The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers? well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.Fil: Gomez Zavaglia, Andrea. 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: Prieto Lage, Miguel Ángel. Universidad de Vigo; EspañaFil: Jiménez López, Cecilia. Universidad de Vigo.; EspañaFil: Mejuto, Juan Carlos. Universidad de Vigo. Facultad de Ciencias de Ourense; EspañaFil: Simal Gándara, Jesús. Universidad de Vigo; Españ

Influence of Si substitution on the reactivity of a-tricalcium phosphate

Silicon substituted calcium phosphates have been widely studied over the last ten years due to their enhanced osteogenic properties. Notwithstanding, the role of silicon on a-TCP reactivity is not clear yet. Therefore, the aim of this work was to evaluate the reactivity and the properties of Si-a-TCP in comparison to a-TCP. Precursor powders have similar properties regarding purity, particle size distribution and specific surface area, which allowed a better comparison of the Si effects on their reactivity and cements properties. Both Si-a-TCP and a-TCP hydrolyzed to a calcium-deficient hydroxyapatite when mixed with water but their conversion rates were different. Si-a-TCP exhibited a slower setting rate than a-TCP, i.e. kSSA for Si-TCP (0.021 g·m- 2·h- 1) was almost four times lower than for a-TCP (0.072 g·m- 2·h- 1). On the other hand, the compressive strength of the CPC resulting from fully reacted Si-a-TCP was significantly higher (12.80 ± 0.38 MPa) than that of a-TCP (11.44 ± 0.54 MPa), due to the smaller size of the entangled precipitated apatite crystals.Preprin

Fibrous PCL/PLLA Scaffolds Obtained by Rotary Jet Spinning and Electrospinning

Rotary jet spinning (RJS) and electrospinning are techniques to obtain fibrous scaffolds. RJS is a simple method, which fabricates three-dimensional fibers by exploiting a high-speed rotating nozzle, creating a polymer jet which stretches until solidification, and does not require high voltage. In opposite, electrospinning technique needs the presence of an external electric field to create fiber from the polymeric jet solution. This article investigates both processes using two different biocompatible polymers: Poly(L-lactic acid) (PLLA) and Poly(e-caprolactone) (PCL). Samples were characterized by scanning electron microscopy, thermogravimetric analysis, differential scanning calorimeter, and Fourier-transform infrared spectroscopy. Morphological observations showed the efficiency of both techniques in obtaining nanofibers. Thermal analyses of data indicate immiscible property of different blends and the total solvent evaporation. In vitro cytocompatibility test showed that RJS and electrospinning samples exhibited good cytocompatibility. Based on these results, it may be concluded that the fibers obtained with both technologies are non-cytotoxicity and with good biocompatibility, and might be suitable for applications as scaffold for cell growth.CAPESFAPESPBiofabris-INCTBiomaterials Laboratory PUC/SP SorocabaUniv Estadual Campinas, Fac Engn Mecan, Campinas, SP, BrazilPontificia Univ Catolica, Sao Paulo, SP, BrazilUniv Fed ABC, Ctr Ciencias Nat & Humanas, Santo Andre, BrazilUniv Fed Sao Paulo, Dept Ciencias Mar, Santos, SP, BrazilUniv Fed Sao Paulo, Dept Ciencias Mar, Santos, SP, BrazilFAPESP: 2013/19372-0Web of Scienc

Characterization of biomimetic calcium phosphate coatings on Ti6Al4V alloy

Los metales se emplean ampliamente para la fabricación de implantes óseos debido a su elevada resistencia mecánica. Sin embargo, los metales son solo materiales biotolerables incapaces de desarrollar un enlace directo con el tejido óseo vivo. Por otra parte, los materiales bioactivos sí forman enlace químico directo con el tejido óseo, pero por lo general, no poseen propiedades mecánicas adecuadas. La combinación de elevada resistencia mecánica y bioactividad se puede alcanzar mediante el recubrimiento de la superficie de un substrato metálico con hidroxiapatita (HA). Se pueden emplear varios métodos para la aplicación de recubrimientos de hidroxiapatita sobre metales, como son implantación iónica, plasma spray, sol-gel, electrodeposición y el método biomimético, siendo este último particularmente atractivo porque imita las condiciones fisiológicas existentes en el organismo durante la formación del recubrimiento. Otro aspecto definitorio de la calidad de un recubrimiento de HA es su adhesión al substrato, sin embargo la adhesión de los recubrimientos obtenidos por el método biomimético han sido escasamente estudiadas. El objetivo de este trabajo fue estudiar el efecto de la sustitución del vidrio G, empleado en la etapa de nucleación en el método biomimético convencional, por una disolución de silicato de sodio, sobre las características químicas, morfológicas y la adhesión de los recubrimientos obtenidos sobre una aleación de Ti6Al4V. Los recubrimientos obtenidos se analizaron mediante espectroscopia FTIR en modo de reflectancia difusa (DRIFT), microscopia electrónica de barrido (SEM) y ensayos de adhesión según la norma ASTM C 633 -79

Canzoni della Cupa - la terra duplice di Vinicio Capossela tra musica e racconto

Il presente elaborato si propone di analizzare il mondo duplice del libro e film “Il Paese dei Coppoloni” e del disco “Canzoni della Cupa” di Vinicio Capossela. In queste tre opere Capossela compie un viaggio, un vero e proprio nostos, ritorno alla ricerca della propria identità, o come scrive: “per dare uno stortonome ai riavoli che tengo dentro”. Ma a cosa torna? Non torna in patria, al luogo in cui è nato, né a quello che lo ha visto crescere. Torna alla sua Heimat. Heimat è una parola tedesca che esprime un concetto intraducibile in italiano. Il suo significato è simile a “terra madre”, femminile, contrapposta a fatherland, la terra dei padri. Ma per Capossela Heimat, più che un luogo, è una sensazione di appartenenza (chi siete? A chi appartenete?), un sentimento di sentirsi a casa. Il nostos, da viaggio di ritorno alla patria, diventa in questo caso viaggio nella propria Heimat, un viaggio che valica i confini dello spazio e del tempo e si inabissa nell’intimo dell’errante, scoprendo una vera e propria geografia dell’anima, fatta di colline di storie, fiumi di sensazioni, boschi di volti. Si forma in ognuno di noi una terra interiore in cui si specchia la vita tutta e che tutta la vita sa contenere, senza limitazioni di sorta, fermando sull’anima le ore e chiamando a raccolta paesaggi diversi e lontani per farne la nostra “casa”. È fatta di tutto ciò che sentiamo profondamente nostro anche se non si può possedere, luoghi, persone, emozioni, profumi…È la terra dell’inconscio, che, secondo lo psicanalista Ignacio Matte Blanco, non segue la logica aristotelica della differenziazione e della divisione spaziotemporale, ma crea una logica propria di omogeneità di elementi appartenenti a categorie diverse, uniti dall’onirico (MATTE BLANCO, 2000: 346)

Process For Producing Porous Inserts Made Of Hydroxyapatite And Tricalcium Phosphate, Inserts Produced By Same And Use Thereof

PROCESSO DE OBTENÇÃO DE PASTILHAS POROSAS DE HIDROXIAPATITA E FOSFATO TRICÁLCICO, PASTILHAS ASSIM OBTIDAS E USO DAS MESMAS. A presente invenção trata-se de um processo de obtenção de pastilhas formadas por nanopartículas de biomateriais cerâmicos, com controle de volume e tamanho dos poros interconectados. As pastilhas apresentam porosidade adequada para a adesão e para o espalhamento celular, facilitando a neoformação óssea, com aplicação direcionada para o preenchimento de defeitos ósseos causados por doenças ou acidentes.BR102012029104 (A2)A61L27/12A61C13/00A61F2/28A61F2/30A61L27/56A61L27/58BR20121029104A61L27/12A61C13/00A61F2/28A61F2/30A61L27/56A61L27/5

Method For Producing Porous Bodies Made Of Hydroxyapatite And Tricalcium Phosphate, Thus Produced Porous Bodies And Use Of The Same

A presente invenção trata-se de um processo de obterão de esponjas formadas por nano partículas de biomateriais cerâmicos, com poros interconectados. As esponjas podem ser implantadas com ou sem células para auxiliar regeneração óssea na engenharia tecidual.BR102012032608 (A2)C04B38/06C04B35/64BR20121032608C04B38/06C04B35/6

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA, calcium citrate-CI or calcium lactate-LA), and flour with 2400 ppm Ca and 12% inulin (calcium carbonate-CA-In, calcium citrate-CI-In or calcium lactate-LA-In). Doughs were stored at −18 °C for 1, 7, 30 and 60 days. After storage, the rheological (oscillatory rheometry and texture profile analysis) and thermomechanical properties of the thawed doughs were measured. The quality parameters of breads determined consisted of specific volume (Vs), color, moisture, firmness, elasticity, and alveoli size characterization. Dough freezing neither changed viscoelasticity (tan δ) nor decreased hardness and adhesiveness up to the values observed for fresh wheat dough. The Tg of dough with calcium carbonate increased, while for samples with organic calcium salts, it (citrate and lactate) decreased. The tf of thawed dough significantly increased. The Vs of all breads did not change during the first 30 days but decreased after freezing the dough for 60 days (p < 0.05), probably due to the death of the yeasts. Crumb moisture decreased over time, and in all cases crumb C had the highest moisture content, suggesting a dehydration effect of the calcium salt. The firmness of CA, LA and C crumbs were similar and higher than that of CI (p < 0.05), suggesting a destabilizing effect of CI anion on gluten proteins. Inulin contributed to the depreciation of bread quality, mainly at 60 days of dough freezing storage. It can be concluded that during freezing storage, calcium improves the dynamic elasticity of the dough, although under extreme conditions it generates loaves of smaller volume. Principal component analysis (PCA) explained 66.5% of total variance. Principal component 1 (PC1) was associated with dough properties, and accounted for 44.8% of the total variance. In turn, PC2 was mainly related to baking quality parameters (fermentation time, browning index, firmness and springiness of crumbs), and explained 21.7% of the total variance. Fortification with calcium citrate should be recommended for dough freezing, as breads with softer crumbs were obtained under such conditions

Characterization of pectins extracted from different varieties of pink/red and white grapefruits [ citrus paradisi (Macf.)] by thermal treatment and thermosonication

The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit[Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts.Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity,as determined by 2,2 diphenyl1-picrylhydrazyl(DPPH∗)and 2,2 -Azino-bis(3-ethylbenzothiazoline6-sulfonic acid) diammonium salt (ABTS∗+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm−1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industryFil: La Cava, Enzo Luciano. 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; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Gerbino, Oscar Esteban. 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: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Gomez Zavaglia, Andrea. 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; Argentin