Article
Chemistry, Physical
Chanoong Lim, Young Hoon Song, Yoojung Song, Jeong Hyun Seo, Dong Soo Hwang, Dong Woog Lee
Summary: HPMC, an FDA-approved water-soluble cellulose derivative, has been used in various wet-adhesion applications for 70 years. Research shows that HPMC adheres strongly to various surfaces in water, with adhesive strength increasing with temperature.
APPLIED SURFACE SCIENCE
(2021)
Article
Food Science & Technology
Mingming Zhong, Yufan Sun, Yuanda Sun, Qi Wang, Baokun Qi, Yang Li
Summary: The study investigates how HPMC addition influences the stability of soybean lipoprotein under acidic conditions and the thermal stability of LP-HPMC emulsions. Results show that the LP-HPMC complex forms non-covalent bonds, impacting the microstructure and droplet size distribution, increasing LP denaturation temperature, and decreasing thermal stability of the emulsion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jianfei He, Huai-Yu Chen, Hongbin Chen, Baobei Wang, Fengxian Guo, Zong-Ping Zheng
Summary: This study found that cyclodextrin and hydroxypropyl-beta-cyclodextrin can enhance the stability of oxyresveratrol, and the combination with hydroxypropyl methylcellulose has a better effect. Approximately 70% of trans-oxyresveratrol was retained after 30 days of storage under light conditions. Furthermore, the combination of oxyresveratrol with ascorbic acid and hydroxypropyl methylcellulose showed excellent antibrowning effects on fresh-cut apple slices.
Article
Biochemistry & Molecular Biology
Jing Yin, Yue Fang, Lan Xu, Adnan Ahmed
Summary: SF/HPMC nanofibrous scaffolds with varying weight ratios of SF: HPMC were prepared using modified free surface electrospinning. The optimal weight ratio of SF: HPMC was found to be 7:1, resulting in improved mechanical properties, hydrophilicity, and excellent biocompatibility for cell adhesion and proliferation. The study highlights the potential of SF/HPMC composites for skin tissue engineering applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Construction & Building Technology
Yanjie Bai, Yin Bai, Jianhui Tang, Hui Su, Feng Zhang, Haoda Ma, Longzhen Ge, Yuebo Cai
Summary: This study investigates the feasibility of using alkali-activated materials (AAM) in underwater engineering, by studying the effects of hydroxypropyl methylcellulose (HPMC) on the anti-dispersion and rheological properties of AAM. The results show that HPMC can improve the anti-dispersion of AAM with low alkali content (Na2O: 3%, 5%), but has no significant improvement at high alkali content (Na2O: 7%, 9%). The paper provides guidance for using HPMC in underwater engineering to improve the anti-dispersion and workability of AAM.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Engineering, Environmental
Zahra Mohebian, Issa Tajmohammadi, Leila Yavari Maroufi, Soghra Ramezani, Marjan Ghorbani
Summary: Researchers have produced ethylcellulose/hydroxypropyl methylcellulose nanofibers incorporated with Aloe vera using the electrospinning technique, demonstrating good mechanical and antibacterial properties against Staphylococcus aureus and Escherichia coli. These nanofibers could potentially serve as an active matrix for wound dressing applications.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Polymer Science
Namon Hirun, Pakorn Kraisit
Summary: The research aimed to investigate how the physicochemical properties and porosity of matrix tablets containing different types of HPMC K series affected the release of PNL. The study found that the compressed HPMC-based matrix tablets sustained the release of PNL for over 12 hours, with the release mechanism governed by anomalous transport.
Article
Food Science & Technology
Samad Bodbodak, Nasim Shahabi, Maryam Mohammadi, Marjan Ghorbani, Akram Pezeshki
Summary: A new active electrospun nanofiber based on PLA/HPMC containing PPE was developed for antimicrobial food packaging materials. The optimal 80:20 PLA/HPMC NFs were found to have improved thermal stability, tensile stress, porosity, and antioxidant activity, while inhibiting the growth of pathogenic bacteria. This new material can potentially be a promising candidate for active food packaging systems.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Materials Science, Multidisciplinary
Sunil Kumar, Thippaiah Demappa, J. Sannappa
Summary: The optical properties of Hydroxypropyl methylcellulose/Potassium iodide (HPMC/KI) composite films were determined, and it was found that doping KI salt affected the optical properties of HPMC. The absorption edge was shifted towards lower energy region, and the optical bandwidth gaps were reduced. An increase in Urbach energy and optical conductivity was observed in KI salt-composite films. FTIR spectra showed significant changes in transmittance and band structure for doped films.
Article
Food Science & Technology
Liang Zhang, Li-Na Yue, Jian-Ya Qian, Xiang-Li Ding
Summary: This study focuses on the impact of curdlan on the dynamic viscoelastic property, thermal reversible property, viscosity, and fluid types of hydroxypropyl methylcellulose at different temperatures. The results showed that the addition of curdlan increased the storage modulus, loss modulus, gel strength, and viscosity of the blends.
Article
Food Science & Technology
Jintao Guo, Shuting Dong, Mengyu Ye, Xuan Wu, Xin Lv, Huaide Xu, Mei Li
Summary: The effects of different proportions of hydroxypropyl methylcellulose (HPMC) on the properties of kappa-carrageenan film were investigated. The addition of HPMC enhanced the oxygen barrier capacity, mechanical properties, and thermal stability of the film. Particularly, adding 6% HPMC significantly improved the water resistance and compactness of the structure.
Article
Chemistry, Physical
Zhifei Xu, Qixuan Zhao, Di Zhao
Summary: Hydroxypropyl methylcellulose-poly (methacrylic acid) (HPMC-PMAA) nanogels were synthesized without surfactant at different pH values using HPMC as a template. The presence of MAA influenced the phase transition behavior of HPMC, with a stronger hydrogen bonding effect when the pH value was lower than the pKa value, resulting in a lower phase transition temperature. The nanogels prepared using this method showed the fastest preparation rate at pH 4.0.
COLLOID AND POLYMER SCIENCE
(2022)
Article
Materials Science, Paper & Wood
Takuma Matsuoka, Kikuna Kumagai, Hiroshi Nonaka
Summary: This study investigates the use of hydroxypropyl methylcellulose (HPMC) in cellulose extrusion, finding that glycerol is an effective plasticizer for HPMC and cellulose can be successfully extruded at lower temperatures by adjusting extrusion parameters. HPMC is a controllable thermoplastic cellulose derivative that can be used to develop all-cellulosic composite materials.
Article
Chemistry, Applied
Ji Young Yu, Sang Ho Roh, Hyun Jin Park
Summary: Encapsulation of ferulic acid with maltodextrin and hydroxypropyl methylcellulose through spray drying improved its water solubility and stability, making it a promising ingredient for the food and pharmaceutical industries.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Shuwei Luo, Lijun Yu, Jiangfeng Song, Caie Wu, Ying Li, Chenchen Zhang
Summary: A lutein-glucosyl stevioside-hydroxypropyl methylcellulose complex prepared using an antisolvent precipitation combined with dynamic high pressure microfluidization method showed improved solubility and stability due to the formation of an amorphous dispersed structure and a high energy state.
Article
Chemistry, Applied
Emrah Kirtil, Tatyana Svitova, Clayton J. Radke, Mecit Halil Oztop, Serpil Sahin
Summary: Quince seed extract shows promising surface activity and thickening properties, with the ability to lower surface tension to a low level and provide strong surface coverage at relatively low concentrations. The study highlights the impact of varying concentrations, pH levels, and ionic strengths on the surface properties of the extract, demonstrating its potential as a natural alternative to synthetic surfactants and stabilizers in various industries.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ayca Aydogdu Emir, Eda Yildiz, Yildirim Aydogdu, Gulum Sumnu
Summary: This study aimed to develop an active food packaging material made from faba bean flour and sumac extract. The addition of sumac extract improved the antioxidant activity and thermal stability of the films, and showed inhibitory effects on Staphylococcus aureus. The films incorporated with sumac extract can potentially extend the shelf life of perishable foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Ayca Aydogdu Emir
Summary: This study aimed to prepare guar gum films with antioxidant, antimicrobial, and pH-responsive properties by incorporating sumac. The addition of sumac increased the opacity and water vapor permeability of the films, and endowed them with antioxidant and antimicrobial functions. Moreover, the films showed sensitivity to pH change.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Ayca Aydogdu Emir, Eda Yildiz, Emel Oz, Ryszard Amarowicz, Charalampos Proestos, Mohammad Rizwan Khan, Tahra Elobeid, Fatih Oz
Summary: This study incorporated Aronia melanocarpa extract into guar gum films, which showed strong antioxidant activity and pH responsiveness. The addition of Aronia did not affect the thermal stability of the films, making them suitable for both antioxidant packaging and monitoring the deterioration of foods.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Mechanics
Suzan Tireki, Gulum Sumnu, Serpil Sahin
Summary: Texture is closely related to food structure at both micro and macro levels. The manipulation of gel texture can be achieved by changing the number of crosslinks per unit volume, which can be done by adjusting polymer concentration and type or the amount of evaporated water. Gummy candy serves as a good food model for studying texture due to its diverse polymer gelling agents. Monitoring the average cross-link distance is an effective approach for evaluating candy texture. Physicochemical properties can serve as indicators for assessing storage stability. In this study, gummy candies with varying ratios of glucose syrup to sucrose, starch concentrations, and gelatin concentrations were prepared and subjected to storage at different temperatures. Hardness, moisture content, water activity, total soluble solids, and pH were measured. The results showed that gelatin concentration, moisture content, storage time, and temperature influenced candy hardness. The average cross-link distance was found to decrease at 10 degrees C storage for candies with 3% gelatin and a glucose syrup to sucrose ratio of 1.5, while it increased at 20 and 30 degrees C storage for candies with 6% gelatin and no starch. The moisture content, water activity, total soluble solids, and pH were affected by the glucose syrup to sucrose ratio. The study suggests that tracking physicochemical properties and texture using average cross-link distance calculation and modeling is valuable for assessing the storage stability and quality of gel-based food products.
Article
Engineering, Chemical
Ayca Aydogdu Emir, Mert Akgun, Emrah Kirtil
Summary: Currently, 90% of packaging films are made of non-renewable petroleum-based materials which have a significant environmental impact. This study investigates the incorporation of mastic gum (MG) into polylactic acid (PLA) to enhance the properties of PLA films. The addition of MG resulted in films with increased opacity and decreased water vapor permeability. The combination of MG/PLA shows promise as a biopolymer for biodegradable food packaging materials.
POLYMER ENGINEERING AND SCIENCE
(2023)
Article
Chemistry, Applied
Kubra Ertan, Asli Celebioglu, Rimi Chowdhury, Gulum Sumnu, Serpil Sahin, Craig Altier, Tamer Uyar
Summary: In this study, the inclusion complexes of carvacrol with gamma-cyclodextrin were incorporated into gelatin/pullulan nanofibers to improve their stability and antimicrobial properties in food packaging systems. The inclusion complexes significantly reduced the loss of carvacrol during electrospinning and improved its storage stability. Furthermore, the inclusion complexes displayed excellent antioxidant performance in food packaging applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Serap Namli, Ozge Guven, Feyza Nur Simsek, Anton Gradisek, Gulum Sumnu, Meryem Esra Yener, Mecit Oztop
Summary: Chitosan aerogels, obtained by (supercritical) CO2 drying of hydrogels, are novel adsorbents with large surface area and high porosity. The study investigates the combined effects of chitosan's molecular weight and degree of deacetylation on the properties of aerogels.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
Muhammed Rasim Gul, Alev Emine Ince, Baris Ozel, Aymelek Kubra Uslu, Melis Cetin, Duygu Mentes, Servet Gulum Sumnu, Mecit Halil Oztop
Summary: A tomato snack bar enriched with olive powder and pea protein was developed using microwave-vacuum drying, which improved the color and textural properties of the snack bars.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Reem Hasan, Gulum Sumnu, Serpil Sahin, Emel Oz, Fatih Oz
Summary: Nanofibers with gelatin and curcumin were produced using electrospinning, and the effects of gelatin concentration and crosslinking with citric acid on the characteristics of the nanofibers were studied. The obtained nanofibers were characterized and it was found that the films with gelatin and curcumin showed improved antioxidant activity and other properties. These films have potential applications in reducing water loss and oxidation in cut fruits for extended shelf lives.
Article
Food Science & Technology
Selen Guner San, Leonid Grunin, Ozlem Kaner, Gulum Sumnu, Mecit Halil Oztop
Summary: This research investigated the caking tendency of cheese and milk powders stored at different relative humidity environments using low field, time domain 1H NMR, and Magic Sandwich Echo sequence. It was found that cheese powders had a higher caking tendency than milk powders. The lactose content was found to be more dominant than fat content in triggering caking, while the effect of salt amount varied for milk and cheese powders' caking development.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Gokcem Tonyali Karsli, Serpil Sahin, Mecit H. Oztop
Summary: This study focuses on formulating clove oil and thyme oil emulsions with antioxidant capacity. Thyme oil emulsions showed good stability for 3 months, while clove oil emulsions started to destabilize soon after homogenization. Clove oil was found to have a stronger antioxidant capacity compared to thyme oil, and clove oil emulsions exhibited higher antioxidant capacity as well. The most significant observation was the increase in droplet size of clove oil emulsions after microfluidization.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)