Implant-associated infections still pose a serious threat leading to several complications. This study reported an environmentally benign Ag-containing nanocomposite coating with efficient antibacterial property fabricated on the metal implant via electrophoretic deposition (EPD). In such coatings, Ag2O/AgCl mixed with chitosan/gelatin (CS/G) polymers work together to exert the antibacterial pr...

this paper provides an overview of how the surface properties of ferromagnetic nanoparticles dispersed in fluids is modified by natural and biocompatible polymers. among common magnetic nanoparticles, magnetite (fe3o4) and maghemite (g-fe203) are popular candidates because of their biocompatibility. natural polymeric coating materials are the most commonly used biocompatible magnetic nanopartic...

Edible films were elaborated from gelatin solutions (4% w/v) of mahi-mahi skin (Coryphaena hippurus) with 2,5; 5; 7,5 and 10% v/v oregano extract (OE) its physicochemical, antimicrobial, structural surface properties determined. The control 2.5% OE showed the lowest moisture opacity values highest viscosity values. All inhibited growth Staphylococcus aureus Proteus vulgaris. Alone antimicrobial...

The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state. Unfortunately since fruits have living tissue, they ...

Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation [2,3], and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways ...

The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil. The surface properties of the cheese and the wetting capacity of the coatings on the cheese w...

Composite edible coatings were formulated with candelilla wax alone, and candelilla wax blended with beeswax, white mineral oil and oleic acid (2:1 ratios) as the lipid phase, and mesquite gum as the structural material and their corrected water vapor permeability (WVPc) were determined. The coatings were applied to Persian limes and their effect upon physiological weight loss, color and chemic...

Abstract This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared manner were added to furcellaran coatings. Coatings tested for their mechanical properties and results showed that control coatings, those addition of rosemary, had best strength-related parameters. A new ready-to-cook product...

The potential benefits of edible films or coatings are to stabilize the product and thereby extend it shelf life. Edible films can delay ripening of climacteric fruit, delay colour changes in non-climacteric fruit, reduce water loss, reduce decay, and improve appearance. The aim of this work was to evaluate the use of edible coatings to preserve the quality of fresh cut mango fruits storage und...

The activity of gelatin and collagen proteins towards C-C bond formation via Henry (nitroaldol) reaction between aldehydes and nitroalkanes is demonstrated for the first time. Among other variables, protein source, physical state and chemical modification influence product yield and kinetics, affording the nitroaldol products in both aqueous and organic media under mild conditions. Significantl...