Search Results (8)

The Mediterranean Diet (MedDiet) is considered an Intangible Cultural Heritage by UNESCO; it is also the world’s most evidence-based eating pattern for promoting health and longevity. This study aims to investigate consumer segmentation based on consumption patterns and identify barriers to adherence to MedDiet. Data were collected in 2020 by telephonic survey based on PREDIMED, using a quota sampling technique by socio-demographic variables, such as gender, age, and regional representation of the Portuguese population. The final sample was composed of a total of 1000 respondents. The main results show that regardless of the awareness of the MedDiet (62%), Portugal witnessed a loss of the traditional MedDiet, with the exception of the stand-out statistic that 95% of respondents still use of olive oil as the main culinary fat. Five segments were identified: (1) MedDiet lifestyle followers (11%), (2) olive oil lovers (20%), (3) low-sugar diet foods seekers (11%), (4) healthy and balanced diet seekers (28%), and (5) low-fat diet foods seekers (30%). The main barriers to adhering to the MedDiet include lack of knowledge about the MedDiet, education level, financial comfort, and specific food preference, which by segment are: (1) being passionate about soda drinks, (2) an excess of sweets, (3) low level of pasta consumption, and a (5) lack of fruit, vegetables, and legumes. Segment (4) holds a leading position in MedDiet adherence. The main obstacle to consuming fish is its high price, taste, and challenges in cooking it. When it comes to bread and oleaginous nuts, the belief that these foods are “fattening” reduces consumption. Results help to tailor education strategy and increase adherence to the Mediterranean lifestyle. Full article

Apple wood waste (AWW), mainly tree trucks, is collectible lignocellulosic biomass from orchard rotation. The biorefinery of AWW is challenging because of the hard and dense structure. In the present work, chemical composition determination and microstructure observation was performed for the first time on AWW. Alkali-preimpregnation-assisted soda cooking (APSC) was developed to separate cellulose a pulp and lignin from AWW. APSC attained pulp yield of 34.2% at 23% NaOH, showing a 13.2% improvement compared to conventional soda cooking (SC). Fiber length analysis showed APSC-AWW pulp consisted mainly of medium and short fibers, which means blending with long-fibered pulp to enhance the physical strength of pulp sheets. A blend of APSC-AWW pulp and long-fibered pulp in the proportion of 80:20 attained comparable physical strength to hardwood kraft pulp. ASPC-AWW lignin was separated from spent liquor by acidification and then purified by dialysis desalination. The purified ASPC-AWW lignin showed a weight-average molecular weight of 4462 g/mol, similar to softwood kraft lignin but more uniform. Structural analysis revealed that ASPC-AWW lignin was composed of a syringyl unit (S), guaiacyl unit(G), and p-hydroxyphenyl unit (H), and an S unit was dominant with an S/G/H ratio of 74.5:18.2:7.3. It is believed the utilization of fruit tree wood waste as the feedstock of biorefinery is attractive to countries without sufficient forestry resources. Furthermore, the developed APSC is based on conventional SC, which ensures the feasibility of an industrial application. Full article

The search for alternative methods for the production of new materials or fuel from renewable and sustainable biomass feedstocks has gained increasing attention. In this study, Nypa fruticans (nipa palm) fronds from agricultural residues were evaluated to produce pure cellulose by combining prehydrolysis for 1–3 h at 150 °C, sulfur-free soda cooking for 1–1.5 h at 160 °C with 13–25% active alkali (AA), 0.1% soluble anthraquinone (SAQ) catalyst, and three-stage totally chlorine-free (TCF) bleaching, namely oxygen, peroxymonosulfuric acid, and alkaline hydrogen peroxide stages. The optimal conditions were 3 h prehydrolysis and 1.5 h cooking with 20% AA. Soda cooking with SAQ was better than the kraft and soda process without SAQ. The method decreased the kappa number as a residual lignin content index of pulp from 13.4 to 9.9–10.2 and improved the yields by approximately 6%. The TCF bleaching application produced pure cellulose with a brightness of 92.2% ISO, 94.8% α-cellulose, viscosity of 7.9 cP, and 0.2% ash content. These findings show that nipa palm fronds can be used to produce pure cellulose, serving as a dissolving pulp grade for viscose rayon and cellulose derivatives. Full article

The soda–ethanol process was conceived as a sulfur-free pulping process, which may also be an alternative to conventional alkaline pulping, such as kraft or soda–AQ in the biorefinery context. An in-depth study using two experimental designs was conducted to establish the viability of soda–ethanol delignification of pine sawdust. At first, a simple factorial design involving the ethanol–water ratio (ethanol:water) and the alkaline load (AL, % over dry wood, odw) was applied to define the levels of these variables and their eventual interaction. Then, a 3² experimental design was performed to evaluate the ability of the process concerning the pulping of pine sawdust. The tested conditions were carefully selected to screen a broad range of cooking times (60, 100, and 140 min) and alkaline loads (19.0, 23.3, and 27.6 %odw) to obtain pulps with different extents of delignification (residual lignin contents). Finally, the kraft, soda–AQ, and soda–ethanol treatments were compared. Soda–ethanol pulping was shown to be a suitable delignification stage for a biorefinery scheme of Pinus elliottii and Pinus taeda sawdust. It has many advantages over traditional processes regarding its environmental impact, harmless chemicals, and selectivity. The tested conditions were similar to those frequently used in conventional pulping at an industrial scale, suggesting the technical feasibility of the soda–ethanol process for pine sawdust processing. Full article

Poor food literacy behaviours may contribute to food insecurity in developed countries. The aim of this research was to describe the apparent prevalence of food insecurity in adults at enrolment in a food literacy program and to examine the relationship between food insecurity and a range of independent variables. Individuals attending the Food Sensations^® for Adults program in Western Australia from May 2016 to April 2018 completed a pre-program questionnaire (n = 1433) indicating if they had run out of money for food in the past month (food insecurity indicator), frequency of food literacy behaviours, selected dietary behaviours, and demographic characteristics. The level of food insecurity reported by participants (n = 1379) was 40.5%. Results from multiple logistic regression demonstrated that behaviours related to planning and management, shopping, preparation, and cooking were all statistically independently associated with food insecurity, in addition to soft/soda drink consumption, education, employment status, and being born in Australia. The results are salient as they indicate an association between food literacy and food insecurity. The implications are that food insecure participants may respond differently to food literacy programs. It may be necessary to screen people enrolling in programs, tailor program content, and include comprehensive measures in evaluation to determine effect on the impact of food literacy programs on different subgroups. Full article

Despite the growth in empirical research on neighborhood environmental characteristics and their influence on children’s diets, physical activity, and obesity, much remains to be learned, as few have examined the relationship between neighborhood food availability on dietary behavior in children, specifically. This analysis utilized data from a community-based, cross-sectional sample of children (n = 199) that was collected in New Orleans, Louisiana, in 2010. This dataset was linked to food environment data to assess the impact of neighborhood food access as well as household and parent factors on children’s diets. We observed a negligible impact of the neighborhood food environment on children’s diets, except with respect to fast food, with children who had access to fast food within 500 m around their home significantly less likely (OR = 0.35, 95% CI: 0.1, 0.8) to consume vegetables. Key parental and household factors did play a role in diet, including receipt of public assistance and cooking meals at home. Children receiving public assistance were 2.5 times (95% CI: 1.1, 5.4) more likely to consume fruit more than twice per day compared with children not receiving public assistance. Children whose family cooked dinner at home more than 5 times per week had significantly more consumption of fruit (64% vs. 58%) and vegetables (55% vs. 39%), but less soda (27% vs. 43%). Findings highlight the need for future research that focuses on the dynamic and complex relationships between built and social factors in the communities and homes of children that impact their diet in order to develop multilevel prevention approaches that address childhood obesity. Full article

Soda lignin does not have thermal flowing characteristics and it is impossible for it to be further thermally molded. To achieve the fusibility of soda lignin for fiber preparation by melt-spinning, an effective method for soda lignin modification was conducted by cooking it with polyethylene glycol (PEG) 400 at various ratios. The higher the ratio of PEG that was used, the more PEG molecular chains were grafted at the alpha carbon of the soda lignin through ether bonds, resulting in lower thermal transition temperatures and more excellent fusibility. The modified soda lignin with a weight ratio of lignin to PEG of 1:4 exhibited a relative thermal stability of molten viscosity at selected temperatures. Thereafter, the resultant fusible soda lignin was successfully melt-spun into filaments with an average diameter of 33 ± 5 μm, which is smaller than that of some industrial lignins. Accordingly, it is possible to utilize soda lignin to produce fibrous carbonaceous materials. Full article

Wood shortages, environmental pollution and high energy consumption remain major obstacles hindering the development of today’s pulp and paper industry. Energy-saving and environmental friendly pulping processes are still needed, especially for non-woody materials. In this study, soda-oxygen pulping of bagasse was investigated and a successful soda-oxygen pulping process for bagasse at 100 °C was established. The pulping parameters of choice were under active alkali charge of 23%, maximum cooking temperature 100 °C, time hold at maximum temperature 180 min, initial pressure of oxygen 0.6 MPa, MgSO₄ charge 0.5%, and de-pithed bagasse consistency 12%. Properties of the resultant pulp were screened yield 60.9%, Kappa number 14, viscosity 766 dm³/kg, and brightness 63.7% ISO. Similar pulps were also obtained at 110 °C or 105 °C with a cooking time of 90 min. Compared with pulps obtained at higher temperatures (115–125 °C), this pulp had higher screened yield, brightness, and acceptable viscosity, while the delignification degree was moderate. These results indicated that soda-oxygen pulping at 100 °C, the lowest cooking temperature reported so far for soda-oxygen pulping, is a suitable process for making chemical pulp from bagasse. Pulping at lower temperature and using oxygen make it an environmental friendly and energy-saving pulping process. Full article