Functional Physicochemical Properties Research Articles

Advanced nanocellulose hybrid fillers for sustainable polypropylene biomaterials with enhanced oxygen barrier properties

Research was undertaken on the design and preparation of advanced polymer biomaterials containing innovative nanocellulose hybrid fillers with functional physicochemical properties, characterized by high mechanical strength, enhanced thermal resistance, and improved gas barrier properties, which are important in the packaging industry. Such innovative polymer composite nanomaterials with renewable fillers, which will reduce the consumption of petroleum raw materials, which is also directly related to the reduction of energy consumption. Novel TiO2-ZnO/nanocellulose hybrid systems were prepared by a solvothermal method, and their structural, textural, morphological, chemical composition, and thermal properties were evaluated. Polymer composites with nanocellulose synthesized using enzymatic hydrolysis and with hybrid fillers, were obtained by two-step extrusion. Various techniques were used to determine the supermolecular structure and nucleation activity of the biomaterials, barrier tests and mechanical properties were also carried out. It was found that the composites containing hybrid fillers exhibited increased nucleation activity, which favored the formation of a pseudohexagonal polymorphic variety of the polymer matrix, providing high tensile strength while maintaining high flexibility. In addition, the use of novel hybrid fillers made it possible to achieve higher barrier properties against oxygen and water vapor in composite films. A significant achievement is the finding of a previously unrecorded relationship between the shaping of supermolecular structure (polymorphism, nucleation) and physicochemical properties (mechanical, barrier), which is of great significance for the design of modern packaging.

Cellulose hydrocolloids in meat products: current status and challenges in developing functional food

Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.

Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee

AbstractThe purpose of the study was to evaluate the inhibitory effect of garlic (GEO) and peppermint (PEO) essential oils on Kluyveromyces marxianus (K. marxianus) in zucchini bouranee and also to assess the product's functional physicochemical properties during storage. The results showed that the combined use of the GEO and PEO caused a faster decrease in the yeast count. The growth rate of K. marxianus reduced significantly with increasing the EOs concentration (p < .05). No significant difference was found between amounts of the dry matter of the treatments until the 14th day. The syneresis percentages were significantly different between the treatments during storage. Meanwhile, the GEO treatments had a higher syneresis rate compared with the PEO treatments (p < .05). The organoleptic assays showed that the GEO 0.05% treatment obtained the highest score. As a result, the antimicrobial properties of the EOs, especially GEO, could increase the zucchini bouranee shelf life.

Effect of Edaphoclimatic Region and Fruit Ripening Stage on Fatty Acid Profile of Tree Olive Oil Cultivars

Background: The chemical composition of olive oil will change regarding to cultivar, ripening stage and edaphoclimatic regions. The effect of two edaphoclimatic regions (Fasa and Tarom), two fruit ripening stages (purple and black) and three olive cultivars (Arbequina, Koroneiki, and Roghani) were studied. Methods: Some functional physicochemical properties (fruit weight, ratio of flesh/stone weight, fruit size, oil content, fatty acid composition, and nutritional indexes) for three olive cultivars were tested. Results: The statistical results indicated that the average weight of fruit in Tarom is higher than that in Fasa. Oil content reduced during maturity period in both regions in Koroneiki (43.20 to 33.75% in Fasa and 36.91 to 34.16% in Tarom) and in Roghani of Tarom (48.97 to 42.97%), while the value increased in Roghani of Fasa (22.19 to 30.57%) and remained unchanged in other samples. The oleic acid is higher than other fatty acids in all cultivars and regions, while increased in Koroneiki of Fasa and decreased in Arbequina and Roghani of Fasa and Tarom and Koroneiki of Tarom during maturity period. The ratio of 3/6 during maturity period decreased in all samples except in the oil from Koroneiki of Fasa and Roghani of Tarom. The PUFA/SFA increased in the oil from Arbequina of Fasa (0.80 to 0.86) and Koroneiki (0.53 to 0.63 and 0.42 to 0.49) and Roghani (0.66 to 0.94 and 0.78 to 0.90) of Fasa and Tarom, respectively, while decreased in Arbequina of Tarom (0.71 to 0.69). Conclusion: In most samples, fruits in last ripening stage have lower content of oil, moisture, F/S ratio and oxidative stability. So, in order to produce high yield and quality olive oil, recommended that, olive fruit harvesting was done before the end of complete maturity progress, in purple stage.