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A direct and unified approach is proposed toward simultaneously simulating large strain elastic behaviors of gellan gels with different gellan polymer concentrations. The purpose of this paper is to construct an elastic potential with certain parameters of direct physical meanings, based on well-designed invariants of Hencky’s logarithmic strain.

For each given value of the concentration, the values of the parameters incorporated may be determined in the sense of achieving accurate agreement with large strain uniaxial extension and compression data. By means of a new interpolating technique, each parameter as a function of the concentration is then obtained from a given set of parameter values for certain concentration values.

Then, the effects of gellan polymer concentrations on large strain elastic behaviors of gellan gels are studied in demonstrating how each parameter relies on the concentration. Plane-strain (simple shear) responses are also presented for gellan gels with different polymer concentrations.

A direct, unified approach was proposed toward achieving a simultaneous simulation of large elastic strain behaviors of gellan gels for different gellan polymer concentrations. Each parameter incorporated in the proposed elastic potential will be derived as a function of the polymer concentration in an explicit form, in the very sense of simultaneously simulating large strain data for different concentrations.

The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers.

Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment.

Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production.

This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.

Additive manufacturing (AM) or solid freeform fabrication (SFF) technique is extensively used to produce intrinsic 3D structures with high accuracy. Its significant contributions in the field of tissue engineering (TE) have significantly increased in the recent years. TE is used to regenerate or repair impaired tissues which are caused by trauma, disease and injury in human body. There are a number of novel materials such as polymers, ceramics and composites, which possess immense potential for production of scaffolds. However, the major challenge is in developing those bioactive and patient-specific scaffolds, which have a required controlled design like pore architecture with good interconnectivity, optimized porosity and microstructure. Such design not only supports cell proliferation but also promotes good adhesion and differentiation. However, the traditional techniques fail to fulfill all the required specific properties in tissue scaffold. The purpose of this study is to report the review on AM techniques for the fabrication of TE scaffolds.

The present review paper provides a detailed analysis of the widely used AM techniques to construct tissue scaffolds using stereolithography (SLA), selective laser sintering (SLS), fused deposition modeling (FDM), binder jetting (BJ) and advanced or hybrid additive manufacturing methods.

Subsequently, this study also focuses on understanding the concepts of TE scaffolds and their characteristics, working principle of scaffolds fabrication process. Besides this, mechanical properties, characteristics of microstructure, in vitro and in vivo analysis of the fabricated scaffolds have also been discussed in detail.

The review paper highlights the way forward in the area of additive manufacturing applications in TE field by following a systematic review methodology.

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.

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.

This paper aims to investigate the effect of shear rate, concentration (4–20 kg/m³) and temperature (20°C–60 °C) on the apparent viscosity of apricot gum solutions.

Apparent viscosity has been measured using a rotational viscometer.

It has been observed that the shear stress and apparent viscosity values increase at high concentrations in the prepared apricot gum solutions. However, it is understood that the higher the temperature in the operation conditions, the lower the apparent viscosity results. Power-law is found the best-fitting model to illustrate the changes in temperature and concentration. According to the consistency coefficient and flow behavior indices, the apricot gum displayed shear-thinning behavior (pseudoplastic). The apricot gum is a polysaccharide with amino and uronic acids, according to Fouirer Transform Infrared Spektrofotometre spectra.

The results suggest that power-law model can be used to estimate the viscosity of apricot gum solutions at different temperatures and concentrations for applications for which flow behavior should be taken into account.

Exudate gums have good rheological properties and, therefore, are widely used in the food industry. Apricot gum is a biodegradable and abundant polysaccharide that enhances viscosity, stabilizes suspension or emulsion and improves the flow properties of foods. Different rheological models are used to investigate rheological properties. However, those models are time-independent to fit the experimental data.

A new approach is proposed toward accurately matching any given realistic hardening and softening data from uniaxial tensile test up to failure and moreover, toward bypassing usual tedious implicit trial-and-error iterative procedures in identifying numerous unknown parameters.

Finite strain response features of metals with realistic hardening-to-softening transition effects up to eventual failure are studied for the first time based on the self-consistent elastoplastic J₂-flow model with the logarithmic stress rate. As contrasted with usual approximate and incomplete treatments merely considering certain particular types of hardening effects such as power type hardening, here a novel and explicit approach is proposed to obtain a complete form of the plastic-work-dependent yield strength over the whole hardening and softening range.

A new multi-axial evolution equation for both hardening and softening effects is established in an explicit form. Complete results for the purpose of model validation and prediction are presented for the finite strain responses of monotonic uniaxial stretching up to failure.

New finite strain elastoplastic equations are established with a new history-dependent variable equivalently in place of the usual plastic work. With these equations, a unified and accurate simulation of both gardening and softening effects up to failure is achieved for the first time in an explicit sense without involving usual tedious implicit trial-and-error iterative procedures.

A new and explicit form of the elastic strain-energy function for modeling large strain elastic responses of soft solids is constructed based on Hencky's logarithmic strain tensor.

Well-designed invariants of the Hencky strain are introduced for characterizing deformation modes and, furthermore, a new interpolating technique is proposed for combining piecewise splines into a single smooth function.

With this new form and this new technique, objectives in three respects may be achieved for the first time.

First, no adjustable parameters need to be treated. Second, large strain responses for three benchmark modes are derivable in a decoupled sense without involving strongly nonlinear coupling effects. Finally, large strain data may be automatically and accurately matched for three benchmark modes, including uniaxial, equi-biaxial and plane-strain extension. Numerical examples are presented and compared with usual approaches.

The purpose of this article is to attempt to highlight various approaches for enhancing the viability of probiotics, with special emphasis on micro‐encapsulation.

Various techniques, such as selection of acid and bile resistant strains, use of oxygen impermeable packaging materials, two‐step fermentation, stress adaptation, inclusion of micro‐nutrient, sonication of bacteria and micro‐encapsulation, which could be employed for maintaining or enhancing probiotic viability are discussed, with special emphasis on micro‐encapsulation.

Probiotics lose their viability during gastro‐intestinal transit due to unfavorable intestinal environment. Amongst diverse techniques micro‐encapsulation could confer protection to the probiotics both in the product as well as in the gastro‐intestinal environment.

The paper shows that micro‐encapsulation of probiotics renders them stable both in the product as well as in the intestinal environment and application of encapsulated probiotics would result in a product with greater prophylactic activities.

The purpose of this study was to prepare alginate and chitosan-based edible coatings incorporating Schinus terebinthifolia and Piper nigrum essential oils. The prepared films were applied on minimally processed pineapple to study the microbial inhibition of Gram + and Gram – bacteria and fungi and to evaluate the shelf life of the minimally processed fruit.

In this study alginate and chitosan-based edible coating were prepared and applied on minimally processed pineapple. The edible coatings were evaluated microscopically, by the power of reducing microbial contamination, by the shelf-life improvement.

This study demonstrates that the incorporation of the essential oils P. nigrum and S. terebinthifolia contributed to the inhibition of all the microorganisms studied and improved the shelf life of minimally processed pineapple. This is especially true for P. nigrum in the chitosan-based edible coating, where the shelf life was improved by 45 days.

Because of the pandemic, it was not possible to perform the sensory analyses of the antimicrobial alginate and chitosan-based edible coatings prepared.

From the results obtained, it is possible to state that the antimicrobial alginate and chitosan-based edible coatings incorporating S. terebinthifolia and P. nigrum essential oils can be used on minimally processed fruits and prolong their shelf life.

Due to the lifestyle of modern consumers, who demand speed and practicality and the need to consume fruits for health and quality of life, minimally processed fruits covered with edible coatings incorporating natural antimicrobial additives can provide a practical solution.

To the best of the authors’ knowledge, this is the first time that alginate and chitosan-based edible coatings that incorporate P. nigrum and S. terebinthifolia applied on minimally processed fruit, have been studied.