Primary, secondary screening and evaluation of LAS degrading potential of soil bacteria isolated from Vidya Pratishthan’s college area

Inefficiency of use of soap in hard water popularized the use of anionic surfactants namely, branched alkylbenzene sulphonates (BAS) and Linear alkyl benzene sulphonates (LAS) in detergents. The low cost and superior solubility in hard water had made them popular and first choice of many household care-products. However, the disadvantage associated with their use was formation of stable foam over waterbodies which is detrimental for both the aquatic plants and animals. The current study involves primary and secondary screening of LAS degrading organisms and evaluates their potential. The three isolates screened isolate 1 can degrade LAS to the tune of 66% in 5 days, isolate 2 and isolate 3 degrade 72.16% and 68.25% respectively in 4 days.

Surfactant screening to generate strong foam with formation water and crude oil

Most of the available commercial surfactants precipitate due to the hardness of formation water. The study of surfactant generated foam and its stability is very complex due to its multifaceted pattern and common physicochemical properties. This research involved the study of foam generation by using the blended surfactants and their evaluation in terms of enhanced oil recovery (EOR). The objective of this study is to systematic screening of surfactants based on their capability to produce stable foam in the presence of two different categories of crude oil. Surfactant types such as non-ionic, anionic and amphoteric were selected for the experimental study. The foam was generated with crude oil, and the synthetic brine water of 34,107 ppm used as formation water. Surfactant concentration with the both types of crude oil, foam decay, liquid drainage and foam longevity was investigated by measuring the generated foam volume above the liquid level. The surfactant with concentration of 0.6wt%AOSC14-16, 1.2wt%AOSC14-16, 0.6wt%AOSC14-16 + 0.6wt%TX100 and 0.6wt%AOSC14-16 + 0.6wt%LMDO resulted in the maximum foam longevity with formation water and two categories of crude oil. The 50% liquid drainage and foam decay of surfactant solutions with concentration of 0.6wt%AOSC14-16 + 0.6wt%LMDO and 0.6wt%AOSC14-16 + 0.6wt%TX100 were noted with the maximum time. The findings of this research demonstrated that the generated foam and its longevity is dependent on the type of surfactant either individual or blended with their concentration. The blend of surfactant solution combines excellent foam properties.

The role of proteolysis in the formation of aerated texture in food systems using whey peptides

Сывороточные протеины часто применяются в различных отраслях пищевой индустрии, в частности, благодаря технологическим свойствам, таким как пенообразование, эмульгирование, гелеобразование. Наличие в бета-лактоглобулине, основном белке молочной сыворотки, свободной тиоловой группы определяет его реактивность, в том числе способность к пенообразованию. Способность образовывать пены и стабильность пены не всегда коррелируют, так как они проистекают под влиянием различных межмолекулярных взаимодействий. Во многом эти свойства зависят от молекулярно-массового распределения белков (ММР), а следовательно, одним из инструментов их регулирования можно считать биокаталитическую конверсию. В работе были исследованы физико-химические свойства гидролизата сывороточных белков и продуктов его фракционирования на ультрафильтрационной мембране. Проведен анализ влияния ММР на пенообразование и стойкость пен. Оценка ММР показала высокое содержание низкомолекулярных пептидов (95,8 %) в пермеате в сравнении с исходным гидролизатом (43,34 %). Кратность пены и пенообразующая способность всех образцов находились примерно на одном уровне в диапазоне 2,9-3,1 усл. ед. и 65,5-67,7 % соответственно. При этом наибольшее значение стойкости пены соответствовало пермеату (125 мин). Наихудшие показатели стойкости выявлены у образцов гидролиза и его концентрата. Основываясь на данных, представленных в статье, можно сделать вывод о том, что высокая пенообразующая способность как концентратов, так и гидролизатов, не гарантирует в итоге получение требуемого результата, при этом для получения стойких пенных масс с высокой кратностью пены в белковых растворах должно присутствовать большое количество пептидов молекулярной массой менее 5 кДа или более 10 кДа. Whey proteins are often used in various sectors of the food industry, in particular, due to technological properties such as foaming, emulsification, gelation. The presence of a free thiol group in beta-lactoglobulin, the main protein of milk whey, determines its reactivity, including the ability to foam. The ability to form foams and foam stability do not always correlate, as they occur under the influence of various intermolecular interactions, in many respects these properties depend on the molecular weight distribution of proteins (MWD), and, therefore, biocatalytic conversion can be considered one of the tools for their regulation. The work investigated the physicochemical properties of whey protein hydrolyzate and products of its fractionation on an ultrafiltration membrane. The analysis of the effect of MWD on foaming and foam stability has been carried out. Evaluation of MWD showed a high content of low molecular weight peptides (95.8 %) in the permeate in comparison with the initial hydrolyzate (43.34 %). The multiplicity of foam and the foaming ability of all samples was approximately at the same level in the range of 2.9-3.1 conventional units and 65.5-67.7 %, respectively. In this case, the highest value of foam stability corresponded to the permeate (125 min.). The worst resistance indicators were found in samples of hydrolysis and its concentrate. Based on the data presented in the article, it can be concluded that the high foaming capacity of both concentrates and hydrolysates does not ultimately guarantee the production of stable foam masses, while in order to obtain stable foam masses with a high foam expansion, protein solutions must be present a large number of peptides with a molecular weight of less than 5 kDa or more than 10 kDa.

Antioxidant Activity Saripati Beruwas Laut Fruit (Scaevola taccada)

Scaevola taccada is a coastal plant. This plant lives in gravel sandy soil and can prevent erosion that occurs on the beach. In the Riau Islands, it is still very rare, not even a few do not know the benefits of this plant, especially the fruit. The study aimed to determine the antioxidant activity of young, old, and mixed fruit extracts of S. taccada using the DPPH method which was stated to be IC50. The research methods include extraction, phytochemical test, antioxidant test and vitamin C test. The yield of pulp and water extract of young fruit was 55% and 41.4%, pulp and water extract of old fruit was 33.33% and 42.9%, respectively. Phytochemical bioactive analysis was found to be positive for saponin parameters, indicated by the presence of stable foam for 30 minutes. Antioxidant activity using DPPH method obtained IC50 19,524 young fruit extract, IC50 50,664 old fruit extract, and IC50 35.518 mixed fruit. Analysis of Vitamin C in old S. taccada fruit yielded 5.28 mg, young fruit yielded 20.24 mg, and mixed fruit yielded 35.20 mg. The conclusion of this study is the presence of antioxidants and vitamin C in Scaevola taccada fruit.

The effect of the calibre and length of needle on the stability of sclerosing foam

Objectives Little is known how calibre and length of needles affect the stability of sclerosing foam. Methods Foams were made of 0.5%, 1%, 2% and 3% polidocanol, and 0.2%, 0.5%, 1% and 3% sodium tetradecyl sulfate (STS), which were mixed with air in the proportion of 4:1. These foams were ejected through needles with the length of: 4 mm, 6 mm and 13 mm, and diameter of: 0.26 mm, 0.3 mm and 0.4 mm. Results Foams made of more concentrated polidocanol were more stable. Regarding STS an opposite relationship was revealed. Foams made of polidocanol were more stable if ejected through a longer needle, while the length of needle did not significantly affect stability of STS foams. Foams ejected through 0.26 mm diameter needles were very unstable. In the case of 0.5% polidocanol, 0.3x6mm needle provided atypically stable foam. Conclusion In order to inject maximally stable foam, calibre and length of needle should be taken into account.

Research of the process of foaming of marshmallow mass with synbiotic

Considering that today intestinal dysbiosis to some extent affects about 90 % of the population of Ukraine, it is advisable to develop confectionery products with functional ingredients that can affect the microflora and are used to restore the disturbed balance of intestinal ecostructure. Such ingredients include synbiotics. This paper substantiates the need to develop recipes for confectioneries, including marshmallows, to create new types of pastilles with functional properties. Marshmallow production includes the usage of egg whites in fresh, frozen, or dried form as a foaming agent. In recent years, companies use dry egg whites, which have a number of advantages: increasing the sanitary level of production, reducing production area, improving safety and quality stability of finished products that included it in the formula. The functional and technological properties of dry egg whites have been studied regarding the possibility of obtaining pastille products with high-quality stable foam structure. It has been experimentally established that dry protein should be reduced at 30…40 °C and the optimal foaming ability of the protein is at 40…45 °C. The regularities of the foaming process in confectionery masses with a synbiotic have been determined. It has been found that the marshmallow mass with microencapsulated bifidobacteria and lactulose (5; 7.5; and 10 %) requires 6, 5 and 4 minutes of whisking at 400 rpm to form foam, respectively, whereas the control sample required 8 minutes. The dependence of quality indicators of marshmallow masses (density and air volume concentration) on the foaming temperature has been studied. It has been established that the production of marshmallow mass with a synbiotic of a certain density occurs at 38 °C and the study of air volume concentration confirms that the maximum temperature allowing to produce a high-quality mass is 40 °C. Thus, the whisking temperature required to obtain high-quality and stable foam has been experimentally determined for the marshmallow mass. This research allows us to state with confidence that introducing a synbiotic complex into the structure of a marshmallow mass improves the foaming process which allows to produce high-quality products with soft texture and stable foam structure.

Catalytic Synthesis of Diethanolamide Surfactant from Used Cooking Oil

The synthesis of diethanolamide surfactant from used cooking oil was systematically studied using modified zeolite as catalyst. The activated zeolite was obtained by dispersing natural zeolite in sulfuric acid (H2SO4) solution. Potassium carbonate (K2CO3) was loaded into activated zeolite by wet impregnation method. The methyl ester obtained from transesterification reaction of used cooking oil was refluxed with diethanolamine (C4H11NO) solution over K2CO3/zeolite catalyst in the production of diethanolamide surfactant. The amidiation reaction over K2CO3/zeolite effectively produced 92% of diethanolamide surfactant with the highest selectivity of methyl oleate. Diethanolamide surfactant showed stable foam and emulsion with the reduction of surface tension as much as 3.3 dyne/cm.

Characterization of lauryl betaine foam in the Hele-Shaw cell at high foam qualities (80%–98%)

Lauryl betaine (LB) as an amphoteric surfactant carries both positive and negative charges and should be able to generate stable foam through electrostatic interaction with nanoparticles and co-surfactants. However, no previous attempts have been made to investigate the influence of nanoparticles and other co-surfactants on the stability and apparent viscosity of LB-stabilized foam. In this study, a thorough investigation on the influence of silicon dioxide (SiO2) nanoparticles, alpha olefin sulfonate (AOS) and sodium dodecyl sulfate (SDS), on foam stability and apparent viscosity was carried out. The experiments were conducted with the 2D Hele-Shaw cell at high foam qualities (80%–98%). Influence of AOS on the interaction between the LB foam and oil was also investigated. Results showed that the SiO2-LB foam apparent viscosity decreased with increasing surfactant concentration from 0.1 wt% to 0.3 wt%. 0.1 wt% SiO2 was the optimum concentration and increased the 0.1 wt% LB foam stability by 108.65% at 96% foam quality. In the presence of co-surfactants, the most stable foam, with the highest apparent viscosity, was generated by AOS/LB solution at a ratio of 9:1. The emulsified crude oil did not imbibe into AOS-LB foam lamellae. Instead, oil was redirected into the plateau borders where the accumulated oil drops delayed the rate of film thinning, bubble coalescence and coarsening.