Oil Absorption Capacity Research Articles

Structural and functional properties of ozone-treated quinoa starch

Ozone is a very powerful oxidizing agent and can rapidly decompose without generating waste. Ozone was applied to oxidize quinoa starch suspensions (10 g/100 g) were subjected to oxidation by ozonization and the effect of ozone generation time (OGT: 10, 20 and 30 min) was investigated on their structural and functional properties. As OGT increased from 10 to 30 min, amylose content and relative crystallinity reduced. Gel-permeation chromatography analysis indicated amylose depolymerization and structural analysis by FTIR revealed that ozonized starches had a considerable reduction in the degree of crystallinity with increasing OGT. Carbonyl/carboxyl group contents, paste clarity (26 %), oil absorption capacity (23 %) and peak apparent viscosity, values increased significantly (p ≤ 0.05) for treated samples. Ozone increased the mean diameter (D [2,3]), the onset temperature (DSC), and pasting properties. Thus, ozonization is a powerful method to modify starch, as well as a safe and inexpensive oxidizing process.

Plugging performance and mechanism of an OBDF oil-absorbing resin (MMA-SMA-St) plugging agent.

To treat the issue of increased resource wastage due to the higher plugging tendencies of oil-based drilling fluids (OBDF) relative to water-based drilling fluids, this study synthesized a ternary composite oil-absorbing resin and optimized its synthesis parameters. The influence of temperature variations on the resin's oil absorption capacity was assessed. Techniques such as infrared spectroscopy, scanning electron microscopy, TGA-DSC measurements, crosslinking degree analysis, contact angle analysis, X-ray photoelectron spectrometry analysis and examination of the resin's plugging mechanism were employed to investigate its molecular structure, oil absorption properties, and plugging efficiency. Additionally, the impact of various synthesis conditions on the oil absorption expansion rate of the oil-absorbing resin was examined. The findings indicate that the resin developed in this research maintains robust oil absorption capabilities at 160 °C, exhibiting an oil absorption expansion rate of 12.5 g g-1. At this temperature, the composite resin particles effectively sealed leaks of widths 0.25, 0.5, and 0.75 μm. Comparative analysis revealed that adding 3% of these resin particles to OBDF significantly enhanced the sealing of fractures. Remarkably, at 160 °C, OBDF amended with resin particles managed to completely seal fractures measuring 0.25 μm. The novelty of this study is attributed to the utilization of styrene for enhancing the resin's rigidity, coupled with the application of octadecyl methacrylate, which contains long-chain alkyl groups, to optimize the oil absorption and expansion characteristics of the oil-absorbing resin.

The effect of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs

The influence of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs was examined. Two edible vegetable oils and three blends of different oleic acid and linoleic acid ratios were analyzed before and after frying, along with the rheological properties, fatty acid composition, acid value, peroxide value, and p-anisidine value. As well as the moisture content, oil content, and microstructure changes of the tofu puffs, were evaluated. The results revealed that the viscosity of all fried oils increased after short-time thermal exposure, while the acid value, peroxide value, and p-anisidine value also increased. The blend oil, with an oleic acid and linoleic acid ratio of 1:1, demonstrated good oxidation stability and low viscosity. The tofu puffs fried with this blend oil had lower oil content and weak adhesion, attributed to their microstructure. The development of special frying oil with good stability based on fatty acid composition provides a theoretical basis for the production of low-oil frying food.

Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. Los)

The adverse environmental impact and health concerns associated with animal protein production have contributed to the increasing popularity of sustainable alternative proteins. Green leaf biomass represents one of the largest underutilized sources of plant-based protein globally. In this study, we extracted the protein concentrate and major protein fraction glutelin from edible dock (Rumexpatientia L.×Rumextianshanicus A. Los), a green leaf plant with promising prospects as an excellent source of food protein, to investigate their physicochemical and functional properties. Results showed that both protein concentrate (51.97 ± 3.08%, w/w) and glutelin (50.81 ± 1.30%, w/w) had similar protein contents, shared an isoelectric point of pH 3.0, and contained a well-balanced profile of amino acids. The protein concentrate had a higher denaturation temperature (104.10 °C) than glutelin (97.30 °C), but a poorer gelling ability. However, both proteins exhibited a predominant β-sheet secondary structure. The protein concentrate and glutelin exhibited distinct advantages in terms of water and oil absorption capacity, respectively. The emulsifying and foaming abilities of the two proteins exhibited a consistent trend with protein solubility, resembling U-shaped curves in a pH-dependent variation pattern. Additionally, alkaline and acidic conditions favored preferred emulsifying stability and foaming stability, respectively. The desirable properties of edible dock shed light on its immense potential as a novel alternative source of plant proteins, positioning it as a highly promising candidate for utilization as a nutritious functional ingredient within the food industry.

Nano-welded carbon nanotube sponges for efficient oil spill remediation

Carbon nanotube (CNT) sponges are valuable for oil spill cleanup, yet their scalable production poses a notable challenge. This research presents an innovative and an energy efficient method to create CNT sponges from CNT sheets, enhancing their oil absorption capacity and mechanical durability. The method involves a direct foaming approach employing hydrazine hydrate and ethanol to induce porosity within densely arranged CNT films. Use of hydrazine generates voids in the CNT network and functions to reduce any surface oxygen functionalities, which impart it superhydrophobicity, as depicted by water contact angle of 142°. To enhance the mechanical properties of the CNT sponge, nanoscale welding is implemented using amorphous carbon, which resulted in 109% and 113% improvement in the ultimate compressive strength and modulus, respectively. The sponge demonstrated a remarkable oil absorption capacity exceeding 200 times its weight, along with an impressive absorption capability of 130 times for organic solvents like dichloromethane and chloroform, marking a substantial enhancement compared to existing alternatives. Moreover, the sponge's reusability was assessed through oil squeezing tests, retaining its performance across five cycles. The material's unique properties make it a promising solution for various environmental and industrial applications.

Microwave processing effects on physico-chemical, functional properties, phenolic profile, and Maillard products of flaxseed flour and flaxseed press cake flour

Microwave processing (MwP) is an energy-efficient and impressive method for modifying the functional properties and enhancing the availability of nutrients and bioactive constituents in flaxseeds (FS). The comprehensive and comparative evaluation of FS flour and flaxseed press cake (FPC) flour after MwP is required for large-scale industrial processing and utilization of flaxseeds. In this study, the changes in phenolic composition, Maillard products, physicochemical and functional properties of FS flour and FPC flour after MwP of flaxseeds at 180 W, 360 W, and 540 W for 5, 10, and 15 min were investigated. The unprocessed FS and FPC flour differed in the level of ash, fat, minerals, phenolics, flavonoids, and functional properties. The oil absorption capacity, protein, zinc, and copper augmented in FPC flour and declined in FS flour upon increasing MwP conditions. The phenolic acids (free gallic, protocatechuic, syringic, and caffeic acid, bound protocatechuic and vanillic acid), flavonoids (free rutin, bound epicatechin, and kaempferol), Maillard products, and browning index augmented in FS and FPC flours upon MwP at 540 W for 15 min. However, the L* and b* values, magnesium, potassium, selenium, bound catechin, free epicatechin, and free quercetin declined in FS and FPC flours upon MwP at higher power and time. The FPC flour obtained after MwP at 540 W for 15 min exhibited higher ash (5.71 %), protein (29.46 %), and water absorption (7.17 g/g), lowest emulsifying activity (20.03 m2/g), emulsifying stability (14.66 min) and water solubility (3.95 %) indexes. While the FS flour obtained upon MwP at 540 W for 15 min showed the highest fat content (37.52 %) and water solubility (6.20 %), lowest protein content (24.03 %), minerals, color values, oil absorption (1.69 g/g), emulsifying activity (41.38 m2/g) and stability (21.82 min). In conclusion, the MwP of flaxseeds can be used in industries to improve phenolic profile, Maillard products and modify functional properties of FS and FPC flour for possible utilization in food products.

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive

Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spice's seed powder were determined by standard methods. GC–MS analysis revealed significantly higher (p < 0.05) concentrations of flavour compounds which were coumarin (Irugege), arachidonic acid (Gbafilo), linoleic acid (Njangsa), oleic acid (Omilo), 9-tetradecenal (Ataiko), and tocopherol and squalene (Country onoins). Tocopherol was significantly (p < 0.05) higher in Njangsa, Omilo and Country onion, whereas linoleic acid was higher in Irugege, Njangsa and Country onions. Further, the results revealed that total phenolic content was higher in Ataiko (17.42 mg GAE/100 g) and total flavonoids content was higher in Gbafilo (80.46 mg QE/100 g). DPPH percentage ranged from 39.27 (Njangsa) to 52.07 % (Country onions), FRAP was 28.69 (Omilo) to 42.02 Mmol Fe (11)/100 g (Ataiko). The spice's particle sizes were equivalent of 0.25 to 0.5 mm sieve mesh. Water and oil absorption capacities ranged from 0.9 (Njangsa) to 2.2 % (Irugege) and 1.1 (Njangsa) to 1.46 % (Omilo). Bulk density of spices varied between 0.37 to 0.61 g/cm3 (loose bulk density) and 0.55 to 0.96 g/cm3 (tapped bulk density). These spices represent natural sources of potent flavour and antioxidant compounds for nutrition and health benefits. The study further highlighted that the spices can play functional role in food systems and for industrial exploitation.

Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour

Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mg\GAE, 53.43mg\GAE and 42.64mg\GAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mg\ml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p&gt;0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p&lt;0.05) decreased by the processing techniques. Germination increased the emulsion capacity, foaming capacity whereas fermentation reduced the foaming capacity of pigeon pea flour. Malting and fermentation significantly (p&gt;0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p&lt;0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.

Effect of Cultivation at Different Altitudes on the Chemical, Functional and Pasting Properties of Starch Medians Cultivar Potato (Solanum tuberosum L.)

The cultivation elevation of potatoes plays a crucial role that influences starch quality. Little is known on the impact of varying altitudes on starch quality. Therefore, this new study analyzed the starch attributes of the Median?s potato variety (Solanum tuberosum L.) cultivated at three distinct altitudinal zones: lowlands, midlands, and highlands. The objective was to elucidate the impact of these varying altitudes on the chemical composition, functional qualities and pasting behavior of starch derived from the Median?s cultivar. Utilizing a randomized block design with quadruplicate trials, the data was subjected to one-way ANOVA and Duncan?s Multiple Range Test, at a 5% significance threshold. The results show that highland and midland plantings yielded a higher starch production. The cultivation altitude had a significant influence (p &lt; 0.05) on several chemical parameters of the starch, including its moisture, protein, lipid content, total starch, amylose, ash and phosphorus contents. The functional properties, such as swelling volume, solubility, water and oil absorption capacities, syneresis, gel strength, and colors (a*, b*, L* values) also exhibited significant variance with altitude. Furthermore, pasting qualities also were altered by the altitude of potatoes cultivation. X-Ray Diffraction (XRD), particle size analysis, granule morphology via microscopy and Fourier Transform Infrared Spectroscopy (FTIR), revealed significant differences (p &lt; 0.05) across starches from different altitudes, confirming the influence of environmental conditions on starch quality and its functional properties. These results provide valuable recommendations for customizing potato farming methods to enhance starch yield and their applications in various food production sectors.. KEYWORDS :Cultivation altitude, Cultivar, Farming methods, Functional properties, Starch quality.

Development of barnyard millet flour rich in bioactive compounds with enhanced functional properties by application of multipin atmospheric cold plasma

AbstractCold plasma, a nonthermal technology, aids in modifying food materials with the least thermal damage and negligible rise in temperature. This research explains the implications of multipin atmospheric cold plasma (MACP) treatment on barnyard millet flour (BMF), focusing on its functional properties and bioactive compounds, such as total phenols and flavonoids, along with antinutrients, as well as its physicochemical properties, including color, pH, moisture content, proximate composition, and morphological alterations. Dehulled and ground barnyard millet was treated with MACP at different power levels (10–30 kV) for 10–30 min. The higher voltage–time treatments (30 kV:20 min and 30 kV:30 min) were found significantly affecting the samples compared to the control. Specifically, the 30 kV:30 min treatment showed a prominent increase in water solubility index (0.83–3.92 g/g), water absorption capacity (1.08–1.59 g/g), viscosity (164.31–180.14 centipoise), oil absorption (1.94–2.35 g/g), emulsifying (37.40%–44.51%), and foaming capacity (20.61%–24.99%), along with the bioactive compounds such as phenol content (229.33–280.54 mg gallic acid equivalents/100 g) and flavonoid content (173.75–244.71 mg quercetin equivalents/100 g). Furthermore, Fourier transform infrared spectrometry analysis revealed shifts in functional groups, X‐ray diffraction analysis demonstrated changes in crystallinity, and scanning electron microscopy imaging depicted morphological alterations post‐MACP treatment. The antinutrient factors, phytic and tannic acid, decreased significantly (p &lt; .05), with the most prominent decrease at 30 kV:20 min for the latter. The 30 kV:30 min treated flour, in particular, demonstrated significant improvements in BMF properties, and MACP can be further employed for better solubility and dispersibility of powdered food products, offering versatile applications in baked, functional, and gluten‐free products.Practical applicationsBarnyard millet, a naturally gluten‐free grain rich in protein and fiber, upon the multipin atmospheric cold plasma treatment, offers opportunities in a wide range of practical applications due to the increased functional properties, including water solubility, water absorption, oil binding capacity, foaming–emulsifying abilities, and viscosity. Additionally, the enhanced properties allow for the development of better extruded products, including nutritious breakfast cereals and healthy snacks with improved texture and stability, while promoting the utilization of underutilized grains like barnyard millet.

Starch nanoparticles with predictable size prepared by alternate treatments of ball milling and ultrasonication

In this study, starch nanoparticles (SNPs) were prepared by alternate treatments of liquid nitrogen ball milling and ultrasonication. The impact, shear and friction forces produced by ball milling, and acoustic cavitation and shear effects generated by ultrasonication disrupted starch granules to prepare SNPs. The SNPs possessed narrow particle size distribution (46.91–210.52 nm) and low polydispersity index (0.28–0.45). Additionally, the SNPs exhibited the irregular fragments with good uniformity. The relative crystallinity decreased from 34.91 % (waxy corn starch, WCS) to 0–25.91 % (SNPs), and the absorbance ratios of R1047/1022 decreased from 0.81 (WCS) to 0.60–0.76 (SNPs). The SNPs had lower thermal stability than that of WCS, characterized by a decrease in Td (temperature at maximum weight loss) from 309.39 °C (WCS) to 300.39–305.75 °C (SNPs). Furthermore, the SNPs exhibited excellent swelling power (3.48–28.02 %) and solubility (0.34–0.97 g/g). Notably, oil absorption capacity of the SNPs (9.77–15.67 g/g) was rather greater than that of WCS (1.33 g/g). Furthermore, the SNPs possessed the lower storage modulus (G′), loss modulus (G″) and viscosity than that of WCS. The SNPs with predictable size and high dispersion capability prepared in this study lay a foundation for expanding the application of SNPs.

Quality assessment and sensory evaluation of green banana starch enriched instant noodles

In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS). The starch was isolated from green banana, and was incorporated in the formulation as a source of resistant starch. Four different formulations were developed, and investigated the effects of the addition of banana starch on the nutritional composition, and functional properties of formulated instant noodles. The quality of the developed products was determined by moisture, ash, fat, protein, carbohydrate, crude fiber, enery, resistant starch, minerals, functional properties, and sensory attributes. Instant noodles with no banana starch had the highest moisture, ash, fat, protein, crude fiber, and energy contents but the lowest carbohydrate content. Among these, moisture, fat, protein, crude fiber, and carbohydrate content were varied significantly (p ≤ 0.05). The results showed that with the increase of banana starch percentage, the RS content increases significantly (p ≤ 0.05), and found 0.81 and 8.67 g/100 g respectively for control, and 11.75 % banana starch containing instant noodles. The functional properties exhibited that with the increase of the banana starch percentage in formulation, the water absorption capacity, oil absorption capacity, and rehydration rate increases significantly (p ≤ 0.05) but swelling index was not varied significantly (p > 0.05). The nine point hedonic scale based sensory evaluation results involving ten panelists showed that 11.67 % wheat flour supplemented with banana starch was highly accepted with desirable properties. Therefore, banana starch containing instant noodles can open up a new dimension for food product manufacturers to formulate green banana starch enrich food products which can improve RS consumption with potential health benefits.

Effect of variety, growing location and year on composition, certain antinutritional factors, and functionality of faba beans (Vicia faba) grown in Canada

AbstractBackground and ObjectivesFaba bean is a rich source of proteins, carbohydrates, vitamins, and minerals. It serves as a staple food in Asia, Africa, and the Mediterranean region. Faba bean production in Canada has recently increased due to the interest in sustainable plant‐based proteins. Identifying faba bean varieties that can grow across different environments and provide good quality, nutrition, and functionality is important. This study aimed to determine the effect of variety, growing location, and year on the composition, certain anti‐nutrients, and functionality of the faba bean varieties grown in Canada.FindingsVariety, growing location, and year had significant effects on the protein content, crude fat, ash, phytic acid, stachyose, verbascose, trypsin inhibitor activity, and functional properties of faba beans, including oil emulsion and water holding capacity. Starch content, total dietary fiber, and least gelling concentration were significantly affected by variety and growing location, whereas raffinose, oil absorption capacity, foaming capacity, and stability were significantly affected by variety and growing year. Significant interactions of variety, growing location, and year were observed for most characteristics. Environment played a greater role in affecting faba bean characteristics than variety except for starch content, total dietary fiber, oligosaccharides, and foaming stability.ConclusionsIt was found that varietal and environmental factors affected each trait differently. Selecting suitable varieties and growing conditions would improve the quality of faba bean.Significance and NoveltyInformation from this study will be useful to breeders, growers, and food manufacturers to improve the production and utilization of faba beans.

Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam

The present study evaluated the effect of various pre-treatments (Potassium metabisulphite (KMS), KMS+Ultrasonication (KMSUS), KMS+Microwave (KMSMW), KMS+Hot water (KMSHWB) followed by infrared drying on the quality of Elephant Foot Yam (EFY). KMSMW-treated samples showed the fastest drying rate and highest moisture diffusivity, whereas the KMS-treated sample had the highest weight gain (171.57 %) in rehydration (80 °C). KMSMW and KMSHWB-treated samples exhibited softer textures in rehydration compared to control. Pre-treated samples had higher water absorption capacity and lower oil absorption capacity compared to the control. Pre-treatments also influenced the amylose content and the highest amylose content was observed for KMSUS (21.25 %). Pre-treatments positively influenced the retention of bioactive compounds and reduced the calcium oxalate (117.37 mg/g to 64.09 mg/g). Among all the pre-treatments, KMSHWB showed higher retention of bioactive compounds viz., TPC (297.67 mg GAE/100 g), TFC (922.22 mg QE/100 g), DPPH scavenging activity (57.91 %), ABTS (1.42 mmol TE/100 g) and lowest calcium oxalate (64.09 mg/100 g).

Magnetic Hyperporous Elastic Material with Excellent Fatigue Resistance and Oil Retention for Oil-Water Separation.

Oily wastewater has caused serious threats to the environment; thus, high-performance absorbing materials for effective oil-water separation technology have attracted increasing attention. Herein, we develop a magnetic, hydrophobic, and lipophilic hyperporous elastic material (HEM) templated by high internal phase emulsions (HIPE), in which free-radical polymerization of butyl acrylate (BA) and divinylbenzene (DVB) is employed in the presence of poly(dimethylsiloxane) (PDMS), lecithin surfactant, and modified Fe3O4 nanoparticles. The adoption of the emulsion template with nanoparticles as both stabilizers and cross-linkers endows the HEM with biomimetic hierarchical open-cell micropores and elastic cross-linked networks, generating an oil absorbent with outstanding mechanical stability. Compressive fatigue resistance of the HEM is demonstrated to endure 2000 mechanical cycles without plastic deformation or strength degradation. By exploiting the synergistic effect of hierarchical structures and low-surface-energy components, the resulting HEM also possesses excellent and robust hydrophobicity (water contact angle of 164°) and good oil absorption capacity, in which Fe3O4 nanoparticles lead to convenient magnetically controlled oil recyclability as well. Notably, the unique biomimetic microporous structure demonstrates superior oil retention capacity (>95% at 1000 rpm and >60% at 10,000 rpm) over the state-of-the-art porous materials for a diverse variety of oils to reduce the risk of secondary oil leakage, along with good recoverability by squeezing owing to the excellent compression resilience. These excellent performances of our HEM provide broad prospects for practical applications in oil-water separation, energy conversion, and smart soft robotics.

Effect of Bambara Groundnut Flour (Vigna subterranea) Inclusion on the Functional, Pasting, Physical and Proximate Properties of Composite Cassava-bambara Flour

This study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed into flour and blended together based on D-Optimal mixture design with an outcome of eight experimental samples using Design Expert Software (Version 12.0). The flour blends were analyzed for functional, pasting, physical properties (color), baking strength and proximate composition. Data obtained were analyzed using analysis of variance and means were separated using Ducan’s Multiple Range Test. Range of results for bulk density, water absorption capacity, swelling index, solubility index and oil absorption capacity of the composite flour are 0.64-0.80g/mL, 0.38-1.37%, 0.77-0.91%, 6.00-8.65, 1.58-2.97, respectively. The peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature ranged from 162.84±2.09 to 426.50±1.83 RVU, 77.96±2.71 to 195.59±8.91 RVU, 84.88±0.63 to 234.75±5.58 RVU, 158.92±4.34 to 293.17±1.34 RVU, 76.88±18.04 to 101.42±5.08 RVU, 4.10±0.03 to 5.93±0.00 min and 75.05±0.05 to 94.78±0.38 oC, respectively. The baking strength characteristics of the flour blends such as moisture, ash, color, wet gluten, zenleny dry protein and wet protein ranged from 11.55 to 12.55%, 0.50 to 1.25%, 88.65 to 90.55, 8.35 to 13.80, -2.35 to 41.25, 4.92 to 13.85% and 4.53 to 11.99 %, respectively. Moisture, ash, fibre, fat, protein and carbohydrate of the composite flour ranged from 7.57 to 11.87%, 0.42 to 2.40 %, 1.78 to 3.00%, 2.81 to 5.62%, 8.42 to 12.68% and 67.61 to75.99%, respectively. Flour lightness, redness and yellowness ranged from 33.22 to 54.10, -2.89 to-1.14, 5.94 to 9.35, respectively. The inclusion of Bambara groundnut flour had a significant effect on the functional (swelling index, water and oil absorption capacity), pasting (peak, trough and final viscosity) and proximate (ash, fat and carbohydrate) properties of the flour blends.

Enhanced superhydrophobic melamine sponge with bimetal organic framework for simultaneous oil-water separation and microplastic removal

The escalating problem of oily wastewater and microplastic pollution poses a significant threat to our environment. Addressing this challenge has been hampered by the lack of sustainable materials capable of handling multiple pollutants effectively. However, this research introduces a groundbreaking approach for designing a superhydrophobic composite sponge, MS@ZnCo-ZIF@HDTMS. Utilizing a straightforward layer-by-layer self-assembly strategy, this work achieved the robust integration of bimetallic organic framework (ZnCo-ZIF) onto the sponge surface. This integration was facilitated by the adhesive and ion exchange properties of polydopamine (PDA), thereby constructing intricate micro- and nanocomposite structures. The immense specific surface area of ZnCo-ZIF offered numerous absorption sites for the assembly of PDA and hexadecyltrimethoxysilane (HDTMS). Remarkably, the composite sponge exhibits superhydrophobic and superoleophilic properties, demonstrating exceptional oil absorption capacities ranging from 55 g/g to 96 g/g, even after enduring 50 cycles. Moreover, MS@ZnCo-ZIF@HDTMS possesses remarkable mechanical and chemical stability. Its gravity-driven oil-water separation capabilities are noteworthy, achieving a permeate flux of 10,000 L m-2 h-1 and a removal rate of up to 99.2 %. Crucially, the superhydrophobic nature of the composite sponge, coupled with capillary effect, Van der Waals forces, hydrogen bonding, and other interactions, enables MS@ZnCo-ZIF@HDTMS to capture a diverse range of microplastics from water relatively swiftly. Therefore, this work not only provides effective candidates for the sustainable treatment of oil and microplastics in water but also opens new avenues for the restoration of aquatic environments.

Physicochemical, functional, and antinutritional properties of fermented Bambara groundnut and sorghum flours at different times

This study investigated the effect of fermentation at different times (24 and 48 h) on the proximate composition, physicochemical, antinutritional, and functional properties of fermented Bambara groundnut and sorghum flours. The results showed that fermentation improved the crude protein and crude fibre of the flours, with a decrease in crude fat and ash content. An increase in the mineral contents (potassium, magnesium, phosphorus, zinc, and iron), water absorption capacity, and foam stability were also observed. The oil absorption capacity of the fermented flour samples decreased after 24 h of fermentation, with an increase thereafter. A decrease in foam, emulsification capacity, and antinutritional factors were observed. The redness and yellowness values increased with an increase in fermentation time, while the lightness and total change in colour decreased. In conclusion, this study shows that fermented Bambara groundnut and sorghum flours could be useful ingredients or serve as an alternative for commercial and industrial purposes. Subsequent use of fermented Bambara groundnut and sorghum flours may also help mitigate nutritional issues, particularly in developing nations.

Development of silanized bacterial cellulose aerogels for the incorporation of natural oils with healing properties: Copaiba (Copaifera officinalis), bourbon geranium (Pelargonium X ssp.) essential oils and buriti (Mauritia flexuosa) vegetable oil

Bacterial cellulose (BC) represents a promising biomaterial, due to its unique and versatile properties. We report, herein, on purposely-designed structural modifications of BC that enhance its application as a wound dressing material. Chemical modification of the functional groups of BC was performed initially to introduce a hydrophobic/oleophilic character to its surface. Specifically, silanization was carried out in an aqueous medium using methyltrimethoxisilane (MTMS) as the silanizing agent, and aerogels were subsequently prepared by freeze-drying. The BC-MTMS aerogel obtained displayed a highly porous (99 %) and lightweight structure with an oil absorption capacity of up to 52 times its dry weight. The XRD pattern indicated that the characteristic crystallographic planes of the native BC were maintained after the silanization process. Thermal analysis showed that the thermal stability of the BC-MTMS aerogel increased, as compared to the pure BC aerogel (pBC). Moreover, the BC-MTMS aerogel was not cytotoxic to fibroblasts and keratinocytes. In the second step of the study, the incorporation of natural oils into the aerogel's matrix was found to endow antimicrobial and/or healing properties to BC-MTMS. Bourbon geranium (Pelargonium X ssp.) essential oil (GEO) was the only oil that exhibited antimicrobial activity against the tested microorganisms, whereas buriti (Mauritia flexuosa) vegetable oil (BVO) was non-cytotoxic to the cells. This study demonstrates that the characteristics of the BC structure can be modified, while preserving its intrinsic features, offering new possibilities for the development of BC-derived materials for specific applications in the biomedical field.

In-situ synthesis of superhydrophobic PLA-UiO-66-NH2@MS melamine sponge composite for high efficiency oil/water separation

In recent years, oil and organic solvent pollution of water bodies have deteriorated water quality, harmed ecosystems, and presented serious concerns to human health and biodiversity. Traditional oil/water separation technologies are inefficient, consume a lot of energy, and are difficult to operate. As a result, finding efficient, environmentally beneficial, and long-term separation solutions to manage water pollution is challenging. This paper proposes UNP@MS, a MOF-based sponge material to achieve superhydrophobicity and super lipophilicity, the material is developed on a melamine sponge loaded with UiO-66-NH2 and grafted with a polylactic acid (PLA) component. It achieves a remarkable oil/water separation efficiency of 99% even under difficult conditions (such as acidic or alkaline solutions) and displays exceptional separation efficiency for various oils. Furthermore, the oil absorption capacity maintains at 85% after ten cycles of oil absorption, exhibiting outstanding stability.