Publications by authors named "Kejin Yu"

This study focused on extracting nanocellulose from food processing waste to create a multi-functional edible coating for preserving grapes. Nanocellulose, in the form of short rods with diameters ranging from 30 to 130 nm, was extracted from soy hulls. Edible coatings were then prepared through an ion cross-linking method.

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Herein, we prepared a new aerogel-based preservation pad using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), whey protein isolate (WPI), and cinnamon essential oil (CEO) as raw materials. The physicochemicals of the aerogel preservation pads were studied, and their effects on beef preservation were evaluated. The results showed that the aerogel monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the aerogels, and there were three-dimensional pores in the aerogels.

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Article Synopsis
  • Edible coatings are an innovative green technology aimed at preventing fruit spoilage and prolonging shelf life, but they face challenges like water accumulation and mechanical damage during storage.
  • The study developed a composite coating using gluconolactone, wheat gluten, soy hull nanocellulose, and sodium alginate, significantly enhancing mechanical strength, hydrophobicity, and water retention compared to previous materials.
  • Tests on bananas demonstrated that this new coating effectively reduced mass loss, softening, and browning, extending the fruit's shelf life by up to 7 days at room temperature.
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A novel multi-performance SHNC/SA/CaCl hydrogel with multi-performance was prepared via ultra-low-temperature freeze-thaw cycling and Ca cross-linking for the removal of methylene blue (MB) from industrial wastewater. Various methods were used to characterize the structure and properties of hydrogel, and the internal structure of hydrogel showed a three-dimensional network with hydrogen and ester bonds. The SHNC/SA/CaCl-15 hydrogel exhibited the highest tensile properties (elongation = 800 %), viscoelasticity (90 kPa), compressive strength (0.

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As the most abundant and renewable natural resource, cellulose has attracted significant attention and research interest for the production of hydrogels (HGs). To address environmental issues and emerging demands, the benefits of naturally produced HGs include excellent mechanical properties and superior biocompatibility. HGs are three-dimensional networks created by chemical or physical cross-linking of linear or branched hydrophilic polymers and have high capacity for absorption of water and biological fluids.

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The use of biopolymers as matrices and anthocyanins as pH-sensing indicators has generated increasing interest in freshness detection. Nevertheless, the weak mechanical properties and color stability of biopolymer-based smart packaging systems restrict their practicality. In this study, a nanocellulose hydrogel colorimetric film with enhanced stretchability, antifatigue properties, and color stability was prepared using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), sodium alginate (SA), and anthocyanin (Anth) as raw materials.

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Enormous amounts of food resources are annually wasted because of microbial contamination, highlighting the critical role of effective food packaging in preventing such losses. However, traditional food packaging faces several limitations, such as low mechanical strength, poor fatigue resistance, and low water retention. In this study, we aimed to prepare nanocellulose hydrogels with enhanced stretchability, fatigue resistance, high water retention, and antibacterial properties using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), sodium alginate (SA), and tannic acid (TA) as raw materials.

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The stable energy barrier of mucin and soy hull polysaccharide (SHP) is established at the air/water interface in the intestinal fluid and is conducive to the absorption and transportation of nutrients. This study aimed to investigate the effect of different concentrations (0.5 % and 1.

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