Bark Flour Research Articles

Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread.

The online version contains supplementary material available at 10.1007/s13197-023-05670-x.

Pengaruh Pemberian Tepung Kayu Manis (Cinnamomum Burmanii) Dalam Ransum Terhadap Bobot Karkas dan Persentase Karkas Itik Pedaging

This study aims to determine the effect of giving cinnamon flour in the ration to the carcass percentage and carcass weight of broiler ducks. This research was conducted in September-October 2021, Maritengae sub-district, Sidrap Regency. The design model used in this study was a completely randomized design (CRD) consisting of 4 treatments and 3 replications so that there were 12 units of observation and where each unit consisted of 5 birds so that a total of 60 observations were made. The feed was arranged according to the nutritional needs of the ducks. The treatments were: P0: No control treatment 0%, P1: Cinnamon bark flour 1% of the total feed, P2: cinnamon bark flour 3% of the total feed and P3: Cinnamon bark flour 5% of the total feed. The results showed that the addition of cinnamon (Cinnamomum burmannii) flour to quail feed had no significant effect (P>0.05) on carcass weight, while the addition of cinnamon(Cinnamomum burmannii) flour to quail feed had no significant effect (P>0.05). to the carcass percentage.

Effect of gamma irradiation on the physicochemical, functional and bioactive properties of red pitaya (Hylocereus costaricensis) bark flour

The irradiation is a non-thermal technological process, but it has a greater versatility than processes that use heat, being adopted by more than 50 countries as a sanitary and phytosanitary processing method, covering more than 60 foods and food products. In this context, the objective of the present work was to characterize the irradiated flour of red pitaya shell (Hylocereus costaricensis), from the physical, chemical, technological, nutritional, antinutritional and antioxidant profile points of view. The flours were irradiated with 0, 1, 2 and 4 kGy. The highest values for humidity were found in samples submitted to 2 kGy (6.46%). There was no significant difference for protein values. The sample submitted to 2 kGy obtained a 55.5% increase in lipid levels. The ash contents varied between 12.95% and 14.04%. The maximum value for the total energy value and pH were 328.15 kcal and 4.47, respectively. No presence of anti-nutritional compounds and tannins were detected. The use of irradiation increased the levels of vitamin C, phenolic compounds and antioxidant potential (FRAP). The fiber content was maintained with an average of 56.54%. There was no statistical difference in the color of pitay as bark flour. The carbohydrate profile revealed that sucrose is the predominant sugar in flours with a 0.995% content. FTIR analysis showed that irradiation did not significantly change the sample spectra. The study revealed that the irradiation process caused few changes in pitaya husk flours, making it a good alternative for flour preservation.

Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis)

Red pitaya fruits have become a source of natural dye, because they are rich in betacyanin, a pigment that imparts a red-violet colour. However, natural dyes can be highly unstable and prone to rapid degradation. In this study, an experiment was initially carried out to determine the best extraction solution with an extraction time of 20 min for each solution at room temperature (50% methanol, water, 95% ethanol and 80% acetone), in different pH ranges (4.0 to 9.0) and wavelength (485, 535 and 700 nm), for the red pitaya bark. The stability of the pigments extracted from pitaya peel meal was analysed taking into account the best extraction solutions by spectrophotometric measurements at 15-day intervals, during a 60-day storage period, in the absence and presence of light and under different storage conditions. Pigments stored in the absence of light at freezing temperatures for less than 15 days showed least degradation. The FTIR spectrum in shows two distinct peaks at 3263.870 and 1636.807, these absorption bands are characteristic of betalain functional groups. The spectrum indicates the presence of hydroxy and amine groups as strong, broad, stretching-mode bands, appearing between 3200 cm-1 and 3600 cm-1.

Potential and characteristics of dadiah processed into products-like nuggets with addition of cinnamon bark flour (Cinnamomum burmanni)

Dadiah is a natural fermentation of buffalo milk from West Sumatra, which has a distinctive smell and flavor. This causes the dadiah to be less liked, so it is necessary to diversify the processed of dadiah. This study aimed to determine the effect of adding cinnamon flour (Cinnamomum burmanni) in the processing of nugget-like products on antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. This research used 2000 grams of dadiah and cinnamon bark flour (15 g). The variables observed were antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. The method used in this study was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were the addition of cinnamon flour namely A (0%), B (0.5%), C (1%), D (1.5%). The results of this study indicated that the addition of cinnamon flour to nugget-like products had a significant effect (P<0.05) increasing antioxidant levels and decreasing cholesterol levels, not significantly different (P> 0.05) on the total colony test of lactic acid bacteria and the organoleptic test of taste, texture and flavor. The addition of cinnamon flour to nugget-like products in treatment D (1.5%) gave the best results with antioxidant levels of 73.24%, cholesterol levels of 20.32 mg/dl, the total colony of lactic acid bacteria 1.48x107 CFU / ml and taste organoleptic value 3.44, texture 3.68 and flavor 3.80.

Minerais e amido resistente em farinhas de banana vermelha ‘São Domingos’ triploide (AAA)

A banana é uma das principais culturas agrícolas do mundo, de grande importância socioeconômica para os países em via de desenvolvimento e com características importantes para a fabricação de farinhas. Dente as variedades de bananas, existem aquelas de cascas vermelhas, as quais se destacam pelos altos teores de compostos bioativos, como, por exemplo, precursores da vitamina A. Contudo, ainda existem lacunas no conhecimento em relação ao amido resistente e minerais presentes nessas variedades. Assim, o estudo teve como objetivo caracterizar os teores de minerais e amido resistente presentes nas farinhas de casca e de polpa da banana de casca vermelha ‘São Domingos’ (AAA). As farinhas, casca e polpa, foram produzidas a partir de frutos obtidos em uma propriedade rural, sanitizados, fatiados, descascados, secos em estufa com circulação de ar forçada a 55 ºC e moídos em moinho rolo-facas. Dessa forma, foram submetidas às análises de umidade, cinzas, minerais (potássio, fósforo, cálcio, magnésio, enxofre, cobre, manganês, zinco, ferro e sódio) e amido resistente. As farinhas não diferiram no teor de umidade. A farinha de casca apresentou maiores teores de cinzas, potássio, magnésio, fósforo, zinco e sódio. Potássio e manganês foram os, macro e micromineral, presentes em maiores quantidades em ambas as farinhas. Ambas as farinhas apresentaram umidade dentro do limite estabelecido pela legislação. A farinha de casca possui maior teor de minerais; enquanto a farinha de polpa possui quase o dobro de amido resistente. As farinhas de banana de casca vermelha ‘São Domingos’ possuem características semelhantes às de outras triploides AAA.

Characteristics of beech bark and its effect on properties of UF adhesive and on bonding strength and formaldehyde emission of plywood panels

This research examined beech bark from a plywood manufacturer to determine its effectiveness in reducing wastes, protecting the ecological environment, and producing more eco-friendly wood-based materials. Beech bark was characterized and evaluated as an adhesive filler in plywood manufacturing, and the effects on the bonding quality and the formaldehyde emission of the plywood panels were examined. Plywood panels were made of formulations with urea-formaldehyde (UF) resin filled with three different concentrations of bark flour (BF): 1 wt%, 3 wt%, and 5 wt%. Compared with solid beech wood, beech bark has a higher lignin and extractives content and lower holocellulose content. It was confirmed that the bark absorbs formaldehyde and the solution with 5 wt% of bark absorbed the most formaldehyde. Panels with UF/BF formulations at a bark content of 1 wt%, 3 wt%, and 5 wt% had higher wet bonding strengths than those made with the control sample. The most significant reduction in formaldehyde emission (up to 42.3%) of plywood panels and the achievement of high bonding strength was observed for UF/BF samples with a bark concentration of 5 wt%. The bonding strength of plywood panels with all investigated BF concentrations met the requirements of the EN 314-2 standard.

Obtaining Food Flours through the Drying of Tamarind Fruits

Tamarind is a fruit of foreign origin, more precisely African, but it has an excellent adaptation to the different types of climatic conditions in other continents. In Brazil, for example, it is possible to find it in several states. Although tamarind has a considerable yield on both its constituent parts, shell, pulp and seeds, and have a low purchasing power, the fruit is largely wasted and there are few in-depth studies on the same. As a way of reuse, the aim was to transform the fruit into new products, such as flours used in human food. The objective of this study was to make the drying of the tamarind fruits to obtain the ideal characteristics for the development of a food flour and to evaluate the physical-chemical quality and to determine the bioactive compounds of the tamarind flour. Drying was done at 60 °C in a greenhouse, during different drying periods, which varied according to each part of the fruit, after which the flours were elaborated and characterized for the physicochemical and bioactive parameters. In the physico-chemical characterization, a good presence of proteins in the seed flour (7.09%), low sugar content in the pulp flour (0.74%), good values ​​for lipids in the seed flour (3, 41%) and good ash values in the bark flour (2.69%). In general, the flour besides proteins had a good source of energy and minerals. Among the bioactive compounds present in the tamarind flour were the high contents of phenolic compounds (1564.9 mg/100g), vitamin C (80.95%), lycopene (89.62 mg/g), flavonoids (20.44 mg/100g) and anthocyanins (12.84mg / 10g) in the seed flour, carotenoids (20.80 mg/g) in the pulp flour. In general, flours produced from tamarind had excellent characteristics for the preparation of bakery products.

Análise granulométrica diferencial da farinha da casca de jabuticaba (Myrciaria cauliflora Berg) Differential particle size analysis of jabuticaba bark flour (Myrciaria cauliflora Berg)

O presente artigo tem como objetivo produzir e avaliar o perfil granulométrico diferencial da farinha da casca de jabuticaba. A farinha da casca de jabuticaba foi obtida através do processo de secagem convectiva, realizada em estufa de circulação de ar na temperatura de 50 °C e velocidade de 1,0 m/s durante 24 h. A análise granulométrica foi realizada através do peneiramento de 50 g de farinha de casca de jabuticaba, utilizado uma série de peneiras padronizadas na faixa de 9 a 200 Mesh. Os modelos matemáticos ajustados aos dados experimentais foram o de Gates-Gaudin-Schuhmann (GGS) e o de Modelo de Rosin-Rammler-Bennet (RRB). A partir dos dados experimentais obtidos foi verificado que, a farinha da casca de jabuticaba analisada está de acordo com os critérios da legislação para classificação granulométrica. Dentre os modelos matemáticos aplicados o de Rosin-Rammler-Bennet (RRB), foi o que melhor se ajustou aos dados experimentais com coeficiente de determinação (R2) superior a 0,99, além disso apresentando também o maior ângulo de inclinação da reta. Vale salientar que o diâmetro médio das partículas obtidas para farinha fina não diferiu do valor encontrado de forma experimental. E que 27,62% para um total de 50 gramas da farinha apresentou uma granulometria fina, menor que 60 mesh, o que é esperado e satisfatório para as características de farinha, apresentando potencial de utilização no desenvolvimento de novos produtos alimentícios.

ВЛИЯНИЕ ОТРАБОТАННОГО МОТОРНОГО МАСЛА И НАПОЛНИТЕЛЕЙ НА ВОДО-И БИОСТОЙКОСТЬ ДРЕВЕСИНЫ БЕРЕЗЫ И СОСНЫ

A composition for impregnation of birch and pine wood was developed. The impregnation of samples 20x20 mm in size and 10 mm in length along the wood fibers was realized by the “hot-cold bath” method at 120oC for 40 min. The efficiency of impregnating composition was evaluated according to physical parameters: water absorption, swelling in tangential and radial directions. It was found that impregnation of birch and pine wood with spent engine oil (SEO) allows improving the antiseptic properties and water resistance of wood and, hence, to decrease the water absorption and swelling of the wood of these species. To enhance the effect of hydrophobization of wood, inorganic (aerosol, clinoptilolite) and organic (oak bark flour) fillers (0.5; 1; 2%) were added to SEO. A non-linear dependence of the wood characteristics on the filler content in impregnating composition was observed. The addition of organic filler was more effective in improving the water resistance of wood as compared to inorganic ones. The impregnating composition with 1% of oak bark flour revealed the highest wood water absorption indicators, as a result, the present organic filler is the most promising in abatement of water absorption and swelling. The analysis of biostability of the samples allows us to ascertain that there is no biological damage in the impregnated wood. The present research illustrated that the use of SEO as a matrix for impregnation of birch and pine wood may partially solve the problem of its utilization, thereby creating the possibility of resource saving. The use of oak bark flour as a filler solves another problem – the obtaining of an effective and environmentally friendly impregnating composition.

PROPRIEDADES FUNCIONAIS DA CASCA DO MARACUJÁ AMARELO (PASSIFLORA EDULIS) NA SÍNDROME METABÓLICA

O objetivo deste estudo foi revisar a literatura sobre o efeito da farinha da casca do maracujá amarelo (Passiflora edulis f. flavicarpa) nos distúrbios metabólicos que compõem a síndrome metabólica. Trata-se de uma revisão sistemática, realizada por meio do levantamento bibliográfico de estudos publicados entre 2005 e 2017, indexados nas bases de dados IBECS, PubMed, CisSaúde, Cochrame, MedCarib, Lilacs, Medline e SciELO, bem como no Google Scholar, bancos de teses e dissertações. Os estudos selecionados avaliaram o efeito do uso da casca do maracujá amarelo (P. edulis) sobre os parâmetros da síndrome metabólica. Os estudos experimentais demonstraram discordâncias quanto ao efeito hipoglicemiante e resultados positivos quanto ao efeito hipotensor. Em pesquisas realizadas com humanos saudáveis, a suplementação com 30 gramas da farinha da casca de P. edulis demonstrou eficiência na redução glicêmica e lipidêmica para LDL e colesterol total, sem toxicidade. Em estudos com portadores de síndrome metabólica e diabetes mellitus tipo 2, os efeitos hipolipemiantes e hipoglicemiantes também foram demonstrados. Entretanto, ainda há escassez de publicações sobre o uso da casca de P. edulis para tratamento de distúrbios metabólicos, sendo necessária padronização metodológica que viabilize sua recomendação na prática clínica.DOI: 10.12957/demetra.2018.28957

Pegagan and cinnamon bark flours as a feed supplement for quail growth rate (Coturnix coturnix)

Quail (Coturnix coturnix) is one of the poultry that developed continuously to meet the needs of animal protein as well as to improve the quality of public health. Aside from meat, quail also produces egg productively. Meanwhile, excessive consumption of quail eggs is known to cause the health problem. Cinnamon (Cinnamomum sp) and (Centella asiatica) are believed to improve health quality but has not known their impact on quail especially on its growth rate. The objective of this research is to determine the effect of cinnamon bark flour and Pegagan leaf to the growth rate of Australia quail. This study used experimental design consisted of 8 treatments with 4 replications, i.e., controls, feeds supplemented with cinnamon bark flour 5%, 10%, pegagan 5%, 10%, cinnamon bark flour: pegagan leaf powder, among others 5 %: 5%, 5%: 10%, and 10%: 5%. The results showed that the combination of cinnamon bark flour: pegagan flour: 5%: 10% produced the highest growth rate of quail. To conclude, the combination of cinnamon bark flour: pegagan with concentration 5%: 10% could increase the growth rate of quail.

Exploring the potential of milkweed stalk in wood plastic manufacture

ABSTRACTThe physical and mechanical properties of milkweed composites based on different loads of milkweed flour and maleic anhydride grafted polypropylene (MAPP) using polypropylene as matrix are investigated in this study. There levels of milkweed fibers (30, 40, and 50 wt.%), one level of mixed milkweed flour (20:20 wt.% fiber:bark), and two levels of MAPP (4 and 6 wt.%) were used to prepare natural fiber-reinforced composites. Physical and mechanical properties including flexural, tension, impact, and thickness swelling were evaluated according to ASTM standards. The result demonstrated that addition of milkweed flour fluctuates mechanical properties of reinforced composite. However, the optimum load of milkweed flour was different in each test. Generally, 40 wt.% mixed flour composite in comparison with 40 wt.% milkweed composite showed lower mechanical results and higher thickness swelling. MAPP as a coupling agent improved physical and mechanical properties of milkweed-filled composites in most properties. The results of this study depicted positive effects of lignocellulose fibers and coupling gent and also negative effect of bark flour as a function of lower cellulose and higher extractive contents on physical and mechanical properties of milkweed-reinforced composites.

THE INFLUENCES OF POPLAR INNER AND OUTER BARK CONTENT ON MECHANICAL PROPERTIES OF WOOD/POLYPROPYLENE COMPOSITES

This study evaluated the individual and interaction effects of inner bark flour (IBF), outer bark flour (OBF), wood flour (WF), and blending of IBF, OBF, and WF content of poplar tree on the morphology and mechanical properties of wood-plastic composites (WPCs). The IBF, OBF, and WF with 2 wt% maleic anhydride-grafted polypropylene (MAPP) and polypropylene were compounded into the pellets using a counter-rotating twin-screw extruder. Test specimens were prepared by injection molding machine. The results indicated that the WF alone significantly (P<0.05) increased the flexural strength, flexural modulus, and tensile strength. The composites made with IBF/WF exhibited higher tensile modulus compared to those made with WF alone and IBF/OBF alone. Moreover, the results showed that the IBF/OBF alone increased the notched impact strength compared to all of reinforced composites. The neat polypropylene had higher notched impact strength than the other reinforced composites (P<0.05).

English

This study aimed to evaluate the physicochemical parameters, antioxidant activity, color and sensory profile of fermented milk drink with murici and passion fruit bark flour (FCM). Four milk drink formulations were processed: 0% FCM + 5% murici pulp (Treatment 1 - control); 0.5% FCM + 5% murici pulp (Treatment 2); 1.0% FCM + 5% murici pulp (Treatment 3) and 1.5% FCM + 5% murici pulp (Treatment 4). The scanning electron microscopy (SEM) of FCM presented quite irregular particles and the presence of starch of circular shape and fibrous compounds connected to fragmented walls. After the analyses of milk drinks, a slight decrease in the mean pH values and an increase in the antioxidant activity according to the increase in FCM content in milk drinks were observed. The color of milk drinks tended to yellow and red in samples added of FCM due to the presence of carotenoids. In the sensory profile, the highest mean value was for the texture of yogurt without addition of FCM, and the lowest mean value was for taste of yogurt with 1.50% FCM. Key words: Byrsonima crassifolia (L.) Rich.), Passiflora edulis Sims, functional drinks.

Effect of Nano-SiO2 and Bark Flour Content on the Physical and Mechanical Properties of Wood–Plastic Composites

The aim of this study is to evaluate the impact of nano-SiO2 and bark flour (BF) on the natural fiber–plastic composites engineering properties made from high density polyethylene (HDPE) and beech wood flour (WF). For this purpose, WF and BF in 60 mesh size and weight ratio of (50, 0 %), (30, 20 %), (10, 40 %) and (0, 50 %) respectively were mixed with HDPE. In order to increase the interfacial adhesion between the filler and the matrix, the maleic anhydride grafted polyethylene was constantly used at 3 wt% for all formulations as a coupling agent. The nano-SiO2 particles with weight ratio of 0, 1, 2, and 4 % were also utilized to enhance the composites properties. The materials were mixed in an internal mixer (HAAKE) and then the bark and/or wood–plastic composite samples were made utilizing an injection molding machine. The physical tests including water absorption and thickness swelling, and mechanical tests including bending characteristics and un-notched impact strength were carried out on the samples based on ASTM standard. The results indicated that as the BF content increased in the composite, mechanical and physical properties were reduced, but the given properties were increased with the addition of nano-SiO2. The addition of nano-SiO2 had a negative impact on the physical properties, but when it was up to 2 %, it increased the impact strength.

Effects of bark flour of Passiflora edulis on food intake, body weight and behavioral response of rats

Effects of treatment with the bark flour of Passiflora edulis Sims, Passifloraceae, were evaluated. Adult male Wistar rats were treated for 30 days (130mg/kg, p.o.) with the albedo flour, flavedo and full bark of P. edulis, corresponding to albedo associated with flavedo. Behavioral response observed after treatment with bark flour P. edulis showed sedative effects by the reduction of exploratory activity and increased duration of immobility in the open field test for the group of animals that received the albedo flour associated with the flavedo. Sedative effects were observed in the absence of motor incoordination or muscle relaxation. Food intake of experimental animals was not changed, but the weight gain was decreased both in animals that received only albedo flour, and in those who received the full bark flour. The full bark flour of Passiflora showed sedative effects, without anxiolytic effect detectable and muscle relaxation or motor incoordination, and reduces body weight gain.

Investigation on Polylactide (PLA)/Poly(butylene adipate-co-terephthalate) (PBAT)/Bark Flour of Plane Tree (PF) Eco-Composites.

Polylactide (PLA)/poly(butylene adipate-co-terephthalate) (PBAT)/bark flour of plane tree (PF) eco-composites were prepared via melt blending. The morphologies, mechanical properties, crystal structures and melting and crystallization behaviors of the eco-composites were investigated by means of scanning electron microscopy (SEM), mechanical tests, polarized light microscopy (PLM), wide angle X-ray diffraction (WAXD) and differential scanning calorimetry (DSC), respectively. It is shown that the interfacial adhesion between PLA matrix and PF is weak and the mechanical properties of PLA/PF eco-composites are poor. The titanate treatment improves the adhesion between the matrix and the filler and enhances the stiffness of the eco-composites. The toughness is improved by PBAT and ductile fractured surfaces can be found. The spherulitic size of PLA is decreased by the addition of PF. The α crystalline form of PLA remains in the composites. Compared with PF, T-PF (PF treated by a titanate coupling agent) and PBAT have negative effects on the crystallization of PLA.

DESENVOLVIMENTO E CARACTERIZAÇÃO DE DIFERENTES FORMULAÇÕES DE SORVETES ENRIQUECIDOS COM FARINHA DA CASCA DA JABUTICABA (Myrciaria cauliflora)

O objetivo foi realizar a caracterização físico-química da farinha da casca de jabuticaba, bem como desenvolver três formulações de sorvetes (enriquecidos com 0, 5 e 10% desta farinha) e avaliar as características físico-químicas e sensoriais dos mesmos. Os frutos foram despolpados, as cascas desidratadas, trituradas e peneiradas para obtenção da farinha que foi analisada quanto aos teores físico-químicos. Em seguida, foram desenvolvidas três formulações de sorvetes (com 0%, 5% e 10% de FCJ) e, verificadas as características físico-químicas e sensoriais. Os resultados mostraram que a FCJ apresentou alto teor de cinzas e fibras. Já os sorvetes, apresentaram diferença (p &lt; 0,05) para pH, acidez titulável, umidade e cinzas devido a incorporação da FCJ. O único atributo que não se diferenciou (p &gt; 0,05) foi o sólido solúvel. O overrun foi diminuindo conforme o aumento da adição da farinha. Já na análise sensorial, os únicos atributos que se diferenciaram (p &lt; 0,05) foram sabor, textura e aspecto global da formulação com 10% de FCJ, o que representa que a incorporação de 5% de FCJ não interferiu na aceitabilidade dos sorvetes. Pode-se concluir que o enriquecimento da farinha da casca de jabuticaba proporciona aos gelados comestíveis elevação no valor nutricional sem afetar as características sensoriais ao nível de 5% de adição.

Effect of bark flour on the mechanical properties of HDPE composites

The objective of this study was to evaluate the replacement of wood flour by Turkish pine bark residues for production of wood plastic composites. High density polyethylene was chosen as matrix and seven different compositions were used for production of composites. In order to compare the effect of bark residues flour as a filler, bark residues-HDPE composites were produced with various wt% bark residues loading (10, 20, 30 and 40 wt%). Bark residues filled HDPE pellets were produced by using a twin-screw extruder, then 25 cm (l) x 25 cm (w) and 2 mm (t) composites were produced with compression molding technique according to ASTM D4703-10. For each composition, three composites were produced. Tensile and flexural tests were performed with a Universal Testing machine. Impact strength was measured with a Zwick HIT5.5P Impact Testing machine. Tensile and impact strength of the composites decreased with increasing bark flour loading whereas bending strength and modulus of eleasticity values were improved with addition of the bark flour. All produced bark flour filled composites showed better modulus of elasticity and bending strength properties than ASTM D6662-13 standard requirements for polyolefin-based plastic lumber. Morphological properties of bark residues-HDPE composites were characterized by scanning electron microscopy (SEM) technique.