scholarly journals Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces

2022 ◽  
Vol 52 (7) ◽  
Author(s):  
Katieli Martins Todisco ◽  
Ezequiel José Pérez-Monterroza ◽  
Natália Soares Janzantti ◽  
Maria Aparecida Mauro
Keyword(s):  
Morphological Characteristics ◽  
Gravimetric Method ◽  
Edible Films ◽  
Water Retention Capacity ◽  
Cellulose Content ◽  
Edible Coatings ◽  
Scanning Calorimetry ◽  
Retention Capacity ◽  
Moisture Contents ◽  
By Products

ABSTRACT: Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces.

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

scholarly journals Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

2020 ◽  
Vol 9 (10) ◽  
pp. e1599108298
Author(s):  
Lívia Bicalho Ferreira Silva ◽  
Camila Neves Miranda ◽  
Mirian dos Santos ◽  
Patrícia Aparecida Pimenta Pereira ◽  
Luciana Rodrigues da Cunha ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Meat Products ◽  
Purchase Intent ◽  
Water Retention Capacity ◽  
Citrus Industry ◽  
Retention Capacity ◽  
Yield Parameters ◽  
Pork Fat ◽  
Beef Burgers ◽  
By Products

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

scholarly journals Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

2021 ◽  
Vol 11 (4) ◽  
pp. 1595
Author(s):  
Salvatore La China ◽  
Luciana De Vero ◽  
Kavitha Anguluri ◽  
Marcello Brugnoli ◽  
Dhouha Mamlouk ◽  
...  
Keyword(s):  
Intraspecific Diversity ◽  
Water Retention Capacity ◽  
Combined Model ◽  
Discrimination Power ◽  
Retention Capacity ◽  
High Mechanical Strength ◽  
Kombucha Tea ◽  
Typing Methods ◽  
Fermented Beverage ◽  
Tea Production

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of the associated high costs and low productivity. In light of this, the isolation of new BC producing bacteria and the selection of highly productive strains has become a prominent issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly of strains belonging to the genus Komagataeibacter. In this study, Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability to produce BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30—which used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods: the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using the two different approaches revealed the suitability of the fingerprint techniques, showing a discrimination power, calculated as the D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model for the two genotyping experiments was performed, allowing for the ability to discriminate among strains.

scholarly journals Buoyancy control in ammonoid cephalopods refined by complex internal shell architecture

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
David J. Peterman ◽  
Kathleen A. Ritterbush ◽  
Charles N. Ciampaglio ◽  
Erynn H. Johnson ◽  
Shinya Inoue ◽  
...  
Keyword(s):  
Surface Tension ◽  
Water Retention Capacity ◽  
Functional Explanation ◽  
Retention Capacity ◽  
Biomechanical Stress ◽  
Liquid Retention ◽  
3D Printed ◽  
Functional Explanations ◽  
Hydrophilic Coatings ◽  
The Impact

AbstractThe internal architecture of chambered ammonoid conchs profoundly increased in complexity through geologic time, but the adaptive value of these structures is disputed. Specifically, these cephalopods developed fractal-like folds along the edges of their internal divider walls (septa). Traditionally, functional explanations for septal complexity have largely focused on biomechanical stress resistance. However, the impact of these structures on buoyancy manipulation deserves fresh scrutiny. We propose increased septal complexity conveyed comparable shifts in fluid retention capacity within each chamber. We test this interpretation by measuring the liquid retained by septa, and within entire chambers, in several 3D-printed cephalopod shell archetypes, treated with (and without) biomimetic hydrophilic coatings. Results show that surface tension regulates water retention capacity in the chambers, which positively scales with septal complexity and membrane capillarity, and negatively scales with size. A greater capacity for liquid retention in ammonoids may have improved buoyancy regulation, or compensated for mass changes during life. Increased liquid retention in our experiments demonstrate an increase in areas of greater surface tension potential, supporting improved chamber refilling. These findings support interpretations that ammonoids with complex sutures may have had more active buoyancy regulation compared to other groups of ectocochleate cephalopods. Overall, the relationship between septal complexity and liquid retention capacity through surface tension presents a robust yet simple functional explanation for the mechanisms driving this global biotic pattern.

scholarly journals Recycling Waste Cotton Cloths for the Isolation of Cellulose Nanocrystals: A Sustainable Approach

Polymers ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 626
Author(s):  
Siti Hajar Mohamed ◽  
Md. Sohrab Hossain ◽  
Mohamad Haafiz Mohamad Kassim ◽  
Mardiana Idayu Ahmad ◽  
Fatehah Mohd Omar ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Cellulose Nanocrystals ◽  
Value Added ◽  
Crystallinity Index ◽  
Attenuated Total Reflection ◽  
Cellulose Content ◽  
Scanning Calorimetry ◽  
Good Thermal Stability ◽  
Alkaline Pulping ◽  
Hydrolysis Of Cellulose

There is an interest in the sustainable utilization of waste cotton cloths because of their enormous volume of generation and high cellulose content. Waste cotton cloths generated are disposed of in a landfill, which causes environmental pollution and leads to the waste of useful resources. In the present study, cellulose nanocrystals (CNCs) were isolated from waste cotton cloths collected from a landfill. The waste cotton cloths collected from the landfill were sterilized and cleaned using supercritical CO2 (scCO2) technology. The cellulose was extracted from scCO2-treated waste cotton cloths using alkaline pulping and bleaching processes. Subsequently, the CNCs were isolated using the H2SO4 hydrolysis of cellulose. The isolated CNCs were analyzed to determine the morphological, chemical, thermal, and physical properties with various analytical methods, including attenuated total reflection-Fourier transform-infrared spectroscopy (ATR-FTIR), field-emission scanning electron microscopy (FE-SEM), energy-filtered transmission electron microscopy (EF-TEM), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). The results showed that the isolated CNCs had a needle-like structure with a length and diameter of 10–30 and 2–6 nm, respectively, and an aspect ratio of 5–15, respectively. Additionally, the isolated CNCs had a high crystallinity index with a good thermal stability. The findings of the present study revealed the potential of recycling waste cotton cloths to produce a value-added product.

scholarly journals Performance Optimisation of Fuel Pellets Comprising Pepper Stem and Coffee Grounds through Mixing Ratios and Torrefaction

Energies ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4667
Author(s):  
Sunyong Park ◽  
Hui-Rim Jeong ◽  
Yun-A Shin ◽  
Seok-Jun Kim ◽  
Young-Min Ju ◽  
...  
Keyword(s):  
Calorific Value ◽  
Basic Information ◽  
Spent Coffee Grounds ◽  
Mixing Ratios ◽  
Moisture Contents ◽  
Fuel Pellets ◽  
Coffee Grounds ◽  
Coffee Ground ◽  
Fuel Characteristics ◽  
By Products

Agricultural by-products have several disadvantages as fuel, such as low calorific values and high ash contents. To address these disadvantages, this study examined the mixing of agricultural by-products and spent coffee grounds, for use as a solid fuel, and the improvement of fuel characteristics through torrefaction. Pepper stems and spent coffee grounds were first dried to moisture contents of <15% and then combined, with mixing ratios varying from 9:1 to 6:4. Fuel pellets were produced from these mixtures using a commercial pelletiser, evaluated against various standards, and classified as grade A, B, or Bio-SRF. The optimal ratio of pepper stems to spent coffee grounds was determined to be 8:2. The pellets were torrefied to improve their fuel characteristics. Different torrefaction temperatures improved the mass yields of the pellets to between 50.87% and 88.27%. The calorific value increased from 19.9% to 26.8% at 290 °C. The optimal torrefaction temperature for coffee ground pellets was 230 °C, while for other pellets, it was 250 °C. This study provides basic information on the potential enhancement of agricultural by-products for fuel applications.

scholarly journals The Influence of Monomer Composition and Surface-CrossLinking Condition on Biodegradation and Gel Strength of Super Absorbent Polymer

Polymers ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 663
Author(s):  
Jung Soo Kim ◽  
Dong Hyun Kim ◽  
Youn Suk Lee
Keyword(s):  
Treatment Time ◽  
Gel Strength ◽  
Control Group ◽  
Cellulose Content ◽  
Retention Capacity ◽  
Super Absorbent Polymer ◽  
Monomer Composition ◽  
Cellulose Hydrogel ◽  
Improved Performance ◽  
Absorbent Polymer

In this study, a superabsorbent polymer (SAP) comprising poly (IA-co-cellulose-co-VSA-co-AA; ICVA) core-SAP (CSAP) was synthesized through radical polymerization using itaconic acid (IA), acrylic acid (AA), cellulose, and vinyl sulfonic acid (VSA) as monomers. The absorption performances and relative biodegradability of various compositions prepared by adjusting the amounts of cellulose and VSA with constant IA and AA content were compared. Increasing the cellulose content in CSAP contributed to improved biodegradation of the surface-crosslinked SAP (SSAP) and gel strength, although the free absorbency (FA) and centrifuge retention capacity (CRC) decreased. Increasing the VSA content resulted in strong anionicity, which enables the absorption of large amounts of water. Surface-crosslinking technology was applied to the CSAP synthesized with the optimal composition ratio to increase its absorption performance and gel strength. Improved performance of the synthesized SSAP (a CRC of 30.4 g/g, absorbency under load (AUL) of 23.3 g/g, and permeability of 55 s) was achieved by selecting the optimal surface-crosslinking treatment time and the amount of distilled water in the surface-crosslinking solution: as the latter was increased in the surface-crosslinking solution, the AUL and permeability of the SSAP were improved, and its biodegradability was found to be 54% compared to the 100% biodegradable cellulose hydrogel in the control group.

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