Promising PLA‐functionalized MWCNT composites to use in nanotechnology

Films based on polylactic acid (PLA) reinforced with multi‐walled carbon nanotubes (MWCNT) were developed after using an excellent methodology to ensure an optimum dispersion of the filler in the matrix. The functionalization of MWCNT was carried out through a Fenton reaction to generate hydroxyl (OH) and carboxyl (COOH) groups on their walls. After that, COOH groups were lengthened by reacting with thionyl chloride and then with triethylene glycol to achieve a terminal OH distanced from the wall of the MWCNT. Nanocomposites based on PLA containing different concentrations of functionalized filler (fMWCNT: 0.026, 0.10, and 0.18 wt%) were prepared by casting. The influence of filler concentration was investigated using some techniques such as scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT‐IR), thermogravimetric analysis (TGA), water vapor permeability (WVP) and uniaxial tensile mechanical properties. Excellent dispersion of fMWCNT was observed suggesting that the technique of functionalization used was appropriate. All nanocomposites presented great stability, allowing them to be processed to temperatures reaching 300°C. Furthermore, an increasing trend of ultimate tensile strength (σ_u) up to 20% and a decrease of WVP around 40% with the addition of only 0.10 wt% of fMWCNT were obtained. Considering these results, the new biodegradable nanocomposites developed in this work could be very promising to replace synthetic plastics that currently are used in different areas such as nanotechnology, packaging and biomedicine. POLYM. COMPOS., 37:3066–3072, 2016. © 2015 Society of Plastics Engineers     

On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4<Emphasis Type="Italic">H</Emphasis>)-pyran-4-one in antioxidant capacity of prunes

Despite available reports on phenolic composition and antioxidant capacity (AOC) of fresh plums and prunes, there is a scarcity of published knowledge on the antioxidants formed and/or released during the drying process in the literature. To evaluate the compounds participating in reducing capacity of prunes, we compared aqueous and methanol extracts of fresh plums, commercial prunes and home-made prunes prepared at different drying temperatures using an HPLC method with amperometric detection (HPLC-ECD). The prunes dried at high temperature (90 °C, 18 h) in kitchen or laboratory oven with restricted ventilation gave up to 3.3 times higher electrochemical capacity (EC) than fresh plums (dry matter; P. domestica cv. Domestica) in dependence on production protocol. Drying at 60 °C (low-temperature drying) for 18 h did not change the EC significantly. Yet, lower EC was found in commercial tenderized prunes with sorbate; they were by a factor of 1.1–8.2 lower in EC than the prepared low-temperature prunes. The principle responsible for the increase in EC in the prunes prepared at high temperatures is 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one (DDMP). It was not detected until 74 °C was set during isothermal 18 h drying or until 6 h of drying passed at 90oC drying. The ultimate acceptable dwell-time for the preparation of conveniently eatable prunes dried at 90oC under the conditions used was assessed to 12 h. The EC of plums and prunes as well as the role of DDMP was confirmed by the use of several methods for the assessment of AOC-DPPH^• assay, β-carotene bleaching method, Oxipres test and Schaal oven test.     

On the response under different thermal treatments of the thermostable endopolygalacturonase produced byRhizopus nigricans

The influence of temperature and thermal treatments on the endopolygalacturonase activity produced byRhizopus nigricans was studied. The optimum temperature was at 50 °C. The enzymatic preparation also showed the highest endo pattern at this temperature. This endopolygalacturonase showed high thermostability between 90–100 °C and a bimodal behaviour in relation to the thermal treatments, because the enzyme was strongly inactivated at 70 °C. When the enzyme was treated at 90 and 70 °C consecutively, the inactivation at 70 °C was smaller.

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Einfluß der verschiedenen thermischen Behandlungen der thermostabilen Endopolygalacturonase vonRhizopus nigricans

Zusammenfassung Es wurde der Einfluß der Temperatur und der thermischen Behandlungen auf die Aktivität der Endopolygalacturonase vonRhizopus nigricans studiert. Hierbei wurde eine optimale Endtemperatur von 50 °C erreicht, wobei das Enzym seinen maximalen Charakter als Endo-Enzym belegt. Diese Endopolygalacturonase zeigt die größte Thermostabilität zwischen 90 °–100 °C und ein bimodales Verhalten, wenn man bedenkt, daß das Enzym bei 70 °C stark inaktiv ist. Wenn das Enzym zweimal hintereinander bei 90 °C und 70 °C behandelt worden ist, hat dies die Konsequenz, daß die Inaktivität bei 70 °C weniger ist.

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In memory of Dr. José María Núñez (1959–1990)     

Effect of fat-enriched diets on rabbit meat fatty acid composition

The effects of beef tallow-, soya and sunflower olein- and soya bean oil-enriched (3%) diets on the chemical and fatty acid composition of total, a polar and polar lipids of rabbit meat have been studied. No significant differences (P > 0.05) in the meat chemical composition were observed between groups. However, a large effect of the diet on the total and apolar lipid fatty acids was found, with C18:1 and C18:2 the most affected fatty acids. The influence of the diets on the fatty acids of the polar fraction was less marked. It is concluded that the enrichment of the rabbit diet with either soya and sunflower oleins or soya bean oil allows the production of rabbit meat with a higher unsaturation degree than is obtained by using conventional diets, which constitutes an important nutritional benefit to the human being.     

Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

Tyramine and histamine are the biogenic amines (BAs) most commonly found in cheese, in which they appear as a result of the microbial enzymatic decarboxylation of tyrosine and histidine respectively. Given their toxic effects, their presence in high concentrations in foods should be avoided. In this work, samples of three cheeses (Zamorano, Cabrales and Emmental) with long ripening periods, and that often have high BA concentrations, were screened for the presence of BA-degrading lactic acid bacteria (LAB). Seventeen isolates were found that were able to degrade tyramine and histamine in broth culture. All 17 isolates were identified by 16S rRNA sequencing as belonging to Lactobacillus casei. They were typed by plasmid S1-PFGE and genomic macrorestriction-PFGE analysis. Two strains (L. casei 4a and 5b) associated with high degradation rates for both BAs were selected to test how this ability might affect histamine and tyramine accumulation in a Cabrales-like mini-cheese manufacturing model. The quantification of BAs and the monitoring of the strains' growth over ripening were undertaken by RP-HPLC and qPCR respectively. Both strains were found to reduce histamine and tyramine accumulation. These two strains might be suitable for use as adjunct cultures for reducing the presence of BAs in cheese.     

Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of freeze-dried cells into different food matrices

The aim of this work was to investigate how production and freeze-drying conditions of Bifidobacterium animalis subsp. lactis INL1, a probiotic strain isolated from breast milk, affected its survival and resistance to simulated gastric digestion during storage in food matrices. The determination of the resistance of bifidobacteria to simulated gastric digestion was useful for unveiling differences in cell sensitivity to varying conditions during biomass production, freeze-drying and incorporation of the strain into food products. These findings show that bifidobacteria can become sensitive to technological variables (biomass production, freeze-drying and the food matrix) without this fact being evidenced by plate counts.     

Phenomenon of phase inversion in high impact polystyrene: Physico‐chemical,rheological and morphological study in the presence of chain transfer agent and using different tapered block copolymers as the precursor rubber

Different high impact polystyrenes were synthesized using styrene/butadiene copolymers (SB) with PS/PB composition: 30/70 and 20/80 as the precursor rubber, benzoyl peroxide (BPO) as the initiator, and ter‐dodecyl mercaptane (TDM) as the chain transfer agent. During the polymerization, several samples were taken and analyzed under different techniques to evaluate the phase inversion (PI) phenomenon. The PI was determined through transmission electron microscopy (TEM) and through dynamic oscillatory behavior, where the PI takes places when the relaxation process presents the lower value of activation energy. Finally, the Choi and Schowalter emulsion model was employed to elucidate the PI, and relevant information was revealed about the interfacial tension in the PI. POLYM. ENG. SCI., 2009. © 2009 Society of Plastics Engineers