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Ebrahim A. Mahdy Khadega M. Sahbal Hanan H. Beherei Yasser K. Abdel-Monem 《Ceramics International》2021,47(5):6251-6261
A new TiO2-containing bioactive glass and glass-ceramics based on 50SiO2-(45-X)CaO-(XTiO2)-5P2O5 system was designed using a sol–gel technique (where X = 5, 7.5 and 10 wt %). The roles of the crystallization behavior and physicochemical characteristics of the designed glass and glass-ceramics which were played in the introduction of TiO2 substitutions were investigated. Moreover, cell proliferation and differentiation were evaluated against human osteosarcoma cells (Saos-2). The TiO2/CaO replacements led to the formation of a stronger glass structure and thus increased thermal parameters and the chemical stabilization of the designed materials. The FTIR data confirmed the existence of Ti within the glass and glass-ceramics samples, and no remarkable effect on their chemical integrity was observed. The XRD patterns indicated that calcium-containing minerals, including Ca2SiO4,Ca3(PO4)2, Ca(Ti,Si)O5, CaTiSiO5, and Ca15(PO4)2·(SiO4)6 phases were developed as a role of structure/texture under the applied heat-treatment. The results of the cytotoxicity test proved that a safe sample dose is 12–50 μg/ml, at which cell viability is ≥ 85%. The cell differentiation determined by ALP test proved the superiority of glass-ceramics compared with their native glasses. Therefore, the obtained materials could be safely used as novel biocompatible materials for the regeneration of bone tissue. 相似文献
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E. Sebastián A. Murciano R. Madrigal P.N. De Aza P. Velasquez 《Ceramics International》2021,47(15):21466-21475
The influence of surface topography on cellular behaviour and its importance for the development of three-dimensional scaffolds for bone tissue engineering are a topic of growing interest. To date, the introduction of topographical patterns into the surface of 3D porous ceramic scaffolds has proven difficult, due partly to the brittle nature of ceramic materials as well as the currently available fabrication technologies. In this study, a grooved pattern was introduced into the surface of 3D multilayer porous ceramic scaffolds by the chemical etching technique. The patterned scaffolds were characterised by X-Ray Diffraction (XRD), Scanning Electron Microscopy with Energy Dispersive X-Ray Spectroscopy (SEM-EDX) and Digital Holographic Microscopy (DHM). Their bioactivity was also evaluated in vitro by immersion in simulated body fluid (SBF) for 12 h, 1, 7, 14 and 21 days. Scaffolds were constituted mainly with a mixture of the calcium pyrophosphate (Ca2O7P2) and β-tricalcium phosphate (Ca?(PO?)?) phases. The pyrophosphate on the external layer was dissolved as a result of the etching process, leaving grooves on the surface. Ridges and grooves were nano-/micrometric, with dimensions of around 900 nm–1.5 μm in width and 200 nm–300 nm in depth. Moreover, the mechanical properties and bioactive capacity of the patterned scaffolds were not affected by chemical etching, making them suitable to be used in bone tissue engineering. 相似文献
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Haijuan Nan Tetiana M. Stepanova Natalia V. Kondratiuk Yuanyang Nie Bo Li 《International Journal of Food Science & Technology》2022,57(8):5532-5541
The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin–spin relaxation (T2), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T2 relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%–4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP α-helix and the formation of MP β-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fat-reduced meat products. 相似文献
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《Ceramics International》2022,48(9):12585-12591
In this study, zinc oxide (ZnO) nanofibers were prepared using the electrospinning method, and the effects of different spinning voltages and annealing temperatures on the fiber structure were tested. La0.8Sr0.2FeO3 (LSFO) perovskite film was prepared by a sol-gel method. Then we dip LSFO on ZnO nanofiber and grow it on the interdigital gold electrode substrate for gas sensors. The results show that the ZnO/LSFO heterostructure gas sensor has a good sensing response to H2S gas and exhibits good gas selectivity. The best gas response is 52.17% under 4 ppm H2S and work temperature 200°C, which has good recovery and reproducibility. 相似文献
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Xiuyun Guo Junjun Wu Xiangren Meng Yawei Zhang Zengqi Peng 《International Journal of Food Science & Technology》2022,57(4):2556-2567
This study investigated the effects of l -lysine (Lys) and l -histidine (His) on the oxidative characteristics and gel properties of porcine myofibrillar proteins (MP). Results showed that Lys and His had a strong ferrous ion-chelating ability and hydroxyl radical-scavenging activity. Moreover, Lys and His inhibited the protein carbonyl formation and MP aggregation at 0.2 M and 0.6 M NaCl, respectively, in a dose-dependent manner. Furthermore, 2 and 4 mg mL−1 Lys and His decreased the oxidation-induced loss of the tertiary structure of MP accompanied by the lower surface hydrophobicity. The water-holding capacity and gel strength of MP gels increased with increasing Lys and His concentrations due to more regular and lamellar structures with smaller and homogeneous pores at 0.6 M NaCl and more orderly crosslinking via fibrous filament at 0.2 M NaCl. In summary, Lys and His chelated the ferrous ions and scavenged hydroxyl radicals, decreased the oxidation-induced physicochemical changes, thus preventing oxidative damage during the formation of a three-dimensional gel network, which resulted in better gel quality. 相似文献
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Sneh Punia Bangar Nitya Sharma Arashdeep Singh Yuthana Phimolsiripol Charles S. Brennan 《International Journal of Food Science & Technology》2022,57(8):4936-4944
Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide. 相似文献
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目的 为了提高糯米淀粉的粘度,以达到标签胶的要求。方法 对糯米淀粉进行丁二酸酐酯化改性,通过单因素试验及响应面优化确定出最佳酯化条件,测定其理化性质,并对其进行结构表征。结果 丁二酸酐酯化改性糯米淀粉的最优工艺条件:丁二酸酐添加量(丁二酸酐占淀粉干基的质量百分比)为10.3%,酯化温度为41.5℃,酯化时间为2.0 h,pH为9.0,在此条件下制得的糯米淀粉胶的粘度较高,可达到61.6 Pa·s,且溶解性与溶胀度均有不同程度的提高。电镜与热力学性质分析表明,酯化后淀粉颗粒结晶结构受到破坏,表面粗糙,出现凹陷与裂缝。结论 经过丁二酸酐酯化后,糯米淀粉胶的粘度得到提高。 相似文献