High-density polyethylene membranes embedded with carboxylated and polyethylene glycol-grafted nanodiamond to be used in membrane bioreactors

In this work, neat and modified nanodiamond (ND) particles were embedded into high-density polyethylene (HDPE) membranes to improve hydrophilicity and antifouling properties. The membranes were prepared via thermally induced phase separation (TIPS) method and used for pharmaceutical wastewater treatment in membrane bioreactors (MBR) system. To prevent the agglomeration of ND, it was modified using two methods: thermal carboxylation (ND-COOH) and grafting with polyethylene glycol (ND-PEG). Membranes with different concentration of ND-COOH and ND-PEG nanoparticles ranging from 0.00 to 1.00 wt % were prepared and characterized using a set of analyses including water contact angle, pure water flux, tensile strength, differential scanning calorimeter, field emission scanning electron microscopy, and energy dispersive X-ray spectroscopy. It was found that the optimum contents of ND-COOH and ND-PEG nanoparticles were 0.50 wt % and 0.75 wt %, respectively. The interfacial interaction between nanoparticles and HDPE matrix was studied based on Pukanzsky model. To examine the performance of membranes, critical flux, filtration experiment in the MBR, and fouling analysis of membranes were carried out. The results showed that among the fabricated membranes, 0.75 wt % HDPE/ND-PEG membrane had the highest water flux and the best antifouling properties. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47914.     

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).     

Physical Stability of Octenyl Succinate–Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food Systems

The high cost and potential toxicity of biodegradable polymers like poly(lactic‐co‐glycolic)acid (PLGA) has increased the interest in natural and modified biopolymers as bioactive carriers. This study characterized the physical stability (water sorption and state transition behavior) of selected starch and proteins: octenyl succinate–modified depolymerized waxy corn starch (DWxCn), waxy rice starch (DWxRc), phytoglycogen, whey protein concentrate (80%, WPC), whey protein isolate (WPI), and α‐lactalbumin (α‐L) to determine their potential as carriers of bioactive compounds under different environmental conditions. After enzyme modification and particle size characterization, glass transition temperature and moisture isotherms were used to characterize the systems. DWxCn and DWxRc had increased water sorption compared to native starch. The level of octenyl succinate anhydrate (OSA) modification (3% and 7%) did not reduce the water sorption of the DWxCn and phytoglycogen samples. The Guggenheim–Andersen–de Boer model indicated that native waxy corn had significantly (P < 0.05) higher water monolayer capacity followed by 3%‐OSA‐modified DWxCn, WPI, 3%‐OSA‐modified DWxRc, α‐L, and native phytoglycogen. WPC had significantly lower water monolayer capacity. All Tg values matched with the solid‐like appearance of the biopolymers. Native polysaccharides and whey proteins had higher glass transition temperature (Tg) values. On the other hand, depolymerized waxy starches at 7%‐OSA modification had a “melted” appearance when exposed to environments with high relative humidity (above 70%) after 10 days at 23 °C. The use of depolymerized and OSA‐modified polysaccharides blended with proteins created more stable blends of biopolymers. Hence, this biopolymer would be suitable for materials exposed to high humidity environments in food applications.