Determinación por cromatografía de aminoácidos en Iridaea ciliata e lridaea laminarioides

Se estudió el contenido de aminoácidos libres y de aquellos provenientes de hidro/izados de proteínas en Iridaea ciliata e lridaea laminarioides, por cromatografía en papel y en placas de celulosa. La composición de aminoácidos en ambas algas es muy similar. Los aminoácidos glicina, alanina, arginina, ácido glutámico y ácido aspártico son los que se encuentran en mayor proporción

Biocomposite films based on κ-carrageenan/locust bean gum blends and clays : physical and antimicrobial properties

The aims of this work were to evaluate the physical and antimicrobial properties of biodegradable films composed of mixtures of κ-carrageenan (κ-car) and locust bean gum (LBG) when organically modified clay Cloisite 30B (C30B) was dispersed in the biopolymer matrix. Film-forming solutions were prepared by adding C30B (ranging from 0 to 16 wt.%) into the κ-car/LBG solution (40/60 wt.%) with 0.3 % (w/v) of glycerol. Barrier properties (water vapour permeability, P vapour; CO2 and O2 permeabilities), mechanical properties (tensile strength, TS, and elongation-at-break, EB) and thermal stability of the resulting films were determined and related with the incorporation of C30B. Also, X-ray diffraction (XRD) was done in order to investigate the effect of C30B in film structure. Antimicrobial effects of these films against Listeria monocytogenes, Escherichia coli and Salmonella enterica were also evaluated. The increase of clay concentration causes a decrease of P vapour (from 5.34 × 10−11 to 3.19 × 10−11 g (m s Pa)−1) and an increase of the CO2 permeability (from 2.26 × 10−14 to 2.91 × 10−14 g (m s Pa)−1) and did not changed significantly the O2 permeability for films with 0 and 16 wt.% C30B, respectively. Films with 16 wt.% clay exhibited the highest values of TS (33.82 MPa) and EB (29.82 %). XRD patterns of the films indicated that a degree of exfoliation is attained depending on clay concentration. κ-car/LBG–C30B films exhibited an inhibitory effect only against L. monocytogenes. κ-car/LBG–C30B composite films are a promising alternative to synthetic films in order to improve the shelf life and safety of food products.J. T. Martins, A. I. Bourbon, A. C. Pinheiro and M. A. Cerqueira gratefully acknowledge the Fundacao para a Ciencia e Tecnologia (FCT, Portugal) for their fellowships (SFRH/BD/32566/2006, SFRH/BD/73178/2010, SFRH/BD/48120/2008 and SFRH/BPD/72753/2010, respectively), and B. W. S. Souza acknowledges the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES, Brazil)

Chemical modifications of carboxylated chitosan

C-6-carboxylated chitosan obtained by oxidation of chitosan was selectively modified in order to obtain derivatives similar to bacterial antigens. Selective O-acetylation of 6-carboxyl chitosan afforded a modified polysaccharide with the 2-amino group available for further modifications to create carbonyl groups. A deaminative degradation reaction allowed the formation of oligosaccharides with terminal aldehyde groups. Reductive alkylation with lactose introduced lactityl branches which were oxidized with galactose oxidase to give aldehyde groups in its -galactose residues

Characterization of a neutral polysaccharide with antioxidant capacity from red wine

A neutral fraction (PS-SI) (0.3 g/L) with MW of 74 kDa, which contained galactose, arabinose, mannose, and glucose in the molar ratio of 1.0:0.6:0.4:0.2 was obtained by treatment of the whole polysaccharide extracted from red wine with cetrimide, followed by gel permeation chromatography. Spectroscopic and methylation analyses indicated that PS-Sl is a mixture of neutral polysaccharides, consisting mainly of beta (1 -> 3)-linked galactopyranosyl residues, with side chains of galactopyranosyl residues at positions O-6. Arabinofuranosyl residues linked alpha (1 -> 5), alpha-mannopyranosyl and glucosyl residues appear to be components of different polysaccharides. The in vitro antioxidant capacity of fractions of wine polysaccharide was studied by hydroxyl radical scavenging and ORAC assays. Fraction PS-SI presented the strongest effect on hydroxyl radicals (IC50 = 0.21)

Preparation and characterization of maleoylagarose/PNIPAAm graft copolymers and formation of polyelectrolyte complexes with chitosan

A water soluble derivative in 98% yield with 23.1% incorporation of maleoyl groups was obtained by esterification of agarose with maleic anhydride. Graft copolymers were synthesized through vinyl groups of maleoylagarose with N-isopropylacrylamide using ceric ammonium nitrate or ammonium persulfate as initiator, by conventional method or microwave irradiation. High nitrogen content (4.6%) was obtained in the grafting process using ceric ammonium nitrate as initiator without microwave irradiation. Copolymers were characterized by FT-IR and NMR spectroscopies, TGA, DSC and morphological analysis by AFM and SEM microscopy, confirming the grafting of PNIPAAm onto polysaccharide backbone. Hydrogel films were obtained by ionic complexation between opposite charged groups of maleoylagarose-g-poly(N-isopropylacrylamide) and chitosan. The swelling of 1:1 w/v maleoylagarose-g-PNIPAAm:chitosan film was higher than 2:1 w/v film at 25 and 37 °C. 53% release in vitro of diclofenac sodium from 1:1 w/v maleoylagarose-g-PNIPAAm:chitosan was obtained at 37 °C and pH 6.0 with <0.5 diffusional constant values.The financial support of DICYT, Universidad de Santiago de Chile and MINECO Spain (MAT2012-31709) is gratefully acknowledged. J.A. Ortiz thanks CONICYT, thesis support (21120261) and Becas Chile for doctoral fellowships. P. Zapata acknowledges Basal USA 1555-Vridei and 021741ZR_PUBLIC projects, Universidad de Santiago de Chile.Peer Reviewe

Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

Santos, LS (Santos, Leonardo S.). Univ Talca, Chem Inst Nat Resources, Lab Asymmetr Synth, Talca, Chile.Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC-MS. The major anthocyanin in 6, 7, and 8 year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated by pyruvic acid. In aged wine, the content of malvidin-3-O-glucoside decreased with age with a concomitant increase of vitisin A. The latter is accompanied by several condensation products with molecular weight up to 1500 m/z. Differential pulse voltammetry indicated that aged wines have lower antioxidant capacity than young wine (400 mV), but higher than malvidin-3-O-glucoside (483 mV). Tafel's plots showed that the electrochemical process occurring in aged wines is different from young wines. Six, seven and eight year old wines show similar behaviour with plots of 234, 177 and 188 mV/dec, respectively. These values are higher than the expected 120 mV/dec corresponding to a first electronic transfer but smaller compared to the 523 mV/dec corresponding to young wine. (C) 2011 Elsevier Ltd. All rights reserved