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Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil.

The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F₅ (olive oil loaded alginate miliparticles) and F₁₁ (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations.

The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F₅ and +2.7 mV for F₁₁. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F₁₁. Release study indicated a maximum release of 68.22% for F₅ and 60.68% for F₁₁ in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde.

To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.

The purpose of this study is to use liposome technology in the treatment of fabrics textiles because of its efficient energy saving, reducing time and temperature.

The newly prepared lecithin liposome was used to encapsulate dyes for the purpose of increasing dyeing affinity. Different ratios of commercially available lecithin liposomes (1%, 3%, 5% and 7%) were used simultaneously in the dyeing of cotton and wool fabrics. The treated fabrics (cotton and wool fabrics) were confirmed using different analytical procedures such as scanning electron microscope (SEM), Fourier-transition infrared spectroscopy, ultraviolet protection factor, colour strength (K|S) measurements and fastness measurements.

The results show that increasing liposome ratios in dyeing baths leads to increased dyeing affinity for cotton and wool fabrics compared with conventional dyeing without using liposomes. In addition to that, the colour strength values, infrared spectra, SEM and fastness properties of non-liposome-dyed fabrics and liposome-dyed fabrics were investigated.

The research paper provides broad spectrum of green encapsulation fabrics using liposome technology to perform the dye stability, dye strength and fastness.

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.

This study aims to focus on understanding how different jet angles and Reynolds numbers influence the phase change materials’ (PCMs) melting process and their capacity to store energy. This approach is intended to offer novel insights into enhancing thermal energy storage systems, particularly for applications where heat transfer efficiency and energy storage are critical.

The research involved an experimental and numerical analysis of PCM with a melting temperature range of 22 °C–26°C under various conditions. Three different jet angles (45°, 90° and 135°) and two container angles (45° and 90°) were tested. Additionally, two different Reynolds numbers (2,235 and 4,470) were used to explore the effects of jet outlet velocities on PCM melting behaviour. The study used a circular container and analysed the melting process using the hot air inclined jet impingement (HAIJI) method.

The obtained results showed that the average temperature for the last time step at Ф = 90° and Re = 4,470 is 6.26% higher for Ф = 135° and 14.23% higher for Ф = 90° compared with the 45° jet angle. It is also observed that the jet angle, especially for Ф = 90°, is a much more important factor in energy storage than the Reynolds number. In other words, the jet angle can be used as a passive control parameter for energy storage.

This study offers a novel perspective on the effective storage of waste heat transferred with air, such as exhaust gases. It provides valuable insights into the role of jet inclination angles and Reynolds numbers in optimizing the melting and energy storage performance of PCMs, which can be crucial for enhancing the efficiency of thermal energy storage systems.

Titanium(IV) oxide nanoparticles (TiO₂ NP) were deposited to cotton denim fabrics using a self-crosslinking acrylate – a polymer dispersion to extend the lifetime of the products. This study aims to determine the optimum conditions to increase abrasion resistance, to provide self-cleaning properties of denim fabrics and to examine the effects of these applications on other physical properties.

The denim samples were first treated with nonionic surfactant to increase their wettability. Three different amounts of the polymer dispersion and two different pH levels were selected for the experimental design. The finishing process was applied to the fabrics with pad-dry-cure method.

The presence of the coatings and the adhesion of TiO₂ NPs to the surfaces were confirmed by scanning electron microscope and Fourier transform infrared spectroscopy analysis. It was ascertained that the most appropriate self-crosslinking acrylate amount and ambient pH level is 10 mL and “2”, respectively, for providing increased abrasion resistance (2,78%) and enhanced self-cleaning properties (363,4%) in the denim samples. The coating reduced the air permeability and softness of the denim samples. Differential scanning calorimetry and thermogravimetry analysis results showed that the treatments increased the crystallization temperatures and melting enthalpy values of the denim samples. Based on the thermal test results, it is clear that mass loss of the denim samples at 370°C decreased as the amount of self-crosslinking acrylate increased (at pH 3).

This study helped us to find out optimum amount of self-crosslinking acrylate and proper pH level for enhanced self-cleaning and abrasion strength on denim fabrics. With this finishing process, an environmentally friendly and long-life denim fabric was designed.

This study aims to develop an experimentally validated three-dimensional numerical model for predicting different flow patterns produced with a gas dynamic virtual nozzle (GDVN).

The physical model is posed in the mixture formulation and copes with the unsteady, incompressible, isothermal, Newtonian, low turbulent two-phase flow. The computational fluid dynamics numerical solution is based on the half-space finite volume discretisation. The geo-reconstruct volume-of-fluid scheme tracks the interphase boundary between the gas and the liquid. To ensure numerical stability in the transition regime and adequately account for turbulent behaviour, the k-ω shear stress transport turbulence model is used. The model is validated by comparison with the experimental measurements on a vertical, downward-positioned GDVN configuration. Three different combinations of air and water volumetric flow rates have been solved numerically in the range of Reynolds numbers for airflow 1,009–2,596 and water 61–133, respectively, at Weber numbers 1.2–6.2.

The half-space symmetry allows the numerical reconstruction of the dripping, jetting and indication of the whipping mode. The kinetic energy transfer from the gas to the liquid is analysed, and locations with locally increased gas kinetic energy are observed. The calculated jet shapes reasonably well match the experimentally obtained high-speed camera videos.

The model is used for the virtual studies of new GDVN nozzle designs and optimisation of their operation.

To the best of the authors’ knowledge, the developed model numerically reconstructs all three GDVN flow regimes for the first time.

This study aims to investigate the effect of spray drying temperature and maltodextrin addition on the contents of phenolics, flavonoids, anthocyanins and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity, ferric reducing antioxidant power and reducing power) of karonda powder.

Over the past few decades, the demands for application of natural colorants in food production have been attracting the attention of academic research and food industry. Anthocyanins, a red pigment commonly found on plants, show high potentials in the preparation of spray-dried pigment powder. This study, therefore, was conducted using full factorial design with two factors, namely, inlet temperature (150°C and 160°C) and soluble solid concentration (10, 15 and 20°Brix) with maltodextrin as carrier to produce pigment powder from karonda, an anthocyanin-rich fruit which is native to southeast Asia.

Increasing soluble solid content from 10 to 15°Brix resulted in a 42%–57% reduction in phenolic, flavonoid and anthocyanin contents. However, when increasing the amount of maltodextrin from 15 to 20°Brix, a lower reduction (approximately 11%–19%) was observed. In samples with the same °Brix, there was no significant variation in antioxidant contents and activities, especially at high maltodextrin ratios. In addition, the reducing power of samples dried at higher temperature (160°C) was higher than that of samples dried at lower temperature. Karonda spray-dried powder showed a good positive correlation (p < 0.01) between antioxidant contents and DPPH• activity.

To the best of the authors’ knowledge, in this study, for the first time, the effect of spray drying conditions on the quality of karonda powder was investigated.

The present article aims to investigate the squeeze effects on hematite suspension-based curved annular plates with Rosensweig’s viscosity and Kozeny–Carman’s porous structure under the variable strong magnetic field and slip in the Shliomis model. The variable magnetic field is utilised to retain all magnetic elements within the model. The aforementioned mechanism would have the benefit of generating a maximal field at the system’s required active contact zone.

The Kozeny–Carman globular sphere model is used for porous facing. Rosensweig’s extension of Einstein’s viscosity is taken into consideration to enhance the fluid’s viscosity, and Beavers and Joseph’s slip boundary conditions are employed to assess the slip effect.

The pressure and lifting force under squeezing are computed through modification of the Reynolds equation with the addition of Kozeny–Carman’s model-based porosity, Rosensweig’s viscosity, slip and varying magnetic field. The obtained results for the lifting force are very encouraging and have been compared with Einstein’s viscosity-based model.

Researchers so far have carried out problems on lubrication of various sliders considering Einstein’s viscosity only, whereas in our problem, Rosensweig’s viscosity has been taken along with Kozeny–Carman’s porous structure model.

In this paper the aim is that Aramid/alginate blended nonwoven fabrics were prepared, and the flame retardancy of the blended nonwoven fabrics was studied by thermogravimetric analysis, vertical flame test, limiting oxygen index (LOI) and cone calorimeter test.

The advantages of different fibers can be combined by blending, and the defects may be remedied. The study investigates whether incorporating alginate fibers into aramid fibers can enhance the flame retardancy and reduce the smoke production of prepared aramid/alginate blended nonwoven fabrics.

Thermogravimetric analysis indicated that alginate fibers could effectively inhibit the combustion performance of aramid fibers at a higher temperature zone, leaving more residual chars for heat isolation. And vertical flame test, LOI and cone calorimeter test testified that the incorporation of alginate fibers improved the flame retardancy and fire behaviors. When the ratio of alginate fibers for aramid/alginate blended nonwoven fabrics reached 80%, the incorporation of alginate fibers could notably decreased peak-heat release rate (54%), total heat release (THR) (29%), peak-smoke production rate (93%) and total smoke production (86%). What is more, the lower smoke production rate and lower THR of the blends vastly reduced the risk of secondary injury in fires.

This study proposes to inhibit the flue gas release of aramid fiber and enhance the flame retardant by mixing with alginate fiber, and proposes that alginate fiber can be used as a biological smoke inhibitor, as well as a flame retardant for aramid fiber.