Chemical, Thermal and Mechanical Characterization of Licorice Root, Willow, Holm Oak, and Palm Leaf Waste Incorporated into Maleated Polypropylene (MAPP).

The effect of four lignocellulosic waste fillers on the thermal and mechanical properties of biocomposites was investigated. Powdered licorice root, palm leaf, holm oak and willow fillers were melt compounded with polypropylene at two different weight contents, i.e., 10 and 30, and then injection molded. A commercially available maleated coupling agent was used to improve the filler/matrix interfacial adhesion at 5 wt.%. Composites were subjected to chemical (FTIR-ATR), thermal (TGA, DSC, DMA) and mechanical (tensile, bending and Charpy impact) analyses coupled with a morphological investigation by scanning electron microscopy. Although similarities among the different formulations were noted, holm oak fillers provided the best combination of thermal and mechanical performance. In particular, at 30 wt.% content with coupling agent, this composite formulation displayed remarkable increases in tensile strength and modulus, flexural strength and modulus, of 28% and 110%, 58% and 111%, compared to neat PP, respectively. The results imply that all these lignocellulosic waste fillers can be used successfully as raw materials for biocomposites, with properties comparable to those featured by other natural fillers.

Microplastics accumulation in gastrointestinal tracts of Mullus barbatus and Merluccius merluccius is associated with increased cytokine production and signaling.

There is clear evidence that different marine species can be impacted by microplastic (MP) ingestion accumulating such MPs mainly in the gastrointestinal tract. However, there is still limited knowledge on the consequences of MPs' accumulation in the gut. The present study aims to assess MPs and their potential immunotoxic effects in the digestive tract of two species showing different ecological traits: the red mullet (Mullus barbatus) and the European hake (Merluccius merluccius). Infrared spectroscopy (FTIR-ATR), micro-Raman and electron scanning microscope (SEM) were used to accurately identify the main plastic polymers detected in gut contents. In addition, we investigated the association between MP uptake and intestinal inflammation by evaluating expression and secretion of proinflammatory cytokines. MP abundance ranged from 1 to 20 items/individual in red mullet and from 2 to 15 items/individual in European hake. The majority of ingested MPs were fibers, while the dominant colors were black and blue in both species. Chemical characterization indicated polyethylene and polypropylene as the most common polymer types. Moreover, it was observed that MP abundance was highly positive correlated to cytokines (i.e. interleukin-1ß, 10, and interferon) and antioxidant enzyme (i.e. catalase and superoxide dismutase) transcript levels suggesting ROS generation and an infiltration of immune cells in the gut. Our findings provide evidence that the induction of cytokine-dependent signaling pathways is one aspect of the complex mechanism by which MPs affect the gut system in fish.

Development and application of a solid-phase microextraction gas cromatography mass spectrometry method for analysing volatile organic compounds produced during cooking.

In the last decades, there is more awareness on the impact on human health of pollutants emitted during cooking processes, both from commercial and from domestic activities. In this study, a new method exploiting solid-phase microextraction and gas chromatography coupled to mass spectrometry (SPME-GC-MS) was developed to analyse the volatile organic compounds (VOCs) emitted during cooking. The air above the cooking plate was sampled using a polyethylene terephthalate olfactometric bag that allows to transport the sample to the instrument location and to perform the SPME extraction of the sampled air. The efficiency of different extraction systems and different extraction times (1, 8, 16, and 24 h) was evaluated in order to obtain sufficient sensitivity. Thus, the proposed system, combining the use of olfactometric bags and SPME-GC-MS, was applied for the first time to study VOCs emitted during cooking allowing to perform the analysis, even on samples produced in sites far from the instrument location, in an easy way and with instrumentations available in most of laboratories. Then, the method was applied to assess the efficiency of odour filters used in common kitchen hoods, using deep frying of potatoes in sunflower oil as cooking model system. VOCs were analysed in the air before and after passage through the filter, calculating then percentages of dejection for the different classes of VOCs that resulted to be in the range 31-77%.