Phase transition issues in the field of foods and drugs have significantly influenced these industries and consequently attracted the attention of scientists and engineers. The study of thermodynamic parameters such as the glass transition temperature (Tg), melting temperature (Tm), crystallization temperature (Tc), enthalpy (H), and heat capacity (Cp) may provide important information that can be used in the development of new products and improvement of those already in the market. The techniques most commonly employed for characterizing phase transitions are thermogravimetric analysis (TGA), dynamic mechanical analysis (DMA), thermomechanical analysis (TMA), and differential scanning calorimetry (DSC). Among these techniques, DSC is preferred because it allows the detection of transitions in a wide range of temperatures (−90 to 550 °C) and ease in the quantitative and qualitative analysis of the transitions. However, the standard DSC still presents some limitations that may reduce the accuracy and precision of measurements. The modulated differential scanning calorimetry (MDSC) has overcome some of these issues by employing sinusoidally modulated heating rates, which are used to determine the heat capacity. Another variant of the MDSC is the supercooling MDSC (SMDSC). SMDSC allows the detection of more complex thermal events such as solid–solid (Ts-s) transitions, liquid–liquid (Tl-l) transitions, and vitrification and devitrification temperatures (Tv and Tdv, respectively), which are typically found at the supercooling temperatures (Tco). The main advantage of MDSC relies on the accurate detection of complex transitions and the possibility of distinguishing reversible events (dependent on the heat capacity) from non-reversible events (dependent on kinetics).

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.

The importance of biomarker quantification in technology cannot be overstated. It has numerous applications in medical diagnostics, drug delivery, and the timely implementation of prevention and control strategies for highly prevalent diseases worldwide. However, the discovery of new tools for detection has become increasingly necessary. One promising avenue is the use of perovskite-based materials, which exhibit excellent catalytic activity and redox properties. These make them ideal candidates for the development of electrochemical sensors. In this review, the advances of purely non-enzymatic electrochemical detection of bio-analytes, with ABO₃ perovskite form, are presented. The work allows the visualization of some of the modifications in the composition and crystal lattice of the perovskites and some variations in the assembly of the electrodes, which can result in systems with a better response to the detection of analytes of interest. These findings have significant implications for improving the accuracy and speed of biomarker detection, ultimately benefiting patients and healthcare professionals alike.

Herein, a methodology is employed based on the Flory–Rehner equation for estimating the Flory–Huggins interaction parameter (χ₁₂*) of crosslinked elastomer blends. For this purpose, binary elastomer blends containing polybutadiene rubber (BR), styrene–butadiene rubber (SBR) and nitrile–butadiene rubber (NBR), were prepared in a mixing chamber at a temperature below the activation of the crosslinking agent. Swelling tests with benzene were employed to determine the crosslinked fraction, finding that after 20 min of thermal annealing, the BR and NBR were almost completely crosslinked, while the SBR only reached 60%. Additionally, the BR-SBR blend increased by 2–3 times its volume than its pure components; this could be explained based on the crosslink density. From the mechanical tests, a negative deviation from the rule of mixtures was observed, which suggested that the crosslinking was preferably carried out in the phases and not at the interface. Furthermore, tensile tests and swelling fraction (ϕ_sw) results were employed to determine the average molecular weight between two crosslinking points (M_c), and subsequently χ₁₂*. Calculated χ₁₂* values were slightly higher than those reported in the literature. The calculated thermodynamic parameters for the blends showed positive ΔG_mix values and endothermic behavior, suggesting their immiscible nature.

Due to its relatively simple structure, low-density polyethylene (LDPE) can be considered as a model polymer for the study of its properties. Herein, the effect of processing variables on the microstructure and crystallinity of injection-molded LDPE specimens was quantitatively determined. The polymer was injected at different temperature conditions in the barrel and the mold. The specimens were characterized by scanning electron microscopy and X-ray diffraction. With the data obtained, an analysis of variance (ANOVA) was carried out, and response surface graphs (SRP) were constructed to quantify and to observe the behavior of the processing variables, respectively. Different models were obtained to predict the effect of the experimental factors on the response variables. The results showed that the interaction of the two temperatures has the greatest effect on the size of the spherulite, while the temperature of the mold affects the crystallinity. The SRP showed different behaviors: for the spherulite, the size increases with the mold temperature, while for the crystallinity, higher values were observed at an intermediate mold temperature and a low melt temperature. The results presented herein are valuable for setting empirical relations between the microstructure, crystallinity, and the molding conditions of LDPE.

This study explores the development of a non-enzymatic electrochemical glucose sensor based on poly(3-aminobenzoic acid) (P3ABA) combined with silver nanoparticles (AgNPs). Incorporating AgNPs into the P3ABA matrix enhances the sensor’s electrocatalytic properties, leading to a system with greater stability. Cyclic voltammetry and chronoamperometry were employed to evaluate the sensor’s performance, demonstrating a sensitivity of 50.71 µA mM⁻¹ cm⁻² and a limit of detection (LOD) of 0.2 µM. The sensor exhibited a linear response over a broad concentration range (1 to 16 mM), with a coefficient of determination (R²) of 0.998, indicating good reproducibility and precision. These results highlight the potential of the P3ABA/AgNP composite for glucose sensing applications, offering an extended linear range, allowing for the quantification of glucose concentrations from very low to significantly high levels, covering both physiological and pathological conditions.