Browsing by Subject "Bioactive properties"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Investigation of in vitro behavior of plasma sprayed Ti, TiO2 and HA coatings on PEEK
    (Elsevier B.V., 2021) Sargin F.; Erdogan G.; Kanbur K.; Turk A.
    Orthopedic implants are one of the most reliable and widely used equipments to increase the quality of human life by enhancing or replacing damaged body parts and ensuring the problematic parts of the body to become operative after a short time period. Polyether ether ketone (PEEK) is a semi-crystal high-performance thermoplastic polymeric implant material which emerged as an alternative for metallic implants that used in orthopedic surgery. Although PEEK has some superior properties such as high melting point, superb wear resistance, excellent fatigue behavior, non-toxicity for bone tissue and elasticity modulus similar to human bone, PEEK has some disadvantages such as biologically inert behavior and low bioactivity. In this context, coating the implant surface to improve its osteointegration behavior is widely accepted. Coating PEEK polymers with bioactive materials such as Hydroxyapatite (HA) is among one of the solutions for this problem. In this study, in order to increase surface bioactivity of PEEK biomaterials, Titanium (Ti), Titanium dioxide (TiO2) and Hydroxyapatite (HA) powder combinations was coated on PEEK samples by using Atmospheric Plasma Spray (APS) method. Morphological and chemical characterization showed produced coatings are suitable for implantation process. Also in vitro tests performed in Simulated Body Fluid (SBF) revealed that HA, Ti + HA and TiO2 + HA coatings have bioactive property. © 2021 Elsevier B.V.
  • No Thumbnail Available
    Item
    Process parameter optimization for development of beer: Star fruit fortified approach
    (John Wiley and Sons Inc, 2022) Pal H.; Kaur R.; Kumar P.; ManjuNehra; Rawat K.; Grover N.; Tokusoglu O.; Sarao L.K.; Kaur S.; Malik T.; Singh A.; Swami R.
    Star fruit (Averrhoacarambola) persist functional compounds therefore present investigation aims at the utilization of Star fruit to improve the nutritional value of beer. Beers were prepared by fortification of star fruit juice at 5.0%, 7.0%, and 10% level and compared with control. The prepared beers were assayed for proximate, physicochemical, bioactive, and sensory properties. The juice addition had a nonsignificant (p ≤.05) effect on density and specific gravity whereas, total soluble solids increased and pH, alcohol, and carbon dioxide content decreased. A significant (p ≤.05) increment was observed in total phenolic content and antioxidant activity. In total, 10% star fruit fortified beer showed the highest overall acceptability. FTIR spectroscopy was used to identify the functional bonds in beer samples. The highest peak of alcohol groups was observed in the control sample, which decreased as the juice level increased. Hence, star fruit acts as a valuable fortification compound for preparing beer with high nutritional value and improved sensory characteristics. Highlights: The present investigation is a laboratory laden approach to optimize the process parameters and formulation proportion for the production of fruit beer The selection of star fruit is advantageous here to have fruit-flavored beer induced with health attributes. Novelty impact statement: Beer itself is a good source of antioxidants, due to fermentation the bioavailability of nutrients gets increased. With the addition of star fruit juice, the alcohol and carbon dioxide content decreased. On fortification of beer with star fruit, its nutritional and sensory properties will get enhanced as star fruit is rich in antioxidants and polyphenols, therefore it can serve as a therapeutic beverage to elderly people. © 2021 Wiley Periodicals LLC.