D-limonene in water nanoemulsion was prepared by ultrasonic emulsification using mixed surfactants of sorbitane trioleate and polyoxyethylene (20) oleyl ether. Investigation using response surface methodology revealed that 10% d-limonene nanoemulsions formed at S0 ratio (D-limonene concentration to mixed surfactant concentration) 0.6-0.7 and applied power 18 W for 120 s had droplet size below 100 nm. The zeta potential of the nanoemulsion was approximately -20 mV at original pH 6.4, closed to zero around pH 4.0, and around -30 mV at pH 12.0. The main destabilization mechanism of the systems is Ostwald ripening. The ripening rate at 25 °C (0.39 m3 s(-1)×10(29)) was lower than that at 4 °C (1.44 m3 s(-1)×10(29)), which was in agreement with the Lifshitz-Slezov-Wagner (LSW) theory. Despite of Ostwald ripening, the droplet size of d-limonene nanoemulsion remained stable after 8 weeks of storage.

The methylcellulose was mixed with chitosan as well as 4% of sodium benzoate or potassium sorbate to form a film. Investigations of the antimycotic activity of the film on Penicillium notatum and Rhodotorula rubra revealed that it possessed significant antifungal properties. At 25C, approximately 43–45% of the preservatives were released from the film to the glycerol‐water mixture in the first 30 min. The maximum amount of preservative that could be released from the film at 25C was approximately 57–65%. At 4C, 38–39% of preservatives were released from the film within 30 min, and reached a maximum amount of 49% in approximately 6h. The FT‐IR spectrum showed that the ionic interaction between ‐COO of preservatives and ‐NH3+ of chitosan existed in the film. However, the incorporation of preservatives did not affect the tensile strength and elongation property of the methylcellulose/chitosan film.

This study compared the differences of two types of buckwheat sprouts, namely, common buckwheat ( Fagopyrum esculentum Moench) and tartary buckwheat ( Fagopyrum tataricum (L.) Gaertn.), in general composition, functional components, and antioxidant capacity. The ethanol extracts of tartary buckwheat sprouts (TBS) had higher reducing power, free radical scavenging activity, and superoxide anion scavenging activity than those of common buckwheat sprouts (CBS). As for chelating effects on ferrous ions, CBS had higher values than TBS. Rutin was the major flavonoid found in these two types of buckwheat sprouts, and TBS was 5 fold higher in rutin than CBS. The antioxidant effects of buckwheat sprouts on human hepatoma HepG2 cells revealed that both of TBS and CBS could decrease the production of intracellular peroxide and remove the intracellular superoxide anions in HepG2 cells, but TBS reduced the cellular oxidative stress more effectively than CBS, possibly because of its higher rutin (and quercetin) content.

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The effects of moisture, oil, starch, calcium carbonate and titanium dioxide on the colour and texture properties of surimi gels were studied. Increasing the moisture or oil contents raised the L* values but reduced the b* values. Calcium carbonate and titanium dioxide increased the L* values, while potato starch decreased the b* values. The addition of oil up to the 8% level affected textural properties, but increasing the oil content while maintaining final moisture content constant could significantly decrease the hardness of surimi gels.

Flux in hollow fiber ultrafiltration of skimmilk was modelled over the entire pressure-flux region using the resistance approach. The HagenPoiseuille model was adequate to describe water flux data: effect of temperature could be largely accounted for by viscosity of permeate. To describe skimmilk data, the model was modified to include a term due to resistance of the polarized layer (Rr) and RF, a resistance due to fouling by specific membrane-solute interactions. RF was relatively independent of operating parameters, but RP was a function of velocity and feed concentration at a particular temperature. Under typical conditions of hollow fiber ultrafiltration of skimmilk, the membrane and fouling layer appeared to contribute little resistance to flux compared to resistance of the polarized layer.

The purpose of the present study was to fabricate polymeric nanoparticles as drug carriers for encapsulated curcumin with enhanced anti-colorectal cancer applications. Nanoparticles were formulated from chitosan and gum arabic, natural polysaccharides, via an emulsification solvent diffusion method. The formation of curcumin nanoparticles was confirmed by Fourier transform infrared spectroscopy and differential scanning calorimeter. The results show that curcumin was entrapped in carriers with +48 mV, 136 nm size, and high encapsulation efficiency (95%). Based on an in vitro release study, we inferred that curcumin nanoparticles could tolerate hydrolysis due to gastric juice or small intestinal enzymes, and therefore, it should reach the colon largely intact. In addition, curcumin nanoparticles had higher anti-colorectal cancer properties than free curcumin due to greater cellular uptake. Therefore, we concluded that curcumin was successfully encapsulated in chitosan-gum arabic nanoparticles with superior anti-colorectal cancer activity.