Fibrous materials have been widely used in noise reduction due to the porous structures. In this review, available studies regarding the prediction methods of acoustic absorption coefficient are gathered. Empirical model could predict the acoustic absorption coefficient based on facile airflow resistivity, while microstructural model is determined by detailed structural parameters of fibrous materials. Various fibrous materials including inorganic and metallic fibers, synthetic fibers, natural fibers, and nanofibrous membranes for noise reduction are reviewed. Inorganic and metallic fibers have the advantages of corrosion resistance, high temperature resistance and long service life. The tailored cross-sections of synthetic fibers such as circle, hollow and triangle are beneficial to improve acoustic absorption properties. Natural fibrous materials are biodegradable, renewable and eco-friendly. Nanofibrous materials are lightweight and have good potential in low frequency noise reduction. Herein, we summarized the recent advances concerning the acoustic absorption of various fibrous materials.

Acoustic energy absorption properties of fibrous materials: A review

Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - La Plata. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos; Argentina

Edible films and coatings containing bioactives

Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for plant-based products as “better for you” and “better for the planet” alternatives. In this frame, this review aimed to provide the current and forthcoming challenges for meat analogues industry by addressing their market growth drivers, formulation, the pros and cons of conventional and innovative processing, safety and healthiness as well as consumers’ perception and acceptance. Despite the significant improvements made in the flavor and texture of plant-based meat analogues, food industries still have difficulties in delivering the right sensory experience and there is increased request for sustainable, nutritious and clean label ingredients. For shaping the future of plant-based meat analogues, the main driver is sustainable nutrition through prompting further improvements in formulation [by enhancing proteins functionally (pre/post-processing) and healthiness (blending plant proteins with tailored nutritional makeup and reducing salt contents)] and processing [by finding solutions to their “processed” and “ultra-processed” nature]. In the future, meat analogue companies will keep pushing the boundaries to mimic meat experience (by improving taste and healthiness) as well as reduce product price and increase product convenience.

Plant-based meat analogues: from niche to mainstream

Plants and plant-based polymers as scaffolds for tissue engineering

Silk fabric dyeing with natural dye from mangrove bark (Rhizophora apiculata Blume) extract

Rheological properties of soy protein isolate solution for fibers and films

Curcumin, a yellow pigment known to have various biological activities, was applied onto cotton as an antimicrobial agent. Curcumin could provide both color and antimicrobial activity to cotton and can be dyed using a batch or continuous process. However, curcumin and cotton have low affinity and therefore the ability of curcumin to impart durable antimicrobial activity on cotton needs to be studied. In this research, the ability of curcumin dyed onto cotton fabrics to inhibit the growth of Escherichia coli and Staphylococcus aureus was studied. Relationships that can predict the rate of inhibition based on the curcumin concentration or shade depth (K/S values) were developed without the need for an antimicrobial test. Durability of antimicrobial activity to laundering and to light was also studied. Curcumin was more effective in inhibiting S. aureus than E. coli. The reduction of bacteria and durability of antimicrobial activity of curcumin to laundering was inferior on cotton fabrics compared with wool. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013

Antimicrobial activity of cotton fabrics treated with curcumin

Biodegradable sizing agents from triethanolamine (TEA) modified soy protein could substitute poly(vinyl alcohol)(PVA) sizes for high-speed weaving of polyester and polyester/cotton yarns to substantially decrease environmental pollution and impel sustainability of textile industry. Nonbiodegradable PVA sizes are widely used and mainly contribute to high chemical oxygen demand (COD) in textile effluents. It has not been possible to effectively degrade, reuse or replace PVA sizes so far. Soy protein with good biodegradability showed potential as warp sizes in our previous studies. However, soy protein sizes lacked film flexibility and adhesion for required high-speed weaving. Additives with multiple hydroxyl groups, nonlinear molecule, and electric charge could physically modify secondary structure of soy protein and lead to about 23.6% and 43.3% improvement in size adhesion and ability of hair coverage comparing to unmodified soy protein. Industrial weaving results showed TEA-soy protein had relative weaving efficiency 3% and 10% higher than PVA and chemically modified starch sizes on polyester/cotton fabrics, and had relative weaving efficiency similar to PVA on polyester fabrics, although with 3- 6% lower add-on. In addition, TEA-soy sizes had a BOD5/COD ratio of 0.44, much higher than 0.03 for PVA, indicating that TEA-soy sizes were easily biodegradable in activated sludge.

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A sustainable slashing industry using biodegradable sizes from modified soy protein to replace petro-based poly(vinyl alcohol).

Biodegradable soy protein films with controllable water solubility and enhanced mechanical properties via graft polymerization

In this research, films with compressive strength and aqueous stability were developed from camelina protein (CP) for tissue engineering. Protein based scaffolds have poor mechanical properties and aqueous stability and generally require chemical or physical modifications to make them applicable for medical applications. However, these modifications such as crosslinking could reduce biocompatibility and/or degradability of the scaffolds. Using proteins that are inherently water-stable could avoid modifications and provide scaffolds with the desired properties. CP with a high degree of disulfide cross-linkage has the potential to provide water-stable biomaterials, but it is difficult to dissolve CP and develop scaffolds. In this study, a new method of dissolving highly cross-linked proteins that results in limited hydrolysis and preserves the protein backbone was developed to produce water-stable films from CP without any modification. Only 12 % weight loss of camelina films was observed after 7 days in phosphate buffer saline (PBS) at 37°C. NIH 3T3 fibroblasts could attach and proliferate better on camelina films than on citric acid cross-linked collagen films. Therefore, CP films have the potential to be used for tissue engineering, and this extraction-dissolution method can be used for developing biomedical materials from various water-stable plant proteins. © 2013 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater 102B: 729–736, 2014.

Yi Zhao

Papers

Rheological properties of soy protein isolate solution for fibers and films

Antimicrobial activity of cotton fabrics treated with curcumin

A sustainable slashing industry using biodegradable sizes from modified soy protein to replace petro-based poly(vinyl alcohol).

Biodegradable soy protein films with controllable water solubility and enhanced mechanical properties via graft polymerization

Cytocompatible and water-stable camelina protein films for tissue engineering