-
Article
Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder
The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered poly...
-
Article
pH Indicator Integrated with Carbon Quantum Dots of Glucose to Monitor the Quality of Fish and Shrimp
An ammonia-sensitive, easy-to-use, pH-responsive food packaging indicator was developed using drop-coated filter paper combined with hydrothermally generated glucose-derived carbon dots (G-CQDs). The stability...
-
Article
Effects of packaging and temperature abuse on the quality of red pepper (Capsicum annuum L.) powder
Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25 °...
-
Article
Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging
Hydrothermally prepared garlic (Allium sativum) cloves-derived carbon dots (CDs) were used to fabricate carrageenan/sodium alginate (Car/Alg)-based functional films for UV-barrier food packaging. The effects of d...
-
Article
Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications
Active and intelligent packaging can effectively improve the shelf life and monitor food quality in real-time packaged products without affecting nutritional value. With the growing interest in human health an...
-
Article
Sulfur recycling into value-added materials: a review
About 70 million tons of sulfur are produced yearly as a by-product of petroleum refining, and 10 millions are overproduced and accumulated, thus requiring advanced recycling strategies to reach a circular eco...
-
Article
Synthesis, properties and food packaging applications of sulfur quantum dots: a review
About one billion tons of food is wasted annually due to microbial contamination and oxidative deterioration. Actually, this issue is solved by hazardous and costly functional materials in the food packaging i...
-
Article
Gelatin/cellulose nanofiber-based functional films added with mushroom-mediated sulfur nanoparticles for active packaging applications
Enoki mushroom-mediated sulfur nanoparticles (SNP) were developed using a facile acid hydrolysis process. Enoki mushroom extract was applied as a natural stabilizing agent for SNPs. The capped SNPs showed good...
-
Article
Enhanced functionality of green synthesized sulfur nanoparticles using kiwifruit (Actinidia deliciosa) peel polyphenols as cap** agents
Sulfur nanoparticles (SNPs) have recently caught the scientific community's attention due to their improved physicochemical attributes compared to the bulk counterparts. However, the SNPs' high hydrophobicity ...
-
Article
Preparation of turmeric-derived sulfur-functionalized carbon dots: antibacterial and antioxidant activity
The work describes the preparation of carbon dots using turmeric as the carbon source and their functionalization with sulfur to enhance the functionality. The turmeric-derived carbon dots (CD) and sulfur-func...
-
Chapter
Water Absorption Behavior of Bast Fibers Incorporated Polymer Composites
The demand for biodegradable materials are increasing due to their environmentally friendly properties and for the replacement of petroleum-based products. Bast fibers are the most important renewable material...
-
Article
Effect of Zn salts and hydrolyzing agents on the morphology and antibacterial activity of zinc oxide nanoparticles
Zinc oxide nanoparticles (ZnONPs) are considered safe as antibacterials. Those nanoparticles should preferably have uniform size and shape, but conditions to obtain uniform nanoparticles and their antibacteria...
-
Article
Mechanical, thermal, and water vapor barrier properties of regenerated cellulose/nano-SiO2 composite films
Bionanocomposite films were fabricated by reinforcing regenerated cellulose (RC) with 3-aminopropyl-functionalized silica nanoparticles (nano-SiO2). The composite films were prepared by dissolving cotton linter R...
-
Article
Isolation of oxidized nanocellulose from rice straw using the ammonium persulfate method
Oxidized nanocellulose was isolated from rice straw using the ammonium persulfate method. The effect of cellulose isolation methods such as a multistep process, pretreatments using NaOH and H2O2 on the properties...
-
Article
One-step preparation of banana powder/silver nanoparticles composite films
Silver nanoparticles (Ag-NPs) were synthesized using banana powder as a reducing and stabilizing agent, and banana/Ag-NPs composite films with different concentration of Ag-NPs were prepared simultaneously. Th...
-
Article
Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
Poly(butylene adipate-co-terephthalate) (PBAT) films were prepared using 4 different preparation methods and the effects of the processing method on physical, mechanical, and structural properties of PBAT film...
-
Article
Isolation of cellulose nanocrystals from onion skin and their utilization for the preparation of agar-based bio-nanocomposites films
Cellulose nanocrystals (CNC) were isolated from onion skin using different concentrations of acid (45, 55, and 65 % H2SO4) and agar/CNC composite films were prepared to test their performance properties. The majo...
-
Article
Dehydration characteristics of Maesaengi (Capsosiphon fulvescens) in hot-air drying
Maesaengi (Capsosiphon fulvescens) was dehydrated in a single layer at drying air temperatures ranging from 50–80°C in a laboratory scale convective dryer with an air velocity of 0.26 m/s. The effect of drying ai...
-
Article
Drying kinetics of whole and sliced shiitake mushrooms (Lentinus edodes)
Isotherms of shiitake mushroom (Lentinus edodes) at 25 and 40°C were determined and drying kinetics of whole and sliced shiitake mushrooms were tested using a convective air drying method at different drying temp...
-
Article
Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder
Isotherm characteristics of red pepper powder and the effect of temperature and water activity (Aw) on its color change were investigated. Monolayer moisture contents of red pepper powder decreased from 0.1218...
