A facile route to dual-crosslinking polymeric hydrogels with enhanced mechanical property

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Shishan Xue ◽  
Zhiyong Ye ◽  
Qiao Tang ◽  
Yu Wang
Keyword(s):  
Mechanical Property ◽  
Tensile Strength ◽  
Water Holding Capacity ◽  
Metal Coordination ◽  
Covalent Bonds ◽  
Polymeric Hydrogel ◽  
Accessible Method ◽  
Polymeric Hydrogels ◽  
Water Holding ◽  
Facile Route

Abstract Polymeric hydrogels with excellent biocompatibility, high hydrophilicity, and water-holding capacity have attracted considerable concerns in widely fields. However, most hydrogels exhibit poor mechanical property, which largely limited their applications. Herein, a novel dual-crosslinking polymeric hydrogel crosslinked by covalent bonds and metal coordination interactions between Fe3+ and –COO- was fabricated through accessible method. The metal coordination interactions within the hydrogel were established through dipping in the FeCl3 solution to reinforce the backbones of the hydrogel. The obtained polymeric hydrogel exhibits enhanced tensile strength (∼4.92 MPa), stiffness (∼6.168 MPa), and toughness (∼2.835 MJ m−3).

Restructured Pork from Hot Processed Sow Meat: Effect of Encapsulated Food Acids

1985 ◽  
Vol 48 (11) ◽  
pp. 965-968 ◽  
Author(s):  
JOSEPH C. CORDRAY ◽  
DALE L. HUFFMAN
Keyword(s):  
Tensile Strength ◽  
Lactic Acid ◽  
Water Holding Capacity ◽  
Objective Analysis ◽  
Control Treatment ◽  
Reaction Products ◽  
Total Meat ◽  
Restructured Pork ◽  
Water Holding ◽  
Sodium Acid Pyrophosphate

Encapsulated food acids were used in the manufacture of cured, restructured pork from pre-rigor sow meat. The four treatments were: (a) control, (b) sodium acid pyrophosphate (SAP), (c) sodium acid pyrophosphate plus encapsulated lactic acid (LA), and (d) sodium acid pyrophosphate plus encapsulated glucono-delta-lactone (GDL). Sodium acid pyrophosphate was included in three of the treatments in this study because of its ability to catalyze the curing reaction. Products were manufactured from timmings ground through a 3.2-mm plate on a plate grinder and tenderized muscle chunks ground through a 10-mm plate which were blended together in a ratio of 50:50. No significant differences existed among treatments for percent fat (P>0.05). According to sensory panels, the SAP and GDL treatments were rated as having a more intense flavor than the control treatment (P<0.05). Objective analysis revealed no difference in shear value, tensile strength, water-holding capacity, cooked yield or chilled yield. Significantly more of the total meat pigment was converted to nitroso-hematin in the GDL treatment as compared to the control treatment (P<0.05).

scholarly journals Characteristics of Irradiated Hydrogel Formulated from Composite i/k-carrageenan Combined with Polyvinyl Alcohol

2021 ◽  
Vol 16 (1) ◽  
pp. 1-7
Author(s):  
Bagus Sediadi Bandol Utomo ◽  
Dina Fransiska ◽  
La Ode Sumarlin ◽  
Ihya Sulthonuddin
Keyword(s):  
Tensile Strength ◽  
Surface Morphology ◽  
Polyvinyl Alcohol ◽  
Wound Dressing ◽  
Irradiation Dose ◽  
Water Holding Capacity ◽  
Tropical Waters ◽  
Gel Fraction ◽  
Optimum Formula ◽  
Water Holding

Eucheuma seaweed from tropical waters habitat mainly contains carrageenan, a type of hydrocolloid potential for hydrogel production. This study aims to determine the characteristics of hydrogel formulated from composite i- and k-carrageenan combined with polyvinyl alcohol (PVA) which, could be used further for wound dressing application. The concentrations of composite i/k-carrageenan used were 1.0%, 1.5%, 2.0%, 2.5% and 3.0% w/w, and the PVA concentration was 12.5% w/w. Composite i/k-carrageenan in a proportion of 6:4 by weight. The hydrogel was irradiated using 60Co g-rays with the irradiation dose of 25 and 2 kGy.h-1. The concentration of composite i- and k-carrageenan influenced the gel fraction, water holding capacity, tensile strength, elongation, and surface morphology of the hydrogel. The optimum formula of irradiated composite hydrogel was obtained from 3.0% w/w of composite i/k-carrageenan. The formula had a gel fraction of 61.67%, water holding capacity of  1067.12%, tensile strength of  32.37 x 10-3 MPa, and elongation of  251.67%. Interestingly, the product with the optimum formula had a porous surface morphology and transparency, which are applicable for wound dressing purposes.

scholarly journals Mechanical properties of edible film based bacterial cellulose from sago liquid waste using starch as stabilizer

2021 ◽  
Vol 948 (1) ◽  
pp. 012063
Author(s):  
N A Yanti ◽  
S W Ahmad ◽  
L O A N Ramadhan ◽  
T Walhidayah
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Bacterial Cellulose ◽  
Young’S Modulus ◽  
Liquid Waste ◽  
Cassava Starch ◽  
Water Holding Capacity ◽  
Edible Film ◽  
Elongation At Break ◽  
Water Holding

Abstract Edible film is a thin layer made of edible material as a packaging for food products. In the edible film production, required additional material that serves as stabilizer and plasticizer. This research aimed to determine the mechanical properties of the edible film-based bacterial cellulose from sago liquid waste using some types of starch as a stabilizer. The starches used as stabilizers in making edible films were corn, cassava, and sago starch. Mechanical properties were measured include tensile strength, elongation at break, elasticity (Young’s modulus), and water holding capacity (WHC). The results showed that the thickness of corn, sago, and cassava starch was 0.08 mm, 0.09 mm, and 0.11 mm, respectively. The mechanical properties of the edible film with corn, sago, and cassava starch as stabilizers namely a tensile strength (MPa) were 10.90; 15.90 and 61.92 respectively, elongation at break (%) were 8, 20, and 87, young’s modulus (MPa) were 13.48, 7.84 and 6.98, respectively and water holding capacity (g/g) were 34.26; 18.18 and 16.40 respectively. Therefore, the utilization of starch as a stabilizer in edible film can improve its mechanical properties.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Image Enhancement Applied to Water Holding Capacity Images

2020 ◽  
Author(s):  
Renan G. de Andrade ◽  
Mariah C. Durval ◽  
Isaura M. Ferreira ◽  
Robson C. Antunes ◽  
Andre R. Backes
Keyword(s):  
Image Enhancement ◽  
Water Holding Capacity ◽  
Water Holding

Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108472 ◽  
Author(s):  
Boruo Yang ◽  
Tao Chen ◽  
Huanjian Li ◽  
Yanqing Li ◽  
Runan Yang
Keyword(s):  
Cytoskeletal Proteins ◽  
Water Holding Capacity ◽  
Water Holding

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1692
Author(s):  
Theresa Boeck ◽  
Emanuele Zannini ◽  
Aylin W. Sahin ◽  
Juergen Bez ◽  
Elke K. Arendt
Keyword(s):  
Laser Scanning ◽  
Base Material ◽  
Small Deformation ◽  
Protein Isolate ◽  
Protein Supplementation ◽  
Water Holding Capacity ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Deformation Analysis ◽  
Water Holding

The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious contribution to protein supplementation. In this study, an emulsion of lentil (Lens culinaris) protein isolate is fermented with lactic acid bacteria (LAB) to manufacture a yoghurt alternative and the techno-functional properties compared to a dairy- and a soy-based product with similar protein contents. The yoghurt-like products are subjected to large and small deformation analysis, quantification of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), water holding capacity tests, protein profile analysis and the gel structure is visualised by confocal laser scanning microscopy (CLSM). The lentil yoghurt alternative shows good water holding capacity, high firmness and consistency values in large deformation analysis, with cohesiveness and viscosity not significantly different from that of dairy yoghurt. The high gel strength and rigidity of the lentil yoghurt gels measured by small deformation analysis is well-reflected in the dense protein matrix in the CLSM graphs. FODMAP content of the lentil yoghurt is very low, making it suitable for consumption by irritable bowel syndrome (IBS) patients. Our results show that lentil protein isolate is an excellent base material for producing a plant-based yoghurt alternative.

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