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Formulation of catechin hydrate nanoemulsion for fortification of yogurt.
J Food Sci Technol
February 2025
Department of Food Process Engineering, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu 603203 India.
Unlabelled: Catechin hydrate (CH) is a kind of polyphenol present in many plantsincluding green tea, fruits, red wine and cocoa with very good antioxidant effect. The formulation of CH nanoemulsion increased the bioavailability and stability of catechin, allowing for easier food incorporation and faster absorption by the body. The major goal of the current study was to create a nanoemulsion as a reliable delivery mechanism for catechin hydrate and its incorporation into yogurt to increase its antioxidant activity.
View Article and Find Full Text PDFUltrasonic characterization of 3D-printed polymer objects.
Ultrasonics
January 2025
Acoustic and Application Group, Federal University of Alagoas, Campus Arapiraca, Brazil. Electronic address:
3D printing technology, also known as Additive Manufacturing (AM), has revolutionized object prototyping, offering a simple, cost-effective, and efficient approach to creating structures with diverse spatial features. However, the mechanical properties of 3D-printed structures are highly dependent on the material type and manufacturing technique employed. In this study, ultrasonic testing methods were used to comprehensively characterize standard samples produced using two popular printing techniques: material extrusion and vat photopolymerization.
View Article and Find Full Text PDFEffect of ultrasound combined with edible coating based on guar gum on the physicochemical quality and texture of fried zucchini slices.
J Food Sci
January 2025
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated.
View Article and Find Full Text PDFProcess optimization, structural characterization, and biological activity of Siraitia grosvenorii polysaccharides by ultrasonic aqueous two-phase extraction.
Int J Biol Macromol
January 2025
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning, China; School of Chemistry and Chemical Engineering, Guangxi University, Nanning, China. Electronic address:
In this research, ultrasound-assisted aqueous two-phase extraction (UA-ATPE) was utilized to isolate polysaccharides from Siraitia grosvenorii (SGPs). Based on the results of model optimization experiments, the extraction parameters were determined. The total extraction rate of SGPs was 25.
View Article and Find Full Text PDFStrongly Coupled Interface in Electrostatic Self-Assembly Covalent Triazine Framework/BiSBr for High-Efficiency CO Photoreduction.
ACS Nano
January 2025
School of Chemistry and Chemical Engineering, National Special Superfine Powder Engineering Research Center, Nanjing University of Science and Technology, Nanjing 210094, China.
Constructing a strong bonded interface is highly desired to build fast charge-transfer channels and tune reactive sites for optimizing CO photoreduction. In this work, a covalent triazine framework (CTF) combined with a BiSBr heterojunction is designed using an electrostatic self-assembly process. Due to the oppositely charged states between two components and ultrasonic treatment, a strong coupled interface is realized with the formation of Bi-C/N/O bonds, leading to robust interfacial polarization.
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