Development and characterization of nanostructured pharmacosomal mesophases: An innovative delivery system for bioactive peptides

Purpose: To potentially enhance the bioavailability and extend the bioactivity effectiveness of Isoleucine-Proline-Proline (IPP, an antihypertensive bioactive peptide of dairy origin), a novel Lyotropic Liquid Crystalline Pharmacosomal Nanoparticle (LLCPNP) was synthesized, and its physicochemical and technological characteristics were studied. Methods: LLCPNPs precursors were developed using IPP and soy phosphatidylcholine via complex formation. Polarized light microscopy, small angle X-ray scattering, differential scanning calorimetry, dynamic light scattering and Fourier transform infrared spectroscopy were employed to characterize the physicochemical properties of the nanoparticles. The in-vitro release and its related mechanisms were also studied. Results: Fourier transform infrared spectroscopy confirmed the complexation between the components of LLCPNPs. Phase behavior evaluation by polarized light microscope showed the characteristic birefringent texture. These findings along with those of small angle X-ray scattering and differential scanning calorimetry proved the formation of lamellar LLCPNPs. These particles represented nanometric size (<100 nm), high incorporation efficiency (93.72%) and proper physicochemical stability during long-term storage. In-vitro studies demonstrated a sustained release behavior fitted to non-Fickian diffusion and Higuchi kinetic models. Conclusion: The present study results emphasized that LLCPNPs could be proposed as an unrivaled carrier to promote the bioavailability, stability and shelf-life of nutraceutical and biopharmaceutical formulations containing bioactive peptides

Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative for sulphuring process to preserve the sensorial and nutritional quality of dried fruits. The aim of this study was to investigate the effect of osmotic dehydration (OD) and UOD and the use of pectin coatings (alone or with citric acid, CA or ascorbic acid, AA) on physical, textural and microstructural properties of hot air-dried apricot. Experimental approach. Fresh apricot cubes (1 cm3) were pre-treated with either OD at a temperature of 55 °C for 30 and 45 min or UOD at two ultrasonic frequencies of 25 and 35 kHz for 30 and 45 min followed by application of active coatings with pectin alone, pectin + CA or pectin + AA for 10 min. All pre-treated coated samples were then hot-air dried at a temperature of 60 °C until a final moisture content of 20 % (wet basis) was reached. Physical (shrinkage, apparent and bulk densities), chemical (browning value, water activity), textural (firmness and shrinkage), microstructure and microbial load of dried apricot was studied. Results and conclusions. Application of OD and UOD improved physical and textural properties of the dried apricots. Moreover, apparent and bulk densities, rehydration capacity of OD and UOD pre-treated samples were increased. While, shrinkage, water activity and microbial load were decreased. Firmness of UOD pre-treated samples was significantly (p < 0.05) lower than that of OD ones. Likewise, increasing ultrasound frequency from 25 to 35 kHz led to a significant decrease in Fmax values of dried apricots. Furthermore, coating of the OD and UOD processed samples with pectin + CA increased Fmax and decreased rehydration capacity of dried apricots. Scanning electron microscopy of both OD and UOD samples illustrated improvement of textural properties. The utilization of both OD pre-treatment and pectin edible coatings resulted in a decrease in browning values. However, UOD increased browning values of the dried apricots. Coating of UOD samples with pectin + AA resulted in substantial discoloration in hot air-dried apricot. Novelty and scientific contribution. This study advances the knowledge in the field of fruit drying by combined application of OD or UOD pre-treatments with post-treatments with active edible coatings on different properties of hot-air dried apricot

Physicochemical, thermal and rheological properties of pectin extracted from sugar beet pulp using subcritical water extraction process

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.Axencia Galega de Innovación | Ref. IN607A2019 / 0

Investigating Removal Efficiency of Tetracycline Antibiotic from Aqueous Solutions Using Nanoclay Adsorbent and Study of Effective Parameters, Kinetic Models, and Adsorption Isotherms

Pharmaceutical contaminants are one of the most important environmental problems that must be cleared of aqueous environments before they enter the environment. Adsorption method is operationally easy and cost-effective if the adsorbent is not expensive. The purpose of this study is optimization the process of removal of tetracycline from aqueous solutions by nanoclay adsorbent and investigation the kinetics and adsorption isotherms. In this study, after preparing the nanoclay, optimization of parameters was done with Design Expert software. The parameters effect of pH, initial concentration and amount of adsorbent were investigated and SEM, XRD and FTIR analyzes were done to identify nanoclay properties. The optimal values ​​of parameters were pH equal to 9.5, adsorbent amount equal to 1.2 g and initial concentration equal to 21.15 mg /l at 25 °C, time of 30 min and stirring speed of 1000 rpm. The study of kinetic models and equilibrium isotherms showed that the adsorption follows the Pseudo-second Order (R2=0.999(   and   the Langmuir model, respectively. Under optimal condition, nanoclay as a low cost and environmentally friendly adsorbent has a good ability to adsorb tetracycline from aqueous solutions

Cadmium elimination from wastewater using potato peel biochar modified by ZIF-8 and magnetic nanoparticle

A recyclable and magnetic nanocomposite was fabricated from biochar of potato peel (BPP), MnFe2O4, and ZIF-8 (BET area: 174.92m2/g). The Cd2+ removal using BPP/MnFe2O4@ZIF-8 was maximized at pH 6, a temperature of 45 °C, and a time of 100 min. The capacity of Cd adsorption using BPP, BPP/MnFe2O4, and BPP/MnFe2O4@ZIF-8 was computed to be 33.76, 45.02, and 80.52 mg/g, respectively. The influence of coexistence ions on cadmium elimination by BPP/MnFe2O4@ZIF-8 was explored. Shipbuilding wastewater was treated to an acceptable level using the nanocomposite. The Cd adsorption was endothermic and followed the pseudo-second-order (R2 > 0.98). Therefore, BPP/MnFe2O4@ZIF-8 is an affordable material for treating cadmium

Understanding the effect of emulsifiers on bread aeration during breadmaking

[EN] BACKGROUNDMuch research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs. RESULTSEmulsifiers increase the maximum dough volume during proofing. Emulsifiers increase the number of bubbles incorporated during mixing, observing higher number of bubbles, particularly with PGEF. Major changes in dough occurred at 70K when bubble size augmented, becoming more heterogeneous. DMG-75 produced the biggest bubbles. As a consequence, emulsifiers tend to increase the number of gas cells with lower size in the bread crumb, but led to greater crumb firmness, which suggested different interactions between emulsifiers and gluten, affecting protein polymerization during baking. CONCLUSIONThe progress of the bubbles during baking allowed the differentiation of emulsifiers, which could explain their performance in breadmaking. (c) 2018 Society of Chemical IndustryAuthors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189).Garzon, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Molina Rosell, MC. (2018). Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture. 98(14):5494-5502. https://doi.org/10.1002/jsfa.9094S549455029814Rosell, C. M., & Garzon, R. (2015). Chemical Composition of Bakery Products. Handbook of Food Chemistry, 191-224. doi:10.1007/978-3-642-36605-5_22Chin, N. L., & Campbell, G. M. (2005). Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough. Journal of the Science of Food and Agriculture, 85(13), 2184-2193. doi:10.1002/jsfa.2236Trinh, L., Lowe, T., Campbell, G. M., Withers, P. J., & Martin, P. J. (2015). Effect of sugar on bread dough aeration during mixing. Journal of Food Engineering, 150, 9-18. doi:10.1016/j.jfoodeng.2014.10.020Peighambardoust, S. H., Fallah, E., Hamer, R. J., & van der Goot, A. J. (2010). Aeration of bread dough influenced by different way of processing. Journal of Cereal Science, 51(1), 89-95. doi:10.1016/j.jcs.2009.10.002Chin, N. L., Campbell, G. M., & Thompson, F. (2005). Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements. Journal of Food Engineering, 70(2), 211-217. doi:10.1016/j.jfoodeng.2004.09.024Mehta, K. L., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2009). Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough. Journal of Food Science, 74(9), E455-E461. doi:10.1111/j.1750-3841.2009.01346.xBellido, G. G., Scanlon, M. G., & Page, J. H. (2009). Measurement of dough specific volume in chemically leavened dough systems. Journal of Cereal Science, 49(2), 212-218. doi:10.1016/j.jcs.2008.10.002Moayedallaie, S., Mirzaei, M., & Paterson, J. (2010). Bread improvers: Comparison of a range of lipases with a traditional emulsifier. Food Chemistry, 122(3), 495-499. doi:10.1016/j.foodchem.2009.10.033Van Steertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Food Chemistry, 141(4), 4179-4185. doi:10.1016/j.foodchem.2013.07.017Gómez, A. V., Buchner, D., Tadini, C. C., Añón, M. C., & Puppo, M. C. (2012). Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread. Food and Bioprocess Technology, 6(5), 1228-1239. doi:10.1007/s11947-011-0772-7Aamodt, A., Magnus, E. M., & FAERGESTAD, E. M. (2003). Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics. Journal of Food Science, 68(7), 2201-2210. doi:10.1111/j.1365-2621.2003.tb05747.xFarvili, N., Walker, C. E., & Qarooni, J. (1995). Effects of Emulsifiers on Pita Bread Quality. Journal of Cereal Science, 21(3), 301-308. doi:10.1006/jcrs.1995.0033Gómez, M., del Real, S., Rosell, C. M., Ronda, F., Blanco, C. A., & Caballero., P. A. (2004). Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology, 219(2), 145-150. doi:10.1007/s00217-004-0937-yRavi, R., Manohar, R. S., & Rao, P. H. (2000). Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210(3), 202-208. doi:10.1007/pl00005512Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zGarzón, R., Rosell, C. M., Malvar, R. A., & Revilla, P. (2017). Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. International Journal of Food Science & Technology, 52(4), 1000-1008. doi:10.1111/ijfs.13364Gómez, A. V., Ferrer, E., Añón, M. C., & Puppo, M. C. (2012). Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems. Food Research International, 46(1), 62-68. doi:10.1016/j.foodres.2011.12.007Ferrer, E. G., Gómez, A. V., Añón, M. C., & Puppo, M. C. (2011). Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 79(1), 278-281. doi:10.1016/j.saa.2011.02.022Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., & Réguerre, A.-L. (2012). Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science, 56(3), 676-683. doi:10.1016/j.jcs.2012.08.008Babin, P., Della Valle, G., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., … Dendievel, R. (2006). Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science, 43(3), 393-397. doi:10.1016/j.jcs.2005.12.002Kokelaar, J. J., Garritsen, J. A., & Prins, A. (1995). Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 95(1), 69-77. doi:10.1016/0927-7757(94)03009-oChakrabarti-Bell, S., Wang, S., & Siddique, K. H. M. (2014). Flour quality and disproportionation of bubbles in bread doughs. Food Research International, 64, 587-597. doi:10.1016/j.foodres.2014.07.025McClements, D. J. (2015). Food Emulsions. doi:10.1201/b18868AZIZI, M. H., & RAO, G. V. (2005). Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread. Critical Reviews in Food Science and Nutrition, 44(7-8), 545-552. doi:10.1080/10408690490489288Gomes-Ruffi, C. R., Cunha, R. H. da, Almeida, E. L., Chang, Y. K., & Steel, C. J. (2012). Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT, 49(1), 96-101. doi:10.1016/j.lwt.2012.04.014Upadhyay, R., Ghosal, D., & Mehra, A. (2012). Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 109(1), 104-113. doi:10.1016/j.jfoodeng.2011.09.02

Morphology of supported polymer electrolyte ultra-thin films: a numerical study

Morphology of polymer electrolytes membranes (PEM), e.g., Nafion, inside PEM fuel cell catalyst layers has significant impact on the electrochemical activity and transport phenomena that determine cell performance. In those regions, Nafion can be found as an ultra-thin film, coating the catalyst and the catalyst support surfaces. The impact of the hydrophilic/hydrophobic character of these surfaces on the structural formation of the films has not been sufficiently explored yet. Here, we report about Molecular Dynamics simulation investigation of the substrate effects on the ionomer ultra-thin film morphology at different hydration levels. We use a mean-field-like model we introduced in previous publications for the interaction of the hydrated Nafion ionomer with a substrate, characterized by a tunable degree of hydrophilicity. We show that the affinity of the substrate with water plays a crucial role in the molecular rearrangement of the ionomer film, resulting in completely different morphologies. Detailed structural description in different regions of the film shows evidences of strongly heterogeneous behavior. A qualitative discussion of the implications of our observations on the PEMFC catalyst layer performance is finally proposed

In Situ Growth and Characterization of Metal Oxide Nanoparticles within Polyelectrolyte Membranes

This study describes a novel approach for the inâ situ synthesis of metal oxideâ polyelectrolyte nanocomposites formed via impregnation of hydrated polyelectrolyte films with binary water/alcohol solutions of metal salts and consecutive reactions that convert metal cations into oxide nanoparticles embedded within the polymer matrix. The method is demonstrated drawing on the example of Nafion membranes and a variety of metal oxides with an emphasis placed on zinc oxide. The inâ situ formation of nanoparticles is controlled by changing the solvent composition and conditions of synthesis that for the first time allows one to tailor not only the size, but also the nanoparticle shape, giving a preference to growth of a particular crystal facet. The highâ resolution TEM, SEM/EDX, UVâ vis and XRD studies confirmed the homogeneous distribution of crystalline nanoparticles of circa 4â nm and their aggregates of 10â 20â nm. The produced nanocomposite films are flexible, mechanically robust and have a potential to be employed in sensing, optoelectronics and catalysis.The factors governing the inâ situ growth of metal oxide nanoparticles within a selfâ segregated polyelectrolyte membrane, Nafion, are investigated. By varying the binary water/alcohol solvent mixture the size, shape, and exposed crystal facets can be tailored.Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/137385/1/anie201606178.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/137385/2/anie201606178_am.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/137385/3/anie201606178-sup-0001-misc_information.pd

Enhanced performance of polybenzimidazole-based high temperature proton exchange membrane fuel cell with gas diffusion electrodes prepared by automatic catalyst spraying under irradiation technique

Gas diffusion electrodes (GDEs) prepared by a novel automatic catalyst spraying under irradiation (ACSUI) technique are investigated for improving the performance of phosphoric acid (PA)-doped polybenzimidazole (PBI) high temperature proton exchange membrane fuel cell (PEMFC). The physical properties of the GDEs are characterized by pore size distribution and scanning electron microscopy (SEM). The electrochemical properties of the membrane electrode assembly (MEA) with the GDEs are evaluated and analyzed by polarization curve, cyclic voltammetry (CV) and electrochemistry impedance spectroscopy (EIS). Effects of PTFE binder content, PA impregnation and heat treatment on the GDEs are investigated to determine the optimum performance of the single cell. At ambient pressure and 160 o C, the maximum power density can reach 0.61 W cm-2, and the current density at 0.6 V is up to 0.38 A cm-2, with H /air and a platinum loading of 0.5 mg cm-2 on both electrodes. The MEA with the GDEs shows good stability for fuel cell operating in a short term durability test.Web of Scienc