Development of highly reusable, mechanically stable corn starch-based aerogel using glycerol for potential application in the storage of fresh spinach leaves.

Impact of glycerol on the physico-functional, morphological, mechanical, and rehydration properties of corn starch-based aerogel has been investigated. The aerogel was prepared from hydrogel (sol-gel method) using solvent exchange and supercritical CO2 drying. Glycerol-infused aerogel had a more connected, denser structure (0.38-0.45 g/cm3), enhanced hygroscopic behavior, and was reusable up to eight times in terms of its capacity to absorb water after being drawn from the soaked sample. However, the inclusion of glycerol reduced the aerogel's porosity (75.89-69.91 %) and water absorption rate (WAR; 118.53-84.64 %) but enhanced its percentage shrinkage (75.03-77.99 %) and compressive strength (26.01-295.06 N). The most effective models for describing the rehydration behavior of aerogel were determined to be the Page, Weibull, and Modified Peleg models. Glycerol addition improved the internal strength of the aerogel so could be recycled without significant change in the physical characteristics of the aerogel. By effectively eliminating the condensed moisture that was developed inside the packing owing to the transpiration of fresh spinach leaves, the aerogel extended the storage life of the leaves by up to eight days. The glycerol-based aerogel has the potential to be employed as a carrier matrix for various chemicals and a moisture scavenger.

Variation in Phytochemical, Antioxidant and Volatile Composition of Pomelo Fruit (Citrus grandis (L.) Osbeck) during Seasonal Growth and Development.

Citrus fruits exhibit a high level of different phytoconstituents, of which the changes in the different parts of the fruit during ripening have not been thoroughly studied yet. Thus, in this study, we have investigated how different parts of pomelo fruit (Citrus grandis L.) are modified throughout the development of two consecutive growing seasons. In detail, the main phytochemical compounds, such as total phenolic content, total flavonoid content, antioxidant capacity, DPPH free radical scavenging activity, Ferric reducing antioxidant power (FRAP), and naringin and tannin content, were analyzed. A systematic metabolism of these compounds was found during the development of the fruit, but some pomelo tissues showed a fluctuating trend, suggesting a dependence on the different growing season. Focusing on the tissue distribution of these compounds, the fruit membrane contained the highest level of total phenolic and flavonoid content; fruit flavedo displayed the highest antioxidant capacities and FRAP activities, whereas maximum accumulation of naringin was noticed in fruit albedo. Instead, the highest DPPH free radical scavenging activity and tannin contents were found in the pomelo juice. Regarding the distribution of compounds, a possible bias pattern for the accumulation of those compounds has been noticed throughout the fruit development. From the GC-MS analysis, a total of 111 compounds were identified, where 91 compounds were common in both seasons. Overall, these results could be useful for the food processing industry as guidelines for excellent quality foods and for introducing health-beneficial products and components into our daily diets.

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum).

Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.