Thermo-Oxidative Destruction and Biodegradation of Nanomaterials from Composites of Poly(3-hydroxybutyrate) and Chitosan

A complex of structure-sensitive methods of morphology analysis was applied to study film materials obtained from blends of poly(3-hydroxybutyrate) (PHB) and chitosan (CHT) by pouring from a solution, and nonwoven fibrous materials obtained by the method of electrospinning (ES). It was found that with the addition of CHT to PHB, a heterophase system with a nonequilibrium stressed structure at the interface was formed. This system, if undergone accelerated oxidation and hydrolysis, contributed to the intensification of the growth of microorganisms. On the other hand, the antimicrobial properties of CHT led to inhibition of the biodegradation process. Nonwoven nanofiber materials, since having a large specific surface area of contact with an aggressive agent, demonstrated an increased ability to be thermo-oxidative and for biological degradation in comparison with film materials.

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.