This study investigated an effect of different ways of the preparation of insoluble hyaluronan material on its mechanical and viscoelastic properties. Hyaluronan (NaHy) of molecular weight Mw=500,000 g mol(-1) was modified with N-(3-dimethylaminopropyl-N'-ethylcarbodiimide hydrochloride (EDC) and N-hydroxysuccinimide (NHS), to be able absorb liquid without changing its mechanical properties. The modified, water insoluble NaHy materials were prepared in different geometry; as modified films and modified cylinders with exact dimensions. The occurrence of modification was confirmed by FT-IR (Fourier transform infrared spectroscopy) and (1)H NMR (proton nuclear magnetic resonance) spectroscopy and swelling test. The determined mechanical and viscoelastic properties of unmodified and modified hyaluronan revealed the high dependency of elasticity changes depending on the gel processing method. Moreover, NaHy gels in the cylindrical form with the sponge-like structure predominant them as a convenient geometry for application in a humid environment.

• Klíčová slova
• Carbodiimide, Hyaluronan, Mechanical properties, Modification, Viscoelastic properties,
• MeSH
• ethyldimethylaminopropylkarbodiimid chemie   MeSH
• hydrogely chemie   MeSH
• kyselina hyaluronová chemie   MeSH
• pevnost v tahu MeSH
• protonová magnetická rezonanční spektroskopie MeSH
• pružnost * MeSH
• spektroskopie infračervená s Fourierovou transformací MeSH
• sukcinimidy chemie   MeSH
• viskozita MeSH
• voda MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• ethyldimethylaminopropylkarbodiimid MeSH
• hydrogely MeSH
• kyselina hyaluronová MeSH
• N-hydroxysuccinimide MeSH Prohlížeč
• sukcinimidy MeSH
• voda MeSH

The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50-0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).

• Klíčová slova
• cream cheese, furcellaran, hydrocolloids, sodium alginate, viscoelastic properties, ι-carrageenan, κ-carrageenan,
• Publikační typ
• časopisecké články MeSH

In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams' viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat-coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream's colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well.

• Klíčová slova
• colour parameters, cream products, emulsifier, o/w emulsions, recipe formulation, rheological behaviour, viscoelastic moduli,
• Publikační typ
• časopisecké články MeSH

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.

• Klíčová slova
• furcellaran, homogenization, processed cheese sauce, rheological properties, κ-carrageenan,
• MeSH
• karagenan MeSH
• manipulace s potravinami metody   MeSH
• polysacharidy MeSH
• reologie MeSH
• sýr * analýza   MeSH
• thyreotropin MeSH
• zvířata MeSH
• Check Tag
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• karagenan MeSH
• polysacharidy MeSH
• thyreotropin MeSH

In this work, advanced polymer nanocomposites comprising of polyvinyl alcohol (PVA) and nanodiamonds (NDs) were developed using a single-step solution-casting method. The properties of the prepared PVA/NDs nanocomposites were investigated using Raman spectroscopy, small- and wide-angle X-ray scattering (SAXS/WAXS), scanning electron microscopy (SEM), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and dynamic mechanical analysis (DMA). It was revealed that the tensile strength improved dramatically with increasing ND content in the PVA matrix, suggesting a strong interaction between the NDs and the PVA. SEM, TEM, and SAXS showed that NDs were present in the form of agglomerates with an average size of ~60 nm with primary particles of diameter ~5 nm. These results showed that NDs could act as a good nanofiller for PVA in terms of improving its stability and mechanical properties.

• Klíčová slova
• mechanical properties, morphology, nanocomposite, nanodiamond, poly (vinyl alcohol),
• Publikační typ
• časopisecké články MeSH

The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework.

• Klíčová slova
• cryo-scanning electron microscopy, processed cheese, rework, rheology,
• MeSH
• časové faktory MeSH
• manipulace s potravinami metody   MeSH
• sýr analýza   MeSH
• Publikační typ
• časopisecké články MeSH

This study presents a microindentation system which allows spatially resolved local as well as bulk viscoelastic material information to be obtained within one instrument. The microindentation method was merged with dynamic mechanical analysis (DMA) for a tungsten cone indenter. Three tungsten cone indenters were investigated: tungsten electrode, tungsten electrode + 2% lanthanum, and tungsten electrode + rare earth elements. Only the tungsten electrode + 2% lanthanum indenter showed the sinusoidal response, and its geometry remained unaffected by the repeated indentations. Complex moduli obtained from dynamic microindentation for high-density polyethylene, polybutylene terephthalate, polycarbonate, and thermoplastic polyurethane are in agreement with the literature. Additionally, by implementing a specially developed x-y-stage, this study showed that dynamic microindentation with a tungsten cone indenter was an adequate method to determine spatially resolved local viscoelastic surface properties.

• Klíčová slova
• complex modulus, dynamic indentation, dynamic mechanical analysis, spatial resolution, tungsten cone indenter,
• Publikační typ
• časopisecké články MeSH

Sterilized processed cheese is a specific dairy product with a prolonged shelf life intended for regular retail offer but also as food provisions for armies during peacetime, as well as during crisis and emergency situations, and for storage in state material reserves. Storage requirements are usually defined as ≤25°C for at least 24 mo. One of the ways to achieve such a shelf life is sterilization. Therefore, the aim of the work was to describe, for the first time in the available scientific literature, in situ changes in the viscoelastic properties of spreadable melt (34% wt/wt DM content, 45% wt/wt fat in DM content, and 14% wt/wt protein content) during an increase in temperature (target temperature 122°C), holding at sterilization temperature (20 min) and subsequent cooling (to ~30°C). While increasing to the target sterilization temperature, a significant decrease occurred in the storage and loss moduli values. Both moduli started to increase again during the target sterilization temperature period and during the whole cooling phase. The values of the storage and loss moduli were significantly higher at the end of the cooling of the sterilized product, and conversely, the phase angle value was lower compared with the melt before sterilization. As a result of sterilization, an increase occurred in the levels of markers of the Maillard reaction complex and lipid oxidation processes. The value of hardness, corrected stress, and elongational viscosity also increased compared with nonsterilized products. As a result of sterilization, the flavor worsened and sterilized processed cheeses showed darker (brownish) color. However, even after sterilization, the products were evaluated as acceptable for consumers and maintained their spreadability.

• Klíčová slova
• heating, in situ study, processed cheese, rheology, sterilization,
• MeSH
• Maillardova reakce MeSH
• manipulace s potravinami MeSH
• nízká teplota MeSH
• sterilizace MeSH
• sýr * analýza   MeSH
• teplota MeSH
• zvířata MeSH
• Check Tag
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH

This work showcases the remarkable viscoelasticity of films consisting of α-cyclodextrin (α-CD) and anionic surfactants (S) at the water/air interface, the magnitude of which has not been observed in similar systems. The anionic surfactants employed are sodium salts of a homologous series of n-alkylsulfates (n = 8-14) and of dodecylsulfonate. Our hypothesis was that the very high viscoelasticity can be systematically related to the bulk and interfacial properties of the system. Through resolution of the bulk distribution of species using isothermal titration calorimetry, the high dilatational modulus is related to (α-CD)2:S1 inclusion complexes in the bulk with respect to both the bulk composition and temperature. Direct interfacial characterization of α-CD and sodium dodecylsulfate films at 283.15 K using ellipsometry and neutron reflectometry reveals that the most viscoelastic films consist of a highly ordered monolayer of 2:1 complexes with a minimum amount of any other component. The orientation of the complexes in the films and their driving force for adsorption are discussed in the context of results from molecular dynamics simulations. These findings open up clear potential for the design of new functional materials or molecular sensors based on films with specific mechanical, electrical, thermal, chemical, optical or even magnetic properties.

• Klíčová slova
• Dilatational modulus, Ellipsometry, Isothermal titration calorimetry, Neutron reflectometry, Surfactant, Viscoelastic films, Water/air interface, α-Cyclodextrin,
• Publikační typ
• časopisecké články MeSH

The widespread use of polymers in the high-performance engineering applications brings challenges in the field of liquid lubrication in order to separate the rubbing surfaces by the coherent fluid-film thickness relative to not only the inelastic material response of the polymers. The determination of the mechanical properties by the nanoindentation and the dynamic mechanical analysis represents the key methodology to identify the viscoelastic behavior with respect to the intense frequency and temperature dependance exhibited by polymers. The fluid-film thickness was examined by the optical chromatic interferometry on the rotational tribometer in the ball-on-disc configuration. Based on the experiments performed, first, the complex modulus and the damping factor for the PMMA polymer describing the frequency and temperature dependence were obtained. Afterwards, the central as well as minimum fluid-film thickness were investigated. The results revealed the operation of the compliant circular contact in the transition region very close to the boundary between the Piezoviscous-elastic and Isoviscous-elastic modes of the elastohydrodynamic lubrication regime, and a significant deviation of the fluid-film thickness from the prediction models for both modes in dependence on the inlet temperature.

• Klíčová slova
• compliant contact, elastohydrodynamic lubrication, fluid-film thickness, optical chromatic interferometry, transition region, viscoelastic behavior,
• Publikační typ
• časopisecké články MeSH