Coatings,
Journal Year:
2024,
Volume and Issue:
14(5), P. 621 - 621
Published: May 14, 2024
The
present
customer
demand
for
ready-to-eat
food
items
with
higher
nutritious
value
and
longer
shelf
life
necessitates
creative
solutions.
An
edible
coating
is
a
sustainable
packaging
solution
that
can
prevent
deterioration
preserve
quality.
Proteins,
starch,
the
addition
of
plasticizers
are
used
to
create
coatings.
aim
this
study
was
develop
solutions
best
using
isolated
starch
proteins
from
Chlorella
vulgaris,
then
compare
them
coatings
comprise
conventional
ingredients
like
chitosan
starch.
A
number
criteria
pertaining
coatings’
mechanical,
optical,
thermal,
physical
properties
were
tested.
alternative
performed
just
as
well
ones,
protein
algal
exhibiting
qualities.
product
needs
be
coated
determine
which
ideal.
In
conclusion,
derived
vulgaris
offer
items,
showcasing
comparable
performance
Nanomaterials,
Journal Year:
2023,
Volume and Issue:
13(5), P. 836 - 836
Published: Feb. 23, 2023
In
the
last
decade,
researchers
have
focused
on
recycling
of
agro-food
wastes
for
production
value-added
products.
This
eco-friendly
trend
is
also
observed
in
nanotechnology,
where
recycled
raw
materials
may
be
processed
into
valuable
nanomaterials
with
practical
applications.
Regarding
environmental
safety,
replacing
hazardous
chemical
substances
natural
products
obtained
from
plant
an
excellent
opportunity
“green
synthesis”
nanomaterials.
paper
aims
to
critically
discuss
waste,
particular
emphasis
grape
methods
recovery
active
compounds,
and
by-products,
along
their
versatile
applications,
including
healthcare
uses.
Moreover,
challenges
that
appear
this
field,
as
well
future
perspectives,
are
included.
Frontiers in Chemistry,
Journal Year:
2023,
Volume and Issue:
11
Published: Feb. 22, 2023
The
recalcitrant
structure
of
raw
poplar
limited
the
production
fermentable
sugars
when
applied
as
material
in
pretreatment
biochemical
conversions.
Phosphoric
acid
is
an
efficient
method
to
destroy
compact
lignocellulose
matrix
presence
poplar.
In
this
study,
phosphoric
was
optimised
by
orthogonal
experimental
design
[L
9
(3
3
)]
improve
enzymatic
digestibility
through
investigating
effects
reaction
temperature,
time
duration,
and
concentration.
optimal
conditions
were
selected
based
on
variance
chemical
compositions,
hemicellulose
removal
ratio,
delignification
woody
after
pretreatment.
optimum
hydrolysis
yield
up
73.44%
obtained
performed
at
190°C
for
150
min
under
1.5%
v/v
Coatings,
Journal Year:
2024,
Volume and Issue:
14(5), P. 621 - 621
Published: May 14, 2024
The
present
customer
demand
for
ready-to-eat
food
items
with
higher
nutritious
value
and
longer
shelf
life
necessitates
creative
solutions.
An
edible
coating
is
a
sustainable
packaging
solution
that
can
prevent
deterioration
preserve
quality.
Proteins,
starch,
the
addition
of
plasticizers
are
used
to
create
coatings.
aim
this
study
was
develop
solutions
best
using
isolated
starch
proteins
from
Chlorella
vulgaris,
then
compare
them
coatings
comprise
conventional
ingredients
like
chitosan
starch.
A
number
criteria
pertaining
coatings’
mechanical,
optical,
thermal,
physical
properties
were
tested.
alternative
performed
just
as
well
ones,
protein
algal
exhibiting
qualities.
product
needs
be
coated
determine
which
ideal.
In
conclusion,
derived
vulgaris
offer
items,
showcasing
comparable
performance
