NMR Diffusiometry Spectroscopy, a Novel Technique for Monitoring the Micro-Modifications in Bitumen Ageing

Preparation of Asphalt Concretes by Gyratory Compactor: A Case of Study with Rheological and Mechanical Aspects

For asphalt concrete preparation in laboratory mix-design operations, bitumens are usually mixed with micrometer-sized particles (filler), sand and centimeter-sized crushed stones in a gyratory press at a temperature of about 140–155 °C depending on the bitumen viscosity, until adequate homogenization and compaction take place (air voids optimum). This requires energy consumption. To minimize it, the process needs to be optimized and is usually made empirically. The aim of this manuscript is to gain a comprehension of the physico-chemical mechanisms involved in the process by exploring: (i) the rheological properties (viscosity, activation energy) of a neat and RTFOT-aged bitumen, in presence and in absence of a filler, (ii) the volumetric and resistance behavior under the compaction in a standard Gyratory Compactor (GC) of their blends with aggregates and (iii) the mechanical properties (Indirect Tensile Strength, compression and tensile deformation) of the final products. Correlations between activation energy and pre-exponential factor of the viscosity on a side, and between viscosity, workability and final mechanical properties on the other side allowed to provide a rational interpretation of the physico-chemical processes involved in the framework of the physics of complex fluids. The scientific clues will be of help in optimizing the workability in asphalt concretes productions with obvious repercussions in terms of energy savings, useful for economic and environmental issues.

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/ Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL-1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.