start-ver=1.4 cd-journal=joma no-vol=42 cd-vols= no-issue=2 article-no= start-page=227 end-page=237 dt-received= dt-revised= dt-accepted= dt-pub-year=2023 dt-pub=20231127 dt-online= en-article= kn-article= en-subject= kn-subject= en-title= kn-title=Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions en-subtitle= kn-subtitle= en-abstract= kn-abstract=We investigated the powderization of flavoring substances, using an amorphous solid dispersion (ASD) technique, in which hydrophobic molecules are separately embedded in a water-soluble carrier matrix. Six flavors, five carrier forming materials (polyvinylpyrrolidone/disaccharides), two solvents (methanol/ethanol) and two drying methods (vacuum-foam-/spray-drying) were employed. The drying conditions for the two drying processes were first examined, and under the optimal drying conditions, various flavor-carrier combinations and compositions of ASD samples were prepared and their flavor retention after drying and during storage under a vacuum were compared. Results demonstrated that flavor loss during drying and storage was minimized when the material was vacuum-foam-dried with polyvinylpyrrolidone. Vacuum-foam-drying in the presence of -maltose or palatinose also resulted in a greater retention of flavor during drying and storage than a typical O/W emulsification-based powderization. These findings suggest that the ASD-based powderization of flavoring materials is a feasible alternative to the currently used produces. en-copyright= kn-copyright= en-aut-name=NittaYuna en-aut-sei=Nitta en-aut-mei=Yuna kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=1 ORCID= en-aut-name=SatoHaruna en-aut-sei=Sato en-aut-mei=Haruna kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=2 ORCID= en-aut-name=YamamotoRina en-aut-sei=Yamamoto en-aut-mei=Rina kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=3 ORCID= en-aut-name=ImanakaHiroyuki en-aut-sei=Imanaka en-aut-mei=Hiroyuki kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=4 ORCID= en-aut-name=IshidaNaoyuki en-aut-sei=Ishida en-aut-mei=Naoyuki kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=5 ORCID= en-aut-name=ImamuraKoreyoshi en-aut-sei=Imamura en-aut-mei=Koreyoshi kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=6 ORCID= affil-num=1 en-affil=Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=2 en-affil=Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=3 en-affil=Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=4 en-affil=Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=5 en-affil=Department of Chemical Engineering and Material Sciences, Faculty of Science and Engineering, Doshisha University kn-affil= affil-num=6 en-affil=Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= en-keyword=Flavor kn-keyword=Flavor en-keyword=amorphous solid dispersion kn-keyword=amorphous solid dispersion en-keyword=vacuum foam drying kn-keyword=vacuum foam drying en-keyword=spray drying kn-keyword=spray drying en-keyword=polyvinylpyrrolidone kn-keyword=polyvinylpyrrolidone en-keyword=disaccharide kn-keyword=disaccharide END start-ver=1.4 cd-journal=joma no-vol=7 cd-vols= no-issue= article-no= start-page=405 end-page=409 dt-received= dt-revised= dt-accepted= dt-pub-year=2022 dt-pub=2022318 dt-online= en-article= kn-article= en-subject= kn-subject= en-title= kn-title=Dense immobilization of gold nanoparticles onto a cotton textile for obtaining plasmonic heating en-subtitle= kn-subtitle= en-abstract= kn-abstract=Cotton textiles with plasmonic functions were obtained by dense immobilization of gold nanoparticles (AuNPs) performed by reduction of tetrachoroaurate (III) ion electrostatically adsorbed on the cotton fibers. Polyethyleneimine (PEI) adsorbed on the cotton fibers supports dense adsorption of tetrachloroaurate (III) ions, and the subsequent reduction with trisodium citrate provides dense AuNPs. The resulting cotton textile immobilized with AuNPs performed heating by irradiation of continuous visible light based on a plasmonic photothermal effect. en-copyright= kn-copyright= en-aut-name=FukudaNobuko en-aut-sei=Fukuda en-aut-mei=Nobuko kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=1 ORCID= en-aut-name=IshidaNaoyuki en-aut-sei=Ishida en-aut-mei=Naoyuki kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=2 ORCID= affil-num=1 en-affil=Graduate School of Environmental and Life Science, Okayama University kn-affil= affil-num=2 en-affil=Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= END start-ver=1.4 cd-journal=joma no-vol=292 cd-vols= no-issue= article-no= start-page=110325 end-page= dt-received= dt-revised= dt-accepted= dt-pub-year=2021 dt-pub=202103 dt-online= en-article= kn-article= en-subject= kn-subject= en-title= kn-title=Crystallization characteristics of amorphous trehalose dried from alcohol en-subtitle= kn-subtitle= en-abstract= kn-abstract=Trehalose forms a glass that can be used to preserve labile substances under desiccation. The crystallization characteristics, namely crystallization temperature (Tcry) and isothermal crystallization behavior of amorphous trehalose, dried from alcohol (methanol, ethanol), was analyzed and the results were compared with those for the amorphous trehalose freeze-dried from water. The use of alcohol as a solvent lowered the Tcry from 184 } 6 C for the case of an aqueous solvent to 103 } 5 C/methanol and 120 } 8 C/ethanol. The formation of multiple forms of crystals and partial melting were suggested by the thermal analysis. Isothermal crystallization experiments showed that the alcohol-originated amorphous trehalose was eventually exclusively converted into -form crystals. The induction period (tind) before the start of isothermal crystallization was markedly shortened when alcohol was used as the solvent compared to water. The tind values for various amorphous sugar samples including the alcohol-originated ones could be correlated with difference between Tcry and the sample temperature. en-copyright= kn-copyright= en-aut-name=SekitohTakanari en-aut-sei=Sekitoh en-aut-mei=Takanari kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=1 ORCID= en-aut-name=OkamotoTakashi en-aut-sei=Okamoto en-aut-mei=Takashi kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=2 ORCID= en-aut-name=FujiokaAkiho en-aut-sei=Fujioka en-aut-mei=Akiho kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=3 ORCID= en-aut-name=YoshiokaTomohiko en-aut-sei=Yoshioka en-aut-mei=Tomohiko kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=4 ORCID= en-aut-name=TeruiShinji en-aut-sei=Terui en-aut-mei=Shinji kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=5 ORCID= en-aut-name=ImanakaHiroyuki en-aut-sei=Imanaka en-aut-mei=Hiroyuki kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=6 ORCID= en-aut-name=IshidaNaoyuki en-aut-sei=Ishida en-aut-mei=Naoyuki kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=7 ORCID= en-aut-name=ImamuraKoreyoshi en-aut-sei=Imamura en-aut-mei=Koreyoshi kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=8 ORCID= affil-num=1 en-affil=Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=2 en-affil=Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=3 en-affil=Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=4 en-affil=Graduate School of Interdisciplinary Science and Engineering in Health Systems, Okayama University kn-affil= affil-num=5 en-affil=Graduate School of Interdisciplinary Science and Engineering in Health Systems, Okayama University kn-affil= affil-num=6 en-affil=Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=7 en-affil=Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=8 en-affil=Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University kn-affil= en-keyword=Trehalose kn-keyword=Trehalose en-keyword=Crystallization kn-keyword=Crystallization en-keyword=Anhydrous crystal kn-keyword=Anhydrous crystal en-keyword=Methanol kn-keyword=Methanol en-keyword=Vacuum foam drying kn-keyword=Vacuum foam drying END start-ver=1.4 cd-journal=joma no-vol=36 cd-vols= no-issue= article-no= start-page=187 end-page=200 dt-received= dt-revised= dt-accepted= dt-pub-year=2019 dt-pub=20190110 dt-online= en-article= kn-article= en-subject= kn-subject= en-title= kn-title=Direct Measurement of Interaction Forces between Surfaces in Liquids Using Atomic Force Microscopy en-subtitle= kn-subtitle= en-abstract= kn-abstract=The stability of particle suspensions, which is important in numerous industrial processes, is generally dominated by the interaction forces between the suspended particles. Understanding the interaction forces between surfaces in liquids is therefore fundamentally important in order to evaluate and control how particulates, including fluid droplets in emulsions and air bubbles in foams, behave in various systems. The invention of the surface force apparatus (SFA) enabled the direct measurement of interaction forces in liquids with molecular level resolution and it has led to remarkable progress in understanding surface forces in detail. Following the SFA, the application of atomic force microscopy (AFM) to force measurement has further extended the possibility of force measurements to a broad field of research, mainly due to the range of materials that can be employed. This review provides an overview of developments in the investigation of interaction forces between surfaces using AFM. The properties of various interaction forces, important in particle technology, revealed by the studies using AFM are described in detail. en-copyright= kn-copyright= en-aut-name=IshidaNaoyuki en-aut-sei=Ishida en-aut-mei=Naoyuki kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=1 ORCID= en-aut-name=CraigVincent S. J. en-aut-sei=Craig en-aut-mei=Vincent S. J. kn-aut-name= kn-aut-sei= kn-aut-mei= aut-affil-num=2 ORCID= affil-num=1 en-affil=Graduate School of Natural Science and Technology, Okayama University kn-affil= affil-num=2 en-affil=Department of Applied Mathematics, RSPE, Australian National University kn-affil= en-keyword=atomic force microscopy kn-keyword=atomic force microscopy en-keyword=interaction force kn-keyword=interaction force en-keyword=direct measurement kn-keyword=direct measurement en-keyword=liquid phase kn-keyword=liquid phase en-keyword=suspension stability kn-keyword=suspension stability END