| Authors | Ştefan Ţălu, Erveton P Pinto, Robert S Matos, Amir Zelati, Shahram Solaymani, Azizollah Shafiekhani, Atefeh Ghaderi |
|---|---|
| Journal | Microscopy Research and Technique |
| Presented by | دانشگاه صنعتی بیرجند |
| Page number | 1964-1975 |
| Serial number | 5 |
| Volume number | 85 |
| IF | 3.3 |
| Paper Type | Full Paper |
| Published At | 2022-05-01 |
| Journal Grade | ISI |
| Journal Type | Typographic |
| Journal Country | United States |
Abstract
We introduce a study of image analysis of kefir biofilms associated with Acai extract prepared by fermentation of fresh kefir grains natural. Atomic force microscopy data were studied, aiming to understand how the concentration of acai berry (Euterpe oleracea Mart.) influences the surface morphology as well as the texture complexity, evaluated by the fractal dimension. The results showed that the superficial morphology was affected by the increase of Acai concentration in the biofilms, as well as the fractal dimension. It has also been observed that the surface of the biofilm presented saturation when concentration changes from 40 to 60 ml. On the other hand, it was observed that the intermediate sample produced with 20 ml of acai berry seems to be the best point for biofilms production that can serve as a skin dressing since other studies related to mechanical properties and in vitro and in vivo tests can confirm this applicability. Thus, the characterization of the surface morphology of kefir biofilms by the evaluation of surface statistical parameters and fractal geometry may provide promising results regarding the applicability of these films.