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Wan H, Zhu Z, Sun DW. Deep eutectic solvents (DESs) films based on gelatin as active packaging for moisture regulation in fruit preservation. Food Chem 2024; 439:138114. [PMID: 38100877 DOI: 10.1016/j.foodchem.2023.138114] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 11/20/2023] [Accepted: 11/27/2023] [Indexed: 12/17/2023]
Abstract
To develop a novel active packaging for fruit preservation, two different deep eutectic solvents (DESs) comprising choline chloride, betaine and glycerol [ChCl:Gly (1:2) and Be:Gly (1:2)] were prepared and the corresponding DESs-based films (DES@Gel) using gelatin as polymer matrix were fabricated. DES@Gel showed smoother morphologies and better optical and mechanical properties as compared with Gel. Moisture sorption isotherm curves, the enhancement of water vapour permeability (WVP) and the excellent moisture absorption-desorption cyclist performance illustrated the moisture regulation hypothesis mechanism of DES@Gel. Furthermore, cherry tomato preservation experiment was carried out and the groups treated with DES@Gel showed better performances. The moisture regulation property of DES@Gel could broaden new avenues for active packaging.
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Affiliation(s)
- Hongchen Wan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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2
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Ghasemlou M, Oladzadabbasabadi N, Ivanova EP, Adhikari B, Barrow CJ. Engineered Sustainable Omniphobic Coatings to Control Liquid Spreading on Food-Contact Materials. ACS APPLIED MATERIALS & INTERFACES 2024; 16:15657-15686. [PMID: 38518221 DOI: 10.1021/acsami.4c01329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
The adhesion of sticky liquid foods to a contacting surface can cause many technical challenges. The food manufacturing sector is confronted with many critical issues that can be overcome with long-lasting and highly nonwettable coatings. Nanoengineered biomimetic surfaces with distinct wettability and tunable interfaces have elicited increasing interest for their potential use in addressing a broad variety of scientific and technological applications, such as antifogging, anti-icing, antifouling, antiadhesion, and anticorrosion. Although a large number of nature-inspired surfaces have emerged, food-safe nonwetted surfaces are still in their infancy, and numerous structural design aspects remain unexplored. This Review summarizes the latest scientific research regarding the key principles, fabrication methods, and applications of three important categories of nonwettable surfaces: superhydrophobic, liquid-infused slippery, and re-entrant structured surfaces. The Review is particularly focused on new insights into the antiwetting mechanisms of these nanopatterned structures and discovering efficient platform methodologies to guide their rational design when in contact with food materials. A detailed description of the current opportunities, challenges, and future scale-up possibilities of these nanoengineered surfaces in the food industry is also provided.
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Affiliation(s)
- Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | | | - Elena P Ivanova
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
| | - Benu Adhikari
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
- Centre for Advanced Materials and Industrial Chemistry (CAMIC), School of Science, RMIT University, Melbourne, Victoria 3001, Australia
| | - Colin J Barrow
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
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3
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Zhu Z, Liang H, Sun DW. Infusing Silicone and Camellia Seed Oils into Micro-/Nanostructures for Developing Novel Anti-Icing/Frosting Surfaces for Food Freezing Applications. ACS APPLIED MATERIALS & INTERFACES 2023; 15:14874-14883. [PMID: 36897285 PMCID: PMC10037244 DOI: 10.1021/acsami.3c02342] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Undesired ice/frost formation and accretion often occur on food freezing facility surfaces, lowering freezing efficiency. In the current study, two slippery liquid-infused porous surfaces (SLIPS) were fabricated by spraying hexadecyltrimethoxysilane (HDTMS) and stearic acid (SA)-modified SiO2 nanoparticles (NPs) suspensions, separately onto aluminum (Al) substrates coated with epoxy resin to obtain two superhydrophobic surfaces (SHS), and then infusing food-safe silicone and camellia seed oils into the SHS, respectively, achieving anti-frosting/icing performance. In comparison with bare Al, SLIPS not only exhibited excellent frost resistance and defrost properties but also showed ice adhesion strength much lower than that of SHS. In addition, pork and potato were frozen on SLIPS, showing an extremely low adhesion strength of <10 kPa, and after 10 icing/deicing cycles, the final ice adhesion strength of 29.07 kPa was still much lower than that of SHS (112.13 kPa). Therefore, the SLIPS showed great potential for developing into robust anti-icing/frosting materials for the freezing industry.
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Affiliation(s)
- Zhiwei Zhu
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
| | - Hui Liang
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
- Food
Refrigeration and Computerized Food Technology (FRCFT), Agriculture
and Food Science Centre, University College
Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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4
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Bae K, Kang M, Shin Y, Choi E, Kim YM, Lee J. Multifunctional Edible Oil-Impregnated Nanoporous Oxide Layer on AISI 304 Stainless Steel. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:807. [PMID: 36903685 PMCID: PMC10005306 DOI: 10.3390/nano13050807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/18/2023] [Accepted: 02/19/2023] [Indexed: 06/18/2023]
Abstract
Slippery liquid-infused porous surface (SLIPS) realized on commercial materials provides various functionalities, such as corrosion resistance, condensation heat transfer, anti-fouling, de/anti-icing, and self-cleaning. In particular, perfluorinated lubricants infused in fluorocarbon-coated porous structures have showed exceptional performances with durability; however, they caused several issues in safety, due to their difficulty in degradation and bio-accumulation. Here, we introduce a new approach to create the multifunctional lubricant-impregnated surface with edible oils and fatty acid, which are also safe to human body and degradable in nature. The edible oil-impregnated anodized nanoporous stainless steel surface shows a significantly low contact angle hysteresis and sliding angle, which is similar with general surface of fluorocarbon lubricant-infused systems. The edible oil impregnated in the hydrophobic nanoporous oxide surface also inhibits the direct contact of external aqueous solution to a solid surface structure. Due to such de-wetting property caused by a lubricating effect of edible oils, the edible oil-impregnated stainless steel surface shows enhanced corrosion resistance, anti-biofouling and condensation heat transfer with reduced ice adhesion.
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Affiliation(s)
- Kichang Bae
- Department of Metallurgical Engineering, Pukyong National University, Busan 48513, Republic of Korea
| | - Minju Kang
- Department of Metallurgical Engineering, Pukyong National University, Busan 48513, Republic of Korea
| | - Yeji Shin
- Department of Metallurgical Engineering, Pukyong National University, Busan 48513, Republic of Korea
| | - Eunyoung Choi
- Dongnam Division, Korea Institute of Industrial Technology, Yangsan 50623, Republic of Korea
| | - Young-Mog Kim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Junghoon Lee
- Department of Metallurgical Engineering, Pukyong National University, Busan 48513, Republic of Korea
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5
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Mahato S, Sun DW, Zhu Z. Ca 2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields. Food Chem 2023; 399:133914. [PMID: 36029673 DOI: 10.1016/j.foodchem.2022.133914] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 07/11/2022] [Accepted: 08/07/2022] [Indexed: 12/31/2022]
Abstract
This work studied the effects of electromagnetic fields (EMF) with frequencies between 100 and 400 Hz and a fixed strength of 12 mT on cold storage of grass carp at 4 °C for 30 min, and Ca2+ATPase enzyme activities, and lipid and protein oxidations in samples were measured to assess changes in intracellular Ca2+ concentration and oxidative stability. Results showed higher Ca2+ATPase activities in samples treated with EMF frequencies. Significant (p < 0.05) decreases occurred in protein oxidation for samples treated between 100 and 300 Hz, but an increase was observed for treatment with 400 Hz. However, the lipid oxidation increased for samples treated up to 200 Hz and decreased with further increase in frequency to 300 and 400 Hz. Nuclear magnetic resonance analysis showed that exposure to different frequencies of EMF could reduce the association of water molecules with protein for both bound and immobilized water. Overall, treatments of EMF between 100 and 400 Hz could improve grass carp quality during cold storage.
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Affiliation(s)
- Swati Mahato
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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6
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Gomes LC, Saubade F, Amin M, Spall J, Liauw CM, Mergulhão F, Whitehead KA. A Comparison of Vegetable Leaves and Replicated Biomimetic Surfaces on the Binding of Escherichia coli and Listeria monocytogenes. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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7
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Ge-Zhang S, Yang H, Ni H, Mu H, Zhang M. Biomimetic superhydrophobic metal/nonmetal surface manufactured by etching methods: A mini review. Front Bioeng Biotechnol 2022; 10:958095. [PMID: 35992341 PMCID: PMC9388738 DOI: 10.3389/fbioe.2022.958095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 07/04/2022] [Indexed: 11/24/2022] Open
Abstract
As an emerging fringe science, bionics integrates the understanding of nature, imitation of nature, and surpassing nature in one aspect, and it organically combines the synergistic complementarity of function and structure-function integrated materials which is of great scientific interest. By imitating the microstructure of a natural biological surface, the bionic superhydrophobic surface prepared by human beings has the properties of self-cleaning, anti-icing, water collection, anti-corrosion and oil-water separation, and the preparation research methods are increasing. The preparation methods of superhydrophobic surface include vapor deposition, etching modification, sol-gel, template, electrostatic spinning, and electrostatic spraying, which can be applied to fields such as medical care, military industry, ship industry, and textile. The etching modification method can directly modify the substrate, so there is no need to worry about the adhesion between the coating and the substrate. The most obvious advantage of this method is that the obtained superhydrophobic surface is integrated with the substrate and has good stability and corrosion resistance. In this article, the different preparation methods of bionic superhydrophobic materials were summarized, especially the etching modification methods, we discussed the detailed classification, advantages, and disadvantages of these methods, and the future development direction of the field was prospected.
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Affiliation(s)
| | - Hong Yang
- College of Science, Northeast Forestry University, Harbin, China
| | - Haiming Ni
- College of Science, Northeast Forestry University, Harbin, China
| | - Hongbo Mu
- College of Science, Northeast Forestry University, Harbin, China
| | - Mingming Zhang
- College of Bioinformatics Science and Technology, Harbin Medical University, Harbin, China
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8
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Li R, Wang Z, Chen M, Li Z, Luo X, Lu W, Gu Z. Fabrication and Characterization of Superhydrophobic Al-Based Surface Used for Finned-Tube Heat Exchangers. MATERIALS 2022; 15:ma15093060. [PMID: 35591395 PMCID: PMC9102872 DOI: 10.3390/ma15093060] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 04/15/2022] [Accepted: 04/20/2022] [Indexed: 12/10/2022]
Abstract
Enhancing the heat transfer performance of heat exchangers is one of the main methods to reduce energy consumption and carbon emissions in heating, ventilation, air-conditioning and refrigeration (HVAC&R) systems. Wettability modified surfaces developed gradually may help. This study aims to improve the performance of heat exchangers from the perspective of component materials. The facile and cost-effective fabrication method of superhydrophobic Al-based finned-tube heat exchangers with acid etching and stearic acid self-assembly was proposed and optimized in this study, so that the modified Al fins could achieve stronger wettability and durability. The effect of process parameters on the wettability of the Al fins was by response surface methodology (RSM) and variance analysis. Then, the modified fins were characterized by field-emission scanning electron microscopy (FE-SEM), 3D topography profiler, X-ray photoelectron spectroscopy (XPS), and Fourier transform infrared spectroscopy (FTIR), respectively. The durability of the superhydrophobic fins was investigated by air exposure, corrosion resistance, and mechanical robustness experiments. The RSM and variance analysis demonstrated that a water contact angle (WCA) of 166.9° can be obtained with the etching time in 2 mol/L HCl solution of 10.5 min, the self-assembly time in the stearic acid ethanol solution of 48 h, and drying under 73.0 °C. The surface morphology showed suitable micro-nano structures with a mean roughness (Ra) of 467.58 nm and a maximum peak-to-valley vertical distance (Rt) of 4.095 μm. The chemical component demonstrated the self-assembly of an alkyl chain. The WCAs declined slightly in durability experiments, which showed the feasibility of the superhydrophobic heat exchangers under actual conditions.
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Affiliation(s)
- Ran Li
- School of Human Settlements and Civil Engineering, Xi’an Jiaotong University, Xi’an 710049, China; (R.L.); (Z.W.); (M.C.); (Z.L.)
- Department of Architecture and Civil Engineering, City University of Hong Kong, Hong Kong 999077, China;
| | - Zanshe Wang
- School of Human Settlements and Civil Engineering, Xi’an Jiaotong University, Xi’an 710049, China; (R.L.); (Z.W.); (M.C.); (Z.L.)
- Zhejiang Research Institute of Xi’an Jiaotong University, Hangzhou 311215, China
| | - Meijuan Chen
- School of Human Settlements and Civil Engineering, Xi’an Jiaotong University, Xi’an 710049, China; (R.L.); (Z.W.); (M.C.); (Z.L.)
- Zhejiang Research Institute of Xi’an Jiaotong University, Hangzhou 311215, China
| | - Zhang Li
- School of Human Settlements and Civil Engineering, Xi’an Jiaotong University, Xi’an 710049, China; (R.L.); (Z.W.); (M.C.); (Z.L.)
| | - Xiaowei Luo
- Department of Architecture and Civil Engineering, City University of Hong Kong, Hong Kong 999077, China;
| | - Weizhen Lu
- Department of Architecture and Civil Engineering, City University of Hong Kong, Hong Kong 999077, China;
- Correspondence: (W.L.); (Z.G.)
| | - Zhaolin Gu
- School of Human Settlements and Civil Engineering, Xi’an Jiaotong University, Xi’an 710049, China; (R.L.); (Z.W.); (M.C.); (Z.L.)
- Correspondence: (W.L.); (Z.G.)
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Arango-Santander S. Bioinspired Topographic Surface Modification of Biomaterials. MATERIALS (BASEL, SWITZERLAND) 2022; 15:2383. [PMID: 35407716 PMCID: PMC8999667 DOI: 10.3390/ma15072383] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/11/2022] [Accepted: 03/16/2022] [Indexed: 12/17/2022]
Abstract
Physical surface modification is an approach that has been investigated over the last decade to reduce bacterial adhesion and improve cell attachment to biomaterials. Many techniques have been reported to modify surfaces, including the use of natural sources as inspiration to fabricate topographies on artificial surfaces. Biomimetics is a tool to take advantage of nature to solve human problems. Physical surface modification using animal and vegetal topographies as inspiration to reduce bacterial adhesion and improve cell attachment has been investigated in the last years, and the results have been very promising. However, just a few animal and plant surfaces have been used to modify the surface of biomaterials with these objectives, and only a small number of bacterial species and cell types have been tested. The purpose of this review is to present the most current results on topographic surface modification using animal and plant surfaces as inspiration to modify the surface of biomedical materials with the objective of reducing bacterial adhesion and improving cell behavior.
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Development of natural deep eutectic solvents (NADESs) as anti-freezing agents for the frozen food industry: Water-tailoring effects, anti-freezing mechanisms and applications. Food Chem 2022; 371:131150. [PMID: 34808761 DOI: 10.1016/j.foodchem.2021.131150] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 02/08/2023]
Abstract
Nature-inspired natural deep eutectic solvents (NADESs) as anti-freezing agents including Pro:Glc (5:3), Pro:Glc (1:1), Pro:Sor (1:1), and Urea:Glc:CaCl2 (3:6:1) were prepared. Viscosity (η), conductivity (σ), activation energy of viscous flow (Eη) and conduction (Eᴧ), transverse relaxation time (T2), thermal behaviours, and anti-freezing capacities of the NADESs were investigated. A critical T2 of 24.60 ms for η changes was obtained, and the relationship between η and T2 was determined as lnη = -1.398lnT2 + 10.688. Differentialscanningcalorimetry and low-field nuclear magnetic resonance analyses indicated NADESs could hinder the molecular motion as temperature decreased through enhancing the hydrogen-bonding strength, endowing them with excellent anti-freezing capacity. NADESs showed varied Eη (41.58 ∼ 45.72 kJ mol-1) and Eᴧ (48.31 ∼ 63.08 kJ mol-1), of which Pro:Sor (1:1) possessed the greatest ones, showing its greatest temperature sensitivity and best anti-frosting capacity. Applications in frozen chicken breast further announced the potentials of NADESs as anti-freezing agents for the industry.
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Using Box–Behnken Design Coupled with Response Surface Methodology for Optimizing Rapeseed Oil Expression Parameters under Heating and Freezing Conditions. Processes (Basel) 2022. [DOI: 10.3390/pr10030490] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effect of heating and freezing pretreatments on rapeseed oil yield and the volume of oil energy under uniaxial compression loading was investigated. Four separate experiments were carried out to achieve the study objective. The first and second experiments were performed to determine the compression parameters (deformation, mass of oil, oil yield, oil expression efficiency, energy, volume of oil and volume of oil energy). The third and fourth experiments identified the optimal factors (heating temperatures: 40, 60 and 80 °C, freezing temperatures: −2, −22 and −36 °C, heating times: 15, 30 and 45 min and speeds: 5, 10 and 15 mm/min) using the Box–Behnken design via the response surface methodology where the oil yield and volume of oil energy were the main responses. The optimal operating factors for obtaining a volume of oil energy of 0.0443 kJ/mL were a heating temperature of 40 °C, heating time of 45 min and speed of 15 mm/min. The volume of oil energy of 0.169 kJ/mL was reached at the optimal conditions of a freezing temperature of −36 °C, freezing time of 37.5 min and speed of 15 mm/min. The regression model established was adequate for predicting the volume of oil energy only under heating conditions.
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