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Phyo HM, Al-Maqtari QA, Othman N, Chen Y, Khalid MU, Hussain M, Yao W. Comparative efficacy of chitosan-HPMC-based nanoencapsulation and ultrasonic treatment of thymol-cinnamaldehyde for controlling Rhizopus stolonifer in papaya: In vitro and in vivo studies. Food Res Int 2025; 204:115871. [PMID: 39986754 DOI: 10.1016/j.foodres.2025.115871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2024] [Revised: 01/13/2025] [Accepted: 01/29/2025] [Indexed: 02/24/2025]
Abstract
This study examines the in vitro antifungal properties and in vivo efficacy of thymol-cinnamaldehyde (TH-CIN) loaded nanocapsules, prepared using chitosan (CH) and hydroxypropyl methylcellulose (H) with varying ultrasonic power (200-600 W), for controlling Rhizopus stolonifer in papaya. Ultrasonic power notably influenced the nanocapsules' antifungal properties, both in vitro and in vivo. Higher ultrasonic power resulted in improved antifungal activity, with NC-CH-400 and NC-CH-H-600 formulations achieving the highest inhibition zones (94.67 % and 93.33 %, respectively) against R. stolonifer in vitro. The Minimum Inhibitory Concentration (MIC) for CH formulations was 6.25 mg/mL, while the Minimum Fungicidal Concentration (MFC) for all formulations was 50 mg/mL. Protein leakage assays demonstrated significant disruption of R. stolonifer cell membranes, with NC-CH-400 and NC-CH-H-600 at MFC reducing intracellular protein concentrations by over 95 %. In vivo tests showed that NC-CH-400 nanocapsule-coated papayas, whether sprayed or dipped, reduced weight loss to 0.54 % and 0.86 %, respectively, and exhibited lower decay severity indices, particularly during storage. Spraying was more effective than dipping in preventing decay. Peel color analysis revealed that coated fruits maintained acceptable ripeness levels over 10 days, indicating delayed maturation. Coated fruits also exhibited better color consistency and were preferred in sensory evaluations for improved taste, aroma, color, and texture, particularly with NC-CH-400 and NC-CH-H-600 coatings.
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Affiliation(s)
- Hsu Mon Phyo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Qais Ali Al-Maqtari
- Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen
| | - Norzila Othman
- Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia
| | - Yulun Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Muhammad Umair Khalid
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Mudassar Hussain
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
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Yu LJ, Koh KS, Tarawneh MA, Tan MC, Guo Y, Wang J, Ren Y. Microfluidic systems and ultrasonics for emulsion-based biopolymers: A comprehensive review of techniques, challenges, and future directions. ULTRASONICS SONOCHEMISTRY 2025; 114:107217. [PMID: 39952167 PMCID: PMC11874545 DOI: 10.1016/j.ultsonch.2024.107217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 07/24/2024] [Accepted: 12/30/2024] [Indexed: 02/17/2025]
Abstract
Over the past decade, the advancement of microfluidic technology associated with ultrasonics had received a considerate impact across the field, especially in biomedical and polymer synthesis applications. Nevertheless, there are much hindrance remained unsolved, to achieve simple processing, high scalability and high yield biopolymer products that stabilize during the process. In this review, we discuss the underlying physics for both microfluidic and ultrasonic integration in the synthesis of emulsion-based biopolymer and application. The current progress was outlined, focus on its related applications. We also summarized the current strengths and weakness of the microfluidic-ultrasonic integrated technology, aiming to contribute into SDG 12 for responsible consumption and production.
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Affiliation(s)
- Lih Jiun Yu
- Faculty of Engineering, Technology and Built Environment, UCSI University 56100 Kuala Lumpur, Malaysia; UCSI-Cheras Low Carbon Innovation Hub Research Consortium 56100 Kuala Lumpur, Malaysia.
| | - Kai Seng Koh
- School of Engineering and Physical Sciences, Heriot-Watt University Malaysia, Putrajaya 62200 Malaysia.
| | - Mou'ad A Tarawneh
- Department of Physics, College of Science, Al-Hussein Bin Talal University, P.O. Box 20, Ma'an, Jordan
| | - Mei Ching Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, Selangor Darul Ehsan 43900 Sepang, Malaysia.
| | - Yanhong Guo
- Department of Mechanical, Materials and Manufacturing Engineering, University of Nottingham Ningbo China, Ningbo, China; Research Group for Fluids and Thermal Engineering, University of Nottingham Ningbo China, Ningbo, China.
| | - Jing Wang
- Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, Ningbo, China; Department of Electrical and Electronic Engineering, University of Nottingham Ningbo China, Ningbo, China.
| | - Yong Ren
- Department of Mechanical, Materials and Manufacturing Engineering, University of Nottingham Ningbo China, Ningbo, China; Research Group for Fluids and Thermal Engineering, University of Nottingham Ningbo China, Ningbo, China; Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, Ningbo, China; Key Laboratory of Carbonaceous Wastes Processing and Process Intensification Research of Zhejiang Province, University of Nottingham Ningbo China, Ningbo, China.
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Djerdjev AM, Beattie JK. Hydroxide and Hydrophobic Tetrabutylammonium Ions at the Hydrophobe-Water Interface. Molecules 2025; 30:785. [PMID: 40005097 PMCID: PMC11857954 DOI: 10.3390/molecules30040785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2024] [Revised: 01/30/2025] [Accepted: 02/05/2025] [Indexed: 02/27/2025] Open
Abstract
Water and oil do not mix. This essential statement of the hydrophobic effect explains why oil-in-water (O/W) emulsions are unstable and why energy must be supplied to form such emulsions. Breaking O/W emulsions is an exothermic event. Yet metastable O/W emulsions can be prepared with only water acting as the stabilizer by the adsorption of hydroxide ions formed from the enhanced autolysis of interfacial water. The heat of desorption of the hydroxide ions from the oil-water interface is not directly accessible but is obtained from the difference between the heat of reaction and the sum of the neutralization and interfacial heats when an emulsion is broken by the addition of acid. This experimental value of 28.4 kBT is in good agreement with the theoretical estimate of 16-20 kBT made from the fluctuation/correlation model of the hydrophobic force and the value of 14 kBT obtained recently from surface spectroscopy. Subsequent verification of the force driving ions to hydrophobic surfaces is shown for tetrabutylammonium bromide with a dielectric decrement value of 26 M-1 compared to 20 M-1 for NaOH. The positive cation preferentially adsorbs at the oil-water interface over hydroxide ions in agreement with the predicted model.
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Affiliation(s)
- Alex M. Djerdjev
- School of Chemistry, University of Sydney, Sydney, NSW 2006, Australia
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Ganachaud F. An Alternative Hypothesis on Enhanced Deep Supercooling of Water: Nucleator Inhibition via Bicarbonate Adsorption. J Phys Chem Lett 2025; 16:261-264. [PMID: 39780719 DOI: 10.1021/acs.jpclett.4c03364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2025]
Abstract
Supercooling allows for retarding water crystallization toward negative Celsius temperatures. Previous findings of CO2 molecules shifting into bicarbonate species upon freezing, the latter which naturally adsorb on hydrophobic interfaces, are put in perspective here to interpret earlier published data. Since it has been shown that ice nucleation is unlikely on negatively charged surfaces, I propose that bicarbonates adsorb on most solid particles present in water that act as nucleators, thus retarding freezing and enhancing supercooling. This hypothesis can now explain the deep supercooling observed for sealed and boiled water samples and oil-topped water samples, promoting both more bicarbonate generation and adsorption. Such an explanation opens new directions for access to cryopreservation.
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Affiliation(s)
- François Ganachaud
- Université Claude Bernard Lyon 1, INSA Lyon, Université Jean Monnet, CNRS, UMR 5223, Ingénierie des Matériaux Polymères, F-69621 Villeurbanne Cédex, France
- BicarLab, 31 rue Octave Mirbeau, 69150 Décines Charpieu, France
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Adeyemi I, Meribout M, Khezzar L, Kharoua N, AlHammadi K, Tiwari V. Experimental and numerical analysis of the emulsification of oil droplets in water with high frequency focused ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 99:106566. [PMID: 37659126 PMCID: PMC10491729 DOI: 10.1016/j.ultsonch.2023.106566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/17/2023] [Accepted: 08/21/2023] [Indexed: 09/04/2023]
Abstract
Focused high frequency ultrasound emulsification provides significant benefits such as enhanced stability, finer droplets, elevated focal pressure, lowered power usage, minimal surfactant usage and improved dispersion. Hence, in this study, the high frequency focused ultrasound emulsification of oil droplets in water was investigated through experiments and numerical modeling. The effect of transducer power (74-400 W), frequency (1.1 and 3.3 MHz), oil viscosity (10.6-512 mPas), interfacial tension (25-250 mN/m) and initial droplet radius (10-750 µm) on the emulsification process was assessed. In addition, the mechanism of droplet break-up was examined. The experiments showed that the acoustic pressure increased from 9.01 MPa to 26.24 MPa as the power was raised from 74 W to 400 W. At 74 W, the Weber number (We) at the surface and focal zone are 0.5 and 939.8, respectively. However, at 400 W, the We at the transducer surface and focal region reached 2.7 and 6451.8, respectively. Thus, bulb-like and weak catastrophic break up dominates the emulsification at 74 W. The catastrophic break up at 400 W is more vigorous because the ultrasound disruptive stress and We are higher. The time for the catastrophic dispersion of a single droplet at We = 939.8 and We = 6451.8 are 1.01 ms and 0.45 ms, respectively. The numerical model gives reasonable prediction of the trend and magnitude of the experimental acoustic pressure data. The surface and focal pressure amplitudes were estimated with errors of ∼ 6.5% and ∼ 10%, respectively. The predicted Reynolds number (Re) between 74 and 400 W were 8442 and 21364, respectively. The acoustic pressure at the focal region were ∼ 26 MPa and ∼ 69 MPa at frequencies of 1.1 MHz and 3.3 MHz, respectively. Moreover, the acoustic velocities were ∼ 16 m/s and ∼ 42 m/s at 1.1 MHz and 3.3 MHz, respectively. Hence, smaller droplets could be attained at higher frequency excitation under intense catastrophic modes. The Ohnesorge number (Oh) increased from 0.062 to 3.12 with the viscosity between 10.6 mPas and 530 mPas. However, the We remained constant at 856.14 for the studied range. Generally, higher critical We is required for the different breakup stages as the viscosity ratio is elevated. Moreover, the We increased from 25.68 to 1284.22 as the droplet radius was elevated from 15 to 750 µm. Larger droplets allow for higher possibility and intensity of breakup due to diminished viscous and interfacial resistance.
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Affiliation(s)
- Idowu Adeyemi
- Department of Mechanical Engineering, Khalifa University, P.O. Box 127788, Abu Dhabi, United Arab Emirates.
| | - Mahmoud Meribout
- Department of Electrical Engineering and Computer Science, Khalifa University, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Lyes Khezzar
- Ecole Nationale Polytechnique de Constantine, Constantine, Algeria
| | - Nabil Kharoua
- Ecole Nationale Polytechnique de Constantine, Constantine, Algeria
| | - Khalid AlHammadi
- Department of Electrical Engineering and Computer Science, Khalifa University, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Varun Tiwari
- Department of Electrical Engineering and Computer Science, Khalifa University, P.O. Box 127788, Abu Dhabi, United Arab Emirates
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Laguta AN, Mchedlov-Petrossyan NO, Kovalenko SM, Voloshina TO, Haidar VI, Filatov DY, Trostyanko PV, Karbivski VL, Bogatyrenko SI, Xu L, Prezhdo OV. Stability of Aqueous Suspensions of COOH-Decorated Carbon Nanotubes to Organic Solvents, Esterification, and Decarboxylation. J Phys Chem Lett 2022; 13:10126-10131. [PMID: 36269855 DOI: 10.1021/acs.jpclett.2c02902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Carbon nanotubes are among the most widely used nanosystems, and stability of carbon nanotube suspensions is critical for nanotechnology and environmental science. Remaining in aqueous environment alone misses important factors that regulate colloidal stability in the presence of electrolytes. Indeed, introduction of (80-95) vol % organic solvents leads to sharp changes in suspension properties depending on the solvent. For example, the critical coagulation concentrations for a given inorganic or organic coagulating ion can change by 2 orders of magnitude when going from dimethyl sulfoxide to acetonitrile. We establish and explain these trends by Lewis acid-base interactions and show that a strong interaction extending beyond the standard theory of aggregation plays an important role.
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Affiliation(s)
- A N Laguta
- Department of Physical Chemistry, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
- Department of Mathematics, Aston University, B47ET, Birmingham, U.K
| | - N O Mchedlov-Petrossyan
- Department of Physical Chemistry, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
| | - S M Kovalenko
- Department of Organic Chemistry, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
| | - T O Voloshina
- Department of Physical Chemistry, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
| | - V I Haidar
- Department of Physical Chemistry, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
| | - D Yu Filatov
- TOV firm ''PROMINVEST PLASTYK" Kharkiv, 2 Turgenevskaya str, Kharkiv61022, Ukraine
| | - P V Trostyanko
- Department of Organic Chemistry, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
| | - V L Karbivski
- G. V. Kurdyumov Institute for Metal Physics of the NAS of Ukraine, Kyiv02000, Ukraine
- Leibniz Institute for Solid State and Materials Research, Dresden, 01069, Germany
| | - S I Bogatyrenko
- Physico-Tekhnical Faculty, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
| | - Liyuan Xu
- Department of Physical Chemistry, V. N. Karazin Kharkiv National University, Kharkiv61022, Ukraine
- Ordos Second Affiliated School of Beijing Normal University, Airport Logistics Park, Ordos, Inner Mongolia Autonomous Region017200, People's Republic of China
| | - O V Prezhdo
- Department of Chemistry, University of Southern California, Los Angeles, California90089, United States
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