Recent developments in the area of plant-based hydrogels are introduced, especially those derived from wood as a widely available, multiscale, and hierarchical source of nanomaterials, as well as other cell wall elements. With water being fundamental in a hydrogel, water interactions, hydration, and swelling, all critically important in designing, processing, and achieving the desired properties of sustainable and functional hydrogels, are highlighted. A plant, by itself, is a form of a hydrogel, at least at given states of development, and for this reason phenomena such as fluid transport, diffusion, capillarity, and ionic effects are examined. These aspects are highly relevant not only to plants, especially lignified tissues, but also to the porous structures produced after removal of water (foams, sponges, cryogels, xerogels, and aerogels). Thus, a useful source of critical and comprehensive information is provided regarding the synthesis of hydrogels from plant materials (and especially wood nanostructures), and about the role of water, not only for processing but for developing hydrogel properties and uses.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/adma.202001085

Plant Nanomaterials and Inspiration from Nature: Water Interactions and Hierarchically Structured Hydrogels

Valorization of by-products from olive oil industry and added-value applications for innovative functional foods.

Bioenergy and bio-products from bio-waste and its associated modern circular economy: Current research trends, challenges, and future outlooks

Metal 3D-printed wick structures for heat pipe application: Capillary performance analysis

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

A novel biocompatible water-in-oil microemulsion was developed using nonionic surfactants and was investigated as a potential enzyme delivery system for pharmaceutical applications. The system was composed of isopropyl myristate/polysorbate 80 (Tween 80)/distilled monoglycerides/water/propylene glycol (PG), had a low total surfactant concentration (8.3% w/w), and was able to incorporate approximately 3% w/w aqueous phase containing horseradish peroxidase (HRP). Structural and activity aspects of the system were studied using a variety of techniques such as dynamic light scattering (DLS), electron paramagnetic resonance (EPR), and dynamic interfacial tension. The apparent hydrodynamic diameter of the empty droplets was calculated at about 37 nm. Different enzyme concentrations, ranging from 0.01 to 1.39 μM, were used for both DLS and EPR studies to effectively determine the localization of the macromolecule in the microemulsion. According to the results, for high enzyme concentrations, a participation of HRP in the surfactant monolayer of the microemulsion is evident. The number of reverse micelles in the microemulsion was defined by a theoretical model and was used to clarify how the enzyme concentration affects the number of empty and loaded reverse micelles. To assure that the system allows the enzyme to retain its catalytic activity, an oxidative reaction catalyzed by HRP was successfully carried out with the use of the model substrate 2,2'-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]. The influence of several parameters such as temperature, pH, and PG concentration was examined to optimize the reaction conditions, and a kinetic study was conducted revealing an ordered-Bi-Bi mechanism. Values of all kinetic parameters were determined. The release of the encapsulated enzyme was studied using an adequate receiver phase, revealing the effectiveness of the proposed microemulsion not only as a microreactor but also as a carrier for therapeutic biomolecules.

Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase.

This work focuses on the evaluation of commercially available rapid methods for determining frying oil quality. Five rapid methods differing in principle were selected: FOM320 (Ebro), PCT120 (3M), LRSM (3M), Fritest (Merck) and Viscofrit (Viscofrit). The performance of the methods was examined by use of 184 oil samples produced by controlled frying experiments. Twelve series of frying experiments (45 batches each) were performed in which the oil type (palm, sunflower and olive) and the food type (potatoes, zucchini and minced beef meat) varied. Control thermal oxidation experiments with the same oil types were also performed. Results of the rapid methods were compared to results of analytical methods determining legislation criteria. Namely, the total polar compounds and total polymer compounds were determined using High Pressure Size Exclusion Chromatography with and without prior separation of the polar fraction. Furthermore, determination of the free fatty acid concentration, acidity, viscosity and level of oxidation of the oils using UV spectroscopy were carried out. Principal component analysis and linear regression analysis were used in order to assess the obtained results. Comparison of the results of the rapid methods with the analytical ones showed differences in most examined cases. For many of the examined rapid methods the agreement of the results versus those of analytical methods depended on the food-oil combination used in the frying experiments.

Rapid Methods for Frying Oil Quality Determination: Evaluation with Respect to Legislation Criteria

Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements.

Despoina Georgiou

Papers

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase.

Rapid Methods for Frying Oil Quality Determination: Evaluation with Respect to Legislation Criteria

Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements.

Olive oil droplet coalescence during malaxation