Assessing physicochemical characteristics of a shear-thinning polysaccharide mucilage extracted from marshmallow root (Althaea officinalis L.) by an ohmic heating system.

Althaea officinalis L. root mucilage holds promise for food industries due to its functional properties. Despite various extraction techniques, ohmic systems remain underexplored for mucilage extraction. This study aimed to compare the efficacy of mucilage extraction using ohmic systems with maceration and investigate their physicochemical properties. The mucilage extraction was carried out utilizing maceration (M), ohmic-assisted extraction (OAE), and ohmic-assisted vacuum extraction (OAVE). Various parameters were evaluated, such as densities and specific energy consumption. The mucilage obtained by OAE had the highest yield (8.9 %). The highest solubility corresponded to the mucilage obtained by the OAE system (85.18 % at 65 °C). OAVE mucilage had 76.16 % swelling and 82.5 g water/g dry sample binding capacity, while OAE mucilage had 19.6 g water/g dry sample binding capacity. The OAVE mucilage oil absorption (12.3 g oil/g dry sample) was almost twice that of the OAE system. Rheological analysis characterized them as a pseudoplastic behavior. DSC thermogram of mucilage samples exhibited a singular endothermic peak (92.05 to 108.3 °C). FTIR analysis highlighted that the primary constituents of mucilage samples predominantly consisted of polysaccharides. This study concluded that ohmic-assisted extraction was the most efficient method for obtaining mucilage. Further research could explore the potential applications of this mucilage.

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was blended with the refined wheat flour (WF-0, 5, 10 and 15% levels) and rheological and quality characteristics of biscuits were studied. The spread ratio decreased (10.1-8.8), density (0.49-0.52 g/cm3) and breaking strength values (1127-1369 g force) increased gradually with increase in CP. Combination of GMS and SSL at 0.25% each improved the quality of biscuits at 10% incorporation of CP. Further the biscuit fat (BF) was replaced with CB (0, 25, 50 and 75%). Later the biscuits with CM were prepared by replacing the flour (15%) and BF (0, 25, 50 and 75%). Acceptability of the CM based biscuits was better when compared to CB based biscuits. The total polyphenol content in control biscuits was 55.55 mg/100 g and was in the range between 81.98 and 102.05 mg/100 g for cocoa based biscuits. The protein content in cocoa based biscuits was marginally higher than the control biscuit. Though there was a wide variation in the fat content and different fatty acids in raw materials, interestingly, the values varied narrowly in biscuits.

The Optimization Study of Rheological Characteristics of Wind Power Grease Based on Gel-State.

The gel-state grease plays a vital and indispensable role in the long-term operation of wind turbines. To reduce carbon emissions and increase the reliability of wind turbines, this paper takes the gel-state Mobil SHC 461WT grease as the study object. Firstly, the rheological properties of the gel-state Mobil SHC 461WT grease were investigated using the Anton Paar MCR302 rotational rheometer. Secondly, the rheological characteristics of three different gel states of the Mobil SHC 461WT grease (additive content of 0.1% of RFM3000, SK3115, and PV611, respectively, in the gel-state Mobil SHC 461WT grease) were optimized under the same conditions. Finally, according to the experimental results and the Herschel-Bulkley (H-B) model, the RFM3000 additive has the best effect on improving the rheological characteristics of the gel-state Mobil SHC 461WT grease. This research provides a new idea and direction for the technological advancement of the gel-state grease industry.

Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt.

Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (-6.12), F (-6.56), and G (-6.27) yogurts were lower than those of group B (-5.12), C (-4.31), and D (-3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.

Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi.

This work investigated the effects and mechanisms of soluble and insoluble dietary fiber (SDF and IDF) on the gelation performance and fishy odors of silver carp surimi. The results showed that the gel properties of surimi increased and then decreased with increasing SDF content, and the best gel properties were achieved at 1 wt% SDF. The gel strength, elasticity and deformation resistance of surimi increased in a dose-dependent manner as affected by IDF, but its effect on viscosity and recovery ratio was similar to SDF. Moreover, 2 wt% SDF and 1 wt% IDF reduced the content and odor activity value (OAV) of most fishy compounds in surimi, and the latter was superior to the former. The rheological characteristics indicated that SDF affected the thermal gelation properties of surimi mainly through filling, concentration and volume exclusion, and IDF mainly through filling, concentration and intermolecular interactions between IDF and myofibrillar protein. Additionally, SDF and IDF inhibited the release of fishy odors by improving the gel network structure and their adsorption, but more SDF (2 wt%) promoted the formation of escape channels for odors release. In summary, 1 wt% IDF could simultaneously improve the gelation performance and fishy odors of silver carp surimi.

Investigation of Phenolic Resin-Modified Asphalt and Its Mixtures.

This study comprehensively examines the influence of phenol-formaldehyde resin (PF) on the performance of base asphalt and its mixtures for road applications, emphasizing its innovative use in enhancing pavement quality. Optimal PF content was determined through the evaluation of standard indicators and rotational viscosity. In-depth analyses of PF-modified asphalt's high- and low-temperature rheological properties and viscoelastic behavior were conducted using dynamic shear rheometers and bending beam rheometers. Aging resistance was assessed through short-term aging and performance grade (PG) grading. Moreover, Marshall and water stability tests were performed on PF-modified asphalt mixtures. Findings indicate that the uniform dispersion of PF particles effectively inhibits asphalt flow at high temperatures, impedes oxygen penetration, and delays the transition from elasticity to viscosity. These unique properties enhance the high-temperature stability, rutting resistance, and aging resistance of PF-modified asphalt. However, under extremely low temperatures, PF's brittleness may impact asphalt flexibility. Nonetheless, the structural advantages of PF-modified asphalt, such as improved mixture density and stability, contribute to enhanced high-temperature performance, water stability, adhesion, and freeze-thaw cycle stability. This research demonstrates the feasibility and effectiveness of using PF to enhance the overall performance of base asphalt and asphalt mixtures for road construction.

Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations.

The effect of addition of amino acids including methionine (Met) and histidine (His) at selected concentrations (2, 6, 10, and 15%) on the physicochemical, pasting, and rheological properties of water chestnut starch (WS) was evaluated. A higher quantity of amino acids considerably (p < 0.05) inhibited the ability of starch-amino acid blends to expand their solubility index and swelling capacity. The addition of amino acids also significantly decreased peak viscosity (952.33-540.67 cP), hot paste viscosity (917-528 cP), cold paste viscosity (1209.67-659 cP), and setback (277.67-131 cP) of WS. Addition of amino acids enhanced the stability ratio (SR) of WS. All the studied samples displayed storage moduli (G') values higher than loss moduli (G'') but rheologically weak gel characteristics. Molecular dynamics simulation studies revealed that interactions between amino acids and water greatly reduced the number of starch-water hydrogen bonds while preserving a higher number of starch-starch intramolecular interactions. This study could provide important insights for better understanding of modification of water chestnut starch functionality under the influence of amino acid residues.

Passerini three-component reaction for the synthesis of saccharide branched cellulose.

In this work, we investigate a multicomponent synthetic method for combining saccharides with cellulose to produce saccharide branched cellulose (b-Cel). First, cellulose is modified conventionally using carboxymethyl to create carboxyl functional groups for multicomponent reactions. The Passerini three-component reaction (Passerini-3CR) is then used to synthesize the saccharide b-Cel, with particular attention paid to the scope of the substrate and reaction process optimization. The structure of saccharide b-Cel is regulated by modifying the carboxyl group of cellulose molecules, the kind of saccharide molecules (including glucose, galactose, lactose, cellobiose, and cellulose), and the degree of branching. The branched structure of saccharide b-Cel greatly influenced its rheological characteristics and solubility. This work presents a practical method for the synthesis of artificial branching polysaccharides and is crucial for the development of innovative materials based on biomass.

Mass Transfer Enhancement in High-Solids Anaerobic Digestion of Organic Fraction of Municipal Solid Wastes: A Review.

The increasing global population and urbanization have led to a pressing need for effective solutions to manage the organic fraction of municipal solid waste (OFMSW). High-solids anaerobic digestion (HS-AD) has garnered attention as a sustainable technology that offers reduced water demand and energy consumption, and an increased biogas production rate. However, challenges such as rheology complexities and slow mass transfer hinder its widespread application. To address these limitations, this review emphasizes the importance of process optimization and the mass transfer enhancement of HS-AD, and summarizes various strategies for enhancing mass transfer in the field of HS-AD for the OFMSW, including substrate pretreatments, mixing strategies, and the addition of biochar. Additionally, the incorporation of innovative reactor designs, substrate pretreatment, the use of advanced modeling and simulation techniques, and the novel conductive materials need to be investigated in future studies to promote a better coupling between mass transfer and methane production. This review provides support and guidance to promote HS-AD technology as a more viable solution for sustainable waste management and resource recovery.

Preparation and characterization of Pickering emulsion with directionally embedded antimicrobial peptide MOp2 and its preservation effect on grass carp.

The peptide MOp2 obtained from Moringa oleifera seeds showed good antimicrobial activity. However, the stability of its activity has not yet been studied. In the present study, MOp2-loaded thiolated chitosan-stabilized (CMOp2) Pickering emulsion was prepared and applied to prolong the shelf life of grass carp. The encapsulation rate of MOp2 was 57.7% in CMOp2. In addition, the effects of different concentrations of CMOp2 solid particles and pH on droplet size, zeta optional and storage stability of Pickering emulsions were evaluated; the best condition for preparing Pickering emulsion through experiment was 1.75% CMOp2 solid particles at pH 9.5. Moreover, morphological observations and rheological analysis indicated that Pickering emulsions were considered a water-in-oil emulsion with typical non-Newtonian fluid characteristics. Furthermore, the prepared Pickering emulsion could significantly inhibit the growth of Escherichia coli and Staphylococcus aureus. Besides, Pickering emulsion effectively prevented spoilage of grass carp, and the Pickering emulsion-treated group reduced its pH, TVB-N and color values, inhibited microbial growth, and extended shelf life to 9 day at the storage of 4 °C. Overall, the present findings provide a reference for the application of MOp2-loaded Pickering emulsions in food preservation.

A critical review with emphasis on the rheological behavior and properties of polymer solutions and their role in membrane formation, morphology, and performance.

Considering the importance of asymmetric membrane morphology in controlling the performance of various membrane systems as well as the rapid development of membrane technologies in different industries, the control of membrane manufacturing processes and effective parameters is considered an outstanding subject. Therefore, it seems that investigating the rheological properties of polymer solutions, including gelation behavior, viscoelasticity, and their effect on membrane formation, as well as the morphological structure of membranes, such as hollow fiber and flat sheet membranes, is a requirement for the production of asymmetric membranes with desirable properties. One of the most widely used techniques for the preparation of asymmetric membranes is phase separation. Its two main mechanisms are liquid-liquid demixing and solid-liquid demixing, which can affect the morphology of the membranes in the membrane formation process. Therefore, the membrane morphology can be greatly influenced by controlling the phase separation in the early stages. In this study, an attempt has been made to investigate the rheological behavior of polymer solutions and other factors during the membrane fabrication process, affecting the morphological structure of membranes. The principles governing the rheology of polymer solutions, such as shear, elongation, viscosity, and viscoelasticity have a vital role in determining the membrane morphology and separation performance. Due to the interaction of the rheology of polymer solutions and phase separation, the effects of changes in the rheological properties of the phase separation and the formation of membranes with different structures and morphologies are studied. Furthermore, in addition to the analysis of the effect of the relaxation time and gelation mechanisms, discussions are provided for the determination of the final membrane morphology considering the competition between the domain growth and gelation rates. Finally, the effect of controlling the rheological behavior and phase separation on the membrane structure and performance was investigated in several membrane applications.

Effect on Ziziphus jujuba Mill. fruit powders embedded on physicochemical properties, biological activities, and rheologic quality of cake.

This study aimed to improve the effects on the physical, textural, and rheological characteristics of cake supplied with Ziziphus jujuba fruit powder at rates of 0%, 3%, 5%, and 10%. The Physicochemical and antioxidant as well as the antibacterial activity and sensory qualities of Z. jujuba fruits were also investigated. The highest levels reached the values of 245.15 mg GAE/g DW (phenol) and 180.23 mg RE/g DW (flavonoids). Pulp extracts were also subjected to HPLC analysis in order to identify and quantify the sugar composition. This technique allowed us to identify Mahdia as the richest provenance especially in glucose (136.51%) and sucrose (113.28%) contents. The antioxidant activities investigated using DPPH assay decreased slightly from 175 µg/mL (Sfax) to 55 µg/mL (Mahdia). Furthermore, the antibacterial activity indicated that the S. aureus was the most inhibited especially by Sfax powder extracts (from 12 to 20 mm). Our results showed that the incorporation of Z. jujuba powder ameliorated the physicochemical and rheological characteristics (humidity, gluten yield, tenacity, falling time, and configuration) of the dough. Sensory analysis showed that consumer scores were increased with the increasing supplementation powder levels. Highest scores attributed to the cake supplied with 3% jujube powder collected from Mahdia provenance and confirmed that Ziziphus fruit could be advised a part of our diet. These results could validate a novel method to conserve Z. jujuba fruits in order to avoid their soilages for a long period.

Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of ß-carotene: Physicochemical, structural and digestive properties.

The structure properties, stability and ß-carotene slow-release mechanism of soybean protein isolate-citrus pectin-gallic acid complex (SPI-CP-GA) stabilized high-internal phase Pickering emulsion (HIPPE) were investigated. The results showed that compared with the SPI-CP binary complex, the turbidity of the SPI-CP-GA ternary complex increased from 2.174 ± 0.001 to 3.027 ± 0.001, the surface wettability was increased, the infrared peaks was blue-shifted, changed from hydrophilic to hydrophobic, and the equilibrium interfacial tension of particles increased from 10.77 ± 0.02 mN/m to 13.46 ± 0.03 mN/m, the complex was more stable. When the GA was 2.0 mg/mL, the encapsulation efficiency of ß-carotene was higher. With increased GA concentration and oil phase volume fraction (φ), the apparent viscosity and viscoelastic behavior of HIPPE performed well, forming a stable gel network structure. After 30 days of storage, there was no oil separation in the sample group with GA concentration of 2.0 mg/mL and φ = 0.7, and the stability was strong. After gastrointestinal digestion, the particle size of the HIPPE decreased from 13.51 ± 0.86 µm to 7.70 ± 0.68 µm, the free fatty acid (FFA) release rate was 22.03%, and the bioaccessibility of ß-carotene was 6.67 ± 0.19%, and the sustained-release effect was obvious. These results indicated that the SPI-CP-GA ternary complex is a potential stabilizer for HIPPE, and providing theoretical guidance for the design of protein-polysaccharide-polyphenol stabilized HIPPE.

3D Printing Technology Based on Versatile Gelatin-Carrageenan Gel System for Drug Formulations.

Currently, there is a shortage of pediatric medicines on the market, and 3D printing technology can more flexibly produce personalized medicines to meet individual needs. The study developed a child-friendly composite gel ink (carrageenan-gelatin), created 3D models by computer-aided design technology, then produced personalized medicines using 3D printing to improve the safety and accuracy of medication for pediatric patients. An in-depth understanding of the printability of different formulations was obtained by analyzing the rheological and textural properties of different gel inks and observing the microstructure of different gel inks, which guided the formulation optimization. Through formulation optimization, the printability and thermal stability of gel ink were improved, and F6 formulation (carrageenan: 0.65%; gelatin: 12%) was selected as the 3D printing inks. Additionally, a personalized dose linear model was established with the F6 formulation for the production of 3D printed personalized tablets. Moreover, the dissolution tests showed that the 3D printed tablets were able to dissolve more than 85% within 30 min and had similar dissolution profiles to the commercially available tablets. This study demonstrates that 3D printing is an effective manufacturing technique that allows for flexible, rapid, and automated production of personalized formulations.

Preparation and Characterization of Poly(Acrylic Acid)-Based Self-Healing Hydrogel for 3D Shape Fabrication via Extrusion-Based 3D Printing.

The three-dimensional (3D) printing of hydrogel is an issue of interest in various applications to build optimized 3D structured devices beyond 2D-shaped conventional structures such as film or mesh. The materials design for the hydrogel, as well as the resulting rheological properties, largely affect its applicability in extrusion-based 3D printing. Here, we prepared a new poly(acrylic acid)-based self-healing hydrogel by controlling the hydrogel design factors based on a defined material design window in terms of rheological properties for application in extrusion-based 3D printing. The hydrogel is designed with a poly(acrylic acid) main chain with a 1.0 mol% covalent crosslinker and 2.0 mol% dynamic crosslinker, and is successfully prepared based on radical polymerization utilizing ammonium persulfate as a thermal initiator. With the prepared poly(acrylic acid)-based hydrogel, self-healing characteristics, rheological characteristics, and 3D printing applicability are deeply investigated. The hydrogel spontaneously heals mechanical damage within 30 min and exhibits appropriate rheological characteristics, including G'~1075 Pa and tan δ~0.12, for extrusion-based 3D printing. Upon application in 3D printing, various 3D structures of hydrogel were successfully fabricated without showing structural deformation during the 3D printing process. Furthermore, the 3D-printed hydrogel structures exhibited excellent dimensional accuracy of the printed shape compared to the designed 3D structure.

Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts.

The effects of air thawing, water thawing, slightly acidic electrolyzed water thawing, ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water thawing (EUT) on the myofibrillar protein conformation and gel quality of chicken breasts were investigated. In the EUT group, protein solubility was higher (52.43%) than other thawing groups, and particle size was 24.57% smaller than the control group. Gel of EUT and WUT groups had stronger elasticities than the control group. Gel whiteness level was not significantly different between the EUT and control group. Gel water holding capacity of the EUT group was 9.07% greater than the control group. Gel water distributions and mobilities of the EUT and WUT groups were closer to the control group. The gel of the EUT group had a compact and homogeneous network. In conclusion, EUT treatment effectively reduced conformation disruption and improved gel properties, which was conducive to producing gel products.

Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review.

Gums are biopolymers with many functional and innovative properties in the food industry. They are complex carbohydrate biomolecules capable of bonding with water, generating gel and mucilage structures. Among different gums, plant-based gums (PBGs) are one of the most important groups as they possess key characteristics such as stabilizing potential, viscosity enhancement, emulsifying and surface-active property, extensive adaptability, and affordability leading to their application in the formulation of food products. PBGs are extensively used in the confectionery, encapsulation of flavors and colors, emulsions, carrier agents, as dietary fiber, thickening/foaming agent, formulation of functional foods, and stabilizers in beverages and other food products. More importantly, researchers and food industries have been engrossed to reveal the undisclosed potential of PBGs and the impact of chemical composition and molecular structure on their techno-functional characteristics Therefore, this review study aims to explore the structure and physiochemical/functional properties of PBGs and their application as techno-functional materials in different food industries.

Research progress in fluid and semifluid microwave heating technology in food processing.

Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.

Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing.

This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes, rice flour with water (M1 : RF-50.86%, water-49.14%), rice flour with sugar and water (M2 : RF-36.75%, sugar-14.10%, water-49.14%) and rice flour with jaggery and water (M3 : RF-36.75%, jaggery-14.10%, water-49.14%) were compared on 3D printability based on visual inspection and properties supporting 3D printability and shape retention. The effect of the three mixes was characterized on color, rheological, thixotropic, and handling properties. Out of the three mixes, M3 is found to have the best printability characteristics with shear thinning behavior, yield stress of 157 Pa, flow stress of 121 Pa, and extrusion force of 6.62 kg.

Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure.

In order to improve the stability of dough with soybean oil, this article explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the ß-sheet, disulfide bonds content, and gauche-gauche-gauche in the dough increased by 4.23%, 0.85 µmol/g, and 4.16%, respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 × 10-4 Pa-1 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.