4 documents found, page 1 of 1
Antimicrobial activity of in-situ bacterial nanocellulose-zinc oxide composites...
Silva, Francisco A. G. Soares; Carvalho, Marta; Carvalho, Teresa Bento de; Gama, Miguel; Poças, Fátima; Teixeira, PaulaActive substances such as zinc oxide nanoparticles (ZnO) have been extensively explored due to their antimicrobial properties, low cost and scalability. Yet, their effectiveness is highly dependent on their morphology and specific surface area. Bacterial nanocellulose (BNC) is a suitable carrier due to its ability to transport and deliver active substances. In the case of nanocellulose-ZnO composites, conclusio...
Performance of bacterial nanocellulose packaging film functionalised in situ wi...
Silva, Francisco A. G. Soares; Carvalho, Teresa Bento de; Dourado, Fernando; Gama, Miguel; Teixeira, Paula; Poças, FátimaZinc oxide nanoparticles (ZnO) are cost-effective antimicrobial agents with great potential for the active packaging industry. Bacterial NanoCellulose (BNC) features a porous fibre network, with high absorption capacity, flexible and with good mechanical properties, suitable as a carrier of active agents. In this work, BNCZnO films were developed and optimized regarding the particle size and ZnO concentration. ...
Antimicrobial activity of in-situ bacterial nanocellulose-zinc oxide composites...
Silva, Francisco A. G. Soares; Carvalho, Marta; Carvalho, Teresa Bento de; Gama, F. M.; Poças, Fátima; Teixeira, PaulaActive substances such as zinc oxide nanoparticles (ZnO) have been extensively explored due to their antimicrobial properties, low cost and scalability. Yet, their effectiveness is highly dependent on their morphology and specific surface area. Bacterial nanocellulose (BNC) is a suitable carrier due to its ability to transport and deliver active substances. In the case of nanocellulose-ZnO composites, conclusio...
Colour assessment of Port wines using colourimetric and spectrophotometric methods
Silva, Francisco A. G. Soares; Campos, Francisco M.; Ferreira, Manuel L.; Ribeiro, Natália; Amaral, Bento; Simões, Tomás; Silva, Cristina L. M.Colour is an important quality parameter in wines and is the result of a complex mixture of pigments (including anthocyanins and their derivatives, quinones, xanthyllium compounds, etc.). Red wine colour changes over time, as pigments react between themselves and with other wine macromolecules (particularly polyphenols) [1]. During wine tasting, colour is normally assessed on the outer rim of the wine profile i...