Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food

A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc) as a probiotic. Through a reduced design of experiments, eleven runs were conducted and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and modulated differential scanning calorimetry (MDSC). The physical characterizations showed fine and non-aggregated powders, composed of pseudo-spherical particles with micrometric sizes. The observation of rod-like particles suggested that microorganisms were microencapsulated in these particles. The microstructure of the powders was amorphous, observing diffraction peaks attributed to the crystallization of the antioxidant. The glass transition temperature (Tg) of the blends was above the room temperature, which may promote a higher stability during storage. The antioxidant activity (AA) values increased for the IN-MX blends, while the viability of the microorganisms increased with the addition of MX. By a surface response plot (SRP) the yield showed a major dependency with the drying temperature and then with the concentration of IN. The work contributes to the use of carbohydrate polymers blends, and to the co-microencapsulation of active ingredients.

The natural bitumen additive Selenizza® SLN: A promising alternative for producing high-performance asphalt mixes

The purpose of this paper is to highlight the benefits of using natural bitumen in the context of global environmental change and increasing transportation demands in terms of traffic volume and loads. Despite the advantages of using these additives as binder modifiers to implement high modulus asphalt mixes characterized by high stiffness, high durability, superior resistance to permanent deformation, and good fatigue resistance, they remain still largely unknown and far from being effectively exploited. The paper displays for the first time a collection of scientific data based on previously published research works, enriched by new laboratory testing, whose results are not published yet. It aims to provide a comprehensive understanding of various aspects of the natural bitumen Selenizza® (extracted from the deposit located in southeast Albania) and the role that this natural additive plays in achieving the desired asphalt pavement performance. The dynamic rheological and Modulated Differential Scanning Calorimetry (MDSC) analysis proved that natural bitumens are fully compatible with straight-run bitumen and contribute to increasing the consistency, viscosity, and stability of natural bitumen-modified binders. The Rolling Thin-Film Oven Test (RTFOT), followed by Pressure Aging Vessel (PAV) aging analysis of road bitumen modified with Selenizza®, revealed that the resulting binders are resistant to aging and relatively efficient at low temperatures. A Life Cycle Assessment study compared the environmental impact of the Albanian natural bitumen production process with that of conventional crude oil bitumen, leading to the conclusion that the CO2 emission released during the production of Selenizza® is reduced by approximately 44 % compared to that of crude oil bitumen. The various research works described in this paper provide evidence that the natural bitumen-based asphalt mixes feature enhanced quality in terms of mechanical and rheological properties compared to reference asphalt mixes produced with equivalent traditional paving grade bitumen.

The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils

The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit industry wastes, the thermal properties of berry seeds and of oil extracted from the tested material were examined. Differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC), and thermogravimetry (TG) of blackberry, chokeberry, and raspberry seeds were carried out. The properties of oil extracted in the Soxhlet apparatus were studied by pressure differential scanning calorimetry (PDSC), TG, and gas chromatography (GC) measurements. The results show that berry seeds lipids are from different melting fraction groups with a dominance of low-melting fraction, which consists of mono- and polyunsaturated fatty acids. There are also occurring residues of carbohydrates and inorganic, thermostable substances in the studied seeds. A GC analysis of oil confirms that the polyunsaturated fatty acids (PUFA) are most abundant and amount to 78.72 ± 0.06% in blackberry seed oil, 73.79 ± 0.14% in chokeberry seed oil, and 82.74 ± 0.03% in raspberry seed oil. The PDSC study showed that the most oxidative stable oil is blackberry seed oil, followed by raspberry and chokeberry seed oils. According to the obtained results, berry seeds can be used as a source of oil in food or other production chains. However, more detailed characteristics of berry seed oils are needed to determine their applicability.

Bamboo Charcoal/Poly(L-lactide) Fiber Webs Prepared Using Laser-Heated Melt Electrospinning

Although several studies have reported that the addition of bamboo charcoal (BC) to polylactide (PLA) enhances the properties of PLA, to date, no study has been reported on the fabrication of ultrafine BC/poly(L-lactide) (PLLA) webs via electrospinning. Therefore, ultrafine fiber webs of PLLA and BC/PLLA were prepared using PLLA and BC/PLLA raw fibers via a novel laser electrospinning method. Ultrafine PLLA and BC/PLLA fibers with average diameters of approximately 1 μm and coefficients of variation of 13–23 and 20–46% were obtained. Via wide-angle X-ray diffraction (WAXD) analysis, highly oriented crystals were detected in the raw fibers; however, WAXD patterns of both PLLA and BC/PLLA webs implied an amorphous structure of PLLA. Polarizing microscopy images revealed that the webs comprised ultrafine fibers with uniform diameters and wide variations in birefringence. Temperature-modulated differential scanning calorimetry measurements indicated that the degree of order of the crystals in the fibers was lower and the molecules in the fibers had higher mobilities than those in the raw fibers. Transmittance of BC/PLLA webs with an area density of 2.6 mg/cm2 suggested that the addition of BC improved UV-shielding efficiencies.

Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans

The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. The quality of roasted coffee is related to the certain substances that developed during the roasting process and that are responsible for the organoleptic properties. The main objective of this study was an investigation of the thermal behaviour and the fatty acids profile of green and roasted Brazilian Santos coffee beans. The glass transition temperature was measured using modulated differential scanning calorimetry (MDSC). The thermal behaviour of coffee samples was evaluated by means of thermogravimetry (TG) and first derivative thermogravimetry (DTG). The oxidative stability and kinetic parameters were characterized with the use of differential scanning calorimetry (DSC). According to the TG and DTG curves, coffee samples showed different behaviour of thermal degradation in the atmosphere of oxygen and nitrogen. Our research shows that the thermal properties and fatty acids profile did not change during the roasting process.

Synthesis and Polymerization Kinetics of Rigid Tricyanate Ester

A new rigid tricyanate ester consisting of seven conjugated aromatic units is synthesized, and its structure is confirmed by X-ray analysis. This ester undergoes thermally stimulated polymerization in a liquid state. Conventional and temperature-modulated differential scanning calorimetry techniques are employed to study the polymerization kinetics. A transition of polymerization from a kinetic- to a diffusion-controlled regime is detected. Kinetic analysis is performed by combining isoconversional and model-based computations. It demonstrates that polymerization in the kinetically controlled regime of the present monomer can be described as a quasi-single-step, auto-catalytic, process. The diffusion contribution is parameterized by the Fournier model. Kinetic analysis is complemented by characterization of thermal properties of the corresponding polymerization product by means of thermogravimetric and thermomechanical analyses. Overall, the obtained experimental results are consistent with our hypothesis about the relation between the rigidity and functionality of the cyanate ester monomer, on the one hand, and its reactivity and glass transition temperature of the corresponding polymer, on the other hand.

Effect of Cryostructuring Treatment on Some Properties of Xanthan and Karaya Cryogels for Food Applications

Cryogels are novel materials because the manufacturing process known as cryostructuring allows biopolymers to change their properties as a result of repeated controlled freeze–thaw cycles. Hydrogels of xanthan and karaya gums were evaluated after undergoing up to four controlled freeze–thaw cycles in indirect contact with liquid nitrogen (up to −150 °C) to form cryogels. Changes in structural, molecular, rheological, and thermal properties were evaluated and compared to those of their respective hydrogels. Samples were also analyzed by Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy with Attenuated Total Reflection (FTIR-ATR), Rotational Rheology (RR), Modulated Differential Scanning Calorimetry (MDSC) and zeta potential (ζ). In general, significant differences (p < 0.05) between the numbers of freeze–thaw cycles were found. Karaya cryogels were not stable to repeated cycles of cryostructuring such as the three-cycle xanthan cryogel, which has the best structural order (95.55%), molecular interactions, and thermal stability, which allows the generation of a novel material with improved thermal and structural properties that can be used as an alternative in food preservation.

Manipulation of the Glass Transition Properties of a High-Solid System Made of Acrylic Acid-N,N′-Methylenebisacrylamide Copolymer Grafted on Hydroxypropyl Methyl Cellulose

Crosslinking of hydroxypropyl methyl cellulose (HPMC) and acrylic acid (AAc) was carried out at various compositions to develop a high-solid matrix with variable glass transition properties. The matrix was synthesized by the copolymerisation of two monomers, AAc and N,N′-methylenebisacrylamide (MBA) and their grafting onto HMPC. Potassium persulfate (K2S2O8) was used to initiate the free radical polymerization reaction and tetramethylethylenediamine (TEMED) to accelerate radical polymerisation. Structural properties of the network were investigated with Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), modulated differential scanning calorimetry (MDSC), small-deformation dynamic oscillation in-shear, thermogravimetric analysis (TGA) and scanning electron microscopy (SEM). The results show the formation of a cohesive macromolecular entity that is highly amorphous. There is a considerable manipulation of the rheological and calorimetric glass transition temperatures as a function of the amount of added acrylic acid, which is followed upon heating by an extensive rubbery plateau. Complementary TGA work demonstrates that the initial composition of all the HPMC-AAc networks is maintained up to 200 °C, an outcome that bodes well for applications of targeted bioactive compound delivery.