Catalytic performance and antimicrobial activity of Mg(OH)2/MgO colloidal nanoparticles in alkyd resin nanocomposite derived from palm oil

Munusamy, Thurga Devi; Sarmin, Sumaya; Ong, Huei Ruey; Gan, Wei; Hong, Chi Shein; Khan, Maksudur R.

doi:10.1007/s00289-019-02993-8

Cited by 8 publications

(3 citation statements)

References 48 publications

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“…The broad band around 3300 cm –1 is ascribed to the stretching of the OH groups [ 24 ]. The C–O–C stretching at 1161 cm −1 is ascribed to β(1,4)-glycosidic linkages in cellulose [ 25 ] and the presence of esters in palm olein [ 26 ]. There are other bands related to cellulose, including the C–O–C asymmetric stretching of the cellulose rings [ 27 ], C–H rocking at the β-glycosidic linkage at 893 cm −1 [ 28 ], and the O–H out-of-phase bending at 667 cm −1 [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

Freitas

Mendonça

Santos

et al. 2022

Foods

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Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.

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Section: Resultsmentioning

confidence: 99%

Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

Freitas

Mendonça

Santos

et al. 2022

Foods

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“…The sharp peaks confirm crystallinity, while broad peaks indicate the small particle size of Mg(OH) 2 . 29 Furthermore, upon starch doping, crystallinity has been increased, revealing that Mg(OH) 2 crystals enhanced the crystallization by polymer matrixes. 13 , 30 Eventually, all the peaks were identified in pure and doped Mg(OH) 2 diffractograms without impurities.…”

Section: Resultsmentioning

confidence: 99%

Efficient Photocatalytic Dye Degradation and Bacterial Inactivation by Graphitic Carbon Nitride and Starch-Doped Magnesium Hydroxide Nanostructures

et al. 2022

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The removal of hazardous pollutants from water is becoming an increasingly interesting topic of research considering their impact on the environment and the ecosystem. This work was carried out to synthesize graphitic carbon nitride (g-C 3 N 4 ) and starch-doped magnesium hydroxide (g-C 3 N 4 /St-Mg(OH) 2 ) nanostructures via a facile co-precipitation process. The focus of this study is to treat polluted water and bactericidal behavior with a ternary system (doping-dependent Mg(OH) 2 ). Different concentrations (2 and 4 wt %) of g-C 3 N 4 were doped in a fixed amount of starch and Mg(OH) 2 to degrade methylene blue dye from an aqueous solution with bactericidal potential against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) pathogens. The textural structures, morphological evolutions, and optical characteristics of the as-prepared samples were analyzed using advanced characterization techniques. X-ray diffraction confirmed the hexagonal phase of Mg(OH) 2 with improved crystallinity upon doping. Fourier transform infrared spectroscopy revealed Mg(OH) 2 stretching vibrations and other functional groups. UV−visible spectroscopy exhibited a red shift (bathochromic effect) in absorption spectra representing the decrease in energy band gap (E g ). Photoluminescence patterns were recorded to study recombination of charge carriers (e − and h + ). A significant enhancement in photodegradation efficiency (97.62%) and efficient bactericidal actions against E. coli (14.10 mm inhibition zone) and S. aureus (7.45 mm inhibition zone) were observed for higher doped specimen 4% g-C 3 N 4 /St-Mg(OH) 2.

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“…In addition, they can be used in continuous and non-continuous procedures, are easy to separate from the final product, and are reusable. Among several inorganic heterogeneous catalysts reported in the literature (Bancquart et al, 2001;Belelli et al, 2015;Corma et al, 2005;Di Cosimo et al, 2014;Ferretti et al, 2010Ferretti et al, , 2018Munusamy et al, 2020), MgO stands out for allowing higher values of TAG conversion and MAG yield. Besides, process simulation results indicate its potential as esterification catalyst for industrial use (Dossin et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Glycerolysis of Buriti Oil (Mauritia flexuosa) by Magnesium Oxide and Immobilized Lipase Catalysts: Reaction Yield and Carotenoids Degradation

Silva

Bönmann

Kuamoto

et al. 2021

J Americ Oil Chem Soc

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Buriti (Mauritia flexuosa) is a palm tree widely distributed in South America. The oil extracted from its fruit is an added value product for its high carotenoids content. The aim of this work was to evaluate the alkaline (magnesium oxide-MgO) and enzymatic (lipase B from Candida antarctica immobilized on macroporous acrylic resin) glycerolysis of buriti oil to obtain non-ionic emulsifiers and evaluate the carotenoids degradation during this process. Alkaline glycerolysis was carried out using a 3:1 glycerol/oil molar ratio, temperatures of 170 and 210 C, and MgO contents of 0.5 and 1%wt. Enzymatic glycerolysis reactions were performed using 3%wt. of a lipase catalyst and varying the following parameters: glycerol: oil molar ratio (3:1, 6:1, and 9:1), solvent (tert-butyl alcohol) concentration (50%, 150%, and 250%, vol./substrate mass), and temperature (40, 55 and 70 C). The products were analyzed by liquid chromatography and UV-visible spectroscopy (370-520 nm). Enzymatic glycerolysis was superior in terms of conversion and selectivity to monoacylglycerols (MAG). MAG yields were close to 80% or higher for most conditions tested for enzymatic glycerolysis, while the maximum yield for alkaline glycerolysis was of 58%. UV-Vis data showed that carotenoids were severally degraded in alkaline glycerolysis, while the enzymatic product exhibited high preservation of carotenoids and color and odor similar to those of the pure buriti oil. Based on the final composition of the non-ionic emulsifiers obtained from buriti oil by enzymatic glycerolysis, they can be considered potential raw materials for cosmetic and food industries.

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Catalytic performance and antimicrobial activity of Mg(OH)2/MgO colloidal nanoparticles in alkyd resin nanocomposite derived from palm oil

Cited by 8 publications

References 48 publications

Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

Efficient Photocatalytic Dye Degradation and Bacterial Inactivation by Graphitic Carbon Nitride and Starch-Doped Magnesium Hydroxide Nanostructures

Glycerolysis of Buriti Oil (Mauritia flexuosa) by Magnesium Oxide and Immobilized Lipase Catalysts: Reaction Yield and Carotenoids Degradation

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