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The effect of ultrasound (US) pretreatment (0, 200, 400, 600, and 800 W) on the physicochemical, emulsification, and gelatinization characteristics of citric acid (CA)-treated whey protein isolate (WPI) was investigated. Size exclusion chromatography demonstrated that when compared with untreated WPI, US pretreatment promoted production of more molecular polymers in the CA-treated WPI. There was a reduction in particle size of CA-treated WPI with the increase of US power (0–800 W), whereas its free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence strength increased. Furthermore, compared with untreated WPI, emulsifying ability index and emulsifying stability index of CA-treated WPI were increased by 14.04% and 10.10%, respectively, at 800 W. Accordingly, US pretreatment promoted the gel formation of CA-treated WPI, and its gel hardness was increased by 28.0% with US power ranging from 0 to 800 W. Therefore, US and CA treatment can be considered as an effective way to improve the emulsifying and gelatinization characteristics of WPI.

The present investigation consisted of six genetic populations i.e. P1, P2, F1, F2, BC1 and BC2 of six crosses which were evaluated during the rabi, 2015-16 season. The six populations (parents, F1, backcrosses and F2) of the two wheat crosses, (NIAW-34 X NIAW-343 and NIAW-917 X NIAW-2030) were grown under restricted irrigation at Post Graduate Institute Farm, Department of Botany, Mahatma Phule Krishi Vidyapeeth, Rahuri (MS). Mean performance of Parents, f1’s, f2’s, BC1 and BC2 for different morphological and physiological traits in wheat recorded significant differences among both the crosses. Analysis of variance showed significant variability for all the traits in both crosses. All the three individual scaling tests for viz., A, B and C were significant for four traits viz., Number of tillers per plant, Number of grains per spike, grain yield per plant and Chlorophyll stability index (CSI) in both the crosses indicating the inadequacy of additive-dominance model to explain inheritance. Additive as well as Dominant genetic effects were highly significant in both the crosses, for the Days for 50% flowering, Days to maturity, Number of tillers per plant, Number of grains per spike, grain yield per plant, Chlorophyll stability index (CSI) and Membrane injury index. The epistatic gene interactions (i, j and l) for Chlorophyll stability index (CSI) was highly significant. Additive x additive, additive x dominance and dominance x dominance was observed in both the crosses. Duplicate type of epistasis was observed in both the crosses for days to maturity, plant height, grain yield per plant, chlorophyll stability index (CSI) and membrane injury index.

Background With an increasing demand for edible protein, research on new extraction methods is attracting more attention. The effects of such methods on functional properties are important. The present study aimed to evaluate the effect of ultrasound-assisted extraction on the extraction efficiency, structure, and the emulsifying properties of peanut protein isolate (PPI). Results Ultrasound-assisted extraction significantly improved extraction efficiency and shortened the processing time. The nanostructure, molecular weight distribution, and particle size of PPI were altered by ultrasound-assisted extraction. The emulsifying properties of the PPI from ultrasound-assisted extraction were significantly improved compared with alkaline extraction. Peanut protein isolate had lower molecular weight fractions, higher levels of hydrophobic amino acids, and the highest fluorescence intensity with ultrasound intensity, temperature, and time of 3.17 W cm-3 , 35 °C, and 30 min, respectively. These contributed to the higher emulsifying activity index and emulsifying stability index of the PPI emulsions. The uniform distribution of droplets and smaller particle size of the PPI emulsions was also observed. Conclusion The results suggested that ultrasound can be used to induce the conformational changes to modify the interfacial association between protein-oil phases, thereby improving the emulsifying properties of peanut protein. © 2020 Society of Chemical Industry.

Background Fragrant rapeseed oil is a type of hot-pressed oil in China. In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated. Results Acid values (0.64-2.68 mg potassium hydroxide per gram), peroxide values (1.58-4.86 mmol kg-1 ), and color values (R = 2.6-5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg-1 and 4412.6 to 7859.8 mg kg-1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg-1 and 8.21 μg kg-1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg-1 day-1 , 0.3942 ng kg-1 day-1 , 1.8293 ng kg-1 day-1 , and 0.4294 ng kg-1 day-1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg-1 day-1 , 0.3228 ng kg-1 day-1 , 1.8697 ng kg-1 day-1 , and 0.4084 ng kg-1 day-1 , respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10-5 . Conclusion The results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry.

Evaluations of tillering dynamics and characteristics of the individual tillers allow the changes that occur in the growth and structure of the deferred and nitrogen (N) fertilised pasture to be understood. This work was carried out to evaluate the tillering and morphological characteristics of basal tillers in deferred canopies of Brachiaria brizantha syn. Urochloa brizantha cv. Marandu (marandu palisadegrass) submitted to two N doses (50 and 200 kg ha-1). The evaluations were carried out at the beginning, middle and end of the deferment period. The experimental design was completely randomised in split-plot design with four replications. Tiller appearance rate (TAR) was higher at the beginning than in the middle and at the end of the deferment period, contrary to that observed for the number and weight of the tiller. Tiller mortality rate (TMR) was higher at the end than at the beginning and in the middle of the deferment period. The tiller population stability index (SI) was similar at the beginning and middle, but lower at the end of the deferment period. The leaf area of the tiller was higher in the middle compared to at the beginning and end of deferment. N dose did not influence TAR, TMR and SI. The canopy fertilised with 200 kg ha-1 of N presented a higher number and weight of tiller compared to the canopy fertilised with 50 kg ha-1 of N. The N increases the number and weight of tillers, but does not change tillering dynamics during the deferment period for marandu palisadegrass. The tillering decreases and the morphological composition of the tiller worsens with the increase in the deferment period in marandu palisadegrass.

Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China. Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization. We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage. The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time. The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567. The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively. The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time. Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.

Calophyllum inophyllum L. is a potential tree borne oilseed gaining popularity for both medicinal and biofuel properties. Clonal variations with respect to physiological and biochemical traits in this species across three different locations such as Neyveli, Chennai and Salem was studied. The results indicated that C. inophyllum can with stand moderately harsh climatic conditions. It was evinced that to screen the adaptability of this species to dry climatic conditions, analysis of physiological traits such as Chlorophyll Stability Index (CSI) and Nembrane Injury Index (MII) and biochemical traits such as Chlorophyll contents, Proline and Phenols stand feasible. The present study indicated that clones C6 and C62 can withstand harsh climate compared to other clones studied. Clones C6 and C62 can therefore be deployed for vegetative multiplication for raising plantations with high productivity by farmers and forest departments.

La vainilla (Vainilla planifolia) es considerada como el saborizante de mayor importancia en el mundo. Sin embargo, su aplicación en alimentos está limitada, ya que se comercializa principalmente como extractos etanólicos, debido a su naturaliza lipofílica. El objetivo de este trabajo fue elaborar nanoemulsiones de vainilla libre de alcohol, a partir de un extracto natural mediante homogenización por altas presiones, como estrategia para mejorar su solubilidad y estabilidad. El efecto de la presión y el número de ciclos se evaluaron mediante un diseño factorial de 23*3. Las emulsiones óptimas se almacenaron a 15, 25 y 35 ° C durante 42 días. A las emulsiones obtenidas se les evaluó tamaño de partícula e indice de estabilidad (TSI). La formulación óptima para generar una emulsión estable sin azúcar requirió 5 ciclos a una presión de 40 MPa, mientras que para la emulsión con azúcar fueron necesarios 9 ciclos a una presión de 20 MPa; con una composición de 17 % de glicerol. La emulsión se mantuvo estable a 15 y 25 º C durante 42 días. Los hallazgos de este estudio conducirán a la posibilidad de que esta formulación se utilice como uno de los métodos para mejorar su solubilidad y estabilidad

Khaled Hosny,1– 3 Hani Asfour,4 Waleed Rizg,1– 3 Nabil A Alhakamy,1– 3 Amal Sindi,5 Hala Alkhalidi,6 Walaa Abualsunun,1 Rana Bakhaidar,1 Alshaimaa M Almehmady,1 Sara Akeel,5 Sarah Ali,5 Adel Alghaith,7 Sultan Alshehri,7 Rasha Khallaf8 1Department of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia; 2Center of Excellence for Drug Research and Pharmaceutical Industries, King Abdulaziz University, Jeddah, 21589, Saudi Arabia; 3Advanced Drug Delivery Research Group, Faculty of Pharmacy, King Abdulaziz University, Jeddah, 21589, Saudi Arabia; 4Department of Medical Microbiology and Parasitology, Faculty of Medicine, King Abdulaziz University, Jeddah, 21589, Saudi Arabia; 5Oral diagnostic sciences department, Faculty of Dentistry, King Abdulaziz University, Jeddah, Saudi Arabia; 6Department of Clinical pharmacy, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia; 7Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia; 8Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Beni-Suef University, Beni-Suef, 62511, EgyptCorrespondence: Khaled HosnyDepartment of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi ArabiaTel +966 561682377Email elswaify2000@yahoo.com; kmhomar@kau.edu.saIntroduction: Natural oil-based nanoemulsions (NEs) have been widely investigated in many diseases that affect the oral cavity. NEs are delivery systems that enhance the solubility of lipid therapeutics and improve their delivery to target sites; they are known as self-nanoemulsifying drug delivery systems (SNEDDSs). The current investigation’s aim was to produce an oregano essential oil-based nanoemulsion (OEO-SNEDD) that would have antibacterial and antifungal effects against oral microbiota and improve oral health.Methods: Several OEO-SNEDDSs were developed using different percentages of OEO (10%, 14%, and 18%), percentages of a surfactant mixture Pluracare L64:Lauroglycol FCC (18%, 32%, and 36%), Smix ratios (1:2, 1:1, and 2:1), and hydrophilic-lipophilic balances (HLBs) of the surfactant mixture (8, 10, and 12) using the Box‒Behnken design. The optimized concentration of excipients was determined using a pseudoternary phase diagram to obtain the NEs. The formulations were evaluated for their droplet size, stability index, and antibacterial and antifungal activities.Results: The NEs had a droplet size of 150 to 500 nm and stability index of 47% to 95%, and the produced formulation reached antibacterial and antifungal inhibition zones of up to 19 and 17 mm, respectively. The Box‒Behnken design was adopted to get the optimum formulation, which was 18% OEO, 36% Smix, 10.29 HLB of Smix, and a 1.25:1 Smix ratio. The optimized formulation had a lower ulcer index compared with various other formulations evaluated in rats.Conclusion: This study illustrated that OEO-SNEDDSs can provide good protection against oral microbial infections.Keywords: oregano essential oil, nanoemulsion, Box‒Behnken design, ulcer index, required HLB, carvacrol, thymol, stability index

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF. This research was funded by Tecnológico de Monterrey and Consejo Nacional de Ciencia y Tecnología (CONACyT) scholarship programs (CVU 418204).

The seed kernel protein isolate (SKPI) extracted from Zanthoxylum armatum DC. was analyzed to determine its physicochemical and emulsifying properties. The results showed that the purity of SKPI was 93.17%, it contained large flakes with a sparse texture, it was sufficiently water soluble, and it showed a wide molecular weight distribution. The main molecular mass was 6.69 kDa. The pH and the concentration of NaCl strongly affected the emulsifying properties of SKPI. The emulsifying activity index (EAI) and emulsifying stability index (ESI) of SKPI were relatively low at pH 3 and decreased with increase in NaCl concentration. The trends in the particle size of the emulsion were consistent with those of the EAI and ESI. The results of this work contribute to broadening the edible protein resources.

There have been presented study results of the spring durum wheat varieties grown in the southern forest-steppe area of the Omsk region on kernel hardness. The objects of research were the varieties of ecological variety testing conducted by various Russian and Ukrainian scientific institutions. The study was conducted in the period from 2003–2015. Experimental plots of 10 m2 were placed in 4 sequences. The varieties were sown in weedfree fallow. The soil of the experimental plot was weakly leached blackearth (chernozem), medium humus (6.2%), and loamy. The sowing date is 14–15 of May, the sowing rate is 4.5 million of germinated kernels per ha. The average hardness index in 2003–2015 was 70.1%. The varieties varied from 66.0 (the variety “Svetlana”) to 74.6% (the variety “Saratovskaya zolotistaya”). The differences between maximum and minimum were 8.6%. The variation through the years was from 51% to 92%, from 21% (the varieties “Angel”, “Omsky korund”) to 34% (the variety “Saratovskaya zolotistaya”). The calculated coefficient of variation showed that the variability degree ranged from little to medium. Coefficients of variation varied from 9.3% (the variety “Angel”) to 14.3% (the variety “Bezenchukskaya 182”). According to S. A. Eberhart, W. A. Russel the stability index indicates a lower variability of the varieties “Angel”, “Omsky korund”, “Altayskaya niva”, “Nik”, “Kharkovskaya 23”, “Tavolga”. The value of the regression coefficient (bi) for kernel hardness ranged from 0.77 to 1.23. The varieties “Voronezhskaya 9”, “Elizavetinskaya”, “Altayskaya niva”, “Omskaya stepnaya” and “Bezenchukskaya stepnaya” turned to be most responsive to the conditions (according to the Eberhart – Russell test). The varieties “Angel”, “Aleyskaya”, “Zarnitsa Altaya” had a weak reaction to the environmental conditions. There has been identified phenotypic correlation between the trait and productivity, 1000-kernel weight, nature weight, gluten quality, pasta color. The correlation between these traits is positive, on average r = 0.30–0.440.

Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S35, S25 and S15) and three liquid (L35, L25and L15) fractions was gained. LMF (L15and S15) was significantly higher not only in short chain fatty acids (SCFA) but also in long chain unsaturated fatty acids (LCUSFA), whereas, lower in medium saturated chain fatty acids (MCSFA) than those of BO, HMF(S35) and MMF (L25, S25 and L35) were detected. LMF had positive healthy effect of lower oxidative stability index (OSI) and of the highest nutritional (by ω6: ω3 3PUFA) than other fractions. differential scanning calorimeter (DSC) values for both solid and liquid fractions are significantly (P˂0.05) decreased with decreasing fractionation temperature even in melting or crystallization behaviors. Solid fat content (SFC) was significantly the lowest in LMF at 25OC. The liquid fractions had larger crystals size than those solid fractions and BO. Strong negative correlation between SFC at 20OC and (USFA, SCFA and IV) and strong positive correlation between SFC and (SFA, MCSFA, LCSFA and DSC) were observed. Results will increase the knowledge to improve the processing condition to produce buffalo butter oil fractions with increased functionality and more varieties for more dairy fat products. The chosen dry fractionation temperature resulted in an increase of the functional and nutritional properties of obtained buffalo butter oil fractions.

Indexado en SciELO Los aceites de sacha inchi de los ecotipos Plukenetia huayllabambana y Plukenetia volubilis se microencapsularon para protegerlos de factores ambientales como el oxígeno, la luz, humedad y de las condiciones de los procesos durante la elaboración de los alimentos. El estudio de la vida útil del producto microencapsulado es muy importante a la hora de utilizarlo como materia prima en el desarrollo de alimentos funcionales. Por todo lo comentado anteriormente, el objetivo del trabajo fue evaluar la vida útil de los aceites de sacha inchi microencapsulados con diferentes materiales de pared (Goma Arábiga (GA), Hi-Cap, Maltodextrina (MD) y proteína de suero de leche (WPI)), solos o en mezclas; empleando el método Rancimat® a las temperaturas de 70, 80, 90 y 100°C. Los resultados del tiempo de vida útil extrapolada a 25°C de los microencapsulados de los aceites de sacha inchi fue mucho mayor que el tiempo de vida de los aceites de sacha inchi sin microencapsular. La estabilidad oxidativa y el periodo de inducción (PI), también confirmaron que las microcápsulas obtenidas mostraron una mayor protección frente a la oxidación, siendo el material de pared Hi-cap el que mejor protegió. Revisión por pares

Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of theα-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.

Yacon (Smallanthus sonchifolius) is a tuber with a high content of active compounds that offer health benefits, so its productive chain seeks new alternatives to generate yacon products with added value; however, it tends to be a perishable product due to its high aw, chemical composition, and enzymatic activity. The influence of both composition and homogenization in the colloidal stability of yacon suspensions was evaluated for later use in spray drying. Response surface methodology and a central composite design were used, considering three independent variables: homogenization time (TH) (4-6 min), xanthan gum (XG) (0.1-0.2%), and acidity (0.1-0.3%); and the following dependent variables: zeta potential (ζ), color (CIELab), viscosity (μ), stability index by spectral absorption (R), and particle size (D10, D50, and D90). The values of the independent variables that best fit the experimental optimization criteria were: XG=0.16%, acid=0.3%, and TH=4.8 min. The values of the experimental dependent variables and the variables predicted by the quadratic model were ζ=-33.8±4.0 and -37.6 mV, μ=1143.0±93.4 and 1000 cP, R=0.45±0.1 and 0.48, D10=127.8±8.2 and 138.1 μm, D50=251.2±16.3 and 267.7 μm, D90=424.3±28.7 μm and 463.9 μm, L*=41.7±1.4 and 41.8, a*=0.02±0.85 and 1.6, and b*=15.0±1.3 and 14.8, respectively. The colloidal suspension showed adequate physicochemical stability, favored mainly by repulsive forces, homogenization, and rheology of the continuous phase; reaching a content of total solids of 12.5%. RESUMEN El yacón (Smallanthus sonchifolius) es un tubérculo con alto contenido de compuestos activos que ofrecen beneficios para la salud, por ello, su cadena productiva busca alternativas para generar productos de yacón con valor agregado; sin embargo, este tiende a ser un producto perecedero debido a su alta aw, composición química y actividad enzimática. Se evaluó la influencia de dos factores, composición y homogenización, en la estabilidad de suspensiones coloidales a base de yacón, para un posterior uso en secado por aspersión. Se utilizó la metodología de superficie de respuesta y un diseño central compuesto, considerando tres variables independientes: tiempo de homogenización (TH) (4-6 min), goma xantana (XG) (0.1-0.2%) y acidez (0.1-0.3%). Las variables dependientes fueron: potencial zeta (ζ), color (CIELab), viscosidad (μ), índice de estabilidad por absorción espectral (R) y tamaño de partícula (D10, D50 y D90). Los valores de las variables independientes que mejor se ajustaron a los criterios de optimización experimental fueron: XG=0.16%, ácido=0.3% y TH=4.8 min. Las variables dependientes experimentales y las variables predichas por el modelo cuadrático fueron: ζ=-33.8±4.0 y -37.6 mV, μ=1143.0±93.4 y 1000cP, R=0.45±0.1 y 0.48, D10=127.8±8.2 y 138.1 μm, D50=251.2±16.3 y 267.7 μm, D90=424.3±28.7 μm y 463.9 μm, L*=41.7±1.4 y 41.8, a*=0.02±0.85 y 1.6 y b*=15.0±1.3 y 14.8, respectivamente. La suspensión coloidal presentó una estabilidad fisicoquímica adecuada, favorecida principalmente por las fuerzas repulsivas presentes, la homogenización y la reología de la fase continua; alcanzando un contenido total de sólidos del 12.5%.

The effect of continuous phase composition and microfluidization pressure on properties of chia oil emulsions was analyzed using a D-optimal combined design. The results indicated that the suggested models were significantly (p≤0.05) fitted for all response variables (emulsion droplet size, ζ-potential, Turbiscan stability index and apparent viscosity) and showed high coefficients of determinations (0.897 - 0.933). The soy protein isolate had the major effect on the evaluated parameters due to their emulsifying property and electrical charge. The microfluidization technology allowed the production of emulsions with a droplet size in the range of nanometers (

The giant squid (Dosidicus gigas) might be used as a raw material for a protein concentrate. However, it has been observed that colloidal systems formed from squid proteins have limited functionality. Therefore, several investigations have been done to improve the functional properties of squid proteins. Recently ultrasound has been considered a technology for improving the functional properties of proteins. For this reason and considering that jumbo squid is an important fishery in northwest Mexico, the purpose of this research was to determine the effect of sonication time on the main functional properties of proteins. Sonication at 20 kHz and 20% amplitude were used during 0, 30, 60, and 90 s for foam and emulsion evaluations, and for 0, 1, and 3 min to evaluate gelling capacity. The emulsifying activity index was the highest at 60 s, while the emulsion stability index was the best at 90 s. Foaming capacity was significantly higher at 60 and 90 s, while the foam stability was 100% for all treatments. Finally, the water holding capacity and the texture profile analysis of gels showed an improvement.

The objective this work was to evaluate the organic matter content and the physical attributes of two Red Latosols 30 months after use in the sugarcane fallow-period. The long-term experiment was conducted on two Red Latosols. The design was in blocks, with four treatments and five replications. The treatments were soybean/millet/soybean; soybean/sunn hemp/soybean; soybean/fallow/soybean and soybean. At 30 months after the fallow-period the layers of 0.00-0.10 and 0.10-0.20 m were sampled for the determination of the weighted average diameter of the aggregates; and the layers 0.00-0.10; 0.10-0.20; 0.20-0.40 and 0.40-0.60 m for the determination of organic matter, aggregate stability index, soil density, porosity and resistance to penetration. The uses promoted an increase in organic matter and porosity, a reduction in the aggregation of soils evaluated 30 months after the fallow-period of the cane in relation to that determined after the fallow-period. At 30 months, the resistance to penetration of acric Red Latosol was different among the uses, and soybean/fallow/soybean yielded the lowest value in relation to the soybean and soybean/sunn hemp/soybean use. Uses had no effect on attributes assessed after 30 months.

The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0–7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.

Highlights • We applied ultrasound (US) to reduce the cooking time of mortadella. • Volatile compounds (VOCs), oxidative stability and sensory quality of samples were evaluated. • Ultrasonic-assisted cooking increased the VOCs from lipid auto-oxidation. • Samples presented a high oxidative stability index. • Samples cooked in US at 100% amplitude showed sensory quality similar to the Control., Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evaluated. Four cooking conditions were used, as follows: Control, corresponding to the cooking time traditionally used in the meat industry; TUS100 and TUS50: cooking with US (25 kHz) and 50% reduction of the cooking time of Control, using 100% (462 W) and 50% (301 W) amplitude, respectively; and TWUS: cooking without the application of US and 50% reduction of the cooking time of Control. TUS100 and TUS50 showed an increase of 10.8% and 29.4%, respectively, in the total amount of terpenes on the first day of storage in relation to the Control. The presence of nonane on the 60th day only in the US-treated samples (0.22 × 106 vs 0.11 × 106 for TUS100 and TUS50, respectively) indicated that the US treatment may have induced higher oxidation in mortadella. The oxidative stability index ranged from 274 to 369 days for TUS100 and the Control, respectively. The treatments TWUS and TUS50 showed a lower sensory quality at the end of storage. On the other hand, TUS100 presented sensory quality similar to the Control, demonstrating that ultrasonic-assisted cooking using a 100% amplitude is an alternative to reduce the cooking time without affecting the product quality.

The impact of the refining process on physicochemical properties, oxidative stability and cellular anti-inflammatory potentials of sea-buckthorn pulp oil (SBO) was investigated in this study. The results showed that acid and peroxide values of the tested SBOs decreased significantly after the refining process, while oxidative stability index (OSI) and anti-inflammatory potentials, measured as reduction in cellular inflammatory cytokine production, increased significantly. Interestingly, bleaching caused an unexpected increase in tocopherols as well as the greatest reduction in polycyclic aromatic hydrocarbons (PAHs). According to correlation analyses, tocopherol concentrations were significantly and positively correlated with OSI values and cellular anti-inflammatory potentials, while PHAs were negatively correlated with these factors. In general, refining is an effective way to improve the oxidative stability and anti-inflammatory capacity of SBO.

The use of deinking paper sludge (DPS) as a fertilizer instead of sending it to landfill could play a role in reducing greenhouse gases and improving soil properties. The objectives of this study were (1) to evaluate the changes in the physical (permeability and structural stability), chemical (particularly soil pH), and biological (microbial metabolic quotient (qCO2), microbial biomass soil CO2 emissions) of a calcareous agricultural soil following two successive annual amendments with three treatments (0, 30, and 60 Mg DPS ha&minus, 1&mdash, control, DPS30, and DPS60, respectively), and (2) to determine whether the addition of N-fertilizer to these treatments (controlF, DPS30F, and DPS60F, respectively) causes changes to soil fertility. The DPS application increased soil organic matter (+0.80%: DPS60 vs. control, and +0.35%: controlF vs. DPS60F), available phosphorus (+23.14 mg kg&minus, 1: DPS60 vs. control, and +14.34 mg kg&minus, 1: DPS60F vs. controlF), potassium (+0.6 g kg&minus, 1: controlF vs. DPS30F), and calcium (+0.28 g kg&minus, 1: DPS60 vs. control). The 60 Mg DPS ha&minus, 1 rate improved permeability and structural stability, regardless of the presence or absence of N-fertilizer. On the other hand, the 60 Mg DPS ha&minus, 1 rate without N-fertilizer lead to a decrease in total mineralization rate and qCO2, thereby indicating a reduction in CO2 emissions. The rate of 60 Mg ha&minus, 1 DPS could be effectively used to enhance the permeability and stability (soil restoration) and mitigate CO2 emissions, whereas the 30 Mg ha&minus, 1 rate could be used as fertilizer to improve the fertility of calcareous soils.

This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound.

Excess summer milk and a lack of product diversity are major problems facing Taiwan&rsquo, s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab&reg, Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7&ndash, 5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (p &lt, 0.05) than that of a control. Therefore, 80/20 cow cheese whey/full-fat goat milk and 80/20 cow cheese whey/skimmed goat milk mixtures were acidified to pH 5.5 and heated at 90 &deg, C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese B were significantly higher (p &lt, 0.05) than that of ricotta cheese A, but no significant difference was found in terms of sensory evaluation.

The effects of essential hydrophobic carrier properties of α-lactalbumin (α-LA) : chitosan (CHI, Mw 100 kDa, degree of deacetylation 75–85%) including mass ratio and pH on the characteristics, emulsifying activities, and interfacial properties of α-LA–CHI complexes were investigated. The interaction between α-LA and CHI was dominated by electrostatic interactions. Soluble α-LA–CHI complexes can be formed at both pH 6.0, and 6.5 at mass ratios of 1 : 1, 2 : 1, and 5 : 1, as shown by their optical appearance. UV-vis spectra demonstrated that the interaction between α-LA and CHI is highly CHI concentration, and pH-dependent. AFM graphs confirmed that α-LA–CHI complexes were spherical in shape and homogeneously dispersed in solution. The diameters of α-LA–CHI complexes were found to be around 100–250 nm, which was in accordance with DLS results, even though some aggregates were observed for the 1 : 1 α-LA–CHI complex. The emulsifying activity of α-LA was enhanced by complexation with CHI. Both the emulsifying activity index (EAI) and emulsifying stability index (ESI) of α-LA–CHI complexes were associated with mass ratio and pH values. The interfacial tension of α-LA–CHI complexes was negatively exponentially correlated with the EAI. The lower the interfacial tension of α-LA–CHI complexes on the oil–water interface, the higher the EAI. The results obtained from this study were complementary and provided insights into the interaction between α-LA and CHI, and suggested that α-LA–CHI complexes can be utilized as effective food ingredients for stabilizing, protecting, and delivering hydrophobic nutraceuticals.

Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to prevent foods oxidation, especially oil-based or fat-based varieties, has been recently got considerable attention. In this study, the antioxidant effect of essential oil and extract from the citron fruit (Citrus medica L.) was investigated on the thermal stability of sunflower oil. Aqueous, ethanolic, and methanolic extracts of citron peel (800 ppm), BHT synthetic antioxidant (200 ppm), and citron peel essential oil (800 ppm) were added to sunflower oil. The oil oxidation stability was evaluated during 5 days through analyzing the values of peroxide, anisidine, thiobarbituric acid, totox, and oxidative stability index (OSI). Results showed that the peroxide, anisidine, and totox value had an increasing trend over time. The effects of storage time, extract, and essential oil were statistically significant in reducing the oxidation rate of sunflower oil during storage. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. The results of this study demonstrated the positive effects of citron peel extract essential oil and on sunflower oil stability and its superiority over synthetic antioxidants.

The main purpose of this study is to find out how tea polyphenols affect the conformational, functional, and morphological characteristics of beef myofibrillar proteins(MPs). Polyphenols addition did not change amine group contents of MPs but caused a slightly increase in carbonyl groups of MPs at high level addition, and it can also decrease the sulfhydryl groups and induced the formation of disulfide bonds (S–S). The solubility, surface hydrophobicity and emulsion activity index of MPs were decreased by polyphenols, but the emulsion stability index did not change. Surface morphological analysis of MPs gels showed that polyphenols addition was harmful to the formation process of MPs gels but increased surface complexity of MPs gels. The degree of MPs aggregation was related to how much polyphenols were added to MPs suspension. Low ratio polyphenols caused a small fraction of MPs to aggregate and high ratio polyphenols resulted in excessive aggregation of MPs.

Аналізується швидкість виділення карбонату кальцію з оборотної води (ОВ) систем охолодження електростанцій з градирнями та ступінь стабільності таких вод при змінному електричному навантаженні. В основу аналізу покладено зв'язок між потоками оборотної системи охолодження (ОСО), зокрема підживлення, випаровування та продувки, який є за умови сталого водного об’єму ОСО та залежність потоку випаровування від навантаження блоків. Ця залежність ґрунтується на тому, що основним каналом розсіювання тепла після паротурбінних установок є випаровування води в градирнях. У квазірівноважному наближенні отримано загальний вираз, яким встановлюється зв'язок між швидкістю виділення карбонату кальцію та індексом стабільності ОВ. Ця залежність дозволяє розраховувати ступінь стабільності ОВ для будь-яких моделей кінетики виділення СаСО3 та отримувати відповідну величину швидкості виділення. Показано, що швидкість виділення СаСО3, прямо пропорційна електричному навантаженню електростанції; концентрації іонів Са2+ у воді підживлення, та частці відпрацьованого тепла, що розсіюється випаровуванням; Досягнути максимальної стабільності ОВ для даної ОСО можна: роботою при малих ступенях концентрування солей, що забезпечується регулюванням витрат підживлення і продувки, використовуючи інгібітори, та зменшуючи концентрацію бікарбонатів підкисленням. Отримані в роботі вирази, дозволяють розрахувати необхідні дози та розробити процедури для досягнення заданої стабільності і контролювати швидкість виділення СаСО3. Запропонована в статті методика дозволяє при проектуванні нових енергоблоків (станцій) робити кількісний прогноз стабільності ОВ на підставі даних про якість води місцевого джерела живлення та обґрунтовувати вибір оптимальних заходів щодо мінімізації швидкості виділення СаСО3. Для надійного прогнозу стабільності ОВ нових станцій необхідні експериментальні дослідження для ідентифікації закону виділення СаСО3. Наведені в роботі вирази можуть також бути прийняті за основу при техніко-економічній оптимізації процесу мінімізації відкладень та режиму експлуатації ОСО для змінних режимів роботи станцій, а також при розробці матмоделей для автоматизації процесу контролю над відкладеннями за таких умов. The rate of solid calcium carbonate (Dve) formation in circulating water (CW) of circulating cooling systems (CCS) of power plants with cooler towers and the stability index of such water at changing electric load is analyzed. The relationship between streams of CCS, namely, feeding, evaporation and blow, which exist under the condition of constant CCS water volume and dependence of evaporation flow upon units load are the basis of analysis. Such dependence is based on the fact that the main channel of heat dissipation after steam turbine units is evaporation in cooling towers. The general expression has been obtained in quasiequilibrium approximation that establishes the relation between Dve and CW stability index. This dependence allows calculating CW stability degree for any models of CaCO3 formation kinetics and to obtain corresponding Dve value. It has been shown that the rate of solid CaCO3 formation is directly proportional to electrical load of power plant, Ca2+ ion concentration in feed water and fraction of used heat dissipated by evaporation, antiproportional to stability index, inverse to CCS water volume and the average efficiency of power plant. Исследуется скорость выделения твердого карбоната кальция Dve с оборотной воды (ОВ) оборотной систем охлаждения (ОСО) электростанций с градирнями и степень стабильности таких вод при переменной электрической нагрузке. Анализ основан на связи между потоками ОСО: подпитки, испарения и продувки, существующей при постоянном водном объеме ОСО и зависимости потока испарения от нагрузки блоков. Эта зависимость основана на том, что основным каналом рассеивания тепла после паротурбинных установок является испарение воды в градирнях. В квазиравновесном приближении получено общее выражение, которым устанавливается связь между Dve и индексом стабильности ОВ. Эта зависимость позволяет рассчитать степень стабильности ОВ для произвольных моделей кинетики выделения СаСО3 и получить соответствующую величину Dve. Показано, что скорость выделения СаСО3тв, прямо пропорциональна электрической нагрузке электростанции; концентрации ионов Са2+ в воде подпитки, и части отработанного тепла, что рассеивается испарением; антипропорциональна индексу стабильности; обратно пропорциональна водному объему ОСО и среднему КПД станции.

The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10 kDa, 5 kDa and 3 kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5 kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10 kDa and 3 kDa EPH fractions. The 10 kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.

Rapid pericarp browning generates unmarketable litchi fruit leading to huge postharvest losses to growers and traders. Salicylic acid (SA) at three different concentrations (0.4, 0.8, and 1.2 mM) was tested as a postharvest dip treatment to ascertain the effect on fruit quality and storage behaviour of litchi. Freshly harvested litchi fruit 'Shahi' were dipped in the solutions, maintained at 10°C for 30 min, and thereafter surface dried before packing in perforated and unsealed polythene bags. They were then stored under refrigerated conditions (6±1°C and 80-90% RH). SA-treated (1.2 mM) fruit maintained significantly higher membrane stability index (78.44) compared to control (67.64) over 22 days of storage. SA treatment also resulted in maintenance of higher anthocyanin content compared to control during storage. Untreated fruit had hardly 12.5% marketable fruits (˂50% browning) after 18 days. The corresponding figure in case of SA-treated (1.2 mM) fruit was 68%, thereby indicating that SA treatment helps in reduction of pericarp browning in litchi. Also, the incidence of decay was only 6.25% in fruit treated with 1.2 mM SA, a significant reduction in decay from control (43.75%) after 18 days of storage. No significant differences due to SA treatment were recorded with respect to changes in fruit quality parameters such as soluble solids concentrate and titratable acidity. Our results suggest that salicylic acid at 1.2 mM can be integrated as a part of hydro-cooling of litchi fruit to reduce pericarp browning and fruit decay.

The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow’s abomasum (CAPC) in concentration variation 0; 2.5; 5; and 7.5 U/mg. The temperature to hydrolysis included at 28 °C, 37°C and 40°C. The emulsion activity index (EAI), Emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS) were investigated. The interaction between CAPC concentration and hydrolysis temperature has a significant effect (P

According to World Health Organization guidelines, corrosion control is an important aspect of safe drinking-water supplies. The data presented is physical and chemical parameters of drinking water in the rural areas of Torbat-e-Heydariyeh city, also to determine corrosion indices. This cross-sectional study has carried out with 188 taken samples during 2014 with 13 parameters, which has been analyzed based on standard method. Also with regard to standard conditions, result of this paper is compared with Environmental Protection Agency and Iran national standards. Five indices, Langlier Saturation Index (LSI), Ryznar Stability Index (RSI), Puckorius Scaling Index (PSI), Larson-Skold Index (LS) and Aggressive Index (AI), programmed by using Microsoft Excel software. Owing to its simplicity, the program can easily be used by researchers and operators. Parameters included Sulfate, Sodium, Chloride, and Electrical Conductivity respectively was 13.5%, 28%, 10.5%, and 15% more than standard level. The amounts of Nitrate, in 98% of cases were in permissible limits and about 2% were more than standard level. Result of presented research indicate that water is corrosive at 10.6%, 89.4%, 87.2%, 59.6% and 14.9% of drinking water supply reservoirs, according to LSI, RSI, PSI, LS and AI, respectively. Keywords: Drinking water, Villages of Torbat-e-Heydariyeh city, Stability index

The effect of heat treatments (65, 75, 85, and 95 ℃, 30 min) on the structure and the emulsifying properties of cumin protein isolates were investigated. The fluorescence spectra analysis showed that the conformations were remarkably influenced by heat treatments. An increase in the ratio of α-helix in the secondary structure of heated cumin protein isolates was observed from the result of circular dichroism. Thermal treatments at different temperatures led to an increase in the surface hydrophobicity ( Ho) and a decrease in zeta potential ( ζ) of cumin protein isolates. Emulsifying activity index and emulsion stability index of heated cumin protein isolates were reduced at different protein concentrations (0.1, 0.5, and 1.0%), while the protein absorption in emulsions stabilized by heated cumin protein isolates gradually increased with heating temperature increasing. Moreover, both emulsions stabilized by native and heated cumin protein isolates showed pseudo-plastic fluid behavior and exhibited a decrease in their viscosities with proteins concentration increasing. But thermal treatments produced different effects on the flow behavior of emulsions formed by various protein concentrations, the flow index for heated cumin protein isolates emulsions increased at protein concentrations of 0.5 and 1.0%, but decreased at a concentration of 0.1%. These results might provide reference for the cumin protein processing and its application in food industry.

The optimization of deamidation by protein-glutaminase (PG) on coconut protein (CP) and its effect on protein properties were studied. The optimum conditions were determined using response surface methodology (RSM). It was found that the optimum conditions were: enzyme:substrate ratio (E/S) of 36 U/g protein, temperature of 50 °C and pH of 7.0. The selected functional properties of treated CP subjected to deamidation for 15 min, 6 h, and 12 h, respectively were determined. Comparatively to control sample, the solubility of deamidated CP was improved at pH = 3.0 (p ≤ .05). Water-holding and oil-holding capacities were not different from control after PG deamidation. Emulsifying activity index (EAI) of 15 min deamidated sample was decreased, while EAIs of 6 and 12 h deamidated protein were not different from control. Emulsifying stability index of all deamidated samples were increased. Foaming capacity was increased after PG deamidation, while the foaming stability was decreased. It was also found that small molecular proteins were increased after PG deamidation.

The effects of pH and NaCl on the physicochemical (zeta potential, particle size and surface tension) and interfacial properties (foaming and emulsifying properties) of egg white and yolk were investigated in order to protmote its applications in food industries. Results showed that the increase of foam expansion power/emulsifying activity index of egg white exhibited a good correlation with the decrease of particle size and increase of surface tension. However, the extra charge and decreasing surface tension of egg white/yolk dispersions at pH > 7.0/NaCl ≥ 0.6% resulted in the destabilization of foams. The emulsifying stability of egg yolk dispersions continued climbing to pH 10.0 due to the continuous reduction of particle size and started declining with the slow decrease amplitude of particle size at NaCl > 1.8%, thus z-average particle size is the main factor that dominates the emulsifying stability index of egg yolk dispersions. These results indicated that the foaming/emulsifying properties of egg white/yolk proteins can be manipulated by altering the physicochemical characteristics such as charge, surface tension and particle size in order to achieve optimal functional properties for food industrial applications.

This research evaluated the effects of porcine bone protein hydrolysate (PBPH) at different concentrations (0, 0.25, 0.5, 0.75, and 1% w/v) on the emulsifying and oxidative stability of oil-in-water (O/W) emulsions. The emulsifying ability was first increased and then decreased with an increase in the PBPH concentrations, and the emulsion with 0.75% PBPH displayed the highest emulsifying activity index and emulsion stability index (p

The structural and emulsification properties of amyloid fibrils in whey protein concentrate (WPC) with certain ratios of added nuclei or nuclei fragments, generated using ultrasound, high-speed shear treatment and enzymatic hydrolysis methods, were compared. The emulsifying properties of nuclei fragments produced by high-speed shear treatment were effectively improved, but those of nuclei hydrolysed by alkaline protease decreased, since the determinant structures were destroyed. However, the emulsifying activity index and emulsifying stability index of fibrils subsequently formed by nuclei fragment induction (enzymatic hydrolysis method) were higher than those of fibrils formed by the heat-induced method and nuclei induction method in all pH environments. The fibril size induced by nuclei fragment induction was smaller, and the fibril level was higher, and thus the ability to improve the emulsifying properties of WPC was stronger.

An important issue of improving the technology of non-yeasted gluten-free bread is the development of measures to improve the structural and mechanical properties of dough and bread. To this end, the use of polysaccharide and protein supplements in the dough phase has been proposed. It is shown that the introduction of hydrocolloids and animal protein concentrates into freeze-free gluten-free dough improves the foaming characteristics by reducing the surface tension in water-flour suspensions. This indicates the formation of more stable systems for improving the porous structure of gluten-free non-yeasted bread. It has been found that the proposed supplements-structure improvers as a whole cause a reduction in shape stability, to the greatest extent – in the case of joint application. Thus, the shape stability index of the control sample (water) is 32, and in the presence of 0.5 % sodium carboxymethyl cellulose with supplements 0.5...1.0 % of Scanpro T95 – 20...21. Under the conditions of the introduction of ScanPro T95 in the amount of 1.5 % there is an increase in the surface tension of the liquid phase of the dough (indicator – 27.4). Explain the decrease in the effectiveness of ScanPro T95 in an amount of 1.5 % can be achieved through possible drag-drop processes with this amount of supplement. Thus, experimental studies have confirmed that the presence of hydrocolloids and animal protein concentrates in the aqueous-flour suspension with flour mix reduces the shape stability index of the drop due to a decrease in its surface tension.

The effect of thiolation using propanethiol on the functionalities of fibrillated whey protein isolate (WPI) solution at different pH values was studied. Fibrillated WPI solutions were thiolated at different molar ratios of propanethiol:carboxyl group (0.5:1, 1:1, 2:1, 3:1, 4:1) and the highest esterification extent ratio was obtained at 4:1 (pH 9). We also found that the thiolation process improved the foaming capacity and foam stability. TEM micrographs evidenced aggregation of thiol-modified fibrillated WPI. A network of shortened fibrils attached to each other was formed upon thiolation, suggesting good physical interaction. This was coherent with the increment of zeta potential values, indicating a greater repulsion force to retard fibrils aggregation. Thiolation enhanced emulsifying stability index of thiol-modified fibrillated WPI solution (pH 8) and diminished its susceptibility to pH changes. This has broadened the potential application of fibrils as food ingredients.

Zein possesses strong self-assembly ability due to its amphiphilicity. To investigate the effect of solvent polarity on both the flexibility of zein and the formation of flexible zein nanoparticles, various ethanol aqueous solutions were chosen. Alkaline modification was applied to improve the flexibility of the zein and a liquid-liquid method was used to produce zein nanoparticles. Solvent polarity plays a positive role in improving the flexibility of zein. Furthermore, native and flexible zein nanoparticles were formed from native zein and flexible zein, respectively. However, nanoparticles could not form from highly flexible zein due to their strong adaptability to changes in solvent. Compared with the emulsifying activity index (EAI) and emulsifying stability index (ESI) of native zein nanoparticles, a higher EAI and ESI of flexible zein nanoparticles were acquired. These results may be attributed to the strong adaptability of flexible zein to the medium changing through changing their secondary structure. Furthermore, the adaptability of flexible zein nanoparticles significantly depended on the initial polarity of the solvent. The deamidation reaction of zein was responsible for the change in zein flexibility. These findings thus provide clear evidence of the relationship between the solvent polarity and structural flexibility of modified zein.

Gully erosion is an ubiquitous problem but typically occurs in semi-arid environments. Erodibility (K-index) is the compendium of a set of intrinsic soil properties responsible for resistance to erosion. The number of gully-framed erodibility assessment investigations has been increasing due to the knowledge that it is mainly deep-profile properties that control gully development. Usually, only texture and organic matter are considered when calculating the K-index. In this study, we also consider both the climate factor (through the KUERY algorithm) and chemical stability, through the electrochemical stability index (ESI), an innovation since a direct correlation between K-index and ESI has not been reported. Moreover, erodibility differences between horizons contribute to the dynamics of gully development. Soil horizon erodibility in the studied gullies ranges between 0.036 and 0.006 (Mg·h·m2/MJ·mm·m2), which is within the medium and low erodibility classes but with a growing (more erosive) K-index trend with depth. We found that this is mainly due to electrochemical instability present in the deep horizons (B-Hzs) as suggested by our results and confirmed by the ESI. This allows us to postulate that the higher K-index of the deep layers is promoting the excavation–collapse dynamics, which can explain the large U-shaped gullies present in the area.

In this study, yam soluble protein (YSP) was extracted from Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH. The solubility of YSP decreased in 0.5 and 1.0 M NaCl solution. An increment in NaCl concentration reduced the emulsion activity index and emulsion stability index of YSP. The oil absorption capacity of YSP was 3.2 ml/g protein. With the increase of pH, the foam capacity (FC) and stability (FS) decreased and then increased. FS of YSP increased as the salt concentration increased from 0 to 0.5 M, and then decreased. The minimal gelation concentration of YSP was 8% (w/v) and 10% YSP gel (w/v) had maximum gel strength in 0.1 M NaCl. These results suggested that YSP produced by acid precipitation may be used as a protein source with remarkable functional properties.

Summary Dextran was grafted on to rice protein (RP) by the wet-heating Maillard reaction, and the structure and functional properties of the rice protein–dextran conjugates (RPDCs) were investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality compared with original RP. The solubility, emulsifying activity index, emulsifying stability index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50, 1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight, particle size distribution, surface hydrophobicity, secondary structures, amino acid compositions and chemical bonds of RPDCs were also characterised. The structure–function relationship was preliminary discussed, and the relationship suggests that the improvements in the functional properties were closely related to structural changes.

This study investigated the effects of zein hydrolysate (ZH) on the improvement of the emulsifying and oxidative stability of oil-in-water (O/W) emulsions prepared by myofibrillar protein (MP). The emulsifying activity index (EAI) and emulsion stability index (ESI) increased with the increase of ZH concentrations. Emulsions with 5 mg/mL ZH had the highest ESI and ζ-potential, the smallest mean particle size, and the lowest creaming index (p

Different tests used to predict asphaltene stability in crude oils, such as colloidal instability index, colloidal stability index, Stankiewicz plot, qualitative-quantitative analysis, stability cross plot, Heithaus parameter, toluene equivalence, Bureau of Mines correlation index – toluene equivalence, and oil compatibility model are reported in this work. In addition, SARA fractionation, asphaltene flocculation point, P-value, S-value, separability number, stationary column stability test, compatibility test, and spot test are disclosed. Using experimental data reported in literature, each test is carried out in order to evaluate its accuracy finding that some tests predict the asphaltene stability better than other ones. It was found that qualitative-quantitative analysis and stability cross plot behaved better than colloidal instability index and Stankiewicz plot.

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 W for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences ( P > 0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.

Atmospheric pressure plasma jet (APPJ) was investigated as an alternative to chemical and thermal treatments for reducing aflatoxin (AFT) levels on peanuts. Kernels were inoculated with Aspergillus flavus to produce AFTs. They were then treated using two APPJ treatment regimens; constant exposure (for 1 and 2 min), and pneumatically agitated exposure in a conveyored channel for up to 5 min. Quality was assessed via, peroxide value, free fatty acid content, acidity value, oxidative stability index, and through sensory panel evaluation. After 2 min of constant APPJ treatment, AFTs were reduced from 62.3 to 48.2 ppb (23% reduction), with a corresponding change in temperature (ΔT −24 to 92°C) of treated sample. After 5 min of agitated treatment, AFT concentration was reduced from 64.14 to 39.6 ppb (38% reduction) with a ΔT (24–78°C) of treated sample. APPJ compares favorably to other AFTs reduction techniques in time and product quality. Few changes were observed in all quality indices, this suggests APPJ is a viable approach for peanut aflatoxin treatment. PRACTICAL APPLICATIONS: This work demonstrates reduction of aflatoxin on peanuts using APPJ technology. Sensory evaluation scored plasma‐treated peanuts well, relative to untreated controls. Atmospheric pressure plasma treatment represents a promising method for reducing aflatoxin levels in peanuts.