Humectability and physical properties of hydroxypropyl methylcellulose coatings with liposome-cellulose nanofibers: Food application

2020 ◽  
Vol 231 ◽  
pp. 115702 ◽  
Author(s):  
Johana Lopez-Polo ◽  
Andrea Silva-Weiss ◽  
Marcela Zamorano ◽  
Fernando A. Osorio
2021 ◽  
Vol 61 (4) ◽  
pp. 1220-1231
Author(s):  
Pragya Gupta ◽  
Akanksha Pandey ◽  
Kirtiraj K. Gaikwad ◽  
Sunanda Roy ◽  
Pradip K. Maji

Fibers ◽  
2019 ◽  
Vol 7 (5) ◽  
pp. 44
Author(s):  
Sonny Widiarto ◽  
Edi Pramono ◽  
Suharso ◽  
Achmad Rochliadi ◽  
I Made Arcana

In this study, cellulose and cellulose nanofibers (CNF) were extracted and prepared from cassava peels (CPs). The method of the cellulose extraction was performed by alkali treatment followed by a bleaching process. The CNF were prepared by mechanical disruption procedure (homogenization and ultrasonication), and the results were compared with a common acid hydrolysis procedure. The resulting cellulose and CNF from both procedures were then analyzed using FTIR, SEM, TEM, XRD, and TGA. The results show that cellulose and CNF were successfully prepared from both procedures. The physical properties of the produced CNF were different; however, they had similar chemical properties.


2016 ◽  
Vol 12 (1) ◽  
pp. 23-32 ◽  
Author(s):  
Wenhang Wang ◽  
Yaowei Liu ◽  
Hongjiao Jia ◽  
Yuxin Liu ◽  
Hongjie Zhang ◽  
...  

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.


2014 ◽  
Vol 21 (5) ◽  
pp. 332-341 ◽  
Author(s):  
Ricardo D Andrade ◽  
Olivier Skurtys ◽  
Fernando Osorio ◽  
Robin Zuluaga ◽  
Piedad Gañán ◽  
...  

2020 ◽  
Vol 16 (2) ◽  
pp. 146
Author(s):  
Dian Eka Ermawati ◽  
Galuh Kartikasari

Celery herbs (Apium graveolens L.) contain apigenin compounds (flavonoids) that are effective as antihypertensiv. Celery herbs used in the form of decoction and oral preparations have a deficiency that is voluminous and can cause gastric irritation. Patches were chosen because it can prevent gastric irritation and reduce the frequency of drug administration because the drug is delivered over the skin with a long duration. This study aimed to know the effect of variations in the ratio of the concentrations of hydroxypropyl methylcellulose (HPMC) and carboxymethylcellulose sodium (CMC sodium) polymers to the physical properties of celery herbs ethanol extract patch.This study was conducted with maceration of celery herbs using 96% ethanol and then dispersed in patch made with variations in the concentrations ratio of HPMC and CMC sodium polymers of 3:1, 1:1, and 1:3. Patches were tested for physical properties including organoleptic, pH, thickness, weight, folding endurance, and moisture content. Statistical analysis of test data used One Way ANOVA and Paired Samples T Test.The results of statistical analysis showed that the increase concentrations ratio of CMC sodium polymer in the combination of HPMC and CMC sodium polymers could increase the thickness, weight, and moisture content of celery herbs ethanol extract patch. The best patch was formula 2 with the same concentration ratio of HPMC and CMC sodium polymers because it showed the best results with a pH 6,12-6,29, thickness 1,37-1,53 mm, weighting 2,24-2,52 gram, folding endurance more than 300 times, and the moisture content was quite stable.  


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