Effects of public policies on the sustainability of the biofuels value chain

Aguilar‐Rivera, Noé; Michel-Cuello, Christian; Cervantes-Niño, José Juan; Gómez-Meriño, Fernando Carlos; Olvera-Vargas, Luis Alberto

doi:10.1016/b978-0-12-820297-5.00004-9

Cited by 2 publications

(1 citation statement)

References 45 publications

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“…The alcohol produced by the trapiches method is named "puntas", which is a traditional name for this type of alcohol in Ecuador, whereas in Colombia, it is called "aguardiente" [30,31] or "cachaza" in Brazil [32,33]. Ethyl alcohol is destined for human consumption; however, the procedure that is used may not be safe for human consumption [34,35]. Sanitary organisms always seize this beverage and destroy it by incineration or throwing it into the sewers, producing contamination and other collateral effects.…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa

Analuiza,

Paredes,

Lascano

et al. 2024

Gels

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The emergence of the global pandemic (COVID-19) has directed global attention towards the importance of hygiene as the primary defense against various infections. In this sense, one of the frequent recommendations of the World Health Organization (WHO) is regular hand washing and the use of alcohol-based hand sanitizers. Ethanol is the most widely used alcohol due to its effectiveness in eliminating pathogens, ease of use, and widespread production. However, artisanal alcohol, generally used as a spirit drink, could be a viable alternative for developing sanitizing gels. In this study, the use of alcohol “Puntas”, silver nanoparticles, and saponins from quinoa was evaluated to produce hand sanitizer gels. The rheological, physicochemical, and antimicrobial properties were evaluated. In the previous assays, the formulations were adjusted to be similar in visual viscosity to the control gel. A clear decrease in the apparent viscosity was observed with increasing shear rate, and an inversely proportional relationship was observed with the amount of ethyl alcohol used in the formulations. The flow behavior index (n) values reflected a pseudoplastic behavior. Oscillatory dynamic tests were performed to analyze the viscoelastic behavior of gels. A decrease in storage modulus (G′) and an increase in loss modulus (G″) as a function of the angular velocity (ω) was observed. The evaluation of pH showed that the gels complied with the requirements to be in contact with the skin of the people, and the textural parameters showed that the control gel was the hardest. The use of artisan alcohol could be an excellent alternative to produce sanitizer gel and contribute to the requirements of the population.

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