High Water-holding Capacity Research Articles

A Novel Konjac Powder with High Compressibility, High Water-Holding Capacity, and High Expansion Force

The inherent physico-chemical properties of commercial konjac powders often limited their application across various industries. While existing modification techniques had produced konjac powders with diverse physical attributes, these methods were frequently associated with high costs and environmental concerns. Hence, there was a critical need to develop a cost-effective, environmentally friendly, and straightforward method for modifying konjac powders. This study investigated the effects of limited moisture modification combined with drying methods on the key physical properties of konjac powders using a comprehensive set of analytical techniques. The results demonstrated that the processed konjac powders exhibited enhanced hydration properties and compressibility. Notably, moisture modification at 54.04%, combined with vacuum freeze-drying (VFD), resulted in konjac powders with a loose, porous microstructure (porosity: 75.54%) and good tablet-forming properties, significantly exceeding that of the control group. Additionally, the combination of vacuum drying (VD, 17 h) and VFD (2 h) significantly improved the water-holding capacity (154.54 g/g) and expansion force (109.97 mL/g) of the konjac powders. This study provided a sustainable, safe, economical, and easily scalable method for tailoring the physical properties of konjac powders. The modified konjac powders developed here were suitable for applications requiring high hydration properties or direct powder compression.

Influence of deep-eutectic and organic solvents on the recovery, molecular mass, and functional properties of dextran: Application using dextran film.

The novelty of this study is to examine the impact of different solvent systems, namely organic and deep eutectic solvents, on recovery yield, antioxidant activity, poly-dispersity index, and functional properties of microbial dextran. The optimized conditions for maximum dextran recovery were obtained using organic solvent found to be: supernatant: organic solvent - 1:4 v/v; organic solvents: ethanol, isopropanol, and acetone; temperature: 0 °C; and time: 16 h. Though a similar structure was obtained for dextran recovered using various solvents, the degree of branching varied, with DES-precipitated dextran having the highest branching of 20 % α-(1,3) linkages. Similarly, the molecular mass and functional properties of dextran were significantly influenced by solvents, enabling their different applications. Ethanol-recovered dextran had the highest water-holding capacity (441.7 ± 2.5 %), whose films could be used in agriculture to retain soil water. On the contrary, acetone-precipitated dextran had a maximum solubility (96.0 ± 0.4 %) and antioxidant activity, which could be used as food additives and/or wound dressings. The DES-recovered dextran exhibited high fat-binding capacity (287.1 ± 2.0 %) and emulsifying activity (50.0 ± 2.9 %), making it suitable as an emulsifier in mayonnaise, etc. The isopropanol-recovered dextran showed the highest mass-average molecular mass (3224.8 kDa) and could be employed as flocculants for waste-water remediation.

Ultrasound-Assisted Enzymatic Extraction and Physicochemical Properties of Soluble Dietary Fiber from Soy Sauce Residue

There are millions of tons of fresh soy sauce residue (SSR) by-products created by China’s soy sauce industry every year. Most of the SSR is directly discarded; this not only wastes resources, but also pollutes the environment. As it is rich in dietary fiber, which is beneficial to human health, skimmed SSR was used as a raw material to obtain soluble dietary fiber (SDF) in this study. Firstly, the process of ultrasonic-assisted enzymatic extraction of SDF was optimized through single factor experiments and a response surface test. The extraction rate of the SDF from SSR reached 76.8 ± 0.8% under the optimum extracting conditions of a cellulase/hemicellulase (w/w) 1/1 mixture, an enzyme addition amount of 5.7%, a material–liquid ratio (w/v) of 1/20 g/mL, and a reaction time of 30 min. Then, the physicochemical properties of the SDF extracted using enzymatic and chemical methods were compared; we found that the SDF obtained through ultrasound-assisted enzymatic extraction had a much better appearance and physicochemical properties than that extracted by acid or alkali, with a lighter color, higher extraction rate, higher water-holding capacity, higher oil-holding capacity, higher swelling capacity, and solubility. The microstructure was more uniform and porous. This study will provide theoretical guidance and technical support for the recycling and utilization of SSR, which is beneficial for improving its economic value.

Stability of Loess Slopes Under Different Plant Root Densities and Soil Moisture Contents

This study conducted an in-depth analysis of the landslide problem in the loess hill and gully area in northern Shaanxi Province, selecting the loess landslide site in Quchaigou, Ganquan County, Yan’an City, as the object to assess the stability of loess slopes under the conditions of different plant root densities and soil moisture contents through field investigation, physical mechanics experiments and numerical simulation of the GeoStudio model. Periploca sepium, a dominant species in the plant community, was selected to simulate the stability of loess slope soils under different root densities and soil water contents. The analysis showed that the stability coefficient of Periploca sepium natural soil root density was 1.263, which was a stable condition, but the stability of the stabilized slopes decreased with the increase in soil root density. Under the condition of 10% soil moisture content, the stability coefficient of the slope body is 1.136, which is a basic stable state, but with the increase in soil moisture content, the stability of the stable slope body decreases clearly. The results show that rainfall and human activities are the main triggering factors for loess landslides, and the vegetation root system has a dual role in landslide stability: on the one hand, it increases the soil shear strength, and on the other hand, it may promote water infiltration and reduce the shear strength. In addition, the high water-holding capacity and permeability anisotropy of loess may lead to a rapid increase in soil deadweight under rainfall conditions, increasing the risk of landslides. The results of this study are of great significance for disaster prevention and mitigation and regional planning and construction, and they also provide a reference for landslide studies in similar geological environments.

Electric fields and transglutaminase in preparing adzuki bean protein emulsion gel for plant-based steamed egg custard

Alternating current (ACEF), direct current (DCEF) and pulsed (PEF) electric field (EF) were applied for adzuki bean protein (ABP) pretreatment to prepare substitutes of steamed egg custard. Emulsion gels of EF pretreated ABP dispersions with flaxseed oil were mediated by transglutaminase (TGase). The emulsion particle size and the oil droplet size increased with the oil portion. PEF and ACEF pretreatment significantly reduced the number of large droplets. With the increase of oil portion, the infrared spectra at 2854 and 1747 cm−1 changed significantly and a new peak emerged in amide A zone. Three EF pretreatments all increased the β-sheets of ABP, ACEF pretreatment led to the random coils slightly higher than DCEF and PEF. DCEF pretreatment increased the α-helices significantly higher than ACEF and PEF. The EF pretreatments improved the emulsion gel texture in gel strength, hardness, and chewiness, and water holding capacity (WHC). The largest apparent viscosity and energy storage modulus were obtained in DCEF pretreatment and larger than PEF and ACEF pretreatments. The 0.15 % curcumin and 0.10 % β-carotene pigmentation of ABP-flaxseed oil emulsion gel gave the smallest difference in colour, and higher WHC, close springiness, slightly lower chewiness, and gel strength, compared with the real steamed chicken egg custard control.

Production, Optimization, and Characterization of Bio-cellulose Produced from Komagataeibacter (Acetobacter aceti MTCC 3347) Usage of Food Sources as Media.

Bio-cellulose is a type of cellulose that is produced by some particular group of bacteria, for example, Komagataeibacter (previously known as Acetobacter), due to their natural ability to synthesize exopolysaccharide as a byproduct. Gluconacetobacter xylinus is mostly employed for the production of bio-cellulose throughout the world. Therefore, exploring other commonly available strains, such as Komagataeibacter aceti (Acetobacter aceti), is needed for cellulose production. Bio-cellulose is one of the most reliable biomaterials in the limelight because it is highly pure, crystalline, and biocompatible. Hence, it is necessary to enhance the industrial manufacturing of bio-cellulose with low costs. Different media such as fruit waste, milk whey, coconut water, sugarcane juice, mannitol broth, and H&S (Hestrin and Schramm's) broth were utilized as a medium for culture growth. Other factors like temperature, pH, and time were also optimized to achieve the highest yield of bio-cellulose. Moreover, after the synthesis of biocellulose, its physicochemical and structural properties were evaluated. The results depicted that the highest yield of bio-cellulose (45.735 mg/mL) was found at 30 °C, pH 5, and on the 7th day of incubation. Though every culture media experimented with synthesized bio-cellulose, the maximum production (90.25 mg/mL) was reported in fruit waste media. The results also indicated that bio-cellulose has high water-holding capacity and moisture content. XRD results showed that bio-cellulose is highly crystalline in nature (54.825% crystallinity). SEM micrograph demonstrated that bio-cellulose exhibited rod-shaped, highly porous fibers. The FTIR results demonstrated characteristic and broad peaks for O-H at 3336.25 cm-1, which indicated strong O-H bonding. The thermal tests, such as DSC and TGA, indicated that bio-cellulose is a thermally stable material that can withstand temperatures even beyond 500 °C. The findings demonstrated that the peel of fruits could be utilized as a substrate for synthesizing bio-cellulose by a rather cheap and easily available strain, Komagataeibacter (Acetobacter aceti MTCC 3347). This alternative culture media reduces environmental pollution, promotes economic advantages, and initiates research on sustainable science.

Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17

The consumption of functional foods is steadily increasing due to their positive impact on health. This study focused on developing gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17 over a 14-day storage period. Various aspects, including the physicochemical properties of the yogurt, GABA levels, and viable cell counts, were examined. Throughout the storage period, the pH of the yogurt decreased, while the acidity increased, indicating changes in fermentation activity. The highest level of GABA (14.846 mg/100 mL) was recorded on the second day. The viable cell count increased in all samples, reaching its peak at 7.47 Log CFU/mL by the 14th day. Notably, on the 14th day, the yogurt exhibited the lowest syneresis percentage, along with the highest water-holding capacity (WHC), hardness, and overall stability. These findings suggest that this GABA-enriched yogurt has significant potential as a functional product in the market, contributing to improved health benefits for consumers.

Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment.

This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour.

Heritability and Genetic Correlations of Carcass and Meat Quality Traits in White and Brown Strains of Japanese Quail

Successful breeding programs for Japanese quails rely on accurately estimating genetic parameters linked to economically important traits such as body weight, carcass characteristics, and meat quality. The objective of the present study was to evaluate body weight (BW) characteristics, carcass attributes, and their genetic correlations with select meat quality traits in two strains of Japanese quail (white and brown). A total of 530 quail chicks, with 265 from each strain, were included in the analysis. At six weeks of age, the quails were slaughtered, and carcass traits as well as amino acid profiles were measured. For BW traits, the heritability (h2) estimates ranged from 0.27 at d 1 to 0.36 at d 42. The h2 estimated for carcass traits ranged from 0.19 for liver weight, to 0.42 for carcass yield (CY). The h2 estimated for drip loss (DL) of meat quality was 0.21, and the h2 estimate was 0.35 for the meat's ultimate Ph (Phu). White quail quails recorded the heaviest weight of all carcass traits. Also, white quails had the highest water-holding capacity (WHC), yellowness (b*), and lightness (L*) with the lowest level of DL, cooking losses (CL), and redness (a*) in muscles compared with brown quails. A high genetic correlation of 0.32 was noted between CW carcass weight (CW) and b*. For the pHU, a negative correlation of -0.11 was exhibited with BW. In contrast, L* appeared to have a positive but smaller relationship with CW and CY. High negative correlations were noted for b* with BW and CY -0.24 and -0.27, respectively. The CW showed a moderate relationship (0.19) with CL. In conclusion, the current study revealed that the white quail strain had high BW, as well as the finest carcass traits and meat quality. Therefore, white plumage Japanese quail might be preferred as a meat-producing strain. Keywords: Amino acid, Carcass, Genetic correlation, Meat quality, Heritability, Quail

Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese

A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1→6)-linked α-d-glucose units and 5.6% (1,3→6)-linked α-d-glucose units as branching points. The EPS showed 52% dextranase resistance and a yield of 7.4 ± 0.9 g/L from MRS medium supplemented with 10% sucrose within 48 h. Ln. mesenteroides SJC113 was also characterized and tested for the production of EPS as a fat substitute in fresh cheese. Strain SJC113 showed high tolerance to a wide range of NaCl concentrations (2, 5 and 10%), high β-galactosidase activity (2368 ± 24 Miller units), cholesterol-reducing ability (14.8 ± 4.1%), free radical scavenging activity (11.7 ± 0.7%) and hydroxyl scavenging activity (15.7 ± 0.4%). The strain had no virulence genes and was sensitive to clinically important antibiotics such as ampicillin, tetracycline and chloramphenicol. Ln. mesenteroides SJC113 produced highly viscous EPS during storage at 8 °C in skim milk with 5% sucrose. Therefore, these conditions were used for EPS production in skim milk before incorporation into fresh cheese. Four types of fresh cheese were produced: full-fat cheese (FF) made from pasteurized whole milk, non-fat cheese (NF) made from pasteurized skim milk, non-fat cheese made from skim milk fermented with Ln. mesenteroides without added sugar (NFLn0) and non-fat cheese made from skim milk fermented with Ln. mesenteroides with 5% sucrose (NFLn5). While the NF cheeses had the highest viscosity and hardness, the NFLn5 cheeses showed lower firmness and viscosity, higher water-holding capacity and lower weight loss during storage. Overall, the NFLn5 cheeses had similar rheological properties to full-fat cheeses with a low degree of syneresis. It was thus shown that the glucan-type EPS produced by Ln. mesenteroides SJC113 can successfully replace fat without altering the texture of fresh cheese.

Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant‐based ingredient in the production of hybrid patties using meat from different species

SummaryThe impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties.

Effect of rock phosphate direct application on tropical legumes under different soil types of Sudan Savanna

ABSTRACT Direct application of low-grade rock phosphate (RP) is a less expensive alternative than the application of chemical phosphorus (P) for small holders relying on nutrient-deficient weathered soils. However, the effect of RP application on growth and yield is unstable for different crop species and soil water conditions. To identify legume species effective for RP direct application, five tropical legumes (cowpea, groundnut, bambara nut, mung bean, and soybean) were tested under two soil types with different water-holding capacities in Sudan Savanna; Lixisols and Plinthosols. The experiment was conducted under three conditions of P treatment, namely, RP application, triple super phosphate (TSP) application, and no phosphorus fertilizer application (0P). Under RP treatment, higher grain yield was obtained in Lixisols, which had a higher water-holding capacity. However, the yield increase was suppressed in the year with more rainfall owing to drastic changes in the soil moisture content, which caused excessive soil moisture stress during vegetative growth periods. Among the five legume species, cowpea and groundnut showed higher grain yields under the RP treatment than did other species. RP application increased shoot biomass but caused small changes in the shoot P and N concentrations. Soybean in Plinthosols had the highest yield ratio of RP/0P, but the absolute yield was low because of the insufficient soil water availability caused by the low water-holding capacity. RP direct application can assist shoot growth and yield, but it rarely compensates for basal yield differences between soil types and among legume species.

Functional characterization and biotechnological applications of exopolysaccharides produced by newly isolated Enterococcus hirae MLG3-25-1.

This study investigated the potential applications of Enterococcus hirae MLG3-25-1 exopolysaccharides (EPS), with a focus on their isolation, identification, production, and functional characteristics. After the bacterial strain was cultured in De Man-Rogosa-Sharpe (MRS) medium containing 1% glucose at 37°C, the EPS was refined, and the highest yield of 0.85mg/mL was achieved at the 24-h incubation period. Enterococcus hirae MLG3-25-1 was found to be able to produce EPS. The study explored the microstructure of the EPS, which resembles polysaccharide sheets with smooth surfaces, through scanning electron microscope (SEM) analysis. Through Fourier transform infrared spectroscopy (FT-IR) and nuclear magnetic resonance(NMR) analysis, the chemical composition, aligning with glycosidic bond characteristics, has been deciphered. Furthermore, the antimicrobial and antibiofilm activities against pathogenic bacteria, particularly Bacillus sp., demonstrated potential applications in combating antibiotic resistance. The EPS exhibited notable antioxidant activity (89.36% DPPH scavenging), along with high water-holding capacity (575%), emulsifying activity, and flocculation activity, suggesting its potential as a stabilizing agent in the food industry. Overall, this study provides a comprehensive characterization of Enterococcus hirae MLG3-25-1 EPS, emphasizing its diverse applications in antimicrobial, antioxidant, and food-related industries. These findings lay the groundwork for further exploration and utilization of this EPS in various sectors.

Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat

The present study investigated the impact of various roasting methods (OV: Oven, AF: Air Fryer, CO: Combined steaming and roasting oven) on the color, water-holding capacity (WHC), texture characteristics, moisture distribution and volatile flavor profile of ultrasound-assisted pickled roast duck. In comparison to the OV and AF roasting methods, the CO roasting method resulted in roasted duck with excellent color, higher WHC, and improved tenderness, as evidenced by the significant increase in myofibrillar fragmentation index value (P < 0.05), the transformation of β-sheet structure into random coil and the reduction in moisture migration. Several characteristic flavor compounds such as benzaldehyde, pentanal, and hexanal were enriched in the CO treatment. The composition of fatty acids corroborated this result. On the other hand, compared to static pickling, duck meat subjected to ultrasound-assisted pickling showed greater improvements in texture and WHC while significantly increasing fatty acid content, playing a crucial role in the formation of roast duck flavor. In addition, ultrasound-assisted pickling increased malondialdehyde formation but did not cause intense lipid oxidation. In conclusion, ultrasound-assisted pickling and the CO roasting method effectively improved the color, WHC and promoted the release of volatile flavor compounds in roasted duck. This finding offered new avenues and theoretical references for the development of the roasted duck industry.

The potential of mango, papaya, and melon seed dietary fibre extracts for functional food

Fruit seeds were previously discarded as waste, which could lead to an environmental burden. In this research, dietary fibre (DF) was extracted from mango, papaya, and honeydew seeds, and the optimum extraction conditions were determined. Analyses revealed that all DF extracts exhibit low moisture, fat, ash, and protein contents and present high amounts of total sugar, starch, and total DF. Mango seed DF extract produced the highest amounts of starch (28.68 g/100 g dry extract) and total sugar (41.77 g/100 g dry extract) whilst honeydew seed dietary fibre extract (HSDFE) revealed the highest total DF content (81.96 g/100 g dry extract). A great difference in the ratio of insoluble DF to soluble DF contents was found in papaya seed DF extract and HSDFE. Besides slightly acidic and low bulk density, all DF extracts were yellowish and showed high waterholding (WHC), water swelling (WSC), and oil-holding capacities (OHC). Results indicated all three DF extracts have good physicochemical and functional properties. However, honeydew seed had the best potential functional food due to its low-fat content and bulk density, high insoluble DF and total DF content, nearly neutral pH, and excellent WSC, OHC, emulsion ability (EA), and emulsion stability (ES).

Evaluating the Performance of Cocopeat and Volcanic Tuff in Soilless Cultivation of Roses.

Roses are increasingly being grown in soilless systems to increase productivity and reduce the challenges associated with soil-based cultivation. This study investigates the effects of using cocopeat and volcanic tuff substrates, the particle size of tuff, and substrate depth on the growth and flower quality of roses (Rosa hybrida L. cv. top secret) grown under greenhouse conditions. The treatments were cocopeat, tuff, cocopeat-tuff mixture, and tuff of particle size of 2 to 4 mm, 0 to 4 mm, and 0 to 8 mm at depths of 20 cm and 40 cm. The results showed that cocopeat had the highest water-holding capacity and photosynthetic rate. Tuff substrates had higher chlorophyll content throughout the growing season. Although flower numbers per plant in cocopeat and tuff from 0 to 8 mm at a depth of 20 cm were statistically similar, tuff from 0 to 8 mm had longer flowering stems and larger post-harvest flower diameters than cocopeat. An increase in the tuff depth from 20 to 40 cm decreased the flower number and main stem diameter. In conclusion, while cocopeat promotes rapid initial growth, volcanic tuff substrates, particularly tuff from 0 to 8 mm at a depth of 20 cm, provide long-term benefits for flower quality and plant health.

Aloe vera Cuticle: A Promising Organic Water-Retaining Agent for Agricultural Use

Water is an important resource for both human and environmental survival. However, due to current human practices, we are facing a serious crisis in accessing water. Thus, solutions must be explored to optimize the use of this resource. In the search for an organic water-retaining agent for agricultural use, the techno-functional properties of Aloe vera (Aloe barbadensis Miller) cuticle, an agro-industrial residue generated after gel extraction, were evaluated. The residue was dried and ground. The effects of particle size (180 µm and 250 µm), temperature (10 °C, 20 °C, 30 °C, and 40 °C), and pH (4.5, 6.0, and 7.0) on the solubility and water-holding capacity (WHC) of the obtained product (i.e., hydrogel) were then evaluated. The treatment with the highest WHC was selected and compared with the WHC of a commercial synthetic polyacrylamide gel widely used in agriculture. The effects of KNO3 and Ca(NO3)2 at different concentrations (10 g L−1, 20 g L−1, 30 g L−1, and 40 g L−1) on the WHC of the gels were assessed. Particle size, temperature, and pH interactions had statistically significant effects on solubility, while the WHC was affected by particle size × temperature and pH × temperature interactions. The highest product solubility (75%) was obtained at the smallest particle size (i.e., 180 µm), pH 4.5, and 20 °C. Meanwhile, the highest WHC (18 g g−1) was obtained at the largest particle size (i.e., 250 µm), pH 6.0, and 20 °C. This optimized gel kept its WHC across both salts and their concentrations. In contrast, the commercial gel significantly decreased its WHC with salt concentration. The product elaborated with A. vera cuticle could have bioeconomic potential as a water-retention agent for agricultural use, with the advantage that it is not affected by the addition of salts used for plant fertilization.

Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum.

The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of Polygonatum sibiricum.

Development of Banana Peel Powder Incorporated Functional Cookies

Nendran Banana is one of the most common fruits consumed worldwide, and it contributes significantly to the waste produced by food consumption. Banana peel waste has a significant amount of food fibre, phenols, flavonoids, antioxidants, antibacterial, and anticarcinogenic substances. Repurposing banana processing waste, such as peel, has the potential to boost raw material output and, as a result, reduce food industry waste while simultaneously improving the availability of nutritional and nutraceutical potential among the human population. This study is aimed to assess the nutritional, functional and bioactive compounds of prepared nendran banana peel flour and its incorporation in to various proportion of cookies formulation. Nendran bananas were purchased from a local market, sorted, peeled, soaked in 2% lime juice for 15 minutes, dried, powdered with a mixer grinder, sieved to produce a fine powder, and analysed for physical and functional properties such as length, width, and dimension, water and oil holding capacity, swelling powder, and proximate composition such as moisture, ash, carbohydrate, protein, fat, and fibre. The approximate composition of the banana flour was determined using AOAC standard techniques. Bioactive components were also assessed. The two varieties of cookies were prepared with the incorporation of nendran banana peel powder at the rate of 5 % and 10% and analysed for their nutritional components. The functional features of nendran banana peel powder revealed that it had a higher water-holding capacity, good oil-holding capacity, high solubility, and a high swelling capacity. Nendran Banana Peel Flour was discovered to be high in protein and crude fibre. It possesses greater antioxidant scavenging activity as well as possible polyphenolic substances. The produced food formulation was organoleptically evaluated using a 5-point hedonic rating scale, and the best product was chosen based on the sensory scores. The study suggested that the nendran banana peel flour is a versatile nutritional supplementation and provides a great health impact.

Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction

In order to investigate the effect of glucono-δ-lactone (GDL) and different salt ions (Na+ and Ca2+) induction on the cold-set gels of bovine serum albumin (BSA)-arabinoxylan (AX), the gel properties and structure of BSA-AX cold-set gels were evaluated by analyzing the gel strength, water-holding capacity, thermal properties, and Fourier Transform Infrared (FTIR) spectra. It was shown that the best gel strength (109.15 g) was obtained when the ratio of BSA to AX was 15:1. The addition of 1 % GDL significantly improved the water-holding capacity, gel strength and thermal stability of the cold-set gels (p < 0.05), and the microstructure was smoother. Low concentrations of Na+ (3 mM) and Ca2+ (6 mM) significantly enhanced the hydrophobic interaction and hydrogen bonding between BSA and AX after acid induction, and the Na+-induced formation of a denser microstructure with a higher water-holding capacity (75.51 %). However, the excess salt ions disrupted the stable network structure of the cold-set gels and reduced their thermal stability and crystalline structure. The results of this study contribute to the understanding of the interactions between BSA and AX induced by GDL and salt ions, and provide a basis for designing hydrogels with different properties.