Viscosity Properties Research Articles

Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours

ABSTRACTIn this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased. The thermal properties of the composite flours, including onset, peak, and final temperatures (ranging between 74.19°C and 100.76°C), showed an upward trend with increasing proportions of MPM and orange peel flour (OPF). There was an increase in moisture content (3.43%–4.93%), ash (4.50%–5.59%), crude protein (11.70%–13.41%), and crude fiber (11.44%–16.24%) of biscuits with the incorporation of MPM and OPF. Similarly, the diameter (4.12–4.60 mm), thickness (9.00–10.00 mm), and hardness (7.53–8.75 N) of the biscuits were increased. Antioxidant properties were evident, with an increased total phenolic content (1.40–3.56 mg GAE/100 g), total flavonoid content (2.91–6.79 mg QUE/100 g), vitamin C (0.79–1.01 mg/g), and ferric reducing antioxidant power (1.78–8.64 mg GAE/g). Conversely, color attributes—L* (31.90), a* (10.82), b* (19.59), hue angle (30.42), and chroma (53.66)—were found to decrease with higher levels of MPM and OPF. Microbial quality showed decreased total counts, coliforms, yeasts, and mold in biscuits containing MPM and OPF. Overall, the inclusion of MPM and OPF enhanced the nutritional quality of the biscuits and could reduce reliance on imported wheat.

Development of paroxetine loaded nanotransferosomal gel for intranasal delivery with enhanced antidepressant activity in rats

The aim of this study was to develop paroxetine (PXT) loaded nanotransferosomal gel (PXT-NTFG) for intranasal brain delivery. The process involved fabricating PXT-NTFs (paroxetine-loaded nanotransferosomes) through a thin film hydration method and optimizing them based on parameters such as particle size (PS), zeta potential (ZP), polydispersity index (PDI), and entrapment efficiency (EE). The optimized PXT-NTFs exhibited uniform morphology with a PS of 158.30 ± 2.73 nm, low PDI (0.142 ± 0.072), high ZP (21.00 ± 0.75 mV), and excellent EE (88.09 ± 3.40 %). Characterization through various techniques confirmed the incorporation of PXT into the nanotransferosomes and its conversion to amorphous state. Moreover, PXT-NTFG was formulated with suitable viscosity and mucoadhesive properties. In vitro release studies demonstrated sustained drug release from PXT-NTFG at different pH levels as compared to PXT-NTFs and NTF dispersion. Similarly, ex vivo experiments showed 4 folds enhanced drug permeation from PXT-NTFG when compared with PXT conventional gel. Stability studies indicated that the optimized PXT-NTFs remained stable for four months at 4°C and 25°C. Additionally, improved behavioral outcomes, increased neuronal survival rates, and upregulated brain-derived neurotrophic factor (BDNF) expression was observed in lipopolysaccharide (LPS) induced depressed Sprague-Dawley rats after treatment with PXT-NTFG as compared to PXT-dispersion treated and untreated LPS-control groups. Notably, the formulation led to a significant reduction in brain and plasma TNF-α levels. In conclusion, intranasal PXT-NTFG is a promising formulation with sustained drug release, improved brain targeting and enhanced antidepressant activity.

3D Bioprinting a Novel Skin Co-Culture Model Using Human Keratinocytes and Fibroblasts.

3D bioprinting can generate the organized structures found in human skin for a variety of biological, medical, and pharmaceutical applications. Challenges in bioprinting skin include printing different types of cells in the same construct while maintaining their viability, which depends on the type of bioprinter and bioinks used. This study evaluated a novel 3D bioprinted skin model containing human keratinocytes (HEKa) and human dermal fibroblasts (HDF) in co-culture (CC) using a high-viscosity fibrin-based bioink produced using the BioX extrusion-based bioprinter. The constructs containing HEKa or HDF cells alone (control groups) and in CC were evaluated at 1, 10, and 20 days after bioprinting for viability, immunocytochemistry for specific markers (K5 and K10 for keratinocytes; vimentin and fibroblast specific protein [FSP] for fibroblasts). The storage, loss modulus, and viscosity properties of the constructs were also assessed to compare the effects of keratinocytes and fibroblasts individually and combined, providing important insights when bioprinting skin. Our findings revealed significantly higher cell viability in the CC group compared to individual keratinocyte and fibroblast groups, suggesting the combined cell presence enhanced survival rates. Additionally, proliferation rates of both cell types remained consistent over time, indicating non-competitive growth within the construct. Interestingly, keratinocytes exhibited a greater impact on the viscoelastic properties of the construct compared to fibroblasts, likely due to their larger size and arrangement. These insights contribute to optimizing bioprinting strategies for skin tissue engineering and emphasize the important role of different cell types in 3D skin models.

Nanostructured silver vanadate gel: Evaluation of physicochemical, mechanical, and antibiofilm properties against a five-species oral model

The aim of this study was to develop a gel with nanostructured silver vanadate decorated with silver nanoparticles (β-AgVO3) and to evaluate its physicochemical, mechanical, and antibiofilm properties against a five-species oral model composed of Candida albicans, Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and Pseudomonas aeruginosa. The formulations were prepared with 0 % w/v (G0), 0.02 % w/v (G1), 0.05 % w/v (G2), and 0.12 % w/v (G3) β-AgVO3. The physicochemical properties of pH (n = 5), viscosity (n = 5), spreadability (n = 10) and syringability (n = 10) were evaluated, as well as the mechanical properties of hardness, cohesiveness, compressibility, elasticity, and adhesiveness using the texture profile assay (TPA) (n = 5) and ex vivo mucoadhesion (n = 5). The antibiofilm effect was assessed by counting colony-forming units (CFU/mL) (n = 8), metabolic activity (XTT) (n = 8), and scanning electron microscopy (SEM) (n = 1), using 0.12 % chlorhexidine gel (CG) as a positive control and G0 as a negative control. All groups demonstrated a neutral pH. G2 and G3 exhibited reduced viscosity and syringeability, along with increased spreadability. The incorporation of β-AgVO3 did not impact the gel's elasticity or cohesiveness but led to a decrease in hardness, compressibility, and adhesiveness. Ex vivo mucoadhesion was not altered by the addition of the nanomaterial. G3 showed a higher microbial reduction compared to GC and G0. It was concluded that the formulations with β-AgVO3 showed compatible physicochemical and mechanical properties for application and maintenance in the oral cavity. G3 showed superior antimicrobial effect against all microorganisms compared to GC and G0.

Effect of h-NS Content on the Viscosity, Morphology, Gelation, and Mechanical Properties of the Modified-rPET from Bottle Waste

This research developed the modified-recycled poly (ethylene terephthalate) (modified-rPET) filament by decreasing the crosslinked-gel content inside the filament, by adding various contents of hydrophobic nanosilica (h-NS). This research also studies the viscosity, morphology, h-NS dispersion, and mechanical properties of the modified-rPET/h-NS, by using a rotational rheometer, a scanning electron microscope, a micro-XRF spectrometer, and a universal testing machine, respectively. rPET flakes were dried to deplete the moisture. Then, they were mixed with additives and h-NS at 0, 1, 2, 3, 4, and 5 pph, and were extruded to be compound using twin screw extruder. The modified-rPET/h-NS extrudates were investigated into two parts. Firstly, was observed on the process-ability, morphology, and gel content along the filament. Consequently, the viscosity, mechanical properties, and h-NS dispersion were investigated. The results showed that the best formulation that is easy to process and has the lowest gel content along the filament, was NS1. Other results, shear-thinning rheology behaviors were observed for all formulations. The mechanical properties, including ultimate tensile strength and elongation at break decreased, as the h-NS content increased. At higher content of h-NS (NS4 and NS5), the gel content increased significantly, therefore the h-NS agglomeration occurred, which was different from crosslinked gels.

Formulation and Physicochemical Evaluation of Spray Gel Containing Cordyline fruticosa L. Leaf Extract for Topical Delivery

Spray gel is a gel system applied through a spray pump, producing small or large liquid droplets. Cordyline fruticosa (L.) A. Cheval, commonly known as Andong Merah, is a plant with various medicinal properties, including wound healing activity attributed to its flavonoid content. This research aimed to formulate and evaluate the physicochemical properties of a spray gel containing Cordyline fruticosa leaf extract for topical delivery, focusing on the effects of different concentrations of Carbopol 940 as a gelling agent and sorbitol as a humectant. Cordyline fruticosa leaf extract was obtained by maceration using 96% ethanol. Three spray gel formulations were prepared, varying the concentrations of Carbopol 940 (0.4 g, 0.6 g, and 0.8 g) and sorbitol (5 ml, 7.5 ml, and 10 ml). The prepared spray gels were then subjected to physicochemical evaluation, including organoleptic tests (color, odor, and consistency), homogeneity tests, pH measurements, viscosity measurements, spray pattern analysis, and adhesion tests. All spray gel formulations exhibited acceptable physicochemical properties. The formulations were homogeneous, with a pH within the acceptable range for topical applications. The viscosity and adhesion properties varied with the concentrations of Carbopol 940 and sorbitol. The spray pattern analysis revealed a circular spread pattern, with the pressure required for spraying influenced by the viscosity of the formulation. The spray gel formulations containing Cordyline fruticosa leaf extract demonstrated good physicochemical qualities, indicating their potential suitability for topical delivery. Further studies are recommended to optimize the formulation for enhanced stability and therapeutic efficacy.

Comparative Study on Protein Composition and Foam Characteristics of Barley and Wheat Beer

Protein is an important component of beer, and its type, content and molecular weight directly affect the quality of beer, especially the foam quality of beer. Different brands of wheat beer and barley beer available in the market were used for this analysis. The differences in protein composition and foam performance between multi-sample barley and wheat beer were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high-pressure size exclusion chromatography. Protein significantly influences beer quality, particularly its foam properties. Wheat beer (WB) has 9.52–84.10% more total protein content than barley beer (BB). The primary proteins in both beers are 6.9–20.1 kDa, with WB having 1.04 g/L more of this protein, 60.11% higher than that of BB. It is one of the main different proteins between WB and BB. WB also contains 66.67% more 20.1–32.4 kDa protein compared to BB. This is one of the main differences between WB and BB proteins. Both 6.9–20.1 kDa and 20.1–32.4 kDa proteins enhance beer viscosity and foam properties. Additionally, WB’s > 32.4 kDa protein content is 246.67% higher than BB’s, significantly improving beer hydrophobicity and foam performance. These protein differences are key factors in the superior foam quality of WB.

Nanomaterials in asphalt cement: Exploring their single and combined effects on the physical and rheological properties

Pavement deterioration due to rutting, fatigue, and thermal cracking poses significant challenges to road infrastructure. Traditional asphalt modifiers often fall short in addressing these issues, leading to growing interest in advanced materials such as nanomaterials. This study investigates the individual and combined effects of three nanomaterials: nano-titanium dioxide (NT), nano-alumina (NA), and nano-silica (NS), on the physical and rheological properties of asphalt binders when used in dosages of 0%, 1%, and 2% by the weight of asphalt. This study aims to enhance asphalt performance and contribute to international research efforts focused on pavement durability. The experimental program evaluated the penetration, softening point, mass loss after aging, and viscosity properties, in addition to rutting and fatigue resistance through dynamic shear rheometer (DSR) tests. Scanning electron microscopy (SEM) was also employed to observe morphological changes. Results showed that 2% NA reduced penetration by 3.19%, while 2% NS increased the softening point by 2.41%. The combination of NA and NS had the highest effect on the softening point (F = 6.21, p = 0.008). NA and NT reduced mass loss, with 2% NA lowering it from 0.432% to 0.201%. Viscosity increased by 17.4% with 2% NA, while the NA and NS combination had the most significant overall impact (F = 44.78, p = 0.000). At higher temperatures, 2% NA was the most effective in reducing aging. Optimizing the use of NA and NS, either individually or combined, offers the best improvements in binder stiffness, thermal stability, and aging resistance.

Fabrication of cellulose nanofibers/epigallocatechin gallate complexes: Insights into structure, antioxidant properties and enhanced emulsion performance

In this work, cellulose nanofiber/epigallocatechin gallate (CNF/EGCG) complexes at different ratio were fabricated and the effects on characteristics and stability of emulsions under different oil phase fraction (φ) were investigated. The results of functional groups indicated the formation of CNF/EGCG complexes via hydrogen bond interaction, leading to enhanced antioxidant activity as the proportion of EGCG increased. The complexes exhibited more fragments but pure CNF were more homogenously dispersed in the aqueous phase. Enhancing the EGCG content reduced the droplet size of emulsions firstly before increased, while the apparent viscosity and viscoelastic properties displayed a contrary trend. Emulsion gels with smaller droplet size, higher apparent viscosity, excellent viscoelastic properties and physical stability could be formed at φ = 0.5 while emulsions at φ = 0.3 exhibited slight creaming. The emulsions at lower CNF/EGCG ratio presented better oxidative stability, which was ascribed to the higher antioxidant activity of the complexes and the thicker interfacial film. Results suggest that EGCG could be combined with CNF to improve the emulsion performance and be applied in extending the shelf-life of the emulsion-based products.

Synthesis of Nanostructured Surface Carboxymethyl Cellulose with Ultra Low Viscosity and Good Adhesive Properties

Synthesis of Nanostructured Surface Carboxymethyl Cellulose with Ultra Low Viscosity and Good Adhesive Properties

Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation

The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of set yogurt up to 21 days in cold storage. The addition of CE enlarged the total suspended solids (TSS) and mineral contents while reducing whey separation. On the other hand, CE existence dropped the consistency index (k) and elastic modulus (G’) of yogurt gels and further lessening was observed with prolonged storage period. Moreover, the textural firmness remained unaffected whereas gels that are more cohesive were attained with integration of CE. Similarly, total phenolics and free radical scavenging activity increased significantly (p < 0.05) by CE supplementation, and amplified lipid oxidation was observed with increased storage time. Addition of CE lowered the lightness (L*) index and manipulated the organoleptic properties whereas the sample with 1% CE showed improvement in texture and flavor; however, the overall acceptability reduced for samples with higher concentration of CE.

Rheological investigation of heavy oil-in-water pickering emulsions for potential applications of fracturing fluids

Pickering emulsions as a kind of emulsified fracturing fluids can enhance the efficacy of shale fracturing. Investigation of the rheological properties of Pickering emulsions yields valuable insights for their in-situ fracturing applications. In this work, nano-clay particles and heavy crude oil were employed to form oil-in-water (O/W) Pickering emulsions. The impact of salinity, pH, and temperature on the rheological properties, including viscosity property and viscoelastic property, of Pickering emulsions were tested and analyzed. The results showed that the viscosity of heavy O/W Pickering emulsions were significantly affected by the change of salinity and pH values, with higher salinity or lower pH resulting in increased viscosity. Under ultra-high salinities (>5 wt% NaCl), the coalescence stability of Pickering emulsion strengthens and creaming stability declines. The massive formation of clay clusters leads to a reduction in the number of nano-clay particles used to generate the network, causing instability in the emulsion creaming. The heavy O/W Pickering emulsions exhibited high stability and high viscosity characteristics, which were mainly caused by the change of surface charge of nano-clay particles and the corresponding change of particle adsorption on droplet surface and particle-particle interactions. At a salinity of 2.5% NaCl and a pH of 4.6, the emulsion system remained stable at a temperature up to 120 °C, holding a viscosity reaching 74.1 mPa s at a shear rate of 6.81 s−1. Besides, heavy O/W Pickering emulsions were viscoelastic fluids, with both noticeable viscous property and elastic property at the same time. Elastic modulus (G′) and viscous modulus (G″) of the emulsion increased with increasing salinity and decreasing pH, enhancing great deformation capacity. Remarkably, the Pickering emulsions could maintain its viscoelastic behavior at varying temperature conditions. For the first time, rheological study of Pickering emulsions formed by nano-clay nanoparticles as a single emulsifier to heavy oil. Our study underscores the emulsifying ability of nano-clay particles to heavy crude oils, under a wide range of salinity and pH, yielding Pickering emulsions with exceptional stability and rheological properties. This novel emulsion system, possessing high resistance to temperature and salinity, holds promise for a high-performance fracturing fluid design.

Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation

Dysphagia has become a growing concern for elderly individuals, and starch-based gel foods is expected to become one of the foods easy to swallow. This study investigated the effects of soy protein isolate (SPI) on the sol-gel behavior, rheological, structural and gel properties of corn starch (CS). SPI raised the gelatinization temperature but reduced enthalpy values, inhibiting the gelatinization of CS. There was a reduction of rheological properties in CS-SPI system, involving apparent viscosity, modulus, and shear structural recovery properties, while SPI increased the Tan δ, creep-recovery, and thixotropic properties. Structural analysis demonstrated that SPI introduction altered the lamellar structure, increased the relative crystallinity, and decreased the hydrogen bond strength and order degree in CS-SPI gels, forming a weaker gel network. As a result, the texture profiles such as hardness, gumminess, and chewiness were decreased from 308.60 g to 64.98 g, 285.44 g–50.62 g, and 279.66 g–50.15 g, respectively, whereas the gel strength of CS-SPI gel decreased from 123.91 g to 45.78 g. This study provided foundations for the production of gel food suitable for swallowing.

Adhesion performance and enhancement mechanism of FA/GGBFS based geopolymer modified bitumen and acidic aggregate

The primary challenge in utilizing acidic aggregates in bitumen mixtures lies in enhancing the adhesive bond between the bitumen and the acidic aggregates. In this manuscript, to investigate the adhesion of different geopolymer modified bitumen with acidic aggregates, fly ash geopolymer (FG), fly ash- ground granulated blast furnace geopolymer (SFG), and ground granulated blast furnace (SG) were prepared by fly ash (FA), ground granulated blast furnace (GGBFS) with alkali activator. The different geopolymers were characterized with SEM, XRD, FTIR. Different geopolymer modified bitumen was prepared by adding geopolymers into virginal bitumen. The conventional properties, viscosity, and rheological properties of modified bitumen were measured and analysed. The adhesion of bitumen to acidic aggregates was tested by Zeta potential test, the improved boiling water test and pull-off test. The results showed that the electronegativity of bitumen and acidic aggregates were weakened significantly by Na+ in skeletal structure of fly ash geopolymer. The high temperature stability of fly ash geopolymer modified bitumen was improved and the bond strength of bitumen with acidic aggregates increased remarkably with the addition of 9 % fly ash geopolymer.

Effect of shear rate, temperature, and salts on the viscosity and viscoelasticity of semi‐dilute and entangled xanthan gum

AbstractXanthan gum, a naturally‐occurring, high‐molecular‐weight, anionic polyelectrolyte, exhibits significant drag‐reducing properties at low concentrations in water, suggesting promising applications in geothermal networks. The flow behavior of xanthan solutions are explored, specifically at concentrations in the semi‐dilute (1000 ppm by mass) and entangled (4000 ppm) regimes as well as in both water and various salt solutions across a temperature range of 5–85°C. The viscosity and viscoelastic properties of xanthan solutions examine relationships between polyelectrolyte concentration, temperature, and salt concentration. Viscosity decreases by two orders of magnitude in 4000 ppm xanthan solutions in deionized water and with 50 mM NaCl (in the high salt limit) as the temperature increases from 5 to 85°C. Next, the addition of salts affects viscosity differently in the two concentration regimes. Specifically, at 25°C, the zero‐shear rate viscosity upon salt addition decreases by 63% for 1000 ppm solutions (from 0.54 to 0.2 Pa s) but increases by 280% for 4000 ppm solutions (from 28 to 107 Pa s). At 1000 ppm, salt ions cause chain collapse, reducing viscosity; At 4000 ppm, entanglements led to structural changes, resulting in higher viscosity. Furthermore, three salts commonly found in geothermal waters, namely NaCl, Na2CO3, and NaHCO3, exhibited similar changes in viscosity and shear thinning behavior in the entangled regime across temperatures from 5 to 85°C.

Diffusion and Viscosity in Mixed Protein Solutions.

The viscosity and diffusion properties of crowded protein systems were investigated with molecular dynamics simulations of SH3 mixtures with different crowders, and results were compared with experimental data. The simulations accurately reproduced experimental trends across a wide range of protein concentrations, including highly crowded environments up to 300 g/L. Notably, viscosity increased with crowding but varied little between different crowder types, while diffusion rates were significantly reduced depending on protein-protein interaction strength. Analysis using the Stokes-Einstein relation indicated that the reduction in diffusion exceeded what was expected from viscosity changes alone, with the additional slow-down attributable to transient cluster formation driven by weakly attractive interactions. Contact kinetics analysis further revealed that longer-lived interactions contributed more significantly to reduced diffusion rates than short-lived interactions. This study also highlights the accuracy of current computational methodologies for capturing the dynamics of proteins in highly concentrated solutions and provides insights into the molecular mechanisms affecting protein mobility in crowded environments.

Characterization of the dynamic viscosity of cell cultures and its effect on mixing performance in a spinner flask bioreactor

Computational fluid dynamics (CFD) models have been developed to simulate cell culturing bioreactors but assume water-like viscosity properties due to significant data gaps. This study characterized the dynamic viscosity of HEK-293 cell cultures and evaluated its effect on mixing performance in a spinner flask bioreactor. Viscosity measurements indicated that the cell culture media, media with microcarriers, and cell cultures presented shear thinning behaviors within the measured shear rate range of 1–100 s−1. The viscosity also increased with the microcarrier concentrations and growth of cell culture. The CFD model, incorporating dynamic viscosity data, showed that shear stress and Kolmogorov length profiles are significantly influenced by microcarrier concentrations and cell culture growth. Higher microcarrier concentrations led to higher average shear stress and Kolmogorov values. The cultured HEK-293 cells after seven days of growth also had higher average shear stress and Kolmogorov values than at the day of seeding, indicating an impact caused by the cells’ metabolism and biomass. Overall, the results indicated that assuming water-like properties underestimates shear stress and Kolmogorov length scales, especially at zones of lower shear rates due to the observed shear thinning behavior. Thus, careful monitoring of dynamic viscosity of cell cultures and proper control of mixing parameters are critical to deliver the desired mixing conditions for optimized cell growth especially during scale-up production operations.

Comparison of lab-produced asphalt emulsions by manufacturing equipment type

Asphalt emulsions can be produced with colloid mills and high-speed shear mixers, but effects of equipment type on emulsion properties are largely unknown. The study objective was to assess the impact of different manufacturing equipments on emulsion properties. Particle size, viscosity, residue, sieve and storage stability properties were observed after production on three emulsion manufacturing devices. For each device, three emulsions were manufactured by three operator pairs. Median particle size was as small as 2.0 microns on recirculating and in-line equipment, but only 5.3 on high-speed shear mixer. Recirculating equipment also produced emulsion with better storage stability than high-speed shear mixer and in-line equipment. In-line manufactured emulsions had the highest viscosity while the shear-mixed emulsion viscosity was below specification. Sieve was significantly affected by the operator. These results demonstrate that emulsions produced by different laboratory equipment are not identical, and caution must be exercised when comparing and manufacturing lab-produced emulsions.

Development of a novel papain gel formulation: Exploring different concentrations for smear-layer deproteinization and enhanced dentin bonding

BackgroundThe self-etch adhesive system modifies but does not completely remove the smear layer, leading to the weakening of the bond strength due to the formation of a hybridized layer. Smear-layer deproteinization with papain enzyme partially removes the smear layer, and increases the bond strength with self-etch adhesive. The aim was to develop a deproteinizing agent with a high papain enzyme concentration to enhance dentin bonding with self-etch adhesives. MethodsPapain enzyme gel formulations (15 and 30 IU/g) were prepared and tested for physical stability, viscosity, pH, homogeneity, and organoleptic properties. Moreover, 64 teeth were used to test the deproteinization efficiency of the formed gel. Fourier transform infrared was used to calculate the ratio of organic to inorganic components of smear-layer after deproteinization with 15 and 30 IU/g papain gel and a 6 IU/g commercial papain gel. Moreover, tensile bond strength was measured after deproteinization and dentin bonding with self-etching adhesive for the same groups. A molecular modeling simulation was also performed to evaluate the protein-protein binding interaction, predict the conformational/orientation patterns, and estimate the binding energies of papain with collagen target protein. ResultsBoth 15 and 30 IU/g gels exhibited similar viscosity, pH, homogeneity, and organoleptic properties. However, after 60 s, the 15 IU/g gel was solid, while the 30 IU/g gel was half-solid. All tested groups decreased the amide:phosphate ratio and increased tensile bond strength. Binding complexes between papain and three deposited collagen-1 structures formed strong binding energies with high negative values and residue-wise binding patterns. ConclusionsThe production of the papain enzyme gel with a concentration of 15 IU/g was successful. In addition, it demonstrated promising results when used as a smear-layer deproteinization agent. Clinical significanceEnzymatic smear-layer deproteinization may improve dentin adhesion, and high concertation papain enzyme gels may improve dentin adhesion with the use of self-etch adhesive

Development and evaluation of a novel margarine using starch hydrogel combined edible wax oleogel bigels

With heightened health awareness and regulatory guidelines, consumer preferences have shifted towards low/no saturated fat food products. Bigel has emerged as a viable solution for replacing saturated fat. In this study, a system based on bigel was developed using a potato starch-based hydrogel and a walnut oil/candelilla wax-based oleogel, and its quality characteristics including sensory properties, texture, rheology, crystal structure, solid fat content (SFC), and distribution uniformity of bigel were evaluated. The results indicated that the optimum ratio of oleogel (oil/wax=25) to hydrogel (distilled water/starch=30) for the prepared bigel-based margarine was 2:1 (w/w). The melting point of the bigel-based margarine ranged from 36.23±1.966 °C to 44.53±0.503 °C, with good plasticity, hardness, good thixotropy recovery and viscosity properties. The content of SFC was lower than 4%, the major crystal types were β and β' polycrystalline and possessed a good homogeneity. Generally, the preparation of nutritious and healthy margarine based on bigel is practicable. This research may provide a theoretical basis and also focus on the practical development and application of novel lower-temperature spreadable margarines.