Development of Highly Hygienic Textile by Coating with Encapsulated Ginseng Oil.

There is a growing demand for the development of functional textile sanitary products to protect the human body from viruses, bacteria, and other harmful external substances. However, common processing methods for textile functionalization result in poor durability or have a highly limited material scope. A solution for this is the encapsulation of the functional material to provide stable protection and controlled release to reveal functionality in the fabric. However, many chemicals used for such purposes can cause problems for both human beings and the environment; therefore, attention is being shifted to natural products such as essential oils and seed oils. In this study, we used in situ polymerization to encapsulate ginseng oil, which has antibacterial, deodorizing, moisturizing, and antioxidant functions, as the core material of the microcapsules. The manufactured microcapsules were spherical with smooth surfaces, had an average size of 3.98 um, and exhibited excellent thermal stability. Processing the synthesized microcapsules into nylon/polyurethane fabric resulted in excellent functionalities, with the treated fabric exhibiting a 99.9% antibacterial activity against Staphylococcus aureus and Klebsiella pneumoniae and a 99% deodorizing effect. Therefore, the developed method is expected to show great potential for the production of highly hygienic textiles for use in various industries.

Highly Sustainable Dyes Adsorption in Wastewater Using Textile Filters Fabricated by UV Irradiation.

Vast amounts of dyeing wastewater released from the textile industry can not only cause water pollution but also have negative effects on the human body, such as skin irritation and respiratory diseases. Dye adsorption technology is necessary for the treatment of wastewater discharged from the dyeing industry and for environmental improvement. However, to remove dyeing wastewater, more energy and solvents are used to fabricate adsorbents, or excessive energy is used to filter dyeing wastewater out, resulting in more environmental pollution. Therefore, it is necessary to develop a method of filtering dyeing wastewater in a more environmentally friendly manner by minimizing the use of solvents and energy. In this study, we modified the surface of a textile substrate through UV irradiation to create a monomer capable of facilely bonding with dyes. Employing the UV photografting method, we were able to produce a dye adsorption filter in a more environmentally friendly manner, minimizing solvent usage and heat energy consumption required for absorbent synthesis. At a monomer concentration of 10%, the fabricated filter exhibited a dye removal efficiency of 97.34% after 24 h, all without the need for a pressure treatment or temperature increase. Moreover, it displayed an adsorption capacity of approximately 77.88 mg per 1 g of filter material.

Effect of hydrocolloids on the quality of restructured hams with duck skin.

We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.

Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters.

The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork. The water holding capacity did not differ significantly in frankfurters containing up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was significantly lower than the control. Cooking loss did not differ significantly. At up to 10% tuna, apparent viscosity did not differ significantly, whereas at 20% tuna, it was significantly lower than the control. Fat separation and total expressible fluid separation at up to 30% tuna did not differ from the control; however, when more than 30% was added, higher losses were observed. The hardness of frankfurters containing more than 40% tuna was lower than that of the control, but there was no significant difference in springiness. The overall acceptability of frankfurters manufactured with up to 30% tuna did not differ significantly from the control. These results suggest that the addition of 30% tuna does not affect the quality of frankfurters made from pork.

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

Effect of the Duck Skin on Quality Characteristics of Duck Hams.

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE L*-value, and T1 and T2 had the highest CIE a*-values; however, CIE b*-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.