This study aimed to examine the impact of sodium tripolyphosphate (STPP) on the quality and digestive characteristics of PSE pork. The results showed a notable decrease in cooking loss of PSE pork from 29.11% to 25.67% with increasing STPP concentration (P < 0.05). Additionally, the gastric digestibility of PSE pork decreased significantly from 52.01% to 45.81% (P < 0.05). The particle size of digesta decreased significantly after gastrointestinal digestion (P < 0.05). These changes were primarily due to the enhanced cross-linking of proteins through ionic interactions, hydrogen bonds and hydrophobic interactions, and resulted in the embedding of hydrophobic groups and endogenous fluorophores. Furthermore, denser network was formed. These findings give a new insight into considering the impact of STPP on meat nutrition when used to enhance texture and water holding capacity.

Our previous experiments found that rapeseed protein (RP) has applicability in low-moisture textured proteins. The amount of RP added is limited to <20 %, but the addition of 20 % RP still brings some negative effects. Therefore, in order to improve the quality of 20%RP textured protein, this experiment added different proportions of sodium tripolyphosphate (STPP) to improve the quality of the product, and studied the physical-chemical properties and molecular structure changes of the product to explore the possible modification mechanism. The STPP not only improved the expansion characteristics of extrudates, but also increased the brightness of the extrudates, the rehydration rate. In addition, STPP increased the specific mechanical energy during extrusion, decreased the material mass flow rate. Furthermore, STPP decreased the starch digestibility, increased the content of slow-digesting starch and resistant starch. STPP increased the degree of denaturation of extrudate proteins, the proportion of β-sheets in the secondary structure of proteins, as well as the intermolecular hydrogen bonding interactions. The gelatinization degradation degree of starch molecules also decreased with the addition of STPP. STPP also increased the protein-starch interactions and enhanced the thermal stability of the extrudate. All these indicate that STPP can improve the physical-chemical properties of extrudate.

Sodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 ± 0.004 to 0.078 ± 0.008 mm), elongation at break (from 11.50 ± 1.49 % to 15.88 ± 2.14 %), water permeation (from 0.364 ± 0.010 to 0.521 ± 0.021 gmm/(m2h*kPa)), and moisture content (from 25.98 ± 0.20 % to 28.12 ± 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 ± 2.08 to 25.60 ± 1.22 MPa) and swelling index (from 752.9 ± 17.1 to 533.5 ± 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle-like microcrystals with the incorporation of STPP. Fourier-transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film-forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.

UNASSIGNED: Chitosan nanoparticles have garnered considerable interest in the field of drug delivery owing to their distinctive properties, including biocompatibility, biodegradability, low toxicity, and ability to encapsulate a wide range of drugs. However, the conventional methods (eg, the drop method) for synthesizing chitosan nanoparticles often face limitations in regard to controlling the particle size, morphology, and scalability, hindering their extensive application in drug delivery systems. To overcome these challenges, this study explores using a novel flow chemistry reactor design for fabricating clindamycin-loaded chitosan nanoparticles.
UNASSIGNED: By varying two critical operating parameters of flow chemistry, namely, the flow rate ratio and total flow rate, the impact of these parameters on the properties of chitosan nanoparticles is investigated using a central composite experimental design.
UNASSIGNED: The optimized conditions for nanoparticle preparation yielded remarkable results, with chitosan nanoparticles exhibiting a small size of 371.60 nm and an extremely low polydispersity index of 0.042. Furthermore, using novel design flow chemistry reactor, the productivity of chitosan nanoparticles was estimated to be 25,402.17 mg/min, which was ~12.71 times higher than that obtained via batch synthesis.
UNASSIGNED: The findings of this study indicate that the use of novel design flow chemistry reactor is promising for synthesizing clindamycin-loaded chitosan nanoparticles and other polymeric nanoparticles intended for drug delivery applications. This is primarily attributed to their ability to produce nanoparticles with a considerably reduced particle size distribution and smaller overall size. The demonstrated high productivity of this technique suggests the potential for industrial-scale nanoparticle manufacturing.

Molecularly Imprinted Polymers (MIPs) have specific recognition capabilities and have been widely used for electrochemical sensors with high selectivity. In this study, an electrochemical sensor was developed for the determination of p-aminophenol (p-AP) by modifying the screen-printed carbon electrode (SPCE) with chitosan-based MIP. The MIP was made from p-AP as a template, chitosan (CH) as a base polymer, and glutaraldehyde and sodium tripolyphosphate as the crosslinkers. MIP characterization was conducted based on membrane surface morphology, FT-IR spectrum, and electrochemical properties of the modified SPCE. The results showed that the MIP was able to selectively accumulate analytes on the electrode surface, in which MIP with glutaraldehyde as a crosslinker was able to increase the signal. Under optimum conditions, the anodic peak current from the sensor increased linearly in the range of 0.5-35 µM p-AP concentration, with sensitivity of (3.6 ± 0.1) µA/µM, detection limit (S/N = 3) of (2.1 ± 0.1) µM, and quantification limit of (7.5 ± 0.1) µM. In addition, the developed sensor exhibited high selectivity with an accuracy of (94.11 ± 0.01)%.

In this paper, the effect of a sodium tripolyphosphate (STPP) addition on the dispersion and hydration of pure calcium aluminate cement (PCAC) was investigated, and the corresponding mechanism of effect was studied. The effects of STPP on the dispersion, rheology, and hydration processes of PCAC and its adsorption capacity on the surface of cement particles were analysed by measuring the 𝜁-potential on the surface of cement particles, the changes in the concentrations of elemental P and Ca2+ ions in a solution at different STPP additions. The experimental results show that STPP easily complexes with Ca2+ ions to produce the complex [CaP3O10]3- adsorbed on the surface of cement particles, which changes the potential on the surface of cement particles and increases the electrostatic repulsive force between cement particles, thus improving the dispersion and rheology of cement. At the same time, the contact area between cement particles and water is reduced, which hinders the hydration process and makes the time of hydration process longer. A comprehensive analysis shows that the best effect of STPP on pure calcium aluminate cements is achieved when the addition of STPP is 0.2%. This study can provide a reference for the addition of water-reducing agents in refractory castables as well as improving the quality of refractory materials.

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

The use of dressings is one of the most common methods for wound treatment. Since most single-layer dressings cannot mimic the hierarchical structure of the skin well, multi-layer dressings have been considered. In this study, a bilayer dressing was fabricated using a gelatin sponge layer cross-linked with sodium tripolyphosphate (Gel-STPP) and a layer of carrageenan nanofibers containing platelet-rich fibrin (Carr-PRF). Chemical interactions between the two layers were characterized by FTIR, and the microstructure was visualized by SEM. It was found that the presence of Carr-PRF nanofiber layer increased tensile strength by 12.96 % (from 0.216 ± 0.015 to 0.268 ± 0.036 MPa) and elastic modulus by 56.70 % (from 0.388 ± 0.072 to 0.608 ± 0.029 MPa) compared to Gel-STPP sponge. Gel-STPP/Carr-PRF wound dressing had a 45.76 ± 4.18 % degradability after 7 days of immersion in phosphate buffered saline (PBS). PRF-containing bilayer wound dressing was able to sustainably release growth factors over 7 days. The Carr-PRF nanofiber layer coated on Gel-STPP sponge was an ideal environment for adhesion and proliferation of L929 cells. Gel-STPP/Carr-PRF bilayer dressing outperformed the other tested samples in terms of angiogenic potential. Average wound closure was 94.21 ± 2.06 % in Gel-STPP/Carr-PRF dressing treated rats after 14 days, and based on the histopathological and immunohistochemical examinations, the Gel-STPP/Carr-PRF dressing group augmented full-thickness wound healing, keratin layer and skin appendages formation after 14 days.

OBJECTIVE: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes.
METHODS: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel.
RESULTS: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel.
CONCLUSIONS: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

The presence of a large number of hydrophobic groups and non-polar amino acids in the wheat gluten (WG) is responsible for its poor water solubility, greatly limiting its industrial applications. Our results showed that the solubility and zeta potential of WG were significantly (P < 0.05) improved with the increasing concentration of sodium tripolyphosphate (STP), while the average particle size of WG was decreased. After WG was incubated with TGase, phosphorylation pretreatment significantly increased apparent viscosity of WG dispersant solution, suggesting that phosphorylation treatment promoted the generation of cross-linked polymers. In addition, phosphorylation pretreatment enhanced hydrophobic interactions and disulfide bond formation between TGase-induced WG gels, thus leading to a more homogeneous and dense three-dimensional network structure of gel, which was confirmed by SEM micrographs. To summarize, STP can be used as an effective additive for the modification of WG with an improved degree of TGase-mediated cross-linking for better rheological and gel properties.