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The importance of renewable and environmentally acceptable materials in the construction industry is increasing. Wood is one of the most important construction materials and its use in building applications has further expanded in recent decades, mainly due to the development of modern composites, firstly glue lam, OSB (Oriented Strand Board), LVL (Laminated Veneer Lumber) and a considerable breakthrough was later achieved with the development of cross-laminated timber. In order to enable even more extensive and reliable use of wood in outdoor applications, factors affecting a wood’s service life need to be understood. It is well known that fungal degradation of wood is predominantly affected by temperature and wood moisture content. In order to elucidate the influence of these two factors, long-term monitoring of temperature, relative humidity and moisture content at the newly-built Annex of the Department of Wood Science and Technology was carried out. The Annex is designed from CLT composites and glue-lam beams and was finished in December 2015. The results clearly show that microclimatic conditions in the monitored building in the first years of use are far below the limit required for fungal decay or mould growth.

Aims The aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. Methods and Results Surplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA. Four fermentation experiments were set up using surplus bread as such, added of amylolytic and proteolytic enzymes, modifying the pH or mixed with wheat bran. Enzyme-treated slurries led to the release of glucose (up to 20 mg g−1) and free amino acid, whereas the addition of wheat bran (30% of bread weight) yielded the highest GABA content (circa 800 mg kg−1 of dry weight) and was the most suitable substrate for LAB growth. The selected slurry was ultimately used as an ingredient in bread making causing an increase in free amino acids. Conclusions Besides the high GABA concentration (148 mg kg−1 dough), the experimental bread developed in this study was characterized by good nutritional properties, highlighting the efficacy of tailored bioprocessing technologies as means to mitigate food wastage. Significance and Impact of Study Our results represent a proof of concept of effective strategies to repurpose food industry side streams.

International audience; The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein, phycocyanin. Phycocyanin is used in the food, cosmetic, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 °C; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light and preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability.

Alternative food sources are garnering increasing interest owing to overpopulation and environmental stresses. Edible insects are a promising alternative protein source. In this study, we evaluated the effect of pH and NaCl concentration on the quality and technical properties of extracted Protaetia brevitarsis protein. Nine different solutions were used to extract edible insect protein (pH 1, 4, 7, 10, and 14 and 0, 0.1, 0.5, and 1 M NaCl). The pH of the extracted protein increased with increasing pH (1.12±0.02 to 12.81±0.03) and decreasing NaCl concentration (6.52±0.02 to 6.89±0.01). Colour difference increased when deviating from neutral pH and 0 M NaCl. Further, surface hydrophobicity (μg) and solubility (mg/ml) of the protein decreased at pH 1 (12.25±1.39 μg and 0.74±0.08 mg/ml) and 14 (20.62±1.48 μg and 0.18±0.02 mg/ml) compared with pH 7 (71.81±1.76 μg and 1.26±0.22 mg/ml). Higher pH and NaCl concentrations yielded higher thermal stability. Foaming capacity was the highest at 0.5 (110.5±0.71%) and 1 M (100.5±10.61%) NaCl, and pH 14 (122.5±3.54%), followed by that at pH 1 (72.50±3.54%), although with low stability. Furthermore, emulsifying capacity and stability of the protein increased when deviating from pH 4. Therefore, the protein of P. brevitarsis had high functionality when extracted at highly alkaline conditions using NaCl.

Larvae of Tenebrio molitor (yellow mealworm; YM) are an alternative to conventional animal protein as food and feed thanks to their high nutritional value and low environmental impact for production. Since some studies have reported high water activity (aw) with different microbial contamination levels, blanching and drying can be employed to reduce microbial load, enzymatic activity, moisture content, and water activity, ensuring safety and preserving YM for longer periods. This study applied rinsing or blanching followed by vacuum- or multiflash drying, aiming to preserve YM by reducing aw and the microbial load, enabling its use as food and feed. The processing impact on YM colour was evaluated, and they were also subjected to an Escherichia coli contaminated wheat bran to perform a challenge test to evaluate the effectiveness of the decontamination. Drying curves were determined for each situation. Multiflash drying procedure was faster than vacuum drying for reducing YM moisture. Additionally, blanched samples required a shorter period to reach the targeted water activity (0.2-0.3) than rinsed samples. Blanching plus vacuum drying reduced more than 5 log E. coli load in YM in the challenge test. Vacuum drying preserved YM brightness the most. In conclusion, this study showed that drying could provide shelf-stable YM. Besides, only 15 s of blanching before drying gives better brightness and leads to a greater microbial reduction after a relatively short drying time.

This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemical properties and mineral compositions. The antioxidant and antibacterial capacities of extracts were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the disc diffusion method respectively. The functional groups from active compounds were identified by Fourier Transforms Infrared Spectrophotometer (FTIR). Physicochemical characteristics of A. bilimbi dried extracts, including pH and total acids dissolved in water and ethanol solvents, showed negligible differences. The dried leaves powder of A. bilimbi was rich in carbohydrate, protein, and ash contents. It also exhibited essential minerals in which potassium was the highest content. Compared to water, ethanol extract showed more scavenging property against DPPH (82.82 mg GAE/ g DW) and gave a more inhibitory effect on the growth of Salmonella sp., Escherichia coli, and Staphylococcus aureus. The FTIR spectra showed phenolic compounds might be associated with the antioxidant and antibacterial activities of this extract. A. Bilimbi leaves are promising a source for the development of functional food to prevent diseases related to stress oxidative and bacterial infections.

This study was conducted to compare the correlations between free radical antioxidant activity and anti-wrinkling activity. Areca nut was extracted using various concentrations of ethanol (0, 40, 80, and 100%) and methanol (0, 40, 80, and 100%) at 100 °C for 90 min. The ethanolic and methanolic extracts of Areca nut were evaluated for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, including total antioxidant capacity (TAC), FRAP, DPPH, ABTS, and superoxide anion radical scavenging activity (SRSA), and anti-wrinkling activity (collagenase inhibition and elastase inhibition). In addition, the antioxidant activities were correlated with collagenase inhibition. The antioxidant activities of the extracts exhibited little correlation (R=0.008-0.0760) with TPC, TFC, and TAC; however, significant correlation (R=0.825-0.891) was shown with collagenase inhibition. The 40% and 80% EtOH extracts showed the highest levels of antioxidant activities, and also had the highest phenolic and flavonoid contents. The antioxidant activities of the 80% EtOH extracts was greater than that of other extracts. These results indicate that the collagenase inhibition effects of Areca nut extracts may be due to free radical antioxidant activities, and the optimal extraction condition was 80% EtOH.

Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.

Fungal pre-treatment and fermentation could improve nutritional value of wet corn distillers’ grains and solubles (WDGS), soybean hull (SH), and their blend in swine and poultry diets, which can potentially increase revenues for corn-ethanol and soybean processing industries while reducing feed cost in swine and poultry production systems. This study evaluated the effectiveness of pre-treatment of SH, WDGS, and their mixture by Trichoderma reesei and fermentation by Aspergillus oryzae to improve the nutritional profile and digestibility of these ingredients. T. reesei produced cellulase and xylanase, resulting in structural carbohydrates reduction by 69.2% while concentrating amino acids from 6.8% to 11% in SH. Fermentation with A. oryzae degraded phytate by over 50% and improved in vitro digestibility of amino acids in WDGS and its mixture with SH. Fermenting T. reesei pre-treated SH by A. oryzae showed higher in vitro dry matter digestibility than non-fermented substrate. Moreover, the proportion of key amino acids (arginine, threonine, methionine, and lysine) in both T. reesei and A. oryzae fermented substrates were significantly improved. The results demonstrated the feasibility of combining T. reesei and A. oryzae in improving feeding value of WDGS and SH for potential use as feed ingredients for monogastric animals.

Introduction. A disadvantage of the ancestral method (la méthode ancestrale), which is widely used in the production of sparkling wine, is that it is difficult to control fermentation. We aimed to identify the optimal yeast race for obtaining high-quality young sparkling wines with varietal aroma without yeast tones. Study objects and methods. Our study objects were base and young sparkling wines from Cabernet-Sauvignon prepared on various yeast races. Organic acids, sugars, and ethanol contents were determined by high performance liquid chromatography. Phenolic and coloring substances were measured by colorimetric method. Foaming properties were determined by air barbotage of a wine sample in a measuring cylinder; sparkling properties, by measuring the CO2 desorption rate; CO2 content, by volumetric method; viscosity, with a viscometer. Sensory evaluation was carried out according to standard methods. Results and discussion. The wines produced on the Odesskiy Chernyi-SD13 yeast race received the highest tasting scores of 7.82 and 9.05 points for base wine and young sparkling wines, respectively. They contained larger amounts of phenolic substances (1103 mg/dm3) and coloring agents (275 mg/dm3) and had higher color intensity (1.614). The panelists rated them highly on their complex varietal aroma and harmonious, velvety flavor, as well as their foaming and sparkling properties. This yeast race ensured intensive fermentation of sugars and a great amount of bound CO2 (up to 24.93%). Conclusion. The Odesskiy Chernyi-SD13 yeast race is optimal for making base and young sparkling wines by the bottle method. This technology can be used to produce high-quality sparkling wines in the crop year by large and small enterprises.

The present study numerically investigates the airflow and heat transfer characteristics in a conventional refrigerated container (CRC), and an improved refrigerated container (IRC) loaded with cargoes by modeling the refrigeration unit and the cargoes in the container as porous media. The IRC design is based on a previous study by the current authors, where the airflow in the refrigerated container was enhanced by improving the refrigeration unit design. The airflow inside the refrigerated container is simulated by using the fan pressure jump boundary conditions at the location of the evaporator fans in the refrigeration unit. The CRC and IRC are simulated for three fan pressure jump conditions of 50 Pa, 100 Pa, and 150 Pa. Initially, the airflow and heat transfer results under 50 Pa fan pressure jump condition are compared for CRC and IRC to estimate the enhanced heat transfer in IRC. Then, the behavior of the heat transfer characteristics in CRC and IRC under increasing fan pressure jump conditions is studied by comparing the results of CRC and IRC under the three fan pressure jump conditions. Results show that the heat transfer and the temperature homogeneity of the cargoes in IRC are significantly improved due to the enhanced airflow by the improved design of the refrigeration unit in IRC.

Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity. Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software. Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time. Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.

The replacement of conventional protein supply has been studied in the context of continuous population growth and the consequent environmental problems. Among protein substitutes, edible insects have gained relevance due to their high breeding efficiency. This study was conducted to estimate the effect of the partial replacement of porcine myofibril protein (pork protein; PP) with protein extracted from Protaetia brevitarsis (insect protein; IP) in protein-containing solutions and gels. The protein concentration was regulated at 30 and 1 mg/ml for gels and solutions, respectively, and the replacement percentages were increased by 20%. Gels containing IP showed a lower viscosity and thermal stability; the texture and surface of the gels were negatively impacted as the replacement percentage increased. Therefore, heating is not an appropriate method to induce the gelation of IP containing solutions. However, the replacement of PP with IP increased the foam capacity and emulsion capacity in solutions. In conclusion, we show that the partial replacement of PP with IP positively impacts on protein solutions but impairs their gelation.

Background Due to the increasing trend in consumer habits to use healthy food products with low fat content, reduction of oil uptake during different frying processes is necessary. Recent studies have clearly revealed that microstructural changes occurred during frying operations significantly impact oil uptake. These variations are assessed for better comprehension of the mechanisms involved in oil absorption of fried products to minimize oil uptake without sacrificing organoleptic and textural properties of the foods. Different strategies such as state-of-the-art computational simulations based on numerical analysis of simultaneous momentum, heat and mass transfer modeling during frying have been attempted by several researchers to better control the process. Scope and approach This review paper presents a comprehensive and up-to-date review of microstructure variations covering all existing methods of frying operations comprising deep-fat frying, vacuum frying, hot-air frying, non-fat frying and microwave frying together with post-frying treatments and process modeling of frying. Key findings and conclusions Oil uptake can be controlled during frying by proper process design regarding different products and frying operations. Textural and organoleptic characteristics of fried foods are affected by applying various frying processes. Microstructural changes and post-frying treatments influence oil uptake during frying. In addition, suitable design and optimization of frying using process modeling is important to produce fried food products with high quality.

Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product. This study aims to optimize drying methods such as convection hot air alone and combined with infrared radiation to obtain gelatin from acoupa weakfish skin by using composite central rotational designs 22 and 23 and response surface methodology. The gelatin obtained from the optimized conditions were characterized based on their physical, chemical, technological, and functional properties. The desirability function results show the convection hot air as the most effective method when conducted at 59.14 \textdegreeC for 12.35 h. Infrared radiation at 70 \textdegreeC for 2.0 h and convective drying at 70 \textdegreeC for 3.5 h were the best condition of the combined process. The gelatins obtained had gel strength of 298.00 and 507.33 g and emulsion activity index of 82.46 and 62.77 m2/g in the combined and convective methods, respectively, and protein content above 90\\%. These results indicate that the processes studied can be used to produce gelatin with suitable technological and functional properties for several applications., The authors are thankful for the Coordination for the Improvement of Higher Education Personnel (CAPES), the Provost’s Office of Research and Graduate Studies (PROPESP) of UFPA and at National Council for Scientific and Technological Development (CNPq), case 469101/2014-8. Enrique Pino-Hernández acknowledges the European Social Fund (call NORTE-69-2015-15) by the financial support provided through fellowship NORTE-08-5369-FSE-000036., info:eu-repo/semantics/publishedVersion

International audience; Background: Seafood processing activity causes production of considerable amount of waste/by-products and discards, resulting in negative economic and environmental impacts. Management of sustainable utilisation of seafood resources is essential to avoid environmental problems and provide resource sustainability. Scope and approach: Fishery discards and seafood by-products are rich in bioactive compounds, including omega3 long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatine, collagen, chitin, vitamins, polyphenolic constituents, carotenoids etc. Fish discards are also regarded as a good and cheap material for biodiesel production. These high value added compounds have potential applications in many industrial sectors including food, nutraceuticals, pharmacology, medical, agriculture, depending on their functional and structural characteristics. This review will provide a comprehensive information on recent approaches for valorisation of bioactive compounds derived from discards and seafood by products. Key findings and conclusions: Many studies on the bioactive compounds derived from fishery discards and processing by-products were carried out in terms of nutritional and functional properties. Further studies on bioavailability of nutrients, yield, physicochemical properties, interaction with other ingredients, together with innovative approaches for extraction methods and legislation and safety issues should be considered

Technological advances and changes in consumer preferences for safer food with better shelf life have led to packaging innovations like smart packaging. Smart packaging systems involve the blend of active and intelligent packaging properties. Most of the smart packaging systems in food sector are mainly focused on fish, sea, food, meat, poultry, fruits and vegetables. With cheese being the major dairy product and its market expanding exponentially, smart packaging systems for cheese are exhaustively addressed in this book chapter. Some of the smart packaging systems pertaining to cheese like antioxidant releasers, antimicrobial packaging, ripening indicator and self-cleaning rinds can hasten commercial acceptance and reliability of cheese products. This book chapter also tabulates the recent data related to production, and consumption of cheese, permitted additives, types of active and intelligent packaging systems explored for cheese and commercial suppliers of smart packaging systems. Along with, future research directions for smart packaging of cheese are also presented.

In this study, steady-state and oscillatory rheology of seven commercial meat sauces were investigated in the temperature range of 0–75 °C using a controlled-stress rheometer, at shear rates between 0.1 and 100 s−1 and oscillatory frequency sweeps of 0.01–10 Hz. The sauces exhibited pseudoplastic behavior well described by the Hershel–Bulkley model (R2 ≥ 0.975). Estimates of model parameters showed that the yield stress and consistency index ranged from 0.027 to 33.958 Pa and 4.614 to 41.313 Pasn, respectively. The flow behavior index, n (0.027 ≤ n ≤ 0.551), confirmed the pseudoplastic behavior of the sauces. Temperature had a statistically significant effect on the estimated model parameters (p

Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34. Resumo Seis diferentes genótipos de trigo de pão, duas variedades comerciais egípcias (controle) – Giza-168 e Gemmeiza-11 – e quatro linhas promissoras – L84 e L148, obtidas via hibridação, e M10 e M34, via programa de mutação por radiação – foram avaliados reologicamente por meio de extensógrafo, enquanto, para proteínas, foram feitas análises utilizando eletroforese em gel de poliacrilamida com dodecilsulfato de sódio (SDS-PAGE). Os mutantes de radiação M10 e M34 apresentaram a maior resistência máxima, o que é um indicador muito bom de glúten forte. A quantidade de glúten foi maior em M10, L148 e M34 em comparação com as amostras de controle Gz168 e Gm11. Os aminoácidos sulfurados (CYS e MET) são um pouco mais altos no M10. Os resultados eletroforéticos e analisadores de aminoácidos mostram que a melhor qualidade tecnológica foi exibida pelo M10. Os genótipos de trigo mutantes da radiação possuem uma proteína com boas características, principalmente o glúten, que é significativamente maior em comparação às amostras do grupo controle. As propriedades reológicas medidas, como extensógrafo e eletroforese em gel, foram muito melhores nas linhas irradiadas M10 e M34.

Background Pulsed light (PL) as a promising non-thermal technology for food preservation can be used to decontaminate, preserve or enhance the nutritional and sensorial quality of food. However, data about the impacts of this emerging technique on phenolic compounds are controversial, and more information about the effects of processing parameters and proper mechanism adjustments are needed. Scope and approach PL can modify the phenolic profile of fruits and vegetables. Depending on PL technology utilized, applications can cause overheating or intensify reactions that result in the degradation of these compounds and/or the enzymes, leading to appearance of undesirable effects such as browning, discoloration, and oxidation. As well, conventional thermal processing decontaminates food at the cost of hampering nutritional value. In line with this, considering that an increasing number of consumers are demanding natural, nutritional, and healthy food in the last years, 21st century has led many researchers and the food industry to develop non-thermal processes for food preservation. Therefore, this review aimed to summarize the effects of PL treatments for maintaining or enhancing the nutritional profile of phenolic-rich foods such as fruits and vegetables. Key findings and conclusions The effects of PL treatment on phenolic compounds were evaluated based on the equipment parameters optimization such as fluency, the number of flashes, the voltage applied, the distance between sample and lamps, the spectral range of light flashes, the treatment time, the type of sample, and the type of phenolics (total phenolic content, chemical families, and individual phenolics).

The demand for wild tambaqui has led to overfishing of their natural stocks, and has thus increased the demand for farmed fish. This has raised a question regarding the nutritional value of these groups of individuals; to see if they differ when they grow in wild and farmed environments. The meat of 28 tambaqui was evaluated by measuring the moisture, ash and total proteins among the fish from the two different environments in the states of Amazonas and Rondônia, Brazil. The averages of the centesimal composition showed significant differences, between environments and states. The moisture values of wild fish between the states did not differ, but were higher than those farmed in either of the states. The ash value also showed differences between groups by environment and between states. However, it was found that wild tambaqui from both states exhibited the best levels of protein and did not show statistical dissimilarities. The group farmed in Rondônia was also similar to the wild ones caught in that state. As for farmed fish, the averages between states were different, with the lowest value attributed to fish from Amazonas. The data show that wild tambaqui had a higher nutritional value than farmed fish.

The effect of low-temperature filamentary microplasma treatment on the anatomi-cal integrity of cell membranes of plant raw materials was studied. It is shown that microplasma treatment forms a through channels in the structure of plant materi-als and accelerate mass transfer process. The effect on the cell membrane of plant raw materials leads to a change in the capillary-porous structure with the for-mation of additional pores formed by microplasma discharge, oriented along the direction of the electric field strength. It was found that the dependence of the number of destroyed cells on the intensity of microplasma treatment is limited and decreases with longer processing of plant raw materials. According to the results of experimental studies, it was established that with microplasma treatment assis-tant, it is possible to control mass transfer processes which are important for the further processing of plant raw materials, such as drying and extraction

In this study, some land and soil properties were spatially evaluated with the help of 1/25.000 scaled digital soil maps belonging to Center of province in the Central Anatolia Region, Turkey. Land use capability, large soil groups, soil depths, erosion, slope and spatial distributions of current land uses were carried out in the research. Arc GIS 10.3.1 software, which is one of the Geographic Information Systems (GIS) software, was used for spatial analysis. With a maximum of 262518 in the study area, VI. class lands. Class I cover an area of ​​247 . In terms of large soil groups, and soils are dominant and the area covered by these soils is 450187 . The least area was found to be reddish brown soils with 124 . It has been determined that the least area in the depth classes is A class (greater than 150 cm) soils. In the study area, it is the soil with the maximum C class (50-90 cm) depth. When the land was examined in terms of slope, it was determined that the land with the highest 3rd degree slope (12-20%) was formed. The research area consists of soil structure that can be exposed to the 2nd degree erosion class at most. When the current land uses are examined, it is the garden area with the least usage area in the region and the area it covers is 3400 . It has been observed that the most dry farming areas are located in the study area. It is thought that the results obtained as a result of the study will be the basis for the agricultural studies to be carried out in Center of province.

Dried parsley is regularly contaminated with foodborne pathogens, especially Salmonella. Application of contaminated ingredients in ready-to-eat dishes without further thermal treatment represents a considerable health risk. This study examined the suitability of pulsed light as a novel decontamination method of Salmonella in dried parsley, along with the impact on selected quality parameters (chlorophyll content, phenolic compounds, color, and odor) and product characters (temperature and water activity value). Samples were inoculated with one of three Salmonella isolates (Salmonella Cerro or one of two isolates of Salmonella Agona) at two contamination levels of 103 or 107 CFU/g and treated under various experimental factors, including distance to the light source and exposure time, resulting in fluences in the range of 1.8 to 19.9 J/cm2. At selected parameter settings (9.8 and 13.3 J/cm2), the effect of prolonged storage time (48 h) of inoculated samples before treatment on the reduction of Salmonella Cerro was examined. Samples treated at the same fluences were also stored for 35 days at 22 to 25°C. The three Salmonella isolates were significantly reduced by pulsed light (P < 0.05). Reduction factors ranged between 0.3 and 5.2 log CFU with varying sensitivities of the isolates. In general, increasing fluences (depending on exposure time and distance to the light source) resulted in increasing reductions of Salmonella. However, on closer examination, exposure time and distance to the light source had a varying influence on the reduction of the different Salmonella isolates. Decreasing reduction factors were observed by increasing the contamination level and prolonging the storage time of inoculated samples before treatment. No undesirable changes in quality parameters and sensory analysis were detectable at fluences of 9.8 and 13.3 J/cm2, indicating that pulsed light may be a suitable alternative for the decontamination of dried parsley. HIGHLIGHTS

Background Encapsulation technology for food bioactive components has gained momentum in the last decades and a series of compounds, such as phenolics, oils, and vitamins, have been successfully encapsulated using co-crystallization. Scope and approach The process of co-crystallization using sucrose is a flexible and economic process and includes preparation of supersaturated sucrose solution, addition of core material, uniform mixing, and heating up to the crystallization temperature. The resulted crystallization products have a porous structure with desired characteristics, such as solubility, hygroscopicity, and flowability. The use of co-crystallization is more common in the pharmaceutical industry than in the food industry, where a relative limited number of studies have been made reported. In general, many researchers have focused their efforts on optimization of encapsulation of food bioactive components by co-crystallization with sucrose. The objective of this review is to provide a comprehensive summary of these efforts. Key finding and conclusions Phenolic and carotenoids extracts, oils and oleoresins, vitamins, minerals, glucose, and fructose have been successfully encapsulated with co-crystallization. Future studies should be focused on overcoming the gap between research and large-scale applications, optimizing existing technologies.

Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and color properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (p < 0.05). Carbohydrates (cross linking and glycosylation), lipids (oxidation), and proteins (secondary structure) are more significantly impacted due to cold plasma at higher intensities and longer treatment times. Although cold plasma treatments and food matrices can vary considerably, this review has identified the literary evidence of some of the influences and impacts of the vast array of cold plasma treatment parameters on the biomolecular and organoleptic properties of these foods. Due to the rapidly evolving nature of the field, we have also identified that authors prioritize the presentation of different information when publishing from different research areas. Therefore, we have proposed a number of key physical and chemical cold plasma parameters that should be considered for inclusion in all future publications in the field.

Background The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and antimicrobial activity. Scope and approach The cold plasma (CP) technique is used for food processing for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments. Currently, a combination of CP with other promising approaches, such as nanotechnology applications, including nanofiber, nanoemulsion, nanoparticles, and nanoencapsulation, and emerging nonthermal technologies, including pulsed electric field (PEF), pulsed light (PL), and ultrasound, is gaining increased attention. In addition to its many advantages, CP is a low-cost method that can be an alternative to heat-based techniques used for the processing of food products. Therefore, application of CP technology in the food industry has been described in this review. Key findings and conclusions Demand for raw or non-heat-treated foods is increasing due to factors, such as the preference of consumers for healthy foods and the development of consumer awareness. However, plasma technology can be used to improve microbial quality and prevent rapid physical, chemical, and sensory changes. Studies have shown that CP application is effective in offering higher-quality products for consumption by extending the shelf life of foods. Positive results have been achieved in terms of both quality and microbial activity in different food groups with plasma technology. In addition to recently published articles, the combined hurdle effect of CP with other emerging novel technologies such as nanotechnology, pulsed electric field (PEF), pulsed light (PL), and ultrasound processing on food or food packaging materials could be further studied and used to ensure food safety. However, the high initial investment costs for CP need to be considered.

Background Rapid socio-economic development has allowed bakery products to gradually become a significant portion of people's daily diet throughout the world. However, microbial contamination and oxidation of lipids, as well as proteins in bakery products, may cause substantial economic losses and even threaten human health. The quality and safety properties of bakery products are highly dependent on packaging materials and technologies. Scope and approach The research into active packaging is a tremendous breakthrough towards solving these economic and safety problems while at the same time providing innovative methods to extend the shelf-life of bakery products. This article reviewed the factors affecting bakery products’ shelf-life and highlighted the different active packaging materials with myriad applications in bakery products, including antimicrobial, antioxidant, ethanol emitters and moisture absorbers packaging. Furthermore, consumer preferences towards active packaging, as well as the challenges and future trends in the development of active packaging in the bakery industry were also discussed. Key findings and conclusions By absorbing or releasing active compounds, active packaging systems can effectively delay or prevent microbial spoilage, reduce oxidation, and enhance the safety and quality of bakery products. Some innovative materials, such as stimuli-responsive antimicrobial materials, should be considered to successfully implement active packaging solutions in the bakery industry.

Grain drying is a common process, due to its need for the maintenance of quality, but it is the activity with the highest energy demand among the postharvest stages. Thus, this study aimed to evaluate the effect of different tempering times on the energy efficiency of drying process and maintenance of cell membrane integrity of maize grains harvested with moisture content at 0.34 ± 0.01 d.b. The grains were dried in an experimental fixed-bed dryer with control of temperature and air flow conditions. The experiment was conducted in a completely randomized design with five tempering times (0, 4, 8, 12 and 16 hours) and four repetitions, where zero corresponds to continuous drying, while the remaining times correspond to the intermittent dryings. The grains were dried at the temperature of 100 ºC and air flow of 15.4 m3 min-1 t-1 until reaching moisture content of 0.16 ± 0.03 d.b. For intermittent drying, the process was interrupted with 0.22 ± 0.02 d.b. and restarted after the tempering time. The increase of tempering time led to reductions in effective drying time, specific energy consumption, electrical conductivity and damage and increase in the drying rate and overall energy efficiency. Intermittent drying reduced the drying time, being 30.25% more efficient than continuous drying. RESUMO O processo de secagem de grãos é uma prática comum e necessária à manutenção da qualidade, porém é uma das atividades de maior demanda energética dentre as fases pós-colheita. Neste contexto, realizou-se este estudo com objetivo de avaliar os efeitos de diferentes períodos de repouso na eficiência energética do processo de secagem e manutenção da integridade das membranas dos grãos colhidos com teor de água de 0,34 ± 0,01 b.s. Os grãos foram secos em um secador experimental de camada fixa com controle de temperatura e fluxo de ar. O experimento foi montado em delineamento inteiramente casualizado, com cinco períodos de repouso (0, 4, 8, 12 e 16 horas) e quatro repetições, em que zero corresponde à secagem contínua e os demais à secagem intermitente. Os grãos foram secos a 100 ºC de temperatura e fluxo de ar de 15,4 m3 min-1 t-1 até atingir 0,16 ± 0,02 b.s. Para a secagem intermitente, o processo foi interrompido com 0,22 ± 0,03 b.s. e retomado após o período de repouso. O aumento do período de repouso diminuiu o tempo efetivo de secagem, consumo específico de energia, condutividade elétrica, danos da reação do iodo e aumentou a taxa de secagem e eficiência energética global. A secagem intermitente foi 30,25% mais eficiente que contínua.

Background Black fungi (Auricularia auricula) was known as one of the major mushrooms grown and cultivated all over the world, especially northeast Asia. It has been proved that black fungi had tremendous biological functions, and thus was being remarked to be a potential ingredient for the functional food. Scope and approach This review comprises a comprehensive research for the isolation and characterization of bioactive components in black fungi and their potent physiological activities. Meanwhile, chemical and metabolic methodologies are introduced to clarify the specified mechanism and future challenges. Key findings and conclusions Integrated research results showed that black fungi contain some bioactive components such as polysaccharide, melanin and phenolic. According to origin and isolation method, the structural features of polysaccharide and melanin were significantly different. Health benefits such as antioxidant, hypoglycemic, antitumor and immunostimulation could be exerted with black fungi components and their derivatives. Besides, biological activity and physicochemical property of black fungi enabled the application in the drug delivery and food production. Detailed mechanisms confirmed that oxidative damage removal, immune signal transduction and gut microbiota enhancement supports the promising functionality. However, present research of black fungi still demands the more efficient extraction and purification including subcritical water, ohmic, high hydrostatic pressure (HHP) and two-phase partitioning. Challenges to some health benefits such as gut microbiota-immune, dosage suitable for clinical practice and especially structure-function relationship should also be worthwhile to increase the total functional value of black fungi.

The pulp and paper industry in Indonesia is the tenth largest producer in the world, with Acacia and Eucalyptus as the main genera used for production; however, limited publications exist related to Eucalyptus growth models in Indonesia compared with other regions. Time-based models have been developed in which height, stand density, and basal area are predicted based on initial conditions and age. In contrast, a state–space approach utilizes the rate of change of these three state variables. Previous direct comparisons of these two approaches are generally limited. Consequently, the objective of this study was to compare two stand-level growth modeling approaches for Eucalyptus hybrid species on Sumatera (Sumatra) Island using both time-based and state–space methods. Our results indicate that dynamic models using either time-based or state–space approaches are adequate for predicting stand parameters to rotation age. A modified Bazukis matrix indicated that the behavior of both methods produced reliable predictions that were biologically reasonable in terms of stand development; however, the time-based approach provided better performance than the state–space approach on a variety of equivalence tests and goodness-of-fit statistics. Overall, the analysis highlights the advantages and disadvantages of these two commonly used, yet highly contrasting, stand-level growth modeling approaches, which need further consideration and evaluation.

The results of studying naked oat yield indicators depending on different sowing dates and seeding rates are presented. The study was carried out in 2016-2020 in a field experiment in Western Siberia. Samples of different groups of the crop ripeness were studied: mid-early variety Gavrosh and mid-ripening variety Ofenya. The duration of the growing season of naked oats was influenced by meteorological factors. There was a tendency observed for a decrease in the duration of interphase periods and the growing season as a whole from an early sowing date to a later one by 4-10 days for the Gavrosh variety and by 8-10 days for the Ofenya variety. The yield of the Gavrosh variety at an early sowing period significantly exceeded the same indicator at a mid-period by 17.6% and at a late period - by 19.0%, of the Ofenya variety - by 10.9% and 16.2%, respectively. The increase in the yield for the early sowing period of the mid-early variety Gavrosh relative to the middle and late sowing dates was determined by a larger grain size (r = 0.6929 ... 0.9535 at R = 0.5140). For the midripening variety Ofenya, the number of productive stems per unit area (r = 0.7444 ... 0.9054 with R = 0.5140) and the weight of 1000 grains (r = 0.5350 ... 0.8297 at R = 0.5140) were of more importance in the years of research on all variants. The most optimal seeding rate for naked oat varieties is 5.0-6.0 million germinating grains/ha. At this rate, it was not the maximum manifestation of individual indicators of the yield structural elements, but a combination of their average values was noted.

Aim. To determine the total polyphenols and antioxidant capacity and their correlation with antimicrobial and fungicidal properties in some species of the genus Allium growing in Tajikistan.Materials and methods. The objects of the study were 15 kinds of the Amaryllidaceae family. Antibacterial onions were studied by the disk diffusion method against 4 types of microorganisms (test strains) and 1 type of yeast fungus. In the presence of total polyphenols, the content in μg of Gallic acid (GA) per ml of plant extract was measured. To determine the antioxidant activity, a solution of ABTS K2S2O8 was used. Trolox was used as a standard.Results. The maximum content of total polyphenols is characterized by ethanol extracts of A. Carolinianum, A. altaicum, A. elatum, A. oschaninii, A. ramosum, A. hymenorhisum. At the same time, their lowest amount was found in the bulbs of A. longicuspis. A. shoenoprasum, which is statistically significantly lower than in all the above-listed species of this plant group. The extracts from the stems of A. carolinianum, A. elatum, and A. pamiricum had the highest antioxidant effect. There is a direct weak correlation between biologically active components with antimicrobial and fungicidal activity in A. oshaninii and A. suworowii, depending on the altitude gradient.Conclusions. The results allow suggesting that the above-ground and underground parts of some wild-growing endemic species of the genus Allium have different degrees of antioxidant activity due to total polyphenols. The content of total polyphenols and the antioxidant capacity of extracts obtained from various plants in different in large ranges. In some cases, there are direct correlations between the content of polyphenols, antioxidant properties, antimicrobial and fungal properties.

International audience; Beardless barb is a common fish species used in fermentation of fish paste Ka-pi-plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmentation concentration of NaCl, autolytic activity slightly decreased. Endogenous proteinases isolated from fish muscle in crude extract forms were also characterised. The acidic proteinases had optimum activity at pH 3.0 and 50°C, and they showed higher proteolytic activity than the alkaline proteinases which were optimally active at pH 9.0 and 50 °C. Proteinases in peak at pH 3.0 were inhibited by pepstatin A, but those in peak at pH 9.0 were highly inhibited by PMSF, TLCK and soybean trypsin inhibitor, suggesting that both aspartic and serine proteinases were existed in beardless barb muscle. The proteinases were stable in pH range of 2.0-5.0 but unstable at the temperatures higher than 40 °C. NaCl suppressed the proteolytic activity, ATP activated the proteinase activity, while CaCl2, MgCl2 and CoCl2 exhibited no influence on the activity. The results implied that cathepsin D is the predominant proteinase responsible for autolysis in beardless barb. The findings were useful to improve the processing and qualities of Ka-pi-plaa product using beardless barb as raw material.

The effect of typical domestic microwave heating (015min, at 800W) on the thermal degradation of unflavored and flavored olive oils' minor bioactive compounds and related antioxidant activity was studied. Olive oils from cv. Arbequina were flavored with lemon verbena essential oil (0\%, 0.2\% and 0.4\%, w/w) leading to a linear increase of total phenols (112160 mg gallic acid kg1 oil, R-Pearson=+0.9870), total carotenoids (2.192.56 mg lutein kg1 oil, R-Pearson=+0.9611), and, to a less extent, of chlorophyll (2.323.19 mg pheophytin kg1 oil, R-Pearson=+0.8238). However, no such linear trend was observed for the oxidative stability (6.57.8 h) or the radical scavenging activity (inhibition rates: 40\%43\%). The contents of total phenols, total carotenoids, and chlorophyll decreased with the rise of the microwave heating time, following their thermal degradation, a second-order kinetic model (0.8784R-Pearson0.9926). The essential oil addition did not influence the estimated second-order rate reaction constants of total phenols (0.000700.00072kg oil min1 mg1 gallic acid)and total carotenoids (0.140.17kg oil min1 mg1 lutein), with a broader variation observed for chlorophyll (0.0140.022kg oil min1 mg1 pheophytin). Globally, total carotenoids degraded faster than total phenols and chlorophyll (half-life of 2.33.4, 8.812.8, and 14.530.8 min, respectively). Moreover, except for chlorophyll, the half-life of total phenols and carotenoids linearly decreased with the essential oil addition (R-Pearson: 0.9999 and 0.9421, respectively), showing that flavoring did not have a protective effect against degradation when subjected to a microwave heating., Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), to CEB (UIDB/04469/2020) and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) and Project “GreenHealth—Digital strategies in biological assets to improve well-being and promote green health” (Norte-01-0145-FEDER-000042) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. Nuno Rodrigues thanks the National funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program–contract., info:eu-repo/semantics/publishedVersion

The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes at the distillation stage of the discharged wort from the recyclable baking waste, in identifying significant factors and determining the optimal technological values of these factors. The objects of the study served 9 samples of fermented wort from various types of recyclable baking waste, distillate fractions and samples of distillates. The distillation was performed on the installation of direct distillation “KOTHE DESTILLATIONSTECHNIK” (Germany). In the objects of the study, the volume, the volume fraction of ethyl alcohol and the mass concentration of the main volatile components were determined. The composition and concentration of basic volatile components were determined using gas chromatography on the device “Thermo Trace GC Ultra” (Thermo, United States). The wide range of variation of the mass concentration of the main volatile components, depending on the composition of the initial raw materials, is revealed. It has been established that the nature of the distribution of volatile components according to distillate fractions does not depend on the physicochemical composition of the fermented wort from different types of recyclable baking waste. It is shown that the nature of the distribution of volatile components according to fractions in obtaining a distillate from the recyclable baking waste has certain differences from their distribution in the preparation of cognac and fruit distillates. A comparative assessment of distillates obtained by single fractionated distillation and double distillation showed the advantage of the first alcohol output and the composition of volatile components. It has been established that the distillation rate with a direct fractionated has a significant effect on the dynamics of the distribution of the main volatile components and the output of the distillate for anhydrous alcohol. With an optimal distillation rate (5.9 cm3 / min), an anhydrous alcohol output increases, on average, by 4% and reduced the losses of valuable aroma-forming volatile components with head and tail fractions.

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

The objective was to evaluate the effect of glycerol on functional properties and sorption behavior of films elaborated with myofibrillar proteins of fish. Analyses of solubility, water vapor permeability (WVP), tensile strength (TS), elongation, and moisture sorption isotherms were performed. Films with lower glycerol concentrations (5, 10, and 15%) showed lower (p ≤ 0.05) permeability when compared to films with 30 and 40%. The increase in the glycerol concentration decreased the TS and increased the elongation of the lyophilized myofibrillary protein films (p ≤ 0.05). Glycerol significantly affected the solubility properties, with an increase of 95.96%. In the sorption process, the films presented curves types II and III, in which high concentrations of glycerol increased their water content. The sorption hysteresis decreased when the concentration of glycerol increased up to its disappearance in films with 40% glycerol. The GAB model was adequate to represent the sorption process of biodegradable films in the relative humidity range of 10–85% under the studied conditions. Films based on fish myofibrillar proteins in the presence of glycerol increase the water's binding capacity to mono and multilayers, and depending on the packaged food, like fresh produce, can preserve the moisture in the food, prolonging its shelf-life.

The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressure homogenization (HP) and incorporation of hydrocolloids have been suggested as strategies to improve the physical stability and rheological properties of light cream. Thus, this study aims to analyze the associated effect of high-pressure homogenization (80 MPa) and three different hydrocolloids: microcrystalline cellulose, locust bean gum and xanthan gum, on emulsion stability and rheological properties of ultra-high-temperature (UHT) light cream (ULC) with a 15% w/w fat content. The stability of ULC was determined by the ζ potential of oil droplets and emulsion stability percentage. Rheological characterization was based on flow behavior tests and dynamic oscillatory measurements, which were carried out in a rheometer. Results showed that the high-pressure homogenization process did not influence the emulsion stability of the treatments. Moreover, the hydrocolloids added to systems present weak interactions with milk proteins since all ULC showed macroscopical phase separation. The samples presented the same rheological behavior and were classified as pseudoplastic fluids (n < 1). ULC treated at 80 MPa was significantly (P ≤ 0.05) more consistent than the treatments at 20 MPa. All ULC showed a predominant elastic behavior (G′ > G″), and a remarkable increase in both G′ and G″ at 80 MPa. The results presented in this study highlight the potential of HP for altering some rheological characteristics of UHT light cream, for example, to increase its consistency. These results are important for the dairy industry and ingredient suppliers, in the standardization of UHT light cream and/or to develop low-fat products.

The enzymatic glycerolysis conditions in the production emulsifier by using the rendering waste oil were optimized in the present study. The effects of changes in duration (1–27 h), temperature (50–80 °C), enzyme (5–20%), and glycerol (5–20%) concentration, addition of solvent (acetone, acetonitrile, chloroform, methanol, ethanol, and tert-butanol) and water addition (3.5% of glycerol rate), and ultrasound application on the enzymatic glycerolysis reaction medium for mono- and diglyceride production were investigated. After determining the optimum conditions, the effects of the ultrasonic bath on the physic-chemical and rheological properties of emulsifier, the oxidation tests were examined. Using the preparative column chromatography method, three different emulsifier compositions were achieved and named E100, E50-50, and E50-40-10 by their monoglyceride, diglyceride, and triglyceride contents, respectively. Then, the post-purification emulsion properties and rheological behaviors of emulsifier samples were determined. E50-40-10 emulsifier was found to be the best sample in terms of rheological properties and emulsion stability.

The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.

Purpose This study aimed to analyze the lipid content and fatty acid composition in the liver and muscle of a porcupinefish species inhabiting waters around the Ryukyu Islands to investigate their potential as a source of long-chain n-3 polyunsaturated fatty acids (LC-PUFAs). Design/methodology/approach Porcupinefish were collected along the Okinawa Island coast. The composition of fatty acids and cholesterol in both liver and muscle were analyzed using a gas chromatograph mass spectrometer. Findings The liver of Okinawan long-spine porcupinefish was rich in lipids whose content correlated to the proportion of liver/body weight. Fatty acid compositions in their liver and muscles were similar to each other. LC-PUFAs occupied 44% of total fatty acids, with docosahexaenoic acid (DHA) being the dominant (42%), whereas eicosapentaenoic acid occupied 2.4%. The liver contained 1,690 mg of cholesterol and 14.8 g of DHA per 100 g, whose proportion decreased in summer compared to other seasons (p = 0.036). Originality/value The liver of Okinawan long-spine porcupinefish, which has not yet been commercially used although its non-toxicity is claimed, can be an excellent source of LC-PUFAs, especially DHA, accentuating its potential in food supplements’ production.

The partial replacement of proteins from animal sources by plant proteins in formulated food products has been proposed as useful to improve sustainability aspects of the products without dramatically changing their techno-functional properties. Although several research groups have published on the gelling properties of mixed systems containing whey and soy protein isolates (WPI and SPI), their foaming properties are much less described. In this context, the main objective of this paper was to evaluate the structural and foaming properties of samples containing different mass ratios of WPI:SPI (100:0, 75:25, 50:50, 25:75 and 0:100) before and after heat treatment. The samples were evaluated according to their solubility, foaming capacity (FC), foam microstructure and foam stability (FS). Before heat treatment, mixing SPI to WPI did not affect the solubility of whey proteins, but, after heat treatment, insoluble co-aggregates were formed. Similar FC was measured for all samples despite their WPI:SPI ratio and the applied heat treatment. The partial replacement of WPI by SPI changed the microstructure of the foams and had an antagonistic effect on the FS of the samples, due to the negative effect of insoluble soy protein aggregates and/or insoluble co-aggregates on the reinforcement of the air-water interfacial film.

The shear modulus of timber and timber-based composite materials is a fundamental mechanical property, which is used in the design of timber and engineered wood products. The problem of experimentally determining appropriate values of shear modulus for timber-based composite is not as simple and straightforward as in isotropic materials. Although the torsion test is a recommended standard approach to determine the shear modulus of structural-size timber and glulam beams, it is difficult to measure the rotational deformations of the timber beams. Therefore, in this paper, a stereo camera system combined with a photogrammetric approach is proposed to evaluate the values and variations of the shear modulus of glulam beams under the torsion test. The photogrammetric approach is a non-contact method, which provides an efficient and alternative approach for measuring the deformations of the torsion specimens in three dimensions. A series of experiments was conducted on glulam timber beams under the torsion test to investigate the applicability of the optical approach to evaluate the values and variations of shear modulus as well as to investigate the effect of applying torques in a clockwise or anticlockwise direction on the shear modulus of the beams. This optical system not only allows the performance and reliability of the traditional sensors to be assessed, but also allows the rotational deformation of the torsion samples to be monitored at various locations. This enables the values of shear modulus at different cross-sections of the torsion specimens to be evaluated without the need to use more devices. The test results showed that applying torques to the glulam timber specimens during loading and unloading in either a clockwise or anticlockwise direction does not influence or cause a significant change in the shear modulus of the beams. By comparing shear modulus values of glulam beams measured based on different shear spans, it was found that the larger the shear span the smaller the shear modulus value. This might indicate that the variations of shear modulus values at these different gauge lengths need to be considered.

It has been established that wood decay and cavities in tree stems contribute significantly to tree failures. Several techniques have been reported by researchers for detecting wood decay and cavities in living trees. These techniques are reviewed in this study under two broad categories: invasive and noninvasive methods. The invasive methods include traditional (decay detecting drill, increment borer, and boroscope), radiographic, acoustic, and electrical resistivity techniques. The noninvasive methods comprise microwave scanning, magnetic resonance imaging, X-ray tomography, and traditional techniques involving the use of mallets. Two or more methods are usually combined to investigate the health status of a tree for comparison and validation of results. The prospects and challenges of the various techniques in diagnosing wood decay, cavities, and other structural defects in living trees are reported. This review aims to help researchers in this field identify areas of further work towards the efficient monitoring and management of forest and urban trees.

This study developed a new coupled mathematical model of the extraction processes that occur in a ‘Crown Model’ type industrial extractor. The model incorporates the counter-current crossed flows of the porous medium and miscella, along with the mass transfer between them; the diffusion in the entire extraction field; the miscella transport between the percolation sections; the recirculating flows in the extraction sections; the influence of the loading and drainage zones; and the slug flow regime, which was discovered during experiments on a specially designed laboratory installation. The operating mode of a real extractor was investigated. A comparison between the predicted and experimental data showed satisfactory agreement. The coefficients for controlling oil losses were determined. The effect of varying the number of stages in the extractor with and without changing the total extractor length, as well as the effect of varying the layer height, on the oil yield and oil losses were investigated.

International audience; Acidification is an important process in the production of several dairy products and has an impact in taste, viscosity, and shelf life of the products. This paper deals with the development of an empirical mathematical model to describe milk acidification in terms of pH dynamics. The model is built upon experiments of pasteurized skimmed milk acidification for acid-induced casein precipitation and extended to predict the partitioning of calcium and phosphates in the whey and the dynamics of pH during fermentation of yoghurt manufacture. Furthermore, the model can be used directly or in optimization problems to provide recommendations about product design.

A method based on fluid dynamic gauging (FDG) was developed to investigate the membrane fouling behavior of streams containing dissolved wood components and small particles extracted using a mild steam explosion pretreatment. Industrially chipped softwood was subjected to saturated steam at 7 bar for 20 min, followed by cross-flow filtration of steam explosion liquors using 10 kDa polysulfone membranes at 2 bar transmembrane pressure. The results showed a severe decline in permeate flux during the initial stages of the cross-flow filtration. The FDG profiles from five filtration experiments revealed that thicker fouling layers were formed during initial fouling on pristine membranes compared to subsequent fouling on non-pristine membranes. The difference in fouling behavior suggests that cake layer formation was dominant during initial fouling, whereas pore blocking was more pronounced during refouling. This study highlights how FDG can be used to gain a better mechanistic understanding of the fouling behavior of extracted wood components.

Predictive microbiology models and 2.8E6 ham temperature measurements quantified absolute (API) and relative preservation indicators (RPI) assessing the performance of a residential refrigerator operating at 5 °C, the conventional setting for energy use assessments. Factors considered were compressor (single/variable speed, SS/VS), ambient temperature (21.1/32.2 °C), food load (22.5/39 kg), doors (closed/opening cycles), and fixed/movable samples (simulating breakfast use). APIT(t) based on 48 h temperature-dependent Listeria monocytogenes exponential growth ranged 0.23–0.36 log CFU/g at 32.2 °C/VS for all sample types and loads. The API value at the recommended 5 °C for ham (API5 °C, 0.155 log CFU/g) defined RPI = APIT(t)/API5 °C with values 1 indicating a better, similar or worse preservation than constant 5 °C storage. The highest RPI value (2.32) was observed for VS/32.2 °C/high load/movable samples; however, it reached 1.10 when the entire ham temperature profile was lowered by 3.7 °C, the maximum possible without risking product freezing. A probabilistic analysis considering the variability of predictive microbiology parameters and temperature measurements, yielded high 95% percentile RPI values for all conditions. Although the SS compressor showed better RPIs, operating strategies for all compressor types should be modified to ensure lower-temperatures and shorter temperature recovery times while still meeting energy use regulations. The higher energy efficiency and multiple adjustments possible of VS compressors suggest that they should deliver better food preservation than SS compressors. This study showed an effective use of product temperature to assess the preservation performance of all cold chain components.