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Contribution to Knowledge on Bioapatites: Does Mg Level Reflect the Organic Matter and Water Contents of Enamel?
The matter constituting the enamels of four types of organisms was studied. The variability of the ions was presented in molar units. It was proven that the changes in water contents of the enamel are significantly positively related to changes in Mg; inversely, there is also a strong connection with changes in Ca and P, the main components of bioapatite. The variability in the organic matter has the same strong and positive characteristics and is also coupled with changes in Mg contents. Amelogenins in organic matter, which synthesize enamel rods, likely have a role in adjusting the amount of Mg, thus establishing the amount of organic matter and water in the whole enamel; this adjustment occurs through an unknown mechanism. Ca, P, Mg, and Cl ions, as well as organic matter and water, participate in the main circulation cycle of bioapatites. The selection of variations in the composition of bioapatite occurs only along particular trajectories, where the energy of transformation linearly depends on the following factors: changes in the crystallographic d parameter; the increase in the volume, V, of the crystallographic cell; the momentum transfer, which is indirectly expressed by ΔsinΘ value. To our knowledge, these findings are novel in the literature. The obtained results indicate the different chemical and crystallographic affinities of the enamels of selected animals to the human ones. This is essential when animal bioapatites are transformed into dentistic or medical substitutes for the hard tissues. Moreover, the role of Mg is shown to control the amount of water in the apatite and in detecting organic matter in the enamels.
Hierarchy of Bioapatites
Apatites are one of the most intensively studied materials for possible biomedical applications. New perspectives of possible application of apatites correspond with the development of nanomaterials and nanocompounds. Here, an effort to systematize different kinds of human bioapatites forming bones, dentin, and enamel was undertaken. The precursors of bioapatites and hydroxyapatite were also considered. The rigorous consideration of compositions and stoichiometry of bioapatites allowed us to establish an order in their mutual sequence. The chemical reactions describing potential transformations of biomaterials from octacalcium phosphate into hydroxyapatite via all intermediate stages were postulated. Regardless of whether the reactions occur in reality, all apatite biomaterials behave as if they participate in them. To conserve the charge, additional free charges were introduced, with an assumed meaning to be joined with the defects. The distribution of defects was coupled with the values of crystallographic parameters “a” and “c”. The energetic balances of bioapatite transformations were calculated. The apatite biomaterials are surprisingly regular structures with non-integer stoichiometric coefficients. The results presented here will be helpful for the further design and development of nanomaterials.
An Interlaboratory Comparison on the Characterization of a Sub-micrometer Polydisperse Particle Dispersion
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.
Strontium coupling with sulphur in mouse bone apatites
Abstract One of the key aspects of new advanced biomaterial development is to understand and design new compositions of selected components. The important idea for bioapatite-based materials is the substitution of Ca by other elements, such as strontium. Here, we evaluated the inorganic part of a network of mouse bone apatite. The effects of administration of Sr into mouse bones do not depend on the form of the supplied compound. Sr addition to mouse bones results in the formation of narrow pipe-like structures including additional sulphates in the periosteum and endosteum and somewhere in the middle of the cortical bone. Sr administration clearly entails meaningful regrouping in the sulphate distribution in bone samples. Supposedly, sulphur is absorbed as the sulphates, and this mechanism resembles the involvement of carbonates. After the consideration of several possible ones, new complicated mechanisms of strontium and sulphate intake into bones were derived, which were not the simple ion-exchanges. Also, an alternate mechanism of attraction of Sr and sulphated glycosaminoglycans was considered. This study is the next step in achieving better knowledge of bioapatite structures and role of additional components, together with their interaction with other elements.
Selected materials techniques for evaluation of attributes of sourdough bread with Kombucha SCOBY
Abstract There is a high demand for new techniques and applications, which are typically used in materials science for food product development. As a novel food example, sourdough bread (SDB) has been previously evaluated for its prolonged shelf life, positive health effects, and distinctive flavor, yet conventional fermentation is time-consuming. The influence of dough hydration on the properties of SDB prepared using symbiotic culture of bacteria and yeast (SCOBY) derived from black tea Kombucha and how SCOBY reduced the overall time of the starter preparation to ∼16 h were studied. This decrement in the fermentation period, aided by the metabolically active microbial association in SCOBY, acts as a suitable alternative to conventional sourdough cultures that need extended fermentation periods. Several characterization techniques were employed to elucidate the effect of hydration levels (70–90%) of the samples, including impedance profile analysis. Results have revealed that the SDB with an 80% hydration level (SB80) displayed optimal characteristics concerning porosity, starch crystallization, texture, total phenolic content, and viscoelasticity. These findings suggest that SB80 attained a stable matrix with enticing nutritional and mechanical attributes, thereby emerging as an ideal candidate for developing novel bakeries with improved properties. Higher hydration levels enhanced the moisture retention ability and antioxidant activity. Furthermore, FTIR studies confirmed hydration-mediated molecular interactions, thereby affecting gluten structure and the process of starch gelatinization. Stress relaxation studies have revealed the superior mechanical strength of SB80, thus demonstrating improved texture and mouthfeel attributes. Electrical impedance spectroscopy studies further displayed hydration-driven modifications in water distribution and starch arrangement. These findings open a new dimension in utilizing SCOBY as an alternative in formulating novel SDBs to create sustainable, functional food products.
Star Polymers as a Reducing Agent of Silver Salt and a Carrier for Silver Nanoparticles
Star polymers—macromolecules featuring multiple arms radiating from a central core—offer unique potential for biomedical applications due to their tunable architecture, multifunctionality and ability to incorporate stimuli-responsive and biocompatible components. In this study, functional star polymers with oligo (ethylene glycol) methyl ether methacrylate (OEOMA) arms and 2-(dimethylamino)ethyl methacrylate (DMAEMA) core units were synthesized via atom transfer radical polymerization (ATRP) using the “arm-first” strategy. The star polymers were used as nanoreactors for the in situ reduction of silver nitrate to form silver nanoparticles (AgNPs) without additional reducing agents. UV–Vis spectroscopy confirmed the formation of spherical AgNPs with absorption maxima around 430 nm, and transmission electron microscopy revealed uniform particle morphology. These hybrid nanomaterials (STR-AgNPs) were incorporated into polymethyl methacrylate (PMMA)-based bone cement to impart antibacterial properties. Mechanical testing showed that the compressive strength remained within acceptable limits, while antibacterial assays against E. coli demonstrated a significant inhibition of bacterial growth. These findings suggest that STR-AgNPs serve as promising candidates for infection-resistant bone implants, providing localized antibacterial effects while maintaining mechanical integrity and biocompatibility.
Corrigendum to ''Characterization of hemp seed oil emulsion stabilized by soap nuts (Sapindus mukorossi) extract'' [Food Hydrocolloids 156 (2024) 110352]
Studies on Chemical Composition, Structure and Potential Applications of Keratoisis Corals
The chemical composition and structure of bamboo octocoral Keratoisis spp. skeletons were investigated by using: Scanning Electron Microscopy SEM, Raman Microscopy, X-ray Diffraction XRD, Laser Ablation–Inductively Coupled Plasma LA-ICP, and amino acid analyzers. Elements discovered in the nodes (mainly organic parts of the skeleton) of bamboo corals showed a very interesting arrangement in the growth ring areas, most probably enabling the application of bamboo corals as palaeochronometers and palaeothermometers. LA-ICP results showed that these gorgonian corals had an unusually large content of bromine, larger than any other organism yet studied. The local concentration of bromine in the organic part of the growth rings of one of the studied corals grew up to 29,000 ppm of bromine. That is over 440 times more than is contained in marine water and 35 times more than Murex contains, the species which was used to make Tyrian purple in ancient times. The organic matter of corals is called gorgonin, the specific substance that both from the XRD and Raman studies seem to be very similar to the reptile and bird keratins and less similar to the mammalian keratins. The missing cross-linking by S-S bridges, absence of aromatic rings, and significant participation of β-turn organization of peptides differs gorgonin from keratins. Perhaps, the gorgonin belongs to the affined but still different substances concerning reptile and bird keratin and in relation to the more advanced version—the mammalian one. Chemical components of bamboo corals seem to have great medical potential, with the internodes as material substituting the hard tissues and the nodes as the components of medicines.
Changes in the Characteristics of Pine Logging Residue during Storage in Forest Stands
A significant amount of logging residue is produced during roundwood harvesting. Logs are often left in forest sites due to, for example, ecological or logistical aspects. Taking into account the fact that the number of studies focused on changes in the properties of the residue is very low, it was decided to conduct research on the effect of a three-year storage period in forest stands on the chemical properties and energy potential of the wood. The research design allowed for the determination of changes during up to three years of storage. The performed analysis showed a highly negative impact on the characteristics of the material. These adverse effects were probably caused by the activity of microorganisms such as fungi and bacteria, as evidenced by the increased concentrations of ergosterol and low-molecular-weight organic acids. Moreover, it was found that wood stored for three years was characterized by a lower cellulose content; an increased percentage of lignin; a reduced content of sterols (desmosterol, stigmasterol, lanosterol and β-sitosterol) and phenolic acids; and reduced antioxidant activity, as determined with the ABTS+ method. Storing logs also led to a reduction in the energy potential of the residues, as shown by a reduction in net and gross calorific value and an increased ash content.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.
Heme iron as potential iron fortifier for food application – characterization by material techniques
Abstract The modern food industry requires new analytical methods for high-demand food supplements, personalized diets, or bioactive foods development. One of the main goals of the food industry is to discover new ways of food fortification. This applies to food products or supplements for human and animal diets. In our research, we focused on the solid particles of AproTHEM (dried porcine hemoglobin), which is approved for animal feeding and as a meat product additive, and AproFER 1000 (heme iron polypeptides), which is still being investigated. The study showed the possible application of advanced techniques for the examination of iron-based food additives. We evaluated selected techniques for particle size and morphology examination such as laser diffraction, optical microscopy, as well as scanning electron microscopy, and briefly discussed their usefulness compared with other techniques. On the basis of our results, we proposed a path of microscopic analysis for the study of material homogeneity. The structure of heme iron was evaluated by X-ray diffraction, FT-IR, and Raman spectroscopy supported with thermal behavior analysis (differential scanning calorimeter). Furthermore, a portable colorimeter was applied for L*a*b* color analysis. Our study proved that for new food product development, particle size analysis as well as typically used advanced materials techniques can be successfully applied.
Advancing microencapsulation strategies for bioactive compounds: Enhancing stability, bioavailability, and controlled release in food applications
Abstract Bioactive compounds are highly susceptible to oxidation and degradation, limiting their stability, bioavailability, and effectiveness, particularly in food applications where preservation is critical. Microencapsulation presents a promising strategy to protect these compounds and enhance their functional performance. This review explores key factors influencing microencapsulation efficiency, including extraction methods, encapsulation techniques – such as fluidized-bed spray coating, emulsification, emulsion solidification, liposomal entrapment, coacervation, and ionic gelation – and their effects on capsule structure, controlled release, and bioaccessibility. Findings from in vitro and in vivo studies are synthesized to evaluate the outcomes of microencapsulated compounds. The results show that optimizing the entire microencapsulation process – from extraction and formulation to production techniques – can enhance stability and bioavailability, ultimately supporting the development of functional foods with protective and health-promoting properties. The review highlights microencapsulation as a valuable tool for the food industry, offering broad potential for innovation and application.
Quantitative Description of Isomorphism in the Series of Simple Compounds
The introduction of the notion of energy change resulting from the ion exchange in apatites leads to the question: how can some simple isomorphic series be described using the mentioned idea? We concentrated on the simple isomorphic series of compounds: apatite, bioapatite, calcite, aragonite, celestine, K-, Zn- and Cu-Tutton’s salts. It was demonstrated in all the series, except Tutton’s salts, that the change in energy and the change in the crystal cell volume are, in a simple way, dependent on the change in the ionic radii of the introduced ions. The linear relationships between the variations in energy and in the universal crystallographic dimension d were derived from the earlier equations and proven based on available data. In many cases, except the Tutton’s salts, linear dependence was discovered between the change in energy and the sinus of universal angle Θ, corresponding to the change in momentum transfer. In the same cases, linear dependencies were observed between the energy changes and the changes in the volumes of crystallographic cells, and mutually between changes in the crystallographic cell volume V, crystallographic dimension d, and diffraction angle Θ.
Quercetin-Fortified Animal Forage from Onion Waste: A Zero-Waste Approach to Bioactive Feed Development
There is a high demand for the development of new carriers for pharmaceutical forms for human, veterinary, and animal-feeding use. One of the solutions might be bioactive compound-loading pellets for animal forage. The aim of the work was to assess the physical and sensory properties of forage with the addition of onion peel and off-spec onions as a source of quercetin. The feed was prepared using an expanding process (thermal–mechanical expanding process). Quercetin content was evaluated in raw onion and in final-product feed mixture samples (before and after expanding, and pelleting). The obtained feed was subjected to sensory analysis, testing for expanded pellet uniformity, water absorption index (WAI), the angle of a slide, and antioxidant activity. The results confirmed a high recovery of the quercetin after the expanding process (approximately 80%), and a significantly reduced intensity of onion odor, which was confirmed compared to the non-expanded onion, which is beneficial. Furthermore, digital and optical microscopy were applied for structure analysis. Microscopic imaging results confirmed that the onion structures were visible in the whole length of feed material and analyzed cross-sections. The results can be an introduction to further research on developing products that use the expanding and pelleting process to exploit the peel and off-spec onions, as well as other waste raw materials.
Timber from Historical Foundation Piles Made of Oak Wood (Quercus robur L.)
Oak wood is a popular construction material in Europe. In the course of its service life, this wood is subject to structural changes resulting from the environmental conditions to which it is exposed, in addition to the effects of aging. Samples of naturally occurring historic European oak (Quercus robur L.) were obtained from foundation piles that were utilized to reinforce the riverbanks in Poland, the Vistula River basin, dating to the 2nd century, as well as from a 14th-century settlement on the river in Slupsk. Reference wood was also obtained from contemporary harvesting operations in the vicinity of Slupsk, Poland. The presence of structural changes resulting from partial wood degradation was confirmed through the utilization of FTIR spectroscopy analysis, SEM with BSD microscopy, and chromatic parameters. The differences in the color of historic and reference wood were significant (based on Kruskal–Wallis test = 46.38, where p < 0.001). The results of chemical analysis showed an increase in the proportion of lignin and a decrease in carbohydrate components for the old wood. A higher degree of change in lignin content was observed in historic wood (32–38%) compared to the fresh wood sample (25%). Our study showed that the collected data can be applied to the preparation database of heritage wood materials.
