Characterization and identification of surface crystals on smear-ripened cheese by polarized light microscopy

Xerogels Morphology Details by Multifractal Analysis and Scanning Electron Microscopy Images Evaluations of 5-Fluorouracil Release from Chitosan-Based Matrix

Four medicament delivery formulations based on 5-fluorouracil in a chitosan substantial matrix were realized in situ via 3,7-dimethyl-2,6-octadienal element hydrogelation. Representative samples of the final realized compounds were investigated from an analytic, constitutional, and morphological viewpoint via Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). The SEM images of the formulations were investigated in concordance with fractal analysis, and the fractal dimensions and lacunarity were computed. The developed mathematical multifractal model is necessarily confirmed by the experimental measurements corresponding to the 5-fluorouracil release outside the chitosan-formed matrix.

A Multifractal Vision of 5-Fluorouracil Release from Chitosan-Based Matrix

A suite of four drug deliverance formulations grounded on 5-fluorouracil enclosed in a chitosan-founded intercellular substance was produced by 3,7-dimethyl-2,6-octadienal with in situ hydrogelation. The formulations have been examined from a morphological and structural point of view by Fourier transform infrared (FTIR) spectroscopy and microscopy with polarized light, respectively. The polarized optical microscopy (POM) pictures of the three representative formulations obtained were investigated by fractal analysis. The fractal dimension and lacunarity of each of them were thus calculated. In this paper, a novel theoretical method for mathematically describing medicament deliverance dynamics in the context of the polymeric medicament constitution limit has been advanced. Assuming that the polymeric drug motion unfolds only on the so-called non-differentiable curves (considered mathematically multifractal curves), it looks like in a one-dimensional hydrodynamic movement within a multifractal formalism, the drug-release physics models are provided by isochronous kinetics, but at a scale of resolution necessarily non-differentiable.

New Insights into Cheese Microstructure

Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.

Fixation stability of glass matrix co-existent with crystal phases for heavy metals formed by high-temperature vitrification

Vitrification is an effective solidification method for heavy metal-containing wastes. However, most investigations focused on the formation of glass matrix. Seldom report discussed the influence of co-existing crystals on heavy metal stabilizations. In this work, Ca-Al-Si phase was formed in the glass matrix by adjusting the composition of feeding ingredient and melting temperature. As a result, when molar ratio of CaO/(SiO₂+Al₂O₃) was lower than 0.97 and reaction temperature was bigger than 1300 °C, small-size Ca-Al-Si phase (Ca₂Al₂SiO₇ and CaAl₂Si₂O₈) was homogeneously distributed in vitreous matrix. At the same time, Cr, Zn, and Pb leaching concentrations were the lowest, far lower than the leaching standard values. According to theoretical calculations, Zn and Pb replaced Ca atom; Cr replaced Al atom in Ca-Al-Si phase under thermal conditions. These replacements resulted in the fixation and stabilization of heavy metals. When the CaO/(SiO₂+Al₂O₃) molar ratio was bigger than 1.00, neither glass nor Ca-Al-Si was formed. Similarly, when the melting temperature was decreased, Ca-Al-Si phase formed a bigger size. Both these went against the stabilization, resulting in high leaching concentrations of heavy metals. The main of this work will help the development of high-temperature melting for the treatment of hazardous wastes.

Invited review: Crystals in cheese: More than a curiosity

Scientific interest in cheese crystals extends back more than a century. However, starting around the 1970s, industry interest, and interest on the part of cheese scientists, grew dramatically as changes in cheesemaking technology and market changes caused the presence of crystals in the marketplace to increase; advanced analytical capabilities enabled new crystalline species to be identified, their origins and causative factors to be elucidated, and their contributions to cheese texture to be better understood. It is now evident that a host of organic- and inorganic-based crystals occur in natural cheeses. Some crystals form preferentially at the surface of rindless or rinded cheeses, others in the irregular openings or spherical eyes that occur within the body of some cheeses, and still others embedded within the cheese matrix. It is also evident that crystals may profoundly influence cheese texture, both as a direct consequence of their abundance, size, shape, and hardness, and as an indirect result of cascading physiochemical events initiated by crystal formation. Consumer response to increased incidence of crystals in the marketplace has been mixed. On the one hand, surface crystals of calcium lactate pentahydrate on Cheddar cheese came to be viewed quite negatively in some markets, often being mistaken for mold growth and spoilage. This triggered industry concern and led to considerable research to determine the underlying causes and to develop strategies to limit or prevent calcium lactate pentahydrate formation. At the same time, other forms of crystallization increasingly came to be viewed as positive features in the growing market dedicated to artisanal and traditional cheeses, giving rise to a bifurcated consumer response to cheese crystals that is evident today. Traditional artisanal cheesemakers perhaps have the most to gain from advances in cheese-crystal research. Traditional artisanal cheeses rely heavily on stories that are weaved around their identity to create uniqueness and add value. A challenge and opportunity for these cheesemakers in the United States and globally will be to translate the fascinating science of their cheese crystals into engaging narratives that capture the imagination, add value to their cheese, and enhance the enjoyment of their cheese by consumers.

Removal of sodium oleate from synthetic manganese leaching solution by coagulation-dissolved air flotation

The coagulation-dissolved air flotation for removal of sodium oleate (NaOL) from synthetic manganese leaching solution was focused in this study. It indicates that partially hydrolyzed polyacrylamide (HPAM), NaOL dosage and pH have a multiple effect on the removal efficiency of NaOL. The results represents a significant removal efficiency of 97.6% NaOL was achieved under the optimal conditions of coagulation-dissolved air flotation by dosage of 20 mg/L HPAM and 30 mg/L NaOL, pH 8.0. Solution pH has a significant effect on the distribution of oleate species and Mn²⁺ species. The addition of HPAM facilitates the formation of OL^- micelle and the decrease of critical micelle concentration (CMC). Oleate species primarily exist, containing Mn(OL)_2(s), OL^- and HOL_(aq). HPAM could cause the Zeta potential of NaOL to shift negatively. HPAM could decrease CMC of NaOL and lead to a transition from three dimensional network structure to lamellar structure. NaOL can be removed by coagulation-dissolved air flotation through the adsorption and bridge effect of HPAM chains on the floating bubble surface.

Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheeses

Soft smear-ripened cheeses undergo extensive surface crystallization and radial demineralization of calcium, magnesium, and phosphorus, which likely contributes to radial softening during ripening. Furthermore, anecdotal evidence suggests that grittiness is a common characteristic of smear-ripened cheeses. The primary aims of the present study were to evaluate the intensity of perceived grittiness while assessing other key sensory attributes in US artisanal and European protected designation of origin smear-ripened cheeses, and to relate perceived grittiness to the size, shape, and identity of crystals present in the cheese surface smears. Fully ripened wheels of 24 different varieties of smear-ripened cheeses, 16 produced in the United States and 8 in the European Union, were obtained from retail sources. A trained sensory panel (n = 12) was employed to evaluate intensity of grittiness. Crystals present in the cheese smears were identified by powder X-ray diffractometry and polarized light microscopy, and further evaluated in polarized light microscopy micrographs by image analysis for size and shape characteristics. Mean sensory scores for the 24 cheeses ranged from no perceived grittiness to easily identifiable grittiness. Surface crystals included ikaite, struvite, calcite, and brushite, and mean crystal length and area ranged among cheeses from 27 to 1,096 μm, and 533 to 213,969 μm², respectively. Panel threshold for grittiness occurred at a mean crystal length of about 66 μm and mean crystal area of about 2,913 μm². Cheeses with mean values at or below these thresholds displayed negligible perceived grittiness. In contrast, for cheeses with mean values above these thresholds, the mean sensory scores for grittiness were highly correlated with mean crystal length and crystal area (r = 0.93 and 0.96, respectively). Results suggest that surface crystals in soft smear-ripened cheeses influence sensory perception of texture in complex ways that likely include radial softening and grittiness development. A better understanding of factors that govern surface crystal formation may lead to improved control over crystallization and more consistent cheese texture.