Effects of the composition ratio, eosin addition, and γ irradiation on the dielectric properties of poly(vinyl alcohol)/glycogen blends

Abstract

ABSTRACT:The dielectric relaxation spectra of various poly(vinyl alcohol) (PVA)/glycogen blends and irradiated blend samples with 70 wt % PVA content that were undoped and doped with eosin were measured in extended temperature (30-1608C) and frequency (1 kHz to 1 MHz) ranges. Dielectric relaxation spectroscopy separates different molecular groups of a repeating unit of a polymer with respect to the rate of its orientation dynamics. In the high-temperature range (>1008C), the r relaxation, which is associated with the hopping motion of ions in the disordered structure of the biopolymeric material, can be measured. The electric dipole moment and the activation energy of the glass-transition temperature relaxation process were calculated.

Essential oil encapsulations: uses, procedures, and trends

“…These results showed protection of eugenol and favored its encapsulation in inclusion complexes as suitable approach. 81 PO, 19 lemon oil 82 in b-cyclodextrin inclusion complexes have also been encapsulated as described earlier. Hill and others (2013) 83 prepared b-cyclodextrin inclusion complexes of eugenol, trans-cinnamaldehyde, clove extract, cinnamon bark extract and eugenol-trans-cinnamaldehyde via freeze drying.…”

“…74 Similarly a variety of researchers used b-cyclodextrin to prepare inclusion complex around hydrophobic EOs that protect them against oxidation, heat damage and increased their antibacterial efficacy for a longer time period. 24,[81][82][83] Beirao-da-costa and others (2013) 18 used inulin as wall material for the encapsulation of OEO, microcapsules prepared were spherical (3-4.5 mm) and enabled sustained release of oil till 200 minutes. N-Octenyl succinic anhydride modied (HI CAP 100, Purity Gum 2000, Capsul & N-lock) and hydrolyzed starches (EnCapsul 855) used for the encapsulation of PO.…”

Formulation and organoleptic evaluation of flaxseed globs as a functional food

“…Thus, by the presence of this characteristic, it's more likely that the scores were varied and it decreased in acceptability levels by geriatrics. Indeed we have found few similar studies by Ludger et al (2008) cited freshly pressed linseed oil developing a bitter off-taste after 1-day of storage being correlated by the off-taste as determined by a sensory panel [31].In another study by Kader et al (2013) quoted the limited usage of flaxseed oil in food industry as it is associated with lipid rancidity and has tendency of being slightly off flavoured [32]. Oyunchimeg et al (2013) conclude in their study that polar compounds present in flaxseed increase its oxidative stability and becomes less stable to oxidation when filtered with silica [33].…”