Herein, ciprofloxacin (CIP)-loaded alginate/poly (vinyl alcohol)/gelatin (SPG) (CIP–SPG) nanofiber mats were successfully fabricated by electrospinning. The average fiber diameters of the before and after crosslinking in range 190–260 385–484 nm, respectively. chemical integrity CIP remained intact encapsulation into mats. degree weight loss water swelling decreased with an increase gelatin con...

background and objective: the opportunistic pathogen pseudomonas aeruginosa secrets a capsule-like polysaccharide called alginate which is important for evasion of host defenses, especially in patients with suppressed immunity. method of alginate determination has an important role in the study of microbial alginate. in this study, a novel method for alginate determination by highperformance li...

The work aimed to investigate the rheological properties and gelling process of selected film-forming solutions obtained based on hydrocolloids, such as sodium alginate, highly methylated pectin, soy protein isolate with addition pumpkin purée. It was found that both concentration hydrocolloid purée affected parameters. non-linear nature flow curves demonstrated, which allowed be described usin...

Abstract The wall slip and flow behavior of alginate as well gelatin based hydrogels with respect to the impact these rheological wetting properties on extrusion‐based bioprinting (EBB) was investigated. Capillary rheometry printing tests indicate that is negligible at high stresses relevant for EBB, i.e., above yield stress. On contrary, rotational performed low shear revealed present much str...

Simple and easy methods to evaluate swallowing are required because of the recently increased need of rehabilitation for dysphagia. "Artificial food bolus", but not "artificial food", would be a valuable tool for swallowing evaluation without considering the mastication effect which is altered according to the individual's oral condition. Thus, this study was carried out to fabricate artificial...

The current challenges in the food packaging field are, on one side, replacing plastic from non-renewable sources with biopolymers and, other hand, generating a material attractive properties for consumer. Currently, consumer is ecologically concerned; industry must think ahead to satisfy their needs. In this context, utilization of polyelectrolyte complexes (PECs) presents itself as an excelle...

Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all the milk fat replaced with vegetable low-fat content. The purpose this study was to determine effect adding alginate, agar, guar gum, carrageenan, gelatin and casein an emulsifier mellorine
 Study Design: This research prepared using completely randomized design method several factors, namely addition gelati...