Environmental Impact of ZnO Nanoparticles Evaluated by in Vitro Simulated Digestion

2019 ◽  
Vol 3 (1) ◽  
pp. 724-733 ◽  
Author(s):  
Linn Voss ◽  
Patrick E. J. Saloga ◽  
Valerie Stock ◽  
Linda Böhmert ◽  
Albert Braeuning ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Zno Nanoparticles ◽  
Simulated Digestion

scholarly journals Correction to Environmental Impact of ZnO Nanoparticles Evaluated by in Vitro Simulated Digestion

2020 ◽  
Vol 3 (5) ◽  
pp. 4914-4914
Author(s):  
Linn Voss ◽  
Patrick E. J. Saloga ◽  
Valerie Stock ◽  
Linda Böhmert ◽  
Albert Braeuning ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Zno Nanoparticles ◽  
Simulated Digestion

Novel Pluronic F‐127‐coated ZnO nanoparticles: Synthesis, characterization, and their in‐vitro cytotoxicity evaluation

2021 ◽  
Author(s):  
Abdulsalam Abuelsamen ◽  
Shahrom Mahmud ◽  
Noor Haida Mohd Kaus ◽  
Omar F. Farhat ◽  
Sabah M. Mohammad ◽  
...  
Keyword(s):  
Zno Nanoparticles ◽  
In Vitro Cytotoxicity ◽  
Nanoparticles Synthesis

scholarly journals Incorporation of ZnO Nanoparticles into Soy Protein-Based Bioplastics to Improve Their Functional Properties

Polymers ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 486
Author(s):  
Mercedes Jiménez-Rosado ◽  
Víctor Perez-Puyana ◽  
Pablo Sánchez-Cid ◽  
Antonio Guerrero ◽  
Alberto Romero
Keyword(s):  
Controlled Release ◽  
Environmental Impact ◽  
Soy Protein ◽  
Zno Nanoparticles ◽  
Injection Moulding ◽  
Mould Temperature ◽  
Uptake Capacity ◽  
Nanoparticle Distribution ◽  
Water Uptake Capacity ◽  
Key Factor

The union of nanoscience (nanofertilization) with controlled release bioplastic systems could be a key factor for the improvement of fertilization in horticulture, avoiding excessive contamination and reducing the price of the products found in the current market. In this context, the objective of this work was to incorporate ZnO nanoparticles in soy protein-based bioplastic processed using injection moulding. Thus, the concentration of ZnO nanoparticles (0 wt%, 1.0 wt%, 2.0 wt%, 4.5 wt%) and mould temperature (70 °C, 90 °C and 110 °C) were evaluated through a mechanical (flexural and tensile properties), morphological (microstructure and nanoparticle distribution) and functional (water uptake capacity, micronutrient release and biodegradability) characterization. The results indicate that these parameters play an important role in the final characteristics of the bioplastics, being able to modify them. Ultimately, this study increases the versatility and functionality of the use of bioplastics and nanofertilization in horticulture, helping to prevent the greatest environmental impact caused.

In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network

2010 ◽  
Vol 87 (4) ◽  
pp. 363-369 ◽  
Author(s):  
Robert L. Magaletta ◽  
Suzanne N. DiCataldo ◽  
Dong Liu ◽  
Hong Laura Li ◽  
Rajendra P. Borwankar ◽  
...  
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Glycemic Index ◽  
In Vitro Method ◽  
Simulated Digestion ◽  
Artificial Neural

scholarly journals The effect of ZnO nanoparticles on rabbit spermatozoa motility and viability parameters in vitro

2021 ◽  
Author(s):  
Marko Halo ◽  
Klaudia Bułka ◽  
Piotr A. Antos ◽  
Agnieszka Greń ◽  
Tomáš Slanina ◽  
...  
Keyword(s):  
Zno Nanoparticles ◽  
Spermatozoa Motility ◽  
Rabbit Spermatozoa

Comparative in vitro genotoxicity study of ZnO nanoparticles, ZnO macroparticles and ZnCl 2 to MDCK kidney cells: Size matters

2017 ◽  
Vol 40 ◽  
pp. 256-263 ◽  
Author(s):  
Veno Kononenko ◽  
Neža Repar ◽  
Nika Marušič ◽  
Barbara Drašler ◽  
Tea Romih ◽  
...  
Keyword(s):  
Zno Nanoparticles ◽  
Kidney Cells ◽  
In Vitro Genotoxicity

Radiation fabrication of Xanthan-based wound dressing hydrogels embedded ZnO nanoparticles: In vitro evaluation

2018 ◽  
Vol 118 ◽  
pp. 1892-1902 ◽  
Author(s):  
Amany I. Raafat ◽  
Naeem M. El-Sawy ◽  
Nagwa A. Badawy ◽  
Eglal A. Mousa ◽  
Asmaa M. Mohamed
Keyword(s):  
Zno Nanoparticles ◽  
Wound Dressing ◽  
In Vitro Evaluation

Bioaccessibility of Anthocyanins on in vitro Digestion Mmodels: Factors Implicated and Role in Functional Foods Development

2021 ◽  
Vol 28 ◽  
Author(s):  
Gabriel Prado ◽  
Isidora Pierattini ◽  
Guiselle Villarroel ◽  
Fernanda Fuentes ◽  
Alejandra Silva ◽  
...  
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Product ◽  
In Vitro Digestion ◽  
Raw Material ◽  
Simulated Digestion ◽  
Prevalence Of Obesity ◽  
Food Matrices

Background: Worldwide, the prevalence of obesity and related non-communicable chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC) have shown beneficial health effects in preventing obesity and metabolic risk factors. Moreover, the demand for functional foods incorporating these compounds has risen significantly in the past years. Thus, there is a need for validations of the functional properties of these formulations; nevertheless, in vivo assays are complex and require a lot of resources. One approach for estimating bioactive compounds' functionality and health benefits is to evaluate their bioaccessibility on a specific food matrix, determined by various factors. This article aims to review different factors influencing the bioaccessibility of ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the effect of chemical composition, raw materials, food matrices, and vehicles for the delivery of ANC. Methods: Study searches were performed using PubMed, Web of Science, Scopus, and Science Direct databases. Results: Different factors influenced bioaccessibility and stability of ANC studied by in vitro digestion which are: i) the raw material used for ANC obtention; ii) food processing; iii) other food components; iv) the extraction method and solvents used; v) the structure of ANC; vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion stage. Conclusion: Simulated digestion systems allow to determine free or encapsulated ANC bioaccessibility in different food matrices, which offers advantages in determining the potential functionality of a food product.

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