High Water-holding Capacity Research Articles

Features of the water regime of some species of the genus Dianthus L. in the South-Ural Botanical Garden (Ufa)

The results of studies of the characteristics of the water regime of 18 species of the genus Dianthus L. (D. acicularis, D. anatolicus, D. andrzejowskianus, D. borbassii, D. deltoides f. rubra, D. carthusianorum, D. chinensis, D. crossopetalus, D. giganteus, D. gratianopolitanus, D. hypanicus, D. japonicus, D. knappii, D. nardiformis, D. oshtenicus, D. plumarius, D. seguieri, D. uralensis) in the conditions of the South-Ural Botanical Garden-Institute of the UFRC RAS. The experiments were carried out during the growing seasons 2021–2023 on the basis of the laboratory of introduction and selection of flower plants. During the research, the seasonal dynamics of such water regime indicators as total water content, water-holding capacity and leaf water deficit were determined. The analysis of water regime parameters is based on the method of artificial wilting and the technique of saturation of plant samples. The obtained data were processed using standard statistical methods using Microsoft Excel 2003. It was revealed that as a result of the study, the studied taxa are characterized by high water-holding capacity. All of them are adapted to dry periods under cultivation conditions in the forest-steppe zone of the Bashkir Cis-Urals.

Fibrinous pericarditis in slaughtered pigs: Impact on welfare, growth performance and carcass and meat quality

This study aimed to determine the effects of fibrinous pericarditis on blood welfare indicators, performance indices and carcass and meat quality of slaughtered pigs. From a total of 144 examined pig hearts, the presence of fibrinous pericarditis was recorded in 25.69% cases. The presence of fibrinous pericarditis in slaughtered pigs was significantly associated with decreased (P<0.0001) blood lactate and glucose levels. The presence of fibrinous pericarditis in slaughtered pigs was significantly associated with reduced average lifetime daily weight gain (P=0.0042), live weight (P=0.0045), hot carcass weight (P=0.0045), cold carcass weight (P=0.0045) and lean meat content (P<0.0001). Consequently, pigs showing fibrinous pericarditis produced the lower (P<0.0001) percentage of ?E? class carcasses, but the higher (P=0.0079) percentage of ?R? class carcasses. Pigs without fibrinous pericarditis produced the better meat quality, with the higher (P=0.0465) percentage of red, firm and nonexudative meat. In contrast, the presence of fibrinous pericarditis in slaughtered pigs was significantly associated with abnormally elevated final meat pH (P<0.0001), high water-holding capacity (lower drip loss; P<0.0001) and unfavourable dark colour (higher lightness and yellowness; P<0.0001). As a result, pigs showing fibrinous pericarditis produced the highest percentage of dark, firm and dry meat (P=0.0002). In conclusion, assessing fibrinous pericarditis at the slaughterline has the potential to serve not only as an indirect indicator of pig health and welfare on the farm of origin but also of growth performance, carcass and pork quality.

Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability

To clarify the comprehensive disparities in quality between bean- and milk-based set-type yogurts, this investigation undertook a thorough evaluation of the physicochemical and structural attributes of yogurts derived from three bean beverages with 12 g/100 mL (pea, fava bean, and chickpea) and three animal milk sources (Holstein cow, Jersey cow, and goat). The outcomes indicated that bean-based yogurts exhibited a reddish and had high adhesiveness and low tan δ, as well, the proportion of β-sheet declined and gels characterized by a more compact and dense protein structure with a high water-holding capacity (90–100%). Conversely, milk-based yogurts exhibited higher acidity and lower pH under identical fermentation temperature and post-ripening time conditions. Additionally, the proportion of β-sheet increased and gels featured a porous network structure with reduced water-holding capacity. Notably, fava bean yogurt demonstrated the highest adhesiveness (5.90 ± 0.03 N*s), hardness (4.76 ± 0.01 N), and apparent viscosity, and goat yogurt showcased notable cohesiveness (0.83 ± 0.02) and lowest viscosity and distinct wire drawing characteristics among the tested samples. Fava bean yogurt and Jersey cow yogurt garnered greater acceptability through sensory analysis. These findings underscore the contrasting attributes of bean- and milk-based yogurts, thereby contributing to the development of set-type yoghurts with different bean proteins.

Propriedades tecnofuncionais da dextrana produzida por Leuconostoc pseudomesenteroides isolado do fruto da palmeira juçara

ABSTRACT Juçara fruits (Euterpe edulis Martius), an important palm tree native to the Atlantic Forest ecosystem, exhibit a rich diversity of microorganisms, including lactic acid bacteria (LAB). LAB are highly capable of synthesizing exopolysaccharides (EPS), which are extracellular carbohydrate biopolymers with techno-functional properties, and consequently, wide applicability. In the present study, the technical-functional information of the dextran produced by L. pseudomesenteroides JF17 was obtained by determining its physicochemical, rheological, water-holding, oil-holding, and emulsifying properties. Dextran-JF17 mainly comprised carbohydrates (87.87% ± 1.45%, w/w), along with 48.86% ± 1.2% (w/w) of soluble fibers and a low protein content (2.98% ± 0.49%, w/w). The dextran exhibited high water-holding (470.89% ± 39.67%, w/v) and oil-holding (89.945% ± 4.16%, w/v) capacities, with values close to those reported for other microbial EPS. The dextran-JF17 solutions with concentrations 0.5%, 1.0%, and 2.0% (w/v) exhibited the typical pseudoplastic non-Newtonian fluid behavior. The emulsifying capacity of dextran-JF17 was higher (26.73 ± 0.31 mL of oil/g dextran) than that of guar gum (15.45 ± 1.33 mL oil/gum). In addition, dextran-JF17 presented an emulsifying activity of approximately 65% (w/v) within 24 h, indicating a strong emulsion stabilization capacity. Collectively, these results suggested that dextran-JF17 is a good candidate for application as a viscosity, stabilizing, and emulsifying agent in the food and pharmaceutical industries.

Contractancy and shear behavior of extremely loose structure soils with particle breakage in saturated and unsaturated conditions

Pumices with high pore voids of volcanic origin are distributed throughout Japan and are the causal layer of slope failures. In many cases of surface failures, it is difficult to assume that the resulting layers are fully saturated. The high waterholding capacity of the pumice suggests that they were deposited in an unsaturated state with a high degree of saturation. In this study, saturated triaxial compression tests and fully undrained unsaturated triaxial compression tests were conducted on artificially produced pumice and natural pumice while measuring the amount of crushing. This is to clarify the relationship between the crushing and mechanical properties of pumice with porous particles, which are often the cause of such disasters, and their behaviour under unsaturated conditions. The results showed that the pumice stones have an ultra-high pore structure. Moreover, pumice with porous particles reached a steady state under both saturated and highly saturated unsaturated conditions, and the amount of crushing increased under highly saturated unsaturated conditions.

Tropical epiphytes of different taxonomic groups form similar suspended soils

The suspended soils, associated with epiphytic plants in tropical forest canopies, have a very special type of biological cycle, morphological organization and ecological functional role. We have studies out whether the chemical composition and hydrological parameters depend significantly on the genesis of suspended soil, or they represent a single soil phenomenon with a certain supposed ecosystem function. Their maximum water holding capacity and field moisture capacity reaches hundreds and even thousands of percent which cannot but lead to mesophilization of the microclimate of the near-stem environments. The high content of nutrients in tropical suspended soils is enormously high compared to forest soils of other climatic zones and should be noted as their most important attributive characteristic. This once again confirms the hypothesis that the essence of epiphytic soil formation was and is that the biotic cycle breaks away from the ground and moves evolutionarily into the middle and upper tiers of the tropical rainforest ecosystem. Tree trunks in this context represent vertically and subhorizontally oriented phase interfaces, similar to parent materials, and epiphytic soils are analogues of peat accumulations with extremely high water-holding capacity, which is of extremely important environmental significance.

Great potential of flaxseed mucilage

Mucilage is one of the key components of flaxseed (which is also called linseed), and exhibits unique functional properties such as high water-holding capacity, and foamability. As a result, flaxseed mucilage has applications in food, agriculture, medicine and other industries. The composition and functional properties of mucilage vary between genotypes. To explore this variation, we characterized the mucilage of nine diverse varieties of flaxseed according a range of parameters including: morphology, mucilage content, fibre content, minerals, phenolic acids, polyphenols, antimicrobial activity, and antioxidant activity. We found significant differences between the genotypes in almost all of the parameters tested. Furthermore, we found a strong correlation between several of these parameters, including antioxidant activity, hydroxycinnamic acid, and sugar content. Antimicrobial activity against Gram positive bacteria was correlated with fibre content and potassium content, while chlorogenic acid content was correlated with suppression of Gram negative bacteria. These results provide a framework for crop improvement further development of functional and value-added products from flaxseed.

A comparison of the quality of plain yogurt and its analog made from coconut flesh extract

The aim of this study was to compare the quality of plain yogurt made from cow milk (n = 10) and its plant-based analog made from coconut flesh extract (n = 14). Coconut yogurt alternatives were divided into 2 experimental groups based on differences in their color, which were noted after the packages had been opened. The first group included products with a typical white color (n = 8), and the second group comprised products with a grayish pink color (n = 6) that developed as a result of oxidative processes. In comparison with its plant-based analog, plain yogurt was characterized by higher values of lightness (L*), yellowness (b*) and chroma (C*), higher titratable acidity, a higher content of retinol and α-tocopherol, higher nutritional value of fat, and lower values of water-holding capacity (WHC) and redness (a*). Plain yogurt had lower volatile acidity than its plant-based analog with a grayish pink color. A comparison of yogurt analogs with different colors revealed that the product with a grayish pink color was characterized by a lower value of L*, and higher values of a*, b*, C*, and pH. An analysis of its fatty acid profile demonstrated that it also had a higher proportion of C14:0 and C18:1 cis-9; higher total monounsaturated fatty acids content; a lower proportion of C10:0, C12:0, and C18:2; a lower total content of polyunsaturated fatty acids (PUFA) and essential fatty acids; and a lower ratio of PUFA to saturated fatty acids. The yogurt analog with a grayish pink color had a lower total content of tocopherol isoforms than the remaining products. The yogurt analog with a white color had the highest WHC and γ-tocopherol content. Consumers should be aware of the fact that coconut yogurt alternatives may have nonstandard quality attributes. The differences between such products and yogurt made from cow milk should be explicitly communicated to consumers so that they could make informed purchasing decisions.

Insoluble dietary fiber from five commercially cultivated edible mushrooms: Structural, physiochemical and functional properties

Mushroom is a high-fiber matrix, with its soluble dietary fiber (SDF) being well identified as prebiotic, leaving the abundant of insoluble dietary fiber (IDF) being overlooked. This study aims to evaluate the functional and structural characteristics of IDF from 5 commercial cultivated mushrooms, to help improve their application. The IDF from the five edible mushrooms constitutes 52.49%–86.13% of the total dietary fiber, primarily composed of cellulose, hemicellulose, lignin, and chitin. Among them, Pleurotus ostreatus IDF (PO-IDF) and Agaricus subrufescens IDF (AS-IDF) displayed remarkable absorption ability, presented by the higher water-holding capacity (12.66 g/g and 12.26 g/g), cholate absorption (26.74 mg/g and 26.94 mg/g), and cholesterol absorption (12.42 mg/g and 12.88 mg/g). These are might attributed to their smaller particle size, larger surface area, rough porous surface and relatively loose structure. FTIR analysis revealed that AS-IDF possesses appreciable O–H groups, which can enhance the adsorption performance of the sample. All these characteristics enable PO-IDF and AS-IDF to adsorb substances both physically and chemically. Notably, AS-IDF exhibited superior antioxidant activity compared to other samples, attributable to its bound polyphenol. All these results raised the possibility of utilizing mushroom IDF as an economically viable functional food ingredient.

Effect of modified okara insoluble dietary fibre on the quality of yoghurt

The aim of this study was to investigate the potential of adding soya bean dregs insoluble dietary fibre (IDF) modified by jet cavitation combined with cellulase to yoghurt to improve its functional properties (Yoghurt was prepared by adding 10 μL of yoghurt fermenter to 100 mL of milk, fermented to pH 4.5 in a constant temperature incubator at 42 °C, and then stored in a refrigerator at 4 °C after adding IDF separately). The results showed that the modified IDF had a rough structure with high water-holding capacity and sodium cholate adsorption capacity. The addition of modified IDF improved the pH, hardness, and elasticity of the yoghurt. During the entire storage period, the titratable acidity and whey precipitation rate of the modified IDF yoghurt gradually increased, and antioxidant activity gradually decreased, and its titratable acidity, whey precipitation rate, and antioxidant activity had a significant advantage compared with those of the blank group yoghurt. In conclusion, the modified soya bean dregs IDF-added yoghurt prepared by jet cavitation combined with the cellulase method has the potential for sodium cholate adsorption capacity and antioxidant activity, which can confer unique functional properties and improve the pH, texture, and reduce whey precipitation of yoghurt. This study provides a scientific basis for the application of soya bean dregs IDF as a fibre fortifier in yoghurt production and suggests innovative ideas for the design of functional dairy products.

Effects of Bacillus subtilis and Lactobacillus plantarum probiotics on the Litopenaeus vannamei growth performance, hemolymph factors, and physicochemical parameters

The present study aimed to investigate the effects of two probiotics, namely Bacillus subtilis (ATCC 6633) and Lactobacillus plantarum (RITCC 1273), on the postlarvae of Litopenaeus vannamei (between 0.5 and 1.5 g). Different combinations of B. subtilis and L. plantarum in two concentrations of B. subtilis (B1 (106 CFU.mL−1) and B2 (3 ×106 CFU.mL−1)) and two concentrations of L. plantarum (L1 (105 CFU.mL−1) and L2 (3 ×105 CFU.mL−1)), were added to the water in five treatment groups (T1 = L1 × B2, T2 = L1 × B1, T3 = L2 × B2, T4 = L2 × B1, and Control). The objective was to assess probiotics' impact on hemolymph indices, salinity stress, growth rate, and productive parameters of Litopenaeus vannamei. After farming shrimps for 60 days under modified conditions using probiotics, the shrimps were harvested and transferred to store at − 18 ℃ for 60 days, and the effects of probiotics on the shelf-life of shrimps under freezing preservation were determined. Nutritional values, pH, Thiobarbituric acid reactive substances (TBARS), Total volatile nitrogen determination (TVB-N), Water holding capacity (WHC), drip loss, and texture profile were assessed. The results indicated that water quality remained relatively stable throughout the aquaculture phase, with no significant (P > 0.05) alterations observed in pH, ammonia nitrogen, nitrate-nitrogen, and nitrite-nitrogen levels. The growth performance tests revealed that treatment T1 (L1 × B2) exhibited the highest weight gain (WG), survival rate (SR), specific growth rate (SGR), and relative feed conversion efficiency (RFC). Conversely, T4 (L2 × B1) displayed significantly lower levels of triglycerides (274.51 ± 17 mg/dL) and higher levels of cholesterol (3581.61 ± 1222 mg/dL). Regarding shrimp storage, T4 demonstrated the best performance with the highest WHC (31.9 ± 7.8%) and lowest drip loss (4.7 ± 0.4%) among the treatments on day 60.

Bentonite Impact on Soil Properties and Biological Activity in the Face of Drought : A Review

The clay mineral bentonite has received a lot of attention for its potential to reduce the harmful effects of drought on soil health and biological activity. Reduced enzymatic activity and microbial diversity are two negative outcomes of the drought’s impact on soil quality. Bentonite, however, has been shown to aid in the restoration of biological functions in drought-affected soils. Bentonite’s function as a soil moisture retainer is an important consideration. Bentonite acts as a reservoir, trapping water within its layers due to its high water-holding capacity and ability to form a gel-like structure. This capacity for water retention can reduce the negative impact of drought on soil organisms, making conditions better for enzyme activity and microbial life. Bentonite has also been shown to increase soil enzyme production and activity. Soil fertility and healthy ecosystems rely on the work of enzymes in nutrient cycling and organic matter decomposition. Reduced enzymatic activity is a common consequence of drought stress, which in turn reduces nutrient availability and worsens soil health. The application of bentonite, however, has been shown to increase enzyme production and activity even in drought conditions. This has the potential to improve soil health and productivity by preserving vital soil processes and encouraging nutrient cycling. In addition, bentonite can increase soil microorganism activity in dry areas. Soil microorganisms play a crucial role in the cycling of nutrients, the control of disease, and the health of the soil ecosystem as a whole. Reduced microbial diversity and activity have been linked to drought stress. However, research shows that applying bentonite to drought-affected soils increases both microbial growth and diversity. Increased nutrient availability, enhanced soil structure, and enhanced water infiltration and retention are all possible results of microbial stimulation. In conclusion, areas that have experienced drought can benefit from bentonite’s ability to improve soil enzymes and biological activity. Bentonite helps restore and maintain soil health even when water supplies are low. It does this by increasing water retention, encouraging enzyme production, and boosting microbial activity. To fully realize bentonite’s potential for fostering sustainable agriculture and sustaining healthy ecosystems, more study is required to determine the optimum application rates and methods.

Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber.

Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability.

Utilization of bagasse as a soil amendment in sugarcane production on mineral soils in Florida

A 4-year study tested the feasibility of using bagasse as a soil amendment in sugarcane production on a commercial field with mineral soil in Florida. The experiment was established as a completely randomized design trial with three rates of fresh bagasse applications: approximately 5 cm of bagasse, 10 cm of bagasse, and 10 cm of bagasse + nitrogen (N), which are equivalent to 85 t ha–1, 170 t ha–1, and 170 t ha–1 + 336 kg ha–1 ammonium nitrate, respectively. A control (no bagasse and no N added) was also included. As each treatment and the control had three replicates, there were 12 plots (6.5 ha each in size) totaling over 77 ha. The high pH of the soils is a result of years of mixing underlying limestone (calcium carbonate) bedrock with the topsoil. Overall results indicate that bagasse application positively affected the accumulation of soil organic matter during a short-term period, resulting in higher water-holding capacity and lower bulk density. The high rate of bagasse application had a positive effect on N accumulation, extractable phosphorus (P) and potassium (K) contents during the short term. One single application of bagasse significantly increased the first-year sugarcane biomass and sugar yield by approximately 23%. An overall higher application rate of bagasse (10 cm) was recommended as it showed significantly positive effects on soil health indicators and had a longer effect on increasing sugarcane biomass and sugar yield. There is potential to incorporate bagasse into commercial sugarcane production grown on mineral soils in Florida.

Purification of Galacto-oligosaccharide (GOS) by fermentation with Kluyveromyces lactis and Interaction between GOS and casein under simulated acidic fermentation conditions.

In the enzymatic synthesis of galacto-oligosaccharide (GOS), the primary by-products include glucose, galactose and unreacted lactose. This This study was aimed to provide a method to to purify GOS by yeat fermentation and explore the interaction between GOS and CAS with a view for expanding the prospects of GOS application in the food industry. The crude GOS(25.70g/L) was purified in this study using the fermentation method with Kluyveromyces lactis CICC 1773. Optimal conditions for purification with the yeast were 75g/L of the yeast inoculation rate and 50g/L of the initial crude GOS concentration for 12h of incubation. After removing ethanol produced by yeast by low-temperature distillation, GOS content could reach 90.17%. A study of the interaction between GOS and casein (CAS) in a simulated acidic fermentation system by D-(+)-gluconic acid δ-lactone (GDL) showed that the GOS/CAS complexes with higher GOS concentrations, e.g., 4% and 6% (w/v), was more viscoelastic with higher water-holding capacity, but decreased hardness, elasticity, and cohesiveness at 6% (w/v) of GOS. The addition of GOS to CAS suspension significantly caused (p<0.05) decreased particle sizes of the formed GOS/CAS complexes, and the suspension system became more stable. FT-IR spectra confirmed the existence of different forms of molecular interactions between CAS and GOS, e.g., hydrogen bonding and hydrophobic interaction, and the change of secondary structure after CAS binding to GOS.

Genome-wide association study reveals candidate genes for traits related to meat quality in Colombian Creole hair sheep

Genome-wide association studies (GWAS) allow identifying genomic regions related to traits of economic importance in animals of zootechnical interest. The objective of this research was to conduct a genome-wide association study on meat quality traits using the Illumina OvineSNPs50 BeadChip array. The animals were sampled in the departments of Córdoba, Cesar, and Valle del Cauca. The genotypes obtained with the Illumina OvineSNP50 BeadChip microarray were analyzed SNP (single-nucleotide polymorphism) data to conduct a GWAS for pH and water-holding capacity (WHC) traits measured after 7 days of maturation, in the Longissimus dorsi (LD) muscle, in 167 Creole hair sheep of 12 months old belonging to Pelibuey (CHSP, n = 60), Ethiopian (CHSE, n = 44), and Sudan (CHSS, n = 63) breeds. The GWAS was done using a mixed linear model (MLMA) and based on the Ovis aries v3.1 genome. The CHSE showed the lowest meat juice release and, consequently, the highest water-holding capacity (WHC = 30.6 ± 0.1), suggesting that this breed has better performance in the meat industry compared with CHSS (WHC = 41.7 ± 0.1) and CHSP (WHC = 36.8 ± 0.1), since there is a relationship between WHC and juiciness. For the character pH, it was not possible to annotate genes related to meat quality, while, for the WHC, they have obtained 11 candidate genes associated (ELOVL2, ARAP2, LOC101102527, SHOC2, AIPL1, CSRNP3, IFRD, KDM8, NANS, DAPK1, IBN2, TPM2). Particularly, ELOVL2, ARAP2, IBN2, and TPM2 genes are involved in muscle contraction and fatty acid composition in sheep. In this study, we generated a baseline for GWAS related to meat quality traits in Colombian Creole hair sheep that can be used for future genomic selection plans.

АДАПТИВНОСТЬ НОВЫХ ПОДВОЕВ ЯБЛОНИ СЕРИИ СТ К СТРЕССАМ ЛЕТНЕГО ПЕРИОДА ВЕГЕТАЦИИ

Within the framework of the joint program of the FSBSI NCFSCHVW and the Stavropol experimental station of horticulture – Branch of Federal State Scientific Institution «North-Caucasian FNAC», for the breeding of apple tree rootstocks, hybrids of apple-tree rootstocks of the ST series were assessed in terms of their adaptability to the conditions of the summer vegetation period in the central subzone of the Prikuban horticultural zone (Krasnodar city). The resistance of apple rootstocks to the stresses was determined by the water content and water-holding capacity of the leaves, which characterize the ability of plants to maintain water homeostasis during stress. In the nursery of offspring rootstocks, the drought resistance of apple tree rootstocks was determined by the laboratory-field method during the period of the greatest intensity of the water regime of plants. The zoned rootstock MM-106 was used as a control. The leaves of rootstocks CT 20-2 and CT 18-2 retained water better, in which the water loss for 2 hours of exposure was 28.3 and 30.3 % compared to 34.7 % for the control rootstock MM-106. The high water-holding capacity of the ST 20-2 rootstock was previously noted in the dry August 2020 – water loss in 4 hours was 31.5 % compared to 53.0 % for rootstock MM-106. The most productive were trees of the Prikubanskoye variety on rootstocks SK 2U, ST 20-4, 106-3, ST 13-3. The best specific productivity for five years of fruiting was in trees on rootstocks SK 2U, SK 5 and ST 13-3 hybrid (5.28; 4.74 and 4.22 kg/m2 ). Selected and recommended f or participation in breeding programs as a source of drought resistance rootstock ST 20-2 (MM-106 x M 9) and as a source of tree productivity in the garden, rootstock ST 13-3 (rootstock 58-250 x free pollination).

Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles

The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.

A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categorizing plant proteins derived from soy, yellow pea, and wheat as cold swelling (CS) or heat swelling (HS) through various raw-material tests, including the water absorption index (WAI), least gelation concentration (LGC), rapid visco analysis (RVA), and % protein solubility. These proteins were blended together in different cold-swelling: heat-swelling ratios (0:100 to 90:10 or 0-90% CS) and extruded to obtain texturized vegetable proteins (TVPs). In general, the WAI (2.51-5.61 g/g) and protein solubility (20-46%) showed an increasing trend, while the LGC decreased from 17-18% to 14-15% with an increase in the % CS in raw protein blends. Blends with high CS (60-90%) showed a clear RVA cold viscosity peak, while low-CS (0-40%) blends exhibited minimal swelling. The extrusion-specific mechanical energy for low-CS blends (average 930 kJ/kg) and high-CS blends (average 949 kJ/kg) was similar, even though both were processed with similar in-barrel moisture, but the former had substantially lower protein content (69.7 versus 76.6%). Extrusion led to the aggregation of proteins in all treatments, as seen from the SDS-PAGE and SEC-HPLC analyses, but the protein solubility decreased the most for the high-CS (60-90%) blends as compared to the low-CS (0-40%) blends. This indicated a higher degree of crosslinking due to extrusion for high CS, which, in turn, resulted in a lower extruded TVP bulk density and higher water-holding capacity (average 187 g/L and 4.2 g/g, respectively) as compared to the low-CS treatments (average 226 g/L and 2.9 g/g, respectively). These trends matched with the densely layered microstructure of TVP with low CS and an increase in pores and a spongier structure for high CS, as observed using optical microscopy. The microstructure, bulk density, and WHC observations corresponded well with texture-profile-analysis (TPA) hardness of TVP patties, which decreased from 6949 to 3649 g with an increase in CS from 0 to 90%. The consumer test overall-liking scores (9-point hedonic scale) for TVP patties were significantly lower (3.8-5.1) as compared to beef hamburgers (7.6) (p < 0.05). The data indicated that an improvement in both the texture and flavor of the former might result in a better sensory profile and greater acceptance.

In vitro fermentation characteristics of fruit and vegetable juicing wastes using human fecal inoculum are determined by cell wall architecture

Fruit and vegetable juicing wastes are a promising source of hydrocolloids with potential gut fermentation benefits for applications in foods. The aim of this study was to investigate the fermentation characteristics of juicing wastes from apple, beetroot, carrot, celery, orange and pineapple to characterise fermentation rates, gas production and end-products. All juicing wastes had high dietary fibre content (70–90%) and high water-holding capacity (9–12 g H2O per gram dry matter) consistent with food application potential but had diverse fermentation rates and extents over a 48h period. Apple, carrot and orange waste were well-fermented, beetroot and celery waste were less well fermented and pineapple waste was the least fermented as indicated by gas production and short chain fatty acid concentrations. Variations in fermentability were determined by cell wall architecture more than polymer chemistry. Apple, carrot and orange waste were primarily parenchymal fleshy tissue with loosely packed cell walls and readily fermentable. Beetroot and celery waste had more compact cell walls, while pineapple waste had the most densely packed cell walls and the highest cellulose content. The molecular composition of unfermented material also changed during fermentation, with pectin the fastest fermenting, followed by hemicelluloses such as (arabino)xylan, xyloglucan, and mannan while cellulose was the slowest. The results show the potential for unrefined juicing wastes to provide sustained fermentation throughout the large intestine.