Rheokinetic model to characterize the maturation process of gelatin solutions under shear flow

The characterization of maturing gelatin solutions in shear flow is required for an appropriate formulation of food products. Under static conditions, the maturation process of gelatin solutions may be described through a basic structural parameter evolving to the percolation value (gel point). Within the rheological framework, two asymptotic viscosities are well identified for the maturing process of gelatin solutions at the limit zero shear rate. One involves the initial solution viscosity that may be associated with the null structural parameter (the microstructure is not formed yet). The other is the percolation zero shear rate viscosity (assuming an infinite value when approaching the gel time) and corresponds to the maximum value of the structural parameter. Under flow, thixotropic theories combined with the knowledge of suspension rheology allow one to convert directly experimental data obtained as shear stress versus time for a given shear rate into the time evolution of the structural parameter. Consequently rheometric experimental data available places the search for a rheokinetic model of the structural parameter. Here, different expressions for this model are investigated, mainly those involving both the rates of structure breakdown and buildup, where the average cluster size is affected by the shear rate. The rate equation thus obtained may be then applied to arbitrary shear rate histories. Numerical results of the rheokinetic model proposed in this work fit well experimental rheometric data obtained in shear flow for the maturing of different gelatin solutions. Experimental data acquired in this work are presented and discussed in relation to those reported previously in the literature.     

Rheological characterization of edible films made from collagen colloidal particle suspensions

A rheological characterization of collagen edible films is proposed through the experimental evaluation of shear elastic modulus, toughness, hydration capability and stress and stretch ratio at fracture. These properties are obtained from hydration, simple extension and compression tests and analyzed through the BST (Blatz, Sharda, & Tschoegl, 1974) hyperelastic model. Also precursor collagen particle suspensions, with solid concentrations in the range 0.5–4% w/w, are studied to evaluate their thixotropic responses in sudden imposed shear rates and shear loops. These responses are a consequence of particle aggregations leading to cluster formations. The particle size distribution function of suspensions is determined via scanning electron microscopy. Films are formed by casting and then fixed through either a coagulation process with a salt solution or a chemical process involving covalent cross-links with glutaraldehyde. Results indicate that these collagen films behave as colloidal particulate networks composed of particles and clusters. Also it is found that the fractal dimension of clusters is an intrinsic property of collagen particle suspensions, independently from the maturation time. Clusters in these suspensions are formed with a rather open architecture (low fractal value) due to rather large particle attractive forces. The evaluation of the BST rheological parameters allows one the estimation of the energy amount required to get film fracture for different collagen and cross-linker concentrations. Since the final films have to satisfy several quality requirements before using, the interplay between their stiffness and toughness is presented and discussed.     

Modeling the rheology of gelatin gels for finite deformations. Part 2. Viscoelastic solid model

The viscoelastic solid model proposed in this work can predict the rheological responses of gelatin gels for finite deformations. This rheological model considers a degree of physical cross-links at a given maturation time, which is partially attained from those links totally available when a pure elastic network is achieved. Thus, both an elastic network formed by permanent links on the average and a viscoelastic network composed of the remaining adaptive links are described at each maturation time. This model for gelatin gels considers appropriately the interplay between the networks involving: (a) viscoelastic relaxation as a consequence of an imposed mechanical history, (b) average degree of physical cross-links in the partially generated permanent network acting in the short-term mechanical response. In this context of analysis the standard viscoelastic solid is obtained asymptotically for small deformations. Also the effect of shear rate on the shear test is studied and the braking phenomenon is analysed in relation to the formation of microstructure by considering viscoelastic parameters.     

Characterization of cross-linked polyampholytic gelatin hydrogels through the rubber elasticity and thermodynamic swelling theories

A new approach is proposed to characterize polyampholytic gelatin hydrogels, cross-linked covalently with glutaraldehyde. An experimental methodology involving simple mechanical extension and compression and equilibrium swelling tests is developed to estimate relevant microstructural parameters and electrokinetic properties of this type of hydrogel, for different cross-linker to gelatin mass ratios. The polyampholytic cross-linked matrices are studied here in the framework of the rubber elasticity and thermodynamic swelling theories. The main purposes of this work are the estimations of average mesh size and toughness of the swollen hydrogels, and the determination of the feasibility of polyion complexation between cross-linked gelatin chains and bioactive macromolecules to be delivered through hydrogel biodegradation.     

Modeling the rheology of gelatin gels for finite deformations. Part 1. Elastic rheological model

The rheological behavior of gelatin gels is studied through a constitutive equation derived in the literature from the classical hyperelasticity theory by using a nonlinear strain energy density. Gelatin gels are assumed to be an elastic solid here, which at a given maturation time has a degree of physical cross-links composing a permanent elastic network. It is also studied in particular: (a) the validation of the elastic rheological model proposed here in relation to the prediction of two data sets pertaining to different experimental tests (shear and simple compression) by using fixed values of rheological parameters, (b) the increase of the stress-strain nonlinearity with increasing maturation time, at a given protein concentration, (c) the evolution of the stress-strain nonlinearity with increasing gelatin concentration. It is found that gelatin gels exhibit a strong nonlinear strain energy density, which is expressed through two shear modules related to nucleation and growing of junction zones.     

Ultralong and Mesoporous ZnO and γ-Al_2O_3 Oriented Nanowires Obtained by Template-assisted Hydrothermal Approach

Highly mesoporous Zn O and g-Al2O3nanowires（NWs） are both synthesized by a hydrothermal method using commercially available porous anodic aluminium oxide（AAO） as template. AAO membrane acts as template for Zn O NWs and both as template and precursor for g-Al2O3 NWs. The formation of intermediate phases of porous Zn6Al2（OH）16CO3and boehmite（g-Al OOH） were observed, both occurring during the hydrothermal synthesis of porous Zn O and g-Al2O3 NWs, respectively, and disappearing after annealing at 600 C. This novel template-assisted hydrothermal process leads to the formation of porous Zn O and g-Al2O3NWs（specific surface area of 192 m2 g 1and 263 m2 g 1, respectively）, showing pore sizes around 4 nm in diameter. The influence of the reaction parameters on the nanostructure morphology was also investigated. A Zn O seed layer, deposited on the AAO channels prior to the hydrothermal synthesis, leads to more compact Zn O nanowires（99 m2 g-1） protecting the AAO host from the chemical attack of the precursor solution.     

Pequi Oil,a MUFA/Carotenoid-Rich Oil,Exhibited Protective Effects against DSS-Induced Ulcerative Colitis in Mice

Inflammatory bowel diseases (IBD) affect the gastrointestinal tract, and the imbalance of intestinal immune homeostasis can trigger them. Pequi oil (PO), a monounsaturated (MUFA) and carotenoid-rich food with nutraceutical potential, could help reshape the intestinal immune response, ameliorating IBD outcomes. This study investigates the effects of a 28 days intake of PO on elements of the intestinal immune response of mice with DSS-induced ulcerative colitis (disease activity index, colonic damage, inflammatory cells and markers). PO reduces body weight, colonic crypt and goblet cell losses and ameliorates diarrhea. In the colon, it increases γδT cells and secretory-IgA and decreases CD8+T cells. In lymphoid organs, it reduces CD8+T cells. Moreover, it also reduces the IL-17 and CRP in plasma. PO oil promotes a less cytotoxic response that may protect mice from immunological injuries caused by an IBD in the intestinal mucosa, improving the disease prognosis. Practical applications: This study demonstrates that the intake of pequi oil contributes to the regulation of immune response and improves clinical and histological signs of DSS-induced ulcerative colitis in mice. Its effects in cytotoxic cell reduction and other inflammatory markers and stimulation of regulatory cells, and preservation of mucus-producing cells, provide news insights about the importance of the regular intake of this food to better prognosis of ulcerative colitis acute episodes. In addition, these findings encourage further studies with foods with a protective potential for the intestinal mucosa.     

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.