Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.

Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion. Increasing the concentration of KGM improved the densification of its network structure, as evidenced by the enhanced viscoelasticity of the emulsion after pasteurization. The retention rate of ß-carotene encapsulated in the Pickering emulsion could reach 99% after pasteurization at 65 °C for 30 min. Moreover, pasteurization further enhanced the inhibitory effect of KGM on free fatty acid release and implemented a manageable release of ß-carotene. This research offers theoretical guidance for the construction of highly stable Pickering emulsions for delivering temperature-sensitive hydrophobic ingredients.

Tailoring the Structure and Physico-Chemical Features of Cellulose-Based Hydrogels Using Multi-Epoxy Crosslinking Agents.

Hydrogel features can be designed and optimized using different crosslinking agents to meet specific requirements. In this regard, the present work investigates the physico-chemical features of cellulose-based hydrogels, designed by using different epoxy crosslinkers from the same glycidyl family, namely epichlorohydrin (ECH), 1,4-butanediol diglycidyl ether (BDDE), and trimethylolpropane triglycidyl ether (TMPTGE). The effect of the crosslinker's structure (from simple to branched) and functionality (mono-, bi- and tri-epoxy groups) on the hydrogels' features was studied. The performances of the hydrogels were investigated through the gel fraction, as well as by ATR-FTIR, DVS, SEM, DSC, and TG analyses. Also, the swelling and rheological behaviors of the hydrogels were examined. The advantages and limitations of each approach were discussed and a strong correlation between the crosslinker structure and the hydrogel properties was established. The formation of new ether bonds was evidenced by ATR-FTIR spectroscopy. It was emphasized that the pore size is directly influenced by the crosslinker type, namely, it decreases with the increasing number of epoxy groups from the crosslinker molecule, i.e., from 46 ± 11.1 µm (hydrogel CE, with ECH) to 12.3 ± 2.5 µm (hydrogel CB, with BDDE) and 6.7 ± 1.5 µm (hydrogel CT, with TMPTGE). The rheological behavior is consistent with the swelling data and hydrogel morphology, such as CE with the highest Qmax and the largest pore size being relatively more elastic than CB and CT. Instead, the denser matrices obtained by using crosslinkers with more complex structures have better thermal stability. The experimental results highlight the possibility of using a specific crosslinking agent, with a defined structure and functionality, in order to establish the main characteristics of hydrogels and, implicitly, to design them for a certain field of application.

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits.

In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles. Bioactive compounds recovered from DDSP and the remaining fiber-rich residue were incorporated as functional ingredient in the biscuit dough to enhance the functionality and the quality characteristics of the dough and biscuit. The polyphenolic extract and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich extraction residue were incorporated in formulations followed by investigating the effect on rheological, physical and microstructural properties of dough and biscuit. Loss and storage moduli, G'' and G', respectively, of dough increased with decreasing particle size and increasing substitution level while tan δ decreased with increasing substitution level of fiber-rich extraction residue. The smallest particles at 7.5 % substitution level resulted in the lowest creep strain value in dough. Hardness of the dough and biscuit increased with decreasing particle size and increasing substitution level of the residue. The 7.5 % substitution level of the smallest particle size resulted in the darkest dough and biscuit. Spread ratio and diameter of the biscuit decreased with increasing substitution level of the residue. The smallest diameter of 50.61 mm and spread ratio of 8.36 was observed in the biscuits substituted with the largest particle size with 7.5 % substitution level. Microstructural images of dough and biscuit revealed that the continuity of the gluten network was disrupted by the incorporation of the fiber-rich extraction residue. This study provided valuable insights into extracting bioactive components from date by-products using green ultrasonication technique and utilizing such compounds to improve functional attributes of bakery products, as a sustainable approach for valorizing date by-products.

Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition.

This study investigated the effect of ultrasound (US) combined with pre- and post-addition of κ-carrageenan (KC) on the gelling properties, structural characteristics and rheological behavior of myofibrillar proteins (MP) under low-salt conditions. The results showed that US combined with either pre- or post-addition of KC rendered higher gel strength and water holding capacity (WHC) of MP gels than those treated with US alone and added with KC alone (P < 0.05). US combined with pre-addition of KC facilitated the binding between MP and KC, which enhanced the gel strength and WHC of the mixed MP gels and significantly improved the rheological behavior of MP. This was also confirmed by the highest surface hydrophobicity, disulfide bonds and ß-sheet content of the MP gels with US combined with pre-addition of KC. Moreover, microstructural results reflected a denser structure for the pre-addition of KC in combination with US. However, US combined with post-addition of KC resulted in limited MP unfolding and relatively weak hydrophobic interactions in the composite gels, which were less effective in improving the gel properties of the MP gels. This study provides potential strategies for enhancing the gelling properties of low-salt meat products via application of US and KC.

Nanoemulsified Essential Oil of Melaleuca leucadendron Leaves for Topical Application: In Vitro Photoprotective, Antioxidant and Anti-Melanoma Activities.

Melanoma, primarily caused by solar ultraviolet (UV) radiation, can be prevented by the use of sunscreens. However, the use of synthetic sunscreens raises environmental concerns. Natural compounds with antioxidant photoprotective properties and cytotoxic effects against cancer cells can be promising for the prevention and treatment of melanoma with less environmental effect. This study focuses on Melaleuca leucadendron essential oil (EO) for photoprotection and antitumor applications. EO was hydrodistilled from M. leucadendron leaves with a 0.59% yield. Gas chromatography-mass spectrometry detected monoterpenes and sesquiterpenes. Nanoemulsions were prepared with (NE-EO) and without EO (NE-B) using the phase inversion method, showing good stability, spherical or oval morphology, and a pseudoplastic profile. Photoprotective activity assessed spectrophotometrically showed that the NE-EO was more effective than NE-B and free EO. Antioxidant activity evaluated by DPPH and ABTS methods indicated that pure and nanoemulsified EO mainly inhibited the ABTS radical, showing IC50 40.72 and 5.30 µg/mL, respectively. Cytotoxicity tests on L-929 mouse fibroblasts, NGM human melanocyte, B16-F10 melanoma, and MeWo human melanoma revealed that EO and NE-EO were more cytotoxic to melanoma cells than to non-tumor cells. The stable NE-EO demonstrates potential for melanoma prevention and treatment. Further research is required to gain a better understanding of these activities.

Investigations of cardiac fibrosis rheology by in vitro cardiac tissue modeling with 3D cellular spheroids.

Cardiac fibrosis refers to the abnormal accumulation of extracellular matrix within the cardiac muscle, leading to increased stiffness and impaired heart function. From a rheological standpoint, knowledge about myocardial behavior is still lacking, partially due to a lack of appropriate techniques to investigate the rheology of in vitro cardiac tissue models. 3D multicellular cardiac spheroids are powerful and versatile platforms for modeling healthy and fibrotic cardiac tissue in vitro and studying how their mechanical properties are modulated. In this study, cardiac spheroids were created by co-culturing neonatal rat ventricular cardiomyocytes and fibroblasts in definite ratios using the hanging-drop method. The rheological characterization of such models was performed by Atomic Force Microscopy-based stress-relaxation measurements on the whole spheroid. After strain application, a viscoelastic bi-exponential relaxation was observed, characterized by a fast relaxation time (τ1) followed by a slower one (τ2). In particular, spheroids with higher fibroblasts density showed reduction for both relaxation times comparing to control, with a more pronounced decrement of τ1 with respect to τ2. Such response was found compatible with the increased production of extracellular matrix within these spheroids, which recapitulates the main feature of the fibrosis pathophysiology. These results demonstrate how the rheological characteristics of cardiac tissue vary as a function of cellular composition and extracellular matrix, confirming the suitability of such system as an in vitro preclinical model of cardiac fibrosis.

Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch.

This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε, density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e., nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (To, from 56.90 °C to 62.10 °C) and enthalpy (ΔH), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g., decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products.

Effect of rheological behaviors of polyacrylonitrile grafted sericin solution on film structure and mechanical properties.

Sericin protein possesses excellent biocompatibility, antioxidation, and processability. Nevertheless, manufacturing large quantities of strong and tough pure regenerated sericin materials remains a significant challenge. Herein, we design a lightweight structural sericin film with high ductility by combining radical chain polymerization reaction and liquid-solid phase inversion method. The resulting polyacrylonitrile grafted sericin films exhibit the ability to switch between high strength and high toughness effortlessly, the maximum tensile strength and Young's modulus values are 21.92 ± 1.51 MPa and 8.14 ± 0.09 MPa, respectively, while the elongation at break and toughness reaches up to 344.10 ± 35.40 % and 10.84 ± 1.02 MJ·m-3, respectively. Our findings suggest that incorporating sericin into regenerated films contributes to the transformation of their mechanical properties through influencing the entanglement of molecular chains within polymerized solutions. Structural analyses conducted using infrared spectroscopy and X-ray diffraction confirm that sericin modulates the mechanical properties by affecting the transition of condensed matter conformation. This work presents a convenient yet effective strategy for simultaneously addressing the recycling of sericin as well as producing regenerated protein-based films that hold potential applications in biomedical, wearable, or food packaging.

Research on the Hot Deformation Process of A100 Steel Based on High-Temperature Rheological Behavior and Microstructure.

To obtain the optimal hot deformation process, the rheological and dynamic recrystallization behaviors of A100 steel were researched through isothermal compression tests. Firstly, a Hensel-Spittel constitutive model was established based on the stress-strain curves. Secondly, dynamic recrystallization percentage and grain size models were established to identify the necessary conditions for complete dynamic recrystallization. Finally, microstructural analysis was employed to validate the accuracy of the recrystallization model. The results indicate that the flow stress is highly sensitive to both the strain rate and the temperature, and the HS model demonstrates a high predictive accuracy, with a correlation coefficient of 0.9914. There exists a contradictory relationship between decreasing the average grain size and increasing the recrystallization percentage. The higher the percentage of dynamic recrystallization, the larger the average grain size tends to be. This situation should be avoided when devising the actual processing procedures. The optimal hot working processes for achieving complete dynamic recrystallization and a smaller average grain size are as follows: a strain equal to or greater than 0.6, a temperature between 1193 and 1353 K, and a strain rate between 0.1 and 1 s-1.

Antibacterial and self-healing sepiolite-based hybrid hydrogel for hemostasis and wound healing.

The process of wound healing necessitates a specific environment, thus prompting extensive research into the utilization of hydrogels for this purpose. While numerous hydrogel structures have been investigated, the discovery of a self-healing hydrogel possessing favorable biocompatibility, exceptional mechanical properties, and effective hemostatic and antibacterial performance remains uncommon. In this work, a polyvinyl alcohol (PVA) hybrid hydrogel was meticulously designed through a simple reaction, wherein CuxO anchored sepiolite was incorporated into the hydrogel. The results indicate that introduction of sepiolite greatly improves the toughness, self-healing and adhesion properties of the PVA hydrogels. CuxO nanoparticles endow the hydrogels with excellent antibacterial performance towards Staphylococcus aureus and Escherichia coli. The application of hybrid hydrogels for fast hemostasis and wound healing are verified in vitro and in vivo with rat experiments. This work thereby demonstrates an effective strategy for designing biodegradable hemostatic and wound healing materials.

Evaluating the 3D printability of pearl millet flour with banana pulp blends.

BACKGROUND: Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). RESULTS: The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. CONCLUSION: The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder.

The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1-3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.

Evaluation of the Thermal Stability and Micro-Modification Mechanism of SBR/PP-Modified Asphalt.

To evaluate the thermal stability of composite polymer-modified asphalt, thermoplastic elastomer styrene-butadiene rubber (SBR)/polypropylene (PP) pellets were prepared using a hot-melt blending technique, with butyl rubber powder and waste polypropylene pellets as raw materials. The effects of different evaluation indexes on the thermal stability of SBR/PP-modified asphalt were investigated using a frequency scan test and a multi-stress creep recovery (MSCR) test, and the compatibility of SBR/PP particles with asphalt was studied using the Cole-Cole diagram and microstructure images. The tests show that, firstly, the performance grade (PG) classification of asphalt can be improved by adding an SBR/PP thermoplastic elastomer to enhance the adaptability of asphalt in high- and low-temperature environments, and the evaluation separation index can reflect the high-temperature storage stability of composite-modified asphalt more reasonably. Additionally, the larger the rubber-to-plastic ratio the worse the high-temperature thermal stability of composite-modified asphalt. Moreover, the addition of additives to the composite particles can promote the SBR/PP particles in the asphalt to be more uniformly dispersed, forming a more desirable microstructure and improving the thermal stability of composite-modified asphalt. Ultimately, the semicircular curve of the Cole-Cole diagram can reflect the compatibility characteristics of the two-phase structure of SBR/PP-modified asphalt, which can be used as an auxiliary index to evaluate the compatibility of polymer-modified asphalt.

Does protein deamidation enhance rice protein concentrate's ability to produce and stabilize high internal phase emulsions?

Rice is one of the most consumed grains in the world. Rice protein has great nutritional value as a hypoallergenic protein and due to its high lysine content, a limiting amino acid in several other plant protein sources. However, rice protein has low solubility, hampering its use in many applications in the food industry. In this context, alkaline deamidation (0.5 h, 343 K, and pH 11) was applied to modify the protein structure of rice protein concentrate (RPC). After deamidation, two protein powders were produced: (i) one containing the whole protein fraction recovered after RPC deamidation (DT) and (ii) another containing only the soluble fraction recovered after RPC deamidation (DS). Protein dispersions were characterized by SDS-PAGE, zeta potential, solubility, surface hydrophobicity, and capacity to hold water and oil. RPC could not structure canola oil into a high internal phase emulsion (HIPE) due to its low solubility. DT and DS dispersions displayed solubility much higher than RPC and enabled the structuration of HIPEs with 75 % (w/w) canola oil and 25 % of DT or DS dispersions (2, 4, and 6 % w/w). HIPEs were characterized regarding particle size, microstructure, Turbiscan and oil loss stabilities, and rheological behavior for 60 days. Turbiscan analysis and oil loss measurements showed high stability, and the thixotropy tests showed high recovery in all HIPEs. Higher protein concentrations and DS dispersions produced HIPEs with smaller particle sizes. However, rheological measurements indicate that HIPEs produced with DT dispersions had better results, maintaining their structure over the 60 days. Furthermore, DT is cheaper to produce; therefore, DT 4 and 6 % w/w were the most promising for producing HIPEs. The HIPEs produced in this study displayed great potential as fat replacers.

Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters.

This study aimed to produce dried tarhana using a refractance window drying (RWD) system. The drying process was also carried out under vacuum; the current study is the first in the literature. Using different heating mediums, the maximum temperature can be adjusted to a level above that used in RWD studies. Considering results, process time savings in RWD were over 85% and 75% compared to control groups (oven and hot air dryer), respectively. Tarhana samples dried in RWD were also faster (50%) under vacuum conditions than atmospheric ones. The highest preservation of total phenolic content (TPC) and total antioxidant activity (TAA) was for samples dried by RWD at 110°C under atmospheric conditions. Techno-physical properties were better than the control group. The rheological behavior of tarhana soups was similar to pseudoplastic flow behavior and well defined by the Power law and Herschel-Bulkey models. In conclusion, RWD can be a promising technique for tarhana production.

Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties.

Plant-based hamburger patties (PHPs) with reduced fat content made using fat replacers will meet the consumption goals of individuals who consume meat alternative products for health. In this study, we developed a dual-alternative food model by analysing the applicability of bacterial cellulose paste (BCP) as a fat replacer and supplementing it in PHPs. BCPs were prepared with solid contents of (w/w; 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%) and compared and analyzed with three types of conventional vegetable [coconut oil, margarine, and shortening (SH)] and animal fats (beef tallow, butter, and lard) for various characteristics (appearance, dimensional stability, hardness level, and rheological properties). According to the results, BCP with a solid content of 3.0% (w/w) had the most similar characteristics to SH. Therefore, using SH as a control fat, PHPs in which 0%, 25%, 50%, 75%, and 100% (w/w) SH were replaced by 3.0% (w/w) BCP were prepared. Analysis of the appearance, instrumental color, diameter reduction, thickness, cooking loss, and texture profile of the PHPs, confirmed that replacement of 25%-50% (w/w) SH with 3.0% (w/w) BCP in the preparation of PHP resulted in i) redder color, ii) better dimensional stability, iii) lower cooking loss, and iv) higher chewiness of the final products. The results of the sensory evaluation showed that the PHPs, with 25%-50% (w/w) SH replaced with 3.0% (w/w) BCP, exhibited no significant differences (p < 0.05) in overall preference scores compared to the full-SH sample. In conclusion, this study demonstrated the potential of BCP as a fat substitute for the production of PHPs.

Effects of extraction methods on the physicochemical properties and functionalities of pectic polysaccharides from burdock (Arctium lappa L.).

In this work, the effects of four different extraction methods, acid (HCl), alkali (NaOH), enzymes (cellulase/pectinase), and buffer (pH 7.0) on the physicochemical properties and functionalities of burdock pectin were systematically investigated and compared. Buffer extraction gave a low yield (2.8 %) and is therefore limited in its application. The acid treatment hydrolyzed the neutral sidechains and gave a homogalacturonan content of 72.6 %. By contrast, alkali and enzymes preserved the sidechains while degrading the polygalacturonan backbone, creating a rhamnogalacturonan-I dominant structure. The branched structure, low molecular weight, and high degree of methylation (42.3 %) contributed to the interfacial adsorption, emulsifying capacity, and cellular antioxidant activity of the enzyme-extracted product. For the acid-extracted product, the strong intramolecular electrostatic repulsion restricted the formation of a contact interface to prevent coalescence of the emulsion. In addition, they did not have sufficient reducing ends to scavenge free radicals. Although a high branching size (5.0) was adopted, the low degree of methylation (19.5 %) affected the emulsifying capacity of the alkali-extracted products. These results provide useful information for pectic polysaccharides production with tailored properties.

Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study.

This work aimed to investigate the combined effect of ultrasound (US) treatment and κ-carrageenan (KC) addition on the gelling properties and rheological behaviors of myofibrillar protein (MP). Without US treatment, the KC incorporation promoted the gel strength and water-holding capacity (WHC) of MP gels. These properties were further improved by 20 min US treatment with gel strength of 98.61 g and WHC of 79.87 %, which was mainly attributed to changes associated with hydrophobic interactions and disulfide bonds and the transformation from α-helix to ß-sheet in MP gels. In addition, US treatment for 20 min effectively resulted in a more homogeneous polymer distribution of the MP-KC mixed system, leading to lower particle size and the largest G' and G″ values of the MP-KC mixed gels. However, longer US treatment times (30, 40 and 50 min) rendered lower gel strength, WHC, storage modulus and loss modulus of MP-KC mixed gels, which was mainly due to the formation of loose and disordered gel structures. Our present results indicated that the application of US to MP for an intermediate treatment time (20 min) combined with KC provides a potential and novel strategy to promote the gel qualities of heat-induced MP gels.

Rethinking the relationships between gel like structure and sludge dewaterability based on a binary gel like structure model: Implications for the online sensing of dewaterability.

The digital transformation of sludge treatment processes requires online sensing of dewaterability. This topic has been attempted for many years based on macroscopic shear rheology. However, the relationship between rheological behavior and dewaterability remains noncommittal, and the reason is unclear. Herein, a binary gel-like structure model was proposed including the interactions network at the supra-flocs level and the gel-like structure at the flocs level. Multiple advanced techniques including optical tweezers were employed to precisely understand the binary gel-like structure and to classify the correlation mechanism between this gel-like structure, rheological behavior, and dewaterability. The analysis of sludge from eight wastewater treatment plants showed the binary gel-like structures at both supra-flocs and flocs levels have significant relationships with sludge dewaterability (p < 0.05). Further deconstruction of the sludge viscoelastic behavior illustrated that the gel-like structure at the supra-flocs level dominates the rheological behavior of sludge. Moreover, the direct description of the binary gel-like structure in four typical sludge treatment processes highlighted the importance of the flocs level's structure in determining the dewaterability. Overall, this study revealed that shear rheology may prefer to stress the interactions network at the supra-flocs level but mask the flocs level's structure, although the latter is important. This observation may provide a general guideline for the design of robust sensors for dewaterability.

Liquid and Pressure-Sensitive Adhesives Based on Cassava Starch and Gelatin Capsule Residue: Green Alternatives for the Packaging Industry.

Natural polymer-based adhesives are green alternatives, necessary to reduce the problems impacted by synthetic adhesives. Starch and gelatin have extraordinary potential for the synthesis of biobased adhesives. Citric acid (CA), a natural acid, induces the crosslinking and hydrolyzing of both gelatin and starch. In this sense, this work deals with the use of gelatin capsule residues as a promising material to produce biobased adhesives in combination with cassava starch in the presence of different CA concentrations characterizing their mechanical, physicochemical and microstructural properties. Depending on CA concentration, formulations adjusted to different applications can be obtained such as liquid and pressure-sensitive adhesive films. The inclusion of CA allows us not only to improve the applicability of the system since it modifies the flowability of the adhesives as evidenced by the observed changes in the viscosity (from 158.3 to 90.3 for formulations with 20 and 80% CA, respectively). In addition, mechanical profiles showed that the inclusion of CA increased the adhesive bond strength (from 2230.7 to 2638.7 for formulations with 20 and 80% CA, respectively). Structural modifications induced by CA in adhesive formulations were highlighted by ATR-FTIR analysis.