Supercritical CO2 and N2O pasteurisation of peach and kiwi juice

The microbial inactivation and qualitative parameters (pH, sugar content, titratable acidity, absorbance at 420 nm and turbidity) of peach and kiwi juices treated at 35 °C with supercritical carbon dioxide (SC‐CO₂) and nitrous oxide (SC‐N₂O) were determined as a function of pressure and treatment time. Total inactivation of both naturally occurring microorganisms and Saccharomyces cerevisiae strain (10⁵ cfu mL^?1) was obtained after 15 min of SC‐CO₂/N₂O treatment, 10 MPa and 35 °C, for both juices. No significant changes in chemical‐physical or in sensorial characteristics between untreated and treated juice were detected. The results obtained demonstrate the feasibility and the potential of SC‐CO₂/N₂O treatment as an alternative low temperature pasteurisation process for peach and kiwi juices.     

Thermal and mechanical characterization of poly(methyl methacrylate) nanocomposites filled with TiO2 nanorods

Thick films of nanocomposites made of poly(methyl methacrylate) matrix and colloidal anatase TiO₂ nanorods fillers were prepared by solvent mixing and solution drop casting. Different concentrations of nanorods were tested in order to examine the influence of the nanoscale fillers on the composites material properties and structure. The thermal properties of the samples were investigated through thermogravimetric analysis, which showed an increase in thermal stability of the nanocomposites on increasing nanorods concentration, for the range of concentrations used. The viscoelastic properties were investigated through dynamic mechanical analysis, which showed an increase in both the storage and loss modulus on increasing nanorods concentration. The in-depth distribution of the TiO₂ nanorods in the matrix was evaluated through cross-sectional transmission electron microscopy, which pointed out a uniform dispersion of mesoscale nanorods agglomerates with increasing diameter of 100–200 nm range on increasing nanorods concentration.     

Macromolecular crowding affects protein photosensitivity: The case of egg white immunoreactivity

An aqueous solution containing 0.1 g/l egg white proteins was exposed to increasing irradiance (0, 1.6, 7.2, 10.5, 17.0 and 29.1 W m⁻²) UV-C light for up to 30 min at 8 °C. In all cases, a decrease in immunoreactivity was detected. A 10-fold decrease of immunoreactivity was obtained in circa 7 min at 29.1 W/m² and in more than 4 h at 1.6 W/m². The loss of immunoreactivity was attributed to denaturation phenomena leading to the formation of protein fragments partially retaining the original epitopes. A progressive decrease in protein photosensitivity was observed by increasing its concentration. Above a limit concentration of 2.2 g/l, egg white proteins became extremely resistant to UV-light, even prolonging exposure time at 29.1 W/m² to 3 h. Photostability of egg white proteins was attributed to the occurrence of crowding effects which favoured protein folding and hindered photolysis.     

Isoindoline-Based Nitroxides as Bioresistant Spin Labels for Protein Labeling through Cysteines and Alkyne-Bearing Noncanonical Amino Acids

Electron paramagnetic resonance (EPR) spectroscopy in combination with site-directed spin labeling (SDSL) is a powerful tool in protein structural research. Nitroxides are highly suitable spin labeling reagents, but suffer from limited stability, particularly in the cellular environment. Herein we present the synthesis of a maleimide- and an azide-modified tetraethyl-shielded isoindoline-based nitroxide (M- and Az-TEIO) for labeling of cysteines or the noncanonical amino acid para-ethynyl-l -phenylalanine (pENF). We demonstrate the high stability of TEIO site-specifically attached to the protein thioredoxin (TRX) against reduction in prokaryotic and eukaryotic environments, and conduct double electron–electron resonance (DEER) measurements. We further generate a rotamer library for the new residue pENF-Az-TEIO that affords a distance distribution that is in agreement with the measured distribution.     

Nondestructive assessing of the aging effects in 2205 duplex stainless steel using thermoelectric power

The microstructural transformation of ferrite into secondary austenite and sigma phase during long term exposure to high-temperatures (650–900 °C) in a 2205 duplex stainless steel has been investigated using the thermoelectric power (TEP) technique, scanning electron microscopy (SEM), Charpy-impact test (CIT), equivalent ferrite and sigma phases content measurements. The possibility of using the TEP coefficient as a nondestructive assessment technique to characterize the aging kinetics of 2205 duplex stainless steel is discussed. Experimental results indicate that TEP coefficient is sensitive to the gradual microstructural transformation of ferrite phase experienced by the 2205 duplex stainless steel during the aging treatments.     

Preparation and Antimicrobial Activityof Gelatin Microparticles Containing Propolis Against Oral Pathogens

ABSTRACT

Gelatin microparticles containing propolis ethanolic extractive solution were prepared by spray-drying technique. Particles with regular morphology, mean diameter ranging of 2.27 μm to 2.48 μm, and good entrapment efficiency for propolis were obtained. The in vitro antimicrobial activity of microparticles was evaluated against microorganisms of oral importance (Enterococcus faecalis, Streptococcus salivarius, Streptococcus sanguinis, Streptococcus mitis, Streptococcus mutans, Streptococcus sobrinus, Candida albicans, and Lactobacillus casei). The utilized techniques were diffusion in agar and determination of minimum inhibitory concentration. The choice of the method to evaluate the antimicrobial activity of microparticles showed be very important. The microparticles displayed activity against all tested strains of similar way to the propolis, showing greater activity against the strains of E. salivarius, S. sanguinis, S. mitis, and C. albicans.