Effect Of Functional Additives Research Articles

Development of technology for semi-finished products from minced turkey meat with functional additives for baby food

The article presents the data on the effect of functional additives in semi-finished products from minced turkey meat for baby food. The influence of rye bran on the properties of meat products was studied, and new scientific quality indicators for the selected product category were established.

The effect of functional additives on the indicator “water activity” of biscuit semi-finished products

Among different segments of the population of the Russian Federation, flour confectionery from biscuit dough is one of the most popular. In order to give them functional properties to increase the biological value, we used pumpkin in this work. Such an additive enriches the finished product with pectins, carotenoids and minerals. The introduction of pumpkin puree also has a positive effect on organoleptic characteristics, but increases the humidity of the finished product. Introduction to the recipe for biscuit pumpkin puree helps to increase the value of the indicator “water activity”. Researching the microbiological quality indicators in the products developed showed that between Aw and microbiological quality indicators such as QMAFAnM and the content of yeast and molds, a straightforward relationship is observed: an increase in the proportion of water in the finished biscuit cake mix leads to increasing in a total number of microorganisms and also increasing the microorganisms of spoilage. In the sample with 20% replacement of wheat flour with pumpkin puree, the value of Aw approaches the value characteristic of products with high humidity (0.9). Therefore, enriched biscuit semi-finished products have a shorter shelf life, it is advisable to produce them at public catering facilities.

Effects of Functional Additives on Structure and Properties of Polycarbonate-Based Composites Filled with Hybrid Chopped Carbon Fiber/Graphene Nanoplatelet Fillers

Effects of Functional Additives on Structure and Properties of Polycarbonate-Based Composites Filled with Hybrid Chopped Carbon Fiber/Graphene Nanoplatelet Fillers

Production of Strontium through a Vacuum Aluminothermic Process

The production of strontium (Sr) metal from its oxide via an aluminothermic process under 1–5 mbar pressure was examined in this study. SrO of 99% purity by weight was used in the experiments. The effects of stoichiometry and the duration of the process on the efficiency ratio of the metallic strontium were examined. The effects of functional additives (BaO, CaO, CaC2) were also examined. Characterization was carried out using X-ray diffraction spectrometry (XRD), atomic absorption spectrometry (AAS) and flame photometry techniques. The highest Sr efficiency ratio obtained was 96.89% in the experiment conducted at 1250 °C with 300% Al stoichiometry and 300% BaO stoichiometry.

Studies on the development of vegetable-based powdered beverages – Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties

This study evaluates the nutritional value, pro-health components, and antioxidant capacity of new functional powdered beverages based on lyophilized lentil sprouts, carrot, and pumpkin. The effect of functional additives and temperature of rehydration was also evaluated. The highest amounts of phenolics, regardless of the rehydration temperature, were determined for the beverages enriched with broccoli sprouts - 14.4 mg GAE/100 mL and 13.1 mg GAE/100 mL for 20 °C and 80 °C, respectively. Most importantly, the phenolics were well bioaccessible in vitro. The antiradical abilities were significantly improved by replacement of lentil sprout powder with functional additives. Compared to the initial drink prepared at 20 °C, the highest increase by c. a. 58, 33, and 34% was observed after enrichment with beetroot, beetroot and broccoli sprouts, as well as beetroot, broccoli sprouts, and parsley leaves, respectively. The highest reducing potential was determined for the beverages enriched with powdered beetroots - 17 mg TE/100 mL. A clear negative effect of high temperature of rehydration on antiradical properties was observed; however, an opposite trend was found for reducing abilities. The quality of functional beverages can be tailored by both addition of functional ingredients and the temperature of rehydration.

Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

Carob flour and sugar beet fiber as functional additives in bread

The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON), with preservative calcium propionate (CONP), with carob flour (CON-CAR), with sugar beet fiber (CON-SBF) and with a combination of carob flour and sugar beet fibers (CON-SBF-CAR). Samples with functional additives had a higher water holding capacity (2-10%) and extended dough development time due to the presence of dietary fiber. Dough resistance of these samples was significantly increased, especially in CON-CAR, in which the time of final fermentation is remarkably prolonged (20% in comparison to CON). The addition of the functional ingredients (due to hydration properties of dietary fiber) improved texture and sensory characteristics of bread. In sample CON-SBF crumb firmness was significantly reduced (by 70%) while elasticity was increased by 25% compared to CON. Positive effect of addition of sugar beet fiber was proved by improving the elasticity of the crumb and finer crumb structure (sample CON-SBF) in comparison with the addition of carob flour (sample CON-CAR). In bread sample with carob flour there was no microbiological contamination for 16 days of examination, which confirms the fact that carob flour can be used as a natural preservative.

Thermotropic overheating protection glazings: effect of functional additives and processing conditions on the overheating protection performance

Abstract Within this study, the effect of functional additives and processing conditions on the overheating protection performance of thermotropic systems with fixed domains (TSFD) for overheating protection purposes was evaluated. The focus was on improving the overheating protection performance of a prototype TSFD based on a UV curable acrylate resin by optimization of the material constitution (addition of functional additives like surfactants and nucleating agents) and the processing conditions (temperature conditions during manufacturing, annealing). For the evaluated system, an effect of the nucleating agent on the overheating protection performance was ascertained. Furthermore, omission of an annealing step improved the overheating protection performance slightly.

Effect of functional additives on hydrolysis of diesters

Effect of functional additives on hydrolysis of diesters