphology, as well as the ability to effectively measure and control ice crystals, is very useful to achieve high-quality frozen foods. Hence, a brief discussion is presented on the fundamentals/principles of optical microscopic techniques (light microscopy), electronic microscopic techniques (transmission electron microscopy (TEM) and scanning electron microscopy (SEM)), as well as other non-invasive techniques (X-rays, spectroscopy, and magnetic resonance) and their application to measuring ice formation rates and characterizing ice crystals, providing insight into the freezing mechanisms as well as direct monitoring of the entire process. And, in addition, this review compares (the negative and positive aspects of) the use of simple and cheap but destructive technologies (optical microscopy) with detailed microscopic technologies at the micro/nanometer scale but with pretreatments that alter the original sample (SEM and TEM), and non-destructive technologies that do not require sample preparation but which have high acquisition and operational costs. Also included are images and examples which demonstrate how useful an analysis using these techniques can be.

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The influence of parameters involved in the pulsed electric arc, used as an energy source in the tungsten inert gas (TIG)-mediated welding of Duplex UNS S31803 stainless steel, to attend the manufacture of flexible pipes for the extraction of oil and gas is presented. A fundamental part in the manufacturing process of flexible pipelines is the welding of these strips so that corresponding TIG welds will be subjected to the same process and work conditions. Therefore, it is necessary to maintain the same properties in the welded regions. Covering the effects of each parameter of the pulsed electric arc such as peak and base current as welds, cyclic ratio, and pulsation frequency is a desirable endeavor. The final objective is the mitigation of problems that have a great impact on production, such as weld breakage during the conformation of the strip in the process and test failures. With this, tensile, bending, and ferrite percentage tests were performed on 12 samples that qualified as satisfactory in the visual aspect. A minimum tensile strength of 734.57 MPa and a maximum of 775.77 MPa were obtained where all values found are above the tensile strength limit of the base material of 620 MPa. With the completion of the study, it is possible to understand not only the response of the process to each parameter but also the tendency when changing them. Moreover, it is possible to explore the possibility of guiding the changes to achieve results about the visual aspect and the mechanical properties of the welded material.

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The microstructural changes in papaya tissue during calcium diffusion, the effect on drying kinetics and texture parameters were investigated. Calcium pretreatment was applied to papaya samples for 3 h, at a solution concentration of 1.5 g Ca(OH)2/100 mL H2O, and a solution temperature of 25 °C; subsequently, the samples were convectively dried at 70 °C, air flow of 1.5 m/s, and a relative humidity of 5 ± 2%. Calcium content was determined using the Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES) technique, the microstructure of the samples was analyzed by High-Resolution Scanning Electron Microscopy (HR-SEM), and the elementary analysis was performed by Energy-Dispersive X-ray Spectroscopy (EDS). Effective diffusivity of calcium (DefCa) and moisture (Defw) were calculated during pretreatment and drying, respectively and texture parameters were determined by double compression using a texturometer. The transport mechanism determined during calcium pretreatment was diffusion with a DefCa = 3.10 × 10-10 m2/s. Also, branched calcium microstructures in the cell walls of tissue were observed due to the calcium effect, it was supported by elemental analysis, which showed an increase of calcium in section restructured compared to non-restructured. During drying, Defw = 1.86 × 10-9 m2/s was higher in pretreated compared to non-pretreated samples with Defw = 1.17 × 10-9 m2/s, indicating a higher drying rate and moisture loss. The texture values changed significantly (α ≤ 0.05) due to calcium pretreatment and drying; the calcium microstructures caused higher cohesiveness, springiness, gumminess, and chewiness. Calcium modifies the microstructure and composition of papaya tissue; therefore, drying kinetics and texture parameters depend on this modification.

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Delivery systems designed through protein stabilized emulsions are promising for incorporating carotenoids in different products. Nevertheless, the versatility in structures of such systems raises questions regarding the effect of the bioactive compound localization on their bio-efficacy, in particular for double emulsions. In this context, the aims of this study were to determine the impact of the localization of lutein in different water/oil/water double emulsions versus a single oil/water emulsion on the stability and in vitro bioaccessibility of lutein, a lipophilic carotenoid. The inner aqueous phase, which contained whey protein isolate (WPI) nanoparticles obtained by desolvation, was emulsified in sunflower oil stabilized by polyglycerol polyricinoleate (PGPR). The primary emulsion was then emulsified in a continuous aqueous phase containing whey protein isolate (WPI) and xanthan gum, the latter to increase the viscosity of the outer phase and delay creaming. Lutein was incorporated using different strategies: (1) lutein entrapped by WPI nanoparticles within the inner water phase of a double emulsion (W-L/O/W); (2) lutein incorporated into the oil phase of the double emulsion (W/O-L/W); (3) lutein incorporated in the oil phase of a single emulsion (O-L/W). All systems contained similar whey protein concentrations, as well as all other stabilizers. W-L/O/W sample showed the lowest lutein stability against light exposure during storage, and the highest lutein bioaccessibility after in vitro digestion, for freshly made samples. Furthermore, the in vitro bioaccessibility of lutein incorporated into the single emulsion was considerably lower than those observed for the double emulsions. The results reinforce the importance of designing appropriate structures for delivering improved stability and bioaccessibility of bioactive compounds.

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Human hair is a biopolymer constituted mainly of keratin intermediate filaments, lipids, pigments and water. Cosmetic treatments usually interact with the hair at the molecular level, inducing changes in its components and modifying the physicochemical and mechanical properties of the fibers. Here, the effect of acid straightening on the morphology and ultrastructure of Caucasian hair was investigated by a group of complementary experimental methods: wide-, small- and ultra-small-angle X-ray scattering; high-resolution 3D X-ray microscopy; quasi-elastic neutron scattering and inelastic neutron scattering; thermogravimetry-mass spectrometry; and differential scanning calorimetry (DSC). X-ray diffraction patterns showed that acid straightening associated with a flat iron (∼180°C) changed the cortex of the fiber, shown by denaturation of the intermediate filaments (measured by DSC). The increase in the spacing of the lipid layers and the observation of the dehydration behavior of the fiber provided indications that water may be confined between these layers, while neutron spectroscopy showed alterations in the vibration mode of the CH2 groups of the lipids and an increase of the proton (H+) mobility in the hair structure. The latter may be associated with the extremely low pH of the formulation (pH ≃ 1). Additionally, this investigation showed that bleached hair (one-time bleached) is more damaged by the action of acid straightening than virgin hair, which was shown by a threefold increase in the percentage of total porosity of the tresses. The obtained results demonstrate that the investigation approach proposed here can provide very important thermodynamic and structural information on induced changes of hair structure, and certainly can be applied for the evaluation of the action mode and efficiency of cosmetic treatments.

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This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 µL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 µL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 °C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.

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Biofoams are a challenge for scientists in terms of innovation. Incorporation of cellulose fibrils (CF), might help improve the microstructure of foams, thus this study focuses on studying the impact of CF on the foaming properties and rheology of lentil protein (LP) foams at various pH and CF concentrations. Additionally, LP-CF mixtures were transformed into solid foams, and their microstructure, physical properties, and morphology were evaluated. CF concentration significantly impacted on LP-CF foam properties, primarily due to high viscosity values. Increased CF concentration resulted in improved FS values (up to 77 min) at all pH values. This is likely attributed to associative interactions and coacervates formation. Also, foam microstructure could be related to apparent viscosity, suggesting the role of viscosity in preserving the integrity of the wet foam structure during freezing and lyophilization processes. However, elevated viscosity values might negatively impact properties such as foaming capacity and produce denser microstructures. The microstructure and morphology analysis revealed that certain foams exhibited a sponge-like structure with open pores and semi-spherical shapes, supported by CF fibers extending and forming layers. However, the structure itself was irregular. While others exhibited non-uniform, irregular pore size, and shape, along with a denser structure. These findings contribute to understanding the behavior of LP-CF mixtures, although additional investigations on mechanical properties, biodegradability, and hydrophobicity are necessary to reach their full potential for various applications.

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The porosity-to-cement index (η/Civ) has been extensively applied to study the evolution of different types of soil stabilization. However, this index has still not been used to characterize soils cemented with crushed limestone waste (CLW). In this sense, this paper sought to analyze the applicability of the porosity-to-cement index over the unconfined compressive strength (qu) and initial stiffness at small deformations (Go) of clayey soil improved with CLW and Portland cement. In addition, a microstructural analysis (SEM and EDX tests) was also conducted. CLW addition increased soil strength and stiffness over time. Moreover, qu and Go compacted mixtures containing CLW have established a distinctive correlation. Chemical microanalyses have uncovered a complex interfacial interaction between the soil, cement, and fine CLW particles, leading to a notable reduction in porosity.