Assessing the Contribution of the Neutral Blocks in DNA/Block-Copolymer Polyplexes: Poly(acrylamide) vs. Poly(ethylene Oxide).

The interaction of DNA with different block copolymers, namely poly (trimethylammonium chloride methacryloyoxy)ethyl)-block-poly(acrylamide), i.e., (PTEA)-b-(PAm), and poly (trimethylammonium chloride methacryloyoxy)ethyl)-block-poly(ethylene oxide), i.e., (PTEA)-b-(PEO), was studied. The nature of the cationic block was maintained fixed (PTEA), whereas the neutral blocks contained varying amounts of acrylamide or (ethylene oxide) units. According to results from isothermal titration microcalorimetry measurements, the copolymers interaction with DNA is endothermic with an enthalpy around 4.0 kJ mol−1 of charges for (PTEA)-b-(PAm) and 5.5 kJ mol−1 of charges for (PTEA)-b-(PEO). The hydrodynamic diameters of (PTEA)-b-(PEO)/DNA and (PTEA)-b-(PAm)/DNA polyplexes prepared by titration were around 200 nm at charge ratio (Z+/−) < 1. At Z+/− close and above 1, the (PTEA)50-b-(PAm)50/DNA and (PTEA)50-b-(PAm)200/DNA polyplexes precipitated. Interestingly, (PTEA)50-b-(PAm)1000/DNA polyplexes remained with a size of around 300 nm even after charge neutralization, probably due to the size of the neutral block. Conversely, for (PTEA)96-b-(PEO)100/DNA polyplexes, the size distribution was broad, indicating a more heterogeneous system. Polyplexes were also prepared by direct mixture at Z+/− of 2.0, and they displayed diameters around 120−150 nm, remaining stable for more than 10 days. Direct and reverse titration experiments showed that the order of addition affects both the size and charge of the resulting polyplexes.

Spherical mesoporous silica designed for the removal of methylene blue from water under strong acidic conditions.

This work proposes a novel technology for environmental remediation based on mesoporous silica spheres, which were successfully synthesized by the solvothermal method using the cetyltrimethylammonium bromide as a structuring agent. The adsorbent was designed to remove cationic dyes at strong acidic conditions. The surface was modified by a careful thermal treatment aiming at the condensation of silanol to siloxane groups. The adsorbent was characterized by XRD, SEM, FTIR, N2 adsorption/desorption and the equilibrium technique to determine the pHpzc. The kinetic of the adsorption followed a pseudo-second-order model and the process was ruled by physical forces. The isotherms were fitted to Freundlich and Temkin models, indicating that the physisorption occurred with multilayer formation, with the interaction adsorbate-adsorbate being relevant to the whole process. The adsorption capacity was approximately 60 mg g-1 and the adsorbents performance in the fast-contact system showed removal of 65%wt. of a 93 mg L-1 methylene blue (MB) solution in a single application.

Multifunctional food supplements based on layered zinc hydroxide salts intercalated with vitamin anions and adsolubilized with vanillin.

A layered hydroxide salt (LHS) was used as an inorganic matrix to obtain multifunctional food compounds. The aim is to obtain higher thermal stability for vitamin anions and a slow release of aroma. Thus, vitamin B3 (nicotinate), vitamin B5 (phantothenate) and vitamin L (2-aminobenzoate) anions were intercalated by co-precipitation method. The results show an increase in thermal stability of intercalated vitamin anion since decomposition of pure vitamin B3 starts at 120 °C and after intercalation, the HSL-B3 decomposition starts at 313 °C. The intercalation products were than reacted with vanillin (3-methoxy-4-hydroxybenzaldehyde). A kinetic study showed that the release of vanillin from its nanohybrid was found to occur in a controlled manner, evidencing that the synthesized compounds can be used in formulations for the sustained release of aromas. Results showed that the intercalated anions and adsolubilized vanillin were not only less volatile since it causes the aroma to remain in the LHS for a longer period of time resulting in slow release but also have higher thermal stability when they are confined between layers. In summary, the multifunctional food supplements obtained seems to have nutraceutical, olfactory and better thermal resistance properties being suitable for potential applications in the food industry.