Nanomaterials Based on Fe3O4 and Phthalocyanines Derived from Cashew Nut Shell Liquid.
In this work we report the synthesis of new hybrid nanomaterials in the core/shell/shell morphology, consisting of a magnetite core (Fe3O4) and two consecutive layers of oleic acid (OA) and phthalocyanine molecules, the latter derived from cashew nut shell liquid (CNSL). The synthesis of Fe3O4 nanoparticle was performed via co-precipitation procedure, followed by the nanoparticle coating with OA by hydrothermal method. The phthalocyanines anchorage on the Fe3O4/OA core/shell nanomaterial was performed by facile and effective sonication method. The as obtained Fe3O4/OA/phthalocyanine hybrids were investigated by Fourier transform infrared spectroscopy, X-ray diffraction, UV-visible spectroscopy, transmission electron microscopy (TEM), thermogravimetric analysis and magnetic measurements. TEM showed round-shaped nanomaterials with sizes in the range of 12-15 nm. Nanomaterials presented saturation magnetization (Ms) in the 1-16 emu/g and superparamagnetic behavior. Furthermore, it was observed that the thermal stability of the samples was directly affected by the insertion of different transition metals in the ring cavity of the phthalocyanine molecule.
Anacardium Plants: Chemical, Nutritional Composition and Biotechnological Applications.
Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse applications. This review describes the habitat and cultivation of Anacardium species, phytochemical and nutritional composition, and their industrial food applications. Besides, we also discuss the secondary metabolites present in Anacardium plants which display great antioxidant and antimicrobial effects. These make the use of Anacardium species in the food industry an interesting approach to the development of green foods.
Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis).
In almonds, volatile compounds are major contributors to flavour, being scarce the current knowledge about their volatile profile. Hence, this work intended to characterize the volatile profile, using headspace solid-phase microextraction and gas chromatography-mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendoão, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragnès and Glorieta). Overall, 35 compounds were identified, with major chemical classes being alcohols and aldehydes. In raw fruits, benzaldehyde and 3-methyl-1-butanol were key compounds, with roasting changing volatile profiles, increasing release of compounds, with predominance of hexanal and benzaldehyde. Cultivars Glorieta and Molar didn't show significant increase in aldehyde content after roasting, which may indicate higher resistance to heat-caused oxidation. The use of linear discriminant analysis and principal components analysis permitted the recognition of patterns in the volatile profiles that can be useful for cultivars identification. This work allowed the characterization and monitoring changes caused by roasting of volatile components of less studied almond cultivars, identifying some that can withstand roasting procedures with reduced formation of compounds associated with off-flavours.
The Puzzle of the Walnut Shell: A Novel Cell Type with Interlocked Packing.
The outer protective shells of nuts can have remarkable toughness and strength, which are typically achieved by a layered arrangement of sclerenchyma cells and fibers with a polygonal form. Here, the tissue structure of walnut shells is analyzed in depth, revealing that the shells consist of a single, never reported cell type: the polylobate sclereid cells. These irregularly lobed cells with concave and convex parts are on average interlocked with 14 neighboring cells. The result is an intricate arrangement that cannot be disassembled when conceived as a 3D puzzle. Mechanical testing reveals a significantly higher ultimate tensile strength of the interlocked walnut cell tissue compared to the sclerenchyma tissue of a pine seed coat lacking the lobed cell structure. The higher strength value of the walnut shell is explained by the observation that the crack cannot simply detach intact cells but has to cut through the lobes due to the interlocking. Understanding the identified nutshell structure and its development will inspire biomimetic material design and packaging concepts. Furthermore, these unique unit cells might be of special interest for utilizing nutshells in terms of food waste valorization, considering that walnuts are the most widespread tree nuts in the world.
UK-South Korea: Trade Continuity Agreement
The agreement will allow businesses to trade without any additional barriers or tariffs and ensure certainty for businesses, consumers and investors when the UK ceases to be bound by EU deals. This agreement is subject to the domestic internal procedures of both countries before it can be brought into force.
UK and Korea sign a Trade Continuity Agreement
Valorisation of Cashew Nut Shell Liquid Phenolics in the Synthesis of UV Absorbers.
With current concerns over the use of fossil resources for chemical synthesis of functional molecules and the effect of current UV absorbers in sunscreens have on the ecosystem, we describe a xylochemical synthesis of different classes of aromatic UV absorbers utilizing cashew nut shell liquid as a non‐edible bio‐renewable carbon source. Hydroxybenzophenones, xanthones, triazines, and flavones were synthesized starting from cardanol or anacardic acid. Several compounds exhibited favorable UVA and UVB absorption characteristics.
Quantitative and kinetic analyses of peanut allergens as affected by food processing.
Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by various thermal processing methods. Our objective is to characterize the reaction kinetics of the thermal processing methods, including wet processing (boiling with/without high-pressure, steaming with/without high-pressure), deep-frying and dry processing (microwaving and roasting) using five time intervals. The relationships between processing time and extractable major allergen content could be explained by a simple linear regression kinetic model (except high-pressure steaming). Among all the methods with optimal processing point, frying for 6 min had a relatively lower IgE binding (linear epitopes) ratio, possibly due to the processing conditions, which caused break down, cross-linking and aggregation of Ara h 2, and a relatively lower solubility.
Brazil Nut Technical Information Kit
The Kit is divided into the following chapters:
- General information
- Products
- Varieties and forms
- Recommendations for processing, storage, packaging and transportation
- Quality requirements and food safety parameters
- Standards and grades
Brazil Nut Technical Information Kit
Brazil Nut Technical Information Kit
The Kit is divided into the following chapters:
- General information
- Products
- Varieties and forms
- Recommendations for processing, storage, packaging and transportation
- Quality requirements and food safety parameters
- Standards and grades
Brazil Nut Technical Information Kit
USA-Japan: Trade Agreement
More information