Laser Scanning Microscopy Images Research Articles

Effect of Bleaching on Surface Roughness and Color Parameters of Coffee-Stained Nanohybrid Dental Composites with Different Viscosities

Abstract Objective The aim of this study was to test the effect of different bleaching protocols on surface roughness, color stability, and translucency parameter of coffee-stained nanohybrid dental composites with different viscosities. Materials and Methods Five nanohybrid dental composites with different viscosities (n = 250)—Neo Spectra LV, Neo Spectra HV, Neo Spectra Flow (Dentsply, Konstanz, Germany), Grandio, and Grandio Flow (Voco, Cuxhaven, Germany)—were used to test surface roughness, color stability, and translucency parameter after bleaching of coffee-stained specimens using either in-office bleaching, home bleaching, or a combination of both. The viscosity of the five types of dental composites was tested using a viscometer. A scanning laser microscope (SLM) was used to examine the surface topography of representative samples from each dental composite after the combined effect of both bleaching agents. Effect of composite type, bleaching protocol, and their interaction was assessed by two-way analysis of variance. For multiple comparisons, Tukey's post hoc test was used with Bonferroni correction. Results Surface roughness of all coffee-stained dental composites increased after bleaching; however, those of Grandio and Grandio Flow increased significantly (p < 0.0001). This was confirmed by SLM images that showed rough surface with protruding fillers after in-office and home bleaching protocol. Results revealed that bleaching, regardless of the protocol, decreased the delta E values of all dental composites; however, it was still higher than the accepted threshold value of 3.7. Neither of the bleaching protocols enhanced translucency parameter of all dental composites. Neo Spectra Flow and Voco Flow had the highest translucency parameter after the three bleaching protocols. Conclusion Bleaching does not improve color stability and translucency of coffee-stained nanohybrid dental composites regardless of the viscosity. Surface roughness of coffee-stained nanohybrid dental composites increases after application of bleaching agents.

Using salted egg white in steamed bread: Impact on functional and structural characteristics

Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose–lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality.

Effect of Repolishing on Color Stability, Translucency, and Surface Roughness of Aged Monochromatic Dental Composites

Abstract Objective This study aimed to test repolishing effect on color stability, translucency, and surface roughness of aged monochromatic dental composite in artificial saliva, tea, mouthwash, and coffee after 1 month, simulating 2.5 years of clinical use. Materials and Methods Omnichroma, a monochromatic dental composite, and Z250 XT a nanohybrid multishade dental composite were used in this study. Specimens (n = 80) from each dental composite were prepared to determine color stability, translucency parameter, and surface roughness after repolishing of aged specimens in artificial saliva, tea, mouthwash, and coffee for 1 month. Scanning electron microscope and laser scanning microscope were used to study surface topography after repolishing. Data was analyzed using analysis of variance, Scheffe test, and independent t-test. Results A significant difference between both dental composites after repolishing in terms of color stability and translucency parameter as that of Omnichroma was higher but sill color changes of Omnichroma were perceptible. There was no difference between both composites in regard to surface roughness after repolishing; however, values of both composites were above the accepted value of 0.2 µm and laser scanning microscope images confirmed these findings. Conclusions Repolishing did not enhance color and surface roughness of aged monochromatic dental composites.

Natural product nobiletin-loaded Pickering emulsion stabilized by bovine serum albumin/carboxymethyl inulin complexes: preparation and digestive characteristics.

To expand the application of nobiletin (NOB) in semi-solid functional foods, bovine serum albumin (BSA)/carboxymethyl inulin (CMI) complexes-stabilized Pickering emulsion (BCPE) (φoil = 60%, v/v) was fabricated, and the swallowing index and bioavailability of the NOB-loaded Pickering emulsion was evaluated. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscopy (cryo-SEM) images revealed that BSA/CMI complexes attached to the oil-water interface. NOB-loaded BCPE exhibited a viscoelastic and shear-thinning behavior. Fork drip test results suggested that the textural value of unloaded and NOB-loaded emulsions was International Dysphagia Diet Standardisation Initiative Level 4, which could be swallowed directly without chewing. The in vitro lipolysis model suggested that NOB had a faster digestive profile and a higher bioaccessibility in the BCPE than in the oil suspension. The in vivo rat model revealed that the oral bioavailability of NOB was increased by 2.07 folds in BCPE compared to its bioavailability in unformulated oil. Moreover, BCPE led to a higher plasma concentration of the major demethylated metabolite of NOB (4'-demethylnobiletin) than the unformulated oil. Accordingly, BCPE enhanced the oral bioavailability of NOB by improving bioaccessibility, absorption, and biotransformation.

Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification

To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %–50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm−1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.

Green and Efficient Extraction of Phenolic Components from Plants with Supramolecular Solvents: Experimental and Theoretical Studies.

The supramolecular solvent (SUPRAS) has garnered significant attention as an innovative, efficient, and environmentally friendly solvent for the effective extraction and separation of bioactive compounds from natural resources. However, research on the use of a SUPRAS for the extraction of phenolic compounds from plants, which are highly valued in food products due to their exceptional antioxidant properties, remains scarce. The present study developed a green, ultra-sound-assisted SUPRAS method for the simultaneous determination of three phenolic acids in Prunella vulgaris using high-performance liquid chromatography (HPLC). The experimental parameters were meticulously optimized. The efficiency and antioxidant properties of the phenolic compounds obtained using different extraction methods were also compared. Under optimal conditions, the extraction efficiency of the SUPRAS, prepared with octanoic acid reverse micelles dispersed in ethanol-water, significantly exceeded that of conventional organic solvents. Moreover, the SUPRAS method demonstrated greater antioxidant capacity. Confocal laser scanning microscopy (CLSM) images revealed the spherical droplet structure of the SUPRAS, characterized by a well-defined circular fluorescence position, which coincided with the position of the phenolic acids. The phenolic acids were encapsulated within the SUPRAS droplets, indicating their efficient extraction capacity. Furthermore, molecular dynamics simulations combined with CLSM supported the proposed method's mechanism and theoretically demonstrated the superior extraction performance of the SUPRAS. In contrast to conventional methods, the higher extraction efficiency of the SUPRAS can be attributed to the larger solvent contact surface area, the formation of more types of hydrogen bonds between the extractants and the supramolecular solvents, and stronger, more stable interaction forces. The results of the theoretical studies corroborate the experimental outcomes.

Pharmacokinetic control of orally dosed cyclosporine A with mucosal drug delivery system.

This study aimed to control the oral absorption of cyclosporine A (CsA) with the use of a mucosal drug delivery system (mDDS). Mucopenetrating nanocarriers (MP/NCs) and mucoadhesive nanocarriers (MA/NCs) were prepared by flash nanoprecipitation employing polystyrene-block-poly(ethylene glycol) and polystyrene-block-poly(N,N-dimethyl aminoethyl methacrylate), respectively. Their particle distribution in the rat gastrointestinal tract were visualized by fluorescent imaging. Plasma concentrations were monitored after oral administration of CsA-loaded MP/NCs (MP/CsA) and MA/NCs (MA/CsA) to rats. MP/NCs and MA/NCs had a particle size below 200nm and ζ-potentials of 4 and 40mV, respectively. The results from in vitro experiments demonstrated mucopenetration of MP/NCs and mucoadhesion of MA/NCs. Confocal laser scanning microscopic images showed diffusion of MP/NCs in the gastrointestinal mucus towards epithelial cells and localization of MA/NCs on the surface of the gastrointestinal mucus layer. In a pH 6.8 solution, rapid and sustained release of CsA were observed for MP/CsA and MA/CsA, respectively. After oral dosing (10 mg-CsA/kg) to rats, amorphous CsA powder exhibited a time to maximum plasma concentration (Tmax) of 3.4h, maximum plasma concentration (Cmax) of 0.12μg/mL, and bioavailability of 0.7%. Compared with amorphous CsA powder, MP/CsA shortened Tmax by 1.1 to 2.3h and increased the bioavailability by 43-fold to 30.1%, while MA/CsA prolonged Tmax by 3.4 to 6.8h with Cmax and bioavailability of 0.65μg/mL and 11.7%, respectively. These pharmacokinetic behaviors would be explained by their diffusion and release properties modulated by polymeric surface modification. The mDDS approach is a promising strategy for the pharmacokinetic control of orally administered CsA.

Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles.

Unsaturated fatty acids present in fish oil offer various physiological benefits to the human body. However, their susceptibility to oxidation severely limits their potential applications. The purpose of this study was to develop Pickering emulsions stabilized from a composite of resveratrol-loaded gliadin nanoparticles and oxidized chitin nanocrystals (GR/OC) to protect fish oil from oxidation. The effects of the GR/OC composite on the characterizations of fish oil Pickering emulsions were investigated, including the microstructure, physicochemical properties (stability and rheological behavior), and digestion properties in vitro. The results revealed that an increased concentration of the GR/OC composite significantly reduced the droplet size and improved the ambient stability of the emulsions (in terms of pH, ionic strength, temperature, and storage time). Confocal laser scanning microscopy images depicted that the GR/OC nanoparticles were uniformly dispersed at the interface between water and fish oil (W-O interface). This distribution formed a protective envelope around the droplets. Remarkably, the addition of 2% GR/OC nanoparticles stabilized the Pickering emulsions and showed the most positive effect on the antioxidant capacity compared to that of the control group. These stabilized emulsions maintained lower peroxide values and acid values, which were 1.5 times less than those of the blank control during the 14 day accelerated oxidation experiment. Furthermore, the Pickering emulsions stabilized by GR/OC nanoparticles exhibited the ability to protect fish oil from contamination by gastric juices and facilitate the intestinal absorption of omega-3 polyunsaturated fatty acids. The findings suggest that these GR/OC-stabilized Pickering emulsions offer a promising alternative for delivering fish oils in various industries, including the food industry.

Evaluation of Penetration Depth and Caries Progression using Resin Infiltrant in Natural White Spot Lesions of Primary Molars.

Management of white spot lesions (WSLs) using resin infiltrants, like ICON®, is a novel technique that emphasizes the concept of minimally invasive dentistry. Evaluate penetration depth and its effect on caries progression of ICON® in natural WSLs of primary molars. A total of 30 human primary molars with natural WSLs were selected. A total of 15 samples each were randomly selected to evaluate penetration depth and caries progression. To evaluate penetration depth, lesion surfaces were sectioned into two halves, wherein one half served as control, while the other half received ICON® infiltration treatment. To evaluate the effect on caries progression, samples were sectioned into two halves, wherein one half served as a control to its experimental counterpart, which received ICON® infiltration. The initial depth of the subsurface lesion (baseline data) was measured, and all the sample subsets underwent pH cycling. Confocal laser fluorescence microscope (CFLM) evaluation was performed, and penetration depth was assessed using a laser scanning microscopy (LSM) image reader, while caries progression was evaluated using PhotoScape® software. ICON® resin infiltrant penetrated to significant depths into the WSLs (p < 0.001) and demonstrated significant inhibition of caries progression (p < 0.001). The novel technique using ICON® could be an invaluable tool in the management of WSLs in primary teeth. Babu G, Mallikarjun S, Vijayan V, et al. Evaluation of Penetration Depth and Caries Progression using Resin Infiltrant in Natural White Spot Lesions of Primary Molars. Int J Clin Pediatr Dent 2024;17(4):390-394.

PEGylated mesoporous silica core–shell redox-responsive nanoparticles for delivering paclitaxel to breast cancer cells

Controlling the drug release and restricting its presence in healthy organs is extremely valuable. In this study, mesoporous silica nanoparticles (MSN) as the core, loaded with paclitaxel (PTX), were coated with a non-porous silica shell functionalized with disulfide bonds. The nanoparticles were further coated with polyethylene glycol (PEG) via disulfide linkages. We analyzed the physicochemical properties of nanoparticles, including hydrodynamic size via Dynamic Light Scattering (DLS), zeta potential, X-ray Diffraction (XRD) patterns, Fourier-Transform Infrared (FTIR) spectra, and imaging through Transmission Electron Microscopy (TEM) and Scanning Electron Microscopy (SEM). The drug release profile in two distinct glutathione (GSH) concentrations of 2 µM and 10 µM was measured. The cellular uptake of nanoparticles by MCF-7 cell line was determined using Confocal Laser Scanning Microscopy (CLSM) images and flow cytometry. Furthermore, the cell viability and the capability of nanoparticles to induce apoptosis in MCF-7 cell line were studied using the MTT assay and flow cytometry, respectively. Our investigations revealed that the release of PTX from the drug delivery system was redox-responsive. Also, results indicated an elevated level of cellular uptake and efficient induction of apoptosis, underscoring the promising potential of this redox-responsive drug delivery system for breast cancer therapy.

The use of methylene blue to control the tumor oxygenation level

BackgroundHypoxia is a characteristic feature of many tumors. It promotes tumor proliferation, metastasis, and invasion and can reduce the effectiveness of many types of cancer treatment. ObjectiveThe aim of this study was to investigate the pharmacokinetics of methylene blue (MB) and its impact on the tumor oxygenation level at mouse Lewis lung carcinoma (LLC) model using spectroscopic methods. ApproachThe pharmacokinetics of MB were studied qualitatively and quantitatively using video fluorescence imaging and fluorescence spectroscopy. The degree of hemoglobin oxygenation in vivo was examined by calculating hemoglobin optical absorption from the measured diffuse reflectance spectra. The distribution of MB fluorescence and the lifetime of NADH were analyzed using laser scanning microscopy and fluorescence lifetime imaging microscopy (FLIM) to assess cellular metabolism. ResultsAfter intravenous administration of MB at 10–20 mg/kg, it quickly transitioned in the tumor to a colorless leucomethylene blue, with maximum accumulation in the tumor occurring after 5–10 min. A concentration of 10 mg/kg resulted in a relative increase of the tumor oxygenation level for small tumors (volume 50–75 mm3) and normal tissue 120 min after the introduction of MB. A shift in tumor metabolism towards oxidative phosphorylation (according to the lifetime of the NADH coenzyme) was measured using FLIM method after intravenous administration of 10 mg/kg of MB. Intravenous administration of MB at 20 mg/kg results in a long-term decrease in oxygenation, which persisted for at least 120 min after the administration and did not return to its initial level. ConclusionsAdministration of MB at 10 mg/kg shown to increase tumor oxygenation level, potentially leading to more effective antitumor therapy. However, at higher doses (20 mg/kg), MB may cause long-term decrease in oxygenation.

The synergistic effect of lactic acid bacteria fermentation combined with gluten on the starch digestive properties of highland barley

In this study, the synergistic effect of fermentation and gluten on highland barley starch digestibility was investigated, and the possible mechanisms were explored. The addition of gluten during fermentation increased the resistant starch content from 16.03% to 28.57% in highland barley. Both fermentation and the addition of gluten inhibited starch swelling and gelatinization. The combination of fermentation and gluten exhibited the most pronounced synergistic effect. Fermentation, with/without gluten addition, had a significant influence on the long-range ordered structure, while only fermentation with gluten addition influenced the short-range ordered structure. Furthermore, confocal laser scanning microscopy images indicated that fermentation facilitated the interaction between exogenously added gluten and starch, forming a dense protective layer around starch granules. This protective layer limited starch gelatinization and protected the starch from enzymatic attack. The results of rheological analyses suggested that the interaction between gluten and starch was primarily driven by hydrogen bonding. These findings will enrich the theory that the synergistic effect of fermentation and gluten improves the digestive properties of cereal starch and facilitates the development of healthy cereal products.

Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation

This study successfully grafted caffeic acid and 3,4-dihydroxybenzoic acid into chitosan through a coupling reaction, yielding grafting ratio of 8.93 % for caffeic acid grafted chitosan (CA-GC) and 9.15 % for 3,4-dihydroxybenzoic acid grafted chitosan (DHB-GC) at an optimal concentration of 4 mmol phenolic acids. The characterization of modified chitosans through ultraviolet visible spectrometer (UV–vis), Fourier transform infrared spectrometer (FTIR), proton nuclear magnetic resonance (1H NMR), and x-ray photoelectron spectrometer (XPS) confirmed the successful grafting of phenolic acids. In the subsequent step of emulsion preparation, confocal laser scanning microscope images confirmed the formation of O/W (oil-in-water) emulsions. The phenolic acid-grafted chitosans exhibited better emulsification properties compared to native chitosan, such as reduced droplet size, more uniform emulsion droplet distribution, increased ζ-potential, and enhanced emulsifying activity and stability. Moreover, the modified chitosans demonstrated increased antioxidant activities (evidenced by DPPH and β-carotene assays) and displayed greater antimicrobial effects against E. coli and S. aureus. Its efficacy in curcumin encapsulation was also notable, with improved encapsulation efficiency, sustained release rates, and enhanced storage and photostability. These findings hint at the potential of modified chitosans as an effective emulsifier.

Direct Functionalization of Polysaccharide-Based Xylan Phenyl Carbonate Nanoparticles with Tumor Cell Specific Antibodies.

An efficient and easy-to-use approach is presented for obtaining biocompatible polysaccharide-based nanoparticles (NP) that can act as tumor-specific drug delivery agents. Two antibodies are directly immobilized onto reactive xylan phenyl carbonate (XPC) NP; namely Cetuximab (CTX) that binds to human epidermal growth factor receptor (EGFR) and Atezolizumab (ATZ) that binds to programmed death-ligand 1 (PD-L1). High coupling efficiency (up to 100 %) are achieved without any pre-activation and no aggregation occurs during antibody immobilization. By quartz crystal microbalance experiments with dissipation monitoring (QCM-D), flow cytometry assays, and confocal laser scanning microscopy imaging it is demonstrated that the functionalized XPC-NP specifically bind to cells carrying the corresponding antigens. Moreover, the NP retain the antibody specific bioactivities (growth inhibition for CTX and induction of T-cell cytotoxicity for ATZ).

Microgels from egg white as novel stabilizers of Pickering emulsion

Common preparation of microgels is complex. In this study, we aimed to find a convenient method to prepare microgels without high energy input. We prepared egg white microgel (EWM) by ultrasonic-microwave synergistic treatment (US-MW) and evaluate the ability of EWM to stabilize emulsions. The cavitation effect of ultrasound (US) could avoid excessive aggregation of protein caused by microwave (MW) and achieved the regulation of EWM particle size. Compared with EWM prepared by MW and water bath treatment, EWM treated by US-MW had small particle size (233.23 ± 6.49 nm), high absolute value of zeta potential (−25.27 ± 0.74 mV), high hydrophobicity (505.87 ± 5.22) and large contact angle (78.92°), which made it easier to be adsorbed on water-oil interface with higher emulsification, showing great potential in preparation of Pickering emulsions. Emulsions with EWM concentration >1.5% had good stability and EWM showed great ability to stabilize high volume fraction of oil phase (φ = 0.85). Confocal laser scanning microscopy images showed that EWM was adsorbed on the surface of oil droplets, formed physical barrier to stabilize emulsions. Rheological results showed the emulsions (EWM concentration >1.5% and φ > 0.75) had high apparent viscosity and modulus. This study provided a basis for simple preparation of EWM with high emulsifying capacity, and the EWM could effectively stabilize Pickering emulsions which could be further applied in active substance delivery and fat replacement.

Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.

The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, β-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH5.5, 55±2°C, 30min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. PRACTICAL APPLICATION: Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.

Effect of B. subtilis in simulated acid red soil on the corrosion behavior of X80 pipeline steel

The eastern section of China's West-east gas transmission project is laid in acidic red soil. NRB are widespread in soils and play an important role in metal corrosion. In this article, the corrosion failure behavior and mechanism of X80 pipeline steel under the action of NRB in simulated acidic soil were studied. It was found that the biofilm of B. subtilis had significant inhibitory on the overall corrosion of X80 steel. Electrochemical results prove that the corrosion rate of the sterile group after 14 days of immersion was about 4.5 times that of the bacterial group. However, the biofilm promotes the formation of local corrosion pits. Confocal laser scanning microscopy images indicate that that the corrosion pit depth of the bacterial group (46.1 μm) was three times that of the bacterial-free group (15.7 μm) after 14 days. The pH of the acidic environment was slightly improved by B. subtilis. XPS results proved that B. subtilis complicates the corrosion products of X80 steel through its nitrate reduction ability and metabolism.

Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase.

The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. Additionally, the study examined the influence of storage time on the functional properties of these gels. Fermentation-induced pea protein gels were produced in the presence or absence of TG and stored for 1, 4, 8, 12, and 16 weeks. Texture analysis, rheological measurements, moisture content and microstructure evaluation with confocal laser scanning microscopy (CLSM) and 3D image analysis were conducted to explore the effects of TG on the structural and rheological properties of the fermented samples. The porosity of the protein networks in the pea gels decreased in the presence of TG, the storage modulus increased and the textural characteristics were significantly improved, resulting in harder and more springy gels. The gel porosity increased in gels with and without TG after storage but the effect of storage on textural and rheological properties was limited, indicating limited structural rearrangement once the fermentation-induced pea protein emulsion gels are formed. Greater coalescence was observed for oil droplets within the gel matrix after 16 weeks of storage in the absence of TG, consistent with these protein structures being weaker than the more structurally stable TG-treated gels. This study shows that TG treatment is a powerful tool to enhance the textural and rheological properties of fermentation-induced pea protein emulsion gels.

Development, characteristics and biological activities of bilayer composite film based on gelatin/κ-carrageenan loading curcumin and ε-polylysine

Using curcumin and epsilon-polylysine (ε-PL) as functional ingredients, one bilayer composite film was prepared by flow casting method using gelatin and κ-carrageenan as the outer- and inner-film layers, respectively. Compared with the inner κ-carrageenan film loading 3 wt% curcumin and 0.1% ε-PL (01CF) or 3 wt% curcumin and 0.3% ε-PL (03CF), the transparency, tensile, and water contact angle of the bilayer composite film were significantly increased. X-ray diffraction results revealed that the inner film matrix of κ-carrageenan interacted well with curcumin and ε-PL. Scanning electron microscopy observed that the cross-sectional surface of the inner and outer layers in the bilayer composite film was smooth and had good compatibility. In atomic force microscopy image, the inner surface of the bilayer composite film had lower root mean square roughness and average roughness than the outer film surface. The crystallinity of curcumin in the bilayer composite film loading 0.3% ε-PL was dramatically reduced in confocal laser scanning microscope images compared to that of the composite film with 0.1% ε-PL addition. The bilayer composite film demonstrated good scavenging activity on DPPH radical with inhibition rate >65%, and showed strong inhibition effect on the spoilage bacteria derived from Penaeus vannamei. Furthermore, the bilayer composite film showed sensitive response to volatile amines by visible color changes from yellowish to reddish brown. In conclusion, the prepared bilayer composite film could have potential application prospects in the field of natural active food packaging materials for shrimp products.

Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing

We herein evaluated the impact of adding wheat bran dietary fiber (WBDF) on the aggregation behavior of gluten in dough at various stages of the noodle-making process. Scanning electron microscopy and confocal laser scanning microscopy images confirmed the effective insertion of WBDF particles into the gluten matrix. Importantly, the gap between WBDF and gluten widened during the rolling process. The addition of WBDF led to a reduction in glutenin macropolymer (GMP) content and an elevation in sulfhydryl content, induced the depolymerization behaviors at the molecular level. Additionally, it facilitated the conversion of α-helices and β-turns into β-sheets and random coils within the dough. Moreover, the processing and addition of WBDF contributed to a decrease in weight loss, whereas the degradation temperature remained constant. Resting decreased the sulfhydryl content, whereas sheeting and cutting increased it, further fostering protein depolymerization in the presence of WBDF. These actions significantly increased the β-sheets and random coils content at the expense of β-turns and α-helices content. Significantly, controlled processing emerged as a crucial factor in enhancing gluten depolymerization induced by WBDF in the dough. This comprehensive study provides a nuanced perspective on controlling dough processing to strike a balance between dietary fiber-rich and high-quality foods.