scholarly journals INVESTIGATION OF THE INFLUENCE OF STABILIZERS ON THE VISCOSITY OF THE RECOVERED MIXTURE OF A HYPERTONIC DRINK FOR ATHLETES

2020 ◽  
Vol 4 ◽  
pp. 3-5
Author(s):  
Sergiy Bochkarev ◽  
Viktoria Mazaeva ◽  
Tetiana Ovsiannikova ◽  
Oksana Zviahintseva
Keyword(s):  
Mass Fraction ◽  
Effective Viscosity ◽  
Mutual Influence ◽  
Gravimetric Method ◽  
Gum Arabic ◽  
Model Mixture ◽  
Whey Protein Concentrate ◽  
Animal Origin ◽  
Mathematical Methods ◽  
Rotational Viscometer

When introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research is to determine the effect of consistency stabilizers on the viscosity of a reconstituted hypertonic drink for athletes based on flaxseed cake, sesame seeds and whey protein concentrate. The mass fraction of protein in the model dry mixture of a hypertonic drink, as well as in its individual components by the Kjeldahl method, the mass fraction of fiber – by the gravimetric method, the mass fraction of lipids – by the extraction-gravimetric method, the mass fraction of moisture – by the thermogravimetric method. The mass fraction of ash in the mixtures was carried out by the method of incineration followed by calcining the mineral residue at a temperature of 450 ... 600 °C. The effective viscosity in the reduced samples of mixtures without and with the addition of stabilizers was determined on a rotational viscometer "Rheotest 2". For the planning of the experiment and data processing, mathematical methods were applied using the Microsoft Office Excel 2003 software package. The chemical composition of individual components and a model dry mixture of a hypertonic drink for the nutrition of athletes, including the content of compounds that have a stabilizing effect on the restored product, has been investigated. It has been proved that the effective viscosity of the reconstructed model mixture in comparison with the effective viscosity of the individual components of the mixture nonaditively increases. The mutual influence of the consistency stabilizers (gum arabic (E 414) and carboxymethylcellulose (E 466)) on the value of the effective viscosity of the reconstituted hypertonic drink was investigated. The developed model mixture of a hypertonic drink is recommended to be used for the development of competitive dry mixtures of hypertonic drinks of plant and animal origin for the nutrition of athletes

scholarly journals Research of Polymetallic Sulfide Industrial Waste Nitric Acid Treatment

2017 ◽  
Vol 2 (2) ◽  
pp. 174
Author(s):  
Rogozhnikov D.A. ◽  
Dizer O.A. ◽  
Shoppert A.A.
Keyword(s):  
Nitric Acid ◽  
Industrial Waste ◽  
Mutual Influence ◽  
Acid Leaching ◽  
Raw Material ◽  
X Ray Diffraction ◽  
Mathematical Methods ◽  
X Ray ◽  
Nitric Acid Leaching ◽  
Kinetic Features

<p>Thermodynamic and kinetic features studies of polymetallic sulfide industrial waste nitric acid leaching were carried out. Elemental and phase composition of investigated raw material were studied with X-ray diffraction and electron microscopy methods. Calculations of the Gibbs energy change for the likely reactions of sulfide minerals with nitric acid were performed. In order to determine the most probable conditions of the sulfide industrial waste leaching in nitric acid, as well as the mutual influence of the produced pulp components on the performance of the process, the kinetics evaluation of multicomponent sulfide industrial waste in a nitric medium was studied using mathematical methods.</p>

scholarly journals Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 475-481 ◽  
Author(s):  
Farideh VAHIDMOGHADAM ◽  
Rezvan POURAHMAD ◽  
Ali MORTAZAVI ◽  
Daryoush DAVOODI ◽  
Reza AZIZINEZHAD
Keyword(s):  
Fish Oil ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Freeze Dried ◽  
Wall Materials

Determination of total and A1-Type β-casein in milk and milk-derivedingredients by liquid chromatography – mass spectrometry using characteristic tryptic peptides

2020 ◽  
Author(s):  
Stefan Ehling ◽  
Meibo Wang ◽  
Luke Weber
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Mass Fraction ◽  
Health Claims ◽  
Whey Protein Concentrate ◽  
Liquid Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Limit Of Quantitation ◽  
Dry Milk ◽  
Nonfat Dry Milk

Abstract Background Gastrointestinal digestion of A1-type β-casein is conducive to β-casomorphin-7 with potential adverse digestive health effects. Monitoring of A1-type β-casein concentration in milk and milk-derived ingredients used in the formulation of A2-type nutritional products with associated health claims is important from a quality standpoint. Objective New analytical methods were developed and validated for total and A1-type β-casein in milk and milk-derived ingredients. Data on total and A1-type β-casein concentrations in milk, nonfat dry milk, and whey protein concentrate was generated. Methods The methods are based on a bottom-up proteomic approach using tryptic marker peptides and stable isotope dilution liquid chromatography – mass spectrometry. The measurement includes all protein sequences (intact, modified, partial) which are potential sources of β-casomorphin-7. Results Total β-casein was quantified using a neat calibration curve. Recovery and between-day precision RSD were 98% and 5.8%, respectively. A1-type β-casein was quantified by the method of standard additions. Between-day precision RSD was 7.2% and limit of quantitation was 0.01% in nonfat dry milk. The mass fraction of A1-type β-casein in β-casein standard was 0.444. Samples manufactured from A2-type milk contained 0.26–5.0% A1-type β-casein relative to total β-casein. Conclusions The methods described enable the monitoring of the A1-type β-casein concentration in milk and milk-derived ingredients destined for the manufacture of A2-type products with associated health claims. Highlights New methods are presented for the analysis of total and A1-type β-casein in milk and milk-derived ingredients. Mass fraction of A1-type β-casein in commercial β-casein standard was determined to enable its use as calibrant.

scholarly journals Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 22
Author(s):  
María Gabriela Bordón ◽  
Gabriela Noel Barrera ◽  
Maria C. Penci ◽  
Andrea Bori ◽  
Victoria Caballero ◽  
...  
Keyword(s):  
Soy Protein ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Drying Methods ◽  
Protein Concentrate ◽  
Chia Seed ◽  
Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

scholarly journals Effect of Selected Stabilizers and Processing Aids on the Stability of a Double Emulsion Encapsulating Bitter Gourd Extract

2021 ◽  
Author(s):  
Urmila Choudhary ◽  
Latha Sabikhi
Keyword(s):  
Double Emulsion ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Bitter Gourd ◽  
Whey Protein Concentrate ◽  
Physical Parameters ◽  
Sedimentation Stability ◽  
Double Emulsions ◽  
The Stability ◽  
Emulsion Matrix

Effect of three variables in differing concentrations [NaCl (3-5%), polyglycerol polyricinoleate (PGPR) (2-4%) and dairy protein-polysaccharide complexes (Whey protein concentrate(WPC-80)-gum Arabic(GA) and sodium caseinate(SC)-gum Arabic in 1:2 ratio)] on the stability of W1/O/W2 emulsion matrix that was used to encapsulate bitter gourd extract was evaluated. The double emulsion matrix was characterized by apparent viscosity, zeta potential, turbidity and sedimentation stability by visual appearance. The physical parameters of the double emulsion matrix were very highly significantly (p < 0.001) affected by all variables such as the concentration of salt, PGPR and complex (WPC-GA and SC-P) as well as their interactions. The double emulsions prepared with WPC-GA became unstable immediately after preparation or after one day of preparation. SC-GA stabilized double emulsions were found more stable than WPC-GA stabilized emulsions. A double emulsion containing 5% NaCl, 2% PGPR and 16.5% SC-GA were found most stable (10 days at 37°C) in comparison to other combinations used.

scholarly journals Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder

2020 ◽  
Vol 14 (4) ◽  
pp. 2407-2416
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Air Temperature ◽  
Feed Rate ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Hibiscus Sabdariffa ◽  
Protein Concentrate

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.

scholarly journals Математична модель антени з нелінійними характеристиками для розрахунку елект-ромагнітного поля у зоні Френеля

2021 ◽  
pp. 46-58
Author(s):  
Дмитро Вячеславович Грецьких ◽  
Василь Олександрович Алєксєєв ◽  
Андрій Володимирович Гомозов ◽  
Віктор Олександрович Катрич ◽  
Михайло Васильович Нестеренко
Keyword(s):  
Mathematical Model ◽  
Electromagnetic Compatibility ◽  
Phase Distribution ◽  
Mutual Influence ◽  
Fresnel Zone ◽  
Nonlinear Effects ◽  
Arbitrary Field ◽  
Mathematical Methods ◽  
Nonlinear Characteristics ◽  
Transmitting Antenna

The paper presents a mathematical model of radio-electronic systems (RES), which include antennas and their excitation paths with nonlinear characteristics. The model provides acceptable accuracy of RES quality indicator analysis and electromagnetic compatibility (EMC) for further practical design. General purpose: the development of a mathematical model of a transmitting multi-input radiating structure with nonlinear characteristics under the Fresnel zone. Objective: choice justification of a structural schema of a radiating multi-input system with a radiator that has a distributed nonlinear surface impedance; obtaining the nonlinear integral equations (NIE) related to the current density for radiators with distributed nonlinearity, excited by an arbitrary field distribution for solving the general analysis problem; obtaining a ratio for calculating focused electromagnetic fields (EMF) created by multi-input radiating structures with nonlinear characteristics in the Fresnel zone. The methods used in the paper are mathematical methods of electrodynamics and antennas theory with nonlinear elements (ANE), theory of microwave circuits, and multipoles. The following results were obtained. An electrodynamics approach is proposed to analyze the entire set of nonlinear effects arising in transmitting multi-input radiating structures with nonlinear characteristics. It allows considering the mutual influence of the transmitting and receiving antennas with nonlinear characteristics in the system itself and the electrodynamics interaction of the transmitting antenna with nonlinear characteristics with RES for other purposes. Component equations (NIE) of multi-input radiating structures that establish the relationship of amplitude-phase distribution at the inputs of radiators with distributed nonlinearity and amplitude-phase distribution on their surfaces are obtained. A mathematical model of multi-input radiator structures with nonlinear characteristics in the Fresnel zone for analysis purposes has been produced. Conclusions. The scientific novelty of the obtained results is as follows: a generalized theory of transmitting antennas of arbitrary configuration with nonlinear characteristics in the Fresnel zone, which makes it possible to analyze the characteristics of these antennas considering the positive and negative (beneficial and adverse) nonlinear effects that arise in them.

Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

2018 ◽  
Vol 221 ◽  
pp. 35-44 ◽  
Author(s):  
A.G. Estrada-Fernández ◽  
A. Román-Guerrero ◽  
R. Jiménez-Alvarado ◽  
C. Lobato-Calleros ◽  
J. Alvarez-Ramirez ◽  
...  
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Double Emulsions ◽  
Oil In Water

Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying

2015 ◽  
Vol 11 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Yen Yi Hee ◽  
Chin Ping Tan ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan ◽  
Wee Ting Lai ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Coconut Oil ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Virgin Coconut Oil ◽  
Wall Materials

Abstract The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).

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