scholarly journals Bacterial Nanocellulose as a Microbiological Derived Nanomaterial

2016 ◽  
Vol 16 (4) ◽  
pp. 45-57 ◽  
Author(s):  
A. Stanisławska
Keyword(s):  
Bacterial Species ◽  
Biological Properties ◽  
Gluconacetobacter Xylinus ◽  
Food Technology ◽  
Electronic Industry ◽  
Cellulose Production ◽  
Bacterial Nanocellulose ◽  
Chemical Purity ◽  
High Flexibility ◽  
Shape And Size

Abstract Bacterial nanocellulose (BNC) is a nanofibrilar polymer produced by strains such as Gluconacetobacter xylinus, one of the best bacterial species which given the highest efficiency in cellulose production. Bacterial cellulose is a biomaterial having unique properties such as: chemical purity, good mechanical strength, high flexibility, high absorbency, possibility of forming any shape and size and many others. Such a large number of advantages contributes to the widespread use of the BNC in food technology, paper, electronic industry, but also the architecture in use. However, the greatest hopes are using the BNC in medicine. This text contains information about bacterial nanocellulose, its specific mechanical and biological properties and current applications.

Effective cellulose production by a coculture of Gluconacetobacter xylinus and Lactobacillus mali

2006 ◽  
Vol 73 (4) ◽  
pp. 915-921 ◽  
Author(s):  
Akira Seto ◽  
Yu Saito ◽  
Mayumi Matsushige ◽  
Hiroki Kobayashi ◽  
Yasuyuki Sasaki ◽  
...  
Keyword(s):  
Gluconacetobacter Xylinus ◽  
Cellulose Production

scholarly journals Synthesis, Ligational and Biological Properties of Cobalt(II), Copper(II), Nickel(II) and Zinc(II) Complexes With Pyrazinedicarboxaimide Derived Furanyl, Thienyl and Pyrrolyl Compounds

1998 ◽  
Vol 5 (6) ◽  
pp. 347-354 ◽  
Author(s):  
Zahid H. Chohan ◽  
S. K. A. Sherazi ◽  
M. Praveen ◽  
M. S. Iqbal
Keyword(s):  
Magnetic Moments ◽  
Bacterial Species ◽  
Analysis Data ◽  
Heterocyclic Ring ◽  
Biological Properties ◽  
Octahedral Geometry ◽  
Azomethine Nitrogen ◽  
Distorted Octahedral Geometry ◽  
Elemental Analysis Data ◽  
Ring Nitrogen

Preparation, ligational and biological properties of some pyrazinedicarboxaimide derived furanyl, thienyl and pyrrolyl compounds with Co(ll), Cu(ll), Ni(ll) and Zn(ll) metals are described. Magnetic moments, electronic, infrared, nuclear magnetic resonance spectra and elemental analysis data indicate that co-ordination of the ligands with the metal ions take place through the pyrazine ring nitrogen, azomethine nitrogen and heteroatom of heterocyclic ring system. The compounds are all novel and are proposed to possess an octahedral geometry for Co(ll) and Ni(ll), and a distorted octahedral geometry for Cu(ll) and Zn(ll) complexes. The comparative biological properties of the title ligands and their metal chelates against different bacterial species are also described.

scholarly journals Spectral, Magnetic and Biological Studie on Some Bivalent 3d Metal Complexes of Hydrazine Derived Schiff-Base Ligands

1997 ◽  
Vol 4 (2) ◽  
pp. 65-68 ◽  
Author(s):  
Zahid H. Chohan ◽  
Syed K. A. Sherazi
Keyword(s):  
Schiff Base ◽  
Metal Complexes ◽  
Elemental Analysis ◽  
Magnetic Moment ◽  
Bacterial Species ◽  
Biological Properties ◽  
Molar Conductance ◽  
Schiff Base Ligands ◽  
H Nmr ◽  
3D Metal Complexes

Metal(II) complexes of hydrazine derived Schiff-base ligands of the type M(L)2Cl2 where M = Co, Cu, Ni and Zn and L = L1 and L2 have been prepared and characterised by molar conductance, magnetic moment, elemental analysis and electronic, IR, H-NMR and C13 spectral data.The different modes of chelation of the ligands and their comparative biological properties against different bacterial species are reported.

scholarly journals Methods for obtaining liposomal systems to be used in the food industry

2020 ◽  
Vol 16 (5) ◽  
pp. 28-33
Author(s):  
E. V. Lisovaya ◽  
V. V. Lisovoy ◽  
E. P. Victorova
Keyword(s):  
Organic Solvents ◽  
Food Industry ◽  
Classical Method ◽  
Alternative Methods ◽  
Food Technology ◽  
Food Ingredients ◽  
Physical Methods ◽  
Advantages And Disadvantages ◽  
Toxic Organic Solvents ◽  
Shape And Size

Currently encapsulation of food ingredients using liposomal systems formed by natural phospholipids is of greatest interest for food industry. One of the advantages of encapsulation using liposomal systems is the amphiphilicity of the phospholipids that form them, which allows both hydrophilic and hydrophobic ingredients to be encapsulated, while most other encapsulating agents can only encapsulate hydrophilic ingredients. The article reviews the existing methods for obtaining liposomal systems. It has been shown that the most common classical method for obtaining liposomes, namely, the method of a thin film hydration does not allow obtaining liposomal dispersions that are uniform in shape and size. Moreover, this method requires a large consumption of organic solvents. Physical methods have been considered that make it possible to obtain uniform in shape and size liposome dispersions, in particular, ultrasonic treatment, extrusion under pressure, and microfluidization. The advantages and disadvantages of these methods have been presented. Alternative methods of obtaining liposomal systems without the use of toxic organic solvents and detergents have been considered. It should be noted that development of methods for producing liposomal systems that could be implemented on an industrial scale for the intensive introduction of these systems in food technology is now becoming increasingly important.

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