Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein.

The effect of adding apple high-methoxy pectin (HMP) (0-3 mg∙mL-1) on heat-induced gel characteristics of low concentration silver carp myofibrillar protein (MP) (15 mg∙mL-1) was studied. It was found that the hardness of gel increased by 20.6 times with adding 2 mg∙mL-1 HMP. Besides, HMP aided in the development of disulfide bonds and the aggregation of hydrophobic groups. During gel formation, the maximal storage modulus (G') of samples supplemented with 2 mg·mL-1 HMP was raised by a factor of 2.7. Of note, the images of SEM showed that protein and water were tightly combined with a proper amount of HMP and made its pores more uniform and dense. Meantime, the addition of moderate amounts of HMP enabled the formation of gels with favorable texture and performance at low concentration of MP was identified, which could provide a theoretical reference for the design and production of flesh low-calorie food gel.

Characterizing the Diffusion and Rheological Properties of Aged Asphalt Binder Rejuvenated with Bio-Oil Based on Molecular Dynamic Simulations and Laboratory Experimentations.

Soybean-derived bio-oil is one of the vegetable-based oils that is gaining the most interest for potential use in the rejuvenation of aged asphalt binders. This laboratory study was conducted to characterize and quantify the diffusion and rheological properties of bio-oil-rejuvenated aged asphalt binder (BRAA) using soybean oil. In the study, the chemical structure of the soybean oil was comparatively characterized using an element analyzer (EA), gel permeation chromatography (GPC), and a Fourier infrared (FTIR) spectrometer, respectively. Based on the chemical structure of the bio-oil, BRAA molecular models were built for computing the diffusion parameters using molecular dynamic simulations. Likewise, a dynamic shear rheometer (DSR) test device was used for measuring and quantifying the rheological properties of the aged asphalt binder rejuvenated with 0%, 1%, 2%, 3%, 4%, and 5% soybean oil, respectively. The laboratory test results indicate that bio-oil could potentially improve the diffusion coefficients and phase angle of the aged asphalt binder. Similarly, the corresponding decrease in the complex shear modulus has a positive effect on the low-temperature properties of BRAA. For a bio-oil dosage 4.0%, the diffusion coefficients of the BRAA components are 1.52 × 10-8, 1.33 × 10-8, 3.47 × 10-8, 4.82 × 10-8 and 3.92 × 10-8, respectively. Similarly, the corresponding reduction in the complex shear modulus from 1.27 × 107 Pa to 4.0 × 105 Pa suggests an improvement in the low-temperature properties of BRAA. Overall, the study contributes to the literature on the potential use of soybean-derived bio-oil as a rejuvenator of aged asphalt binders.

Physiological properties, composition and structural profiling of porcine gastrointestinal mucus.

The gastrointestinal mucus is a hydrogel that lines the luminal side of the gastrointestinal epithelium, offering barrier protection from pathogens and lubrication of the intraluminal contents. These barrier properties likewise affect nutrients and drugs that need to penetrate the mucus to reach the epithelium prior to absorption. In order to assess the potential impact of the mucus on drug absorption, we need information about the nature of the gastrointestinal mucus. Today, most of the relevant available literature is mainly derived from rodent studies. In this work, we used a larger animal species, the pig model, to characterize the mucus throughout the length of the gastrointestinal tract. This is the first report of the physiological properties (physical appearance, pH and water content), composition (protein, lipid and metabolite content) and structural profiling (rheology and gel network) of the porcine gastrointestinal mucus. These findings allow for direct comparisons between the characteristics of mucus from various segments and can be further utilized to improve our understanding of the role of the mucus on region dependent drug absorption. Additionally, the present work is expected to contribute to the assessment of the porcine model as a preclinical species in the drug development process.

Structure and rheology of pectic polysaccharides from baobab fruit and leaves.

Linkage patterns and relaxation dynamics of baobab (Adansonia digitata) polysaccharides have been investigated by means of linkage analysis and rheometry. The fruit polysaccharide was mostly xylogalacturonan, with co-extracted α-glucan. The leaf polysaccharide consists predominantly of two domains, one branched at O-4 of the →2)-Rhap-(1→ residues and another branched at O-3 of the →4)-GalpA-(1→ backbone to single GlcpA-(1→ residues. Master curves of viscoelasticity of fruit polysaccharides manifested strong pH-dependency. At pH below the dissociation constant of galacturonic acid, dispersions showed liquid-like behaviour. In contrast, at neutral pH, a weak gel network formation was observed that destabilised rapidly under the influence of flow fields. The present work identifies xylogalacturonans from baobab fruit as polysaccharides with unique rheological characteristics that may point to new directions in food and pharmaceutical formulation.

Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante).

In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at 80 °C, 120 min with 1.5% sodium citrate in peel of both AS and NAS persimmon samples. All persimmon pectins showed a molecular weight and galacturonic acid content upper than 328 kDa and 78%, respectively, indicating their suitability as food ingredient. Pectin extracted from AS pulp and peel tissues exhibited an enriched structure in rhamnose and arabinose, whereas the opposite behavior was observed in NAS persimmon whole fruit samples. Remarkably, both pulp tissues (AS and NAS) presented the highest levels of glucose and mannose, non-pectic carbohydrates. In addition, techno-functional assessment (zeta potential, particle size, apparent viscosity, gelation) showed the suitability of the persimmon pectins for a broad range of industrial applications.

DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch.

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch-fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch-fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch-fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

Preliminary Evaluation of 3D Printed Chitosan/Pectin Constructs for Biomedical Applications.

In the present study, chitosan (CS) and pectin (PEC) were utilized for the preparation of 3D printable inks through pneumatic extrusion for biomedical applications. CS is a polysaccharide with beneficial properties; however, its printing behavior is not satisfying, rendering the addition of a thickening agent necessary, i.e., PEC. The influence of PEC in the prepared inks was assessed through rheological measurements, altering the viscosity of the inks to be suitable for 3D printing. 3D printing conditions were optimized and the effect of different drying procedures, along with the presence or absence of a gelating agent on the CS-PEC printed scaffolds were assessed. The mean pore size along with the average filament diameter were measured through SEM micrographs. Interactions among the characteristic groups of the two polymers were evident through FTIR spectra. Swelling and hydrolysis measurements confirmed the influence of gelation and drying procedure on the subsequent behavior of the scaffolds. Ascribed to the beneficial pore size and swelling behavior, fibroblasts were able to survive upon exposure to the ungelated scaffolds.

Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream.

Grapefruit peel nanofibrillated cellulose (GNFC) was used as fat substitute in ice cream. GNFC was characterized by TEM, SEM, and XRD. The effects of GNFC on textural profiles, rheological properties, melting resistance, sensory properties, microstructure, and gross energy (GE) of ice cream were investigated. The results showed that GNFC was short rod-shaped crystal. Ice cream added with GNFC exhibited elastic-dominated behavior and better textural properties. The sensory evaluation score reached the highest level with desirable three-dimensional network structure at 0.4 % GNFC addition. GE of ice cream significantly decreased with reducing fat with maximal reduction rate of 17.90 %. Furthermore, the results of in vitro simulated digestion showed that GNFC addition and fat reduction significantly inhibited fat digestibility of ice cream due to coalescence of fat droplets on GNFC. This study provides new sustainable perspectives for the application of GNFC prepared from agricultural waste as fat substitute in food products.

Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing.

Cellulose nanocrystal (CNC) has tremendous potential in chemical, material, and food fields as an attractive green bioresource. We formulated viscoelastic hydrogels composed of anisotropic CNC using an extrusion-based 3D printing technology. We explored the rheological properties and printability of CNC hydrogels with different concentrations (0.5-25 wt%), and quantified the shear-induced self-assembly behavior of CNC during printing. The results showed that 20 wt% CNC hydrogels exhibited optimal print resolution and fidelity, with a high degree of orientation (72 %-73 %) of CNC alignment along the printing direction. It provides quantitative guidelines for the development of 3D printable materials with particle orientation. Furthermore, we prepared two composite hydrogels for 3D printing by blending CNC with high/low methoxy pectin (HMP/LMP). The results revealed that two hydrogels had favorable print fidelity at suitable ratios (CNC: HMP = 2:8, CNC: LMP = 10:5). This provided flexible and sustainable choices for the development of medical tissue engineering.

Rheological characterization of Porphyridium sordidum and Porphyridium purpureum exopolysaccharides.

Porphyridium exopolysaccharides (EPSs), which contain sulfate and methyl groups, have a similar potential for use in multiple industrial applications as macroalgae counterparts but lack detailed characterization. For this reason, we produced 0.21 g L-1 of P. sordidum EPS and 0.17 g L-1P. purpureum EPS, followed by a thorough rheological characterization in respect to their differences in monomer composition, sulfate concentrations and methyl patterns. Furthermore, the effect of NaCl and CaCl2 was evaluated, and the effect of high salinity media on the rheological properties of the biopolymers was analyzed. Both Porphyridium EPSs show a remarkable stability at high temperature and under the effect of mono- and divalent cations, and high salinity cultivation medium, which was evidenced by the rheological properties of the EPS. This feature is not displayed by many carbohydrate polymers, making it possible to enrich current applications in which EPS are used.

The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties.

According to the Chinese traditional black jelly production process, a critical step to ensure the quality of jelly is to add alkali to it. In this study, the effects of sodium carbonate (Na2CO3) and sodium bicarbonate (NaHCO3) on the pasting, rheological, textural, and structural properties of sweet potato starch (SPS)-Mesona chinensis Benth polysaccharide (MCP) gels were evaluated. Adding Na2CO3 at low concentration reduced the final viscosity (FV) of SPS-MCP gels, whereas adding it at a high concentration increased the FV. Adding NaHCO3 can increase the FV of SPS-MCP gels in a concentration-dependent manner. Rheological results indicated that adding NaHCO3 at a low concentration decreased the storage modulus of SPS-MCP gels, whereas adding it at a high concentration increased the storage modulus. The storage modulus of SPS-MCP gels increased with increasing concentration of NaHCO3. The addition of Na2CO3 and NaHCO3 improved the textural properties of SPS-MCP gels and decreased the water mobility. Infrared results indicated that adding alkali can enhance the hydrogen bonding between SPS and MCP. Scanning electron microscopy results suggested that alkali can reduce the size of gels, and make the structure more compact.

Rheological properties of a neutral polysaccharide extracted from maca (Lepidium meyenii Walp.) roots with prebiotic and anti-inflammatory activities.

The rheological, prebiotic, and anti-inflammatory properties of neutral polysaccharide extracted from maca roots (MP) were investigated. MP was composed of arabinose, galactose, rhamnose, and glucose. In steady shear rheological properties, an increasing concentration of MP solution exhibited higher apparent viscosity (ηa,100) and consistency index (K) under acidic condition (pH 4). In dynamic rheological properties, the dynamic moduli (G' and G″) in the frequency sweep test from the MP solution were increased with increasing concentration and decreasing pH. The changes in dynamic moduli of the MP solution with various concentrations and pH values were stable during 1 h storage at 4 °C due to the enhancement of hydrogen bonding. According to the results of the temperature sweep test, an increasing concentration of MP solution increased dynamic moduli under acidic conditions. The prebiotic properties of MP induced a higher growth of Bifidobacterium longum ATCC15707 and Lactobacillus rhamnosus ATCC 7469 than inulin and increased acetic acid, propionic acid, and butyric acid more than inulin in vitro. Furthermore, MP inhibited lipopolysaccharide-induced NO production in RAW 264.7 cells, which indicated that an increasing concentration of MP enhanced anti-inflammatory activities. Therefore, MP is a potential functional material for the food and pharmaceutical industries.

Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study.

The oleogelation process has become in a great interest area for the food sector. The aim of this study was to understand the effect of cooling temperature profiles (CTP) applied during oleogelation on microstructure and some macroscopic properties of monoglycerides (MG) oleogels. To this purpose, oleogels from MG and high oleic sunflower oil were produced using programed CTP corresponding to the actual temperature evolution of the samples when they are left at rest to progress in a specific ambient temperature (AT). In order to evaluate the crystal formation during the gelation process, a torsional rheometer equipped with a rheo-microscope (RM) module was used. This allowed us to carry out simultaneously rheological measurements and record images of the gels during their formation process. Overall, microstructural characteristics were determined: fractions of crystalline material and oil, crystal length and shape, the Avrami index, and the fractal dimension. Although crystal formation took place during a similar range of temperatures (~55-46 °C), significant morphological differences in the distribution and size of crystal and aggregates were observed depending on the applied CTP, and the area occupied by the crystals and oil phase did not depend on CTP used. RM images were useful to follow the kinetics of crystallization as well as to identify a more restricted time domain in the rheological behavior allowing to find more accurate Avrami index values. Furthermore, the analysis of RM images turned out to be an efficient approach to obtain accurate measurements of the fractal dimension. High fractal dimension values were associated with gels exhibiting high number of homogeneous small crystals. Oleogels composed by this network generated a material with high capacity to retain oil. A weak-link regime approach applied to the dynamic systems was appropriate to describe the relationship between the elastic modulus and the crystal formation during the oleogels structuration. In conclusion, these findings may serve to the food industry to achieve a better understanding of the oleogelation process that allows it to control the quality of obtained oleogels, which could be utilized to replace and/or reduce the trans and saturated fats in food formulations.

Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior.

The pulp of gabiroba fruits was submitted to a hot water extraction, giving rise to a crude pectin named GW. GW was shown to be composed mainly of arabinose (54.5%), galacturonic acid (33.5%), galactose (7.6%), and rhamnose (1.6%). GW was characterized by chromatographic and spectroscopic methods indicating the presence of homogalacturonans (HG) with a degree of methyl-esterification (DM) of 60% and rhamnogalacturonans I (RG-I). HG domain represents 31.9% and RG-I domain 65.3%. Furthermore, GW was submitted to sequential fractionation methods, giving rise to GWP-TEP fraction, structurally characterized by the predominance of HG regions, and confirmed by NMR analysis. The rheological behavior of GW was analyzed at 1%, 3%, and 5% (w/v) concentration with 0.1 mol L-1 NaCl. All samples showed shear thinning behavior. In the oscillatory measurements, the 1% GW showed a liquid-like behavior, while the 3% presented a concentrated solution behavior and the 5% GW a gel behavior.

Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions.

In this study, the relaxation modulus was used to elucidate the gelling mechanism of polysaccharides from Mesona blumes. The pH of Mesona blumes polysaccharides (MBP) was adjusted could significantly change the relaxation modulus of MBP. The results showed that the hydrogen bonds and electrostatic interaction existed in during the formation of MBP gel. The addition of salt ions (sodium ions and calcium ions), EDTA and urea have different effects on the relaxation modulus of MBP. Result showed that the hydrogen bond was the main force maintaining the MBP gel network structure, followed was calcium ions. And electrostatic interaction was not the decisive role of gel formation. The small molecules with active hydrogen-bond donors and/or acceptors were added into MBP, which proved -COOH was involved in the hydrogen bonds formation of MBP gel. In addition, the entanglement network number (ENN) results quantitatively assessed contribution of interaction: hydrogen bonds interaction > calcium ions (calcium bridge) >electrostatic interaction.

Effects of dance movement therapy on the rheological properties of blood in elderly women.

OBJECTIVE: The aim of this study was to analyse the effects of dance movement therapy exercises (DMT) on the rheological properties of blood in elderly women. METHODS: The study encompassed group of women (mean aged: 67 years), who were subjected to three-month dance movement therapy programme (n = 20). Blood samples from all the women were examined for their haematological, rheological, and biochemical parameters both prior to the study and three months thereafter. RESULTS: DMT did not cause statistically significant differences in the number of erythrocytes, thrombocytes, leukocytes and the haematocrit value. DMT affected the rheological parameters of the blood in elderly women, improving the erythrocyte deformability at the lowest shear stress value and reducing the half-time of the total aggregation. Plasma viscosity and concentration of fibrinogen did not change after dance therapy. CONCLUSIONS: DMT modulate rheological properties of blood of older women. The results of this study suggest that physical exercise program for older women can prevent unfavorable age-related changes. Some indicators such as the haematological parameters, plasma viscosity and fibrinogen level were not affected by DMT in older women, suggesting the maintenance of homeostasis.

Manipulation of Recrystallization and Network Formation of Oil-Dispersed Micronized Fat Crystals.

A detailed investigation was carried out on the modulation of the coupling between network formation and the recrystallization of oil-dispersed micronized fat crystal (MFC) nanoplatelets by varying oil composition, shear, and temperature. Sunflower (SF) and bean (BO) oils were used as dispersing media for MFC nanoplatelets. During MFC dispersion production at high shear, a significant increase in the average crystal thickness (ACT) could be observed, pointing to recrystallization of the MFC nanoplatelets. More rapid recrystallization of MFC occurred in the SF dispersion than in the BO dispersion, which is attributed to higher solubility of MFC in the SF oil. When the dispersions were maintained under low shear in narrow gap Couette geometry, we witnessed two stages of recrystallization (measured via rheo-SAXD) and the development of a local yield stress (measured via rheo-MRI). In the first stage, shear-enabled mass transfer induces rapid recrystallization of randomly distributed MFC nanoplatelets, which is reflected in a rapid increase in ACT (rheo-SAXD). The formation of a space-filling weak-link MFC network explains the increase in yield stress (assessed in real time by rheo-MRI). In this second stage, recrystallization slows down and yield stress decreases as a result of the formation of MFC aggregates in the weak link network, as observed by confocal Raman imaging. The high fractal dimension of the weak-link network indicates that aggregation takes place via a particle-cluster mechanism. The effects of oil type and shear on the recrystallization rate and network strength could be reproduced in a stirred bowl with a heterogeneous shear stress field, which opens perspectives for the rational manipulation of MFC thickness and network strength under industrial processing conditions.

A Comparison of Measurements of a Pediatric Supplement.

This study evaluated the flow properties of viscosity and flow rate for water and two common pediatric liquids. The flow properties of the test liquids are of interest to create a cup simulation model and "smart" prototype training cup. Two objective methods of determining flow properties were utilized: a rheometer to assess viscosity and a modified version of the International Dysphagia Diet Standardization Initiative (IDDSI) to assess flow rate. Rheometer results concluded that the pediatric supplements were less than 50 cP at all shear rates evaluated and exhibited shear-thinning properties, placing both liquids into the "thin" category. The IDDSI, which was performed according to standardized protocol and also with experimental modifications of varying syringe volumes, determined that all three test liquids had greater than 1 mL/s flow rate across all syringe types/sizes. The experimental modification of the IDDSI with 60 mL syringe volume was found to be the most consistent and applicable with discrete values obtained across all liquids tested. A flow rate factor equation can be determined with the use of a 60 mL syringe, with our laboratory setup, to create the cup simulation model. This computer-generated cup simulation model also aims to integrate engineering with clinical practice to develop a "smart" prototype training cup equipped with software to control flow rate.

Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions.

The microstructure of soft matter directly impacts macroscopic rheological properties and can be changed by factors including colloidal rearrangement during previous phase changes and applied shear. To determine the extent of these changes, we have developed a microfluidic device that enables repeated phase transitions induced by exchange of the surrounding fluid and microrheological characterization while limiting shear on the sample. This technique is µ2rheology, the combination of microfluidics and microrheology. The microfluidic device is a two-layer design with symmetric inlet streams entering a sample chamber that traps the gel sample in place during fluid exchange. Suction can be applied far away from the sample chamber to pull fluids into the sample chamber. Material rheological properties are characterized using multiple particle tracking microrheology (MPT). In MPT, fluorescent probe particles are embedded into the material and the Brownian motion of the probes is recorded using video microscopy. The movement of the particles is tracked and the mean-squared displacement (MSD) is calculated. The MSD is related to macroscopic rheological properties, using the Generalized Stokes-Einstein Relation. The phase of the material is identified by comparison to the critical relaxation exponent, determined using time-cure superposition. Measurements of a fibrous colloidal gel illustrate the utility of the technique. This gel has a delicate structure that can be irreversibly changed when shear is applied. µ2rheology data shows that the material repeatedly equilibrates to the same rheological properties after each phase transition, indicating that phase transitions do not play a role in microstructural changes. To determine the role of shear, samples can be sheared prior to injection into our microfluidic device. µ2rheology is a widely applicable technique for the characterization of soft matter enabling the determination of rheological properties of delicate microstructures in a single sample during phase transitions in response to repeated changes in the surrounding environmental conditions.

Networks of micronized fat crystals grown under static conditions.

Dispersing micronized fat crystals (MFCs) in oil is a novel route to largely decouple fat crystallisation and network formation and thus to simplify the manufacture of fat-continuous food products. MFCs dispersed in oil form a weak-interaction network organized by crystal aggregates in a continuous net of crystalline nanoplatelets. The rough surface of MFC nanoplatelets hampers stacking into one-dimensional aggregates, which explains the high mass fractal dimensions of the networks formed in MFC dispersions. Applying shear does not have a significant effect on the fractal dimensions of MFC networks, and MFC aggregates in the range of 5-10 µm remain intact. However, shear leads to a significant loss of storage modulus and yield stress over a time frame of an hour. This can be attributed to irreversible disruption of the continuous net of nanoplatelets. Rheo-SAXS revealed that shear releases nanoplatelets from the continuous net, which subsequently align in the shear field and undergo rapid recrystallisation. The release of thin and metastable nanoplatelets from the weak-link network bears relevance for simplified and more effective manufacturing of emulsified food products by effectively decoupling crystallisation, network formation and emulsification.