Characteristics Of Final Product Research Articles

Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study

The functional properties of myosin play a key role in the final quality characteristics of meat products. To explore the molecular mechanism of inulin in improving the properties of porcine myosin gel, different inulin concentrations (0%, 1%, 2%, 3%, 4%, and 5%) were added, and the gel water-holding capacity (WHC), microstructure, rheological properties, secondary structure, surface hydrophobicity and reactive sulfhydryl (R-SH) contents were determined. The results showed that the inulin concentration was in the range of 0%–5%, there was a positive correlation with the gel strength, the storage modulus (G′) and loss modulus (G″) of myosin also gradually increased with the increased of inulin concentration. The addition of inulin improved the WHC of myosin gel which was attributed to the formation of a fine microstructure, when the inulin concentration was 2%, the most significant improvement was observed. The improvement in the properties of heat-induced myosin gelation was due to the change in the molecular structure of myosin after the addition of inulin; the addition of inulin led to the transformation of the secondary structure of myosin, which resulted in the exposure of more hydrophobic groups and sulfhydryl groups than in the control and was conducive to the formation of a heat-induced dense myosin gel network. The principal component analysis results revealed the correlation between the gel properties and the molecular structure and provide a powerful tool for analysis. In conclusion, the addition of inulin can improve the functional properties of myosin and facilitate the heat-induced gelation of myosin.

A Microfluidic Platform to design Multimodal PEG - crosslinked Hyaluronic Acid Nanoparticles (PEG-cHANPs) for diagnostic applications

The combination of different imaging modalities can allow obtaining simultaneously morphological and functional information providing a more accurate diagnosis. This advancement can be reached through the use of multimodal tracers, and nanotechnology-based solutions allow the simultaneous delivery of different diagnostic compounds moving a step towards their safe administration for multimodal imaging acquisition. Among different processes, nanoprecipitation is a consolidate method for the production of nanoparticles and its implementation in microfluidics can further improve the control over final product features accelerating its potential clinical translation. A Hydrodynamic Flow Focusing (HFF) approach is proposed to produce through a ONE-STEP process Multimodal Pegylated crosslinked Hyaluronic Acid NanoParticles (PEG-cHANPs). A monodisperse population of NPs with an average size of 140 nm is produced and Gd-DTPA and ATTO488 compounds are co-encapsulated, simultaneously. The results showed that the obtained multimodal nanoparticle could work as MRI/Optical imaging probe. Furthermore, under the Hydrodenticity effect, a boosting of the T1 values with respect to free Gd-DTPA is preserved.

Decision support system for quality management of cosmetic products

The paper describes the structure and the mathematical core of the decision support system developed by the authors for assessing the quality of cosmetic products based on machine learning approaches. The main goal of the study was to improve the system of quality control of cosmetic products, in particular, the quality of perfumes and cosmetics using intelligent methods of data processing, formalization of knowledge and experience of the experts, thus providing automatization of the decision-making process. The practical-oriented goal of the study was to obtain knowledge-supported decisions regarding the quality of the cosmetic products using the developed system of quality assessment based on intelligent methods of data processing, providing the possibility of unsupervised learning and adjustment of the developed system when changing final product characteristics.

Evaluation of Antibacterial and Cytotoxicity Properties of Silver Nanowires and Their Composites with Carbon Nanotubes for Biomedical Applications.

In this work, we prepared silver nanowires (AgNWs) via the polyol method in the presence or absence of single wall carbon nanotubes (CNTs) and tested their physicochemical, antibacterial and cytotoxic properties. Results showed that the introduction of CNTs lead to the formation of AgNWs at lower temperature, but the final product characteristics of AgNWs and AgNWs-CNT were not significantly different. AgNWs exhibited antibacterial properties against all the studied bacterial species via the formation of oxygen reactive species (ROS) and membrane damage. Furthermore, AgNWs exhibited a dose-dependent and time-dependent toxicity at concentrations ≥ 10 µg/mL. Fibroblasts appeared to be more resistant than human colorectal adenocarcinoma (Caco-2) and osteoblasts to the toxicity of AgNWs. The cytotoxicity of AgNWs was found to be related to the formation of ROS, but not to membrane damage. Overall, these results suggest that AgNWs are potential antibacterial agents against E. coli, S. aureus, MRSA and S. saprophyticus, but their dosage needs to be adjusted according to the route of administration.

Interdisciplinary Projects Applied to Chemistry Lessons: Example of Chemistry Linked to Food Science.

An interdisciplinary project regarding the effect of ascorbic acid on bread dough's physico-chemical properties was proposed to bachelor students in chemistry and food sciences. Such an approach was proposed to develop both scientific and soft skills, in order to prepare students for their future working environment. Together, students deepened their knowledge regarding food science and chemistry. They were then able to plan and design experiments demonstrating the impact of gluten network formation and ascorbic acid influence onto bread dough and finished product characteristics. This way of teaching was very appreciated by students, nevertheless it highlighted the fact that the professors' investment was considerably high, and that good organization, alignment and preparation prior to the start of this project is key.

Changes Occurring in Spontaneous Maize Fermentation: An Overview

Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products’ shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Functionalities of muscle protein are vital in the qualitative characteristics of final products. Glycation was explored as a promising way for upgrading the functionalities of muscle protein. Myofibrillar protein (MP) was conjugated with dextran (DX) in a liquid solution at a moderate temperature (37 °C). The conjugation was verified by UV–Vis spectrometry and electrophoresis analysis. The results suggested that glycation affected the particle size and morphology of MP, and glycation induced unfolding of the MP and loss of α-helix structures. As the molecular weight of DX was increased, the glycated MP displayed shear-thinning behavior with better flow ability and higher solubility, and the solubility at isoelectric point was noticeably improved (P < 0.05). The thermal gelling ability seemed to be impaired, probably because glycation exerted a protective effect on MP by inhibiting aggregation during heat-induced gelation. The results provide a further understanding of the relationship between the structure and functionalities of glycated MP, which can be utilized as a new additive.

Development of an inexpensive functional textile product by applyingaccounting cost benefit analysis

This research is to utilize accounting cost benefit analysis for manufacturing of economically cost-effective cut resistantgloves knitted from core spun yarns made up of nylon and polyester with E-glass as core. E-glass has a significantimpact on the cut resistance and abrasion resistance of the gloves. The gloves are knitted by using core spun yarns,and tested for their physical, cut &amp; abrasion resistant properties. Economic characteristics of final product are criticallyobserved and analysed through cost benefit analysis. Results elaborate that Polyester/E-glass hand gloves have spe-cial mechanical properties like Abrasion resistance and Blade cut resistance. Instead, Nylon/E-glass hand gloves havegood air permeability. Cost benefit analysis reveal that the outcomes are comparable to functional requirements withinlow cost.

High temperature synthesis of copper coatings made from a thin film layered composition “CuO -B - Glass”

The study is aimed at developing methods for producing thin-layer cermet coatings. Such coatings are promising for use in flat heating elements, thermal protective coatings. A method for producing electrically conductive coatings based on copper and borosilicate glass using the technology of self-propagating high-temperature synthesis is proposed. The wave synthesis and thermal explosion in the CuO – B – glass thin-layer system were studied using experimental methods and developed mathematical models. The effect of the reaction layer thickness and inert additive on the kinetics of the process and characteristics of final products was studied. Numerical calculations were performed to study the dynamics of the process. The thermophysical and kinetic parameters that determine the synthesis in the CuO – B – glass system are found using the inverse method.

Investigation of biodiesel from Canola oil deodorizer distillate using dual biocatalyst

Depleting nature of nonrenewable energy sources and continuous environmental tribulations make the mankind to think differently regarding alternative renewable energy sources. In this regard, present research investigation contributes biodiesel from canola oil deodorizer distillate (CODD) using Lipase AY Amano 30 (Candida rugosa) and Novozyme 40013 (Candida antarctica) in the presence of methanol. Initially the neutral glycerides present in CODD were hydrolysed using lipase Amano AY 30 in the presence of water. The hydrolysed CODD was then esterified with methanol using non-specific immobilized enzyme NS 40013 for the production of biodiesel. The characteristics of final product were compared with diesel fuel and it showed good results. This bioprocess technology using biohydrolysis and bioesterification is a novel technology for biodiesel production from cheap raw materials like CODD.

Effect of the stages of the mechanochemical synthesis of titanium nickelide on the final product characteristics: Experiment and mathematical model

Mechanical activation (MA) of a binary mixture of titanium and nickel in an energy-intensive mill with the further high-temperature synthesis of titanium nickelide TiNi is experimentally and theoretically studied. The stage of mechanical pre-treatment of powders is found to contribute to the formation of layered particles of mechanocomposites with a developed interface and an active internal structure, which intensify the formation of reaction product during synthesis. Theoretical data are in good agreement with experimental data.

Synthesis of Diverse Fused Tetracyclic Thiazepine-Chalcone Derivatives by Claisen-Schmidt Condensation Reaction and their Antimicrobial Activity

To develop antimicrobial agent, a series of thiazepine-chalcones was synthesized by Claisen-Schmidt condensation between the couplings of aryl ketone in three steps protocol and different aromatic aldehydes under strong base catalyst at room temperature. The characterization of final products were carried out by IR, 1H &amp; 13C NMR and elemental analysis. The synthesized compounds were also evaluated for their antibacterial and antifungal activities using specific Gram positive and Gram-negative bacterial strains using cup plate method.

Biosynthesis and characterization of silver nanoparticles capped by biomolecules by fumaria parviflora extract as green approach and evaluation of their cytotoxicity against human breast cancer MDA-MB-468 cell lines

Unique biological characteristics of silver nanoparticles (AgNPs) caused to the evolution of this material as good candidates for cancer therapy. By consideration of preparation methods, green synthesis is one of the most promising approaches for compensation of the limitations of physical and chemical methods. This study tried to prepare AgNPs from AgNO3 solution as Ag precursor and Fumaria parviflora (Fp) extract as stabilizing and reducing agents. The anticancer activity of the final product has been studied using human breast cancer cells. Characterization of final products were carried out using UV–visible spectrum, dynamic light scattering (DLS), zeta potential, Fourier transform infrared Spectroscopy (FTIR), X-Ray diffraction (XRD), field emission scanning electron microscopy (FESEM) and transmission electron microscopy (TEM) techniques. As a result, well-dispersed spherical AgNPs (with the size of lower than ~40 nm) have been successfully prepared in this study. Also, 3-(4,-5-dimethylthiazol-2-yl)-2-5-diphenyltetrazolium bromide (MMT) results showed that the green synthesized of FpAgNPs can be used as potential anticancer nanodrugs with the strong cytotoxic activity.

Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with rich source of protein, and dietary fibre. Millets are nutritionally superior to other cereals. Minor millet Kodo is nutritious millet with the highest dietary fibre (14.3%) makes it ideal food. On the basis of present findings it was concluded that S3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of final product. In the present investigation high content of oil in the blends having high ratio of soy flour may develop off flavor. Thus it could not be used beyond the 20 percent.

Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients

Abstract High levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore a low sucrose intake is strongly recommended. Sweet baked products incorporate high levels of sucrose. Sucrose in the original cake formulation was reduced and replaced with apple pomace, whey permeate, oligofructose, polydextrose. An acceptable sucrose reduction of between 21 and 27% was achieved. Cakes containing apple pomace had the lowest specific volume (1.8 cm3/g) and highest crumb firmness (8.60 N) (P Industrial relevance Public awareness about the health risks of diets high in sugar have increased dramatically for the last number of years. Governmental and professional groups have recommended sucrose to be reduced in certain food products; therefore the food industry is now seeking ways to reduce the sugar by substituting other materials. However, most people enjoy the taste and texture of high sugar foods, and may not want to give them up. As sugar is present in such significant amounts in cakes, altering the level used will greatly affect dough consistency and final product characteristics. Efforts have made over the last number of years to explore alternative sweetening ingredients including bulk sweeteners (polyols) and high intensity sweeteners as sucrose replacers (Di Monaco et al., 2018). However, recent consumer trends indicate a movement towards a ‘clean label’. Clean label implies a food a low number of ingredients and ingredients with names with the consumer can understand (Skelke, 2018). Polyols and high intensity artificial sweeteners are not considered to be a ‘clean label’ ingredient, and therefore alternatives must be reviewed. This study investigates the use of clean label sweetening ingredients. Apple pomace and whey permeate are by-products of the juice and dairy industry. Both polydextrose and oligofructose can be classified as dietary fibres, and also provide other functional properties to the cake.

Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of MaizeMilling by-Product.

A maize milling by-product was defatted by aqueous extraction and the residue was dehydrated, comminuted and sieved to obtain two powders differing in particle size and having a very high fibre content. The powders were then incorporated into the structure of short-dough biscuit, at two wheat flour substitution levels (10 and 20%), aiming at the development of a nutritionally improved product. Their impact on biscuit dough properties and the quality and sensory characteristics of the final products was evaluated. As it was revealed, powders' addition altered dough consistency and alveograph indices mainly due to interactions between wheat flour proteins and polysaccharides and enhanced the nutritional profile of the biscuits by inducing a 4- to 6-fold increase of their fibre content. Additionally, it influenced only to a limited extent the degree of some of the final product characteristics, e.g., protein and fat content, spread ratio, breaking strength, depending both on the level of incorporation and the particle size of the residue. On the whole, products' sensory quality was not negatively influenced, suggesting that it is possible to use both powders for the fortification with fibre of biscuits and possibly other bakery products.

Experimental and numerical investigation on metal tubes forming with a novel reconfigurable hydroforming die based on multi-point forming

It is necessary to fabricate individual dies in conventional hydroforming, to produce different tubular parts. This procedure is costly and time-consuming. Tube multi-point hydroforming is a new flexible forming technology which facilitates producing various tubular products by only one die. In this study, a new reconfigurable hydroforming die was designed and fabricated. The main difference of this die with conventional types is substitution of the rigid surface with a set of spaced pins. Different tubular sections could be produced by adjusting the pins position. Due to the low cost of changing the tool into a new die, this process is appropriate for producing small batch numbers of a tubular product. Numerical simulations were employed to determine the effects of pin diameter and polyurethane layer thickness on the characteristics of final products. Increasing the number of pins was found out to improve dimensional accuracy and surface quality. On the other hand, while using a thicker polyurethane layer reduced dimpling, it led to a poor dimensional accuracy. A bulged and a square brass 70/30 tube were produced with an initial thickness of 2 mm. Thereafter, experimental tests were performed to compare distribution of the thickness and variation of dimensions with the numerical results.

High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

The polymerization of wheat gluten induced by the formation of disulfide bonds can be considered as one of the decisive mechanisms leading to the formation of meat analog products with anisotropic structures. Accordingly, the influence of barrel temperature (100, 125, 155 °C), screw speed (180, 400, 800 rpm) and feed rate (10, 20 kg/h) on wheat gluten polymerization and final product characteristics was investigated. Analysis of total SDS-extractable protein (SDS-EP) confirmed that wheat gluten polymerization increased with increasing thermomechanical treatment. The observed increase in polymerization could be correlated with the formation of anisotropic product structures and an increase in hardness and Young's modulus. Altogether, these results demonstrate that defining polymerization reactions of wheat gluten and their relation to extrusion process conditions can provide essential information towards tailoring final product characteristics.

Oracle or false prophet? Can we predict AAV efficacy based on preexisting antibody titers?

Oracle or false prophet? Can we predict AAV efficacy based on preexisting antibody titers?

Effect of Temperature on 3D Printing of Commercial Potato Puree

The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on the characteristics of final products. The aim of this paper was to study the printability of potato puree when affected by printing variables, such as printing temperature and the composition of the potato puree. The printing temperature was studied at 10 °C, 20 °C and 30 °C, and the effect of the product composition on the printability was studied by analysing the rheological and textural properties. Viscosity-temperature profiles, flow curves and dynamic oscillation frequency analysis of potato puree were some of the techniques used in rheology analysis. Forward extrusion assays of formulated potato puree were used to study the compression force in the 3D printer. Results showed the formulation with higher content of dehydrated potato puree (38 g of dehydrated potato puree in 250 mL of whole milk) at a temperature of 30 °C were the most stable. The printability increase with the amount of the consistency index and the reduction of behaviour index. The mean force from extrusion test was correlated with printability but the effect of temperature did not help define this parameter.