Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties

The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product. Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration. An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change. The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber. The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products. The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.

6′-O-Lactose Ester Surfactants as an Innovative Opportunity in the Pharmaceutical Field: From Synthetic Methods to Biological Applications

Glycolipid surfactants are biocompatible and biodegradable compounds characterized by potential applications in various sectors including pharmaceuticals, cosmetics, agriculture, and food production. A specific overview regarding synthetic methodologies and properties of 6′-lactose-based surfactants is presented herein, particularly all the synthetic approaches to this class of lactose esters, such as enzymatic and traditional organic syntheses. Moreover, detailed descriptions of physicochemical data and biocompatibility properties of these molecules, that is, surface tension, critical micelle concentration, emulsifying ability, foaming, particle size distribution, biocompatibility, and safety, are described. Biological applications with a focus on permeability enhancing, antimicrobial activity, and antibiofilm properties of 6′-lactose-based esters are also reported.

Phase Behavior of Polyglycerol Ester-Based Nanoemulsions

Nanoemulsions were prepared using polyglycerol esters as emulsifiers. The effects of emulsifiers, oils, and polyols on the phase behavior of nanoemulsions were analyzed by phase diagram method using caprylic acid capric triglyceride (318), mineral oil, and squalane (Squ) as oils respectively. Various factors affecting the area of the oil-in-water (O/W) nanoemulsion were investigated. The results showed that hydrophilic polyglyceryl-4 laurate was beneficial to the formation of translucent nanoemulsions, while lipophilic polyglyceryl-4 oleate could synergize the emulsification performance and was more conducive to the formation of nanoemulsions; the type of oil could affect the emulsifying ability of the emulsifier. It was found that it was beneficial to form translucent nanoemulsion when caprylic acid capric triglyceride was adopted as oil. However, it was almost impossible to form translucent nanoemulsions when mineral oil and squalane were used as oils. The addition of water-soluble jojoba ester was beneficial to the formation of O/W emulsion. In addition, glycerin can improve the polarity of the aqueous medium, enhance the affinity between emulsifiers and aqueous medium, and help to form a translucent nanoemulsion.

Polysaccharides as Stabilizers for Polymeric Microcarriers Fabrication

Biodegradable polymeric microparticles are widely used in drug delivery systems with prolonged-release profiles and/or cell microcarriers. Their fabrication via the oil/water emulsion solvent evaporation technique has normally required emulsifiers in the aqueous phase. The present work aims to evaluate the effectiveness of various polysaccharides, such as chitosan, hyaluronic acid, cellulose, arabinogalactan, guar and their derivatives, as an alternative to synthetic surfactants for polylactide microparticle stabilization during their fabrication. Targeted modification of the biopolymer’s chemical structure was also tested as a tool to enhance polysaccharides’ emulsifying ability. The transformation of biomacromolecules into a form of nanoparticle via bottom-up or top-down methods and their subsequent application for microparticle fabrication via the Pickering emulsion solvent evaporation technique was useful as a one-step approach towards the preparation of core/shell microparticles. The effect of polysaccharides’ chemical structure and the form of their application on the polylactide microparticles’ total yield, size distribution and morphology was evaluated. The application of polysaccharides has great potential in terms of the development of green chemistry and the biocompatibility of the formed microparticles, which is especially important in biomedicine application.

Pickering Emulsion Stabilized By Hydrophobically Modified Spherical Cellulose Nanocrystals With Special Response To pH

The aims of this study were to study the performance changes of S-CNCs (spherical cellulose nanocrystals) modified by OSA (octenyl succinic anhydride) stabilized Pickering oil-in-water (O/W) emulsions. The Fourier transform infrared (FTIR) spectroscopy and contact angle change of the MS-CNCs (modified spherical cellulose nanocrystals) prove the successful modification of OSA and the improvement of hydrophobicity. The effect of a series of MS-CNCs concentration on the volume mean diameter, emulsion ratio, stability and micro-rheological characteristic viscosity of the emulsion was studied. The results show that the emulsifying ability of the S-CNCs have been greatly improved. In addition, at a concentration of 10g/l, the volume mean diameter reaches the nanometer level (0.95 µm), and the emulsion ratio reaches 100%, while still maintaining its unique ultra-low viscosity characteristics. Furthermore, the emulsion still exhibits high-strength resistance to ionic strength, but exhibits unique responsiveness to pH (pH≤5) at special stages.

Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it

This paper reports the results of studying the effect of fat removal from wheat germ on its functional-technological properties, as well as its commercial potential, using the technology of butter biscuits as an example. The expediency of large-scale application of fat-free germ has been established for resolving two tasks at the same time: the introduction of the concept of lean manufacturing provided the germ utilization is scientifically justified, that is, creating value without losses. It has been noted that flour confectionery technology has prospects for the introduction of fat-free wheat germ. It has been shown that although wheat germ has a unique chemical composition, it contains much fat, which contributes to the processes of oxidation and rancidity. It is the lack of a scientific base on the influence of the fat removal process on the functional-technological properties of fat-free wheat germ that is a deterrent for its application in the food industry. The paper gives the results from studying the functional-technological properties of wheat germ from which fat was removed with freon-12. The solubility of proteins of fat-free wheat germ depending on the pH has been investigated; it was determined that the conditions for pronounced solubility were created at pH 9. It has been determined that NaCl at a concentration of 1...5 % does not affect the amount of dissolved protein. The results from investigating the surface tension of wheat germ protein solutions and fat-free wheat germ depending on the medium pH are presented. The dependence of values of the surface activity of wheat germ protein solutions on pH has been established. The dependence of the phase inversion point on the concentration of wheat germ and fat-free wheat germ has been investigated. It was determined that the emulsifying ability increases with an increase in the concentration of the suspension to 10 %. A technological scheme for making butter biscuits with the use of fat-free wheat germ has been devised.

Screening of a Mannosylerythritol Lipids Producing Strain and Analysis on Its Products

The purpose of this study is to improve the environmental pollution problem, the strains which can produce glycolipid biosurfactant and degrade petroleum hydrocarbons efficiently were screened out in this study. Six strains of glycolipid-producing fungi were isolated from the surface of apple skin by the methods of blood plate and oil plate. After comparing the oil drainage ability of each strain and using PCR to amplify the key genes for the synthesis of glycolipid surfactants, we screened a fungus K6 with emtl sequence. The strain was identified by morphological, physiological and biochemical tests and molecular phylogenetic analysis (5.8S, ITS1, ITS2). Its metabolites were analyzed by TLC and HPLC. The strain was identified as Pseudozyma churashimaensis, which could produce mannose and erythritol. The experiment of petroleum hydrocarbon degradation shows that strain K6 has strong emulsifying ability and the ability of degrading petroleum hydrocarbon. Strain K6, with the strong ability in producing biosurfactants and degrading petroleum, will have broad application prospects for bioremediation of petroleum contaminated environment.

Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts

The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC extracts contained important concentrations of surface-active components including proteins, saponins and polyphenols (1.2–2.8%, 7.8–9.5% and 0.7–4.5% (w/w), respectively) and reduced the interfacial tension by up to 46% (14.0 ± 0.2 mN m−1) at the oil–water interface. The emulsifying ability of OOC extracts was not correlated, however, with their interfacial activity or surface-active composition. Eighty percent aqueous ethanol extract produced the most stable oil-in-water (O/W) emulsions by high-pressure homogenization. The emulsions had average volume mean droplet diameters of approximately 0.4 µm and negative ζ-potentials of about -45 mV, and were stable for up to 1 month of storage at 5, 25 and 50 °C. They were sensitive, however, to acidic pH conditions (<5) and NaCl addition (≥25 mM), indicating that the main stabilization mechanism is electrostatic due to the presence of surface-active compounds with ionizable groups, such as saponins.

REVISITING THE ECOTOXICITY AND EFFICIENCY OF DIFFERENT CLASSES OF INDUSTRIAL NONIONIC SURFACES USED FOR CLEANING METAL SURFACES IN THE PROCESS OF CAPILLARY CONTROL OF DETAILS OF THE AVIATION TECHNOLOGY (review)

A review of modern classes of nonionic surfactants used for cleaning metal surfaces is carried out. The following aspects are considered: efficiency of cleaning metal surfaces, ecotoxicity, biodegradability, impact on human health. The most promising class of surfactants – alkyl polyglycosides (APG) – for cleaning metal surfaces, including in the process of capillary control, has been determined. It is noted that APGs have shown high efficiency in removing even such contaminants as denatured protein and burnt corn starch from metal surfaces. In addition, APGs have the highest emulsifying ability among industrial surfactants, which effectively affects the reduction in surfactant consumption when cleaning the surfaces.