Preparation of Nanocomposite Biopolymer Films from Willd Starch and Their Nanostructures as a Potential Replacement for Single-Use Polymers.

This study explored the effect of incorporating cellulose and starch nanoparticles, obtained from the Willd plant, on the physical and chemical properties of starch-based films derived from the same plant. Additionally, the synergistic effect of combining the nanostructures was assessed. The nanocomposite biopolymer films were prepared by the casting method using 1 and 3 wt% concentrations of the nanostructures (CNCs: cellulose nanocrystals, CNFs: cellulose nanofibers, SNCs: starch nanocrystals), or their blend.

Microencapsulated Bio-Based Rejuvenators for the Self-Healing of Bituminous Materials.

Asphalt self-healing by encapsulated rejuvenating agents is considered a revolutionary technology for the autonomic crack-healing of aged asphalt pavements. This paper aims to explore the use of Bio-Oil (BO) obtained from liquefied agricultural biomass waste as a bio-based encapsulated rejuvenating agent for self-healing of bituminous materials. Novel BO capsules were synthesized using two simple dripping methods through dropping funnel and syringe pump devices, where the BO agent was microencapsulated by external ionic gelation in a biopolymer matrix of sodium alginate.

Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films.

This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed with 5 mL of glycerol and 20 mL of NM aqueous dispersions at different concentrations; namely, 5, 10, 12, 14 16, 18 and 20 g/100 g water.

Thermodynamic sorption analysis and glass transition temperature of faba bean ( L.) protein.

Freeze-dried faba bean ( L.) protein adsorption isotherms were determined at 25, 35 and 40 °C and fitted with the Guggenheim-Anderson-de Boer model. The pore radius of protein was in the range of 0.

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread.

This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied.