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Topic Review
Natural Emulsion Stabilizers
Natural emulsion stabilizers are polymers of amino acid, nucleic acid, carbohydrate, etc., which are derived from microorganisms, bacteria, and other organic materials. Plant and animal proteins are basic sources of natural emulsion stabilizers. Pea protein-maltodextrin and lentil protein feature entrapment capacity up to 88%, (1–10% concentrated), zein proteins feature 74–89% entrapment efficiency, soy proteins in various concentrations increase dissolution, retention, and stability to the emulsion and whey proteins, egg proteins, and proteins from all other animals are applicable in membrane formation and encapsulation to stabilize emulsion/nanoemulsion. In pharmaceutical industries, phospholipids, phosphatidyl choline (PC), phosphatidyl ethanol-amine (PE), and phosphatidyl glycerol (PG)-based stabilizers are very effective as emulsion stabilizers. Lecithin (a combination of phospholipids) is used in the cosmetics and food industries. Various factors such as temperature, pH, droplets size, etc. destabilize the emulsion. Therefore, the emulsion stabilizers are used to stabilize, preserve and safely deliver the formulated drugs, also as a preservative in food and stabilizer in cosmetic products. Natural emulsion stabilizers offer great advantages because they are naturally degradable, ecologically effective, non-toxic, easily available in nature, non-carcinogenic, and not harmful to health.
  • 6.0K
  • 19 Jan 2022
Topic Review
Rice Hulls
Rice hulls (or rice husks) are the hard protecting coverings of grains of rice. In addition to protecting rice during the growing season, rice hulls can be put to use as building material, fertilizer, insulation material, or fuel. Rice hulls are part of the chaff of the rice.
  • 6.0K
  • 10 Oct 2022
Topic Review
Applications of Cyclodextrins
Due to their unique structural, physical and chemical properties, cyclodextrins and their derivatives have been of great interest to scientists and researchers in both academia and industry for over a century. Many of the industrial applications of cyclodextrins have arisen from their ability to encapsulate, either partially or fully, other molecules, especially organic compounds. Cyclodextrins are non-toxic oligopolymers of glucose that help to increase the solubility of organic compounds with poor aqueous solubility, can mask odors from foul-smelling compounds, and have been widely studied in the area of drug delivery. 
  • 6.0K
  • 29 Mar 2022
Topic Review
Prehistoric Paintings in Magura Cave
The paintings are made of bat guano applied over limestone, therefore two sets of laboratory specimens were considered: stone specimens and stone specimens covered with a layer of sterilized bat guano. The two investigated treatments were a commercial product based on ethyl silicate (“ES”) and a solution of diammonium hydrogen phosphate (“DAP”), aimed at forming calcium phosphates. The results of the study indicate that both treatments were able to increase mechanical properties of stone, the increase being higher for “DAP”. Both consolidants caused acceptable color changes, but the “ES” treatment significantly decreased stone wettability, water absorption and water vapor permeability, while the “DAP” treatment slightly affected those properties. In the stone+guano specimens, the presence of the guano layer affected the penetration of the consolidants, thus partly reducing their effectiveness. Compared to the stone samples, the guano layer experienced a more intense color change, alongside visible cracking. However, the adopted methodology to replicate the cave paintings was not completely successful, as the so-deposited guano layer was very prone to detachment when dry, unlike cave paintings. Future work will be dedicated to assess the consolidant performance onto samples that resemble even more closely the conditions of the cave paintings, by improving the methodology for the guano layer deposition and by contaminating specimens with soluble salts before consolidant application.
  • 6.0K
  • 02 Nov 2020
Topic Review
Polyelectrolyte
Polyelectrolytes are polymers of oppositely charged ions and their properties differ profoundly than their repeating units. Over recent years, much advancement has been made in the synthesis, characterization, and application of polyelectrolytes and polyelectrolyte complexes (PECs). It has many applications as flocculation agents, dispersant agents, and as super-plasticizers. In this article, the synthesis, types, characteristics, and application of PECs mainly for drug delivery and dynamics study are reviewed.
  • 5.9K
  • 27 Oct 2020
Topic Review
Zwitterionic Dental Biomaterials
Biofilms are formed on surfaces inside the oral cavity covered by the acquired pellicle and develop into a complex, dynamic, microbial environment. Oral biofilm is a causative factor of dental and periodontal diseases. Accordingly, novel materials that can resist biofilm formation have attracted significant attention. Zwitterionic polymers (ZPs) have unique features that resist protein adhesion and prevent biofilm formation while maintaining biocompatibility. Recent literature has reflected a rapid increase in the application of ZPs as coatings and additives with promising outcomes. 
  • 5.9K
  • 29 Dec 2020
Topic Review
Natural Biopolymers
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials.
  • 5.9K
  • 23 Jun 2021
Topic Review
Gemini Surfactants
Gemini surfactants are dimeric structures, composed of two hydrophobic chains and two hydrophilic heads, linked by a spacer at or near the head groups. They present lower CMC, better efficiency to form micelles, and solubilization capacity comparedto their conventional (monomeric) counterparts. They can also reduce the surface tension of water and the oil–water interfacial tension from 10 to 100 times. This behaviour depends mainly on the nature of their components (heads, hydrophobic chains and spacer); thus, their synthesis is focused mainly on varying the type and length of these components.
  • 5.8K
  • 21 Feb 2022
Topic Review
Chemical Bonding of H2O
Water (H2O) is a simple triatomic bent molecule with C2v molecular symmetry and bond angle of 104.5° between the central oxygen atom and the hydrogen atoms. Despite being one of the simplest triatomic molecules, its chemical bonding scheme is nonetheless complex as many of its bonding properties such as bond angle, ionization energy, and electronic state energy cannot be explained by one unified bonding model. Instead, several traditional and advanced bonding models such as simple Lewis and VESPR structure, valence bond theory, molecular orbital theory, isovalent hybridization, and Bent's rule are discussed below to provide a comprehensive bonding model for H2O, explaining and rationalizing the various electronic and physical properties and features manifested by its peculiar bonding arrangements.
  • 5.8K
  • 18 Oct 2022
Topic Review
Volatiles in Food Products
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. 
  • 5.7K
  • 27 Sep 2021
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