Personal & Home Care, Food & Agriculture

Vibration Assisted Injection Molding for PLA with Enhanced Mechanical Properties and Reduced Cycle Time

Coulter J., Duhduh A., Gao P., Kundu A., Lehigh University, US

Vibration assisted molding (VAIM) is a process in which vibrational movement is introduced to the injection screw during the injection stage of molding processes. This research was focused on the effect of processing parameters on [...]

Multilayer Low Tg Inorganic Glass/Polymer Barrier Films

Vennerberg D., Bemis Company, Inc., US

Conventional high barrier films are produced by coating or laminating inorganic materials to polymeric substrates. While successful at lowering the permeability of the films, several unit operations are required to introduce multiple inorganic barrier layers. [...]

Vitamins C and B1: Amorphization, Crystallization, and Vitamin Degradation

Arioglu-Tuncil S., Ismail Y., Mauer L.J., Voelker A.L., Purdue University, US

Crystalline ingredient forms of water soluble essential vitamins C and B1 may dissolve or melt during food production, and then re-solidify in crystalline or amorphous forms. This study compared the phase transformations, amorphization, and chemical [...]

Yeast Cell Wall Particle Encapsulation of Pro-Terpene Payloads

Ostroff G., Rus F., Soto E., University of Massachusetts Medical School, US

Terpenes are naturally occurring compounds produced by plants that have long been recognized for their insecticidal, antimicrobial, and antioxidant properties. However, applications of terpenes have been limited by their volatility and poor water solubility resulting [...]

Personal & Home Care, Cosmetics, Food, Agriculture

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Meat Spoilage Sensing Devices

Bosnick K., Bruce J., Shwartz C., Smith B., Tay L.L., Zhang H., National Research Council Canada, CA

The safety, sustainability, and profitability of the food industry will remain a key societal challenge in the decades ahead. For example, the value of food waste in Canada is currently over $31 billion annually (or [...]

Nanostructured biopolymers obtained from blends by extrusion

Gastaldi E., Rodriguez J.H., Tadini C.C., University of Sao Paulo, BR

The extrusion of biopolymers is a promising technology for the plastic industry since enables to lead to wide range of innovative and environmentally friendly products displaying many advantages for the food packaging sector such the [...]

Development of curcuminoids oil nanoemulsions produced by high-energy methods: Microfluidization vs ultrasonication.

Espinosa-Andrews H., Paez-Hernandez G., CIATEJ, AC, MX

Turmeric curcuminoids are phytopolylphenol pigments of Curcuma longa root used in foods due to their yellow-orange bright shades and to their antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities. They are highly sensitive to pH, [...]

Electrosprayed particles derived from nano-emulsions as carriers of fish oil

Dubey B., Howarth M., Paximada P., Sheffield Hallam University, UK

High intake of omega-3 polyunsaturated fatty acids (PUFA) has been proven to decrease health risks in terms of heart disease, stroke, and other cardiovascular diseases. Thus, the development of novel foods enriched with PUFA's is [...]

Food Materials & Innovations

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