Oxygen detection using UV-activated electrospun poly(ethylene oxide) fibers encapsulated with TiO2 nanoparticles

A UV-activated oxygen indicator was developed in this study. The indicator was prepared by dispersing TiO₂ nanoparticles, glycerol, and methylene blue in poly(ethylene oxide) solution using aqueous ethanol as a solvent. The solution was electrospun or solvent cast to produce oxygen-sensitive fibrous membrane and continuous cast film, respectively. Sensitivity characteristics of the resulting indicators to UV irradiation and oxygen detection, at different component ratios, were evaluated. Scanning electron microscopy results show that the diameter of the electrospun fibers varied from about 350 to 1000 nm. The electrospun indicators were 4–5 times more sensitive to UV irradiation as compared to continuous film indicators prepared by casting, mainly due to morphological differences between the two poly(ethylene oxide) carriers. Increasing ethanol concentration of the electrospinning solvent enhanced the sensitivity of the indicator to UV irradiation. Moreover, the photo-bleaching step of the indicator was highly dependent on the active component ratios in the formulation. FTIR spectroscopy was employed to study the interactions between the active compounds in the indicator. This study demonstrated that electrospun TiO₂-based indicator could be promising for oxygen detection in modified atmosphere packaging applications.     

The impact of anthocyanin-rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films

To modify the properties of edible soy protein isolate (SPI) films, 0.5% anthocyanin-rich red raspberry (Rubus strigosus) extract (ARRE) (0.5 g raspberry powder in 95% ethyl alcohol/water/85% lactic acid [80:19:1. v/v/v]) was incorporated into film-forming solutions. ARRE resulted in an SPI film having significantly enhanced tensile strength (P < 0.05) and % elongation at break (P < 0.05), as well as increased water swelling ratio (P < 0.05) and in vitro pepsin digestibility (P < 0.05). The resultant films also showed significantly decreased water solubility and water vapor permeability (P < 0.05). In addition, ARRE increased darkness, redness, and yellowness film appearance as evidenced by a lower L* (P < 0.05), greater positive a* (P < 0.05), and a higher b* (P < 0.05) than the control film. Scanning electron microscopy images revealed that extract-added films had denser and more compact cross-section microstructure. Fourier transform infrared spectra illustrated that ARRE-created hydrogen bonding involved conformational changes of soy protein without destroying its backbone structure. SDS-PAGE electrophoretograms revealed that the extract induced intermolecular interaction of the soy protein monomers. Natural plant extracts would be a promising ingredient to make SPI films with different physicochemical properties and applications. PRACTICAL APPLICATION: This study characterizes the potential physicochemical changes of SPI film with incorporated raspberry extract. Upon the above modification, the resultant film was found to enhance the applications of pure SPI film in food packaging. For example, SPI-ARRE film could prolong the usage life of SPI film due to increased strength, or could be useful as a desiccant (drying agent) such as a water-absorbing sheet for preserving dried foods due to its increased hydrophilic surface and water-swelling ratio. SPI-ARRE film could also be alternately used as a food wrap with unique color.     

Release of folic acid from sodium alginate-pectin-poly(ethylene oxide) electrospun fibers under in vitro conditions

The present study evaluated the release behavior of folic acid from ultrafine sodium alginate-pectin-poly(ethylene oxide) electrospun fibers under in vitro conditions. In aqueous solution, the release of folic acid at pH 1.2 (64%) was significantly higher than at pH 3 (21%). At pH 7.8, the majority of folic acid was released (97%) due to extensive swelling and partial dissolution of the fibers. In simulated gastric juice, the folic acid release profile was similar to that of aqueous solution at pH 1.2. By contrast, using the simulated pH 7.8 intestinal fluid, a lower amount (40%) of folic acid was released as compared with the aqueous alkaline solution. These results showed that the release of folic acid from the alginate fibers is affected by the constituents present in the simulated intestinal fluid, in addition to the pH effect. The in vitro release study showed that the composite alginate electrospun fibers have good potential as a carrier that retains folic acid in acidic food products (pH 3), but selectively releases the micronutrient in the small intestine.     

Rapid separation of milk whey proteins by anion exchange chromatography

A fast protein liquid chromatography system was used to fractionate the major proteins of sweet and acid wheys. Fifty to 500 microliter of whey were fractionated with a stepwise ionic strength gradient using water (buffer A) and increasing concentrations of .7 M sodium acetate (buffer B). Six well-resolved peaks were obtained: 1) amino acids (tentative identification), 2) low molecular weight peptides (tentative identification), 3) highly enriched alpha-lactalbumin, 4) highly enriched serum albumin 5) electrophoretically pure beta-lactoglobulin B, and electrophoretically pure beta-lactoglobulin A. A poor baseline or unresolved peaks resulted when .02 M bis-tris or .02 M histidine was used for buffer A and .7 M sodium acetate in .02 M bis-tris or histidine was used for buffer B. When sodium chloride was used in place of sodium acetate, beta-lactoglobulins A and B were poorly resolved. The column was cleaned after each run by injecting 2 ml of the following reagents: glacial acetic acid, 2 N sodium chloride, 2 N sodium hydroxide, 2 N sodium chloride, 2% detergent, and 100% acetonitrile. Time required to run each sample including column cleanup was 40 min.     

The quantitative analysis of fat and protein in meat by transmission infrared analysis

Transmission infrared analysis, which has been successfully applied to milk analysis, was assessed for the quantitative analysis of fat and protein in meat products. Meats of varying fat and protein content were converted into milk-like emulsions, which were, in turn, analyzed by standard chemical methods and by a Multispec M infrared analyzer. The performance of the instrument for meat analysis using a standard milk calibration was also assessed and compared with the instrument set with a meat calibration. Both approaches provided a good estimate of the fat and protein content for a range of meat products, the meat calibration being more accurate than the milk calibration. The infrared method allowed for rapid and accurate analysis of meat and has future potential in the meat industry for quality control purposes.     

Characterization of pili nut (Canarium ovatum) oil: Fatty acid and triacylglycerol composition and physicochemical properties

The fatty acid and triacylglycerol composition of pili nut (Canarium ovatum) oil and fractions were analyzed by gas chromatography and reversed-phase high-performance liquid chromatography, respectively. The oil obtained by solvent extraction was low in polyunsaturated fatty acids and high in saturates. The polyunsaturated fatty acid (18∶2 and 18∶3) contents were less than 11%, whereas palmitic (16∶0) and stearic acid (18∶0) were 33.3 and 10.9%, respectively. The saturated fatty acid level of the low-melting fraction oil was reduced from 44.4 to 35.5% and the total unsaturated fatty acid levels were increased from 55.6 to 65% by fractional crystallization. Triacylglycerol analysis showed that the high-melting fraction (HM) from pili nut oil consisted of POP, POS, and SOS+SSO (P=palmitic acid, O=oleic acid, and S=stearic acid) in the proportion of 48.6, 38.8, and 8.7%, respectively. The physicochemical properties of the HM fraction were studied using differential scanning calorimetry and pulsed nuclear magnetic resonance. The results showed that the melting range and solid fat content of the HM fraction were very similar to those isolated from cocoa butter and olive oil. The content of POP played an important role in determining the melting range of the HM fraction. It is suggested that this HM fraction may have applications as a cocoa butter substitute in confectionery products.     

The generalized boundary element approach to Burgers' equation

The generalized boundary element method is presented for the numerical solution of Burgers' equation. The new method is based on the set of boundary integral equations derived for each subdomain by using the fundamental solution for the linearized differential operator of the equation. The resulting system of quasi-non-linear equations is solved implicitly with use of a simple iterative procedure. The adaptability and the accuracy of the proposed method are demonstrated by three examples and a comparison of the numerical results with the exact solution or other existing solutions is shown for the first example.     

On constructing communication protocols from component-based service specifications

Constructing communication protocols from component service specifications, each of which specifies a subfunction of the target protocol, enables efficient development of a large and complex communication protocol. Concerning this construction, related techniques have been already proposed: integration of component protocol specifications into a single protocol specification and transformation of service specifications to protocol specifications. However, the integration needs special knowledge of communication protocols, and the transformation requires that a large and complex service specification should be developed as input to produce the target protocol. In order to cope with these problems, this paper proposes a new method which at first integrates component service specifications into a single service specification, and then transforms the service specification into the target protocol by a protocol synthesis technique. The most important point of view is that component integration is performed at the service specification level rather than the protocol specification level. Additionally, we define a class of ‘well-formed’ service specification which ensures correctness of the target protocol. As a result, the integration and transformation can be efficiently executed in small state space without special knowledge of communication protocols. Finally, we have shown the effectiveness of the proposed method by constructing a part of the real-life OSI protocol FTAM.     

Non-destructive thermal property measurements of an APS TBC on an intact turbine blade

The ability to measure the properties of thermal barrier coatings (TBCs) applied to engine components is challenging due to the complex geometry of parts and the difficulty of preparing samples suitable for conventional techniques. As a result, there is a shortage of information related to the morphology and thermal properties of coatings on engine components. Phase of photothermal emission analysis (PopTea) is a relatively new non-destructive technique that is suitable for measuring the thermal properties of coatings on serviceable engine parts. To demonstrate this capability, measurements are performed on an intact turbine blade coated with air plasma sprayed (APS) 7 wt.% Y₂O₃-stabilized ZrO₂ (7YSZ). The average thermal diffusivity of the coating applied to the blade was ~ 0.5 mm²/s which is typical for thermal diffusivity previously measured on 7YSZ APS coatings made on test coupons with PopTea and laser flash. Furthermore, trends in thermal properties over the blade are studied and compared. It is discovered that variations in thermal properties are the result of differences in coating porosity.