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The purpose of this study is to experimentally determine whether mechanical properties of concrete can be improved by using olive pomace aggregates (OPA) as a substitute for natural sand. Two types of OPA were tested by replacing an equivalent amount of natural sand. The first type was OPA mixed with olive mill wastewater (OMW), and the second type was OPA not mixed with OMW. For each type, two series of concrete were produced using OPA in both dry and saturated states. The percentage of partial substitution of natural sand by OPA varied from 0% to 15%.

The addition of OPA leads to a reduction in the dry density of hardened concrete, causing a 5.69% decrease in density when compared to the reference concrete. After 28 days, ultrasonic pulse velocity tests indicated that the resulting material is of good quality, with a velocity of 4.45 km/s. To understand the mechanism of resistance development, microstructural analysis was conducted to observe the arrangement of OPA and calcium silicate hydrates within the cementitious matrix. The analysis revealed that there is a low level of adhesion between the cement matrix and OPA at interfacial transition zone level, which was subsequently validated by further microstructural analysis.

The laboratory mechanical tests indicated that the OPCD_OPW (5) sample, containing 5% of OPA, in a dry state and mixed with OMW, demonstrated the best mechanical performance compared to the reference concrete. After 28 days of curing, this sample exhibited a compressive strength (R_c) of 25 MPa. Furthermore, it demonstrated a tensile strength of 4.61 MPa and a dynamic modulus of elasticity of 44.39 GPa, with rebound values of 27 MPa. The slump of the specimens ranged from 5 cm to 9 cm, falling within the acceptable range of consistency (Class S2). Based on these findings, the OPCD_OPW (5) formulation is considered optimal for use in concrete production.

This research paper provides a valuable contribution to the management of OPA and OMW (OPA_OMW) generated from the olive processing industry, which is known to have significant negative environmental impacts. The paper presents an intriguing approach to recycling these materials for use in civil engineering applications.

This study investigates the combined impact of two packaging cues (i.e. packaging material, recycled content claim) and a price premium on young consumers’ product perceptions and choices.

Experimental data were collected online via a questionnaire and a hypothetical choice task completed by 221 young consumers (i.e. 19–25 years). We manipulated two packaging cues for a liquid food product: the packaging material (glass vs plastic) and the presence (vs absence) of a recycled content claim (i.e. 100% recycled). We also manipulated whether a price premium was attached to these packaging variations.

The packaging material and the claim both had a significant influence on young consumers’ sustainability perceptions, and these perceptions extended to perceptions of various product attributes (e.g. healthiness, quality). When all products cost the same, participants were more likely to choose a glass bottle (i.e. 81%) than a plastic bottle, and a bottle with the recycled content claim (i.e. 79%) than a bottle without this claim. However, these preferences dropped significantly when a price premium was attached to these packaging variations.

While most studies have relied on surveys and qualitative methods to investigate consumers’ reactions to sustainable packaging, our research uses an experimental method to assess how packaging impacts young consumers’ perceptions and choices. Additionally, by manipulating the presence of a price premium, this study uniquely investigates the impact of such a premium on young consumers' willingness to choose sustainable packaging.

Despite the growing interest in blockchain technology (BCT) applications in the agri-food industry, evidence of their economic and strategic implications remains scarce. This study aims to contribute to filling this gap by jointly investigating how BCT adoption affects transactional relationships, and how it contributes to the firm’s strategic resources.

An explanatory case study is conducted based on a theoretical framework grounded on transaction cost economics and the resource-based-dynamic capabilities view. Six BCT implementations by agri-food firms are studied. Data were collected through semi-structured interviews and analysed using thematic analysis.

Findings reveal that BCT benefits depend on how companies integrate technology across their supply chains. In fact, the results suggest that overall transaction efficiency within the supply chain is enhanced only for those firms prioritising stakeholder engagement during technology implementation and leveraging existing trust relationships with economic agents. Moreover, the results suggest that BCT is not yet perceived as a strategic resource, but rather that it has the potential to enhance firms’ operational-adaptive, absorptive and innovative capabilities. When all supply chain actors clearly understand blockchain’s functionality and value, the development of these capabilities becomes more pronounced.

The study identifies two BCT adoption configurations. One primarily focuses on enhancing supply chain efficiency and transparency (dynamic BCT), while the other uses BCT mainly for marketing purposes (static BCT). These configurations lead to varied possibilities for leveraging BCT’s potential advantages. Furthermore, they show how a mismatch between a strategic approach and its chosen configuration could work against any positive impact and lead to disillusionment with the BCT. Thus, managers should assess carefully the impact of such different configuration choices on performance.

To the best of the authors’ knowledge, this is the first study to attempt to analyse the economic implications of adopting BCT in the food sector from both a firm and supply chain perspective. Additionally, it shows how interpreting these impacts is contingent on the diverse modalities for embedding BCT into existing supply chains.

This study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different concentrations of ultrasonic extract of Chlorella vulgaris.

Extracts of C. vulgaris were obtained using four solvents: water, acetone, ethanol and 80% ethanol-aqueous. Standard techniques were used to conduct qualitative phytochemical screening of the extracts. The extracted samples were analyzed for total phenolics, total flavonoids, antioxidant activity and phenolic compound fractionation. Some physicochemical parameters of AO treated with various concentrations of C. vulgaris ultrasonic extract compared to a 200 ppm BHT and exposed to different temperatures were measured.

The highest phenolic, flavonoids content and antioxidant activity was achieved by 80% ethanolic extract of C. vulgaris . The results showed that exposure of AO to high temperatures led to significant changes in the oil's physicochemical properties. These changes increased as the temperature increased. On the other hand, adding 80% ethanolic extract of C. vulgaris into AO reduced the effect of heat treatment on the change in physicochemical properties.

Adding 80% ethanolic extract of C. vulgaris into AO can potentially reduce the impact of heat treatment on the alteration of physicochemical properties.

Cognitive decline and dementia are major causes of disability. Research has suggested a relationship between dietary intake and memory problems in individuals. This study aims to examine the dietary histories of participants with newly diagnosed memory problems.

A total of 285 subjects (129 cases and 156 controls) were included in this retrospective case−control study. This paper used a food frequency questionnaire to determine the intake of dietary food groups in the previous year and a general questionnaire to assess food habits. The strength of the association between dietary history and memory problems was assessed using logistic regression and Pearson’s tests.

In this study, 73% of participants had a lower middle income and consumed less than the recommended number of meats, fruits and vegetables (1.2, 1.8 and 0.99 units/day, respectively). Participants with memory problems were more likely to take supplements than those without (P = 0.01). There was no significant difference in energy intake between the case and control groups (1634 Kcal vs 1656 Kcal). The results of the logistic regression showed that consuming any of the food groups in the previous nine months was not associated with memory problems. However, the Pearson test showed that an increase in the consumption of high-quality protein and vegetables had a slightly nonsignificant relationship with a decrease in the severity of memory disorder.

It is safe to suggest consuming adequate amounts of high-quality protein and affordable protein from sources such as dairy products, meats and vegetables. Research is insufficient to recommend the use of dietary supplements as a means of preventing memory disorders.

Local food impacts tourist satisfaction and drives the choice of a tourist destination. However, it is not clear which attributes of local food products drive tourists’ preferences. More specifically, little is known about potential segments in the tourist market. Acknowledging consumers’ divergent inclinations, we explore tourist preferences toward local food attributes through a market segmentation approach.

This study uses the Best-Worst Scaling method to examine the preferences of 311 tourists for attributes of local food products that are known to affect their choices. We employ a Latent Class Analysis to identify market segments with distinct preferences.

Results indicate that tourists prioritize taste, quality, authenticity, healthiness, connection to local culture and tradition and environmental friendliness over price, appearance, enhancement of local economy, availability and packaging. We further identify three segments: Sensory Seekers, Cultural Experiencers, and Price Conscious. The largest segment, Sensory Seekers, is driven by taste and quality attributes, while Cultural Experiencers prioritize connection to local culture and authenticity. The Price Conscious segment places a greater emphasis on price than the other segments. Cultural Experiencers demonstrate the highest willingness to pay for local food products.

The positioning of local products should target Cultural Experiencers. Agri-firms and state agencies promoting a tourist destination internationally can also use the connection to local culture and authenticity in their marketing campaigns.

Our research contributes to food marketing literature by showing which local food attributes drive tourist preferences. Moreover, we uncover unobservable heterogeneous preferences among tourists.

Research indicated that dietary antioxidants could improve immune system performance. This study aims to investigate the association of COVID-19 symptoms, total antioxidant capacity and serum inflammatory markers, with dietary antioxidants intake among angina patients.

A food frequency questionnaire was used in a cross-sectional study among 135 angina patients with COVID-19, to assess dietary antioxidants consumption. Serum levels of tumor necrosis factor, interleukin 1ß, malondialdehyde, high-sensitivity C-reactive protein and total antioxidant capacity were measured by enzyme-linked immunosorbent assay methods.

Among study angina patients, 76.67% followed unhealthy food patterns and 23.33% followed anti-inflammatory dietary patterns before hospitalization. The angina patients with anti-inflammatory food pattern had less fever (p = 0.021), cough (p = 0.018), dyspnea (p = 0.024), diarrhea (p = 0.014) and pneumonia severity index (p = 0.014) compared to patients with unhealthy food pattern. The serum levels of tumor necrosis factor, interleukin 1ß, high-sensitivity C-reactive protein and malondialdehyde, had a significantly negative association with dietary antioxidants intake (p < 0.05).

There are significant association between antioxidant intake with serum inflammation markers in COVID-19 patients. There is a need for more clinical trial studies for approval of these results.

The effect of viscosity on the performance of disk-shaped electromechanical resonators has been studied and investigated in the past. The vibration frequency of a disk-shaped resonator changes according to the viscosity of the liquid which the resonator is in contact with. Therefore, the purpose of this paper is based on design a sensor for measuring the viscosity of liquids using a disk-shaped electromechanical resonator. The viscosity of liquids is of interest to researchers in industry and medicine.

In this paper, a viscosity sensor for liquids is proposed, which is designed based on a disk-shaped electromechanical resonator. In this proposed sensor, two comb drives are used as electrostatic actuators to stimulate the resonator. Also, two other comb drives are used as electrostatic sensors to monitor the frequency changes of the proposed resonator. The resonance frequency of the resonator in response to different fluids under test varies according to their viscosity.

After calibration of the proposed sensor by nonlinear weights, the viscosity of some liquids are calculated using this sensor and results confirm its accuracy according to the liquids real viscosity.

The design of the proposed sensor and its simulated performance are reported. Also, the viscosity of several different liquids are evaluated with simulations of the proposed sensor and presented.

Meat is a crucial source of protein and other nutrients for human health. However, excessive consumption of meat products is not advisable due to their elevated sodium and animal fat levels. Hence, there is a strong recommendation for reducing sodium and fat content in meat products. This study aims to delve into the current sodium, total and saturated fat content of meat products in the Brazilian market.

A total of 1,600 products underwent analysis.

The highest sodium concentrations were identified in jerked beef (5.48 g/100 g), charqui (5.21 g/100 g) and salted pork meat (2.58 g/100 g). In contrast, the highest total and saturated fat levels were observed in bacon (35.33 and 12.50 g/100 g), salami (26.00 and 9.25 g/100 g) and pork coppa (22.00 and 9.75 g/100 g). Most meat products were categorized as medium in terms of sodium (77.75%), total fat (52.93%) and saturated fat (48.25%). However, many meat products exhibited high total and saturated fat levels.

This study represents the first comprehensive examination of the sodium, total fat and saturated fat content listed on the labels of many meat products in Brazil.