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In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA–WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions. [ABSTRACT FROM AUTHOR]

In the current study, apple-pectin-based novel nanofibers were fabricated by electrospinning. Polyvinyl alcohol (PVA) and apple pectin (PEC) solution were mixed to obtain an optimized ratio for the preparation of electrospun nanofibers. The obtained nanofibers were characterized for their physiochemical, mechanical and thermal properties. The nanofibers were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). Furthermore, an assay of the in vitro viability of free and encapsulated probiotics was carried out under simulated gastrointestinal conditions. The results of TGA revealed that the PVA/PEC nanofibers had good thermal stability. The probiotics encapsulated by electrospinning showed a high survival rate as compared to free cells under simulated gastrointestinal conditions. Furthermore, encapsulated probiotics and free cells showed a 3 log (cfu/mL) and 10 log (cfu/mL) reduction, respectively, from 30 to 120 min of simulated digestion. These findings indicate that the PVA/PEC-based nanofibers have good barrier properties and could potentially be used for the improved viability of probiotics under simulated gastrointestinal conditions and in the development of functional foods. [ABSTRACT FROM AUTHOR]

Simple Summary: Biological techniques are environmentally friendly for arsenic bioremediation; however, the practical applicability for these techniques requires some engineering additions. For instance, in the bacterial bioremediation of arsenic, after the bioaccumulation of arsenic, the bacterial biomass is easily suspended in the water and difficult to separate. To resolve this problem, the current research provides a simple approach. Arsenic-tolerant bacterium Bacillus XZM was immobilized on Biocahr and biofilm provided a filter layer for arsenic adsorption. This composite was able to bio-sorb and bio-accumulate 42.3 mg/g of arsenic, which implies that it required USD 6.24 for the bioremediation of 1000 gallons of drinking water (with 50 µg/L of arsenic). This research is beneficial and worthy as it provides a technological application of a biological technique for arsenic-free drinking water. Moreover, it is a clean, green and economical method as it generates no residual sludge and does not use any harmful chemicals. This study determined the effect of Bacillus XZM extracellular polymeric substances (EPS) production on the arsenic adsorption capacity of the Biochar-Bacillus XZM (BCXZM) composite. The Bacillus XZM was immobilized on corn cobs multifunction biochar to generate the BCXZM composite. The arsenic adsorption capacity of BCXZM composite was optimized at different pHs and As(V) concentrations using a central composite design (CCD)22 and maximum adsorption capacity (42.3 mg/g) was attained at pH 6.9 and 48.9 mg/L As(V) dose. The BCXZM composite showed a higher arsenic adsorption than biochar alone, which was further confirmed through scanning electron microscopy (SEM) micrographs, EXD graph and elemental overlay as well. The bacterial EPS production was sensitive to the pH, which caused a major shift in the –NH, –OH, –CH, –C=O, –C–N, –SH, –COO and aromatic/-NO2 peaks of FTIR spectra. Regarding the techno economic analysis, it was revealed that USD 6.24 are required to prepare the BCXZM composite to treat 1000 gallons of drinking water (with 50 µg/L of arsenic). Our findings provide insights (such as adsorbent dose, optimum operating temperature and reaction time, and pollution load) for the potential application of the BCXZM composite as bedding material in fixed-bed bioreactors for the bioremediation of arsenic-contaminated water in future. [ABSTRACT FROM AUTHOR]

BACKGROUND Potato powder, a rich source of high‐quality protein and starch, plays an important role in the production of functional foods. In this study, ball‐mill processed potato powders with different particle sizes (278, 208, 129, and 62 μm) were analyzed in terms of physicochemical, pasting, rheological, and digestive properties. RESULTS: Scanning electron microscopy and laser diffraction analysis of the samples revealed mono‐model particle‐size distributions. X‐ray diffraction analysis confirmed structure destruction of starch pellets. Proximate composition and physical property analysis showed an increase in the water, ash, protein, and starch content. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With particle size reduced to 129 μm, large changes were observed in gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity, and final viscosity. Oscillatory rheology results also showed that, with the decrease in particle size, the storage modulus (G′) and loss modulus (G″) improved, with highest storage modulus (G′) observed in the 129 μm particle size. The hydrolysis rate and glycemic index also increased in the 129 μm potato powder. CONCLUSION: The results provide information that could be useful for improving quality characteristics by using specific grain sizes in the development of potato‐based products such as gluten‐free products and ethnic food products with particular functional and rheological properties. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Summary: The current study investigates the comparison and quality characteristics of starches isolated from potatoes using different processing methods from three commercial varieties: Lady Rosetta, Asterix and Challenger, for the first time in Pakistan. The analysis of variance revealed that starch yield significantly (P < 0.05) depended on total solids, peeling (12.7%, 12.0% and 12.0%) and unpeeling (15.0%, 14.0% and 14.0%) of potatoes compared to potato varieties for Lady Rosetta, Challenger and Asterix, respectively. Moreover, pasting properties, protein content, redness and yellowness were increased in those starches isolated without peeling while carbohydrates and lightness were increased in peeled potato starches. Furthermore, Fourier‐transform infrared spectroscopy analysis revealed that protein (1200–1400 cm−1) was present in starch extracted without peeling. Besides, scanning electron microscopy analysis revealed oval‐shaped starch granules with no impurities in peeled potato starch. The findings suggest the suitability of peeling process for obtaining a high‐quality pure starch. [ABSTRACT FROM AUTHOR]

Summary: The aim of present study was to prepare the micro size fish bone dispersion (F.B) by a novel method and fortified in snacks based on wheat flour (W.F) with fish meat (F.M) addition. A formulation blend of W.F 10–50 g, potato powder (P.P) 0–40 g, F.M 0–30 g and F.B 0–20 g was used to investigate different responses using response surface methodology (RSM). The results revealed that F.M significantly (P < 0.05) influenced on protein content and inverse relation with water holding capacity (WHC) and hardness. Whereas, F.B increased hardness, ash and calcium contents but decreased WHC, expansion and colour parameters. Furthermore, scanning electron microscopy (SEM) confirmed the effect of independent variables on morphology of the product. Optimised formulation (w/w) was W.F 35.71%, P.P 28.57%, F.M 21.42% and F.B 14.28% with 37% bioavailable calcium, improved texture and nutritional value. [ABSTRACT FROM AUTHOR]