Filters
Microwaved-Assisted Synthesis of Starch-Based Biopolymer Membranes for Novel Green Electrochemical Energy Storage Devices
The investigated starch biopolymer membrane was found to be a sustainable alternative to currently reported and used separators due to its properties, which were evaluated using physicochemical characterization. The molecular dynamics of the biomembrane were analyzed using low-field nuclear magnetic resonance (LF NMR) as well as Raman and infrared spectroscopy, which proved that the chemical composition of the obtained membrane did not degrade during microwave-assisted polymerization. Easily and cheaply prepared through microwave-assisted polymerization, the starch membrane was successfully used as a biodegradable membrane separating the positive and negative electrodes in electric double-layer capacitors (EDLCs). The obtained results for the electrochemical characterization via cyclic voltammetry (CV), galvanostatic charge with potential limitation (GCPL), and electrochemical impedance spectroscopy (EIS) show a capacitance of 30 F g−1 and a resistance of 2 Ohms; moreover, the longevity of the EDLC during electrochemical floating exceeded more than 200 h or a cyclic ability of 50,000 cycles. Furthermore, due to the flexibility of the membrane, it can be easily used in novel, flexible energy storage systems. This proves that this novel biomembrane can be a significant step toward ecologically friendly energy storage devices and could be considered a cheaper alternative to currently used materials, which cannot easily biodegrade over time in comparison to biopolymers.
Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends
Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation and are often characterized by a strong smell. Encapsulation in yeast cells is a possible solution to these problems. This paper is a report on the use of native and autolyzed yeast in the encapsulation of oils. The fatty acid profile, encapsulation efficiency, morphology of the capsules obtained, and thermal behavior were assessed. Fourier transform infrared analysis and low-field nuclear magnetic resonance relaxation time measurements were also performed. The process of yeast autolysis changed the structure of the yeast cell membranes and improved the loading capacity. Lower encapsulation yield was recorded for capsules made from native yeast; the autolysis process significantly increased the value of this parameter. It was observed that NY-based YBMCs are characterized by a high degree of aggregation, which may adversely affect their stability. The average size of the AY capsules for each of the three oil blends was two times smaller than the NY-based capsules. The encapsulation of oils in yeast cells, especially those subjected to the autolysis process, ensured better oxidative stability, as determined by DSC, compared to fresh blends of vegetable oils. From LF NMR analysis of the relaxation times, it was shown that the encapsulation process affects both spin-lattice T1 and spin-spin T2* relaxation times. The T1 time values of the YBMCs decreased relative to the yeast empty cells, and the T2* time was significantly extended. On the basis of the obtained results, it has been proven that highly unsaturated oils can be used as an ingredient in the preparation of functional food via protection through yeast cell encapsulation.
Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils
The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs
The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in their production. Various formulations were analyzed to understand how different ingredients and processing methods affect the characteristics of the final products. Our findings reveal that the incorporation of specific plant proteins and hydrocolloids significantly influences the rheological behavior and texture profile of sausages. The hardness of the samples ranged from 4.33 to 5.09 N/mm and was generally higher for the products with inorganic iron sources. Regarding the viscoelastic properties, all the samples showed larger values of the storage modulus than the loss modulus, which indicates their solid-like behavior. Additionally, the study utilized advanced proton nuclear magnetic resonance (NMR) techniques to elucidate the molecular dynamics within plant-based matrices, providing insights into water distribution and mobility. Key findings highlight the impact of different plant proteins and additives on the texture and stability of sausage analogs.
Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions
The increasing demand for diverse foods and tailored nutrition encourages the development of innovative products, such as bread enriched with cricket powder (CP) or potato protein (PP). This study presents the preparation and analysis of gluten-free breads with CP and PP, focusing on their nutritional value and physical properties. Analytical methods included water activity measurement, bread volume, crumb color analysis, FTIR spectroscopy, low-field NMR relaxometry, and texture profile analysis. Ash content ranged from 0.60 ± 0.03% to 1.16 ± 0.11%, and caloric values ranged from 216.2 to 229.5 kcal/100 g. Water activity remained stable across all samples (0.975–0.976). Crumb color analysis showed the greatest change in CP samples (ΔE = 14.07), while PP had minimal impact (ΔE = 2.15). FTIR spectra revealed increased amide I and II bands, indicating higher protein content. NMR results demonstrated shorter T1, T21, and T22 times for CP, suggesting reduced water mobility and a denser structure, while PP samples showed higher values, indicating a looser, more hydrated matrix. Texture analysis confirmed that CP increased firmness and compactness, whereas PP enhanced springiness. These findings suggest that CP and PP can improve the nutritional and structural properties of gluten-free bread, offering valuable alternatives for modern dietary needs.