Analytical techniques are utilized in a wide variety of applications. Traditionally, analytical measurements are achieved by trained personnel in a laboratory setting using expensive scientific instruments, which limits their applicability in resource-limited areas and point-of-care applications. Therefore, the concept of enabling these laboratory-based qualitative and quantitative assays in microfluidic device...
A simple Janus-type membrane-based wicking microfluidic device fabricated on a polycaprolactone-filled glass microfiber membrane enables separation and collection of blood plasma or serum from whole blood. This device bridges the wicking and cut-capillary-based solution transport mechanisms in a single membrane. The initial portion of the device is fabricated using selective...
Electrospinning and electrospray are both nano-scale material fabrication techniques, based on related phenomena of electrically charged fluid spray from a droplet of liquid. Material is dissolved in liquid, then a spray is generated by applying a high voltage, creating an electric field, between the fluid dispensing capillary and a grounded...
The effect of bactericidal UV-C treatments (254 nm) on E. coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H[subscript 55 °C]) lethal variability...
Consumer demand for improved-quality and fresh-like food products have led to the development of new non-thermal preservation methods. High pressure processing (HPP) is currently the novel non-thermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation...
Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
High hydrostatic pressure (HHP) is the most-widely adopted novel non-thermal technology for the commercial pasteurization of foods. However, HHP-induced inactivation of bacterial spores remains a challenge due their resistance to the treatment limits of currently available industrial HHP units (i.e., ~650 MPa and 50°C). Several reports have demonstrated that high...
About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Miniaturized and portable microfluidic analytical platforms have been widely explored in the broad field of chemical analysis. The concept of microfluidics offer a number of important advantages, including low reagent consumption, low-cost detection, high sample throughput, and shorter analysis time. Semiconductor nanocrystals or quantum dots have been extensively utilized in...
There has been a tremendous growth in interest in carbon nanodots (C-dots) in the past several years. As a nascent nanomaterial, C-dots have shown great promise in applications that benefit from their superior water dispersibility, low toxicity, non-blinking fluorescent output, chemical and biological compatibility, ease of functionalization and resistance to...