Textural Properties Research Articles

The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers.

A strategy to reduce starch digestibility is to limit its accessibility to α-amylase by preserving the integrity of cells where starch is encapsulated. Coarse flour is rich in intact cells and can be used for this purpose. However, making bread with coarse flour negatively affects crumb cohesiveness, which may increase the gastric disintegration rate, and enhance starch accessibility. Therefore, this study aimed to assess the combined effect of coarse semolina and its 20% gluten substitution in bread in healthy volunteers on glycemic and insulinemic responses, oral processing and bolus characteristics. Apparently, healthy volunteers (n = 16) randomly consumed bread made with coarse semolina and 20% gluten substitution (80CS_20G), its counterpart with fine semolina (80FS_20G), and bread with fine semolina and 5% gluten (95FS_5G). The glycemic and insulinemic responses were measured over 2h after bread consumption. Mastication behaviour, bolus properties and reducing sugar were also evaluated. No differences in glycemic responses and mastication were observed among the samples. 80CS_20G and 80FS_20G exhibited similar textural properties but 80CS_20G released less reducing sugars and elicited a lower insulin response at 30min than 80FS_20G, probably due to intact cells that limit starch accessibility. Also, 95FS_5G released lower reducing sugars and had lower insulin peak than 80FS_20G. The compact structure of 95FS_5G may have delayed starch hydrolysis by restricting α-amylase accessibility. Combining gluten and coarse semolina resulted in bread with a lower release of reducing sugars, a reduced insulinemic peak and textural properties similar to the counterpart with fine semolina. The trial is registered at ClinicalTrials.gov: NCT06152874.

Double-crosslinked hydrogels and hydrogel beads formed by garlic protein hydrolysates for bioactive encapsulation and gastrointestinal delivery.

Garlic protein is one of the main components of garlic. It has several beneficial characteristics. This study aimed to characterize a double crosslinked hydrogel formed with alginate, calcium ions (Ca2+), and garlic protein hydrolysates (GPH), and to develop hydrogel beads for targeted delivery of bioactive constituents to the gastrointestinal tract. The results indicated that the degree of GPH hydrolysis was approximately 3% following trypsin treatment. The inner structure of the double crosslinked hydrogel showed a honeycomb pattern, with solid-like gel rheology and improved texture properties at a 4% (w/v) GPH concentration. The GPH-based hydrogel beads demonstrated pH sensitivity, swelling in near-neutral and alkaline environments, and the encapsulated paclitaxel (PTX) exhibited an amorphous phase with preferential release in intestinal conditions. The GPH group also achieved greater drug encapsulation efficiency than a soy protein hydrolysate (SPH) group, and proteomic analysis suggested that lower molecular weight and peptide charge favored the formation of peptide-integrated double crosslinking hydrogels. This work indicated that GPH was helpful and could inspire the development of drug delivery systems involving GPH with the required mechanical strength and target-release properties. © 2024 Society of Chemical Industry.

Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake.

This study investigated silver nanoparticle (SNP)/titanium dioxide polyethylene films as chemical preservative substitutes to increase the shelf life of oil cake. The research examined three types of packaging films: standard low-density polyethylene (LDPE), LDPE with 3% SNP, and LDPE with 5% SNP, and assessed their impact on oil cake shelf life. Analysis of packaging films included scanning and transmission electron microscopy (SEM and TEM), and Fourier-transform infrared spectroscopy. The study evaluated the effects of SNP on chemical and microbial stability on oil cakes in different storage days (1st, 15th, 30th, and 37th days) at 25 °C. Parameters such as moisture content, water vapor permeability, water activity, peroxide, fat acidity, texture, and microorganisms were studied. The results demonstrated that SNP-containing films can extend the shelf life of oil cake up to 37 days, marked by a significant decrease in microbial growth, particularly mold, compared to conventional packaging films. Notably, films with 5% SNP concentrations exhibited the highest efficacy in preserving the quality of the oil cake. Higher concentrations of SNP led to an increased reduction in microbial load and enhanced mold control while maintaining favorable quality assessment indices throughout the storage period from day 1 to day 30. Remarkably, oil cake packaged with a 5% SNP polymer film displayed the most promising outcomes, extending shelf life up to 30 days at 25 °C.

Fracture prediction method for deep coalbed methane reservoirs based on seismic texture attributes

Fracture prediction method for deep coalbed methane reservoirs based on seismic texture attributes

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties

Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorporating candelilla wax (CW) as an oleogelator. The results indicate that different egg white protein (EWP) (5–10%) concentrations and hydrogel-to-oleogel ratios (20:80 to 80:20) significantly influenced the structural and functional properties of the bigels. Compression testing revealed no significant differences in strength across the tested range; however, higher EWP concentrations enhanced the stability of the BGs. Furthermore, increased candelilla wax oleogel (CWO) content (60%) markedly improved emulsion stability, resulting in superior strength, as confirmed by dynamic light scattering. Rheological studies demonstrated shear-thinning behavior, particularly at higher hydrogel content related to the oleogel (W/O), which exhibited the highest yield stress. Microstructural investigations confirmed the presence of a continuous oleogel phase within the bigels (W/O) and revealed the formation of a complex structure. These findings suggest that a reduced hydrogel-to-oleogel ratio can be utilized across various food systems, opening new possibilities for creating customized food structures with desirable textural and functional attributes.

Millet bran dietary fibres treated by heating, dual enzymolysis united with acrylic-grafting or hydroxypropylation: effects on the properties of heat-induced egg white protein gel

IntroductionMillet bran is an abundant dietary fibre resource, but it is rarely used in Foods.MethodsTo enhance the functional properties and applications of foxtail millet bran dietary fibre (MBDF), MBDF modified by heating, cellulase and xylanase hydrolysis combined with acrylic-grafting (MBDF-HDEAG) or hydroxypropylation (MBDF-HDEH) were prepared, and the effects of these modified MBDFs on heat-induced egg white protein gel (H-EWPG) were studies.Results and discussionThe results showed that heating and enzymolysis united with acrylic-grafting or hydroxypropylation both enhanced the surface area, soluble fibre content, water-retention and expansion abilities of MBDF. The addition of unmodified MBDF, MBDF-HDEAG and MBDF-HDEH increased the β-sheet content of H-EWPG and made its microstructure denser and granular. Compared with MBDF, MBDF-HDEAG and MBDF-HDEH more effectively improved the gel and texture properties of H-EWPG including water-holding ability (from 20.45 to 34.63 g/100 g), pH (from 4.53 to 7.66), hardness (from 63.92 to 104.53 g), chewiness (from 57.97 to 122.84 g), and gumminess (from 63.92 to 118.18), and a reduction in transparency and springiness (p < 0.05). MBDF showed the highest reducing effect on the freeze-thaw dehydration of H-EWPG (from 39.02 to 21.62%). Therefore, addition of MBDFs modified by heating, enzymolysis united with acrylic-grafting or hydroxypropylation can improve gel properties of H-EWPG.

Amino Acid-Assisted Synthesis of Zeolites with Improved Catalytic Properties.

Conventional zeolites are limited in their ability to catalyze macromolecular reactions due to micropore constraints, resulting in sluggish reactant and product diffusion and subsequently pore clogging and catalyst deactivation. Consequently, the pore and textural refinement of zeolites to meet industrial demands has become a research hotspot. Herein, we review the amino acid-assisted methods in zeolite synthesis and scrutinize the principle and influential factors governing amino acid involvement in zeolite synthesis. Additionally, we analyze the advantages and challenges associated with the amino acid-assisted method. Certain amino acids can interact with zeolite precursors or crystal surface, thus altering the crystal growth rate and enabling precise control over the crystal size and shape. On the other hand, amino acids can serve as structure-directing agents to orchestrate the generation of mesoporous pores. These capabilities enable the production of zeolites with well-defined pores, particle sizes and/or crystal shapes that satisfy catalytic requirements. Moreover, the unique properties of amino acids allow their complete elimination from the solid product through a simple aqueous washing process, facilitating their recovery for subsequent usage. As result, the amino acid-assisted synthesis methods offer a convenient, green route to zeolites with modulated textual properties for high-performance catalysis.

Protective effects of Bacillus velezensis on texture, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw cycles.

Probiotics have excellent antioxidant and antibacterial effects and are also considered to be promising natural biological preservatives. This study examined the freeze-thaw stability of the antioxidant and antibacterial activity of probiotic Bacillus velezensis PJP10, and evaluated the effect of different concentrations of PJP10 (106, 107, and 108 CFU mL-1) on microbial growth, textural characteristics, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw cycles. Freeze-thaw cycles had little effect on the antioxidant and antibacterial stability of PJP10. Treatment with the PJP10 strain slowed effectively the increase in Aeromonas spp. counts (ASC), pH, total volatile basal nitrogen (TVB-N), and thiobarbituric acid (TBA) values of the freeze-thaw fish fillets. It maintained the textural quality of fillets, inhibiting the reduction of hardness, springiness, gumminess, cohesiveness, chewiness, and resilience values, and reduced lipid oxidation, as evidenced by decreased carbonyl values and conjugated diene values after multiple freeze-thaw cycles. Probiotic B. velezensis PJP10 had protective effects on microbiological, textural, and physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw storage, suggesting a potential application of this strain in the freeze-thaw preservation of freshwater fish. © 2024 Society of Chemical Industry.

EXPRESS: Strategic Patent Disclosure: Unraveling the Influence of Temporal Preferences

We examine how the temporal preferences of a firm’s management and shareholders affect the textual properties of patent documents. We argue that low patent readability decreases imitation concerns due to lower information disclosure but increases concerns of patent invalidation or litigation. These concerns are likely to materialize at different points in time, implying that decision-makers with different time horizons prefer different levels of patent readability. Building a theory on the time horizon of institutional owners and CEOs, we hypothesize a positive relationship between institutional ownership and textual readability of patent documents. Our analysis of over 200,000 US patents provides empirical support for our theoretical contentions. Our findings suggest that the temporal preferences of firms’ decision-makers influence not only the extent of innovation activities but also the way in which firms craft and disseminate information about such activities.

Effects of wheat gluten-soy protein ratios and moisture levels on high-moisture extruded meat analogues for burger patties.

In response to the growing demand for plant-based meat alternatives, this study explores the impact of incorporating wheat gluten (WG) into soy protein isolate (SPI) on both the proximate and functional properties of protein blends. The research also examines the effects of high moisture extrusion processing, varying feed moisture levels (60%, 65%, and 70%), and WG-SPI blends on extruder response, as well as the textural, rheological, and solubility characteristics of the resulting extruded meat analogues. Moreover, the prime objective was to gain insights into the impact of using HMMA made at different ratios and feed moisture levels on plant-based burgers. As the WG incorporation level increased in SPI, the RVA viscosity, water absorption, and oil absorption capacities, and foaming stability exhibited a decrease while foaming capacity increased. As feed moisture and WG incorporation levels in SPI increased, the system parameters, rheological, and textural parameters of high moisture extruded meat analogs decreased. WG25-SPI75 showed the highest degree of texturization or sulfide bonds, and its extruded meat analogues at 60% feed moisture level burger patties resemble a similar textural to a chicken burger patty. This study is pivotal in understanding how wheat gluten in SPIs and feeding moisture level influence the textural and rheology properties of HMMA.

Innovative Epicardial Bigels Containing Amiodarone Hydrochloride: Pharmacotechnical and Analytical Characterization

Background/Objectives: The search for novel ways of providing treatment also targets the development of formulations used in drug delivery. Among the important characteristics of pharmaceutical gels are their ability to penetrate membranes, their capability to offer rapid response, and their capacity to avoid the hepatic metabolization route followed by many drugs. Bigels combine the advantages of both hydrogels and oleogels, creating a biphasic system that might improve the solubility of amiodarone in water, which is otherwise poorly soluble. This study aimed to succeed in formulating stable amiodarone hydrochloride bigels (coded from ABG1-ABG6) destined for atrial application and evaluating them from a pharmacotechnical perspective. Methods: Three of the six initial formulations presented stability and underwent studies of spreadability, rheology, drug content, textural properties, and microbiological activity. A statistical analysis was performed on penetrometry and drug assay data. Results: The spreadability varied from 1734.07 mm2 (ABG1) to 2163.85 mm2 (ABG6), while the drug concentration ranged between 1.35 and 1.49% (w/w). The textural profile analysis highlighted superior hardness, cohesiveness, and resilience for ABG6 and higher adhesion for ABG2. Both presented pseudoplastic thixotropic behavior, while a plastic thixotropic flow was registered in the case of ABG1. Conclusions: All three bigels are suitable for amiodarone incorporation; however, the influence of the type of ingredients chosen on the texture and properties of the formulations was reflected in the data gathered upon evaluation.

Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers’ chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as “softness”, “pleasant color”, and “good appearance” positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers.

Efficiency of the TEMJOUHERT date palm kernel as activated carbon in wastewater treatment for the Ghardaia region

This study aims to determine the potential for using activated carbon prepared by local agricultural waste for the treatment of wastewater loaded with organic pollutants. The activated carbon was prepared by chemical activation using phosphoric acid H3PO4 at an “85%” concentration, from local date kernels TEMJOUHERT (TMG) from the Ghardaïa region, Algeria. The activated carbon synthesis yield is equal to 28.56%. The adsorbent prepared was characterized by determining its physical and chemical characteristics, in particular the bulk density, the ash content, the iodine number, the surface functions by the Boehm method and the pH at the point of zero charge. Thus the textural properties are determined by scanning electron microscopy SEM and the Burnauer-emmett-Teller (BET). The surface area and micropore volumes of activated carbon TMG; were found to be 639.9190 m2/g and 0.420779 cm3/g respectively. All the results obtained from the treatment of wastewater from the Atteuf "kef doukhane area in the Ghardaia region. are clear that: the best pollutant removal rates are 84.75% for PO3-4; 85.21% for COD and 74.55% for NH4+ by activated carbons; using a mass of 1g of adsorbent per 100 ml of water, 90 min contact time and 250rpm stirring speed.

Soil nematode communities differ across long-term land-use intensities in relation to soil physical, chemical, and biological parameters

Soil disturbance, reduced crop diversity, and decreased residue in intensively managed systems can negatively impact soil biological communities and soil health. This study examined the impact of long-term (>20 years) low- (forest, grassland), medium- (diversified annual cropping), and high-intensity (annual cropping, frequently to potatoes) land-use on soil nematode communities and soil health in 59 sites across Prince Edward Island, Canada. Soil samples (0–15 cm) were collected at five locations per site and analysed for soil biological (nematode communities, respiration, soil organic matter, permanganate oxidizable carbon (POXc), soil protein), chemical (pH, N, soil N supply, extractable nutrients), and physical (bulk density, texture) properties. Soil pH and extractable nutrients were lowest in the low-intensity sites, while total C and C:N ratios were highest and decreased with increasing land-use intensity (low > medium > high). Soil respiration, POXc, and protein were lowest for high-intensity sites. Low-intensity sites had greater nematode Shannon diversity and richness, and higher maturity and structure indices than the medium- and high-intensity sites ( p < 0.05), signifying a more structured nematode community. Nematode communities from the high-intensity sites were more degraded and had significantly higher basal indices compared to the low- and medium-intensity sites. At the trophic level, the low-intensity system had higher numbers of omnivores and lower abundance of bacterivores. These differences in nematode trophic composition may result in differences in ecosystem function, including nutrient cycling and biological control.

A comprehensive analysis of the structural, textural, and nanomechanical properties of sol–gel synthesized TiO2, Al2O3, and SiO2 nanoparticles

A comprehensive analysis of the structural, textural, and nanomechanical properties of sol–gel synthesized TiO2, Al2O3, and SiO2 nanoparticles

ZnO with Different Morphologies Sensitized by Metalloporphyrins as Catalysts for H2 Production by Water Splitting Under Sunlight.

In this work, zinc oxide with different morphologies and textural properties were prepared and sensitized with metalloporphyrins (MPs) aiming to improve its solar energy harvesting capability for H2 production by water splitting under sunlight (a 300 W Xe/Hg lamp). An anionic iron(III)porphyrin and a cationic manganese(III)porphyrin were immobilized on different ZnO solids predominantly by electrostatic interactions. In general, the prepared MP-free ZnO solid yielded modest catalytic results which had apparently no direct correlation with their textural properties or morphology. On the other hand, when these ZnO solids had iron or manganese porphyrin sensitizing them, their catalytic performances changed and a superior yield towards H2 production was observed in comparison to the pure ZnO solids, making evident the synergy achieved between these two components (ZnO and metalloporphyrins) for the prepared solids. It was also observed that the metalloporphyrins and the respective free-base ligand suffered redox reactions when used as homogenous catalyst in this reaction, which could influence their performances as catalysts. The same was not observed in the solids containing immobilized MP, suggesting some protective effect of the ZnO solids on the MP complexes upon immobilization probably due to interaction of the complexes with the ZnO matrix.

Enhancing performance through friction welding of dissimilar aluminium 2014 and 7075 hybrid metal-matrix composite: insights into material characterization, crystallographic texture, and mechanical properties

Abstract Welding high-strength, age-hardenable aluminium alloys from the 2XXX and 7XXX series poses challenges when using fusion-based welding processes. Common issues such as hydrogen porosity, hot cracking, stress corrosion cracking, and solidification cracking can lead to a reduction in mechanical properties due to the loss of strengthening precipitates and alloying elements. Consequently, friction stir welding (FSW) has emerged as a promising solid-state welding technique for joining dissimilar aluminium alloys and composites, particularly in aerospace applications where a combination of strength, corrosion resistance, and other desirable properties is required. This study investigates the FSW of dissimilar aluminium alloys, specifically AA2014 and a hybrid metal-matrix composite of AA7075 reinforced with silicon carbide and graphite particles. The microstructural and mechanical properties of the welded joints were characterized, revealing an average grain size of 2.39 μm ± 1.2 in the stir zone (SZ). A high angle grain boundary volume fraction of 47.25% was observed in the SZ, compared to 2.01% in the AA7075 composite and 15.03% in the AA2014 base metal. The presence of shear textures and the distribution of cube, S, and H textures indicate a homogeneous mixing of the base materials and a high shear strain rate during welding. The hardness of the SZ increased by 13%, and the ultimate tensile strength, yield strength, and elongation of the joint were measured at 251 MPa, 183 MPa, and 6.44%, respectively. The flexural strength of the joints improved significantly, with the CW13 sample showing a 67% increase compared to CW1. The dissimilar joint CW13, welded at 12.5 mm min−1, achieved a maximum joint efficiency of 95%.

Correlation Analysis of Subjective and Objective Texture Properties: Color and Heterocyclic Amine Content of Grilled Chicken Breast Fillet

The present study discusses the technofunctional properties (color, texture) of grilled chicken with both objective (colorimeter, texture profile) analysis and subjective (sensory) analysis. Besides them, the total content of potentially carcinogenic heterocyclic amines (HCAs) was also monitored by the applied grilling time–temperature combinations. The same samples were analyzed during the heat treatment of chicken breast samples for 5–15 min at 150–230 °C on an electric contact grill. The grilling variables included the effect of skin cover. Among the structural parameters, hardness exhibited a significant difference between the groups of skin-covered and not-covered ones, and in this case, a linear connection was also found with the time and temperature values, respectively. The structural parameters obtained by sensory and instrumental analysis were compared to each other. In addition, the structural parameters were compared to the color ones (sensory, color according to the CIELAB system: brightness, redness, and yellowness) and to the total HCA content. In the case of closed grilling, sensory-evaluated parameters such as juiciness and tenderness showed a strong negative correlation to instrumentally measured hardness (R = −0.879; −0.749) and chewiness (R = −0.872; −0.718) due to the water loss from the increase in grilling temperature and time. The total HCA content positively correlated to chewiness (R = 0.789). The sensory color parameter and the brightness had a strong connection with juiciness (R = 0.738; 0.723), hardness (R = −0.795; −0.706), and chewiness (R = −0.843; −0.818); redness showed positive correlation to cohesiveness (R = 0.764) and chewiness (R = 0.829). Accordingly, juiciness and chewiness showed a connection to the total HCA levels, which makes it possible to carry out further research on instrumental and sensory parameters that may predict the formation of hazardous amounts of carcinogenic heterocyclic amines.

Tailoring Natural and Fly Ash-Based Zeolites Surfaces for Efficient 2,4-D Herbicide Adsorption: The Role of Hexadecyltrimethylammonium Bromide Modification

Global development has led to the generation of substantial levels of hazardous contaminants, including pesticides, which pose significant environmental risks. Effective elimination of these pollutants is essential, and innovative materials and techniques offer promising solutions. This study examines the modification of natural zeolite (clinoptilolite) and fly ash-based NaA and NaX zeolites with hexadecyltrimethylammonium bromide (CTAB) to create inexpensive adsorbents for removing 2,4-dichlorophenoxyacetic acid (2,4-D) herbicide from water. Detailed characterization of these materials was performed, along with an evaluation of the effects of pH, contact time, temperature, and initial 2,4-D concentration on their sorption capacities. The modified samples exhibited significant changes in elemental composition (e.g., reduced SiO2 and Al2O3 content, presence of Br) and textural properties. The adsorption of the pesticide was found to be an exothermic, spontaneous process of pseudo-second-order kinetics and was consistent with the Langmuir model. The highest sorption capacities were observed for samples modified with 0.05 mol L−1 CTAB, particularly for CliCTAB-0.05.

Magnetic activated carbonaceous materials from sugarcane bagasse: Preparation, characterization, and hexavalent chromium removal

The presence of hexavalent chromium (Cr (VI)) in effluents remains a global concern due to its toxic properties. Even though adsorption has been employed for its removal from water, developing sustainable materials with higher adsorption capacities is still pivotal to tackling such contamination. In this study, two magnetic carbons (MC) were produced by hydrothermal carbonization (HTC) of sugarcane bagasse in the presence of iron (III) nitrate at 230 and 270 °C. Both MCs were thermochemically activated at 500 and 700 °C using KOH (1:2; w:w). The materials were characterized in terms of composition, structure, morphology, texture, and surface properties and then evaluated in adsorption studies of Cr (VI). After HTC, some iron phases such as α-Fe2O3, γ-Fe2O3, and Fe3O4 were observed, while thermochemical activation additionally revealed Fe0 and Fe4[Fe(CN)6]3. Activation increased the amount of meso- and macropores, specific surface area, pHzpc, surface hydrophilicity, and carbon and nitrogen contents. The adsorption kinetics study indicated that the pseudo-second-order model describes better the behavior of the materials. The investigation of adsorbent dose showed that doses below 1.00 g L−1 were more efficient in Cr (VI) removal. MC-230 and MC-270 thermochemically activated at 700 °C exhibited the highest Cr (VI) adsorption capacities (10.5 and 15.5 mg g−1, respectively). Therefore, the improved adsorption capacity for Cr (VI) of the materials thermochemically activated at 700 °C was mainly due to their enhanced textural properties.