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关键词： Solubility  

摘要： Sesame seed oil is a healthy food used to enhance food flavor. This research was to identify the influences of oil properties on the quality of powders produced with sesame oil through spray drying on variables of the blending ratio of the sesame oil and the concentration of the core material. The encapsulation efficiency levels of the sesame oil encapsulated with maltodextrin and hydroxypropyl methylcellulose through spray drying ranged from 23.59% to 43.78%, with the encapsulation efficiency being significantly influenced by the oil concentration and blending ratio. The analysis further showed that the moisture content, solubility, and bulk/tapped densities were notably influenced by the blending ratio of the sesame oil. The bulk density and powder solubility had an inverse relationship, with fat usually exhibiting hydrophobic behavior and thus hindering the water absorption capacity of powders. Hygroscopicity of powders can strongly influence their incorporation into the food system with diverse chemical and physical properties. Novelty impact statement Quality of spray-dried sesame oil is identified. Sesame oil used is blended with soybean oil (20%, 40%, 60%, 80%, 100%). Encapsulation efficiency ranged from 23.59% to 43.78%. Moisture content, solubility and bulk/tapped densities were notably influenced. Powders hygroscopicity strongly influence incorporation into food systems.

关键词： Physicochemical properties   Starch digestibility   Estimated glycaemic index   High amylose maize starch   Steamed bun  

摘要： Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes.

关键词： Geopolymers   Alkali-activated materials   Mine tailings   Industrial waste  

摘要： The mining industry produces a large amount of mine waste rock and tailings, which pose a severe threat to the environment. The most common way for the disposal of these industrial wastes is dumping at sites, which contributes to soil degradation and water pollution, and also covers the useful land. Recycling of mine tailings (MTs) in raw material - intensive applications presents a good alternative to manage the waste generated from mining and mineral processing industries. The geopolymer technology provides a green solution to the utilization of MTs, avoiding its negative environmental impacts. This paper is the first part of the review which summarizes the physicochemical and environmental aspects of different types of MTs, as well as the technological aspects of the preparation of geopolymers (GPs) based on them. The work scrutinizes potential environmental and socio-economic risks of the mining industry associated with the accumulation of tailings. The issues of MTs toxicity that should be taken into account when developing methods for disposal of tailings in geopolymers are touched upon. The features of the chemical and mineral composition of tailings used in geopolymers, as well as their physical properties, are systematized and scrutinized. Methods of utilizing MTs as precursors of GPs or aggregates described in the scientific literature, as well as general patterns of the geopolymerization process are discussed. Finally, the key issues in this area that require additional research are highlighted. (C) 2021 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

关键词： cluster   transition metal   crystal structure   electronic structure  

摘要： The article reviews the current state of the chemistry of high-valence cluster compounds of group 3-7 transition metals containing interstitial heteroatoms. The synthesis methods, reactivity, main structural types, and electronic structure of resulting compounds are discussed.

关键词： Lamb cuts   Pulsed electric field   Fatty acids   Free amino acids  

摘要： There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled lamb meat cuts were investigated. Seven lamb cuts (knuckle, rump, topside, shoulder shank, loin and rib) were treated at electric field strengths of 1-1.4 ***(-1), specific energy of 88-109 ***(-1), frequency of 90 Hz, pulse width of 20 mu s, and pulse number of 964. PEF had less effects on cooking loss when applied to frozen-thawed meat compared to chilled meat samples. PEF treatment of all chilled cuts at 0 and 7 days storage significantly decreased fatty acids. PEF treated chilled topside, knuckle, rump anf loin cuts stored for 7 days resulted in significantly increased amino acids content. PEF treatment of almost all frozen lamb cuts (except rib cut) that were stored for 7 days significantly increased TBARS value, decreased fatty acids, and increased amino acids content.

关键词： Harmful algae bloom   Microcystis aeruginosa   Ferrate   Fe(VI)   Oxidation   Coagulation  

摘要： Increases in harmful algal blooms has negatively impacted many surface-sourced drinking water utilities. To control these blooms, many water utilities implement pre-oxidation with ozone, chlorine, or permanganate;however, pre-oxidation of algae has both positive and negative water quality outcomes. This study investigated ferrate (Fe(VI)) as an alternative oxidant by measuring its effect on cell lysing, surface characteristics, and coagulation in waters containing the cyanobacteria Microcystis aeruginosa. Bench scale studies were conducted to examine the complex combination of processes in a Fe(VI)-algae system. These processes were characterized by fluorescence index, surface charge, collision frequency modeling, particle counts and sphericity, total nitrogen, and ferrate decomposition measurements. Results showed that Fe(VI) lysed algal cells, but further oxidation of released organic matter is possible. The presence of algae did not significantly impact the rate of Fe(VI) decomposition. Fe(VI) pre-oxidation may also be capable of decreasing the formation of nitrogenated disinfection byproducts through subsequent oxidation of released nitrogen rich organic matter. Streaming current and zeta potential results indicate destabilization of the resulting algae and iron suspension was incomplete under most conditions. Particle collision frequency modeling indicates fluid shear to be an important aggregation mechanism of the resulting suspension. Overall, Fe(VI) is a viable alternative to other strong oxidants for water utilities struggling with harmful algal blooms, but the final fate of the resulting organic matter must be further studied. (C) 2020 Elsevier Ltd. All rights reserved.

关键词： Ultrasound   Myosin   Gel   NaClconcentration br  

摘要： The effects of pulsed ultrasound treatment (250 W, 0-12 min) on gel and physicochemical properties of porcine myosin at low-salt group (0.3 mol/L) and control groups (0.6 and 0.9 mol/L) were investigated. The texture and water holding capacity (WHC) of low-salt group gel were remarkably lower than in medium-salt (0.6 mol/L) and high-salt group (0.9 mol/L). However, 6-min ultrasound treatment could obviously improve the texture and WHC of low-salt group gel. After ultrasound treatment, the protein solubility was increased, as the degree of protein aggregation was reduced. Simultaneously, ultrasound treatment led to unfolding of protein structure and increasing surface hydrophobicity. The three-dimensional network of myosin gel gradually became uniform by 6 min ultrasound treatment. Under 12-min ultrasound treatment, the protein aggregated excessively during the gelation, which led to the deterioration of gel quality. These results suggested that moderate ultrasound treatment is promising to be used to enhance the quality of salt-reduced meat products.

关键词： Anthocyanins   Nanoliposomes   Antioxidant activity   Caco-2 cells   Uptake  

摘要： Anthocyanins (ACNs) are a series of polyphenols found in plants with various biological activities. To overcome their instability toward external environments and provide more effective encapsulation method, anthocyanins-loaded nanoliposomes (AN) were firstly prepared by combining ethanol injection method with ultrasonication. This method was simple and safe which avoiding organic solvents. Good physicochemical characterizations of AN (0.15% w/v ACNs) including the encapsulation efficiency (EE, 91.1 +/- 1.7%), mean particle size (53.8 +/- 1.8 nm), zeta-potential (-42.7 +/- 2.2 mV) and polydispersity index (PDI, 0.19 +/- 0.02) were observed. The encapsulation of AN was confirmed by transmission electron microscopy (TEM), differential scanning calorimetry (DSC) and fourier transform infrared (FTIR) spectroscopy. Nanoliposome encapsulation also enhanced the stability, cellular uptake and antioxidant activities of ACNs in vitro. It was demonstrated that the nanoliposomes prepared by this method were an efficient carriers for the delivery of ACNs, and the results expects to provide theories and practice guides for further applications of AN.

关键词： Grass pea protein   Cold atmospheric pressure plasma   Nanoparticles   Intra-particle interactions   Cytotoxicity  

摘要： In the present study, the potential of cold atmospheric-pressure plasma (CAPP) for fabrication of Grass pea protein isolate nanoparticles (GPPINPs) was investigated. The size of nanoparticles decreased and their morphology became more non-uniform when higher voltage and longer processing time were applied. The lowest z-average was observed for GPPINP fabricated at 18.6 kVpp after 600s of plasma treatment. The FTIR spectra for amid I and amid II bands were changed after the plasma treatment. The content of carbonyl groups and dityrosine crosslinks in GPPINPs were higher, while the content of free SH groups was lower than the native GPPI. The main subunits of 7S and 11S retained in GPPINPs after plasma treatment. GPPINPs fabricated at 9.4 kVpp had more ordered secondary structure while partial unfolding was observed for the GPPINPs fabricated at 18.6 kVpp. Except for GPPINPs fabricated at 18.6 kVpp for 600s, 3rd structures of nanoparticles were more compact. With increasing the treatment time and voltage, the surface hydrophobicity of GPPINPs increased while their solubility decreased. The hydrophobic interactions in GPPINPs increased and the hydrogen bonding decreased as the plasma treatment time and voltage increased. However, GPPINPs were much more efficient in achieving an absorption equilibrium at oil-water interface, indicating the great potential for application as surface active particles. Protein nanoparticles did not show any cytotoxicity in Human Dermal Fibroblasts (HDF) cells, however, their biological activities depended on the concentration used. Overall, these findings indicate that CAPP can be used for fabrication of protein nanoparticles with new functional property for food and pharmaceutical applications.

关键词： Musa   cultivar   sensory profile analysis   penetrometry   texture profile analysis   multilinear regression  

摘要： Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was greater between stages of ripeness than between types of cultivars. Firmness and chewiness were well-predicted by instrumental force and hardness (r(2) > 0.72), and by soluble solid and dry matter content (r(2) > 0.85). Complementary sensitivity analysis revealed that a pulp puncture force or a hardness of at least 2.1 N or of 0.3 N/mm(2)was needed before a difference in firmness or chewiness could be perceived;a Brix of 3.7 was required to ensure a detectable difference in sweetness. Rheological and biochemical predictors can be useful for breeders for high-throughput phenotyping.