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Article
Publication date: 17 February 2023

Khaled Mostafa, Mohamed Ramadan and Azza El-Sanabary

The purpose of this study is to investigate the authors' previously prepared and fully characterized poly (methacrylamide)-chitosan nanoparticles (CNPs) graft copolymer having…

Abstract

Purpose

The purpose of this study is to investigate the authors' previously prepared and fully characterized poly (methacrylamide)-chitosan nanoparticles (CNPs) graft copolymer having 50.2% graft yield with respect to flocculation efficiency for ferric laurate aqueous dispersions. This was done to compare the ability of the latter cheap, biodegradable and ecofriendly hybrid natural-synthetic polymeric substrate as a flocculant in comparison with higher cost, nonbiodegradable and harmful polyacrylamide as a well-known synthetic flocculant counterpart.

Design/methodology/approach

The graft copolymerization process was carried out at 450°Cfor 120 min using (1.0 g) CNPs, methacrylamide (1.5 g), 100 mmol/l potassium chromate and 80 mmol/l mandelic acid. Fourier transform infrared spectroscopy, thermogravimetric analysis, elemental analysis and specific viscosity were used to characterize and analyze the resultant copolymer. The flocculation efficiency was conferred in terms of transmittance % and weight removal %. The main factors influencing the flocculation process, such as flocculent dose, flocculation medium pH, stirring speed, flocculation temperature and grafting extent, were comprehensively discussed.

Findings

The flocculation efficiency of the prepared copolymers revealed the following findings: increased by increasing the flocculant dose, pH, temperature and stirring speed to a maximum values denoted at 30 ppm, 6.0, 30°C and 50 r/min, respectively, then decreased thereafter; increased by increasing the extent of grafting within the range studied; showed a comparable flocculation efficiency in comparison with polyacrylamide as a synthetic polymeric flocculent; and, finally, a preliminary bridging mechanism representing the attraction between the anionic suspended particles ferric laurate and cationic poly (MAam)-CNPs graft copolymer has been projected.

Originality/value

The advancement addressed here is undertaken with using the authors’ poly (MAam)-CNPs graft copolymers having different extent of grafting (a point which is not cited in the literature especially for the authors’ prepared copolymer) as a hybrid natural-synthetic polymeric substrate as a flocculant for ferric laurate aqueous dispersions in comparison with the high cost and nondegradable polyacrylamide synthetic flocculant.

Details

Pigment & Resin Technology, vol. 53 no. 1
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 6 June 2023

Hümeyra Çetin Babaoğlu, Sultan Arslan Tontul, Lokman Karaduman and Yakup Üzgü

The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

Abstract

Purpose

The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

Design/methodology/approach

In this study, muffin production was carried out with sourdough powder addition at the rate of 0, 15 and 30%. To obtain the sourdough powder, sourdough was fermented by using Lactobacillus fermentum, Lactococcus lactis (previously isolated from spontaneous sourdough) and Saccharomyces cerevisiae.

Findings

The specific volume, number of crumb pores and total pore area were not adversely affected by the addition of 15% or 30% sourdough powder (p > 0.05). The sourdough addition reduced the L* values of the muffin crust, while the b* value of the muffin crumb with 30% sourdough powder decreased compared to the control (p < 0.05). The addition of sourdough powder decreased eGI and RDS values and increased SDS content of samples (p < 0.05). In storage, the mould growth was observed in the control group and samples containing 15% sourdough powder on the 5th day, while the samples containing 30% sourdough powder were moulded on the 7th day. The sourdough powder increased the hardness and chewiness values of samples (p < 0.05), while it had no significant effect on springiness, cohesiveness and resilience (p > 0.05).

Originality/value

The sourdough powder provides a lower glycemic index and longer microbial shelf life that makes the product advantageous in consumer demand. This is the first time sourdough powder has been used to achieve this purpose.

Details

British Food Journal, vol. 125 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 17 July 2023

Zulfiqar Ali Raza, Aisha Rehman, Faiza Anwar and Naseer Ahmad

This study aims to investigate the effect of the copresence of ferrous (Fe2+) ions and sodium dodecyl sulfate (SDS) on the activity of an amylase enzyme during the desizing of…

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Abstract

Purpose

This study aims to investigate the effect of the copresence of ferrous (Fe2+) ions and sodium dodecyl sulfate (SDS) on the activity of an amylase enzyme during the desizing of greige viscose fabric for potential industrial applications. The removal of starches is an essential step before processing the fabric for dyeing and finishing operations. The authors tend to accomplish it in eco-friendly and sustainable ways.

Design/methodology/approach

The experiments were designed under the Taguchi approach, and the results were analyzed using grey relational analysis to optimize the process. The textile properties of absorbency, reducing sugars, bending length, weight loss, Tegawa rating and tensile strength were assessed using the standard protocols. The control and optimized viscose specimens were investigated for certain surface chemical properties using advanced analytical techniques including scanning electron microscopy (SEM), X-ray diffraction (XRD) and thermal gravimetric analysis (TGA).

Findings

The results demonstrate that the Fe2+ concentration and process time were the main influencing factors in the amylolytic desizing of viscose fabric. The optimized process conditions were found to be 0.1 mm Fe2+ ions, 3 mm SDS, 80°C, 7 pH and 30 min process time. The copresence of Fe2+ ions and SDS promoted the biodesizing of viscose fabric. The SEM, Fourier transform infrared spectroscopy, XRD and TGA results demonstrated that the sizing agent has efficiently been removed from the fabric surface.

Practical implications

The amylase desizing of viscose fabric in the presence of certain metal ions and surfactants is a significant subject as the enzyme may face them due to their prevalence in the water systems. This could also support the biodesizing and bioscouring operations to be done in one bath, thus making the textile pretreatment process both economical and environmentally sustainable.

Originality/value

The authors found no report on the biodesizing of viscose fabric in the copresence of Fe2+ ions and the SDS surfactant under statistical multiresponse optimization. The biodesized viscose fabric has been investigated using both conventional and analytical approaches.

Details

Pigment & Resin Technology, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 7 February 2024

Chinkle Kaur and Jasleen Kaur

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and…

Abstract

Purpose

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

Design/methodology/approach

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Findings

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Originality/value

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

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