Aggregates can be categorized into natural and artificial aggregates. Preserving natural resources is crucial to ensuring the constant supply of natural aggregates. In order to preserve these natural resources, the production of artificial aggregates is beginning to gain the attention of researchers worldwide. One of the methods involves using geopolymer technology. On this basis, this current research focuses on the inter-particle effect on the properties of fly ash geopolymer aggregates with different molarities of sodium hydroxide (NaOH). The effects of synthesis parameters (6, 8, 10, 12, and 14 M) on the mechanical and microstructural properties of the fly ash geopolymer aggregate were studied. The fly ash geopolymer aggregate was palletized manually by using a hand to form a sphere-shaped aggregate where the ratio of NaOH/Na2SiO3 used was constant at 2.5. The results indicated that the NaOH molarity has a significant effect on the impact strength of a fly ash geopolymer aggregate. The highest aggregate impact value (AIV) was obtained for samples with 6 M NaOH molarity (26.95%), indicating the lowest strength among other molarities studied and the lowest density of 2150 kg/m3. The low concentration of sodium hydroxide in the alkali activator solution resulted in the dissolution of fly ash being limited; thus, the inter-particle volume cannot be fully filled by the precipitated gels.
Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (- 2.74 × 10-5 Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G') value of RBH-GRF gel (5.99 ± 0.02 Pa), as compared to SBH-GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.
Chitin biopolymer has received significant attention recently by many industries as a green technology. Nanotechnology has been used to make chitin nanocrystals (ChiNCs) that are rod-shaped natural nanomaterials with nanoscale size. Owing to the unique features such as biodegradability, biocompatibility, renewability, rod-shape, and excellent surface and interfacial, physiochemical, and thermo-mechanical properties; ChiNCs have been green and attractive products with wide applications specifically in medical and pharmaceutical, food and packaging, cosmetic, electrical, and electronic, and also in the oil and gas industry. This review aims to give a comprehensive and applied insight into ChiNCs technology. It starts with reviewing different sources of chitin and their extraction methods followed by the characterization of ChiNCs. Furthermore, a detailed investigation into various complex fluids (dispersions, emulsions, foams, and gels) stabilized by ChiNCs and their characterisation have been thoroughly deliberated. Finally, the current status including ground-breaking applications, untapped investigations, and future prospective have been presented.
Surimi refers to concentrated myofibrial protein extracted from fish flesh by washing process. Surimi powder, is normally prepared in a dried form, and potentially useful as a raw material for preparation of seafood products. Surimi powder offers many advantages in industrial application, such as easy handling, low distribution cost, and physically convenient for addition to dry mixtures. In order to prevent the denaturation of the protein during drying, dryoprotectants such as sucrose and polyols can be added. Surimi powder is classified as fish protein concentrate type A because its protein content is higher than 65%. Surimi powder has good functional properties, such as gelation, water holding capacity, and emulsifying and foaming properties. Gel-based fish products and fish snacks are common products that can be made from surimi powder.
The effect of the addition of different concentrations of chitosan (0–2.0% w/w) on the gelling properties of surimi gels made from African catfish (Clarias gariepinus) was tested. Lipid oxidation, total volatile basic nitrogen (TVB-N), and aerobic plate count (APC) changes during 20 days of storage at 4oC also were evaluated. Surimi gels with 1.5% (w/w) chitosan added exhibited the highest improvement in gel strength (58.92%), whiteness (13.18%), and water holding capacity (36.8%). Incorporation of 2.0% (w/w) chitosan in gels resulted in the lowest TVB-N value (36.63 mg N/100 g) at the end of the 20 days storage period. Both the peroxide values and the 2-thiobarbituric acid values increased more slowly in the chitosan-treated gels than in the control gel during the storage period. Chitosan at concentrations of 1.75% and 2.0% (w/w) conferred the best antioxidant effect on catfish surimi gels and resulted in a significant reduction in APC. Based on the microbiological acceptability limit (106 cfu/g), the shelf life
of surimi gels with 1.75% and 2.0% (w/w) chitosan was extended to 12 days in refrigerated storage at 4oC, whereas the other samples lasted only 8 days. Hence, the addition of 1.5–2.0% (w/w) chitosan is a promising approach for the preparation of catfish surimi gels, as it improves texture, prevents lipid oxidation, and inhibits microbial growth.
This study reported the extraction optimization and characterization of cobia (Rachycentron canadum) skin gelatin. Optimization study was carried out to determine the effect of CH3COOH concentration, skin to water ratio, extraction temperature and extraction time on gelatin yield (GY) and gel strength (GS) using Response Surface Methodology (RSM). The optimum conditions were 0.15mol/L for CH3COOH concentration, 82.4oC of extraction temperature, 6 h of extraction time and 1:6 of skin to water ratio, which produced cobia gelatin with GY of 20.10% and GS of 205.6 g. Characteristics of cobia skin gelatin (CG) were then compared to that of commercial bovine gelatin (BG). It was found that the most dominant amino acid in CG was glycine, proline and alanine. There was no difference in foaming and emulsifying properties of CG and BG at 1% concentration, but at 2% and 3% concentration, BG performed better. CG was found to have higher fat binding capacity but lower water holding capacity than BG. Least gelling concentration for CG was recorded at 2% while for BG at 1%. CG and BG had a pI at pH 6.05 and 4.82, respectively. This study shows that cobia skin gelatin has potential as halal alternative to bovine gelatin in food industry.
It is crucial to determine several protein-related parameters at the initial stages of proteomic analysis of any biological samples. In this study, crude protein content, total soluble protein, total phenolic content and the SDS-PAGE profile of fifteen varieties of seaweed from Semporna, Sabah, Malaysia were analysed. The crude protein, total soluble protein and total phenolic content of all seaweed samples were in the range of 3.99 to 13.18 % of dry weight, 0.52 to 1.45 mg/mL in acetone dried powder samples and 8.59 to 48.98 mg PGE/g dry weight, respectively. In general, the differences (crude protein, total soluble protein and total phenolic content) among all fifteen varieties of seaweeds were significant (p< 0.05). There was also a strong positive correlation between crude protein and total soluble protein concentration (Pearson’s Correlation Coefficient (r)=0.923; p=0.01) in these fifteen varieties of seaweed. A distinctive protein pattern was observed in the SDS-PAGE gels between three different seaweed classes of green, red and brown colours. All of these results are important in sample preparations (extractions) before furthering proteomic analysis in order to identify and characterize seaweed proteomes.
Alginate microspheres (AMs) have received much attention as a novel drug delivery system owing to various advantages of alginate such as inexpensiveness, nontoxicity, biocompatibility and biodegradability. The well-designed fabrication method is essential to achieve desired AMs suitable for specific drug delivery system. Reports on AMs preparation techniques have increased rapidly in the last decade. A number of synthesis parameters have been investigated for the improvement of physical, chemical and biological properties of AMs. Hence, this review summarizes the work to date on the fabrication techniques of AMs for drug delivery system, including spray-drying, extrusion and emulsification/gelation technique. Besides, the influence of various factors such as alginate concentration, oil phase, surfactant, cross-linker concentrations, cross-linking time, stirring speed, model drug and drug content on the morphologies, properties and encapsulation efficiency (EE) of AMs via extrusion and emulsification/gelation technique are summarized. Before embarking on the development of any drug delivery system, a thorough understanding of drug release mechanism and factors that impact the drug release profile are essential, which are also covered in this review.
An ionic liquid, 1-n-butyl-3-methylimidazolium chloride (BmimCl) was blended with urea at 1:1 mole ratio to create a BmimCl/Urea mixture. The agarose/talc composite films containing the BmimCl/Urea mixture were then acquired through a gelation method. The weight ratio of agarose and talc was fixed at 4:1, while the content of BmimCl/Urea was varied from 0 to 10 wt % relative to the overall weight of the composite films. The tensile stress and modulus results showed the optimum BmimCl/Urea content in the composite film lies at 8 wt %. The talc particles are embedded in the agarose matrix and there are no pullouts for the composite films containing BmimCl/Urea as demonstrated by SEM micrographs. The addition of BmimCl/Urea increased the glass transition temperature of the composite films, however, the thermal decomposition temperature decreased drastically. FTIR and FT-Raman spectra indicated the existence of interaction between agarose and talc, which improves their interfacial adhesion. As a conclusion, a BmimCl/Urea mixture can be utilized as a coupling agent for agarose/talc composite films.
The aim of this study was to develop a novel controlled ionic gelation strategy for chitosan nanoparticle preparation to avoid particle aggregation tendency associated with conventional ionic gelation process. In this study inclusion complexation behaviour of sodium tripolyphosphate (TPP) with beta cyclodextrin (β-CD) has been investigated. The TPP-β-CD inclusion complex was characterized by FT-IR, XRD and DSC techniques. The complexation behaviour was also investigated by molecular docking study. The results showed that the TPP molecule formed inclusion complex with β-CD. Further, TPP-β-CD inclusion complex was used to prepare chitosan nanoparticles. The chitosan nanoparticles based on TPP-β-CD inclusion complex had smaller size of 104.2nm±0.608, good PDI value of 0.346±0.016 and acceptable zeta potential of +27.33mV±0.416. The surface characteristics of chitosan nanoparticles were also observed with transmission electron microscopy. Results indicates that TPP-β-CD inclusion complex can be used for the formation of chitosan nanoparticles with smaller and more uniform particle size in comparison to conventional TPP based chitosan nanoparticles.
Pasteurized shell eggs are eggs that have been thermally treated to eliminate harmful bacteria, however the treatment may also denature some of the egg white proteins. In this study the degree of denaturation and functional properties (emulsifying, foaming, and gelling properties) of egg white obtained from pasteurized eggs (EWP) were compared with those of unpasteurized eggs (EWUP). Data from differential scanning calorimeter showed that the EWP (ovotransferin, lysozyme, and ovalbumin) denatured at lower temperatures and required lower denaturation enthalpies than EWUP, indicating a partial loss of protein structure during the pasteurization process in the pasteurized eggs. The emulsion and foam stability formed from EWP were significantly (P < 0.05) lower than those of EWUP, however the EWP formed stronger gels than EWUP. To assess suitability of EWP as a cake ingredient, angel food cake was prepared using both egg whites. As compared to EWUP-cake, EWP-cake was significantly (P < 0.05) lower in volume, cohesiveness and springiness values, but significantly (P < 0.05) higher in hardness, gumminess and chewiness. Overall, the sensory panelists gave significantly (P < 0.05) higher scores for angel food cake prepared with EWUP. The differences in functional properties of egg white proteins and the quality of cake were due mainly to the higher levels of denaturation attained by EWP as a result of the pasteurization process.
Oil-in-water (O/W) emulsion-gel systems containing high oil payloads are of increasing interest for food applications because of the reduction in encapsulation cost, consumption frequency or volume of food products. This study shows a facile approach to prepare stable alginate-based O/W emulsions at high oil loading using a mixture of nonionic surfactants (Tween 80 and Span 20) as a template to form gelled-emulsions. The synergistic effects of alginate and surfactants on the O/W emulsion properties were evaluated in terms of oil droplet size and emulsion stability. At 2% (w/v) of alginate and 1% (w/v) of surfactants, the size distribution of oil droplets was narrow and monomodal, even at an oil loading of 70% (v/v). The emulsions formed were stable against phase separation. The oil droplet size could be further reduced to below 1 μm using a high-shear homogenizer. The emulsions formed could be easily molded and gelled into solids of different shapes via ionic gelation. The findings of this study create possible avenues for applications in food industries.
Fibroblast-mediated compaction of collagen gels attracts extensive attention in studies of wound healing, cellular fate processes, and regenerative medicine. However, the underlying mechanism and the cellular mechanical niche still remain obscure. This study examines the mechanical behaviour of collagen fibrils during the process of compaction from an alternative perspective on the primary mechanical interaction, providing a new viewpoint on the behaviour of populated fibroblasts. We classify the collagen fibrils into three types - bent, stretched, and adherent - and deduce the respective equations governing the mechanical behaviour of each type; in particular, from a putative principle based on the stationary state of the instantaneous Hamiltonian of the mechanotransduction system, we originally quantify the stretching force exerted on each stretched fibrils. Via careful verification of a structural elementary model based on this classification, we demonstrate a clear physical picture of the compaction process, quantitatively elucidate the panorama of the micro mechanical niche and reveal an intrinsic biphasic relationship between cellular traction force and matrix elasticity. Our results also infer the underlying mechanism of tensional homoeostasis and stress shielding of fibroblasts. With this study, and sequel investigations on the putative principle proposed herein, we anticipate a refocus of the research on cellular mechanobiology, in vitro and in vivo.
A sol-gel hybrid sorbent, methyltrimethoxysilane-tetraethoxysilane (MTMOS-TEOS) was successfully used as new dispersive solid phase extraction (dSPE) sorbent material in the determination of acrylamide in several Sudanese foods and analysis using GC-MS. Several important dSPE parameters were optimised. Under the optimised conditions, excellent linearity (r(2)>0.9998) was achieved using matrix matched standard calibration in the concentration range 50-1000 μg kg(-1). The limits of detection (LOD) and limit of quantification ranged from 9.1 to 12.8 μg/kg and 27.8-38.9 μg/kg, respectively. The precision (RSD%) of the method was ⩽6.6% and recoveries of acrylamide obtained were in the range of 88-103%, (n=3). The LOD obtained is comparable with the LODs of primary secondary amine dSPE. The proposed MTMOS-TEOS dSPE method is direct and safe for acrylamide analysis, showed reliable method validation performances and good cleanup effects. It was successfully applied to the analysis of acrylamide in real food samples.
The emergence of thermal modalities has promoted the use of heat-sensitive phantoms for calibration, measurement, and verification purposes. However, development of durable phantoms with high precision ability to represent the temperature distribution remains a challenge. This study aims to introduce a reusable phantom that provides an accurate assessment of the heated region in various thermal modalities.
A novel microgels were polymerized using styrene (St), methyl methacrylate (MMA), acrylamide (AAm), and acrylic acid (AAc) monomers in the presence of N,N'-methylenebisacrylamide (MBA) cross-linker. Pre-emulsified monomer was first prepared followed by polymerizing monomers using semi-batch emulsion polymerization. Fourier Transform Infrared Spectroscopy (FTIR) and (1)H Nuclear Magnetic Resonance (NMR) were used to determine the chemical structure and to indentify the related functional group. Grafting and cross-linking of poly(acrylamide-co-acrilic acid)-grafted-poly(styrene-co-methyl methacrylate) [poly(AAm-co-AAc)-g-poly(St-co-MMA)] microgels are approved by the disappearance of band at 1300 cm(-1), 1200 cm(-1) and 1163 cm(-1) of FTIR spectrum and the appearance of CH peaks at 5.5-5.7 ppm in (1)H NMR spectrum. Scanning Electron Microscope (SEM) images indicated that poly(St-co-MMA) particle was lobed morphology coated by cross-linked poly(AAm-co-AAc) shell. Furthermore, SEM results revealed that poly(AAm-co-AAc)-g-poly(St-co-MMA) is composite particle that consist of "raspberry"-shape like structure core. Internal structures of the microgels showed homogeneous network of pores, an extensive interconnection among pores, thicker pore walls, and open network structures. Water absorbency test indicated that the sample with particle size 0.43 μm had lower equilibrium water content, % than the sample with particle size 7.39 μm.
High demands on low-voltage electronics have increased the need for zinc oxide (ZnO) varistors with fast response, highly non-linear current-voltage characteristics and energy absorption capabilities at low breakdown voltage. However, trade-off between breakdown voltage and grain size poses a critical bottle-neck in the production of low-voltage varistors. The present study highlights the synthesis mechanism for obtaining praseodymium oxide (Pr(6)O(11)) based ZnO varistor ceramics having breakdown voltages of 2.8 to 13.3 V/mm through employment of direct modified citrate gel coating technique. Precursor powder and its ceramics were examined by means of TG/DTG, FTIR, XRD and FESEM analyses. The electrical properties as a function of Pr(6)O(11) addition were analyzed on the basis of I-V characteristic measurement. The breakdown voltage could be adjusted from 0.01 to 0.06 V per grain boundary by controlling the amount of Pr(6)O(11) from 0.2 to 0.8 mol%, without alteration of the grain size. The non-linearity coefficient, α, varied from 3.0 to 3.5 and the barrier height ranged from 0.56 to 0.64 eV. Breakdown voltage and α lowering with increasing Pr(6)O(11) content were associated to reduction in the barrier height caused by variation in O vacancies at grain boundary.
Methyl salicylate-lactose physical mixture (1:1 and 1:1.5 ratios) was incorporated into calcium alginate beads by a coacervation method involving an ionotropic gelation/polyelectrolyte complexation approach.
Probiotics are live micro-organisms that exert beneficial effects on their host. A high survival rate during gastrointestinal transit and storage is often desirable. The main aim of this study was to develop protective carriers for probiotics via the use of enzymatically crosslinked soy protein isolate incorporated with agrowastes such as banana peel, banana pulp, cempedak rind and cocoa rind.
D-optimal design was employed to optimize the mixture of cross-linking agents formulation: microbial transglutaminase (MTGase) and ribose, and the processing parameters (i.e. incubation and heating time) in the mixture in order to obtain combined-cross-linked bovine serum albumin gels that have high gel strength, pH close to neutral and yet medium in browning. Analysis of variance (ANOVA) showed that the contribution of quadratic term to the model over the linear was significant for pH and L* value, whereas linear model was significant for gel strength. Optimization study using response surface methodology (RSM) was performed to the mixture components and process variables and the optimum conditions obtained were: MTGase of 1.34-1.43 g/100 mL, ribose of 1.07-1.16 g/100 mL, incubation time of 5 h at 40 degrees C and heating time of 3 h at 90 degrees C.