scholarly journals Physical, mechanical, and barrier properties of sodium alginate/gelatin emulsion based-films incorporated with canola oil

2017 ◽  
Vol 101 ◽  
pp. 012019 ◽  
Author(s):  
A Syarifuddin ◽  
Hasmiyani ◽  
A Dirpan ◽  
M Mahendradatta
Keyword(s):  
Sodium Alginate ◽  
Canola Oil ◽  
Barrier Properties

Development of Grease Resistant Packaging Paper Using Cellulose Nanocrystals and Sodium Alginate

2020 ◽  
Vol 12 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Chanyanutch Setajit ◽  
Chutima Kongvarhodom ◽  
Huining Xiao
Keyword(s):  
Mechanical Property ◽  
Sodium Alginate ◽  
Cellulose Nanocrystals ◽  
Paper Copy ◽  
Weight Ratio ◽  
Barrier Properties ◽  
Pure Cellulose ◽  
Coated Papers ◽  
Packaging Paper ◽  
Coating Weight

A biodegradable packaging paper with excellent grease resistance was produced using cellulose nanocrystals and sodium alginate. This study aims to reduce the porosity of paper by filling the pores with cellulose nanocrystals and using sodium alginate as a binder. Different types of papers, including filter paper, copy paper, and supercalendered paper, were used. Pure cellulose nanocrystals and cellulose nanocrystals/sodium alginate solutions at different concentrations and ratios (2:8, 5:5, and 9:1 by weight ratio) were applied to papers by coating and impregnation techniques. The resulting papers were then characterized with atomic force microscopy and scanning electron microscopy for the surface morphology. The grease barrier and the mechanical property were investigated in accordance with TAPPI standards. The results demonstrated that the copy paper coated with 2:8 of cellulose nanocrystals/sodium alginate showed excellent grease barrier properties. Within 48 h of the test period for grease to penetrate the coated paper, almost 100% of the grease barrier was achieved when the coating weight was set at 4 g/m2. The roughness of the paper surface significantly decreased, thereby resisting the penetration of oil from one side to another. Moreover, the mechanical property of both cellulose nanocrystals- and cellulose nanocrystals/sodium alginate-coated papers was improved due to the addition of cellulose nanocrystals as a reinforced filler.

Effect of Sodium Alginate on the Properties of Composite Protein Films

2014 ◽  
Vol 541-542 ◽  
pp. 49-56 ◽  
Author(s):  
Qiao Lei ◽  
Zhi Ying Huang ◽  
Jia Zhen Pan ◽  
Jian Qiang Bao ◽  
Qian Nan Xun
Keyword(s):  
Sodium Alginate ◽  
Water Solubility ◽  
Uniform Design ◽  
Composite Films ◽  
Barrier Properties ◽  
Protein Films ◽  
Film Forming ◽  
Mean Diameter ◽  
Electron Microscope Analysis ◽  
Design Experiments

Effects of sodium alginate on properties of WPI-NaCas composite films optimized by previous uniform design experiments were investigated. Films were prepared with different concentrations (1%, 2%, 3%) and ratios (1:0, 5:1, 3:1, 1:1, 1:3, 1:5, 0:1, ratio of composite protein solution to sodium alginate solution) of sodium alginate additions. Results suggested increases in water solubility of films and middle diameter, volume-length mean diameter and area-length mean diameter of film-forming solutions. Addition of sodium alginate decreased the gas and water vapor barrier properties of composite films, however, their mechanical properties could be improved by proper usage. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope analysis indicated that protein and sodium alginate presented well interaction and compatibility.

scholarly journals Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

2020 ◽  
Vol 21 (7) ◽  
pp. 2486 ◽  
Author(s):  
Andrey A. Tyuftin ◽  
Lizhe Wang ◽  
Mark A.E. Auty ◽  
Joe P. Kerry
Keyword(s):  
Sodium Alginate ◽  
Whey Protein ◽  
Water Vapour ◽  
Corn Oil ◽  
Barrier Properties ◽  
Break Point ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapour Permeability

The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films’ preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study. The properties of the prepared films were characterized through the measurement of tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m2) and oxygen (18.2 ± 8.70 cm3 mm/kPa d m2). SAO-GO-WPIO laminate film was the strongest of all laminated films tested, having the highest TS of 55.77 MPa, PR of 41.36 N and TT of 27.32 N. SA-G-WPI film possessed the highest elasticity with an EB value of 17.4%.

scholarly journals Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1150
Author(s):  
Rui Cui ◽  
Bifen Zhu ◽  
Jiatong Yan ◽  
Yuyue Qin ◽  
Mingwei Yuan ◽  
...  
Keyword(s):  
Controlled Release ◽  
Sodium Alginate ◽  
Food Packaging ◽  
Nitrogen Adsorption ◽  
Barrier Properties ◽  
Halloysite Nanotubes ◽  
Ultraviolet Rays ◽  
Negative Effects ◽  
Fatty Food ◽  
Active Package

The worsening environment and the demand for safer food have accelerated the development of new food packaging materials. The objective of this research is to prepare antimicrobial food packaging film with controlled release by loading cinnamaldehyde (CIN) on etched halloysite nanotubes (T-HNTs) and adding it to sodium alginate (SA) matrix. The effects of T-HNTs-CIN on the physical functional properties and antibacterial activity of the film were systematically evaluated, and the release of CIN in the film was also quantified. Transmission electron microscopy and nitrogen adsorption experiments showed that the halloysite nanotubes had been etched and CIN was successfully loaded into the T-HNTs. The addition of T-HNTs-CIN significantly improved the water vapor barrier properties and tensile strength of the film. Similarly, the presence of T-HNTs-CIN in the film greatly reduced the negative effects of ultraviolet rays. The release experiment showed that the diffusion time of CIN in SA/T-HNTs-CIN film to fatty food simulation solution was delayed 144 h compared with that of SA/CIN film. Herein, the antibacterial experiment also confirmed the controlled release effect of T-HNTs on CIN. In conclusion, SA/T-HNTs-CIN film might have broad application prospects in fatty food packaging.

scholarly journals The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 203 ◽  
Author(s):  
Tugce Senturk Parreidt ◽  
Martina Lindner ◽  
Isabell Rothkopf ◽  
Markus Schmid ◽  
Kajetan Müller
Keyword(s):  
Water Vapor ◽  
Sodium Alginate ◽  
Water Loss ◽  
Transmission Rate ◽  
Film Formation ◽  
Tween 80 ◽  
Barrier Properties ◽  
Coating Application ◽  
Water Barrier

Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the water barrier characteristics of fresh-cut cantaloupe and strawberries. To this end, a uniform and continuous edible film formation was achieved (0.187 ± 0.076 mm and 0.235 ± 0.077 mm for cantaloupe and strawberries, respectively) with an additional immersion step into a calcium solution at the very beginning of the coating process. The coating application was effective in significantly reducing the water loss (%) of the cantaloupe pieces. However, no significant effect was observed in water vapor resistance results and weight change measurements in a climate chamber (80%→60% relative humidity (RH) at 10 °C). External packaging conditions (i.e., closed, perforated, and open) were not significantly effective on water activity (aw) values of cantaloupe, but were effective for strawberry values. In general, the coating application promoted the water loss of strawberry samples. Additionally, the water vapor transmission rate of stand-alone films was determined (2131 g·100 µm/(m2·d·bar) under constant environmental conditions (23 °C, 100%→50% RH) due to the ability to also evaluate the efficacy in ideal conditions.

scholarly journals Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

2020 ◽  
Author(s):  
Lizhe Wang ◽  
Andrey A. Tyuftin ◽  
Mark A.E. Auty ◽  
Joseph P. Kerry
Keyword(s):  
Sodium Alginate ◽  
Whey Protein ◽  
Water Vapour ◽  
Corn Oil ◽  
Barrier Properties ◽  
Break Point ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapour Permeability

The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI), and polysaccharide; sodium alginate (SA), and to evaluate their physical properties. Additionally, films’ preparation employing these ingredients was optimized through the addition of corn oil (O), Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO, SAO-GO-WPIO were developed in this study. The properties of the prepared films were characterized through the measurement of; tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m2) and oxygen (18.2 ± 8.70 cm3 mm/kPa d m2). SAO-GO-WPIO laminate film was the strongest of all laminated films tested, having the highest TS of 55.77 MPa, PR of 41.36 N and TT of 27.32 N. SA-G-WPI film possessed the highest elasticity with an EB value of 17.4%.

Organization of tight junctions in the choroid plexus epithelium

1978 ◽  
Vol 36 (2) ◽  
pp. 336-337
Author(s):  
B. Van Deurs ◽  
J. K. Koehler
Keyword(s):  
Choroid Plexus ◽  
Present Report ◽  
Freeze Fracture ◽  
Barrier Properties ◽  
Cell Junctions ◽  
Structural Basis ◽  
Apical Surface ◽  
Choroid Plexus Epithelium ◽  
Solid Nitrogen ◽  
Special Composition

The choroid plexus epithelium constitutes a blood-cerebrospinal fluid (CSF) barrier, and is involved in regulation of the special composition of the CSF. The epithelium is provided with an ouabain-sensitive Na/K-pump located at the apical surface, actively pumping ions into the CSF. The choroid plexus epithelium has been described as “leaky” with a low transepithelial resistance, and a passive transepithelial flux following a paracellular route (intercellular spaces and cell junctions) also takes place. The present report describes the structural basis for these “barrier” properties of the choroid plexus epithelium as revealed by freeze fracture.Choroid plexus from the lateral, third and fourth ventricles of rats were used. The tissue was fixed in glutaraldehyde and stored in 30% glycerol. Freezing was performed either in liquid nitrogen-cooled Freon 22, or directly in a mixture of liquid and solid nitrogen prepared in a special vacuum chamber. The latter method was always used, and considered necessary, when preparations of complementary (double) replicas were made.

Growth of near noble metal Pd and Pt thin film silicides morphology and structure

1984 ◽  
Vol 42 ◽  
pp. 498-499
Author(s):  
E. I. Alessandrini ◽  
M. O. Aboelfotoh
Keyword(s):  
Noble Metals ◽  
Annealing Temperature ◽  
Chemical Compounds ◽  
Barrier Properties ◽  
Solid State Reactions ◽  
Transmission Electron ◽  
Stable Chemical ◽  
Metal Thickness ◽  
Amorphous Si ◽  
Si Films

Considerable interest has been generated in solid state reactions between thin films of near noble metals and silicon. These metals deposited on Si form numerous stable chemical compounds at low temperatures and have found applications as Schottky barrier contacts to silicon in VLSI devices. Since the very first phase that nucleates in contact with Si determines the barrier properties, the purpose of our study was to investigate the silicide formation of the near noble metals, Pd and Pt, at very thin thickness of the metal films on amorphous silicon.Films of Pd and Pt in the thickness range of 0.5nm to 20nm were made by room temperature evaporation on 40nm thick amorphous Si films, which were first deposited on 30nm thick amorphous Si3N4 membranes in a window configuration. The deposition rate was 0.1 to 0.5nm/sec and the pressure during deposition was 3 x 10 -7 Torr. The samples were annealed at temperatures in the range from 200° to 650°C in a furnace with helium purified by hot (950°C) Ti particles. Transmission electron microscopy and diffraction techniques were used to evaluate changes in structure and morphology of the phases formed as a function of metal thickness and annealing temperature.

Changes in corneocyte element concentrations occur in skin inner stratum corneum

1990 ◽  
Vol 48 (2) ◽  
pp. 146-147
Author(s):  
R. R. Warner
Keyword(s):  
Stratum Corneum ◽  
Human Skin ◽  
Element Concentration ◽  
Skin Barrier ◽  
Barrier Properties ◽  
Brick Wall ◽  
Inorganic Elements ◽  
Dry Skin ◽  
Skin Biopsies ◽  
Intercellular Lipid

Keratinocytes undergo maturation during their transit through the viable layers of skin, and then abruptly transform into flattened, anuclear corneocytes that constitute the cellular component of the skin barrier, the stratum corneum (SC). The SC is generally considered to be homogeneous in its structure and barrier properties, and is often shown schematically as a featureless brick wall, the “bricks” being the corneocytes, the “mortar” being intercellular lipid. Previously we showed the outer SC was not homogeneous in its composition, but contained steep gradients of the physiological inorganic elements Na, K and Cl, likely originating from sweat salts. Here we show the innermost corneocytes in human skin are also heterogeneous in composition, undergoing systematic changes in intracellular element concentration during transit into the interior of the SC.Human skin biopsies were taken from the lower leg of individuals with both “good” and “dry” skin and plunge-frozen in a stirred, cooled isopentane/propane mixture.

Sodium alginate assisted construction of ZnSnO 3 microspheres enhanced HCHO sensing performance under UV illumination at room temperature

2019 ◽  
Vol 14 (14) ◽  
pp. 1381-1384
Author(s):  
Jie Chen ◽  
Zhihua Ying ◽  
Peng Zheng ◽  
Rongfa Gao ◽  
Jinbang Mei
Keyword(s):  
Sodium Alginate ◽  
Room Temperature ◽  
Uv Illumination ◽  
Sensing Performance
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