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SSRN 2023年

作者： Chu, Fuyu Liu, Zhijie Miao, Junjian Huang, Yiqun Niu, Lihong Lai, Keqiang College of Food Science and Technology Shanghai Ocean University No. 999 Hucheng Huan Road LinGang New City Shanghai201306 China Engineering Research Center of Food Thermal-Processing Technology Shanghai Ocean University Shanghai201306 China School of Food Science and Bioengineering Changsha University of Science & Technology 960 2nd Section Wanjiali South Road Hunan Changsha410004 China School of Food Engineering Ludong University No. 186 Middle Hongqi Road Shandong Yantai264025 China

Changes of trichloroacetic acid (TCA)-soluble peptides, Schiff bases, glyoxal (GO), methylglyoxal (MGO) and two typical advanced glycation end-products (AGEs) including NΕ-carboxymethyllysine (CML) and NΕ-carboxyethyllysine (CEL) levels in pork patties during chilled and frozen-then-chilled storage and subsequent heating were analyzed. In raw pork, levels of TCA-soluble peptides, Schiff bases, CML and CEL all increased during storage (15%‒207%), while GO and MGO decreased (26%‒60%). Subsequent heating resulted in sever increase of Schiff bases, CML and CEL, but led to reduction in GO and MGO. Significant correlations were found between CML/CEL with Schiff bases (r = 0.942‒0.966), GO (r = -0.794‒-0.934) and MGO (r = -0.538‒-0.867) levels, except CML with MGO (r = -0.384) in pork during frozen-then-chilled storage. In addition, correlations of TCA-soluble peptides with other indexes were higher in frozen-then-chilled storage than in chilled ones, indicating frozen treatment before chilled storage could accelerate AGEs formation through promoting protein degradation. © 2023, The Authors. All rights reserved.

关键词： Peptides

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New future dental material: Antimicrobial material "cetylpyridinium chloride-montmorillonite" and implantable material "phosphorylated pullulan"

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Dental Materials Journal 2025年第1期44卷 1-8页

作者： Nakanishi, Ko Akasaka, Tsukasa Abe, Yasuhiko Hayashi, Hiroshi Yoshihara, Kumiko Nakamura, Teppei Nakamura, Mariko Meerbeek, Bart VAN Yoshida, Yasuhiro Department of Biomaterials and Bioengineering Faculty of Dental Medicine Hokkaido University Kita 13 Nishi 7 Kita-ku Hokkaido Sapporo060-8586 Japan KU Leuven Department of Oral Health Sciences BIOMAT & UZ Leuven Dentistry Kapucijnenvoer 7 Leuven3000 Belgium Department of Advanced Prosthodontics Graduate School of Biomedical and Health Sciences Hiroshima University 1-2-3 Kasumi Minami-ku Hiroshima Hiroshima City734-8553 Japan Section for Dental Innovation Faculty of Dental Medicine Hokkaido University Sapporo Kita13 Nishi7 Kita-ku Hokkaido Sapporo060-8586 Japan Health and Medical Research Institute National Institute of Advanced Industrial Science and Technology 2217-14 Hayashi-cho Kagawa Takamatsu761-0395 Japan Department of Applied Veterinary Science Faculty of Veterinary Medicine Hokkaido University Kita 18 Nishi 9 Kita-ku Hokkaido Sapporo060-0818 Japan School of Clinical Psychology Kyushu University of Medical Science 1714-1 Yoshino-cho Miyazaki Nobeoka882-8508 Japan

In dental practice, there are two major diseases: dental caries and periodontal disease. Although dental treatment techniques have advanced along with advances in dental materials, some diseases such as root surface caries and horizontal bone resorption have not yet achieved satisfactory treatment results. Since these diseases are infections caused by oral bacteria, we believe that materials with long-lasting antimicrobial properties would help control these diseases. In addition, materials that can adhere to wet hard tissues would contribute to treatment. In this review, new materials developed based on this idea, the antimicrobial material "cetylpyridinium chloride-montmorillonite" and the hard tissue adhesive implantable material "phosphorylated pullulan" was introduced. © 2025, Japanese Society for Dental Materials and Devices. All rights reserved.

关键词： Tissue

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Treatment of crude oil emulsion using coconut oil and its derivative as green demulsifiers

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Materials Today: Proceedings 2020年 31卷 106-109页

作者： Muhd Aisamuddin Saat Lip Han Chin Chee Sien Wong Chemical Engineering Section Malaysian Institute of Chemical and Bioengineering Technology Universiti Kuala Lumpur 78000 Alor Gajah Melaka Malaysia

Crude oil emulsion is an uncontrollable process that mostly happened at the oil rig during drilling or recovery of oil. Emulsion creates problems at the oil refinery and can cause corrosion in the processing equipment and pipeline. Demulsification is a method used to separate water in the crude oil emulsion where the demulsifier can break interfacial surface of the water droplets to coalesce with each other. Chemical demulsifier is conventionally used by industries as it promises good and fast separation in water-in-oil emulsion. However, chemical demulsifiers may increase water toxicity and become harmful to the aquatic lives if discharged to the water resources. Therefore, the use of green demulsifier is important for industries to reduce the impact to environment. The ability of coconut oil and its derivative, coco betaine as green demulsifiers was investigated in the present study. Effects of different parameters such as temperature (25–70 °C), demulsifier dosage (1–4 ml) and ratio of additive-to-demulsifier (0:1, 1:2, 1:1, 2:1, 1:0) have been studied to examine their impacts on the performance of demulsifiers. Bottle test method was used to analyse the separation of water in crude oil. Results revealed that coco betaine has better performance as a green demulsifier (≈35% of water separation) compared to the coconut oil (<5% of water separation) in treating the crude oil emulsion.

关键词： Green demulsifier Emulsion Demulsification Coconut oil Coco betaine

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Optimization of Labisia pumila extract concentration via block freeze concentration assisted with centrifugation method

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Materials Today: Proceedings 2020年 31卷 A22-A26页

作者： Safiei, Nor Zanariah Shaikh Alaudin, Bintul Jauza Food Engineering Technology Section Universiti Kuala Lumpur Malaysian Institute of Chemical & Bioengineering Technology Taboh Naning Alor Gajah Melaka78000 Malaysia

In order to improve the concentration efficiency of Kacip Fatimah (Labisia pumila) extract, an alternative method has been explored which is block freeze concentration (BFC). In this study, the extract was freeze by using total-block technique, where the concentration of the extract can be increased, where the solution to be concentrated will be freeze completely and then being thawed partially to recover a fraction of liquid with a higher concentration. This paper focuses on the optimization of two operating parameters, which are freezing time and centrifugation speed. In order to determine the effectiveness of this process, percentage of Total Phenolic Content (TPC) preservation and percentage concentrate were studied. Response surface methodology and central composite design were implemented to find the optimum operating conditions. The best responses for percentage of TPC preservation and percentage concentrate obtained were 55%and 65% respectively, with the optimum condition at freezing time of 86 h and centrifuge speed of 6300 rpm. From the findings, it is proved that block freeze concentration is proven to be an effective technique to concentrate Kacip Fatimah extract. © 2020

关键词： Optimization

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Emulating characteristic curve of B&W photographic films using image manipulation software

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Materials Today: Proceedings 2020年 31卷 300-305页

作者： M. Salihin R. Othman MN. Mahmud INHM Amin Chemical Engineering Section Malaysian Institude of Chemical & Bio-Engineering Technology University Kuala Lumpur 78000 Malacca Malaysia Bioengineering Technology Section Malaysian Institude of Chemical & Bio-Engineering Technology University Kuala Lumpur 78000 Malacca Malaysia Process Technology Section Malaysian Institude of Chemical & Bio-Engineering Technology University Kuala Lumpur 78000 Malacca Malaysia

The aim of this research was to construct film characteristic curve using image manipulating software. Few types of chemically developed films over a range of processing time shows exceptional trend with similar trend to analog-based characteristic curves publish by film manufacturer. Typical toe & shoulder characteristic (D-Min & D-Max) can be observe in the digitally assessed curve albeit lacking of data in term of samples’ exposure ranges. Meanwhile, film contrast of each film types can be valued using this method by measuring the EV levels between peaks cause by different density of metallic silver on film negatives. Thus, characteristic curves generated via software analysis is feasible but requires further validation with the standard method to ensure its accuracy.

关键词： Exposure Latitude Zone System Silver Halide Film Photography Characteristic Curve

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Effect of pectin-CMC-based coating on texture of hot air-dried honeydew 4

Effect of pectin-CMC-based coating on texture of hot air-dri...

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4th International Conference on Green Chemical Engineering and technology: Materials Science, GCET 2019

作者： Raup, M.F. Abdul Manap, M.A. Faridatul Ain, M.R. Ibrahim, S.F. Abdul Rahman, M. Section of Food Engineering Technology Universiti Kuala Lumpur Malaysian Institute of Chemical and Bioengineering Technology Melaka Alor Gajah78000 Malaysia School of Chemical and Process Engineering Faculty of Engineering and Physical Sciences University of Leeds West YorkshireLS2 9JT United Kingdom

The optimization of temperature, immersion time and coating treatment, during hot air drying of honeydew, was investigated by the response surface methodology. The results show that the coated sample with immersion time of 35 min at drying temperature 55 °C was determined as the optimum condition for this study. The honeydew was coated with pectin-CMC-based edible coating (except non-coated sample) and was then hot-air dried. The data from the chromameter for colour analysis showed that the decreasing value of ΔE as the immersion time and temperature increase and non-coated samples also shows higher value than coated samples. The results of the texture (skin strength) analysis showed that the longer immersion time resulted in lower skin strength. However, the coated samples had better structural integrity and higher moisture content, but the plasticizing effect from the coating result in the lower skin strength. Highest moisture content recorded was from coated sample with 60 min immersion time at 58 °C. Pectin-CMC-based edible coating acts as a barrier where the sample moisture was trapped;longer the immersion time and higher barrier produced. Coated sample showed lower rehydration ratio than non-coated sample. The pectin-CMC-based edible coating solutions produced a sticky layer on the surface of samples, which is solidified during air-drying and this layer can potentially reduce water absorption into the porous structure in honeydew texture. © 2020 Elsevier Ltd. All rights reserved.

关键词： Coatings

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Preparation of n-doped biochar from palm oil mill sludge and urea for peroxydisulfate (PDS) activation: A kinetic study

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AIP Conference Proceedings 2024年第1期2923卷

作者： Sabrina Karim Aida Humaira Sallehuddin Fatimah Azzahrah Zurani Siti Shawalliah Idris Kelly Yong Tau Len Mohamad Ali Ahmad Environmental Healthcare Research Cluster Section of Environmental Healthcare Universiti Kuala Lumpur (UniKL) Institute of Medical Science Technology 43000 Kajang Selangor Malaysia Section of Environmental Engineering Technology Universiti Kuala Lumpur (UniKL) Malaysian Institute of Chemical and Bioengineering Technology 78000 Alor Gajah Melaka Malaysia School of Chemical Engineering College of Engineering Universiti Teknologi MARA 40000 Shah Alam Selangor Malaysia Green Chemistry Research Cluster Process Engineering Section Universiti Kuala Lumpur (UniKL) Malaysian Institute of Chemical and Bioengineering Technology 78000 Alor Gajah Melaka Malaysia School of Mechanical Engineering College of Engineering Universiti Teknologi MARA 40000 Shah Alam Selangor Malaysia

Transition metal-based homogeneous/heterogeneous catalysts have been identified as a viable option for persulfate activation. However, metal leaching is unavoidable, leading to significant secondary contamination. Alternatively, nitrogen-doped biochar is considered a promising persulfate activator because it is environmentally friendly and low-cost. In this study, biochar-doped with nitrogen source urea was synthesized in a single-pot pyrolysis and used to activate peroxydisulfate (PDS). The nitrogen content of synthesized POME biochar was altered by adding different ratios of urea to the precursors. The catalytic application of biochar was then considered, including the feasibility of catalytic removal of methylene blue dye. This study was conducted based on 3 ratios of urea-doped biochar: 25:75, 50:50 and 75:25. The optimum pH, dosage of urea-doped biochar and concentration of PDS were subsequently determined. Based on the experimental results, the optimum conditions were identified as pH3, 8mM PDS concentration and 0.1g 75:25 biochar: urea ratio. Based on the optimized conditions, a removal rate of 92.6±0.9% was attained. The kinetic model for this degradation was found to be well fitted to the pseudo first-order reaction. This research provides an effective method for enhancing the N functionality of sludge-based carbocatalysts, as well for sludge recovery and reuse.

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Fat blockage and improved characteristics of Coated-Cassava chips using natural edible coating from carboxymethyl cellulose in Deep-Frying process 4

Fat blockage and improved characteristics of Coated-Cassava ...

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4th International Conference on Green Chemical Engineering and technology: Materials Science, GCET 2019

作者： Hashim, Liyana Mat Ropi, Anis Alysha Alikasturi, Amin Safwan Anuar, Mohd. Razealy Safiei, Nor Zanariah Muhamad, Ida Idayu Mohd Jusoh, Yanti Maslina Shaharuddin, Shahrulzaman Section of Food Engineering Technology Universiti Kuala Lumpur Malaysian Institute of Chemical and Bioengineering Technology Lot 1988 Vendor City Taboh Naning Alor Gajah Melaka78000 Malaysia Department of Bioprocess and Polymer Engineering Faculty of Chemical and Energy Engineering Universiti Teknologi Malaysia Johor Bahru Johor81310 Malaysia

Production of the deep-fried cassava chips has contributed to high cooking oil waste production. The frying process could increases the lipid content and reduce the physical attributes of the chips. This research aimed to evaluate the effect of carboxymethyl cellulose (CMC) concentration (1, 2 and 3%) on the coated-fried cassava chips characteristics. A dipping-coating method was used and the characteristics evaluated were lipids content, colour measurement, texture, functional group and sensory analysis. All data were analysed using one-way ANOVA and Duncan multiple range test. Result showed 3% CMC could reduce the lipid content of chips up to 10%. Besides, the coated chips produced a better crispiness level as compared to uncoated chips. The colours were darker in the higher concentrations of CMC coated chips. FTIR spectra confirmed the presence of CMC coating on the coated sample. The coated chips showed a slightly higher sensory overall acceptability. Overall, the CMC-coated cassava chips reduced the lipid contents and improved physical properties of the snack. © 2020 Elsevier Ltd. All rights reserved.

关键词： Coatings

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A novel ternary nanocomposite based electrochemical sensor coupled with regularized neural network for nanomolar detection of sunset yellow FCF

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Journal of Alloys and Compounds 2023年第1期968卷

作者： Balram, Deepak Lian, Kuang-Yow Sebastian, Neethu Alharthi, Salman S. Al-Saidi, Hamed M. Yadav, Virendra Kumar Kumar, Deepak Kumar, Vineet Department of Electrical Engineering National Taipei University of Technology No. 1 Section 3 Zhongxiao East Road Taipei106 Taiwan Institute of Organic and Polymeric Materials Department of Molecular Science and Engineering National Taipei University of Technology No. 1 Section 3 Zhongxiao East Road Taipei106 Taiwan Department of Chemistry College of Science Taif University P.O. Box 11099 Taif21944 Saudi Arabia Department of Chemistry University college in Al-Jamoum Umm Al-Qura University Makkah21955 Saudi Arabia Department of Life Sciences Hemchandracharya North Gujarat University Gujarat Patan384265 India Department of Pharmaceutical Chemistry School of Pharmaceutical Sciences Shoolini University Himachal Pradesh Solan173229 India Department of Biotechnology School of Bioengineering and Biosciences Lovely Professional University Punjab Phagwara144111 India

Synthetic dyes are extensively used worldwide although they instigate adverse environmental and health issues at higher concentrations. A reliable and ultrasensitive electrochemical sensor for nanomolar determination of common food colorant sunset yellow FCF is reported in this paper. The electrochemical sensor was integrated with a regularized neural network to enable intelligent sensing of this azo dye. The sensor was fabricated using a ternary nanocomposite based on silver doped spinel Co3O4 nanorods embedded functionalized multi-walled carbon nanotubes (fCNTs). Co-precipitation method was employed for synthesis of porous Co3O4 nanorods and CNTs were functionalized using acid-treatment approach. Electrochemical investigations based on cyclic voltammetry and differential pulse voltammetry techniques revealed stupendous electrocatalytic performance towards sunset yellow detection. A nanomolar detection limit of 0.8 nM and high sensitivity of 8.79 μA μM−1 cm−2 was exhibited by the developed sensor and real sample analysis experiment was conducted in commercial beverages to validate its practical feasibility. © 2023 Elsevier B.V.

关键词： Multiwalled carbon nanotubes (MWCN)

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Effect of pectin concentration on edible coated- Musa acuminate cv Berangan quality

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Materials Today: Proceedings 2020年 31卷 166-170页

作者： Fatin Fazirah Fadlin Sarduni Siti Nurhana Hanafi Siti Fatimah Ibrahim Shahrulzaman Shaharuddin Section of Food Engineering Technology Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology Lot 1988 Vendor City Taboh Naning 78000 Alor Gajah Melaka Malaysia

Banana was prone to decay specifically under tropical conditions because of its high moisture content. Pectin and sodium chloride were used to develop edible coatings for shelf-life study throughout 5 days at ambient temperature of banana fruits. The edible coating effectiveness with different concentrations of pectin (1, 2 and 3%, w/v) on Berangan banana properties were evaluated such as weight loss, microbial growth, TSS, pH, firmness, colour and sensory attributes. The coating method used was the dipping method. Banana samples were dipped into sodium chloride (200 ppm) for 30 s and left dried on for 10 min. This step was repeated using pectin coating solution (1%, 2% or 3%, w/v). In general, results exhibited higher pectin concentration influenced the changes in properties in maintaining the banana quality. Samples of 2 & 3% were significantly lower in weight loss compared to sample uncoated and 1%. Again, 2% coated sample has the significant lowest TSS (7.40 °Brix) in all samples. In addition, 2% pectin coated sample proved to prolong the banana shelf-life by having the lowest value (3.72 log CFU/ml) in total yeast&mould counts throughout 5 days of storage. Meanwhile, 2% (w/v) coated sample showed significantly higher values compared to the uncoated sample in firmness (40.42 and 31.25 N, respectively); however, vice versa result of pH values were obtained (4.80 and 5.23, respectively). Finally, no significance different in all sensory attributes between uncoated and coated samples were recorded. In conclusion, the sample of 2% (w/v) coated pectin with 200 ppm sodium chloride was found to be the best coating solution in this study. This composite coating could be applied as an edible coating for post-harvest banana fruits and have beneficial effects on delaying the ripening process, maintaining quality attributes and prolonging the shelf life of the fruit.

关键词： Pectin Banana Concentration Coating Quality

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