Search

Polymer-based dressings deriving from natural biomaterials have advantages such as nontoxicity, biocompatibility, and mechanical stability, which are essential for efficient wound healing and microbial infection diagnostics. Here, we designed a prototype of an intelligent hydrogel dressing on the base of bacterial cellulose (BC) for monitoring wound microbial infection due to the uploaded natural pH dye-sensor, anthocyanins (ANC) of elderberry fruit (Sambucus nigra L.). The highest sensor responses to bacterial metabolites for ANC immobilized to BC were observed at pH 5.0 and 6.0. The detection limit of the sensor signals was 3.45 A.U., as it was evaluated with a smartphone-installed application. The FTIR spectral analysis of the hybrid BC/ANC hydrogel films has proved the presence of anthocyanins within the BC matrix. Hybrid films differed from the control ones by thicker microfibrils and larger pores, as detected with scanning electron microscopy. Halochromic BC/ANC films exhibited antimicrobial activities mainly against gram-positive bacteria and yeast. They showed no cytotoxicity for the in vitro human cell lines and mouse fibroblasts within a selected range of anthocyanin concentrations released from the BC/ANC film/dressing prototype. Compared to the control, the in vitro healing test showed overgrowth of primary mouse fibroblasts after applying 0.024–2.4 µg/mL ANC. [ABSTRACT FROM AUTHOR]

Introduction. The important task of contemporaneity is the search of multifunctional metabolically active additives that can improve the chemical composition and other consumer characteristics of meat emulsion products. Materials and methods. Experimental studies were performed at semi-automatic penetrometer «Labor» for limiting shear stress measurement of sausages, rotational viscometer «Reotest-2» for viscosity measurement of pates. Optical microstructure analysis, determination of composition and digestibility of proteins were carried out by traditional methods. Results and discussion. The influence of protein and mineral additive on the water binding, structure-mechanical, microstructural and consumer characteristics of sausages and pate products was determined. The use of additive in an amount of 7.5% allows to increase moisture-binding ability of sausages and pates to 4...9%, to decrease limiting shear stress of sausages at 2.5...6% and the viscosity of pates at 300...350 Pa×sec. and to improve microstructural product characteristics without deterioration of organoleptic properties. The use of additive provides more even distribution of components in the sausages and pates structure, that stipulates the structure homogeneity and prevents the defects origin in the finished products. It was proved, that the additive use allows to increase the moist content at 0.7...1.1%, the protein content at 0.3...0.8% and the content of digestible calcium compounds in the finished product to the level 550-700 mg / 100g. The investigation of protein digestibility by proteolytic enzymes of the gastrointestinal tract showed the better protein hydrolysis degree of products at 11.5...13% compared to control. The additive use in sausages and pates composition on account of their chemical composition improvement and protein digestibility increase provides higher biological value of developed products. The obtained results were tested under industrial conditions. Conclusions. The positive effect of protein and mineral additive on the water binding, structure-mechanical, organoleptic characteristics and biological value of meat emulsion products compared to existing market analogues was proved. [ABSTRACT FROM AUTHOR]