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Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources. [ABSTRACT FROM AUTHOR]

Simple Summary: Dietary fibre was once considered to be a negative factor for monogastric animals due to its potential adverse effects on digestibility and performance. Recently, certain types of fibre have been proposed as an effective nutritional approach to maintaining piglets' gastrointestinal health after weaning. However, the relationships between the complex fibre properties of different sources and their physiological effects remain unclear. This research had a dual purpose. Firstly, to evaluate the use of novel fibre sources in piglet feed, such as almond shell, olive kernel, and nutshell, which are very finely ground fibre sources typically unsuitable as dietary ingredients due to their hardness and particle size. Secondly, to assess the impact of their physicochemical properties, such as fermentability and hydration properties, on piglet performance compared with lignocellulose, the most commonly used fibre source. Overall, these results highlight the importance of the physicochemical characteristics of fibre sources, suggesting that a combination of insoluble fibre with a prebiotic fermentable fraction, having medium hydration properties, may improve performance in weaned piglets. The effect of including micronised fibre sources (FS) differing in fermentability and hydration capacity (HC) on growth performance, faecal digestibility, and caecal fermentation was investigated in piglets. There were four dietary treatments: a control diet (CON) and three treatments differing in the HC and fermentability of FS added at 1.5% to prestarter (28–42 d) and starter (42–61 d) diets. These were: LHC (low-HC by-product-based insoluble fibre (IF) with a prebiotic fraction (PF) from chicory root); MHC (medium-HC by-product-based IF with a PF); and HHC (high-HC non-fermentable wood-based IF with no PF). There were eight replicates per treatment. Over the entire period, LHC and MHC piglets showed a 10% increase in daily growth and feed intake (p ≤ 0.019) and tended to have a reduced feed conversion ratio (p = 0.087) compared to HHC piglets. At 42 d, faecal protein digestibility increased by 5% in the LHC and MHC groups compared with the HHC group (p = 0.035) and did not differ from the CON group. Both LHC and MHC fibres were more fermented in vitro with caecal inocula from 61 d old piglets than HHC fibre (p ≤ 0.003). These results suggest that balanced soluble and insoluble fibre concentrates can improve piglet performance. [ABSTRACT FROM AUTHOR]

ABSTRACT: A total of 378 Cobb-500 male broilers were used to evaluate the effects of 2 fiber sources, differing in hydration capacity and fermentability, on gastrointestinal tract development, apparent ileal digestibility and performance from 1 to 42d of age. There were 9 replicates per each of the 3 dietary treatments, all in mash form: a wheat-soybean control (CON) diet, CON diet diluted with 1.5% of wood lignocellulose (LC diet) as a non-fermentable insoluble fiber with high hydration capacity; and CON diluted with 1.5% of a mixture of fibers (ISFC diet) containing both lignified insoluble fiber and a prebiotic soluble fiber fraction from fructooligosaccharides. Additionally, the fermentability of both fiber sources (LC and ISFC) was determined by in vitro using cecal inoculum from broilers fed the experimental diets. Both LC and ISFC treatments impaired by 4% feed conversion ratio only during the first 7d (P = 0.003) compared with CON group. In the grower period (21–42d), the ISFC group showed the best growth (P = 0.039), and at 42d tended to show the highest body weight (P = 0.095). This agrees well with the highest ileal dry matter (P = 0.033) and organic matter (P = 0.043) digestibility observed in ISFC group and the similar trend observed for ileal protein digestibility (P = 0.099) at 42d. Also, at 42 d, absolute and relative (% body weight) digestive tract weights (P ≤ 0.041) and empty gizzard weights (P ≤ 0.034) were greater for LC and ISFC groups compared to CON. The cecal molar proportion of valeratewas greatest in ISFC group (P = 0.039). In vitro gas production was higher for ISFC than for LC substrate when using either a diet-adapted or non-adapted cecal inoculum (P < 0.05). These results show the interest in combining IF with prebiotic highly fermentable fiber, such as fructooligosaccharides, in broilers to improve nutrient digestibility and finishing performance.

Development of triple-conducting cathode can extend the electrochemically active region to the entire cathode to more effectively promoting oxygen reduction reaction (ORR). Herein, a cobalt-free perovskite Sr 1.75 K 0.25 Fe 1.5 Mo 0.5 O 6−δ (SKFM) was developed as a single-phase triple-conducting cathode material for protonic ceramic fuel cells (PCFCs). Introduction of K into Sr-site leads to a 21.54 % increase in the hydration capacity compared to the undoped Sr 2 Fe 1.5 Mo 0.5 O 6−δ (SFM). The bulk diffusion coefficient and surface exchange coefficient of SKFM are 3.8 and 5.2 times higher than those of SFM at 550 °C, respectively. XAS and EPR results demonstrate that the average valence state of Fe and the concentration of surface oxygen vacancies in SKFM are higher than those in SFM. The polarization resistances (R p) value of SKFM cathode in wet air is 0.06 Ω cm2 at 700 °C, while it is 0.11 Ω cm2 for SFM cathode, which is reduced by 45.5 %, indicating significantly improved ORR activity. The R p is dominated by the adsorption and diffusion process of oxygen associated with low-frequency part in wet air. The single cell with a configuration of Ni-BZCY4/21-μm-thick BZCY4/SKFM delivers a power output of 1000.8 mW cm−2 in wet H 2 at 700 °C and steady operation at 600 °C for a total of 100 h. [ABSTRACT FROM AUTHOR]

Faba bean is protein-enriched legume crop consumed in the form of pods, and cooked seeds and is a part of the traditional food of many Mediterranean countries. It shows variations in its phenotypes, especially in seed size and color. Therefore, it is very important to investigate faba bean genotypes having less cooking time. Keeping this in view, a total of 399 faba bean accessions including three commercial varieties were obtained from International Center for Agricultural Research in the Dry Areas (ICARDA) and Aegean Agricultural Research Institute National Gene Bank for the investigation of cooking traits variations. The field experiments were conducted according to the augmented block design in three provinces (Sivas, Adana, and İzmir) of Türkiye for two consecutive years (2017 and 2018). A good range of variations was observed for all studied traits and the mean cooking time was 114.16 min. İzmir10 had better cooking properties due to its shorter cooking time than other cultivars and landraces. Higher values of the swelling index revealed the higher swelling ability of Balıkesir74. Correlation analysis was performed and swelling capacity showed significant and positive correlations with swelling index and hydration capacity at a significance level of p = 0.05. As this germplasm was collected from 45 provinces, the landrace from Şanlıurfa reflected minimum cooking time and maximum swelling capacity. Principal component analysis (PCA) was performed and the 1st five PCs accounted for a total of 100.00% variations. Biplot analysis resulted in a total of 63.02% variations and the studied germplasm was divided based on cooking time, hydration capacity, and swelling capacity. İzmir10 showed minimum cooking time, it should be also used as a candidate parent to develop faba bean cultivars requiring lesser cooking time to save time and energy. We believe that the results presented herein will be very helpful for the faba bean breeding community interested in quality and cooking traits. [ABSTRACT FROM AUTHOR]

The processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological characteristics of pigmeat analyzed in this paper are represented by water retention ability, capacity of hydration and the degree of perselation. The researches have been conducted on 40 samples, taken from the muscle of the longissimus dorsi from breeds Marele Alb, Landrace, Line S 345 Periş, Duroc, Hampshire and Perhib, F1 hybrids (Marele AlbxLandrace) xPietrain and F1 (Marele AlbxLandrace) xSeghers. Water retention capacity has been appreciated by many indicators obtained from the pressing of the sample, according to the method Grau-Hamm. The largest capacity aircraft meets the breed Duroc (47.631), followed by the great white (43.33), LSP 345 Periş (42.87) and the hybrid Perhib (42.731). Water retention capacity, expressed as wet surface, stated on the first Landrace breed (30.012), followed by the Hampshire breed and F1xSeghers (29.602) hybrid Perhib (28.6) breed of LSP 345 Periş (28.361), the lowest value is passed to the race Duroc (22.344).

Characterisation of the variations in physico-chemical properties of grains may help to improve the feeding value of grains for animal nutrition. Thus, this study aimed to obtain more extensive quantitative ideas concerning different physico-chemical properties of wheat, hybrid rye, and barley. The samples were ground in a hammer mill using screen size of 1, 3, and 6 mm, respectively. The cumulative mean particle distribution at >1.0 mm of the ground grains showed significant differences between wheat and hybrid rye (4.63 and 9.13%, respectively). At dry sieve analysis of 6 mm screen size, hybrid rye had significantly higher mean particle size distribution of >1.0 mm (26.8%) than for ground wheat and barley. Ground wheat using a 1 mm mesh sieve had the lowest water holding capacity and swelling capacity (1.89 g H2O/g dry matter (DM); p = .001 and 1.33 mL H2O/g DM; p = .021, respectively) compared to hybrid rye and barley. Ground hybrid rye using a 1 mm mesh sieve had the significantly highest extract viscosity (6.22 mPa s). Ground wheat had the lowest (p 1 mm regardless of the grinding size. Ground wheat had the lowest water holding capacity irrespective of the grinding mesh sieve. Finally, hybrid rye in general is characterised by high extract viscosity (6.22 mPa s at 1 mm grinding size), which decreased with coarser grinding (3.75 and 3.10 mPa s at 3 and 6 mm, respectively).Highlights Particle size distribution is directly affected by the grinding process. Water holding capacity and swelling capacity are two complementary measurements. Extract viscosity seems to be affected by grinding; however, the sedimentation rate is influenced by the grain type.

Modern advances in dosage forms require innovative excipients that make them more efficient than conventional dosage forms. Natural excipients like gums are known to be cheap, biodegradable, and readily available. However several natural gums are yet to be fully characterized and utilized. This study sought to determine the physicochemical properties of Piptadiniastrum africana (Hook. F.) gum to establish a basis for its pharmaceutical application. The crude Piptadiniastrum africana gum (CPAG) was collected as the natural exudates from the tree bark and observed for its macroscopic features. Physicochemical characteristics such as the moisture content, insoluble matter, and ions as well as pH, swelling index, hydration capacity, solubility, viscosity, flow properties, and rheological behaviour were determined. To assess the chemical and morphological nature of the purified gum, scanning electron microscopy (SEM), nuclear magnetic resonance (NMR) imaging, X-ray diffractogram (XRD), and Fourier Transform Infrared (FT-IR) spectroscopy were employed. CPAG was a pale-dark brown color with an ammoniac smell and a biting taste while the purified Piptadeniastrum africana gum (PPAG) (yield 33.19%w/v) was off white-light brown color with a characteristic smell and bland taste. The moisture content of CPAG and PPAG was determined to be 13% and 8% respectively while the insoluble matter level was 0.31% and 0.12% respectively. Both CPAG and PPAG contained monovalent and divalent metal ions in the order Ca2+>Mg2+>Fe2+>Na+>Cu2+>K+>Zn2+. The swelling and hydration capacities of CPAG were found to be 1.35 and 4.24 respectively while values for PPAG were determined as 0.22 and 3.8 respectively. PPAG was soluble in both hot and cold water, HCl and chloroform. The gum was determined morphologically to be an amorphous carbohydrate with β-D-mannopyranosyl units attached to repeated units of α-D-galactopyranosyl. This study reveals that the purified gum possesses physicochemical features suitable as an excipient for pharmaceutical use.

The objective of this study was to synthesize carboxymethyl starch (CMS) from maize grains (Zea mays Linn, var. cuseoensis), and to evaluate some of its physicochemical properties. Maize starch was extracted from maize grains by wet-milling followed by filtration and drying. The starch was treated with monochloroacetic acid in the presence of sodium hydroxide (NaOH) of concentrations between 10 and 50% w/v to produce sodium carboxymethyl starch (CMS). The properties of the CMS evaluated included swelling and hydration capacities, density and porosity. Fourier transform infra-red (FTIR) analysis was also employed to confirm the attachment of carboxymethyl group to the starch molecule. Results showed that the CMS synthesized with 40 and 50% NaOH (CMS 40 and CMS 50) possessed swelling capacities of 3940 and 4405%, with hydration capacities of 627.50 and 632.40% respectively. Their bulk density was lower than that of the natural maize starch, while their porosity was higher. These suggest good tablet disintegration characteristics. The FTIR results revealed the presence of carboxymethyl group in the modified starch. [ABSTRACT FROM AUTHOR]

Characterisation of the variations in physico-chemical properties of grains may help to improve the feeding value of grains for animal nutrition. Thus, this study aimed to obtain more extensive quantitative ideas concerning different physico-chemical properties of wheat, hybrid rye, and barley. The samples were ground in a hammer mill using screen size of 1, 3, and 6 mm, respectively. The cumulative mean particle distribution at >1.0 mm of the ground grains showed significant differences between wheat and hybrid rye (4.63 and 9.13%, respectively). At dry sieve analysis of 6 mm screen size, hybrid rye had significantly higher mean particle size distribution of >1.0 mm (26.8%) than for ground wheat and barley. Ground wheat using a 1 mm mesh sieve had the lowest water holding capacity and swelling capacity (1.89 g H2O/g dry matter (DM); p =.001 and 1.33 mL H2O/g DM; p =.021, respectively) compared to hybrid rye and barley. Ground hybrid rye using a 1 mm mesh sieve had the significantly highest extract viscosity (6.22 mPa s). Ground wheat had the lowest (p <.001) corrected sediment rate. In general, ground hybrid rye had always a higher feed particle size >1 mm regardless of the grinding size. Ground wheat had the lowest water holding capacity irrespective of the grinding mesh sieve. Finally, hybrid rye in general is characterised by high extract viscosity (6.22 mPa s at 1 mm grinding size), which decreased with coarser grinding (3.75 and 3.10 mPa s at 3 and 6 mm, respectively). Particle size distribution is directly affected by the grinding process. Water holding capacity and swelling capacity are two complementary measurements. Extract viscosity seems to be affected by grinding; however, the sedimentation rate is influenced by the grain type. [ABSTRACT FROM AUTHOR]

Thermochemical heat storage using the Ca(OH) 2 dehydration/hydration reaction for CSP plants requires the development of advanced materials that avoids the breakage shown by conventional CaO pellets. In this work, spherical cores made up of pelletized 60 wt % Ca(OH) 2 and 40% γ-Al 2 O 3 powders were coated with different mesoporous alumina coverings by means of a dip-coating route, in order to enhance its structural integrity for dehydration/hydration cycles. Three strategies of preparation were devised using as coatings alumina gels containing cetyltrimethylammonium bromide as surfactant in neutral (A2 CS) and acid pH (A4 CS) and without surfactant in neutral medium (A3 CS). In both A2 CS and A4 CS materials, denser alumina coatings were attained originating higher crushing strengths, pointing out the positive role played by the surfactant in the gel makeup. SEM images indicated that A2 presented small alumina grains (0.3–3 μm) highly dispersed over their surface, while over A4 CS, long sheets were appreciated. All the materials exhibited high hydration capacities after 10 cycles (>80%, >800 kJ/kg) at 250 °C, but only A2 CS hold its structural integrity that was preserved even after 20 cycles without loss of its hydration capacity. Image 1 • Ca(OH) 2 /Al 2 O 3 pellets were coated with mesoporous alumina shells. • The presence of a surfactant in the gel increased the coating degree. • All the materials exhibited >800 kJ/kg storage capacities after 10 cycles. • The nature of the coating gel determines the structural integrity of the pellets. [ABSTRACT FROM AUTHOR]

Composting is a strategic technology to convert organic waste into environmentally friendly soil improvers, mitigating the pressure on landfills and contributing to sustainability. This research evaluates the effects of different doses of mineral/organic fertilizers on two chickpea types: desi and kabuli. A randomized block design with three replications and six conditions was adopted: non-fertilized control, two mineral fertilizations (M1, M2), and three organic fertilizations (B1, B2, B3). M1 and B1 provided for comparable NPK amounts. Fertilization and variety significantly influenced plant growth and production, and seed hydration. Fertilization had a lower influence on bioactive compounds. The highest seed yields were obtained with M2 (30–40–100 kg ha−1 of N, P2O5, and K2O, respectively. An addition of 40 kg ha−1 of P2O5 (M1) had no effect on seed yield. B1 (10 Mg ha−1 of Bio Vegetal) and M1 led to the same yield, which did not increase using higher doses of green compost. Mineral and organic fertilizations favored hydration and swelling of chickpeas. Desi chickpea showed a significantly higher seed yield but a lower seed weight than kabuli. Organic fertilization, combined with the recovery of peculiar chickpeas, which are more productive and richer in bioactive compounds, promotes a more sustainable food system.

This experiment was conducted in 7 different locations of Turkey (Diyarbakır/Dicle, Malatya, Mardin, Elazığ, Elazığ/Gezin, Iğdır and Hatay) and it was conducted on the black chickpea genotypes. The aim of this experiment is to determine the hydration capacity of black chickpea genotypes, seed ratio with hard seed coat, the weight of one hundred seed, the protein content in the grain, the fat content in the grain and the P, K, Ca, Mo, Fe, Zn, Cu and Mn (mg / kg) contents. In line with this aim, in 2015, it was carried out with three repetitions according to the Trial Plan of Random Parcels. At the end of the experiment, the obtained values were subjected to variance analysis and the differences among the means were tested according to the Duncan multiple comparison method. The difference among the genotypes in terms of hydration capacity was found to be statistically significant at 1%. The hydration capacities of genotypes varied between 0.9826-1.0856. While the genotype of Hatay has the highest hydration capacity, Gezin genotype was determined to have the lowest hydration capacity. In the study, no genotype was found to have seeds with hard seed coat (seed without water). All seeds are swollen as a result of taking water. The highest values were determined as follows: Iğdır genotype with a weight of 12.40 g for the hundred seed, Gezin genotype for the fat ratio in the grain and the ratio of protein in the grain is Elazığ genotype. The Elazığ genotype is prominent in terms of phosphorus, potassium, molybdenum, zinc and copper content in grain. [ABSTRACT FROM AUTHOR]

BACKGROUND The aim of the study was to rank conventionally used fibre rich feeds for their physicochemical properties and detect possible correlation between analytical fibre determinations. A total of 22 samples were analysed for proximate fibre values, soluble dietary fibre (SDF), insoluble dietary fibre (IDF), crude protein (CP) and crude ash (CA). Physicochemical properties were determined in vitro by hydration capacity (HC) [water holding capacity (WHC), water binding capacity (WBC), swelling property (SwP)] and buffering capacity [linear buffering rate (LBR)]. RESULTS: Fibre content and physicochemical properties varied markedly between the samples. HC was highest for beet pulp and lowest for rice and millet bran. Buffering capacity expressed minimum values for lignocelluloses and maximum values for rape seed hulls. The correlation of methods was positively between WBC, WHC and SwP (r ≤ 0.89; P ≤ 0.003) but not significant for HC and buffering capacity. SwP negatively correlated with crude fibre (CF), neutral detergent fibre (aNDFOM) and IDF (r ≤ −0.48; P ≤ 0.05). WBC and SwP positively correlated with SDF (r ≤ 0.63; P ≤ 0.04). LBR was negatively correlated with CF, aNDFOM, IDF and total dietary fibre (r ≤ −0.55; P ≤ 0.02), but positively with CP (r = 0.53; P = 0.01). CONCLUSION: The determination of physicochemical properties is applicable to rank fibre rich feeds, some correlations between fibre analytical measurements and physicochemical properties were detected. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The microstructural, physicochemical, nutritional, functional and protein structural properties of buckwheat flour as affected by different pregelatinization treatment including roasting, steaming, extrusion, boiling and microwave before milling were investigated. Scanning electron microscopy studies showed that flours treated by boiling and extrusion displayed more swollen and more compacted flour particles than raw, roasted and microwave treated flours. Native buckwheat flours displayed lower values of gelatinization degree, swelling power and hydration capacity than pretreated flours, while pretreated flours were darker and more reddish than native flour. Regarding the functional ingredients, native flours have more total flavonoid, rutin and content than quercetin treated flours with the exception of steaming and extrusion. The different pregelatinization treated buckwheat flours showed a remarkably decrease in their viscosities as revealed by rapid visco analyzer (RVA). Furthermore, the primary structure of buckwheat protein did no change with different pretreatments, whereas the extrusion treatment seemed to induce a conjugation between protein molecules. The pregelatinized buckwheat flours were also observed to have potential for producing high quality and functional noodles. [ABSTRACT FROM AUTHOR]

Pharmaceutical formulations intended for treatment of xerostomia (dry mouth) should be able to keep the oral mucosa hydrated for a prolonged period of time. The products already existing on the market contain water-soluble polymers, however their ability to moisturize the oral mucosa for a longer period of time seems limited. In this paper the sorption properties of water vapor of high-methoxylated pectin (HM-pectin, a hydrophilic biopolymer) and phosphatidylcholine-based (Soya-PC) liposomes have been studied and compared using a gravimetric method. The kinetics of water desorption and sorption have been recorded over the relative humidity range RH = 95–0–95%, at 35 °C. The obtained isotherms were found to be well described by the n-layer Brunauer-Emmet-Teller (BET) adsorption model. The water isotherms on HM-pectin were Type II (IUPAC), while water isotherms on liposomes were Type III. The maximum water sorption capacity of liposomes (1.2 mg water per mg of adsorbent at 95% RH) was found to be twice as high as for pectin. Due to the slower water release from the liposomes, as well as their high water sorption capacity, they seem to have great potential in relieving the symptoms of dry mouth syndrome. [ABSTRACT FROM AUTHOR]

Twenty genetically diverse chickpea genotypes were grown in a randomized block design experiment with three replications during two years 2010-11 and 2011-12. Data on individual plants were recorded on days to 50% flowering, seed yield, protein content (%), volume of seed (ml), density of seed, hydration capacity, swelling capacity, cooking time (min) and swelling index (%).The analysis of variance (ANOVA) showed significant differences among the genotypes for all the characters showing enough variability among the genotypes. Further, the estimates of heritability were high for all the traits except days to 50% flowering in both the years. Swelling index, volume of seed, cooking time and seed yield had high heritability coupled with high genetic advance indicated that these characters are under additive genetic control and simple selection will be effective for their improvement. None of the quality traits showed any association with seed yield, however, quality traits showed certain positive/negative associations among selves e.g. volume of seed showed significant and positive association with hydration capacity and swelling capacity; swelling capacity with hydration capacity in both the years. Further, density of seed showed significant and negative association with volume of seed and hydration capacity during both the years. [ABSTRACT FROM AUTHOR]

The particle size of maize flour has a significant effect on its functional and physicochemical properties. In this study, maize grits were ground for various time intervals (3.5, 4, 5, 6, 10 and 14 min), and grinding effects on compositional, functional and physicochemical properties of maize flour were evaluated by using rapid visco analyzer (RVA), differential scanning calorimeter (DSC), sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and other chemical methods. The results showed that grinding could effectively pulverize the flour particles. As particle size decreases, the damaged starch and amylose content, gelatinization degree, hydration capacity, water solubility index and water absorption index were significantly ( P < 0.05) increased. Grinding caused reduction in trough viscosity, final viscosity and peak time and an increase in peak viscosity and breakdown of maize flours. The starch isolated from different time treated maize flour exhibited a decrease in transition gelatinization temperature ( T o , T p and T c ) and gelatinization enthalpy, whereas grinding treatments have no effects on protein content and protein primary structure of maize flour. Grinding treatment changes in the damaged granules and particle size distribution are responsible for the different maize flour properties. [ABSTRACT FROM AUTHOR]

• Ginkgo seed protein isolate (GSPI) hydrogel was fabricated by heat-induced gelation. • Satisfactory cross-linking was achieved by genipin. • Genipin cross-linking promoted the aggregation of proteins and enhanced the gelling properties thereof. • Genipin cross-linking improved water holding capacity of the GSPI gels. The present study investigated the effects of genipin cross-linking on the gelling properties of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different concentrations (0, 0.05, 0.1, 0.2, 0.4, 0.6% w/v) of genipin at pH 6.0. Compared to pure GSPI, genipin treatment led to lower solubility, surface hydrophobicity, and fluorescence intensity, while promoted protein aggregation. Cross-linked GSPI gels exhibited markedly improved gelling properties and water holding capacity (WHC), with up to 2.1-fold increases in gel hardness and 1.3-fold increases in WHC over non-treated GSPI gel. Electrophoresis and Fourier-transform infrared spectroscopy confirmed the cross-linking. Moreover, microstructural examination showed that cross-linking with genipin resulted in protein aggregation and more porous gel matrix. Overall, genipin cross-linking demonstrated great potential for the enhancement of gelling properties of ginkgo seed protein. The current research may expand the utilization of ginkgo seeds in food applications. [ABSTRACT FROM AUTHOR]

A study was carried out to determine the physicochemical and functional properties of seeds of five different genotypes of horsegram obtained from AICRP on Arid Legumes at Parbhani centre to assess their potential use in the food products. The five different genotypes viz. VLG-34, SHG-0628-4, AK-53, AK-21and AK-52 were analysed. The AK-21 have highest 100 seed weight (3.75%) followed by AK-52 (3.61g) while maximum density (1.42g/ml) and bulk density (0.833 g/ml) was found in AK-52. The data on proximate composition showed that among all genotypes the AK-21 had highest protein ( 30.08%),crude fiber(5.5%) which could be exploited for nutritional purpose and genotype VLG-34 scored highest in crude fat (2.56%), carbohydrate (64.53%) and ash content(3.10%) will be used in different food formulation. The functional properties study revealed that the genotype AK-21 was superior in most of the functional properties viz swelling capacity(0.041ml/seed), water absorption capacity (1.53g/g), oil absorption capacity(1.21 g/g), foaming capacity (48.18%), foaming stability (40.13%), emulsifying activity(59.53%), emulsifying stability(55.16%), invitro protein digestibility(81.80%) and required less cooking time(55 min.). These properties makes AK-21 suitable for processor and consumer also. These results suggest the potential utility of horse gram flour as substitutes for other legume flour for food products formulations. [ABSTRACT FROM AUTHOR]

Twenty-four raw materials, harvested or produced in 2013 and commonly used in animal feed, were used to measure their hydration capacities through both water-holding capacity (WHC, g H 2 O/g DM after 24 h of water addition) and swelling capacity (SC, mL H 2 O/g DM during 60 min after water addition, every 5 min during the first 30 min and then every 10 min). The raw materials were provided in the form of whole seeds (F1 class; n = 8), flour/mash/hulls (F2 class, n = 8) or pellets (F3 class, n = 9). Hydration capacities were measured for unprocessed material and also after grinding of whole seeds (1, 3, 5 or 8 mm grid). The raw materials were analysed for fibre content to study the relation with WHC and SC. Moreover, WHC and SC were measured on twenty-eight compound pelleted feeds containing some of the raw materials studied in the present experiment, harvested or produced in the same year (i.e. 2013; Experimental feeds; n = 8) or in an earlier year (i.e. <2013; Reference feeds; n = 20) to evaluate additivity and predictability of these criteria. WHC and SC at 60 min (T60) varied greatly among the raw materials (2.88 ± 1.74 g H 2 O/g DM and 2.61 ± 2.37 mL H 2 O/g DM, respectively; P < 0.001) and are weakly correlated ( R 2 = 0.52; P < 0.001). They are thus two complementary measurements interesting in feed formulation. The physical form of the raw materials at the moment of delivery had a significant effect on WHC (0.97, 4.92 and 3.65 g H 2 O/g DM in the F1, F2 and F3 classes, respectively; P < 0.001). Grinding the seeds had a significant effect on WHC and SC values ( P < 0.001). WHC and SC at T60 were moderately correlated with the fibre content: neutral detergent fibre (aNDF), acid detergent fibre (ADF), acid detergent lignin (ADL), hemicellulose and cellulose content ( R 2 < 0.40 and P < 0.01 the same for every fibre fraction). In the eight Experimental feeds, the correlation between calculated SC and measured SC at T60 was low ( R 2 = 0.38; P = 0.104). Conversely, the correlation between calculated WHC and measured WHC was high ( R 2 = 0.89 and R 2 = 0.81; in the Experimental and the Reference feeds, respectively; P < 0.001) and the mean difference between the predicted WHC and the measured WHC was moderate (9.7% and 10.6%, respectively for Experimental and Reference feeds), but could reach high values (>15%), especially when measured WHC was high. In conclusion, hydration capacity could be considered as additive, however, the theoretical values of pelleted compound feeds should be supported by real measurements. [ABSTRACT FROM AUTHOR]

In this work four different types of amphiphilic PU macromolecules were synthesized with end capping of citric acid, malic acid, lactic acid and 4-hydroxy benzoic acid. The chemical structure of the macromolecules was confirmed by NMR and FTIR spectroscopy. PSF was directly blended with these additives and membranes were fabricated by phase separation method. Morphology and surface chemical features were analyzed with SEM, FESEM, AFM, FTIR–ATR and water contact angle. Blended membranes showed enhanced pore density, pure water flux, hydration capacity and hydrophilicity compared to plain membrane. SEM photographs showed significant change in cross sectional morphology of modified membrane with highest wt.% of additive. Hydration capacity, PWF, BSA adsorption and WCA for the modified membrane with 6 wt.% of PU-CA were 225 mg/cm 3 , 138.2 L/m 2 h, 0.019 mg/cm 3 and 49.5° compared to 130 mg/cm 3 , 102.4 L/m 2 h, 0.14 mg/cm 3 and 63.5° respectively, for the plain membrane. The anti-fouling behavior of membranes was also studied with BSA ultra-filtration. The flux recovery ratio for all the modified membranes was higher than the plain membranes with the highest value of more than 91%. [ABSTRACT FROM AUTHOR]

Context: Starch obtained from different botanical sources exhibit different characteristics due to variation in amylase-amylopectin ratio, which results in different binder substrate interactions. Objective: The present study characterized Echinochloa colona (L.) Link (Poaceae) starch and evaluated its compressional characteristics for use as tablet excipient against commonly used maize, sorghum, and cassava starch. Materials and methods: Three experimental design studies were performed to determine the effects of the maize starch and povidone on physical properties of paracetamol (250 mg) tablets. The effect of superdisintegrants sodium starch glycolate and croscarmellose sodium on the optimized composition obtained in the preceding experiments was evaluated in two factorial experimental studies. The maize starch in the optimum formulations was replaced with difra, sorghum, and cassava starch, and tablets prepared from these starches were compared for their compressional characteristics, lubrication sensitivity, moisture uptake, and drug release. Results: Tablets prepared from maize starch and povidone (30:9, w/w) blend which was previously mixed for 8 min disintegrated (DT) in 10 min. Superdisintegrants decreased DT of tablets significantly ( p < 0.05) to 2.2 min. The Hausner ratios of co-processed mixtures containing sorghum, maize, and difra starch were 1.19, 1.21, and 1.26, respectively, with equilibrium moisture content of 8-9%. The DT of sorghum and difra starch formulations which related directly to their higher hydration capacity (difra > sorghum > maize starch) and swelling property was 1.5 min and 2.5 min, respectively, with a friability of 0.32%. The effect of lubrication on the DT and friability of tablets containing maize and difra starch was significant ( p < 0.05). However, more than 90% drug was released in vitro dissolution studies. Conclusion: Difra starch can replace maize and sorghum starch as tablet excipient. [ABSTRACT FROM AUTHOR]

The amount of water absorbed during soaking by dry beans before cooking may be a reliable indicator of the amount of time required to render them soft and palatable to eat. The present study was undertaken in kharif 2012 at Regional Research Station Wadura. Fifty diverse germplasm accessions (local and exotic) representing different growth habits and market classes were compared with Shalimar Rajmash-1, a high yielding bush variety released by SKUAST-K, for 12 seed morphological and physical characters namely seed colour, seed brilliance, seed shape, seed coat pattern, dry seed weight, soaked seed weight, seed length, seed breadth, seed coat proportion, water absorption ratio, hydration capacity and swelling capacity. There was a broad range of variation in the traits studied as revealed by the range and coefficient of variation (%). The CV was highest for swelling capacity (18.62) followed by water absorption (16.281), hydration capacity (13.61), soaked seed weight (10.712), dry seed weight (3.056) and coat proportion (1.221). However, CV was very low for seed length and seed breadth owing to low variation in these traits. The correlation between different traits was also worked out and revealed that highest correlation was recorded between dry weight and soaked weight (0.874) followed by hydration capacity and swelling capacity (0.720), seed dry weight and hydration capacity (0.710), dry weight and water absorption (0.308), indicating that the seeds with greater cotyledon mass absorbed more water and that greater water absorption leads to greater swelling. However, negative correlations were recorded between coat proportion and water absorption (-0.550) and between dry weight and coat proportion (-0.325). Seed physicochemical traits including the traits used in present study could be effectively used for comparing large set of germplasm lines for cooking qualities as the varieties that have high hydration and swelling capacities are usually fast to cook. [ABSTRACT FROM AUTHOR]

P. cerasus exudate gum consists of branched polysaccharide chains which contain different monosaccharides like galactose and arabinose as well as glucuronic acid which derives from glucose. The objective of this paper is the investigation of the effects of P. cerasus gum as an ingredient in cosmetic formulations on transepidermal water loss (TEWL) and dermal hydration of the skin using in vivo tests. The volunteers were treated with 1% P. cerasus exudate gum lotione and with a placebo formula as vehicle control. All subjects were asked to apply 1g of lotione to their forearm twice daily for a one-week period. TEWL and skin hydration were measured at baseline and after one week with Tewameter TM 210 Corneometer CM 825 respectively. The results of these tests show that the P.cerasus gum decreases TEWL value and increases hydration capacity but there was not a statistically significant improvement in skin barier or hydration capacity. [ABSTRACT FROM AUTHOR]

The processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological characteristics of pigmeat analyzed in this paper are represented by water retention ability, capacity of hydration and the degree of perselation. The researches have been conducted on 40 samples, taken from the muscle of the longissimus dorsi from breeds Marele Alb, Landrace, Line S 345 Periş, Duroc, Hampshire and Perhib, F1 hybrids (Marele AlbxLandrace) xPietrain and F1 (Marele AlbxLandrace) xSeghers. Water retention capacity has been appreciated by many indicators obtained from the pressing of the sample, according to the method Grau-Hamm. The largest capacity aircraft meets the breed Duroc (47.631), followed by the great white (43.33), LSP 345 Periş (42.87) and the hybrid Perhib (42.731). Water retention capacity, expressed as wet surface, stated on the first Landrace breed (30.012), followed by the Hampshire breed and F1xSeghers (29.602) hybrid Perhib (28.6) breed of LSP 345 Periş (28.361), the lowest value is passed to the race Duroc (22.344). [ABSTRACT FROM AUTHOR]

Abstract: Cats are among the most popular pets in the U.S., and the majority of these animals are kept indoors where litter boxes containing some type of absorbent litter material are needed. Dried distillers grains (DDGs) are a major co-product of the ethanol industry, and are primarily sold as animal feed. We have been studying value-added uses for DDGs by extracting valuable phytochemicals from them with a variety of organic solvents. The objective of this research was to determine if the extracted DDGs could be formulated as cat litter. Extracted DDGs absorbed significantly more water (termed hydration capacity) than unextracted DDGs, although sorting the extracted DDGs by particle size had no effect on hydration capacity. Through the addition of glycerol as a dust retardant and guar gum as a clumping agent, a formulation was obtained with desirable physical properties. The addition of copper sulfate to this formulation significantly reduced the release of a volatile odor compound that is chemically similar to the odor compound produced by the decomposition of cat urine. From these results it appears that extracted DDGs have potential as commercial cat litter. [Copyright &y& Elsevier]

The present work was aimed at studying the effect of particle size reduction on the physicochemical properties of ashgourd and radish fibre. Both the fibres after extraction of juice were dehydrated and subjected to granulometry to obtain 30, 60 and 100 mesh particles. The yield was more for 60 mesh particles. The image analysis as well as microstructural analysis of particles by scanning electron microscopy showed distinctive properties. The 30 mesh particles of ashgourd and radish fibre contained 66.35% and 53.11% total dietary fibre while the soluble fibre content was 22.76% and 17.75%, respectively. The fibre content decreased by 7–8% with decrease in particle sizes. The values of water holding capacity, water binding capacity, oil binding capacity, swelling power and cation exchange capacity also decreased with the decrease in particle size. However, the particle density values increased with the decrease in particle size. These results underline the influence of the physical structure of the fibre on the physicochemical properties. [ABSTRACT FROM AUTHOR]

Surface properties of dried apple pomace as a function of particle size were studied in order to increase it's acceptability and utilization as source of soluble dietary fiber in processed foods. For this cleaned, dried ground pomace was sieved through 30 mesh and 50 mesh sieves to obtain 30 mesh, 50 mesh pomace and unsieved pomace was used as control. Particle size had definite effect on surface properties such as hydration capacity, fat absorption, and emulsifying properties but not much effect on whipping properties and buffering capacity (BC). [ABSTRACT FROM AUTHOR]

The hydration capacities of different wheat flours (resulting from each stage of milling) were measured according to three different methods based on centrifugation and on capillary suction. The results obtained depended on the level of milling of flours and on the measuring method used. Calculation of simple correlation coefficients permitted to compare the various methods and to follow the influence of the composition and the physical properties on the flour hydration capacities. Whatever the method, the flour hydration capacities depended on their composition, especially on their damaged starch content. The measurements made by capillary suction seem to be more sensitive to the physical characteristics of the powder (granulometry and bulk density) than those obtained by centrifugation. [Copyright &y& Elsevier]

Legumes are important constituents of predominantly vegetarian diet of populations of subtropical and tropical areas. Some of the non-conventional legumes like fababean and ricebean are early maturers, resistant to yellow mosaic virus infection and can withstand high water tables and soil salinity. The high-yielding varieties of fababean (VH-82-1) and ricebean (RB-32) were analysed for physico-chemical properties and nutrient profile. Hydration index, swelling capacity as well as swelling index of ricebean were greater as compared to those of fababean which resulted in less cooking time. On a dry weight basis, fababean contained higher concentrations of crude protein (25.5 g/100 g), fat (2.7 g/100 g), ash (5.1 g/100 g), various dietary fibre constituents and digestible starch (42.1 mg maltose released/g meal) than those of ricebean. On the other hand, ricebean contained higher concentrations of total soluble sugars (5.6 g/100 g) and non-reducing sugars (5.0 g/100 g), digestible protein (58.4%) and total and available Ca, P and Fe than fababean. Both the legumes contained quite high concentrations of antinutrients viz. phytic acid (1012–2018 mg/100 g), polyphenols (750–1698 mg/100 g), saponins (1313–2168 mg/100 g) and trypsin inhibitor activity (TIA) (55.2–905.2 TIU/g). [Copyright &y& Elsevier]

The scleroglucan polysaccharides are mainly used in the petroleum industry but also have applications in the food, cosmetics and pharmaceutical industries. For most of these applications, the dissolution rate of hydrocolloids is an important qualitative criterion. In this study, the kinetics of scleroglucan drying was investigated with the aim of improving the hydration capacity and the dissolution rate of the polymer. Two conventional methods (hot air and vacuum drying) were compared with a new drying process: dehydration by successive pressure drops, or DDS (Déshydratation par Détentes Successives). This process involves processing the polymer in a series of cycles that consist in placing it in desiccated air then subjecting it to an instantaneous (200msec) decompression to a vacuum (50mbar). Two parameters were varied: pressure (P: 4.5-7.5 bars) and processing time at this pressure (t=5-10sec). During each decompression, a certain quantity of water is eliminated by vaporisation, improving the diffusion of water by capillary action during hydration. Our results showed that processing time at high-pressure (P) has a significant effect on the drying kinetics. In contrast, processing pressure was not a critical parameter. The results showed that hot air and vacuum drying of scleroglucan are less effective techniques. [ABSTRACT FROM AUTHOR]

[Display omitted] • The CSH gel structure changes from nano-flocculent/fibrous to ellipsoid after polarization. • Sufficient binding between the CSH gel and PZT particles can increase the d 33 and ε r. • The low hydration capacity of the cement matrix leads to the decrease of d 33 with age. The microstructures of cement-based piezoelectric composites with Portland cement (hydrated/fresh cement powder) as the matrix phase and lead zirconate titanate (PZT) particles as the functional phase are characterized to illustrate the effect of calcium-silicate-hydrate (CSH) on the binding behavior between two phases before and after polarization. Piezoelectric properties variation are traced to evaluate the aging effect. Results show the CSH structure change from nano-flocculent/fibrous to ellipsoid after polarization. The piezoelectric strain factor of the hydrated cement-based composite with low hydration capacity shows a decreasing trend with age due to the insufficient binding between the CSH and PZT particles, while that of the fresh cement-based composite shows an opposite tendency. This investigation also reveals the influence of polarization on the CSH gel structure, promoting the further understanding of binding behavior between the CSH and PZT for the piezoelectric performance variation during the non-polarization process. [ABSTRACT FROM AUTHOR]

Cement-based piezoelectric ceramic composite (CPC) is the potential sensing element for long-term structural health monitoring due to its excellent durability and compatibility. In this study, the piezoelectric properties and microstructure of CPCs with the cement (fresh/hydrated cement powder) as matrix phase and lead zirconate titanate (PZT) particles utilized as functional phase are fabricated and characterized to investigate the effect of hydration capacity of the matrix on the piezoelectric properties. Piezoelectric properties testing and microstructure analysis are performed to evaluate the testing samples. Results show that the piezoelectric strain factor of the hydrated cement-based composite shows a decreasing trend with age, while that of the fresh cement-based composite shows an opposite tendency. The morphology and product structure of the composite after curing and polarization are tremendously different. After polarization, the calcium-silicate-hydrate (CSH) structure changes from fibrous to nano-ellipsoid. The interfacial transition zone of the fresh cement-based composite after curing and polarization is different from the hydrated cement-based composite due to the insufficient binding between CSH and PZT. • Hydrated cement powder is tentatively utilized as the matrix phase to fabricate the cement-based piezoelectric composite. • High continuous hydration capacity could support the enhancement of piezoelectric performance with age. • The calcium-silicate-hydrate (CSH) gel structure changes dramatically from fibrous to nano-ellipsoid after polarization. [ABSTRACT FROM AUTHOR]

Composting is a strategic technology to convert organic waste into environmentally friendly soil improvers, mitigating the pressure on landfills and contributing to sustainability. This research evaluates the effects of different doses of mineral/organic fertilizers on two chickpea types: desi and kabuli. A randomized block design with three replications and six conditions was adopted: non-fertilized control, two mineral fertilizations (M1, M2), and three organic fertilizations (B1, B2, B3). M1 and B1 provided for comparable NPK amounts. Fertilization and variety significantly influenced plant growth and production, and seed hydration. Fertilization had a lower influence on bioactive compounds. The highest seed yields were obtained with M2 (30–40–100 kg ha−1 of N, P2O5, and K2O, respectively. An addition of 40 kg ha−1 of P2O5 (M1) had no effect on seed yield. B1 (10 Mg ha−1 of Bio Vegetal) and M1 led to the same yield, which did not increase using higher doses of green compost. Mineral and organic fertilizations favored hydration and swelling of chickpeas. Desi chickpea showed a significantly higher seed yield but a lower seed weight than kabuli. Organic fertilization, combined with the recovery of peculiar chickpeas, which are more productive and richer in bioactive compounds, promotes a more sustainable food system. [ABSTRACT FROM AUTHOR]