This study examined the effect of chemical composition on the overall acceptability of mayonnaise. 22-factorial experimental designs were run, with four chemical compositions, two replicates, and eight mayonnaises per experiment. In the first experiment, the concentrations of an oregano oil extract and table salt were varied. In the second, the amount of oil and egg yolks was modified. The final idea was to use a tasting event to determine the effect of the control variables on the degree of acceptability and improve the formulation to achieve a highly acceptable mayonnaise. The oil extract was obtained by macerating ground oregano leaves in soybean oil. The oil and aqueous phases were prepared by mixing the oregano oil extract with soybean oil and the aqueous phase by mixing egg, salt, sugar, vinegar, mustard, and pepper to achieve the oregano extract and salt concentrations, respectively, according to the experimental design. The mayonnaise was prepared by adding the oil phase in a thin stream to the aqueous phase. Two tasting events were conducted, one for each experiment. For the first, 20 people with little professional knowledge of the culinary arts participated; for the second, 10 experts participated. The results strongly suggest that the effects of oregano and salt concentrations, as well as that of their interaction on the level of overall acceptance, are statistically highly significant. The second experiment showed that the mayonnaises were rated at a high level, global average off 7.66/9; the effects evaluated did not show statistically significant evidence regarding the level of acceptance. It is worth mentioning, however, that culinary professionals showed a preference for mayonnaises with low egg yolk and high oil content.
Activated carbons (ACs) were synthesized from natural precursors (coconut shells and peach pits) via carbonization in a muffle furnace at 700 degrees C, followed by activation with nitric acid (HNO3). The materials were characterized using Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), and Brunauer-Emmett-Teller (BET) analysis to determine the specific surface area (N-2 physisorption). XRD patterns revealed a highly disordered and/or amorphous structure, in which carbon layers are interconnected and intertwined, forming voids associated with porosity. BET surface area analysis showed that nitrogen adsorption increased after nitric acid activation; in all cases, Type I isotherms were observed according to the BDDT classification. SEM analysis indicated that non-activated coconut shell particles were smaller compared to those derived from peach pits. Finally, the CH4 adsorption capacity of both non-activated and activated carbons was evaluated, showing that nitric acid-activated carbons exhibit enhanced adsorption capacity at low temperatures (40 degrees C).
Cocoa pericarp is a waste product in the cocoa industry, but it contains a large amount of bioactive compounds with high antibacterial potential. The objective of this research was to evaluate the antibacterial potential of the ethanolic extract of cocoa pericarp (Theobroma cacao L.) on Staphylococcus aureus and Escherichia coli. The ethanolic extraction was carried out by digestion was performed (Soto Hern & aacute;ndez et al., 2019). Four (4) concentrations (25 mg/mL, 50 mg/mL, 75 mg/mL, and 100 mg/mL) and a negative control (sterilized distilled water) were established. The agar well diffusion method was used (Balouiri et al., 2016). The results showed that S. aureus bacteria were much more sensitive to cocoa pericarp ethanolic extract (CPE) than E. coli, yielding average inhibition zones of 10.8 and 13.53 mm at concentrations of 50 mg/mL and 75 mg/mL, unlike E. coli, which had averages of 9.88 and 9.46 mm at the same concentrations. The concentration with the greatest inhibitory power on both bacteria was 100 mg/mL, yielding average inhibition halo values of 14.84 and 17.68 mm on E. coli and S. aureus, respectively. These results demonstrate that EPC has high antibacterial power on Gram-positive and Gramnegative bacteria, with the former being more susceptible to this natural antimicrobial. In view of the antibacterial properties observed, EPC has the potential to be developed as a natural antimicrobial agent in food preservation.
In today's industrial landscape, competitiveness and operational efficiency rely heavily on robust production systems, where maintenance plays a critical role in ensuring asset reliability and safety. Despite its importance, the literature reveals a lack of standardized guidelines for assessing the effectiveness of these systems. In Venezuela and other Latin American countries, the COVENIN 2500-93 standard has long served as a key reference, yet its outdated framework limits its relevance considering modern technologies and management practices. This study addresses that gap by developing an evaluation manual aligned with current international standards. The methodology combined a comprehensive review of COVENIN 2500-93 and its application in academic and industrial context, with expert surveys to identify outdated procedures and gaps related to global benchmarks. Findings underscore the urgent need to update the standard, particularly in areas such as technology integration, sustainability, energy efficiency, asset management, occupational safety, and documentation process. The proposed manual incorporates the Deming Cycle (PDCA) and an organizational maturity model, structured around twelve key areas. Its implementation enhances maintenance practices, reduces operational costs, and strengthens business competitiveness through a more proactive, efficient, and sustainable approach.
This study presents the synthesis and characterization of two series of semi-interpenetrating polymer network (semi-IPN) hydrogels based on acrylamide (AAm) combined with either itaconic acid (IA) or dimethoxyethyl itaconate (DEI) in a 70:30 molar ratio, incorporating carboxymethyl starch (CMS) in proportions of 0 to 20 wt%. Quantitative yields confirmed the total integration of CMS into the synthetic lattice. Swelling capacity was primarily governed by the nature of the comonomer: AAm/IA systems exhibited super-desiccant behavior, where swelling decreased upon CMS addition due to volume exclusion, whereas CMS enhanced the initial hydrophilicity of AAm/DEI systems. Kinetic analysis revealed anomalous (non-Fickian) transport in both series, with CMS acting as a modulator of diffusive flux. In 0.02 M CuSO4 solutions, the AAm/IA series showed high adsorption efficiency, evidenced by a drastic network contraction and a shift toward a Fickian-controlled mechanism. Finally, 16-week compost biodegradation assays showed that AAm/DEI samples with 20% CMS lost a corresponding amount of mass, whereas control hydro-gels remained intact. This demonstrates that CMS degrades selectively, leaving the polymer matrix intact; thus, CMS functions as a biodegradable j'acket' or 'vest' for the hydrogel. Microorganisms selectively metabolize the polysaccharide component, enhancing the environmental vulnerability of the material while maintaining the structural integrity of the synthetic matrix during service.
