Sodium Tripolyphosphate Concentration Research Articles

Controlled Released Dynamics of Methotrexate from Chitosan-based Capsules: A Detailed Energy Landscape Analysis

Polymeric membranes are extensively used to construct vehicles for various drug delivery applications. In this study, we investigated the potential of chitosan-based membranes as a carrier for the controlled release of methotrexate (MTX), a widely used drug in cancer treatment. The chitosan (CS) chains were cross-linked with sodium tripolyphosphate (STPP) to form a rigid matrix capable of encapsulating MTX. Molecular dynamics simulations were employed to assess the performance of the CS-based membranes in releasing MTX upon exposure to water. We have calculated the potential of mean force to understand the energy landscape in the aqueous medium or ethanol-water solution. We have observed that the free energy in the ethanol-water solution reduced to ~52.4kcal/mol as compared to an aqueous solution. In addition, we have shown the effect of the concentration of STPP on the binding of CS with MTX. Understanding how STPP concentration affects MTX release is crucial for designing drug delivery systems. By adjusting the concentration of STPP, one can fine-tune the release profile of the drug. We have also shown the comparative study of energy requirement to release a drug molecule from the CS matrix with and without STPP molecules. The pair correlation displayed that the water molecules have a stronger interaction with the STPP molecules compared to CS chains and MTX molecules. Our findings indicate that the CS nanoparticles exhibit promising characteristics for controlled drug release, making them a potential candidate for improving the efficacy and safety of MTX therapy in cancer treatment.

Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork

This study aimed to examine the impact of sodium tripolyphosphate (STPP) on the quality and digestive characteristics of PSE pork. The results showed a notable decrease in cooking loss of PSE pork from 29.11% to 25.67% with increasing STPP concentration (P < 0.05). Additionally, the gastric digestibility of PSE pork decreased significantly from 52.01% to 45.81% (P < 0.05). The particle size of digesta decreased significantly after gastrointestinal digestion (P < 0.05). These changes were primarily due to the enhanced cross-linking of proteins through ionic interactions, hydrogen bonds and hydrophobic interactions, and resulted in the embedding of hydrophobic groups and endogenous fluorophores. Furthermore, denser network was formed. These findings give a new insight into considering the impact of STPP on meat nutrition when used to enhance texture and water holding capacity.

Impact of Cross‐Linking on the Physicochemical and Physiological Characteristics of Barnyard Millet (Echinochloa frumentacea) Grains Starch

Barnyard millet starch (Echinochloa frumentacea) has been investigated for its potential in drug delivery systems due to its unique properties. This study examined the physicochemical and physiological properties of cross‐linked barnyard millet starch (BMS) using varying concentrations of sodium tripolyphosphate (STPP). Physicochemical and physiological properties of the cross‐linked starches are analyzed. Cross‐linking resulted in reduced swelling capacity and solubility of starch samples. Morphological analysis revealed rough surfaces with cavities and minute cracks in cross‐linked starches. Acute and sub‐acute toxicity studies in test animals indicated no adverse effects, with LD50 values within acceptable limits at 2000 mg kg−1. Hematological, biochemical, and lipid profiles showed no significant alterations compared to the control group. The study demonstrated a low acute toxicity level and favorable safety profile for STPP‐cross‐linked starch. These findings highlighted the potential of cross‐linked barnyard millet starch as a carrier in drug delivery system and for food applications. This study supports the potential of cross‐linked barnyard millet starch in pharmaceutical formulations.

Modeling the growth probability of Clostridium Perfringens in cooked cured meat as affected by sodium chloride and sodium tripolyphosphate

Clostridium perfringens has been implicated in food poisoning outbreaks linked to cooked cured meat. Although there are regulatory requirements to prevent its growth during meat production, additional control measures may reduce the C. perfringens risk. This study examined the effect of sodium chloride (salt) and sodium tripolyphosphate (STPP) on the growth probability of C. perfringens in a cooked cured meat. Ground beef (10 % fat) was mixed with 200 ppm sodium nitrite, 1–4 % salt, and 0–1.5 % STPP and inoculated with C. perfringens spores. Five grams of meat were vacuum-packaged in individual bags and heated at 70 °C for 30 min to activate the spores. Ten bags from each formulation were incubated at 46 °C for 48 h. The populations of C. perfringens before and after incubation were enumerated to determine the growth event of C. perfringens (an increase of >1.0 log CFU/g population after incubation) for each sample. The growth event ratios were fitted with a logistic model to develop a C. perfringens growth probability model as a function of the concentrations of salt and STPP. The combinations of 1 % salt and up to 1.5 % STPP were not able to prevent the growth of C. perfringens. For 2, 3, and 4 % salt, the growth/no growth boundaries were observed at approximately 1.5, 1.0, and 0.5 % STPP, respectively. The resulting model indicates that salt and STPP were significant factors (p < 0.05) affecting the growth probability of C. perfringens. This study identified the concentrations of salt and STPP that prevent the growth of C. perfringens in a cooked cured meat containing 200 ppm sodium nitrite. The model could be used for predicting the growth probability of C. perfringens as affected by salt and STPP concentrations and for selecting the additive concentrations that may reduce the growth probability of C. perfringens in cooked cured meat products.

Entrapment of Papain in Chitosan-Polyethylene Glycol Hybrid Nanohydrogels: Presenting a Model for Protein Delivery Systems.

In this study, the process of manufacturing nanohydrogels containing papain and how to release it was investigated. Chitosan nanohydrogels and chitosan-polyethylene glycol hybrid nanohydrogels were used to entrapment of papain as a protein model. In order to evaluate and confirm different properties of nanohydrogels such as size, shape, the rate of swelling and flexibility, different methods was used. The maximum amount of papain entrapment was observed in 0.75% concentration of chitosan and 1% concentration of sodium Tripolyphosphate (TPP) as linker. The results of scanning electron microscope (SEM) and X-ray diffraction (XRD) patterns showed that nanohydrogels containing papain on a nano scale are very porous and swollen. Differential scanning calorimetry (DSC) thermograms analysis showed that nanohydrogels have relatively good water absorption capacity. Also, by adding polyethylene glycol to chitosan, the melting temperature of hybrid nanohydrogels decreased and this can be a reason for the formation of flexible structures in these nanohydrogels. In chitosan nanohydrogels, the highest release rate of papain was observed at pH lower than 7 and high temperatures, but by adding polyethylene glycol to the chitosan, in addition to increasing papain release, a proper and continuous release of papain was observed at temperature and pH close to physiological conditions, especially at low ratios of polyethylene glycol. According to the present results, hybrid nanohydrogels can have a good potential in protein delivery systems in terms of structure and release.

Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles

The disruption of casein micelles through the addition of calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP) and tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) at 10, 15, 20 and 30 mEq/L levels was investigated in 5% micellar casein isolate (MCI) solution. All the CSS, except DSPP and TSPP, showed a decrease in particle size and viscosity with increasing concentration. The addition of 10–30 mEq/L of CSS to MCI decreased the protein-bound sedimentable Ca and P at pH 6.5 10 kDa-permeable Ca decreased with increasing concentration of DSP, DSPP, TSPP, STPP and SHMP. These results indicate that orthophosphates, pyrophosphates and polyphosphates combined with Ca to form insoluble Ca phosphate complexes together with casein. Higher amount of 10 kDa permeable Ca for MCI samples with TSC confirms the formation of soluble Ca-citrate complexes.

Understanding the CaCO3 phase transition of carbonated wollastonite composites caused by sodium tripolyphosphate: From amorphous to crystalline

Developing new cementitious materials through mineral carbonation attracts increasing attention for reducing carbon emissions. However, the role of CaCO3 phase transition in the strength development of carbonated composites is not clear. In this study, new carbonated wollastonite composites are prepared and sodium tripolyphosphate (STPP) is used as a phase-controlling additive for the phase transition evolution of CaCO3 polymorphs during the carbonation process. Moreover, mechanical performance, microstructure, and carbonation mechanism are investigated. Results show that STPP is effective in enhancing mechanical performance by controlling CaCO3 phase transition. Specifically, STPP prolongs the phase transition of amorphous calcium carbonate (ACC) until 72 h later (the control binder at 1 h), allowing more opportunities for structural rearrangement. Besides, the introduction of STPP results in the formation of more stable ACC, vaterite, and aragonite, causing a compact microstructure and a lower carbonation degree. More importantly, STPP concentration within 0.3 M strongly improves the cementitious performance of all carbonated products (2.65–4.14 MPa/%), contributing to compressive strength growth (11.10–83.71%). The 0.1 M STPP-containing binder exhibits the highest compressive strength of 75.59 MPa. Our results contribute to unique pathways toward understanding the carbonation mechanism and a more sustainable cement industry.

Preparation and study of a sodium alginate film for preventing spontaneous combustion of water-soaked coal in goaf

Considering the high risk of spontaneous combustion of soaked coal compared to raw coal and the limitations of existing technology in preventing spontaneous combustion of coal in goaf water, a sodium alginate film has been developed which can effectively solve the problem of preventing spontaneous combustion of soaked coal by oxygen insulation, heat absorption and inhibition. The optimum composition ratio and the properties of the film are evaluated by film formation and thermogravimetric experiments. The results show that the film properties are best when the ratio of sodium alginate to gelatin is 8:2, the sodium tripolyphosphate concentration is 0.5 %, the ammonium polyphosphate concentration is 0.2 %, and the concentration of CaCl2 for the first and second cross-linking is 0.01 % and 0.2 %, respectively. The combination of sodium alginate and CaCl2 forms a stable and compact spatial network structure that can reduce the temperature of the covered coal by approximately 36 °C. Throughout the field trials, the temperature change of the goaf treated with sodium alginate film is opposite to that of the untreated area, showing a downward trend, with a total decrease of 0.4 °C in 20 days. This study provides a new idea for preventing spontaneous combustion of soaked coal.

The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers

Crackers are one of the dry foods that can experience volume expansion when fried. Salted egg crackers are a form of innovation and product diversification in crackers, which are made using ingredients containing starch and various other additives. This study aims to determine the exact concentration in the use of sodium tripolyphosphate as a crunch in dough on the crispness, thiobarbituric acid (TBA) value, and organoleptic of the salted egg crackers. There were 4 sodium tripolyphosphate (STPP) concentration treatments, namely 0% (T1), 0.25% (T2), 0.5% (T3), and 0.75% (T4). This research method consists of experimental design, research procedures, parameter tests, and data analysis. The results of the analysis of the TBA value showed that the difference in the concentration of STPP affected the rancidity of the salted egg crackers, where the higher the concentration of STPP, the higher the TBA value. Crispness and organoleptic analysis showed the highest value and overall preference, namely 0.75% (T3) treatment. This study concludes that the difference in the concentration of the addition of sodium tripolyphosphate affects the crispness of crackers.

The effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified yellow pumpkin starch (Modified cucurbita moschata starch)

Yellow pumpkin is rich in vitamin A, carotene, and other essential nutrients, and has good durability. Apart from being a food and vegetable, pumpkin can be processed into semi-finished flour which becomes a processed product. This study aims to examine the effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified pumpkin starch (Modified cucurbita moschata starch). This study used an experimental method in the laboratory with a completely randomized design (CRD). The concentrations of STPP used in the treatments were 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% of the weight of pumpkin starch. Each treatment was repeated 3 times, totaling 15 experimental units. Parameters observed included solubility, swelling power, moisture content, and starch content. Data were analyzed using analysis of variance (Anova) with a real level of 5% and Least Significance Different (LSD) further test. The results showed that STPP concentration had no significant effect on solubility and swelling power, but had a significant effect on the moisture content and starch content. The higher the STPP concentration, the higher the water content and the lower the starch content. The 0.9% STPP concentration had the highest moisture content (15.54%) and the 0.3% STPP concentration had the highest starch content (92.63%). In order to be more complex, further research is carried out to test the parameters of phosphate content, ash content, amylose content, amylopectin content, color, PH, viscosity, anthocyanins, crude fiber, gelatinization, syneresis, antioxidants, polyphenols, reducing sugar, water holding capacity and oil holding capacity.

Fabrication and characterization of nanodelivery platform based on chitosan to improve the anticancer outcome of sorafenib in hepatocellular carcinoma

Chitosan nanoparticles (CS NPs) showed promising results in drug, vaccine and gene delivery for the treatment of various diseases. The considerable attention towards CS was owning to its outstanding biological properties, however, the main challenge in the application of CS NPs was faced during their size-controlled synthesis. Herein, ionic gelation reaction between CS and sodium tripolyphosphate (TPP), a widely used and safe CS cross-linker for biomedical application, was exploited. The development of nanodelivery platform, namely Sorafenib-loaded chitosan nanoparticles (SF–CS NPs), was constructed in order to improve SF drug delivery to human Hepatocellular Carcinoma (HepG2) cell lines. The NPs were artificially fabricated using an ionic gelation technique. A number of CS NPs that had been loaded with an SF were prepared using different concentrations of sodium tripolyphosphate (TPP). These concentrations were 2.5, 5, 10, and 20 mg/mL, and they are abbreviated as SF–CS NPs 2.5, SF–CS NPs 5.0, SF–CS NPs 10, and SF–CS NPs 20 respectively. DLS, FTIR, XRD, HRTEM, TGA, and FESEM with EDX and TEM were used for the physiochemical characterisation of SF–CS NPs. Both DLS and HRTEM techniques demonstrated that smaller particles were produced when the TPP content was raised. In a PBS solution with a pH of 4.5, the SF exhibited efficient release from the nanoparticles, demonstrating that the delivery mechanism is effective for tumour cells. The cytotoxicity investigation showed that their anticancer effect against HepG2 cell lines was significantly superior than that of free SF. In addition, the nanodrug demonstrated an absence of any detectable toxicity to normal adult human dermal fibroblast (HDFa) cell lines. This is a step towards developing a more effective anticancer medication delivery system with sustained-release characteristics, which will ultimately improve the way cancer is managed.

Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate

In this study, the effects of adding sodium tripolyphosphate during the extrusion of textured wheat protein (TWP)-based meat analogs were investigated. Five TWPs (TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75) were prepared with sodium tripolyphosphate concentrations of 0%, 0.10%, 0.25%, 0.50%, and 0.75%, respectively. The fibrous structure of TWPs was analyzed by determining their textural properties, degree of texturization, microstructure, and protein bonds. When the concentration of sodium tripolyphosphate increased from 0% to 0.75%, the fibers in TWPs became more regular and finer with smaller pores, the degree of texturization increased from 2.10 ± 0.09 to 2.73 ± 0.07, and the proportions of solubilized protein from the breaking of hydrophobic bonds and disulfide bonds increased from 2.06 ± 0.14% and 1.38 ± 0.11% to 3.42 ± 0.12% and 1.74 ± 0.05%, respectively. The results of particle size, soluble nitrogen content, and free amino acids of samples during digestion indicated that the disintegration rate and protein digestibility of TWPs increased with the increase in the concentration of sodium tripolyphosphate. After gastrointestinal digestion, the total free amino acids released in TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75 were 391.5 ± 2.2, 403.9 ± 1.5, 430.0 ± 3.6, 473.8 ± 2.9 and 485.3 ± 5.73 mg/10 g digesta, respectively. Sodium tripolyphosphate may improve the protein digestibility of TWPs by forming a finer fibrous structure with a more unfolded protein structure and more hydrophobic groups being exposed to enzymes.

Synthesis, characterization and evaluation of anti-arthritic and anti-inflammatory potential of curcumin loaded chitosan nanoparticles

Curcumin is a phytochemical isolated from the dried rhizome of Curcuma longa L. family Zingiberaceae which possesses versatile biological activities and has hydrophobic properties. The current study was conducted to fabricate, and optimize curcumin loaded chitosan and Sodium tripolyphosphate (STPP) nanoparticles (NPs) to improve the bioavailability of curcumin. NPs were fabricated employing the Ionic gelation method. Four formulations were developed based on the selected variables like STPP and chitosan concentration, rotations per minute (rpm), temperature, and pH of chitosan solution. NPs were characterized for morphology, drug-polymer compatibility, yield, particle size, encapsulation efficiency, release behavior, anti-inflammatory and anti-arthritic activity compared to curcumin and standard drug. Fourier transform infrared spectroscopy (FTIR) shows nanoparticle compatibility. The maximum yield was 60%. Entrapment efficiency ranged from 45 to 65%. Curcumin NPs and standard drug 600 µg/ml shows 59% and 70% anti-inflammatory activity by HRB membrane stabilization method respectively which are greater than curcumin alone whereas anti-arthritic activity by protein denaturation method which is also comparable to standard drug and greater than curcumin was 66 and 70% respectively. Statistical analysis shows the mean significant difference at p ≤ 0.05. The study concluded that curcumin-loaded chitosan and STPP NPs formulated successfully by the Ionic gelation method, which increased curcumin absorption leading to a reduced dosing rate and improved patient compliance.

Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate

This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus.

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.

Efektivitas Adsorben Kitosan - Natrium Tripolifosfat dalam Menurunkan Konsentrasi Fe dan Mn pada Air Sumur

In general, well water or ground water often contains iron (Fe) and manganese (Mn) ions in it. One of the effective water treatment processes to remove heavy metals is adsorption. Natural adsorbents such as chitosan can be effective adsorbents used to reduce heavy metal concentrations in the environment. One of the weaknesses of chitosan is the strength of the mechanical structure and low stability. Therefore, crosslinking modifications were carried out to improve the mechanical structure and reduce solubility. This study aims to determine the effect of sodium tripolyphosphate on the process of making chitosan shrimp shell-sodium tripolyphosphate adsorbent and to determine the optimum conditions of the variation of the adsorbent and the mass used. The research variables used were the sodium-tripolyphosphate concentration of 0.25%; 0.50%; and 1.00%, the mass of the adsorbent in the column was 5 grams and 7.5 grams, and the sampling times were 20 minutes, 40 minutes, 60 minutes, 80 minutes, 100 minutes, 120 minutes, 140 minutes and 160 minutes. The results showed that the 1% chitosan-sodium tripolyphosphate adsorbent with a mass of 7.5 grams was the most optimal in reducing the content of Fe by 92% and Mn by 93%.

STUDY OF THE INHIBITORY PROPERTIES OF SODIUM TRIPOLYPHOSPHATE IN THE "OIMASH SALT-H2O- NaTPP" SYSTEM

Water inhibitors should be used to prevent corrosion of the pipelines and heat exchangers. The phosphorus containing compounds include phosphates, polyphosphate, thiophosphates, pyrophosphates, phosphonates, etc., as the corrosion inhibitors. They are anode inhibitors and, when used on a metal surface, form soluble compounds of oxides, hydroxides and salts, which slow corrosion. The goal of the work. Study the influence of sodium tripolyphosphate concentration on the corrosive aggressiveness in the “Oimash salt – H2O –NaTPP” system, depending on the type of waters used. Methods. The studies have been carried out by the gravimetric method at the room temperature. Results and discussion: It follows from the obtained results that in the marine water with the addition of NaTPP in concentrations from 20 to 100 mg/l within each of the studied concentrations of the Oimash salt, the corrosion rate Vcorr decreases as compared with the control experiment (Vcorr– 0.762mm/year). The results have shown that an increase in the Oimash salt concentration up to 30% in the “Oimash–H2O–NaTPP” salt system leads to an increase in the solution density from 1.090g/cm3 up to 1.165 g/cm3, and the corrosion rate of steel is reduced intensively. At sodium tripolyphosphate concentrations of up to 250 mg/l, Vcorr decreases down to 125 mm/a and at specified CNATPP the protection level is 83.58%. The addition of NaTPP to the “Oimash Salt – Waste H2O” system increases the corrosion rate of steel, while the corrosion rate of steel relative to the test experience decreases 0.118-0.165 mm/year. The highest protection (50.6%) is achieved at CNaTPP = 20 mg/l. Conclusions: In the composite systems a high degree of protection is found in marine (83.58%) water. The marine water with the additives of Oimash salt and NaTPP can be used for the preparation of the composite fluids jamming.

Physicochemical, Thermal, and Morphological Properties of Chitosan Nanoparticles Produced by Ionic Gelation

Chitosan nanoparticles (CSNPs) can be widely used in the food, pharmaceutical, and cosmetic sectors due to their high performance, unique properties, and high surface area. In this research, CSNPs were produced by the ionic gelation method and using sodium tripolyphosphate (STPP) as an appropriate technique compared to the conventional methods. To evaluate the effects of various factors on the size, zeta potential (ZP), and optimal synthesis conditions, different concentrations of CS (1, 3, and 5 mg/mL), STPP (0.5, 0.75, and 1 mg/mL), and CS to STPP ratio (1:1, 3:1, and 5:1) were applied and optimized using the response surface methodology. The size of CSNPs was increased by using higher concentrations of CS, STPP, and CS/STPP ratios. The value of ZP was determined positive and it increased with increasing CS concentrations and CS/STPP ratios. ATR-FTIR spectra revealed interactions between CS and STPP. The DSC thermogram of CSNPs showed a double sharp endothermic peak at about 74.5 °C (ΔH = 122.00 J/g); further, the TGA thermograms indicated the total weight loss of STPP, CS, and CSNPs as nearly 3.30%, 63.60%, and 52.00%, respectively. The XRD data also revealed a greater chain alignment in the CSNPs. Optimized, the CSNPs can be used as promising carriers for bioactive compounds where they also act as efficient stabilizers in Pickering emulsions.

The enhanced photo-stability of defective Ag3PO4 tetrahedron prepared using tripolyphosphate

Ag3PO4 is an excellent photocatalyst under visible light irradiation. However, the low stability due to photo-corrosion is still an obstacle in its application. It is a big challenge to improve stability using synthesis modification. Here, the photocatalyst stability enhancement was successfully prepared by tripolyphosphate. Photocatalyst was prepared by reacting AgNO3 solution with STPP (sodium tripolyphosphate) solution to form a white suspension. The addition of phosphate solution to the white suspension produces yellow Ag3PO4 with a new type of defective photocatalyst. The XPS measurement showed that the increase of STPP concentration significantly decreased the Ag/P atomic ratio, indicating the silver vacancy formation on the surface of Ag3PO4. The photocatalytic reaction formed a metallic Ag with a lower d-space in the cube structure occurred in the silver vacancy of Ag3PO4. This defect increases the interaction of metallic silver and Ag3PO4. The enhanced photo-stability might be induced by metallic silver that can act as a photogenerated electron acceptor.

Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation

Quinoa protein isolate-gum Arabic coacervates (QPI-GA coacervates) was cross-linked with sodium tripolyphosphate (STPP) to enhance their physicochemical properties. The optimum concentration of STPP for cross-linking was determined experimentally to be 0.2 g/g of QPI-GA mixture. After cross-linking, QPI-GA coacervates changed to the more ordered structure, and showed higher pH, ionic, and thermal stability. The STPP cross-linked coacervates were used as wall materials for Sichuan pepper essential oil (SPEO) encapsulation with encapsulation efficiency of 87.25 %. Compared with uncross-linked microcapsules, cross-linked microcapsules showed higher SPEO retention at high temperature, different pH, and high ionic concentration. Meanwhile, STPP cross-linked microcapsules improved the stability of SPEO during oral and gastric digestion as indicated by the lower SPEO release, which guaranteed the higher release and absorption in intestinal digestion of SPEO. Consequently, STPP cross-linked QPI-GA coacervates can be an ideal carrier for flavors or active ingredients, protecting them against harsh environment conditions during food processing and digestion.