Extraction and characterization of hyaluronic acid from the eyeball of Nile Tilapia (Oreochromis niloticus).

Hyaluronic acid (HA) is a biopolymer of enormous value aggregation for in general industry. The vitreous humor of the eyeball from Nile tilapia contains appreciable amounts of hyaluronic acid. In this sense, the aim of this work was to extract and characterize hyaluronic acid from the eyeball of the Nile tilapia for biomedical applications, adding value to fish industry residues. The characterization by infra-red (FTIR), 13C nuclear magnetic resonance (NMR) and high performance liquid chromatography (HPLC) confirmed that hyaluronic acid was obtained. The gel permeation chromatography (GPC) showed that the obtained material presents a low molecular mass (37 KDa). Thermogravimetry (TGA), differential scanning calorimetry (DSC), X-ray diffraction (XRD) analysis showed that the materials present a thermal stability superior to the commercial hyaluronic acid from Streptococcus equi, with a partially crystalline character. The cytotoxicity assay (MTT method) with fibroblast cells (L929) demonstrated that the extracted biopolymer besides not being cytotoxic, was able to stimulate cell proliferation. Therefore, the hyaluronic acid extracted from this source of residue constitutes a product with biotechnological potential, which has adequate quality for wide biomedical applications.

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil.

The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of ß' form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable ß polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products.

Hydrogel as an alternative structure for food packaging systems.

Hydrogels are three-dimensional, hydrophilic networks, comprising polymeric chains linked through physical or chemical bonds. In the area of food, hydrogels have great potential to be used in food packaging systems or as carriers of bioactive components. This paper reviews the nature of hydrogels, their 3D network conformation, their functional properties, and their potential applications in food packaging systems. Regarding their potential food packaging applications, hydrogels can present a conformation which allows their use as part of a packaging system to control the humidity generated by food products with high water content. Moreover, the incorporation of nanoparticles into hydrogels may grant them antimicrobial activity. Finally, although the current research in this field is still limited, the results obtained so far are promising for innovative and potential applications in the food field, which also include their integration into intelligent food packaging systems and their direct incorporation into food matrices as a flavor carrier system.