Gels | Special Issue : Application of Gel Technology in Food Industry and Environmental Engineering

Research

12 pages, 2355 KiB

Open AccessArticle

Utilization of Infrared Drying as Alternative to Spray- and Freeze-Drying for Low Energy Consumption in the Production of Powdered Gelatin

by Ümran Cansu

Gels 2024, 10(8), 522; https://doi.org/10.3390/gels10080522 - 9 Aug 2024

Viewed by 795

Abstract

This study evaluated possible utilization of infrared drying (ID) as an alternative to spray- (SD) and freeze-drying (FD) for fish skin-derived gelatins. Physical, functional, thermal, and spectroscopic analyses were conducted for characterization of the resulting gelatin powders. Energy consumption for the applied drying [...] Read more.

This study evaluated possible utilization of infrared drying (ID) as an alternative to spray- (SD) and freeze-drying (FD) for fish skin-derived gelatins. Physical, functional, thermal, and spectroscopic analyses were conducted for characterization of the resulting gelatin powders. Energy consumption for the applied drying methods were 3.41, 8.46 and 25.33 kWh/kg for ID, SD and FD respectively, indicating that ID had the lowest energy consumption among the studied methods. Gel strength, on the other hand, was lower (398.4 g) in infrared-dried gelatin (ID-FG) compared to that (454.9 g) of freeze-dried gelatin (FD-FG) and that (472.7 g) of spray-dried gelatin (SD-FG). TGA curves indicated that ID-FG showed more resilience to thermal degradation. SDS-PAGE and UV-Vis spectra indicated that slight degradation was observed in the β-configuration of ID-FG. ID-FG and SD-FG gelatins had the highest water holding capacity (WHC), protein solubility and transparency values compared to that of FD-FG. Morphological structures of the samples were quite different as shown by SEM visuals. Ultimately, the findings showed that infrared drying may be a promising alternative for gelatin processing, maintaining product quality and supporting sustainable practices in food and other industries. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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17 pages, 2827 KiB

Open AccessArticle

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

by Claudiu-Ștefan Ursachi, Simona Perța-Crișan, Iolanda Tolan, Dorina Rodica Chambre, Bianca-Denisa Chereji, Dumitru Condrat and Florentina-Daniela Munteanu

Gels 2024, 10(6), 384; https://doi.org/10.3390/gels10060384 - 5 Jun 2024

Viewed by 1119

Abstract

In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified [...] Read more.

In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the current scientific literature. Therefore, the present study evaluated several oleogels formulated with EC as the oleogelator in different concentrations of 7% (OG7) and 9% (OG9), based on cold-pressed pumpkin seed oil (PO) and refined rapeseed oil (RO), as well as on mixtures of the two oils in different combinations: PO:RO (3:1) (PRO) and PO:RO (1:1) (RPO). Physicochemical properties such as visual appearance, gel formation time (GFT), oil-binding capacity (OBC), oxidative and thermal stability, and textural characteristics were analyzed. Analysis of variance (ANOVA) and Tukey’s honestly significant difference (HSD) were used in the statistical analysis of the data, with a significance level of p < 0.05. EC proved to be an effective structuring agent of the mentioned edible oils; the type of oils and the concentration of oleogelator significantly influenced the characteristics of the obtained oleogels. The 9% EC oleogels exhibited a more rigid structure, with a higher OBC and a reduced GFT. Pumpkin seed oil led to more stable oleogels, while the mixture of pumpkin seed oil with rapeseed oil caused a significant reduction in their mechanical properties and decreased the OBC. After 14 days of storage, all oleogels demonstrated proper oxidative stability within the bounds set by international regulations for edible fats, regardless of the kind of oil and EC concentration. All of the oleogels showed a higher oxidative stability than the oils utilized in their formulation; however, those prepared with cold-pressed pumpkin seed oil indicated a lower level of lipid oxidation among all oleogels. The P-OG9 and PR-OG9 oleogels, which mainly included PO and contained 9% EC, demonstrated the optimum levels of quality in texture, GFT, OBC, and oxidative stability. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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19 pages, 8373 KiB

Open AccessArticle

Growth of Romaine Lettuce in Eggshell Powder Mixed Alginate Hydrogel in an Aeroponic System for Water Conservation and Vitamin C Biofortification

by Fariha Afnan, Md Nayeem Hasan Kashem, Rutwik Joshi, Catherine Simpson and Wei Li

Gels 2024, 10(5), 322; https://doi.org/10.3390/gels10050322 - 9 May 2024

Cited by 1 | Viewed by 1592

Abstract

Vitamin C is crucial for physical well-being, and its deficiency can lead to severe health consequences. Biofortification has been used to address this deficiency by enhancing vitamin C in plants. Additionally, soilless agriculture has been used to conserve and optimize water use in [...] Read more.

Vitamin C is crucial for physical well-being, and its deficiency can lead to severe health consequences. Biofortification has been used to address this deficiency by enhancing vitamin C in plants. Additionally, soilless agriculture has been used to conserve and optimize water use in comparison to conventional agriculture. While hydrogels have been shown to improve water conservation and are used for biofortification in crops, their application has only been explored in soil-based and hydroponic farming. The aeroponics system is a plant-growing method that has shown potential for increasing yields and biomass while conserving water and nutrients. In this paper, we have developed an aeroponic-compatible medium to grow romaine lettuce (Lactuca sativa L.) with eggshell powder (ESP) mixed with calcium-alginate hydrogel as a substrate and nutrient source aiming to conserve water and incorporate vitamin C through biofortification. Herein, lower water spray time and higher intervals, with varied gel types and ESP concentrations, resulted in healthy lettuce growth. Plants treated with 0.5% ascorbic acid-absorbed ESP-mixed alginate hydrogel for biofortification showed higher levels of vitamin C compared to the traditional method. This study suggests using an alginate hydrogel–ESP-based substrate in aeroponics to reduce water usage and enhance plant biofortification of vitamin C. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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15 pages, 30933 KiB

Open AccessArticle

Quantitative Analysis of Genomic DNA Degradation of E. coli Using Automated Gel Electrophoresis under Various Levels of Microwave Exposure

by Aditya Pandey, Omeed Momeni and Pramod Pandey

Gels 2024, 10(4), 242; https://doi.org/10.3390/gels10040242 - 2 Apr 2024

Viewed by 2755

Abstract

The problem that this study addresses is to understand how microwave radiation is able to degrade genomic DNA of E. coli. In addition, a comparative study was made to evaluate the suitability of a high-throughput automated electrophoresis platform for quantifying the DNA [...] Read more.

The problem that this study addresses is to understand how microwave radiation is able to degrade genomic DNA of E. coli. In addition, a comparative study was made to evaluate the suitability of a high-throughput automated electrophoresis platform for quantifying the DNA degradation under microwave radiation. Overall, this study investigated the genomic DNA degradation of E. coli under microwave radiation using automated gel electrophoresis. To examine the viable organisms and degradation of genomic DNA under microwave exposure, we used three methods: (1) post-microwave exposure, where E. coli was enumerated using modified mTEC agar method using membrane filtration technique; (2) extracted genomic DNA of microwaved sample was quantified using the Qubit method; and (3) automated gel electrophoresis, the TapeStation 4200, was used to examine the bands of extracted DNA of microwaved samples. In addition, to examine the impacts of microwaves, E. coli colonies were isolated from a fecal sample (dairy cow manure), these colonies were grown overnight to prepare fresh E. coli culture, and this culture was exposed to microwave radiation for three durations: (1) 2 min; (2) 5 min; and (3) 8 min. In general, Qubit values (ng/µL) were proportional to the results of automated gel electrophoresis, TapeStation 4200, DNA integrity numbers (DINs). Samples from exposure studies (2 min, 5 min, and 8 min) showed no viable E. coli. Initial E. coli levels (at 0 min microwave exposure) were 5 × 10⁸ CFU/mL, and the E. coli level was reduced to a non-detectable level within 2 min of microwave exposure. The relationships between Qubit and TapeStation measurements was linear, except for when the DNA level was lower than 2 ng/µL. In 8 min of microwave exposure, E. coli DNA integrity was reduced by 61.7%, and DNA concentration was reduced by 81.6%. The overall conclusion of this study is that microwave radiation had a significant impact on the genomic DNA of E. coli, and prolonged exposure of E. coli to microwaves can thus lead to a loss of genomic DNA integrity and DNA concentrations. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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21 pages, 5785 KiB

Open AccessArticle

The Impact of Ar or N₂ Atmosphere on the Structure of Bi-Fe-Carbon Xerogel Based Composites as Electrode Material for Detection of Pb²⁺ and H₂O₂

by Carmen I. Fort, Mihai M. Rusu, Liviu C. Cotet, Adriana Vulpoi, Milica Todea, Monica Baia and Lucian Baia

Gels 2024, 10(4), 230; https://doi.org/10.3390/gels10040230 - 28 Mar 2024

Cited by 2 | Viewed by 1235

Abstract

In this study, bismuth- and iron-embedded carbon xerogels (XG) were obtained using a modified resorcinol formaldehyde sol–gel synthesis method followed by additional enrichment with iron content. Pyrolysis treatment was performed at elevated temperatures under Ar or N₂ atmosphere to obtain nanocomposites with [...] Read more.

In this study, bismuth- and iron-embedded carbon xerogels (XG) were obtained using a modified resorcinol formaldehyde sol–gel synthesis method followed by additional enrichment with iron content. Pyrolysis treatment was performed at elevated temperatures under Ar or N₂ atmosphere to obtain nanocomposites with different reduction yields (XGAr or XGN). The interest was focused on investigating the extent to which changes in the pyrolysis atmosphere of these nanocomposites impact the structure, morphology, and electrical properties of the material and consequently affect the electroanalytical performance. The structural and morphological particularities derived from X-ray diffraction (XRD), Raman spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray photoelectron spectroscopy (XPS) measurements revealed the formation of the nanocomposite phases, mostly metal/oxide components. The achieved performances for the two modified electrodes based on XG treated under Ar or N₂ atmosphere clearly differ, as evidenced by the electroanalytical parameters determined from the detection of heavy metal cations (Pb²⁺) or the use of the square wave voltammetry (SWV) technique, biomarkers (H₂O₂), or amperometry. By correlating the differences obtained from electroanalytical measurements with those derived from morphological, structural, and surface data, a few utmost important aspects were identified. Pyrolysis under Ar atmosphere favors a significant increase in the α-Fe₂O₃ amount and H₂O₂ detection performance (sensitivity of 0.9 A/M and limit of detection of 0.17 μM) in comparison with pyrolysis under N₂ (sensitivity of 0.5 A/M and limit of detection of 0.36 μM), while pyrolysis under N₂ atmosphere leads to an increase in the metallic Bi amount and Pb²⁺ detection performance (sensitivity of 8.44 × 10³ A/M and limit of detection of 33.05 pM) in comparison with pyrolysis under Ar (sensitivity of 6.47·10³ A/M and limit of detection of 46.37 pM). Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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13 pages, 1418 KiB

Open AccessArticle

The Influence of Lyophilization Pretreatment and Whey Content on Whey and Gelatin-Based Hydrogels

by Pompilia Mioara Lopes, Radu Fechete, Felicia Minteuan, Liviu Mare, Dumitrița Moldovan, Marioara Moldovan, Stanca Cuc, Codruța Liana Saroși and Violeta Popescu

Gels 2024, 10(4), 229; https://doi.org/10.3390/gels10040229 - 28 Mar 2024

Viewed by 1366

Abstract

Whey and gelatin, natural polymers within the protein category, find widespread use in hydrogel formulations applied across the food, medical, and pharmaceutical industries. This study presents new characteristics of hydrogels based on whey, gelatin, and copper sulfate as a consequence of the additional [...] Read more.

Whey and gelatin, natural polymers within the protein category, find widespread use in hydrogel formulations applied across the food, medical, and pharmaceutical industries. This study presents new characteristics of hydrogels based on whey, gelatin, and copper sulfate as a consequence of the additional steps in the preparation method, specifically refrigeration and freezing storage followed by lyophilization. The water state in hydrogels prior to lyophilization impacts the morphological appearance, with refrigerated hydrogels exhibiting a more regular and dense pore distribution, as shown by the Scanning Electron Microscopy (SEM) images. This observation aligns with the higher mobility of polymer chains indicated by T₂ distributions in ¹H nuclear magnetic resonance (RMN) relaxometry measurements. Changes in the intensity and amide-specific wavenumbers of the FTIR spectra of whey and gelatin proteins are evident in the Fourier Transformed Infrared (FTIR) spectra of crosslinked and frozen hydrogels before lyophilization. Moreover, the reinforcing effect in the hydrogel matrix, noted in mechanical tests, is attributed to increased polymer chain content and copper sulfate crosslinking. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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27 pages, 8444 KiB

Open AccessArticle

Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels

by Florina Dranca and Silvia Mironeasa

Gels 2024, 10(4), 228; https://doi.org/10.3390/gels10040228 - 27 Mar 2024

Viewed by 1352

Abstract

Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques—microwave-assisted extraction (MAE) and pulsed ultrasound-assisted extraction (PUAE). The influence of extraction conditions [...] Read more.

Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques—microwave-assisted extraction (MAE) and pulsed ultrasound-assisted extraction (PUAE). The influence of extraction conditions was studied for each technique based on pectin yield and galacturonic acid content, and spectroscopic, chromatographic and colorimetric methods were used for pectin characterization. Better results for pectin yield were achieved through CE (20.80%), while higher galacturonic acid content was measured in pectin extracted using PUAE (88.53 g/100 g). Pectin extracted using PUAE also presented a higher degree of methylation and acetylation. A significant increase in the molecular weight of pectin was observed for the PUAE process (7.40 × 10⁵ g/mol) by comparison with conventional extraction (1.18 × 10⁵ g/mol). Hydrogels and cryogels prepared with pectin from sugar beet flakes also showed differences in physicochemical parameters determined by the method of pectin extraction. Hydrogels had higher bulk density values irrespective of the pectin extraction method, and overall lower values of the textural parameters. Cryogels prepared with pectin from CE showed higher values of the textural parameters of hardness, adhesiveness, cohesiveness, gumminess and chewiness, while gels obtained with pectin from MAE and PUAE had higher thermal stability. The results of this study prove that sugar beet flakes can be considered a potential source for pectin production, and the extracted pectin is suitable for obtaining hydrogels and cryogels with physicochemical parameters comparable to the commercial citrus and apple pectin available on the market. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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14 pages, 5619 KiB

Open AccessArticle

Bimetallic Organic Gel for Effective Methyl Orange Dye Adsorption

by Hua Jin, Xinyuan Xu, Xiaoyang Yu, Shihua Yu, Shanshan Wang and Xiaoshu Qu

Gels 2024, 10(3), 208; https://doi.org/10.3390/gels10030208 - 19 Mar 2024

Cited by 3 | Viewed by 1533

Abstract

A bimetallic organic gel (MOG-Fe/Al) was synthesized through the solvothermal method. The gel state of the product obtained under optimized gel formation conditions is sufficient to carry 2 g of weight for a long time. Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier [...] Read more.

A bimetallic organic gel (MOG-Fe/Al) was synthesized through the solvothermal method. The gel state of the product obtained under optimized gel formation conditions is sufficient to carry 2 g of weight for a long time. Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, Brunauer–Emmett–Teller (BET) technique, and X-ray photoelectron spectroscopy (XPS) analysis confirmed the structures and morphologies of the synthesized materials. MOG-Fe/Al, with good stability, excellent durability, and wide applicability, exhibited efficient MO adsorption capacity as high as 335.88 mg/g at 25 °C. Adsorption-influencing factors including solution pH, contact time, and temperature were investigated. The adsorption performance of the bimetallic organic gel was better than that of the monometallic organic gels (MOG-Fe and MOG-Al), and its adsorption processes were in accordance with the pseudo-second-order kinetic and Langmuir isothermal models. The excellent adsorption capacity of the MOG-Fe/Al is due to its surface structure, pore volume, π-π interactions, hydrogen bonds, and electrostatic interactions. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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22 pages, 5082 KiB

Open AccessEditor’s ChoiceArticle

Efficient and Selective Removal of Heavy Metals and Dyes from Aqueous Solutions Using Guipi Residue-Based Hydrogel

by Xiaochun Yin, Pei Xu and Huiyao Wang

Gels 2024, 10(2), 142; https://doi.org/10.3390/gels10020142 - 13 Feb 2024

Cited by 3 | Viewed by 2162

Abstract

The presence of organic dyes and heavy metal ions in water sources poses a significant threat to human health and the ecosystem. In this study, hydrogel adsorbents for water pollution remediation were synthesized using Guipi residue (GP), a cellulose material from Chinese herbal [...] Read more.

The presence of organic dyes and heavy metal ions in water sources poses a significant threat to human health and the ecosystem. In this study, hydrogel adsorbents for water pollution remediation were synthesized using Guipi residue (GP), a cellulose material from Chinese herbal medicine, and chitosan (CTS) through radical polymerization with acrylamide (AM) and acrylic acid (AA). The characteristics of the hydrogels were analyzed from a physicochemical perspective, and their ability to adsorb was tested using model pollutants such as Pb²⁺, Cd²⁺, Rhodamine B (RhB), and methyl orange (MO). The outcomes revealed that GP/CTS/AA-co-AM, which has improved mechanical attributes, effectively eliminated these pollutants. At a pH of 4.0, a contact duration of 120 min, and an initial concentration of 600 mg/L for Pb²⁺ and 500 mg/L for Cd²⁺, the highest adsorption capabilities were 314.6 mg/g for Pb²⁺ and 289.1 mg/g for Cd²⁺. Regarding the dyes, the GP/CTS/AA-co-AM hydrogel displayed adsorption capacities of 106.4 mg/g for RhB and 94.8 mg/g for MO, maintaining a stable adsorption capacity at different pHs. Compared with other competitive pollutants, GP/CTS/AA-co-AM demonstrated a higher absorption capability, mainly targeted toward Pb²⁺. The adsorption processes for the pollutants conformed to pseudo-second-order kinetics models and adhered to the Langmuir models. Even after undergoing five consecutive adsorption and desorption cycles, the adsorption capacities for heavy metals and dyes remained above 70% and 80%. In summary, this study effectively suggested the potential of the innovative GP/CTS/AA-co-AM hydrogel as a practical and feasible approach for eliminating heavy metals and dyes from water solutions. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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22 pages, 7596 KiB

Open AccessArticle

Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products

by Roxana Elena Gheorghita, Ancuta Veronica Lupaescu, Anca Mihaela Gâtlan, Dadiana Dabija, Andrei Lobiuc, Oana Camelia Iatcu, Amelia Buculei, Alexandru Andriesi and Adriana Dabija

Gels 2024, 10(1), 71; https://doi.org/10.3390/gels10010071 - 18 Jan 2024

Cited by 1 | Viewed by 1743

Abstract

The present study focused on the development of gel-based capsules from sodium alginate and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry. Obtained through the extrusion method, the macrocapsules were added into yogurt, a well-known and consumed dairy product. In [...] Read more.

The present study focused on the development of gel-based capsules from sodium alginate and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry. Obtained through the extrusion method, the macrocapsules were added into yogurt, a well-known and consumed dairy product. In order to establish the changes that can occur for the food product, the samples were tested over 7 and 15 days of storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances’ encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yogurt berry capsules and, according to the results observed in the scientific literature, they no longer rejected the product due to the bitterness and sourness of sea buckthorn or aronia. Sea buckthorn capsules were brighter (L*) than chokeberry and blueberry capsules due to carotene content and dark colors. Minimal diameter variations and small standard deviations (SD = 0.25/0.33) suggest that extrusion methods and the Caviar box are good for gel capsule development. Yogurt luminosity varied with capsules; control had the highest, followed by sea buckthorn yogurt. Samples with chokeberry and blueberry (dark) capsules had lower luminosity. Over 8 and 15 days, luminosity slightly decreased, while a* and b* (hue and saturation) increased. Post-storage, the sample with chokeberry capsules showed a light purple color, indicating color transfer from capsules, with increased antioxidant activity. Differences between the samples and control were less pronounced in the sample with sea buckthorn capsules. Values for color differences between yogurt samples during the storage period revealed the most significant difference during the first storage period (day 1–8), with blueberries showing the lowest difference, indicating the stability of the blueberry capsules’ wall during storage. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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14 pages, 1733 KiB

Open AccessArticle

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry

by Ana Leahu, Sorina Ropciuc, Cristina Ghinea and Cristina Damian

Gels 2023, 9(12), 964; https://doi.org/10.3390/gels9120964 - 8 Dec 2023

Cited by 2 | Viewed by 1832

Abstract

The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), [...] Read more.

The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), walnuts seed cake (WSC), lemon juice, sunflower oil, mustard, sugar, salt, gelatin and water. Five different samples were prepared: one control lab sample (M) containing only corn starch and the other ingredients (without SSC and WSC), two samples (SO1 and SO2) with 2 and 4% of SSC (without corn starch and WSC) and two samples (WO1 and WO2) with 2 and 4% of WSC (without corn starch and SSC). Also, an egg-free commercial mayonnaise (CM) was purchased and used for comparison. Physicochemical (fat, protein, moisture, ash, carbohydrate, water activity, emulsion stability, viscosity, density and color), textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness), and sensory (aspect, color, texture/firmness, flavor, taste and acceptability) attributes of all samples were investigated. The results showed that carbohydrate content decreased in all four seed cakes samples compared to the control sample, while protein and fat content increased in all seed cakes samples, with the largest increases observed in the sesame seed cake samples. It was observed that the CM sample has a carbohydrate content value close to that obtained for the M sample, while the protein content has the lowest value for the CM sample compared to all samples analyzed. The stability of the emulsion gels increased from 70.73% (control sample) to 83.64% for the sample with 2% addition sesame seed cake and to 84.09% for the 2% walnut cake added, due to the coagulation capacity of the added cakes. The type and concentration of oil seeds cake added in emulsion gels affected their textural properties such as hardness, adhesiveness, gumminess, and chewiness. The hardness and adhesiveness of low-fat mayonnaise-like emulsion gels samples decreased with the addition of oil seeds cake. However, the addition of by-products improved the sensory properties of emulsion gels. This study provided a theoretical basis for the food industry’s application of oilseed cakes, especially for the development of low-fat mayonnaise. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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21 pages, 7011 KiB

Open AccessArticle

Efficient Removal of Heavy Metals from Aqueous Solution Using Licorice Residue-Based Hydrogel Adsorbent

by Xiaochun Yin, Ting Ke, Hai Zhu, Pei Xu and Huiyao Wang

Gels 2023, 9(7), 559; https://doi.org/10.3390/gels9070559 - 9 Jul 2023

Cited by 9 | Viewed by 2566

Abstract

The removal of heavy metals through adsorption represents a highly promising method. This study focuses on the utilization of an abundant cellulose-rich solid waste, licorice residue (LR), as a natural material for hydrogel synthesis. To this end, LR-EPI hydrogels, namely, LR-EPI-5, LR-EPI-6 and [...] Read more.

The removal of heavy metals through adsorption represents a highly promising method. This study focuses on the utilization of an abundant cellulose-rich solid waste, licorice residue (LR), as a natural material for hydrogel synthesis. To this end, LR-EPI hydrogels, namely, LR-EPI-5, LR-EPI-6 and LR-EPI-8, were developed by crosslinking LR with epichlorohydrin (EPI), specifically targeting the removal of Pb, Cu, and Cr from aqueous solutions. Thorough characterizations employing Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy confirmed the successful crosslinking of LR-EPIs by EPI, resulting in the formation of porous and loosely structured hydrogels. Batch studies demonstrated the high efficacy of LR-EPI hydrogels in removing the three heavy metal ions from aqueous solutions. Notably, LR-EPI-8 exhibited the highest adsorption capacity, with maximum capacities of 591.8 mg/g, 458.3 mg/g, and 121.4 mg/g for Pb²⁺, Cr³⁺, and Cu²⁺, respectively. The adsorption processes for Pb²⁺ and Cu²⁺ were well described by pseudo-second-order kinetics and the Langmuir model. The adsorption mechanism of LR-EPI-8 onto heavy metal ions was found to involve a combination of ion-exchange and electrostatic interactions, as inferred from the results obtained through X-ray photoelectron spectroscopy and FTIR. This research establishes LR-EPI-8 as a promising adsorbent for the effective removal of heavy metal ions from aqueous solutions, offering an eco-friendly approach for heavy metal removal and providing an environmentally sustainable method for the reutilization of Chinese herb residues. It contributes to the goal of “from waste, treats waste” while also addressing the broader need for heavy metal remediation. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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16 pages, 3195 KiB

Open AccessArticle

Selenite Removal from Aqueous Solution Using Silica–Iron Oxide Nanocomposite Adsorbents

by Georgiana Mladin, Mihaela Ciopec, Adina Negrea, Narcis Duteanu, Petru Negrea, Paula Svera (m. Ianăşi) and Cătălin Ianăşi

Gels 2023, 9(6), 497; https://doi.org/10.3390/gels9060497 - 19 Jun 2023

Cited by 4 | Viewed by 1279

Abstract

In recent years, during industrial development, the expanding discharge of harmful metallic ions from different industrial wastes (such as arsenic, barium, cadmium, chromium, copper, lead, mercury, nickel, selenium, silver, or zinc) into different water bodies has caused serious concern, with one of the [...] Read more.

In recent years, during industrial development, the expanding discharge of harmful metallic ions from different industrial wastes (such as arsenic, barium, cadmium, chromium, copper, lead, mercury, nickel, selenium, silver, or zinc) into different water bodies has caused serious concern, with one of the problematic elements being represented by selenium (Se) ions. Selenium represents an essential microelement for human life and plays a vital role in human metabolism. In the human body, this element acts as a powerful antioxidant, being able to reduce the risk of the development of some cancers. Selenium is distributed in the environment in the form of selenate (SeO₄^2–) and selenite (SeO₃^2–), which are the result of natural/anthropogenic activities. Experimental data proved that both forms present some toxicity. In this context, in the last decade, only several studies regarding selenium’s removal from aqueous solutions have been conducted. Therefore, in the present study, we aim to use the sol–gel synthesis method to prepare a nanocomposite adsorbent material starting from sodium fluoride, silica, and iron oxide matrices (SiO₂/Fe(acac)₃/NaF), and to further test it for selenite adsorption. After preparation, the adsorbent material was characterized by scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDX). The mechanism associated with the selenium adsorption process has been established based on kinetic, thermodynamic, and equilibrium studies. Pseudo second order is the kinetic model that best describes the obtained experimental data. Also, from the intraparticle diffusion study, it was observed that with increasing temperature the value of the diffusion constant, K_diff, also increases. Sips isotherm was found to best describe the experimental data obtained, the maximum adsorption capacity being ~6.00 mg Se(IV) per g of adsorbent material. From a thermodynamic point of view, parameters such as ΔG⁰, ΔH⁰, and ΔS⁰ were evaluated, proving that the process studied is a physical one. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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19 pages, 8956 KiB

Open AccessArticle

Construction of Pt@BiFeO₃ Xerogel-Supported O-g-C₃N₄ Heterojunction System for Enhanced Visible-Light Activity towards Photocatalytic Degradation of Rhodamine B

by Abubakar Usman Katsina, Sonia Mihai, Dănuţa Matei, Diana-Luciana Cursaru, Raluca Şomoghi and Cristina Lavinia Nistor

Gels 2023, 9(6), 471; https://doi.org/10.3390/gels9060471 - 8 Jun 2023

Cited by 2 | Viewed by 1474

Abstract

Synthetic organic pigments from the direct discharge of textile effluents are considered as colossal global concern and attract the attention of scholars. The efficient construction of heterojunction systems involving precious metal co-catalysis is an effective strategy for obtaining highly efficient photocatalytic materials. Herein, [...] Read more.

Synthetic organic pigments from the direct discharge of textile effluents are considered as colossal global concern and attract the attention of scholars. The efficient construction of heterojunction systems involving precious metal co-catalysis is an effective strategy for obtaining highly efficient photocatalytic materials. Herein, we report the construction of a Pt-doped BiFeO₃/O-g-C₃N₄ (Pt@BFO/O-CN) S-scheme heterojunction system for photocatalytic degradation of aqueous rhodamine B (RhB) under visible-light irradiation. The photocatalytic performances of Pt@BFO/O-CN and BFO/O-CN composites and pristine BiFeO₃ and O-g-C₃N₄ were compared, and the photocatalytic process of the Pt@BFO/O-CN system was optimized. The results exhibit that the S-scheme Pt@BFO/O-CN heterojunction has superior photocatalytic performance compared to its fellow catalysts, which is due to the asymmetric nature of the as-constructed heterojunction. The as-constructed Pt@BFO/O-CN heterojunction reveals high performance in photocatalytic degradation of RhB with a degradation efficiency of 100% achieved after 50 min of visible-light irradiation. The photodegradation fitted well with pseudo-first-order kinetics proceeding with a rate constant of 4.63 × 10⁻² min⁻¹. The radical trapping test reveals that h⁺ and ^•O₂⁻ take the leading role in the reaction, while the stability test reveals a 98% efficiency after the fourth cycle. As established from various interpretations, the considerably enhanced photocatalytic performance of the heterojunction system can be attributed to the promoted charge carrier separation and transfer of photoexcited carriers, as well as the strong photo-redox ability established. Hence, the S-scheme Pt@BFO/O-CN heterojunction is a good candidate in the treatment of industrial wastewater for the mineralization of organic micropollutants, which pose a grievous threat to the environment. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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11 pages, 9514 KiB

Open AccessArticle

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols

by Athina Theocharidou, Evdoxios Psomas, Antonios Koliouskas and Christos Ritzoulis

Gels 2023, 9(4), 266; https://doi.org/10.3390/gels9040266 - 23 Mar 2023

Cited by 1 | Viewed by 2033

Abstract

Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and particle [...] Read more.

Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and particle size distributions were measured in the extracts. Extraction at pH 1 yielded the highest phenolic content, while increases in the liquid-to-solid ratio resulted in a decrease in soluble solids and an increase in particle diameter. Selected extracts were then incorporated into strained yogurt, and the resulting gel products were assessed for color and texture over a two-week period. All samples were darker and had more red tones than the control set yogurt, while exhibiting less yellow tones. The cohesiveness of all samples remained stable over the gels’ aging of two weeks (break-up times always remaining within 6 s and 9 s), which is close to the expected shelf-life of such products. The work required for the deformation of most samples increases with time, indicating that the products became firmer due to the macromolecular rearrangements in the gel matrix. The extracts obtained with the highest microwave power (700 W) give less firm samples. This was due to the microwave-induced loss of conformation and self-assembly of the extracted pectins. The hardness of all samples increased over time, gaining from 20 to 50% of the initial hardness due to the rearrangement of the pectin and yogurt proteins over time. The products with pectin extracted at 700 W were again exceptions, losing hardness or remaining stable after some time. Overall, this work combines the sourcing of polyphenols and pectin from choice fruit; it uses MAE for isolating the materials of interest; it mechanically examines the resulting gels; and it performs all the above under a specifically-set experimental design aiming towards optimizing the overall process. Full article

(This article belongs to the Special Issue Application of Gel Technology in Food Industry and Environmental Engineering)

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