Vegetable Matrices Research Articles

Mass Spectrometry Imaging for Spatial Ingredient Classification in Plant-Based Food.

Mass spectrometry imaging (MSI) techniques enable the generation of molecular maps from complex and heterogeneous matrices. A burger patty, whether plant-based or meat-based, represents one such complex matrix where studying the spatial distribution of components can unveil crucial features relevant to the consumer experience or production process. Furthermore, the MSI data can aid in the classification of ingredients and composition. Thin sections of different burger samples and vegetable constituents (carrot, pea, pepper, onion, and corn) were prepared for matrix-assisted laser desorption/ionization (MALDI) and desorption electrospray ionization (DESI) MSI analysis. MSI measurements were performed on all samples, and the data sets were processed to build three machine learning models aimed at detecting meat adulteration in vegetable burger samples, identifying individual ingredients within the vegetable burger matrix, and discriminating between burgers from different manufacturers. Ultimately, the successful detection of adulteration and differentiation of various burger recipes and their constituent ingredients were achieved. This study demonstrates the potential of MSI coupled with building machine learning models to enable the comprehensive characterization of burgers, addressing critical concerns for both the food industry and consumers.

Flash vacuum expansion process promotes increased viability of Limosilactobacillus fermentum J24 in papaya-based beverages under simulated digestion

The processing of papaya generates large amounts of agro-industrial waste, which have become a pollution problem due to the lack of proper management systems. Agro-industrial papaya waste, such as unused peel and pulp, still serves as a reservoir of bioactive compounds, vitamins, and fiber. Therefore, it is important to assess sustainable ways to utilize these waste products. The consumption of antioxidant compounds, fiber, and probiotics improves consumer health by preventing or reducing the incidence of diseases. Flash vacuum expansion (FVE) process has been shown to efficiently release antioxidant compounds from vegetable matrices, allowing the use of peel and fruit pulp. This study evaluated the ability of Limosilactobacillus fermentum J24 (isolated from cheese) to ferment a beverage based on papaya puree generated through FVE. It was found that the bacteria exhibited better growth in traditionally generated purees (control), reaching values of 8.5 Log CFU/mL. Before fermentation phenolic compounds and antioxidant capacity was higher in flash-generated puree beverages with values above 20 mg GAE/100 g fresh weight for total phenols and 50 m mol TE/100 g fresh weight for antioxidant capacity. After fermentation, phenolic compounds and antioxidant capacity was higher in control puree beverages. After simulated digestion, higher cell viability was observed in flash puree beverages. FVE process released more intracellular compounds, challenging the bacteria to take metabolic pathways to adapt to a more complex environment, promoting a greater adaptation to the digestive phase, and preserving probiotic potential.

Catalogue of surface proteins of Lactiplantibacillus plantarum strains of dairy and vegetable niches

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) exhibits relevant probiotic and technological features and is widely used in food industries, improving flavour, texture and organoleptic properties of fermented products. Cell-surface proteins have a key role in the molecular mechanisms responsible for healthy effects, being the first actors in the bacteria - host interactions. Proteins present on the surface of four L. plantarum strains (two isolated from vegetable matrices and two from dairy products) were identified by proteomics with the aim to gain a comprehensive picture of differences in protein profiles potentially related to the habitat of origin and specific properties of the analyzed strains. Results highlighted a more diversified pattern of surface proteins in strains from vegetable matrices compared to those from dairy matrices (>500 proteins vs about 200 proteins, respectively). The four strains shared a core of 143 proteins, while 445 were specifically present in strains from vegetable matrices and 26 were peculiar of strains from dairy origin. Sortase A, involved in adhesion, and choloylglycine hydrolase (bile salt hydrolase) were detected only in strains from vegetable matrices. The peculiar molecular functions of identified proteins suggested that these strains, and in particular L. plantarum S61, could have a significant probiotic and biotechnological potential.

Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables.

Given the persistent occurrence of foodborne illnesses linked to both raw and processed vegetables, understanding microbial behavior in these foods under distribution conditions is crucial. This study aimed to develop predictive growth models for Salmonella spp. and Listeria monocytogenes in raw (mung bean sprouts, onion, and cabbage) and processed vegetables (shredded cabbage salad, cabbage and onion juices) at various temperatures, ranging from 4 to 36 °C. Growth models were constructed and validated using isolated strains of Salmonella spp. (S. Bareilly, S. Enteritidis, S. Typhimurium) and L. monocytogenes (serotypes 1/2a and 1/2b) from diverse food sources. The minimum growth temperatures for Salmonella varied among different vegetable matrices: 8 °C for mung bean sprouts, 9 °C for both onion and cabbage, and 10 °C for ready-to-eat (RTE) shredded cabbage salad. Both pathogens grew in cabbage juice at temperatures above 17 °C, while neither demonstrated growth in onion juice, even at 36 °C. Notably, Salmonella spp. exhibited faster growth than L. monocytogenes in all tested samples. At 8 °C, the lag time (LT) and specific growth rate (SGR) for Salmonella spp. in mung bean sprouts were approximately tenfold longer and threefold slower, respectively, compared to those at 10 °C. A decrease in refrigerator storage temperature by 1 or 2 degrees significantly prevented the growth of Salmonella in raw vegetables. These findings offer valuable insights into assessing the risk of foodborne illness associated with the consumption of raw and processed vegetables and inform management strategies in mitigating these risks.

Effect of glycosylation, acylation and pyranylation at cyanidin C-ring on its interaction with vitamin C in apple juice beverage matrix.

Synchronous degradation between anthocyanin and vitamin C was found in fruit and vegetable juice matrices. To investigate whether the C-ring of anthocyanin is the key site of this interaction, cyanidin with four different C-ring modifications (3-glucosylation, 3,5-diglucosylation, 6″-malonylation, pyranylation) was added to vitamin C-containing apple juice, and the changes of anthocyanin retention, vitamin C retention, color, antioxidative activity and differential metabolites were analyzed. The anthocyanin retention was in the order of pyranylation >6″-malonylation >3,5-diglucosylation >3-glucosylation. The vitamin C retention was in the order of 6″-malonylation > pyranylation >3,5-diglucosylation >3-glucosylation. The order of color stability was the same as that of anthocyanin retention, and the order of antioxidative activity was opposite to that of vitamin C retention. The results showed that modification at the C-ring limited the activity of anthocyanin, and suggested that the C-ring was one of the key sites for anthocyanin and vitamin C interaction. The shared differential metabolite of all apple juice matrices added with different anthocyanins was trans-hinokiresinol, which was likely generated from anthocyanin skeleton reacted with certain compounds in apple juice. This study showed that modification of the anthocyanin C-ring could affect the anthocyanin and vitamin C interaction to some extent, which provided valuable insights for the application of anthocyanin C-ring modification in shelf-life quality control of typical fruit and vegetable beverages with the coexistence of anthocyanin and vitamin C. © 2024 Society of Chemical Industry.

Stabilized chlorophyll-based food colorants from spinach: Kinetics of a tailored enzymatic extraction.

An organic solvent-free method based on limited dosing options (biocatalyst and zinc chloride) for the quick and mild recovery of chlorophyll (Chl) from spinach has been proposed. This tailored, custom-made protocol has been designed to produce stable green natural colorants. The kinetics of pigment extraction turned out to be a very useful tool to identify the proper conditions, in terms of biocatalyst dose (0.10-50U/g), extraction time (1-48h), and ZnCl2 amount (50-300ppm), both for enhancing the recovery yield and preserving the green color. Considering the extraction kinetics, the recovery yield, and the colorimetric data, the suitable conditions to produce stable green and food-grade colorants are 0.10U/g of enzyme, 3h, and 150ppm of ZnCl2 at 25°C. The extraction yield of Chl (4863µg/U) was about 51% greater than control, with a higher extraction rate constant (5.43×10-4g/(µgmin)). Considering the impact of ZnCl2 amount on Chl, its protective action resulted to be more noticeable toward Chl a: at 150ppm, an increased amount of about 2.5 and 1.5 times was found for Chl a and Chl b, respectively, in comparison to the reference (0ppm ZnCl2). PRACTICAL APPLICATION: This research demonstrates how a suitable kinetic approach helps to provide a tailored protocol, customized for the vegetable matrix, to produce stable green natural colorants from spinach. Lowering enzyme dosage and ZnCl2 amount during the extraction of chlorophyll at low temperature is crucial for its potential use as a colorant in food industry, providing high economic values through saving time and environmental protection.

Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique.

Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and they may form or be altered as a result of enzymatic and chemical reactions during storage and cooking. This study has focused on profiles of VSCs in 58 different vegetable samples by using HS-SPME-GC/MS technique and chemometric analyses. The validation was carried out using cabbage juice as a vegetable matrix for VSCs analysis, showing satisfactory repeatability (RSD 8.07% ~ 9.45%), reproducibility (RSD 4.22% ~ 7.71%), accuracy and specificity. The established method was utilized on various vegetables, revealing that 21 VSCs such as sulfides, disulfides, trisulfides, isothiocyanates, sulfhydryls, and thiophenes were successfully identified and quantified. These compounds were found in a range of vegetables including Allium species, Cruciferae, Capsicum species, green leafy vegetables, and mushrooms. In particular, isocyanate and allyl groups were abundant in Cruciferae and Allium vegetables, respectively. Cooking conditions were shown to reduce the levels of certain sulfur compounds such as dimethyl sulfide and dimethyl trisulfide in vegetables like broccoli and cabbage, suggesting that heat treatment can lead to the volatilization and reduction of these compounds. The present study provides reliable insights into the compositions of VSCs in various vegetables and examines the changes induced by different cooking methods.

Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables.

Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.

Occurrence and health risk estimate of organochlorine pesticides in fruits and vegetables matrices.

Occurrence of 20 organochlorine pesticides (OCPs) in 60 organic and non-organic fruits and vegetables matrices was undertaken using QuEChERS Method EN 15662 for sample preparation analyzed by gas chromatography-mass spectrometry (GC-MS/MS). The procedural method was validated by spiking the OCP standard solutions at three fortified levels at 10, 50, and 100 µg/kg wet weight (ww) to the real matrix of fruit and vegetable with good recovery ranging from 75 to 108% with relative standard deviation (RSD) ≤ 11%, and the limits of detection and quantification (LODs and LOQs) were 0.002-0.02μg/kg and 0.004-0.1μg/kg ww, respectively. The assessment of health risks associated with pesticide residues through consumption of vegetables and fruits and the effect of washing and peeling on concentration of various pesticides were also studied. The results showed that the concentration levels of 60% of samples were lower than the LOQs, while the rest was contaminated by OCP residues. Organic fruits and vegetables showed the absence of OCPs, while several of the studied compounds were detected from conventional agriculture. Skin removal (peeling) was the most effective strategy to eliminate or decrease pesticide residues, and should be one of the solutions to reduce the health impact of pesticides in fruits and vegetables. The analysis of health risk assessment was based on the use of the estimated average daily intake (EDI), hazard index (HI), and hazard ratio (HR) for individuals in two weight categories: children (weighing 16.7kg) and adults (weighing 60kg). The HI values were less than 1 suggesting that there was no probable non-carcinogenic health effect, except for heptachlor for children (HI of 1.285). However, the values of HR revealed that children were more susceptible to the carcinogenic health effect associated with consuming contaminated vegetables.

A comprehensive review on anthocyanin-rich foods: Insights into extraction, medicinal potential, and sustainable applications

Anthocyanins (ACNs) are natural pigments commonly found in plants which contribute to the vibrant colors of fruits, vegetables, and flowers. The present review aims to cover the ACNs field in terms of sources, extraction/purification techniques, as well as characterization methods that are crucial for assessing their medicinal potential and sustainable applications. Characterization methods e.g. HPLC, UPLC-QTOF-MS, MS, and NMR are discussed as analytical tools for the identification and quantification of ACNs in various vegetable matrices. Their antioxidant, anti-inflammatory, antidiabetic, anti-cancer and cardiovascular properties are, also, highlighted. Besides, the use of ACNs as natural colorants, preservatives, and functional ingredients is discussed considering their impact on the food industry. Likewise, due to their anti-aging and skin-protective properties, their employment in the cosmetic field is reported making them appealing for skincare formulations. This review provides a comprehensive overview, emphasizing the ACNs versatility in medicine, food industry, and cosmetic field, fostering future research and innovation.

Photodegradation of cannabidiol (CBD) and Δ9-THC in cannabis plant material

Δ9-THC, the psychotropic cannabinoid in Cannabis sativa L., for many years has been the focus of all the pharmacological attention as the main promising principle of the plant. Recently, however, cannabidiol (CBD) has brought a sudden change in the scenario, exponentially increasing the interest in pharmacology as the main non-psychotropic cannabinoid with potential therapeutic, cosmetical and clinical applications. Although the reactivity of CBD and Δ9-THC has been considered, little attention has been paid to the possible photodegradation of these cannabinoids in the vegetal matrix and the data available in the literature are, in some cases, contradictory. The aim of the present work is to provide a characterization of the photochemical behaviour of CBD and Δ9-THC in three cannabis chemotypes, namely I (Δ9-THC 2.50%w/w), II (CBD:Δ9-THC 5.82%w/w:3.19%w/w) and III (CBD 3.02%w/w).Graphical abstract

Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices.

Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.

Direct de/carboxylation of cannabidiolic acid (CBDA) and cannabidiol (CBD) from hemp plant material under supercritical CO2

Many organic reactions rely on CO2 sources to generate important structural units and valuable chemicals. In this study, we compared the effects of cannabidiol (CBD) and cannabidiolic acid (CBDA) on the supercritical CO2 (scCO2)-induced de/carboxylation reaction. The results showed that CBD was directly carboxylated in the ortho-position to form CBDA with up to 62% conversion. Meanwhile, CBDA decarboxylation occurred on hemp plant material via varying composition. Mechanistic studies revealed that CBD carboxylation was influenced not only by the physical properties of scCO2, but also by the vegetable matrix.

Valorization of avocado (Persea americana) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham

ABSTRACT Recovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover some biocompounds from vegetal matrices using ethanol and his solutions as solvent. Optimization of MAE conditions over total soluble polyphenols (TSP) and antioxidant capacity (DPPH and FRAP) from avocado residual paste (ARP) from oil industry was carried out. Optimal extract was used to elaborate an artisanal ham. Using response surface methodology (RSM), optimal conditions for MAE were 480 W of power, absolute ethanol as solvent, and extraction time of 180 s. The extract contained TSP of 31.24 mg GAE/g DW, DPPH inhibition of 24.51 mg TE/g DW and FRAP inhibition of 21.58 mg TE/g DW. The extract was added in the ham formulation at 0, 0.5, 1, and 1.5% w/w. Ham with 1% extract had the highest scores for acceptance. Extracts from ARP may be used in ham with adequate sensory attributes.

Regulation 2017/745 on medical devices, two major innovations: 1) the physiological action of devices consisting of natural materials such as vegetal matrices; 2) the chemical-physical-mechanical action of devices made of “substances”, which as such are artificial derivatives

The Medical Device Regulation 2017/745 (MDR) enables the development of a wide range of innovative products. With respect to Directive 93/42, the MDR explicitly identifies the so-called “medical devices made of substances” (MDMS) through specific requirements. In addition, the MDR expands the definition of medical device (MD) by including the “modification of a physiological or pathological state” as a medical purpose specific to devices. This clarifies that materials interacting with the human body in such a way as to modify its “state” are medical devices. Natural materials, such as vegetal matrices, are characterized by the presence of both functional and structural interactions between their components; they can thus be described as “network/s" and interact with the human body in a coordinated, complex way. Since the “state” of the human body is a network of biological functions, the “network/s over a network” interaction between the natural material and the human body is likely to modify the “state” of the human body. Thus, therapeutic products consisting of natural materials, such as vegetal matrices, seem to fit perfectly into the definition of a medical device. Here we analyze the main characteristics of medicinal products, of medical devices made of substances and of medical devices consisting of natural materials. We see that medicinal products and medical devices made of substances have the common characteristic of being based on substances, either synthetic or derivatives of natural materials, but differ in their mechanism of action. On the other hand, medical devices constituted of natural materials relate to the general category of medical devices and cannot be characterized by any single component, identified as an active component. We also discuss how these characteristics relate to the mechanism of action of each type of product. This analysis should allow to identify the most appropriate path for each product, a necessary step to promote research and development of innovative therapies for a large number of unmet medical needs.

Desiccation of undamaged grasses in the topsoil causes Namibia’s fairy circles – Response to Jürgens & Gröngröft (2023)

In a novel study, Getzin et al. (2022) have excavated 500 grasses at four regions of the Namib to systematically investigate the temporal process of how the young grasses die in fairy circles. Based on measurements of the root lengths, statistical testing, and comparative photo documentations the authors showed that sand termite herbivory did not cause the death of the freshly germinated grasses within fairy circles (FCs). Roots of those dead grasses were initially undamaged and even longer than those of the living grasses outside in the vegetation matrix, which is contrary to termite herbivory. The dying annual grasses within FCs had significantly higher root-to-shoot ratios than the vital grasses in the matrix, both of which can be attributed to the same grass-triggering rain event. This indicates that they died from water stress because the desiccating grasses invested biomass resources into roots, trying to reach the deeper soil layers with more moisture, but they failed.Jürgens and Gröngröft (2023) commented on our research findings. Here, we shed light on their statements by investigating the existing data evidence on the Namib fairy circles, which includes a thorough literature review about the proposed termite-feeding mechanism, as well as describing the properties of soil water within and around the FCs. Our review shows that there is no single study to date that has demonstrated with systematic field evidence in the form of root measurements and data from several regions of the Namib that the green germinating grasses within the FCs would be killed by root herbivory of sand termites.We emphasize that the top 10 cm of soil in the FCs is very susceptible to drying out. In this topsoil layer, the freshly germinated grasses with their 10 cm long roots die quickly after rainfall due to lack of water, because these small plants cannot reach and utilize the higher soil moisture content, which is only found in deeper soil layers below the dry topsoil. Based on 400 measurements of soil moisture during the rainy season 2024, we show that the topsoil in the FCs is significantly drier than in the matrix outside. Finally, we show that the soil physical conditions allow a very high hydraulic conductivity that supports the “uptake-diffusion feedback” during the first weeks after grass-triggering rainfall. During the first two weeks, the soil moisture at 20 cm depth ranged for several rainfall events between 9% and 18% within the FCs, hence way above the 6–8% threshold below which the hydraulic conductivity strongly declines. Even 20 days after rainfall, soil moisture was still above 8%. During this biologically active period, new grasses germinate after about five days, the large perennial grasses along the FC edge resprout and strongly draw water with their established root system at 20–30 cm depth, and the freshly germinated grasses in the FCs desiccate and die within 10–20 days. With our continuous soil moisture measurements, we argue that the quickly greening and competitively superior grasses on the FC edge, as well as the vital matrix grasses, draw soil water from the FCs. This rapid depletion of soil water and drying out of the topsoil leads to the death of the new grasses in the fairy circles.

Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices

This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. Fermentation with lactic acid bacteria represents an accessible and appropriate strategy to increase the daily consumption of legumes and vegetables. Often, lactic fermentation is carried out spontaneously following protocols firmly rooted in the culture and traditions of different countries worldwide. Fermented plant products are microbiologically safe, nutritious, and have pleasant sensory characteristics, and some of them can be stored for long periods without refrigeration. Controlled fermentation with selected lactic acid bacteria is a promising alternative to guarantee high-quality products from a nutritional and organoleptic point of view and with benefits for the consumer’s health. Recent advances in genomics and molecular microbial ecology predict a bright future for its application in plant fermentation. However, it is necessary to promote molecular approaches to study the microbiota composition, select starters aimed at different legumes and vegetables, generate products with nutritional properties superior to those currently available, and incorporate non-traditional vegetables.

Impact of local food consumption on exposure to perfluorooctanoic acid and perfluorooctane sulfonate in a contaminated community in North-Eastern Italy.

to estimate the contribution of locally-grown food consumption to perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS) human exposure. residents of a PFAS-contaminated community of the Veneto Region (North-Eastern Italy) were categorized into two exposure groups, which refer to the period after the determination of serum levels of PFOA and PFOS conducted at baseline: 1. people drinking water filtered with double granular activated carbon (GAC) and not consuming locally-grown foods at all (reference group); 2. people drinking the same filtered water and which continue to consume only locally-grown foods. For each group, PFOA and PFOS daily intake rates (IR, ng/kg-day) were derived from measured PFOA and PFOS concentrations in treated water and local vegetable and animal food matrices. Then a one-compartment pharmacokinetic model was applied to predict PFOA and PFOS serum concentrations over time and the time needed to fall below a clinically significant threshold level of PFOA and PFOS (e.g., 20 ng/mL). the study area included 21 municipalities and 3 provinces (Vicenza, Verona, and Padua) located in the Veneto plain. Approximately 127,000 people lived in the most PFAS-contaminated areas on 31.12.2016; those aged 9 to 65 years were invited to participate in the Health Surveillance Plan (HPS), including laboratory tests and medical examination. predicted PFOA and PFOS serum levels (ng/mL) among residents in the contaminated area. compared to the reference group, residents who continued to consume locally-grown foods had an approximately 24% higher IR of PFOA and PFOS and this resulted in 3 more years for their PFOA and PFOS concentrations to fall below the threshold level of 20 ng/mL. this study showed that the contribution of locally-grown food consumption cannot be ignored for people living in PFAS-contaminated areas.

Shear Performance of the Interface of Sandwich Specimens with Fabric-Reinforced Cementitious Matrix Vegetal Fabric Skins

The utilization of the vegetal fabric-reinforced cementitious matrix (FRCM) represents an innovative approach to composite materials, offering distinct sustainable advantages when compared to traditional steel-reinforced concrete and conventional FRCM composites employing synthetic fibers. This article introduces a design for sandwich solutions based on a core of extruded polystyrene and composite skins combining mortar as a matrix and diverse vegetal fabrics as fabrics such as hemp and sisal. The structural behavior of the resulting sandwich panel is predominantly driven by the interaction between materials (mortar and polyurethane) and the influence of shear connectors penetrating the insulation layer. This study encompasses an experimental campaign involving double-shear tests, accompanied by heuristic bond-slip models for the potential design of sandwich solutions. The analysis extends to the examination of various connector types, including hemp, sisal, and steel, and their impact on the shear performance of the sandwich specimens. The results obtained emphasize the competitiveness of vegetal fabrics in achieving an effective composite strength comparable to other synthetic fabrics like glass fiber. Nevertheless, this study reveals that the stiffness of steel connectors outperforms vegetal connectors, contributing to an enhanced improvement in both stiffness and shear strength of the sandwich solutions.

UM MÉTODO MAIS EFICIENTE DE ISOLAMENTO DO LAPACHOL DIRETAMENTE DA MATRIZ VEGETAL DO IPÊ

A MORE EFFICIENT METHOD OF ISOLATING LAPACHOL DIRECTLY FROM THE IPÊ VEGETABLE MATRIX. Lapachol, a naphthoquinone discovered in 1858, is a natural product with a broad spectrum of therapeutic activities, along with its derivatives and analogues. Initially found in several species of the Bignoniaceae family, lapachol can also be found in other families. Lapachol arouses great interest and knowledge due to its crucial role in medicinal chemistry, playing an important role in the rational planning of research in search of bioactive substances with pharmacological action, whether as a source of raw material or helping directly or indirectly. This work aims to describe a new methodology for extracting lapachol, which differs from the conventional acid-base method, providing a highly efficient, simple and easy-to-apply process.