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Aluminum alloy is considered an ideal material in aerospace, automobile and other fields because of its lightweight, high specific strength and easy processing. However, low hardness and strength of the surface of aluminum alloys are the main factors that limit their applications. The purpose of this study is to obtain a composite coating with high hardness and lubricating properties by applying GO–PVA over MAO coating.

A pulsed bipolar power supply was used as power supply to prepare the micro-arc oxidation (MAO) coating on 6061 aluminum sample. Then a graphene oxide-polyvinyl alcohol (GO–PVA) composite coating was prepared on MAO coating for subsequent experiments. Samples were characterized by Fourier infrared spectroscopy, X-ray diffraction, Raman spectroscopy and thermogravimetric analysis. The friction test is carried out by the relative movement of the copper ball and the aluminum disk on the friction tester.

Results showed that the friction coefficient of MAO samples was reduced by 80% after treated with GO–PVA composite film.

This research has made a certain contribution to the surface hardness and tribological issues involved in the lightweight design of aluminum alloys.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-12-2023-0427/

Transitional periods are important for people, such as birth, marriage and death, are important times when ceremonial meals are prepared and served and certain practices are carried out. These periods and the practices constitute our gastronomic cultural heritage. In order to keep our cultural heritage alive and pass it on to future generations, existing values must first be identified and recorded. For this reason, in this study, gastronomic practices of Mentese's transitional periods were examined within the scope of intangible cultural heritage.

In this research, data was collected using ethnographic design, which is one of the qualitative research methods, and document analysis, interviews and focus group studies, as well as participant observation techniques and image/audio materials. The sample was determined using snowball sampling, convenience sampling and maximum diversity sampling methods. In the analysis of the data, themes and codes related to gastronomic practices in transitional periods were created and direct quotations were included with a descriptive approach.

It has been found that traditions are kept more alive in rural areas, while those living in the city centres no longer perform these practices dating back to the ancient times. Participants attribute the main reason for this to the fact that economic conditions are not favourable and that some traditional practices are “unnecessary” today. While wedding meals, which are the main part of the weddings, used to be made by women in the past, they are now mostly made by catering companies.

It was accepted that some of the participants started to give short answers as the duration of the interview increased and that the answers given were limited to what the participants could remember.

This study reveals special day meals and practices, rituals and traditions related to food within the scope of Mentese's culinary culture, which has a very deep-rooted history. In this regard, in addition to making an important contribution to the literature, the study also contributes to the articles about “recording and promoting the culture” mentioned in the Intangible Cultural Heritage convention.

The aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.

On January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.

The searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.

In the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.