Textural Properties Research Articles

Cardiac amyloidosis: a texture issue. a proof of concept study on quantification of granular sparkling in patients with transthyretin-related cardiac amyloidosis using radiomics and granulometry

Abstract Background Granular sparkling is a well-known echocardiographic feature found in patients with transthyretin-related cardiac amyloidosis (ATTR-CA). However, there is no objective technique for quantifying this feature, which therefore remains a qualitative, elusive and ultimately unreliable imaging characteristic. Recent evidence suggests that radiomics and, in particular, ultrasonomics could play an important role in the non-invasive tissue characterization of cardiomyopathies through the study of specific myocardial texture features. Purpose The aim of this study is to statistically and geometrically characterize granular sparkling as a volume-independent texture property of the myocardium in patients with ATTR-CA. Methods We retrospectively collected echocardiogram video-clips in parasternal long axis (PLAX) and 4-chamber (4CH) views of 229 patients with ATTR-CA, and 224 age- and gender-matched hypertensive patients without any known cardiac disease. From each video-clip, one end-diastole frame was extracted and annotated by an expert to identify a region-of-interest (ROI) within the interventricular septum. Left ventricle chamber masks were also extracted, and used as a brightness reference to enforce invariance w.r.t. the settings of the specific ultrasound system (Fig. 1). Because many established radiomic textural features are heavily volume-confounded, we analyzed the ROI texture by extracting a subset of volume-invariant radiomic features (i.e. ROI-independent), as well as morphological granulometry features. We then fitted a logistic regression classifier to discriminate between ATTR-CA and controls based on the computed textural features. Results 94 radiomic features were identified, of which 73 were volume-invariant. The texture-based classifier predicted the diagnosis with a cross-validated accuracy of 91%, a specificity of 90% and a sensitivity of 92% by utilizing 73 volume-invariant radiomic features on both PLAX and 4CH views (Fig. 2). The addition of granulometry and the further addition of 11 volume-confounded features and 9 shape features to the model did not significantly enhance its discriminative performance (Fig. 2). The top 10 volume-invariant discriminative features were largely consistent in PLAX and 4CH views (Fig. 2), with variables descriptive of greater heterogeneity (such as glszm_ZoneEntropy and glszm_RunEnNtropy) and a higher spatial rate of change (such as ngtdm_Complexity) in the texture of ATTR-CA frames as compared to control frames. Conclusions Our results confirm the ability of radiomics in detecting subtle differences in the myocardial texture of echocardiographic images between patients with ATTR-CA and hypertensive controls. High levels of accuracy are obtained with a purely texture-based, volume-independent set of features. These findings suggest that the diagnosis of ATTR-CA could be simplified and made earlier using a statistical model based on the extraction of radiomic features.Figure 1Figure 2

Study on the Method of Vineyard Information Extraction Based on Spectral and Texture Features of GF-6 Satellite Imagery

Accurately identifying the distribution of vineyard cultivation is of great significance for the development of the grape industry and the optimization of planting structures. Traditional remote sensing techniques for vineyard identification primarily depend on machine learning algorithms based on spectral features. However, the spectral reflectance similarities between grapevines and other orchard vegetation lead to persistent misclassification and omission errors across various machine learning algorithms. As a perennial vine plant, grapes are cultivated using trellis systems, displaying regular row spacing and distinctive strip-like texture patterns in high-resolution satellite imagery. This study selected the main oasis area of Turpan City in Xinjiang, China, as the research area. First, this study extracted both spectral and texture features based on GF-6 satellite imagery, subsequently employing the Boruta algorithm to discern the relative significance of these remote sensing features. Then, this study constructed vineyard information extraction models by integrating spectral and texture features, using machine learning algorithms including Naive Bayes (NB), Support Vector Machines (SVMs), and Random Forests (RFs). The efficacy of various machine learning algorithms and remote sensing features in extracting vineyard information was subsequently evaluated and compared. The results indicate that three spectral features and five texture features under a 7 × 7 window have significant sensitivity to vineyard recognition. These spectral features include the Normalized Difference Vegetation Index (NDVI), Enhanced Vegetation Index (EVI), and Normalized Difference Water Index (NDWI), while texture features include contrast statistics in the near-infrared band (B4_CO) and the variance statistic, contrast statistic, heterogeneity statistic, and correlation statistic derived from NDVI images (NDVI_VA, NDVI_CO, NDVI_DI, and NDVI_COR). The RF algorithm significantly outperforms both the NB and SVM models in extracting vineyard information, boasting an impressive accuracy of 93.89% and a Kappa coefficient of 0.89. This marks a 12.25% increase in accuracy and a 0.11 increment in the Kappa coefficient over the NB model, as well as an 8.02% enhancement in accuracy and a 0.06 rise in the Kappa coefficient compared to the SVM model. Moreover, the RF model, which amalgamates spectral and texture features, exhibits a notable 13.59% increase in accuracy versus the spectral-only model and a 14.92% improvement over the texture-only model. This underscores the efficacy of the RF model in harnessing the spectral and textural attributes of GF-6 imagery for the precise extraction of vineyard data, offering valuable theoretical and methodological insights for future vineyard identification and information retrieval efforts.

Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism.

The industrial application of pea protein is limited due to its poor gelation properties. This study aimed to evaluate the effects of psyllium husk powder (PHP) on improving the rheological, textural, and structural properties of heat-induced pea protein isolate (PPI) gel. Scanning electron microscopy (SEM), intermolecular forces analysis, the quantification of the surface hydrophobicity and free amino groups, and Fourier transform infrared spectroscopy (FTIR) were conducted to reveal the inner structures of PPI-PHP composite gels, conformational changes, and molecular interactions during gelation, thereby clarifying the underlying mechanism. The results showed that moderate levels of PHP (0.5-2.0%) improved the textural properties, water holding capacity (WHC), whiteness, and viscoelasticity of PPI gel in a dose-dependent manner, with the WHC (92.60 ± 1.01%) and hardness (1.19 ± 0.02 N) peaking at 2.0%. PHP significantly increased surface hydrophobicity and enhanced hydrophobic interactions, hydrogen bonding, and electrostatic interactions in PPI-PHP composite gels. Moreover, the electrostatic repulsion between anionic PHP and negatively charged PPI in a neutral environment prevented the rapid and random aggregation of proteins, thereby promoting the formation of a well-organized gel network with more β-sheet structures. However, the self-aggregation of excessive PHP (3.0%) weakened molecular interactions and disrupted the continuity of protein networks, slightly reducing the gel strength. Overall, PHP emerged as an effective natural gel enhancer for the production of pea protein gel products. This study provides technical support for the development of innovative plant protein-based foods with strong gel properties and enriched dietary fiber content.

Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high-moisture extrusion processed meat analogs.

In this study, the high-moisture meat analogs (HmMAs) were developed by incorporating defatted sesame cake powder (DSP) in soy protein isolate (SyPI). The quality attributes of HmMA like visual appearance, specific mechanical energy (SME), mass flow rate (MFR), phenolic profile, textural and rheological properties were assessed after varying DSP concentrations (0%, 20%, 40%, and 60% w/w) and feed moisture (FM) levels (55% and 60%). The HmMA1 (derived solely from SyPI) exhibited higher hardness, chewiness, gumminess, cohesiveness, and springiness. The HmMA prepared from SyPI-DSP blends (HmMA2-8) demonstrated significant improvements in nutritional composition, and their visual characteristics indicated noticeable anisotropy. The interaction between SyPI and DSP influenced the quality of HmMA. Thehigher DSP concentration led to higher MFR and deeper curvatures of U-shaped structures, whereas lower SMS, textural and rheological properties. The DSP incorporation and 55% FM adjustments allowed mimicking meat cuts with thick fiber, influenced color, and proved advantageous in developing white meat analogs with higher free phenolics. The findings of the study suggest avenues for exploring DSP at a suitable level in SyPI for the development of better quality meat analogs.

Evaluation of moisture migration and microstructure of quick-frozen wet rice flour after freeze-thaw cycles and changes in texture, cooking, and sensory properties.

This study investigated the quality changes of quick-frozen wet rice flour before and after freeze-thaw cycles. As the freeze-thaw cycle was prolonged, the water mobility of quick-frozen wet rice flour decreased and the pore size and porosity of the microstructure increased. As a result, the hardness, cooking loss, water absorption, and water precipitation of the rice flour increased, while the sensory score and viscosity decreased. Correlation analysis showed that porosity was positively correlated with the hardness and water absorption of rice flour, and negatively correlated with structural properties such as shearing work and resilience. Water absorption and water precipitation rate were positively related to cooking loss. Thus, moisture migration in rice flour induced microstructural changes to cause alterations in texture, cooking, and sensory properties. Interestingly, quick-frozen wet rice flour still possessed good texture, cooking, and sensory qualities after two freeze-thaw cycles. This study laid the foundation for the development of high-quality quick-frozen wet rice flour.

Boosting ciprofloxacin and indigo carmine dye photodegradation using S-scheme plate-like BiOI@sulfated TiO2 heterojunctions: An understanding of the performance, the degradation route, and DFT computation

Sustainable BiOI/sulfated TiO2 nanocomposites were created for the present study utilizing the environmentally friendly dispersion-ultrasonication technique. Then, their ability to degrade the medication ciprofloxacin (CIP) and indigo carmine coloring (IC) in aquatic water was evaluated. The optimized catalyst 10%BiOI/ST, denoted as 10BOST together with 5BOST, is subjected to thorough characterization together with that of sulfate-free TiO2 (10BOT) to assess their physiochemical, morphological, textural, structural, and elemental composition properties. It is noteworthy that the 10BOST composite achieves remarkable degradation and performs exceptionally well in photocatalytic IC and CIP degradation. In 35 min, it degrades IC to 100%, with a rate constant of 0.066 min−1, which is superior to that of 10BOT (0.054 min−1) in the incidence of visible light and without an oxidizing agent. In CIP, 10BOST yields 85.6% degradation with a rate constant of 0.027 min−1 preceding 0.024 min−1 for 10BOT when potassium persulfate oxidizing agent is present. This exceptional performance is ascribed to the composite's diminished particle diameter, largest pore radius, hydrophilicity, improved light absorption, and the developed heterojunction between ST and BiOI, as demonstrated by XPS, TEM, XRD, EDX and IR data. The effect of sulfation concentration, pH, Ti3+/Ti4+ ratio, and pollutant concentration were studied together with the active species determinations, which revealed that active radicals like SO4•−, •OH, and h+ were well participated in the pollutant's decomposition. Testing for toxicity shows that during CIP breakdown, innocuous hazardous intermediates evolve with a notable 70% mineralization rate in their TOC. Furthermore, 10BOST showed strong stability and reusability. Using DFT simulations, profound insights into the principles underlying the adsorption sites of pollutants, their chemical reactivity, and the arrangement of their electrical charges, and how these factors affect the reaction mechanism on BOST photocatalysts.

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties.

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw > 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible.

Application of yellow mustard gum‐fenugreek mixed gum in preparation of non‐dairy fat whipping cream

SummaryYellow mustard gum (YMG) and fenugreek gum (FG) are both natural hydrocolloids derived from plant seeds. They showed synergistic effects of increased viscosity upon mixing thus expanding their applications. In this study, a synergistic YMG‐FG (7:3) blend of different total gum concentrations (0%, 0.05%, 0.1%, 0.15%, 0.2% and 0.25%, w/w) was used to develop a whipping cream formula with dairy fat replaced by palm kernel oil. Whipping creams of both liquid emulsion and whipped cream were characterised in terms of particle size, rheological properties, whippability and foam stability, texture and microstructure. The liquid emulsion before whipping showed a shear‐thinning behaviour regardless of the gum concentration. Upon whipping, the overrun of whipped cream decreased while the foam stability increased with increasing gum mixture content. The whipped cream with the addition of gum mixture retained the shape after storing overnight at 22 °C in comparison with two collapsed commercial samples. The whipped cream with 0.1% gum mixture exhibited optimal foam stability and textural properties among all the samples. Overall, the synergistic blend of YMG‐FG can be used as a natural stabiliser in formulating non‐dairy fat whipping cream products to improve foam stability and airy/fluffy texture.

Mechanism study on the influence of surface properties on the synthesis of dimethyl carbonate from CO2 and methanol over ceria catalysts

The direct synthesis of dimethyl carbonate (DMC) from CO2 and methanol has attracted much attention as an environmentally benign and alternative route for conventional routes. Herein, a series of cerium oxide catalysts with various textural features and surface properties were prepared by the one-pot synthesis method for the direct DMC synthesis from CO2 and methanol, and the structure-performance relationship was investigated in detail. Characterization results revealed that both of surface acid-base properties and the oxygen vacancies contents decreased with the rising crystallinity at increasingly higher calcination temperature accompanied by an unexpectedly volcano-shaped trend of DMC yield observed on the catalysts. In situ diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) studies indicated that the adsorption rate of methanol is slower than that of CO2 and the methanol activation state largely influences the formation of key intermediate. Although the enhanced surface acidity-basicity and oxygen vacancies brought by low-temperature calcination could facilitate the activation of CO2, the presence of excess strongly basic sites on low-crystallinity sample was detrimental to DMC synthesis due to the preferred formation of unreactive mono/polydentate carbonates as well as the further impediment of methanol activation. Moreover, with the use of 2-cyanopyridine as a dehydration reagent, the DMC synthesis was found to be both influenced by the promotion from the rapid in situ removal of water and the inhibition from the competitive adsorption of hydration products on the same active sites.

Bovine bone meal combined with dephenolized cottonseed protein is an effective fishmeal substitution in Trachinotus ovatus feed: A comprehensive evaluation of growth, muscle quality, and intestinal digestion physiology

To investigate the feasibility of substituting fishmeal (FM) with a combination of bovine bone meal (BBM) and dephenolized cottonseed protein (DCSP), a mixture (consisting of 60 % BBM and 40 % DCSP) was used to replace varying FM levels in Golden pompano (Trachinotus ovatus) feed. Five isoproteic (47 %) and isolipidic (12 %) experimental diets were formulated, with FM levels set at 30 %, 24 %, 18 %, 12 %, and 6 % (namely Control, FM24, FM18, FM12, and FM6). To compensate for the reduced FM content, BBM and DCSP were used as substitutes, and DL-methionine and L-lysine were added to maintain the dietary amino acid balance. Following a 63-day trial, results showed that the growth of FM24, FM18 and FM12 groups did not exhibit significant differences compared to the Control group, while those of FM6 group considerably decreased. The biochemical composition of whole fish did not display significant differences among the five groups, while the muscle protein contents of the FM12 group were higher than the Control group. Most of the muscle texture properties were positively modified in the FM 12 and FM 6 groups. With the substitution ratio increase, the contents of serum total protein, albumin, total amino acids, and cholecystokinin were elevated, while serum peptide YY contents decreased. In addition, intestinal trypsin, NaK-ATPase, and alkaline phosphatase activities in FM18, FM12, and FM6 groups decreased, and lipase activities exhibited the opposite trend. The transcription levels of genes related to amino acid-sensing receptors (asct2 and snat2) were down-regulated with increasing dietary FM substitutions, while the expression levels of appetite regulation factors (pept1, cck, and ghrl) were up-regulated. In conclusion, the FM content in the diet of T. ovatus can be reduced to 12 % through the utilization of a combination of BBM and DCSP, with no adverse effects observed on growth performance, biochemical composition, or muscle texture.

Enhancing biochar production: A technical analysis of the combined influence of chemical activation (KOH and NaOH) and pyrolysis atmospheres (N2/CO2) on yields and properties of rice husk-derived biochar

The production of biochar from biomass has received considerable interest due to its potential in environmental applications; however, optimizing biochar properties remains a major challenge. The objective of the present study was to investigate the synergistic effects of pyrolysis atmospheres (N2 and CO2) and chemical activation (pre- and post-pyrolysis) with NaOH and KOH on the properties of biochar useful for its environmental applications. In this study rice husk and biochar were impregnated with KOH and NaOH before and after pyrolysis, which was carried out at 600 °C under N₂ and CO₂ atmosphere. The pyrolytic yields (biochar, liquid and gas) and detailed characterization of biochar were performed. The results showed that pre-activation with both alkalis under a CO2 atmosphere slightly decreased the biochar yield and carbon contents while increasing oxygen in biochars compared to N2 atmosphere. Alkali pre-activation in the CO2 atmosphere considerably increased the specific surface area and pore volume of biochars compared to the N2 atmosphere, with KOH being more effective than NaOH. The maximum specific surface area (SSA) and pore volume (PV) of biochar obtained were 178.4 m2/g and 0.60 cm3/g for KOH activated biochar under CO2, which were 3.2 times and 30 times higher than the untreated biochar. The post-activation of biochars with both alkalis resulted in moderate improvements in textural properties. Overall, chemical activation under CO2 pyrolysis facilitated a higher level of chemical activation reactions leading to increased formation of oxygen functional groups and contributed to enhanced SSA and PV of the biochar useful for adsorption.

Development of antioxidant‐rich curd fortified with encapsulated beetroot (Beta vulgaris L.) peel extract powder

AbstractA curd with enhanced antioxidants was developed adding nanoencapsulated Beetroot Peel Extract Powder (BPEM) @ 1.0 % w/v of milk. Beetroot peel extract‐based powder was produced by the spray drying technique using maltodextrin and guar gum as coating agents. The prepared samples were tested for sensory characteristics, textural properties, antioxidant content, and proximate characteristics. The results show that the sensorial characteristics of the fortified curd were improved as compared to the control one. The incorporation of nanoencapsulated BPEM resulted in a softer and more delicate texture of the fortified curd (Hardness [N]: 195 ± 10.6) as compared to control (Hardness [N]: 335 ± 3.53). The physicochemical properties of antioxidant‐enhanced curd resulted in 87.4 ± 0.7% moisture, 2.2 ± 0.35% fat, 4.76 ± 0.04% protein, 14.6 ± 0.35% total solids, and 6.59 ± 0.10% carbohydrate. Furthermore, the addition of beetroot peel extract‐based powder showed a higher antioxidant (76.6 ± 0.72% DPPH inhibition) and phenolic content (85.7 ± 0.25 μg Gallic acid equivalent [GAE]/mL) in the developed curd as compared to the control (54 ± 0.66% DPPH inhibition and 59.9 ± 0.75 μg GAE/mL total phenolic content).

Aroma compounds and physicochemical and functional properties of traditional Tokat bread

AbstractThis study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6‐day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and S. cerevisiae, D. hansenii, K. lactis, L. plantarum, and L. mesentorides species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies.

Effects of arabinoxylan extracted from vinegar residue on physicochemical and structural properties of gluten proteins obtained from freeze-thaw wheat dough.

Arabinoxylan is commonly used as a hydrocolloid in frozen dough to improve the texture and the sensory qualities of the products. The effects of vinegar residue arabinoxylan (VRAX) on the secondary structures and microstructures of gluten proteins during freeze-thaw storage were studied, and the underlying mechanism governing these effects was clarified. The results revealed that VRAX improved the textural properties of gluten proteins, but had a negative impact on their viscoelasticity. Additionally, the addition of VRAX increased the number of disulfide bonds and also improved the freezing tolerance of the gluten proteins. It was found that the enthalpy of the gluten proteins decreased by 19.78% following VRAX addition. As a result of the use of VRAX, the freezing procedure resulted in reduced formation of ice crystals, protecting the gluten network structure and preserving the dough's elasticity. The network structure of gluten proteins after VRAX treatment was more ordered and integrated relative to that of frozen blank control gluten proteins. Overall, the freeze-thaw stability of the gluten proteins was enhanced by VRAX. These results suggest that VRAX has potential as an effective cryoprotectant in frozen dough. © 2024 Society of Chemical Industry.

Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies

In this study, a new oleogel system was constructed and used as a fat substitute in the processing of cookies. The preparation process of Amomum villosum Lour. extract (AVE) was optimized based on antioxidant activity and yield firstly. Then, the AVE, ovalbumin, chitosan, and xanthan gum were used as raw materials to prepare a composite Pickering emulsion oleogel. The results showed that when the concentration of AVE, chitosan, and XG were 0.1%, 2.5%, and 0.3%, respectively, a stable and uniformly distributed Pickering emulsion oleogel was formed. In this case, the particle size of the composite oleogel was relatively small; the absolute value of zeta potential was higher; the microstructure was more stable, with less aggregation and flocculation; and the thermal stability and freeze–thaw stability were excellent. In addition, the addition of AVE enhanced the gel properties of the oleogel and had good solid-like properties, and strengthened the binding force, as well as the oxidation stability, making the whole system more stable. In addition, the results of the application of the composite oleogel in the cookies showed that the AVE–ovalbumin/xanthan gum/chitosan Pickering emulsion oleogel had similar sensory and texture properties to the butter group. The addition of AVE can delay the crispness, cohesiveness, hardness, and the rate of malondialdehyde formation in cookies during storage. In conclusion, the AVE–ovalbumin/xanthan gum/chitosan Pickering emulsion oleogel had good physicochemical stability and showed great potential in replacing saturated fat (butter) in baking products (cookies).

Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk

In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition and colour parameters. Texture and rheological properties were evaluated at 10 and 20 °C. Microbiological (lactobacilli, lactococci, and yeast and mould counts) and sensory (aroma, taste, texture, and global evaluation) analyses were also performed. All butter sample characteristics were in accordance with the Portuguese standard. Regarding colour, the sample obtained with cream fermented by probiotics plus bioprotective culture (PBC) presented higher L* and b* values, indicating a slightly higher yellow chroma. However, colour differences (ΔEab*) in the butter samples were, in most cases, not detectable by a common observer. Butter samples P and PBC presented a significantly higher viscous modulus and consequently higher dynamic viscosity values (ca. log 6.5 Pa.s at 10 °C and log 5 Pa.s at 20 °C). Butter samples presented a pseudoplastic behaviour, and rheological parameters showed a high dependence on temperature. The counts of lactobacilli and lactococci in the butter samples were of the order of log 7–8 CFU/g, while yeast and mould counts were lower than log 2 CFU/g until the 30th day of storage, after which they showed a sharp increase to ca. log 5 CFU/g between the 30th and the 60th days of storage. Regarding sensory attributes of butter, sample P received the highest overall liking, followed by samples ABC and PBC. Sample A was the least appreciated. Buttermilk samples presented significant differences regarding their composition, viscosity, and colour parameters. In all cases, lactobacilli and lactococci counts exceeded log 7 CFU/mL after 30 days of storage, but yeast and mould counts were of the order of log 5–6 CFU/mL at the 15th day of storage. Samples P and PBC presented yeast and mould counts ca. 1–2 log cycles lower than samples A and ABC, indicating the potential of probiotic and bioprotective cultures to extend the shelf life of the product. Regarding the sensory attributes of buttermilk, samples P and PBC received the highest overall liking, followed by sample ABC. Sample A received the lowest scores, as had occurred with the butter samples. However, in all cases, the scores obtained by the buttermilk samples were lower compared to the ones of the corresponding butter. It can be concluded that both probiotic butter and buttermilk present high levels of lactobacilli and lactococci and can maintain their probiotic potential throughout the storage period.

Enzymatic interesterification of perilla seed oil and palm stearin: A sustainable approach to develop a novel zero-trans-fat margarine rich in omega-3 fatty acids.

The study focuses on developing a novel perilla seed oil (PeO)-based polyunsaturated fatty acid-rich margarine fat analogue using enzymatic interesterification. PeO is a rich source of omega-3 fatty acids, however, has limited application due to susceptibility to oxidative and thermal degradation. Moreover, low consumption of omega-3 fatty acids in modern diets serves as a major cause for increased prevalence of cardiovascular diseases. The stability of such oils can be improved by techniques like blending and interesterification. However, blending lacks uniformity, which can be overcome by interesterification. The process conditions, namely, enzyme load, temperature, substrate molar ratio, and reaction time, were systematically optimized using response surface methodology. The optimized interesterified fat was characterized for fatty acid and triacylglyceride (TAG) composition. The physicochemical and functional properties, along with oxidative stability, were also evaluated to determine its overall quality. The structured lipid with zero trans and low saturated fat was developed with 50:50 substrate molar ratio of PeO and palm stearin at 54°C within 5.4h at 6.2% w/w concentration of TLIM enzyme. It exhibited 23.8% degree of interesterification, 435.5g hardness, and 33°C slip melting point. The TAG profile of the resulting fat was significantly modified with increased triunsaturated TAGs like LnLnLn and LnLnL but reduced trisaturated TAGs like PPP. The interesterification process lowered tocopherol composition by 3%. The acid, peroxide, IP (Induction Period), and p-anisidine values of PeO significantly enhanced. The thermal behavior of the developed fat was also modified. The textural properties of margarine developed from optimized fat were comparable to commercial margarine, revealing the application of PeO in healthy margarine formulation.

Effect of vanadium loadings in the textural and structural properties of Mg–Al–V mixed oxides

Effect of vanadium loadings in the textural and structural properties of Mg–Al–V mixed oxides

Black powder and mineral deposits in the LPG production and processing line: Analytical study and formation mechanisms

The accumulation of mineral deposits such as black powder causes severe impacts throughout the gas production and transport process. The phenomenon takes place from gas wells to LNG/LPG treatment plants and terminals. The complexity lies in understanding the mechanisms by which these materials are formed in random quantities, as well as their varied nature. The aim of this study is to monitor black powder and other mineral deposits formation in a chain of gas production and processing situated in the south of Algeria and unravel their root causes. To that extent, an analytical study was carried out on four samples of both mineral deposits and black powder taken from an LPG processing and production unit. The adopted analytical approach included an exploration of the textural and structural properties. It also involves a composition characterizations related to the content of metallic elements, moisture, organic and mineral matter. The particle distribution is also determined. The analytical study was conducted using gravimetric determination, XRD, XRF, SEM/EDX and Raman spectroscopy. Particle distribution was given by Laser granulometry technique. The results of the DRX/FRX and EDX characterization primarily revealed that the samples contain a variety of mineral components such as iron oxides; magnetite Fe3O4 and hematite Fe2O3, iron oxy-hydroxide FeO(OH), iron sulphide FeS2, calcite CaCO3, SiO2 and halite NaCl. The presence distribution of these components depends on the location of the sample in gas line. Granulometry study shows that black powder contamination can be spread over a wide spectrum of particle sizes ranging from 1.51 µm to 678.50 µm. This study has allowed to elucidate the nature and distribution of particles deposited at different positions in the LPG production chain and to propose probable mechanisms for their formation.

Tuning the Sensitivity of Photonic Sensors Toward Alkanes Through the Textural Properties of Hybrid Xerogel Coatings

AbstractThis work exemplifies how incorporating organosilane modifiers into silica matrices allows for tuning the optical response of reflection photonic sensors through customizing the textural properties of hybrid xerogel sensing films. Xerogels with propyl molar percentages 0, 5, and 10% are used to construct photonic probes (OFS0pTEOS, OFS5pTEOS and OFS10pTEOS, respectively) by dip‐coating upon optimizing film deposition parameters. The time response of these probes toward a battery of volatile organic compounds (VOCs) comprising species with different functionality, size‐shape, and polarity is systematically analyzed through ON/OFF experiments, revealing that a low propyl content makes the poor‐responding OFS0pTEOS film highly sensitive toward non‐aromatic, large molecules with low‐polar or non‐polar character in OFS5pTEOS. This sensor is particularly sensitive toward alkanes, with globular cyclohexane (cyHex) outperforming elongated n‐hexane. Variable‐temperature calibration curves obtained from step‐by‐step experiments and adsorption–desorption cycles corroborate these observations and allow hysteresis to be quantified. The response to cyHex closely follows VOC concentration changes with the most stable signal among analytes, leading to well‐defined curves with low‐to‐negligible hysteresis. The isosteric enthalpies of cyHex adsorption are obtained for both the bulk material and the sensor, demonstrating labile adsorbate‐adsorbent interactions ruling the sensor response and becoming more exothermic for larger VOC concentrations.