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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
06/05/2019 |
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Data da última atualização: |
10/10/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, A. M. N.; MOREIRA, A. P. D.; CARVALHO, C. W. P. de; LUCHESE, R.; RIBEIRO, E.; MCGUINNESS, G. B.; MENDES, M. F.; OLIVEIRA, R. N. |
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Afiliação: |
Antonia Monica Neres Santos, UFRRJ; Ana Paula Duarte Moreira, UFRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Rosa Luchese, UFRRJ; Edlene Ribeiro, UFRRJ; Garrett B. McGuinness, Dublin City University; Marisa Fernandes Mendes, UFRRJ; Renata Nunes Oliveira, UFRJ. |
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Título: |
Physically Cross-Linked Gels of PVA with Natural Polymers as Matrices for Manuka Honey Release in Wound-Care Applications. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Materials, v. 12, n. 559, p. 1-22, 2019. |
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DOI: |
10.3390/ma12040559 |
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Idioma: |
Inglês |
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Conteúdo: |
Manuka honey is a well-known natural material from New Zealand, considered to have properties beneficial for burn treatment. Gels created from polyvinyl alcohol (PVA) blended with natural polymers are potential burn-care dressings, combining biocompatibility with high fluid uptake. Controlled release of manuka honey from such materials is a possible strategy for improving burn healing. This work aimed to produce polyvinyl alcohol (PVA), PVA?sodium carboxymethylcellulose (PVA-CMC), PVA?gelatin (PVA-G), and PVA?starch (PVA-S) cryogels infused with honey and to characterize these materials physicochemically, morphologically, and thermally, followed by in vitro analysis of swelling capacity, degradation/weight loss, honey delivery kinetics, and possible activity against Staphylococcus aureus. The addition of honey to PVA led to many PVA crystals with defects, while PVA?starch?honey and PVA?sodium carboxymethylcellulose?honey (PVA-CMC-H) formed amorphous gels. PVA-CMC presented the highest swelling degree of all. PVA-CMC-H and PVA?gelatin?honey presented the highest swelling capacities of the honey-laden samples. Weight loss/degradation was significantly higher for samples containing honey. Layers submitted to more freeze?thawing cycles were less porous in SEM images. With the honey concentration used, samples did not inhibit S. aureus, but pure manuka honey was bactericidal and dilutions superior to 25% honey were bacteriostatic, indicating the need for higher concentrations to be more effective. MenosManuka honey is a well-known natural material from New Zealand, considered to have properties beneficial for burn treatment. Gels created from polyvinyl alcohol (PVA) blended with natural polymers are potential burn-care dressings, combining biocompatibility with high fluid uptake. Controlled release of manuka honey from such materials is a possible strategy for improving burn healing. This work aimed to produce polyvinyl alcohol (PVA), PVA?sodium carboxymethylcellulose (PVA-CMC), PVA?gelatin (PVA-G), and PVA?starch (PVA-S) cryogels infused with honey and to characterize these materials physicochemically, morphologically, and thermally, followed by in vitro analysis of swelling capacity, degradation/weight loss, honey delivery kinetics, and possible activity against Staphylococcus aureus. The addition of honey to PVA led to many PVA crystals with defects, while PVA?starch?honey and PVA?sodium carboxymethylcellulose?honey (PVA-CMC-H) formed amorphous gels. PVA-CMC presented the highest swelling degree of all. PVA-CMC-H and PVA?gelatin?honey presented the highest swelling capacities of the honey-laden samples. Weight loss/degradation was significantly higher for samples containing honey. Layers submitted to more freeze?thawing cycles were less porous in SEM images. With the honey concentration used, samples did not inhibit S. aureus, but pure manuka honey was bactericidal and dilutions superior to 25% honey were bacteriostatic, indicating the need for higher concentrations to ... Mostrar Tudo |
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Palavras-Chave: |
Burn care; Manuka honey; Natural polymers; PVA blends. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
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Marc: |
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 2. |  | HAMZE, A. A. L.; KALIL FILHO, A. N.; BERTÃO, M. R.; SOUSA, V. A. de; SANTOS, A. F. dos; NEVES, E. J. M. Caracterização da variabilidade genética de pupunha (Bactris gasipaes Kunth) mediante o uso de marcadores moleculares do tipo RAPD (Random amplified Polymorphic DNA). In: CONGRESSO BRASILEIRO DE GENÉTICA, 51., 2005, Águas de Lindóia. Resumos. [S.l.]: Sociedade Brasileira de Genética, 2005. p. 577.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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