No abstract

The design of new hemostatic materials to mitigate uncontrolled bleeding in emergencies is challenging. Chitosan-based hemostatic hydrogels have frequently been used for hemostasis due to their unique biocompatibility, tunable mechanical properties, injectability, and ease of handling. Moreover, chitosan (CS) absorbs red blood cells and activates platelets to promote hemostasis. Benefiting from these desired properties, the hemostatic application of CS hydrogels is attracting ever-increasing research attention. This paper reviews the recent research progress of CS-based hemostatic hydrogels and their advantageous characteristics compared to traditional hemostatic materials. The effects of the hemostatic mechanism, effects of deacetylation degree, relative molecular mass, and chemical modification on the hemostatic performance of CS hydrogels are summarized. Meanwhile, some typical applications of CS hydrogels are introduced to provide references for the preparation of efficient hemostatic hydrogels. Finally, the future perspectives of CS-based hemostatic hydrogels are presented.

No abstract

The effects that ripening stage have on the apparent viscosity and ascorbic acid retention in squash pulp exposed at cooking process were analyzed. Total soluble solids contents were taken as indicative of ripening degree. In the raw material, water contents ranged from 79 to 96%, but no significant differences were observed among samples grouped as unripe, ripe and overripe. The ascorbic acid contents of pulp increase with increases in soluble solids contents. Pulp from unripe and ripe squash had similar apparent viscosity values; however, lower viscosity values were obtained in pulp from overripe squash. During heat treatment, significant changes in the apparent viscosity values of pulp from unripe and ripe squash were observed. Heat penetration properties of squash pulp indicate correlation between the inverse slope of the straight portion in the heat penetration curves on a semilog plot (fh) and thermal diffusivity values (α) with dry matter content, but no correlation was found with squash maturity degree. High ascorbic acid retention (82%) in pulp held for 30 min at 95C was found independently of squash maturation degree. PRACTICAL APPLICATIONS Knowing the rheological behaviour and the ascorbic acid retention of butternut squash pulp during cooking process could be used as a valuable information previously to make decisions for use this crop as a food supply.