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Modifying fish gelatin electrospun membranes for biomedical applications: cross...

Development of suitable membranes is a fundamental requisite for tissue and biomedical engineering applications. This work presents fish gelatin random and aligned electrospun membranes cross-linked with glutaraldehyde (GA). It was observed that the fiber average diameter and the morphology is not influenced by the GA exposure time and presents fibers with an average diameter around 250 nm. Moreover, when the g...

Processing and characterization of alpha-elastin electrospun membranes

Elastin isolated from fresh bovine ligaments was dissolved in a mixture of 1,1,1,3,3,3-Hexafluoro-2-propanol and water and electrospun into fiber membranes under different processing conditions. Fiber mats of randomly and aligned fibers were obtained with fixed and rotating ground collectors and fibrils were composed by thin ribbons whose width depends on electrospinning conditions; fibrils with 721 nm up to 2....

Physicochemical and biological evaluation of poly(ethylene glycol) methacrylate...

Poly(dimethyl siloxane) (PDMS) was surface-polymerized with poly(ethylene glycol)methacrylate (PEGMA) by surface-initiated atom transfer radical polymerization (SI-ATRP) in aqueous media at room temperature. Modification of the PDMS surface followed a three-step procedure: (i) PDMS surface hydroxylation by UV/ozone exposure, immediately followed by (ii) covalent attachment of the initiator, 1-trichlorosilyl-2-(...

Production and characterization of a new bacterial cellulose/poly(vinyl alcohol...

Bacterial cellulose (BC) is characterized for its high water holding capacity, high crystallinity, an ultrafine fiber network and high tensile strength. This work demonstrates the production of a new interpenetrated polymer network nanocomposite obtained through the incorporation of poly(vinyl alcohol) (PVA) on the BC matrix and evaluates the effect of oven drying on the morphological, mechanical and mass trans...

Thermal and hydrolytic degradation of electrospun fish gelatin membranes

The thermal and hydrolytic degradation of electrospun gelatin membranes cross-linked with glutaraldehyde in vapor phase has been studied. In vitro degradation of gelatin membranes was evaluated in phosphate buffer saline solution at 37 °C. After 15 days under these conditions, a weight loss of 68% was observed, attributed to solvation and depolymerization of the main polymeric chains. Thermal degradation kineti...

Tribological evaluation of hydrogels for artificial articular cartilage

Bacterial cellulose (BC) is a natural and biocompatible gel with unique properties, such as high water holding capacity, ultra-fine fibre network and high strength that make it an interesting material for biotribological purposes. In this work, unmodified BC pellicles were grown from Gluconacetobacter xylinus in order to be used as tribological samples against bovine articular cartilage (BAC) in the presence of...

Immobilized β-galactosidase onto magnetic particles coated with polyaniline: Su...

Magnetite particles (<100 μm) obtained by coprecipitation of Fe2+ and Fe3+ and coated with polyaniline (MAG-PANI) were used to immobilize Aspergillus oryzae β-galactosidase via glutaraldehyde. The amount of β-galactosidase immobilized onto MAG-PANI was ca. 2.04 mg/g support. This magnetic enzymatic derivative was capable to act on lactose and to produce tri and tetragalactosides (transgalactosylation) and the c...

Bacterial nano cellulose - innovative biopolymer in research and application

Friction and wear behaviour of bacterial cellulose against articular cartilage

Bacterial cellulose (BC) is a natural and biocompatible material with unique properties, such as high water holding capacity, ultra-fine fibre network and high strength that makes it an attractive material for the repair of articular cartilage lesions. However, data on the tribological properties of BC is very scarce, particularly if natural articular cartilage is involved in the contact. In this work, unmodifi...

Effect of guar gum on the physicochemical, thermal, rheological and textural pr...

In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar...