Surface Microstructure Regulation of Porous Polymer Microspheres by Volume Contraction of Phase Separation Process in Traditional Suspension Polymerization System.

In the present work, the suspension polymerization method is used for the preparation of porous polymer microspheres with different surface morphology, and the preparation mechanism is systematically expounded. The morphology results show that the smooth, convex, and wrinkled microspheres could be controlled by adjusting the ratio of monomer to porogens. The micelles forming the framework support the "Eggshell," and its size and shape directly affect the morphology of "Eggshell." The addition of monomers (GMA), whose polymer has low glass transition temperature (Tg ), is important for the formation of wrinkled morphology. The amount of toluene and polydimethylsiloxane also affects the surface morphology of microspheres. In addition, the effect of polydimethylsiloxane is also more significant. The preparation process of the wrinkled P(GMA-St-EGDA) microspheres with abundant epoxy groups can be amplified. The morphology of the material prepared in the 100 L reactor is well maintained, and the yield in the size range of 80-160 µm is more than 80%. The surface wrinkled porous polymer microspheres have potential applications in the fields of enzyme carrier, separation and purification, and light scattering.

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life.

Whey, a dairy byproduct offers a challenging task in terms of its disposal. Two functional beverages were produced by blending pineapple juice with cheese whey (W1B) and paneer whey (W2B) at different concentrations (10 %, 20 % and 30 %). The beverages were compared for physico-chemical, microbial and nutraceutical properties over a period of 60 days. Whey addition significantly improved various physico-chemical parameters of the beverages. Higher protein content in W1B and a higher mineral content in W2B without any adverse effects on antioxidant activity was seen because of blending. Whey based beverages showed higher microbial content, sedimentation values and serum separation values than control at all levels of blending. Although, W1B showed highest protein and microbial count but W2B showed highest mineral content and improved shelf life due to significantly lower values of serum separation and sedimentation. It could be concluded that paneer whey based pineapple beverage enable byproduct utilization with excellent nutrition and nutraceutical quality.

Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium).

The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 °C. It was observed that ultrasound treatment (US) between 30 and 40 min showed better retention of color of the fruit during the storage period. The antioxidant assays (DPPH, ABTS and TPC) also increased significantly (P ≤ 0.05) up to 40 min, however the firmness of the fruit was affected and it showed a significant decrease beyond 20 min of US treatment. The sample with 40 min US treatment showed significantly less microbial load than other samples. The 20-40 min US treatment time (33 kHz, 60 W) was suggested for preservation of cherry during the storage at 4 °C.

Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level of 15 % in the wheat flour. Dough extensibility decreased with inrease in parental proteins and their hydrolysates in wheat flour, significantly. Similarly, the pasting properties also varied significantly in direct proportion to the quantity added in the wheat flour. The colour difference (ΔE) of cookies supplemented with milk protein concentrates and hydrolysates were significantly higher than cookies prepared from control. Physical and sensory characteristics of cookies at 5 % level of supplementation were found to be acceptable. Also the scores assigned by the judges for texture and colour were in good agreement with the measurements derived from the physical tests.

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies.

Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality.

The curcumin was encapsulated within a double-layered complex shell of nano-sized cellulose as the primary layer and the native starch (MDC) or the nano-sized starch (NDC) as the secondary layer to improve its stability, decreasing its release rate, while masking bitterness. The double-walled curcumin capsules were studied for encapsulation efficiency, colour behaviour at different pH and characterization using FTIR, DSC & FESEM. The encapsulation efficiency for NDC and MDC was 97.11 % & 90.46 %. The FTIR showed a shift of peaks to higher wavelength particularly at 1043 cm -1 and most of the curcumin peaks disappeared or had low intensity as enclosed within the layers of the capsules. Further, fish fillets were coated in starch paste containing 20 % double-walled curcumin capsules and the visible colour change was observed during a 7-day storage period at refrigerated conditions that could confirm the spoilage of fish to consumers without opening the package.

Advances in natural polysaccharides for gold recovery from e-waste: Recent developments in preparation with structural features.

The increasing demand for gold because of its high market price and its wide use in the electronic industry has attracted interest in gold recovery from electronic waste (e-waste). Gold is being dumped as solid e-waste which contains gold concentrations ten times higher than gold ores. Adsorption is a widely used approach for extracting gold from e-waste due to its simplicity, low cost, high efficiency, and reusability of adsorbent material. Natural polysaccharides received increased attention due to their natural abundance, multi-functionality, biodegradability, and nontoxicity. In this review, a brief history, and advancements in this technology were evaluated with recent developments in the preparation and mechanism advancements of natural polysaccharides for efficient gold recovery. Moreover, we have discussed some bifunctional modified polysaccharides with detailed gold adsorption mechanisms. The modified adsorbent materials developed from polysaccharides coupled with inorganic/organic functional groups would demonstrate an efficient technology for the development of new bio-based materials for efficient gold recovery from e-waste. Also, future views are recommended for highlighting the direction to achieve fast and effective gold recovery from e-waste in a friendly and sustainable manner.

Co-encapsulation of multivitamins in micro & nano-sized starch, target release, capsule characterization and interaction studies.

This study aims to protect sensitive vitamins D, E, B1 and B2 by co-encapsulation in micro and nanoparticles of water chestnut starch for synergistic effects. The encapsulation efficiency, particle size, thermal properties and molecular configuration & interactions studies were analysed. The nano-sized starch with a particle size of 362 nm showed better encapsulation potential than micro-sized starch having an average particle size of 3.47 µm. The encapsulation efficiency was found to be 35 %, 81.17 %, 83.13 %, & 76.07 % and 46.27 %, 89.29 %, 84.91 %, & 77.60 % for vitamin D, E, B1 and B2 in micro and nano-sized starch, respectively. Fluorescence spectroscopy showed higher intensity for non-covalent interactions within the internal matrix of capsules. The FTIR peak at 877 cm-1 belonging to vitamin ring structures was prominent and confirmed the presence of vitamins in encapsulated powders. The nano starch capsules of vitamins showed better thermal stability with low crystallinity than micro starch capsules of vitamins. The study suggests the use of co-encapsulated vitamins in food fortification/supplementation to overcome the issues related to vitamin deficiencies.

Preparation of MoS2/MXene/NC Porous Composite Microspheres with Wrinkled Surface and Their Microwave Absorption Performances.

In this paper, a MoS2/MXene/N-doped carbon (NC) porous composite microsphere with a wrinkled surface was designed and constructed. Lithium fluoride exfoliation and lithium-ion etching fabricated two types of 2D assembly elements, MXene (Ti3C2Tx) and MoS2 nanosheets. The two nanosheets were self-assembled by an ultrasonic spray technique with high-temperature reduction, and MoS2/MXene microspheres with 3Dwrinkled shapes were obtained. The coating of the surface NC layer was achieved by the carbonization of a polydopamine (PDA) precursor formed by the self-polymerization of dopamine. The amount of PDA coating and raw material ratio significantly affect the microstructure and electromagnetic wave absorption performance. The optimal MXene to MoS2 mass ratio is 5:1, and the optimal coating time and filler amount are 8 h and 40%. MoS2/MXene/NC composite microspheres exhibit excellent absorption performance with low reflection losses (RLmin) of -52.9 dB at 6.4 GHz and high adequate absorption bandwidths of 5.2 GHz. By adjusting the thickness of the absorber, the full coverage of the C-Ku band (4-18 GHz) can be achieved. As a new composite absorber, it has significant potential applications.

Extraction of polysaccharide from Althea rosea and its physicochemical, anti-diabetic, anti-hypertensive and antioxidant properties.

The valorization of new polymer sources from underutilized plants as structuring, encapsulating, and texturizing agents for food and nutraceutical applications is gaining attention. This provides an opportunity where inexpensive plant-sourced biopolymers can play an impactful role, on both ecological and economic aspects performing equivalently effectual yet cost-effective substitutes to synthetic polymers. With this aim, we explored the use of mucilage from Althea rosea and reveal its physicochemical, in vitro antidiabetic and antihypertensive activity. Besides, structural, micrometric, crystallization, and anti-microbial properties was also seen. We determined the probable structure of the extracted mucilage by FTIR which confirmed the residues of saccharides as galactose and uronic acid with α and ß configurations. It consists of 78.26% carbohydrates, 3.51% ashes, and 3.72% proteins. Here, we show that the mucilage offered protection to DNA against the oxidative damage caused by (-OH) radicals and the morphology of the mucilage particles displayed a fibrillary material settled in a net-like, tangled structure. Our results demonstrate that the reconstituted mucilage powder exhibited good water holding capacity (2.89 g water/g mucilage), solubility (27.33%), and oil holding capacity (1.79 g oil/g mucilage). Moreover, high emulsifying property (95.83%) and foaming capacity (17.04%) was noted. Our results indicate that A.rosea mucilage can potentially serve as economical and eco-friendly hydrocolloid substitute for the food and nutraceutical industry owing to its functional, hypo-lipidemic, anti-hyperglycemic, antioxidant, and anti-bacterial properties.

The Imperative Need of Metal Salt for the Treatment of Industrial Wastewater via the Synergic Coagulation-Flocculation Method.

Tile industry wastewater is known to contain a high concentration of TSS and turbidity resulting from various raw materials. In the present study, the effectiveness of the coagulation process on turbidity and TSS removal from Kuwait ceramic tile industry wastewater was investigated using ferric chloride as a coagulant. The experiments were conducted using jar tests to determine the optimum operating conditions of coagulant dosages, pH, and settling time. It was found that the coagulant dosage and medium pH greatly affect the efficiency of the coagulation process. A gradual increase in coagulant dosage from 10 to 50 mg/L increased the efficiency of turbidity removal from 95.6% to 99.5%. The efficiency of the coagulation process was also found to be dependent on pH values, where higher pH improved the efficiency of turbidity removal. It was found that a medium pH of 10, 1 h settling time, and 50 mg/L of coagulant dosage are the optimum process conditions to achieve almost complete removal of turbidity (99.5%) and TSS (99.8%). This study concluded that coagulation might be useful as a primary wastewater treatment process for tile industry wastewater.

Preparation of core-shell C@TiO2 composite microspheres with wrinkled morphology and its microwave absorption.

In this work, we successfully synthesize the core-shell structure carbon@titanium dioxide (C@TiO2) composite microspheres with wrinkled surface through a three-step method and build up the relationship between the TiO2 layer thickness and the microwave absorption property. The absorbing mechanism of the novel microsphere is revealed. Interface polymerization is applied for preparation of wrinkled poly glycidyl methacrylate/divinylbenzene polymer microspheres (PGMA/PDVB); Then, TiO2 layer is controllably coated on the surface of PGMA/PDVB microspheres by hydrolysis of tetrabutyl titanate (TBT); C@TiO2 composite microspheres are obtained by vacuum carbonization with PGMA/PDVB@TiO2 microspheres as the precursor. TiO2 layer thickness on the surface of C@TiO2 composite microspheres can be effectively adjusted by controlling the amount of TBT. When the amount of TBT is 0.75 mL, C@TiO2 composite microspheres exhibit the outstanding electromagnetic loss performance. The maximum reflection loss value (RLmax) reaches -49.21 dB at the thickness of 2 mm, corresponding effective absorption bandwidth is 5.27 GHz. The maximum effective absorption bandwidth is 5.5 GHz at 2.2 mm. The results show that the introduction of TiO2 can regulate electromagnetic parameters and enhance interface polarization ability. Meanwhile, the surface wrinkle structure offers more opportunities for multiple reflections of electromagnetic and introduces a large number of defective skeleton structure. The synergy of multiple advantages makes the absorbing performance of C@TiO2 composite microspheres significantly improved. This work plays a guiding role for the composition and the structure optimization of existing microwave absorbers.

Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties.

In this study, functional snacks with addition of nanoenapsuated resveratrol were prepared to evaluate the nutraceutical and physical properties. The nanoencapsulated resveratrol was prepared from horse-chestnut (HRP), water-chestnut (WRP) and lotus-stem starch particles (LRP) and added to the wheat flour at the level of 0.4% for preparation of snacks by extrusing process. After extrusion, 43-53% and 5.42% of resveratrol was retained in snacks containing encapsulated and free resveratrol (FRP), respectively. The HRP, WRP and LRP showed significantly less peak viscosities and less elastic behaviour than native product (NP) which can influence the human sensory perception. The shift of few peaks towards higher wavelength and presence of additional peaks at 1384, 1229, 1513 and 1613 cm-1 depicts change in molecular pattern and presence of resveratrol in functional snacks. The functional snacks containing encapsulated resveratrol showed significantly higher antioxidant, anti-diabetic and anti-obesity properties than snacks containing no or free resveratrol.

Ultrasonicated resveratrol loaded starch nanocapsules: Characterization, bioactivity and release behaviour under in-vitro digestion.

In this study, the resveratrol was nano-encapsulated in three different sources of starch like Water chestnut Horse chestnut and Lotus stem to safeguard it from gastric conditions and to improve its bioavailability and bioactivity upon digestion. The nano-capsules were prepared using safe and eco-friendly ultra-sonication method and studied for encapsulation-efficiency, particle-size and zeta-potential measurement. These were also characterized by ATR-FTIR, SEM, XRD and DSC. The release behaviour of resveratrol and its activity against anti-diabetic and anti-obesity were also studied. The particle size of HSR, LSR and WSR was found to be 419, 797 and 691 nm with a zeta potential of -16.09, -24.28 and -14.77 and encapsulation efficiency of 81.46, 75.83 and 79.37 %, respectively. The nanoparticles showed porous or film-like structures with decreased crystallinity and higher transition temperatures. The maximum percentage of resveratrol was released in intestinal juice and exhibited higher anti-obesity and anti-diabetic activities than free resveratrol after digestion.

Development of surface imprinted heterogeneous nitrogen-doped magnetic carbon nanotubes as promising materials for protein separation and purification.

To promote the development of molecular imprinting technique in the separation and analysis of protein, novel bovine serum albumin (BSA) surface imprinted nitrogen-doped magnetic carbon nanotubes (N-MCNTs@MIPs) are developed by this paper. The imprinted materials are prepared by depositing polydopamine (PDA) on the surface of nitrogen-doped magnetic carbon nanotubes (N-MCNTs). N-MCNTs prepared by high temperature pyrolysis and chemical vapor deposition exhibit high specific surface area, positive hydrophilicity, abundant nitrogen functional groups and excellent magnetic properties. These characteristics are conducive to the increase of effective binding sites, the smooth development of the protein imprinting process in the aqueous phase, the improvement of the binding capacity and the simplification of the separation process. The amount of BSA adsorbing on the N-MCNTs@MIPs can reach 150.86 mg/g within 90 min. The imprinting factor (IF) is 1.43. The results of competitive adsorption and separation of fetal bovine serum showed that N-MCNTs@MIPs can specifically recognize BSA. The excellent reusability and separation ability for real sample prove that N-MCNTs@MIPs have the potential to be applied to the separation and purification of proteins in complex biological samples.

Wrinkled Fe3O4@C magnetic composite microspheres: Regulation of magnetic content and their microwave absorbing performance.

In this work, we develop a novel synthetic strategy for wrinkled magnetic composite microspheres (Fe3O4@C). Firstly, hydrophobic oleic acid modified Fe3O4 (OA-Fe3O4) nanoparticles acted as the magnetic component are prepared by synchronous modification coprecipitation method. The macromolecular emulsifier with initiating activity is obtained by means of soap-free emulsion polymerization under the presence of 1,1-diphenylethylene (DPE). Then, interfacial polymerization is employed to synthesis Fe3O4@polymethylglycidyl ester/divinylbenzene composite microspheres (Fe3O4@PGMA/DVB). Fe3O4@C composite microspheres are obtained by vacuum carbonization of the microspheres. The effect of magnetic content on the microwave absorbing properties of Fe3O4@C composite microspheres is explored. The results show that Fe3O4@C composite microspheres exhibit the excellent application performance at the Fe3O4 content of 0.15 g. The reflection loss can reach -53.7 dB at only thickness of 1.7 mm. The Maximum effective absorption bandwidth is up to 5.26 GHz with a thickness of 1.9 mm. The microwave attenuation mechanism of Fe3O4@C composite microspheres is revealed. The excellent absorbing performance is attributed to the enhanced interfacial polarization ability, the surface wrinkled structure and the good synergy between dielectric and magnetic losses. This work provides an effective strategy for the design and preparation of new magnetic composite materials.

Correction: Removal of Pb(ii) and Cd(ii) from wastewater using arginine cross-linked chitosan-carboxymethyl cellulose beads as green adsorbent.

[This corrects the article DOI: 10.1039/C9RA00356H.].

Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients.

Date palm is an important fruit bearing tree grown widely in the arid and semi-arid regions of the world. The date fruit and its by-products, such as seeds, have both nutritional and medicinal value. However, date fruit and seeds have not been fully considered as potential functional food ingredients to develop foods with promising health benefits. Based on the available information in the literature, fruit and seed of date palm are rich in phytochemicals, such as phenolics, anthocyanin, carotenoids, tocopherols, tocotrienols, phytosterols and dietary fiber. In addition, they were reported to possess several beneficial health properties explored under in-vitro and in-vivo conditions. Further research in this area would provide valuable information for the potential utilization of date fruit and seed as functional food ingredients. This review presents a comprehensive information about the bioactive compounds and nutraceutical properties of different varieties of date fruit and seed, as well as the potential for using them as functional food ingredients.

Nano-reduction of starch from underutilised millets: Effect on structural, thermal, morphological and nutraceutical properties.

Starch nanoparticles from pearl (Pe) and proso (Pr) millets were characterised for morphological, thermal, rheological and nutraceutical properties which are important parameters to be considered for predicting applicable domain of nanoparticles in food and other industrial applications. In the present study after using collision ball milling to achieve the nano-reduction, dynamic light scattering (DLS) revealed the average hydrodynamic particle diameter of 636 nm and 417 nm for nano-reduced pearl (PeN) and proso (PrN) millet starches. Further the nano-particles produced were having greater stability, as revealed by the data obtained for zeta potential. X-ray diffraction (XRD) revealed loss of crystallinity in starch granules whereas attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed no difference in the basic functional groups but decrease in intensity. Scanning electron microscopy (SEM) was used to elicit the changes in surface topography of starch granules upon nano-reduction. Post nano-reduction treatment various thermal transition temperatures significantly shifted to lower values. Results of anti-oxidant assays for prediction of nutraceutical potential revealed significant increase upon nano-reduction.