Combined Effect of Poly(hydroxybutyrate) and Plasticizers on Polylactic acid Properties for Film Intended for Food Packaging

Poly(lactic acid) PLA, and poly(hydroxybutyrate) PHB, blends were processed as films and characterized for their use in food packaging. PLA was blended with PHB to enhance the crystallinity. Therefore, PHB addition strongly increased oxygen barrier while decreased the wettability. Two different environmentally-friendly plasticizers, poly(ethylene glycol) (PEG) and acetyl(tributyl citrate) (ATBC), were added to these blends to increase their processing performance, while improving their ductile properties. ATBC showed higher plasticizer efficiency than PEG directly related to the similarity solubility parameters between ATBC and both biopolymers. Moreover, ATBC was more efficiently retained to the polymer matrix during processing than PEG. PLA–PHB–ATBC blends were homogeneous and transparent blends that showed promising performance for the preparation of films by a ready industrial process technology for food packaging applications, showing slightly amber color, improved elongation at break, enhanced oxygen barrier and decreased wettability.

Synthesis and Characterization of Lactic Acid Oligomers: Evaluation of Performance as Poly(Lactic Acid) Plasticizers

The use of fully bio-based and biodegradable materials for massive applications, such as food packaging, is an emerging tendency in polymer research. But the formulations proposed in this way should preserve or even increase the functional properties of conventional polymers, such as transparency, homogeneity, mechanical properties and low migration of their components to foodstuff. This is not always trivial, in particular when brittle biopolymers, such as poly(lactic acid) (PLA), are considered. In this work the formulation of innovative materials based on PLA modified with highly compatible plasticizers, i.e. oligomers of lactic acid (OLAs) is proposed. Three different synthesis conditions for OLAs were tested and the resulting additives were further blended with commercial PLA obtaining transparent and ductile materials, able for films manufacturing. These materials were tested in their structural, thermal and tensile properties and the best formulation among the three materials was selected. OLA with molar mass (Mn) around 1,000 Da is proposed as an innovative and fully compatible and biodegradable plasticizer for PLA, able to replace conventional plasticizers (phthalates, adipates or citrates) currently used for films manufacturing in food packaging applications.

Processing and Characterization of Nano-biocomposites Based on Mater-Bi® with Layered Silicates

The development of new nano-biocomposites has been one of the main research areas of interest in polymer science in recent years, since they can combine the intrinsic biodegradable nature of matrices with the ability to modify their properties by the addition of selected nano-reinforcements. In this work, the addition of mineral nanoclays (montmorillonites and sepiolites) to a commercial starch-based matrix is proposed. A complete study on their processing by melt-intercalation techniques and further evaluation of the main properties of nano-biocomposites has been carried out. The results reported show an important influence of the nano-biocomposites morphology on their final properties. In particular, the rheological and viscoelastic characteristics of these systems are very sensitive to the dispersion level of the nanofiller, but it is possible to assess that the material processing behaviour is not compromised by the presence of these nano-reinforcements. In general, both nanofillers had a positive influence in the materials final properties. Mechanical performance shows improvements in terms of elastic modulus, without important limitations in terms of ductility. Thermal properties are improved in terms of residual mass after degradation and low improvements are also observed in terms of oxygen barrier properties.

Determination of fat-soluble vitamins in vegetable oils through microwave-assisted high-performance liquid chromatography

In this manuscript, a study of the effect of microwave radiation on the high-performance liquid chromatography separation of tocopherols and vitamin K1 was conducted. The novelty of the application was the use of a relatively low polarity mobile phase in which the dielectric heating effect was minimized to evaluate the nonthermal effect of the microwave radiation over the separation process. Results obtained show that microwave-assisted high-performance liquid chromatography had a shorter analysis time from 31.5 to 13.3 min when the lowest microwave power was used. Moreover, narrower peaks were obtained; hence the separation was more efficient maintaining or even increasing the resolution between the peaks. This result confirms that the increase in mobile phase temperature is not the only variable for improving the separation process but also other nonthermal processes must intervene. Fluorescence detection demonstrated better signal-to-noise compared to photodiode arrayed detection mainly due to the independent effect of microwave pulses on the baseline noise, but photodiode array detection was finally chosen as it allowed a simultaneous detection of nonfluorescent compounds. Finally, a determination of the content of the vitamin E homologs was carried out in different vegetable oils. Results were coherent with those found in the literature.

Use of herbs, spices and their bioactive compounds in active food packaging

The interest and societal demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements for the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. Active packaging technologies have greatly developed in the last decade by trying to satisfy the need for long-life processed food in addition to antioxidant/antimicrobial components in the packaging material. These components are intended to be released in a controlled way to food. These rising trends have been reflected in the field of food packaging by the use of chemicals extracted and obtained from plants in active packaging formulations. Herbs and spices have shown great potential to be used as renewable, biodegradable and valuable sources of chemicals, such as polyphenols, with high antioxidant/antimicrobial performance. This review aims to present the latest published work in this area.

Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach

A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from almond skin byproducts was optimized. A three-level, three-factor Box–Behnken design was used to evaluate the effect of almond skin weight, microwave power, and irradiation time on total phenolic content (TPC) and antioxidant activity (DPPH). Almond skin weight was the most important parameter in the studied responses. The best extraction was achieved using 4 g, 60 s, 100 W, and 60 mL of 70% (v/v) ethanol. TPC, antioxidant activity (DPPH, FRAP), and chemical composition (HPLC-DAD-ESI-MS/MS) were determined by using the optimized method from seven different almond cultivars. Successful discrimination was obtained for all cultivars by using multivariate linear discriminant analysis (LDA), suggesting the influence of cultivar type on polyphenol content and antioxidant activity. The results show the potential of almond skin as a natural source of phenolics and the effectiveness of MAE for the reutilization of these byproducts.

Bio-based PLA_PHB plasticized blend films: Processing and structural characterization

Bio-based films formed by poly(lactic acid) (PLA) and poly(3-hydroxybutyrate) (PHB) plasticized with an oligomer of the lactic acid (OLA) were used as supporting matrices for an antibacterial agent (carvacrol). This paper reports the main features of the processing and physico-chemical characterization of these innovative biodegradable material based films, which were extruded and further submitted to filmature process. The effect of the addition of carvacrol and OLA on their microstructure, chemical, thermal and mechanical properties was assessed. The presence of these additives did not affect the thermal stability of PLA_PHB films, but resulted in a decrease in their crystallinity and in the elastic modulus for the active formulations. The obtained results showed the effective presence of additives in the PLA or the PLA_PHB matrix after processing at high temperatures, making them able to be used in active and bio-based formulations with antioxidant/antimicrobial performance.

Red de seguimiento y coordinación del Máster en Ciencia de Materiales

El Máster en Ciencia de Materiales se imparte en la Facultad de Ciencias de la Universidad de Alicante, consta de 60 créditos ECTS que se cursan durante 1 año académico. El máster está implantado desde el curso 2010-2011 por lo que durante el actual curso 2014-2015 tendremos la quinta promoción de egresados. La red docente está formada por la comisión académica del Máster en Ciencia de Materiales. Esta comisión (profesorado, alumno y personal de administración y servicios) lleva realizando un seguimiento de la titulación durante los 4 cursos anteriores. Por tanto la red tiene como objetivo principal el seguimiento, coordinación, evaluación y mejora de la planificación realizada con las experiencias recogidas a lo largo de estos años. Además, se realizará un estudio de los diferentes indicadores de calidad que utilizan las agencias de acreditación puesto que este año el Máster se someterá a la renovación de la acreditación.

Evaluación del Grado de Biología de la Facultad de Ciencias de la Universidad de Alicante

Una vez implantado el Grado de Biología, es el momento de hacer una revisión profunda de los resultados obtenidos, con el fin de comprobar si éstos son adecuados para garantizar la continuidad de la impartición del mismo. Esta comunicación se presenta como resultado del trabajo que se está realizando en el seno de la Comisión del Grado en Biología, que es el grupo encargado de realizar la autoevaluación de dicho grado. La revisión se centra en comprobar la adquisición de competencias por parte de los estudiantes, en los recursos humanos y materiales que soportan el desarrollo del título y en el análisis de la evolución de los resultados del mismo. Todo ello en tres ámbitos principales: la Gestión del Título, los Recursos de los que se dispone y por último los Resultados obtenidos. Toda esta información será de gran ayuda para poder detectar las fortalezas y debilidades del grado, y de este modo poder reforzar aquellos puntos que se revelen más débiles.

Colaboración docente para diseñar materiales de Ciencia y Tecnología Culinaria y, Salud Pública

En el presente trabajo se han diseñado materiales de trabajo para utilizar en las asignaturas de Ciencia y Tecnología Culinaria y, Salud Pública del Grado en Nutrición Humana y Dietética (NHyD). Estos materiales han permitido obtener valoraciones nutricionales de platos típicos de la Comunidad Valenciana como son arroces y legumbres y, a partir de estas valoraciones hacer comparaciones nutricionales entre dichos platos. Por otro lado, se ha trabajado el tema de los tamaños de ración estimados por los alumnos para personas adultas y sanas, también se ha realizado una comparación entre de tamaños entre recetas semejantes. Estos conocimientos previos se han aplicado a una asignatura que se imparte posteriormente en el Grado de NHyD que es Salud Pública. En dicha asignatura, se han diseñado unos cuestionarios para averiguar si los tamaños de ración estimados por los alumnos y por familiares son muy diferentes. Los resultados obtenidos muestran que la realización de la valoración nutricional de platos por parte de los alumnos permite añadir conocimientos a los alumnos que no se encuentran en bibliografía y, además también permiten concienciar de la importancia que tiene la educación a los pacientes en cuanto a la importancia que puede tener el tamaño de ración que se consuma.

Carbon-, sulfur-, and phosphorus-based charge transfer reactions in inductively coupled plasma–atomic emission spectrometry

In this work, the influence of carbon-, sulfur-, and phosphorus-based charge transfer reactions on the emission signal of 34 elements (Ag, Al, As, Au, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Ga, Hg, I, In, Ir, K, Li, Mg, Mn, Na, Ni, P, Pb, Pd, Pt, S, Sb, Se, Sr, Te, and Zn) in axially viewed inductively coupled plasma–atomic emission spectrometry has been investigated. To this end, atomic and ionic emission signals for diluted glycerol, sulfuric acid, and phosphoric acid solutions were registered and results were compared to those obtained for a 1% w w− 1 nitric acid solution. Experimental results show that the emission intensities of As, Se, and Te atomic lines are enhanced by charge transfer from carbon, sulfur, and phosphorus ions. Iodine and P atomic emission is enhanced by carbon- and sulfur-based charge transfer whereas the Hg atomic emission signal is enhanced only by carbon. Though signal enhancement due to charge transfer reactions is also expected for ionic emission lines of the above-mentioned elements, no experimental evidence has been found with the exception of Hg ionic lines operating carbon solutions. The effect of carbon, sulfur, and phosphorus charge transfer reactions on atomic emission depends on (i) wavelength characteristics. In general, signal enhancement is more pronounced for electronic transitions involving the highest upper energy levels; (ii) plasma experimental conditions. The use of robust conditions (i.e. high r.f. power and lower nebulizer gas flow rates) improves carbon, sulfur, and phosphorus ionization in the plasma and, hence, signal enhancement; and (iii) the presence of other concomitants (e.g. K or Ca). Easily ionizable elements reduce ionization in the plasma and consequently reduce signal enhancement due to charge transfer reactions.

Natural Pectin Polysaccharides as Edible Coatings

The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

Processing and characterization of plasticized PLA/PHB blends for biodegradable multiphase systems

Blends of poly(lactic acid) (PLA) and poly(3-hydroxybutyrate) (PHB) plasticized with a lactic acid oligomer (OLA) added at three different concentrations (15, 20 and 30 wt% by weight), were prepared by an optimized extrusion process to improve the processability and mechanical properties of these biopolymers for flexible film manufacturing. Morphological, chemical, thermal, mechanical, barrier and migration properties were investigated and formulations with desired performance in eco-friendly films were selected. The efficiency of OLA as plasticizer for PLA_PHB blends was demonstrated by the significant decrease of their glass transition temperatures and a considerable improvement of their ductile properties. The measured improvements in the barrier properties are related to the higher crystallinity of the plasticized PLA_PHB blends, while the overall migration test underlined that all the proposed formulations maintained migration levels below admitted levels. The PLA_PHB blend with 30 wt% OLA was selected as the optimum formulation for food packaging, since it offered the best compromise between ductility and oxygen and water vapor barrier properties with practically no migration.

Active edible films: Current state and future trends

Active edible films represent one of the current and future trends in the development of new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers for active compounds extracted from natural sources and are able to be released at a controlled rate to packaged food. In this review we aim to present, in a comprehensive way, the most recent advances and updates in this subject, where much research is currently ongoing and new studies are reported very often. This review focuses on innovative biopolymer matrices, their processing to obtain edible active films, and present and future applications.

Tungsten coil atomic emission spectrometry combined with dispersive liquid–liquid microextraction: A synergistic association for chromium determination in water samples

A novel and environment friendly analytical method is reported for total chromium determination and chromium speciation in water samples, whereby tungsten coil atomic emission spectrometry (WCAES) is combined with in situ ionic liquid formation dispersive liquid–liquid microextraction (in situ IL-DLLME). A two stage multivariate optimization approach has been developed employing a Plackett–Burman design for screening and selection of the significant factor involved in the in situ IL-DLLME procedure, which was later optimized by means of a circumscribed central composite design. The optimum conditions were complexant concentration: 0.5% (or 0.1%); complexant type: DDTC; IL anion: View the MathML sourcePF6−; [Hmim][Cl] IL amount: 60 mg; ionic strength: 0% NaCl; pH: 5 (or 2); centrifugation time: 10 min; and centrifugation speed: 1000 rpm. Under the optimized experimental conditions the method was evaluated and proper linearity was obtained with a correlation coefficient of 0.991 (5 calibration standards). Limits of detection and quantification for both chromium species were 3 and 10 µg L−1, respectively. This is a 233-fold improvement when compared with chromium determination by WCAES without using preconcentration. The repeatability of the proposed method was evaluated at two different spiking levels (10 and 50 µg L−1) obtaining coefficients of variation of 11.4% and 3.6% (n=3), respectively. A certified reference material (SRM-1643e NIST) was analyzed in order to determine the accuracy of the method for total chromium determination and 112.3% and 2.5 µg L−1 were the recovery (trueness) and standard deviation values, respectively. Tap, bottled mineral and natural mineral water samples were analyzed at 60 µg L−1 spiking level of total Cr content at two Cr(VI)/Cr(III) ratios, and relative recovery values ranged between 88% and 112% showing that the matrix has a negligible effect. To our knowledge, this is the first time that combines in situ IL-DLLME and WCAES.