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Zhang L, Duque-Estrada P, Li Q, Gao S, Lametsch R, Petersen IL. The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts. Food Chem 2024; 451:139435. [PMID: 38678660 DOI: 10.1016/j.foodchem.2024.139435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/01/2024]
Abstract
This study aimed to assess the antioxidant activity of golden chlorella (GoC) and grape pomace (GrP) extracts both in vitro and in pea protein-based extrudates. We hypothesized that GoC/GrP would limit oxidation of proteins in the extrudates compared with commercial antioxidants. The results showed that GoC extract was effective in metal chelation and GrP extract possessed excellent radical scavenging activity and reducing power. Protein oxidation inevitably occurred after low-moisture extrusion in terms of elevated level of protein carbonyls and the gradual loss of thiols. LC-MS/MS revealed that the monoxidation and 4-hydroxynonenal adduction were the major oxidative modifications, and legumin was the most susceptible globulin for oxidation. The GoC/GrP extracts effectively retarded the oxidation progress in extrudates by lower intensity of oxidized peptides, whereas protein electrophoretic profiles remained unaffected. This study highlighted the great potential of GoC/GrP as natural antioxidants in plant-based foods.
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Affiliation(s)
- Longteng Zhang
- College of Food Science and Engineering, Hainan University, 570228 Haikou, China; Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | | | - Qian Li
- College of Food Science and Engineering, Hainan University, 570228 Haikou, China; Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Song Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, 10083 Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
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2
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Al-Rawi SS, Ibrahim AH, Ahmed HJ, Khudhur ZO. Therapeutic, and pharmacological prospects of nutmeg seed: A comprehensive review for novel drug potential insights. Saudi Pharm J 2024; 32:102067. [PMID: 38690209 PMCID: PMC11059288 DOI: 10.1016/j.jsps.2024.102067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 04/10/2024] [Indexed: 05/02/2024] Open
Abstract
Background and objectives For centuries, plant seed extracts have been widely used and valued for their benefits. They have been used in food, perfumes, aromatherapy, and traditional medicine. These natural products are renowned for their therapeutic properties and are commonly used in medicinal treatments. Their significant pharmacological profiles provide an excellent hallmark for the prevention or treatment of various diseases. In this study, we comprehensively evaluated the biological and pharmacological properties of nutmeg seeds and explored their efficacy in treating various illnesses. Method Published articles in databases including Google Scholar, PubMed, Elsevier, Scopus, ScienceDirect, and Wiley, were analyzed using keywords related to nutmeg seed. The searched keywords were chemical compounds, antioxidants, anti-inflammatory, antibacterial, antifungal, antiviral, antidiabetic, anticancer properties, and their protective mechanisms in cardiovascular and Alzheimer's diseases. Results & discussion Nutmeg seeds have been reported to have potent antimicrobial properties against a wide range of various bacteria and fungi, thus showing potential for combating microbial infections and promoting overall health. Furthermore, nutmeg extract effectively reduces oxidative stress and inflammation by improving the body's natural antioxidant defense mechanism. Nutmeg affected lipid peroxidation, reduced lipid oxidation, reduced low-density lipoprotein (LDL), and increased phospholipid and cholesterol excretion. In addition, nutmeg extract improves the modulation of cardiac metabolism, accelerates cardiac conductivity and ventricular contractility, and prevents cell apoptosis. This study elucidated the psychotropic, narcotic, antidepressant, and anxiogenic effects of nutmeg seeds and their potential as a pharmaceutical medicine. Notably, despite its sedative and toxic properties, nutmeg ingestion alone did not cause death or life-threatening effects within the dosage range of 20-80 g powder. However, chemical analysis of nutmeg extracts identified over 50 compounds, including flavonoids, alkaloids, and polyphenolic compounds, which exhibit antioxidant properties and can be used as phytomedicines. Moreover, the exceptional pharmacokinetics and bioavailability of nutmeg have been found different for different administration routes, yet, more clinical trials are still needed. Conclusion Understanding the chemical composition and pharmacological properties of nutmeg holds promise for novel drug discovery and therapeutic advancements. Nutmeg seed offers therapeutic and novel drug prospects that can revolutionize medicine. By delving into their pharmacological properties, we can uncover the vast potential possibilities of this natural wonder.
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Affiliation(s)
- Sawsan S. Al-Rawi
- Department of Biology Education, Faculty of Education, Tishk International University, Erbil, KRG, Iraq
| | - Ahmad Hamdy Ibrahim
- Department of Pharmacy, Faculty of Pharmacy, Tishk International University, Erbil, KRG, Iraq
| | - Heshu Jalal Ahmed
- Department of Biology Education, Faculty of Education, Tishk International University, Erbil, KRG, Iraq
| | - Zhikal Omar Khudhur
- Department of Biology Education, Faculty of Education, Tishk International University, Erbil, KRG, Iraq
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Pronina Y, Belozertseva O, Nabiyeva Z, Pirozzi A, Carpentieri S, Ferrari G, Bazylkhanova E, Burlyayeva A. Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows. Front Nutr 2024; 10:1321004. [PMID: 38283910 PMCID: PMC10811032 DOI: 10.3389/fnut.2023.1321004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Introduction The research focuses on enhancing the nutritional value and potential health benefits of gluten-free confectionery products, developing innovative pastilles and marshmallows enriched with medicinal herb extracts, probiotics, and bioactive compounds from natural sources. Methods Physicochemical properties, including water activity, texture, and color, are assessed to evaluate the quality of the final products. Moreover, in vitro digestibility of the confectionery products is also investigated, with a focus on the release of bioactive compounds such as total phenolic compounds (TPC) and total anthocyanin (TAC) during simulated gastrointestinal digestion. Results and discussion Results indicate that the addition of specific ingredients to pastille samples does not lead to variations in water activity (~0.44), preserving the original properties, quality, and stability of the food. In contrast, the incorporation of additives in marshmallow products significantly increases water activity (p ≤ 0.05), attributed to their moisture-retaining effect. In general, our findings reveal that texture properties and color parameters are significantly affected by different formulations (p ≤ 0.05) for both confectionery products. Notably, the use of fruit and berries puree, along with the incorporation of additives, improves the functionality of confectionary products in terms of consumer acceptance (harder pastilles and softer marshmallow) and product quality. Furthermore, the study reveals that bioactive compounds are released and become more bioaccessible during digestion, particularly in the intestinal phase, with a maximum release exceeding 97% of TPC and TAC for both pastille and marshmallow samples. These findings pave the way for the development of a new category of gluten-free confectionery products, enriched with functional ingredients that offer potential health benefits, aligning with consumer preferences for natural, functional, and health-conscious treats. This research contributes to the evolving the landscape of functional confectionery products and underscores their potential as immune-boosting and naturally based food options.
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Affiliation(s)
- Yuliya Pronina
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Olga Belozertseva
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Zhanar Nabiyeva
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
- ProdAl Scarl, University of Salerno, Fisciano, Italy
| | - Elmira Bazylkhanova
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
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Skaperda Z, Tekos F, Vardakas P, Nechalioti PM, Kourti M, Patouna A, Makri S, Gkasdrogka M, Kouretas D. Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products. Int J Mol Sci 2023; 24:16447. [PMID: 38003634 PMCID: PMC10671064 DOI: 10.3390/ijms242216447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/13/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel methodology comprising a complete set of in vitro cell-free screening techniques for the evaluation of the bioactivity of various food products on the basis of their antioxidant capacity. These assays examine the free radical scavenging activities, the reducing properties, and the protective ability against oxidative damage to biomolecules. The adoption of the proposed battery of antioxidant assays is anticipated to contribute to the holistic characterization of the bioactivity of the food product under examination. Consumer motivations and expectations with respect to nutritious food products with bio-functional properties drive the global food market toward food certification. Therefore, the development and application of scientific methodologies that examine the quality characteristics of food products could increase consumers' trust and promote their beneficial properties for human health.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece; (Z.S.); (F.T.); (P.V.); (M.K.); (A.P.); (S.M.); (M.G.)
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Park SJ, Lee MJ, Choi YJ, Lee MA, Min SG, Seo HY, Chung YB, Yang JH, Park SH. Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2153-2159. [PMID: 37273568 PMCID: PMC10232700 DOI: 10.1007/s13197-023-05742-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 06/06/2023]
Abstract
Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and fermentation. Gelatinized glutinous rice (GGR), which is one of the most used starch sources in kimchi preparation. However, GGR is accelerated to the fermentation process but lead to a reduction in the shelf life of the kimchi. Therefore, in this study, we demonstrate the effectiveness of using maltodextrin (MD) as a novel starch source instead of GGR to slow down the rate of kimchi fermentation. The properties of the kimchi with MD and GGR fermentation (free sugar content, organic acid content, pH, and acidity) as well as their microbial growth rates after 12 days of fermentation were compared. After fermentation of 12 days, the free sugar of GGR-kimchi (GGRK) increased more rapidly than those of MD-kimchi (MDK), while higher sugar alcohol (mannitol) and organic acid contents were observed for GGRK than for MDK. Furthermore, initial aerobic and lactic acid bacteria counts were higher for GGRK than for MDK. These results indicate that fermentation proceeds at a slower rate in MDK than in GGRK, and they will provide a basis for further research into storage of kimchi. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05742-y.
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Affiliation(s)
- Sung Jin Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Min Jung Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Yun-Jeong Choi
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Mi-Ai Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Hye-Young Seo
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Young-Bae Chung
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Ji-Hee Yang
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Hee Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
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Aewsiri T, Ganesan P, Thongzai H. Whey Protein-Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features. Foods 2023; 12:2766. [PMID: 37509856 PMCID: PMC10379616 DOI: 10.3390/foods12142766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/11/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
The purpose of this study was to investigate the oxidative stability and physicochemical properties of pork emulsion sausages with whey protein-tannic acid conjugate and native whey protein. Over the course of 21 days, the thiobarbituric acid reactive substances (TBARS) of sausages containing a whey protein-tannic acid conjugate were lower than those of sausages with regular whey protein (p < 0.05). Kinetically, sausage containing the whey protein-tannic acid conjugate (k = 0.0242 day-1) appeared to last longer than sausage containing regular whey protein (k = 0.0667 day-1). The addition of the whey protein-tannic acid conjugate had no effect on product texture because there was no difference in hardness, springiness, cohesiveness, or water-holding capacity between the control and treated samples at Day 0 (p > 0.05). Scanning electron microscopy revealed that, at Day 21, the control sausage exhibited emulsion coalescence, as evidenced by an increase in the number of oil droplets and large voids, but not the whey protein-tannic acid conjugate-added sausage. There was no variation in the L*, a*, and b* values of the sausages when the whey protein-tannic acid conjugate was added (p > 0.05). However, there was a little increase in ΔE value in the treated sample. Thus, the whey-protein-tannic acid conjugate appeared to stabilize the lipid and physicochemical properties of the sausages by lowering the rate of TBARS production, retaining texture, water-holding capacity, and color, as well as by minimizing lipid coalescence during refrigerated storage.
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Affiliation(s)
- Tanong Aewsiri
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Palanivel Ganesan
- Department of Biotechnology, College of Biomedical and Health Science, Nanotechnology Research Center, Konkuk University, Chungju 27478, Republic of Korea
| | - Hataikan Thongzai
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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Pruteanu LL, Bailey DS, Grădinaru AC, Jäntschi L. The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae. Antioxidants (Basel) 2023; 12:antiox12040860. [PMID: 37107235 PMCID: PMC10135154 DOI: 10.3390/antiox12040860] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.
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Affiliation(s)
- Lavinia Lorena Pruteanu
- Department of Chemistry and Biology, North University Center at Baia Mare, Technical University of Cluj-Napoca, 430122 Baia Mare, Romania
- Research Center for Functional Genomics, Biomedicine and Translational Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400337 Cluj-Napoca, Romania
| | - David Stanley Bailey
- IOTA Pharmaceuticals Ltd., St Johns Innovation Centre, Cowley Road, Cambridge CB4 0WS, UK
| | - Andrei Cristian Grădinaru
- Department of Genetics, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences of Iaşi, 700490 Iaşi, Romania
| | - Lorentz Jäntschi
- Institute of Doctoral Studies, Babeş-Bolyai University, 400084 Cluj-Napoca, Romania
- Department of Physics and Chemistry, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
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Peña-Medina RL, Fimbres-Olivarría D, Enríquez-Ocaña LF, Martínez-Córdova LR, Del-Toro-Sánchez CL, López-Elías JA, González-Vega RI. Erythroprotective Potential of Phycobiliproteins Extracted from Porphyridium cruentum. Metabolites 2023; 13:metabo13030366. [PMID: 36984806 PMCID: PMC10057957 DOI: 10.3390/metabo13030366] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/22/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023] Open
Abstract
There are multiple associations between the different blood groups (ABO and RhD) and the incidence of oxidative stress-related diseases, such as certain carcinomas and COVID-19. Bioactive compounds represent an alternative to its prevention and treatment. Phycobiliproteins (PBP) are bioactive compounds present in the microalga Porphyridium cruentum and, despite its antioxidant activity, their inhibitory effect on hemolysis has not been reported. The aim of this work was to evaluate the erythroprotective potential of phycobiliproteins from P. cruentum in different blood groups. The microalga was cultured in F/2 medium under controlled laboratory conditions. Day 10 of culture was determined as the harvest point. The microalgal biomass was lyophilized and a methanolic (MetOH), Tris HCl (T-HCl), and a physiological solution (PS) ultrasound-assisted extraction were performed. Extract pigments were quantified by spectrophotometry. The antioxidant activity of the extracts was evaluated with the ABTS+•, DPPH•, and FRAP methods, finding that the main antioxidant mechanism on the aqueous extracts was HAT (hydrogen atom transfer), while for MetOH it was SET (single electron transfer). The results of the AAPH, hypotonicity, and heat-induced hemolysis revealed a probable relationship between the different antigens (ABO and RhD) with the antihemolytic effect, highlighting the importance of bio-directed drugs.
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Affiliation(s)
- Rubria Lucía Peña-Medina
- Department of Scientific and Technological Research, University of Sonora, Blvd Luis Encinas y Reforma S/N, Col. Centro, Hermosillo 83000, Mexico
| | - Diana Fimbres-Olivarría
- Department of Scientific and Technological Research, University of Sonora, Blvd Luis Encinas y Reforma S/N, Col. Centro, Hermosillo 83000, Mexico
- Correspondence: (D.F.-O.); (R.I.G.-V.)
| | - Luis Fernando Enríquez-Ocaña
- Department of Scientific and Technological Research, University of Sonora, Blvd Luis Encinas y Reforma S/N, Col. Centro, Hermosillo 83000, Mexico
| | - Luis Rafael Martínez-Córdova
- Department of Scientific and Technological Research, University of Sonora, Blvd Luis Encinas y Reforma S/N, Col. Centro, Hermosillo 83000, Mexico
| | - Carmen Lizette Del-Toro-Sánchez
- Department of Research and Postgraduate in Food, University of Sonora, Blvd Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico
| | - José Antonio López-Elías
- Department of Scientific and Technological Research, University of Sonora, Blvd Luis Encinas y Reforma S/N, Col. Centro, Hermosillo 83000, Mexico
| | - Ricardo Iván González-Vega
- Department of Medical and Life Sciences, Cienega University Center (CUCIÉNEGA), University of Guadalajara, Av. Universidad 1115, Lindavista, Ocotlán 47820, Mexico
- Correspondence: (D.F.-O.); (R.I.G.-V.)
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Phenylboronic Acid-Grafted Chitosan Nanocapsules for Effective Delivery and Controllable Release of Natural Antioxidants: Olive Oil and Hydroxytyrosol. Pharmaceutics 2022; 15:pharmaceutics15010081. [PMID: 36678711 PMCID: PMC9867062 DOI: 10.3390/pharmaceutics15010081] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/21/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
Olives and virgin olive oil (VOO) are a staple of Mediterranean diets and are rich in several beneficial phenolic compounds, including hydroxytyrosol (HT). Therefore, VOO was extracted from Koroneiki olive fruits, and its volatile as well as phenolic components were identified. Meanwhile, in order to upgrade the pharmaceutical capabilities of VOO and HT, a new conjugate phenylboronic acid-chitosan nanoparticles (PBA-CSNPs, NF-1) was fabricated and applied as nanocapsules for implanting high loading and efficient delivery of VOO and HT nanoformulations (NF-2 and NF-3). Due to the H-bonding interactions and boronate ester formation between the hydroxyl groups of the phenolic content of VOO or HT and the PBA groups in the nanocapsules (NF-1), VOO and HT were successfully loaded into the PBA-CSNPs nanocapsules with high loading contents and encapsulation efficacies. The NF-2 and NF-3 nanoformulations demonstrated physicochemical stability, as revealed by their respective zeta potential values, and pH-triggered drug release characteristics. The in vitro studies demonstrated that the nascent nanocapsules were almost completely nontoxic to both healthy and cancer cells, whereas VOO-loaded (NF-2) and HT-loaded nanocapsules (NF-3) showed efficient anti-breast cancer efficiencies. In addition, the antimicrobial and antioxidant potentials of VOO and HT were significantly improved after nanoencapsulation.
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Investigation on Some Algal Extracts as Appropriate Stabilizers for Radiation-Processed Polymers. Polymers (Basel) 2022; 14:polym14224971. [PMID: 36433098 PMCID: PMC9693130 DOI: 10.3390/polym14224971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022] Open
Abstract
This study presents the appropriate solution, algal extracts, for the improvement of polymer durability when the material is subjected to acute oxidation damage. The investigated support, styrene-isoprene-styrene (SIS), is modified by three algal extracts: Chlorella vulgaris, Spirulina platensis, and Ascophyllum nodosum (Kelp) with a low concentration (1 wt%). The presence of polyhedral oligomeric silsesquioxane (POSS) ensures the growth of stability with respect to the pristine polymer. The thermal performances of the host polymer, indicated by chemiluminescence, reveal the essential contribution of an additive to the improvement in oxidation strength. The stability of the polymer adjusted by algal extracts is proved by the activation energy values, which increase from 49 kJ mol-1 to 89 kJ mol-1 for the same polymer modified with Ascophyllum nodosum. This main important characteristic is the consequence of the highly efficient activity of the polyphenol components of algal extracts and the effect of the three natural additives on the favorably changed kinetic parameters (oxidation induction time and onset oxidation temperature). The exposure of the polymer matrix to the damaging action of γ-rays does not affect the proper contributions to the fast delay in material ageing. The irradiation of 100 kGy, a usual technological dose, may be successfully applied in the radiation processing of a polymer stabilized with algal extracts due to the efficient protection of the additive as the chain-breaking agents.
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