Nanomaterials for Gas Sorption and Separation

In this study, we investigate the feasibility of using different nanoscaled materials as sorption substrate: to capture atmospheric carbon dioxide, to capture oxygen, to transfer doxorubicin, to separate (S)-Ibuprofen from (R)-Ibuprofen

Anti-Tumor Activity of Doxorubicin-loaded Boehmite Nanocontainers

Doxorubicin-filled boehmite nanocontainers, DOX@γ-AlO(OH), with a mean diameter of 40 nm and a wall thickness of 10 nm are prepared via a microemulsion strategy and studied as drug carriers for cancer treatment. Nanocontainer structure and drug load are examined in detail based on different analytical tools. The DOX load is optimized on highest load at lowest side effects according to blood counts. Cell uptake, DOX-based fluorescence detection and systemic toxicity are evaluated based on in vitro and in vivo models. Toxicity and activity of the DOX@AlO(OH) nanocontainers are compared with non-filled AlO(OH) hollow spheres and free DOX as references and show promising results. An orthotopic breast cancer BALB/c mouse model validates the activity of DOX@AlO(OH) in vivo at lower side effects than for free DOX

Il tocco di Pigmalione. Rubens e la scultura a Roma.

Gian Lorenzo Bernini, Leone che si abbevera, 1649-165

An overview of expected glycaemic response of one ingredient commercial gluten free pasta

Gluten free pasta available in the market is mainly produced with a mix of different flours and contains emulsifiers and texturing agents to provide a firmer consistency and a less sticky surface, that gives the consumers an idea of a food that is not natural. Recently, new formulations of gluten free pasta have been introduced in the market as the consumers are increasingly sensitive to the nutritional and healthy properties of the food. A simple ingredient label declaration is also appreciated. In this study, 15 commercial gluten free pasta samples (short shaped) made using just one gluten free flour represented by different legumes, cereals and a pseudocereal from organic farming were studied. Our results showed a variability among commercial gluten free pasta in terms of cooking properties and glycaemic response that could be due to the raw material and the processing conditions. Pasta with higher dietary fibre content such as legume and in particular chickpea, presented the lower predicted glycaemic index and may represent a good alternative for the population interested in consuming gluten free pasta

Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties

In this study fortified pasta was prepared through the replacement of durum wheat semolina with 0, 5 and 10 g/ 100 g of olive pomace (OP). OP was characterized by high total phenolic compounds (TPC) and a significant amount of fibre. Fortification with OP significantly increased the TPC and the antioxidant capacity, both in cooked and uncooked pasta. OP incorporation decreased the optimum cooking time while increasing the swelling index, the water absorption and the cooking loss. Firmness significantly increased with increasing levels of OP as well as the adhesiveness. OP incorporation affected the starch fractions, reducing the rapidly digestible starch and increasing the slowly digestible starch and the resistant starch, without significantly influencing the predicted in vitro glycaemic index. These results show that pasta fortified with OP could represent a healthy product and a potential technological alternative for the food industry by-products re-use