In Situ Grafting of Silica Nanoparticle Precursors with Covalently Attached Bioactive Agents to Form PVA-Based Materials for Sustainable Active Packaging.

Sustainable antibacterial-antioxidant films were prepared using in situ graftings of silica nanoparticle (SNP) precursors with covalently attached bioactive agents benzoic acid (ba) or curcumin (cur) on polyvinyl alcohol (PVA). The modified PVA-SNP, PVA-SNP-ba and PVA-SNP-cur films were characterized using spectroscopic, physicochemical and microscopic methods. The prepared films showed excellent antibacterial and antioxidant activity, and increased hydrophobicity providing protection from undesired moisture. The PVA-SNP-ba films completely prevented the growth of the foodborne human pathogen Listeria innocua, whereas PVA-SNP-cur resulted in a 2.5 log reduction of this bacteria. The PVA-SNP-cur and PVA-SNP-ba films showed high antioxidant activity of 15.9 and 14.7 Mm/g TEAC, respectively. The described approach can serve as a generic platform for the formation of PVA-based packaging materials with tailor-made activity tuned by active substituents on silica precursors. Application of such biodegradable films bearing safe bioactive agents can be particularly valuable for advanced sustainable packaging materials in food and medicine.

Air-ozonolysis activation of polyolefins versus use of laden finishing to form contact-active nonwoven materials.

Two synthetic approaches were explored for modification of the polyolefins polyethylene/polypropylene (PE/PP) to form contact-active nonwoven materials. In the first approach, polymer surfaces were activated by O2-free air-ozonolysis, and then the active agent (trimethoxysilyl) propyl-octadecyl-dimethyl-ammonium chloride (C18-TSA) was covalently bound. In the second approach, the active agent was directly conjugated to the commercial 'finishing' that was then applied to the polymer. The chemical, physical and microscopic properties of the modified polymers were comprehensively studied, and their active site density was quantified by fluorescein sodium salt-cetyltrimethylammonium chloride reaction. The antimicrobial activity of the prepared nonwovens against Bacillus subtilis (Gram-positive) and Salmonella enterica (Gram-negative), and their stability at various pHs and temperatures were examined. The two approaches conferred antimicrobial properties to the modified polymers and demonstrated stable linkage of C18-TSA. However, the performance of the nonwovens formed by the first approach was superior. The study suggests two feasible and safe pathways for the modification of polyolefins to form contact-active nonwoven materials that can be further applied in various fields, such as hygiene products, medical fabrics, sanitizing wipes, and more.

Natural biopolymer-based hydrogels for use in food and agriculture.

Hydrogels are important materials that are of high scientific interest and with numerous applications. Natural polymer-based hydrogels are preferred to synthetic ones due to their safety, biocompatibility, and ecofriendly properties. They have been studied extensively and implemented in various fields, such as medicine, cosmetics, personal-care products, water purification, and more. This review focuses on the applications of nature-sourced polymer-based hydrogels in food and agriculture. Different types of biopolymers and crosslinking agents, and various methods for hydrogel formation are described. The physicomechanical properties and applied activities of the resulting materials are also comprehensively discussed. Biodegradable synthetic polymers are outside the scope of this review. © 2020 Society of Chemical Industry.

Bioethanol production from Ficus religiosa leaves using microwave irradiation.

A microwave assisted feasible process for the production of bioethanol from Ficus religiosa leaves was developed. Under the process conditions (8 min. microwave irradiation, 1 M HCl), 10.1 wt% glucose yield was obtained from the leaves. Microwave based hydrolysis process yielded higher glucose content (10.1 wt%) compared to the conventional hydrothermal process (4.1 wt%). Upon fermentation of the hydrolysate using Baker's yeast, 3 wt% (dry wt. basis) of bioethanol was produced.

Interactions between whey protein isolate and gum Arabic.

In this study we have attempted to understand the nature of "charge interactions" between two negatively charged biopolymers (whey protein isolate, WPI and gum Arabic, GA) and, consequently, why their mixture exhibits better interfacial activity. Surface tension (gamma(0)) measurements indicated that at ca. 1 wt.% of the biopolymer mixture (3:1 wt. ratio) the air/water surface is saturated. At 5 wt.% the gamma(0) of the mixture is lower than the calculated co-operative value. The zeta-potential measurements revealed that the isoelectric point of the WPI:GA 3:1 wt. ratio mixture is 3.8. The zeta-potential values up to pH 6 are below those calculated. Similarly, the electrical conductivities of the mixture are lower than those calculated. All these measurements indicate: (1) partial charge neutralization in spite of the fact that both biopolymers are negative or (2) partial charge-charge interactions between the two biopolymers. The thermal heating behavior of the frozen water in the aqueous mixture studied by DSC (heating cycle of the frozen sample) clearly indicates that the two biopolymers are interacting. We calculated the enthalpy, the free energy and the chemical potential of the interactions. We found that the interactions of the biopolymers are rather weak. They are likely derived from some local positively charged domains (pH 7) on the protein that neutralize some of the negatively charged GA. These interactions form weak charge adducts. These charge adducts are sufficient to improve its adsorption into the oil-water interface and enhance the emulsion stability.

Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.

Cloudy emulsions are oil-in-water (O/W) emulsions normally prepared as concentrates, further diluted, per request, into the final beverage. The cloudy emulsion provides flavor, color, and cloud (turbidity) to the soft drink. These systems are stabilized by emulsifiers and/or amphiphilic polysaccharides. Cloudy emulsions based on naturally occurring food grade emulsifiers were studied in the present work. Two charged natural biopolymers, whey protein isolate (WPI) and gum Arabic (GA), are interacted in aqueous solution to form charge-charge interactions improving the emulsion stability. The emulsions were high sheared (Microfluidizer) and characterized by particle size distribution analysis (DLS), optical centrifugation (LUMiFuge), optical microscopy observations, and turbidity measurements. Emulsions obtained from 10wt% of 3:1wt. ratio WPI:GA, at pH 7 (10wt% canola oil) show better stability than emulsions stabilized by GA or WPI alone. The droplet sizes were smaller than 1microm and did not grow significantly during 1 month of incubation at 25 degrees C. The D-limonene-based emulsion droplets were larger (> 2microm) than those made with vegetable oils immediately after preparation and underwent significant droplet size increase (coalescence) within 1 month (>8 microm). The emulsion with turbidity suitable as a cloudy emulsion was composed of 3wt% WPI:GA (3:1) and 20wt% canola oil.