Robust poly(urea-formaldehyde) (PUF) microcapsules with composite shells comprising zirconia (ZrO) nanopowder incorporated in PUF were fabricated via a novel and facile one-pot synthesis. ZrO nanopowder was chosen because it owns one of the highest mechanical strengths among ceramics. The nanopowder was predispersed in the core material to combine encapsulation and fortification into a single process. In the core, the well-dispersed nanopowder migrated to the interface, where PUF polymerization took place. The mechanical strength of the microcapsule with nano-ZrO incorporated in the shell (42% by weight) is three times greater than that of the microcapsule without ZrO. In a preliminary application wherein the microcapsules were embedded in a model of poly(vinyl alcohol) (PVA) membrane, the PVA specimen exhibited a higher ultimate tensile strength when fortified microcapsules were embedded than when unfortified microcapsules were used.
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http://dx.doi.org/10.1021/acs.langmuir.7b01066 | DOI Listing |
Anal Bioanal Chem
December 2024
iC42 Clinical Research and Development, Department of Anesthesiology, Anschutz Medical Campus, University of Colorado, 12705 E Montview Blvd, Suite 200, Aurora, CO, 80045, USA.
Recently in the USA, kratom consumers increasingly report use of the plant for self-treatment of mood ailments, the lack of energy, chronic pain, and opioid withdrawal and dependence. Several alkaloids are present in kratom leaves, but limited data are available on their pharmacokinetics/pharmacodynamics, except for mitragynine. To support clinical studies, a high-performance liquid chromatography-tandem mass spectrometry assay for the simultaneous quantification of 11 kratom alkaloids in human plasma was developed and validated.
View Article and Find Full Text PDFCarbohydr Polym
December 2024
College of Food Science and Technology, Northwest University, Xi'an, 710069, China; College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China; Selenium-rich Tea Research and Development Center, Northwest University, Xi'an, 710069, China. Electronic address:
JMIR Res Protoc
August 2024
High-Value Nutrition National Science Challenge, Auckland, New Zealand.
Background: Inadequate dietary fiber (DF) intake is associated with several human diseases. Bread is commonly consumed, and its DF content can be increased by incorporating defatted rice bran (DRB).
Objective: This first human study on DRB-fortified bread primarily aims to assess the effect of DRB-fortified bread on the relative abundance of a composite of key microbial genera and species in fecal samples.
J Food Sci
September 2024
Centre for Future Foods, Auckland University of Technology, Auckland, New Zealand.
This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze-dried to produce microcapsules.
View Article and Find Full Text PDFMolecules
July 2024
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland.
The aim of this study was to obtain drinking yogurts enriched with ACTICOA cocoa powder (ACTICOA), its extract (EACTICOA) and pure phenolics, as well as their inclusion complexes with cyclodextrins and alginate-chitosan (A-Ch) capsules, and to evaluate the effects of these additives on the viability of lactic acid bacteria (LAB) and antioxidant properties of fresh yogurts and yogurts stored for 14 days at 4 °C. The application of cocoa phenolic compounds in free form and in the form of EACTICOA to yogurts resulted in the greatest increase in the concentration of phenolic compounds and a significant improvement in the antioxidant properties of the fortified products. The highest TPC was found in yogurts enriched with free quercetin (107.
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