Browsing by Author "Mattoso, Luiz H.C."

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Nanocellulose-based porous materials: Regulation and pathway to commercialization in regenerative medicine
(2023-11) Ferreira, Filipe V.; Souza, Alana G.; Ajdary, Rubina; de Souza, Lucas P.; Lopes, João H.; Correa, Daniel S.; Siqueira, Gilberto; Barud, Hernane S.; Rosa, Derval dos S.; Mattoso, Luiz H.C.; Rojas, Orlando J.
A2 Katsausartikkeli tieteellisessä aikakauslehdessä
We review the recent progress that have led to the development of porous materials based on cellulose nanostructures found in plants and other resources. In light of the properties that emerge from the chemistry, shape and structural control, we discuss some of the most promising uses of a plant-based material, nanocellulose, in regenerative medicine. Following a brief discussion about the fundamental aspects of self-assembly of nanocellulose precursors, we review the key strategies needed for material synthesis and to adjust the architecture of the materials (using three-dimensional printing, freeze-casted porous materials, and electrospinning) according to their uses in tissue engineering, artificial organs, controlled drug delivery and wound healing systems, among others. For this purpose, we map the structure–property–function relationships of nanocellulose-based porous materials and examine the course of actions that are required to translate innovation from the laboratory to industry. Such efforts require attention to regulatory aspects and market pull. Finally, the key challenges and opportunities in this nascent field are critically reviewed.
Side-stream lignins: Potential antioxidant and antimicrobial agents in milk
(2024-03) Marangon, Crisiane A.; Otoni, Caio G.; Bertuso, Paula C.; Rossi, Patrícia F.; dos Santos, Danilo M.; Lourençon, Tainise V.; Martins, Virginia C.A.; Plepis, Ana Maria G.; Mattoso, Luiz H.C.; Nitschke, Marcia
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
In recent years, lignin has drawn increasing attention due to its intrinsic antibacterial and antioxidant activities, biodegradability, and biocompatibility. Yet, like several other biogenic structures, its compositional heterogeneity represents a challenge to overcome. In addition, there are few studies regarding food applications of lignin. Herein, we evaluate the antimicrobial and antioxidant effects of lignin from two different sources. These lignins were characterized by attenuated total reflectance Fourier-transform infrared (ATR-FTIR) and hydrogen nuclear magnetic resonance (1H NMR) spectroscopies. Their antibacterial and antioxidant capacities (DPPH and Folin-Ciocalteu methods) were also investigated. Susceptibility tests were performed with the minimal inhibitory (MIC) and bactericidal (MBC) concentrations using the micro-broth dilution technique. Kraft lignin presented higher radical-scavenging and antibacterial activities than alkali lignin, indicating the dependence of antioxidant and antibacterial activities on the precursor biomass. Scanning electron microscopy shows morphologic changes in the bacteria after exposure to lignin, while confocal microscopy suggests that kraft lignin has affinity towards bacterial surfaces and the ability to cause cell membrane destabilization. Lignin inhibited the growth of Staphylococcus aureus and Salmonella Enteritidis in skimmed milk, herein taken as food model. Our results suggest that lignins are promising candidates for green additives to improve quality and safety within the food chain.