Structure, Functionality, and Active Release of Nanoclay–Soy Protein Films Affected by Clove Essential Oil

Nowadays, there is a pronounced interest in the potential use of biopolymer/layered silicate systems as active food packaging. This manuscript studied the effect of clove essential oil addition to soy protein–montmorillonite (MMT) films on the material’s structure, functionality, and active release. Active nanocomposite films were prepared by casting from aqueous dispersions containing soy protein isolates (SPI), glycerol, different concentrations of MMT and clove essential oil. Besides the important antioxidants and antimicrobial properties provided to nanocomposite films, the addition of clove essential oil exerted a plasticizing effect, which was verified in a decrease in the tensile strength and elastic modulus (up to 50 and 75 %, respectively) and an increase of the water content of films (up to 20 %). But the nanoclay caused a further strengthening effect in films containing CEO. While nanocomposite films containing 10 g MMT/100 g SPI reached an increase of 105 and 200 % in tensile strength and Young’s modulus, respectively, and a decrease of 340 % in their elongation at break, those that also contained CEO reached higher variations (230, 345, and 290 %, respectively). Clove essential oil presence also favored the exfoliation of montmorillonite into the soy protein matrix, while the nanoclay seemed to promote the release of active compounds, occasionally modifying the antimicrobial activity of films as well as the release of some of its Si and Al ions after being in contact with water (at least twice).Centro de Investigación y Desarrollo en Criotecnología de Alimento

Transport Phenomena in Films and Coatings Including Their Mathematical Modeling

In the present chapter, two examples related to transport phenomena in films and coatings are discussed. One of them represents the heat and mass transfer process in fried foods that were covered with an edible coating based on methylcellulose (MC). This is an alternative to reduce oil uptake (OU) in fried foods due to its lipid-barrier properties. The following aspects are discussed: (1) mathematical modeling of heat and moisture transfer during the deep-fat frying of food, (2) experimental validation of the mathematical model with regard to the temperature profiles and the water losses from the food product, (3) analysis of the relationship between the OU measurements and microstructural changes developed, and (4) performance of applying an edible coating based on MC on a food model dough system. The mathematical model of the frying process based on the numerical solution of the heat and mass transfer differential equations under unsteady-state conditions was proposed and solved. It allows simulating satisfactorily the experimental data of temperature and water content during the different frying stages. OU was also linearly correlated with water loss at the initial frying stage. A simple equation for OU as a function of frying times was proposed, considering the microstructural changes developed during the frying process. The presence of MC coating reduced the OU, modifying the wetting properties and also becoming a mechanical barrier to the oil. The second example represents the mathematical modeling of potassium sorbate release from a starch biodegradable active film to a model food system represented by a gel in contact with the active film. Mass transfer partial differential equations in nonstationary conditions were numerically solved using the finite element method. The model assumes a constant initial mass of antimicrobial in the active film that diffuses through the film penetrating in the food system. The numerical solution allowed the determination of the diffusion coefficients of the antimicrobial agent in both, the film and the gel. Concentration profiles were simulated to predict the time period in which the antimicrobial concentration can be maintained above the critical inhibitory concentration in the packaged food. Experimental data of sorbate diffusion from active films and from a liquid solution to the semisolid medium were compared with the predicted concentration profiles. The model allows the simulation of nonstationary diffusion of different additives incorporated to polymeric matrixes, taking into account the preservative concentration in the film and the dimensions of the semisolid food system.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Effects of mannoprotein E1 in liquid diet on inflammatory response and TLR5 expression in the gut of rats infected by Salmonella typhimurium

<p>Abstract</p> <p>Background</p> <p>Mannoproteins are yeast cell wall componend, and rich in mannose. The use of foods rich in mannose as carbohydrate, could have a bioprotective effect against entrobacteria intestinal infection. Nothing is known about mannoproteins' activity in inflammatory bowel processes induced by entrobacteria.</p> <p>This study investigates the effects of mannoprotein administration via a liquid diet on inflammatory response and TLR5 expression during intestinal tissue injury in a rat model of infection with <it>Salmonella typhimurium</it>.</p> <p>Methods</p> <p>Adult Wistar male rats were divided into three groups: control, and mannoprotein E₁at 10 or 15%. Animals were fed with a liquid diet supplemented or not with mannoprotein E₁. Groups were infected by intragastrical administration of <it>S. typhimurium</it>. 24 h post-inoculation samples of spleen, ileum and liver were collected for microbiological studies. Gut samples were processed to determine levels of proinflammatory cytokines (mRNA) and TLR5 (mRNA and protein) by quantitative PCR and Western-blot, and the number of proliferative and apoptotic cells determined by immunohistochemistry.</p> <p>Results</p> <p>Ininfected levels of proinflammatory cytokines and TLR5 were higher in untreated controls than in the animals receiving mannoprotein. Proliferation was similar in both groups, whereas apoptosis was higher in controls. Curiosly, the mannoprotein effect was dose dependent.</p> <p>Conclusions</p> <p>Mannoprotein administration in a liquid diet seems to protect intestinal tissue against <it>S. typhimurium </it>infection. This protection seems to expressed as a lower pro-inflammatory response and TLR5 downregulation in gut epithelium, as well as by an inhibition of apoptosis. Nevertheless, the molecular mechanism by which mannoprotein is able to regulate these responses remain unclear. These results could open up new avenues in the use of mannoproteins as prebiotics in the therapeutic strategy for treatment of inflammatory gut processes induced by microbia.</p

A922 Sequential measurement of 1 hour creatinine clearance (1-CRCL) in critically ill patients at risk of acute kidney injury (AKI)

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Structure, Functionality, and Active Release of Nanoclay–Soy Protein Films Affected by Clove Essential Oil

Nowadays, there is a pronounced interest in the potential use of biopolymer/layered silicate systems as active food packaging. This manuscript studied the effect of clove essential oil addition to soy protein–montmorillonite (MMT) films on the material’s structure, functionality, and active release. Active nanocomposite films were prepared by casting from aqueous dispersions containing soy protein isolates (SPI), glycerol, different concentrations of MMT and clove essential oil. Besides the important antioxidants and antimicrobial properties provided to nanocomposite films, the addition of clove essential oil exerted a plasticizing effect, which was verified in a decrease in the tensile strength and elastic modulus (up to 50 and 75 %, respectively) and an increase of the water content of films (up to 20 %). But the nanoclay caused a further strengthening effect in films containing CEO. While nanocomposite films containing 10 g MMT/100 g SPI reached an increase of 105 and 200 % in tensile strength and Young’s modulus, respectively, and a decrease of 340 % in their elongation at break, those that also contained CEO reached higher variations (230, 345, and 290 %, respectively). Clove essential oil presence also favored the exfoliation of montmorillonite into the soy protein matrix, while the nanoclay seemed to promote the release of active compounds, occasionally modifying the antimicrobial activity of films as well as the release of some of its Si and Al ions after being in contact with water (at least twice).Fil: Echeverría, Ignacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: López Caballero, M. Elvira. Consejo Superior de Investigaciones Científicas; España. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; EspañaFil: Gómez Guillén, M. Carmen. Consejo Superior de Investigaciones Científicas; España. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; EspañaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Montero, M. Pilar. Consejo Superior de Investigaciones Científicas; España. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; Españ