The properties of nanostructured dry extract of bergenia (bergenia crassifolia) and its use in the production of functional food products

The paper presents the properties of a nanostructured dry extract of bergenia (self-organization and the size of nanocapsules are determined using the NTA method). The smallest average size is 118 nm in kappa-carrageenan, and the largest is 273 nm in sodium alginate with a “core : shell” ratio of 1:1. With regard to the polydispersity coefficient, it was shown that in sodium alginate, guar gum and kappacarrageenan it is 2.73–6.58, which corresponds to the ellipsoid form, while in sodium carboxymethylcellulose this coefficient is 1.1–1.3, which corresponds to a spherical shape, although the dimensions themselves are much larger. The resulting compounds have been used in a variety of functional foods.

Nanostructured cobalt salts and their application in functional food products

The paper provides data on the use of nanostructured cobalt sulfate in the production of marmalade as functional food for prophylactic purposes. The particle trajectory analysis method (NTA method) was used to determine the sizes of nanostructured cobalt sulfate. In this case, the smallest size (25.7 nm) is formed only in gellan gum with a “core : shell” ratio of 1:1. When the “core : shell” ratio in gellan gum is 1:3, the average size of nanocapsules is 49.9 nm. This result can be explained by the tighter packing of cobalt sulfate in the capsule. In sodium alginate, the average nanocapsule size is already 191 nm. The polydispersity coefficient in all studied shells and at different “core : shell” ratios are practically equal and amounts to 0.84–1.09, which corresponds to a spherical shape.

Synthesis of Narrowly Dispersed Block Copolymer of Butyl Acrylate and Acrylic Acid in a Solution Acquiring Colloidal Properties during Cooling

The homophase polymerization of acrylic acid is carried out in a solution of poly(butyl acrylate) trithiocarbonate (PBATC) in a mixed solvent 2-propanol–water. The phase diagram of the three-component PBATC-2-propanol–water system at 22°C is obtained. The homophase region of the compositions of semidilute solutions is determined. The homophase polymerization of AA in the three-component system at 70°C, in which the mixed solvent with respect to PBATC is similar in thermodynamic quality to the θ-solvent at 22°, yields solutions of the narrowly dispersed block copolymer butyl acrylate–acrylic acid. The content of the block copolymer in solutions is 15–23%, the MW of the copolymer is 10–20 × 103, and the polydispersity coefficient is 1.12–1.16. As evidenced by dynamic light scattering, under normal conditions, the solutions contain nanoparticles with a diameter of up to 50 nm with a narrow size distribution.

Nanostructured zinc: properties and applications in functional alimentary products

The paper presents the properties of nanostructured zinc salts and their application for the production of functional food for preventive purposes on the example of marmalade, kefir, ice cream and bakery products. The size of nanostructured zinc sulfate was determined by the NTA method. As it turned out, the size of nanoparticles is 145 nm, and the polydispersity coefficient has a value of 1.34, which indicates its ellipsoid shape. These data allow using the synthesized product for functional purposes.

Optimal Modes for the Fabrication of Aluminum Nanopowders by the Electrical Explosion of Wires

The paper is aimed at studying the impact of initial conditions of electrical explosion of wires on energy characteristics of the explosion and some other properties of the obtained aluminum powders. Explosion modes where the energy input into the wire has the maximal level were found. These modes are optimal for fabrication of powders with the best properties. The powders have the highest value of the specific surface of 14.5 m2/g, a narrow histogram of the particle size distribution, and a narrow distribution histogram with a high polydispersity coefficient of 0.7.