Development of carboxymethyl cellulose/ polyphenols gels for textile applications

• Autorzy: Krizova H. , Wiener J.

Identyfikatory

DOI

DOI: 10.2478/v10304-012-0021-9

• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to determine release rate and changes in polyphenols’ content, which were sorbed to carboxymethyl cellulose gel and subsequently desorbed. An aqueous extract of blue marc vine variety Fratava was used as a source of polyphenols. The gel was dried into a solid film and polyphenols were then desorbed again by dissolving this film in saline (isotonic) solution. Further, the influence of different times of high temperature (180°C) of drying gel on change in the amount of released polyphenols and also kinetics of their release in re-transfer of the film on the gel and solution was studied. The process simulates the possible use of carboxymethyl cellulose/ polyphenols film sorbed on textile materials and its contact with the tissues and body fluids such as course of wound healing.

Słowa kluczowe

EN

carboxymethylcellulose; polyphenols; desorption; thermal crosslinking

PL

karboksymetyloceluloza; polifenole; desorpcja; sieciowanie termiczne

• Wydawca: Lodz University of Technology, Faculty of Material Technologies and Textile Design
• Czasopismo: Autex Research Journal
• Rocznik: 2013
• Tom: Vol. 13, no. 2
• Strony: 33--36
• Opis fizyczny: Bibliogr. 8 poz.

Twórcy

autor

Krizova H.

• Technical University of Liberec, Faculty of Textile Engineering, Studentska 2, Liberec 46117, Czech Republic

autor

Wiener J.

• Technical University of Liberec, Faculty of Textile Engineering, Studentska 2, Liberec 46117, Czech Republic

Bibliografia

• [1] Schofield, P., Mbugua, D.M., Pell, A.N.: Analysis of condensed tannins: a review. Animal Feed Science and Technology 91 (2001), p.21-40
• [2] Serrano-Cruz, M.R. et al.: Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin. Food Science and Technology 50/2 (2013), p. 554-561
• [3] Troszyńska,A. et al.:The effect of polysaccharides on the astringency induced by phenolic compounds. Food Quality and Preference 21 (2010), p.463–469
• [4] Smith A., K., June, H., Noble, A.C.: Effects of viscosity on the bitterness and astringency of grape seed tannin. Food Quality and Preference 7 (1996), p.161-166
• [5] Bosso, A. et al.:Carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives. Vitis 49/2 (2010), p.95–99
• [6] Skórkowska-Telichowska, K. et al.: The local treatment and available dressings designed for chronic wounds. Journal of the American Academy of Dermatology (2011), In press
• [7] Borůvková, K., Wiener, J., Kukreja, S.: Thermal self crosslinking of carboxymethylcellulose. ACC Journal XVIII/1 (2012), pp. 6-13
• [8] Singleton V.L., Orthofer R., Lamuela-Raventós R.M.: Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology 299, 1999, p.152-178