Search

This study investigates the potential of hydrolyzed bacterial cellulose (hBC) for UV radiation protection. BC membranes are produced under static conditions by Komagataeibacter sucrofermentans, purified, mechanically shredded, and hydrolyzed. As a result, hBC exhibits colloidal properties at various concentrations (0.34 – 11 mg ml−1). With a water-holding capacity of 89.1% ± 0.341, hBC forms a 3.65 μm thick transparent film with an approximate density of 7 μg per mm2. In Scanning Electron Microscopy (SEM) analysis, the lengths of filamentous BC particles were between 50 and 300 nm, while the lengths of rod-like nanocrystalline cellulose were between 400 and 1500 µm. According to dynamic light scattering (DLS) result, 88% of the particles were approximately 1 µm long. The zeta potential was −25.13 ± 0.65 mV, hBC showed thixotropic behaviour, and its crystallinity was 92. hBC and its films exhibited barrier properties to UV radiation (190–400 nm). The highest UV absorbance (almost 100%) for all UV regions (UV-A, UV-B and UV-C) of hBC in colloidal form is at a concentration of 11 mg ml−1. At most, the UV transmittance of all UV regions of the hBC films was 16%. Sun protective factor (SPF) values of colloidal and film forms of the hBC at a concentration of 11 mg ml−1 and 212 µg/mm2 were 29 and 12, respectively. hBC was not cytotoxic on mouse fibroblast L929 and human keratinocyte (HaCaT) cells. In conclusion, hBC can be an alternative UV radiation protector and thickening agent. This study represents the first report on the UV barrier property of hBC for aqueous formulations. [ABSTRACT FROM AUTHOR]

Acrylamide polymers are typically used in industrial and healthcare sectors as thickening agents; however, their thickening capabilities rely mainly in their molecular mass. A versatile and simple strategy to improve their performance is the copolymerization with specific monomers or their chemical modification with structures like dendritic or hyperbranched molecules. This study introduces a novel acrylamide‐acrylic acid polymer grafted with minor proportions (≤4.0 wt%) of Boltorn H30, a hyperbranched polyester monomer. The incorporation of Boltorn H30 aims to exploit the hyperbranched architecture's impact on the viscosity and rheological behavior of polymer solutions. Polymers with 0.4 and 4.0 polyester wt% characterized by several analytical techniques displayed improved viscosity in aqueous solution compared against the parent poly(acrylamide‐co‐acrylic acid). Results revealed that while the molecular mass distribution changed between 20% and 94%, the thickening capabilities significantly improved with increments of 2.7 and 3.8 times compared to that of the original polymers. These findings demonstrate that even with a minimal incorporation of hyperbranched polyesters, the abundance of hydroxyl groups fosters extensive hydrogen bonding, resulting in enhanced viscosity properties of the polymer. [ABSTRACT FROM AUTHOR]

CO2 fracturing is known as the best solution to improve the efficiency of the CO2 replacement of natural gas hydrates, but the effect of CO2 thickeners on CH4-CO2 replacement are barely noticed. In this work, the effect of four kinds of CO2 thickener—including DL-Lactic acid, polyvinyl acetate, ethyl trifluoroacetate and octamethyl trisiloxane—on the CH4-CO2 replacement in quartz sand was measured thermodynamically and kinetically. The results show that the majority of the CO2 thickeners had no effect on the equilibria of the CH4 and CO2 hydrates, except for DL-Lactic acid, where the temperature depression caused by the addition of 5.5 wt% DL-Lactic acid was about 0.52 and 0.48 K for the CH4 and CO2 hydrates, respectively. In the kinetic measurements, the CH4-CO2 replacement was promoted via the addition of the CO2 thickeners, except DL-Lactic acid. The CO2 thickeners were suggested to strengthen the CH4-CO2 replacement by enhancing the gas exchange in the pore space. Octamethyl trisiloxane, which could promote CH4 recovery and CO2 capture at a low concentration, was suggested to be an ideal CO2 thickener for CH4-CO2 replacement. [ABSTRACT FROM AUTHOR]

A barium-rich Celestine (Sr,Ba)SO4 concentrate from the primary Mexican ore production was used as a thickening agent to produce closed-cell Zn-22Al-2Cu alloy foams, while calcium carbonate was used as a foaming agent. The microstructure and mechanical properties of the foams were analyzed by optical microscopy, scanning electron microscopy, and compression tests, respectively. The Zn-22Al-2Cu alloy foams showed a typical lamellar eutectic microstructure, constituted by a zinc-rich phase (η) and a (α) solid solution that was richer in aluminum, while a copper-rich (ε) phase was formed in the interdendritic regions. The SEM micrographs show the presence of small particles and aggregates that are randomly scattered in the cell walls and correspond to unreacted calcite and Celestine–Barian particles, especially for the higher barite addition. The compressive curves showed smooth behavior, wherein the particles at the cell walls did not affect the foam's compressive behavior. The trial containing 1.5 wt. % of BaSO4 and 1.0 wt. % of CaCO3 showed a higher energy absorption capacity of 5.64 MJ m−3 because of its highest relative density and lowest porosity values. The Celestine–Barian concentrate could be used as a foaming agent for high melt-point metals or alloys based on the TGA results. [ABSTRACT FROM AUTHOR]

Corn starch is frequently used as a thickening agent in food products because of its stability under thermal processing conditions. However, with fluctuating raw material costs due to weather conditions, disruptions in supply chains, and geopolitical challenges, there is an increasing need to explore alternative sources of starch. This study examines the effect of retort processing on the heat penetration and physicochemical aspects of modified corn, tapioca, and potato starches in Alfredo sauce. Modified corn starch, commonly used in commercial sauces, was compared with tapioca and potato starches to evaluate their effects on viscosity, color, and processing times required to achieve a F0 = 6 for Clostridium botulinum. Using the reference starch concentration of 1.90%, modified corn starch showed a significant increase in viscosity from 3,328 cP to 13,296 cP with a processing time of 31.33 min. Modified tapioca starch, at the same concentration, increased from 3440 cP to 8176 cP over 38.38 min, indicating superior thermal stability being the longest cooking time evaluated between all samples. For modified potato starch, using the reference concentration, viscosity increased from 1,200 cP to 4,656 cP, with a processing time of 31.93 min. Adjusting the starch concentration to 3% for modified tapioca starch and 2.38% for modified potato starch increased viscosity to 14,400 cP and 16,336 cP, respectively. These adjustments resulted in a darker Alfredo sauce, with the L value decreasing from 92.27 to 83.67 due to the longer cooking time. Heat penetration findings suggest that modified potato starch can replace modified corn starch safely using the reference concentration (1.90%) without altering the process holding time but requiring further adjustments to match commercial viscosity standards, while modified tapioca starch, although requiring higher concentrations and longer processing times, was tested for retention time at 3.00% and to be a feasible alternative. This study offers valuable insights to the food industry in selecting appropriate starches to maintain the quality and safety of thermally processed Alfredo sauce. [ABSTRACT FROM AUTHOR]

The aim of the study was to develop a fish sauce made with mechanically separated meat (MSM) of hybrid sorubim (Pseudoplatystoma reticulatum x Pseudoplatystoma corruscans) with the addition of a mixture of epsyllium bamboo bud fiber as a thickener, using three treatments: T1: cooked sauce (control), T2: homogenized sauce (blended up to homogenization, and T3: mixed sauce (a mixture of the cooked and homogenized sauces). Microbiological, physical, chemical and sensory characteristics were evaluated. The raw materials and products obtained were within the microbiological standard limits established by international legislation. The color of the fish-based sauce was intensified by the addition of paprika. The addition of a mixture of bamboo shoot fiber and epsyllium contributed to the consistency of the sauce, ensuring greater functionality to the product. The acceptance rates were all above 70% and the purchase intentions above 60%. Therefore, the sauces would be well accepted if available for commercialization. [ABSTRACT FROM AUTHOR]

The global demand for starch has been steadily increasing, driven by various industries such as food, pharmaceuticals, and textiles. However, conventional starch sources, such as corn and wheat, are associated with significant environmental concerns and resource depletion. Therefore, there is a growing need to explore sustainable alternatives to conventional starches. Barnyard millet starch can be a promising sustainable alternative to conventional starch. The starch extracted from barnyard millet exhibits unique physicochemical properties, including high amylose content, small granule size, and good gel‐forming ability. These properties make it suitable for various industrial applications. In the food industry, it can be used as a thickening agent, stabilizer, and fat replacer in various products, including sauces, soups, bakery items, and dairy alternatives. Moreover, barnyard millet starch shows promise in the textile industry as a sizing agent and for producing biodegradable films. However, challenges related to scaling up production, processing techniques, and market acceptance must be addressed to realize the potential of barnyard millet starch fully. Embracing barnyard millet starch can contribute to a more sustainable and resource‐efficient future, reducing the ecological footprint associated with starch production. This review article focuses on the properties, modifications, functionality, and applications of barnyard starch. [ABSTRACT FROM AUTHOR]

Berberis aristata, commonly known as Indian barberry, has been traditionally used for its medicinal properties. Despite its recognized pharmacological benefits, its potential application in the food industry remains underexplored. This study aims to investigate the proximate analysis and techno-functional properties of Berberis aristata root powder to evaluate its feasibility as a functional food ingredient. The root powder of Berberis aristata was subjected to proximate analysis to determine its moisture, ash, protein, fat, fiber, and carbohydrate content. Techno-functional properties, including water and oil absorption capacity, emulsifying and foaming properties, and bulk density, were evaluated using standardized analytical techniques. The proximate analysis revealed a high fiber content and a significant number of bioactive compounds. The root powder exhibited favorable water and oil absorption capacities, making it suitable for use as a thickening and stabilizing agent. Emulsifying and foaming properties were comparable to conventional food additives, indicating their potential in various food formulations. The findings suggest that Berberis aristata root powder possesses desirable techno-functional properties that could be leveraged in the food industry. Its high fiber content and bioactive compounds offer additional health benefits, making it a promising candidate for functional food applications. Further research on its incorporation into different food matrices and its sensory attributes is recommended to fully establish its utility. [ABSTRACT FROM AUTHOR]

Yeast cell wall (YCW) polysaccharides, including β‐glucans, mannans, chitins, and glycogens, can be extracted from the waste of beer industry. They are environmentally friendly, abundant, inexpensive raw materials, and have shown broad biological activities and application potentials. The exploitation of yeast polysaccharides is of great importance for environmental protection and resource utilization. This paper reviews the structural features and preparation of YCW polysaccharides. The solubility and emulsification of yeast polysaccharides and the properties of binding metal ions are presented. In addition, biological activities such as blood glucose and lipid lowering, immune regulation, antioxidant, promotion of intestinal health, and promotion of wound healing are proposed, highlighting the beneficial effects of yeast polysaccharides on human health. Through modification, the physical and chemical properties of yeast polysaccharides are changed, which emphasizes the promotion of their biological activities and properties. In addition, the food applications of yeast polysaccharides, including the food packaging film, emulsifier, thickening agent, and fat alternatives, are focused and discussed. [ABSTRACT FROM AUTHOR]

Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme‐assisted extraction and microwave‐assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM‐thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum‐based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management. [ABSTRACT FROM AUTHOR]

Impact-sliding experiments were performed by using four self-made lithium-based greases, namely Yangtze Grease 1, Yangtze Grease 2, Yangtze Grease 3, and Yangtze Grease 4. The influence of base oil viscosity, thickener content, and morphology of thickener fiber clusters on the lubricating state were visually explored, combined with field-emission microscopy and two-light interference technology. The grease film distribution at the middle section was measured using Dichromatic Interference Intensity Modulation (DIIM) software. All experiments were executed in a completely flooded environment. The results show that among the components of grease, the base oil's viscosity has the greatest impact on the anti-wear performance of the grease. As the viscosity of the base oil increases, the grease exhibits better anti-wear performance. The grease film thickness under the condition of high-viscosity base oil is about 10 times higher than that under the condition of low-viscosity base oil. Secondly, the content of thickener in the grease needs to be controlled within a reasonable range. The experiments indicate that the effect of thickener content on the grease's film-forming properties becomes more pronounced at higher speeds. From the experiment using YG 4, it can be seen that a higher thickener content under high-speed conditions increases the thickness of the lubricating grease film by about 10 times. The dimensions of the thickener fibers and the density of their entanglement structure significantly influence the rheological properties and load-bearing capacity of the grease. Larger fiber sizes and higher entanglement densities result in reduced grease fluidity and recovery but enhance its load-bearing capabilities. In order to obtain the best anti-wear performance during impact-sliding motion, the size of the thickener fiber and the density of the entanglement structure need to be controlled within an appropriate range. [ABSTRACT FROM AUTHOR]

Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, Shewanella sp. LE8 was utilized for the depolymerization of κ-, ι-, and λ-carrageenan under conditions of fermentation. During a 24-h fermentation at 28 °C, the apparent viscosity of κ-, ι-, and λ-carrageenan decreased by 53.12%, 84.10%, and 59.33%, respectively, accompanied by a decrease in storage modulus, and loss modulus. After a 72-h fermentation, the analysis of methylene blue and molecular weight distribution revealed that ι-carrageenan was extensively depolymerized into smaller polysaccharides by Shewanella sp. LE8, while exhibiting partial degradation on κ- and λ-carrageenan. However, the impact of Shewanella sp. LE8 on total sugars was found to be limited; nevertheless, a significant increase in reduced sugar content was observed. The ESIMS analysis results revealed that the purified components obtained through ι-carrageenan fermentation for 72 h were identified as tetrasaccharides, while the two purified components derived from λ-carrageenan fermentation consisted of a hexasaccharide and a tetrasaccharide, respectively. Overall, the present study first reported the depolymerization of ι-and λ-carrageenan by Shewanella and suggested that the Shewanella could be used to depolymerize multiple carrageenans, as well as complex polysaccharides derived from red algae, to further obtain their oligosaccharides. [ABSTRACT FROM AUTHOR]

Cleansing products, particularly innovative cosmetic foams, must efficiently remove impurities with minimal impact on the skin barrier and have a favorable sensory profile. The choice of product ingredients is crucial to ensure the optimal characteristics. The current study aims to provide a comprehensive framework for understanding the variability in the characteristics of a cleansing foam to achieve desired properties. The novelty of this study lies in the combination of ingredients for their potential synergistic and complementary effects in cleansing dry skin, as well as the application of Quality by Design (QbD) elements to develop and optimize the formulation of cleansing foam. The effects of varying the concentration of mild surfactants, polyols, and gel-forming agents on the properties of the gels and of the generated foams were studied. Significant influences of the formulation factors were observed: an increased ratio of xanthan gum positively impacted the texture properties of the gel, whereas higher concentrations of surfactants had a negative impact on these parameters. Additionally, increasing the polyols ratio was found to negatively influence the foaming property and stability of the foam. The study established an optimal formulation of a cleansing foam with a ratio of 0.45% xanthan gum, 26.19% surfactants and 2.16% polyols to be used for dry skin hygiene. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to investigate the correlations between instrument measurements and sensory attributes of thickened liquids. For this purpose, a series of thickened liquids was prepared using different thickening agent contents from different sources, which were evaluated by sensory analysis for sensory attributes and by instrument measurements for specific physical properties. The texture attributes (hardness, ease swallowing, and coating (oral cavity, residual feeling in the throat)) of 12 thickened liquid samples were investigated by sensory evaluation. The investigators were 10 panelists trained in evaluating sensory attributes. The line spread test (LST) and the short back extrusion (SBE) method were used for the instrumental analysis. The correlation coefficient between physical properties and each sensory evaluation value was also determined. The results showed that the apparent viscosity from viscosity measurements was highly correlated with each sensory attribute. As thickened liquid is a non-Newtonian fluid, the apparent viscosity was dependent on the shear rate. Hence, the instrumental texture perception of sol (thickened liquid) based on the oral cavity condition could be used to predict human texture perception based on the shear rate, which was obtained from the apparent viscosity similar to gel (strawberry jam). These results indicate that the SBE method is better than the LST for measuring the texture attributes of thickened liquids. [ABSTRACT FROM AUTHOR]

Grease is used as a lubricant in a wide range of fields, including bearings, because it reduces friction, prevents harmful wear of components, protects against rust and corrosion, and acts as a seal to prevent the invasion of dirt and water. Although most of the research on grease has focused on the environment inside the bearing, there has been little research on the fundamental lubrication mechanism of grease. It is known that thickeners, which keep a complex three-dimensional structure in the grease, have a significant effect on the shear characteristics of grease, and it is assumed that this is due to the orientation of the thickener structure in the shear direction. In this study, the apparent viscosity of grease in a micro-order gap was measured using our original viscometer and compared with the apparent viscosity measured with a submillimeter-order gap rheometer because grease may show different rheological properties compared to conventional measurements. In addition, the dynamic response of viscous resistance that appeared when each grease was subjected to a change in the shear force was quantitatively evaluated using relaxation time. As a result, the apparent viscosity remarkably decreased in a micro-order gap compared to a submillimeter gap, and two types of shear thinning mechanisms were proposed based on the orientation of the thickener: one caused by the narrow gap and the other by the shear force. In addition, the behavior of viscous resistance due to changes in the shear force depended on the type of thickener. It was also confirmed that the relaxation time of each grease correlates with its oil film-forming ability and the entanglement level of the thickener's structure. Furthermore, the mechanism of the dynamic response was proposed based on the reorientation of thickeners. [ABSTRACT FROM AUTHOR]

Mushroom waste can account for up to 50% of the total mushroom mass. Spent mushroom substrate, misshapen mushrooms, and mushroom stems are examples of mushroom byproducts. In ancient cultures, fungi were prized for their medicinal properties. Aqueous extracts containing high levels of β-glucans as functional components capable of providing prebiotic polysaccharides and improved texture to foods have been widely used and new methods have been tested to improve extraction yields. Similarly, the addition of insoluble polysaccharides controls the glycemic index, counteracting the effects of increasingly high-calorie diets. Numerous studies support these benefits in vitro , but evidence in vivo is scarce. Nonetheless, many authors have created a variety of functional foods, ranging from yogurt to noodles. In this review, we focus on the pharmacological properties of edible mushroom by-products, and the possible risks derived from its consumption. By incorporating these by-products into human or animal feed formulations, mushroom producers will be able to fully optimize crop use and pave the way for the industry to move toward a zero-waste paradigm. • The edible mushroom industry generates recoverable byproducts due to the wide variety of bioactive components of mushrooms. • Mushroom stems are rich in polysaccharides with prebiotic and antiglycemic properties. • The by-products can be used in the formulation of functional foods, natural flavor enhancers and thickening agents. • Feeds supplemented with mushroom stems improve intestinal health in aquaculture and livestock farming. [ABSTRACT FROM AUTHOR]

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues. [ABSTRACT FROM AUTHOR]

The article presents the results of a study of the effect of base oil on the lubricating properties of plastic lubricants obtained from secondary raw materials - used lubricating oils and crushed solid polymers (LDPE and HDPE, PP). It was established that the viscosity of the base oil and the type of polymer thickener significantly affect both the colloidal stability of the plastic lubricant and its lubricating properties. The best lubricating properties were demonstrated by plastic lubricants obtained from SAE 85W-90 transmission base oils (v100=30.0 mm2/s) thickened with crushed HDPE products. Moreover, when comparing these two-component greases with industrial analogues, it was found that their lubricating properties significantly exceed those of companies Agrinol Solidol G0, G1; Agrinol Fiol 1, 2) and are at the level of plastic lubricants Mobil Grease Special; NESTE MP Grease; Shell RETINAX Grease CMX1,2; Mobilux EP. [ABSTRACT FROM AUTHOR]

In this study dual‐modified corn starches are prepared by hydroxypropylation and cross‐linking. The physicochemical properties of dual modified starch are compared with its native and single‐modified counterparts, and its performance as a gelatin substitute in confectionery products is determined. The gelatinization enthalpy values for hydroxypropylated, cross‐linked, and native starch samples are 8.3, 13.4, and 12.7 J g−1 ds−1, respectively. Hydroxypropylation decreases the gelatinization temperature and enthalpy values, while cross‐linking increases them significantly. The retrogradation endotherm is not observed for hydroxypropylated sample. In addition, retrogradation enthalpy of native starch decreases from 7.8 to 6.4 J g−1 ds−1 through crosslinking. Gelatinization and retrogradation properties of dual modified samples depend on the reaction sequence and the level of cross‐linking agent. It is observed via XRD diffraction patterns that when hydroxypropylation is applied as a pre‐treatment, degree of crystallization increased up to 55 ± 2%. However, when crosslinking is applied first, the effect of hydroxypropylation becomes limited due to the more stable structure developed by cross‐linking. Texture analysis reveals that dual modified starches improve textural properties, and they are promising thickening agents that can be used as gelatin substitute for jelly confectionaries. [ABSTRACT FROM AUTHOR]

Post-stroke dysphagia (PSD) is a widely prevalent and possibly life-threatening consequence that may lead to aspiration pneumonia, malnutrition, dehydration, and higher mortality risk. Recommending thickened fluids (TF) is a longstanding practice in the management of dysphagia. Augmenting liquid viscosity with a xanthan gum-based thickener benefits patients with PSD by aiding in the enhancement of bolus control, facilitating improved coordination in the swallowing mechanism, and lowering the risk of aspiration. Despite the widespread use of TF, limited high-quality evidence supports its benefits in PSD. This manuscript presents the clinical experience with four varied cases of PSD. A comprehensive approach to management with TF decreased the risk of aspiration pneumonia and facilitated effective management of dietary recommendations both during hospitalization and after discharge (all Cases). In addition, TF maintained nutrition and hydration in patients with multiple hospital admissions (Case 2), maintained hydration in those unable to engage in swallow rehabilitation due to complex medical conditions (Cases 2, 3, and 4), and those who needed slow and longer recovery due to long-term risk of silent aspiration (Cases 2, 3, and 4). In one case (Case 4), the use of TF was extended for more than two years post-stroke with no reported incidence of chest infection. In routine clinical practice, a comprehensive management approach with xanthan gum-based TFs reduces the risk of aspiration and aspiration pneumonia in patients with PSD while maintaining nutritional and hydration and improving swallowing function based on formal instrumental assessments. This clinical experience highlights the pivotal role of instrumental assessment, patient education, and informed decision-making to optimize outcomes with TF. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to investigate the correlations between instrument measurements and sensory attributes of thickened liquids. For this purpose, a series of thickened liquids was prepared using different thickening agent contents from different sources, which were evaluated by sensory analysis for sensory attributes and by instrument measurements for specific physical properties. The texture attributes (hardness, ease of swallowing, and coating (oral cavity, residual feeling in the throat)) of 12 thickened liquid samples were investigated by sensory evaluation. The investigators were 10 panelists trained in evaluating sensory attributes. The line spread test (LST) and the short back extrusion (SBE) method were used for the instrumental analysis. The correlation coefficient between physical properties and each sensory evaluation value was also determined. The results showed that the apparent viscosity from viscosity measurements was highly correlated with each sensory attribute. As thickened liquid is a non-Newtonian fluid, the apparent viscosity was dependent on the shear rate. Hence, the instrumental texture perception of sol (thickened liquid) based on the oral cavity condition could be used to predict human texture perception based on the shear rate, which was obtained from the apparent viscosity similar to gel (strawberry jam). These results indicate that the SBE method is better than the LST for measuring the texture attributes of thickened liquids. [ABSTRACT FROM AUTHOR]

Topical gels represent semi-solid formulations characterized by a phase of matter existence that is fluid encased within A three-dimensional structure made of polymers, typically consisting of synthetic or natural gums with substantial cross-linking, achieved either chemically or physically. Their unique composition enables diverse applications owing to their intermediate state between liquid and solid phases. In recent times, topical gels have garnered significant interest across various sectors, including industry, research, education, drug regulation, and professional fields. Special emphasis is placed on the utilization of gels in drug delivery systems; the discussion serves to provide insights into the versatility and involving landscape of topical gels, catering to the interests and needs of professionals and researchers in diverse domains. [ABSTRACT FROM AUTHOR]

Objective: This work aims to present a Quality-by-Design (QbD) step-by-step methodology to formulate anti-ulcer and gastro-protective oral suspensions. Methods: Sucralfate was used as a drug model. The Quality Target Product Profile was established early during preformulation. Viscosity, resuspendability, pH, and density were assessed through the screening of several suspension platforms based on different prototype compositions. A compatibility study between the active pharmaceutical ingredient and the excipients was performed by thermal analysis and infrared spectroscopy. An Ishikawa fishbone diagram and Failure Mode and Effect Analysis were employed to identify the Critical Material Attributes (CMAs), Critical Process Parameters (CPPs), and Critical Quality Attributes (CQAs). CMAs' and CPPs' impact on identified CQAs was further assessed through a 22 full factorial experimental design at normal conditions after manufacture and one month at super-accelerated stress conditions. Results: The lead prototype exhibited no physicochemical incompatibilities. The risk assessment tools revealed that the concentration of the wetting agent and the total concentration of thickening agents represented critical factors for the quality profile of the preparation in terms of viscosity. The optimized formulation comprising 1.125 w/v% total concentration of Natrosol 250 HX and Avicel RC 591 exhibited an enhanced performance according to the established profile. Conclusions: The analytical and physicochemical tests showed the robustness and compliance of the final preparation with the quality profile. The proposed step-by-step methodology based on QbD, Design of Experiments, and Quality Risk Management presented in our research holds practical implications for local industries and formulation scientists involved in the development of oral suspensions. [ABSTRACT FROM AUTHOR]

Supercritical carbon dioxide (CO2) has extremely important applications in the extraction of unconventional oil and gas, especially in fracturing and enhanced oil recovery (EOR) technologies. It can not only relieve water resource wastage and environmental pollution caused by traditional mining methods, but also effectively store CO2 and mitigate the greenhouse effect. However, the low viscosity nature of supercritical CO2 gives rise to challenges such as viscosity fingering, limited sand–carrying capacity, high filtration loss, low oil and gas recovery efficiency, and potential rock adsorption. To overcome these challenges, low–rock–adsorption thickeners are required to enhance the viscosity of supercritical CO2. Through research into the literature, this article reviews the solubility and thickening characteristics of four types of polymer thickeners, namely surfactants, hydrocarbons, fluorinated polymers, and silicone polymers in supercritical CO2. The thickening mechanisms of polymer thickeners were also analyzed, including intermolecular interactions, LA–LB interactions, hydrogen bonding, and functionalized polymers, and so on. [ABSTRACT FROM AUTHOR]

Supercritical CO2 has wide application in enhancing oil recovery, but the low viscosity of liquid CO2 can lead to issues such as poor proppant-carrying ability and high filtration loss. Therefore, the addition of thickening agents to CO2 is vital. Hydrocarbon polymers, as a class of green and sustainable materials, hold tremendous potential for acting as thickeners in supercritical CO2 systems, and PVAc is one of the best-performing hydrocarbon thickeners. To further improve the viscosity enhancement and solubility of PVAc, here we designed a novel polymer structure, PVAO, by introducing CO2-affine functional groups to PVAc. Molecular dynamics simulations were adopted to analyze viscosity and relevant solubility parameters systematically. We found that PVAO exhibits superior performance, with a viscosity enhancement of 1.5 times that of PVAc in supercritical CO2. While in the meantime, PVAO maintains better solubility characteristics than PVAc. Our findings offer insights for the future design of other high-performance polymers. [ABSTRACT FROM AUTHOR]

Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles. The size measurements, texture profile, viscoelastic characteristics, and impact of sugar content on the texture profile of gel microparticles were all examined in the present work for the developed gel microparticles. The results of a particle size investigation revealed that gel microparticle sizes, which ranged from 18 to 1445 μm, increased with higher enzyme concentrations. With increasing mTGA concentration, the texture profile analysis (TPA) also revealed increasing values for hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness parameters. The cross-linked gel microparticles had higher dominance on elastic behaviour than viscous behaviour from the rheological investigation, as evidenced by a higher G' compared to G". Additionally, larger TPA values were seen as the sugar concentration increased. These outcomes are anticipated because sugar will strengthen fish gelatine’s hydrogen bond. Based on all completed analyses, fish gelatine cross-linked with 0.7% mTGA to create gel microparticles has shown encouraging results, which can be used as a thickener in texture-modified food to aid those who have trouble swallowing. [ABSTRACT FROM AUTHOR]

Currently, thickeners are frequently added to foods to ensure safe diets for dysphagia patients. Konjac glucomannan (KGM) is a commonly used food thickener with health benefits as an excellent dietary fiber, but its rheological properties, such as no yield stress and poor gelling, prevent its direct use as a dysphagia thickener. This study exploited the potential of KGM as a dysphagia thickener through its synergistic interaction with xanthan gum (XG) and investigated the effects of dispersion media (water, juice, and soy milk) on the rheological properties and oral tribology of the KGM-XG thickener. The KGM-XG thickener (15:5 mass ratio of KGM to XG) was added to the dispersion media in an amount of 0.3–0.9% (w/w). The results showed the thickener had the strongest pseudoplasticity and apparent viscosity in water, exhibiting weak gel properties and yield behavior; whereas in juice and soy milk, apparent viscosity decreased due to the medium components interfering with KGM and XG synergistic interaction, and weak gel properties and yield behavior were only exhibited at higher levels (> 0.3%, w/w). The thickener had better ability to resist deformation and recovery in water than in juice and soy milk. The Stribeck curves effectively reflected the oral tribological behavior of the thickened systems, and the addition of the thickener reduced the friction coefficients of water and juice but had no significant effect on soy milk. Overall, KGM-XG is a promising thickener for dysphagia diets and offers a viable strategy for adding more dietary fiber to dietary formulations. [ABSTRACT FROM AUTHOR]

This work is focused on a novel, promising low temperature phase change material (PCM), based on the eutectic Glauber's salt composition. To allow phase transition within the refrigeration range of temperatures of +5 °C to +12 °C, combined with a high repeatability of melting–freezing processes, and minimized subcooling, the application of three variants of sodium carboxymethyl cellulose (Na-CMC) with distinct molecular weights (700,000, 250,000, and 90,000) is considered. The primary objective is to optimize the stabilization of this eutectic PCM formulation, while maintaining the desired enthalpy level. Preparation methods are refined to ensure repeatability in mixing components, thereby optimizing performance and stability. Additionally, the influence of Na-CMC molecular weight on stabilization is examined through differential scanning calorimetry (DSC), T-history, and rheology tests. The PCM formulation of interest builds upon prior research in which borax, ammonium chloride, and potassium chloride were used as additives to sodium sulfate decahydrate (Glauber's salt), prioritizing environmentally responsible materials. The results reveal that CMC with molecular weights of 250 kg/mol and 90 kg/mol effectively stabilize the PCM without phase separation issues, slowing crystallization kinetics. Conversely, CMC of 700 kg/mol proved ineffective due to the disruption of gel formation at its low gel point, hindering higher concentrations. Calculations of ionic concentration indicate higher Na ion content in PCM stabilized with 90 kg/mol CMC, suggesting increased ionic interactions and gel strength. A tradeoff is discovered between the faster crystallization in lower molecular weight CMC and the higher concentration required, which increases the amount of inert material that does not participate in the phase transition. After thermal cycling, the best formulation had a latent heat of 130 J/g with no supercooling, demonstrating excellent performance. This work advances PCM's reliability as a thermal energy storage solution for diverse applications and highlights the complex relationship between Na-CMC molecular weight and PCM stabilization. [ABSTRACT FROM AUTHOR]

In this study, chestnuts were processed into flour, and the obtained chestnut flour (CF) was passed through a sieve with an aperture size of 212 µm. Then the physicochemical properties, digestible and resistant starch contents of CF1 (<212 µm), CF2 (≥212 µm), and commercial chestnut flour (CCF) were determined. It was found that CCF had the highest values in terms of proximate composition, total soluble polyphenol content (891.25 mg GAE/100 g), and antioxidant activity (ABTS: 1552.11 mg TE/100 g, DPPH: 2003.01 mg TE/100 g). On the other hand, CF1 was superior in terms of resistant starch content (39.31 g/100 g, dw) (p < 0.05). The resistant starch content of CF1 was approximately 1.5-fold and 3-fold higher than CCF and CF2, respectively. Furthermore, the rapidly digestible starch content of CF1 (2.1 g/100 g, dw) and CF2 (0.93 g/100 g, dw) was quite lower than CCF (12.64 g/100 g, dw) (p < 0.05). Moreover, CF1 exhibited lower (p < 0.05) water, alkaline water, and sodium carbonate retention capacities, which make it a potential good flour for cookie and cracker production. In contrast, CF2 could be evaluated as a good ingredient for noodle-type foods due to its lower water solubility index. Considering the least gelation concentrations of samples, it was seen that CF1 (% 10) could also be valorized as a thickening or gelation agent in the food industry, as well as CCF (% 6). [ABSTRACT FROM AUTHOR]

This research studied layered zirconium phosphate intercalated with octadecyltrimethylammonium bromide (STAB-ZrP) as a thickener by thickening five types of base oils. The thickening ability and fluidity behavior of STAB-ZrP gel were evaluated using rheological measurements. The tribological properties of STAB-ZrP gel were investigated using a reciprocating tribometer under temperatures of 25 °C and −15 °C. The rheological results showed that STAB-ZrP gel had grease-like characteristics. Naphthenic and alkyl naphthalene as the base oil can lead to the higher thickening ability. Naphthenic oil maintained the most colloidal stability at 25 °C and −15 °C. STAB-ZrP gel exhibited superior anti-wear and friction reduction, owing to the formation of a solid protective film on the contact interface. The layered structure and morphology of STAB-ZrP after thickening were confirmed by X-ray diffraction (XRD) and scanning electron microscopy (SEM). This research established the relationship of STAB-ZrP with base oils in terms of their performance. STAB-ZrP acts as both a thickener and a solid additive in the STAB-ZrP gel system. This study can serve a beneficial trial for future preparations of lubricating grease. [ABSTRACT FROM AUTHOR]

Introduction. This study aimed to evaluate the efficacy of a formulation of premixed calcium silicate-based sealer (CSBS) with monocalcium silicate (Mono-CS) as the main component. Its properties were compared with those of a control group (iRoot SP) according to ISO 6876/2012 standards for root canal sealers. Materials and Methods. The CSBS formulation consisted of two components (powder and liquid). The powder was a mixture of Mono-CS, a radiopacifier, and a thickening agent, and the liquid components were nonaqueous liquid agent and setting accelerator. Three formulation groups with different powder–liquid ratios were prepared: group A, 2 : 1; group B, 3 : 1; and group C, 2 : 1, which also contained calcium chloride as a setting accelerator. The setting time, flow rate, film thickness, and radiopacity of the three CSBS groups and the control group were evaluated and compared. Each test was repeated five times for each group. Results. The minimum values of setting time (i.e., working time, initial setting time, and final setting time) were ranked in order of significance as group B, the control group, group C, and group A. The control group had the lowest film thickness at 20 μm, with a nonsignificant difference to group C. The flow rates in group A, group C, and the control group were >20 mm. Furthermore, the experimental groups showed a similar amount of radiopacity as the control group (p > 0.05). Conclusion. Mono-CS and calcium chloride can be used in the formulation of root canal sealers, and their properties, including working time, initial setting time, final setting time, flow rate, film thickness, and radiopacity, are consistent with those of iRoot SP and ISO 6876/2012 standards. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of time, temperature, and thickener on expressed human milk thickened for infants with dysphagia. Thickening agents included raw oatmeal cereal, commercial thickeners (Gelmix, Purathick), pureed fruits, pureed vegetables, yogurt, and pudding. The International Dysphagia Diet Standardisation Initiative (IDDSI) flow test was used to measure the thickness level across samples at various temperatures (40 °F/4.4 °C, 70 °F/21.1 °C, and 98.6 °F/37 °C) and times (0, 5, 10, and 20 min). Statistical analysis included one-way ANOVA with Tukey post hoc test and multiple linear regression. Fruit purees, particularly banana, achieved the thickest mixtures at all temperatures and maintained a similar thickness over time (20 min). Vegetable puree mixtures were minimally effective at thickening, i.e., between 0 and 1 ml on IDDSI flow test, with exception of squash at 40 °F/4.4 °C. Commercial thickener (Gelmix and Purathick) mixtures continued to thicken over time. The yogurt mixture at 40 °F/4.4 °C thickened initially and thinned slightly over time. The pudding mixture at 40 °F/4.4 °C thickened immediately but quickly became a thin liquid. The raw oatmeal cereal mixtures thinned or thickened over time dependent on the temperature of the human milk (40 °F/4.4 °C mixture thinned over time, while the 70 °F/21.1 °C, and 98.6 °F/37 °C mixtures thickened over time). Conclusion: Time, temperature, and thickening agents have a significant impact on the thickness level when added to expressed human milk. Certain foods such as fruit purees, squash, yogurt, and raw oatmeal may effectively thicken human milk, and the IDDSI flow test can assess if the mixture maintains a similar thickness level over time. These foods could be considered for older infants with dysphagia. When thickening human milk for infants with dysphagia, close physician and clinician monitoring is recommended given the potential positive and/or negative consequences on oral feeding and overall health. What is Known: • Thin liquids can be challenging for infants with dysphagia to safely swallow Human milk is difficult to thicken. What is New: • Pureed fruits and pureed squash thicken human milk effectively at various temperatures and maintain thickness level over 20 minutes. • Pureed fruits and pureed squash thicken human milk effectively at various temperatures and maintain thickness level over 20 Raw oatmeal cereal either thins over time or thickens over time depending on the temperature of the base liquid. [ABSTRACT FROM AUTHOR]

Using suspended-emulsion is one of the important methods to achieve the online-mixing of fracturing fluid. In order to solve the practical problems that the conventional suspended-emulsion fracturing fluid is limited to online mixing and needs additional additives to endow it other function during construction, in this paper, the effect of different chemical additives on the suspended stability, bulk viscosity and other performances of suspended-emulsion fracturing fluid were investigated by different measurements, and the long-term suspension-stability mechanism was revealed by optical microscope analysis. The results show that both the stability and the bulk viscosity of the suspened-emulsion gradually increase with the addition of emulsifier, suspension stabilizer and dispersion stabilizer, whereas the addition of emulsifier APEO can cause the decrease of the viscosity releasing rate. Adding 6.0wt% mixture of OBS with APEO (3:1 mass ratio), 3.0% YJT-180 and 2.4% PAE-2, a suspended-emulsion system with no significant stratification after 90 days, moderate bulk viscosity (321 mPa·s) and high viscosity releasing rate can be formed, in which the fine-dense microscopic morphology with uniform distribution can be vividly seen. Moreover, the addition of APEO and OBS not only can greatly promote the suspension stability, but also can obviously improve the thickening property and temperature-shear resistance of the fracturing fluid through the synergistic interaction, and can positively change the surface tension and contact angle of the gel-breaking liquid because of the high surface activity. It can be concluded that the addition of APEO and OBS to the suspended-emulsion can directly give it the functions of increasing viscosity and assisting discharge, which can provide important guidance for the design of multi-functional and online-mixing fracturing fluids. [ABSTRACT FROM AUTHOR]

A fraction of rice bran (RB), generated during the brown rice polishing, is utilized to extract oil, resulting in defatted RB (DRB). The aim of this study was to optimize the emulsification conditions to enhance the value of this byproduct by formulating potential vegan dressings and characterizing them. Enzymatic hydrolysis of the starch present in DRB yields the DRB concentrate (DRBC). A central composite design was applied and the results were analyzed using response surface methodology to select optimal conditions for an oil‐in‐water emulsion formula. Two formulations were chosen: one corresponds to the optimal conditions, with 26.5% of oil and 73.5% of DRBC dispersion (eoptimal), and the other one with 21.7% of oil and 78.3% of dispersion (eED8). The eoptimal formulation exhibited significantly lower mean De Brouckere diameter (D4,3) value and higher viscosity when compared with eED8. For both emulsions, the particle size distribution and D4,3 remained unchanged during storage, whereas viscosity decreased, and backscattering (BS) increased. Initially, both emulsions exhibited solid viscoelastic behavior, which was partially lost during quiescent storage. The increase in BS was attributed to particle disaggregation, ultimately leading to the aforementioned change in rheological behavior. In conclusion, although the designed emulsions underwent microstructural changes, they were stable against gravitational separation. To improve stability during quiescent storage, it is suggested to incorporate a thickening agent. Hence, it is propose to procced with the development of a vegan dressing based on the eoptimal emulsion, as it exhibits superior physicochemical properties. [ABSTRACT FROM AUTHOR]

Despite limited supporting evidence, the practice of thickening breast milk or infant formula with commercially available thickening agents is prevalent. This study explored the viscosity‐enhancing impact of carob bean gum (CBG) and sodium carboxymethylcellulose (NaCMC) when added to infant formula at various concentrations and for different thickening durations. The findings indicate that thickening leads to an exponential increase in milk viscosity, from 25% of the recommended dosage onward. This suggests that minor adjustments in dosage can significantly impact formula thickness, underscoring the importance of accurately dosing and preparing infant milk. The considerable variability in viscosity also emphasizes the need for thoughtful selection of teat size, considering the energy expenditure of the sucking infant. When using 50% of the recommended CBG dose or 25% of NaCMC, the resulting viscosity matches that of a commercially available casein‐based formula containing CBG for anti‐regurgitation. In the case of CBG, a viscosity plateau is only reached after 30 min. Therefore, educating parents on the correct handling and preparation steps for CBG‐thickened infant milk is crucial, including a 30‐min waiting period to achieve the intended thickening effect. [ABSTRACT FROM AUTHOR]

Mouthwashes provide an important means for improving oral hygiene. This study investigated the psychophysiological effects of mouthwashes with different binders during the recovery after a short-term stressor. In a within-subject experimental design, 21 healthy adults used four mouthwashes; MW A (no binder), MW B (Sodium alginate 0.16%), MW C (Sodium alginate 0.32%), and MW D (Xanthan gum 0.08%), after a 20-minute calculation task. Subjective evaluations and physiological responses including skin conductance level and electrocardiogram were recorded throughout the experiment. MW C exhibited an increased high-frequency (HF) component of heart rate variability (HRV) during recovery, and a significant difference in "strength of thickness" compared to other mouthwashes. MW D showed a greater decrease in heart rate and increased HF component of HRV compared to MW B. The findings suggest that mouthwashes with higher thickness levels effectively promote recovery from the physiological stress response, and are potentially suitable for relaxation purposes. [ABSTRACT FROM AUTHOR]

This article discusses a study that compared two new hot chocolate recipes (P1 and P2) to a commercial brand (P3). The study used sensory evaluation methods to assess the appearance, consistency, flavor, taste, and smell of the recipes. A nutritional analysis was also conducted to compare the protein, lipid, carbohydrate, fiber, and caloric content. The results showed that P1 had superior sensory qualities compared to P2 and P3. Both recipes had lower sugar and higher fiber content than typical market products. The study suggests that P1 is a good option for health-conscious consumers, while P2 offers a healthier alternative without sacrificing familiar flavors. [Extracted from the article]

Although hydrogels developed based on the decellularized amniotic membrane (dAM) hold great promise for tissue engineering and regenerative medicine, the development of printable bioinks faces serious limitations considering appropriate rheological behavior and shape fidelity after 3D printing. To improve the printability of dAM, we propose that hydroxyethyl cellulose (HEC) and silicate nanoplatelets (Laponite) can be used as a thickening agent and rheology modifier, respectively. It is shown that the Laponite operates as a physical crosslinking agent through reversible non-covalent interactions between nanoplatelets and the biopolymer matrix, thus improving the storage modulus of the bioink from 45 to 277 Pa at 1wt.% concentration. The decrease in pore size of the hydrogel network from 165 ± 45 to 130 ± 46 μm by the addition of 1 wt.% Laponite due to the increased crosslinking density is also observed. The enhanced crosslinking density and viscoelastic properties of hydrogels by the employment of nanoplatelets improved the printability of the bioinks. Nevertheless, the ion-containing HEC-dAM solution is prone to aggregate the silicate nanoplatelets, particularly at high concentrations, which may lead to degraded mechanical moduli (e.g., 125 Pa at 2 wt% concentration). The incorporation of 1 wt% Laponite offers improved biocompatibility by supporting the viability and proliferation of fibroblast cells. The developed nanocomposite bioinks also exhibit a promoting effect on the migration rate of fibroblast cells by about 2 times more than the Laponite-free counterpart, implying their in vitro wound healing potential. Overall, our nanoengineered formulation provides sufficient printability, structural stability, and biocompatibility for commensurate skin tissue engineering applications. [ABSTRACT FROM AUTHOR]

Two acid thickeners, ADMC and ADOM, were prepared by aqueous solution polymerization using acrylamide (AM) and methacryloyloxyethyl trimethyl ammonium chloride (DMC) as raw materials, with or without the introduction of octadecyl polyoxyethylene ether methacrylate (OEMA). It was characterized by FTIR, 1H NMR, and the fluorescence spectra of pyrene. The double-layer thickening mechanism of ADOM was proved by comparing the thickening and rheological properties of ADMC and ADOM tested by a six-speed rotary viscometer and a HAKKE MARSIV rheometer during the acidification process. The results showed that the synthetic product was the target product; the first stage of the self-thickening ADOM fresh acid solution during high-temperature acidification was mainly affected by Ca2+ concentration, and the second stage of self-thickening was mainly affected by temperature. The residual viscosity of the 0.8 wt% ADOM residual acid solution was 250, 201.5, and 61.3 mPa·s, respectively, after shearing at 90, 120, and 150 °C for 60 min at a shear rate of 170 s−1. The thickening acid ADOM with a hydrophobic association structure has good temperature resistance and shear resistance, which can be used for high-temperature deep-well acid fracturing. In addition, no metal crosslinking agent was introduced in the system to avoid damage to its formation, and ADOM exhibited good resistance to Ca2+, which could provide ideas for the reinjection of the acidizing flowback fluid. It also has certain advantages for environmental protection. [ABSTRACT FROM AUTHOR]

Gum arabic also known as gum Acacia, Acacia Senegal and Arabic gum is a natural, edible, dietary fiber and polysaccharide consisting of an arabiono-galactan-protein complex. The term Arabic gum was proposed by European merchants. Two species of Acacia, Acacia seyal and Acacia Senegal are recommended to produce a gum. 80% gum is produced from Acacia Senegal which is widely distributed to Sudan, Africa, Japan, Nepal, and many other tropical and subtropic regions of the world. From ancient times, it has been used for many beneficial purposes. Anciently it was used to make mummies and in painting. Currently, it is widely used for food applications, clinical uses, and non-food applications. In food approaches, it is used as a flavoring agent, stabilizer, sweetener, and thickening agent. It is used for the formulation of ice creams, candies, jellies, soft drinks, beverages, desserts, and soup. In clinical uses, it is used due to its anti-inflammatory, anti-oxidant, anti-obesity, anti-diarrhea, immune-stimulant, analgesic, cardioprotective, hepatoprotective, renal protective, anticancerous, anti-ulcerative and for many other purposes due to diversity of potential. In non-food applications, it is used for the synthesis of syrups, tablets, lozenges, creams, lotions, paint, ink, glue, and ceramics. This review briefly covered the all area in which gum arabic is used widely due to its beneficial activities. [ABSTRACT FROM AUTHOR]

Controlled vacuum environments as in space applications represent a challenge for the lubrication of tribological components. In addition to common space lubricant requirements like, e.g., low evaporation, a broad operational temperature range and a high stability during operation, long-term-storage (LTS) properties have gained increasing attention recently. The term addresses the time-dependent stability of a lubricant under static conditions, which can mean chemical degradation processes such as oxidation on the one hand, but also the physical separation of oil and thickener in heterogeneous lubricants like greases. Due to the extended storage periods of lubricated components on-ground but also during a space mission for several years, it has to be ensured that a lubricant is still functional after LTS. This article depicts the development of a space lubricant grease with LTS properties. Firstly, LTS requirements and methods for their assessment are discussed. In the following, a systematic approach towards the design of a grease formulation compatible with LTS is described. Finally, the manufacturing of prototype formulations and their broad characterization by means of LTS behaviour, outgassing, and tribological performance is presented. [ABSTRACT FROM AUTHOR]

The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additives is approved, their safety has always been questioned. At present, artificial synthetic food additives have gradually replaced natural food additives and many problems related to food additives, involve the abuse of food additives, excessive additives, or even toxic additives. Obviously, food additives can bring people great sensory enjoyment and commercial convenience, but they may also cause potential risks to human health. So, it is of high significance to conduct quantitative analysis on the content of food additives. According to their functions and the regulatory requirements of food additives, this review started with the classification, and functions of various food additives involving preservatives, sweeteners, emulsifiers, stabilizers, thickeners, and gelling agents and the advantages and disadvantages of food additives usage. [ABSTRACT FROM AUTHOR]

The extracellular heteropolysaccharide xanthan, synthesized by bacteria of the genus Xanthomonas, is widely used as a thickening and stabilizing agent across the food, cosmetic, and pharmaceutical sectors. Expanding the scope of its application, current efforts target the use of xanthan to develop innovative functional materials and products, such as edible films, eco-friendly oil surfactants, and biocompatible composites for tissue engineering. Xanthan-derived oligosaccharides are useful as nutritional supplements and plant defense elicitors. Development and processing of such new functional materials and products often necessitate tuning of xanthan properties through targeted structural modification. This task can be effectively carried out with the help of xanthan-specific enzymes. However, the complex molecular structure and intricate conformational behavior of xanthan create problems with its enzymatic hydrolysis or modification. This review summarizes and analyzes data concerning xanthan-degrading enzymes originating from microorganisms and microbial consortia, with a particular focus on the dependence of enzymatic activity on the structure and conformation of xanthan. Through a comparative study of xanthan-degrading pathways found within various bacterial classes, different microbial enzyme systems for xanthan utilization have been identified. The characterization of these new enzymes opens new perspectives for modifying xanthan structure and developing innovative xanthan-based applications. Key points: • The structure and conformation of xanthan affect enzymatic degradation. • Microorganisms use diverse multienzyme systems for xanthan degradation. • Xanthan-specific enzymes can be used to develop xanthan variants for novel applications. [ABSTRACT FROM AUTHOR]

Summary: Due to the surplus in the production of 'Rojo Brillante' persimmon in Spain, there is great interest in developing products made from this fruit that can take full advantage of production peaks. However, heat treatment can reverse the astringency, limiting the diversity of products derived from persimmon. The aim of this study was to characterise physicochemically astringent and non‐astringent persimmon cremogenates subjected to pasteurisation and elaborated with different thickeners (guar gum, sodium alginate and pectin). Several aspects were specifically analysed: the evolution during the storage of the soluble solid content, water, total phenols, antioxidant capacity, optical and mechanical properties, as well as the microbiological stability. The sensory acceptability of the selected cremogenates was also evaluated. The results showed that the final colour of the samples depended on the initial level of astringency of the raw material; the non‐astringent persimmons were much darker (L* ≈ 40–50) than astringent persimmons (L* ≈ 65–70), and the type of thickener used had no effect and led to no difference. Furthermore, the cremogenate was harder (F ≈ 20–120 N) when astringent persimmons were used. In astringent cremogenates the thickeners evaluated help in reducing the total phenol content after 3 months of storage in 40% when compared to the control. The heat treatment applied (70 °C, 30 min) did not reverse the astringency, so this type of cremogenate could be a commercial outlet for the waste or surplus of this fruit. In this regard, non‐astringent persimmons with pectin would be recommended for the preparation of cremogenates from this fruit since they were also those that the scored best in the sensory analysis. [ABSTRACT FROM AUTHOR]

A high-payload ascorbyl palmitate (AP) nanosuspension (NS) was designed to improve skin delivery following topical application. The AP-loaded NS systems were prepared using the bead-milling technique, and softly thickened into NS-loaded gel (NS-G) using hydrophilic polymers. The optimized NS-G system consisted of up to 75 mg/mL of AP, 0.5% w/v of polyoxyl-40 hydrogenated castor oil (Kolliphor® RH40) as the suspending agent, and 1.0% w/v of sodium carboxymethyl cellulose (Na.CMC 700 K) as the thickening agent, in citrate buffer (pH 4.5). The NS-G system was embodied as follows: long and flaky nanocrystals, 493.2 nm in size, −48.7 mV in zeta potential, and 2.3 cP of viscosity with a shear rate of 100 s−1. Both NS and NS-G provided rapid dissolution of the poorly water-soluble antioxidant, which was comparable to that of the microemulsion gel (ME-G) containing AP in solubilized form. In an ex vivo skin absorption study using the Franz diffusion cell mounted on porcine skin, NS-G exhibited faster absorption in skin, providing approximately 4, 3, and 1.4 times larger accumulation than that of ME-G at 3, 6, and 12 h, respectively. Therefore, the high-payload NS makes it a promising platform for skin delivery of the lipid derivative of ascorbic acid. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study is to determine the material extrusion (MEX) printability envelope of a new kind of low-viscosity powder-binder feedstocks using rheological properties. Design/methodology/approach: Formulation of 13 feedstocks (variation of solid loading 60–67 Vol.% and thickening agent proportion 3–15 Vol.%) that were characterized and printed at different temperatures. Findings: Three rheological models were successfully used to define the viscosity envelope, producing stable and defect-free printing. At a shear deformation rate experienced by the feedstock in the nozzle ranging from 100 to 300 s–1, it was confirmed that metal injection molding (MIM) feedstocks exhibiting a low viscosity between 100 and 150 Pa s could be printed using an extrusion temperature as low as 85 °C. Practical implications: MEX can be used in synergy with MIM to accelerate mold development for a new injected part or simply as a replacement for MIM when the cost of the mold becomes too high for very small production volumes. Originality/value: Correlation between the rheological properties of this new generation of low-viscosity feedstocks and MEX printability has been demonstrated for the first time. [ABSTRACT FROM AUTHOR]