Surface, Mechanical and Shape Memory Properties of Biodegradable Polymers and Their Applications

Sarkar, Mrinmoy; Hasanuzzaman, M.; Gulshan, Fahmida; Rashid, Armh

doi:10.1016/b978-0-12-820352-1.00050-x

Cited by 9 publications

(9 citation statements)

References 33 publications

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“…As depicted in Figure 4 a, the contact angle and rolling angle of CS/γ-PGA hydrogel are 86.74° and 25°, respectively, and those of CS/γ-PGA/DOE hydrogel 68.72° and 44.23°. They are both less than 70°, indicating a good hydrophilicity [ 65 ]. DOE can reduce the contact angle of CS/γ-PGA/DOE hydrogel but increase the rolling angle, manifesting the wettability of the hydrogel being significantly improved.…”

Section: Resultsmentioning

confidence: 99%

Dendrobium officinale Enzyme Changing the Structure and Behaviors of Chitosan/γ-poly(glutamic acid) Hydrogel for Potential Skin Care

Wang

Zhang

et al. 2022

Polymers

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Hydrogels have been widespreadly used in various fields. But weak toughness has limited their further applications. In this study, Dendrobium officinale enzyme (DOE) was explored to improve chitosan/γ-poly(glutamic acid) (CS/γ-PGA) hydrogel in the structure and properties. The results indicated that DOE with various sizes of ingredients can make multiple noncovalent crosslinks with the skeleton network of CS/γ-PGA, significantly changing the self-assembly of CS/γ-PGA/DOE hydrogel to form regular protuberance nanostructures, which exhibits stronger toughness and better behaviors for skin care. Particularly, 4% DOE enhanced the toughness of CS/γ-PGA/DOE hydrogel, increasing it by 116%. Meanwhile, water absorption, antioxygenation, antibacterial behavior and air permeability were increased by 39%, 97%, 27% and 52%.

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Section: Resultsmentioning

confidence: 99%

Dendrobium officinale Enzyme Changing the Structure and Behaviors of Chitosan/γ-poly(glutamic acid) Hydrogel for Potential Skin Care

Wang

Zhang

et al. 2022

Polymers

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“…Figure 6a depicts that the contact angle of less than 90° reflects a higher wettability (hydrophilic surface). In contrast, the contact angle higher than 90° represents a lower wettability (hydrophobic surface), as shown in Figure 6b (Dullien, 1979; Sarkar et al., 2020; Sophocleous, 2010). Radius : The radius curvature of the water meniscus surface affects the capillary force.…”

Section: Mechanisms Of the Hornification Phenomenonmentioning

confidence: 99%

“…The resultant of all interfacial tensions parallel to the solid surface is described by the Young‐Dupré equation (Equation 2) (Sophocleous, 2010) which reflects that the contact angle is dependent on the three existing surface tensions.

\begin{equation}{\sigma }_{{\rm{g}}s} - {{{\sigma}}}_{ls} = {\sigma }_{{\rm{g}}l}{\rm{\ cos}}\left( \theta \right)\end{equation}

Contact angle : The contact angle is used to describe wettability (Sarkar et al., 2020). The wettability is the ability of the liquid (water) to spread on or adhere to a solid surface in the presence of other immiscible phases (Anderson, 1986).…”

Section: Mechanisms Of the Hornification Phenomenonmentioning

confidence: 99%

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Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant‐based dietary fibers from food wastes

Aghajanzadeh

Fayaz

Soleimanian

et al. 2022

Comp Rev Food Sci Food Safe

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A significant amount of waste is annually generated worldwide by the supply chain of the food industry. Considering the population growth, the environmental concerns, and the economic opportunities, waste recovery is a promising solution to produce valuable and innovative ingredients for food and nonfood industries. Indeed, plant-based wastes are rich in dietary fibers (DF), which have relevant technical functionalities such as water/oil holding capacity, swelling capacity, viscosity, texture, and physiological properties such as antioxidant activity, cholesterol, and glucose adsorption capacities. Different drying technologies could be applied to extend the shelf life of fresh DF. However, inappropriate drying technologies or process conditions could adversely affect the functionalities of DF via the hornification phenomenon. Hornification is related to the formation of irreversible hydrogen bindings, van der Waals interactions, and covalent lactone bridges between cellulose fibrils during drying.This review aims to capitalize on the knowledge developed in the wood industry to tackle the hornification phenomenon occurring in the food industry. The mechanisms and the parameters affecting hornification as well as the mitigation strategies used in the wood industry that could be successfully applied to foods are summarized. The application of conventional drying technologies such as air or spray-drying increased the occurrence of hornification. In contrast, solvent exchange, supercritical drying, freeze-drying, and spray-freeze-drying approaches were considered effective strategies to limit the consequences of this phenomenon. In addition, incorporating capping agents before drying attenuated the hornification. The knowledge summarized in this review can be used as a basis for process design in the valorization of plant-based wastes and the production of functional DF that present relevant features for the food and packaging industries.

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“…This property is evaluated by measuring the contact angle. A lower contact angle (≤90°) indicates greater wettability and vice versa ( Sarkar et al, 2020 ). Environmentally degraded polyolefins in contact with water generally exhibit greater wettability than pristine ones, probably due to the formation of polar groups on their surface ( Waldman and Rillig, 2020 ).…”

Section: Degradation and Subproductsmentioning

confidence: 99%

Degradation of plastics associated with the COVID-19 pandemic

Pizarro-Ortega

Dioses-Salinas

Severini

et al. 2022

Marine Pollution Bulletin

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Surface, Mechanical and Shape Memory Properties of Biodegradable Polymers and Their Applications

Cited by 9 publications

References 33 publications

Dendrobium officinale Enzyme Changing the Structure and Behaviors of Chitosan/γ-poly(glutamic acid) Hydrogel for Potential Skin Care

Dendrobium officinale Enzyme Changing the Structure and Behaviors of Chitosan/γ-poly(glutamic acid) Hydrogel for Potential Skin Care

Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant‐based dietary fibers from food wastes

Degradation of plastics associated with the COVID-19 pandemic

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