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Chitosan is one of the most abundant biopolymers in nature with high economic value due to its biocompatibility, biodegradability, lack of toxicity, and antifungal activity. In this study, chitosan was extracted from three different sources: Blaps lethifera (CSB), Pimelia fernandezlopezi (CSP), and Musca domestica (CSM). The ash content (AC), moisture content (MC), fat binding capacity (FBC), water binding capacity (WBC), and deacetylation degree (DD) were determined for the prepared chitosans. The effect of the DD of chitosan on the antibacterial activity of gram (positive/negative) bacteria and the azo dyes (methylene blue, MB) removal from wastewater was also investigated. Chitosan extracts showed good antibacterial activity against Listeria innocua, Bacillus subtiliis, Staphylococcus aureus, Salmonella typhimurium, and Pseudomonas aeruginosa. The MB dye removal of CSB-chitosan, CSP-chitosan, and CSM-chitosan reached 37%, 87%, and 26%, respectively, at a contact time of 2 h, a low initial dye concentration MB of 13 ppm, a solution temperature of 25 °C, and a pH = 7. [ABSTRACT FROM AUTHOR]

This study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks. [ABSTRACT FROM AUTHOR]

Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P ¯   = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 1 s . This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity. [ABSTRACT FROM AUTHOR]

Compared with peppermint oil, natural peppermint has more ingredients, a layered fragrance, and a green colour. It has been widely used as a nutritional additive, herbal tea, food flavouring or colouring. In this work, the retention of volatile flavour compounds of peppermint powders was enhanced by propylene glycol, a reagent that enhances hydrogen bonds and moisture absorption. The levels of influence of propylene glycol content on the retention of different volatile flavour compounds, moisture absorption and water distribution were evaluated by GC–MS, dynamic water absorption instrument (DVS), and low‐field nuclear magnetic resonance (LF‐NMR), respectively. GC–MS analysis showed that the volatile substances of peppermint powders (PMs) without propylene glycol were reduced to 22 kinds after storage for 90 days, and the total amount of volatile substances remained at 40.94%; PG2 with 2% propylene glycol had the best flavour retention. After 90 days of storage, the residual percentage of volatile flavour compounds of PG2 was approximately 72.56%, which was significantly increased compared with that of PM. The DVS results suggested that all the peppermint powders adopted a type III moisture absorption isotherm, and they all had multilayer adsorbed water. PG2 had the best moisture retention capacity and the highest hygroscopic hysteresis, while PG4 with a high propylene glycol content had a relatively poor moisture retention capacity. Similarly, LF‐NMR analysis showed that PG2 had a higher proportion of bound water and lower relaxation times T21 and T22 under different humidity conditions, indicating that it had the strongest water binding capacity. The correlation analysis showed that there was a significant positive correlation between the residual volatile compounds of peppermint powders and the peak area of bound water A21. The higher the proportion of strongly bound water in peppermint particles was, the more residual volatile substances were identified in peppermint particles. These results show that peppermint particles supplemented with propylene glycol can significantly improve the flavour retention ability of peppermint powders. In short, the results could be applied to the storage stability and quality control of peppermint products. [ABSTRACT FROM AUTHOR]

Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, both being attributable to the EPS's high water binding capacity. There are two different types of EPS that may be produced, namely free exopolysaccharides (fEPS) which are secreted into the medium, and capsular EPS (cEPS) which remain attached to the bacterial cell wall. This study aims to analyze their individual contribution to techno-functional properties of fermented milk by determining the moisture sorption behavior of isolated fEPS and cell-attached cEPS from two S. thermophilus strains separately: ST-1G, a producer of non-ropy fEPS and cEPS, and ST-2E, a producer of ropy fEPS and cEPS. Differences in moisture load and sorption kinetics, determined for the first time for microbial EPS, were related to structural and macromolecular properties. The observed data are discussed by using previously published data on the physical properties of stirred fermented milk produced with these two strains. ST-1G EPS showed a higher cEPS fraction, a higher moisture load and slower moisture desorption than EPS produced by ST-2E, thus contributing to lower syneresis in fermented milk. For ST-2E, higher gel viscosity was related to a higher intrinsic viscosity and molecular mass of the ropy fEPS. Both strains produced complex EPS or EPS mixtures with clearly different molecular structures. [ABSTRACT FROM AUTHOR]

Simple Summary: An increasing global population will lead to an increased demand for protein and a protein deficit. The production of soy, the most common protein source in animal nutrition, is often associated with deforestation and long transport distances. In this context, duckweed can be considered an alternative protein source for animal nutrition. The term duckweed describes a group of small plants floating on the water surface with sizes up to 1.5 cm. Three different duckweed batches consisting of different species were tested as feed for broiler chickens. They showed different impacts on feed intake, animal growth, and digestibility. Digestibility describes the share of nutrients resorbed within the digestive system. Possible compounds that inhibited the digestibility were identified. The results suggest that the nutritional value of duckweed and its influence on animal performance are variable. Hence, a stable duckweed biomass quality adapted to the requirements of broilers is needed. Duckweed is gaining attention in animal nutrition and is considered as a potential alternative protein source for broiler chickens. In order to evaluate the nutritional value of duckweed, three individual batches were investigated. They consisted of a mixture of Lemna minuta and Lemna minor (A, 17.5% crude protein), Spirodela polyrhiza (B, 24.6% crude protein) and Lemna obscura (C, 37.0% crude protein). Treatment diets contained 50% batch A, 50% batch B, and 25, 50 and 75% of batch C. All diets were fed to broiler chickens (Ross 308) from an age of 21 to 27 days. Diets with a share of 50 and 75% of batch C led to decreased feed intake (109.3 and 74.9 g/day, respectively) compared to the control. Standardized ileal digestibility of crude protein and amino acids differed significantly between duckweed batches, at values for methionine between 49.9 and 90.4%. For all amino acids, batch A consistently had the lowest and batch C the highest digestibility. Batches had different tannin contents of 2943, 2890 and 303 mg/kg for batches A, B and C, respectively. The apparent ileal digestibility of phosphorus differed significantly between all batches (50.8–78.9%). Duckweed can be used as a protein feed for broiler chickens. However, a defined and stable biomass composition optimized for the requirements of broiler chickens is needed. [ABSTRACT FROM AUTHOR]

The epidermal protective functions are closely associated with skin hydration homeostasis. The understanding of different states of water binding is a rising concept in assessing topically applied formulations and their interaction within the stratum corneum (SC). In addition to global water content, primary bound water, partially bound water, and unbound water and barrier‐related lipid lateral packing and protein secondary structure can be measured by Raman spectroscopy. This study aimed to establish an in vitro SC model to evaluate differences in the efficacy of a natural sugar‐derived complex in combination with glycerol and a botanical extract in modulating SC water binding and structural proteins and barrier lipids. These compounds were selected due to their water‐binding and soothing properties. The SC water profiles were assessed at the surface and in 8 μm SC depth. After a 12‐hour hyperhydration and subsequent product incubation the measurements were performed during a 6 hours desiccation phase. The maximal water caption and the time until reaching a steady state are measured as well as water retention and resistance against water loss. Global water content, partially bound, and unbound water, as well as lipid and protein structures were assessed with confocal Raman microspectroscopy. Both the natural sugar‐derived mixture and more pronounced, the same mixture with additional glycerol increased all three water‐binding parameters at the surface and in 8 μm SC depth at the beginning and during the desiccation phase. Further addition of botanical extract did not result in an additional increase of the water‐binding. All three formulations showed an increase in the lipid lateral packing values prevented the protein alteration as measured by β‐sheets signal compared to blank. The present model is suited for screening studies comparing the specific effects of different compounds on hydration states. The natural sugar‐derived mixture Aquaxyl showed evidence for an improvement of all SC hydration states, lipid and protein structure which was further enhanced by the addition of glycerol 5%. This improvement was evidenced at the surface and within the SC for all hydration‐related parameters, and the lipid as well the protein structures. The addition of botanical extract phytoessence blue daisy did not show further improvement. [ABSTRACT FROM AUTHOR]

Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 1s. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity.

Summary: The cleaning of food processing plants is essential for ensuring compliance with quality and hygiene standards. Properties of food‐borne soils such as solubility and swelling are relevant and provide information concerning their cleanability. In the context of cleaning processes in food industry, the aim of this study was to determine the impact that different cleaning fluids exhibit on the solubility and swelling behaviour of soils consisting of amylose‐ rich native maize, wheat, rice or potato starch or amylopectin rich native waxy maize starch. For this purpose, a process for the preparation of starch pastepowder, mimicking starch soils, was developed. After swelling in water or 20 g kg−1 NaOH at 25 or 55 °C, the solubility and the water binding capacity (WBC) of the starch powders were determined. The solubility of amylose rich starch paste powders was significantly higher in NaOH, whereas amylopectin rich waxy maize starch paste powder dissolved significantly better in water. The use of NaOH resulted in a significant decrease of the WBC of most starches. While a higher solubility and WBC was found for wet maize starch soils (starch paste) than for dried maize starch soils (starch paste powder), solubility and swelling of waxy maize starch soils were not affected by the residual moisture. [ABSTRACT FROM AUTHOR]

The present study aimed to extract the mucilage from Tamarind Tamarindus indica L and studying some the functional properties . The values of solubility , water binding capacity and viscosity for tamarind seed mucilage were: 87.4 , 17.54 and 13.7 respectively . The tamarind seed mucilage showed varied oil binding capacity from 0.42- 0.73 ( g oil / g dry mucilage ) due to the type of oil used . The results showed a higher emulsification stability from tamarind seed mucilage. This results indicated the ability of using tamarind seed mucilage as stabilizer and emulsifier in food industry .

Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, both being attributable to the EPS’s high water binding capacity. There are two different types of EPS that may be produced, namely free exopolysaccharides (fEPS) which are secreted into the medium, and capsular EPS (cEPS) which remain attached to the bacterial cell wall. This study aims to analyze their individual contribution to techno-functional properties of fermented milk by determining the moisture sorption behavior of isolated fEPS and cell-attached cEPS from two S. thermophilus strains separately: ST-1G, a producer of non-ropy fEPS and cEPS, and ST-2E, a producer of ropy fEPS and cEPS. Differences in moisture load and sorption kinetics, determined for the first time for microbial EPS, were related to structural and macromolecular properties. The observed data are discussed by using previously published data on the physical properties of stirred fermented milk produced with these two strains. ST-1G EPS showed a higher cEPS fraction, a higher moisture load and slower moisture desorption than EPS produced by ST-2E, thus contributing to lower syneresis in fermented milk. For ST-2E, higher gel viscosity was related to a higher intrinsic viscosity and molecular mass of the ropy fEPS. Both strains produced complex EPS or EPS mixtures with clearly different molecular structures.

Duckweed is gaining attention in animal nutrition and is considered as a potential alternative protein source for broiler chickens. In order to evaluate the nutritional value of duckweed, three individual batches were investigated. They consisted of a mixture of Lemna minuta and Lemna minor (A, 17.5% crude protein), Spirodela polyrhiza (B, 24.6% crude protein) and Lemna obscura (C, 37.0% crude protein). Treatment diets contained 50% batch A, 50% batch B, and 25, 50 and 75% of batch C. All diets were fed to broiler chickens (Ross 308) from an age of 21 to 27 days. Diets with a share of 50 and 75% of batch C led to decreased feed intake (109.3 and 74.9 g/day, respectively) compared to the control. Standardized ileal digestibility of crude protein and amino acids differed significantly between duckweed batches, at values for methionine between 49.9 and 90.4%. For all amino acids, batch A consistently had the lowest and batch C the highest digestibility. Batches had different tannin contents of 2943, 2890 and 303 mg/kg for batches A, B and C, respectively. The apparent ileal digestibility of phosphorus differed significantly between all batches (50.8–78.9%). Duckweed can be used as a protein feed for broiler chickens. However, a defined and stable biomass composition optimized for the requirements of broiler chickens is needed.

The present research features comparative data on the dynamics of meat production and consumption in the Republic of Buryatia. The analysis revealed stability and a slight increase in meat production and consumption per capita. The main sources of raw meat in Buryatia are cattle, sheep, and pigs, whereas goats, horses, and yaks make up a small part of farm animals in the region and serve as an additional source of valuable animal protein. The article contains a review of academic literature that showed a growing interest in yak meat studies, e.g. its nutritional value and use in meat products. The present research demonstrated that the nutritional and biological value of yak meat was similar to beef. However, yak meat proved to be tough, dark in color, and with a specific taste and smell. According to the experimental studies, the nutritional value of yak meat depends on the altitude of habitat. For instance, the higher the altitude, the larger the content of polyunsaturated fatty acids. The content of connective proteins, which can affect the consistency of the end product, was higher by 12.1% in yak meat than in beef. The experiment showed that the process of glycolysis in yak meat was 24 hours longer than in beef. The yak meat was tough due to the higher level of connective proteins, while its darker colour could be explained by the high content of myoglobin. These properties should be taken into account in the production of highquality meat products.

In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.

The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally‐dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low‐moisture twin‐screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally‐dense foods with improved physical and technofunctional properties. [ABSTRACT FROM AUTHOR]

It was established that inclusion of black radish homogenate into model minced meat from different meat types (beef, pork, chicken) facilitates an increase in a degree of system hydrophilicity. In the experimental samples, the water binding capacity increased with an increase in the radish homogenate content at a level of 10, 20, 30, 40, 50% of meat weight. For example, in minced beef, it increased from 68% (control) to 80% (50% of black radish homogenate), in minced pork from 55 to 73%, in minced chicken from 72 to 82%, respectively. An increase in water binding capacity in model minced meat was due to a pH shift from 5.9–6.05 to 6.25– 6.43 (depending on a meat type) and the content of neutral salts in the dispersion system of the radish homogenate. An increase in moisture holding capacity was also established in model minced meat. The values varied from 10% (models with minced chicken) to 25% (minced pork) compared to control. In model minced meat, fibers and pectin substances of the black radish strongly bind water and act as a system stabilizer after thermal treatment. It was found that addition of the black radish homogenate in minced meat systems from different meat types increased the functional and technological indicators.

The effects of drying parameters on moisture content, water activity, bulk density, water binding capacity (WBC), oil absorption, and color parameters (L*,a*, b*) of foam-mat dried shrimp powders were investigated. Shrimp purees were dried as a foam mat at different drying temperatures (50ºC, 60ºC, and 70ºC) and thicknesses of the foam layer (4 and 8 mm). The experimental results showed that as the temperature increased, the moisture content, water activity, and oil absorption of the samples decreased. However, their solubility increased significantly (P ˂0.05). Bulk density of shrimp powder increased with increasing the thickness of the foam layer. Increasing temperature led to increased and decreased WBC with 4 and 8 mm thickness, respectively. Furthermore, the a*, b*, and L* (at 8 mm thickness) decreased with increasing temperature; however, L* increased at 4 mm thickness. Fourier transform infrared (FTIR) spectra showed some major shifts, such as in the region of 1000–1700 cm−1, related to C–O, C–O–C, and C–H band stretching. The differential scanning calorimetry thermograms showed a large peak with a denaturation peak around 72ºC for shrimp proteins. [ABSTRACT FROM AUTHOR]

Cocoa shell is a by-product of the chocolate industry that is rich in dietary fiber and bioactive components. In this research, the influence of high voltage electric discharge (HVED) treatment on chemical and physical characteristics of the cocoa shell, i.e., the effects of applied time and frequencies on grinding ability, water binding capacity (WBC), dietary fibers and tannin content was investigated. HVED had a significant influence on the chemical and physical properties of cocoa shell, all of which could be linked to changes in fiber properties. Along with the fiber content, grinding ability and water binding capacity were increased. These properties have already been linked to fiber content and soluble/insoluble fiber ratio. However, this research implies that change in fiber properties could be linked to tannin formation via complexation of other polyphenolic components. Additional research is needed to verify this effect and to establish mechanisms of tannin formation induced by HVED and its influence on fiber quantification.

The modern development of the meat industry is based on the selection of ingredients which not only affect the functional and technological properties of raw materials but also have a high biological value. Kefinar is a lactoacidic bioproduct produced by a step-by-step fermentation of milk with the kefir ferment and the ferment containing probiotic acidophilic strain Lactobacillus acidophilus “NarineTNSi”. Microorganisms in Kefinar are characterized by their high technological properties, expressed proteolytic activity, and the ability to produce bioactive components. The purpose of this scientific experiment was to study the influence of Kefinar bioproduct on dynamics of functional and technological properties of raw meat and the nutritional quality of meat delicacies. The production cycle of smoked and cooked pig meat products was modeled. The #1 samples were made according to the traditional recipe, the # 2 and 3 samples contained a probiotic Kefinar product in the amount of 40% and 48% of the brine volume. During the experiment the functional properties of raw meat were examined. Over the entire period of maturation the water binding capacity of meat raw material increased by 34.51-36.80% without any significant difference in the samples. In the later stages of the product maturation the hydrophilic properties of muscle tissue in test samples increased more rapidly as a result of accumulation of low molecular substances and exopolysaccharides in the tissue fluid. As a result of accumulation of the lactoacidic microorganism biomass a more significant acidic shift of pH of the test samples was recorded during the maturation. The decrease in the reaction capacity of the meat raw material contributed to the suppression of vital activity of pathogenic organisms and dissimilation of sodium nitrite. As a result of metabolic processes of microorganisms the accumulation of protein and B vitamins and the reduction of residual sodium nitrite concentration were noted in the carbonade.

To understand whether soluble fiber (SF) with high water-binding capacity (WBC), swelling capacity (SC) and fermentability reduces food intake and whether it does so by promoting satiety or satiation or both, we investigated the effects of different SFs with these properties on the food intake in rats. Thirty-two male Sprague-Dawley rats were randomized to four equal groups and fed the control diet or diet containing 2% konjac flour (KF), pregelatinized waxy maize starch (PWMS) plus guar gum (PG), and PWMS starch plus xanthan gum (PX) for three weeks, with the measured values of SF, WBC, and SC in the four diets following the order of PG > KF > PX > control. Food intake, body weight, meal pattern, behavioral satiety sequence, and short-chain fatty acids (SCFAs) in cecal content were evaluated. KF and PG groups reduced the food intake, mainly due to the decreased feeding behavior and increased satiety, as indicated by decreased meal numbers and increased inter-meal intervals. Additionally, KF and PG groups increased concentrations of acetate acid, propionate acid, and SCFAs in the cecal contents. Our results indicate that SF with high WBC, SC, and fermentability reduces food intake--probably by promoting a feeling of satiety in rats to decrease their feeding behavior. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate the impact of different drying air temperatures (45, 60, 75, and 90 °C) on the physico-chemical and microstructural properties of foam-mat-dried shrimp powder. Physico-chemical properties such as moisture content, water activity, solubility, water binding capacity (WBC), and color of the powder were determined. The experimental results showed that as the temperature increased, the moisture content, water activity, and WBC of the samples decreased. However, their solubility increased significantly (p < 0.05). Furthermore, the total color difference (Δ E ) increased by increasing temperature, yet decreased at 90 °C. The SEM images indicated as the drying temperature increased, the mat structure porosity increased, too, especially at 90 °C. Industrial Relevance The demand for ready-to-eat (RTE) and/or ready-to-cook (RTC) meals is gradually growing because they are easy to prepare. The dried shrimp powder can be used for producing formulated seafood and other food products such as soups, sauce, snacks, etc. to increase the protein content and improve the nutritional value of them. Fish and shrimp soup mixes and snacks are examples of dried RTE products. They are popular in Asian countries, due to easy transportation, quality, stability, and long shelf life. [ABSTRACT FROM AUTHOR]

The current study addresses the influence of pectin depletion on the potential of high-pressure homogenization (HPH) to increase the network forming potential of the cell wall material (CWM) from tomato. Therefore, the microstructure, water binding capacity and viscoelastic properties of the alcohol-insoluble residue (AIR) and unextractable fractions (UFs) obtained after different levels and methods of pectin extraction were determined in suspension before and after functionalization by HPH. Before HPH, the AIR and the UFs obtained by solvent-based pectin extraction were all characterized by particles displaying cell-like morphology and the storage modulus (G′) of the respective suspensions was maximal at partial pectin depletion. The network forming potential of the CWM could only be increased by HPH when extensive disruption of the cell wall network was realized instead of mainly breakage. Even when higher pressure levels were applied (up to 80 MPa), preceding weakening of the cell wall network by pectin extraction was a prerequisite to favor efficient disruption of the CWM during HPH above deformation and breakage. Apart from the effect of partial pectin depletion as such on the cell wall strength, the impact of the extraction conditions (e.g., acid conditions at high temperature) weakening the residual cell wall seemed important. This had repercussions on the potential of HPH to functionalize the CWM. While the G' decreased upon HPH (evaluated at 20 MPa) for non-pectin-depleted or partially pectin-depleted CWM generated by using mild extraction conditions, a clear increase was observed upon HPH of CWM which was partially or extensively pectin-depleted using harsher extraction conditions. [Display omitted] • Partial pectin depletion of tomato cell wall material improves texturizing potential. • Weakening of the material by pectin extraction enhances functionalization by HPH. • Without weakening, mainly cell wall breakage instead of disruption occurs upon HPH. • Disrupting the pectin-depleted cell wall by HPH increases interaction with water. • After HPH, higher suspensions' stiffness is related to higher water binding capacity. [ABSTRACT FROM AUTHOR]

The paper focused on the effects of l -Arginine ( l -Arg) on the water holding capacity (WHC) and texture of salt-soluble meat proteins (SSMP) gel and the thermal gelling mechanism were investigated. The addition of 0–0.25 g l -Arg/100 g increased the WHC, hardness, springiness cohesiveness and chewiness of SSMP gel. Rheology indicated the addition of l -Arg increased storage modulus (G′), but decreased phase angle (tan δ ). Differential scanning calorimeter (DSC) disclosed that l -Arg-treatment caused the disappearance of the first and third transition peaks, but the increase of the enthalpy of the second denaturation (ΔH 2 ). Low field nuclear magnetic resonance (LF-NMR) showed l -Arg at 0.25 g/100 g increased the fraction of spin–spin relaxation times distribution for immobile water ( T 21 ). Scanning electron microscopy (SEM) revealed that l -Arg promoted to form a dense, uniform SSMP gel. The results suggested that the thermal stability and gelation of SSMP were affected by l -Arg, which changed the microstructure of SSMP gel, and ultimately improving the corresponding WHC and texture, as well as changing the distribution of T 2 . [ABSTRACT FROM AUTHOR]

The influence of the recipe components and the temperature on some fish paste properties obtained from heat treated minced fish was evaluated. Hardness, represented by the degree of penetration, water binding capacity, represented by water loss, and sensory parameters of the product were tested. The replacement of wheat flour by other binders as cassava starch or corn starch was also analyzed. The results indicate that the increase of protein and/or carbohydrates causes hardening of the product and water loss reduction. The increase in the temperature of processing causes hardening of texture and water loss increases. The results show that there is close correlation between hardness and water loss. Replacing the wheat flour used as a binder in the production of fish paste can be performed through cassava starch or corn starch without significant changes in sensory and physico-chemical parameters of the product. [ABSTRACT FROM AUTHOR]

The International Conference on Harmonisation (ICH) states in its Q8 ‘Pharmaceutical Development’ guideline that the manufacturer of pharmaceuticals should have an enhanced knowledge of the product performance over a range of material attributes, manufacturing process options and process parameters. The present case study evaluates the effect of unspecified variability of raw material properties upon the quality attributes of granules; produced using a continuous from-powder-to-tablet wet granulation line (ConsiGma™ 25). The impact of different material attributes of six samples of microcrystalline cellulose (MCC) was investigated. During a blind study the different samples of MCC were used separately and the resulting granules were evaluated in order to identify the differences between the six samples. Variation in size distribution due to varying water binding capacity of the MCC samples was observed. The cause of this different water binding capacity was investigated and was caused by a different degree of crystallinity. Afterwards, an experimental design was conducted in order to evaluate the effect of both product and process variability upon the granule size distribution. This model was used in order to calculate the required process parameters to obtain a preset granule size distribution regardless of the type of MCC used. The difference in water binding capacity and its effect on granular properties was still present when combining the MCC grades with different binders. [ABSTRACT FROM AUTHOR]

Duckweed is gaining attention in animal nutrition and is considered as a potential alternative protein source for broiler chickens. In order to evaluate the nutritional value of duckweed, three individual batches were investigated. They consisted of a mixture of Lemna minuta and Lemna minor (A, 17.5% crude protein), Spirodela polyrhiza (B, 24.6% crude protein) and Lemna obscura (C, 37.0% crude protein). Treatment diets contained 50% batch A, 50% batch B, and 25, 50 and 75% of batch C. All diets were fed to broiler chickens (Ross 308) from an age of 21 to 27 days. Diets with a share of 50 and 75% of batch C led to decreased feed intake (109.3 and 74.9 g/day, respectively) compared to the control. Standardized ileal digestibility of crude protein and amino acids differed significantly between duckweed batches, at values for methionine between 49.9 and 90.4%. For all amino acids, batch A consistently had the lowest and batch C the highest digestibility. Batches had different tannin contents of 2943, 2890 and 303 mg/kg for batches A, B and C, respectively. The apparent ileal digestibility of phosphorus differed significantly between all batches (50.8-78.9%). Duckweed can be used as a protein feed for broiler chickens. However, a defined and stable biomass composition optimized for the requirements of broiler chickens is needed.

[Display omitted] • Partially pectin-depleted tomato cell wall material has good texturizing potential. • High-pressure homogenization mainly disrupts the cell wall structure. • Cryogenic ball milling fractures and collapses the cell wall structure. • Cryogenic ball milling has a detrimental effect on the texturizing potential. • High-pressure homogenization can partially (re)functionalize the collapsed structure. In the current study, the effect of different particle size reduction techniques, namely high-pressure homogenization (HPH) and cryogenic ball milling (CBM), on the microstructural and texturizing properties of the tomato acid-unextractable fraction (AcUF) in suspension was studied. Partial pectin depletion was performed by nitric acid pectin extraction on the alcohol-insoluble residue. In the absence of the aforementioned mechanical treatments, the partially pectin-depleted material, i.e., the AcUF, showed a cellular morphology and a high texturizing potential. By short-time CBM in dry-state, the AcUF was extensively fractured and clumped, resulting in a collapsed structure with negligible texturizing potential and low water binding capacity. In contrast, HPH could disrupt the cell wall network (destroying the cellular morphology) resulting in a continuum of interacting material having very similar texturizing potential and a slightly higher water binding capacity than the AcUF before HPH. Furthermore, the potential of HPH to (re)functionalize the collapsed cryogenic ball milled AcUF by its shear-induced disruption was shown. Indeed, the debris-like cell wall remnants could to some extent be reopened by HPH, which resulted in a partial recovery of the original texturizing potential and an improved water binding capacity. However, the potential of HPH at 20 MPa to revert the detrimental effect of CBM decreased with increasing CBM treatment time. [ABSTRACT FROM AUTHOR]

Abstract: The effect of high pressure processing (HPP) on properties of duck muscle gels (DMG) containing 1% curdlan was investigated. The application of >300MPa could result in the decrease of cooking loss of DMG in water binding capacity, the increase of L value and the decrease of a value and b value in color, the increase of hardness, springiness, cohesiveness and chewiness in textural parameters (P <0.05), while the pressure-holding time had no obvious influence. Those experimental results could be attributed to the interactions among protein molecules and the interactions between protein molecules and curdlan molecules created or enhanced by HPP. Overall, the use of curdlan instead of fat and the application of HPP may provide a novel approach to achieve low-fat (<6% fat) and low-salt (1% salt) DMG products with good properties and high yields. Industrial relevance: To provide healthier meat foods like low-fat (<6% fat) and low-salt (about 1% salt) duck meat products, the application of HPP might be of great interest for industrial manufacture and can yield the products bearing high water binding capacity and good textural properties. [ABSTRACT FROM AUTHOR]

Abstract: A study was carried out using 4 diets to evaluate satiating properties of sow diets: a barley/wheat control diet (Con) and three diets with added dietary fibre (DF) from potato pulp (PP), sugar beet pulp (SBP) and pectin residue (PR). Diets PP and SBP were characterized by having a high content of soluble DF, whereas PR was characterized by a high content of insoluble DF. Swelling and water binding capacity were highest in PP, followed by SBP, PR and lowest in the Con diet. Four dry sows were used in a 4×4 Latin Square design and gastric emptying parameters as lag phase and gastric emptying half time was measured using 13C-acetate as marker for the liquid phase and 13C-octanoic acid as marker for the solid phase. The sows were placed inside a respiration chamber and 13C-carbondioxide was measured in the expired air. Feeding diets rich in soluble DF reduce the physical activity of sows and these satiating properties could be attributed to increased swelling and WBC in the stomach, which in turn delayed the gastric emptying rate of the liquid phase of gastric content. Measurements of gastric emptying turned out to be a practical tool for ranking of the ability of DF sources to reduce activity in sows. [ABSTRACT FROM AUTHOR]

Abstract: Relationships between swelling capacities, pasting properties, rotational flow behaviour and textural properties of hydro-thermally heated wet-milled starch granules from corn dried between 60 and 130°C were investigated. High-drying temperatures applied during the corn drying process conferred to the wet-milled starch granules (WSG) such a rigidity which reduced their swelling capacities, their water binding capacities and their water solubility index after gelatinization. These granules changes affected their pasting characteristics, their flow behaviour and several textural parameters of gel formed from the wet-milled starch granule after gelatinization. The rigidity of granules was a major factor determining the formation of either starch pastes or gels. [Copyright &y& Elsevier]

In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively. [ABSTRACT FROM AUTHOR]

Wheat is the major field crop grown in Latvia. High quality wheat grains are required for the milling and baking industries. Gluten quantity and quality are important qualities indices for technological processing of wheat. Our objectives were to determine the relative influence of variety (V), year (Y), nitrogen fertilizer (N) on the variation of winter wheat (Triticum aestivum. L) gluten quantity and quality indices. Field experiments with 9 winter wheat varieties of different origin were conducted on brown lessive soils of the Study and Research farm "Peterlauki" of the Latvia University of Agriculture in 2000, 2001, 2002 and 2004. Split nitrogen fertilization was applied in the following way: early in spring at the beginning of the vegetation period, at the end of tillering and at the end of shooting into stems. The N fertilizer amount applied was four nitrogen fertilizer (90, 90+30, 90+30+30 and 90+30+60 N kg ha-1) treatments for all the studied winter wheat varieties. Wet gluten content (WG), gluten index (GI), dry gluten (DG), water binding capacity in wet gluten (WBC) were measured at the Latvia University of Agriculture, Institute of Agrobiotehnology, Grain and Seed Research Laboratory by ICC No. 155 and. No. 137 /1 (LV ST-275). Highly significant differences were detected among the environments and varieties for each of the quality variables. Variety and environment and nitrogen fertilizer had a significant effect on wet gluten quality indices. Results showed, that gluten quantity and quality indices were mostly influenced by the genetic peculiarities of a crop variety, to a lesser extent by meteorological conditions in the growing season and by the rate of split N fertilizer. Close positive correlations were determined between the wet gluten and dry gluten, water binding capacity and dry gluten, water binding capacity and wet gluten. [ABSTRACT FROM AUTHOR]

Abstract: The starches separated from five different medicinal plants-Fritillaria (Fritillaria thunbergii Miq., Fritillaria ussurensis Maxim., Fritillaria pallidifloca Schrenk, Fritillaria cirrhosa D. Don and F. hupehensis Hsiao et K.C. Hsia) were investigated for morphological, thermal, crystal, swelling power, solubility and water-binding capacity properties. The thunbergii F. and ussurensis F. starches had a granule size ranging between 5 and 30μm and the shape of the granules was oval and elliptic, while the other Fritillaria starches had the granule size from 5 to 40μm and the granule shape varied from oval to irregular or cuboidal. The transition temperatures and enthalpy of gelatinization (ΔH gel) were determined using differential scanning calorimetry (DSC). Cirrhosa F. starch showed the highest ΔH gel values (9.18J/g) while hupehensis F. starch showed the lowest values (5.90J/g). All Fritillaria starches showed a typical B-type pattern with the degree of crystallinity of between 43.8% and 52.3%. Cirrhosa F. starch had the highest swelling power and the lowest solubility while the values for hupehensis F. starch were contrary. Hupehensis F. starch showed the highest water binding capacity and it was the lowest for pallidifloca F. starch. [Copyright &y& Elsevier]

The present study was designed to assess the influence of freezing and storage on the physical-chemical characteristics of meat. The research was carried out at the Laboratory of Meat Characteristics and Quality Assessment of Lithuanian Veterinary Academy. The physical-chemical characteristics of meat were determined before freezing. Furthermore, meat samples were transported to the special freezing bags and frozen at -18°C and -86°C . After 1, 2 and 5 months of storage the samples were defrosted and the physical-chemical characteristcs of meat were determined. This experiment demonstrated that freezing and storage at -18°C and -86°C can have a marked effect on meat quality. At -18°C the drip loss, cooking loss, shear force of meat frozen was on 1.91 %, 8.98 % , and on 0.07 kg/cm² lower and water binding capacity on 7.45% higher, and at -86°C on 0.48 % (p<0.05), 3.95 % (p<0.001), 0.54% lower and on 7.22 % higher, respectively. Freezing temperature had no influence on the other indexes. The results from this study indicate, that storage of meat at -86°C have lower impact on meat physical-chemical characteristcs compared to storage at -18°C. [ABSTRACT FROM AUTHOR]

Flour and starch from mechanically and field dried peas of two cultivars were evaluated for physico-chemical and functional properties. The noodle making properties of pea starch were also compared with potato starch. Field dried pea flour from both the cultivars showed higher starch content than mechanically dried peas. The field dried pea starch, showed lower water binding capacity, swelling power, and solubility as compared to those from mechanically dried pea starch. The mechanically dried pea starches showed lower retrogradation and higher freeze thaw stabilities compared to field dried pea starches. Pea starch noodles showed significantly lower cooking weight and cooking loss than potato starch noodles. Overall acceptability scores for pea and potato starch noodles did not differ significantly. [ABSTRACT FROM AUTHOR]