Polyester textile functionalization through incorporation of pH/thermo-responsive microgels. Part II: polyester functionalization and characterization

A new approach to functionalize the surface of polyester textiles is described in this study. Functionalization was achieved by incorporating pH/temperature-responsive polyelectrolyte microgels into the textile surface layer using UV irradiation. The aim of functionalization was to regulate polyester wettability according to ambient conditions by imparting stimuli-responsiveness from the microgel to the textile itself. Microgels consisted of pH/thermo-responsive microparticles of poly(N-isopropylacrylamide-co-acrylic acid) either alone or complexed with the pH-responsive natural polysaccharide chitosan. Scanning Electron Microscopy, X-ray Photoelectron Spectroscopy, ζ-potential measurements, and topographical analysis were used for surface characterization. Wettability of polyester textiles was assessed by dynamic wetting, water vapor transfer, and moisture regain measurements. One of the main findings showed that the polyester surface was rendered pH-responsive, both in acidic and alkaline pH region, owing to the microgel incorporation. With a marked relaxation in their structure and an increase in their microporosity, the functionalized textiles exhibited higher water vapor transfer rates both at 20 and 40 °C, and 65% relative humidity compared with the reference polyester. Also, at 40 °C, i.e., above the microgel Lower Critical Solution Temperature, the functionalized polyester textiles had lower moisture regains than the reference. Finally, the type of the incorporated microgel affected significantly the polyester total absorption times, with an up to 300% increase in one case and an up to 80% decrease in another case. These findings are promising for the development of functional textile materials with possible applications in biotechnology, technical, and protective clothin

Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours

Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour (Cf), whole rice flour (Rw), Carolino rice flour (Rc) and Agulha rice flour (Ra). Textural, thermorheological and stability performance of gluten-free gels using different experimental techniques were evaluated. Mixed gels were also produced for comparison. Texture parameters were determined from the texture profile analysis using a texturometer. Thermorheological oscillatory measurements were conducted in a stresscontrolled rheometer in order to clarify the kinetics of gel formation and to characterise the structure of the matured gels. The stability of the gels was evaluated using transmittance profiling of the gels under gravitational fields (LUMiSizer®). Texture studies suggested that gels from mixtures of chestnut flour at 30 % and rice flour at 20 % showed the right texture to develop gel-based new desserts. Rheological results showed that the thermal profiles on heating of Cf gels were similar to those obtained for Rw and Ra, whereas Rc gels exhibited a particular pattern. Once the final gelatinisation temperature was achieved, no significant differences on the viscoelastic properties were noticed for all the tested gels. Stability tests showed that gels with Rc should present an industrial advantage over the other assayed formulations, since the stability of these gels is of the order of four times larger

Stability studies of cosmetic emulsions prepared from natural products such as wine, grape seed oil and mastic resin

An attempt was made in this study to use diluted wine as the aqueous phase and grapeseed oil as the oil phase for the preparation of oil-in-water cosmetic emulsions. Two monovarietal wines of Hellenic origin were used in this study; a red one from Sangiovese grapes and a white one from Muscat of Samos grapes. The oil-to-water ratio in the emulsions was 20:80 (v/v) and the wine concentrations in the aqueous phase were in the range of 5-100% (v/v). Glycerol monostearate was used as emulsifying agent. The only extra additive was mastic resin from Pistacia lentiscus var. Chia, which is reported to have healing and antibacterial properties. The study of the emulsion stability involved droplet size determinations and viscosity measurements for a period of sixty days. It was found that the optimum percentage of wine (red and white) in the aqueous phase of such emulsions is 20% (v/v) and of the mastic resin 2% (w/v)