scholarly journals Rheological and Functional Properties of Hydrocolloids from Pereskia bleo Leaves

Fluids ◽  
2021 ◽  
Vol 6 (10) ◽  
pp. 349
Author(s):  
Diana López-Barraza ◽  
Andres Ortega-Ramos ◽  
Edilbert Torregroza-Fuentes ◽  
Somaris E. Quintana ◽  
Luis A. García-Zapateiro
Keyword(s):  
Food Industry ◽  
Loss Modulus ◽  
Rapid Change ◽  
High Water ◽  
Technological Properties ◽  
Gel Structure ◽  
Cross Model ◽  
High Carbohydrate ◽  
The Stability ◽  
Water Holding

The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from Pereskia bleo leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate Pereskia bleo with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R2 > 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R2 = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from Pereskia bleo leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents.

Rheological Properties of Some Materials Used for Dental Impression

2017 ◽  
Vol 34 ◽  
pp. 75-81
Author(s):  
Mihaela Păpușa Vasiliu ◽  
Liliana Sachelarie ◽  
Laura Ecaterina Romila ◽  
Ardeshir Shardi ◽  
Carmen Stadoleanu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Loss Modulus ◽  
Complex Viscosity ◽  
Gel Structure ◽  
Long Period ◽  
Impression Materials ◽  
Dental Impression ◽  
Medium Time ◽  
Materials Used ◽  
The Stability

The dimensional stability of dental impression materials is one of the variables that contribute to the accuracy or to the inexactitude of dentures. The rheological properties of several dental impression materials were determined by amplitude and frequency sweep tests. Deformation, storage modulus G’, loss modulus G” and complex viscosity η*were studied for each sample. Moreover, the texture, the stability of the shape, the capacity of distribution on different surfaces and the stability to storage for a long period of time were investigated. All these samples, characterized by a gel structure with G’>G”, are suitable as impression materials. Irreversible hydro-colloids) may be used for different kind of impressions because of their fidelity and elasticity; they also present medium time elasticity and may be easily prepared.

Canna edulis Ker By-product: Chemical Composition and Characteristics of the Dietary Fiber

2010 ◽  
Vol 16 (4) ◽  
pp. 305-313 ◽  
Author(s):  
Juan Zhang ◽  
Zheng-Wu Wang ◽  
Xian-Ming Shi
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Food Industry ◽  
High Water ◽  
Major Fraction ◽  
Insoluble Dietary Fiber ◽  
Aoac Method ◽  
Water Holding

Canna edulis Ker by-product was recycled and utilized after starch extraction. The chemical composition, physical properties and antioxidant activity of the by-product were investigated. The by-product was mainly composed of dietary fiber (54.84% measured by AOAC method), and the insoluble dietary fiber constituted the major fraction. Then, the chemical composition of dietary fiber was tested using modified AOAC and Englyst methods. The results showed that dietary fiber was comprised of cellulose, hemicelluloses (including xyloglucans, arabinoxylans and glucuronoxylans), pectin and lignin. Moreover, the by-product contained relatively high content of phenolic compounds and exhibited a moderate antioxidant activity. In addition, the by-product showed both high water-holding capacity (12.5 mL/g) and oil-holding capacity (14 mL/g), and its suspension exhibited controllable viscosity. Therefore, the by-product from C. edulis is not only a source of dietary fiber but also a functional ingredient for food industry.

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

scholarly journals Recent Advances and Applications of Bacterial Cellulose in Biomedicine

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 412
Author(s):  
Sam Swingler ◽  
Abhishek Gupta ◽  
Hazel Gibson ◽  
Marek Kowalczuk ◽  
Wayne Heaselgrave ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Biomedical Applications ◽  
High Water ◽  
Next Generation ◽  
High Tensile Strength ◽  
Ideal Candidate ◽  
Chemical Purity ◽  
High Level ◽  
Water Holding ◽  
Extracellular Polymer

Bacterial cellulose (BC) is an extracellular polymer produced by Komagateibacter xylinus, which has been shown to possess a multitude of properties, which makes it innately useful as a next-generation biopolymer. The structure of BC is comprised of glucose monomer units polymerised by cellulose synthase in β-1-4 glucan chains which form uniaxially orientated BC fibril bundles which measure 3–8 nm in diameter. BC is chemically identical to vegetal cellulose. However, when BC is compared with other natural or synthetic analogues, it shows a much higher performance in biomedical applications, potable treatment, nano-filters and functional applications. The main reason for this superiority is due to the high level of chemical purity, nano-fibrillar matrix and crystallinity. Upon using BC as a carrier or scaffold with other materials, unique and novel characteristics can be observed, which are all relatable to the features of BC. These properties, which include high tensile strength, high water holding capabilities and microfibrillar matrices, coupled with the overall physicochemical assets of bacterial cellulose makes it an ideal candidate for further scientific research into biopolymer development. This review thoroughly explores several areas in which BC is being investigated, ranging from biomedical applications to electronic applications, with a focus on the use as a next-generation wound dressing. The purpose of this review is to consolidate and discuss the most recent advancements in the applications of bacterial cellulose, primarily in biomedicine, but also in biotechnology.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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

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.

Occurrence of Toxigenic Molds in Brazilian Cheese

1992 ◽  
Vol 55 (3) ◽  
pp. 187-191 ◽  
Author(s):  
MARTA HIROMI TANIWAKI ◽  
ARIENE GIMENES FERNANDES VAN DENDER
Keyword(s):  
Water Activity ◽  
High Water ◽  
Penicillium Species ◽  
High Carbohydrate ◽  
Different Types ◽  
Carbohydrate Contents

Several samples of cheese obtained from regular retailers in Campinas, Brazil, were examined for molds and mycotoxins. Strains of Aspergillus and Penicillium were isolated and evaluated for their potential for producing toxins. Two of the isolated Penicillium species produced citrinin, while another produced patulin. However, no mycotoxins were detected in any of the cheese samples tested. Experiments with different types of cheese and a semisynthetic cheese were carried out in order to verify production of citrinin and patulin. It was observed that citrinin may be produced in cheese with high water activity and in semisynthetic cheese. However, patulin does not appear to be stable in cheese, even in semisynthetic cheese with high water activity and high carbohydrate contents.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Cyclodextrin in starchy foods

2021 ◽  
Author(s):  
É. Fenyvesi ◽  
L. Szente
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Glycaemic Index ◽  
Structural Transformations ◽  
Starch Metabolism ◽  
Bioactive Components ◽  
Functional Ingredients ◽  
Slowing Down ◽  
High Carbohydrate ◽  
Starchy Foods

AbstractCyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

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