Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH

The objective of this study was to evaluate the influence of pH on rheological and viscoelastic properties of solutions based on blends of type A (GeA) or type B (GeB) gelatin and chitosan (CH). Solutions of GeA, GeB, CH, GeA:CH, and GeB:CH were prepared in several pH (3.5–6.0) and analyzed for determination of zeta-potential. Rheological analyses (stationary and dynamic essays) were carried out with blends allowing to study the effect of pH on shear stress, apparent viscosity, loss (G”) and storage (G’) moduli, and angle phase (Tanδ). Zeta potential of all biopolymers decreased linearly as a function of pH. CH presented higher values, and GeB, the lowest one, being the only having negative values at pH > 5. Overall, the pH influenced the rheological and viscoelastic properties of the colloidal solutions: shear stress and apparent viscosity increased as a function of pH. Other assays were carried out at 3% and 5% strain, for GeA:CH and GeB:CH, respectively. In the sol domain, G’ and G” (1 Hz) increased linearly for GeA:CH. But for GeB:CH, they increased in two linear different regions: one function between pH 3.5 and 5.0 and another one between 5.0 and 6.0, being a more important effect was visible in this last domain probably due to the negative net charge of gelatin, above it pI. An effect in two domains was also visible for Tanδ, explained in the same manner as previously. The GeB:CH blends behaved like diluted solutions, and transition temperatures increased as a function of pH.     

Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions

This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low-fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE-SO) or anhydrous milk fat (MSE-AMF), as lipid phase. A commercial whole milk Ricotta cheese (W-RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W-RC or embedded into the MSEs and added to the low-fat Ricotta at the same reference fat content. After physico-chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W-RC and sample containing MSE-SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG-AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection.     

Increasing the photocatalytic and fungicide activities of Ag3PO4 microcrystals under visible-light irradiation

The present study reports for the first time the performance of silver phosphate (Ag₃PO₄) microcrystals as photocatalyst (degradation of Rodamine B-RhB) and antifungal agent (against Candida albicans–C. albicans) under visible-light irradiation (455 nm). Ag₃PO₄ microcrystals were synthesized by a simple co-precipitation (CP) method at room temperature. The structural and electronic properties of the as-synthetized Ag₃PO₄ have been investigated before and after 4 cycles of RhB degradation under visible light using X-ray diffraction (XRD), micro-Raman spectroscopy, UV–Vis spectrophotometer and field emission scanning electron microscopy (FE-SEM) images. The antifungal activity was analyzed in planktonic cells and 48h-biofilm of C. albicans by colony forming units (CFU) counting, confocal laser and FE-SE microscopies. Statistical analysis was carried out using SPSS software. Morphological and structural modifications of Ag₃PO₄ were observed upon recycling. After 4 recycles, the material maintained its photodegradation property; an eightfold increase in the efficiency of Ag₃PO₄ was observed in planktonic cells and a two fold increase in biofilm when irradiated under visible light. Thus, higher antifungal effectiveness against C. albicans was obtained when associated with visible-light irradiation.     

Crosstalk between Macrophages and Pancreatic β-Cells in Islet Development,Homeostasis and Disease

Macrophages are highly heterogeneous and plastic immune cells with peculiar characteristics dependent on their origin and microenvironment. Following pathogen infection or damage, circulating monocytes can be recruited in different tissues where they differentiate into macrophages. Stimuli present in the surrounding milieu induce the polarisation of macrophages towards a pro-inflammatory or anti-inflammatory profile, mediating inflammatory or homeostatic responses, respectively. However, macrophages can also derive from embryonic hematopoietic precursors and reside in specific tissues, actively participating in the development and the homeostasis in physiological conditions. Pancreatic islet resident macrophages are present from the prenatal stages onwards and show specific surface markers and functions. They localise in close proximity to β-cells, being exquisite sensors of their secretory ability and viability. Over the years, the crucial role of macrophages in β-cell differentiation and homeostasis has been highlighted. In addition, macrophages are emerging as central players in the initiation of autoimmune insulitis in type 1 diabetes and in the low-grade chronic inflammation characteristic of obesity and type 2 diabetes pathogenesis. The present work reviews the current knowledge in the field, with a particular focus on the mechanisms of communication between β-cells and macrophages that have been described so far.     

Photo-fenton and UV photo degradation of naphthalene with zero- and two-valent iron in the presence of persulfate

An initial set of 12 kinetic experiments was carried out to remove naphthalene from an aqueous effluent by photo-Fenton involving Fe⁰ and Fe²⁺ at two different concentrations of H₂O₂ (150 and 300?mg?L^?1) and three different pHs (3, 5, and 7) (2²×3¹ experiments). The rate constants (k) for the reaction of naphthalene degradation by involving Fe²⁺ as reactant were in general higher than those with Fe⁰, but the use of Fe²⁺ increased the concentration of naphthalene at equilibrium (C_e) when compared with the same response obtained with Fe⁰ at analogous conditions. A second set of twelve kinetic experiments of photo-Fenton degradation was also performed with persulfate as additive at the conditions already reported, but at a constant concentration of H₂O₂ of 150?mg?L^?1 (2¹×3¹ experiments with NaCl +2¹×3¹ experiments without NaCl). In almost all the runs in which only the source of iron was varied, k from the kinetic data involving Fe²⁺ was higher than that involving Fe⁰, but no difference was observed in terms of C_e that was always zero. The addition of persulfate to treat the effluent either containing or not containing salt enhanced the chemical kinetics, and shifted the equilibrium toward the full removal of naphthalene. A final set of nine experiments of UV photo degradation of naphthalene by involving persulfate without iron, with Fe⁰ and Fe²⁺ in the pH range from 3 to 7 (3² experiments) mainly showed that the use of H₂O₂ may be avoided to remove rapidly and completely naphthalene from wastewater.     

Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

The aim of the study was to evaluate the physical and microstructural characteristics of crackers baked in four different industrial baking ovens (indirect radiation-cyclotherm, indirect convection, hybrid and industrial tunnel-ITO). Indirect convection and cyclotherm ovens provide the highest (5685.43 ± 51 W m⁻²) and the lowest (4860 ± 38.87 W m⁻²) amount of heat flux, respectively. Despite the amount of heat flux, indirect convection led to crackers with the highest moisture (7.86% vs. 4.82% in clyclotherm) and specific volume, but the lowest hardness. Cyclotherm resulted in crackers with lower specific volume, surface area, porosity, smooth and regular surface. Conversely, the hybrid and ITO ovens showed closer heat flux, leading to crackers with similar moisture content, texture parameters, specific volume, browning and inner porosity. Overall results show the potential of baking using different ovens for modifying the quality parameters of the crackers.     

Immiscible PHB/PBS and PHB/PBSA blends: morphology,phase composition and modelling of elastic modulus

This paper reports the thermal, morphological and mechanical properties of environmentally friendly poly(3-hydroxybutyrate) (PHB)/poly(butylene succinate) (PBS) and PHB/poly[(butylene succinate)-co-(butylene adipate)] (PBSA) blends, prepared by melt mixing. The blends are known to be immiscible, as also confirmed by the thermodynamic analysis here presented. A detailed quantification of the crystalline and amorphous fractions was performed, in order to interpret the mechanical properties of the blends. As expected, the ductility increased with increasing PBS or PBSA amount, but in parallel the decrease in the elastic modulus appeared limited. Surprisingly, the elastic modulus was found properly described by the rule of mixtures in the whole composition range, thus attesting mechanical compatibility between the two blend components. This unusual behavior has been explained as due to co-continuous morphology, present in a wide composition range, but also at the same time as the result of shrinkage occurring during sequential crystallization of the two components, which can lead to physical adhesion between matrix and dispersed phase. For the first time, the elastic moduli of the crystalline and mobile amorphous fractions of PBS and PBSA and of the mobile amorphous fraction of PHB at ambient temperature have been estimated through a mechanical modelling approach. © 2021 The Authors. Polymer International published by John Wiley & Sons Ltd on behalf of Society of Industrial Chemistry.