This research work is concerned in the exergy analysis of the continuous-convection drying of onion. The influence of temperature and air flow rate was studied in terms of exergy parameters. The energy and exergy balances were carried out taking into account the onion drying chamber. Its behaviour was analysed based on exergy efficiency, exergy loss rate, exergetic improvement potential rate and sustainability index. The exergy loss rates increase with the temperature and air flow rate augmentation. Exergy loss rate is augmented at higher drying air temperatures and flow rates because the overall heat transfer coefficient increase. On the other hand, the exergy efficiency increases with the air flow rate augmentation. This behavior is due to the energy utilization was improved because the most amount of supplied energy was utilized for the moisture evaporation. However, the exergy efficiency decreases with the temperature augmentation due to the free moisture is less, then, the moisture begins diffusing from the internal structure to the surface. The exergetic improvement potential rate values show that the onion drying process presents a high potential to improve the exergy efficiency. The sustainability index of the drying chamber varied from 1.9 to 5.1. To reduce the environmental impact of the process, the parameters must be modified in order to ameliorate the exergy efficiency of the process.

Several animal food allergens assembly into amyloids under gastric-like environments. These aggregated structures provide Gad m 1 with an enhanced IgE interaction due to the amyloid assembly of the epitope regions. However, whether these properties are unique of Gad m 1 or common to other food allergens has not yet been addressed. Using Bos d 5, Bos d 12 and Gal d 2 as food allergen models and Gad m 1 as control, aggregation reactions and the sera of milk, egg and fish allergic patients we have analyzed the IgE interaction of the distinct amyloids. We found that amyloids formed by Bos d 12 and Gal d 2 full-length and truncated chains are recognized by the IgEs of milk and egg allergic patient sera. As with Gad m 1, in most cases amyloid recognition is higher than that of the precursor structure. Bos d 5 was not recognized under any fold by the IgE of the sera studied. These results support that formation of IgE-binding amyloids might be a common feature to animal food allergen.

Air quality is a topic of growing relevance on the global agenda. Two key indicators of air quali-ty, nitrogen dioxide (NO2) and carbon monoxide (CO), represent significant hazards to human health and the environment putting the sustainability of natural resources at risk. Therefore, it is imperative to regularly monitor and reduce atmospheric pollutant concentrations to mitigate their harmful consequences. This study presents an analysis of NO2 total and CO emissions in Argentina, utilizing remote sensing data. The research aims to determine the spatiotemporal distribution of NO2 and CO emissions in Argentina from 2019 to 2021. Subsequently, it seeks to establish the influence of land uses and land cover on the emission of NO2 and CO through dif-ferent climatic, anthropic, and natural indicators. The study was carried out in Argentina during the period 2019-2021, where random points were placed for the different land covers with a total of 800 points surveyed. The year with the highest CO concentration (mol/m-2) was 2020. The values were highest for tree covers and herbaceous wetland coverage in the northern part of the country. For total NO2, the highest concentrations were reached during the years 2020 and 2021. Regarding its distribution, throughout the evaluated period, the highest concentrations of total NO2 were found in the built-up and cropland coverages, with the capital of the country and the northern region of the Buenos Aires province being the most affected areas. In addition, the concentration of CO was influenced by climatic variables (atmospheric pressure, wind speed, maximum environment temperature, Palmer index), natural (height, humidity, NDVI), and ur-ban variables (distances to mining extraction, airports, power plants, urban index) for the differ-ent uses and land covers. Finally, the concentrations of total NO2 were influenced by climatic variables (Palmer index and wind speed), natural (height and NDVI), and urban variables (dis-tance to airports, power plants, industries, service stations, and open dumpsites) for the differ-ent uses and land cover. This study contributes to sustainable environmental management, ena-bling the formulation of effective strategies for mitigating emissions and promoting the long-term health and well-being of communities.

Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Former evidences have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of Instant Controlled Pressure Drop (DIC) on the pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment what results in a remarkable decrease of detection of potentially allergenic proteins. The harshest conditions of DIC (7bar, 120s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but it not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, Instant Controlled Pressure Drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nuts flour to be used in food industry.