Heidemogensen5514

Investigation of film-forming ability, mechanical strength, permeability, transparency, and biodegradability of the developed KO/SA bio-macromolecular association may be established as green and sustainable food packaging films.Edible coatings have potential to decrease the postharvest losses of several horticultural commodities however; there is no systematic investigation focusing on fresh herbaceous aromatic plants such as basil. Herein, the effects of chitosan (CS), chitosan nanoparticles (CSNPs) and thyme volatile oil (TVO) loaded CSNPs (TVO-CSNPs) as edible coatings on preserving the quality of sweet basil leaves were investigated. All CS coatings considerably extended the shelf life and decreased the weight loss of basil leaves relative to the control. Using TVO-CSNPs showed 2.4-fold higher shelf life than the control. The loss in photosynthetic pigments and volatile oil content were significantly retarded by CS applications more so with TVO-CSNPs treatment. Contrary, treated leaves produced lower malondialdehyde (MDA) and H2O2 and therefore retained the membrane functions compared to the control. All CS applications particularly with TVO-CSNPs considerably motivated the activities of catalase (CAT) and superoxide dismutase (SOD) enzymes and reduced the polyphenol oxidase (PPO) and lipoxyganase (LOX) activities relative to uncoated leaves. Overall, using TVO-CSNPs as an edible coating has a great potential in shelf life extension of basil leaves with satisfactory exterior and interior quality. Thus, it can be a promising approach to preserve the quality of fresh cut aromatic herbs.Different surface treatments including mercerization, stearic acid and growth of zinc oxide nanorods as well as their combinations were exploited to address their effects on the properties of green composites based on polylactic acid (PLA) and flax fabrics. The resulting fabrics were morphologically (SEM), crystallographically (XRD) and thermally (TGA) characterized, showing no significant changes with respect to the untreated samples. In contrast, tensile and flexural properties of composites produced by compression moulding were significantly influenced. A combination of mercerization and environmentally friendly stearic acid treatment turned the character of the flax fabric from hydrophilic to hydrophobic, and led to improved bending and tensile strengths by 20% and 12%, respectively, compared to untreated composites. The presence of ZnO nanorods promoted an increase in flexural and tensile stiffness by 58% and 31%, respectively, but at the expense of strength, with reductions ascribed to the degradation of polylactic acid under high-temperature conditions favoured by ZnO, as confirmed by a reduction in the initial thermal degradation temperature up to 26%. These latter composites can be suggested in those applications where a suitable combination of flexural properties and a shorter persistence in the environment is desired.Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.Anionic liposomes were electrostatically adsorbed onto the surface of cationic chitosan particles cross-linked by sulfate anions, forming multi-liposomal containers (MLCs) for encapsulation and delivery of bioactive substances. An increase in molecular mass of chitosan from 30 to 300 kDa results in a size increase of chitosan particles, from 200 to 400 nm. Being saturated by liposomes, chitosan particles give MLCs of 320-540 nm. Each chitosan particle carries between 60 and 200 liposomes. The proteolytic complex Morikrase, a mixture of enzymes with various specificities, induces degradation of MLCs down to particles of size 10-15 nm; the higher the molecular mass of chitosan, the slower the enzyme-induced MLCs' degradation. pH variation within 5.5-7 and cholesterol incorporation into the liposomal membrane both have a minor effect on the rate of MLCs' biodegradation. Both the MLCs and the products of their biodegradation show low cytotoxicity. These results are of interest for constructing biodegradable capacious carriers of bioactive substances.The effects of multiple cycles of freeze-thaw treatment, combined with pullulanase debranching, on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes were investigated. The formation and melting of ice crystals during freeze-thaw treatment disrupted the crystalline structure of the starch granules, creating pores which facilitated access of pullulanase to the interior of the granules. Pullulanase debranching increased the free amylose content of the starch, which promoted the formation of starch-lipid complexes, which, in turn, increased the proportion of resistant starch and the overall resistance of the starch to digestive enzyme action. selleck chemicals llc These effects increased with the number of freeze-thaw cycles, because more cycles increased both the disruption of the granule structure and the extent of pullulanase debranching. These findings provide a basis for the preparation of functional foods with low glycemic indices, which have strong potential for management of type II diabetes.