Dry granulation of vitamin D3 and iron in corn starch matrix: Powder flow and structural properties.

In this work, a twin-screw dry granulation (TSDG) was adopted to produce vitamin D3 (VD3) and iron blended dry granules using corn starch as an excipient. Response surface methodology was applied to determine the effect of the formulation compositions (VD3 and iron) on granule properties [tapped bulk density, oil holding capacity, and volumetric mean particle size (D50)]. Results indicated that the model fitted well, and responses, in particular flow properties, were significantly affected by the composition.

Effect of high pressure processing on structural and functional properties of canned aquafaba.

Aquafaba is chickpea cooking water. It has great functional properties since it consists of starch and protein. High pressure processing (HPP) is proven to modify the functionality of starch by keeping its integrity.

Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in β- and γ-cyclodextrin.

The present work aimed to encapsulate the thyme essential oil (TEO) in β-cyclodextrin (BCD) and γ-cyclodextrin (GCD) complexes in two selected cyclodextrin (CD) to TEO ratios (85/15 and 80/20 w/w) and compare the physicochemical, antioxidant, and antimicrobial properties of the encapsulated powders. The inclusion complexes between CD and TEO were prepared by blending aqueous CD and TEO in ethanol followed by freeze-drying. The powder properties were assessed by measuring particle size and microstructure using SEM, FTIR, and XRD.

High-pressure treatment of water-filled co-extruded polylactide films: Effect on microstructure, barrier, thermal, and rheological properties.

The impact of high-pressure treatments (450 and 600 MPa) on the morphological, thermal, structural, and barrier properties of commercial coextruded polylactide (PLA) packaging films has been explored to evaluate their applicability in food processing. Pouches filled with water as a food simulant were subjected to high-pressure treatment for 15 min at ambient temperature. Results indicated no significant changes in the visual appearance, color, integrity, or water barrier properties of the post-process pouches.

Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging Applications.

Poly lactic acid (PLA) is a compostable, as well as recyclable, sustainable, versatile and environmentally friendly alternative, because the monomer of PLA-lactide (LA) is extracted from natural sources. PLA's techno-functional properties are fairly similar to fossil-based polymers; however, in pristine state, its brittleness and delicacy during processing pose challenges to its potential exploitation in diverse food packaging applications. PLA is, therefore, re-engineered to improve its thermal, rheological, barrier and mechanical properties through nanoparticle (NP) reinforcement.

A comprehensive overview of functional and rheological properties of aloe vera and its application in foods.

Aloe vera catches attention of food industry due to its various health benefits like emollient, anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food. However, both the pulp and aloe gel contain a lot of insoluble polymer particles, which affect the rheological behaviour and physical stability mechanisms of the suspensions during storage and processing.