Article
Chemistry, Applied
Yinghua Nie, Jiahui Chen, Jiamin Xu, Yangyi Zhang, Mengyang Yang, Lili Yang, Xichang Wang, Jian Zhong
Summary: The study showed that vacuum freeze-drying process affects the molecular structure and emulsion stability of gelatin extracted from tilapia skin, with longer drying times leading to changes in specific secondary structures and an enhancement in emulsion stabilization.
Article
Biochemistry & Molecular Biology
Vanja Seregelj, Lorenzo Estivi, Andrea Brandolini, Gordana Cetkovic, Vesna Tumbas Saponjac, Alyssa Hidalgo
Summary: The encapsulation of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. Freeze-drying was more effective in protecting carotenoids from degradation compared to spray-drying. The activation energies tended to be higher in freeze-dried encapsulates.
Article
Chemistry, Applied
Yao Lu, Yinguo Ma, Yanhui Zhang, Yanxiang Gao, Like Mao
Summary: This study focused on the interaction between zein-based emulsion gels and beta-carotene, revealing the significant influence of beta-carotene on gel properties. The study also highlighted the potential of zein as efficient delivery systems for bioactives.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Chemical
Merve B. Adali, Antonello Barresi, Gianluca Boccardo, Giorgia Montalbano, Roberto Pisano
Summary: Spray freeze-drying is a promising manufacturing technology with many advantages, but there are still technical challenges for its industrial scale implementation. This study aims to investigate the relationship between atomization conditions and the characteristics of lyophilized powder, and finds that particle morphology is determined by solid content, while average particle size increases with feed flow rate and viscosity. Additionally, the specific surface area of the lyophilized powder depends on the initial solid content and excipient type.
Article
Thermodynamics
Klara Szentmihalyi, Zoltan May, Eszter Bodis, Judit Toth, Laszlo Trif, Szilvia Klebert, Tivadar Feczko, Zoltan Karoly
Summary: Spray freeze-drying is an effective method for reducing the particle size of thermosensitive organic substances. This study found that when water or dimethyl sulphoxide solutions were used, the particle size of metronidazole was reduced by two and one order of magnitude, respectively. The particle size was mainly affected by experimental parameters, while the solvent had a smaller effect.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2022)
Article
Engineering, Chemical
Aijun Di, Shengyu Zhang, Xuan Liu, Zhenbo Tong, Siping Sun, Zengchao Tang, Xiao Dong Chen, Winston Duo Wu
Summary: This study developed microparticles with improved solubility and antioxidant activity using resveratrol as a model drug. Chitosan played a key role in adjusting drug release behavior and enhancing mucoadhesion properties.
Article
Food Science & Technology
Maryam Moradabbasi, Sayed Amir Hossein Goli, Goly Fayaz
Summary: The study found that the biopolymer content affects the structure and properties of oleogels. Increasing the concentration of sodium caseinate can reduce droplet size in emulsions, increase gel hardness, and reduce oil loss. Freeze-drying produces high-quality dried products, while vacuum-oven drying may lead to soft and discolored materials.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Thermodynamics
Chun Luo, Sha Mi, Naijun Zhou, Zhiqiang Liu, Wenjun Shi
Summary: This paper experimentally investigates the freezing stage of the mannitol solution, focusing on the effects of cooling rate and solute mass fraction. The results show that the morphology of the freezing front is more affected by the cooling rate than the solute mass fraction, and the ice crystal morphology also varies under different freezing conditions.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2023)
Review
Pharmacology & Pharmacy
Ghania Degobert, Dunya Aydin
Summary: Polymeric nanocapsules have core-shell structure that provide advantages in drug delivery systems. However, instability issues reduce shelf-life and hinder clinical use and commercialization. Lyophilization is a common method to overcome these issues in the pharmaceutical industry, especially for labile compounds.
Article
Food Science & Technology
Xin Ying, Jiaxing Gao, Jing Lu, Changlu Ma, Jiaping Lv, Benu Adhikari, Bo Wang
Summary: In this study, soy peptide solution was successfully encapsulated in a W-1/O/W-2 double emulsion using PGPR as an effective inner emulsifier. The droplet size and encapsulation efficiency of the peptide solution depended on various factors including the ratio and concentration of phases. The freeze-dried microcapsule powder showed higher encapsulation efficiency compared to spray-dried one, indicating the potential of this double emulsion as a delivery matrix for hydrophilic ingredients.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Engineering, Chemical
Ulas Baysan, Asli Zungur Bastioglu, Necmiye Oznur Coskun, Dilara Konuk Takma, Eda Ulkeryildiz Balcuk, Hilal Sahin-Nadeem, Mehmet Koc
Summary: This study investigated the effects of coating materials on encapsulated propolis using spray and freeze drying methods. The emulsion properties influenced the physical and chemical properties of the final product, which varied depending on the encapsulation method and coating materials used. The freeze drying method showed higher product yield compared to spray drying, with encapsulation efficiency consistently above 95% in both drying methods, indicating effective encapsulation processes.
Article
Biochemistry & Molecular Biology
Hong-jia Xiang, Ai-ling Zhong, Hong Wang, Ling Xiao, Tian-ren Deng, Teng-gen Hu, Peng Wen
Summary: This study successfully developed a beta-carotene-loaded nanofiber material stabilized by alkali lignin, which exhibited controlled release property and enhanced activity compared to emulsion, providing better protection for fish oil.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Haoxin Ye, Tingshuai Chen, Min Huang, Gerui Ren, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: The study utilized SA-PEC-WPI complexes as emulsifiers to prepare beta-carotene emulsions, showing high encapsulation efficiency and stability. Different release patterns of beta-carotene in simulated digestion process have important implications for nutraceutical delivery in food and supplement products.
Article
Green & Sustainable Science & Technology
Muhammad Ahmad Mudassir, Shazia Kousar, Muhammad Ehsan, Muhammad Usama, Umer Sattar, Muhammad Aleem, Irum Naheed, Osama Bin Saeed, Mehmood Ahmad, Hafiz Favad Akbar, Muhammad Aizaz Ud Din, Tariq Mahmood Ansari, Haifei Zhang, Irshad Hussain
Summary: Porous carbons are highly sought-after materials for energy and environmental applications, but most preparation methods result in blocked pores. Emulsion-based approaches have shown promise in creating hierarchically-organized porous carbon materials with large pores and multidimensional transport pathways, opening up possibilities for a wide range of applications.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2023)
Article
Pharmacology & Pharmacy
Klara Szentmihalyi, Krisztina Morica, Gabor Gigler, Zoltan May, Eszter Bodis, Judit Toth, Monika Bakonyi, Szilvia Klebert, Tivadar Feczko, Zoltan Karoly
Summary: Micronized metronidazole was successfully prepared using the spray freeze-drying method and demonstrated its effectiveness in reducing symptoms of rosacea in an animal model.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tanaporn Chatkitanan, Nathdanai Harnkarnsujarit
Summary: Incorporating nitrite into starch and polyethylene films can enhance physical properties and barrier properties, improving the quality of packaged pork steak.
Article
Food Science & Technology
Jane Wangprasertkul, Rinlapas Siriwattanapong, Nathdanai Harnkarnsujarit
Summary: The study demonstrated that the incorporation of 3% and 6% sodium benzoate and potassium sorbate in poly(butylene adipate-co-terephthalate) and thermoplastic starch blends can produce antimicrobial biodegradable packaging materials. Blends containing 6% PS formed homogeneous film microstructures with the highest transparency, mechanical and barrier properties, effectively delaying the growth of Aspergillus niger and Rhizopus sp. while reducing total viable count, yeast, and mold.
Article
Chemistry, Applied
Pattarin Leelaphiwat, Chayanat Pechprankan, Paphawin Siripho, Nattinee Bumbudsanpharoke, Nathdanai Harnkarnsujarit
Summary: The study demonstrated that PBAT/TPS films containing nisin and EDTA effectively inhibited lipid degradation in pork tissues, delayed meat discoloration, and preserved the quality of packaged pork. The interaction between nisin, EDTA, and polymers altered the crystallinity and barrier properties of the films, functionalizing biodegradable food packaging to inactivate microorganisms.
Article
Chemistry, Applied
Yeyen Laorenza, Nathdanai Harnkarnsujarit
Summary: Blown-film extrusion produced biodegradable PBAT/PLA blend films compounded with carvacrol, citral, and alpha-terpineol essential oils for food packaging. Interaction between PBAT/PLA and EOs affected microstructures and barrier properties, leading to improved seafood preservation qualities..setViewport(IPadLandscape)
Article
Food Science & Technology
Nattinee Bumbudsanpharoke, Phanwipa Wongphan, Khwanchat Promhuad, Pattarin Leelaphiwat, Nathdanai Harnkarnsujarit
Summary: Blending PBAT and PBS modified the morphology and permeability of bio-based films, while blending with LLDPE resulted in incompatibility. LLDPE/PBAT films had lower T-alpha than neat PBAT and LLDPE, while T-alpha of PBAT/PBS blends decreased with increasing PBS content, indicating diverse polymer compatibility and molecular mobility.
Article
Food Science & Technology
Danaya Phothisarattana, Nathdanai Harnkarnsujarit
Summary: This study developed bioplastic nanocomposite films with enhanced permeation and increased strength by adding silicon dioxide to the polymer blend. The addition of silicon dioxide significantly improved the melting and amorphous ratio of the polymer blend, leading to improved permeability and tensile strength. Migration phenomena of the film components were also observed.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Polymer Science
Khwanchat Promhuad, Atcharawan Srisa, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Janenutch Sodsai, Kittichai Tansin, Phannaphat Phromphen, Nawarat Chartvivatpornchai, Phurit Ngoenchai, Nathdanai Harnkarnsujarit
Summary: This study reviewed the recent applications of hemp components, including fiber and extract, in various industries such as food, textile, and packaging. Hemp fiber and extracts play important roles in reinforcement materials, food, and non-food applications, and the performance of composite materials has been improved through physical and chemical modifications.
Review
Polymer Science
Horman San, Yeyen Laorenza, Ehsan Behzadfar, Uruchaya Sonchaeng, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Khwanchat Promhuad, Atcharawan Srisa, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: This review summarizes recent findings and developments in functional polymeric packaging for bakery products, including the incorporation of active substances, coating technology, novel packaging designs, as well as the analysis of spoilage factors. Polymeric materials can effectively preserve the quality of packaged bakery products.
Review
Polymer Science
Yeyen Laorenza, Vanee Chonhenchob, Nattinee Bumbudsanpharoke, Weerachet Jittanit, Sudathip Sae-tan, Chitsiri Rachtanapun, Wasaporn Pretescille Chanput, Suvimol Charoensiddhi, Atcharawan Srisa, Khwanchat Promhuad, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: Seafood is an economically viable product globally, but quality deterioration can occur after harvest. This review focuses on recent advances in polymeric packaging technology for seafood products and the relationship between packaging and seafood quality deterioration.
Review
Polymer Science
Atcharawan Srisa, Khwanchat Promhuad, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Kittichai Tansin, Nathdanai Harnkarnsujarit
Summary: Consumers are increasingly concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has gained attention for reducing food surface contamination and delivering quality and safe food with extended shelf life. Incorporating silver nanoparticles, essential oils, and natural plant extracts in or on polymeric matrices provides improved antifungal, antibacterial, and antiviral properties.
Article
Polymer Science
Uruchaya Sonchaeng, Juthathip Promsorn, Nattinee Bumbudsanpharoke, Vanee Chonhenchob, Shyam S. S. Sablani, Nathdanai Harnkarnsujarit
Summary: The effects of blending biodegradable polyesters with gallic acid on the properties of oxygen scavenging polymers were investigated. Gallic acid showed better compatibility with polybutylene adipate-co-terephthalate (PBAT) than polybutylene succinate (PBS), resulting in more homogeneous microstructures and modified crystalline morphology. However, non-homogeneous dispersion of gallic acid reduced the mechanical properties and increased the water vapor and oxygen permeability of the polymers.
Article
Polymer Science
Khwanchat Promhuad, Nattinee Bumbudsanpharoke, Kiattichai Wadaugsorn, Uruchaya Sonchaeng, Nathdanai Harnkarnsujarit
Summary: Maltol incorporated into acetylated cassava starch films as functional packaging for butter cake extended shelf-life and inhibited mold growth.
Review
Polymer Science
Sandhya Alice Varghese, Harikrishnan Pulikkalparambil, Khwanchat Promhuad, Atcharawan Srisa, Yeyen Laorenza, Lerpong Jarupan, Tarinee Nampitch, Vanee Chonhenchob, Nathdanai Harnkarnsujarit
Summary: Waste management in agriculture is a significant concern due to the generation of large volumes of solid waste as a result of increased food production. Utilizing agro-waste as raw material for food packaging supports sustainable development and the circular economy. This paper reviews recent trends in developing agro-wastes from plant and animal sources into eco-friendly food packaging systems, analyzing their properties and production methods while addressing future aspects and production problems.
Article
Engineering, Manufacturing
Nattinee Bumbudsanpharoke, Busarin Chongcharoenyanon, Nathdanai Harnkarnsujarit, Seongyoung Kwon, Seonghyuk Ko
Summary: Addition of CuONPs to PBAT/TPS biopolymer blend produced bionanocomposite films with improved properties. CuONPs showed good stability in 10% ethanol but dissolved in 3% acetic acid. Acid exposure led to loss of CuONPs and changes in film properties. Mechanical properties and sealing strength decreased, while oxygen permeability improved. Cu migration value was within the threshold limits, but the antimicrobial activity was lost. Ethanol had minor to no effect on film properties.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Review
Polymer Science
Harikrishnan Pulikkalparambil, Sandhya Alice Varghese, Vanee Chonhenchob, Tarinee Nampitch, Lerpong Jarupan, Nathdanai Harnkarnsujarit
Summary: Packaging is an important aspect of the food processing industry that aims to reduce waste and improve the shelf life of products. Recent research has focused on utilizing bioplastics and bioresources to address environmental issues caused by single-use plastic packaging. The demand for natural fibres has increased due to their cost-effectiveness, biodegradability, and eco-friendliness. This article reviews the advancements in natural fibre-based food packaging materials, discussing fibre sources, composition, selection parameters, and physical and chemical modifications. Various plant-derived fibres have been used as reinforcements, fillers, and packaging matrices. These materials are processed using techniques such as casting, melt mixing, and injection moulding to enhance their strength for commercialization. The review also highlights research bottlenecks and suggests future study areas.
