Search results for "Polymers"

showing 10 items of 3567 documents

Mixtures of lecithin with polymerizable derivatives of cholesterol. A monolayer film balance study.

1986

One of the best investigated binary lipid mixtures is the lecithin-cholesterol system. We show here that it is possible to modify the cholesterol in such a way that it can be polymerized without changing its behaviour in mixtures with lecithin. The polymerizable derivatives exhibit a very similar phase diagram in the mixture with dipalmitoyl-phosphatidylcholine as the cholesterol itself. This is demonstrated by filmbalance measurements.

food.ingredient12-DipalmitoylphosphatidylcholinePolymersUltraviolet RaysBiophysicsMembrane biologyLecithinchemistry.chemical_compoundMembrane LipidsfoodMonolayerPhase diagramCholesterolBalance studyViscositytechnology industry and agricultureWaterGeneral MedicineCholesterolchemistryChemical engineeringPolymerizationModels ChemicalThermodynamicslipids (amino acids peptides and proteins)Cholesterol EstersEuropean biophysics journal : EBJ
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Dielectric properties of water/lecithin/cyclohexane gels

1993

Dielectric relaxation measurements in the frequency range 0.1–15 GHz have been carried out on water/lecithin/cyclohexane gels using a time domain reflectometry method (TDR). Dielectric dispersions describable in terms of a power law typical of percolated systems, but with exponents significantly different from those characterizing statically or dynamically percolated systems are observed. The dielectric dispersions, attributed to water and/or lecithin head group rotational motions, indicate that these motions are characterized by a wide spectrum of relaxation times.

food.ingredientAqueous solutionPolymers and PlasticsCyclohexaneChemistryThermodynamicsDielectricLecithinPower lawchemistry.chemical_compoundColloid and Surface ChemistryfoodNuclear magnetic resonanceMaterials ChemistryRelaxation (physics)MicroemulsionPhysics::Chemical PhysicsPhysical and Theoretical ChemistryReflectometryColloid and Polymer Science
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Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content

2008

International audience; Gas–matrix partition coefficients (k) of volatile compounds of a strawberry flavour added to a complex model system (custard dessert, COST action 921 recipe) were determined. The influence of fat content on the volatility of the strawberry aroma compounds was investigated using full fat milk- (FFM) and skimmed milk- (SM) custards. For the purpose of this study, the phase ratio variation (PRV) method was used because of its easy application for a mixture of volatiles without requiring any calibration. From the 15 aroma compounds present in the flavouring mixture, seven were volatile enough to be detected and concentrated enough to allow the calculation of k values. Ga…

food.ingredientFlavour01 natural sciencesHexanalAnalytical Chemistrychemistry.chemical_compound0404 agricultural biotechnologyfoodCustard[CHIM.ANAL]Chemical Sciences/Analytical chemistrySkimmed milk[CHIM]Chemical SciencesAroma compoundFood scienceStrawberry aroma compoundsAromaFlavorChromatographybiologyMilk fat010401 analytical chemistryEthyl hexanoate04 agricultural and veterinary sciencesGeneral MedicineGas/matrix partition coefficient; Phase ratio variation method (PRV); Milk fat; Strawberry aroma compounds; COST action 921; CustardCOST action 921biology.organism_classification040401 food science0104 chemical sciencesPartition coefficientGas/matrix partition coefficient[CHIM.POLY]Chemical Sciences/PolymerschemistryPhase ratio variation method (PRV)Food Science
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Tailored electrospun nanofibrous polycaprolactone/gelatin scaffolds into an acid hydrolytic solvent system

2018

[EN] Blended nanofibrous scaffolds based on polycaprolactone (PCL) and gelatin (Ge) were successfully prepared. A formic/acetic acid (1:1) mixture was used to dissolve PCL/Ge blends from 100/0 to 20/80 %wt in steps of 10 %wt. The hydrolysis of the PCL diluted in the formic/acetic acid mixture was considered as a method for tailoring the surface morphology and physicochemical features of the nanofibrous PCL/Ge scaffolds as a function of the dissolution time. The fibre diameter remained in the nanoscale range for all the studied scaffolds, which is crucial to mimic the extra-cellular matrix size. The reduction of the intrinsic viscosity, molar mass and hydrodynamic radius found for the PCL mo…

food.ingredientHydrodynamic radiusMaterials scienceSolucions polimèriquesPolymers and PlasticsTailoringIntrinsic viscosityGeneral Physics and Astronomy02 engineering and technologymacromolecular substances010402 general chemistry01 natural sciencesGelatinScaffoldchemistry.chemical_compoundCrystallinityfoodCIENCIA DE LOS MATERIALES E INGENIERIA METALURGICAMaterials ChemistryGelatin (Ge)DissolutionPolycaprolactone (PCL)Molar massMaterials compostosElectrospinningHydrolysisOrganic Chemistrytechnology industry and agricultureCiència dels materials021001 nanoscience & nanotechnologyequipment and suppliesmusculoskeletal systemElectrospinning0104 chemical sciencesChemical engineeringchemistryPolycaprolactoneMAQUINAS Y MOTORES TERMICOS0210 nano-technology
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Coupling tyrosol, quercetin or ferulic acid and electron beam irradiation to cross-link chitosan–gelatin films: A structure–function approach

2015

International audience; Marine industry by-products, chitosan and fish gelatin, entrapping natural antioxidants (ferulic acid, quercetin and tyrosol) were used to prepare edible active films by casting. The films were composed of chitosan and fish gelatin (1:1 w:w) and incorporating antioxidants (∼50 mg/g). After solvent evaporation (drying), the films were irradiated at 60 kGy by electron beam. This treatment aims at investigating the coupled effect of irradiation with the presence of active compound on the structure and functional properties of the films. Electron Spin Resonance (ESR) unravelled free radical formation during irradiation in films containing ferulic acid or tyrosol which fa…

food.ingredientMaterials sciencePolymers and PlasticsGeneral Physics and AstronomyNatural antioxidantsGelatinFerulic acidChitosanchemistry.chemical_compoundfoodChitosan–fish gelatin interactionsMaterials ChemistryOrganic chemistryThermal stability[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologyIrradiationchemistry.chemical_classificationOrganic ChemistryCross-linkPolymerTyrosolchemistryElectron beam irradiationEdible filmStructural and transport properties[SDV.AEN]Life Sciences [q-bio]/Food and NutritionNuclear chemistry
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Bionanocomposite films containing halloysite nanotubes and natural antioxidants with enhanced performance and durability as promising materials for c…

2020

In the last decade, the interest toward the formulation of polymer films for cultural heritage protection continuously grew, and these films must be imperatively transparent, removable, and should not react/interact with surface of the artworks. In this research, bionanocomposite films, based on chitosan (Ch) and pectin (P) and containing naturally occurring fillers and antioxidants, were formulated by solvent casting methods and were accurately characterized. The natural halloysite nanotubes (HNT) have a two-fold role, specifically, physical compatibilizer and antioxidant carrier. Therefore, the theoretical solubility between Ch and P was estimated considering Hoy&rsquo

food.ingredientMaterials sciencePolymers and PlasticsPectinengineering.materialHalloysiteArticleAntioxidantsChitosanlcsh:QD241-441chemistry.chemical_compoundBiopolymer blendsfoodlcsh:Organic chemistryVanillic acidSolubilitySettore CHIM/02 - Chimica Fisicachemistry.chemical_classificationChitosanHalloysite nanotubesGeneral ChemistryPolymerPectinSolventSettore ING-IND/22 - Scienza E Tecnologia Dei MaterialichemistryChemical engineeringengineeringBiopolymer
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Porous Gelatin Hydrogels:  2. In Vitro Cell Interaction Study

2007

We report on the feasibility of applying porous gelatin hydrogels, prepared by a novel and controlled cryogenic treatment, as cell-interactive scaffolds for tissue engineering applications. Despite the large number of publications on gelatin as a biomaterial, a detailed study of screening a limited number of gelatin scaffolds for their interaction with a panel of human cells has, to the best of our knowledge, not yet been published. In the present work, we have evaluated two types of porous gelatin scaffolds that differ in their pore geometry and pore size. Type I hydrogels contained top-to-bottom transverse channels (i.e. cones) with a decreasing diameter from the top (330 microm) to the b…

food.ingredientPolymers and PlasticsCellsConfocalCell Culture TechniquesBioengineeringNanotechnologyGelatinBiomaterialsfoodTissue engineeringFreezingMaterials TestingCell AdhesionMaterials ChemistrymedicineHumansCell ProliferationMicroscopy ConfocalTissue EngineeringChemistryBiomaterialHydrogelsOsteoblastAdhesionmedicine.anatomical_structureVital stainSelf-healing hydrogelsBiophysicsGelatinPorosityBiomacromolecules
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Biomaterial-Assisted Anastomotic Healing: Serosal Adhesion of Pectin Films

2021

Anastomotic leakage is a frequent complication of intestinal surgery and a major source of surgical morbidity. The timing of anastomotic failures suggests that leaks are the result of inadequate mechanical support during the vulnerable phase of wound healing. To identify a biomaterial with physical and mechanical properties appropriate for assisted anastomotic healing, we studied the adhesive properties of the plant-derived structural heteropolysaccharide called pectin. Specifically, we examined high methoxyl citrus pectin films at water contents between 17–24% for their adhesivity to ex vivo porcine small bowel serosa. In assays of tensile adhesion strength, pectin demonstrated significant…

food.ingredientPolymers and PlasticsPectinAdhesion (medicine)Organic chemistryArticlebowelfoodQD241-441biopolymerUltimate tensile strengthmedicineCitrus PectinpectinChemistryheteropolysaccharidedigestive oral and skin physiologyBiomaterialfood and beveragesGeneral Chemistrymedicine.diseaseAdhesiveWound healingEx vivoBiomedical engineeringserosaPolymers
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Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads.

2013

This study described the preparation and characterization of low methoxyl pectin (LMP) gels and beads for controlled release applications. The rheological characterization of the various formulations was proposed. Then the mechanical and morphological characterizations of beads were determined. Finally, the controlled release studies taking rutin as a model drug was evaluated. The results showed that Young's modulus values of non-amidated LMP gels decrease when adding up to 15% sorbitol. Calcium pectinate beads loaded with rutin are about 600 μm, oblong shaped with dense matrix. Beads containing sodium bicarbonate showed about 80% lower rutin encapsulation efficiency by increasing the pH of…

food.ingredientPolymers and PlasticsPectinRutinBuffersRutinchemistry.chemical_compoundfoodRheologyElastic ModulusMaterials ChemistrymedicineSodium bicarbonateChromatographyViscosityOrganic ChemistryHydrogen-Ion ConcentrationControlled releaseIn vitroMicrospheresSolutionschemistryMicroscopy Electron ScanningPectinsSorbitolSwellingmedicine.symptomRheologyGelsCarbohydrate polymers
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Maltose-conjugated chitosans induce macroscopic gelation of pectin solutions at neutral pH

2014

Injectable polymer scaffolds are particularly attractive for guided tissue growth and drug/cell delivery with minimally invasive intervention. In the present work, "all-polymeric" gelling systems based on pectins and water-soluble maltose-conjugated chitosans (CM) have been developed. Maltose-conjugated chitosan has been synthesized at three different molar ratios, as evaluated by FITR analysis and fluorimetric titration. A thorough rheological characterization of the blends and their parent solutions has been performed. Macroscopic gelation has been achieved by mixing the high esterification degree pectins with CM at higher maltose grafted to chitosan contents. Gels form in a few minutes a…

food.ingredientPolymers and PlasticsPectinmacromolecular substancesConjugated systemChitosanchemistry.chemical_compoundfoodRheologyTissue engineeringPolymer chemistryMaterials ChemistryMaltose-conjugated chitosan Hydrogels Pectin Biocompatible materials RheologyBiocompatible materialsMaltoseMaltose-conjugated chitosanChitosanTissue ScaffoldsOrganic Chemistrytechnology industry and agricultureHydrogelsMaltoseHydrogen-Ion ConcentrationPectinSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)SolutionschemistryChemical engineeringSelf-healing hydrogelsPectinsTitrationSettore CHIM/07 - Fondamenti Chimici Delle TecnologieRheologyGels
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