pH-responsive drug delivery system based on hollow silicon dioxide micropillars coated with polyelectrolyte multilayers

We report on the fabrication of polyelectrolyte multilayer-coated hollow silicon dioxide micropillars as pH-responsive drug delivery systems. Silicon dioxide micropillars are based on macroporous silicon formed by electrochemical etching. Due to their hollow core capable of being loaded with chemically active agents, silicon dioxide micropillars provide additional function such as drug delivery system. The polyelectrolyte multilayer was assembled by the layer-by-layer technique based on the alternative deposition of cationic and anionic polyelectrolytes. The polyelectrolyte pair poly(allylamine hydrochloride) and sodium poly(styrene sulfonate) exhibited pH-responsive properties for the loading and release of a positively charged drug doxorubicin. The drug release rate was observed to be higher at pH 5.2 compared to that at pH 7.4. Furthermore, we assessed the effect of the number of polyelectrolyte bilayers on the drug release loading and release rate. Thus, this hybrid composite could be potentially applicable as a pH-controlled system for localized drug release.     

Modeling and performance analysis of an absorption chiller with a microchannel membrane‐based absorber using LiBr‐H2O,LiCl‐H2O,and LiNO3‐NH3

In order to develop compact absorption refrigeration cycles driven by low heat sources, the simulated performance of a microchannel absorber of 5‐cm length and 9.5 cm³ in volume provided with a porous membrane is presented for 3 different solution‐refrigerant pairs: LiBr‐H₂O, LiCl‐H₂O, and LiNO₃‐NH₃. The high absorption rates calculated for the 3 solutions lead to large cooling effect to absorber volume ratios: 625 kW/m³ for the LiNO₃‐NH₃, 552 kW/m³ for the LiBr‐H₂O, and 318 kW/m³ for the LiCl‐H₂O solutions given the studied geometry. The performance of a complete absorption system is also analyzed varying the solution concentration, condensation temperature, and desorption temperature. The LiNO₃‐NH₃ and the LiBr‐H₂O solutions provide the largest cooling effects. The LiNO₃‐NH₃ can work at a lower temperature of the heating source, in comparison with the one needed in a LiBr‐H₂O system. The lowest cooling effect and coefficient of performance are found for the LiCl‐H₂O solution, but this mixture allows the use of lower temperature heating sources (below 70°C). These results can be used for the selection of the most suitable solution for a given cooling duty, depending on the available heat source and condensation temperature.     

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

Physical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small-angle (SAXS) and wide-angle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle. For UCF, the main polymorphic form crystallized under selected conditions was the β’₂. α and β’₁-forms appeared in trace amounts. β₂-form was obtained after storage at 25 °C for 3 months. Stearins obtained at 26 (S-26) and 24 °C (S-24) showed a similar polymorphic behavior. However, S-26 with improved physical properties might be more suitable for chocolate production or as a trans-fat alternative than UCF. Stearin fraction obtained at 29 °C (S-29) had a complex polymorphic behavior. The α-form was the first polymorphic form detected followed by β’₂-form. There was a polymorphic transition from α to β’₁-form but no transition between β’-forms. They were independent to each other showing fractionation in two different solid solutions. Increased contents of the triacylglycerols (TAG) SOA and SOB together with lower contents of SOO compared to UCF led to co-crystallization because there was no complete compatibility among all TAG present in S-29. β₁-form crystallized after storage forming crystals with a double-layer arrangement and a characteristic morphology. This form could be useful for accelerating crystallization process in melted liquid systems.     

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

The influence of the drying method, freeze-drying and spray-drying, on the oxidative stability of microencapsulated sunflower oil depended on the type of encapsulation matrix. For a dairy-type matrix, formed by sodium caseinate and lactose, greater losses of tocopherols were detected during spray-drying, but both the free and encapsulated oil fractions were more stable against lipid oxidation than their freeze-dried counterparts. Results suggested that the free oil was also constituted by droplets that preserved their interfacial membrane and were protected by the matrix. Therefore, the free oil was not necessarily the non-encapsulated fraction. For a matrix constituted by gelatine, maltodextrin and sucrose, the emulsion showed low stability and a great destabilisation during spray-drying. No significant effect of the drying method on the oxidative stability of the encapsulated fraction was found with this matrix, but the free oil of the spray-dried sample oxidised faster, probably due to the emulsion destabilisation observed, which gave rise to a great amount of oil on the particle surface as a consequence of large droplets poorly stabilised.     

Enriched multi-agent middleware for building rule-based distributed security solutions for IoT environments

The Journal of Supercomputing - The increasing number of connected devices and the complexity of Internet of Things (IoT) ecosystems are demanding new architectures for managing and securing these...     

Comparison between discrete and continuous analysis of facial expressions,elicited by bitter-tasting beverages in overweight and healthy-weight individuals

The aim of the present study was to compare the information provided by a discrete and continuous data analysis of two emotions (disgust and joy), elicited by bitter-tasting beverages (coffee, yerba mate infusion and grapefruit juice) in two groups with different body mass index (BMI): overweight group (25 < BMI < 30), and healthy-weight control group (18.5 < BMI ≤ 25). Participants (n = 66; 34 females, 32 males) evaluated a total of three consecutive sips of the same beverage (taking one sip every 20 s and registering a continuous video for 60 s). The Wilcoxon test (continuous analysis) showed some changes generated as the drinks were being consumed. The biggest difference was the expression of disgust for coffee in the high BMI group, at the first sip (0–10 s). It represented 27% compared to 2% in normal BMI. The continuous analysis allowed to observe the periods where the differences were greater (0–10 and 40–50 s).     

Controlling Mechanical Behavior of TWIP Steels by Tuning Texture and Stacking Faults

Metallurgical and Materials Transactions A - We developed an Fe–22Mn–0.6C–1.5Al TWIP steel and investigated how thermo-mechanical processes affect the mechanical properties. In...