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关键词： brewer's spent grain   dietary fiber   impingement drying   muffin   protein  

摘要： Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot-air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33-1.87 g/100g) and water activity (a(w), 0.04-0.07) of BSGs than hot-air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG-fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. Practical Application This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot-air drying. The study also reported that muffins fortified with BSG flours (15%

关键词： anti‐   psychotic   antioxidant   equilibrium solubility   in vitro dissolution   lurasidone hydrochloride   solid dispersion  

摘要： Crystalline solid dispersion of lurasidone hydrochloride (LH) was made with various polar and non-polar small molecules to overcome the poor aqueous solubility issue. LH-Glutathione (GSH) solid dispersion in 1:1 ratio was prepared by co-grinding method and characterized by using differential scanning calorimetry (DSC), powder X-ray diffraction, Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. GSH acts as antioxidant and reported for anti-schizophrenic activity may provide synergistic action with LH or reduce the side effects. LH in LH-GSH solid dispersion (SD) has shown improvement in solubility by 7.9 folds than plain drug which translated in terms of improved dissolution rate by two-folds. The in vitro dissolution results showed maximum dissolution rate with LH-GSH SD (97.85 +/- 2.40%) compared to plain drug (50.5 +/- 3.02%) at 15 min (t(15) min, %) and thus, satisfying criteria of immediate release dosage form. DSC and FTIR data confirmed the stability of LH-GSH SD for 3 months at accelerated stability condition (40 +/- 2 degrees C and 75 +/- 5% RH). The prepared LH-GSH SD can be used as a tool to target dual problems that is, enhanced physicochemical properties along with possible management of disorder which could be due to synergism with co-administered GSH. This approach is thought to be efficiently providing the relief to the psychological patients.

关键词： Soil enzymes   Soil biomass carbon   Plant diversity   Organic matter   Zagros forest  

摘要： Aims This research investigated the effects of woody plant identity and season on soil physicochemical properties and microbiological function in the semi-arid Zagros forest, one of the old-growth semi-arid oak forests in the world. Methods Soil sampling was conducted beneath the canopy of six woody (tree and shrub) species in spring and winter. Microbial variables analysed included soil basal respiration (BR), microbial biomass C and N (MBC and MBN), microbial entropy index (MIE), substrate induced respiration (SIR) and enzymatic activities (i.e., urease and alkaline phosphatase). Soil physicochemical properties were also analysed and included pH, electrical conductivity (EC), available calcium and magnesium (Ca(2+)and Mg2+), organic carbon (OC), total nitrogen (Ntot), lime, water content (WC), bulk density (BD), clay, silt and sand. Results Results demonstrated significant differences among the woody species (Pseudo-F = 56.31;p = 0.001), season (Pseudo-F = 97.37;p = 0.001) and their interaction (Pseudo-F = 2.96;p = 0.005) for the matrix of microbiological soil parameters. Differences were species-specific for shrubs and trees with a marked effect for tree species such asQuercus brantii. Microbial parameters were consistently higher in spring when higher temperature and lower moisture were recorded. Soil OC, Ntot, BD, and WC were important drivers of the soil microbial function. Conclusions Our results evidenced a strong effect of season and plant species on soil physicochemical and microbiological soil properties in a semi-arid forest ecosystem. Higher values of microbiological soil parameters, including urease and phosphatase activities, were recorded for tree species during spring season.

关键词： firmness   minimally processed   modified atmosphere packaging   quality properties   simulation  

摘要： In this study cut, pineapple slices of 1 cm thick were packaged and stored at different temperatures and equilibrium modified atmosphere packages (EMAPs) to determine changes of color and firmness over time to represent physicochemical shelf life. From the experimental data, a variance analysis was performed to determine the effect of temperature and O(2)level on the evolution of color (CIELAB coordinates) and firmness. It was observed that the evolution inL*,a*, andb*coordinates is independent on O(2)concentration in the EMAP system. After that, suitable models were adjusted to represent the change of the quality properties as a function of temperature by using first-order models to represent color and a power model for firmness. Likewise, a modified normal distribution function was adjusted to represent the coefficient of firmness loss depending on the O(2)level besides the temperature effect. The firmness model was used to obtain a suitable equation to predict shelf life of the pineapple slices for different EMAP systems. Finally, a validation experiment was performed at 8 degrees C obtaining a high capacity of prediction (R-adj(2)> 0.90) compared with the experimental data. The adjusted model can be used to configure a satisfactory EMAP system for the best preservation of minimally processed pineapple from the predicted evolution of color, firmness, and shelf life depending on temperature and O(2)concentration. Practical Application In this work, we built a mathematical model to simulate the shelf life of pineapple cut into slices based on changes in color and firmness and as a function of temperature and oxygen level. These properties are truly relevant because they are very clear evidence of the fruit deterioration, and for that reason, we chose them for the model. The model we developed can be applied in retail and supermarket systems to determine precisely how long the product on the shelf can last before being disposed of, reducing material losses.

关键词： Sweet potato starch   Starch granule size   Amylopectin molecular structure   Pasting properties   Functional properties  

摘要： Sweet potato starch consists of granules varying in size. However, the size-dependence of its physicochemical properties and the contribution of different-sized fractions to the functionality of unfractionated starch are not well recognized. These were addressed in the present study by comparing the whole starch with its small-, medium- and large-sized fractions. In composition, the contents of protein, lipid and ash decreased but the apparent amylose content increased by an increase in granule size. The large-sized fraction had significant higher relative crystallinity than its counterpart small- and medium-sized fractions. The degree of short-range order calculated from deconvoluted FTIR spectra for large-sized fraction was identical to the whole starch and showed the lowest degree of order. On the molecular level, larger-sized granules had amylose populations with greater molecular weight. Small-sized fraction had lower average chain length of amylopectin, more DP 6-12 chains but less DP > 25 chains. Insignificant difference in thermal properties was observed among the unfractionated starch and its different-sized fractions. Breakdown, setback and consistency coefficients as well as resistance to digestion showed significantly positive correlation with granule size. However, the pasting temperature negatively correlated with granule size (r = -0.994, p < 0.05). An additive effect on pasting behavior but a nonadditive effect on rheological properties was estimated by the weighted summation of individual-sized fraction. Results suggested that the significant impact of granule size on the functionalities of sweet potato starch, which could provide useful information for the utilization of these different-sized fractions.

摘要： Dietary intervention is a well-recognised approach to modifying milk yield and physicochemical characteristics. This study aimed to evaluate the effects of supplementing ewes' diet with tannin and/or linseed oil on the physicochemical characteristics and fatty acid profile of milk, as well as the antioxidant status of dairy ewes. The study involved 36 3-year-old lactating Moghani sheep randomly assigned to six treatment groups. Results demonstrated that tannin extract and linseed oil changed the fatty acid content of milk. In particular, unsaturated fatty acids and conjugated linoleic acid were increased by the treatments (P < 0.05). Generally, groups receiving tannin extracts and/or oil showed higher concentrations of unsaturated fatty acids in their milk, especially polyunsaturated fatty acids including C18:3n3, C20:2, C20:3n3, C20:4n6, CLA cis-9 trans-11, CLA trans-10 cis-12, C22:2 and total unsaturated fatty acids.

关键词： mucoadhesion   buccal film   mucoadhesive work   sucrose-palmitate  

摘要： In our current research, sucrose palmitate (SP) was applied as a possible permeation enhancer for buccal use. This route of administration is a novelty as there is no literature on the use of SP in buccal mucoadhesive films. Films containing SP were prepared at different temperatures, with different concentrations of SP and different lengths of hydroxypropyl methylcellulose (HPMC) chains. The mechanical, structural, and in vitro mucoadhesive properties of films containing SP were investigated. Tensile strength and mucoadhesive force were measured with a device and software developed in our Institute. Positron annihilation lifetime spectroscopy (PALS) and X-ray powder diffractometry (XRPD) were applied for the structure analysis of the films. Mucoadhesive work was calculated in two ways: from the measured contact angle and compared with direct mucoadhesive work, which measured mucoadhesive force, which is direct mucoadhesion work. These results correlate linearly with a correlation coefficient of 0.98. It is also novel because it is a new method for the determination of mucoadhesive work.

关键词： Fruits  

摘要： To improve the physicochemical, functional, and antioxidant properties of dietary fiber fromRosa roxburghiiTratt fruit (RIDF), the effects of physical, chemical, and biological enzyme treatments were investigated. Three modification methods significantly reduced the particle sizes and increased the content of soluble fiber of RIDF. The crystallinity and thermal stability of RIDF fractions after modification were changed. Functional analyses showed that complex enzymatic hydrolysis effectively enhanced the water-holding capacity, water-swelling capacity, oil binding capacity (OBC), cation exchange capacity (CEC), glucose absorption capacity, nitrite ion absorption capacity, and cholesterol absorption capacity of native RIDF. Dynamic high-pressure microfluidization remarkably improved the total phenol content and antioxidant abilities. Furthermore, carboxymethylation caused a significant increase in the OBC, glucose absorption capacity, and CEC of native RIDF. These results suggest that the modified RIDF, especially for complex enzymatic hydrolysis, can effectively improve the physical, chemical, and functional properties of the fiber. Practical applications Due to poor processing adaptability, the high content of dietary fibers fromR. roxburghiifruit are usually discarded in the fresh fruit juice process. This study aims to explore the effects of three modification methods on the physicochemical, functional, and antioxidant properties of RIDF, thus it can be used for partial incorporation in food, functional food, and medicine. As a good source of dietary fiber, modified RIDF, can be added in a variety of foods to make these products have the function of resisting various diseases.

关键词： Proso millet   Protein fractions   Solubility   Emulsion   Foam  

摘要： The understanding of the protein structure-function relationship is very important to the study of protein chemistry. In this research, the physicochemical, functional, and structural properties of the storage protein fractions from two defatted proso millet cultivars (Dawn and Plateau) were determined and reported. The results show that protein recovery efficiency of 53.5% and 60.1% was recorded for Dawn and Plateau, respectively. The average denaturation temperature of all fractions was about 82.1 +/- 3.5 degrees C. Surface hydrophobicity values for Dawn fractions were 11781, 10594, 316, and 2225 for albumin, globulin, and glutelin, respectively and 3415, 2865, 353, and 456 for Plateau fractions, respectively. Most of the protein fractions showed the highest solubility at pH 9 and lowest solubilities at pH <= 7 with solubility range from 5.7 to 100%. Emulsifying activity index (EAI) of less than 0.25 m(2)/g was recorded for most fractions, while the highest emulsion stability index (ESI) recorded was about 60 min. Prolamin fractions showed three major peptide bands of 11, 14, and 24 kDa while glutelin fraction revealed only a major band of 15 kDa and several minor bands of 11, 22, 24, 78, 209 kDa. No differences in the electrophoresis pattern were observed for the fraction with or without a reducing agent.

关键词： Fermented beverage   Bioactive compounds   PCA analysis   Acetic acid bacteria  

摘要： Kombucha consumption has become popular due to health benefits and sensorial properties. Different analytical techniques were associated with unsupervised chemometrics to evaluate kombucha fermentation using a lowlevel data fusion strategy. Kombucha was prepared from green and black teas (Camellia sinensis). The samples were analyzed by ultra-performance liquid chromatography (UPLC), portable near-infrared spectroscopy (NIR), and physicochemical analyses (ethanol, pH, total reducing sugars, and total titratable acidity). Also, the bioactive phenolic compounds were evaluated in the fermented samples. The merged results were analyzed by principal component analysis (PCA). The PCA was applied to discriminate substrate for kombucha production and the fermentation time. Although the fermentation behavior was similar for both substrates, the kombucha showed quantitative differences in physicochemical parameters. They also showed differences in bioactive compounds for each kombucha. Data fusion strategy was more effective to differentiate the two types of kombucha than single analysis. The portable NIR can be a reliable and robust analysis for fermentation monitoring. Moreover, the results can be used as a base to further studies and mainly to help in which substrate composition is better to be produced on an industrial scale.