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Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.
Contribution to Knowledge on Bioapatites: Does Mg Level Reflect the Organic Matter and Water Contents of Enamel?
The matter constituting the enamels of four types of organisms was studied. The variability of the ions was presented in molar units. It was proven that the changes in water contents of the enamel are significantly positively related to changes in Mg; inversely, there is also a strong connection with changes in Ca and P, the main components of bioapatite. The variability in the organic matter has the same strong and positive characteristics and is also coupled with changes in Mg contents. Amelogenins in organic matter, which synthesize enamel rods, likely have a role in adjusting the amount of Mg, thus establishing the amount of organic matter and water in the whole enamel; this adjustment occurs through an unknown mechanism. Ca, P, Mg, and Cl ions, as well as organic matter and water, participate in the main circulation cycle of bioapatites. The selection of variations in the composition of bioapatite occurs only along particular trajectories, where the energy of transformation linearly depends on the following factors: changes in the crystallographic d parameter; the increase in the volume, V, of the crystallographic cell; the momentum transfer, which is indirectly expressed by ΔsinΘ value. To our knowledge, these findings are novel in the literature. The obtained results indicate the different chemical and crystallographic affinities of the enamels of selected animals to the human ones. This is essential when animal bioapatites are transformed into dentistic or medical substitutes for the hard tissues. Moreover, the role of Mg is shown to control the amount of water in the apatite and in detecting organic matter in the enamels.
Changes in the Characteristics of Pine Logging Residue during Storage in Forest Stands
A significant amount of logging residue is produced during roundwood harvesting. Logs are often left in forest sites due to, for example, ecological or logistical aspects. Taking into account the fact that the number of studies focused on changes in the properties of the residue is very low, it was decided to conduct research on the effect of a three-year storage period in forest stands on the chemical properties and energy potential of the wood. The research design allowed for the determination of changes during up to three years of storage. The performed analysis showed a highly negative impact on the characteristics of the material. These adverse effects were probably caused by the activity of microorganisms such as fungi and bacteria, as evidenced by the increased concentrations of ergosterol and low-molecular-weight organic acids. Moreover, it was found that wood stored for three years was characterized by a lower cellulose content; an increased percentage of lignin; a reduced content of sterols (desmosterol, stigmasterol, lanosterol and β-sitosterol) and phenolic acids; and reduced antioxidant activity, as determined with the ABTS+ method. Storing logs also led to a reduction in the energy potential of the residues, as shown by a reduction in net and gross calorific value and an increased ash content.
Pre-harvest applications of pulsed light increases vitamin C, chlorophyll, carotenoids and proteins in alfalfa sprouts
Role of Stearic Acid as the Crystal Habit Modifier in Candelilla Wax-Groundnut Oil Oleogels
This study investigated the effects of incorporating stearic acid (SAC) in candelilla wax (CW) and groundnut oil (GO) oleogel with potential health benefits as an alternative to saturated fats in processed foods. Results showed that SAC possesses crystal habit-modifying properties on the oleogels, causing its average crystallite size to increase, as observed through polarized light microscopy and XRD analysis. Additionally, SAC caused an increase in ordering within the crystallite network as a result of the decrease in d-spacing. Interestingly, the firmness of the oleogels remained unaffected, even at a higher fraction of SAC. It is believed to be due to the interference caused by the crystallization of high-melting SAC within the fine crystal network of CW-GO oleogel. However, adding 3 mg of SAC significantly increased the work of the shear of the oleogel (SAC3), which decreased the spreadability. As observed through colorimetric analysis, SAC3 showed a dense and uniform distribution of prominent bright crystals with minimal amorphous regions, leading to a high whiteness index. SAC3 also demonstrated the highest compactness and dislocation density among the oleogels, likely due to the formation of prominent crystals. However, SAC did not affect the overall oleogel crystallization rate. SAC3 had delayed secondary crystallization and thermal equilibrium by having a prolonged crystallization time of CW crystals. In the case of controlled delivery studies, the addition of SAC improved CPCR. On the other hand, CPCR decreased with the increase in SAC amount, where SAC3 showed a moderate curcumin release ability among the oleogels.
Studies on Chemical Composition, Structure and Potential Applications of Keratoisis Corals
The chemical composition and structure of bamboo octocoral Keratoisis spp. skeletons were investigated by using: Scanning Electron Microscopy SEM, Raman Microscopy, X-ray Diffraction XRD, Laser Ablation–Inductively Coupled Plasma LA-ICP, and amino acid analyzers. Elements discovered in the nodes (mainly organic parts of the skeleton) of bamboo corals showed a very interesting arrangement in the growth ring areas, most probably enabling the application of bamboo corals as palaeochronometers and palaeothermometers. LA-ICP results showed that these gorgonian corals had an unusually large content of bromine, larger than any other organism yet studied. The local concentration of bromine in the organic part of the growth rings of one of the studied corals grew up to 29,000 ppm of bromine. That is over 440 times more than is contained in marine water and 35 times more than Murex contains, the species which was used to make Tyrian purple in ancient times. The organic matter of corals is called gorgonin, the specific substance that both from the XRD and Raman studies seem to be very similar to the reptile and bird keratins and less similar to the mammalian keratins. The missing cross-linking by S-S bridges, absence of aromatic rings, and significant participation of β-turn organization of peptides differs gorgonin from keratins. Perhaps, the gorgonin belongs to the affined but still different substances concerning reptile and bird keratin and in relation to the more advanced version—the mammalian one. Chemical components of bamboo corals seem to have great medical potential, with the internodes as material substituting the hard tissues and the nodes as the components of medicines.
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.
Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta
AbstractThe current study investigates replacing water (2.5–15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel‐containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch–lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples.
Quercetin-Fortified Animal Forage from Onion Waste: A Zero-Waste Approach to Bioactive Feed Development
There is a high demand for the development of new carriers for pharmaceutical forms for human, veterinary, and animal-feeding use. One of the solutions might be bioactive compound-loading pellets for animal forage. The aim of the work was to assess the physical and sensory properties of forage with the addition of onion peel and off-spec onions as a source of quercetin. The feed was prepared using an expanding process (thermal–mechanical expanding process). Quercetin content was evaluated in raw onion and in final-product feed mixture samples (before and after expanding, and pelleting). The obtained feed was subjected to sensory analysis, testing for expanded pellet uniformity, water absorption index (WAI), the angle of a slide, and antioxidant activity. The results confirmed a high recovery of the quercetin after the expanding process (approximately 80%), and a significantly reduced intensity of onion odor, which was confirmed compared to the non-expanded onion, which is beneficial. Furthermore, digital and optical microscopy were applied for structure analysis. Microscopic imaging results confirmed that the onion structures were visible in the whole length of feed material and analyzed cross-sections. The results can be an introduction to further research on developing products that use the expanding and pelleting process to exploit the peel and off-spec onions, as well as other waste raw materials.
Analiza właściwości fizykochemicznych i charakterystyka spektrofotometryczna wybranych olejów roślinnych
Introduction. Vegetable oils are a known source of mono- and polyunsaturated fatty acids (MUFA and PUFA). The growing demand for vegetable oils, rich in unsaturated fatty acids, increases the use of new oil plants to obtain them. In this study, the physicochemical properties (density, pH, refractive index, dynamic viscosity, contact angle, surface tension, color) were examined, a spectroscopic analysis was carried out and antioxidant properties were determined. In order to determine the indicated parameters, simple and easily accessible analytical methods were used, which provide key information about the prop erties of oils and serve as indicators for assessing their quality. Six commercially available oils were se lected for the study: evening primrose seeds (Oenothera paradoxa), milk thistle seeds (Silybum maria num), pumpkin seeds (Cucurbita oleo), linseed (Linum usitaissimum L.), winter camelina seeds (Camelina silvestris) and black cumin seeds (Nigella sativa). Results and conclusions. The conducted research provided significant insights into the relationship between the determined parameters of vegetable oils. The positive correlation between density and refrac tive index also highlights the influence of fatty acid composition on these properties. The observed diversi ty of colors of the oils tested highlights the unique composition of dyes characteristic of each oil. It was found that the pH of vegetable oils is a key indicator reflecting the level of acidity in the oil. The correla tion between contact angle and surface tension revealed complex surface interactions.
Timber from Historical Foundation Piles Made of Oak Wood (Quercus robur L.)
Oak wood is a popular construction material in Europe. In the course of its service life, this wood is subject to structural changes resulting from the environmental conditions to which it is exposed, in addition to the effects of aging. Samples of naturally occurring historic European oak (Quercus robur L.) were obtained from foundation piles that were utilized to reinforce the riverbanks in Poland, the Vistula River basin, dating to the 2nd century, as well as from a 14th-century settlement on the river in Slupsk. Reference wood was also obtained from contemporary harvesting operations in the vicinity of Slupsk, Poland. The presence of structural changes resulting from partial wood degradation was confirmed through the utilization of FTIR spectroscopy analysis, SEM with BSD microscopy, and chromatic parameters. The differences in the color of historic and reference wood were significant (based on Kruskal–Wallis test = 46.38, where p < 0.001). The results of chemical analysis showed an increase in the proportion of lignin and a decrease in carbohydrate components for the old wood. A higher degree of change in lignin content was observed in historic wood (32–38%) compared to the fresh wood sample (25%). Our study showed that the collected data can be applied to the preparation database of heritage wood materials.
Implications of Isomorphism in the Family of Apatite Compounds
Apatites are very important compounds of mineralogical and biological meaning. Apatites originated from the calcium hydroxy compound 3Ca3(PO4)2·Ca(OH)2 and potentially might form three series of isomorphic salts, derived from cationic substitutions in the positions of Ca(I) and Ca(II) ions in the core compound; anionic substitutions of phosphates; and substitutions of anions and very simple chemical entities instead of the hydroxyl group in channel locations. The energies coupled with the ion exchanges inside those three locations were studied using our original method resulting from the transformation of Braggs’ law. The energy changes resulting from the ion exchanges were studied in connection with either the ionic radii for the cations or ionic volumes for the anions. The same series were observed when the variabilities of energy were confronted with the variabilities in the sinus of diffraction angle Θ showing changes in momentum transfer. In particular, the relationships between the energy changes and the coupled changes in the universal crystallographic parameter d showed the surprising uniformity of all ion exchanges in the apatites. The incremental change in the Braggs’ d-parameter always demands the same change in the energy, with good approximation, independently of the location of the ion exchange. So, the isomorphism of the apatites is not triple but a uniform one at the energy level. Such an approach enables the estimation of the volume of the ion-□ (□-vacancies) agglomerates. The introduction of ions with greater volumes exerts the phenomenon of swelling of apatite cells, which can be quantitatively estimated. The dependence of diffraction spectra on the temperature allows for the determination of minimal values of crystallographic cell volumes and d parameters at the temperature of 0 K. In sum, the study of energies connected with the change of Bragg dimension d is a new and valuable method of insight into the behaviour of apatite crystals.
Protein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.
Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality
Abstract This study investigates the impact of incorporating carboxymethyl tamarind gum (CMT) at varying concentrations (0 %–3 % w/w) into whole wheat bread (WWB) by analyzing several physicochemical properties. The results indicate that the loaf height of CMT2 (1 % CMT) increased by 8 % compared to the control (CMT0, without CMT) (p < 0.05), with more evenly distributed pores observed in CMT2. CMT formulations showed higher moisture content and lower impedance values than CMT0. Color analysis revealed that CMT2 had a 16 % higher L* value and a 19 % lower browning index. Microscopic analysis indicated glossier structures in CMT-containing samples, with CMT2 displaying the lowest hardness (7.46 N ± 0.11) (p < 0.05), 21 % lower than CMT0. Microbial analysis showed that CMT2 had the lowest total viable count (TVC) at 81 ± 6.55 CFU/g (p < 0.05) after 2 days, 68 % lower than CMT0. Overall, CMT2 demonstrated superior characteristics and extended shelf life.
Gellan gum as a clean-label additive to improve whole wheat bread characteristics: A multimodal characterization approach
Microscopic Droplet Size Analysis (MDSA) of “Five Thieves’ Oil” (Olejek Pięciu Złodziei) Essential Oil after the Nebulization Process
Nowadays, due to a higher resistance to drugs, antibiotics, and antiviral medicaments, new ways of fighting pathogens are intensively studied. The alternatives for synthesized compositions are natural products, most of which have been known in natural medicine for a long time. One of the best-known and intensively investigated groups are essential oils (EOs) and their compositions. However, it is worth noting that the method of application can play a second crucial part in the effectiveness of the antimicrobial activity. EOs possess various natural compounds which exhibit antimicrobial activity. One of the compositions which is based on the five main ingredients of eucalyptus, cinnamon, clove, rosemary, and lemon is named “five thieves’ oil” (Polish name: olejek pięciu złodziei) (5TO) and is used in natural medicine. In this study, we focused on the droplet size distribution of 5TO during the nebulization process, evaluated by the microscopic droplet size analysis (MDSA) method. Furthermore, viscosity studies, as well as UV-Vis of the 5TO suspensions in medical solvents such as physiological salt and hyaluronic acid, were presented, along with measurements of refractive index, turbidity, pH, contact angle, and surface tension. Additional studies on the biological activity of 5TO solutions were made on the P. aeruginosa strain NFT3. This study opens a way for the possible use of 5TO solutions or emulsion systems for active antimicrobial applications, i.e., for surface spraying.
Evaluation of the Effect of Stearyl Alcohol and Span-60 Tuned Sunflower Wax/Sunflower Oil Oleogel on Butter Replacement in Whole Wheat Cake
Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as a shortening substitute by researchers. This present study evaluated the role of stearyl alcohol (SA)-, and Span-60 (SP)-tailored sunflower wax/sunflower oil oleogels upon butter replacement in whole wheat batter and cake. The evaluation of the cake batter under PLM microscopy revealed that a complete replacement of butter with SA-containing oleogels, i.e., Sa-C, showed homogenously distributed smaller gas cells. A uniform distribution of gas cells assists in stabilization and contributes to the porosity of the cake. The DSC and FTIR studies confirmed the prominent melting of amylose-lipid complexes in batter Sa-C. The baked cake Sa-C showed the existence of large pores in the cake matrix, which may have assisted in softening the cake. Further, low starch–lipid interactions were also observed in the FTIR spectra of Sa-C cake crumbs. The SR studies of cake crumbs revealed a higher stress-relaxing ability in Sa-C from the control. Although there were no observed variations in the cake hardness values, Sa-C showed a reduction in the chewiness from the control. This current study suggests the possibility of using emulsifier-tailored oleogels as a potential substitute for butter in the baking formulation.
