L1CAM binds ErbB receptors through Ig-like domains coupling cell adhesion and neuregulin signalling.

During nervous system development different cell-to-cell communication mechanisms operate in parallel guiding migrating neurons and growing axons to generate complex arrays of neural circuits. How such a system works in coordination is not well understood. Cross-regulatory interactions between different signalling pathways and redundancy between them can increase precision and fidelity of guidance systems. Immunoglobulin superfamily proteins of the NCAM and L1 families couple specific substrate recognition and cell adhesion with the activation of receptor tyrosine kinases. Thus it has been shown that L1CAM-mediated cell adhesion promotes the activation of the EGFR (erbB1) from Drosophila to humans. Here we explore the specificity of the molecular interaction between L1CAM and the erbB receptor family. We show that L1CAM binds physically erbB receptors in both heterologous systems and the mammalian developing brain. Different Ig-like domains located in the extracellular part of L1CAM can support this interaction. Interestingly, binding of L1CAM to erbB enhances its response to neuregulins. During development this may synergize with the activation of erbB receptors through L1CAM homophilic interactions, conferring diffusible neuregulins specificity for cells or axons that interact with the substrate through L1CAM

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Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

[EN] This paper reports the development of biodegradable active packaging films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by the incorporation of alpha- and gamma-cyclodextrins (alpha-CD and gamma-CDs) containing oregano essential oil (OEO). Herein, both the kneading method (KM) and freeze-drying method (FDM) were first explored for the preparation of alpha-CD:OEO and gamma-CD:OEO inclusion complexes at host:guest ratios of 80:20 wt/wt and 85:15 wt/wt, respectively. The results showed that KM was the most efficient method for the encapsulation of OEO in the CDs cavity in terms of simplicity and rapidity, while it was also yielded the inclusion complexes with the highest antimicrobial and antioxidant performance. The alpha-CD:OEO and gamma-CD:OEO inclusion complexes obtained by KM were thereafter incorporated at 10, 15, 20, 25, and 30 wt% into PHBV fibres by electrospinning and annealed at 160 degrees C to produce contact transparent films. It was observed that the optimal concentration of alpha-CD:OEO and gamma-CD:OEO inclusion complexes for homogeneous and continuous film formation was attained at contents of 15 and 25 wt%, respectively. Higher antimicrobial and antioxidant activities were obtained for the gamma-CD:OEO inclusion complexes due to the greater encapsulation efficiency of OEO in gamma-CD, resulting in PHBV films with good performance for up to 15 days. This aspect, together with their improved thermal stability and mechanical strength, give interesting applications to these biopolymer films in the design of active-releasing packaging materials to maintain the physical, chemical, and microbiological characteristics of food products.The authors would like to thank the Unidad Asociada IATA-UJI "Plastics Technology" and the Spanish Ministry of Science and Innovation (MICI) project RTI 2018-097249-B-C21 and the H2020 EU project YPACK (reference number 773872) for funding. Kelly J. Figueroa-Lopez and S. Torres-Giner are recipients of a Grisolia scholarship (Ref. 0001426013N810001A201) of the Valencian Government (GVA) and a Juan de la Cierva-Incorporaci.on contract (IJCI-2016-29675) from MICI, respectively.Figueroa-Lopez, K.; Enescu, D.; Torres-Giner, S.; Cabedo, L.; Cerqueira, M.; Pastrana, L.; Fuciños, P.... (2020). Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil. Food Hydrocolloids. 108:1-18. https://doi.org/10.1016/j.foodhyd.2020.106013S118108Ashori, A., Jonoobi, M., Ayrilmis, N., Shahreki, A., & Fashapoyeh, M. A. (2019). Preparation and characterization of polyhydroxybutyrate-co-valerate (PHBV) as green composites using nano reinforcements. International Journal of Biological Macromolecules, 136, 1119-1124. doi:10.1016/j.ijbiomac.2019.06.181Aytac, Z., Ipek, S., Durgun, E., Tekinay, T., & Uyar, T. (2017). Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging. Food Chemistry, 233, 117-124. doi:10.1016/j.foodchem.2017.04.095Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils – A review. Food and Chemical Toxicology, 46(2), 446-475. doi:10.1016/j.fct.2007.09.106Beirão-da-Costa, S., Duarte, C., Bourbon, A. I., Pinheiro, A. C., Januário, M. I. N., Vicente, A. A., … Delgadillo, I. (2013). Inulin potential for encapsulation and controlled delivery of Oregano essential oil. Food Hydrocolloids, 33(2), 199-206. doi:10.1016/j.foodhyd.2013.03.009Bilia, A. R., Guccione, C., Isacchi, B., Righeschi, C., Firenzuoli, F., & Bergonzi, M. C. (2014). Essential Oils Loaded in Nanosystems: A Developing Strategy for a Successful Therapeutic Approach. Evidence-Based Complementary and Alternative Medicine, 2014, 1-14. doi:10.1155/2014/651593Busolo, M. A., & Lagaron, J. M. (2015). Antioxidant polyethylene films based on a resveratrol containing Clay of Interest in Food Packaging Applications. Food Packaging and Shelf Life, 6, 30-41. doi:10.1016/j.fpsl.2015.08.004Campos, E. V. R., Proença, P. L. F., Oliveira, J. L., Melville, C. C., Della Vechia, J. F., de Andrade, D. J., & Fraceto, L. F. (2018). Chitosan nanoparticles functionalized with β-cyclodextrin: a promising carrier for botanical pesticides. Scientific Reports, 8(1). doi:10.1038/s41598-018-20602-yCeccato, M., Lo Nostro, P., Rossi, C., Bonechi, C., Donati, A., & Baglioni, P. (1997). Molecular Dynamics of Novel α-Cyclodextrin Adducts Studied by 13C-NMR Relaxation. The Journal of Physical Chemistry B, 101(26), 5094-5099. doi:10.1021/jp9638447Celebioglu, A., Umu, O. C. O., Tekinay, T., & Uyar, T. (2014). Antibacterial electrospun nanofibers from triclosan/cyclodextrin inclusion complexes. Colloids and Surfaces B: Biointerfaces, 116, 612-619. doi:10.1016/j.colsurfb.2013.10.029Crini, G. (2014). 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Molecules, 23(1), 212. doi:10.3390/molecules23010212Figueroa-Lopez, K., Castro-Mayorga, J., Andrade-Mahecha, M., Cabedo, L., & Lagaron, J. (2018). Antibacterial and Barrier Properties of Gelatin Coated by Electrospun Polycaprolactone Ultrathin Fibers Containing Black Pepper Oleoresin of Interest in Active Food Biopackaging Applications. Nanomaterials, 8(4), 199. doi:10.3390/nano8040199Figueroa-Lopez, K. J., Vicente, A. A., Reis, M. A. M., Torres-Giner, S., & Lagaron, J. M. (2019). Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers. Nanomaterials, 9(2), 144. doi:10.3390/nano9020144Gao, N., Yang, J., Wu, Y., Yue, J., Cao, G., Zhang, A., … Feng, Z. (2019). β-Cyclodextrin functionalized coaxially electrospun poly(vinylidene fluoride) @ polystyrene membranes with higher mechanical performance for efficient removal of phenolphthalein. Reactive and Functional Polymers, 141, 100-111. doi:10.1016/j.reactfunctpolym.2019.05.001Gaur, S., Lopez, E. C., Ojha, A., & Andrade, J. E. (2018). Functionalization of Lipid‐Based Nutrient Supplement with β‐Cyclodextrin Inclusions of Oregano Essential Oil. Journal of Food Science, 83(6), 1748-1756. doi:10.1111/1750-3841.14178Giordano, F., Novak, C., & Moyano, J. R. (2001). Thermal analysis of cyclodextrins and their inclusion compounds. Thermochimica Acta, 380(2), 123-151. doi:10.1016/s0040-6031(01)00665-7Guimarães, A. G., Oliveira, M. A., Alves, R. dos S., Menezes, P. dos P., Serafini, M. R., de Souza Araújo, A. A., … Quintans Júnior, L. J. (2015). Encapsulation of carvacrol, a monoterpene present in the essential oil of oregano, with β-cyclodextrin, improves the pharmacological response on cancer pain experimental protocols. Chemico-Biological Interactions, 227, 69-76. doi:10.1016/j.cbi.2014.12.020Haloci, E., Toska, V., Shkreli, R., Goci, E., Vertuani, S., & Manfredini, S. (2014). Encapsulation of Satureja montana essential oil in β-cyclodextrin. Journal of Inclusion Phenomena and Macrocyclic Chemistry, 80(1-2), 147-153. doi:10.1007/s10847-014-0437-zHarada, A., & Kamachi, M. (1990). Complex formation between poly(ethylene glycol) and α-cyclodextrin. Macromolecules, 23(10), 2821-2823. doi:10.1021/ma00212a039Harada, A., Li, J., & Kamachi, M. (1992). The molecular necklace: a rotaxane containing many threaded α-cyclodextrins. Nature, 356(6367), 325-327. doi:10.1038/356325a0Harada, A., Li, J., & Kamachi, M. (1993). Synthesis of a tubular polymer from threaded cyclodextrins. Nature, 364(6437), 516-518. doi:10.1038/364516a0Harada, A., Suzuki, S., Okada, M., & Kamachi, M. (1996). Preparation and Characterization of Inclusion Complexes of Polyisobutylene with Cyclodextrins. Macromolecules, 29(17), 5611-5614. doi:10.1021/ma960428bHedges, A. R. (1998). Industrial Applications of Cyclodextrins. Chemical Reviews, 98(5), 2035-2044. doi:10.1021/cr970014wHill, L. E., Gomes, C., & Taylor, T. M. (2013). Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications. LWT - Food Science and Technology, 51(1), 86-93. doi:10.1016/j.lwt.2012.11.011Hosseini, S. F., Zandi, M., Rezaei, M., & Farahmandghavi, F. (2013). Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study. Carbohydrate Polymers, 95(1), 50-56. doi:10.1016/j.carbpol.2013.02.031Jouki, M., Yazdi, F. T., Mortazavi, S. A., & Koocheki, A. (2014). Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids, 36, 9-19. doi:10.1016/j.foodhyd.2013.08.030Ju, J., Chen, X., Xie, Y., Yu, H., Guo, Y., Cheng, Y., … Yao, W. (2019). Application of essential oil as a sustained release preparation in food packaging. Trends in Food Science & Technology, 92, 22-32. doi:10.1016/j.tifs.2019.08.005Kaolaor, A., Phunpee, S., Ruktanonchai, U. R., & Suwantong, O. (2019). Effects of β-cyclodextrin complexation of curcumin and quaternization of chitosan on the properties of the blend films for use as wound dressings. Journal of Polymer Research, 26(2). doi:10.1007/s10965-019-1703-yKayaci, F., & Uyar, T. (2012). Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: Prolonged shelf-life and high temperature stability of vanillin. Food Chemistry, 133(3), 641-649. doi:10.1016/j.foodchem.2012.01.040Liang, H., Yuan, Q., Vriesekoop, F., & Lv, F. (2012). Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds. Food Chemistry, 135(3), 1020-1027. doi:10.1016/j.foodchem.2012.05.054Li, D., & Xia, Y. (2004). Electrospinning of Nanofibers: Reinventing the Wheel? Advanced Materials, 16(14), 1151-1170. doi:10.1002/adma.200400719Loftsson, T., & Brewster, M. E. (1996). Pharmaceutical Applications of Cyclodextrins. 1. Drug Solubilization and Stabilization. Journal of Pharmaceutical Sciences, 85(10), 1017-1025. doi:10.1021/js950534bLu, Z., Cheng, B., Hu, Y., Zhang, Y., & Zou, G. (2009). Complexation of resveratrol with cyclodextrins: Solubility and antioxidant activity. Food Chemistry, 113(1), 17-20. doi:10.1016/j.foodchem.2008.04.042Marques, H. M. C. (2010). A review on cyclodextrin encapsulation of essential oils and volatiles. Flavour and Fragrance Journal, 25(5), 313-326. doi:10.1002/ffj.2019Melendez-Rodriguez, B., Figueroa-Lopez, K. J., Bernardos, A., Martínez-Máñez, R., Cabedo, L., Torres-Giner, S., & Lagaron, J. M. (2019). Electrospun Antimicrobial Films of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Containing Eugenol Essential Oil Encapsulated in Mesoporous Silica Nanoparticles. Nanomaterials, 9(2), 227. doi:10.3390/nano9020227NAKANISHI, K., MASUKAWA, T., NADAI, T., YOSHII, K., OKADA, S., & MIYAJIMA, K. (1997). Sustained Release of Flufenamic Acid from a Drug-Triacetyl-.BETA.-Cyclodextrin Complex. Biological and Pharmaceutical Bulletin, 20(1), 66-70. doi:10.1248/bpb.20.66Owen, L., & Laird, K. (2018). Synchronous application of antibiotics and essential oils: dual mechanisms of action as a potential solution to antibiotic resistance. Critical Reviews in Microbiology, 44(4), 414-435. doi:10.1080/1040841x.2018.1423616Ozdemir, N., Pola, C. C., Teixeira, B. N., Hill, L. E., Bayrak, A., & Gomes, C. L. (2018). Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study. LWT, 91, 439-445. doi:10.1016/j.lwt.2018.01.046Ponce Cevallos, P. A., Buera, M. P., & Elizalde, B. E. (2010). Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability. Journal of Food Engineering, 99(1), 70-75. doi:10.1016/j.jfoodeng.2010.01.039Prakash, B., Kedia, A., Mishra, P. K., & Dubey, N. K. (2015). Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges. Food Control, 47, 381-391. doi:10.1016/j.foodcont.2014.07.023Prakash, B., Singh, P., Kedia, A., & Dubey, N. K. (2012). Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system. Food Research International, 49(1), 201-208. doi:10.1016/j.foodres.2012.08.020Quiles-Carrillo, L., Montanes, N., Lagaron, J. M., Balart, R., & Torres-Giner, S. (2018). In Situ Compatibilization of Biopolymer Ternary Blends by Reactive Extrusion with Low-Functionality Epoxy-Based Styrene–Acrylic Oligomer. Journal of Polymers and the Environment, 27(1), 84-96. doi:10.1007/s10924-018-1324-2Rakmai, J., Cheirsilp, B., Mejuto, J. C., Torrado-Agrasar, A., & Simal-Gándara, J. (2017). Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin. Food Hydrocolloids, 65, 157-164. doi:10.1016/j.foodhyd.2016.11.014Raut, J. S., & Karuppayil, S. M. (2014). A status review on the medicinal properties of essential oils. Industrial Crops and Products, 62, 250-264. doi:10.1016/j.indcrop.2014.05.055Ribeiro-Santos, R., Andrade, M., Melo, N. R. de, & Sanches-Silva, A. (2017). Use of essential oils in active food packaging: Recent advances and future trends. Trends in Food Science & Technology, 61, 132-140. doi:10.1016/j.tifs.2016.11.021Rusa, C. C., Bullions, T. A., Fox, J., Porbeni, F. E., Wang, X., & Tonelli, A. E. (2002). Inclusion Compound Formation with a New Columnar Cyclodextrin Host. Langmuir, 18(25), 10016-10023. doi:10.1021/la0262452Sagiri, S. S., Anis, A., & Pal, K. (2015). Review on Encapsulation of Vegetable Oils: Strategies, Preparation Methods, and Applications. Polymer-Plastics Technology and Engineering, 55(3), 291-311. doi:10.1080/03602559.2015.1050521Santos, E. H., Kamimura, J. A., Hill, L. E., & Gomes, C. L. (2015). Characterization of carvacrol beta-cyclodextrin inclusion complexes as delivery systems for antibacterial and antioxidant applications. LWT - Food Science and Technology, 60(1), 583-592. doi:10.1016/j.lwt.2014.08.046Saokham, P., Muankaew, C., Jansook, P., & Loftsson, T. (2018). Solubility of Cyclodextrins and Drug/Cyclodextrin Complexes. Molecules, 23(5), 1161. doi:10.3390/molecules23051161Seo, E.-J., Min, S.-G., & Choi, M.-J. (2010). Release characteristics of freeze-dried eugenol encapsulated withβ-cyclodextrin by molecular inclusion method. Journal of Microencapsulation, 27(6), 496-505. doi:10.3109/02652041003681398Shan, L., Tao, E., Meng, Q., Hou, W., Liu, K., Shang, H., … Zhang, W. (2016). Formulation, optimization, and pharmacodynamic evaluation of chitosan/phospholipid/β-cyclodextrin microspheres. Drug Design, Development and Therapy, 417. doi:10.2147/dddt.s97982Sharifi-Rad, J., Sureda, A., Tenore, G., Daglia, M., Sharifi-Rad, M., Valussi, M., … Iriti, M. (2017). 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(2014). Zein-based ultrathin fibers containing ceramic nanofillers obtained by electrospinning. II. Mechanical properties, gas barrier, and sustained release capacity of biocide thymol in multilayer polylactide films. Journal of Applied Polymer Science, 131(18), n/a-n/a. doi:10.1002/app.40768Torres-Giner, S., Pérez-Masiá, R., & Lagaron, J. M. (2016). A review on electrospun polymer nanostructures as advanced bioactive platforms. Polymer Engineering & Science, 56(5), 500-527. doi:10.1002/pen.24274Torres-Giner, S., Torres, A., Ferrándiz, M., Fombuena, V., & Balart, R. (2017). Antimicrobial activity of metal cation-exchanged zeolites and their evaluation on injection-molded pieces of bio-based high-density polyethylene. Journal of Food Safety, 37(4), e12348. doi:10.1111/jfs.12348Torres-Giner, S., Wilkanowicz, S., Melendez-Rodriguez, B., & Lagaron, J. M. (2017). Nanoencapsulation of Aloe vera in Synthetic and Naturally Occurring Polymers by Electrohydrodynamic Processing of Interest in Food Technology and Bioactive Packaging. Journal of Agricultural and Food Chemistry, 65(22), 4439-4448. doi:10.1021/acs.jafc.7b01393Wang, C. X., & Chen, S. L. (2005). Fragrance-release Property of β-Cyclodextrin Inclusion Compounds and their Application in Aromatherapy. Journal of Industrial Textiles, 34(3), 157-166. doi:10.1177/1528083705049050Yildiz, Z. I., Celebioglu, A., Kilic, M. E., Durgun, E., & Uyar, T. (2018). Menthol/cyclodextrin inclusion complex nanofibers: Enhanced water-solubility and high-temperature stability of menthol. Journal of Food Engineering, 224, 27-36. doi:10.1016/j.jfoodeng.2017.12.020Zainuddin, S., Kamrul Hasan, S. M., Loeven, D., & Hosur, M. (2019). Mechanical, Fire Retardant, Water Absorption and Soil Biodegradation Properties of Poly(3-hydroxy-butyrate-co-3-valerate) Nanofilms. 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Los materiales en el diseño español

El presente trabajo muestra los resultados de un proyecto llevado a cabo este curso 2011/2012 en el primer curso del grado en Ingeniería en Diseño Industrial y Desarrollo de Producto de la Universitat Jaume I de Castelló. Se trata de un proyecto coordinado entre las asignaturas Materiales I y Expresión Artística I en el que se ha planteado un estudio por grupos de los materiales empleados por diseñadores españoles de reconocido prestigio en un diseño de su elección. Finalmente se les ha pedido a cada grupo que realice un Google Site con el producto seleccionado donde se recoja la información del producto, el tipo de material empleado para cada parte y el efecto que esta selección ha tenido en la novedad del diseño. Así pues, este proyecto ha perseguido un triple objetivo: a) Concienciar al alumnado de primer curso de la interdisciplinaridad de su perfil mediante la coordinación en una actividad de dos de las asignaturas que, aparentemente, son más distantes en su currículum y contenido. b) Concienciar al alumno de la importancia de la ciencia de los materiales en su formación como Ingenieros de Diseño y Productos, cosa de la que la mayoría de los alumnos no son conscientes hasta que se encuentran frente a un proyecto real de diseño de producto. c) Familiarizar a los alumnos con los materiales más comunes en el mundo del diseño de producto, así como con las oportunidades que estos materiales ofrecen desde un punto no solo técnico, sino estético, e incluso artístico.Peer Reviewe

La metodología de aprendizaje basado en proyectos (ABP) aplicada a asignaturas de ciencia de los materiales en ingeniería en la red IdM@ti

En este trabajo se va a presentar una experiencia docente llevada a cabo de forma coordinada entre profesorado de la red de innovación docente en ciencia de materiales IdM@ti. Se trata por tanto de una experiencia interuniversitaria que se ha desarrollado entre cuatro universidades públicas españolas de manera simultánea. Concretamente, el presente trabajo muestra la implementación y el desarrollo de la aplicación de la metodología de aprendizaje basado en proyectos en asignaturas de grados de ingeniería en el ámbito de ciencia de los materiales e ingeniería metalúrgica. Se presentan las experiencias llevadas a cabo durante los últimos cuatro años, mostrando los puntos fuertes y débiles de esta metodología, así como la problemática asociada a la implementación de la misma en asignaturas de curso general de grado. Se presentarán también los resultados obtenidos, así como las principales conclusiones a las que ha llegado el equipo de trabajo de la red IdM@ti

Melt processability, characterization, and antibacterial activity of compression-molded green composite sheets made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) reinforced with coconut fibers impregnated with oregano essential oil

New packaging materials based on green composite sheets consisting of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and coconut fibers (CFs) were obtained by twin-screw extrusion (TSE) followed by compression molding. The effect of varying the CF weight content, i.e. 1, 3, 5, and 10wt.-%, and the screw speed during melt processing, i.e. 75, 150, and 225rpm, on both the aspect ratio and dispersion of the fibers was analyzed and related to the properties of the compression-molded sheets. Finally, the CFs were impregnated with oregano essential oil (OEO) by an innovative spray coating methodology and then incorporated into PHBV at the optimal processing conditions. The functionalized green composite sheets presented bacteriostatic effect against Staphylococcus aureus from fiber contents as low as 3wt.-%. Therefore, the here-prepared CFs can be successfully applied as natural vehicles to entrap extracts and develop green composites of high interest in active food packaging to provide protection and shelf life extension.This research was funded by the EU H2020 project YPACK (reference number 773872), the Spanish Ministry of Economy and Competitiveness (MINECO) project AGL2015-63855-C2-1-R, the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684), and the BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund (ERDF) under the scope of Norte2020 – Programa Operacional Regional do Norte. Prof. Sergio Torres-Giner wants to thank the European Cooperation in Science and Technology (COST) Action FP1405, ActInPak, for financial support during his Short Term Scientific Mission (STSM) at the University of Minho.info:eu-repo/semantics/publishedVersio

High-oxygen-barrier multilayer films based on polyhydroxyalkanoates and cellulose nanocrystals

This study reports on the development and characterization of organic recyclable high-oxygen-barrier multilayer films based on different commercial polyhydroxyalkanoate (PHA) materials, including a blend with commercial poly(butylene adipate-co-terephthalate) (PBAT), which contained an inner layer of cellulose nanocrystals (CNCs) and an electrospun hot-tack adhesive layer of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from cheese whey (CW). As a result, the full multilayer structures were made from bio-based and/or compostable materials. A characterization of the produced films was carried out in terms of morphological, optical, mechanical, and barrier properties with respect to water vapor, limonene, and oxygen. Results indicate that the multilayer films exhibited a good interlayer adhesion and contact transparency. The stiffness of the multilayers was generally improved upon incorporation of the CNC interlayer, whereas the enhanced elasticity of the blend was reduced to some extent in the multilayer with CNCs, but this was still much higher than for the neat PHAs. In terms of barrier properties, it was found that 1 µm of the CNC interlayer was able to reduce the oxygen permeance between 71% and 86%, while retaining the moisture and aroma barrier of the control materials.This research work was funded by the H2020 EU project YPACK (reference number 773872) and by the Spanish Ministry of Science and Innovation (MICI) project RTI2018-097249-B-C21.Beatriz Melendez-Rodriguez would like to acknowledge the MICI for her FPI fellowship (BES-2016-077972) and Sergio Torres-Giner for his MICI Juan de la Cierva–Incorporación contract (IJCI-2016-29675). The authors would also like to acknowledge the Unidad Asociada in Polymer Technology, joint unit IATA(CSIC)-UJI

Antena de cuatro puertos de banda ancha con bloque aislante para estaciones base 5G Sub-6 GHz

[ES] Este artículo propone una antena de cuatro puertos con respaldo de cavidad de banda ancha para aplicaciones de estaciones base interiores. La antena esta compuesta por una cavidad abierta de forma cuadrada con un bloque aislante en forma de X situado en el centro y 4 monopolos dispuestos de forma simétrica en la apertura de la cavidad. Para su diseño se ha utilizado una metodología basada en el análisis de modos característicos (CMA) para identificar los modos que contribuyen al acoplamiento y justificar el uso del bloque en forma de X para incrementar el aislamiento entre puertos. La antena dispone de cuatro diagramas de radiación unidireccionales y un ancho de banda (S11<-10 dB) que opera desde 1.55 hasta los 6 GHz (118 %), cubriendo la mayoría de las bandas 5G sub-6 GHz. El aislamiento entre puertos es de mínimo 16 dB y la eficiencia superior al 84 %. La antena es de fácil fabricación y presenta un tamaño compacto de 129.5×129.5×28.2 mm3 (0.68¿×0.68¿×0.15¿, a la frecuencia mínima f=fmin=1.55 GHz).Molins-Benlliure, J.; Antonino Daviu, E.; Cabedo Fabres, M.; Ferrando Bataller, M.; Jofre-Roca, L.; Juan-Llacer, L. (2021). Antena de cuatro puertos de banda ancha con bloque aislante para estaciones base 5G Sub-6 GHz. Íñigo Cuiñas Gómez. 1-4. http://hdl.handle.net/10251/1910851

Diseño de antenas multibanda para telefonía móvil mediante la manipulación del plano de masa

Peer ReviewedPostprint (published version