Properties and controlled release of chitosan microencapsulated limonene oil

Chitosan microcapsules containing limonene essential oil as active ingredient were prepared by coacervation using three different concentrations of NaOH (0.50, 1.00, 1.45 wt%) and fixed concentrations of chitosan and surfactant of 0.50 wt%. The produced microcapsules were fully characterized in their morphology and chemical composition, and the kinetic release analysis of the active ingredient was evaluated after deposition in a non-woven cellulose fabric. The concentration of 1.00 and 1.45 wt% clearly show the best results in terms of dimension and shape of the microcapsules as well as in the volatility results. However, at the concentration of 1 wt% a higher number of microcapsules were produced as confirmed by FTIR and EDS analysis. Free microcapsules are spherical in size with disperse diameters between 2 and 12 μm. Immobilized microcapsules showed sizes from 4 to 7 μm, a rough surface and loss of spherical shape with pore formation in the chitosan walls. SEM analysis confirms that at higher NaOH concentrations, the larger the size of the microcapsules. This technique shows that by tuning NaOH concentration it is possible to efficiently control the release rate of encapsulated active agents demonstrating great potential as insect repellent for textiles.JMS and ALC acknowledge CAPES Foundation, the Ministry of Education of Brazil, Proc. no 8976/13-9 e Proc. No 1071/13-0, respectively, and the Department of Textile Engineering of the University of Minho, Portugal. J. Molina is grateful to the Conselleria d'Educacio, Formacio i Ocupacio (Generalitat Valenciana) for the Programa VALi+D Postdoctoral Fellowship. AZ (C2011-UMINHO-2C2T-01) acknowledges funding from Programa Compromisso para a Ciencia 2008, Portugal. Shafagh Dinparast Tohidi would like to thank the Portuguese Foundation of Science and Technology for providing the PhD grant SFRH/BD/94759/2013

Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus using spray drying

Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk protein as the secondary wall material (7:3 MD/milk protein ratio) and the simple sugars, d-glucose and trehalose were used as tertiary wall materials (8:2:2 MD/protein/sugar ratio) combinations of all wall materials were tested for their ability to enhance the microbial and techno-functional stability of microencapsulated powders. Of the optional secondary wall materials, WPC improved L. acidophilus viability, up to 70 % during drying; SMP enhanced stability by up to 59 % and SC up to 6 %. Lactose and whey protein content enhanced thermoprotection; this is possibly due to their ability to depress the glass transition and melting temperatures and to release antioxidants. The resultant L. acidophilus powders were stored for 90 days at 4 °C, 25 °C and 35 °C and the loss of viability calculated. The highest survival rates were obtained at 4 °C, inactivation rates for storage were dependent on the carrier wall material and the SMP/d-glucose powders had the lowest inactivation rates (0.013 day−1) whilst the highest was observed for the control containing only MD (0.041 day−1) and the SC-based system (0.030 day−1). Further increase in storage temperature (25 °C and 35 °C) was accompanied by increase of the inactivation rates of L. acidophilus that followed Arrhenius kinetics. In general, SMP-based formulations exhibited the highest temperature dependency whilst WPC the lowest. d-Glucose addition improved the storage stability of the probiotic powders although it was accompanied by an increase of the residual moisture, water activity and hygroscopicity, and a reduction of the glass transition temperature in the tested systems

Disaccharide topology induces slow down in local water dynamics

Molecular level insight into water structure and structural dynamics near proteins, lipids and nucleic acids is critical to the quantitative understanding of many biophysical processes. Un- fortunately, understanding hydration and hydration dynamics around such large molecules is challenging because of the necessity of deconvoluting the effects of topography and chemical heterogeneity. Here we study, via classical all atom simulation, water structure and structural dynamics around two biologically relevant solutes large enough to have significant chemical and topological heterogeneity but small enough to be computationally tractable: the disaccharides Kojibiose and Trehalose. We find both molecules to be strongly amphiphilic (as quantified from normalized local density fluctuations) and to induce nonuniform local slowdown in water translational and rotational motion. Detailed analysis of the rotational slowdown shows that while the rotational mechanism is similar to that previously identified in other aqueous systems by Laage, Hynes and coworkers, two novel characteristics are observed: broadening of the transition state during hydrogen bond exchange (water rotation) and a subpopulation of water for which rotation is slowed because of hindered access of the new accepting water molecule to the transition state. Both of these characteristics are expected to be generic features of water rotation around larger biomolecules and, taken together, emphasize the difficulty in transferring insight into water rotation around small molecules to much larger amphiphilic solutes.This work is part of the research program of the “Stichting voor Fundamenteel Onderzoek der Materie (FOM)” which is financially supported by the “Nederlandse organisatie voor Wetenschap- pelijk Onderzoek (NWO)”. Further financial support was provided by a Marie Curie Incoming International Fellowship (RKC). We gratefully acknowledge SARA, the Dutch center for high- performance computing, for computational time and Huib Bakker and Daan Frenkel for useful critical reviews on an earlier version of this work. We thank two anonymous reviewers for their excellent work, especially for bringing to our attention calculations done on the transition state geometry of dimers and the overstructuring of the O-O radial distribution function of SPC/E water

Effect of soil rigidity and tensile strength on bearing capacity of embedded foundations

The estimation of the bearing capacity of embedded foundations in cohesive soils has important civil engineering applications both onshore and offshore such as bored piles, skirted foundations, spudcan footings and so on. This topic has been extensively investigated numerically in the literature, where it is mostly stated that the commonly used semi-empirical relations in the industry for example by Skempton are extremely conservative. Such conclusion may not be accurate if two relatively neglected aspects are investigated: (a) rigidity index, ratio of shear modulus to undrained shear strength of soil and (b) limited tensile strength of soil. A finite-element analysis was conducted. The influence of these factors on bearing capacity enhancement is presented. Simple algebraic expressions are provided to guide practitioners

Rheological and emulsifying properties of an exopolysaccharide produced by potential probiotic Leuconostoc citreum-BMS strain

EPS-BMS, is to our knowledge, the first high molecular weight exopolysaccharide from potential probiotic Leuconostoc citreum-BMS strain that consists on a mixture of α-(1,6)-dextran branched at the third position and β-(2,6)-levan. This sample exhibited interesting rheological and emulsifying properties under different conditions. Steady shear experiments proved that EPS-BMS had a pseudoplastic behavior without thixotropic properties. Interestingly, pseudoplasticity was maintained even under stress conditions of temperature, pH and salts, which could provide some sensory properties for food products such as mouth feel. Dynamic oscillatory measurements reflected a liquid-like behavior of the sample regardless of the studied EPS concentration, pH, temperature and ionic force. Results related to the emulsifying as well as interfacial properties showed that EPS-BMS had great potential to be applied as emulsifier and/or emulsion stabilizer in both neutral and acidic conditions. Based on the properties reported in this work, EPS-BMS could be potentially applied in the food industry

Water soluble ruthenium (II) complex derived from optically pure limonene and its microencapsulation are efficient tools against bacterial food pathogens biofilms: Escherichia coli, Staphylococcus aureus, Enteroccocus faecalis and Listeria monocytogenes

Bioactive aminooxime ligands based on optically pure (R)-limonene have been synthesized in two steps. Their ruthenium (II) cationic water-soluble complex was prepared by a reaction between dichloro (para-cymene) ruthenium (II) dimers and aminooxime ligands in a 1:2 molar ratio. Antibacterial and antibiofilm activities of the synthetized complex were assessed against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis. The results revealed that the ruthenium (II) complex has higher antibacterial and antibiofilm activities in comparison with free ligands or the enantiopure (R)-limonene. Moreover, microencapsulation of this complex reduced its cytotoxicity and improved their minimum inhibitory concentration and antibiofilm activity toward the considered bacteria. The ruthenium (II) complex targets the bacterial cell membrane, which leads to rapid leakage of intracellular potassium. Our study suggests that the developed ruthenium (II) complexes could be useful as an alternative to conventional disinfectants