Search results for "saccharides"

Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure

2018

This article is part of the Research Topic "The Chemistry of Wine Ageing" Adresse de correspondance: Institut Universitaire de la Vigne et du Vin, Dijon, France PMCID: PMC5897750; International audience; Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in poly…

Water effects on trehalose matrices studied through Molecular Dynamics

2012

Natural Ingredients of Transdermal Drug Delivery Systems as Permeation Enhancers of Active Substances through the Stratum Corneum

2023

In recent years, significant progress has been made in transdermal drug delivery systems, but there is still a search for enhancers that can improve the absorption of active substances through the stratum corneum. Although permeation enhancers have been described in the scientific literature, the use of naturally occurring substances in this role is still of particular interest, because they can offer a high level of safety of use, with a low risk of skin irritation, and high efficiency. In addition, these ingredients are biodegradable, easily available, and widely accepted by consumers due to the growing trust in natural compounds. This article provides information on the role of naturally…

Complex formation of copper(II) and cadmium(II) with pectin and polygalacturonic acid in aqueous solution. An ISE-H + and ISE-Me 2+ electrochemical s…

2012

The acid-base properties of pectin and its ability to complex with copper(II) or cadmium(II) were quantitatively determined in order to define the ability of this natural polyelectrolyte to sequester metal ions. Potentiometric measurements carried out at different ionic strengths (0.1 - 0.7 mol L-1, in Na+ ionic medium) allowed us to define the acid-base properties of pectin together with the dependence of the protonation constants on ionic strength and to calculate the protonation constant at infinite dilution. The formation of complex species between pectin and copper(II) or cadmium(II) was investigated potentiometrically (using H+, Cu2+ and Cd2+ Ion Selective Electrodes, ISEs) in NaNO3 a…

Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating

2022

The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemica…

Innovative and Applied Research in Biology: Proceedings, Vol. 2

2020

The collection contains SCIENTIFIC articles on the topics of the LU 78 conference reports. The main focus is on innovative and applied research in biology and interdisciplinary fields.

Incidence de la clarification des moûts de raisin sur les fermentescibilltés alcoolique et malolactique

1993

<p style="text-align: justify;">Des essais de débourbage en vinification en blanc, réalisés de 1988 à 1992, mettent en évidence le rôle important joué par la teneur en macromolécules solubles dans le moût de raisin. Les moûts de faible turbidité conduisent en effet à des fermentations alcooliques lentes en relation avec de faibles populations levuriennes. Il est également confirmé que la libération de polysaccharides exocellulaires par les levures au cours de la fermentation alcoolique est d'autant plus élevée que le moût de départ a été fortement appauvri en colloïdes de raisin. Par contre, ce sont dans les lots les plus clarifiés que l'on observe la meilleure fermentescibilité malol…

Role of Solvent on Protein-Matrix Coupling in MbCO Embedded in Water-Saccharide Systems: an FTIR study.

2006

Embedding protein in sugar systems of low water content enables one to investigate the protein dynamicstructure function in matrixes whose rigidity is modulated by varying the content of residual water. Accordingly, studying the dynamics and structure thermal evolution of a protein in sugar systems of different hydration constitutes a tool for disentangling solvent rigidity from temperature effects. Furthermore, studies performed using different sugars may give information on how the detailed composition of the surrounding solvent affects the internal protein dynamics and structural evolution. In this work, we compare Fourier transform infrared spectroscopy measurements (300–20 K) on MbCO e…

Proteins in amorphous disaccharides: insights on bioprotection from Molecular Dynamics simulations and FTIR experiments

2013

A Long Journey into the Investigation of the Structure–Dynamics–Function Paradigm in Proteins through the Activities of the Palermo Biophysics Group

2022

An overview of the biophysics activity at the Department of Physics and Chemistry Emilio Segrè of the University of Palermo is given. For forty years, the focus of the research has been on the protein structure–dynamics–function paradigm, with the aim of understanding the molecular basis of the relevant mechanisms and the key role of solvent. At least three research lines are identified; the main results obtained in collaboration with other groups in Italy and abroad are presented. This review is dedicated to the memory of Professors Massimo Ugo Palma, Maria Beatrice Palma Vittorelli, and Lorenzo Cordone, which were the founders of the Palermo School of Biophysics. We all have been, directl…