In order to capture savings in energy and ambitious environmental targets, biodegradable composite foams of poly(vinyl alcohol) (PVA) supported by cellulose nanofibrils (CNF) were prepared through unidirectional freeze-drying technology. Effects of the content of CNF, the solid content of the precursor suspension, and the quenching temperature on the microstructure and properties of the composite foams were investigated by scanning electron microscopy (SEM), compressive testing, X-ray diffraction (XRD) analysis, water uptake, and biodegradation tests. Results show that the incorporation of CNF preferably at a weight ratio of 30 wt % greatly enhanced the mechanical strength and modulus, energy absorption, water resistance, and dimensional stability of the composite foams because of the rigid and semicrystalline nature of CNF as well as regular and compact pore structures. Furthermore, the biodegradation tests performed in a simulated aerobic compost environment suggested that the involvement of CNF significantly accelerated the pace of biodegradation of the composite foams. Hence, we provided some meaningful information on the biomimetic cellular composite foams with controllable morphs and properties by varying the freeze-drying process and composition.
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http://dx.doi.org/10.1021/la502723d | DOI Listing |
Gelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture University of Venda Thohoyandou South Africa.
In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased.
View Article and Find Full Text PDFACS Nano
December 2024
State Key Laboratory of Chemical Resource Engineering, Beijing Key Laboratory of Electrochemical Process and Technology for Materials, Beijing University of Chemical Technology, Beijing 100029, P. R. China.
Meltable metal-organic frameworks (MOFs) offer significant accessibility to chemistry and moldability for developing carbon-based materials. However, the scarcity of low melting point MOFs poses challenges for related design. Here, we propose a MOFs melt-foaming strategy toward Ni single atoms/quantum dots-functionalized carbon foams (NiSA/QD@CFs).
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Maslak, Istanbul, Turkey. Electronic address:
Foam-based wound dressing materials produced by dispersing gas phases in a polymeric material are soft, adapt to the body shape, and allow the absorption of wound exudate due to their porous structure. Most of these formulations are based on synthetic substances such as polyurethane. However, biopolymers have entered the field as a new player thanks to their biocompatible and sustainable nature.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:
This study investigated the impact of germination on quinoa protein (QP) composition, techno-functional properties, and the release of antioxidant peptides during gastrointestinal digestion. Germinated QP (GQP) at 36 and 48 h showed significant degradation of storage proteins. GQP12 and GQP24 exhibited increased surface hydrophobicity but decreased solubility, foaming, and emulsifying properties, while that of GQP60 and GQP72 were improved.
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