Modelling of rheological behaviour of macaíba pulp at different temperatures

ABSTRACT Fruit pulps undergo temperature variations during processing, leading to viscosity changes. This study aimed to analyse the rheological behaviour of macaíba pulp at different temperatures (10 to 50 ºC, with 5 ºC increments) and speeds (2.5 to 200 rpm, totalling 17 speeds). Experimental measurements were performed in a Brookfield viscometer, fitting the Ostwald-de-Waele, Mizrahi-Berk, Herschel-Bulkley, and Casson models to the experimental data of shear stress as a function of shear rate. Among the models used, the Mizrahi-Berk model (R² > 0.9656 and average percentage deviation - P ≤ 4.1%) was found to best fit the rheogram data. Macaíba pulp exhibited a non-newtonian behaviour and was characterised as pseudoplastic. It showed fluid behaviour indexes below unity under the studied conditions, with decreases in apparent viscosity as temperature and shear rate increased. Such behaviour could be described by the Arrhenius equation. The Mizrahi-Berk and Falguera-Ibarz models (R² > 0.99 and P ≤ 10%) best fitted the data and were used to represent the viscosity behaviour of macaíba pulp. The activation energy values of macaíba pulp ranged between 17.53 and 25.37 kJ mol-1, showing a rheological behaviour like other fruit pulps.

Limosilactobacillus fermentum MG7011: An Amylase and Phytase Producing Starter for the Preparation of Rice-Based Probiotic Beverages

The goal of this study was to develop a starter strain of Limosilactobacillus fermentum which is beneficial for human health and suitable for rice fermentation. To achieve the goal, the characteristics of 25 strains of L. fermentum were compared in terms of health promoting potentials and rice fermenting abilities. L. fermentum MG7011 was selected as a superior strain to meet the required properties. First, as probiotic traits, the strain had tolerance to gastrointestinal conditions and ability to adhere to Caco-2 and HT-29 cells. The strain showed the antioxidative activity, anti-inflammatory activity, and a protective effect on the epithelial barrier. Next, as starter traits for rice fermentation, MG7011 exhibited proper fermentation profiles in rice solution, such as fast growth rate, pH and metabolite changes, amylase and phytase activities, and optimal viscosity changes for beverage. In conclusion, L. fermentum MG7011 has excellent probiotic activities and proper starter traits in rice, thereby it can be used as a suitable probiotic starter for rice fermentation.

Microscale solute flow probed with rotating microbead trapped in optical vortex

The dynamics of solute flow in the microscopic chamber can be studied with optical tweezers. A method based on the metallic microbeads trapped in the focused optical vortex beam is proposed. This annular beam of a twisted wavefront exerts torque on a reflective object placed inside the dark core of the vortex. The induced rotational movement of the bead is sensitive to local viscosity changes in the surrounding medium, for example, during the ongoing dissolution process. Two experimental configurations are described, both relying on tracing the angular velocity of the bead in time. In one-bead configuration, the dynamics of local solute concentration can be studied. In two-bead case, the direction and speed of solute flow can be probed with a spatial resolution of single micrometers. We approach the elementary problem of sucrose dissolution and diffusion in water. The surprising impression of the reverse solute flow was observed. Further experimental investigation led to the discovery that this phenomenon originates from the sucrose stream-like diffusion in the mid-depth of the measurement chamber. The rotating microbead method applies for various solid and liquid substances and may become a useful technique for microfluidics research. Graphic abstract