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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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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: |
LEADER 02340naa a2200277 a 4500
001 2108762
005 2019-10-10
008 2019 bl uuuu u00u1 u #d
024 7 $a10.3390/ma12040559$2DOI
100 1 $aSANTOS, A. M. N.
245 $aPhysically Cross-Linked Gels of PVA with Natural Polymers as Matrices for Manuka Honey Release in Wound-Care Applications.$h[electronic resource]
260 $c2019
520 $aManuka 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.
650 $aFood technology
653 $aBurn care
653 $aManuka honey
653 $aNatural polymers
653 $aPVA blends
700 1 $aMOREIRA, A. P. D.
700 1 $aCARVALHO, C. W. P. de
700 1 $aLUCHESE, R.
700 1 $aRIBEIRO, E.
700 1 $aMCGUINNESS, G. B.
700 1 $aMENDES, M. F.
700 1 $aOLIVEIRA, R. N.
773 $tMaterials$gv. 12, n. 559, p. 1-22, 2019.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
19/12/2013 |
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Data da última atualização: |
19/12/2013 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SOUZA, I. G. de B.; GOMES, S. O.; SOUZA, V. A. B. de; GOMES, R. L. F.; VASCONCELOS, L. F. L.; SOARES, B. K. F.; SOUSA, J. P. B. |
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Afiliação: |
ISIS GOMES DE BRITO SOUZA, UFPI; SULIMARY OLIVEIRA GOMES, UFPI; VALDOMIRO AURELIO BARBOSA DE SOUZA, CPAMN; REGINA LUCIA FERREIRA GOMES, UFPI; LUCIO FLAVO LOPES VASCONCELOS, CPAMN; BRUNO KARVAND FERREIRA SOARES, UESPI; JOÃO PAULO BRITO SOUSA, UESPI. |
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Título: |
Quebra de dormência de sementes de pequi (Caryocar coriaceum Wittm.). |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: Sociedade Brasileira de Fruticultura, 2010. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Conteúdo: |
O fruto do pequizeiro possui grande aceitação na culinária regional, sendo consumido com arroz, frango, feijão, podendo ser usado também na fabricação de licor, sorvetes e picolés (VERA, 2004). Contudo, sua exploração ocorre de forma totalmente extrativista (OLIVEIRA, 2009), tornando esta atividade de grande importância socioeconômica, gerando renda e emprego à população do cerrado. O objetivo deste trabalho foi avaliar tratamentos de quebra de dormência de sementes de pequi. |
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Palavras-Chave: |
Propagação. |
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Thesagro: |
Muda; Semente. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/94374/1/Quebra-de-Dormencia-CBF-2010.pdf
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Marc: |
LEADER 01259nam a2200229 a 4500
001 1974488
005 2013-12-19
008 2010 bl uuuu u00u1 u #d
100 1 $aSOUZA, I. G. de B.
245 $aQuebra de dormência de sementes de pequi (Caryocar coriaceum Wittm.).$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: Sociedade Brasileira de Fruticultura$c2010
300 $c1 CD-ROM.
520 $aO fruto do pequizeiro possui grande aceitação na culinária regional, sendo consumido com arroz, frango, feijão, podendo ser usado também na fabricação de licor, sorvetes e picolés (VERA, 2004). Contudo, sua exploração ocorre de forma totalmente extrativista (OLIVEIRA, 2009), tornando esta atividade de grande importância socioeconômica, gerando renda e emprego à população do cerrado. O objetivo deste trabalho foi avaliar tratamentos de quebra de dormência de sementes de pequi.
650 $aMuda
650 $aSemente
653 $aPropagação
700 1 $aGOMES, S. O.
700 1 $aSOUZA, V. A. B. de
700 1 $aGOMES, R. L. F.
700 1 $aVASCONCELOS, L. F. L.
700 1 $aSOARES, B. K. F.
700 1 $aSOUSA, J. P. B.
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