Hydrogels for load-bearing biomedical applications, such as soft tissue replacement, are required to be tough and biocompatible. In this sense, alginate-methacrylate hydrogels (H-ALGMx) are well known to present modulable levels of elasticity depending on the methacrylation degree; however, little is known about the role of additional structural parameters. In this work, we present an experimental-computational approach aimed to evaluate the effect of the molecular conformation and electron density of distinct methacrylate groups on the mechanical properties of photocrosslinked H-ALGMx hydrogels. Three alginate-methacrylate precursor macromers (ALGMx) were synthesized: alginate-glycidyl methacrylate (ALGM1), alginate-2-aminoethyl methacrylate (ALGM2), and alginate-methacrylic anhydride (ALGM3). The macromers were studied by Fourier-transform infrared spectroscopy (FTIR), proton nuclear magnetic resonance (¹H-NMR), and density functional theory method (DFT) calculations to assess their molecular/electronic configurations. In parallel, they were also employed to produce H-ALGMx hydrogels, which were characterized by compressive tests. The obtained results demonstrated that tougher hydrogels were produced from ALGMx macromers presenting the C=C reactive bond with an outward orientation relative to the polymer chain and showing free rotation, which favored in conjunction the covalent crosslinking. In addition, although playing a secondary role, it was also found that the presence of acid hydrogen atoms in the methacrylate unit enables the formation of supramolecular hydrogen bonds, thereby reinforcing the mechanical properties of the H-ALGMx hydrogels. By contrast, impaired mechanical properties resulted from macromer conditions in which the C=C bond adopted an inward orientation to the polymer chain accompanied by a torsional impediment.

The Acosta method involves rewiring the yeast metabolic pathway to enhance biomass production and prevent a significant increase in higher alcohols during the late stages of fermentation. This study aimed to assess fermentation conditions to achieve Cuban schnapps with reduced concentrations of higher alcohols and replicate the process on an industrial scale. To achieve this, the quality of final sugarcane molasses for fermentation by Saccharomyces cerevisiae (S. cerevisiae) yeast was evaluated. Industrial pre-fermentation and fermentation processes were successfully conducted, followed by laboratory-scale fermentation using the Acosta fermentation method to determine crucial parameters for industrial implementation. Operational parameters for fermentation were identified from the following results: 13.5 °Brix seeding, metabolic pathway inversion of S. cerevisiae at 16 h, and an air concentration of 0.1 m³/min. The resulting Cuban schnapps obtained using this method exhibited a concentration of higher alcohols of 132.5 mg/L, a value that is within the standard parameters, showing a positive impact of this fermentation method on the quality of the schnapps. Scaling up this method to an industrial level, in addition to offering higher quality products and being an economically viable alternative, also stands out for its sustainable and environmentally friendly aspect, and results in higher production of yeast biomass as a byproduct, which can be used for various purposes, such as animal feed. This method constitutes an important update to the schnapps production process as a technological improvement that respects sustainable production trends and the characteristics of the final product.