scholarly journals Cellulose hydrocolloids in meat products: current status and challenges in developing functional food

2021 ◽  
Vol 854 (1) ◽  
pp. 012030
Author(s):  
Milica Glisic ◽  
Marija Boskovic Cabrol ◽  
Milan Z. Baltić ◽  
Zoran Maksimovic
Keyword(s):  
Functional Food ◽  
Meat Products ◽  
Chemical Properties ◽  
Cellulose Fibre ◽  
Current Status ◽  
Published Data ◽  
Meat Industry ◽  
Practical Application ◽  
Physico Chemical ◽  
Standard Production

Abstract Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.

scholarly journals Role of cationic lipids for the formulation of lipoplexes

2018 ◽  
Vol 1 (1) ◽  
pp. 1-8
Author(s):  
Varsha Singh ◽  
Pramod Kumar Sharma ◽  
Md. Aftab Alam
Keyword(s):  
Gene Therapy ◽  
Gene Transfer ◽  
Chemical Properties ◽  
Cationic Lipid ◽  
Cationic Lipids ◽  
Current Status ◽  
Viral Gene ◽  
Transfection Efficacy ◽  
Physico Chemical

Cationic lipids are widely used for their advantages over viral gene transfer as they are non-immunogenic and their production is easy. The formation of cationic liposomes to lipoplexes with the help of cationic lipids has been done. Cationic lipids are often used in combination with helper lipids such as DOPE or cholesterol for defining their structural properties. The mode of lipoplex formation has been described in this review. This review also focuses on the parameters that affects the physico-chemical properties of lipoplexes describing their use for the cationic lipid based on the gene therapy purposes. The current status and various prospects for the transfection efficacy of lipoplexes is also been described.

scholarly journals Physico-chemical properties of water of Ramshagar dighi, the largest man made historical reservoir in northern Bangladesh

2018 ◽  
Vol 23 ◽  
pp. 29-37
Author(s):  
Ashaduzzaman ◽  
MJ Hossain ◽  
S Akther
Keyword(s):  
Carbon Dioxide ◽  
Dissolved Oxygen ◽  
Water Temperature ◽  
Air Temperature ◽  
Water Depth ◽  
Chemical Properties ◽  
Current Status ◽  
Chemical Parameters ◽  
Monthly Average ◽  
Physico Chemical

Ramshagar dighi is a larger historical man made reservoir (Dighi, Bengali meaning) situated at Tajpur village in Dinajpur, Bangladesh. This study was aimed to estimate current status of physico-chemical variables of water of Ramshagar dighi at Dinajpur District, Bangladesh. Monthly average changes in physico-chemical parameters such as water temperature, total dissolved oxygen, air temperature, humidity, rainfall, water depth and pH of water were analyzed for the period of 11 months from May 2011 to March 2012. The average air temperature (°C) at the study area of Ramshagar dighi at Dinajpur District was determined as 24.97 ± 4.92. Our present study showed that physico-chemical properties of water in Ramshagar dighi were monthly average of water temperature (°C) as 24.68 ± 4.77, air temperature (°C) 24.97 ± 4.92, humidity as 82.075 ± 4.14, rainfall as 1534.5 mm, water depth as 9.10 m ± 1.286, pH as7.67± 0.48 and carbon dioxide as 0.85 ± 0.92 as well as dissolved oxygen as 4.65 ± 0.62 respectively during the period of May 2011 to March 2012. Therefore, present study was conducted to assess physico-chemical properties of water of Ramshagar dighi, Dinajpur, Bangladesh.J. bio-sci. 23: 29-37, 2015

scholarly journals Macromolecules Released from Platelet Storage Organelles

1977 ◽  
Author(s):  
D.S. Pepper ◽  
S.E. Scotland
Keyword(s):  
Biological Activity ◽  
De Novo ◽  
Biological Activities ◽  
Chemical Properties ◽  
Practical Application ◽  
Technical Problems ◽  
Release Reaction ◽  
Platelet Storage ◽  
Physico Chemical ◽  
Free Plasma

Much attention has been paid to the low molecular weight substances released from platelets since the release reaction was first discovered. The release of macromolecules on the other hand has received much less attention, and of the published work on platelet macromolecules most has been devoted to the known plasma protein eauivalents which are either synthesized de-novo or adsorbed by the platelet prior to their subsequent release. Whereas it is fairly easy to show that the physical and/or immunological properties of these molecules (notably albumin, fibrinogen and IgG) are slightly but reproducibly different from those of plasma, it is very difficult (if not impossible) to prove that they are truly synthesized within the platelet as such, rather than undergoing modulation during the release reaction or isolation procedure. Whilst these “plasma equivalent” proteins are of academic interest, they have less practical application than those which are “platelet specific” i.e. are not normally found in native, platelet free plasma. Unfortunately, there are several technical problems in the study of such proteins, and we have chosen to study them by a combination of techniques, namely biological activity, immunological activity and physico-chemical properties. Each approach has some drawbacks, but in combination, much progress is possible and we can now identify at least four antigens, four biological activities, and two physically distinct proteins, which are not necessarily related. With the recent interest in the biological activity of released macromolecules, it is now desirable that the various groups exchange samples and antisera in order to identify each antigen and biological activity.

The current status and future potential of chemical approaches to crop protection

1981 ◽  
Vol 295 (1076) ◽  
pp. 5-16 ◽  
Keyword(s):  
Life Histories ◽  
Crop Protection ◽  
Chemical Properties ◽  
Current Status ◽  
Pests And Diseases ◽  
Chemical Agents ◽  
Physico Chemical ◽  
Yield Information ◽  
Future Potential ◽  
Economic Considerations

Pesticide research has provided compounds of progressively increased activity, and recently discovered insecticides, fungicides and herbicides are outstandingly potent. Consideration of the practical use of such chemical agents suggests that greater attention should now be given to methods of application and to the physico-chemical properties that determine redistribution and biological availability following release. Effective economical control agents are not yet available for several categories of damaging organism including viruses, bacteria and certain soil-borne pests and diseases. Analysis of the reasons why these categories have proved so refractory suggests that alternative chemical approaches, such as treatments that modify the host plant, and additional properties such as mobility in plants should be investigated. Such analysis also emphasizes the need to consider chemical approaches together with other methods of control in relation to the life histories and population dynamics of the species concerned. Detailed consideration of this principle can not only yield information about the optimum deployment of chemical agents to ensure their continuing efficacy but also suggest the types of action that would be most appropriate. The potential for further improvements in the materials available and methods of use is substantial, but how far this potential is realized will depend as much on policy and economic considerations as scientific factors.

Development of functional chicken patties with incorporation of mango peel powder as fat replacer

2020 ◽  
Vol 50 (6) ◽  
pp. 1063-1073 ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun Kumar Verma
Keyword(s):  
Harmful Effect ◽  
Meat Products ◽  
Chemical Properties ◽  
Blood Cholesterol ◽  
Fat Replacer ◽  
Content Type ◽  
Physico Chemical ◽  
Significant Difference ◽  
Mango Peel ◽  
Chicken Patties

Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer. Design/methodology/approach Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes. Findings There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation. Originality/value Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

2017 ◽  
Vol 47 (5) ◽  
pp. 700-709 ◽  
Author(s):  
Yogesh Kumar ◽  
Vinay Kumar Tanwar ◽  
Anurag Pandey ◽  
Prateek Shukla ◽  
Vikas Sharma
Keyword(s):  
Sensory Evaluation ◽  
Profile Analysis ◽  
Meat Products ◽  
Chemical Properties ◽  
Sensory Attributes ◽  
Texture Profile Analysis ◽  
Control Group ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

scholarly journals Using natural language processing techniques to inform research on nanotechnology

2015 ◽  
Vol 6 ◽  
pp. 1439-1449 ◽  
Author(s):  
Nastassja A Lewinski ◽  
Bridget T McInnes
Keyword(s):  
Natural Language Processing ◽  
Natural Language ◽  
Language Processing ◽  
Biological Effects ◽  
Chemical Properties ◽  
Engineered Nanomaterials ◽  
Published Data ◽  
Patent Mining ◽  
Physico Chemical ◽  
Processing Techniques

Literature in the field of nanotechnology is exponentially increasing with more and more engineered nanomaterials being created, characterized, and tested for performance and safety. With the deluge of published data, there is a need for natural language processing approaches to semi-automate the cataloguing of engineered nanomaterials and their associated physico-chemical properties, performance, exposure scenarios, and biological effects. In this paper, we review the different informatics methods that have been applied to patent mining, nanomaterial/device characterization, nanomedicine, and environmental risk assessment. Nine natural language processing (NLP)-based tools were identified: NanoPort, NanoMapper, TechPerceptor, a Text Mining Framework, a Nanodevice Analyzer, a Clinical Trial Document Classifier, Nanotoxicity Searcher, NanoSifter, and NEIMiner. We conclude with recommendations for sharing NLP-related tools through online repositories to broaden participation in nanoinformatics.

scholarly journals Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1396
Author(s):  
Lidiana Velázquez ◽  
John Quiñones ◽  
Rommy Díaz ◽  
Mirian Pateiro ◽  
José Manuel Lorenzo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oxidation Stability ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Current Data ◽  
Current Status ◽  
Processed Meat ◽  
Meat Industry ◽  
Bidens Pilosa ◽  
Organoleptic Characteristics

During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.

scholarly journals Pectin: Properties and utilization in meat products

2021 ◽  
Vol 7 (1) ◽  
pp. 64-74
Author(s):  
Elnaz Sharefiabadi ◽  
Meltem Serdaroğlu
Keyword(s):  
Fruits And Vegetables ◽  
Meat Products ◽  
Film Coating ◽  
Water Soluble ◽  
Gelling Agent ◽  
Binding Property ◽  
Meat Industry ◽  
Physico Chemical ◽  
Plant Sources ◽  
Natural Component

In recent years, there is in-creased awareness of con-scious consumers about the fact that foods they eat are related directly to their health. In meat industry re-search and development, studies have accelerated to formulate healthier meat products formulations using plant sources as additive, which are also expected to improve the functional properties of the product. Pectin is a water soluble fi-ber with a structural com-plexity that occurs naturally in the cell walls of fruits and vegetables, contributes to reducing the risk of can-cer, and has some health benefits. Gelation is the most unique property of pectin; it forms a gel in the presence of Ca2+ ions or sugar and acid. Pectin pre-sents good water and fat binding property. Therefore, it can be used as a gelling agent, film/coating, and emulsifier and in low-calorie meat products as fat and /or sugar substitution (dietary fiber), as a natural component contributes to phosphate substitution and medical delivery systems in meat products. In this paper, it was aimed to discuss the physico-chemical proper-ties, health implications of pectin and its potential ap-plications in meat products.

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