Search results for "Physicochemical propertie"
showing 10 items of 22 documents
Systematic study of the physicochemical properties of a homologous series of aminobisphosphonates
2012
ABSTRACT: Aminobisphosphonates, e.g., alendronate and neridronate, are a well known class of molecules used as drugs for various bone diseases. Although these molecules have been available for decades, a detailed understanding of their most important physicochemical properties under comparable conditions is lacking. In this study, ten aminobisphosphonates, H2N(CH2)nC(OH)[P(O)(OH)2]2, in which n = 2-5, 7-11 and 15 have been synthesized. Their aqueous solubility as a function of temperature and pH, pKa-values, thermal stability, IR absorptions, and NMR spectral data for both liquid (1H, 13C, 31P-NMR) and solid state (13C, 15N and 31P-CPMAS NMR) were determined. Peer reviewed
Structure and thermal properties of a chitosan coated polyethylene bilayer film
2012
The thermal and the structural properties of chitosan coated polyethylene (PE) films were studied. The coating process did not significantly influence the thermal stability and the PE surface structure and/or composition of the polyolefin. Dehydration temperature of chitosan films reflected the strength of water/acetic acid/chitosan chains interactions. Glycerol, used as a plasticizer, formed new hydrophilic centres in the film matrix. Moreover it was better integrated in the CSEGLY than in CSAGLY network. Besides, the addition of a plasticizer in the chitosan films decreased the film degradation temperature. There were two main steps for the PE chitosan coated films degradation. The first …
Carbon nanotube – Protamine hybrid: Evaluation of DNA cell penetration
2016
International audience; Carbon nanotubes (CNTs) represent a class of nanomaterials with important potential for biomedical and biotechnological applications. CNT based vectorization is an emerging approach to the transport of nucleic acid through cell membrane but limited by detachment of DNA and degradation process. To increase DNA internalization, it was proved that cationic functionalized CNT was essential. In such a way, protamine efficiently used in several transfection processes is a cationic protein which was never associated to CNT.We propose here a novel nanovector based on single-walled carbon nanotubes (SWCNT) functionalized by protamine. Our results based on qPCR methods clearly…
Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese
2017
This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci s…
Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vasted…
2022
Abstract Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Methods and Results Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were i…
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis prod…
2020
Abstract The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of …
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
2022
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) a…
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
2020
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…
Properties of titanium dioxide
2021
"Properties of titanium dioxide" presents a survey of the main physicochemical properties of TiO2 upon which rely all of the applications of this material. Structures and morphologies of titanium dioxide have been taken into account, also in correlation with thermodynamic properties. Bulk and surface defectivity has been described in detail, because of its relevant consequences in terms of catalytic activity. The basic mechanisms of interaction between photons and TiO2 have been discussed on the basis of the optoelectronic features of the semiconductor. Finally, electrical, mechanical, and rheological properties of TiO2 have been presented.
Identification of Abies sibirica L. Polyprenols and Characterisation of Polyprenol-Containing Liposomes
2020
The needles of conifer trees are one of the richest sources of natural polyprenols. Polyprenol homologs from Abies sibirica L. lipophilic 80% purified extract were analyzed and quantified. In total, 10 peaks (Prenol-11 to Prenol-20) were observed in the ultra-high-performance liquid chromatography&ndash