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Oxygen‐generating biomaterials have led to promising results in biomedical applications. Yet, the characteristics of these biomaterials need to meet the requirements of a specific application in order to be successful. In this study, hydrogen peroxide (H2O2) was used as the oxygen‐generating substance, and poly (l‐lactic acid) (PLLA) microparticles loaded with polyvinylpyrrolidone/hydrogen peroxide (PVP/H2O2) mixture were prepared using water‐in‐oil‐in‐water double emulsion technique. The experiments were carried out based on full factorial design where the impacts of PLLA concentration, H2O2:PVP molar ratio, and H2O2:organic phase volume ratio on microparticles' properties, including size, encapsulation efficiency, loading content, and percentage of initial burst release were assessed. Individual and multioptimization of responses were performed on the experimental data gained in the current study to investigate the effect of process parameters on the responses and fit the suitable model corresponding to the main and interactive effects. Recording both the H2O2 and O2 release of microparticles revealed that these profiles are also influenced by process variables, PLLA concentration in particular. These results enable accurate selection of optimal process variables for the fabrication of oxygen‐releasing PLLA microparticles with desirable characteristics for a wide variety of applications.

PurposeThe purpose of this paper is first to examine whether standard hospital food met patients' requirements and second, to evaluate the effect of individualized dietary intervention on weight, BMI and body composition of the patients.Design/methodology/approachIn total, 69 patients (37 in the intervention group and 32 in the control group) were randomly selected. Weight, height and body composition measurements were performed in both groups within 24 h after admission and at discharge. In the intervention group, encouraging with eating and drinking, replacing missed meals with supplements or enteral nutrition were used as strategies to improve dietary intake. Frequency, chi‐square, Wilcoxon and paired t‐test were used to analyze data.FindingsBefore intervention daily energy and protein intake were significantly lower than required amounts in both groups. After intervention energy intake met requirements in the intervention group while it was still less than requirements in the control group. Protein intake met requirements in both groups. There were no significant changes in body weight, BMI and body composition in the intervention group during hospitalization but in the control group weight, BMI and body protein decreased significantly.Originality/valueThis paper shows the importance of individualized dietary intervention to prevent weight and body protein loss of patients during hospitalization.