Advanced ultra‐high molecular weight polyethylene/antioxidant‐functionalized carbon nanotubes nanocomposites with improved thermo‐oxidative resistance

Multiwalled carbon nanotubes (CNTs) functionalized with hindered phenol moieties are dispersed in ultra‐high molecular weight polyethylene (UHMWPE), and the stabilizing action of the antioxidant (AO) functionalized CNTs (AO‐f‐CNTs) is studied through a combination of rheological and spectroscopic (FT‐IR) analyses. The effectiveness of two alternative compounding methods, namely hot compaction (HC) and melt mixing (MM), is compared. The combination of high temperature and mechanical stress experienced during MM brings about noticeable degradation phenomena of the matrix already in the course of the compounding step. Differently, the milder conditions of the HC process preserve the stability of the polymer, making this method preferable when dealing with highly viscous matrices. In addition, HC guarantees a better CNT dispersion, allowing for the maximization of the stabilizing action of the AO grafted on the nanotubes. As a result, the HC samples exhibit improved thermo‐oxidative resistance despite the very low amount of AO grafted onto the CNTs. Besides demonstrating the effectiveness of our AO‐f‐CNTs as stabilizers for polymer matrices, our results prove that CNTs can serve as a support on which grafting specific functional molecules to be dispersed in a host polymer matrix. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42420.     

How sensory sensitivity to graininess could be measured?

Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa-based creams were prepared, by changing the refining time. Samples were first characterized in terms of particles size distribution, by means of laser diffraction. Then, 59 subjects evaluated the cream sample graininess intensity, by using gLM scales, and their liking, by using LAM scales. The graininess scores of each subject were fitted with a power model, already observed with the instrumental results, estimating both the power law exponent and the R² coefficient, and using them as clustering parameters. Subjects were then clustered into three groups: high sensitivity; moderate sensitivity; low sensitivity. First, as it was hypothesized, results showed a significant difference between the three groups in terms of perceived graininess. Second, even though results showed a significant difference between the three groups in terms of perceived graininess, only little differences were found in terms of liking scores. Indeed, all the samples were equally liked for both the moderate and low sensitivity groups, whereas a significant trend was observed for the highly sensitive subjects who liked more the most refined samples. No significant relationships were found with age, and only a little trend was observed with gender: females seemed to be more sensitive than males. Texture attributes discrimination ability, as for example sensitivity to graininess, could affect food rejection or preferences and choice, but it is poorly investigated. This exploratory study, proposes a method to cluster consumers, based on their sensitivity. A statistical methodology has been developed to discriminate among consumer sensitivity levels. The results provide useful information about graininess sensitivity suggesting that the used methodologies could be applied to other texture properties resulting in a valid tool for the industry in the development and optimization of tailored new products.     

Photosensitive acrylates containing bio-based epoxy-acrylate soybean oil for 3D printing application

Stereolithography is a 3D-printing process that is rapidly shifting from being an expensive and limited technology to an affordable, precise, and fast method of mass production. However, most of the current resins are petroleum-based, which makes them toxic, non-degradable and with poor biocompatibility. In this study, a standard petroleum-based resin containing urethane acrylate and acrylic monomers was combined with epoxy-acrylate soybean oil (EASO), aiming to reduce its impact on the environment. Ratios varying from 10 to 50 wt% of EASO were incorporated into the commercial resin while maintaining the viscosity low, between 0.27 and 1.06 Pa s. The printed samples showed good quality and complete integration between the layers. The addition of 50 wt% of EASO increased the samples elongation at break by 108% (from 2.3% to 4.8%) and decreased the contact angle by 26.4% (from 72 to 53°). Moreover, the mixture showed good thermal and swelling stability and tensile strength in the range of other commercial cured systems. The addition of EASO may significantly contribute to the exploitation of greener materials, which well matches today's circular economy concept.     

Exploring free-energy profiles through ion channels: Comparison on a test case

The calculation of free-energy profiles in proteins, and, more specifically, in ion channels, is a challenge for modern numerical simulations due both to the convergence problems associated with the electrostatics of the environment and to the difficulties in modeling the fields acting on the permeating ions. The present study is aims at comparing three different simulation techniques available in the literature on a nanometric channel protein chosen as a test case, with the purpose of establishing their real predictivity and limits.     

Total reducing capacity of fresh sweet peppers and five different Italian pepper recipes

Processing and preparation methods are generally believed to result in a depletion of naturally occurring antioxidants in food. To evaluate the antioxidant properties of fresh sweet peppers (Capsicum annuum) and five different Italian recipes based on sweet peppers (pickled; “peperonata”; grilled; in sour–sweet condiment; salted), water- and lipid-soluble extracts from fresh and processed peppers were analysed using high-performance liquid chromatography coupled with an electrochemical detector. Total reducing capacity (TRC) and contributions of hydrophilic reducing capacity (HRC) and lipophilic reducing capacity (LRC) to the TRC were determined in all the samples. Three important antioxidant compounds were measured: ascorbic acid, β-carotene and lycopene. The contribution of these individual compounds to TRC was estimated.     

From raw material to dish: pasta quality step by step

Pasta is a traditional Italian cereal‐based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step‐by‐step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality. © 2015 Society of Chemical Industry     

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

Thermal process contaminants including acrylamide and hydroxymethylfurfural have been an intensive area of research in recent years. The main pathway of acrylamide formation is linked to the Maillard reaction. The first step is the formation of Schiff base between the carbonyl and α-amino group of asparagine. Presence of cations partially or completely eliminates the formation of Schiff base. This study aimed to investigate the effects of calcium chloride and calcium lactate on acrylamide and hydroxymethylfurfural levels in cookies. The effects of calcium derivatives on the sensory properties of cookies were also investigated. A direct relationship was determined between the amount of calcium in recipe and acrylamide formed in cookies. Addition of 1.0% of Puracal Act 100 decreased acrylamide concentration of cookies from 128 ± 10 ng/g to 24 ± 4 ng/g. In the same time, hydroxymethylfurfural concentration increased from 2.0 ± 0.19 mg/kg to 3.3 ± 0.24 mg/kg by the addition of 1.0% of Puracal Act 100. The calcium derivatives had no effect on cookie diameter and thickness, but the surface colors were different. The use of calcium significantly increased the lightness (L*) parameter, but decreased the redness (a*; p < 0.05). The sensory properties of cookies in terms of sweetness, saltiness and bitterness were not significantly affected by the addition of calcium derivatives at dosages up to 0.5% (p > 0.05).     

Metal-filled carbon nanotubes as a novel class of photothermal nanomaterials

Metal-filled carbon nanotubes represent a novel class of photothermal nanomaterials: when illuminated by visible light they exhibit a strong enhancement of the temperature at the metal sites, due to the enhanced plasmonic light absorption at the metal surface, which behaves as a heat radiator. Potential applications include nanomedicine, heat-assisted magnetic recording, and light-activated thermal gradient-driven devices.