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Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass frac tion of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33 %, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed o il cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4 %. [ABSTRACT FROM AUTHOR]

The effect of fermentation with R hizopus oligosporus, roasting and cooking on functional parameters and nutritional composition of unroasted buckwheat groats was studied. Tempe showed 57 and 124% higher activity against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ( ABTS●+) than cooked unroasted and roasted groats, respectively. Efficient doses of mg material necessary to scavenge ● OH ( IC50) and exert reducing power ( RP0.5) were decreased in tempe (by 61% and about 30%, respectively, as compared with roasted groats). All the parameters were strongly correlated with the soluble phenol level. Tempe contained more thiamine (2.5-fold) and riboflavin (7.5-fold) than cooked buckwheat. It had 143 g/kg protein of the highest Cys + Met and Tyr + Phe levels. In vitro bioavailability of tempe protein (56%) was higher than cooked unroasted groats (41%) and similar to cooked roasted ones. Sensory analysis of buckwheat tempe was concluded with a good overall assessment. Tempe-type fermentation may be recommended as a favorable technique of unroasted buckwheat groats processing. Practical Applications Conventional cooking and/or roasting of buckwheat seeds influences the nutritional composition and partially diminishes the functional parameters of groats. Tempe-type product obtained from unroasted groats is a convenient food of improved parameters that may broaden the gluten-free product spectrum on the market. Fermented buckwheat groats are also a potential source of flour of advantageous antioxidant parameters for application as a food additive. [ABSTRACT FROM AUTHOR]

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The myo-inositol phosphates profile was analysed in spelt (Triticum spelta L.) and in green spelt (immature grains) subjected to thermal processing and solid-state fermentation with Rhizopus oligosporus. Raw mature grains were characterized by the highest level of phytate (13.09 g·kg-1), with 41% share of inositol hexakisphosphate. Solid-state fermentation resulted in a decrease in both total phytate content by 10% on average and the share of higher phosphorylated forms of myo-inositol in the profile. Fermentation generated high amounts of lower inositol phosphates, particularly in the case of immature spelt (72% share in the profile). Analysis of the dephosphorylation pattern indicates that the main enzymatic activity in this process could be attributed to 3-phytases from R. oligosporous. The fermentation of spelt did not enhance in vitro bioavailability of minerals (Ca, Mg, Fe, Mn, Zn, Cu). The results presented in this paper provide information on the impact of the proposed bioprocessing method on the level and profile of inositol phosphates in spelt grains. The conclusions can be helpful in designing fermented food products on the basis of cereals and pseudo-cereals, as the content of phytate is one of the factors that may limit the nutritional value of food. [ABSTRACT FROM AUTHOR]

The paper presents the colloidal and thermal stability of the three-component hybrid materials containing halloysite, polysaccharides (alginic acid, cationic cellulose and hydroxyethyl cellulose) and Tritons. TX-100, TX-165 and TX-405 were used as non-ionic surfactants. Stability and other properties of the hybrid materials were tested by the following methods: UV-Vis, TGA (thermogravimetric analysis) and DSC (differential scanning calorimetry), CHN (elemental analysis), SEM-EDX (scanning electron microscopy with energy dispersive X-ray spectroscopy) and tensiometry. According to the results with the increasing polymer concentration the colloidal stability of the tested systems also increases. Moreover, the addition of the surfactants causes the increase of polysaccharide adsorption but the colloidal stability of the tested systems decreases due to large weights of formed aggregates. As follows from the thermal analysis, the comparison of the TG/DTG-DSC curves obtained for the investigated polymers confirms that their thermal decomposition courses have some common features. The obtained results have the application potential in the formation of the materials for the pollutants removal from water and sewages., (© 2023 Wiley-VCH GmbH.)