Smart colorimetric sensing films based on carboxymethyl cellulose incorporated with a natural pH indicator.

This study aimed to combine various natural pH indicators of anthocyanin from Karanda (CA) with anthocyanin from butterfly pea flower (BA) or curcumin (CC) to improve the sensitivity of CA. CA75/BA25 and CA25/CC75 enhanced the sensitivity of the endpoint colour change of CA. A smart colorimetric sensing film was also developed and characterised by loading different natural pH indicators on carboxymethyl cellulose (CMC) films.

Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from .

The global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient.

Effect of Bleaching Processes on Physicochemical and Functional Properties of Cellulose and Carboxymethyl Cellulose from Young and Mature Coconut Coir.

The objective of this study was to characterize the properties of cellulose and CMC synthesized from young and mature coconut coir with different bleaching times (bleaching for the first time; 1 BT, bleaching for a second time; 2 BT, and bleaching for the third time; 3 BT) using hydrogen peroxide (HO). The surface morphology, structural information, chemical compositions, and crystallinity of both cellulose and CMC were determined. HO bleaching can support delignification by reducing hemicellulose and lignin, as evidenced by FTIR showing a sharp peak at wave number 1260 cm.

Mechanical and Physicochemical Properties of Composite Biopolymer Films Based on Carboxymethyl Cellulose from Young Palmyra Palm Fruit Husk and Rice Flour.

Carboxymethyl cellulose from young Palmyra palm fruit husk (CMCy) film has low water barrier properties, which can limit its application. Thus, the combination of CMCy with other polysaccharides, such as rice flour (RF), may solve this problem. The aim of this study is to prepare the CMCy/RF composite films in different proportions (CMCy100, CMCy75/RF25, CMCy50/RF50, CMCy25/RF75, and RF100) and investigate their mechanical and physicochemical properties.

Morphology, Mechanical, and Water Barrier Properties of Carboxymethyl Rice Starch Films: Sodium Hydroxide Effect.

Carboxymethyl rice starch films were prepared from carboxymethyl rice starch (CMSr) treated with sodium hydroxide (NaOH) at 10-50% /. The objective of this research was to determine the effect of NaOH concentrations on morphology, mechanical properties, and water barrier properties of the CMSr films. The degree of substitution (DS) and morphology of native rice starch and CMSr powders were examined.

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish () by Using Sorbitol and Citric Acid.

Semi-dried gourami fish () is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.

Characterization of Chitosan Film Incorporated with Curcumin Extract.

Curcumin is a phenolic compound derived from turmeric roots ( L.). This research studied the effects of curcumin extract on the properties of chitosan films.

Effect of Monochloroacetic Acid on Properties of Carboxymethyl Bacterial Cellulose Powder and Film from Nata de Coco.

Nata de coco has been used as a raw material for food preparation. In this study, the production of carboxymethyl cellulose (CMC) film from nata de coco and the effect of monochloroacetic acid on carboxymethyl bacterial cellulose (CMC) and its film were investigated. Bacterial cellulose from nata de coco was modified into CMC form via carboxymethylation using various concentrations of monochloroacetic acid (MCA) at 6, 12, 18, and 24 g per 15 g of cellulose.

Carboxymethyl Bacterial Cellulose from Nata de Coco: Effects of NaOH.

Bacterial cellulose from nata de coco was prepared from the fermentation of coconut juice with for 10 days at room temperature under sterile conditions. Carboxymethyl cellulose (CMC) was transformed from the bacterial cellulose from the nata de coco by carboxymethylation using different concentrations of sodium hydroxide (NaOH) and monochloroacetic acid (MCA) in an isopropyl (IPA) medium. The effects of various NaOH concentrations on the degree of substitution (DS), chemical structure, viscosity, color, crystallinity, morphology and the thermal properties of carboxymethyl bacterial cellulose powder from nata de coco (CMCn) were evaluated.

Synthesis, Characterization, and Application of Carboxymethyl Cellulose from Asparagus Stalk End.

Cellulose from stalk end was extracted and synthesized to carboxymethyl cellulose (CMC) using monochloroacetic acid (MCA) via carboxymethylation reaction with various sodium hydroxide (NaOH) concentrations starting from 20% to 60%. The cellulose and CMC were characterized by the physical properties, Fourier Transform Infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), Scanning electron microscopy (SEM) and X-ray diffraction (XRD). In addition, mechanical properties of CMC films were also investigated.

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.

Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) ( < 0.05).

Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation.

Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder () added in the range of 5-15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.

Effect on Quality Characteristics of Tomatoes Grown Under Well-Watered and Drought Stress Conditions.

Tomatoes are one of the most nutritionally and economically important crops in New Zealand and around the world. Tomatoes require large amounts of water to grow well and are adversely affected by drought stress. However, few studies have evaluated the physicochemical characteristics of commercial tomatoes grown under water stress conditions.