Application of Dynamic Temperature-Humidity Chamber for Measuring Moisture Sorption Isotherms of Biomaterials as Compared to the Conventional Isopiestic Method

Measurement of water activity and moisture sorption isotherms of foods and biomaterials are important to determine the state of water. In this work, a dynamic temperature-humidity (DTH) controlled chamber was used to measure water sorption isotherm and compared with the conventional isopiestic method. Temperature and relative humidity of DTH chamber can be controlled in the range of -15 to 100°C and 0 to 98%, respectively; thus, measurement of water activity at any point can be measured within the above ranges. The DTH chamber method showed high reproducibility as compared with the conventional isopiestic method when measured isotherms of cellulose, lignin, and hemicellulase were compared at 30°C. Finally, isotherm data of cellulose, lignin, and hemicellulase were generated in the temperature range of 10-90°C using DTH chamber, and these were modelled by BET and GAB equations. The model parameters were correlated with the temperature.

Inhibiting wood-water interactions by hydrothermal hemicellulose extraction combined with furfurylation

Wood-water interactions affect durability and performance of wood products, such as dimensional stability and biodegradation. To upgrade wood, a combined modification via hemicellulose extraction and furfurylation was proposed to inhibit wood-water interactions. More intense hemicellulose extraction caused larger voids and led to higher pore volume. The increment of porosity resulted in more uniform distribution of polymerized furfural resin in cells, as indicated by scanning electron microscopic and confocal laser scanning microscopic observations. The combined modification greatly reduced surface wettability with an increase of water contact angle (CA) of over 134% at 100 s. With hemicellulose extraction, polymerized furfural resin partially occupied the accommodation initially for water molecules and reduced accessible sorption sites, causing water absorption (WA) of wood to decrease by over 30% after soaking in water for 768 h. Dynamic moisture sorption was weakened after combined modification, and the moderate hemicellulose extraction combined with furfurylation reduced the moisture content by over 50% due to incorporative changes of chemical sorption sites and physical porosity. The results confirmed the efficiency of the combined modification in inhibiting wood-water interactions and indicated the importance to accurately control hemicellulose content during modification. This study could provide useful information for sustainably enhancing wood performance and upgrading low-quality wood.

Effects of maltodextrin on physicochemical properties of freeze-dried avocado powder

The effect of maltodextrin on the moisture sorption isotherm, glass transition temperature (Tg), and degree of caking of freeze-dried avocado samples at room temperature (25°C) was investigated. The incorporation of maltodextrin reduced the water sorption capacity of the powder due to its less hygroscopic nature. Parameters derived from the Guggenheim, Anderson, and de Boer (GAB) model describing the properties of absorbed water are discussed. The water absorption isotherm possessed the characteristic sigmoid-shaped type II isotherm curves and the model gave the best fit over the whole range of aw tested. The differential scanning calorimetric method was used to measure the Tg of freeze-dried avocado samples. Increasing the water content decreased the Tg, and Tg was increased with increasing maltodextrin content. Increased maltodextrin content to solid material in the freeze-dried sample was associated with less sensitivity to caking as evidenced by Tg values. In addition, increased maltodextrin content in the powders caused brighter, less yellowish, and more greenish coloration and protected color change including browning index. The antioxidant capacity was significantly decreased with increasing maltodextrin content. Thus, the effect of maltodextrin concentration on physicochemical properties was a promising way to preserve the physical property and chemical compounds in freezedried avocado powder.

Electrospun Polyvinyl Alcohol Loaded with Phytotherapeutic Agents for Wound Healing Applications

In this paper, hydroalcoholic solutions of Thymus vulgaris, Salvia officinalis folium, and Hyperici herba were used in combination with poly (vinyl alcohol) with the aim of developing novel poly (vinyl alcohol)-based nanofiber mats loaded with phytotherapeutic agents via the electrospinning technique. The chemical structure and morphology of the polymeric nanofibers were investigated using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM). The addition of Thymus vulgaris, Salvia officinalis folium, and Hyperici herba extracts to the pure polyvinyl alcohol fibers led to changes in the morphology of the fibers and a reduction in the fibers’ diameter, from 0.1798 µm in the case of pure polyvinyl alcohol to 0.1672, 0.1425, and 0.1369 µm in the case of polyvinyl alcohol loaded with Thymus vulgaris, Salvia officinalis folium, and Hyperici herba, respectively. The adapted Folin–Ciocalteu (FC) method, which was used to determine the total phenolic contents, revealed that the samples of PVA–Hyperici herba and PVA–Thymus vulgaris had the highest phenol contents, at 13.25 μgGAE/mL and 12.66 μgGAE/mL, respectively. Dynamic water vapor measurements were used in order to investigate the moisture sorption and desorption behavior of the developed electrospun materials. The antimicrobial behavior of these products was also evaluated. Disk diffusion assay studies with Escherichia coli, Staphylococcus aureus, and Methicillin-resistant Staphylococcus aureus were conducted on the developed nanofibers in order to quantify their phytotherapeutic potential.

Principles of lactose crystallization and rheology of milk protein concentrate

Milk protein concentrate (MPC) is a commercial designation for dairy ingredients with higher protein and lower lactose content than conventional skim milk powder. Lactose in its amorphous form is found in several spray-dried dairy powders. Amorphous lactose is thermodynamically unstable and can mobilize and crystallize over time under adequate temperature and moisture content. Moisture sorption from the air precedes crystallization, enhancing MPC cohesiveness and caking. This increased humidity results in poor rehydration and dispersibility, lower yield during drying, operation problems, difficulties in handling and storage. Moreover, lactose crystallization in MPC can cause Maillard browning reaction and fat oxidation. To avoid this problem, it is necessary to pre-crystallize lactose as alpha-lactose monohydrate, which is non-hygroscopic, before spray drying. Such a procedure is essential in preventing deterioration of MPC resulting from lactose crystallization or chemical reactions. Additionally, the control of this step is important to obtain specified and reproducible powder, in terms of size and crystallization level. There are various reports on the rheology of milk-based products; however, there is a lack of investigation on concentrated systems. Consequently, the objective of the present work is to review basic concepts of lactose crystallization and rheology of milk protein concentrate.

Towards unraveling the moisture-induced shape memory effect of wood: the role of interface mechanics revealed by upscaling atomistic to composite modeling

The moisture-induced shape memory effect (SME) is one of the most intriguing phenomena of wood, where wood can stably retain a certain deformed shape and, upon moisture sorption, can recover the original shape. Despite the long history of wood utilization, the SME is still not fully understood. Combining molecular dynamics (MD) and finite-element (FE) modeling, a possible mechanism of the SME of wood cell walls is explored, emphasizing the role of interface mechanics, a factor previously overlooked. Interface mechanics extracted from molecular simulations are implemented in different mechanical models solved by FEs, representing three configurations encountered in wood cell walls. These models incorporate moisture-dependent elastic moduli of the matrix and moisture-dependent behavior of the interface. One configuration, denoted as a mechanical hotspot with a fiber–fiber interface, is found to particularly strengthen the SME. Systematic parametric studies reveal that interface mechanics could be the source of shape memory. Notably, upon wetting, the interface is weak and soft, and the material can be easily deformed. Upon drying, the interface becomes strong and stiff, and composite deformation can be locked. When the interface is wetted again and weakened, the previously locked deformation cannot be sustained, and recovery occurs. The elastic energy and topological information stored in the cellulose fiber network is the driving force of the recovery process. This work proposes an interface behaving as a moisture-induced molecular switch.