Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

Relationship between cell morphology and impact strength of microcellular foamed high‐density polyethylene/polypropylene blends

Polymer blends, such as those resulting from recycling postconsumer plastics, often have poor mechanical properties. Microcellular foams have been shown to have the potential to improve properties, and permit higher‐value uses of mixed polymer streams. In this study, the effects of microcellular batch processing conditions (foaming time and temperature) and HDPE/PP blend compositions on the cell morphology (the average cell size and cell‐population density) and impact strength were studied. Optical microscopy was used to investigate the miscibility and crystalline morphology of the HDPE/PP blends. Pure HDPE and PP did not foam well at any processing conditions. Blending facilitated the formation of microcellular structures in polyolefins because of the poorly bonded interfaces of immiscible HDPE/PP blends, which favored cell nucleation. The experimental results indicated that well‐developed microcellular structures are produced in HDPE/PP blends at ratios of 50:50 and 30:70. The cell morphology had a strong relationship with the impact strength of foamed samples. Improvement in impact strength was associated with well‐developed microcellular morphology. Polym. Eng. Sci. 44:1551–1560, 2004. © 2004 Society of Plastics Engineers.     

Facile fabrication of polyethylene/silver nanoparticle nanocomposites with silver nanoparticles traps and holds early antibacterial effect

Antibacterial polyethylene (PE)/silver nanoparticle (AgNP) nanocomposites containing AgNPs at concentrations of 5 × 10^?5, 5 × 10^?4, and 5 × 10^?3 wt % were fabricated and tested. Transmission electron microscopy revealed an even dispersion of surface AgNPs in the PE/AgNP nanocomposites. No AgNP agglomeration was observed. The tensile strength, elongation at break, and Young's modulus of these PE/AgNP nanocomposites were similar to those of neat PE. Differential scanning calorimetry demonstrated that the PE/AgNP nanocomposites and neat PE had similar melting and crystallization temperatures of 126 ± 0.5 and 109 ± 0.6°C, respectively. The heats of fusion of the PE/AgNP nanocomposites containing AgNPs at concentrations of 5 × 10^?5 and 5 × 10^?4 and of 5 × 10^?3 wt % were lower than those of neat PE by 5 and 7%, respectively. These PE/AgNP nanocomposites were immersed in shaking liquid cultures of the potential pathogenic bacteria Escherichia coli, Bacillus subtilis, and Salmonella typhimurium in the lag phase. The results show that the growth rates of all of the tested bacteria were restricted effectively after 1.5, 3, and 6 h of cultivation, respectively. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43331.     

Microcellular foam of polymer blends of HDPE/PP and their composites with wood fiber

In this study, the effects of batch processing conditions (foaming time and temperature) and blend composition as well as the effect of incorporating wood fiber into the blends on the crystallinity, sorption behavior of CO₂, void fraction, and cellular morphology of microcellular foamed high‐density polyethylene (HDPE)/polypropylene (PP) blends and their composites with wood fiber were studied. Blending decreased the crystallinity of HDPE and PP and facilitated microcellular foam production in blend materials. The void fraction was strongly dependent on the processing conditions and on blend composition. Foamed samples with a high void fraction were not always microcellular. The addition of wood fiber inhibited microcellular foaming. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 88: 2842–2850, 2003     

Antimicrobial effect of Thai spices against Listeria monocytogenes and Salmonella typhimurium DT104

The objective of this study was to determine the potential antimicrobial activity of extracts and essential oils of spices from Thailand against foodborne pathogenic bacteria. The antimicrobial efficacy of ginger (Zingiber officinale), fingerroot (Boesenbergia pandurata), and turmeric (Curcuma longa) was evaluated against five strains of Listeria monocytogenes and four strains of Salmonella enterica ssp. enterica serovar Typhimurium DT104. Antimicrobial activity was investigated in microbiological media by using an agar dilution assay and enumeration over time and a model food system, apple juice, by monitoring growth over time. In the agar dilution assay, water extracts of the three spices had no effect on L. monocytogenes. Similarly, 50% ethanol extracts of ginger or turmeric had no effect. In contrast, ethanolic fingerroot extracts at 5 to 10% (vol/ vol) inhibited most L. monocytogenes strains for 24 h in the agar dilution assay. Commercial essential oils (EO) of ginger or turmeric inhibited all L. monocytogenes at < or = 0.6 or < or = 10%, respectively. Fingerroot EO inhibited all strains at < or = 0.4%. In the enumeration-over-time assay, a 5% fingerroot ethanol extract reduced ca. 4 log CFU/ml Listeria by around 2 log in 24 h while 10% inactivated the microorganism in 9 h. Fingerroot EO at 0.2% inactivated 4 log CFU/ml L. monocytogenes in 6 to 9 h. Neither extracts nor commercial EO had any effect on Salmonella Typhimurium DT 104 with the exception of fingerroot EO, which inhibited all strains at < or = 0.7%. Addition of 0.2% fingerroot EO to apple juice reduced 4 log of L. monocytogenes Scott A and both strains of Salmonella Typhimurium to an undetectable level within 1 to 2 days. It was concluded that fingerroot EO and extract have potential for inhibiting pathogens in food systems.     

Synthesis and characterization of carboxymethyl cellulose powder and films from Mimosa pigra

Mimosa pigra peel was sun‐dried for 2 days and then ground before being boiled with 30%w/v sodium hydroxide (NaOH) at 100°C for 3 h, washed and then dried at 55°C to constant weight. The cellulose was then synthesized using different NaOH concentrations and monochloroacetic acid (MCA) in isopropyl alcohol (IPA). Effects of various NaOH concentrations on degree of substitution (DS), viscosity and thermal of carboxymethyl cellulose from Mimosa pigra peel (CMC_m) were investigated. The increasing of NaOH concentration resulted in increasing DS and viscosity. However, viscosity of CMC_m decreased as temperature increased. Thermal properties were studied using differential scanning calorimetry (DSC). The melting point of the samples decreased as %NaOH increased. The effects of various NaOH concentrations in CMC_m synthesis on the mechanical properties and water vapor permeability (WVP) of the CMC_m films were investigated as well. With increasing NaOH concentrations (30–50%) were also found to result in improved mechanical properties. However, when the level of NaOH concentration was 60%, the mechanical properties of the CMC films decreased. This result indicates that the highest mechanical properties were found for 50% NaOH‐synthesized CMC_m films. The WVP of the CMC_m films increased as %NaOH increased. In addition, the CMC_m films were tested to determine the effect of glycerol as a plasticizer on the mechanical properties. Increasing the amount of glycerol showed an increase in elongation at break but also led to a decrease in tensile strength. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Thermoplastic polymers as modifiers for urea‐formaldehyde (UF) wood adhesives. II. Procedures for the preparation and characterization of thermoplastic‐modified UF wood composites

Wood composites were prepared by using wood flour (sugar maple, Acer saccharum March) and thermoplastic‐modified urea‐formaldehyde (UF) suspensions. Thermoplastic (5–10% w/v) was introduced into the UF suspension as an aqueous solution, a self‐stabilized dispersion in water, or as a surfactant‐stabilized latex. The modified suspension was blended with wood flour, and the blend was cured by using a cure cycle that was suitable for all the thermoplastic‐modified UF formulations and unmodified UF controls. The wood flour composites were tested by using a notched Izod impact strength test. All formulations containing surfactant decreased the impact strength by ～ 30–40% relative to the unmodified UF control, whereas the water‐soluble thermoplastic had no effect on the impact strength. The formulations with self‐dispersed thermoplastics all increased the notched Izod impact strength, with the greatest increase being 69% more than the UF control, except in a single instance when the molecular weight of the thermoplastic was very high, which decreased resin flow. Increasing the thermoplastic content from 5 to 10% w/v did not further improve the impact test results. Scanning electron microscopy of the fracture surfaces showed morphological differences in the systems that varied with the thermoplastic and method of thermoplastic addition to the UF suspension.© 2002 Wiley Periodicals, Inc. J Appl Polym Sci 87: 898–907, 2003     

Factors Affecting Migration of Vanillin from Chitosan/Methyl Cellulose Films

ABSTRACT:  The diffusion kinetics and factors affecting the migration of vanillin from chitosan/methyl cellulose (Chi/MC) films into water, cantaloupe juice (CJ), pineapple juice (PJ), and citrate buffer adjusted to pH values of 3.5, 5, and 6.5 were studied. Vanillin was incorporated into the Chi/MC films to provide an inhibitory effect against microorganisms. Initial vanillin concentration in the films, temperature, and pH of extracting solvent impacted the migration behavior of vanillin. The diffusion coefficients (D) followed the Arrhenius equation and increased as temperature increased for all the solvents. As temperature rose, the rate increment of the diffusion of vanillin into pineapple juice was higher than that into water and cantaloupe juice. Films containing lower vanillin content had a higher diffusion coefficient than those containing high vanillin content. Migration of vanillin was affected by pH rather than acid concentration. Lower pH resulted in a higher migration rate.     

Effect of solvent plasticization on polypropylene microcellular foaming process and foam characteristics

In this research, the effect of crystalline fraction of polypropylene (PP) on cell nucleation behavior was overcome by an introduction of solvent‐plasticized step to the microcellular foaming in a solid‐state batch‐foaming process. Utilizing the plasticization performance of the solvent facilitated the PP to be foamed at the temperatures lower than its melting point with the dramatic development in the cellular morphology of the final foams. In consequence of the heterogeneous cell nucleation sites induction and the crystalline loss, which were induced by solvent, a high cell density (i.e., 10⁹–10¹⁰ cells/cm³) was promoted without the cell sacrificing at the elevated temperatures (155 and 165°C) and favorable PP microcellular foams were accomplished. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Thermoplastic polymers as modifiers for urea‐formaldehyde (UF) wood adhesives. I. Procedures for the preparation and characterization of thermoplastic‐modified UF suspensions

Acrylic thermoplastic copolymers with different degrees of hydrophilicity were prepared and introduced into a commercial aqueous urea‐formaldehyde (UF) suspension at 5–10% w/v. The most hydrophilic acrylic thermoplastic was introduced into the UF suspension as an aqueous solution, whereas the most hydrophobic acrylic was introduced as a surfactant‐stabilized suspension. Acrylics with intermediate hydrophilicity were introduced into the UF suspension as a self‐dispersed aqueous suspension. The thermoplastic‐modified UF suspensions with 5% thermoplastic (58% solids) had a viscosity at 30°C of ～ 114 cP, compared with a viscosity of ～112 cP for the original UF suspension (60% UF solids). At 10% thermoplastic (63% solids), all the thermoplastic‐modified UF suspensions exceeded 200 cP. The viscosity of the UF suspension modified with self‐dispersed thermoplastic was reduced by ～ 50% by reducing the thermoplastic molecular weight. SEM micrographs of cured thermoplastic‐modified UF showed phase‐separated thermoplastic domains in a continuous UF phase for the UF modified with self‐dispersed and surfactant‐stabilized thermoplastic, but UF modified with the water‐soluble thermoplastic showed a single phase. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 87: 890–897, 2003