Structure and Morphology Development in Films of mLLDPE/LDPE Blends During Blowing

Summary: In this work the analysis of the structure orientation, morphology, relaxation time and optical properties of blown films of mLLDPE, LDPE and their blends were performed by using WAXD, SALS, AFM, DSC and rheological and haze tests. For mLLDPE film, the crystals do not present “a”‐axis orientation along the machine direction; a distinct spherulite like superstructure is seen. The film surface is very rough. The values of bulk and surface haze are higher than LDPE and blends, whereas the relaxation time is lower. For LDPE film the (110) planes are parallel and at same time twisted with respect to the layer of the film with the “a”‐axis well oriented along the machine direction. No spherulite superstructure is observed and the surface of the film is more regular. High values of relaxation time are observed. The surface haze is the predominant contribution to the total haze. For the blend films no clear and distinct spherulite structures are observed. The orientation degree increases with composition never approaching that of LDPE. The surface is very more regular and smooth than that of the pure polymers. The haze values are below the values of pure materials. It was underlined that bulk and surface morphology and orientation degree of the crystalline planes along the machine direction dictate the optical properties of the films. Moreover both orientation and morphology are defined by the PE molecular and melt rheology characteristics, processing conditions and blend composition.

Total, bulk and surface haze of mLLDPE/LDPE blend films as a function of composition.     

Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

In this study, the characterisation of functional bread based on wholemeal durum wheat flour enriched with lentil flour was investigated to find a good balance between the nutritional and organoleptic properties of the final product. In particular, the effect of different percentage of lentil flour (10%, 20% and 25%) and the type and amount of structuring agents (carboxymethyl cellulose, guar seed flour, pectin and tapioca starch) were studied by assessing the sensorial, textural and nutritional properties of the functional bread. Results showed that the increase in the lentil flour at 20% and 25% negatively affected the dough texture and the sensorial quality of the bread. The screening of different hydrocolloids on the bread sample enriched with 25% of legume flour highlighted that the guar seed flour at concentration of 2% allowed obtaining the best results in terms of sensory properties. The nutritional analysis of the optimised functional bread showed an increase in proteins and dietary fibre (total, soluble and insoluble), suggesting its high functional value and the possibility to propose it on a market that is constantly changing and attentive to health benefit of foods.     

Optimisation of Glucose Biosensors Based on Sol–Gel Entrapment and Prussian Blue-Modified Screen-Printed Electrodes for Real Food Analysis

In this study, we report the construction of amperometric screen-printed glucose biosensors for food analysis by using two procedures for Prussian Blue (PB) deposition and different membranes for enzymatic immobilisation. The comparison between the screen-printed electrodes modified with PB by electrochemical and chemical deposition showed higher analytical performance (detection limit of 1 μM, linear range from 0.5 to 500 μM and a sensitivity of 823 μA mM^?1 cm^?2) when the latter was employed. Then, the immobilisation of glucose oxidase (GOD) by silica sol–gel and polyvinyl alcohol (PVA) hydrogel was performed on electrochemically modified PB electrodes. The electrochemical response of two glucose biosensors was evaluated by flow injection analysis. Biosensors constructed by silica sol–gel entrapment showed a wider linear range (0.005–1 mM) and a detection limit (0.02 mM) that was 10-fold lower than using entrapped GOD in PVA. The selected glucose biosensor showed negligible interference from ascorbic acid when the Nafion membrane was used to cover the PB-modified electrode surface. Additionally, it exhibited an operating lifetime of 8 h under continuous glucose injections ranging from 0.01 to 2 mM. Finally, the biosensor was applied for specific determination of glucose in red and white wines, juices and dried fruit.     

Impact of oleuropein on rheology and breadmaking performance of wheat doughs,and functional features of bread

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep-recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.     

Alginate-based coatings charged with hydroxyapatite and quercetin for fresh-cut papaya shelf life

In this study, the effect of alginate-based coatings charged with quercetin glycoside compounds and hydroxyapatite/quercetin glycoside compounds (HA/QUE) on the microbiological quality, and on bioactive compounds of fresh-cut papaya, was evaluated for 14 days at 6 °C. Alginate coatings with hydroxyapatite/quercetin showed a high capability to slow down the growth of all microbiological parameters investigated. At the end of cold storage, the total bacteria count in papaya samples covered with HA/QUE alginate coating was 4.8 log CFU g⁻¹ which is significantly lower (P < 0.05) than 8.3 log CFU g⁻¹ for uncoated samples. Total carotenoids’ percentage decrease, at the end of storage, was about 20% in papaya with active coatings, with respect to the losses of 39 and 35%, registered in uncoated and alginate-coated samples respectively. Vitamin C content and the antioxidant activity measured in papaya coated with HA/QUE alginate showed significantly higher values (P < 0.05) for each storage day than those detected for control- and alginate-coated samples. Based on the sensory evaluation, active-coated fresh-cut papaya reached, at the end of the storage period, suitable values for commercial purposes.     

Changes in Radiosensitivity to Gamma-Rays of Lymphocytes from Hyperthyroid Patients Treated with I-131

This study investigated the peripheral blood lymphocytes (PBL) response to a dose of γ-rays in patients treated with radioiodine (I-131) for hyperthyroidism vs. healthy controls, to gain information about the individual lymphocytes’ radio-sensitivity. Blood samples were taken from 18 patients and 10 healthy donors. Phosphorylated histone variant H2AX (γ-H2AX) and micronuclei (MN) induction were used to determine the change in PBL radio-sensitivity and the correlations between the two types of damage. The two assays showed large inter-individual variability in PBL background damage and in radio-sensitivity (patients vs. healthy donors). In particular, they showed an increased radio-sensitivity in 36% and 33% of patients, decrease in 36% and 44%, respectively. There was a scarce correlation between the two assays and no dependence on age or gender. A significant association was found between high radio-sensitivity conditions and induced hypothyroidism. PBL radio-sensitivity in the patient group was not significantly affected by treatment with I-131, whereas there were significant changes inter-individually. The association found between clinical response and PBL radio-sensitivity suggests that the latter could be used in view of the development of personalized treatments.     

A Family of Discontinuous Galerkin Finite Elements for the Reissner–Mindlin Plate

We develop a family of locking-free elements for the Reissner–Mindlin plate using Discontinuous Galerkin (DG) techniques, one for each odd degree, and prove optimal error estimates. A second family uses conforming elements for the rotations and nonconforming elements for the transverse displacement, generalizing the element of Arnold and Falk to higher degree.This revised version was published online in July 2005 with corrected volume and issue numbers.     

The Fe2+-mediated decomposition, PfATP6 binding, and antimalarial activities of artemisone and other artemisinins: the unlikelihood of C-centered radicals as bioactive intermediates

The results of Fe(2+)-induced decomposition of the clinically used artemisinins, artemisone, other aminoartemisinins, 10-deoxoartemisinin, and the 4-fluorophenyl derivative have been compared with their antimalarial activities and their ability to inhibit the parasite SERCA PfATP6. The clinical artemisinins and artemisone decompose under aqueous conditions to give mixtures of C radical marker products, carbonyl compounds, and reduction products. The 4-fluorophenyl derivative and aminoartemisinins tend to be inert to aqueous iron(II) sulfate and anhydrous iron(II) acetate. Anhydrous iron(II) bromide enhances formation of the carbonyl compounds and provides a deoxyglycal from DHA and enamines from the aminoartemisinins. Ascorbic acid (AA) accelerates the aqueous Fe(2+)-mediated decompositions, but does not alter product distribution. 4-Oxo-TEMPO intercepts C radicals from a mixture of an antimalaria-active trioxolane, 10-deoxoartemisinin, and anhydrous iron(II) acetate to give trapped products in 73 % yield from the trioxolane, and 3 % from the artemisinin. Artemisone provides a trapped product in 10 % yield. Thus, in line with its structural rigidity, only the trioxolane provides a C radical eminently suited for intermolecular trapping. In contrast, the structural flexibility of the C radicals from the artemisinins allows facile extrusion of Fe(2+) and collapse to benign isomerization products. The propensity towards the formation of radical marker products and intermolecular radical trapping have no relationship with the in vitro antimalarial activities of the artemisinins and trioxolane. Desferrioxamine (DFO) attenuates inhibition of PfATP6 by, and antagonizes antimalarial activity of, the aqueous Fe(2+)-susceptible artemisinins, but has no overt effect on the aqueous Fe(2+)-inert artemisinins. It is concluded that the C radicals cannot be responsible for antimalarial activity and that the Fe(2+)-susceptible artemisinins may be competitively decomposed in aqueous extra- and intracellular compartments by labile Fe(2+), resulting in some attenuation of their antimalarial activities. Interpretations of the roles of DFO and AA in modulating antimalarial activities of the artemisinins, and a comparison with antimalarial properties of simple hydroperoxides and their behavior towards thapsigargin-sensitive SERCA ATPases are presented. The general basis for the exceptional antimalarial activities of artemisinins in relation to the intrinsic activity of the peroxide within the uniquely stressed environment of the malaria parasite is thereby adumbrated.