Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.

In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G') data. According to the results, CB crystallization at 26°C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of ßv polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre-crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization. PRACTICAL APPLICATION: This study demonstrates the feasibility of a novel approach for investigating crystallization and oscillatory shear of CB using a rheometer, both for observing crystallization kinetics and determining polymorph type, accompanied by the Gompertz equation to model the crystallization kinetics. According to the results, the effect of process parameters (temperature and shear) on the crystallization behavior of CB can be observed by rheometer, which can provide a detailed perspective for chocolate manufacturers and researchers in research and development studies.

Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling.

In this study, the effects of main gum base components, namely butyl rubber, polyvinyl acetate and natural resin, on the aroma (menthol) release mechanism and quality of sugar-free chewing gums were investigated. According to the results, the sensory evaluation of aroma release was closely similar to the analysis performed with the GC-MS equipment. The Korsmeyer-Peppas model was the best model explaining the menthol release from chewing gum, and it was found that the release was mostly in the form of Fickian diffusion. The polyvinyl acetate had the greatest effect on the aroma release, and the aroma intensity increased in parallel with the ratio in the formulations. According to the optimization results, softening temperatures and instrumental hardness of the sample, which showed the highest aroma durability were found to be 80.00 °C and 22.45 N.

Clinical comparisons of different fixed orthodontic retainers.

OBJECTIVE: The aim of this prospective clinical study was to compare the clinical outcomes of three different fixed lingual retainers, in terms of effects on periodontal health and success rate. METHODS: Forty five patients aged 13 to 25 years were randomly assigned into three groups, using bonded upper and lower lingual retainers. The study groups were as follows: Group 1- Bond-A-Braid®, Group 2- everStick® ORTHO, Group 3- Super-Splint. The follow-up appointments were performed two weeks (Baseline=T0), one month (T1), three months (T2), and six months (T3) after the application of retainers. Plaque Index (PI), Gingival Index (GI), Probing Depth (PD), Bleeding in Probing (BOP) and Retainer Failure were assessed at each appointment. RESULTS: The everStick Ortho group showed significantly lower PI values on the upper-lower lingual side after three (p=0.008) and six (p=0.001) months. The everStick Ortho group had significantly lower upper lingual (GI) levels after six months, and lower lingual side levels after one month. The Super-Splint group showed significantly lower PD values on the upper lingual side after six months. The everStick Ortho group presented significantly lower BOP levels after six months on the upper lingual side. No significant differences between the groups (p>0.05) in terms of retainer failure were found. CONCLUSIONS: The everStick Ortho group presented better results in terms of periodontal health. The failure rates of the retainers were similar.

Soft confectionery products: Quality parameters, interactions with processing and ingredients.

The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the products must meet consumer demands. For this reason, it is very important to understand the confectionery quality characteristics, the factors affecting them, and their interaction with each other. In this context, the effects of major and minor components used in innovative soft confectionery products on quality should be considered first. As with all other foods, new ingredient(s) incorporated into the formulation and processing changes have significant effects on the quality characteristics of soft confectionery products. Therefore, in this review study, after giving information about soft confectionery products and their quality characteristics, the interactions of especially innovative components and processes that have important effects on these foods were discussed in detail.

Cold plasma modification of food macromolecules and effects on related products.

The food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) fulfills these requirements and thus gained significant attraction from researchers. Apart from general microbial inactivation purposes, CP can effectively modify the food macromolecules through reactions with reactive plasma species. In this context, this review focuses on the interactions between reactive plasma species and proteins, lipids, and polysaccharides. It also covers the changes in interfacial and mechanical properties of proteins and polysaccharides, effects on oleogels and xerogels, modifications in the allergenicity of proteins, and trans-free hydrogenation of oils. On the other hand, the concepts underlying the interactions between reactive plasma species and these macromolecules and the effects of processing parameters should be better understood, thus further studies should focus on these aspects.

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums.

BACKGROUND: Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS: According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg-1 ). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer-Peppas model for ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2-diphenyl-1-picrylhydrazyl) assay results. CONCLUSION: The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. © 2019 Society of Chemical Industry.