Correlazioni tra proprietá reologiche, struttura e processabilitá di blend di LLDPE/LDPE

Polymer blends constitute a valuable way to produce relatively low cost new materials. A still open question concerns the miscibility of polyethylene blends. Deviations from the log-additivity rule of the newtonian viscosity are often taken as a signature of immiscibility of the two components. The aim of this thesis is to characterize the rheological behavior in shear and elongation of five series of LLDPE/LDPE blends whose parent polymers have been chosen with different viscosity and SCB content and length. Synergistic effects have been measured for both zero shear viscosity and melt strength. Both SCB length and viscosity ratio between the components have been found to be key parameters for the miscibility of the pure polymers. In particular the miscibility increases with increasing SCB length and with decreasing the LDPE molecular weight and viscosity. This rheological behavior has significant effects on the processability window of these blends when the uni or biaxial elongational flows are involved. The film blowing is one of the processes for which the synergistic effects above mentioned can be crucial. Small scale experiments of film blowing performed for one of the series of blends has demonstrated that the positive deviation of the melt strength enlarges the processability window. In particular, the bubble stability was found to improve or disappear when the melt strength of the samples increased. The blending of LDPE and LLDPE can even reduce undesired melt flow instability phenomena widening, as a consequence, the processability window in extrusion. One of the series of blends has been characterized by means of capillary rheometry in order to allow a careful morphological analysis of the surface of the extruded polymer jets by means of Scanning Electron Microscopy (SEM) with the aim to detect the very early stages of the small scale melt instabilty at low shear rates (sharksin) and to follow its subsequent evolution as long as the shear rate was increased. With this experimental procedure it was possible to evaluate the shear rate ranges corresponding to different flow regions: smooth extrudate surface (absence of instability), sharkskin (small scale instability produced at the capillary exit), stick-slip transition (instability involving the whole capillary wall) and gross melt fracture (i.e. a large scale "upstream" instability originating from the entrance region of the capillary). A quantitative map was finally worked out using which an assessment of the flow type for a given shear rate and blend composition can be predicted.

Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches

Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality and lipid oxidation in different vegetable foods focusing on analytical and technological aspects in order to figure out the effects of lipid composition and bioactive compounds (phenolic compounds, omega-3 fatty acids and dietary fiber) addition on their shelf life. In addition, bioavailability and antioxidant effects of phenolic compounds in human and animals, respectively, were evaluated after consumption of vegetable foods. The first section of the work was focused on the evaluation of lipid quality impact on technological behaviour of vegetable foods. Because of that, cocoa butter with different melting point were evaluated by chromatographic techniques (GC, TLC) and the sample with the higher melting point showed the presence of fatty acids, triglycerides, 2-monoglycerides and FT-IR profile different from genuine cocoa butter, meaning an adding of foreign fat (lauric-fat) not allowed by the law. Looking at lipid quality of other vegetable foods, an accelerated shelf life test (OXITEST®), was used to evaluate of lipid stability to oxidation in tarallini snacks made up using different lipid matrices (sunflower oil, extravirgin olive oil and a blend of extravirgin olive oil and lard). The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and different cooking times, without any samples fat extraction. In the second section, the role of bioactive compounds on cereal based food shelf life was studied in different bakeries by GC, spectrophotometric methods and capillary electrophoresis. It was examined the relationships between phenolic compounds, added with flour, and lipid oxidation of tarallini and frollini. Both products showed an increase in lipid oxidation during storage and antioxidant effects on lipid oxidation were not as expected. Furthermore, the influence of enrichment in polyunsaturated fatty acids on lipid oxidation of pasta was evaluated. The results proved that LC n-3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. The importance of phenolic compounds as antioxidant in humans and rats was also studied, by HPLC/MS in the latter section. For this purpose, apigenin and apigenin glycosides excretion was investigated in six women’s urine in a 24 hours study. After a single dose of steamed artichokes, both aglicone and glucuronide metabolites were recovered in 24 h urine. Moreover, the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread in rats were evaluated. Both cereals were good sources of antioxidants but Kamut® bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied.

Valorization of pomaces from the mechanical extraction of virgin olive oils in dairy animal feeding

This research work is aimed at the valorization of two types of pomace deriving from the extra virgin olive oil mechanical extraction process, such as olive pomace and a new by-product named “paté”, in the livestock sector as important sources of antioxidants and unsaturated fatty acids. In the first research the suitability of dried stoned olive pomace as a dietary supplement for dairy buffaloes was evaluated. The effectiveness of this utilization in modifying fatty acid composition and improving the oxidative stability of buffalo milk and mozzarella cheese have been proven by means of the analysis of qualitative and quantitative parameters. In the second research the use of paté as a new by-product in dietary feed supplementation for dairy ewes, already fed with a source of unsaturated fatty acids such as extruded linseed, was studied in order to assess the effect of this combination on the dairy products obtained. The characterization of paté as a new by-product was also carried out, studying the optimal conditions of its stabilization and preservation at the same time. The main results, common to both researches, have been the detection and the characterization of hydrophilic phenols in the milk. The analytical detection of hydroxytyrosol and tyrosol in the ewes’ milk fed with the paté and hydroxytyrosol in buffalo fed with pomace showed for the first time the presence in the milk of hydroxytyrosol, which is one of the most important bioactive compounds of the oil industry products; the transfer of these antioxidants and the proven improvement of the quality of milk fat could positively interact in the prevention of some human cardiovascular diseases and some tumours, increasing in this manner the quality of dairy products, also improving their shelf-life. These results also provide important information on the bioavailability of these phenolic compounds.