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Simulation of nanosilver migration from polystyrene nanocomposite into food simulants
Soleimani, Jaber,Ghanbarzadeh, Babak,Dehgannya, Jalal,Islami, Sima Baheri,Sorouraddin, Saeed M. Techno-Press 2018 Advances in nano research Vol.6 No.3
Polystyrene granules were combined with nanosilver to form a nanocomposite film. One-side migration was conducted to test into three food simulants (3% acetic acid, 10% ethanol and 95% ethanol) at $40^{\circ}C$ temperature on different period of time (2, 4, 6, 8 and 10 days). It was found that, among the simulants, the highest migration amount was obtained with 3% acetic acid, while the 95% ethanol revealed the least migration level. Diffusion coefficients of nanosilver particles into simulants were estimated by inverse simulation using experimental data of concentration variation in the simulants. The finite element method used to solve the mass transfer equation and the numerical results indicates the sameresponse with the experimental data. The numerical results confirmed that the highest diffusion coefficient for acetic acid 3% (1.82E-10 to $1.76E-9m^2\;s^{-1}$) and the lowest diffusion coefficient for ethanol 95% from 2 to 10 days were obtained, respectively. Also, results of diffusion coefficient - concentration relation showed, the diffusion coefficient had in direct correlation with time and concentration. The results indicated that, in the 3% acetic acid, due to the increasing of diffusion coefficient of silver nanoparticles, they are released faster and distributed uniformly.
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Hamed Hassanzadeh,Mohammadyar Hosseini,Yaseen Galali,Babak Ghanbarzadeh 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.5
The formulation of a novel functional fresh apple juice enriched with dietary prebiotic fiber (inulin or polydextrose), ginger extract (GE), and cardamom essential oil (CEO) was carried out based on a combined D-optimal design. In the first stage, sensory evaluation was performed to screen and select the optimum sample for further experiments. The sensory evaluation showed that the sample containing inulin 0.25 g/100 g GE and 0.03 g/100 g CEO had the highest organoleptic score. In the second stage, various chemical experiments, including pH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, and vitamin C content, were evaluated on the selected enriched apple juices. The addition of GE and CEO caused changes in nutritional characteristics, including antioxidant capacity, total phenol, flavonoids, vitamin C, and IC50, from 35 g/100 g, 350 mg GAE/g, 17 mg/L, 370 mg/kg, and 1,800 mg/kg to 45 g/100 g, 460 mg GAE/g, 21 mg/L, 420 mg/kg, and 1,200 mg/kg respectively. The steady shear flow and dynamic oscillatory shear rheological tests were also performed on the screened samples, and results showed that the addition of dietary fiber in apple juices increased the apparent viscosity, storage modulus, loss modulus, and complex viscosity. In general, adding plant extracts and processed essential oil to apple juice increased the nutritional-nutraceutical value and sensory attributes of apple juice.
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