Water Mobility Research Articles

Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage.

The cryoprotective effect of xylooligosaccharide (XO) and kappa-carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to -18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes. The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α-helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T22 relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration. From the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α-helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry.

Prediction of arsenic retention in vadose zone based on empirical relationship between soil properties and segmented retardation factors

Arsenic (As) is a widespread environmental contaminant that poses a significant threat to ecosystems and human health. Although previous studies have qualitatively revealed the effects of individual soil properties on the transport and fate of As in the vadose zone, their integrated impacts remain obscure. Moreover, studies investigating the retardation factor therein, which is a key parameter for comprehending As transport in the vadose zone, are extremely limited. In this study, we investigated the interplay of soil properties with As transport and retention within the vadose zone, while focusing on the retardation factor of As. We employed steady-state unsaturated water-flow soil column experiments coupled with a mobile–immobile model and multiple linear regression analysis to elucidate the dependence of As retardation factors on the soil properties. In the mobile water zone, iron and organic matter contents emerged as the two most influential properties that impedes As mobility. Whereas, in the immobile water zone, the coefficient of uniformity and bulk density were the most influential factors that enhanced As retention. Finally, we derived an empirical equation for calculating the As retardation factors in each zone, offering a valuable tool for describing and predicting As behavior to protect the groundwater resources underneath.

Effect of lipid‐mediated moisture status on casein characteristic in two types of milk powders during accelerated storage

AbstractThis study aims to investigate the relationship between casein oxidation and moisture status in the presence of milk fat to clarify the role of fat on water in milk powder. The results showed that at the same water activity (aw), the faster oxidation of whole milk powder (WMP) is attributed to the high proportion of free water and immobilized water in them, indicating that the adsorption of milk fat mainly depended on multilayer water and the entrapped water. In the diffusion‐limited reaction, changes in water state affected more than radicals on casein oxidation. Glass transition temperature (Tg) was also affected by the water state of lipid adsorption. At low aw (<0.4), the water content of WMP and skim milk powder (SMP) was similar, but the Tg of WMP was significantly lower than SMP, especially when aw was 0.33, its Tg was <0. It suggested that water state rather than water content was the main factor affecting Tg. Especially, because the mobile water absorbed by milk fat in WMP reduced Tg, which further led to the acceleration of lactose crystallization, casein oxidative aggregation, and Maillard reaction.

Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength

Multi-layered structure of reconstituted meat-based products from minced fish was formed by physical extrusion, followed by an investigation into the impact of extrusion strength on structural and physicochemical properties before and after frying. Under an appropriate pressure (3–9 kPa), the air within minced fish underwent enrichment and rearrangement to form a stratified phase, promoting the formation of multi-layered structure during frying. Conversely, the lower pressure (≤1.5 kPa) was insufficient for phase separation and directional rearrangement, while the higher pressure (≥15 kPa) would cause the stratified phase to flow out of food system. Moreover, by directly increasing water mobility and meat compactness, physical extrusion indirectly caused more water loss and stronger ionic bonds during frying, which was positively correlated with multi-layered structure. However, an excessive pressure caused an increase in random coil and hydrophobic interactions during frying, which was negatively correlated with multi-layered structure. In conclusion, appropriate physical extrusion strength promoted the formation of multi-layered structure.

Multidimensional Spectral Phasors of LAURDAN's Excitation-Emission Matrices: The Ultimate Sensor for Lipid Phases?

The impact of lipid diversity on the lateral organization of biological membranes remains a topic of debate. While the existence of domains in lamellar membranes is well-established, the nonlamellar phases occurring in biological systems are less explored due to technical constraints. Here, we present the measurement of the excitation-emission matrices (EEM) of LAURDAN in several lipid structures. LAURDAN is a fluorescence probe widely used for characterizing lipid assemblies. The EEMs were analyzed by multidimensional spectral phasors (MdSP), an approach that seizes information from both the excitation and emission spectra. We developed a computer algorithm to construct EEM data based on a model for LAURDAN's photophysics. The MdSP calculated from the simulated EEMs reveals that all feasible possibilities lie inside a universal triangle in the phasor's plot. We use this triangle to propose a ternary representation for the phasors, allowing a better assessment of LAURDAN's surroundings in terms of hydration, water mobility, and local electronic environment. Building upon this foundation, we constructed a theoretical "phase map" that can assess both lamellar and nonlamellar membranes. We thoroughly validated this theory using well-known lipid mixtures under different phase-state conditions and enzymatically generated systems. Our results confirm that the use of MdSP is a powerful tool for obtaining quantitative information on both lamellar and nonlamellar structures. This study not only advances our understanding of the impact of lipid diversity on membrane organization but also provides a robust and general framework for the assessment of fluorescence properties that can be further extended to other probes.

Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure

Increased consumption of plant-based foods and better utilisation of side-streams can reduce the environmental impact of food consumption. A promising crop for production of protein-rich plant-based foods is faba bean, which can serve as a local alternative to soy in cold-climate regions. This study investigated faba bean protein gelation at multiple pH values and the effect of adding a fibre-rich side-stream from protein extraction. Two different sources were used to extract the fibre (cotyledon and hull). The gels were characterised in terms of textural properties, microstructure and water mobility. Gels produced at pH 4 and 5 showed reduced fracture stress, fracture strain and water-holding capacity, but higher Young's modulus, than gels produced at pH 7. The effect of adding fibre (at fixed solids content) varied with pH. Differences observed were attributed to the gel microstructure, as light and scanning electron micrographs showed coarse, aggregated microstructure at pH 4 and 5 and a fine-stranded protein network at pH 7. Irrespective of fibre source (cotyledon/hull), addition of fibre had comparable effects on textural properties. Low-field NMR revealed differences in water mobility between gels at pH 4–5 versus pH 7, and between gels with/without added fibre, likely related to contrasting microstructures and the water-binding properties of the fibre fractions.

Structure and mechanical properties of anisotropic agar gels obtained via unidirectional freezing

The controllable formation of anisotropic gel structures is presently sought for the development of foods with novel textures. Here, we used unidirectional freezing to generate agar gels consisting of a honeycomb-like porous network of elongated and aligned pores. A custom-built Peltier system allowed for control of the freezing front velocity throughout the agar gels. A higher freezing velocity (10 µm/s) led to smaller pore sizes compared to the slower freezing velocity tested (2 µm/s). Texture analysis highlighted the significantly higher Young’s modulus in the gels when compressed in the axial vs. radial direction − a direct consequence of the unidirectional freezing. The proton spin–spin relaxation time revealed greater water mobility in the unidirectionally frozen gel with larger pores. This study serves as the basis for the development of anisotropic hydrocolloid gels with a tunable microstructure and texture.

Natural aromatic extract of black tea improved the water retention of pork meat batter

The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of β-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.

The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates

The (joint) contribution of soy proteins and dietary fibers (DFs) in determining the structure and texture of high moisture extrudates remains largely unclear. Blends of soy protein isolate (SPI) and a soy DF-enriched fraction (SDF) were prepared in different ratios, and their bulk rheology and water mobility distribution when hydrated to 60% moisture were related to the structure, texture, and protein extractability of high moisture extrudates prepared at the same moisture level. Increasing the DF proportion in hydrated SPI-SDF blends resulted in higher storage and loss moduli in linear region. In the non-linear region, however, higher DF levels resulted in more viscous behavior. The mobility of weakly interacting water protons decreased in samples with more DF. High moisture extrudates made from SPI had a layered microstructure consisting of V-shaped lamellae. Extrudates prepared from a blend containing 25% DF had more fibrous appearance with thin, branched protein-rich lamellae. Extrudates containing 52% DF exhibited a macrostructure without the presence of distinct layers or fibers and lacked a continuous protein network in their microstructure. The contribution of disulfide bonds to sustaining the protein network increased in extrudates containing more DF. Extrudates containing more DFs had lower cutting strengths and anisotropic indices. Strong negative correlations were found between the phase angle (obtained at 95 °C) in the non-linear region of the hydrated blends (indicating the relative importance of the viscous response) and the cutting strength of the extrudates in both longitudinal (R = −0.759) and perpendicular (R = −0.883) directions to the flow. In conclusion, the ratio of soy protein to DF had a significant impact on the characteristics of high moisture extrudates, which were associated with alterations in rheological properties, water mobility distribution and protein extractability.

A Politics of Mobility and B/ordering in a Changing Riverscape in Cambodia

Hydropower development taking place on the Mekong River's mainstream and tributaries across the river basin, including Cambodia, is threatening livelihoods and food security by altering critical mobilities associated with the unique ecosystems of the Mekong River. In this paper, we seek to understand how a politics of mobility around hydropower development links both human and nonhuman entities along the Mekong River in Cambodia. We examine how dams transform myriad localized cross-border and riparian political geographies of the physical-human landscape through partial enclosures, up-downstream reorderings and b/orderings of hydrosocial relations. To explain these transformations, we posit that it is necessary to pay attention to the politics of human and nonhuman (such as water, sediment, and fish) mobilities that are shaped by hydropower dams and the new forms of mobilities engendered as a result. We examine how hydropower development renders water, fish, and sediment immobile, or alters their routes and rhythms in ways that optimize the generation of hydropower but which create new concerns around these changing nonhuman mobilities for riparian communities in Cambodia. There is a tension that exists between technical representations and community experiences of these nonhuman mobilities, which raise implications for the exacerbation of vulnerabilities among Cambodian Mekong communities. In this paper, we focus our analysis on selected sites in Cambodia: 1) Stung Treng Province, downstream of Laos' Don Sahong Dam and the Cambodia-Lao border riverscape, and 2) the Tonle Sap Lake (water-based and floodplain areas), to highlight these changing mobilities and the critical processes of b/ordering.

Anisotropic relaxation of nuclear spins dipolar energy of water molecules in two-dimensional nanopores - A single crystal NMR study

Energy transfer from Zeeman to dipolar order discovered by Jeener et al. is usually observed in solids with a strong dipole-dipole interaction of nuclear spins. It is not observed in liquids, where fast molecular motion completely averages this interaction. The intermediate case, when the dipole-dipole interaction of nuclear spins is only partially averaged, has been poorly studied. We report on the first measurement of an angular-dependent proton spin relaxation of a dipolar reservoir in mobile water molecules confined in the interlayer pores of a vermiculite single crystal. In this layered crystal, the intramolecular dipole-dipole interactions of nuclear spins are only partially averaged due to the restricted anisotropic molecular motion in nanopores. We show that this allows the formation of dipolar echo. We measured the spin-lattice relaxation times of the dipolar order T1D at different angles between the normal to the crystal surface and the applied magnetic field and obtained a distinct angular dependence of T1D. The minimum relaxation rate R1D was found around the magic angle of 54.74°.

Improvement of Surimi Gel from Frozen-Stored Silver Carp.

Silver Carp (SC) is an under-utilized, invasive species in North American river systems. In this study, the synergistic effects of manufactured Microfiber (MMF), Transglutaminase (TG), and chicken skin collagen (CLG)) to enhance surimi gel quality from frozen SC were studied. The gel strength, textural properties, rheological properties, water-holding capacity (WHC), water mobility, microstructure, and protein composition of the gel samples were determined to assess the impact of the additives individually and synergistically. The results suggested that TG had the most pronounced effect on the surimi gel properties by promoting protein cross-linking. Synergistic effects between TG, MMF, and CLG can bring effective gel property enhancement larger than the individual effect of each additive alone. With the established response-surface models, the combination of CLG and MMF can be optimized to produce surimi gels with less TG but comparable in properties to that of the optimal result with high TG usage. The findings of this study provided a technical foundation for making high-quality surimi gel products out of frozen-stored SC with synergistic utilization of additives, which could serve as guidelines for the industrial development of new surimi products.

Toward the full implementation of the water-energy-food nexus in computable general equilibrium modelling: methods and macroeconomic implications

ABSTRACT This paper contributes to the advancement of Computable General Equilibrium (CGE) modelling in addressing the Water-Energy-Food (WEF) Nexus. As such, it introduces water resources as a production factor for both the energy sector and irrigated agriculture, as well as their competition for the endowment, aiming to explicitly represent additional components of the WEF with respect to a standard CGE in the literature. Thus, it develops different modelling structures by computing impacts on regional GDP, sectorial prices, and production outputs in response to hypothetical water scarcity scenarios. This analysis allows for the determination of the role of data and modelling assumptions, such as production function, water substitutability with other endowments, water mobility across sectors, and sectorial water intensity, in influencing the results. Finally, the paper develops a dynamic scenario analysis, showing that an enhanced representation of the Nexus can significantly affect the macroeconomic dynamics of the simulations and their regional implications.

Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.

Modeling of Vehicle Mobility in Shallow Water With Data-Driven Hydrodynamics Model

Abstract In this study, a data-driven hydrodynamics model is proposed to enable quick prediction of vehicle mobility in shallow water, considering the effect of tire–soil interaction. To this end, a high-fidelity coupled vehicle–water interaction model using computational fluid dynamics (CFD) and multibody dynamics (MBD) solvers is developed to characterize the hydrodynamic loads exerted on a vehicle operated in shallow water, and it is used to generate training data for the data-driven hydrodynamics model. To account for the history-dependent hydrodynamic behavior, a long short-term memory (LSTM) neural network is introduced to incorporate effects of the historical variation of vehicle motion states as the input to the data-driven model, and it is used to predict hydrodynamic loads online exerted on vehicle components in the MBD mobility simulation. The impacts of hydrodynamic loads on the vehicle mobility capability in shallow water are examined for different water depths and incoming flow speeds using the high-fidelity coupled CFD-MBD model. Furthermore, it is demonstrated that the vehicle–water interaction behavior in scenarios not considered in the training data can be predicted using the proposed LSTM data-driven hydrodynamics model. However, the use of non-LSTM layers, which do not account for the sequential variation of vehicle motion states as the input, leads to an inaccurate prediction. A substantial computational speedup is achieved with the proposed LSTM-MBD vehicle–water interaction model while ensuring accuracy, compared to the computationally expensive high-fidelity coupled CFD-MBD model.

PVDF-HFP-Based Pioneering Anion Exchange Membranes for Advanced Sulfuric Acid Enrichment with Reduced Water Mobility

PVDF-HFP-Based Pioneering Anion Exchange Membranes for Advanced Sulfuric Acid Enrichment with Reduced Water Mobility

Numerical Investigation of Confining Pressure Effects on Microscopic Structure and Hydraulic Conductivity of Geosynthetic Clay Liners

A series of COMSOL numerical models were developed to explore how confining pressure impacts the microscopic structure and hydraulic conductivity of Geosynthetic Clay Liners (GCLs), taking into account the bentonite swelling ratio, mobile porosity, pore size, and tortuosity of the main flow path. The study reveals that the mobile porosity and pore size are critical factors affecting GCL hydraulic conductivity. As confining pressure increases, the transition of mobile water to immobile water occurs, resulting in a reduction in mobile water volume, the narrowing of pore channels, decreased flow velocity, and diminished hydraulic conductivity within the GCL. Mobile porosity undergoes a slight decrease from 0.273 to 0.104, while the ratio of mobile porosity to total porosity in the swelling process decreases significantly from 0.672 to 0.256 across the confining pressure range from 50 kPa to 500 kPa, which indicates a transition of mobile water toward immobile water. The tortuosity of the main flow path shows a slight increase, fluctuating within the range of 1.30 to 1.36, and maintains a value of around 1.34 as the confining pressure rises from 50 kPa to 500 kPa. At 50 kPa confining pressure, the minimum pore width measures 5.2 × 10−5 mm, with a corresponding hydraulic conductivity of 6.2 × 10−11 m/s. With an increase in confining pressure to 300 kPa, this compression leads to a narrower minimum pore width of 1.81 × 10−5 mm and a decrease in hydraulic conductivity to 5.11 × 10−12 m/s. The six-fold increase in confining pressure reduces hydraulic conductivity by one order of magnitude. A theoretical equation was derived to compute the hydraulic conductivity of GCLs under diverse confining pressure conditions, indicating a linear correlation between the logarithm of hydraulic conductivity and confining pressure, and exhibiting favorable agreement with experimental findings.

Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color

A lean meat batter system was mixed with four plant proteins at 3, 6, 9, and 12% (w/w): pea protein A (PA), pea protein B (PB), brown rice protein (BR) and faba bean protein (FB). Texture profile analysis (TPA) revealed that increasing plant protein levels hardened the hybrid meat batters, with PA and PB leading to the hardest gels. TPA results were supported by micrographs, demonstrating that the two pea proteins formed large aggregates, contributing to a firmer hybrid meat gel. Dynamic rheology showed that the incorporation of plant proteins lowered the storage modulus (G') during the heating stage (20 to 72°C), yet the 6% PA treatment produced a final G' (after cooling) closest to the control (CL). Nuclear Magnetic Resonance (NMR) T2 relaxometry also demonstrated that plant proteins reduced the water mobility in hybrid meat batters. Results were in line with the cooking loss, except for a higher cooking loss in the BR formulation compared to the CL. Color measurement showed that increasing plant protein levels led to darker and yellower meat batters; however, the effect on redness varied among treatments. Overall, the findings suggest that pea proteins have superior functionality and compatibility within a lean poultry meat protein system, compared to BR and FB tested here.

On the relationship between viscoelasticity and water diffusion in soft biological tissues

Magnetic resonance elastography (MRE) and diffusion-weighted imaging (DWI) are complementary imaging techniques that detect disease based on viscoelasticity and water mobility, respectively. However, the relationship between viscoelasticity and water diffusion is still poorly understood, hindering the clinical translation of combined DWI-MRE markers.We used DWI-MRE to study 129 biomaterial samples including native and cross-linked collagen, glycosaminoglycans (GAGs) with different sulfation levels, and decellularized specimens of pancreas and liver, all with different proportions of solid tissue, or solid fractions. We developed a theoretical framework of the relationship between mechanical loss and tissue-water mobility based on two parameters, solid and fluid viscosity. These parameters revealed distinct DWI-MRE property clusters characterizing weak, moderate, and strong water-network interactions. Sparse networks interacting weakly with water, such as collagen or diluted decellularized tissue, resulted in marginal changes in water diffusion over increasing solid viscosity. In contrast, dense networks with larger solid fractions exhibited both free and hindered water diffusion depending on the polarity of the solid components. For example, polar and highly sulfated GAGs as well as native soft tissues hindered water diffusion despite relatively low solid viscosity.Our results suggest that two fundamental properties of tissue networks, solid fraction and network polarity, critically influence solid and fluid viscosity in biological tissues. Since clinical DWI and MRE are sensitive to these viscosity parameters, the framework we present here can be used to detect tissue remodeling and architectural changes in the setting of diagnostic imaging. Statement of significanceThe viscoelastic properties of biological tissues provide a wealth of information on the vital state of cells and host matrix. Combined measurement of viscoelasticity and water diffusion by medical imaging is sensitive to tissue microarchitecture. However, the relationship between viscoelasticity and water diffusion is still poorly understood, hindering full exploitation of these properties as a combined clinical biomarker. Therefore, we analyzed the parameter space accessible by diffusion-weighted imaging (DWI) and magnetic resonance elastography (MRE) and developed a theoretical framework for the relationship between water mobility and mechanical parameters in biomaterials. Our theory of solid material properties related to particle motion can be translated to clinical radiology using clinically established MRE and DWI.

Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound

This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p < 0.05). Analysis of frequency sweep and strain scanning revealed that the storage modulus (G') and yield strains of FSEG increased after 300 W ultrasonic treatment. Additionally, the recovery rate after creep recovery test significantly increased from 18.70 ± 0.49% (0 W) to 58.05 ± 0.54% (300 W) (p < 0.05). Ultrasound treatment also resulted in an increased β-sheet content and the formation of a more compact micro-network structure. This led to a more uniform distribution of oil droplets and reduced mobility of water within the gel. Moreover, ultrasonic treatment significantly enhanced the encapsulation efficiency of quercetin in FSEG from 81.25 ± 0.62 % (0 W) to 90.04 ± 1.54% (300 W). The bioaccessibility of quercetin also increased significantly from 28.90 ± 0.40% (0 W) to 42.58 ± 1.60% (300 W) (p < 0.05). This study enriches the induction method of soy protein emulsion gels and provides some references for the preparation of fermented emulsion gels loaded with active substances.