Addition Of Pectin Research Articles

Particle size of straw and gelation of pectin influence gastric mixing and emptying in pigs

Physicochemical properties of fibres can strongly impact gastric processes such as emptying and sieving. This study evaluated the influence of particle size of insoluble fibres, and gelation of soluble fibres when added to insoluble fibres, on gastric emptying of digesta phases from the proximal and distal stomach of pigs. Twenty-four boars (51.6 ± 4.90 kg) were assigned to one of four diets, containing either 150 g/kg coarse or finely milled wheat straw (median particle area of 5.4 vs. 0.3 mm2), or 270 g/kg wheat bran without or with the addition of 100 g/kg low-methylated pectin. Tracers were used to quantify the mean retention time (MRT) of digesta liquids (Co-EDTA), fine solids (TiO2), and fibrous particles (Chromium-mordanted fibres). For all diets, digesta pH was lower in the distal stomach than in the proximal stomach (-1.1 to 2.1 units; P < 0.05). In the proximal stomach, particle size reduction of straw tended to decrease digesta pH (-0.8 units; P = 0.072), reduced the MRT of fine solids (-117 min; P = 0.009) and the separation between fine solids and liquids (-88 min; P = 0.030). When particle size of straw was reduced, the MRT of liquids was no longer greater in the proximal stomach compared with the distal stomach (P > 0.10), while in both regions, the MRT of fibrous particles (-213 to 238 min; P < 0.05) and the difference between fibrous particles and fine solids were reduced (-96 to 181 min; P < 0.05). Accordingly, sieving of nutrients, such as starch and non-starch polysaccharides (NSP) was reduced. In the proximal stomach, the greater water holding capacity (WHC) and resistance to deformation conferred by the addition of pectin decreased the MRT of fine solids (-138 min; P = 0.003), and fibrous particles (-227 min; P < 0.001), reducing the difference between fine solids and liquids (-148 min; P < 0.001), and between fibrous particles and fine solids (-89 min; P < 0.001). In the distal stomach, pectin addition reduced the MRT of fibrous particles (-203 min; P = 0.007), and the difference between fibrous particles and fine solids (-154 min; P < 0.001). Concomitantly, sieving of nutrients across stomach regions was reduced. In conclusion, particle size reduction of straw and pectin addition accelerated the emptying of fine and coarse solids, and reduced sieving of digesta phases and nutrients in the proximal and distal stomach of pigs.

Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin

The effects of pectin addition with low degree esterification on wheat noodles’ physicochemical properties such as texture and in vitro starch digestibility were investigated. Wheat flour was incorporated with low methoxyl pectin (LMP) at five levels: 0 %, 0.5 %, 1 %, 2 % and 4 % w/w in calcium fortified wheat noodles. As LMP incorporation increased to 4 % w/w, noodle water absorption declined, due to formation of LMP gels. Noodles textural results revealed an increase in hardness, gumminess, cohesiveness and adhesiveness due to the increase in noodle thickness which corresponded well with noodle microstructure results. Rheological measurements showed an increase in wheat noodle viscoelastic properties as a result of addition of LMP. Similar results are also shown on the pasting profiles, where peak, trough and final viscosity were raised with the incorporation of LMP. Overall findings showed the incorporation of LMP was able to lower the in vitro starch digestibility, where addition of 2 % w/w resulted in the highest reduction. These results successfully indicated the LMP’s potential to be used as an ingredient in carbohydrate dense foods such as wheat noodle to retard starch digestion.

Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis

Aroma quality is a key focus for apple juice producers and consumers alike. This study explored how pectin affects aroma release in apple juices. Initially, study selected 14 typical aroma compounds to examine pectin's matrix effects in both model and actual juices. The molecular interactions between pectin and these aromas were analyzed by using Nuclear Magnetic Resonance. Physicochemical analyses revealed that the concentration of pectin retained aroma in cloudy juice was higher. Juices with high methoxyl pectin retained more aroma than those with low methoxyl pectin. The addition of pectin inhibits the release of most volatile substances, such as esters and aldehydes, while promoting the release of alcohols. This is because D-galacturonic acid chemically bonded with esters and aldehydes. Sensory tests showed that pectin addition masked off-flavors and boosted floral notes, also extending the finish of the apple juice. The findings suggest methods and provide theoretical support for improving apple juice aroma by managing pectin levels.

Functional whey-based drinks with grape pomace extract and fruit juice

Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, carbohydrates, lipids, mineral supplements, vitamins, organic acids, enzymes and macro- and microelements. Amino acid content of whey is represented by amino acids of protein substances and free amino acids. The next valuable secondary raw material is grape pomace, which is practically not processed and becomes a factor of anthropogenic load, polluting the environment. Grape pomace has a rich chemical composition, especially a large number of phenolic compounds, which have antioxidant properties. Currently, there is a significant increase in the production and consumption of soft drinks with various additives, the composition of which is replete with unnecessary colors and flavors. The aim of the work is to use milk whey for the development of technology of drinks of functional purpose, which will directly increase the efficiency of its processing, as a secondary raw material in industrial production, as well as serve the purpose of improving the environmental situation in places where milk processing plants are located. In particular, the creation of functional drinks on the basis of milk whey with the addition of grape pomace, fruit juices and pectin, will enrich the milk drink with a complex of biologically active substances, trace elements, antioxidants, vitamins. Using organoleptic and physico-chemical parameters, two technologies of functional drinks based on milk whey with 25% Husein Black grape pomace extract, in the first 25% cherry and in the second 25% peach juices were developed. The first formulation demonstrated noteworthy macro- and microelement content, including calcium (12.10%), sodium (5.04%), magnesium (1.60%), phosphorus (7.31%), and potassium (24.61%). Similarly, the second formulation exhibited significant macro- and microelement composition, including calcium (9.50%), sodium (4.28%), magnesium (1.33%), phosphorus (6.37%), and potassium (21.91%). All microbiological indicators meet the requirements of GOST and indicate the absence of pathogenic microflora, which is one of the indicators of guaranteed sanitary well-being of the proposed products. The developed drinks have pleasant organoleptic indicators, high biological value and low cost price.

Вплив комплексу біопротекторів на динаміку активності амінотрансфераз у сироватці крові за умов окремої та одночасної дії свинцю і фтору (експериментальні дослідження)

Lead and fluoride enter the human body individually and simultaneously through water, food, and air, disrupting metabolic processes in liver tissue. The sequential application of a bioprotective complex that reduce the negative effects of lead and fluoride has been insufficiently studied. The aim of the study is to investigate the changes over time in the activity of alanine aminotransferase and aspartate aminotransferase in the blood serum of laboratory animals under prolonged separate and simultaneous exposure to lead and fluoride, without application of bioprotective agents and during the sequential addition of pectin, pectin with calcium, and a complex of pectin, calcium, and antioxidants to the standard animal diet. Materials and Methods. Four clinical trial series were conducted on white rats, each following an orthogonal design 22. Aqueous solutions of Pb(NO3)2 and NaF were administered orally separately and simultaneously over 30 days: in the first series without bioprotective agents, in the second with pectin, in the third with pectin and calcium, and in the fourth with a complex of pectin, calcium, and antioxidants – C, E, and β-carotene vitamins, and selenium. The activity of alanine and aspartate aminotransferases was measured in blood serum on days 3, 15, and 30 in the first and second series of experiments, and on day 30 in the third and fourth series. Results. Separate and simultaneous oral administration of lead and fluoride to white rats leads to increased activity of alanine and aspartate aminotransferases in blood serum. The maximum changes were observed at the end of the experiment. The protective role of pectin alone under long-term fluoride expos ure and simultaneous exposure to lead and fluoride was not sufficiently effective. Concurrent intake of calcium and pectin significantly reduced the increase in transaminase activity, indicating an improvement in the metabolic and functional state of the liver. The application of the bioprotective complex restored the aminotransferase activity in blood serum. Conclusions. The complex of pectin with calcium and antioxidants can be considered an optimal means of correcting aminotransferase activity in blood serum under prolonged separate and simultaneous exposure to lead and fluoride.

PH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality

Lupin protein isolate (LPI) has high nutritional value and good foaming properties around neutral pH; however, its functionality becomes poor at acidic pH, due to reduced protein solubility. The addition of pectin to LPI can increase its solubility at acidic pH and hence improve protein functionality. Here, we investigated the air-water interfacial and foaming properties of LPI-pectin (1:1) mixtures at pH 3.5–7.0. We used interfacial shear and dilatational rheology, characterized the air-water interfacial microstructure with AFM of Langmuir-Blodgett films, and linked the results to the foaming properties of the LPI-pectin mixtures. Based on the phase diagram, LPI and pectin formed co-soluble mixtures at pH 6.0 and 7.0, while LPI-pectin electrostatic complexes were formed at pH 3.5 and 4.0. In the co-soluble mixtures, proteins diffused faster towards the air-water interface than the electrostatic complexes, due to smaller particle sizes of the proteins. Their air-water interfaces showed distinct differences with respect to microstructure and mechanical properties. The interfaces stabilized by co-soluble mixtures were dominated by protein aggregates, leading to weaker interfaces in response to shear and dilatational deformation, while the complexes formed thicker and denser polymeric air-water interfaces that were stiffer and more solid-like. As a result, the complex-stabilized foams were more stable than those stabilized with co-soluble mixtures. Findings from this study indicate that soluble LPI-pectin complexes formed at pH 3.5 and 4.0 were more efficient in improving interfacial and foaming properties of LPI than the co-soluble mixtures at pH 6.0 and 7.0, which can be used to tailor the properties of acid aerated products stabilized by LPI.

A facile synthesis of pectin/red clover extract nanoemulsions and nanofibers

The aim of this article was to generate pectin(P)/red clover extract (RCE) nanoemulsions (NEs) and nanofibers via a simple and short procedure for potential applications in women’s health. To that end, stock aqueous RCE NEs were prepared first in the absence and presence of a surfactant mixture consisting of 1/3 Span® 80/Tween® 80 with the help of an ultrasonic homogenizer using various processing times (0, 1, 5, and 10 min). Droplet sizes of RCE NEs were measured and statistically evaluated. The most significant factor was revealed to be the presence of surfactant mixture. The minimum droplet size (51 ± 1 nm) could be achieved by determining the ultrasonication time as 5 min in the presence of the surfactant mixture. Stock aqueous RCE NEs were exploited for preparing pectin-containing RCE NEs. Independent of the surfactant mixture, addition of pectin increased the droplet sizes substantially (372–458 nm and 509–728 nm in the absence and presence of the surfactant mixture). Neat pectin nanofibers had fiber diameters of 389 ± 87 nm. However, addition of the RCE NEs led to fiber with larger diameters (569 ± 134 nm and 763 ± 188 nm in the absence and presence of the surfactant mixture, respectively).

Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts.

Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence of selected soluble fiber fractions on the selected properties of physical and biochemical powders obtained during spray drying a water extract of Cyani flos. The drying efficiency for the obtained powders was over 60%. The obtained powders were characterized by low moisture content (≤4.99%) and water activity (≤0.22). The increase in the addition of pectin by the amount of 2-8% in the wall material resulted in a decrease in hygroscopicity, water solubility, and protection of flavonoids and anthocyanins both before and after digestion in the tested powders in comparison to the sample with only inulin as a carrier. Additionally, it was noted that all samples were characterized by high bioaccessibility when determining antioxidant properties and xanthine oxidase inhibition.

Application and safety of pectin substances from vegetable raw materials in bread production

Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, crystalforming, water-absorbing ability, and emulsifying ability are of great importance. Like any gel-forming fiber, pectin helps remove heavy metals from the body such as lead, mercury, cadmium, etc. MCP may be better suited for these purposes, as it has been used in four clinical studies of heavy metal detoxification. Considering the accumulation of radioactive elements, heavy metal salts and pesticides in the environment and the human body, Jerusalem artichoke, which is rich in pectin substances, carotene and dietary fiber, is of particular interest. It is also economically beneficial as it is a domestic raw material. The goal of scientific research is to obtain a new type of functional bread with the addition of vegetable pectin. In this article, it was determined that the addition of pectin to dough has an effect on biochemical, colloidal, as well as microbiological processes. It also affects the physicochemical and rheological properties and reduces the content of contaminants. The work investigated that when pectin substances are added to the dough, its initial acidity increases. Acidity varied 2.2-2.4. It was also noted that in the test sample the fermentation process was more active; the activity of the fermentation process was associated with the addition of sugar along with pectin. As a result of this work, in order to improve the quality of bread and extend shelf life, pectin from raw materials of plant origin was added, the properties of bread samples with Jerusalem artichoke pectin with high performance were studied, and their organoleptic, physicochemical and safety indicators were studied. It was revealed that pectin reduces the content of some toxic elements by up to 100%. Practical significance: the conducted studies showed that the obtained samples of functional bread can be recommended for introduction into production to expand the range of bakery products.

Development of technology for functional pectin containing shubat and studying its detoxification properties

The article describes a method for obtaining a traditional shubat from camel milk of the Kazakh Bactrian breed using an active industrial starter culture from a mixture of lactic acid bacteria and provides a scheme for preparing pectincontaining shubat. It was found that due to the addition of liquid apple pectin, there is a significant improvement in physico-chemical, microbiological parameters, and biochemical composition; a significant decrease in the fermentation time and an increase in the shelf life of pectin-containing shubat compared with its traditional counterpart. In experiments on rats with cadmium intoxication, the introduction of 50 g/kg of pectin-containing shubat into the daily diet had a positive effect on hematological and biochemical blood parameters and contributed to improving the general condition of the studied animals, which indicates an increase in the detoxification properties of the resulting type of shubat and allows it to be used as a functional therapeutic and prophylactic product.

Are the biodistribution and metabolic effects of copper nanoparticles dependent on differences in the physiological functions of dietary fibre?

Abstract The aim of the study was to determine the effect of the recommended (6.5 mg/kg) or enhanced (13 mg/kg) level of CuNPs in the diet in combination with different types of dietary fibre – cellulose (control), inulin, pectin, or psyllium on the Cu biodistribution and level of selected minerals parameters in the blood of rats. Rats were randomly divided into 10 groups. The first two groups were fed control diets containing cellulose and a mineral mixture with standard or enhanced content of CuCO3. Experimental groups were fed a diet supplemented with CuNPs (6.5 or 13 mg/kg) and combined with different types of fibre (cellulose, pectin, inulin, or psyllium). After the feeding period blood, liver, brain, and thigh samples were collected. In the samples of water, diet, urine, feces, liver, brain, and thigh the Cu content was determined to assess Cu biodistribution in the body. Additionally, the concentrations of minerals (Cu, P, Ca, Mg, Fe, and Zn) in the blood plasma samples were measured. The replacement of CuCO3 with CuNPs in the diet beneficially influenced the biodistribution of Cu in the body by reducing its excretion, improving its digestibility, and utilization, reducing its accumulation in the brain and muscle, and increasing levels of Ca, P, Mg, Zn and Fe in the blood. Increasing the level of CuNPs in the diet increased total Cu intake. The addition of pectin, inulin and psyllium to the diet with a high content of CuNPs significantly increased the excretion of Cu, with no negative effect on its digestibility, and utilization, and prevented its excessive accumulation in the brain and muscle of rats, especially in the case of inulin. The results suggest that the addition of dietary fibre to the diet of rats ensures homeostasis of this element in the case of excessive intake of CuNPs by modifying the bioavailability of Cu.

Quality Of Tamarillo Marmalade With The Addition Of Pectin As A Gel-Forming Agent

Marmalade is a jam-like product with a thick texture and fruit pieces inside. It is made from fruit juice, fruit pieces, sugar, citric acid, and a gelling agent. Marmalade can serve as an alternative product for processing perishable ingredients like Tamarillo. Due to the limited variety of processed Tamarillo products, it is not a popular choice for consumption. However, when transformed into marmalade, Tamarillo has low pectin content, requiring the addition of pectin for optimal marmalade production. The aim of this research is to investigate the impact of adding pectin on the quality of Tamarillo marmalade. The expected benefits include optimizing the utilization of Tamarillo and enhancing its attractiveness and economic value. This study adopts a pure experimental design, specifically a true experiment, directly exploring the influence of pectin addition on Tamarillo marmalade quality. The research is conducted at the Workshop for Culinary Arts, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Evaluation involves Organoleptic Testing by expert panels using a questionnaire as the research instrument. Data analysis employs Analysis of Variance (ANOVA) with four treatments and three replications. The observed marmalade qualities include color, aroma, texture, and taste. The results indicate that adding pectin at percentages of 0%, 1%, 1.5%, and 2% does not significantly affect the color, aroma, and taste of Tamarillo marmalade. However, the addition of pectin at these percentages significantly influences the thick and easily spreadable texture of Tamarillo marmalade.

Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread

This study incorporated citrus pectin in wheat bread, aiming to develop breads with both desirable texture and slow starch digestibility. Results showed that starch digestibility in wheat bread decreased over the addition of pectin, and the maximum starch digested amount decreased by 6.6 % after the addition of 12 % pectin (wheat flour weight basis). The addition of pectin transferred part of the rapidly digestible starch into slowly digestible starch, and reduced the binding rate constant between slowly digestible starch and digestive enzymes, resulting in overall reduced starch digestibility. Furthermore, the addition of 4 % pectin contributed to the development of wheat bread with softer texture and increased specific volume. Mechanistically, the lowered starch digestibility of wheat bread after the pectin addition was due to (1) residual outermost swollen layer of starch granules, (2) protein and pectin interactions, and (3) increased short-range ordering of starch. This study, therefore, suggests that the addition of an appropriate amount of citrus pectin has the potential to develop bread with both a low glycemic index and desirable texture.

Particle size of insoluble fibres and gelation of soluble fibres influence digesta passage rate throughout the gastrointestinal tract of finishing pigs

Fibres, as abundant in agricultural by-products, exhibit a large range of physicochemical properties that can influence digestive processes such as digesta mean retention time (MRT), thereby affecting nutrient digestion kinetics. In this study, we investigated the effects of particle size of insoluble fibres, and gelation of soluble fibres on MRT of liquids, fine solids, and fibrous particles in the different segments of the gastrointestinal tract (GIT) of pigs. Twenty-four boars (51.6 ± 4.90 kg) were allocated to four diets; two diets contained 15% wheat straw, either coarsely chopped or finely ground (1-mm screen), two diets contained 27% wheat bran without or with the addition of 10% low-methylated pectin. After 14 days of adaptation to the diet, a total collection of faeces was performed to determine the total tract digestibility of nutrients. Thereafter, pigs were fed diets supplemented with tracers for at least 5 days and dissected following a frequent feeding procedure to approach steady-state passage of digesta. The MRT of liquids (Co-EDTA), fine solids (TiO2), and fibrous particles (Chromium-mordanted fibres) in the different segments of the GIT were quantified. In the stomach, particle size reduction of straw decreased the MRT of fine solids by 02:39 h, and fibrous particles by 07:21 h (P < 0.10). Pectin addition to the wheat bran diet reduced the MRT of fine solids by 03:09 h, and fibrous particles by 07:10 h (P < 0.10), but not of liquids, resulting in less separation between digesta phases in the stomach compared with the bran diet (P < 0.05). In the mid−small intestine (SI), pectin addition reduced the MRT of fibrous particles and the separation between fibrous particles and fine solids. No further effects of particle size reduction of straw nor pectin addition on MRT and digestibility of starch, nitrogen, or fat were observed in the SI. In the large intestine (LI), particle size reduction of straw reduced separation between fibrous particles and fine solids (P < 0.10), while pectin addition had no effects. Total tract, non-starch polysaccharide degradation of straw was poor (∼31%), and unaffected by particle size reduction (P > 0.10). The complete fermentation of pectin did not influence the degradation of wheat bran fibres (∼51%). In conclusion, the effects of particle size of insoluble fibres and gelling properties of soluble fibres on the passage of digesta phases were most pronounced in the stomach, but less prominent in distal segments of the GIT.

Dual crosslinking silk fibroin/pectin-based bioink development and the application on neural stem/progenitor cells spheroid laden 3D bioprinting

The human nervous system is an incredibly intricate physiological network, and neural cells lack the ability to repair and regenerate after a brain injury. 3-dimensional (3D) bioprinting technology offers a promising strategy for constructing biomimetic organ constructs and in vitro brain/disease models. The bioink serves as a pivotal component that emulates the microenvironment of biomimetic construct and exerts a profound influence on cellular behaviors.In this study, a series of mechanically adjustable and dual crosslinking bioinks were developed using photocrosslinkable methacrylated silk fibroin (SilMA) in combination with the ionic crosslinking material, pectin, or pectin methacryloyl (PecMA) with silk fibroin (SF) supplementation. SilMA/pectin exhibited superior properties, with SilMA providing biocompatibility and adjustable mechanical properties, while the addition of pectin enhanced printability. The porous structure supported neural cell growth, and 15 % SilMA/0.5 % pectin bioinks displayed excellent printability and shape fidelity. Neural stem/progenitor cells (NSPCs)-loaded bioinks were used to construct a 3D brain model, demonstrating sustained vitality and high neuronal differentiation without the need for growth factors. The SilMA/pectin bioinks demonstrated adjustable mechanical properties, favorable biocompatibility, and an environment highly conducive to neural induction, offering an alternative approach for neural tissue engineering applications or in vitro brain models.

Effect and mechanism of pectin for modulating bitter taste of soyasaponin

Soyasaponins (Ssa) have various biological benefits for the human body. However, they are one of the main factors contributing to the bitter taste of certain soybean-based foods. In this study, the case interaction between pectin and Ssa was investigated by us, as well as the impact of pectin addition on the bitter taste of Ssa. The findings revealed that the thermal stability of Ssa–pectin complexes was higher than that of Ssa–mucin complexes. Fluorescence spectroscopy and isothermal titration calorimetry revealed that pectin interferes with the binding of Ssa to mucin by interacting with Ssa, thereby disrupting the Ssa binding process. As the proportion of pectin increases, the comprehensive score also increases. This confirms that pectin can effectively reduce the bitterness and astringency of Ssa, signifying its importance in further exploration of the mechanism by which Ssa–pectin complexes influence the presentation of bitterness.

PHOTOSYNTHESIS OF WHEAT SEEDLINGS WHEN GROWN IN A MEDIUM WITH HEAVY METALS AND PECTIN

Pectins are considered as a means for cleaning reservoirs and soils from heavy metals due to their high adsorption properties. The aim of the study was to find out how the adding of pectins into the nutrient medium would affect the toxicity of heavy metals such as cadmium and zinc. It was found that cadmium at a concentration of 10-4 Mol and zinc at a concentration of 5 mMol inhibited the accumulation of biomass by plants of 10-day durum wheat seedlings (Triticum durum Desf.). Pectins mitigated this effect, but to a small extent. In addition, there was a slight increase in the proportion of roots in seedlings of the variant with heavy metals and pectin. The leaf area of the seedlings also decreased under the influence of heavy metals, young leaves suffered the most. The addition of pectins had a negative effect on the formation of the leaf surface, and a decrease in this indicator was noted. It has been shown that pectins contribute to an increase in the content of organic carbon in wheat plants, while the content of the main pigments of photosynthesis decreases. However, in variants with pectins, the photochemical activity of chloroplasts is maintained at a higher level than in solutions with heavy metals only.

Pectin wrapped halloysite nanotube reinforced Polycaprolactone films for potential wound healing application

The current research work focuses on preparing the polycaprolactone (PCL) based nanocomposite films embedded with surface modified Halloysite Nanotube (HNT). The avenue of the study is to unravel the applicability of polymer nanocomposites for wound healing. The flexible property of HNT was taken as the major force to accomplish the addition of biopolymer pectin onto its surface. Functionalization of HNT with pectin has certainly enhanced its binding nature with the polymer. The PCL nanocomposite films were characterized by several promising techniques such as FTIR, XRD, DSC-TGA, FESEM, TEM, AFM, and mechanical properties were too examined along. When compared to the plane PCL film, the nanocomposite films manifested favorable results in terms of mechanical and chemical properties. Additionally, biometric studies such as in-vitro swelling, enzymatic degradation, and hemolysis performed on the films gave extremely good results. The haemolytic percentage recorded for the films exhibited a steady decrease with increasing amount of nanofillers. The MTT assay showed cell proliferation and its increase as the embedded HNT is more in the matrix. Wound closure study performed on NIH3T3 cell line with 1, 3 and 5wt% of films has given a strong proof for the involvement of polymer and HNT in the healing procedure.

Karakteristik Fruit Leather Buah Pala (Myristica fragrans) Dengan Variasi Jenis Hidrokoloid Gel

Fruit leather is a processed food product from pulp of fruit flesh that has been crushed with the addition of stabilizer then dried in a mold using an oven, so as to form a thin sheet that can be rolled up. The raw material for fruit leather can come from fruits such as nutmeg flesh. The purpose of this study was to determine the physical and chemical characteristics of fruit leather from nutmeg flesh with a variation of 0.3% hydrocolloid gel (CMC, pectin and carrageenan). Parameters observed included color, texture, water content, and pH. The results showed that the physical characteristics of the fruit leather of nutmeg flesh with the addition of carrageenan had a texture value of 0.12 kg/mm2 and a color with an *L value of 27.45; the value of *a is 6.03; the value of *b is 13.20. While the chemical characteristics have a water content value of 22.37% and a pH of 3.56. The addition of CMC has a texture value of 0.28 kg/mm2 and a color value with a *L value of 30.78; the value of *a is 5.94; the value of *b is 12.41. While the chemical characteristics have a water content value of 19.03% and a pH of 3.51. The addition of pectin has a texture value of 0.23 kg/mm2 and a color value of *L, which is 31.02; the value of *a is 5.77; the value of *b is 12.31. While the chemical characteristics have a water content value of 16.61% and a pH of 3.33.

Interactions and functionality of fiber components in a directly expanded starch matrix

The interactions of cellulose (2–10%), hemicellulose (1–5%), pectin (1–5%), lignin (1–5%) and a blend of these fibers (5–25%) with cornstarch matrix were studied and the effect of these fibers on properties of cellular extrudates determined. Peak gelatinization temperature increased from 94.3 °C for the starch control to 96.6–103.1 °C with addition of fibers. Extrusion specific mechanical energy decreased on addition of fibers (338 kJ/kg versus 197–308 kJ/kg) with the largest decrease observed for cellulose. Longitudinal expansion increased with addition of fibers (specific length 35 mm/g versus 62–67 mm/g). Addition of pectin led to higher radial expansion (23 versus 24–27), while cellulose caused a decrease (14–23). Microstructure features evaluated using X-ray microtomography were similar for the control and pectin regarding cell size and void fraction, while cellulose caused a different microstructure (2249 μm and 83.7%, respectively, for control; 2334 μm and 89.0% for 5% pectin; 473.3 μm and 72.1% for 10% cellulose). Crushing force was inversely related to cell size. It was concluded that impact of fibers on cellular extrudates was related to compatibility with starch.