Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

Effect of Drying Techniques on the Physical, Functional, and Rheological Attributes of Isolated Sunflower Protein and Its Hydrolysate

The influence of freeze and convection (at 40 and 50 °C) drying on the physical, functional, and rheological attributes of sunflower protein (SP) and its hydrolysate (SPH) was investigated. Compared with convectively-dried samples, the lightness, turbidity, bulk density, and particle size values of the freeze-dried SP and SPH were substantially higher, but the browning index was lower (p < 0.05). Additionally, freeze-dried samples exhibited good solubility and foaming characteristics, whereas lower emulsion properties with the most pH values were observed. Furthermore, SPHs possessed higher solubility as well as foamability over SPs under varying pH values (2.0–10.0), whilst reduction in the emulsion activity index was clearly observed (p < 0.05). Convectively-dried powders exhibited greater viscosity and consistency coefficient; and significantly lower flow behavior index of dispersions, relative to the respective freeze-dried preparations, indicating that dehydration methods influenced the flow behavior of the investigated samples. From a molecular weight analysis, convectively-dried samples at various temperatures were characterized with high proportion of small-sized particles at ≤1 kDa fractions over the respective powders obtained by freeze drying. The observations made, thus, would benefit food processors and manufacturers in electing better dehydration technique based on the desired traits of SP and SPH powders for successful application in food product formulations.

Physicochemical Properties of Enzymatically Modified Starches

The physicochemical properties of native, annealed and enzyme-treated chickpea (CP), corn (CS), Turkish bean (TB) and sweet potato (SPS) were investigated. Germinated sorghum extract (GSET) was used as the source of enzymes. Starches were annealed in excess water by holding the slurry at 60 °C for 60 min with or without GSET. The flow curves/rheological data were fitted to the power law, Casson and Herschel–Bulkley models. Starches exhibited shear thinning behavior and a variation in the flow behavior index (n) (0.34–0.82) as a function of the starch type. The consistency index (k) of CP and CS decreased with annealing and GSET treatment but increased for TB and SPS. Annealed and GSET-treated SPS exhibited the highest yield stress compared to the other starches, except for CP. The temperature dependency of all starches was well described by the Arrhenius model (r2 = 0.88–0.99). The activation energy (Ea) values were in the range of 660–5359 (J/mol). The TB exhibited the most Ea and SPS the least. With the exception of SPS, annealing appeared to increase the Ea of all tested starches, but the range of Ea was broader for SPS and CS. Annealed and GSET starches exhibited an increase in the gelatinization temperatures (onset and peak) and a decrease in gelatinization enthalpy (ΔH). The syneresis and water holding capacity decreased after annealing or GSET treatment.

Effect of grasshopper (Sphenarium purpurascens Charpentier) paste addition on rheological behavior of Mole Poblano

Objective: Analyze the effect of grasshopper (Sphenarium purpurascens Charpentier) paste addition on the rheological behavior of Mole Poblano (MP) and its relation with the technological properties of the grasshopper paste. Design/methodology/approach: The addition of grasshopper paste was done at different proportions as follows: T0= 0% of grasshopper paste (GP) and 100% of mole Poblano (MP); T10=10% GP and 90% MP; T15=15% GP and 85% MP, T20=20% GP and 80% MP, T25=25% GP and 75 % MP, T30=30% GP and 70% MP. Water retention and emulsifying capacity of grasshopper paste were evaluated. Density, kinematic and apparent viscosity, and rheological behavior were analyzed at 25ºC; rheological parameters (consistency index (k) and flow behavior index (n)) were calculated by performing a regression analysis to adjust the graphs to a power-law model. Findings/conclusion: Grasshopper paste had higher emulsifying capability than water retention capability. Apparent viscosity of all formulations decreased as shear rate increased, so all mixtures of GP and MP demonstrated No-Newtonian behavior and pseudoplastic performance. Index consistency increased as GP content increased, these results are related with protein content because GP had a good emulsifying capability. Limitations on study/implications: More studies about the characterization of the proteins of GP and their interaction with other components are required.

Dynamics of a Gel-Based Artificial Tear Film with an Emphasis on Dry Disease Treatment Applications

This paper discusses the spreading of gel-based ophthalmic formulation on the cornea surface assumed to be flat. We show that gel-based formulations exhibit rheological behaviors that the Herschel–Bulkley model can describe. The continuity and momentum equations are solved numerically using the monofluid formulation and the volume-of-fluid (VOF) method. We investigated the influence of the rheological properties, namely the consistency, the yield stress, and the flow behavior index, on the spreading of a gel-based artificial tear over the cornea surface. We propose optimal values of these properties for efficient gel-based artificial tears.

Concentrate development from Litchi Juice and quality evaluation during storage

An attempt has been made to concentrate Litchi juice using fresh juice, using class-II preservatives via laboratory scale single stage single effect glass evaporator with vacuum in a batch. Two litchi varieties viz. Dehradun and Seedless late were procured from the Regional Fruit Research Station, Gangian (Distt. Hoshiarpur) and processing was done at Food Science and Technology department (Punjab Agricultural University, Ludhiana, Punjab) pilot-plant. The extraction of juice was attempted via screw-based juice extractor with subsequent muslin cloth filtration. The filtered juice was divided into two lots of which one was concentrated via evaporation while another was preserved using 2000 ppm potassium metabisulphite in glass bottles for later on concentration. The juice was concentrated at 50-55oC temperature with a vacuum of 27-30 inches of Hg. The final concentration of juice was maintained at 80 oBrix in all the cases. Product was packed in pearl pet jars and was stored at ambient room temperature (12-38 oC) (RT) and low temperature (LT) i.e., refrigerated (0-4oC) for 6 months periodic quality evaluation like physico-chemical because of storage. Stored product was analyzed at 0, 2, 4 and 6 months interval for various storage physico-chemical changes like TSS, pH, acidity, ascorbic acid, sugars, browning, pectin, viscosity, tannins and sensory quality. The result outcome proposed that seedless variety yield more juice, pulp and less seed in comparison to Dehradun variety while the sensory characteristics were found more acceptable in Dehradun variety rather than Seedless variety. Physico-chemical properties observed in concentrates from both litchi varieties doesn’t show much difference but a clear difference can be seen room temperature stored concentrate to low temperature stored concentrate. The flow behavior for the concentrates was found to be decreasing slightly with storage period as compared to controls. However, considerable decrease in flow behavior index was observed for the concentrates prepared from Dehradun variety stored at low temperature for 6 months to the seedless variety. The consistency index values has shown positive drift with extending storage time especially for those low temperature concentrates. So, it can be said concentrates from both varieties could be commercially produced with acceptable sensory characteristics.

Numerical Computation of MHD Thermal Flow of Cross Model over an Elliptic Cylinder: Reduction of Forces via Thickness Ratio

The present work is concerned with a comprehensive analysis of hydrodynamic forces, under MHD and forced convection thermal flow over a heated cylinder in presence of insulated plates installed at walls. The magnetic field is imposed in the transverse direction of flow. The Galerkin finite element (GFE) scheme has been used to discretize the two-dimensional system of nonlinear partial different equations. The study is executed for the varying range of flow behavior index n from 0.4 to 1.6, Hartmann number Ha from 0 to 100, Reynolds number Re from 10 to 50, Grashof number Gr from 1 to 10, thickness ratio e from 0.5 to 1.0, and Prandtl number Pr from 1 to 10, respectively. A coarse hybrid computational grid is developed, and further refinement is carried out for obtaining the highly accurate solution. The optimum case selection is based on flow patterns, drag and lift coefficients, and pressure drop reduction against cylinder thickness ratios and average Nusselt numbers. Drag coefficient increases with an increase in thickness ratio e . The drag force reduction for e = 0.5 and e = 0.75 is also observed for a range of the power law index as compared with e = 1.0 cylinder. Maximum pressure drop over the back and front points of cylinder is reported at Ha = 100 .

Viscous micropump of immiscible fluids using magnetohydrodynamic effects and a power-law conducting fluid

Small-scale fluid transport methods have grown significantly in recent years, mainly in applications in microfluidic systems. Therefore, the present study analyzes the movement of two-layers of immiscible fluids within a parallel flat plates microchannel. The fluid layers are composed of a Newtonian fluid and a power-law fluid. The pumping is produced by magnetohydrodynamics effects that act on the non-Newtonian conducting fluid dragging the non-conducting Newtonian fluid by viscous forces. Under the consideration of a laminar, incompressible, and unidirectional flow, the dimensionless mathematical model is established by the momentum equations for each fluid, together with the corresponding boundary conditions at solid-liquid and liquid-liquid interfaces. The problem formulation is semi-analytically solved using the Newton-Raphson method. The results are presented as a function of the velocity profiles and flow rate, showing interesting behaviors that depend on the physical and electrical properties of each fluid and flow conditions via the dimensionless parameters such as the flow behavior index, a magnetic parameter related to Lorenz forces, the fluids viscosity ratios and the dimensionless liquid-liquid interface position. This work contributes to the understanding of the various immiscible non-conducting fluids pumping techniques that can be used in microdevices.

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.