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Self-crosslinked long fluorocarbon acrylate polymer latex has good hydrophobic and oleophobicity, weather resistance, aging resistance, stability and other excellent properties, which make the polymer be widely used in coatings, dyes, adhesives and other products. The purpose of this study is to prepare self-crosslinked long fluorocarbon acrylate polymer latex via semi-continuous seeded emulsion technology and carry out comparative study on two different cross-linked monomers.

Methyl methacrylate (MMA) and butyl acrylate (BA) were used as the main monomers, dodecafluoroheptyl methacrylate (DFMA) as the fluoromonomer, hydroxypropyl methacrylate (HPMA) and N-methylol acrylamide (NMA) as cross-linked monomers, and 1-allyloxy-3–(4-nonylphenol)-2-propanol polyoxyethylene (10) ether (ANPEO10) and 1-allyloxy-3–(4-nonylphenol)-2-propanol polyoxyethylene (10) ether ammonium sulfate (DNS-86) as compound emulsifiers via the semicontinuous-seeded emulsion polymerization.

The properties of the polymer emulsions, which are prepared with two different cross-linked monomers, are compared and discussed, and it is concluded that HPMA is more suitable for the preparation of self-crosslinked polymer emulsions. The formula of the polymer latex is ANPEO10: DNS-86 = 1:1, and the mass ratio of the monomers used in the polymer is MMA: BA: DFMA: HPMA = 14.40:14.40:0.60:0.60.

Self-crosslinked long fluorocarbon acrylate polymer latex can be used in many fields such as coatings, dyes, adhesives and other products.

The self-crosslinked long fluorocarbon acrylate polymer latex is prepared by mixing the nonionic emulsifier ANPEO10 and the anionic emulsifier DNS-86 when potassium persulfate is used as the thermal decomposition initiator and the semicontinuous-seeded emulsion technology is adopted and the comparative study on two different cross-linked monomer is carried out, which is not reported in the open literatures.

There are three double bonds in the chemical structure of diallyl maleate. The purpose of this study is that the acrylate is modified with diallyl maleic anhydride to make the propionate resin present a spatial network structure, thereby improving the performance of the acrylate resin.

Methyl methacrylate (MMA) and butyl acrylate(BA) were used as were used as main monomers. Diallyl maleate (DAM) was used as crosslinking monomer and dodecafluoroheptyl methacrylate (DFMA) was used as fluoromonomer. Potassium persulfate (KPS) was used as thermal decomposition initiator, sodium lauryl sulfate (AS) and sodium dodecyl sulfonate (SDS) were used as anionic emulsifiers, and EFS-470 (Alkyl alcohol polyether type nonionic emulsifier) was a non-ionic emulsifier.

Through optimizing the reaction conditions, the uniform and stable latex is obtained. The polymer of structure was characterized by Fourier transform infrared spectroscopy (FTIR). Thermogravimetric analysis (TGA) and contact angle (CA) were tested on latex films. The particle size and distribution range of emulsion were tested with nano particle size analyzer.

The experimental results showed that the thermal decomposition temperature of the acrylic coating film increased by 20.56°C after modification. In addition, the effect of cross-linking density on the water contact angle of the fluorocarbon groups in DFMA when they migrate to the surface of the latex film during drying has been explored. The experimental results show that a higher degree of cross-linking will hinder the migration of fluorocarbon groups to the surface of the resin film.

The purpose of this study is to reveal the underlying mechanism in film formation of oil-in-water (O/W) emulsion.

This study focuses on the film forming characteristics of O/W emulsion between the surface of a steel ball and a glass disc coated with chromium. The lubricant film thicknesses of O/W emulsion with various mechanical stirring strength were discussed, which were observed by technique of relative optical interference intensity.

The authors directly observed the oil pool in the contact area, finding the size of oil pool was closely related to the film-forming ability of emulsion. Enrichment phenomenon occurs in oil pool, which was caused by phase inversion. Further investigations revealed that the emulsion is stable with strong stirring strength, resulting in a smaller oil pool size and worse film forming ability.

With the wide usage of O/W emulsion in both biological and industrial systems, the ability of emulsion film formation is considered as an important factor to evaluate the lubrication effectiveness.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-12-2022-0354/

The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic colours. A budding interest of using natural pigments has made researchers to explore several techniques for their stabilization and application in different food products.

In this review, four major natural pigments with potential health benefits have been studied. Betalins, carotenoids, anthocyanins and chlorophylls, in spite of having excellent bio-functional and therapeutic profile, are found to be unstable. Therefore, various nanoencapsulation techniques are used to increase their stability along with their therapeutic properties.

Nanoencapsulation of natural pigments improves their stability, their effect on therapeutic properties and their application in different food products. These findings could be attributed to the encapsulating material as it acts as a barrier and ushers changes in the matrix of natural pigments. Also, nanoencapsulation not only increases stability but also provides several health benefits such as anti-inflammation, anti-cancer, anti-allergic and anti-thrombotic properties.

This paper highlights the openings for the use of nanoencapsulation of natural pigments to stabilize them and use them as a potential colourant and functional ingredient in different food products. Phenols, carotenoids and antioxidant activity are the major factors that are responsible for promoting several health benefits.

The study aims to assess the efficiency of nanocomposite to improve the properties of gap-filling materials for pottery artifacts.

Five different pastes were used in the laboratory studies. The pastes consist mainly of pottery powder (grog), dental plaster, microballoons and an adhesive of Primal AC33, nano-silica and nano kaolinite in various concentrations. The prepared samples were subjected to accelerated heat and light aging. Besides, some investigations were used to evaluate the efficacy of the additive nanomaterials, such as TEM, digital and scanning electron microscopy microscopes. Contact angle, color change, shrinkage degree, physical properties and compressive strength tests were also conducted.

The results indicated that using Nano-silica considerably improves the mechanical strength and decreases the shrinkage of gap-filling materials. According to the results, a mixture of grog, microballoons and Primal AC33/Nano-silica Nanocomposites is the optimal gap-filling paste for archaeological pottery. Moreover, this paste showed a higher contact angle (120°), lower color change (ΔE = 2.62), lower shrinkage (3.3%), lower water absorption (3.36%), lower porosity (5.05%) and higher compressive strength (5124 N/mm²).

This paper attains to develop an economic polymer-nanocomposite that can be used with gap-filling materials for pottery artifacts.

The complex network structure causes several disruptions in the supply chain that make risk management essential for supply chain management including halal supply chain (HSM). During risk management, several challenges are associated with the risk assessment phase, such as incomplete and uncertain information about the system. To cater this, the authors propose a risk assessment framework that addresses the issues of uncertainty using neutrosophic theory and demonstrated the applicability of the proposed framework through the case of halal supply chain management (HSCM).

The proposed framework is using the capabilities of the neutrosophic number which can handle uncertain, vague and incomplete information. Initially, the risk related to the HSC is identified through a literature review and expert’s input. Further, the probability and impact of each HSM-related risk are assessed using experts’ input through linguistic terms. These linguistic values are transformed into single-value trapezoidal neutrosophic numbers (SVTNNs). Finally, the severity of each HSM-related risk is determined through the multiplication of the probability and impact of each risk and prioritised the risks based on their severity.

A comprehensive risk assessment framework is developed that could be used under uncertainty. Initially, 16 risks are identified related to the HSM. Further, the identified risks are prioritised using the severity of the risks. The high-priority risk is “raw material status”, “raw material wholesomeness” and “origin of raw material” while “information integrity” and “people integrity” are low-priority risks.

HSM risk can be effectively assessed through the proposed framework. The proposed framework applied neutrosophic numbers to represent real-life situations, and it could be used for other supply chains as well.

The proposed method is effectively addressing the issue of linguistic subjectivity, inconsistent information and uncertainty in the expert’s opinion. A case study of the HSC is adopted to illustrate the efficiency and applicability of the proposed risk framework.

The purpose of this paper is to develop the efficiency of styrene-acrylate (SA) emulsions for polymer cement waterproof coatings with improved bacteria resistance and mechanical properties.

For effective bacteria resistance and excellent mechanical properties, various concentrations of methacryloxyethylhexadecyl dimethylammonium bromide (MHDB) were synthesised and incorporated into SA emulsions. The properties of SA emulsions modified with MHDB were characterised and compared with those of unmodified ones according to the formulations of polymer cement waterproof coatings.

The SA emulsions modified with MHDB exhibited significant enhancement of bacteria resistance and mechanical properties over the unmodified ones. The positive quaternary nitrogen and long-chain alkyl groups of MHDB in SA emulsions could attract phospholipid head groups of bacterial and insert them into the cell wall, which results in biomass leak and bactericidal effect. Moreover, MHDB as a softened monomer was beneficial to the synthesis of SA copolymer with low glass-transition temperature (T_g), then the copolymer and cement would form a more compact film which was the main reason for the enhancement of mechanical properties.

The modifier MHDB was synthesised from diethylaminoethyl methacrylate (DEAM) and 1-bromohexadecane. Besides, the congeners of MHDB could be synthesised from DEAM and 1-bromododecane, 1-tetradecyl dromide, 1-octadecyl bromide, etc. In addition, the efficiency of other modifications into SA emulsions for antibacterial polymer cement waterproof coatings could be studied as well.

The method provided a practical solution for the improvement of water-based antibacterial acrylate polymer cement waterproof coatings.

The method for enhancing bacteria resistance and mechanical properties of the waterproof coating was novel and valuable.

This study aims to evaluate the efficiency of using some polymers at different concentrations in the consolidation of vegetable-tanned leather artifacts.

New vegetable-tanned leather samples were prepared. The consolidants used were polyacrylamide (PAM) and polymethyl methacrylate/hydroxyethyl methacrylate (MMA-HEMA). Accelerated heat aging was applied to the untreated and treated samples. Analytical techniques used were Fourier transform infrared spectroscopy (FTIR), digital microscope, scanning electron microscope (SEM), change of color and mechanical properties.

The characteristic FTIR bands showed the effect of accelerated heat aging on the molecular structure of the studied samples, but treated and aged treated samples used were better than aged untreated samples. Microscopic investigations (digital and SEM), and mechanical properties proved that 2% was the best concentration for polymers used. The change in the total color difference of the treated and aged treated samples was limited.

This study presents the important results obtained from PAM and poly(MMA-HEMA) used for the consolidation of vegetable-tanned leather artifacts. The best results of the studied polymers can be applied directly to protect historical vegetable-tanned leathers.

The novel coronavirus (SARS-CoV-2) variant of 2019 has taken more than 3.8 million lives according to the World Health Organization. To stop the spread of such a deadly and contagious disease, lockdown of varying nature was imposed worldwide. Lockdown, preventive techniques and observation of standard operating procedures (SOPs) have effectively decreased the spread of contagious diseases but have affected various businesses and industries economically. The food industry has been hit hard by different restriction parameters, due to which a disruption in food supply and demand was observed. Therefore, this study aims to study this disruption in the supply chain of processed food.

A comprehensive review was conducted on PubMed, Google Scholar, and Scopus to locate articles on processed foods, food delivery and supply chain. The selected articles were evaluated using the context analysis method.

The pandemic situation has increased the consumption and demand for processed food products from retail stores, and decreased the demand for food service products. These circumstances called for technological advancement in the field of food supply from farm to fork. This study reviews research articles, policies and secondary literature. Several advances have been made to deliver safe, nutritious and wholesome food to consumers. Block chain-based food supply chains, value stream mapping, sustainable supply chain domain and online ordering systems via mobile apps have been discussed in correspondence with information and communication technology (ICT) during COVID-19.

This study concludes that the use of advanced software and its adequate knowledge by suppliers, logistics companies and consumers have assisted in handling shocks to the global food system and provided in-time food delivery, traceability, database information and securely processed food to consumers.

This study shows the effects of COVID-19 pandemic on global food systems; disruption in food demand and supply chain is overlooked and changed; use of technological advances in food supply chain to tackle pandemic; online food ordering system gained popularity and improved technically.

1. The review highlights the effects of the COVID-19 pandemic on global food systems.

2. The disruption in food demand and supply chain is overlooked and changed.

3. The use of technological advances in the food supply chain to tackle the pandemic.

4. The online food ordering system gained popularity and improved technically.

The review highlights the effects of the COVID-19 pandemic on global food systems.

The disruption in food demand and supply chain is overlooked and changed.

The use of technological advances in the food supply chain to tackle the pandemic.

The online food ordering system gained popularity and improved technically.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.