Use of Bicarbonates for Microbial Control and Improved Water-Binding Capacity in Cod Fillets

AbstractThe control of root-feeding wireworms has become more challenging as synthetic soil insecticides have been progressively phased out due to environmental risk concerns. Innovative microbial control alternatives such as the so-called attract-and-kill strategy depend on the rapid and successful development of dried encapsulated microorganisms, which is initiated by rehydration. Casein is a functional additive that is already used in food or pharmaceutical industry due to its water binding capacity. Cross-linked forms such as formalin-casein (FC), exhibit altered network structures. To determine whether FC influences the rehydration of alginate beads in order to increase the efficacy of an attract-and-kill formulation for wireworm pest control, we incorporated either casein or FC in different alginate/starch formulations. We investigated the porous properties of alginate/starch beads and subsequently evaluated the activities of the encapsulated entomopathogenic fungus Metarhizium brunneum and the CO2 producing yeast Saccharomyces cerevisiae. Adding caseins altered the porous structure of beads. FC decreased the bead density from (1.0197 ± 0.0008) g/mL to (1.0144 ± 0.0008) g/mL and the pore diameter by 31%. In contrast to casein, FC enhanced the water absorbency of alginate/starch beads by 40%. Furthermore, incorporating FC quadrupled the spore density on beads containing M. brunneum and S. cerevisiae, and simultaneous venting increased the spore density even by a factor of 18. Moreover, FC increased the total CO2 produced by M. brunneum and S. cerevisiae by 29%. Thus, our findings suggest that rehydration is enhanced by larger capillaries, resulting in an increased water absorption capacity. Our data further suggest that gas exchange is improved by FC. Therefore, our results indicate that FC enhances the fungal activity of both fungi M. brunneum and S. cerevisiae, presumably leading to an enhanced attract-and-kill efficacy for pest control. Graphic abstract

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Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0206 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Dianbin Su ◽

Xin-Di Zhu ◽

Yong Wang ◽

Dong Li ◽

Li-Jun Wang

Keyword(s):

Particle Size ◽

High Pressure ◽

Rheological Properties ◽

Binding Capacity ◽

Loss Modulus ◽

High Pressure Homogenization ◽

Carreau Model ◽

Hydration Properties ◽

Water Binding ◽

Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

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Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽

10.3390/foods10020282 ◽

2021 ◽

Vol 10 (2) ◽

pp. 282

Author(s):

Juan Fernández-Peláez ◽

Priscila Guerra ◽

Cristina Gallego ◽

Manuel Gomez

Keyword(s):

Binding Capacity ◽

Hydration Properties ◽

Water Binding ◽

Know How ◽

Gelling Properties ◽

Viscous Modulus ◽

The World ◽

Distribution Process ◽

Water Holding ◽

Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

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Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Nutrients ◽

10.3390/nu8100615 ◽

2016 ◽

Vol 8 (10) ◽

pp. 615 ◽

Cited By ~ 7

Author(s):

Chengquan Tan ◽

Hongkui Wei ◽

Xichen Zhao ◽

Chuanhui Xu ◽

Yuanfei Zhou ◽

...

Keyword(s):

Food Intake ◽

Binding Capacity ◽

High Water ◽

Soluble Fiber ◽

Water Binding ◽

Swelling Capacity

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Effects of Partial Dehydration and Freezing Temperature on the Morphology and Water Binding Capacity of Carboxymethyl Chitosan-Based Superabsorbents

Industrial & Engineering Chemistry Research ◽

10.1021/ie100257s ◽

2010 ◽

Vol 49 (17) ◽

pp. 8094-8099 ◽

Cited By ~ 13

Author(s):

Akram Zamani ◽

Mohammad J. Taherzadeh

Keyword(s):

Binding Capacity ◽

Freezing Temperature ◽

Carboxymethyl Chitosan ◽

Water Binding ◽

Partial Dehydration

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Physiochemical characterization and energy contents of novel corn ethanol co-product streams, with and without inclusion of a multi-carbohydrase enzyme blend, for growing pigs

Canadian Journal of Animal Science ◽

10.1139/cjas-2020-0144 ◽

2021 ◽

pp. 1-9

Author(s):

Melanie Boucher ◽

Cuilan Zhu ◽

Sheena Holt ◽

Lee-Anne Huber

Keyword(s):

Soybean Meal ◽

Nutritive Value ◽

Binding Capacity ◽

Latin Square ◽

Growing Pigs ◽

Net Energy ◽

Grab Sampling ◽

Water Binding ◽

Distillers Grains With Solubles ◽

Distillers Grain

The physiochemical properties and digestible, metabolizable, and predicted net energy contents in high-protein dried distillers’ grain (HiPro) were determined to assess the nutritive value for growing pigs. Twelve Yorkshire × Landrace barrows (initial body weight 25 ± 0.5 kg) were used in a partially replicated Latin square design over three periods (n = 7 or 8) and assigned to one of five experimental diets. In each period, pigs were adapted to diets for 7 d, followed by 5 d of total urine collection and fecal grab sampling. The experimental diets included a corn- and soybean-meal-based diet (CON) or diets containing dried distillers’ grains with solubles (DDGS) or HiPro to partially replace corn and soybean meal, without or with (i.e., DDGS+ and Hipro+) a multi-carbohydrase enzyme blend (0.05% inclusion). The HiPro ingredient contained half as much starch (2.6% vs. 5.2%; DM-basis), 20% more protein (32.5% vs. 27.1%), and had 14% greater water binding capacity versus DDGS. The digestible, metabolizable, and predicted net energy contents of the HiPro co-product were greater than DDGS for growing pigs (P < 0.05), but fibre-degrading enzymes were ineffective at improving energy values. The greater (available) energy and protein contents of HiPro make it a promising feed ingredient for inclusion in swine diets.

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A Comprehensive Review of the Cosmeceutical Benefits of Vanda Species (Orchidaceae)

Natural Product Communications ◽

10.1177/1934578x1501000842 ◽

2015 ◽

Vol 10 (8) ◽

pp. 1934578X1501000 ◽

Cited By ~ 1

Author(s):

Hazrina Hadi ◽

Syarifah Nazira Said Razali ◽

Ammar Ihsan Awadh

Keyword(s):

Cytochrome C ◽

Protein Expression ◽

Cytochrome C Oxidase ◽

Binding Capacity ◽

Active Agent ◽

Fold Increase ◽

Skin Hydration ◽

Water Evaporation ◽

Structural Function ◽

Water Binding

Orchidaceae is the largest family of flowering plants with over 35000 species and 850 genera. About 3300 species of orchids are found in Malaysia and the diversity is highest in the Main, Keledang, Bintang and Tahan Ranges. Apart from being prized for their beauty, orchids have long been used by humans for medicinal purposes. Today the uses of orchids have been expanded to the food and cosmetics industries. Many cosmeceutical companies use orchid extracts as an active ingredient in their products. Previous studies provide riveting insights into the potential uses of orchid extracts as an active agent in cosmetics. This paper describes the cosmeceutical potential of orchids as an anti-aging, and skin moisturizing agent. Orchid extracts from Vanda coerulea and V. teres delay aging caused by reactive oxygen species (ROS) following UV irradiation through their antioxidant and anti-inflammatory activity. These extracts also show anti-aging properties by stimulating cytochrome c oxidase (complex IV), which is part of the electron transport chain in mitochondria. Stimulation of cytochrome c oxidase improves the respiratory function of mitochondria in keratinocytes. The presence of mucilage in orchids enables them to maintain skin hydration. Mucilage functions as a moisturizer and emollient due to its high water binding capacity. Additionally, orchid extracts provide skin hydration by stimulating aquaporin 3 (AQP3) and LEKTI protein expression. The presence of AQP3 leads to a five-fold increase in water permeability, which subsequently increases stratum corneum hydration. Increased LEKTI protein expression mediated by orchid extracts reduces the degradation of desmoglein-1 and enhances the structural function of desmosomes, which play important roles in preventing water evaporation.

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Impact of Insect Larvae on Meat Quality

Proceedings ◽

10.3390/proceedings2019036186 ◽

2020 ◽

Vol 36 (1) ◽

pp. 186

Author(s):

Louwrens C. Hoffman

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Animal Feed ◽

Binding Capacity ◽

Animal Manure ◽

Production Performance ◽

Chicken Breast ◽

Insect Larvae ◽

Water Binding ◽

Colour Measurements

The use of the black soldier fly (BSF: Hermetia illucens) as a means of upstreaming waste has enjoyed increasing research the past few years. One of the uses of the resultant larvae is as animal feed, with particular success achieved when fed to mono-gastric animals. Most of the research has been on the use of BSF as feed in poultry and fish species. In poultry, larvae were produced on abattoir waste, kitchen waste or faecal matter (human and animal manure). The insects were grown until harvest as larvae, pre-pupae or pupae. The post-harvest processing included freezing, drying and/or milling. Where the poultry were fed Iso-nitrogenous/Iso-energetic diets containing various proportions of BSF, no differences in production performance or carcass yields (breast-, thigh-yields) were found. As pertaining to meat quality, no differences for initial pH or ultimate pH of the meat were noted. Differences for breast colour measurements were found; larvae fed chicken breast meat was generally lighter and redder whilst results on the breasts’ water binding capacity was inconclusive. For sensory attributes, no differences were observed except for juiciness and sustained juiciness. Sometimes a metallic flavour was noted, particularly on larvae fed on abattoir wastes. Manipulating the larvae’s diet as a strategy to change the chemical composition of the poultry has focused on attempts to change the fatty acid profiles and yielded mixed results; irrespective of the fatty acid profile, the fat of BSF larvae contains large amounts of lauric acid; known to have profound antiviral and antibacterial activity.

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