Insoluble Content Research Articles

Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica

In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C and 160 °C) were evaluated. The results showed significant differences in chemical composition, physical, functional and phytochemical properties between the two species. OC had a higher ash and ether extract content (29.27 % and 1.28 % respectively), while OF had more protein and carbohydrates (7.83 and 55.31 % respectively). The expansion index was higher (1.06 – 1.27) in OF, especially under high temperature extrusion and low moisture conditions. Bulk density decreased with increasing extrusion temperature, and color was significantly altered by temperature and moisture, with greater changes observed in OF. Functional properties such as oil absorption capacity, water absorption capacity, and water solubility index, were significantly affected by the extrusion process in both species of nopal. In terms of dietary fiber, extrusion increased (4.99 to 10.38 %) the soluble fiber content and decreased (36.91 to 32.30 %) the insoluble fiber content in both species. However, OC had a higher percentage of soluble and total dietary fiber. Phenolic compounds, flavonoids and antioxidant activity were significantly affected by the extrusion process in most treatments, although some maintained or improved these properties. These results highlight the influence of species and extrusion conditions on the properties of nopal flours, providing valuable information for the development of nopal-enriched food products, thereby optimizing their nutritional and technological properties.

Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment.

The effects of salt-enzyme-alkali progressive tenderization treatments on porcine cortical conformation and collagen properties were investigated, and their effectiveness and mechanisms were analyzed. The tenderization treatment comprised three treatment stages: CaCl2 (25 °C/0-30 min), papain (35 °C/30-78 min), and Na2CO3 (25 °C/78-120 min). The textural, microscopic, and collagenous properties (content, solubility, and structure) of pork skin were determined at the 0th, 30th, 60th, 90th, and 120th min of the treatment process. The results showed that the shear force, hardness, and chewability of the skin decreased significantly (p < 0.05), and the elasticity exhibited a gradual increase with the progression of tenderization. The content and solubility of collagen showed no significant change at the CaCl2 treatment stage. However, the soluble collagen content increased, the insoluble collagen content decreased, and the collagen solubility increased by 18.04% during the subsequent treatment with papain and Na2CO3. Meanwhile, the scanning electron microscopy results revealed that the regular, wavy structure of the pig skin collagen fibers gradually disappeared during the CaCl2 treatment stage, the overall structure revealed expansion, and the surface microscopic pores gradually increased during the papain and Na2CO3 treatment stages. The findings of the Fourier transform infrared spectroscopy analysis indicated that the hydrogen bonding interactions between the collagen molecules and the C=O, N-H and C-N bonds in the subunit structure of collagen were substantially altered during treatment and that the breakage of amino acid chains and reduction in structural ordering became more pronounced with prolonged treatment. In the tertiary structure, the maximum emission wavelength was blue-shifted and then red-shifted, and the fluorescence intensity was gradually weakened. The surface hydrophobicity was slowly increased. The salt-enzyme-alkali tenderization treatment considerably improved the physical properties and texture of edible pork skins by dissolving collagen fibers and destroying the structure of collagen and its interaction force.

Dietary effect of turmeric and ginger powder supplementation on growth performance of Common carp (Cyprinus carpio)

A study was conducted with the aim to find out the effect of ginger and turmeric supplementation on the growth performance of Common carp fingerlings. A total of 270 fingerlings were divided into 6 groups including control (C). The group C was fed with basal feed and the treatment groups T5, T5B5, G2, G5, G8 were fed with turmeric powder @0.5%, turmeric @0.5% + black pepper powder @0.5 %, ginger powder @2%, 5% and 8%, respectively. The growth parameters, i.e Gain in weight, Feed Conversion Ratio (FCR), Specific Growth Rate (SGR), Relative Growth Ratio (RGR), Protein Efficiency Ratio (PER) and Feed Efficiency Ratio (FER) were recorded for 60 days. Measurements were taken for gain in total length (TL) and body depth (BD) after 60 days of trial. Turmeric powder supplementation @0.5% showed significantly better growth performance in Common carp fingerlings. The fingerlings of T5 group showed highest gain in weight (48.7), SGR (1.35), RGR (126), FER (48.17), PER (1.24) and improved FCR (2.23). This group also gained significantly higher TL (3.74) and BD (1.42). There was no significant difference observed in survival per cent, moisture and acid insoluble ash content of fish muscle. T5 showed the highest crude protein concentration (78.29) and significantly highest total fat concentration (11.59). Fish muscles of all the treatments had significantly higher total mineral content as compared to that of the control group.

Impact of preacidification on the functionality and insoluble calcium levels of Low-Moisture Part-Skim Mozzarella made from high-casein milk

The use of low-concentration factor ultrafiltered (LCF-UF) milk for cheesemaking has become popular in recent years. Research on using LCF-UF milk to make low-moisture part-skim (LMPS) Mozzarella manufacture is limited due to concerns about the negative impact of the higher casein content on functional properties, such as melt and stretch. Pre-acidification (PA) (reflects acid added to milk before the addition of the starter culture) has been used in low-fat and nonfat Mozzarella cheeses to lower calcium levels and improve their texture and melting properties. We explored the use of PA to reduce the insoluble calcium content of cheese (calcium that is a crosslinking material for the casein proteins) and its impact on the functionality of LMPS Mozzarella made from high casein (4.2%) milk. Seven vats of LMPS Mozzarella, with a control (no PA), 2 pH values for PA (6.40 and 6.00) and 3 different acidification methods (use of acetic, citric, or carbonic acid from carbon dioxide) were evaluated for their impact on solubilization of colloidal calcium phosphate during LMPS manufacture. Composition, proteolysis, microstructural and functional changes in the LMPS cheeses were monitored during 90 d of refrigerated storage. All cheeses had similar composition except for the cheese made with milk PA with carbonic acid, which had a lower fat-in-dry matter probably due to foaming observed in this sample during the gas sparging. The cheese made with milk PA with citric acid to pH 6.00 had the lowest amount of total and insoluble calcium compared with other cheeses at all steps during cheese manufacture and storage, likely due to the calcium chelating ability of citric acid. The cheese that was made with milk PA with citric acid to pH 6.40 had a trend of slightly lower (not significant) total and insoluble calcium during cheese manufacture compared with other cheeses that were made with milk PA to pH 6.40. The pH value in all the cheeses remained similar throughout 90 d of storage, whereas the cheese that was made with milk PA with citric acid to pH 6.00 had the lowest pH values during storage. Treatment significantly (P < 0.05) impacted instrumental hardness, the maximum loss tangent during heating, the melting temperature and the storage modulus values measured at 70°C. Proteolysis was not impacted by treatment suggesting that typical aging should occur. Cheese that was PA with citric acid to pH 6.00 initially had lower maximum loss tangent values and higher hardness, possibly due to the lower pH value of this cheese. The performance of cheeses on pizza was assessed using Sensory Spectrum® method and quantitative descriptive analysis. The PA of cheese milk with citric acid helped to reduce the insoluble Ca level and at 30 and 90 d of storage, these cheeses had lower first chew hardness, lower chewiness, and lower strand thickness values compared with other cheeses. The use of PA could help improve the functionality of LMPS Mozzarella made from milk high in casein with citric acid being the most efficient in dissolving the insoluble calcium from casein.

Effect of spray-drying or fermentation on the solubility and carbohydrate profile of chickpea hydrolysates for beverage formulation

Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying. This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB strains prior freeze-drying on the carbohydrate composition, structural integrity, and physical properties of chickpea beverage base powders. All powders had low insoluble (<0.2%) and soluble (<3%) dietary fiber contents due to processing. Starch content decreased below 9.49% when using adjuvants and 10.61% during fermentation. Both treatments also reduce raffinose oligosaccharide content below 6.1 mM/100 g. Spray-drying and adjuvant addition promoted a more amorphous starch structure, enhancing solubility, while fermentation induced more crystallinity, according to FTIR data. Microscopy showed small particle clusters and lack of birefringence. SEM images revealed starch granule damage from both fermentation and spray-drying, with more uniform particles in spray-dried powders. Spray-drying resulted in the smallest particle sizes (455-457 nm) and higher absolute zeta potential (8.12-9.51), indicating greater stability. Fermentation had the opposite effect, negatively impacting the colloidal system stability. Samples had a pH close to 6, except fermented powders with a pH of 3.6, affecting colloidal stability. Fermentation significantly reduced solubility but without practical implications, as all samples had solubility values over 93%, which is desirable for beverage-based powders. Spray-drying and fermentation altered the carbohydrate profile and structure of the powders. Fermentation prior producing powders may provide benefits, but it slightly decreases the system stability. Spray-drying can be used instead of freeze-drying to produce stable chickpea base powders that are highly soluble.

Investigation on release and migration characteristics of sodium during the combustion of high-sodium coal with phosphorite

To mitigate slagging, fouling, and corrosion from burning high-sodium coal, phosphorite was introduced during combustion. The migration and release characteristics of Na were analyzed at different temperatures and phosphorite ratios. Results show that Na in Shaerhu coal mainly exists in water-soluble (68.75 %) and insoluble forms (22.35 %). As the temperature increases from 700 °C to 1100°C, the water-soluble sodium in the coal ash decreases by 1151 μg∙g−1, and the insoluble sodium increases by 98 μg∙g−1. Phosphorite can react with water-soluble sodium at high temperatures. Adding 15 % phosphorite at 900°C will reduce the water-soluble sodium content by 455 μg∙g−1, increase the insoluble sodium content by 1408 μg∙g−1, and reduce the sodium release ratio by 12.99 %. The softening temperature of Shaerhu coal is 1158°C. After adding phosphorite, the softening temperature of coal ash can be increased to more than 1200°C. Compared with SiO2 used in traditional processes, phosphorite as an additive can improve anti-scaling performance and facilitate ash discharge in solid form. Meanwhile, recycling phosphorite co-combustion with coal for using in thermal phosphoric acid process can increase the conversion ratio of phosphorite by 10 %–20 %.

The Effectiveness of Sunscreen Cream with Ethanol Extract of Sungkai Leaves (Peronema canescens Jack)

Sungkai (Peronema canescens Jack) (PCL) contains flavonoid compounds that can absorb UV light therefore having the potential to be developed as a raw material for cosmetics that functions as a sunscreen. The research aims to formulate PCL extract into a sunscreen cream. Sungkai leaves are macerated using 96% ethanol solvent. Specific and non-specific parameter tests were carried out on the extract as well as antioxidant tests using the DPPH method and SPF tests using the Mansur method. The results of this research showed that 96% ethanol extract of PCL had a blackish-green color, pH 5.25; the ethanol and water-soluble essence levels were 6.25% and 5.17%. The water content obtained is 27.4%; drying shrinkage is 0.46%; total ash content is 0.12% and acid insoluble ash content is 0.1%. The antioxidant value obtained was 35.06 ppm. Three cream formulations were prepared (FI of 0.1753%, FII of 0.3506%, and FIII of 0.5259%) and evaluated for organoleptic, homogeneity, cream type, viscosity, pH, particle size, and spreadability tests for one month at 25℃ and 40℃. The organoleptic test results of the cream have a soft texture, with varying colors; light green (FI), green (FII), and dark green (FIII) color. Other evaluation test results show that the cream has a pH of 5.16 - 6.73, a spreadability of 6.47 - 8.07 cm, a viscosity of 15466.67 - 38933.33 cPs, a particle size of 9.88 - 16.17 µm and an SPF of 17.68 (FI), 27.46 (FII), and 33.64 (FIII) with ultra protection on all three. PCL extract after being formulated into creams shows high SPF activity with F3 as the best formula. PCL extract can be formulated into a cream form that meets physical and chemical quality parameters.

Evaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiota

This study evaluated the potential prebiotic properties of umbu-cajá (Spondias spp.) fruit processing by-product flour (UCF) on the human intestinal microbiota by monitoring the relative abundance of specific intestinal bacterial populations, microbial metabolic behavior, and antioxidant activity during 48 h of in vitro colonic fermentation using fecal inoculum donated from healthy adult individuals. UCF had a high insoluble fiber content and flavonols, especially quercetin-3-O-glucoside, as the most prevalent phenolic compounds, besides showing antioxidant activity. Medium with UCF increased the relative abundance of Lactobacillus spp./Enterococcus spp., Bifidobacterium spp., and Clostridium histolyticum during the colonic fermentation and decreased the relative abundance of Bacteroides spp./Prevotella spp. and Eubacterium rectale/Clostridium coccoides. Medium with UCF maintained a higher relative abundance of Ruminococcus albus/R. flavefaciens than negative control during the colonic fermentation. UCF stimulated intense metabolic activity of the intestinal microbiota during the colonic fermentation, evidenced by decreased pH values, sugar consumption, and production of several metabolites linked to host health promotion, concomitant with high antioxidant activity. The results characterize UCF as a candidate for prebiotic use and a novel value-added circular ingredient to functionalize foods and nutraceuticals.

Inhibition of Amyloid β Accumulation by Protease-Digested Whitebait (Shirasu) in a Murine Model of Alzheimer's Disease.

The number of people with dementia is increasing annually worldwide. Alzheimer's disease (AD), which accounts for the highest percentage of dementia-causing diseases, remains difficult to cure, and prevention of its onset is important. We aimed to discover new AD-preventive ingredients and investigate the inhibitory effects of ten different species of seafood digests prepared by protease treatment on β-secretase 1 (BACE1) activity. Substantial inhibition of BACE1 activity was observed in five species of seafood, and protease-digested whitebait (WPD) showed the highest inhibitory effect among the ten marine samples. We further examined the potential of WPD as an AD preventive component using a familial AD strain (5xFAD) murine model. The intraperitoneal administration of WPD for 28 days substantially decreased the insoluble amyloid β1-42 content and the expression of glial fibrillary acidic protein, a marker of astrogliosis, in the cerebral cortex of the 5xFAD mice. These results strongly suggest that WPD is a novel functional food-derived ingredient with preventive effects against AD.

Atlas of mildly and highly insoluble matrisome driving liver fibrosis.

The excessive deposition and cross-linking of core matrisome components typically result in abnormal remodeling of the extracellular matrix (ECM), leading to increased liver stiffness and worsening liver fibrosis. Exploring the biochemical properties of the ECM scaffold can deepen our understanding of the pathological mechanisms driving liver fibrosis and potentially facilitate the identification of therapeutic targets. While traditional sodium dodecyl sulfate (SDS)-based liver decellularization followed by proteomics can uncover the matrisome components within the ECM scaffold, it lacks the ability to reveal physicochemical characteristics like solubility. In our present study, using adult mouse liver as an example, we introduced a novel two-step workflow that combines our previously enhanced SDS (ESDS) decellularization with the conventional SDS method, enabling the identification of matrisome members with mild and/or high solubilities. Through this approach, we visualized the atlas of the mildly and highly insoluble matrisome contents in the adult mouse liver, as well as the regulatory network of highly insoluble matrisome that largely governs liver stiffness. Given the strong correlation between increased matrisome insolubility and heightened ECM stiffness, we believe that this methodology holds promise for future research focused on liver stiffness.

Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteria.

Functional dietary fiber ingredient (FDFI) functionality can depend on the fibers' chemistry, composition, size, botanical origin, and microstructure. However, such claims have never been generalized for a broad range of fibers in one study before. To support these claims, 23 FDFIwere characterized based on 11 physicochemical, physical, and compositional property measurements: Water- and oil-holding capacity (WHC and OHC), water absorption and solubility indices (WAI and WSI), flour-swelling potential (FSP), particle size distribution (D10, D50, and D90 values), and soluble, insoluble, and total dietary fiber content. Multivariate statistical techniques were employed to partition fiber ingredients into functional categories based on these quantitative data, and scanning electron microscopy was used to examine the microstructure of the FDFI. Strong correlations (p<0.05) were found among many of the physicochemical properties measured, and five categories based on quantitative physicochemical functionality, size, and fiber composition were ultimately found. Distinct patterns emerged between these quantitative partitions and the latent microstructure features and botanical origins of the FDFI. These results can be combined into one intuitive summary of FDFI functionality based on the described quantitative and qualitative observations. Such summaries are useful for ingredient suppliers or product developers with limited resources to infer the general functionality, structure, and food applications utility of their materials based on a subset of the information provided here. PRACTICAL APPLICATION: The quantitative and qualitative relationships among a range of commercially available functional dietary fiber ingredients are documented. Industry may utilize this information to predict the general functionality of their ingredients based on a subset of the information provided here by assuming that the same relative relationships will exist. This cansave time during the ingredient screening process, either for product developers looking to optimize a formulation or for ingredient suppliers doing new ingredient applications testing.

Evaluation of Differences in Solubility in Organic Solvents of Softwood/Hardwood-Based Industrial Kraft Lignins Using Hansen Parameters and FTIR

Abstract: Lignin is part of the lignocellulosic biomass found in hardwoods, softwoods, and herbaceous plants. It is isolated by fractionation and pulping processes, where it is considered a waste product and is mainly burned to generate electricity and heat. However, lignin is a biopolymer that can be a source of many chemicals of significant value after treatments of functionalisation or depolymerisation. The main processes for its valorisation require solubilisation in organic solvents, which may affect the process’s mass balance and the biopolymer’s chemical structure, as lignins are rarely completely soluble in organic solvents. In this research, two industrial Kraft lignins derived from softwood and hardwood were treated using different green organic solvents (2-methyl tetrahydrofuran, tetrahydrofuran, 1-methoxy-2-propanol, and acetone), measuring the soluble and insoluble content to determine the mass balance, and the solubility was evaluated using Hansen parameters and FTIR. The results showed that both lignins were more soluble in tetrahydrofuran and 1-methoxy-2-propanol. Also, tetrahydrofuran performed better than the 2-methyl tetrahydrofuran, which is considered the green alternative. The reason can be explained using the Hansen solubility parameters. Moreover, the solubilised fractions showed similar FTIR spectra. The same is the case for the insoluble parts. In conclusion, the two lignins studied showed different solubilities in absolute values in organic solvents, but the trends were similar.

Faecal particle size distribution in relation to forage type and digestibility in horses: preliminary results

The study aimed to explore the connection between horses’ total tract apparent dry matter digestibility (ttaDMD) of various roughages and faecal particle size (FPS), to develop a tool to rank roughage digestibility. Six horses, varying in size and breed, were fed six distinct roughages (four cuts of fescue, perennial ryegrass/clover mix, and straw). Each feeding period lasted 16 days, with a 14-day adaptation phase. Faecal samples underwent wet sieving analysis. Roughage chemical composition was evaluated using NIRs. Faecal and roughage acid insoluble ash content were used to estimate ttaDMD and FPS was determined by wet sieving using a set of 6 sieves of different mesh sizes (S1 to S6; 6.50, 4.50, 2.36, 1.18, 0.6 and 0.15 mm respectively). The effects of roughage ttaDMD on FPS across sieves were analysed using GLM. Linear regressions and correlations were performed between faecal residues on each sieve and mesh sizes of the sieves to create a mathematical tool to rank ttaDMD based on FPS distribution. Increased ttaDMD was associated with larger FPS, with perennial ryegrass/clover mix (ttaDMD 74.44%) and straw (ttaDMD 44.57%) resulting in smaller and larger faecal particles respectively. Correlations were observed between ttaDMD, S1 and S2 (r = 0.639 and 0.668; p ≤ 0.001). The angular coefficient of the linear function between faecal residues on each sieve support the idea to estimate roughages digestibility from FPS (R2 = 0.4153). Consequently, determining faecal residues across sieves of varying mesh sizes could serve as an indirect method for ranking roughages digestibility.

FORMULATION AND ANTIBACTERIAL ACTIVITY TEST OF THE PREPARATION CROWN ETHANOL EXTRACT SHOWER GEL PINEAPPLE (Apineapple comosus (L.) Merr) AGAINST BACTERIA Staphylococcus aureus

Antibacterial bath soap is in great demand by the public. This is because it is believed to cleanse the skin and can also treat or prevent diseases caused by bacteria. One of the natural ingredients that are efficacious as a natural anti-bacterial is pineapple crown. Pineapple crown extract has secondary metabolites namely alkaloids, flavonoids, tannins, saponins and triterpenoids/steroids. The purpose of this study was to determine the formulation of liquid bath soap preparations with the use of pineapple crown ethanol extract (ananas comosus (l.) Merr) as liquid bath soap and to determine the potential of pineapple crown ethanol extract liquid bath soap (ananas comosus (l.) Merr) to have antibacterial properties against staphylococcus aureus bacteria. The type of research carried out is an experimental method. The work procedure consists of sample preparation, sample identification, simplisia making, characteristic examination, phytochemical screening, extract making, making liquid shower soap preparations, evaluating liquid shower soap preparations and antibacterial activity tests against staphylococcus aureus bacteria. Pineapple crown ethanol extract is formulated in a shower soap preparation whose formulation uses concentrations of 3%, 5% and 7%. The results of the characterization of pineapple crown simplisia showed a moisture content of 9.50%, water-soluble juice content of 19.88%, soluble juice content in ethanol 13.30%, total ash content of 6.76%, acid insoluble ash content of 1.19%. The results of phytochemical screening testing show pineapple crown contains alkaloids, flavonoids, tannins, saponins, triterpenoids/steroids.

Enzymatic pre-treatment defines the water-binding and rheological properties of dynamic ultra-high-pressure homogenised pea hull suspensions

Pulse hulls are composed of cell wall polysaccharides and are a concentrated source of dietary fibre. However, the dense microstructure hinders their industrial application, resulting in poor techno-functional properties. To improve their functionality, the cell wall (cellulose, hemicellulose, and pectin) is disrupted by combining enzymatic pre-treatments and microfluidization. This work aims to study the impact of a fixed reduction of the insoluble mass by selective enzymatic pre-treatment of pulse hulls on the composition, microstructure, water binding, and rheological properties of microfluidized suspensions. To that end, enzymatic pre-treatments using cellulase, hemicellulase, pectinase, and their binary and ternary mixtures were conducted to reduce insoluble mass content. The combined treatment improved the water-binding properties, leading to the formation of viscoelastic gels. Microfluidized suspensions enzymatically pre-treated with a binary mixture of cellulase and hemicellulase presented the highest water binding capacity, viscosity, and viscoelasticity. The partial enzymatic degradation of the cellulose-hemicellulose network weakened the interactions between both polysaccharides. It facilitates the disruption of the particles and the release of high molecular weight soluble dietary fibre (HMWSDF), which are gelling substances. On the contrary, an enzymatic pre-treatment using only cellulase increased the content of low molecular weight soluble compounds, resulting in low viscous and viscoelastic suspensions. Thus, the concentration of remaining microfibrillated cellulose and HMWSDF are key parameters controlling the rheological behaviour of the suspensions. This study enhances comprehension regarding pea hulls' molecular and macromolecular modifications, potentially enabling the production of tailor-made pulse hull suspensions.

Effect of Different Drying Methods on the Characteristics of Curcuma zedoaria rhizome

Curcuma zedoaria is one of the plants that has the potential to be developed as raw material for making traditional medicine. The results of the study showed that white ginger has diverse pharmacological activities such as antihyperglycemia, antihyperlipids, antihypercholesterol, antiviral, anticancer / antitumor, immunomodulators, analgetics, anti-inflammatory, antipyretic and antioxidants. In the production process of traditional medicines, the quality of simplicia used as raw materials must meet quality standards in order to provide a good therapeutic effect. The quality of white intersection simplicia can be influenced by several factors, one of which is the drying method. The purpose of this study was to determine the effect of drying method on the characteristics of white intersection simplicia. The drying methods studied are drying direct sunlight, greenhouse drying, wind and oven. The characteristics tested are organoleptis test, microscopic test, water soluble juice test, ethanol soluble juice, water content, total ash content, acid insoluble ash content, microbial and fungal contamination. The results showed that the drying method can affect the characteristics of Curcuma zedoaria simplicia. The greenhouse drying method produces simplicia with the highest levels of ethanol marine essence and watersoluble essence, respectively 10.97±0.013% and 13.86±0.110%. The lowest water content of simplicia using a 50oC oven is 5.48%. The lowest total ash content was with the hybrid method, namely 7.006±0.018%.

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Oat dietary fiber (ODF) could product some undesirable textures such as rough and thick when added to food products, resulting the waste of resources. In this study, dynamic high pressure microfluidization (DHPM) was used to treat ODF in different pressures, and ODF was backfilled into whole grain oat milk (WOM) to investigate the efficiency of DHPM in improving the undesirable taste from ODF. The physicochemical properties and the microstructure of the DHPM-treated ODF were also determined to investigate the modification mechanism. The results showed that the WOM with DHPM-treated ODF conferred lower particle size (D[90] decreasing by 22.80%–51.35%), firmness (decreasing by 0.08%–9.84%), apparent viscosity and coefficient of friction, especially 120 and 150 MPa. Meanwhile, the samples with DHPM had higher sensory scores such as particles detected (swallowing and after swallowing increasing by 38.10%–85.71% and 29.17%–62.50% respectively), smoothness (increasing by 6.9%–27.59%), and mouth-coating, indicating that DHPM treatment could improve the undesirable texture brought by ODF. In addition, DHPM treatment reduced the particle size and insoluble dietary fiber content and fragmented microstructure of ODF, it may weaken the particles detected and improve the smooth taste. The consistency coefficient of ODF decreased from 0.0091 (0 MPa) to 0.0038 (150 MPa), which could be related to the improvement of texture flow and mouth-coating. In conclusion, WOM with DHPM-treatment ODF improved the undesirable texture such as roughness and stickiness, possibly associated with the ability of DHPM to alter the particle size, apparent viscosity and microstructure of ODF. This study provided the method of modification and utilization of ODF, and provided the idea and feasible solution for preparation of WOM.

Productivity and quality of different rabi fodder crops under kinnow mandarin based hortipasture system

A study was conducted for the assessment of productivity and nutritive quality of different rabi fodder crops under kinnow mandarin-based horti-pasture system. Among different rabi fodder crops, higher green fodder yield was produced by berseem followed by ryegrass and lucerne under partial shade of kinnow mandarin orchard. Green fodder yield of berseem was 12.83, 14.50, 37.23 and 79.17% higher as compared to ryegrass, lucerne, oat and mustard, respectively. Due to diversity in genetic makeup, parameters of analysis vary significantly in different rabi fodder crops. Ash content (14.03%), acid insoluble ash content (3.90%), crude fiber content (48.03%) and crude fat content (3.18%) was found highest under berseem, oat, mustard and ryegrass, respectively. Fat content in ryegrass was 2.47, 4.48, 17.67 and 13.25 times higher as compared to mustard, berseem, lucerne and oat, respectively. Crude protein content was highest in lucerne (32.73%) followed by berseem (25.11%). Similarly lucerne was superior fodder crop with respect to N, Zn and Cu concentrations. Though, P, K and Fe concentration in ryegrass fodder was found higher as compared to other fodder crops.

Flotation performance and kinetics study of low-grade limestone with fatty acids-rich oilseed residue as green collector

With the depletion of mineral resources and increasing environmental protection requirements, researching and developing efficient and environmentally friendly flotation agents is crucial for the comprehensive utilization of mineral resources. Low-grade limestone deposits with high impurities pose a challenge for efficient processing and direct industrial applications. This study explores a novel and sustainable approach to address this challenge by evaluating the prospective use of a fatty-acid-rich oilseed residue as a bio-collector (referred to as collector SSFA) to recover carbonates from a low-grade limestone, characterized by high acid insolubles content and its influence on the kinetics of the flotation process. The bio-collector (SSFA) outperformed the conventional collector sodium oleate (referred to as SSO) by significantly increasing the recovery of total carbonates (TC) while simultaneously reducing acid insolubles (AI). A low-grade limestone feed containing 78.40 % TC and 20.90 % AI was upgraded through both mechanical and column flotation techniques. Mechanical flotation yielded a product with 92.9 % TC, 93.48 % TC recovery, 4.0 % AI, and 77.58 % yield at SSFA dosage of 0.87 kg/t. Column flotation, at the same dosage, yielded a product with slightly higher TC content (94.20 %), lower TC recovery (91.02 %), similar AI content (4.07 %), and slightly lower yield (74.68 %). The kinetics of the flotation process indicated that the limestone sample exhibited fast-floating behaviour, attributed to the enhanced selectivity of the SSFA collector. The bio-collector SSFA stands out as a promising and sustainable alternative to conventional collectors for large-scale low-grade limestone flotation due to its remarkable ability to selectively recover total carbonates while minimizing acid insolubles.

A Review Article on the Formulation and Evaluation of Herbal Hair Oil

The excellent activity of herbal formulations and their little or nonexistent adverse effects as compared to synthetic medications have always drawn a lot of attention. This study's objective is to make herbal hair oil using amla, hibiscus, Brahmi, and methi. and it will be assessed to see if it promotes healthy hair development, the oil of different concentrations was water soluble, water insoluble, sulphated, total ash, acid insoluble, and moisture content are among the characteristics that make it suitable for proximate analysis. Excellent outcomes for hair development were observed in the formulation made using the boiling method for preparing oils. In order to achieve this goal, the current study will prepare herbal hair oil using substances such as Amlawhich is known as Jatamansi or hibiscus Bhringraj Raw garlic includes methi, mimosa pudica handspringing, papaya leaves, curry-leaf Moringa, guava leaves, and muskmelon seeds.. Based on the aforementioned findings, a combination of unrefined medications was made by boiling and then formed into herbal hair oil. Using various herbal drugs, we have created five different formulas, all of which exhibit anti-hair fall properties along with additional beneficial effects like reducing hair pigmentation, improving the flow of blood to the forehead and roots, reducing dandruff, and reducing hair whitening.