Peanut Particles Research Articles

Assessment of rheological, qualitative and antioxidant characteristics of enriched peanut butter with date paste through shelf-life stability

Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut butter. This study examined the effect of rheological, antioxidant and qualitative characteristics of optimum peanut butter (including date paste and lecitin) during shelf-life. The results showed that the presence of date paste along with lecithin in optimum peanut butter improved the overall characteristics of peanut butter, including the physicochemical, microbial, mechanical, and sensory properties, compared to the control. Moreover, shelf-life had the most effect on reducing the emulsion stability, cohesiveness, antioxidant properties, and overall acceptance. In addition, the flow behavior of the emulsions was examined through the Herschel-Bulkley model using the parameters of determination coefficient, R2, flow behavior index, n, and consistency coefficient, K (Pa.sn). The presence of date paste in enriched peanut butter results in the creation of a colloidal structure among the peanut particles. This structure traps the oil, preventing it from leaving the peanut paste texture during shelf-life.

Influence of antigen density and TLR ligands on preclinical efficacy of a VLP-based vaccine against peanut allergy.

Virus-like particle (VLP) Peanut is a novel immunotherapeutic vaccine candidate for the treatment of peanut allergy. The active pharmaceutical ingredient represents cucumber mosaic VLPs (CuMVTT -VLPs) that are genetically fused with one of the major peanut allergens, Ara h 2 (CuMVTT -Ara h 2). We previously demonstrated the immunogenicity and the protective capacity of VLP Peanut-based immunization in a murine model for peanut allergy. Moreover, a Phase I clinical trial has been initiated using VLP Peanut material manufactured following a GMP-compliant manufacturing process. Key product characterization studies were undertaken here to understand the role and contribution of critical quality attributes that translate as predictive markers of immunogenicity and protective efficacy for clinical vaccine development. The role of prokaryotic RNA encapsulated within VLP Peanut on vaccine immunogenicity was assessed by producing a VLP Peanut batch with a reduced RNA content (VLP Peanut low RNA). Immunogenicity and peanut allergen challenge studies were conducted with VLP Peanut low RNA, as well as with VLP Peanut in WT and TLR 7 KO mice. Furthermore, mass spectrometry and SDS-PAGE based methods were used to determine Ara h 2 antigen density on the surface of VLP Peanut particles. This methodology was subsequently applied to investigate the relationship between Ara h 2 antigen density and immunogenicity of VLP Peanut. A TLR 7 dependent formation of Ara h 2 specific high-avidity IgG antibodies, as well as a TLR 7 dependent change in the dominant IgG subclass, was observed following VLP Peanut vaccination, while total allergen-specific IgG remained relatively unaffected. Consistently, a missing TLR 7 signal caused only a weak decrease in allergen tolerability after vaccination. In contrast, a reduced RNA content for VLP Peanut resulted in diminished total Ara h 2 specific IgG responses, followed by a significant impairment in peanut allergen tolerability. The discrepant effect on allergen tolerance caused by an absent TLR 7 signal versus a reduced RNA content is explained by the observation that VLP Peanut-derived RNA not only stimulates TLR 7 but also TLR 3. Additionally, a strong correlation was observed between the number of Ara h 2 antigens displayed on the surface of VLP Peanut particles and the vaccine's immunogenicity and protective capacity. Our findings demonstrate that prokaryotic RNA encapsulated within VLP Peanut, including antigen density of Ara h 2 on viral particles, are key contributors to the immunogenicity and protective capacity of the vaccine. Thus, antigenicity and RNA content are two critical quality attributes that need to be determined at the stage of manufacturing, providing robust information regarding the immunogenicity and protective capacity of VLP Peanut in the mouse which has translational relevance to the human setting.

Difference of Masticatory Performance between Body Mass Index Categories on Students of Universitas Sriwijaya

Introduction: Mastication is a complex rhythmical activity that requires coordination of the neuro-musculature to prepare the food for swallowing. Masticatory performance can be influenced by some factors, such as bite force. Underweight and overweight/obese persons had reported having low bite force. The purpose of this study was to compare the masticatory performance between underweight, normal weight, and overweight/obese adults. Methods: In this cross-sectional study, 60 students of Universitas Sriwijaya were included (age: 21-25 years). Subjects were grouped according to their BMI: group I (underweight), group II (normal weight), and group III (overweight/obese). Masticatory performance was evaluated with the sieves method. During the masticatory performance test, subjects were asked to chew 3-gram peanuts for 20 masticatory strokes, which was done three times. Peanut particles that had been chewed were filtered with a sieve. The volume of peanut particles passed through the sieve was divided by the volume of total particles and multiplied by 100 percent, which the result was noted as a masticatory performance score. The One-way ANOVA test was employed to identify differences between groups. P values ≤0.05 were considered statistically significant. Results: The underweight group showed the smallest masticatory performance score, followed by the overweight/obese group, while the normal weight group showed the highest score. There was a significant difference in masticatory performance score between the underweight and normal weight group (p<0,05), while the rest were not showed a significant difference (p>0,05). Conclusion: The underweight and overweight/obesity groups had a lower masticatory performance compared to the normal weight group.

A randomized clinical study to assess the performance of a marketed denture adhesive in a model of food infiltration in healthy, edentulous adults.

An optimized food infiltration methodology was utilized to assess the objective and subjective efficacy of a marketed denture adhesive regarding denture dislodgment and infiltration and perception of food particles under maxillary and mandibular dentures. A pilot study helped optimize methodologies before the efficacy study. Participants were healthy adults (n =48 for both studies) with fair- to well-fitting and well-made full maxillary and mandibular dentures. In the pilot, groups were a denture adhesive applied in a conventional dabbed-on pattern, a denture adhesive applied in continuous strips, or no adhesive. In the efficacy study, groups were the Test denture adhesive (continuous strips pattern application) or no adhesive, employed in a crossover design. Food infiltration was investigated through measurement of peanut particle mass retrieved from under each denture (30-32 g chewed). No formal statistical testing was performed in the pilot. Statistical analysis in the efficacy study was performed using analysis of variance. Primary efficacy evaluation was combined peanut particle mass from both dentures. Secondary efficacy evaluations included peanut particle mass under separate dentures, participant-reported denture dislodgements, and awareness/rates of how bothersome peanut particles under dentures were. In the pilot, the median peanut particle mass was lower with either pattern application compared with no adhesive. In the efficacy study, peanut particle mass under combined dentures was lower with than without adhesive (geometric mean [product of values]: 5.56vs. 29.13 mg) with a between-group geometric mean ratio (adhesive over no adhesive) of 0.19 (95% confidence interval: 0.12, 0.30) favoring the Test adhesive (p < .0001). Similar Test adhesive beneficial outcomes in both studies included significantly fewer denture dislodgements and awareness and how bothersome peanut particles under dentures were. Treatments were generally well-tolerated. These findings, including reduced peanut particle infiltration, fewer denture dislodgments, and lower ratings of bothersomeness, corroborate those studies investigating the benefits of denture adhesive in preventing food infiltration.

Decision to use denture adhesive in complete denture wearers after one-month run-in period: A quasi-experimental study.

The aim of this study was to assess two patient-based outcomes of complete denture (CD) wearers who continued or discontinued using denture adhesive (DA) after one-month run-in period of DA use. This quasi-experimental study comprised 76 CD wearers. The two patient-based outcomes were oral health-related quality of life and masticatory performance, determined by the Thai-version of oral impacts on daily performances index and multiple sieve method of 20-stroke peanut mastication. Denture retention and stability were evaluated using the CU-modified Kapur criteria to classify the CD into acceptable or unacceptable quality. The outcomes were collected at 3 time points: 1) at baseline (T0), 2) after a 1-month run-in period of DA use (T1), at which time the participants decided whether to continue using DA, and 3) 1-month after continuing or discontinuing using DA (T2). Changes in the percentages of having an oral impact from T0 to T2 were evaluated using the McNemar's test. The effect of denture quality and the decision to use DA on peanut particle size across time points were assessed using repeated measures ANOVA. The peanut particle size changes in each group between time points were evaluated using the one-way repeated measures ANOVA and Tukey post-hoc comparison test. The participants who continued using DA at T2 had greater oral impact reduction after the 1-month run-in period of DA use, whereas cleaning and emotional impacts emerged in those who discontinued using DA. At T1 and T2, the peanut particle size of the participants who continued and discontinued using DA was not significantly changed from T0, except for the acceptable CD wearers who discontinued using DA at T2, whose peanut particle size decreased from T0 to T2. Baseline oral impacts and their change influenced CD wearers' decision whether to continue using DA. However, masticatory performance did not affect the patients' decision.

The impact of poor dental status and removable dental prosthesis quality on body composition, masticatory performance and oral health-related quality of life: a cross-sectional study in older adults

BackgroundTo determine the impact of dental status, types, and quality of dental prostheses on body composition, masticatory performance and oral health-related quality of life (OHRQoL). Potential associations between body composition, masticatory performance and OHRQoL were also investigated.MethodsThis cross-sectional study included 110 older adults who received prosthodontic treatment at the Dental Faculty Clinics at Chulalongkorn University. Participants were categorized according to their dental prostheses: complete denture (CD), removable partial denture (RPD) and fixed partial denture (FPD). Retention and stability of the RPD and CD were evaluated using the CU-modified Kapur and the modified NHANES III criteria to classify denture quality into acceptable and unacceptable. Dental status including posterior occluding pairs and number of remaining natural teeth were assessed intraorally. Dependent variables were body composition, masticatory performance and OHRQoL. Body composition, including muscle mass (kg), bone mass (kg), basal metabolic rate (kcal) and visceral fat (%) were determined through a bioelectrical impedance analysis. Masticatory performance was assessed using a multiple sieve method of peanut mastication. OHRQoL was assessed using the validated Thai version of Oral Impacts on Daily Performances (Thai-OIDP) index. After adjusting for covariates, including age and sex, the associations between oral and dental prosthesis status and body composition, masticatory performance as well as OIDP score were analyzed using multivariable linear and negative binomial regression analyses. Spearman’s correlation was used to determine the potential associations between body composition, masticatory performance and OHRQoL.ResultsThe presence of fewer natural teeth or wearing an unacceptable removable denture were factors associated with lower bone mass, muscle mass and basal metabolic rate, and with a higher visceral fat. Similar dental and removable denture status were also associated with larger peanut particle size and higher OIDP score. Masticatory performance and OHRQoL variables were moderately correlated (Spearman's rho = 0.44). However, body composition was not correlated with masticatory performance or OHRQoL.ConclusionsIn individuals wearing dental prostheses, factors such as severity of tooth loss, types, and quality of dental prostheses, particularly retention and stability, negatively impacted not only masticatory function and OHRQoL, but also their overall body composition and health.

Airway exposure to diesel exhaust particles and urban particulate matter induces allergic sensitization to peanut via distinct mechanisms

Exposure to traffic-related air pollutants is associated with sensitization to foods through unknown mechanisms. We previously reported that airway co-exposure to peanut and either diesel exhaust particles (DEP) or urban particulate matter (UPM) induces peanut allergy in an animal model. Here, we investigated the immune mechanisms by which these pollutants induce airway sensitization.

Development of a Biomimetic Masticating Robot for Food Texture Analysis

Abstract Assessing the food texture via mastication is important for advancing knowledge of food properties so as to develop favorable and healthy food products. Oral processing of food by robots can enable an in vitro assessment of food texture by simulating human mastication objectively. In this study, a chewing robot is developed to mimic the rhythmic motion of the molars to enable controllable chewing kinematics and a biomimetic oral environment. The robotic chewing is realized using a 3 degree-of-freedom (DOF) linkage mechanism, which recreates the molar grinding movement based on molar trajectories and chewing cycle durations previously reported in the literature. Moreover, a soft pneumatically actuated cavity is developed to provide a space to contain and reposition the food between occlusions. To regulate the robotic chewing having variable molar trajectories and chewing durations, the mathematical relationship of the linkage’s actuators and molar movements is investigated for the purpose of motion analysis and control. Accordingly, the design of the robot in terms of linkage, oral cavity, and mechatronics system is performed. The built robot is validated by tracing a planned variable molar trajectory while chewing peanuts. The performance of robot chewing is validated by demonstrating the ability of the robot to chew the peanuts similar to that by human through comparison of peanut particle size distributions (PSDs) and particle median size diameters.

Subpixel detection of peanut in wheat flour using a matched subspace detector algorithm and near-infrared hyperspectral imaging

The detection of adulterations in food powder products represents a high interest especially when it concerns the health of the consumers. The food industry is concerned by peanut adulteration since it is a major food allergen often used in transformed food products. Near-infrared hyperspectral imaging is an emerging technology for food inspection. It was used in this work to detect peanut flour adulteration in wheat flour. The detection of peanut particles was challenging for two reasons: the particle size is smaller than the pixel size leading to impure spectral profiles; peanut and wheat flour exhibit similar spectral signatures and variability. A Matched Subspace Detector (MSD) algorithm was designed to take these difficulties into account and detect peanut adulteration at the pixel scale using the associated spectrum. A set of simulated data was generated to overcome the lack of reference values at the pixel scale and to design appropriate MSD algorithms. The best designs were compared by estimating the detection sensitivity. Defatted peanut flour and wheat flour were mixed in eight different proportions (from 0.02% to 20%) to test the detection performances of the algorithm on real hyperspectral measurements. The number and positions of the detected pixels were investigated to show the relevancy of the results and validate the design of the MSD algorithm. The presented work proved that the use of hyperspectral imaging and a fine-tuned MSD algorithm enables to detect a global adulteration of 0.2% of peanut in wheat flour.

Subjective and objective measures for evaluating masticatory ability and associating factors of complete denture wearers: A clinical study

Statement of problemThe masticatory ability of complete denture (CD) wearers can be evaluated subjectively and objectively. Although an objective measure reflects a person’s ability to masticate food, it is rarely used in clinical practice. Moreover, the factors associated with subjective and objective masticatory ability of CD wearers remain unclear. PurposeThe purpose of this clinical study was to identify subjective and objective measures that better reflect the masticatory ability of CD wearers and to investigate their associating factors. Material and methodsMasticatory ability was evaluated in 130 CD wearers by using subjective and objective measures. The subjective indicators were oral impact on eating and denture satisfaction based on eating or mastication ability. Masticatory performance was objectively measured by using a median peanut particle size. The maximum occlusal force, number, and area of occlusal contacts were determined from a pressure-sensitive sheet. CD retention and stability were classified into acceptable and unacceptable denture quality following the CU-modified Kapur criteria. The occlusal pattern and oral conditions were examined and recorded. Intraexaminer reliability in determining CD quality and oral condition was shown by a Kappa score of 0.90 to 0.95. Multivariable linear and logistic regressions were performed to analyze the associations between CD quality, maximum occlusal force, and masticatory ability. The Spearman correlation was used to determine the association between subjective and objective measures. Sensitivity, specificity, positive predictive value (PPV), and negative predictive value (NPV) between subjective and objective measures were calculated. ResultsUnacceptable CD quality was significantly associated with oral impact on eating, eating dissatisfaction, and larger peanut particle size (P<.001). Peanut particle size increased with lower maximum occlusal force, which was related to fewer occlusal contacts and the female sex. The highest to lowest adjusted R2 values were related to masticatory performance, oral impact on eating, and eating satisfaction models. Among participants with unacceptable CD quality, 16% had higher masticatory performance, 25%, had no oral impact on eating, and 33% reported eating satisfaction. The sensitivity and specificity values of subjective measures in predicting lower masticatory performance were approximately recorded at 74% and 90%, respectively, whereas PPV and NPV were at 90% and 77%, respectively. ConclusionsCD retention and stability impact objective and subjective masticatory ability. Objective masticatory performance is the best measure for evaluating the masticatory ability of CD wearers, followed by oral impact on eating and eating satisfaction. A 3.6-mm peanut particle size is suggested as a cutoff value for identifying CD wearers with impaired masticatory ability.

Effects of Pretreatment on the Yield of Peanut Oil and Protein Extracted by Aqueous Enzymatic Extraction and the Characteristics of the Emulsion.

Effects of comminution on peanut particle size and yield of peanut oil and protein were analyzed. Additionally, the emulsion properties (surface protein concentration, particle size, and ξ-potential) were compared. Moreover, different demulsification methods were used to investigate the emulsion stability. Results showed that the yield of peanut oil and protein was highest (87.23% and 82.05%, respectively) after dry comminution for 72 s. Upon wet comminution for 120 s, the yields of peanut oil and protein were 89.91% and 84.70%, respectively, which were both significantly higher than that obtained after dry comminution (p < 0.05). The surface protein concentration and ξ-potential of emulsion made by dry comminution (DCE) were 7.02 mg/m2 and 12.08 mV, respectively, and those of emulsion made by wet comminution (WCE) were 10.71 mg/m2 and 15.25 mV, respectively, which were significantly higher than that of DCE (p < 0.05). The volume average particle size of DCE was 3.41 µm, which was significantly higher than that of WCE (3.18 µm, p < 0.05). Collectively, these results indicated that WCE was more stable than DCE. Further, the demulsification rate of DCE was significantly higher than that of WCE when treated by freeze-thawing, pH, papain, and phospholipase A2 (p < 0.05). Demulsification effect of Alcalase 2.4L was the best among these five demulsification methods treated, and the demulsification rate of DCE reached 92.77%, which was slightly higher than that of WCE (92.67%), further illustrating the higher stability of WCE.

Effect of [Zr4+] to [SO2-4] molar ratio on the zirconia phase structure in lamellar liquid crystal of SDS/water/1-decanol ternary system

ABSTRACTPure tetragonal zirconia nanopowder was prepared via lamellar liquid crystal method combined with a thermal sulfated zirconyl chloride hydrosol. The lamellar liquid crystal region in the sodium dodecyl sulfate/1-decanol/water ternary phase diagram was observed by polarizing optical micrographic images. The impact of the molar ratio on the phase and morphology of zirconia was investigated. Results showed that the molar ratio Rs affected the phase structure and morphological characteristic of zirconia particles. Moreover, the morphology was transformed from almost peanut particles to spherical ones, whereas tetragonal phases changed into monoclinic phase with the increase in Rs.

A randomized clinical study to evaluate the effect of denture adhesive application technique on food particle accumulation under dentures.

Food ingress under dentures is a common problem that may be reduced by denture adhesive use. The objective of this study was to explore the effect of the mode of application of a denture adhesive on reducing accumulation of food particles under dentures. This was a single‐centre, controlled, single‐blind, randomized, three‐treatment, three‐period, crossover study in participants with complete, removable well‐fitting, well‐made upper/lower dentures. Treatments were: 1) experimental denture adhesive application (test adhesive) applied with a precision applicator as continuous strips; 2) marketed denture adhesive (positive control) applied using a flat ribbon nozzle as dabs; 3) no adhesive. Food‐occlusion testing was performed by assessing peanut particle migration under dentures with denture retention/stability evaluated using the Kapur Index (Olshan modification). Differences were assessed using an ANOVA model. Adhesive oozing and perceptions of the adhesives were assessed by questionnaire. All 83 randomized participants completed the study. There were no significant differences between positive control or test adhesives versus no adhesive, or between test adhesive and positive control, for mass of peanut particles recovered from dentures. Both adhesives had significantly higher retention and stability scores compared with no adhesive (all P < .01). Participants reported significantly higher scores for denture comfort, confidence, satisfaction and movement with both adhesives versus no adhesive (all P < .01). No differences in adhesive ooze were reported between adhesives. No adverse events were reported. In conclusion, there was no difference in performance, as measured by peanut particle mass recovered from upper/lower dentures, for the test adhesive, positive control and no adhesive.

Randomized Controlled Clinical Study to Determine the Oral and Dermal Tolerability of an Experimental Denture Wipe.

PurposeTo evaluate oral and dermal tolerance following use and user acceptability of an experimental denture‐cleansing wipe. An exploratory objective was to develop a method to assess denture wipe effectiveness in removing debris from denture surfaces.Materials and MethodsThis was a single‐center, randomized, controlled, parallel‐group, examiner‐blind study in participants with ≥1 full/partial denture. Participants were randomized to clean their dentures with the denture wipe (n = 76) or water (n = 76) up to 4 times per day for 14 days. Tolerability was assessed by treatment‐emergent adverse events (TEAEs), oral soft tissue examination, and lead hand dermatological assessment. Acceptability was assessed by questionnaire. The feasibility of a methodology to assess the efficacy of the wipe at removing food particles was also evaluated through determination of the mass of chewed peanut particles that the wipe removed after a single use (n = 31).ResultsThe proportion of participants experiencing oral TEAEs by day 14 was 0.039% with the denture wipe (lip injury [n = 1], mouth injury [n = 2]) and 0.013% with the water rinse (coated tongue [n = 1]). There were no dermal TEAEs and no TEAE‐related study withdrawals. Skin irritation scores with the denture wipe remained unchanged from baseline. Comparing before vs. after cleaning with the denture wipe, a higher proportion of participants rated their dentures as feeling extremely/very fresh (28.9% pre‐/85.5% post‐cleaning), feeling extremely/very clean (34.2%/86.8%) and looking extremely/very clean (43.5%/85.5%). More denture‐wipe group participants than water‐rinse group participants were extremely/very satisfied with the amount of debris removed from their dentures (88.1% vs 72.4%). The methodology used to assess the weight of peanut particles captured from the wipes/dentures appeared to be a feasible investigation technique.ConclusionsThe denture wipe was generally well‐tolerated and had good user acceptability. The methodology for assessing the mass of peanut particles removed by denture wipes was successful.

Continuous sheath-free separation of particles by shape in viscoelastic fluids

Shape is an important indicator of cell type, cycle, and state, etc., and can thus serve as a specific marker for label-free bioparticle separation. We demonstrate in this work a shape-based separation of equal-volumed spherical and peanut particles in viscoelastic fluids through straight rectangular microchannels. This continuous sheath-free separation arises from the shape-dependent equilibrium particle position(s) as a result of the flow-induced elasto-inertial lift and shear thinning effects. A continuous transition from single to dual and to triple equilibrium positions is observed for both types of particles with the increase in flow rate. However, the flow rate at which the transition takes place differs with the particle shape. This phenomenon occurs only in microchannels with a large aspect ratio (width/height) and has not been reported before. It is speculated to correlate with the dissimilar dependences of elastic and inertial lift forces on particle size and flow rate as well as the rotational effects of non-spherical particles.

Elasto-Inertial Pinched Flow Fractionation for Continuous Shape-Based Particle Separation.

Shape is an important passive marker in label-free particle and cell separation for chemical, biomedical, and environmental applications. We demonstrate herein a continuous-flow shape-based separation of spherical and peanut-shaped rigid particles of equal volume (or equivalent spherical diameter) via elasto-inertial pinched flow fractionation (eiPFF). This microfluidic technique exploits the shape dependence of the flow-induced elasto-inertial lift (and hence the cross-stream migration) in viscoelastic fluids to increase the displacement of a sheath flow-focused particle mixture for a high-purity separation. The parametric effects on this shape-based particle separation via eiPFF are systematically investigated in terms of five dimensionless numbers. It is found that the separation is strongly affected by the flow rate, fluid elasticity, and channel aspect ratio. Interestingly, the elasto-inertial deflection of the peanut particles can be either greater or smaller than that of equally volumed spherical particles. This phenomenon is speculated to correlate with the rotational effects of peanut particles.

Detection and Quantification of Peanut Traces in Wheat Flour by near Infrared Hyperspectral Imaging Spectroscopy Using Principal-Component Analysis

The use of a common environment for processing different powder foods in the industry has increased the risk of finding peanut traces in powder foods. The analytical methods commonly used for detection of peanut such as enzyme-linked immunosorbent assay (ELISA) and real-time polymerase chain reaction (RT-PCR) represent high specificity and sensitivity but are destructive and time-consuming, and require highly skilled experimenters. The feasibility of NIR hyperspectral imaging (HSI) is studied for the detection of peanut traces down to 0.01% by weight. A principal-component analysis (PCA) was carried out on a dataset of peanut and flour spectra. The obtained loadings were applied to the HSI images of adulterated wheat flour samples with peanut traces. As a result, HSI images were reduced to score images with enhanced contrast between peanut and flour particles. Finally, a threshold was fixed in score images to obtain a binary classification image, and the percentage of peanut adulteration was compared with the percentage of pixels identified as peanut particles. This study allowed the detection of traces of peanut down to 0.01% and quantification of peanut adulteration from 10% to 0.1% with a coefficient of determination ( r2) of 0.946. These results show the feasibility of using HSI systems for the detection of peanut traces in conjunction with chemical procedures, such as RT-PCR and ELISA to facilitate enhanced quality-control surveillance on food-product processing lines.

Mass transfer process of peanut protein extracted by enzyme-containing reverse micelles

This study evaluated the mass transfer process of peanut protein extracted by reverse micelles containing enzyme by using a corresponding model.The effects of stirring speed,extraction temperature,peanut particle size,solid-liquid ratio,and ratio of enzyme to substrate([E]/[S]) on the extraction rate were examined.The results showed that the extraction rate increased with higher temperature,reduced particle size,and increased the solid-liquid ratio.The optimum extraction efficiency was achieved at an [E]/[S] ratio of 40,000 U/g,while changing the stirring speed had little effect on the extraction.Based on the Arrhenius equation,the apparent activation energy for the extraction of peanut protein was calculated as 9.64 kJ/mol.The results suggest that the rate-determining step in the extraction process probably was the internal diffusion control of the protein from the interior to the surface of the particle,which belongs to a first-order reaction.A macroscopic mass transfer model of peanut protein extracted by enzyme-containing reverse micelles was established,which,after model validation,agreed well with the actual extraction process.Thus,this study provides an important theoretical basis for the mass transfer process of peanut protein extracted by reverse enzyme-containing micelles.

Morphology and size control of barium carbonate in ethanol–water mixed solvents

Barium carbonate (BaCO3) particles have been obtained by the precipitation reaction of CO2 bubbles to barium hydroxide [Ba(OH)2] in the ethanol–water mixed solvents. Various morphologies, from rounded peanut, leaf-like, rod, and needle particles, were controlled by the precipitation step, where CO2 gas was fed to Ba(OH)2 in ethanol–water mixed solvent. The CO2 gas as a carbonate source and Ba(OH)2 slurry as a barium ion source are dissolved in the mixed solvents, within the solubility limit, to precipitate. The reactants dissolve progressively while they precipitate to BaCO3. Ba(OH) 2 slurry becomes translucent and opaque while the reaction proceeds. It becomes more opaque, upon which the dissolution of Ba(OH)2 proceeds and BaCO3 precipitates. The opaqueness of the products depends on the particle size of BaCO3 in the product. The characteristics of BaCO3 were confirmed by the X-ray diffraction (XRD), transmission electron microscope (TEM), and electrophoretic light scattering methods. The amount of water in the mixed solvents and of Ba(OH) 2 in the reaction batch is related to the reaction rate in the nucleation and growing step, so that it was possible to control the shape of particles. Based on the understanding of the size and morphology of BaCO3 in the solid/liquid–gas system, it was possible to obtain a well-dispersed average 40-nm BaCO3 colloid.

Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

Abstract Heterogeneous foods are widely consumed but little is known about the dynamics of their breakdown during mastication. To investigate these dynamics the particle size and bolus mass at regular stages of the chewing sequence were investigated using a single subject, who was carefully selected according to strict mastication and dental criteria. A standardized volume of both a gelatine gel and chocolate matrix containing roasted peanuts was chewed and expectorated after a specified number of chews or at the point of swallowing. The mass of various components of the bolus was determined along with peanut particle parameters ( d 50 , broadness ( b ), and specific surface area) at each interval. Results showed that for this subject the type of matrix influenced the pathway that the peanut particles (embedded inside each matrix) were broken down. The d 50 of peanut particles within the bolus of the gelatine gel were greater than within the bolus of the chocolate throughout the chewing sequence until the point of swallowing. At the point of swallowing, the d 50 of peanut particles inside the bolus of the gelatine gel and chocolate were the same. The broadness value ( b ) and specific surface area of the peanut particles in the bolus of the chocolate were greater than those in the bolus of the gelatine gel throughout the chewing sequence. The matrices also induced different dynamic trends in the mass of bolus components during the chewing sequence.