Sodium Tripolyphosphate Solution Research Articles

Chitosan nanoparticles and microspheres for the encapsulation of natural antioxidants extracted from Ilex paraguariensis

The use of chitosan for the encapsulation of active components has gained interest in the last years due to its mucous adhesiveness, non-toxicity, biocompatibility and biodegradability. The benefits of encapsulating active agents in a polymer matrix include their protection from the surrounding medium or processing conditions and their controlled release. In this study chitosan nanoparticles and microspheres were obtained for the encapsulation of yerba mate. Nanoparticles were prepared by ionic gelation of chitosan hydrochloride and sodium tripolyphosphate. The active components were added to the sodium tripolyphosphate solution and this was added dropwise to the chitosan hydrochloride solution while stirring. Microspheres were prepared by the spray-drying method. In this case, antioxidants were added to the chitosan solution and the mixture was spray-dried. The effect of the encapsulating systems on the active compound stability and its release properties was analyzed. The products obtained allowed to control the release of natural antioxidants and therefore these encapsulating methods are a promising technique for nutraceutical and cosmetic applications.

EFFECTS OF PHOSPHATES TREATMENT ON THE QUALITY OF FROZEN‐THAWED FISH SPECIES

ABSTRACT The influence of dipping frozen‐thawed fish species (saithe and sea bass) fillets for 10 min in 5% solutions containing sodium monophosphate, sodium diphosphate and sodium triphosphate on microbiological, chemical, color, cooking loss, water‐holding capacity, and textural and sensory analyses of fish fillets was assessed. Dipping frozen‐thawed fish species (sea bass and saithe) in 5% phosphates improved the quality when compared with the control group. Sodium triphosphate‐treated fillets were lighter than the control group but phosphate treatments did not affect the a* and b* values. Dipping frozen‐thawed fish species in 5% phosphates reduced microbiological (the total viable, psychrotrophic, coliform bacteria) counts and also chemical values (total volatile basic nitrogen, trimethylamine, thiobarbituric acid). Therefore, it can be concluded that the treatment of 5% sodium tripolyphosphate solution is the most effective to reduce the bacterial loads when compared with other phosphate groups. Phosphate treatment can be an alternative way to improve the quality of frozen‐thawed fish.PRACTICAL APPLICATIONThere is a possibility of increasing the quality of frozen‐thawed fish species by using phosphate treatment. For this purpose, the quality attributes of frozen‐thawed fish species were determined after treated with sodium monophosphate, sodium diphosphate and sodium triphosphate. Phosphate treatments can be an alternative way to improve the quality of frozen‐thawed fish.

Chitosan microfiber fabrication using a microfluidic chip and its application to cell cultures

In this study, a poly-methyl-methacrylate (PMMA) microfluidic chip with a 45° cross-junction microchannel is fabricated using a CO2 laser machine to generate chitosan microfibers. Chitosan solution and sodium tripolyphosphate (STPP) solution were injected into the cross-junction microchannel of the microfluidic chip. The laminar flow of the chitosan solution was generated by hydrodynamic focusing. The diameter of laminar flow, which ranged from 30 to 50 μm, was controlled by changing the ratio between chitosan solution and STPP solution flow rates in the PMMA microfluidic chip. The laminar flow of the chitosan solution was converted into chitosan microfibers with STPP solution via the cross-linking reaction; the diameter of chitosan microfibers was in the range of 50–200 μm. The chitosan microfibers were then coated with collagen for cell cultivation. The results show that the chitosan microfibers provide good growth conditions for cells. They could be used as a scaffold for cell cultures in tissue engineering applications. This novel method has advantages of ease of fabrication, simple and low-cost process.

Biosorption of azo dyes from aqueous solution by glutaraldehyde-crosslinked chitosans

The crosslinked chitosan microparticles prepared through homogeneous coupling reaction and microparticle formation using a sodium hydroxide solution showed the largest adsorbed amounts toward the RB5 and 3R dyes than those from the three other methods through heterogeneous coupling reaction and microparticle formation using sodium hydroxide or sodium tripolyphosphate solutions. The dynamical experimental study showed that the dye adsorption accurately followed the second-order adsorption process. The experimental isotherm data were analyzed using three isotherm models, namely, Langmuir, Freundlich, and Dubinin-Radushkevich. The results revealed that the adsorption behavior of the RB5 and 3R dyes on the microparticles fitted well with the Langmuir model. In addition, the mean adsorption energy ( E) from the Dubinin-Radushkevich isotherm and the activation energy ( E a) from Arrhenius equation indicated that the adsorption process might be the dual nature of the process, physisorption and chemisorption, and was predominant on the chemisorption process The competitive adsorption showed that the adsorption of the 3R dye on the microparticles in the mixture solution was much more affected by the existence of the RB5 dye than the other way around. Furthermore, it was also found that the crosslinked chitosan microparticles can be regenerated and reused for dye adsorption.

Characterization of novel quaternary chitosan derivative nanoparticles loaded with protein

AbstractThe objective of this work was to characterize a novel quaternary chitosan derivative [O‐(2‐hydroxyl) propyl‐3‐trimethyl ammonium chitosan chloride (O‐HTCC)] nanoparticle system. O‐HTCC nanoparticles were prepared with a simple and mild ionic gelation method upon the addition of a sodium tripolyphosphate solution to a low‐molecular‐weight O‐HTCC solution. Highly cationic chitosan nanoparticles were prepared. Bovine serum albumin (BSA), a model protein drug, was incorporated into the nanoparticles. The physicochemical properties of the nanoparticles were determined with transmission electron microscopy (TEM), scanning electron microscopy (SEM), Fourier transform infrared analysis, differential scanning calorimetry, and X‐ray diffraction (XRD) patterns. The results showed that increasing the BSA concentration from 1.5 to 2.5 mg/mL promoted the BSA encapsulation efficiency from 57.3% to 87.5% and the loading capacity from 70.2% to 99.5%. Compared with the chitosan nanoparticles, the O‐HTCC nanoparticles had lower burst release. TEM revealed that the BSA‐loaded O‐HTCC nanoparticles were smaller than the O‐HTCC nanoparticles when the BSA concentration was 1.5 mg/mL; SEM showed that the size of the BSA‐loaded O‐HTCC nanoparticles was mostly affected by the BSA concentration, and the increase in size occurred with the concentration increasing. Thermograms and XRD of the BSA‐loaded nanoparticles suggested that polyelectrolyte–protein interactions increased with the BSA concentration increasing and greater chain realignment in the BSA‐loaded nanoparticles. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009

Efficacy of selected chemicals on survival of Salmonella on turkey meat

The influence of dipping Salmonella inoculated turkey breast meat in lactic acid (LA), fumaric acid (FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on the elimination of S.typhimurium was assessed. Dipping fillets in 1 % LA, 1.5% LA, 0.5% FA, 10% TSP and 10% STPP reduced the number of S.typhimurium by about 1.9, 2.7, 2.6, 3.5 and 3.2 log units, respectively. While there was only one Salmonella positive sample out of three samples 2 hours after dipping the fillets with an initial inoculum of 3.1 log CFU Salmonella per fillet in 1.5% LA solution, no Salmonella positive sample was observed out of three samples dipped in 10% TSP solution. There were no Salmonella positive samples with an initial inoculum of 3.1 log CFU Salmonella per fillet after 2 and 24 hours of dipping in 10% TSP solution. There were no Salmonella positive fillets out of three samples dipped in 1.5% LA and 10% TSP solution with an initial inoculum of 2.6 log CFU Salmonella per fillet after 2 and 24 hours period.

Effects of selected chemicals on microbial stability of turkey meat

The influence of dipping turkey breast meat in lactic acid (LA), fumaric acid (FA), lactic acid plus fumaric acid (LA + FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on aerobic mesophilic, psychrotrophic bacteria and yeast counts were assessed. 1-1.5% LA, 0.5% FA and 1% LA + 0.5% FA showed immediate inhibitory effects on aerobic mesophilic bacteria (0.3-0.6, 0.4 and 1.8 log unit reductions, respectively). 0.5% FA reduced psychrotrophic bacteria and yeast counts on fresh turkey breast fillets immediately by 1.1 and 0.4 log units, respectively. 5% TSP reduced aerobic mesophilic and psychrotrophic bacteria by 0.4 and 0.5 log units, respectively on breast fillets. 5% STPP reduced the yeast count on breast fillets immediately by 0.7 log unit. 1% LA, 0.5% FA and 1% LA + 0.5% FA reduced the psychrotrophic bacteria counts by 0.48, 0.23 and 1.27 log units after 8 days of storage, respectively in comparison to the untreated control samples. 1% LA + 0.5% FA treated fillets had a detectable discoloration and acid odour although there was no microbial spoilage at 14 days of storage. Dipping fillets in both 1% LA and 0.5% FA extended the storage life up to 4 days, without adversely affecting the colour.

Simultaneous Determination of Sodium Tripolyphosphate, Sodium Sulfate and Linear Alkylbenzensulfonate in Washing Powder by Attenuated Total Reflectance: Fourier Transform Infrared Spectrometry

AbstractAn analytical procedure has been developed for the simultaneous quantitative determination of sodium tripolyphosphate (STPP), sodium sulfate (SS) and Linear Alkyl Benzene Sulfonate (LABS) in a single washing powder sample. The method is based on the partial least squares treatment of data obtained by the Attenuated Total Reflectance Fourier Transform Infrared (ATR‐FTIR) spectrometric method in the wavenumber range of 800–1,290 cm−1. Absorbance spectra were employed for measurement using 29 aqueous standard solutions of STPP, SS and LABS. The method is simple, rapid and accurate and has been applied to commercial washing powders analysis performing the STPP, SS and LABS determination with a simplified sample preparation step consisting only of powder dissolution in distilled water. The other advantage of this method is its minimal time consumption (about 15 min), in comparison with previously introduced methods based on the determination of separated analytes (more than 4 h). The relative standard deviations of the proposed method for analyzing these real samples were 0.99, 0.56 and 0.91% for STPP, SS and LABS, respectively.

Effect of temperature on phosphate diffusion in meats

Polyphosphates are important functional additives used in meats and other food products, and the phosphate movement in meats is assumed to occur by a diffusion process. The objective of this study was to investigate the effects of temperature on phosphate diffusion mechanism in meat samples (prepared in 2 × 2 × 2 cm) dipped in different concentrations of sodium tripolyphosphate (STP) solutions. For this purpose, different combinations of STP solutions (0%, 2%, 4% and 6%; w/v) at different temperatures (∼18–20, ∼20–22, ∼28–30 and ∼34–36 °C) were applied. During experiments, meat samples were dipped in the STP solutions for 30 min, and both phosphate content changes of meat samples and STP solutions were determined using a modified spectrophotometric method. The experimental data was then used to determine the diffusion coefficients (Đ-values) of STPs. The Đ-values for STPs changed with dipping time, and therefore average Đ-values were determined using the least squares analysis. Naturally occurred orthophosphates in meats and STPs in the solutions resulted in a counter-current diffusion, and this was important in interpretation of the phosphate diffusion and evaluation of the Đ-values of both STPs and orthophosphates. The counter-current diffusion was found to be strongly temperature-dependent. Knowledge of Đ-values at different conditions may lead to predict the diffused amount of STPs into meat samples, and these findings may also be used for further optimization studies in different industrial applications.

In vitro studies on the effect of sodium tripolyphosphate on the interactions of stain and salivary protein with hydroxyapatite

To study properties of sodium tripolyphosphate (STP) relevant to inhibition or removal of dental stain in vitro. The effects of STP and other phosphates on adsorption of a dietary chromogen (black tea polyphenol) and salivary protein to hydroxyapatite (HA) powder were studied by analysing loss of protein or tea stain from solutions mixed with HA or HA pre-treated with the test agents. The effects on desorption of protein and stain from HA were studied by analysis of water or solutions of test agents mixed with HA or HA pre-treated with saliva or tea solution. At concentrations and pH representative of those likely to occur in the mouth, STP inhibited adsorption of salivary protein and black tea polyphenol to, and desorbed these substances from, HA surfaces. Adsorption and desorption of protein and stain were not influenced by pH of the STP solutions but adsorption varied with concentration. STP showed equivalent effectiveness with respect to salivary protein adsorption and desorption as a longer-chain condensed phosphate. The inhibitory activity of HA-bound STP on adsorption of salivary protein and stain resisted extensive washing. STP is likely to be an effective agent for inhibiting and removing dental stain, whether bound directly to mineralised surfaces or indirectly via salivary pellicle.

Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats

Polyphosphates are important functional additives used in meats and other food products. They control the loss of natural juices, reduce susceptibility to freeze burn and cook losses by increasing water binding capacity of the products due to the increased pH and ionic strength. The objectives of this study were to investigate the phosphate diffusion in beef dipped in sodium tripolyphosphate solutions (STP) and to experimentally determine the fundamentals of the phosphate diffusion under these conditions. For this objective, the beef samples were dipped for 90 min in different concentrations of STPs (0%, 2%, 4%, and 6%, w/v) and analyzed for their phosphate content changes using a modified spectrophotometric ammonium molybdate method. The analysis was accomplished in both meat samples and solutions. Naturally occurred orthophosphates in meats and STPs in the solutions resulted in a counter-current diffusion. The phosphate content of the meats started to decrease to a certain time before showing an increase. On the contrary, phosphate content of the solutions regularly increased during dipping due to the diffusion of orthophosphates from the meat samples. Using these, the diffusion coefficient of STPs was determined for the different stages of dipping time. The results showed that the diffusion of phosphates may be analyzed using their phosphate content changes to determine the diffusion coefficient of STPs to accomplish further diffusion and optimization related research.

Cook-related yield loss for pacific white ( Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution

The cook-related yield losses for different sizes of white ( Penaeus vannamei) and brown ( Penaeus californiensis) shrimp were determined for peeled product previously treated with different concentrations of sodium tri-polyphosphate solutions (STP) (2% and 4%). The shrimp were cooked in boiling water for different lengths of time prior to cooling in air for 15 min. The effects of shrimp size, different internal product temperatures, related cooking times, and phosphate treatment were measured in terms of yield loss. Increasing the internal temperature resulted in higher yield losses. The increase in STP concentration reduced yield losses for the different sizes and STP was found to be more effective in smaller shrimp sizes.

Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions

This study investigated the effects of 10% NaCl, trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and tetrapotassium pyrophosphate (TKPP) treatments on textural and microstructural properties of chicken breasts during 10 mo of frozen storage at -20 C. Fresh chicken breasts were treated for 10 min with 10% NaCl and various phosphate solutions, including TSP, STPP, and TKPP, and stored in a -20 C freezer for 10 mo. Frozen chicken breasts were completely thawed at 4 C and oven-baked at 177 C for 20 min. Shear force, drip loss, and cooking loss were measured. In addition, ice crystal formation and structure changes of frozen chicken breasts during storage were evaluated using transmission electron microscopy (TEM). Treating chicken breasts with 10% TSP and STPP solution significantly reduced drip and cooking losses as well as minimized ice crystal formation and freeze-induced shrinkage of myofibrils. No significant texture toughening was observed in frozen chicken breasts regardless of treatments. These results suggest that the perceived quality losses of frozen chicken breast were not associated with texture toughening. The water-binding ability of chicken meat was the most important factor in maintaining the quality of chicken breast during extended frozen storage, which can be accomplished by treating chicken breasts with 10% TSP and STPP solutions before frozen storage.

A Predictive Model on Moisture and Yield Loss in Phosphate-Treated, Cooked Tiger Shrimp (Penaeus monodon)

Physical properties of shrimp are economically important, and affected by size of shrimp, pre-treatments, used cooking time and temperature, cooling methods and other processing conditions during thermal processing. Phosphates are commonly used in shrimp industryto reduce moisture and yield losses in processing. Isothermal experiments were conducted to measure the changes in yield loss and moisture content of shrimp after treatment with sodium tripolyphosphate (STP) solutions, 3-cooking temperatures (75, 85,95), 3-cooking times (3.4, 2.1, 1.6 mins), and 2-cooling methods (direct ice slush and indirect ice slush). All these processing conditions were found to have a significant effect on yield and moisture losses (p < 0.001). The experimental data observed for yield and moisture loss as affected by cooking temperature/time, and STP solutions were fitted to nonlinear polynomial equations. These data were used in a mathematical model of temperature distribution to predict the yield loss of shrimp in thermal processing. The model predictions and experimental results showed close agreement. This mathematical model can be used to determine the yield loss of STP-treated shrimp for different processing conditions provided that the experimental yield loss data for different conditions are available.

Effects of Particle Alignment on the Flow Properties of an Expandable Mica in Na5P3O10 and K4P2O7 Solutions

The mode of particle alignment in suspensions of an expandable mica (EM) has been investigated in the presence of sodium tripolyphosphate (STP) and potassium pyrophosphate (PPP) solutions. X-ray diffraction patterns of the suspensions at a STP to solids weight ratio between 0.3 and 0.7 were very sharp and analysis of these higher order reflections showed d-spacings between oriented clay mineral plates varying from 7.0 to 4.9 nm. The sharpness and high-order nature of the reflections indicate that the clay mineral particles arrange very regularly along the line perpendicular to the sheet to produce stacks with three-dimensional order. On the contrary, X-ray diffraction patterns of the clay mineral in PPP solutions did not show regular Bragg reflections, indicating no regular structure along a line perpendicular to the sheet. The flow behavior of the clay mineral in STP and PPP solutions was also radically different. The viscosity of suspensions in the presence of STP showed a decrease in viscosity consistent with particle alignment and three-dimensional stacking such that the apparent volume fraction of the suspension had reduced. In PPP solutions, the steady shear viscosity decreased initially but then showed rheopectic or shear thickening behavior at higher dose rates. The data are rationalized in terms of both the X-ray data and the interparticle force based on the DLVO theory which indicates that the clay mineral is present in a secondary minimum in STP solutions but in a primary minimum in PPP solutions. The rheology and X-ray data indicate that the clay mineral is forming stacks with two-dimensional order at high PPP concentrations in which the particles are linked together by a partial overlap of clay mineral plates to form a flat sheet. The role of the phosphate anion in the control of the alignment of clay mineral plates is thus seen to be highly dependent on the anion size and valency.

Extraction of lead, cadmium and zinc from overglaze decorations on ceramic dinnerware by acidic and basic food substances

Dinnerware decorated with overglaze designs can release toxic metals into food substances in amounts high enough to constitute health hazards. When dishes made in the US before 1970 were filled with 4% acetic acid for 24 h, lead concentrations of up to 610 μg/ml and cadmium concentrations of up to 15 μg/ml were measured. Acetic acid leachates from more than half the dishes tested for lead (78 of 149) contained levels exceeding the US Food and Drug Administration (FDA) allowable concentration of 3.0 μg/ml. One-fourth of dishes tested for cadmium (26 of 98) exceeded the FDA limit of 0.5 μg/ml. High concentrations of lead, cadmium and zinc were also released into 1% solutions of citric and lactic acids. Significant amounts of these metals were extracted by basic solutions of sodium citrate and sodium tripolyphosphate, as well as by commercial food substances including sauerkraut juice, pickle juice, orange juice, and low-lactose milk. Relative concentrations of lead, zinc and cadmium released depend on the leaching agent used. Citric acid leachates contain higher lead:cadmium and zinc:cadmium (but lower lead:zinc) ratios than do acetic acid leachates from nominally identical dishes. Repeated extractions with acetic acid show that even after 20 consecutive 24-h leachings many dishes still release lead in concentrations exceeding FDA limits.

X-ray Diffraction and Rheology Study of Highly Ordered Clay Platelet Alignment in Aqueous Solutions of Sodium Tripolyphosphate

Highly ordered parallel alignment of a synthetic clay, referred to herein as an expandable mica (ME) but similar in behavior and physical characteristics to montmorillonite, in sodium tripolyphosphate (STP) solutions has been observed by an X-ray diffraction method. The weight ratio of the clay was 7%, and the ME/STP by weight ratio was varied from 0.1 to 0.4. The X-ray diffraction patterns of the suspensions at high STP concentrations were very sharp, and the basal reflections of the clay gave up to fifth order reflections in some samples. The basal spacing of the clay in the suspensions decreased from 8.70 to 4.82 nm with increasing STP concentrations. The rheological properties of the same suspensions showed non-Newtonian behavior at zero STP addition. The steady shear viscosity of the suspensions decreased dramatically with increasing STP addition at a given shear rate. The total potential energy for particle-particle interaction calculated using classical DLVO theory indicates that the clay particles fall into a secondary minimum and that phosphate anions play an important role in controlling the alignment of the platelets.

Phosphate removal from aqueous solutions using red mud wasted in bauxite Bayer's process

Abstract The red mud wasted from the Guinean bauxite refinery was studied for phosphate removal from model aqueous solutions of potassium orthophosphate (OPh) and sodium tripolyphosphate (TPPh). The red mud has been treated with concentrated sulphuric acid. After filtration of the acid suspension, the activated mud was washed (pH 7), dried and ground to powder. The influence of acid to mud ratio, and contact time between them, on the extent of phosphate removal has been studied. The importance of the preliminary acid treatment of the red mud was established by parallel experiments using both raw and activated red mud. The dose of red mud added to the aqueous solutions, the contact time between them and initial concentrations of phosphates in the solutions for the complete removal of phosphates have been determined. Regression models describing the process for both types of phosphate solutions have been deduced.

FUNCTIONAL, MICROBIAL AND SENSORY CHANGES IN ICE‐STORED SEA SCALLOPS (PLACOPECTEN MAGELLANICUS) TREATED WITH SODIUM TRIPOLYPHOSPHATE

ABSTRACTSea scallop adductor muscles were given six processing treatments involving water, phosphate and NaCl. They were evaluated during iced storage for changes in moisture content, aerobic plate count, pH, drip loss, cook loss, and sensory freshness attributes. All treated scallops and a wash control were above the 80% moisture interim federal compliance level. A dip in 10% sodium tripolyphosphate generally produced the least drip and cook losses and lowest aerobic plate counts during iced storage compared to freshwater washed scallops. No additional benefit was derived by very long exposure to solutions of sodium tripolyphosphate.

NUTRITIONAL, PROXIMATE, AND MICROBIAL CHARACTERISTICS OF PHOSPHATE PROCESSED SEA SCALLOPS (PLACOPECTEN MAGELLANICUS)

ABSTRACTSea scallop adductor muscles were used to evaluate six scallop processing methods with regards to changes in moisture content, nutritional equivalency, and total plate counts. Sodium tripolyphosphate (STP) reduced the rate of moisture incorporation, enhanced scallop moisture binding capacity and maintained a degree of antimicrobial capacity. Scallop moisture content increased with processing time. Short processing times using a higher concentrated STP solution performed as well, or better, in binding moisture and reducing bacteria than longer processing times using a lower concentrated STP solution. Increasing moisture content decreased nutrient levels on a per weight basis. Nutrients most affected by increasing moisture content were protein, niacin, calcium, and vitamin B12. Moisture loss due to freeze/thaw or cooking concentrated some nutrients (protein and minerals), while contributing to the loss of water‐soluble nutrients. The use of STP lowered scallop drip loss, which in turn, reduced nutrient loss.