Soft Texture Research Articles

The proinflammatory status, based on preoperative interleukin-6, predicts postpancreatectomy acute pancreatitis and associated postoperative pancreatic fistula after pancreaticoduodenectomy.

Early predictors of morbidity after pancreaticoduodenectomy (PD) can guide tailored postoperative management. Preoperative inflammatory data in patients who underwent PD remained poorly studied in investigating the clinical significance of predicting postpancreatectomy acute pancreatitis (PPAP) and PPAP-associated postoperative pancreatic fistula (POPF). The clinical data of 467 patients receiving PD between January 2020 and December 2022 were retrospectively reviewed. Preoperative inflammatory data were stratified according to PPAP, and independent risk factors were analyzed. Multivariate logistic regression and subgroup analyses were conducted to compare risk factors of PPAP-associated POPF and non-PPAP-associated POPF. PPAP occurred in 17.6% of patients. The incidence of other complications increased following PPAP. Among the preoperative inflammatory factors, only interleukin-6 (IL-6) increased (P<0.001), leading to a higher incidence of PPAP and POPF (P<0.001; P=0.002). The area under the curve of IL-6 in predicting PPAP was 0.71 (0.65-0.77; P<0.001). Abnormal preoperative IL-6 levels (odds ratio [OR]: 5.01; P<0.001), soft pancreatic texture (OR: 2.15; P=0.007), and pathology (OR: 2.03; P=0.012) were independent risk factors for PPAP. The subgroup analysis showed that increased IL-6 (OR: 1.01; P=0.006) and soft pancreatic texture (OR: 2.05; P=0.033) resulted in a higher risk of PPAP-associated POPF, while increased IL-8 (OR: 1.01; P=0.007), older age (OR: 1.05; P=0.008), and higher body mass index (OR: 1.12; P=0.021) correlated with non-PPAP-associated POPF. PPAP is common after PD; a high preoperative IL-6 level can predict its occurrence, in addition to associated POPF, which could be due to a preoperative proinflammatory status.

Dry-Cured Ham, ‘Kraški Pršut’, from Heavy Pig Production—A Pilot Study Focusing on the Effect of Ham Weight and Salting

A pilot study was conducted with the aim of adapting the processing of “Kraški pršut”, dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From a pool of thighs harvested from heavy pigs, a total of 32 green hams were selected (from 16 carcasses) based on weight (two classes; L—lighter, H—heavier) and we used left and right ham for either the standard or a shortened salting phase. Salting duration consisted of phase 1 (7 days for all hams) and phase 2 (7 or 14 days for L, 10 or 17 days for H, in the case of shortened and standard salting, respectively). Equivalent conditions for all hams were maintained during the remaining phases, with a total maturation period of 18 months. The analysis focused on chemical, physical and rheological properties, sensory attributes, and consumer perceptions. The H hams had lower processing losses, resulting in higher moisture and water activity, lower salt content in internal biceps femoris muscle, and a softer texture (instrumental and sensory) than L hams. The salting duration mainly affected weight losses in the salting phase and, consequently, salt content, which was lower in the shortened salting phase, while no effects were observed on texture. The sensory panel perceived weight’s effect on hardness, with L hams being perceived as harder, and salting’s effect on sourness, with hams submitted to longer salting perceived as sourer than H hams. Consumer testing indicated a general preference for softer and less salty hams. Overall, the results show that the applied reduction in salting duration was not substantial, and future trials should explore further optimization in terms of salting and resting phases.

Tunnel Technique and Subepithelial Connective Tissue Graft, With or Without Cross-Linked Hyaluronic Acid, in the Treatment of Multiple Gingival Recessions: Prognostic Parameters for Clinical Treatment Outcomes of Randomized Controlled Trial

Objectives: This study aimed to investigate factors that influence the 12-month outcomes after the treatment of multiple gingival recessions (GRs) with a modified coronally advanced tunnel (MCAT) and a subepithelial connective tissue graft (SCTG), with cross-linked hyaluronic acid (HA, tests) or without (controls). Materials and Methods: Twenty-four patients with 266 GRs were treated. A logistic regression model was set to identify the baseline parameters that could predict the 12-month outcomes. The study protocol was registered at ClinicalTrials.gov (ID No. NCT05045586). Results: The evaluated clinical and esthetic parameters showed marked improvement in both groups without any statistically significant differences between the groups, with the exception of the soft tissue texture (STT). The STT was in favor of the HA group (0.96 versus 0.73, p = 0.0091). The likelihood of an MRC &gt; 85%, of achieving CRC, and of gaining an RES = 10 was the highest for the incisors (reference group) and the lowest for the molars (OR = 0.046, p = 0.005). With each 1 mm increase in the baseline clinical attachment level, the odds of failure (MRC &lt; 85%, not achieving CRC) increased, whereas each 1 mm increase in the baseline keratinized tissue width (KTW) improved the chances of an MRC &gt; 85%, of achieving CRC, and of gaining an RES = 10. The application of HA increased the likelihood of a perfect RES more than twofold (OR = 2.683, p = 0.001). Conclusions: The application of HA improved the 12-month esthetic outcomes after the treatment of GRs with the MCAT technique. The baseline CAL, KTW, and tooth type predicted the 12-month MRC, CRC, and RES. An evaluation of the baseline characteristics of the surgical area might help clinicians develop individualized treatment plans.

Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels

Understanding gel structures and behavior is a prerequisite for attaining the desired food application characteristics. The mixing temperature is crucial when incorporating thermolabile active compounds into gels. This study evaluated the effect of mixing temperature on the physical and chemical properties of a bigel system prepared using a carnauba wax/canola oil oleogel and Arabic gum hydrogels. The results showed that bigels prepared at lower temperatures (30 and 40 °C) resulted in a solid-like state under crystallization temperature, resulting in matrices with larger hydrogel droplets, softer texture, and lower adhesiveness, spreadability, and solvent binding capacity. In contrast, bigels prepared at higher temperatures (50 and 60 °C), around crystallization temperature but with no solid state, resulted in matrices with smaller hydrogel droplets and higher firmness, adhesiveness, and spreadability. These bigels had a higher apparent viscosity, especially at lower shear rates, and solid-like behavior in the linear viscosity range. During the bigel preparation process, adjusting the mixture temperature had no effect on the samples’ oxidative stability, FTIR spectra, or thermal properties. The results highlighted the importance of hydrogel droplet size on the microstructure of the formed bigels, and smaller droplets could act as effective fillers to reinforce the matrix without making chemical changes.

Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier

The rising prevalence of dysphagia among the aging population presents significant challenges in developing specialized diets that combine soft textures with high nutritional value. This study investigates the formulation of cod protein composite gels (CPCGs) using high internal phase emulsions (HIPEs, 5–25 %) derived from cooked cod protein and egg white microgels. The CPCGs were prepared via high-pressure homogenization at 400 bar for 10 min. The texture, water retention, rheological properties, and network structure of the CPCGs were analyzed. Results demonstrated that incorporating HIPEs increased the hardness and whiteness of CPCGs. The water holding capacity peaked at 98.52 % with 15 % HIPEs. Additionally, as the concentration of HIPEs increased, the apparent viscosity, support properties, and thermal stability of CPCGs improved, although the critical strain point decreased from 475.33 % (control) to 199.33 % (25 % HIPEs). The network structure of CPCGs became denser and more uniform with higher HIPE concentrations, with noticeable changes in the gel skeleton when HIPEs exceeded 15 %. According to the International Dysphagia Diet Standardization Initiative (IDDSI) tests, all CPCG formulations met Level 6 - soft and bite-sized criteria. This study offers valuable insights into the development of fish protein-based dysphagia diets that are both nutritious and safe for swallowing.

Fortifikasi Chlorella Terhadap Nilai Gizi Roti Manis Sebagai Inovasi Makanan Sehat

Bread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%).

Shell Materials for Chewable Capsules, From Design of Experiments to Optimal Dosage Form Manufacturing

AbstractInnovations in chewable dosage forms provide solutions for swallowing difficulties faced by certain patient populations. Chewable softgel capsules (SGC) offer opportunities to expand the benefits of SGC, excelling in the delivery of lipid‐based formulations by optimizing the mechanical properties of the shell material without compromising industrial‐scale manufacturing. This study employs an original approach, with a target product profile that aims to combine processability and chewability, to develop optimized chewable dosage forms. Through a mixture design of experiments, key factors such as plasticizer content and the addition of acid‐modified thin‐boiling corn starch are explored, focusing on response parameters critical to achieving the desired properties of the capsule shell material. Optimal shell compositions—one starch‐free and another containing 9% w/w starch, with respective gelatin/non‐volatile plasticizer ratios of 0.81 and 0.67 are determined and evaluated by manufacturing chewable SGC at pilot scale using rotary die technology. The successful manufacturing and resulting capsules, which exhibit the intended properties, highlight the efficiency of this approach in striking the right balance between processability, soft texture, and quick disintegration time.

Proposal of a revised 3-tier "2mm" risk classification model for postoperative pancreatic fistula in robotic pancreatoduodenectomy.

The recent International Study Group for Pancreatic Surgery (ISGPS) risk classification for postoperativepancreatic fistula (grade B/C) was developed based on data from open and mixed minimally invasive pancreatoduodenectomy. The ISGPS risk classification model has not been validated specifically for POPF after robotic pancreatoduodenectomy (RPD). We calculated the rate of POPF (ISGPS 2016 definition, grade B/C) by analyzing consecutive patients after RPD by surgeons after their learning curves (80 RPDs per surgeon). The validation of the ISGPS 4-tier and the simplified 3-tier risk classification was conducted using the area under the receiver operating curve (AUC). From 2019 to 2023, 187 patients after RPD were included. Neither the ISGPS 4-tier nor the simplified 3-tier classification model showed robust discrimination (AUC: 0.696 and 0.685, respectively). Moreover, both risk classifications failed to differentiate the rates of POPF and major complications among subgroups. Multivariate analysis suggested that soft pancreatic texture and pancreatic duct ≤ 2mm were independent risk factors for POPF after RPD. After adjusting the duct size's cutoff from 3 to 2mm, the revised 4-tier "2mm" classification model showed no significant difference between risk categories B and C (6.7% vs. 9.4%, P = 0.063). The revised 3-tier "2mm" classification model stratified patients into A (n = 54), B (n = 68), and C (n = 65) groups, with corresponding POPF rates of 0.0%, 8.8%, and 23.1% (P < 0.001), and major complication rates of 5.6, 14.7, and 24.6% (P = 0.014), respectively. Compared to the simplified 3-tier classification model, the revised 3-tier "2mm" classification model showed improved discrimination (AUC: 0.753 vs. 0.685, P = 0.034) and clinical utility. The current ISGPS 4-tier and the simplified 3-tier classification models lacked sufficient discrimination in patients after RPD. We propose a revised 3-tier "2mm" risk classification model for RPD with a robust discrimination, which requires further international validation with prospectively obtained data.

Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps

Red oncom, a traditional fermented food from Indonesia, was produced differently using various ingredients and unstandardized production processes. The study aimed to evaluate the influence of raw materials and production processes on the physicochemical and sensory characterization of red oncom collected from nine different producers in three different regions. The study showed that there are three different categories of red oncom varied depending on the ingredients such as peanut press cake, okara, and tapioca waste. In addition to processes, the variability in inoculum preparation, ingredient preparations, and incubation period were identified. Okara flour generated a higher moisture content, soft and compact texture. Sensory profiling revealed that oncom made of okara flour had a higher intensity of musty aroma, beany aroma, orange color, red color, and sour aftertaste attributes. The soft and compact texture and fully covered mycelium of Neurospora fungi that gave an even surface orange color in red oncom made from okara was preferred by the panelists. The use of peanut press cake resulted in red oncom with higher fat content, a hard texture, and a higher intensity of nutty aroma and bitter taste attributes. The hard texture and a higher intensity of bitter taste caused red oncom made from peanut cake to be less preferred by panelists. In conclusion, the characteristic and chemical composition of red oncom varied depending on the ingredients, processes, and region.

Enhanced oxidative stability and quality of chilled mirror carp fillet using an antioxidant film of chitosan/clove essential oil nanoemulsion

This study evaluates the effects of chitosan/clove essential oil nanoemulsion antioxidant films (CH-CEON) on the oxidative stability and quality of chilled mirror carp fillets. During storage, increased lipid and protein oxidation of all samples was observed, which resulted in a darker color, a softer texture, and increased water loss. Compared to the control, the oxidation and quality deterioration were inhibited in other samples, with the best effect was observed in those treated with CH-CEON. The peroxide value, thiobarbituric acid reactive substances (TBARS), total viable count, pH, total volatile basic nitrogen (TVB-N), b*, centrifugal, and cooking loss of samples treated with CH-CEON were 20.8%, 37.4%, 20.6%, 4.5%, 58.8%, 13.5%, 23.4%, and 11.1% lower than the control at 12 days, respectively. Conversely, the active and total sulfhydryl content, L*, a*, and whiteness (W) increased by 64.4%, 31.9%, 13.4%, 186%, and 15.3%, respectively. The texture of the treated samples was improved, and the shelf life was extended by 5 days. These changes were attributed to the slow release of phenolics in the films, which inhibited oxidation and quality deterioration of fish by scavenging free radicals. Moreover, the nanoemulsion increased the contact between clove essential oil (CEO) and samples, adsorbing free radicals more efficiently. This highlights the significant potential of CH-CEON for application in fish preservation.

Cellulose extraction from Cladophora rupestris for extraction of nanomaterials

Abstract Cellulose from macroalgae is potential for the extraction of nanomaterials due to its availability and its great fraction in the biomass. Cladophora rupestris is a macroalgae and is a good material to which a cellulose may be extracted. The said macroalgae has no value-added products or uses yet. It has a lignocellulosic profile of: alpha-cellulose, 33.43 %; hemicellulose, 15.48%; holocellulose, 48.93; acid soluble lignin, 2.22%; acid insoluble lignin, 22.33%, extractives, 5.67% and total ash, 39.65%. Identifying the best method and conditions for the extraction of cellulose from the said material is a challenge that needs to be addressed. The process for the cellulose extraction considered variations on drying (oven, air, and sun drying), defatting (using solvents: methanol and hexane; and extraction time: 8 hrs and 4 days), solvent drying (oven and air drying), alkaline pre-treatment (0.1, 0.5, and 1M NaOH), fixed conditions on bleaching, bleached biomass oven drying. The biomass weight losses were monitored for some steps, attributing this on the removal of the lignin and extractives. The lignocellulosic profile of the crude cellulose extracted from the macroalgae using the best conditions was determined indicating an increased fraction of the cellulose components in the biomass and a transformation of the rigid biomass into a soft and paper-like texture. The functional groups present on the cellulose was determined. The extracted cellulose was used to produced cellulose nanofibril (CNF) with fiber diameter of the CNF ranges on 14.29 – 37.50 nm and crystallinity index of 92.48%. Attempts were done on extraction of cellulose nanocrystal (CNC) utilizing microwave-assisted acid hydrolysis (MAAH) and semi-batch acid hydrolysis (SBAH); and variation on the acid used (sulfuric acid, and oxalic acid), concentration of the acid, and the temperature conditions.

The Effectiveness of Sunscreen Cream with Ethanol Extract of Sungkai Leaves (Peronema canescens Jack)

Sungkai (Peronema canescens Jack) (PCL) contains flavonoid compounds that can absorb UV light therefore having the potential to be developed as a raw material for cosmetics that functions as a sunscreen. The research aims to formulate PCL extract into a sunscreen cream. Sungkai leaves are macerated using 96% ethanol solvent. Specific and non-specific parameter tests were carried out on the extract as well as antioxidant tests using the DPPH method and SPF tests using the Mansur method. The results of this research showed that 96% ethanol extract of PCL had a blackish-green color, pH 5.25; the ethanol and water-soluble essence levels were 6.25% and 5.17%. The water content obtained is 27.4%; drying shrinkage is 0.46%; total ash content is 0.12% and acid insoluble ash content is 0.1%. The antioxidant value obtained was 35.06 ppm. Three cream formulations were prepared (FI of 0.1753%, FII of 0.3506%, and FIII of 0.5259%) and evaluated for organoleptic, homogeneity, cream type, viscosity, pH, particle size, and spreadability tests for one month at 25℃ and 40℃. The organoleptic test results of the cream have a soft texture, with varying colors; light green (FI), green (FII), and dark green (FIII) color. Other evaluation test results show that the cream has a pH of 5.16 - 6.73, a spreadability of 6.47 - 8.07 cm, a viscosity of 15466.67 - 38933.33 cPs, a particle size of 9.88 - 16.17 µm and an SPF of 17.68 (FI), 27.46 (FII), and 33.64 (FIII) with ultra protection on all three. PCL extract after being formulated into creams shows high SPF activity with F3 as the best formula. PCL extract can be formulated into a cream form that meets physical and chemical quality parameters.

PEMBUATAN TRIANGLE PANCAKE BERBAHAN DASAR UBI MADU CILEMBU

&lt;p&gt;&lt;strong&gt;&lt;em&gt; &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;Pancakes are a popular food and are often consumed throughout the world. To increase the variety and nutritional value of pancakes, this research aims to develop a recipe using honey sweet potato as the basic ingredient. Honey sweet potatoes were chosen because of their high nutritional content and as a substitute for flour with better carbohydrate content, namely the complex carbohydrate content found in sweet potatoes, as well as their natural sweet taste. This research method includes processing the ingredients, and the recipe used, and testing the resulting pancakes. The research results show that pancakes made from honey sweet potatoes have a soft texture and an attractive aroma. The test consists of testing the taste and texture of these pancakes. These findings show the potential for using honey sweet potato as an alternative basic ingredient in making healthy and nutritious pancakes.&lt;/em&gt;&lt;em&gt;&lt;/em&gt;&lt;/p&gt;

BROWBIE : DIVERSIFIKASI PRODUK UBI SEBAGAI SARANA PENINGKATAN NILAI JUAL MAKANAN TRADISIONAL

&lt;em&gt;&lt;span lang="EN-ID"&gt;Culinary is a form of culture that continues to develop along with the times. An increasingly popular trend is the use of local ingredients in food preparation. This article discusses innovation in making brownies with Cilembu sweet potato as the main ingredient. Cilembu sweet potato is a type of sweet potato that is popular in Indonesia because it has a sweet taste and soft texture. The use of cilembu sweet potatoes as a basic ingredient in making brownies is an innovation in the development of processed food products. The research method used was experimentation with variations in the composition of ingredients to get the best formula. In addition, the addition of Cilembu sweet potato also increases the nutritional value of brownies with high fiber content.&lt;/span&gt;&lt;/em&gt;

Polyvinyl alcohol-chitosan-polyethylene glycol-glycerol incorporated with Peganum harmala loaded in lipid nanocapsules as an elastic nanocomposite surgical sealant to control bleeding

Uncontrolled hemorrhage remains a critical threat in trauma and surgery. This study developed a novel hemostatic composite by encapsulating Peganum harmala L. seed extract (PH) with known hemostatic properties into lipid nanocapsules (PH-LNCs) and then embedding them within a polyvinyl alcohol-chitosan-polyethylene glycol-glycerol (PVA-CS-PEG-G) matrix. The composite was physically crosslinked via the dual processes of freezing-thawing and thermal crosslinking and exhibited robust mechanical properties reaching 0.434 ± 0.014 MPa and elasticity of 40.685 % ± 4.04. It also demonstrated excellent biocompatibility, surface morphology, physical stability, and ex-vivo skin deposition/permeation were assessed. The characterization of PH-LNCs revealed optimal PH-LNC formation and successful integration into the composite with particle size, zeta potential, and PDI were approximately 45.45 ± 24 nm, −16.3 ± 1.4 mV, and 0.374 ± 0.1, respectively. In vitro studies highlighted enhanced blood clotting and platelet adhesion, while in vivo experiments confirmed superior hemostatic efficacy in a mouse tail amputation model. The composite's soft texture, conformability, and mechanical strength make it a promising candidate for effective traumatic wound management.

Clinical application of the free superficial palmar branch of radial artery flap for soft-tissue reconstruction of distal digital injury

PurposeThe purpose of this study is to retrospect and summarize clinical efficiency and experience of the free superficial palmar branch of radial artery (SPBRA) flap for soft-tissue reconstruction in distal digital injury.Method13 patients with soft-tissue defect of finger, reconstructed by the free superficial palmar branch of radial artery (SPBRA) flap in our department from January 2020 to January 2022, were reviewed. After 6–12 months of follow-up, evaluated the treatment effect of the fingers reconstructed by SPBRA flap.ResultsAll the flaps in our series application were survival uneventful, and all the donor sites were closed primarily without complications or obvious scarring. The flaps were soft in texture and satisfactory in appearance and function. The flaps with the median nerve palmar cutaneous branch had a good sensation recovery. Measurement of two-point discrimination (TPD) ranged from 6 to 10 mm. All patients were satisfied with the aesthetic appearance. According to the Evaluation Trial Standards of Upper Limb Partial Function of Hand Surgery of Chinese Medical Association, the results were graded as excellent in 11 cases and good in 2 cases.ConclusionThe SPBRA perforator flap has the advantages of simple operation, soft texture, good appearance and function, and is credible and useful for reconstructing various finger injuries.

Hospital charge and resource use analysis of extended-spectrum penicillin antibiotic therapy after pancreatoduodenectomy in intermediate- and high-risk patients

BackgroundWe previously reported that an extended antibiotic mitigation pathway following pancreatoduodenectomy in patients with intermediate-/high-risk glands is associated with 83 % lower odds of clinically relevant postoperative pancreatic fistula (CR-POPF). We now describe associations between the pathway, resource utilization, and hospital charges. MethodsWe performed a retrospective cohort study of patients who underwent elective pancreatoduodenectomy with soft gland texture and fistula risk score (FRS) ≥3 who received standard or extended antibiotics. Hospital charges and resource utilization within 90 days of surgery were compared by CR-POPF status and antibiotic pathway. ResultsA total of 34 patients received extended antibiotics and 53 received standard antibiotics. In patients with CR-POPF, patients who received extended antibiotics had lower likelihood of surgical or percutaneous reintervention (75.0 % vs. 100.0 %, p = 0.022). Ninety-day postoperative charges associated with CR-POPF were higher than no CR-POPF ($60,527 vs. $25,631, p = 0.028). Our risk-based model predicted a $15,825 decrease in hospital charges per patient receiving extended antibiotics. ConclusionsCR-POPF is associated with higher 90-day hospital charges. Extended antibiotic therapy following pancreatoduodenectomy in patients with soft gland texture and FRS ≥3 is associated with fewer reinterventions in patients who develop CR-POPF. These outcomes will be formally tested in a randomized controlled trial (NCT05753735).

Product development and characterization of a lipid-based Ayurvedic polyherbal formulation: Kalyanaka Ghrita

BackgroundKalyanaka Ghrita (KG) is polyherbal oleaginous medicament consisting of extracts from twenty-eight different plants, indicated for management of psychosomatic disorders like Unmada (Schizophrenia), Apasmara (Epilepsy) and numerous other ailments. ObjectiveTo develop and validate standard manufacturing procedure of KG by following Ayurvedic principles in three batches to ensure process uniformity and standards. Materials and methodsThree batches of KG were prepared by adopting principles of Ashtanga Hrudya and Ayurvedic Formulary of India to ensure consistency in manufacturing process. Observations during process such as temperature, duration were recorded. KG was subjected to chief desired characteristics, organoleptic (color, odour, taste, texture, touch), physicochemical (acid value, peroxide value, iodine value, saponification value, loss on drying, refractive index, specific gravity, mineral oil, rancidity test, viscosity) as per pharmacopeial standard. Chromatographic screening and fingerprinting of KG were conducted through GCMS whereas quantification of curcumin and chebulagic acid biomarkers were assessed through HPLC. ResultsAverage yield of KG was 83.41%, with average intermittent heating duration of 20.35 h subsequently divided into three days. Temperature throughout preparation ranged from 66 °C to 101 °C. KG was pale olive in colour, exhibiting pleasant taste, characteristic smell, and soft texture. Organoleptic and physicochemical characters were comparable for three batches of KG while safety parameters were found within permissible limits. ConclusionPharmaceutical standardization of Kalyanaka Ghrita is necessary for establishing biological and chemical profile of formulations. Present study recommends use of coarse powdered ingredients for optimal yield during pharmaceutical process, and heating up to Madhyama Paka stage calibrated over three days with average temperature of 85 °C. The data obtained from this study may contribute to future research and development activities, serving as a basis for manufacturing standards of KG.

Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder.

Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack of high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, the effects of liquid nitrogen pre-freezing (LNF) and drying on the physical properties and flavor of FSB were evaluated. Four methods were used for FSB drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), and LNF combined with HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, and flavor characteristics (by GC-IMS, E-nose, and E-tongue) were measured to clarify the differences among four dried FSBs. The results showed that ND cannot effectively remove moisture from FSB as the final product showed a stronger sourness in taste. HD led to a decrease in the collagen content and the collapse of the fiber structure in FSB. Compared to HD, LN-HD showed a higher collagen content (0.56 g/g) and a different flavor fingerprint. FSB treated by LN-FD had better physical qualities in terms of an attractive color, a high collagen content (0.79 g/g), low shrinkage, a higher rehydration ratio (2.85), and a soft texture, while also possessing richer characteristic flavors. The application of LN-FD may help the optimization of the nutrition level, rehydration ability, mouthfeel, and flavor of dried FSB.

Unravelling the physicochemical features of allulose and kestose as sugar alternatives in chemically-leavened baked goods

The feasibility of two natural sweeteners (allulose and kestose) as sugar alternatives was evaluated in chemically-leavened baked products. Sucrose in muffins was replaced with allulose and kestose at two different levels (50 and 100 g/100 g) and their effects on the quality attributes of muffins were characterized primarily in terms of physical, rheological, tomographical, and sensory features. Regardless of the sweeteners, shear-thinning behaviors were clearly observed in the muffin batters. However, the batter samples with allulose showed relatively lower viscosity and less shear-thinning. The use of allulose raised the viscoelastic properties of the batters at temperatures higher than 70 °C, while the kestose batter showed a similar viscoelastic pattern to the sucrose sample. Kestose behaved similarly to sucrose in terms of browning, while allulose significantly contributed to the browning reaction during the baking process. The use of kestose for sucrose positively impacted the expansion of muffins and resulted in a softer texture. Furthermore, tomographical analysis revealed that, unlike allulose, the replacement of sucrose with kestose produced muffins with higher total porosity and larger pore size distribution. When half of the sucrose was replaced with kestose, similar sensory properties, except for sweetness, were distinctly observed.