Nanomechanical properties of hydroxyapatite (HAP) with DAB dendrimers (poly-propylene imine) coatings onto titanium surfaces

Coatings of hydroxyapatite (HAP) nanorods onto titanium surfaces were synthesized with the aim to improve coatings’ mechanical properties and adhesion to the substrate. The coatings are consisting of HAP nanorods synthesized in the presence of a cationic fourth generation diaminobutane poly(propylene imine) dendrimer (DAB) bearing 32 amine end groups employing varying calcium: dendrimer ratios and varying hydrothermal treatments. The quality, surface morphology and structure of the coatings were characterized with X-ray diffraction, thermogravimetric analysis, scanning electron microscopy and energy dispersive microanalysis. Wear resistance and adhesion properties of the coatings onto titanium substrates were studied through nanoindentation analysis. The experimental conditions, namely the calcium: dendrimer molar ratio and the hydrothermal treatment temperature were carefully selected; thus, it was possible to produce coatings of high hardness and elastic modulus values (ranging between 1–4.5 GPa and 40–150 GPa, respectively) and/or high wear resistance and plastic deformation values.     

Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity

Seventy‐eight samples of southern Italy honey from five different floral origins (chestnut, eucalyptus, citrus, multifloral and sulla) were screened to quantify the polyphenol and metal contents, evaluate the antioxidant activity and determine the correlations between the parameters analysed. The average polyphenol content was 12.06 mg gallic acid equivalent per 100 g honey and 7.92 mg quercetin equivalent per 100 g honey, for total phenolic and flavonoid contents, respectively. The antioxidant activity ranged from 58.40% (eucalyptus honey) to 60.42% (chestnut honey) in the ABTS assay, from 152.65 μm Fe (II) (citrus honey) to 881.34 μm Fe (II) (chestnut honey) in the FRAP assay, and from 54.29% (citrus honey) to 78.73% (chestnut honey) in the DPPH assay. Fe and Zn were the most abundant among the tested metals, while Cd, Co and Mo were those less present. Chestnut honey presented the highest polyphenol content, antioxidant activity and metal content. The correlations between the analysed parameters were statistically significant (P < 0.05). The correlations between metal content and both total phenolic and antioxidant activities were particularly interesting, suggesting a relationship between metal and polyphenol contents in honey.     

Blue fish burgers: nutritional characterisation and sensory optimisation

In order to reduce waste of marine resources, valorise fishing discards and move towards fish consumption, a new ready-to-cook seafood product was developed. In particular, a chemical investigation on chub mackerel and hake was conducted to the aim of mixing the two fish species to produce nutritionally balanced fish burgers. In addition, to evaluate consumer opinion about these new fresh products and best acceptability of different proportions of mackerel and hake, focus group interviews and consumer test were also performed. The results of the chemical analyses achieved on both selected fish species gave rise to minimally processed fish products with a high amount of chub mackerel, therefore providing the desired nutritional properties and low level of hake in order to obtain firmer and wetter burgers. By means of focus group interviews, the novelty and high level of convenience of the developed fresh commodity was highlighted. Consumer test declared that the most successful sample was that with 70% chub mackerel and 30% hake.     

Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea)

The effects of thermal treatment on green table olives were evaluated as a method to control enzymatic browning, to minimise the microorganism presence and to extend their shelf-life. However this treatment is often responsible for colour alterations, development of off-flavours and unfavourable texture changes. Moreover, the effect of different re-use of the natural brine of fermentation with or without different treatments was investigated. Calcium treatment was suggested to maintain firmness. Firming effects obtained from heat treatment combined with calcium treatment have been attributed to heat-activated pectin methylesterase and/or to increased calcium diffusion into tissues at higher temperatures. The results derived from this study will help in designing new processes which can be applied in table olive industry.     

Peanut oil: Compositional data

The major fatty acids of peanut oil acylglycerols are palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids, and only a trace amount of linolenic fatty acid (C18:3) is present. Thus they have a very convenient oxidative stability and have been considered premium cooking and frying oils. This paper provides information about compositional data of peanut oil taking into account major (triacylglycerols and their fatty acids) and minor (free fatty acids, diacylglycerols, phospholipids, sterols, tocopherols, tocotrienols, triterpenic and aliphatic alcohols, waxes, pigments, phenolic compounds, volatiles, and metals) compounds. Moreover, the influence of genotype, seed maturity, climatic conditions, and growth location on peanut oil chemical composition is considered in the present report. In addition, peanut oils from wild species found in South America as well as from peanut lines developed through conventional breeding are also compared.     

Hydrogels from 2-(dimethylamino)ethylacrylate with 2-acrylamido-2-methyl-1-propanesulfonic acid: synthesis,characterization, and water-sorption properties

A novel series of copolymer hydrogels of 2-(dimethylamino)ethylacrylate (DMAEA)/2-acrylamido-2-methyl-1-propanesulfonic acid (AMPS) were prepared by solution free radical polymerization at different feed monomer mol ratios. The monomer reactivity ratios were determined by Kelen–Tüdös method. According to that, the monomer reactivity ratios for poly(DMAEA-co-AMPS) were r₁ = 0.125 and r₂ = 2.85, (r₁ × r₂ = 0.356). The effect of reaction parameters, including the concentration of cross-linking reagent N,N′-methylene-bis-acrylamide (MBA) and initiator ammonium persulfate (APS), the monomer concentration, pH, temperature, salt solutions, and solvent polarity on the water absorption have been also studied. The hydrogels achieved water-absorption values of 430 g of water/g of xerogel for the copolymer 1:2 richest in AMPS moiety. This copolymer is also very stable to the temperature effect. The optimum pH for the copolymers is 7. Aqueous solutions of the copolymers showed lower critical solution temperature behaviour (LCST). The phase transition temperatures of aqueous solutions of these copolymer increased with increasing of hydrophilic AMPS unit content in the copolymers. The glass transition temperature (Tg) of hydrogels showed a decrease by increasing of comonomer DMAEA content.