Development of New Edible Biodegradable Films Containing Camu-Camu and Agro-Industry Residue.

The use of edible films has garnered significant interest in the food and environmental sectors due to their potential to prevent food deterioration and their biodegradability. This study aimed to develop and characterize edible films based on camu-camu residue, gelatin, and glycerol, evaluating their solubility, thermal, degradability, antioxidant, and water vapor permeability properties of the gelatin matrix. This is the first study incorporating camu-camu into a gelatin and glycerol matrix.

Synthesis, Application and Effect of Hybrid Nanocomposites Based on Hydrogel and Nanoclay in Cement-Mortars.

Hybrid nanocomposite hydrogels, as admixtures for internal curing of cementitious materials, have been widely studied. This study analyzes the effect of applying 0.5% (wt/wt cement) of pre-soaked hydrogels based on polyacrylamide, carboxymethylcellulose, and three different concentrations of Cloisite-Na (0, 10, and 20% wt/wt) on the fresh and hardened properties of cementitious mortars.

Effect of green tea extract on gelatin-based films incorporated with lemon essential oil.

The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 ± 7 MPa to 101 ± 5 MPa, on the other hand, the nanoemulsion decreases to 78 ± 8 MPa.

Chelating and antibacterial properties of chitosan nanoparticles on dentin.

Objectives: The use of chitosan nanoparticles (CNPs) in endodontics is of interest due to their antibiofilm properties. This study was to investigate the ability of bioactive CNPs to remove the smear layer and inhibit bacterial recolonization on dentin.

Materials And Methods: One hundred bovine dentin sections were divided into five groups (n = 20 per group) according to the treatment.

Evaluation of the genotoxicity of chitosan nanoparticles for use in food packaging films.

The use of nanoparticles in food packaging has been proposed on the basis that it could improve protection of foods by, for example, reducing permeation of gases, minimizing odor loss, and increasing mechanical strength and thermal stability. Consequently, the impacts of such nanoparticles on organisms and on the environment need to be investigated to ensure their safe use. In an earlier study, Moura and others (2008a) described the effect of addition of chitosan (CS) and poly(methacrylic acid) (PMAA) nanoparticles on the mechanical properties, water vapor, and oxygen permeability of hydroxypropyl methylcellulose films used in food packaging.