Bioactive films based on barley β-glucans and ZnO for wound healing applications

Razzaq, Hussam; d’Ayala, Giovanna Gomez; Santagata, Gabriella; Bosco, Francesca; Mollea, Chiara; Larsen, Nigel G.; Duraccio, Donatella

doi:10.1016/j.carbpol.2021.118442

Cited by 17 publications

(8 citation statements)

References 59 publications

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“…The paradigm of a “zero waste” circular bioeconomy, popular in research, industrial and governance circles, has drawn ever-increasing interest for employing waste bio-masses to obtain valuable materials for bio-refineries [ 1 , 2 , 3 ]. Among biomasses, agricultural residues are widely investigated since they represent a particularly promising alternative to ensure and meet the increasing global energy and materials demand [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Ethylene-Vinyl Acetate (EVA) Containing Waste Hemp-Derived Biochar Fibers: Mechanical, Electrical, Thermal and Tribological Behavior

Faga¹,

Duraccio²,

Maro

et al. 2022

Polymers

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To reduce the use of carbon components sourced from fossil fuels, hemp fibers were pyrolyzed and utilized as filler to prepare EVA-based composites for automotive applications. The mechanical, tribological, electrical (DC and AC) and thermal properties of EVA/fiber biochar (HFB) composites containing different amounts of fibers (ranging from 5 to 40 wt.%) have been thoroughly studied. The morphological analysis highlighted an uneven dispersion of the filler within the polymer matrix, with poor interfacial adhesion. The presence of biochar fibers did not affect the thermal behavior of EVA (no significant changes of Tm, Tc and Tg were observed), notwithstanding a slight increase in the crystallinity degree, especially for EVA/HFB 90/10 and 80/20. Conversely, biochar fibers enhanced the thermo-oxidative stability of the composites, which increased with increasing the biochar content. EVA/HFB composites showed higher stiffness and lower ductility than neat EVA. In addition, high concentrations of fiber biochar allowed achieving higher thermal conductivity and microwave electrical conductivity. In particular, EVA/HFB 60/40 showed a thermal conductivity higher than that of neat EVA (respectively, 0.40 vs. 0.33 W·m−1 ·K−1); the same composite exhibited an up to twenty-fold increased microwave conductivity. Finally, the combination of stiffness, enhanced thermal conductivity and intrinsic lubricating features of the filler resulted in excellent wear resistance and friction reduction in comparison with unfilled EVA.

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Section: Introductionmentioning

confidence: 99%

Ethylene-Vinyl Acetate (EVA) Containing Waste Hemp-Derived Biochar Fibers: Mechanical, Electrical, Thermal and Tribological Behavior

Faga¹,

Duraccio²,

Maro

et al. 2022

Polymers

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“…This can be related to the presence of micro and macro elements in sea water able to strengthen the already crystalline network formed upon cooling involving both carbohydrate and protein polar residues of the Gnocchi matrix [15]. As a consequence, the available water binding sites were strongly reduced and substituted by the ionic physical binding of salts and polar residues of macromolecular structures, as shown by Razzaq et al, in their similar investigation [16]. This hypothesis will be confirmed by the results of the thermal analysis, as following discussed.…”

Section: Water Absorptionmentioning

confidence: 76%

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

Santagata

Zannini

Mallardo

et al. 2021

Foods

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This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both Gnocchi types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW Gnocchi were structurally tightened whereas GTW Gnocchi showed a labile and weak macromolecular network. In addition, GSW Gnocchi was more thermally stable than GTW Gnocchi, as evidenced by thermogravimetric analysis (TGA).

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“…The previous investigation reported peaks near the area of 1600–800 cm −1 as belonging to oligosaccharides, particularly mannan-oligosaccharides and β- glucan [ 43 , 44 ]. The application of β- glucan may serve to achieve bioactive functions by its existence [ 45 ]. Otherwise, the existence of such components is referred to as having activity against harmful substances, such as chelators, particularly aflatoxins [ 46 ] and zearalenone [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

Khojah

Badr

Mohamed

et al. 2022

Foods

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Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual function: nutritional and long shelf life. Two materials were chosen to support the bar manufacturing regarding their bioactive contents, barley malt grass (BMG) and pomegranate byproducts (PBD). Chemical composition, antioxidant, and antimicrobial potency were measured. Β-carotene, vitamin C, and tocopherol were determined using HPLC apparatus. Extracts’ bio-safety against cell lines was determined, besides their enhancement against cell-death factors. Simulation experiments were designed to evaluate extracts’ impact to extend bar shelf life. Data represented the richness of essential minerals and fibers. Results of the FTIR reflected the existence of various active groups in the contents. Phenolic fractions of PBD are distinctive for their content of ellagic (39.21 ± 5.42 mg/kg), ferulic acid fractions (31.28 ± 4.07 mg/kg) which is a known with antifungal activity. Extracts and their mix (1:1) represented inhibition zone diameters that reach 15.1 ± 1.66 mm for bacteria and 23.81 ± 1.41 mm for fungi. Extracts were shown to have better safety against the cell line strain of hepatic HL-7702, with an elevation of a harmful dose of aflatoxin (IC50 304.5 µg/mL for PBD, IC50 381 µg/mL for BMG). Sensory evaluation of fortified bars reflected a preferable application of mix (1:1) due to color attributes and panelist evaluations, the same result recorded for simulation studies. The experiment recommended applying a mix (1:1) of BMG: PBD in addition to their extracts (200 mg/kg dough) for functional bar manufacturing with antifungal properties.

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Bioactive films based on barley β-glucans and ZnO for wound healing applications

Cited by 17 publications

References 59 publications

Ethylene-Vinyl Acetate (EVA) Containing Waste Hemp-Derived Biochar Fibers: Mechanical, Electrical, Thermal and Tribological Behavior

Ethylene-Vinyl Acetate (EVA) Containing Waste Hemp-Derived Biochar Fibers: Mechanical, Electrical, Thermal and Tribological Behavior

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

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