lyophilization – mycolab.ai

Synthesis of Acetobacter xylinum Bacterial Cellulose Aerogels and Their Effect on the Selected Properties

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Scientists created a special lightweight foam-like material made from bacterial cellulose that could be used in wound dressings, insulation, and water filtration. The material was made sustainably using just tea, sugar, and bacteria—no harmful chemicals needed. Different freezing methods were tested to create the best possible structure, with liquid nitrogen freezing producing the most porous and uniform results. The material showed excellent insulation properties and is biodegradable, making it an environmentally friendly alternative to synthetic foams.

Impact of maltodextrin and gum Arabic ratio on freeze dried microencapsulated extract of microgreen kangkong (Ipomoea reptans Poir)

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Microgreen kangkong is a young vegetable packed with more beneficial compounds than regular mature kangkong. Researchers found that wrapping these beneficial compounds in a protective coating made from maltodextrin and gum Arabic using freeze-drying technology preserves their health benefits. The best protective coating ratio was 20% maltodextrin and 80% gum Arabic, which kept more of the beneficial compounds intact and created a powder that could be used in functional foods and health supplements.

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives

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Mushrooms are nutrient-rich foods containing compounds that protect our bodies from damage and reduce inflammation. When mushrooms are processed into powders, extracts, or specially designed capsules, they can be added to ordinary foods like bread, pasta, and yogurt to make them healthier. This review shows that these mushroom-enriched foods successfully boost the antioxidant power of products, though the best results depend on how the mushrooms are prepared and which type of food they’re added to.

Research Keyword: lyophilization

Synthesis of Acetobacter xylinum Bacterial Cellulose Aerogels and Their Effect on the Selected Properties

Impact of maltodextrin and gum Arabic ratio on freeze dried microencapsulated extract of microgreen kangkong (Ipomoea reptans Poir)

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives