Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.     

Effects of Green Tea Powder,Pomegranate Peel Powder,Epicatechin and Punicalagin Additives on Antimicrobial,Antioxidant Potential and Quality Properties of Raw Meatballs

Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.     

Characterization of cellulose nanofibrils prepared by direct TEMPO-mediated oxidation of hemp bast

Hemp bast (α-cellulose 79.4%, Klason lignin 4.9%) was directly oxidized by 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation in water at pH 10 and room temperature for 2 h. The level of added NaClO in oxidation varied from 5 to 30 mmol/g (based on dry weight of hemp bast). Weight recovery ratios of the TEMPO-oxidized hemp bast celluloses were in the range of 81–91%, and their carboxylate contents increased up to 1.2 mmol/g with the increased NaClO addition level. The lignin contents decreased to 0.5–0.9% after oxidation, and the viscosity-average degrees of polymerization decreased from 1100 to 560 because of depolymerization during oxidation. Thus, direct TEMPO-mediated oxidation of hemp bast introduced a significant number of carboxylate groups and simultaneously achieved sufficient delignification. Small amounts of xylose, mannose, and rhamnose originating from hemicelluloses remained in the TEMPO-oxidized hemp bast samples prepared by oxidation with 5–20 mmol/g NaClO. However, oxidation with 30 mmol/g NaClO completely removed these hemicellulose-originating sugars, and produced almost pure TEMPO-oxidized cellulose. When TEMPO-oxidized hemp bast samples were mechanically disintegrated in water, their nanofibrillation yields were 58–65%. After removal of unfibrillated fractions by centrifugation, transparent dispersions showed birefringence when observed between cross-polarizers, while atomic force microscopy images showed near-individually dispersed nanofibril elements with widths of ~2 nm.     

Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement

Hemp (Cannabis sativa L.) is a herbaceous anemophilous plant that belongs to the Cannabinaceae family. The cannabis seed (hemp) has long been utilized as a food source and is commercially important as an edible oil source. In this review, the positive and negative health effects of cannabis, the relationship between cannabis and various diseases, and the use of cannabis in various food products have been discussed. In addition, the scientific literature on the potential use of cannabis and its derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic degenerative diseases in animals and humans has been reviewed. Cannabis is being developed as a key ingredient in a variety of food items, including bakery, confectionery, beverages, dairy, fruits, vegetables, and meat. Hemp seeds are high in readily digestible proteins, lipids, polyunsaturated fatty acids (PUFA), insoluble fiber, carbs, and favorable omega-6 PUFA acid to omega-3 PUFA ratio and have high nutritional value. The antioxidants of cannabis, such as polyphenols, help with anxiety, oxidative stress, and the risk of chronic illnesses, including cancer, neurological disorders, digestive problems, and skin diseases. Cannabis has been shown to have negative health impacts on the respiratory system, driving, and psychomotor functions, and the reproductive system. Overall, the purpose of this research is to stimulate more in-depth research on cannabis’s adaptation in various foods and for the treatment of chronic illnesses.     

Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats

Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months. Results showed that initial lipid hydroperoxide concentrations increased in both breast and leg meat within the first week of refrigerated storage and also was ongoing during the first three to four months of frozen storage. A higher (p < 0.05) PUFA content in leg meat, especially in broilers fed a vegetable-oil-blended diet, corresponded to greater tendency for generation of primary lipid oxidation products after refrigerated and frozen storage (p < 0.05). The inclusion of powdered ginseng prong in broiler diets significantly inhibited (p < 0.05) secondary lipid oxidation products (e.g., malonaldehyde [MDA]) formation in both stored leg and breast meat, compared to controls. Significant interactions (p < 0.05) were obtained for storage time and inclusion of ginseng against production of primary and secondary lipid oxidation in broiler breast and leg meats from broilers fed PUFA-containing diets. We conclude that including ginseng prong in broiler growing diets represents a viable strategy to control lipid oxidation in refrigerated/cold-stored meat products.     

Aronia melanocarpa (Michx.) Elliot,Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N₂ and 20% CO₂) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of Enterobacteriaceae and LAB. The A. melanocarpa leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, Proteobacteria and Firmucutes, mostly consisting of genera Photobacterium, Brochothrix, and Carnobacterium. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with C. superba extract showing the strongest influence. In addition, A. melanocarpa and C. superba improved the redness (a*) of the sausages. The results of this study show that A. melanocarpa, C. superba, and C. mas leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.     

Upgrading of light cycle oil by partial hydrogenation and selective ring opening over an iridium bifunctional catalyst

An iridium catalyst supported on USY zeolite has been evaluated for hydrotreating of light cycle oil (LCO) to reduce its aromaticity and improve its cetane index. The products were analyzed by GC and ¹³C NMR spectrometry to determine quantitatively the aromatic carbon content and the increase in cetane index. Addition of an appropriate amount of potassium was found to be an effective way of optimizing the acid properties of the catalyst; reducing the number of strongly acid sites reduced its cracking activity. The results confirm that 0.9% (w/w) Ir/USY zeolite catalyst doped with 0.75% (w/w) K was highly suitable for partial hydrogenation and ring opening of LCO to improve cetane quality, thus increasing the extent of its blending ratio with the diesel pool.     

Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation,Recombinase Polymerase Amplification,and Test-Strip Detection

Verifying the authenticity of food products is essential due to the recent increase in counterfeit meat-containing food products. The existing methods of detection have a number of disadvantages. Therefore, simple, cheap, and sensitive methods for detecting various types of meat are required. In this study, we propose a rapid full-cycle technique to control the chicken or pig adulteration of meat products, including 3 min of crude DNA extraction, 20 min of recombinase polymerase amplification (RPA) at 39 °C, and 10 min of lateral flow assay (LFA) detection. The cytochrome B gene was used in the developed RPA-based test for chicken and pig identification. The selected primers provided specific RPA without DNA nuclease and an additional oligonucleotide probe. As a result, RPA–LFA, based on designed fluorescein- and biotin-labeled primers, detected up to 0.2 pg total DNA per μL, which provided up to 0.001% w/w identification of the target meat component in the composite meat. The RPA–LFA of the chicken and pig meat identification was successfully applied to processed meat products and to meat after heating. The results were confirmed by real-time PCR. Ultimately, the developed analysis is specific and enables the detection of pork and chicken impurities with high accuracy in raw and processed meat mixtures. The proposed rapid full-cycle technique could be adopted for the authentication of other meat products.     

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.     

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.     

Antioxidant,Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage

The present study aimed to investigate the bioactive compounds in artichoke (Cynara scolymus) powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of artichoke (C. scolymus) powder extract within the minced meat. C. scolymus was extracted using two different methods. The method incorporating high phenolic and flavonoid content levels was used in other analyses and the phenolic and flavonoid contents in C. scolymus extract was determined using LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH values of the extract-added minced meat samples were measured for 10 days during storage. DPPH, FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of C. scolymus extract was evaluated on five different food pathogens by using the disc diffusion method. The most resistant bacterium was found to be Listeria monocytogenes (18.05 mm ± 0.24). The amount of metMb was measured in the minced meat sample that was added to the extract during storage (p < 0.05). MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in the control group. In conclusion, C. scolymus exhibited a good antimicrobial and antioxidant effect and can be used in storing and packaging the food products, especially the meat and meat products.     

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O₂/40% CO₂/20% N₂) and MAP2 (60% O₂/30% CO₂/10% N₂). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.     

Compositional Changes in Sugarcane Bagasse on Low Temperature, Long-term Diluted Ammonia Treatment

Sugarcane bagasse is the major by-product of the sugar industry. It has a great potential for the production of biofuels and chemicals due to its considerable amount of cellulose and hemicellulose. In this study, we investigated a simple and economic pretreatment process using dilute ammonia for the storage of sugarcane bagasse. Sugarcane bagasse was stored in 0, 0.03, and 0.3% (w/w) ammonium hydroxide in a closed bottle for 40 days at 30 °C under atmospheric pressure without any agitation or circulation. Samples were taken every 10 days and analyzed for changes on lignin, cellulose, hemicellulose composition, ammonia concentration, and microbial counts. Biomass storage for 40 days at 0.3% ammonium hydroxide removed 46% of lignin and retained 100% cellulose and 73% hemicellulose.     

Polish Varieties of Industrial Hemp and Their Utilisation in the Efficient Production of Lignocellulosic Ethanol

Nowadays, more and more attention is paid to the development and the intensification of the use of renewable energy sources. Hemp might be an alternative plant for bioenergy production. In this paper, four varieties of Polish industrial hemp (Białobrzeskie, Tygra, Henola, and Rajan) were investigated in order to determine which of them are the most advantageous raw materials for the effective production of bioethanol. At the beginning, physical and chemical pretreatment of hemp biomass was carried out. It was found that the most effective is the alkaline treatment with 2% NaOH, and the biomasses of the two varieties were selected for next stages of research: Tygra and Rajan. Hemp biomass before and after pretreatment was analyzed by FTIR and SEM, which confirmed the effectiveness of the pretreatment. Next, an enzymatic hydrolysis process was carried out on the previously selected parameters using the response surface methodology. Subsequently, the two approaches were analyzed: separated hydrolysis and fermentation (SHF) and a simultaneous saccharification and fermentation (SSF) process. For Tygra biomass in the SHF process, the ethanol concentration was 10.5 g∙L⁻¹ (3.04 m³·ha⁻¹), and for Rajan biomass at the SSF process, the ethanol concentration was 7.5 g∙L⁻¹ (2.23 m³·ha⁻¹). In conclusion, the biomass of Polish varieties of hemp, i.e., Tygra and Rajan, was found to be an interesting and promising raw material for bioethanol production.     

Effects of gamma irradiation on chemical,microbial quality and shelf life of shrimp

In the present study the combined effect of gamma irradiation (1, 3 and 5 kGy) and storage at two temperatures: refrigeration (+4 °C) and frozen (?18 °C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp samples were significantly lower than non-irradiated samples at both storage temperatures, and the rate of decrease was more pronounced in samples irradiated at the higher dose (p<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5 kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited.     

Insight into the Reaction of Alexidine with Sodium Hypochlorite: A Potential Error in Endodontic Treatment

Therapeutic success in endodontic treatment depends on successful infection control. Alexidine dihydrochloride (ALX) was recently proposed as a potential alternative to 2% chlorhexidine (CHX) as it possesses similar antimicrobial properties, expresses substantivity and does not produce p-chloroaniline (PCA) when mixed with sodium hypochlorite (NaOCl). However, the products released in this reaction have not been described to date. The aim of this study was to identify detected chemical compounds formed in the reaction of ALX and NaOCl with the ultra-high-performance liquid chromatography–mass spectrophotometry (UHPLC-MS) method and assess whether precipitates and PCA are formed in this reaction. Solutions of ALX were mixed with the equivalent volume of 2% and 5.25% (w/v) NaOCl solutions. As control, 2% (w/v) CHX was mixed with 2% and 5.25% (w/v) NaOCl. Samples were subjected to the UHPLC-MS analysis. The mixture of ALX and NaOCl resulted in a yellowish precipitate formation, the amount of which depended on NaOCl concentration. Interaction of ALX and NaOCl resulted in the production of aliphatic amines. No PCA was formed when NaOCl was mixed with ALX. However, for the first time, we identified the possible products of the interaction. The interaction between NaOCl and ALX results in the formation of aliphatic amines; therefore, these compounds should not be mixed during endodontic treatment.     

Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.     

Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization,Bioavailability and Sub-Chronic Toxicity Evaluation

Glutathione (GSH) is a powerful antioxidant, but its application is limited due to poor storage stability and low bioavailability. A novel nutrient encapsulation and delivery system, consisting of polymerized whey protein concentrate and GSH, was prepared and in vivo bioavailability, antioxidant capacity and toxicity were evaluated. Polymerized whey protein concentrate encapsulated GSH (PWPC-GSH) showed a diameter of roughly 1115 ± 7.07 nm (D₅₀) and zeta potential of 30.37 ± 0.75 mV. Differential scanning calorimetry (DSC) confirmed that GSH was successfully dispersed in PWPC particles. In vivo pharmacokinetics study suggested that PWPC-GSH displayed 2.5-times and 2.6-fold enhancement in maximum concentration (C_max) and area under the concentration–time curve (AUC) as compared to free GSH. Additionally, compared with plasma of mice gavage with free GSH, significantly increased antioxidant capacity of plasma in mice with PWPC-GSH was observed (p < 0.05). Sub-chronic toxicity evaluation indicated that no adverse toxicological reactions related to oral administration of PWPC-GSH were observed on male and female rats with a diet containing PWPC-GSH up to 4% (w/w). Data indicated that PWPC may be an effective carrier for GSH to improve bioavailability and antioxidant capacity.     

Confocal Raman Spectroscopic Imaging for Evaluation of Distribution of Nano-Formulated Hydrophobic Active Cosmetic Ingredients in Hydrophilic Films

Film-forming systems are highly relevant to the topical administration of active ingredients (AI) to the body. Enhanced contact with the skin can increase the efficacy of delivery and penetration during prolonged exposure. However, after the evaporation of volatile solvents to form a thin film, the distribution of the ingredient should remain homogenous in order to ensure the effectiveness of the formula. This is especially critical for the use of hydrophobic molecules that have poor solubility in hydrophilic films. In order to address this concern, hydroxyphenethyl esters (PHE) of Punica granatum seed oil were prepared as a nanosuspension stabilised by poloxamers (NanoPHE). NanoPHE was then added to a formulation containing polyvinyl alcohol (PVA) as a film forming agent, Glycerol as a plasticiser and an antimicrobial agent, Sepicide^TM HB. Despite their reliability, reference methods such as high-performance liquid chromatography are increasingly challenged due to the need for consumables and solvents, which is contrary to current concerns about green industry in the cosmetics field. Moreover, such methods fail to provide spatially resolved chemical information. In order to investigate the distribution of ingredients in the dried film, Confocal Raman imaging (CRI) coupled to Non-negatively Constrained Least Squares (NCLS) analysis was used. The reconstructed heat maps from a range of films containing systematically varying PHE concentrations highlighted the changes in spectral contribution from each of the ingredients. First, using NCLS scores it was demonstrated that the distributions of PVA, Glycerol, Sepicide^TM HB and PHE were homogenous, with respective relative standard deviations (RSD) of 3.33%, 2.48%, 2.72% and 6.27%. Second, the respective relationships between ingredient concentrations in the films and their Raman responses, and the spectral abundance were established. Finally, a model for absolute quantification for PHE was be constructed using the percentage of spectral abundance. The prepared %w/w concentrations regressed against predicted %w/w concentrations, displaying high correlation (R² = 0.995), while the Root Mean Squared Error (0.0869% w/w PHE) confirmed the precision of the analysis. The mean percent relative error of 3.75% indicates the accuracy to which the concentration in dried films could be determined, further supporting the suitability of CRI for analysis of composite solid film matrix. Ultimately, it was demonstrated that nanoformulation of hydrophobic PHE provides homogenous distribution in PVA based film-forming systems independent of the concentration of NanoPHE used in the formula.     

Effect of the oxidation level on the thermogravimetric kinetics of an oxidized galactoxyloglucan from Hymenaea courbaril (Jatobá) seeds

A natural hydrocolloid extracted from Hymenaea courbaril seeds contains Glc:Xyl:Gal:Ara in a molar ratio of 51:27:21:1. Selective TEMPO radical oxidation (2,2,6,6-tetramethylpiperidine-1-oxyl) at C-6 of the polysaccharide gave products with 3.0, 5.1 and 9.5% of carboxyl groups as determined colorimetrically. Molecular mass analyses showed a decrease in the M_w of the oxidized galactoxyloglucans and an increase in angular fit from the RMS ratio versus molar mass plot. This indicated that the oxidation process generated a more rigid structure, going from a random coil in the native polymer to a rod conformation in the oxidized samples, probably due to the polyanionic structure. Thermogravimetric kinetics of degradation was obtained using the Arrhenius equation and an increase in the degradation rate, was apparently directly dependent on the oxidation level.