Spherical silica particles are typically made via Stöber processes. However, these processes environmentally unsustainable. Here, we report a process to synthesise spherical in more sustainable way using sodium caseinate. Initial experiments showed that caseinate can replace the typical industrial structural directing agents used produce particles. Particles of 124 nm size were produced with 20...

To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were prepared by mixing eugenol in 20.0 mg/mL NaCas solution at an overall eugenol content of 5.0–137.9 mg/mL using shear homogenizati...

This study was conducted to investigate the effects of different levels of peptide supplementation on rumen fermentation pattern, digestibility and microbial protein synthesis. Three rumen-cannulated Holstein dairy cows were used in a 3 × 3 Latin square experiment within 21 days period. The ruminal infusion of sodium caseinate (CN) was 0 (control), 50 and 100 g/d. Dry matter intake, milk yield ...

Rambutan is a popular fruit widely cultivated in South East Asia. Rambutan seed is a by-product in canned fruit industry. The seed is rich in oil content. Rambutan seed oil contained high level of unsaturated fatty acids which are highly susceptible to microbiological, chemical and biochemical deteriorations. Oil microencapsulation is a popular method to prevent the change of oil quality during...

in this study, antimicrobial effects of zataria multiflora boiss added to sodium caseinate film on four bacterial species: staphylococcus aurous, escherichia coli, bacillus subtilis and salmonella intertidis was investigated. disk diffusion method was used to study the antimicrobial activity of zataria multiflora boiss in sodium caseinate film. 9 mm disks were prepared from produced films with ...

The instability of polysaccharide/protein mixtures occurs because of either thermodynamic incompatibility or complexation. We studied which instability mechanism dominated given the external conditions. Therefore the effect of temperature, pH, and biopolymer concentration on the phase separation of pectin/caseinate mixtures was investigated. At pH > 6, thermodynamic incompatibility with spinoda...

In the modern world, shelf life extension of foods with a possibility controlling their freshness and quality in real time is gaining increasing importance. To solve this task, development pH-sensitive films based on edible biopolymers addition anthocyans as color indicator can be proposed. For experiment, sodium caseinate/ agar-agar biocomposite different content from black carrot (Scorconera ...