Flammability and thermal properties of rigid polyurethane foams with additionally introduced cyclic structures

Flammability, smoke evolution, thermal, and thermomechanical properties of low-density rigid polyurethane foams obtained from different aromatic polyols were investigated. The foams were prepared according to a standard formulation ensuring the same foam phosphorus content. Cellular polyurethanes with the best fire resistance were obtained from polyols containing disubstituted naphthalene and biphenyl rings. A linear equation was proposed to describe the influence of various structural units of the polyurethane (the content of cyclic structures C_c, nitrogen content C_N, and crosslinking equivalent M_c) upon its flammability, expressed in terms of its oxygen index (OI) Thermal stability of crosslinked polyurethanes was not found to influence significantly their thermomechanical properties, while crosslink density and the type and quantity of cyclic structures additionally introduced did have a pronounced effect upon these properties.     

The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts)

The antioxidant properties of alcoholic extracts from the leaves, berries and flowers of Sambucus nigra L. are estimated by means of DPPH and β-carotene/linoleic acid methods, and considered in relation to the extraction temperature (in the range 20-200 °C) and to the level of flavonoids most representative for this plant. The extracts of S. nigra act as antioxidants neutralizing the activities of free radicals and inhibiting the co-oxidation reactions of linoleic acid and β-carotene. There is no direct correlation between the level of flavonoids in the extracts and their antioxidant activity. The data presented show that the extraction temperature strongly influences the antioxidant properties of the extracts, especially in the case of leaves.     

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

The effect of sonication time and kind of liquid medium on polyphenol retention and microstructure changes during predrying treatment of apple tissue was investigated. The apple cubes from ‘Idared’ cultivar were submerged in water or sucrose solution and sonicated indirectly in beakers placed in a water bath fitted with ultrasound transducers (25 kHz, 0.1 W/cm³) at 40 °C. The treatment was conducted with and without ultrasound applied for 45 and 90 min. The content of individual polyphenols was monitored by a reverse-phase high-performance liquid chromatography (RP-HPLC) method. The dominant phenolic compounds in apple were procyanidins, accounting for 56 % of total polyphenols. While a significant effect of sonication on mass transfer intensification was observed when the samples were dehydrated in sucrose solution, almost no negative effects of ultrasound application were perceived on polyphenols concentration, except for dimers of catechin. When using ultrasound in water solution, an increase in polyphenol compound losses was noted. Furthermore, the ultrasound energy caused an apple tissue structure modification which additionally affected polyphenol retention during predrying treatment.     

Functionality of graphene as a result of its heterogenic growth on SiC nanoparticles on the basis of reversible hydrogen storage

This article presents the results from research related to graphene functionality based on the production of spatial structures provided for the reversible storage of hydrogen. The functionality process was conducted during graphene synthesis onto a liquid metallic support, on a single level, using SiC nanoparticles. Within the scope of research it was proved that heterogenic growth of the domains of polycrystalline graphene onto the SiC nanoparticles is possible. These nanoparticles are in-built into the graphene structure constituting the pillars of the spatial structure. Material produced in such a way constitutes the foundation for creating a spatial 3D structure (through the rolling operation), called GraphRoll, for the reversible storage of hydrogen in order to conduct its sorption and de-sorption. So, independently of the theoretical configuration, deviations or a possible exception from the 2D configuration on the silicon carbide/graphene were discussed. These differences resulted from the difference between the crystallographic structures of the analyzed forms as well as the structure determined to decrease tensions within the structure.     

Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe

Mistletoe (Viscum album) is mostly used in its herbal form owing to its content of diverse biologically active substances. In Croatia's Adriatic region, it is used for production of Biska, a strong alcoholic beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterised by analysis of aroma compounds and physicochemical parameters and is the first study of the aroma profile of a strong alcoholic beverage produced with mistletoe. The aroma of 14 samples of Biska – five commercial and nine homemade – was analysed using GC/MS with solid‐phase microextraction. A total of 166 aroma compounds were detected. Major components were ethyl esters (medium and long chain fatty acids), fatty alcohols, isopropyl myristate, aldehyde decanal and some terpenes. The distribution of aroma compounds was evaluated by principal component analysis. Some significant differences in physicochemical properties were observed including ethanol concentration (28–44% v/v) and pH (4.4–6.5). Although the colour of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The commercial samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel. © 2018 The Institute of Brewing & Distilling     

Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

Grains of winter wheat (Korweta variety) were partially germinated in an abiotic stress condition (0–15 mM FeSO₄ solutions) in order to accumulate iron by ferritin overexpression. The physical, chemical, biochemical properties and technological parameters of the obtained material as well as their resistance to an insect storage pest—granary weevil—were analyzed. Sprouted wheat grains with overexpression of ferritin contain 52 times more iron, more than 50 % in form of ferritin. The contents of reducing sugars, crude protein, fiber and ash as well as amylolytic activity increased significantly in sprouted wheat grain, while starch, fat, wet gluten, falling number and inhibition activity against granary weevil α-amylase decreased. Germinated wheat grain enriched with iron strongly affected granary weevil developmental parameters. Despite the fact that technological parameters of the product were deteriorated, it is worth to consider this material application as an iron supplement for cereal products, when the application of soybean is impossible.     

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.     

N,N,N-trimethyl chitosan as an efficient antibacterial agent for polypropylene and polylactide nonwovens

The paper presents a method of depositing N,N,N-trimethyl chitosan (TMC) layers onto polypropylene and polylactide nonwovens. A two-step modification procedure is applied: first, grafting the nonwovens with acrylic acid and next layer-by-layer deposition. Turbidimetric measurements confirm the creation of polycomplexes between grafted poly(acrylic acid) and deposited TMC. The created material structure is evaluated using gravimetric analysis, reflectance Fourier transform infrared spectroscopy, scanning electron microscopy, energy dispersive spectroscopy measurements and pH-metric titration. The modified material exhibits good antibacterial properties against Gram-positive bacteria Staphylococcus aureus.