Thermodynamic Parameters of Crosslinked Elastomers (BR, SBR and NBR) and Their Blends.

Herein, a methodology is employed based on the Flory-Rehner equation for estimating the Flory-Huggins interaction parameter (χ12*) of crosslinked elastomer blends. For this purpose, binary elastomer blends containing polybutadiene rubber (BR), styrene-butadiene rubber (SBR) and nitrile-butadiene rubber (NBR), were prepared in a mixing chamber at a temperature below the activation of the crosslinking agent. Swelling tests with benzene were employed to determine the crosslinked fraction, finding that after 20 min of thermal annealing, the BR and NBR were almost completely crosslinked, while the SBR only reached 60%. Additionally, the BR-SBR blend increased by 2-3 times its volume than its pure components; this could be explained based on the crosslink density. From the mechanical tests, a negative deviation from the rule of mixtures was observed, which suggested that the crosslinking was preferably carried out in the phases and not at the interface. Furthermore, tensile tests and swelling fraction (ϕsw) results were employed to determine the average molecular weight between two crosslinking points (Mc), and subsequently χ12*. Calculated χ12* values were slightly higher than those reported in the literature. The calculated thermodynamic parameters for the blends showed positive ΔGmix values and endothermic behavior, suggesting their immiscible nature.

Effect of the Addition of Different Natural Waxes on the Mechanical and Rheological Behavior of PLA-A Comparative Study.

In this study, poly(lactic acid) (PLA) blended with different natural waxes (beeswax, candelilla, carnauba, and cocoa) was investigated. Different wax amounts, 3, 5, 10, and 15 wt%, were incorporated into the PLA using a Brabender internal mixer. The blends were characterized by thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), rotational rheometer (RR), dynamic mechanical analysis (DMA), and contact angle to observe the effect of the different waxes on the PLA physicochemical, rheological, mechanical behavior, and wetting properties. The complex viscosity of the blends was studied by employing a RR. The effect of the addition of the waxes on the mechanical properties of PLA was evaluated by DMA in the tension modality. A slight decrease in the thermal stability of PLA was observed with the addition of the waxes. However, in the case of the mechanical properties, the cocoa wax showed a considerable effect, especially in the elongation at break of PLA. Likewise, waxes had an essential impact on the water affinity of PLA. Specifically, with the addition of cocoa, the PLA became more hydrophilic, while the rest of the waxes increased the hydrophobic character.

Progress of Polyaniline Glucose Sensors for Diabetes Mellitus Management Utilizing Enzymatic and Non-Enzymatic Detection.

Glucose measurement is a fundamental tool in the daily care of Diabetes Mellitus (DM) patients and healthcare professionals. While there is an established market for glucose sensors, the rising number of DM cases has promoted intensive research to provide accurate systems for glucose monitoring. Polyaniline (PAni) is a conductive polymer with a linear conjugated backbone with sequences of single C-C and double C=C bonds. This unique structure produces attractive features for the design of sensing systems such as conductivity, biocompatibility, environmental stability, tunable electrochemical properties, and antibacterial activity. PAni-based glucose sensors (PBGS) were actively developed in past years, using either enzymatic or non-enzymatic principles. In these devices, PAni played roles as a conductive material for electron transfer, biocompatible matrix for enzymatic immobilization, or sensitive layer for detection. In this review, we covered the development of PBGS from 2015 to the present, and it is not even exhaustive; it provides an overview of advances and achievements for enzymatic and non-enzymatic PBGB PBGS for self-monitoring and continuous blood glucose monitoring. Additionally, the limitations of PBGB PBGS to advance into robust and stable technology and the challenges associated with their implementation are presented and discussed.

Thermoplastic Starch-Based Blends with Improved Thermal and Thermomechanical Properties.

This research focused on the development of biomaterials based on cassava starch and corn starch and on the effect of the incorporation of polycaprolactone (PCL) on the thermal and thermomechanical properties of the blends. The results indicated partial compatibility in the blends, especially with cassava starch at a content of 20 wt% as reflected by the maintenance of tensile strength and elongation. In addition, the changes in the crystal quality of PCL and the displacement of the absorption bands of the carbonyl groups of PCL in the infrared (989-1000 cm-1), attributed to the formation of hydrogen bonds between these groups and the hydroxyl groups of starches, were also associated with compatibility. It was observed that the crystallinity of PLC in the presence of cassava and corn starch was 38% and 62%, respectively; a crystallinity greater than that of PCL was related to an improved nucleation at the interface. Based on these properties, the blends are expected to be functional for the manufacture of short-term use products by conventional thermoplastic processing methods.

Stiff-Elongated Balance of PLA-Based Polymer Blends.

In this study, polymer blends with a mechanical property balance based on poly(lactic acid) (PLA), stiff polymer, and elongated polymer were developed. First, the binary blends PLA-elongated polymer [ethyl vinyl acetate (EVA) or polyethylene], or PLA-stiff polymer [polystyrene or poly(styrene-co-methyl methacrylate) (SMMA)] blends were studied using dynamic mechanic analysis (DMA) and analyzed using Minitab statistical software to determine the factors influencing the elongation or stiffness of the blends. Then, ternary blends such as elongation-poly(lactic acid)-stiff, were made from the binary blends that presented optimal performance. In addition, three blends [EVA-PLA-SMMA (EPS)] were elaborated by studying the mixing time (5, 15, and 15 min) and the added time of the SMMA (0, 0, and 10 min). Specifically, the mixing time for EPS 1, EPS 2, and EPS 3 is 5 min, 15 min, and 15 min (first EVA + PLA for 10 min, plus 5 min PLA-EVA and SMMA), respectively. Mechanical, thermal, rheological, and morphological properties of the blends were studied. According to DMA, the results show an increase in elongation at break (εb) and do not decrease the elastic module of poly(lactic acid). Nevertheless, EPS 3 excels in all properties, with an εb of 67% and modulus of elasticity similar to PLA. SMMA has a significant role as a compatibilizing agent and improves PLA processability.

Injection Molding of Low-Density Polyethylene (LDPE) as a Model Polymer: Effect of Molding Parameters on the Microstructure and Crystallinity.

Due to its relatively simple structure, low-density polyethylene (LDPE) can be considered as a model polymer for the study of its properties. Herein, the effect of processing variables on the microstructure and crystallinity of injection-molded LDPE specimens was quantitatively determined. The polymer was injected at different temperature conditions in the barrel and the mold. The specimens were characterized by scanning electron microscopy and X-ray diffraction. With the data obtained, an analysis of variance (ANOVA) was carried out, and response surface graphs (SRP) were constructed to quantify and to observe the behavior of the processing variables, respectively. Different models were obtained to predict the effect of the experimental factors on the response variables. The results showed that the interaction of the two temperatures has the greatest effect on the size of the spherulite, while the temperature of the mold affects the crystallinity. The SRP showed different behaviors: for the spherulite, the size increases with the mold temperature, while for the crystallinity, higher values were observed at an intermediate mold temperature and a low melt temperature. The results presented herein are valuable for setting empirical relations between the microstructure, crystallinity, and the molding conditions of LDPE.

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica).

This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and -6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA's permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm3, 2.25 N, respectively), corroborated by SEM analysis.

Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process.

This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm-1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.

Naked-Eye Detection of Glucose in Saliva with Bienzymatic Paper-Based Sensor.

The high incidence of Diabetes Mellitus in low-income regions has promoted the development of low-cost alternatives to replace blood-based procedures. In this work, we present a bienzymatic paper-based sensor suitable for the naked-eye detection of glucose in saliva samples. The sensor was obtained by a stamping procedure and modified with chitosan to improve the colorimetric readout. The bienzymatic reaction of GOx-HRP coupled with 2,4,6-tribromo-3-hydroxy benzoic acid was applied for the detection of glucose within a range from 0 to 180 mgdL-1 in buffer and artificial saliva solutions. The visual readout was perceived by the naked eye and registered with an office scanner to evaluate the analytical performance. The results showed a limit of detection of 0.37 mgdL-1 (S/N = 3) with an R.S.D. of 1.69% and a linear range from 1 to 22.5 mgdL-1 with an R² of 0.99235. The analysis of human saliva samples was performed without pre-processing, achieving recoveries from 92 to 114%. The naked-eye detection was evaluated under two different light settings, showing average recoveries of 108.58 and 90.65% for standard and low illumination. The proposed device showed potential for easy-to-use, sensitive, low-cost, fast, and device-free detection of salivary glucose suitable for untrained personnel operation and limited facilities.