Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release.

This study examined the mechanism of swelling for high acyl (HA) gellan gum and the impacts on the hydrogel mechanical properties and the release of a model drug (glucose). Controlling the material properties and the release of entrapped drugs during use in aqueous environments, such as the stomach or bodily fluids, are crucial in designing functional applications. Swelling of HA gellan gum was controlled by varying the osmotic environment with salts and solvents, and effects on the gel network were characterized by uniaxial compression tests, DSC, and rheology.

Temperature influences on network formation of low DE maltodextrin gels.

Gelation of maltodextrin (DE 2) was examined over a range of temperatures to understand the behaviour within mixed-gel systems. Maltodextrin solutions were prepared at 95 °C and held at temperatures between 5 °C and 60 °C for four days. Bulk gel properties and the underlying microstructure were analysed using fracture strength, proton relaxation time, and differential scanning calorimetry (DSC).

Facile and template-free solvothermal synthesis of mesoporous/macroporous metal-organic framework nanosheets.

A facile and template-free solvothermal method was developed as a bottom-up approach to synthesize mesoporous/macroporous MOF nanosheets in a simple and scalable way. It was found that starting coordination complexes of different copper(ii)-ligand compounds mediated the controlled growth and morphology of MOF crystals. By controlling the size and shape of the MOF crystals, the possibility to adjust and tailor the structure and performances of the assemblies was demonstrated.

Development of Metal-Organic Framework for Gaseous Plant Hormone Encapsulation To Manage Ripening of Climacteric Produce.

Controlled ripening of climacteric fruits, such as bananas and avocados, is a critical step to provide consumers with high-quality products while reducing postharvest losses. Prior to ripening, these fruits can be stored for an extended period of time but are usually not suitable for consumption. However, once ripening is initiated, they undergo irreversible changes that lead to rapid quality loss and decay if not consumed within a short window of time.

First report of a direct surface plasmon resonance immunosensor for a small molecule seafood toxin.

Tetrodotoxin (TTX), a small molecular weight neurotoxin, is responsible for poisoning events that traditionally occur from consumption of contaminated puffer fish. Recent studies have shown a growing number of foods contaminated with TTX and a larger number of waters and associated countries where the toxin may occur. The apparent expanding prevalence of TTX supports a growing need for screening assays that can be used to detect potentially harmful food.