Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film

2021 ◽  
Author(s):  
Sahar Javidi ◽  
Abdorreza Mohammadi Nafchi ◽  
Hamid Hashemi Moghadam
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Synergistic Effect ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Barrier Properties ◽  
Gelatin Film ◽  
Mentha Piperita ◽  
Nano Zno ◽  
Moisture Sorption Isotherm

The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films

2015 ◽  
Vol 11 (6) ◽  
pp. 833-840 ◽  
Author(s):  
Seyedehzahra Ghazihoseini ◽  
Niloofar Alipoormazandarani ◽  
Abdorreza Mohammadi Nafchi
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Water Solubility ◽  
Moisture Sorption ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Isotherm Models ◽  
Vapor Permeability ◽  
Moisture Sorption Isotherm ◽  
Monolayer Moisture

In this research, a novel polysaccharide-based bionanocomposite film was prepared via dispersion casting method. Nano-silicon dioxide (SiO2-N) was incorporated into soluble soybean polysaccharide (SSPS) at different concentrations (i.e., 0%, 1%, 3%, and 5% w/w dried SSPS). Mechanical (tensile strength, elongation at break, and Young’s modulus), physical (moisture content, water solubility, and moisture uptake), and barrier properties of bionanocomposite films were evaluated. Incorporation of 5% SiO2-N to SSPS matrix decreased water vapor permeability (WVP) from 7.96×10−11 to 4.75×10−11 g m−1 s−1 Pa−1 and oxygen permeability from 215 to 96 cm3 µm m−2 day−1 atm−1. Heat seal strength and mechanical properties of SSPS films were improved. Moisture sorption isotherm of SSPS films supported by SiO2-N was shifted to lower moisture content, and monolayer moisture content of the films decreased significantly (p<0.05). In summary, SiO2-N is a potential filler in SSPS-based films for packaging materials.

Antibacterial Activity of Irradiated Powdered Tetrapleura tetraptera Fruit and the Moisture Sorption Isotherm of the Whole Fruit

2015 ◽  
Vol 5 (3) ◽  
pp. 229-236
Author(s):  
Darfour Bernard ◽  
Ofosu Osei ◽  
Asare Isaac ◽  
Ofori Hayford ◽  
Agbemafle Evans ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Moisture Sorption Isotherm ◽  
Tetrapleura Tetraptera

scholarly journals Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke

2016 ◽  
Vol 8 (10) ◽  
pp. 98-104
Author(s):  
U. I. Meko Ayub ◽  
Berhimpon Siegfried ◽  
Ketut Suwetja I ◽  
G. Ijong Frans
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Liquid Smoke ◽  
Moisture Sorption Isotherm

scholarly journals Development of powder based ginger drink: analysis of dehydration kinetics and moisture sorption isotherm

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 322-329
Author(s):  
F. Yeasmin ◽  
N.N. Hira ◽  
H. Rahman ◽  
M.N. Islam
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Zingiber Officinale ◽  
Biologically Active ◽  
Constant Thickness ◽  
Dehydration Kinetics ◽  
Active Components ◽  
Isotherm Study ◽  
Overall Acceptability ◽  
Moisture Sorption Isotherm

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study, monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then, powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84% ginger powder was considered the best in overall acceptability

Moisture Sorption Isotherm of Herbaceous and Agricultural Biomass

2019 ◽  
Vol 33 (12) ◽  
pp. 12480-12491 ◽  
Author(s):  
Can Yao ◽  
Xiaofang Tian ◽  
Changdong Sheng
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Agricultural Biomass ◽  
Moisture Sorption Isotherm

Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm

2013 ◽  
Vol 7 (9) ◽  
pp. 2500-2506 ◽  
Author(s):  
Voltaire Sant’Anna ◽  
Alexandre Hahn Englert ◽  
Ana Paula Folmer Corrêa ◽  
Adriano Brandelli ◽  
Ligia Damasceno Ferreira Marczak ◽  
...  
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Grape Marc ◽  
Moisture Sorption Isotherm ◽  
Microbiological Stability
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