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Evaluation of integrated polysaccharide, biopolymers and clay composite membranes for clarification process of citrus fruit (sweet lime) juice.
Int J Biol Macromol
January 2025
Advanced Membrane Technology Research Centre (AMTEC), Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia.
This study focuses on the development of an efficient membrane-based clarification process to enhance the performance of subsequent ultrafiltration and produce high-quality sweet lime juice. A range of casting solutions were prepared using a blend of pore-forming polymers, including polyvinylpyrrolidone (PVP), polyvinylidene fluoride (PVDF), and cellulose acetate (CA), dissolved in dimethylformamide (DMF) solvent through the phase inversion technique. To further enhance the membrane's performance, four biopolymers poly (lactic acid) (PLA), xanthan gum, chitosan, and gelatin were incorporated, with and without clay, to refine its structure, porosity, and surface properties.
View Article and Find Full Text PDFLactate-induced protein lactylation in cancer: functions, biomarkers and immunotherapy strategies.
Front Immunol
January 2025
Department of Medical Laboratory, Affiliated Hospital of Jiujiang University, Jiujiang, Jiangxi, China.
Lactate, long viewed as a byproduct of glycolysis and metabolic waste. Initially identified within the context of yogurt fermentation, lactate's role extends beyond culinary applications to its significance in biochemical processes. Contemporary research reveals that lactate functions not merely as the terminal product of glycolysis but also as a nexus for initiating physiological and pathological responses within the body.
View Article and Find Full Text PDFShape Memory Performance and Microstructural Evolution in PLA/PEG Blends: Role of Plasticizer Content and Molecular Weight.
Polymers (Basel)
January 2025
School of Polymer Engineering, Institute of Engineering, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Poly(lactic acid) (PLA) exhibits excellent shape memory properties but suffers from brittleness and a high glass transition temperature (T), limiting its utility in flexible and durable applications. This study explored the modification of PLA properties through the incorporation of poly(ethylene glycol) (PEG), varying in both content (5-20 wt%) and molecular weight (4000-12,000 g/mol), to enhance its suitability for specific applications, such as medical splints. The PLA/PEG blend, containing 15 wt% PEG and with a molecular weight of 12,000 g/mol, exhibited superior shape fixity (99.
View Article and Find Full Text PDFChanges in the Antibacterial Performance of Polymer-Based Nanocomposites Induced by Additive Manufacturing Processing.
Polymers (Basel)
January 2025
Department of Mechanical Engineering, CEMMPRE, University of Coimbra, 3030-788 Coimbra, Portugal.
The idea supporting the investigation of the current manuscript was to develop customized filters for air conditioners with different pore percentages and geometry with the additional advantage of presenting antibacterial performance. This property was expected due to the reinforcement of Cu nanoparticles in the polymeric matrix of poly(lactic acid) (PLA) and polyurethane (TPU). The filaments were characterized by their chemical composition, thermal and mechanical properties, and antibacterial behavior before and after processing by fused filament fabrication.
View Article and Find Full Text PDFChanges in Microbial Safety and Quality of High-Pressure Processed Camel Milk.
Foods
January 2025
Food Studies and Policies Section, Food Safety Department, Dubai Municipality, Dubai P.O. Box 330127, United Arab Emirates.
High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP on total plate count (TPC), yeasts and molds (YM), and lactic acid bacteria (LAB) in camel milk; (iii) investigate the behavior of several spoilage-causing bacteria during storage at 4 °C and 10 °C for up to 10 d post-HPP treatment; and (iv) assess the effect of HPP on the protein degradation of camel milk. The D-values for , O157:H7, and spp.
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