Ceramic tiles are bacteriostatic materials; however, the COVID-19 emergency has pushed tile producers to improve surfaces’ antibacterial properties. The aim of this work was to validate a silver-based antibacterial treatment applied to porcelain stoneware tiles based on natural and waste materials, thus correlating surface functionalization to tile composition and relevant physical, microstructural, and textural parameters. The treatment was applied before firing, with and without a polymeric primer. Antibacterial activity tests, stain resistance tests, and contact angle measurements were carried out on fired tiles. Further investigations were made by SEM and optical profilometry in order to study the morphological–structural profile of tile surfaces. Results showed strong antibacterial activities for all the functionalized tiles, which were mainly correlated to the morphological and textural parameters of ceramic surfaces, as well as the presence of the polymeric primer.
Nowadays, the majority of the processes used to sterilize disposable medical devices have several drawbacks in terms of safety, energy consumption, and costs. In this work, a sterilization method based on an indirect nonthermal plasma treatment is presented. The main advantages of this method are low environmental impact, absence of harmful chemical compounds' storage, and backward compatibility relative to production, sterilization, and shipping chain. The sterilization of disposable devices, enclosed inside their protective packaging, is achieved by exploiting reactive species produced by a Dielectric Barrier Discharge plasma reactor. Various devices have been subjected to a 2‐h treatment, achieving complete sterilization based on USP and EU‐PHARMA protocols. Pretreatment of carton packaging has been necessary to guarantee a complete sterilization process.
The study focuses on the antimicrobial activity of nanocellulose films (NFC) embedded with thyme, cinnamon, and oregano essential oils for active packaging application. The activity against model pathogenic bacteria was first tested to obtain each oil's minimum inhibitory concentration (MIC). The tests showed that the surface area of the films and the quantity of essential oil strongly influenced the antimicrobial effect. Then, the different active packaging systems were tested directly on packed raspberries to study their actual commercial packaging conditions. Through 12 days of storage at 1°C, it was observed that thyme and oregano essential oils were more effective in maintaining the firmness and reducing the weight loss of the fruits compared to cinnamon essential oil or the control; no significant effect was observed on the other quality parameters that were considered. The essential oils independently proved effective in preventing fungal growth. However, the combined impact of thyme+oregano (NAP_TO) demonstrated the best performance.
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