Colloidal Stability of CA, SDS and PVA Coated Iron Oxide Nanoparticles (IONPs): Effect of Molar Ratio and Salinity.

Iron Oxide Nanoparticles (IONPs) have received unprecedented interest in various applications. The main challenges in IONPs are fluid stability due to agglomeration in a saline condition. This paper aims to investigate the colloidal stability of citric acid (CA), sodium dodecyl sulphate (SDS) and polyvinyl alcohol (PVA) under various molar ratios and levels of salinity.

Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum-packaged beef.

The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.