Search Results (6,131)

Curcumin exhibits potent anti-obesity and anti-inflammatory activities; however, its therapeutic application is limited by poor aqueous solubility and low oral bioavailability. A curcumin-loaded chewable gel was developed to transform into an in situ gastric gel upon contact with gastric fluid after mastication. Curcumin solid dispersions (CUR-SDs) were prepared with Eudragit^® EPO (1:1–1:7, w/w) using the solvent evaporation method. The optimized formulation (1:3) markedly enhanced solubility and dissolution in acidic medium (0.1 N HCl, pH 1.2) compared with crystalline curcumin and physical mixtures. The optimized CUR-SD was subsequently incorporated into chewable gels composed of sodium alginate and κ-carrageenan, with calcium carbonate as a gas-forming agent. The formulations formed buoyant matrices under acidic conditions, exhibiting floating lag times of 21–215 s and sustaining drug release for up to 8 h. Increasing polymer content improved mechanical strength and modulated release kinetics. Among the tested formulations, F7 achieved the optimal balance between texture properties, floating behavior, and controlled-release performance. In LPS-stimulated RAW264.7 macrophages, curcumin, CUR-SD, and F7 showed comparable and potent anti-inflammatory activity (IC₅₀ = 4.12–4.84 µg/mL), outperforming indomethacin. In 3T3-L1 adipocytes, F7 significantly reduced lipid accumulation (~47%) in a concentration-dependent manner. These findings demonstrate that this transformable chewable in situ gelling platform is a promising gastroretentive strategy for improving the oral therapeutic efficacy of poorly soluble bioactive compounds for anti-obesity applications. Full article

In this work, a flexible and sustainable radar-absorbing material (RAM) based on porous carbon derived from raw Kraft black liquor was developed. The porous carbon filler was synthesized through a simple, eco-friendly one-pot polymerization route, thereby avoiding lignin extraction, purification, and chemical activation steps. Macroporosity was introduced by using poly(methyl methacrylate) microspheres as a hard template, yielding a lightweight carbon material with a foam-like morphology, low density, and high porosity. The carbon filler was incorporated into a silicone rubber matrix at different loadings (5–25 wt.%) to produce flexible composites. The structural, morphological, and textural properties of porous carbon were investigated by SEM, EDX, Raman spectroscopy, nitrogen adsorption, and mercury porosimetry. The electromagnetic properties of composites were measured in the X-band (8.2–12.4 GHz) using a vector network analyzer. The mechanical behavior was evaluated through Young’s modulus. The results show that increasing filler content enhances dielectric losses and attenuation capability. Among all composites, the sample containing 20 wt.% of porous carbon exhibited the best electromagnetic performance, achieving a reflection loss of −42.3 dB at 10.97 GHz with a thickness of 2.43 mm, corresponding to an absorption efficiency of 99.99%. This performance is attributed to a favorable combination of impedance matching and quarter-wavelength cancellation effects. The developed sustainable, lightweight, and flexible composites demonstrate potential as low-cost RAM for aerospace and electromagnetic interference mitigation applications. Full article

The stiffness of connections between machine elements depends on the geometry of the product and the condition of the material from which the joined elements are made. This stiffness is also influenced by the state of the surface geometrical texture and the technological parameters during the assembly process. This study examined whether, under normal load, there is a significant change in the geometrical state of the surfaces joined by a multi-bolted connection. It was shown that by properly performing the preloading process for such a connection, loss of the elastic properties of the jointed surfaces can be avoided. The 3D images of the surfaces of the joined elements obtained as a result of the measurements can be used to model multi-bolted connections in a systemic approach. Full article

The purpose of this study is the exploration of the catalytic performance of a ZSM-5 zeolite produced from iron-rich fly ash, without any additional iron loading, in removing paracetamol via a heterogenous Fenton reaction. The structural and textural characterization by powder X-ray diffraction and N₂ adsorption isotherms showed that a pure ZSM-5 phase was synthesized, but lower crystallinity and textural parameters were obtained when compared with commercial ZSM-5. The XPS analysis revealed significant amounts of iron and yttrium, which enhanced the electronic properties of the samples’ surface when compared with iron-impregnated commercial ZSM-5. The catalytic reaction was followed through UV-spectroscopy and kinetic models were applied to the data; the best fit was obtained for a pseudo-first-order model. All fly ash-based zeolites showed increased paracetamol removal when compared with commercial iron-loaded ZSM-5, which may be attributed to the more disordered structure, able to accommodate large paracetamol species (dimers). On the other hand, the effect of yttrium on the electronic properties of iron sites may increase the ^●OH radical formation, thus increasing the paracetamol removal rate, despite the progressive drop on paracetamol removal upon regeneration–reuse cycles due to Fe leaching. Full article

Understanding material surfaces from sparse visual cues is critical for applications in robotics, simulation and material perception. However, most existing methods rely on dense or full scene observations, limiting their effectiveness in constrained or partial view environments. This gap highlights the need for models capable of inferring surfaces’ properties from extremely limited visual information. To address this challenge, we introduce SMARC, a unified model for Surface MAterial Reconstruction and Classification from minimal visual input. By giving only a single 10% contiguous patch of the image, SMARC recognizes and reconstructs the full RGB surface while simultaneously classifying the material category. Our architecture combines a Partial Convolutional U-Net with a classification head, enabling both spatial inpainting and semantic understanding under extreme observation sparsity. We compared SMARC against five models including convolutional autoencoders, Vision Transformer (ViT), Masked Autoencoder (MAE), Swin Transformer and DETR using the Touch and Go dataset of real-world surface textures. SMARC achieves the highest performance among the evaluated methods with a PSNR of 17.55 dB and a surface classification accuracy of 85.10%. These results validate the effectiveness of SMARC in relation to surface material understanding and highlight its potential for deployment in robotic perception tasks where visual access is inherently limited. Full article

To change the saturated fatty acid composition of traditional cookies and enhance their functionality, corn oil-based emulsion gels were innovatively used as a substitute for butter. The study also investigated the impact of adding powder on the overall quality of cookies. Under optimal conditions comprising a 6:4 oil-to-water ratio, 3% gelatin concentration, and 0.1% grape seed polyphenol concentration, the prepared emulsion gel achieved an oil retention rate of 84.5%. Following the incorporation of the emulsion gel, the sensory score of the composite sample WZ significantly increased. The texture became softer, and a greenish-brown color, more acceptable to consumers, was developed. In vitro digestion analysis further revealed that the combined incorporation of Nannochloropsis gaditana powder and the emulsion gel reduced the RDS content from 59.6% to 54.0%,while increasing RS content to 25.8%, thereby effectively retarding the rate of in vitro starch digestion. This study utilized a corn oil-GSP/gelatin emulsion gel as a butter substitute in combination with microalgae incorporation, thereby achieving concurrent health enhancement and quality improvement of cookie products. The approach provides a feasible technical strategy and theoretical foundation for developing novel baked foods that exhibit favorable sensory properties and controlled starch digestion characteristics. Full article

The sustainable management of olive wastes represents an important environmental challenge. Biochars and hydrochars derived from biomass are promising adsorbents for removing emerging pollutants from water. In the present work, olive stone wastes were converted into biochar and hydrochar by using pyrolysis (500 °C for 30 min) and hydrothermal carbonization (HTC) processes (220 °C for 10 h). Then, the obtained materials were physically activated by using CO₂ gas (750 °C for 30, 60 and 180 min). Various analytical techniques were applied for the chemical, textural and structural characterization of these carbonaceous materials (i.e., ultimate and proximate analysis, scanning electron microscopy (SEM), BET surface area, Raman spectroscopy, X-ray diffraction, and Fourier transform infrared spectroscopy). Afterwards, the selected activated biochar and hydrochar were applied for the removal of amoxicillin from aqueous solutions. The experimental results show that the generated hydrochar has many microspheres on its surface and inside, while the produced biochar exhibits a porous structure with irregular forms. CO₂ physical activation has induced an important improvement of the biochar and hydrochar’s structural, textural, and surface chemistry properties. For instance, the activated biochar samples show a highly porous structure, with large specific surface areas that increase with the burn-off, reaching 1349.3 m² g⁻¹ following 3 h of activation. Regarding the activated hydrochar samples, they exhibit a spherical morphological structure with an important specific surface area, which increased to 846.7 m² g⁻¹ after 3 h of activation. Moreover, both activated materials have an amorphous structure with low oxygen surface groups. The selected novel CO₂-activated biochar and hydrochar efficiently remove amoxicillin from aqueous solutions under wide experimental conditions, with adsorption capacities of 386.4 and 215.9 mg g⁻¹, respectively. These efficiencies are higher than those reported for various activated biochars derived from lignocellulosic biomass, from sewage sludge, and from animal manure. Future research works are required to assess these materials’ effectiveness in treating real pharmaceutical effluents, to optimize the regeneration of the amoxicillin-loaded materials, and to design full-scale devices for a real application. Full article

Edible coatings (ECs) derived from natural biopolymers represent an effective preservation strategy for fruits and vegetables and a promising postharvest approach aligned with the increasing demand for sustainable agricultural practices. These Generally Recognized As Safe (GRAS)-based coatings, which are mainly polysaccharide-, protein-, and lipid-based, can extend shelf-life with minimal impact on texture, flavor, and nutritional value, reducing reliance on synthetic packaging and helping mitigate food loss and waste. Beyond acting as a physical barrier, ECs can significantly influence fruit and vegetable metabolism by modulating biochemical and molecular processes. This review focuses on these effects by summarizing evidence from conventional analytical methods, including targeted metabolite analyses, as well as omics-based approaches, primarily transcriptomics and metabolomics, which remain poorly explored in the current EC research literature. Furthermore, integrated metabolomic and transcriptomic analyses are examined, as they offer a more comprehensive understanding of the molecular mechanisms underlying quality attributes, stress responses, and preservation outcomes. Collectively, this work offers detailed insights into coating-induced changes in metabolite profiles and gene expression in coated fruits and vegetables, including formulations derived from agri-food by-products and coatings enriched with bioactive compounds with antioxidant, antimicrobial, and antifungal properties. Overall, by addressing a current gap in the literature, it provides an integrative and innovative framework for interpreting coating performance at both applied and molecular levels, with potential relevance for the agri-food industry and for future research aimed at developing more sustainable, effective, and commodity-tailored postharvest technologies. Full article

The increasing demand for natural functional products for soothing the upper respiratory tract has stimulated interest in plant-based bioactive formulations with antioxidant and cytoprotective properties. This study aimed to develop and characterise an edible gel containing elderflower extract and to evaluate its physicochemical properties and biological activity in an in vitro inflammatory model. The extract was characterised in terms of total phenolic content (TPC), antioxidant capacity (FRAP, ABTS, DPPH), and compound composition using chromatographic analysis. The gel formulation was assessed for texture parameters and pH. Biological activity was evaluated using HBEC-3 cells exposed to lipopolysaccharide (LPS, 1 µg/mL) for 24 h, followed by treatment with the extract in free or gel-incorporated form at different concentrations. The elderflower extract exhibited high TPC and strong antioxidant activity, with chlorogenic acid, rutin, and quercetin derivatives identified as major phenolic compounds. The formulated gel showed suitable firmness, consistency, cohesiveness, and a mildly acidic pH. LPS exposure reduced cell viability by approximately 48%, whereas treatment with the extract significantly increased viability in a concentration-dependent manner. At the highest tested concentration (50 mg/mL), the gel increased cell viability by 36% compared to LPS alone and markedly reduced necrotic cell death. These results indicate that the formulated edible elderflower extract gel combines favourable physicochemical properties with concentration-dependent cytoprotective effects, supporting its potential application for upper respiratory tract soothing. Full article

Soil enzyme activities are sensitive biochemical indicators that could benefit soil health assessments, especially in coarse-textured soils. Current protocols are inconsistent for fluorimetric assays and an optimized assay would facilitate comparisons of activities across climates and soils. A factorial experiment was conducted to evaluate how assay conditions affect the activity of three enzymes (acid phosphatase, β-glucosidase, and N-acetyl-β-glucosaminidase) across seven Florida mineral soils (>89% sand) by crossing two temperatures, four pH values, and two reaction termination reagents. Results between microplate fluorimetry and benchtop colorimetry and between air-dried and frozen (−80 °C) soils were also compared. For these soils, a pH of 4.5 with sodium hydroxide termination and a temperature of 25 °C were deemed “optimal” for maximizing activities and maintaining consistent trends. Activities measured with benchtop colorimetry and microplate fluorimetry were related for each enzyme (R² range: 0.58–0.83) and activities from air-dried soils were 50–90% of those from frozen soils (R² range: 0.75–0.91). Enzyme activities were positively correlated with other indicators (total C, nutrients), supporting their use in soil health assessments. As the rankings of soil samples by highest enzyme activities were similar regardless of protocol variations, this suggests that inherent soil properties were the dominant drivers of enzymatic activity. Full article

The successful application of 3D and 4D food printing is fundamentally governed by the rheology and microstructure of edible inks. These factors control every step, from extrusion and nozzle deposition to the final product functionality. This review systematically examines how formulation variables, including starch/protein composition, water content, and hydrocolloids, determine the network architecture and critical rheological properties, such as yield stress and viscoelasticity. These properties determine printing outcomes such as filament formation, stacking accuracy, and the stability of sensitive components. This review explores 4D printing as a “3D + 1D function,” where printed structures provide additional features over time, such as a controlled color change or bioactive release, while post-printing treatment often activates these features. Through case studies of novel inks, we show how interfacial chemistry and process parameters influence texture and stability. Finally, we discuss the application of rheological metrics for predicting printability and outline the critical need for developing multi-parameter, process-relevant printability indices to advance the field of digital food manufacturing. Full article

Texture-modified foods (TMFs) are essential for individuals with dysphagia, yet conventional formulations often lack structural consistency, nutritional density, and sensory appeal. Three-dimensional (3D) food printing offers new opportunities to tailor texture and composition. This study developed 3D-printed TMFs based on a lentil-carrot matrix and formulated with pea protein isolate (PPI), a curcumin-enriched oleogel (O), or their combination (PPI–O), and compared them with a commercial dysphagia thickener reference. Printability was assessed through extrusion force measurements and dimensional deviation analysis. Texture profile analysis (TPA), International Dysphagia Diet Standardisation Initiative (IDDSI) tests, moisture and protein content determination, color measurements, and preliminary sensory evaluation were conducted. PPI-containing formulations required higher extrusion forces but showed improved dimensional stability, hardness, cohesiveness, and gumminess compared with the oleogel-only sample, likely due to the formation of a stronger protein network. In contrast, the oleogel-only formulation exhibited lower mechanical resistance and a more pronounced melting perception, reflecting the lubricating effect of the lipid-based matrix. Protein content significantly increased with PPI incorporation, and curcumin-enriched oleogel also markedly influenced color parameters. All samples were classified as compatible with IDDSI Level 5. The hybrid PPI–O formulation provided a balanced combination of printability, structural fidelity, enhanced protein content, and suitable textural properties. These findings suggest that extrusion-based 3D printing may represent a promising approach for designing plant-based TMFs for dysphagia-oriented foods. Full article

This study aims to evaluate the use of Tectona grandis sawdust (Teak) and activated carbons (ACs) prepared from Teak and modified with urea on the removal of methylene blue (MB) from the aqueous phase. Activation is performed with potassium hydroxide (KOH), and urea is added during chemical activation to increase nitrogen content in the AC matrix and improve textural properties. ACs are physiochemically characterized by elemental and Fourier Transform Infrared (FTIR) spectroscopy analysis, with the determination of the point of zero charge (pHpzc) and nitrogen adsorption at 77 K. The addition of urea allows for obtaining ACs with a higher pHpzc and carbon and nitrogen content, with improved textural properties when compared with the original AC. The addition of urea also promotes an increase in surface area and porous volume (1246 m² g⁻¹ and 0.64 cm³ g⁻¹). The modifications slightly affect the performance of the ACs in removing MB from water. While the original AC (AC_Teak_KOH_1_2) has a maximum MB adsorption capacity of 270.2 mg g⁻¹, the modified one (AC_Teak_KOH_urea (1_2_1)) has a maximum adsorption capacity of 281.7 mg g⁻¹. MB adsorption isotherms fit well with the Freundlich equation. Kinetic data fit well with the pseudo-second-order model, and the Weber–Morris representation shows that MB adsorption is described as a succession of two diffusion steps. The results make clear that it is possible to recover Teak waste through its transformation into ACs, presenting high application in the removal of dyes from water. Full article

The global functional food market continues to expand, and edible mushrooms are emerging as high-value ingredients due to their rich nutritional profile, particularly their high protein content, balanced amino acid composition, and dietary fiber. This growing industrial interest is reflected in the registration of more than 322 patents in the past five years according to the Derwent Innovation patent database. Recent advances include the integration of precision mycology (PM) and omics-based approaches, such as CRISPR-Cas9, into solid-state fermentation and submerged fermentation, enabling improvements in natural umami flavor and bioactive composition. Innovative products, including meat analogues with fibrous textures, functional beverages such as kombucha and juices, and fermented dairy products such as yogurts and cheeses, have been formulated to deliver prebiotic, antioxidant, and immunomodulatory properties. Future trends indicate a shift towards the production of high-value nutraceutical peptides and biomass, together with the adoption of artificial intelligence (AI) and the Internet of Things (IoT) to enhance bioreactor automation and scalability. Nevertheless, significant challenges remain, including regulatory constraints, the scarcity of clinical validation in humans, and the need for strict control over the bioaccumulation of heavy metals in mushroom-derived raw materials. Addressing these gaps will be critical for advancing regulatory frameworks, improving industrial standardization, and supporting the translational development of mushroom-based functional foods. Full article

Green rice husk dietary fiber (GHDF) is an underutilized agricultural by-product with promising potential for applications in the food industry. This study investigated the effects of incorporating dietary fiber from GHDF at 1%, 3%, and 5% together with different hydrocolloids, including xanthan gum (XG), carrageenan (CC), and guar gum (GG), on the physical and chemical, textural properties, and consumer acceptance of gummy products. The results showed that adding more GHDF increased the nutritional value of the gummies, with total dietary fiber ranging from 1.01 to 5.02 g per 100 g of product. FTIR results also showed that fiber from green rice husk was present in the gummies. The combined addition of GHDF and hydrocolloids also affected the internal gel structure of the products. This interaction made the gel structure stronger, resulting in firmer gummies with greater hardness, gumminess, and chewiness. In addition, higher GHDF levels contributed to reduced syneresis. Among the hydrocolloids tested, xanthan gum produced the strongest gel, while the formulation with 3% GG received the highest consumer liking scores. These results suggest that GHDF could be used as a useful ingredient to develop food products with higher nutritional value and better use of agricultural by-products. Full article