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Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel
Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities. This study investigates the impact of incorporating stearic acid-containing candelilla wax–groundnut oil oleogel in various proportions on the production of whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels in varying concentrations (2.5%, 5%, 10%, and 15%), and their physicochemical attributes were evaluated using a range of analytical methods for both cooked and uncooked pasta (like microscopy, colorimetry, dimensional analysis, texture, cooking qualities, moisture content, and FTIR). Significant differences in width, thickness, and color properties were observed between the control sample (0% oleogel) and those containing oleogel, with notable variations in surface texture and color intensities, particularly with the higher oleogel content (p < 0.05). Cooked pasta exhibited lower L* values and higher a* values than uncooked pasta. Stereo zoom microscope and field emission scanning electron microscope (FESEM) micrographs demonstrated a change in the pasta surface topology and microstructures. Dark spots on the pasta with greater oleogel concentrations (samples with 10% and 15% oleogel replacement) suggest the formation of starch–lipid complexes. Cooking induced pore formation, which was more pronounced when the oleogel content was increased, impacted the water absorption capacity, swelling index, and moisture content. The cooked samples exhibited higher moisture content and improved polymer network stability compared to the uncooked ones, indicating the potential of oleogel incorporation to modulate pasta properties in a concentration-dependent manner. These findings underscore the versatility of oleogels when their applications are diversified in non-bakery foods to enhance food texture and quality.
Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations.
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.
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.
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.
Stigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation
The Ways of Forming and the Erosion/Decay/Aging of Bioapatites in the Context of the Reversibility of Apatites
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.
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.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.
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.
Modification of methacrylate bone cement with eugenol – A new material with antibacterial properties
Abstract Nowadays, the search for unconventional antibacterial agents is very common. One of them may be eugenol (EU) (4-allyl-2-methoxyphenol), which exhibits antimicrobial properties against pathogenic bacteria and is used in the pharmaceutical industry. Owing to its structure, EU decreases the exotherm of polymerization without a negative impact on the degree of conversion. The properties of EU-modified bone cement, such as doughing time, maximum temperature, and setting time, will be characterized, as well as mechanical properties, EU release, and antibacterial properties. Bone cements were synthesized by mixing a powder phase composed of two commercially available methacrylate copolymers (Evonic) and a liquid phase containing 2-hydroxyethyl methacrylate, methyl methacrylate, triethylene glycol dimethacrylate, and EU with an amount of 0.5 wt% of bone cement sample. As an initiating system, benzoyl peroxide and N,N-dimethylaniline were used. Samples were prepared with various amounts of the initiating system. The doughing time, maximum temperature (T max), setting temperature (T set), setting time (t set), and compressive strength tests were determined according to the ISO 5833:2002 standard requirements. The doughing time for bone cement depends on the amount of the initiating system. The maximum temperature during curing of bone cement is very low; however, the setting time is closer to the upper limit set by the standard. The compressive strength of the tested materials is good and significantly exceeds the requirements of the standard. EU release was very high and ranged from around 43–62% after 168 h. Moreover, antibacterial studies show that the tested bone cements are bacteriostatic for Staphylococcus aureus or and Escherichia coil strains. In summary, modified bone cements meet the ISO 5833:2002 standard requirements in all parameters and are characterized by good mechanical properties (similar to or higher than commercial bone cement), high EU release, and bacteriostatic properties.
Pre-harvest applications of pulsed light increases vitamin C, chlorophyll, carotenoids and proteins in alfalfa sprouts
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.
Strontium Ranelate and Strontium Chloride Supplementation Influence on Bone Microarchitecture and Bone Turnover Markers—A Preliminary Study
Despite strontium ranelate use in osteoporosis management being one of the promising concepts in disease treatment, there is no clear evidence that strontium organic compounds are more effective than inorganic ones. The aim of this study was to compare strontium chlorate and strontium ranelate influence on the mice bone microarchitecture. We investigated whether strontium chlorate (7.532 mmol/L) and strontium ranelate (7.78 mmol/L) solutions fed to healthy SWISS growing mice (n = 42) had an influence on the percent of bone volume (BV/TV), trabecular thickness (Tb.Th), number of trabeculae (Tb.N), and separation between each trabecula (Tb.Sp) in the chosen ROI (region of interest) in the distal metaphysis of the left femurs. The cortical bone surface was examined close to the ROI proximal scan. There was an increase in each examined parameter compared with the control group. There were no statistical differences between strontium ranelate and strontium chlorate parameters. Our study indicates that organic and inorganic strontium compounds similarly affect the bone microarchitecture and strength.