Development of Y-TZP/MWCNT-SiO2 nanocomposite for dental protheses.

Y-TZP/MWCNT-SiO2 nanocomposite was synthesized by co-precipitation and hydrothermal treatment methods. After the characterization of the MWCNT-SiO2 powder, specimens were obtained from the synthesized material Y-TZP/MWCNT-SiO2 by uniaxial pressing for a second characterization and later comparison of its optical and mechanical properties with the conventional Y-TZP. The MWCNT-SiO2 was presented in bundles of carbon nanotubes coated by silica (mean length: 5.10 ± 1.34 µm /D90: 6.9 µm). The composite manufactured was opaque (contrast ratio: 0.9929 ± 0.0012) and had a white color with a slightly difference from the conventional Y-TZP (ΔE00: 4.4 ± 2.2) color. The mechanical properties of Y-TZP/MWCNT-SiO2: vickers hardness (10.14 ± 1.27 GPa; p = 0.25) and fracture toughness (4.98 ± 0.30 MPa m1/2; p = 0.39), showed no significant difference from the conventional Y-TZP (hardness: 8.87 ± 0.89; fracture toughness: 4.98 ± 0.30 MPa m1/2). However, for flexural strength (p = 0.003), a lower value was obtained for Y-TZP/MWCNT-SiO2 (299.4 ± 30.5 MPa) when compared to the control Y-TZP (623.7 ± 108.8 MPa). The manufactured Y-TZP/MWCNT-SiO2 composite presented satisfactory optical properties, however the co-precipitation and hydrothermal treatment methods need to be optimized to avoid the formation of porosities and strong agglomerates, both from Y-TZP particles and MWCNT-SiO2 bundles, which lead to a significant decrease in the material flexural strength.

Novel Strategy for Surface Modification of Titanium Implants towards the Improvement of Osseointegration Property and Antibiotic Local Delivery.

The topography and chemical composition modification of titanium (Ti) implants play a decisive role in improving biocompatibility and bioactivity, accelerating osseointegration, and, thus, determining clinical success. In spite of the development of surface modification strategies, bacterial contamination is a common cause of failure. The use of systemic antibiotic therapy does not guarantee action at the contaminated site. In this work, we proposed a surface treatment for Ti implants that aim to improve their osseointegration and reduce bacterial colonization in surgery sites due to the local release of antibiotic. The Ti discs were hydrothermally treated with 3M NaOH solution to form a nanostructured layer of titanate on the Ti surface. Metronidazole was impregnated on these nanostructured surfaces to enable its local release. The samples were coated with poly(vinyl alcohol)-PVA films with different thickness to evaluate a possible control of drug release. Gamma irradiation was used to crosslink the polymer chains to achieve hydrogel layer formation and to sterilize the samples. The samples were characterized by XRD, SEM, FTIR, contact angle measurements, "in vitro" bioactivity, and drug release analysis. The alkaline hydrothermal treatment successfully produced intertwined, web-like nanostructures on the Ti surface, providing wettability and bioactivity to the Ti samples (Ti + TTNT samples). Metronidazole was successfully loaded and released from the Ti + TTNT samples coated or not with PVA. Although the polymeric film acted as a physical barrier to drug delivery, all groups reached the minimum inhibitory concentration for anaerobic bacteria. Thus, the surface modification method presented is a potential approach to improve the osseointegration of Ti implants and to associate local drug delivery with dental implants, preventing early infections and bone failure.

Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties.

This study sought to evaluate starch from black and red rice modified by heat-moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat-moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.

Introducing comprehensive multiphase NMR for the analysis of food: Understanding the hydrothermal treatment of starch-based foods.

Cooking is essential for preparing starch-based food, however thermal treatment promotes the complexation of biopolymers, impacting their final properties. Comprehensive Multiphase (CMP) NMR allows all phases (liquids, gels, and solids) to be differentiated and monitored within intact samples. This study acts as a proof-of-principle to introduce CMP-NMR to food research and demonstrate its application to monitor the various phases in spaghetti, black turtle beans, and white long-grain rice, and how they change during the cooking process. When uncooked, only a small fraction of lipids and structurally bound water show any molecular mobility. Once cooked, little "crystalline solid" material is left, and all components exhibit increased molecular dynamics. Upon cooking, the solid-like components in spaghetti contains signals consistent with cellulose that were buried beneath the starches in the uncooked product. Thus, CMP-NMR holds potential for the study of food and related processes involving phase changes such as growth, manufacturing, and composting.

Simple synthesis of photoluminescent carbon dots from a marine polysaccharide found in shark cartilage

BACKGROUND: For more than a decade, water-soluble, eco-friendly, biocompatible, and low-toxicity fluorescent nanomaterials have received considerable attention for their numerous in vivo and in vitro applications in biomedical imaging, disease diagnostics, and environmental monitoring. Owing to their tunable photoluminescence properties, carbon-based luminescent nanomaterials have shown great potential in bioimaging, photocatalysis, and biosensing among other applications. RESULTS: Marine environments provide excellent resources for the fabrication of these nanomaterials, because many marine organisms contain interesting trigger organic compounds that can be used as precursors. Herein, we synthesize multi-color emissive carbon dots (CDs) with an intrinsic photoluminescence quantum yield of 20.46%. These nanostructures were achieved through the one-step hydrothermal treatment of marine polysaccharide chondroitin sulfate, obtained from shark cartilage, in aqueous solution. CONCLUSIONS: We successfully demonstrate the low toxicity of our marine resource-derived CDs in zebrafish, and provide an initial assessment of their possible use as a bioimaging agent. Notably, the newly synthesized CDs localize in the intestines of zebrafish larvae, thereby indicating their biocompatibility and potential use as in vivo dyes.

Spectroscopic, calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics.

The modification of the starches extracted from rice beans both with and without hydrothermal treatment was evaluated via scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) and Raman spectroscopy. SEM indicated that the starch granules of rice beans exhibit wide variation in granule shape, showing the greatest size and modification of the surface when extracted with ethanol. It was found that the extraction solvent had no significant effect on the onset (To) and peak (Tp) temperatures of the starch, whereas hydrothermal treatment of rice beans decreased the To, Tp and ΔH of the starch. The modification of FT-IR spectra showed that hydrothermal treatment of rice beans and the solvent used in the extraction of starch affected starch crystallinity, mainly when ethanol was used. Raman spectroscopy revealed that the smaller changes in the starch bonds were due to the solvent used for starch extraction but that hydrothermal treatment disturbed all bonds in the starch.

Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets.

A blanching step was designed to favor sulforaphane synthesis in broccoli. Blanching was optimised through a central composite design, and the effects of temperature (50-70 °C) and immersion time in water (5-15 min) on the content of total glucosinolates, glucoraphanin, sulforaphane, and myrosinase activity were determined. Results were analysed by ANOVA and the optimal condition was determined through response surface methodology. Temperature between 50 and 60 °C significantly increased sulforaphane content (p<0.05), whilst blanching at 70 and 74 °C diminished significantly this content, compared to fresh broccoli. The optimal blanching conditions given by the statistical model were immersion in water at 57 °C for 13 min; coinciding with the minimum glucosinolates and glucoraphanin content, and with the maximum myrosinase activity. In the optimal conditions, the predicted response of 4.0 µmol sulforaphane/g dry matter was confirmed experimentally. This value represents a 237% increase with respect to the fresh vegetable.

Effect of temperature and time immersion of stage soaking on color grains of upland rice parboiled cultivars / Efeito da temperatura e do tempo de imersão da etapa de encharcamento sobre a cor dos grãos de arroz parboilizado de cultivares de terras altas

The parboiling is the hydrothermal treatment of paddy before processing. The objective of  this study was to evaluate the influence of the temperature and immersion time step of soaking (independent variables) on the color of the grain parboiled (dependent variable) cultivars of upland rice (BRS Primavera and BRS Sertaneja). A central composite rotational design (DCCR) was used, which includes a 22 full factorial, three replicates at the center point and four axial points, making eleven treatments. It was considered for the selection of hydrothermal conditions to be studied, the criterion of water absorption in the age group from 28% - 32%. In extreme conditions of soaking (high temperature and immersion time) was observed in general that the grains of parboiled rice had higher color difference for the samples of grains of white rice. Therefore, the use of temperatures below 65 C during the soaking tend to have grains with milder browning. After parboiling under different conditions of temperature and time of soaking, the change of color (?E*) was greater in cv. BRS Sertaneja. It is possible to produce grains with different shades, depending on the conditions used. The choice will depend on the application that is intended or products in wich the rice will be employed.

A parboilização consiste no tratamento hidrotérmico do arroz em casca antes do beneficiamento. O objetivo deste estudo foi avaliar a influência das variáveis temperatura e tempo de imersão da etapa de encharcamento sobre a cor dos grãos parboilizados de cultivares de arroz de terras altas (BRS Primavera e BRS Sertaneja). Utilizou-se um delineamento composto central rotacional (DCCR), que inclui um fatorial completo 22, mais três repetições no ponto central e quatro pontos axiais, totalizando onze tratamentos. Considerou-se para seleção das condições hidrotérmicas, o critério de absorção de água na faixa de 28% 32%. Nas condições extremas do encharcamento (elevada temperatura e tempo de imersão) observou-se, em geral, que os grãos de arroz parboilizado apresentaram maior diferença de cor em relação as amostras dos grãos de arroz branco. Portanto, o emprego de temperaturas abaixo de 65 C durante o encharcamento tende a resultar em grãos com coloração menos intensa. Após a parboilização sob diferentes condições de temperatura e tempo de encharcamento, a variação de cor (?E*) é maior na cv. BRS Sertaneja. Pode-se produzir grãos com diferentes tonalidades, dependendo das condições de processamento utilizadas. A escolha vai depender da aplicação a que se destina ou dos produtos em que serão empregados.

Effect of temperature and time immersion of stage soaking on color grains of upland rice parboiled cultivars / Efeito da temperatura e do tempo de imersão da etapa de encharcamento sobre a cor dos grãos de arroz parboilizado de cultivares de terras altas

The parboiling is the hydrothermal treatment of paddy before processing. The objective of  this study was to evaluate the influence of the temperature and immersion time step of soaking (independent variables) on the color of the grain parboiled (dependent variable) cultivars of upland rice (BRS Primavera and BRS Sertaneja). A central composite rotational design (DCCR) was used, which includes a 22 full factorial, three replicates at the center point and four axial points, making eleven treatments. It was considered for the selection of hydrothermal conditions to be studied, the criterion of water absorption in the age group from 28% - 32%. In extreme conditions of soaking (high temperature and immersion time) was observed in general that the grains of parboiled rice had higher color difference for the samples of grains of white rice. Therefore, the use of temperatures below 65 C during the soaking tend to have grains with milder browning. After parboiling under different conditions of temperature and time of soaking, the change of color (?E*) was greater in cv. BRS Sertaneja. It is possible to produce grains with different shades, depending on the conditions used. The choice will depend on the application that is intended or products in wich the rice will be employed.

A parboilização consiste no tratamento hidrotérmico do arroz em casca antes do beneficiamento. O objetivo deste estudo foi avaliar a influência das variáveis temperatura e tempo de imersão da etapa de encharcamento sobre a cor dos grãos parboilizados de cultivares de arroz de terras altas (BRS Primavera e BRS Sertaneja). Utilizou-se um delineamento composto central rotacional (DCCR), que inclui um fatorial completo 22, mais três repetições no ponto central e quatro pontos axiais, totalizando onze tratamentos. Considerou-se para seleção das condições hidrotérmicas, o critério de absorção de água na faixa de 28% 32%. Nas condições extremas do encharcamento (elevada temperatura e tempo de imersão) observou-se, em geral, que os grãos de arroz parboilizado apresentaram maior diferença de cor em relação as amostras dos grãos de arroz branco. Portanto, o emprego de temperaturas abaixo de 65 C durante o encharcamento tende a resultar em grãos com coloração menos intensa. Após a parboilização sob diferentes condições de temperatura e tempo de encharcamento, a variação de cor (?E*) é maior na cv. BRS Sertaneja. Pode-se produzir grãos com diferentes tonalidades, dependendo das condições de processamento utilizadas. A escolha vai depender da aplicação a que se destina ou dos produtos em que serão empregados.

Modificaciones ee las propiedades texturales y structurales de una zeolita usyy y de sus mezclas con "caolín clay" y clorhidrol como consecuencia del tratamiento hidrotérmico / Modifications of the textural and structural proprties of zeolite usy and its miixture with kaolin clay and chlorhydrol as consequence of the hydrothermal treatment

El catalizador de FCC está constituido por partículas de composición compleja donde el componente activo es una zeolita Y. En este trabajo se presentan los resultados texturales y estructurales de una zeolita USY comercial lixiviada, de una serie de catalizadores con 7, 15, 25, 35 y 45% de material activo y los de estos materiales desactivados hidrotérmicamente. Las muestras se caracterizaron por fluorescencia de rayos X (FRX), difracción de rayos X (DRX), resonancia magnética nuclear de silicio (29Si RMN) y fisiadsorción de nitrógeno a 77 K. A partir de estos resultados se hallaron correlaciones entre el volumen de microporo y el contenido de zeolita y entre el grado de cristalinidad y el porcentaje de zeolita. Además, se encontró que un tratamiento con sólo 20% de vapor de agua a 1033 K durante 16 horas destruye los grupos estructurales Si(2Al) y Si(3Al) como reflejo de la dealuminización drástica que sufre el material.

FCC catalyst is made up of particles of complex composition where the main active component is a Y zeolite. This work presents the textural and structural results of a commercial USY zeolite which had been previously prepared from a set of catalysts with 7, 15, 25, 35 y 45% of active material and of the hydrothermally deactivated materials zeolite. The samples have been characterized by X-ray fluorescence (XRF), X-ray diffraction (XRD), 29Si NMR spectroscopy and nitrogen adsorption at 77K. From these results was found correlations between micropore volume and zeolite content and degree crystallinity and %zeolite. Also, it was found that an hydrothermal treatment at 1033 K with only 20% steam during 16 hours destroys the structural groups Si(2Al) and Si(3Al) as a reflection of the strongly dealumination of the zeolite component of the catalyst.