Search results for: Alejandra Martin-Dominguez

Authors: Aura Alejandra Burbano Patino, Mariela Agotegaray, Veronica Lassalle, Fernanda Horst

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Water pollution is of worldwide concern due to its importance as an essential resource for life. Industrial and urbanistic growth are anthropogenic activities that have caused an increase of undesirable compounds in water. In the last decade, emerging pollutants have become of great interest since, at very low concentrations (µg/L and ng/L), they exhibit a hazardous effect on wildlife, aquatic ecosystems, and human organisms. One group of emerging pollutants that are a matter of study are pharmaceuticals. Their high consumption rate and their inappropriate disposal have led to their detection in wastewater treatment plant influent, effluent, surface water, and drinking water. In consequence, numerous technologies have been developed to efficiently treat these pollutants. Adsorption appears like an easy and cost-effective technology. One of the most used adsorbents of emerging pollutants removal is carbon-based materials such as hydrochars. This study aims to use a magnetic hydrochar nanocomposite to be employed as an adsorbent for diclofenac removal. Kinetics models and the adsorption efficiency in real water samples were analyzed. For this purpose, a magnetic hydrochar nanocomposite was synthesized through the hydrothermal carbonization (HTC) technique hybridized to co-precipitation to add the magnetic component into the hydrochar, based on iron oxide nanoparticles. The hydrochar was obtained from sunflower husk residue as the precursor. TEM, TGA, FTIR, Zeta potential as a function of pH, DLS, BET technique, and elemental analysis were employed to characterize the material in terms of composition and chemical structure. Adsorption kinetics were carried out in distilled water and real water at room temperature, pH of 5.5 for distilled water and natural pH for real water samples, 1:1 adsorbent: adsorbate dosage ratio, contact times from 10-120 minutes, and 50% dosage concentration of DCF. Results have demonstrated that magnetic hydrochar presents superparamagnetic properties with a saturation magnetization value of 55.28 emu/g. Besides, it is mesoporous with a surface area of 55.52 m²/g. It is composed of magnetite nanoparticles incorporated into the hydrochar matrix, as can be proven by TEM micrographs, FTIR spectra, and zeta potential. On the other hand, kinetic studies were carried out using DCF models, finding percent removal efficiencies up to 85.34% after 80 minutes of contact time. In addition, after 120 minutes of contact time, desorption of emerging pollutants from active sites took place, which indicated that the material got saturated after that t time. In real water samples, percent removal efficiencies decrease up to 57.39%, ascribable to a possible mechanism of competitive adsorption of organic or inorganic compounds, ions for active sites of the magnetic hydrochar. The main suggested adsorption mechanism between the magnetic hydrochar and diclofenac include hydrophobic and electrostatic interactions as well as hydrogen bonds. It can be concluded that the magnetic hydrochar nanocomposite could be valorized into a by-product which appears as an efficient adsorbent for DCF removal as a model emerging pollutant. These results are being complemented by modifying experimental variables such as pollutant’s initial concentration, adsorbent: adsorbate dosage ratio, and temperature. Currently, adsorption assays of other emerging pollutants are being been carried out.

Keywords: environmental remediation, emerging pollutants, hydrochar, magnetite nanoparticles

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Authors: Alejandra Castillo-Arias, Santiago Amézquita-Murcia, Golber Carvajal-Lavi, Carlos M. Zuluaga-Domínguez

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The intricate relationship between health and nutrition has driven the food industry to seek healthier and more sustainable alternatives. A key strategy currently employed is the reduction of saturated fats and the incorporation of ingredients that align with new consumer trends. Modified starch, a polysaccharide widely used in baking, also serves as a functional ingredient to boost dietary fiber content. However, its use in puff pastry remains challenging due to the technological difficulties in achieving a buttery pastry with the necessary strength to create thin, flaky layers. This study explored the potential of incorporating modified starch into puff pastry formulations. To evaluate the physicochemical properties of wheat flour mixed with modified starch, five different flour samples were prepared: T1, T2, T3, and T4, containing 10g, 20g, 30g, and 40g of modified starch per 100 g mixture, respectively, alongside a control sample (C) with no added starch. The analysis focused on various physicochemical indices, including the Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP), and Water Retention Capacity (WRC). The puff pastry was further characterized by color measurement and sensory analysis. For the preparation of the puff pastry dough, the flour, modified starch, and salt were mixed, followed by the addition of water until a homogenous dough was achieved. The margarine was later incorporated into the dough, which was folded and rolled multiple times to create the characteristic layers of puff pastry. The dough was then cut into equal pieces, baked at 170°C, and allowed to cool. The results indicated that the addition of modified starch did not significantly alter the specific volume or texture of the puff pastries, as reflected by the stable WAI and SP values across the samples. However, the WRC increased with higher starch content, highlighting the hydrophilic nature of the modified starch, which necessitated additional water during dough preparation. Color analysis revealed significant variations in the L* (lightness) and a* (red-green) parameters, with no consistent relationship between the modified starch treatments and the control. However, the b* (yellow-blue) parameter showed a strong correlation across most samples, except for treatment T3. Thus, modified starch affected the a* component of the CIELAB color spectrum, influencing the reddish hue of the puff pastries. Variations in baking time due to increased water content in the dough likely contributed to differences in lightness among the samples. Sensory analysis revealed that consumers preferred the sample with a 20% starch substitution (T2), which was rated similarly to the control in terms of texture. However, treatment T3 exhibited unusual behavior in texture analysis, and the color analysis showed that treatment T1 most closely resembled the control, indicating that starch addition is most noticeable to consumers in the visual aspect of the product. In conclusion, while the modified starch successfully maintained the desired texture and internal structure of puff pastry, its impact on water retention and color requires careful consideration in product formulation. This study underscores the importance of balancing product quality with consumer expectations when incorporating modified starches in baked goods.

Keywords: consumer preferences, modified starch, physicochemical properties, puff pastry

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Authors: Taghrid Asfar, Olusanya J. Oluwole, Michael Schmidt, Alejandra Casas, Zoran Bursac, Wasim Maziak.

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Waterpipe (WP) smoking (a.k.a. hookah) has increased dramatically in the US mainly due to the misperception that it is safer than cigarette smoking. Mounting evidence show that WP smoking is addictive and harmful. Health warning labels (HWLs) are effective in communicating smoking-related risks. Currently, the FDA requires that WP tobacco packages have a textual HWL about nicotine. While this represents a good step, it is inadequate given the established harm of WP smoking beyond addiction and the superior performance of pictorial HWLs over text-only ones. We developed 24 WP pictorial HWLs in a Delphi study among international expert panel. HWLs were grouped into 6 themes: addiction, harm compared to cigarettes, harm to others, health effects, quitting, and specific harms. This study aims to compare the effect of the pictorial HWLs compared to the FDA HWL, and 2) the effect of pictorial HWLs between the 6 themes. A 2x7 between/within subject online factorial experimental study was conducted among a national convenience sample of 300 (50% current WP smokers; 50% nonsmokers) US adults (females 71.1%; mean age of 31.1±3.41 years) in March 2022. The first factor varied WP smoking status (smokers, nonsmokers). The second factor varied the HWL theme and type (text, pictorial). Participants were randomized to view and rate 7 HWLs: 1 FDA text HWL (control) and 6 HWLs, one from each of the 6 themes, all presented in random order. HWLs were rated based on the message impact framework into five categories: attention, reaction (believability, relevance, fear), perceived effectiveness, intentions to quit WP among current smokers, and intention to not initiate WP among nonsmokers. measures were assessed on a 5-point Likert scale (1=not at all to 5=very much) for attention and reaction and on a 7-point Likert scale (1=not at all to 7=very much) for the perceived effectiveness and intentions to quit or not initiate WP smoking. Means and SDs of outcome measures for each HWL type and theme were calculated. Planned comparisons using Friedman test followed by pairwise Wilcoxon signed-rank test for multiple comparisons were used to examine distributional differences of outcomes between the HWL type and themes. Approximately 74.4 % of participants were non-Hispanic Whites, 68.4% had college degrees, and 41.5% were under the poverty level. Participants reported starting WTS on average at 20.3±8.19 years. Compared with the FDA text HWL, pictorial HWLs elicited higher attention (p<0.0001), fear (p<0.0001), harm perception (p<0.0003), perceived effectiveness (p<0.0001), and intentions to quit (p=0.0014) and not initiate WP smoking (p<0.0003). HWLs in theme 3 (harm to others) achieved the highest rating in attention (4.14±1), believability (4.15±0.95), overall perceived effectiveness (7.60±2.35), harm perception (7.53±2.43), and intentions to quit (7.35±2.57). HWLs in theme 2 (WP harm compared to cigarettes) achieved the highest rating in discouraging WP smoking initiation (7.32±2.54). Pictorial HWLs were superior to the FDA text-only for several communication outcomes. Pictorial HWLs related to WP harm to others and WP harm compared to cigarette are promising. These findings provide strong evidence for the potential implementation of WP-specific pictorial HWLs.

Keywords: health communication, waterpipe smoking, factorial experiment, reaction, harm perception, tobacco regulations

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Authors: Alejandra Martin-Dominguez, Javier Canto-Rios, Velitchko Tzatchkov

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Electrocoagulation is a water treatment technology that consists of generating coagulant species in situ by electrolytic oxidation of sacrificial anode materials triggered by electric current. It removes suspended solids, heavy metals, emulsified oils, bacteria, colloidal solids and particles, soluble inorganic pollutants and other contaminants from water, offering an alternative to the use of metal salts or polymers and polyelectrolyte addition for breaking stable emulsions and suspensions. The method essentially consists of passing the water being treated through pairs of consumable conductive metal plates in parallel, which act as monopolar electrodes, commonly known as ‘sacrificial electrodes’. Physicochemical, electrochemical and hydraulic processes are involved in the efficiency of this type of treatment. While the physicochemical and electrochemical aspects of the technology have been extensively studied, little is known about the influence of the hydraulics. However, the hydraulic process is fundamental for the reactions that take place at the electrode boundary layers and for the coagulant mixing. Electrocoagulation reactors can be open (with free water surface) and closed (pressurized). Independently of the type of rector, hydraulic head loss is an important factor for its design. The present work focuses on the study of the total hydraulic head loss and flow velocity and pressure distribution in electrocoagulation reactors with single or multiple concentric annular cross sections. An analysis of the head loss produced by hydraulic wall shear friction and accessories (minor head losses) is presented, and compared to the head loss measured on a semi-pilot scale laboratory model for different flow rates through the reactor. The tests included laminar, transitional and turbulent flow. The observed head loss was compared also to the head loss predicted by several known conceptual theoretical and empirical equations, specific for flow in concentric annular pipes. Four single concentric annular cross section and one multiple concentric annular cross section reactor configuration were studied. The theoretical head loss resulted higher than the observed in the laboratory model in some of the tests, and lower in others of them, depending also on the assumed value for the wall roughness. Most of the theoretical models assume that the fluid elements in all annular sections have the same velocity, and that flow is steady, uniform and one-dimensional, with the same pressure and velocity profiles in all reactor sections. To check the validity of such assumptions, a computational fluid dynamics (CFD) model of the concentric annular pipe reactor was implemented using the ANSYS Fluent software, demonstrating that pressure and flow velocity distribution inside the reactor actually is not uniform. Based on the analysis, the equations that predict better the head loss in single and multiple annular sections were obtained. Other factors that may impact the head loss, such as the generation of coagulants and gases during the electrochemical reaction, the accumulation of hydroxides inside the reactor, and the change of the electrode material with time, are also discussed. The results can be used as tools for design and scale-up of electrocoagulation reactors, to be integrated into new or existing water treatment plants.

Keywords: electrocoagulation reactors, hydraulic head loss, concentric annular pipes, computational fluid dynamics model

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Authors: Alejandra Castillo-Arias, Carlos A. Fuenmayor, Carlos M. Zuluaga-Domínguez

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The connection between health and nutrition has driven the food industry to explore healthier and more sustainable alternatives. Key strategies to enhance nutritional quality and extend shelf life include reducing saturated fats and incorporating natural ingredients. One area of focus is the use of modified starch in baked goods, which has attracted significant interest in food science and industry due to its functional benefits. Modified starches are commonly used for their gelling, thickening, and water-retention properties. Derived from sources like waxy corn, potatoes, tapioca, or rice, these polysaccharides improve thermal stability and resistance to dough. The use of modified starch enhances the texture and structure of baked goods, which is crucial for consumer acceptance. In this study, it was evaluated the effects of modified starch inclusion on dough used for puff pastry elaboration, measured with Mixolab analysis. This technique assesses flour quality by examining its behavior under varying conditions, providing a comprehensive profile of its baking properties. The analysis included measurements of water absorption capacity, dough development time, dough stability, softening, final consistency, and starch gelatinization. Each of these parameters offers insights into how the flour will perform during baking and the quality of the final product. The performance of wheat flour with varying levels of modified starch inclusion (10%, 20%, 30%, and 40%) was evaluated through Mixolab analysis, with a control sample consisting of 100% wheat flour. Water absorption, gluten content, and retrogradation indices were analyzed to understand how modified starch affects dough properties. The results showed that the inclusion of modified starch increased the absorption index, especially at levels above 30%, indicating a dough with better handling qualities and potentially improved texture in the final baked product. However, the reduction in wheat flour resulted in a lower kneading index, affecting dough strength. Conversely, incorporating more than 20% modified starch reduced the retrogradation index, indicating improved stability and resistance to crystallization after cooling. Additionally, the modified starch improved the gluten index, contributing to better dough elasticity and stability, providing good structural support and resistance to deformation during mixing and baking. As expected, the control sample exhibited a higher amylase index, due to the presence of enzymes in wheat flour. However, this is of low concern in puff pastry dough, as amylase activity is more relevant in fermented doughs, which is not the case here. Overall, the use of modified starch in puff pastry enhanced product quality by improving texture, structure, and shelf life, particularly when used at levels between 30% and 40%. This research underscores the potential of modified starches to address health concerns associated with traditional starches and to contribute to the development of higher-quality, consumer-friendly baked products. Furthermore, the findings suggest that modified starches could play a pivotal role in future innovations within the baking industry, particularly in products aiming to balance healthfulness with sensory appeal. By incorporating modified starch into their formulations, bakeries can meet the growing demand for healthier, more sustainable products while maintaining the indulgent qualities that consumers expect from baked goods.

Keywords: baking quality, dough properties, modified starch, puff pastry

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Authors: Gertraud Koch, Teresa Stumpf, Alejandra Tijerina García

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Discourse analysis research approaches belong to the central research strategies applied throughout the humanities; they focus on the countless forms and ways digital texts and images shape present-day notions of the world. Despite the constantly growing number of relevant digital, multimodal discourse resources, digital humanities (DH) methods are thus far not systematically developed and accessible for discourse analysis approaches. Specifically, the significance of multimodality and meaning plurality modelling are yet to be sufficiently addressed. In order to address this research gap, the D-WISE project aims to develop a prototypical working environment as digital support for the sociology of knowledge approach to discourse analysis and new IT-analysis approaches for the use of context-oriented embedding representations. Playing an essential role throughout our research endeavor is the constant optimization of hermeneutical methodology in the use of (semi)automated processes and their corresponding epistemological reflection. Among the discourse analyses, the sociology of knowledge approach to discourse analysis is characterised by the reconstructive and accompanying research into the formation of knowledge systems in social negotiation processes. The approach analyses how dominant understandings of a phenomenon develop, i.e., the way they are expressed and consolidated by various actors in specific arenas of discourse until a specific understanding of the phenomenon and its socially accepted structure are established. This article presents insights and initial findings from D-WISE, a joint research project running since 2021 between the Institute of Anthropological Studies in Culture and History and the Language Technology Group of the Department of Informatics at the University of Hamburg. As an interdisciplinary team, we develop central innovations with regard to the availability of relevant DH applications by building up a uniform working environment, which supports the procedure of the sociology of knowledge approach to discourse analysis within open corpora and heterogeneous, multimodal data sources for researchers in the humanities. We are hereby expanding the existing range of DH methods by developing contextualized embeddings for improved modelling of the plurality of meaning and the integrated processing of multimodal data. The alignment of this methodological and technical innovation is based on the epistemological working methods according to grounded theory as a hermeneutic methodology. In order to systematically relate, compare, and reflect the approaches of structural-IT and hermeneutic-interpretative analysis, the discourse analysis is carried out both manually and digitally. Using the example of current discourses on digitization in the healthcare sector and the associated issues regarding data protection, we have manually built an initial data corpus of which the relevant actors and discourse positions are analysed in conventional qualitative discourse analysis. At the same time, we are building an extensive digital corpus on the same topic based on the use and further development of entity-centered research tools such as topic crawlers and automated newsreaders. In addition to the text material, this consists of multimodal sources such as images, video sequences, and apps. In a blended reading process, the data material is filtered, annotated, and finally coded with the help of NLP tools such as dependency parsing, named entity recognition, co-reference resolution, entity linking, sentiment analysis, and other project-specific tools that are being adapted and developed. The coding process is carried out (semi-)automated by programs that propose coding paradigms based on the calculated entities and their relationships. Simultaneously, these can be specifically trained by manual coding in a closed reading process and specified according to the content issues. Overall, this approach enables purely qualitative, fully automated, and semi-automated analyses to be compared and reflected upon.

Keywords: entanglement of structural IT and hermeneutic-interpretative analysis, multimodality, plurality of meaning, sociology of knowledge approach to discourse analysis

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