RESUMEN

We evaluated the influence of the open porosity of alumina (Al2O3) substrates on the phase formation of calcium phosphates deposited onto it surface. The Al2O3 substrates were prepared with different porosities by the foam-gelcasting method associated with different amounts of polyethylene beads. The substrates were coated biomimetically for 14 and 21 days of incubation in a simulated body fluid (SBF). Scanning electron microscopy characterisation and X-ray computed microtomography showed that the increase in the number of beads provided an increase in the open porosity. The X-ray diffraction and infrared spectroscopy showed that the biomimetic method was able to form different phases of calcium phosphates. It was observed that the increase in the porosity favoured the formation of ß-tricalcium phosphate for both incubation periods. The incubation period and the porosity of the substrates can influence the phases and the amount of calcium phosphates formed. Thus, it is possible to target the best application for the biomaterial produced.

RESUMEN

Echium oil is rich in omega-3, however, is unstable. The objective of this work was the co-encapsulation of echium oil and sinapic acid (SA) by emulsification using Arabic gum as emulsifier/carrier, followed by spray or freeze-drying. Eight treatments (S0, S200, S600 and S1000: particles spray dried with different concentrations of SA; L0, L200, L600 and L1000: particles freeze dried with different concentrations of SA) were analyzed in relation to microscopy, water activity (Aw), hygroscopicity, moisture, solubility, particle size, X-ray diffraction, thermogravimetry and accelerated oxidation. Particles of rounded shape and undefined form were obtained by spray and freeze-drying, besides ideal physicochemical properties for application (values from 0.091 to 0.365, 3.22 to 4.89%, 57 to 68% and 2.32 to 12.42 µm for Aw, moisture, solubility and particle size, respectively). All treatments protected the oil against oxidation, obtaining induction time of 5.31 h for oil and from 7.88 to 12.94 h for treatments. The better protection to oil was obtained with it emulsified and freeze-dried (L600); the encapsulation increased oxidative stability of the oil, besides facilitating its application over the fact the material is in powder form.

RESUMEN

The modification of biomaterials approved by the Food and Drug Administration could be an alternative to reduce the period of use in humans. Porous bioceramics are widely used as support structures for bone formation and repair. This composite has essential characteristics for an implant, including good mechanical properties, high chemical stability, biocompatibility and adequate aesthetic appearance. Here, three-dimensional porous scaffolds of Al2 O3 containing 5% by volume of ZrO2 were produced by the replica method. These scaffolds had their surfaces chemically treated with phosphoric acid and were coated with calcium phosphate using the biomimetic method simulated body fluid (SBF, 5×) for 14 days. The scaffolds, before and after biomimetic coating, were characterized mechanically, morphologically and structurally by axial compression tests, scanning electron microscopy, microtomography, apparent porosity, X-ray diffractometry, near-infrared spectroscopy, inductively coupled plasma optical emission spectroscopy, energy dispersive X-ray spectroscopy and reactivity. The in vitro cell viability and formation of mineralization nodules were used to identify the potential for bone regeneration. The produced scaffols after immersion in SBF were able to induce the nodules formation. These characteristics are advantaged by the formation of different phases of calcium phosphates on the material surface in a reduced incubation period. © 2018 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 106B: 2615-2624, 2018.

Asunto(s)

RESUMEN

Cinnamon has many health improving compounds such as proanthocyanidins, which also have potential for the prevention of damages caused by diabetes. Similarly, α-tocopherol is a natural antioxidant with important role on protection of fatty acids in membranes and lipoproteins. However, the addition of antioxidants in food may result in interaction with food matrix, low stability and unpleasant taste. In the present study, a proanthocyanidin-rich cinnamon extract (PRCE) (Cinnamomum zeylanicum) was co-encapsulated with α-tocopherol into solid lipid microparticles (SLMs) by spray chilling. The microparticles were characterized with regard to the physical and chemical properties, morphology, proanthocyanidin stability and release profile. SLMs were spherical with an average diameter of ca. 80µm. Proanthocyanidins were highly stable in SLMs stored for up to 90days at 5, 25 and 37°C. Moreover, SLMs gradually released proanthocyanidins in simulated gastrointestinal fluids by a diffusional process, following a Korsmeyer-Peppas kinetic. Analyses of the antioxidant compounds indicated that PRCE components exhibited a higher scavenging capacity against reactive oxygen species (ROS) and reactive nitrogen species (RNS). Thus, the SLMs produced in the present study have potential for application in the development of new functional foods and nutraceuticals, also providing an alternative for the controlled release of proanthocyanidins and α-tocopherol into the intestine.

Asunto(s)

RESUMEN

Cinnamon proanthocyanidins play an important role on the attenuation of complications associated to diabetes, but the daily ingestion of these compounds is not always satisfactory due to several aspects such as low stability and unpleasant taste. Thus, in the present study, a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) was incorporated into solid lipid microparticles (SLMs) by spray chilling technique using vegetable fat as carrier. The microparticles were characterized with regard to their physical and chemical properties, morphology, proanthocyanidin stability and sensory properties. SLMs were spherical with a unimodal size distribution between 60 and 130µm, and proanthocyanidins were highly stable in SLM stored for up to 90days at 5, 25 and 37°C. Moreover, SLMs were able to mask the bitter taste and astringent sensation of proanthocyanidins and other polyphenols from cinnamon extract. Taken together, these results show the potential of SLM loaded with cinnamon proanthocyanidins for improving functional properties in new foods.