Textural Properties Research Articles

Effect of processing conditions on rheology, texture, and microstructure of paneer

There is an increasing demand for fresh cheese varieties such as paneer because they offer ease of production, and time savings. Studies have been conducted on understanding the impact of milk composition on paneer quality, but there is no study on the effect of processing conditions on textural, rheological, and structural properties. To improve understanding of the impacts of processing on the quality attributes of paneer, six different samples were prepared in triplicate using two milk pre‐heat treatments (90°C/no hold or 90°C/10 min), and three coagulation temperatures (CT‐70, 80 or 90°C). Extensive interactions were observed between β‐lactoglobulin and κ‐casein at higher CT. An increase in G′ and G″ values of paneer was observed at 90°C CT. Formation of dense protein networks with less porous structure was observed at higher CT. These findings show that coagulation temperature is critical for control of the physicochemical properties, and quality of paneer.

Synthesis of a sustainable material based on pecan nutshell for the elimination of diclofenac in aqueous solution: Characterization and adsorption studies

In the present study, activated carbons were synthesized from pecan nutshells (Carya illinoinensis) using two physicochemical methods: steam (CAVA) and phosphoric acid (CAAF). Their capacity to remove diclofenac from aqueous solution, as well as their textural, morphological, and physicochemical properties, were evaluated. N2 physisorption analysis revealed the microporous nature of the carbons, with specific surface areas of 1123.5 and 375.6 m2 g−1 for CAAF and CAVA, respectively. Scanning electron microscopy showed a heterogeneous morphology, with evident roughness caused by the irregularity of the surfaces resulting from the activation method used. The point of zero charge was 2.9 for CAAF and 8.9 for CAVA. Surface charge distribution analysis indicated that the surface of CAAF is predominantly negative, while that of CAVA is predominantly positive, which reflects the difference in active sites between the two materials. Infrared spectroscopy allowed for the identification of the functional groups present on the surfaces of the materials generated by the activation methods. Thermogravimetric analysis demonstrated that CAAF is more hydrophilic than CAVA, and both carbons exhibited low ash content (7 % for CAVA and 6 % for CAAF). The maximum adsorption capacity for DCF was achieved at a pH of 7, with values of 49.0 mg g−1 for CAVA and 230.8 mg g−1 for CAAF, decreasing as the pH increased from 7 to 10. Increasing the solution temperature from 15 to 35 °C, the adsorption capacity of CAVA and CAAF increased 1.2 and 1.5 times, respectively. Adsorption increased by 1.7 times for CAVA and 1.2 times for CAAF when the ionic strength was raised with a NaCl concentration from 0.001 to 0.01 M. The proposed mechanism for diclofenac adsorption on CAVA involved electrostatic interactions (pH < pHPZC), whereas the predominant mechanism in CAAF was π-π interactions (pH > pHPZC).

Zirconium hydroxide-activated carbon hybrid material for chemical warfare agents detoxification: Implication of water and temperature

In light of the recent threat from chemical warfare agents (CWAs), the scientific community has focused extensively on developing effective and safe decontamination methodology for CWAs based on environmentally benign technology and the avoidance of corrosive and toxic chemicals. Herein, we report the decomposition of CWAs sarin and sulphur mustard on the hybrid material Zirconium hydroxide-granular activated carbon i.e. Zr(OH)4@GAC which is synthesized by utilizing the reactive zirconium hydroxide and high surface area carbon. In-situ zirconium hydroxide was generated in the pores of GAC by varying the precursor concentration i.e. zirconium oxychloride followed by hydrolysis. The morphology, structural, and textural properties of the reactive hybrid material Zr(OH)4@GAC were examined using several analytical techniques including powder x-ray diffraction, TGA, FT-IR, BET, SEM, EDX, and TEM. Furthermore, the degradation capability of Zr(OH)4@GAC was evaluated in the hydrolytic abatement of CWAs sarin and sulphur mustard. Under pristine laboratory conditions, the effectiveness of reactive hybrid material Zr(OH)4@GAC has been attributed due to a combination of defects and diverse surface hydroxyl species of Zr(OH)4, as well as a high surface area carbon matrix. The impact of water content and temperature on CWAs degradation was also investigated by altering the water percentage from 2 to 8 % and the temperature 25 °C to 45 °C. The GC–MS/GC technique was used to observe the kinetics of in-situ degradation of CWAs over Zr(OH)4@GAC The results indicated that the degradation process follows a first-order reaction kinetics. It is observed that higher water content along with elevated temperature enhance CWA decomposition on Zr(OH)4@GAC; conversely, at lower temperature, it slowed down the degradation of CWAs. This significant enhancement in the decontamination capability of hybrid materials Zr(OH)4@GAC towards CWAs was attributed to the synergistic effects of GAC (adsorption capacity) coupled with the reactive functional group of Zr(OH)4.This strategy will pave the way for the development of self-detoxifying adsorbent material for environmental and defence purposes.

The impact of adding different levels of spirulina on the characteristics of halloumi cheese

The primary purpose of this study was to evaluate the effect of spirulina addition to the halloumi cheese characteristics. The spirulina-addition process involved using a homogenizer, with concentrations of spirulina powder at 0%, 0.5%, 1%, and 1.5% w/v. The microstructure, mineral, rheologic, color, texture, microbial loads, and sensorial properties of halloumi supplemented with spirulina were evaluated. The appearance of halloumi was affected by spirulina. Adding spirulina at least 0.5% could affect the overall color of halloumi (p < 0.01). The structural compactness of halloumi reduces as spirulina concentration rises (p < 0.05). Adding 1% and 1.5% of spirulina raises (p < 0.01) the amounts of minerals (P, K, S, Ca, and Mg). Spirulina fortification significantly impacted the hardness, cohesion, springiness, gumminess, and chewiness of halloumi cheese (p < 0.05) but did not differ in adhesiveness and resilience. Regarding microbial loads, halloumi-spirulina cheese was safe from pathogenic contamination. Panelists concluded that there was no significant differentiation in halloumi cheese color, flavor, or taste. However, 0% and 0.5% addition levels were more acceptable than 1% and 1.5% (p < 0.05). Adding spirulina powder during halloumi cheese processing led to unique colors and characteristics. The mineral compositions, rheology, and texture of the halloumi cheese exhibit distinct characteristics, beginning with a 1% spirulina addition. However, the favorite taste of halloumi cheese was 0% and 0.5%, which are additional levels of spirulina.

Areas of maximum intensity of avalanche formation in the Greater Caucasus associated with large anomalies of temperature and humidity regime

The purpose of this paper is to substantiate the geographical boundaries of areas which are distinguished in the Greater Caucasus by the intensity of avalanche formation at the large-scale hydrometeorological anomalies and can be classified as “epicentres” of the avalanche activity. For the period of snow avalanche observations in the Caucasus in the 20th century, the Nature did twice demonstrate “experiments” in the winters of 1975/76 and 1986/87, during which especially intensive releases of avalanches occurred in the same areas of the southern macro-slope of the Central Caucasus. This work is an effort to answer the question ‒ why the main impacts of the snow disasters occurred within the boundaries of the same territories. The results of the analysis show that the highest intensity of avalanche activity is observed in those areas where three factors of avalanche formation are simultaneously realized: a big number of large avalanche catchments, including ancient glacial cirque zones (corries); high snowiness; types of snow favourable for the mass releases of especially strong avalanches. In the Caucasus, these criteria are met by the usually identified watershed zone of the Main Caucasus Range and, as the analysis showed, the territory of mountainous Georgia in the Inguri River basin (with tributaries of the Nenskra, Nakra, Mestia-Chala, Dolra, Mulkhura rivers), as well as the upper reaches of the river Kodori (Abkhazia). According to the USSR Glacier Inventory (1986), up to 80% of the corrie relief forms of the southern macro-slope of the Caucasus are concentrated in the basins of the Inguri and Kodori rivers, many of which are centres of origin of especially strong avalanches. The high snowiness of this territory, as compared to neighbouring areas, is conditioned by the influence of the orography and the climate effect, that is seen on the map of the solid precipitation distribution in the Atlas of Snow and Ice Resources of the World (1997). Only in this sector of the Greater Caucasus is there a kind of “peninsula” of high snowfall extending for tens of kilometers towards the moisture-bearing airflows from the Black Sea. Temperature conditions in the zone of increased snow accumulation are the factor contributing to the avalanche formation, which is manifested in its structural, textural and strength properties.

Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate.

The complexity of the chocolate matrix leads to it having characteristic rheological properties that may pose difficulties for its industrial manufacture. Many factors influence the flow behaviour of chocolates, such as raw materials, the amount of fat, the moisture content, particle-size distribution, the concentration of emulsifiers, or manufacturing conditions, among others. This study focusses on the rheological properties of an industrially manufactured chocolate with a 48% cocoa content, and the effect caused by the addition of two emulsifiers (soya lecithin and polyglycerol polyricinoleate (PGPR)) on the rheological properties. In the case of lecithin, a clear effect has been observed on the plastic viscosity and the yield stress. Plastic viscosity decreases until a concentration of 0.6% lecithin is reached, and thereafter remains relatively constant, while yield stress increases over the studied range. This effect is not observed when PGPR is used as the emulsifying agent. In this case, a small concentration of PGPR decreases the yield stress. Thixotropy was determined using the Casson model, and its behaviour was found to be similar to that of plastic viscosity with respect to changes in the PGPR and lecithin concentrations. Textural determinations were also carried out, relating the rheology characteristics to the texturometry.

An analysis of the textural properties of activated carbons obtained from biomass via the LBET, NLDFT and QSDFT methods

This article presents the unique research results of the comprehensive analysis of the porous structure of activated carbons obtained from biomass waste materials from the wood industry during activation in an air atmosphere. The porous structure was analysed on the basis of nitrogen and argon adsorption isotherms via complementary multi-method analysis, i.e. the new numerical clustering-based adsorption analysis, the non-local density functional theory and the quenched solid density functional theory methods. The analytical results for the prepared activated carbons were compared with analogous results obtained for commercial activated carbon. On the basis of the conducted studies it has been determined that the new numerical clustering-based adsorption analysis method gives credible and valuable information on the textural properties of activated carbons which are in strict correlation and mutually complement with the results of the analysis with the use of the quenched solid density functional theory method. The research results obtained in this paper, it has also been shown that from waste materials of the wood industry, in a relatively cheap and cleaner production process, it is possible not only to obtain carbonaceous materials almost comparable to commercial activated carbon, but also to manage the waste in accordance with the principles of a closed-loop economy and sustainable development. The paper pays also attention to the often overlooked economic and ecological aspects, which should nevertheless be taken into account when comparing different adsorbents, rather than their textural properties alone.

Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour

Background: Celiac disease is an autoimmune disorder in which the patient is permanently intolerant to proteins containing gluten, and the only treatment is to use a gluten-free diet. The present study is designed to investigate physicochemical, antioxidant activity, textural, and sensory properties attributes of developed gluten-free sponge cake containing chia seed (Salvia hispanica L.) flour (CHF) along with millet (Panicum miliaceum) and corn flour. Methods: The cake was produced using CHF (4, 8, 12, 16%; w/w) with the replacement of millet flour (MF), and 50% corn flour (CF) was used equally in all the samples. Results: Applied CHF significantly increased moisture, ash, protein, and fat content of gluten-free cakes (P&lt;0.05). Replacement of CHF with MF reduced specific volume (using colza grains) and porosity (using image processing method) by 64% and 76%, respectively. Texture analysis showed an increase in hardness in all the three-storage times with the addition of CHF. Color measurement indicated that CHF significantly reduced the amount of a*, and L* values of the crusts. Radical scavenging activity by DPPH was improved in a dose-dependent manner (P&lt;0.05). The lowest amount of CHF in cake formula had the highest score in sensory evaluation with verbal hedonic scale. Conclusion: Based on the results, the samples containing 4% CHF, 46% MF, and 50% CF had the most desirable texture and palatability with reasonable radical scavenging activity among developed gluten-free sponge cakes.

Synthesis and Characterization of Mesoporous Materials Functionalized with Phosphinic Acid Ligand and Their Capability to Remove Cd(II).

This article presents a study of cadmium removal from nitrate medium using adsorption in calcined mesoporous silica (MCM-C), mesoporous silica doped (MCM_DIOPA), and calcined and impregnated mesoporous silica (MCM@DIOPA), with diisooctylphosphinic acid (DIOPA). The sorbents were synthesized via a sol-gel method. Several characterization techniques, such as XRD, FTIR spectroscopy, N2 sorption and elemental analysis, have been used to determine the main structural, textural, and chemical properties of prepared sorbents. Batch adsorption and kinetics tests were carried out, where the influence of pH and contact time of the sorbents and their role in cation removal were studied. Experimental results show poor sorption efficiencies with MCM-C and MCM_DIOPA at pH 5.85. At the same pH, better cadmium extraction was attained by MCM@DIOPA and was achieved within 30 min. The pseudo-second-order model is the most appropriate model to describe the elimination mechanism of Cd(II) ions. The Langmuir equation was used to model the sorption isotherm and the maximum sorption capacity of Cd(II) is 22.16 mg/g (200 mmol/kg). The complex type of the probable extracted species isCdL2-HL.

Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise

The present work aimed to prepare inflatable reduced-fat mayonnaise by using sunflower wax-based oleofoams (SWOF) as an oil phase. The effects of SW concentrations on the microstructure and the physical properties of oleofoams were investigated. Then the stable oleofoam formulations were chosen to prepare inflatable mayonnaise, and the functionality related to the physical (textural properties and thermal stability) and sensory attributes (appearance, color, and viscosity) of inflatable reduced-fat mayonnaise was compared with commercial low-fat mayonnaise (CLFM) & full-fat mayonnaise (CFFM). The microstructure study of SWOF indicated the presence of clearly visible SW crystals at the air-oil boundary and inside the continuous phase. This suggests that the stability of SWOF was accomplished through both Pickering and network crystallization. The SWOF exhibited a multi-layered sandwich structure, and the crystal layer thickness increased in oleofoams as the SW concentration rose. The oleofoams containing exceeded 6 wt% SW had better foamability and stability, a more elastic network, and a clear surface texture. Inflatable mayonnaise prepared by 10SWOF had comparable brightness, mouthfeel, and texture to CLFM, but sensitized to temperature. In general, the whipped mayonnaise prepared in this investigation had an acceptable appearance and textural properties and was suitable for foods that do not require heating.

Novel visible-light-driven I- doped Bi2O2CO3 nano-sheets fabricated via an ion exchange route for dye and phenol removal

Here, we developed a novel visible-light-driven I- doped Bi2O2CO3 nano-sheet photocatalyst fabricated via a facile ion exchange route at room temperature. This obtained Bi2O2CO3 nano-sheets with I- doping showed several advantages. The specific surface area of I0.875-Bi2O2CO3 was 2.16 times higher than that of Bi2O2CO3, providing more catalytic site for degradation reactions. Moreover, a 3.2 times photocurrent enhancement was observed in I0.875-Bi2O2CO3 comparing with Bi2O2CO3, producing more photogenerated electron-hole pairs for degradation reactions. The synergistic effect between texture property and photoelectric effect boosted the removal of organic pollutants. Under visible light illumination, I0.875-Bi2O2CO3 displayed superior photocatalytic performance for degradation of methyl orange and phenol. Notably, a phenol degradation rate of 88% was achieved over I0.875-Bi2O2CO3 with illuminating for 60 min, which was about 29 times higher than Bi2O2CO3. This finding may provide an opportunity to develop a promising I- doped catalyst for organic pollutants removal.

Tunable TiO2‐Heterophase Junctions for Studying and Enhancing Photocatalytic H2 Production Under Visible Light

AbstractPhotocatalytic performance of titanium dioxide under visible light was optimized by preparing heterophase compounds (containing two or more phases) by hydrolysis method using TiCl4 as a precursor with different concentrations (0.5, 0.7, 1, and 2) to adjust condensation modes of Ti4+. The structural and textural properties of the synthesized TiO2 multiphase were fully characterized by XRD, Raman scattering, FTIR, BET, MEB‐EDX, XPS, diffuse UV–vis, and EIS spectroscopy. The increase of TiCl4 amount precursor has a significant effect on the heterophase junctions of TiO2 structure and more especially on textural and structural properties. The best specific surface area (131 m2/g) is observed for the sample at high Ti‐content (2 in Ti4+). The anatase phase (79%) is detected only for 0.5 in Ti4+ sample. However, both rutile (R) and brookite (B) phases are present in 0.7, 1, and 2 Ti‐contents. On the one hand, the band gap of 2.9 eV allows titanium dioxide to be active under visible light. In addition, the presence of rutile/brookite heterophase junction contributes significantly to the improvement of active sites for photocatalytic reaction. The separation efficiency of photogenerated electrons and holes contributes to photocatalytic evolution performance under visible light for hydrogen production. The optimal sample (0.7 content in Ti+4 species) which presents in its structure 52% of rutile and 46% of brookite phases presented the highest photocatalytic activity with a 230 µmol/h of hydrogen generation, attributed to the heterophase junctions R52/B46, highly pore size 20.60 nm, and relatively small bandgap energy 2.974 eV. This work opens new horizons on the creation and study of a multiphase TiO2 that works under visible light in the fields of renewable energies and various other fields.

Two-ways regulation of the emulsion gel properties of curdlan by dry ball milling treatment and their relationships with the microstructures, emulsification characteristics and gel properties of ball milled curdlan

Ball milling treatment could affect the microstructures, improve the emulsification properties of curdlan (CL) and regulate the emulsion gel properties of CL based emulsion gel in two-ways. With increasing ball milling time (1 h–8 h), the particle size first decreased and then increased, the relative crystallinity decreased, and the contact angle increased. Ball milled curdlan (BMCL)-6 h showed the best emulsifying property and stability, which was the combined effects of decreased particle size and increased hydrophobic property. Ball milling 1 h and 2 h significantly improved the hardness and chewiness of CL-based emulsion gels, while, ball milling 4 h–8 h could make the emulsion gels much softer and ice cream-like. When the emulsion gels were heated twice consecutively, the visual appearance and texture properties did not change significantly, indicating the excellent thermal stability of these emulsion gels. The BMCL based emulsion gel with adjustable gel properties and good thermal stability has a wide range of uses in the food system.

Rheological properties and 3D printability of tomato-starch paste with different types of starch

In this study, the effect of different types of starch (potato, wheat, corn, tapioca, and mung bean) on the quality of three-dimensional (3D) printed food products containing tomato-starch paste (TSP) was investigated. The printability of TSP was evaluated by examining its rheological and textural properties and the microstructure of 3D printed products. The results showed that the tomato starch paste containing wheat starch had the best printing accuracy and print quality compared to the other samples, which had an extruded line width of 0.93 mm and centre heights and diameters of 18.56 mm and 20.15 mm. The macrorheological and microrheological analysis results showed that the apparent viscosity, loss modulus, storage modulus, and viscoelasticity of the TSP containing wheat starch were significantly higher than those of the other samples (P < 0.05). Low-field nuclear magnetic resonance (LF-NMR) results showed that T21 and T22 of TSP containing wheat starch significantly decreased, thereby improving the retention of printed shapes and deposition of 3D-printed TSP. The analysis of textural properties showed that TSP containing wheat starch had significantly higher strength in terms of hardness, elasticity, cohesion and chewiness, which were 9.58 N, 0.58, 0.31 and 2.13 N, respectively (P < 0.05). Thus, the pseudoplastic gel formed by TSP containing wheat starch exhibited a higher fluidity and structural density than the other samples, which improved the extrudability and shape stability of the printed product as well as the self-supporting properties of TSP.

Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles

This experiment investigated the effects of inulin (IN) with different degrees of polymerization at various addition levels on the water distribution, textural properties, microscopic and molecular structure, cooking quality, and sensory evaluation of rice starch (RS) and fresh rice noodles (FRN) during storage. The results showed that the addition of three kinds of IN significantly reduced the transverse relaxation time T2 of the starch gels system during storage, effectively combined the water molecules in the system. Meanwhile, the addition of IN reduced the increase of starch gels hardness during storage, inhibiting the retrogradation of the starch gels. Fourier transform infrared results further confirmed that IN could suppress the retrogradation behavior of starch during storage by controlling the rearrangement or recrystallization of starch molecular chains. The scanning electron microscopy results of FRN after 7 d of storage showed that the addition of IN enhanced the water retention capacity of FRN during the retrogradation process, which was consistent with the water distribution results. Furthermore, all three kinds of IN improved the cooking and sensory quality of FRN during storage, and the lower the degree of polymerization, the better the anti- retrogradation effect and the quality of the FRN.

Highly efficient Ru/CeO2 catalyst using colloidal chemical method for propane oxidation

Although supported-Ru catalysts have been widely studied for the light alkane oxidation root in their lower cost compared to Pt and Pd, developing Ru-based catalysts with high efficiency for low-temperature light alkane elimination remains a significant challenge. Herein, Ru/CeO2 catalysts were prepared utilizing the colloidal synthesis (Ru/CeO2-CS) and compared with the catalyst prepared with the traditional impregnation method (Ru/CeO2-IM) in the textural properties and catalytic propane oxidation. It was discovered that Ru/CeO2-CS sample contained a higher concentration of active Ru − O − Ce interface and oxygen vacancies attributed to the strong Ru-CeO2 interaction, which further enhanced the redox capacity. Besides, the lower valence state of Ru species and higher contents of Lewis acid sites on Ru/CeO2-CS sample boosted the adsorption, dissociation, and activation of propane, thus promoting the deep oxidation of propane to CO2 and H2O. The reaction mechanism of propane oxidation was revealed by in-situ DRIFTS, and both the catalysts showed bands related to acrylate species, suggesting that propane underwent an acrylate oxidation pathway on Ru/CeO2-CS and Ru/CeO2-IM samples. The distinct textural properties of these catalysts resulted in Ru/CeO2-CS synthesized by colloidal methods showing a T90 of 170 °C, and Ea of 50.9 ± 1.8 kJ·mol−1, markedly lower than Ru/CeO2-IM prepared with the traditional impregnation method. Apart from the activity, the Ru/CeO2-CS sample obtained superior water resistance, thermal stability, and durability. This comprehensive work provides promising insights into low-temperature propane oxidation.

Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel

This study explores the impact of varying concentrations of salt ions (0, 2.5, 5, 7.5, 10, and 12.5 mmol) on the physicochemical properties and 3D-printing performance of rice starch-curdlan composite gel. The relationship between gel structure, properties, printability, and printing accuracy was clarified through the evaluation of each parameter. The inclusion of an appropriate concentration of NaCl positively influenced the properties and printing characteristics of the composite gel. Specifically, a NaCl concentration of 7.5 mmol yielded the highest printing performance, achieving 98.61 % accuracy. Microstructural analysis indicates that the addition of ions promoted the formation of a denser network structure in the composite gel. Fourier-transform infrared spectroscopy reveals enhanced hydrogen bonding in the rice starch-curdlan gels with the addition of NaCl. Lastly, dysphagia testing demonstrates that the composite gels with 0–5 mmol NaCl concentrations exhibited grade 5 characteristics (clastic and wet) with satisfactory swallowing performance.

Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions

This study elucidated the antimicrobial effect of ammonium persulfate (PS), ultrasound (US), and 40–60 °C mild heat on Staphylococcus aureus ATCC 27213 under various growth conditions, including non-adaptation, pH-adaptation, and aridity-adaptation, in buffered peptone water (BPW) and on orange peel surfaces. For non-adapted, pH-adapted, and aridity-adapted S. aureus, the combined treatment of PS, US, and mild heat showed a synergistic effect, with log reductions of 2.05, 6.44, and 1.11 log CFU/mL in BPW after 6 min, respectively. Mechanistic experiments showed that pH-adapted S. aureus had increased SOD activity due to oxidative stress from the acidic environment, but the introduction of PS further elevated this stress, leading to greater cell death primarily through membrane damage, as confirmed by TEM, with leakage of nucleic acids and proteins. This technique was applied to an orange peel washing system, effectively inactivating aridity-adapted S. aureus, resulting in 3.51 log CFU/cm2 and 3.20 log CFU/mL reductions on orange peel and in BPW washing water, respectively, after a 6-min treatment, without any quality changes, including color and texture attributes. The enhanced inactivation on orange peel may be attributed to the presence of compounds such as ascorbic acid and limonene, which further activate persulfate and exhibit antimicrobial properties, thereby contributing to the increased efficacy of the treatment. The combined PS, US, and mild heat treatment provides an effective strategy for controlling resilient bacterial strains in the food industry, enhancing food safety through oxidative stress and mild thermal effects.

Chirality- and Rashba- related effects in the spin texture of a two-dimensional centrosymmetric ferromagnet: The case of the CrI3 bilayer

The newly discovered two-dimensional (2D) magnetic semiconductors such as CrI3 have triggered a surge of interest stemming from their exotic spin-dependent properties and potential applications in spintronics and magneto-optoelectronics. Using first-principle density-functional-theory calculations, we investigate the properties of the spin-polarization texture in momentum space in the prototype 2D centrosymmetric ferromagnetic (FM) bilayer of CrI3 with perpendicular magnetization, with a goal of identifying general features due to interlayer interaction and their microscopic origins in 2D centrosymmetric FM materials. The FM CrI3 bilayer displays a rich in-plane spin texture in its highest valence bands. We show the existence of two distinct spin canting effects induced by the coupling of the two FM layers in establishing the in-plane spin texture. The first effect is generated by the mirror-related chirality of the layer stacking and the spin–orbit-polarized nature of the valence states, and yields the same canting on both layers. The second effect is a Rashba-related effect, which in a centrosymmetric ferromagnet induces in a single electronic state two opposite spin-canted components on the two layers, resulting in a notable frustration effect on the energy of the bonding states. Finally, we show that the above effects can be effectively used to manipulate the spin texture via compressive vertical strain, which induces in the FM CrI3 bilayer valence-band-edge states with canted spins.

Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: aroma profile, volatile compounds, and consumer acceptance.

Tea is a popular beverage consumed all around the world. Its origins can be traced back to China, where it has been cultivated for thousands of years. A subcategory of tea is referred to as ‘insect tea’; it is produced using the excrement (frass) of insects that consume plants. This study explored the utilisation of silkworm frass, a by-product of silk production, as a novel beverage in the culinary field. It explored optimal preparation methods, and measured physicochemical properties, volatile aroma compounds, the sensory aroma profile, and consumer acceptance. Silkworm frass was collected and roasted at 160 °C for 0, 30, 40, and 50 minutes. The analysis revealed notable differences in the samples' water activity, moisture content, colour, and pH: Moisture content and water activity decreased, preventing spoilage of the samples, while pH increased, and the colour intensified. The volatile aroma analysis revealed 65 compounds, including alcohols, aldehydes, esters, ethers, ketones, phenols, pyrazines, and hydrocarbons. These compounds exhibited significant variations in concentration depending on the duration of roasting. Sensory evaluation presented distinct attributes associated with each sample, such as earthy and roasted aromas in all samples, and specific aromas of brown herbal aftertaste and tobacco leaves in the 50-min sample, roasted grain aromas in the 40-min sample, and stronger notes of fresh hay for both the 30-min and 50 min sample. The hedonic sensory test revealed that the duration of roasting did not influence consumer preferences in terms of the attributes of taste, aroma, colour, texture, and overall acceptance. The novel ‘tea’ demonstrates potential in the gastronomy industry due to its aroma profile and positive consumer acceptance. It is a promising example of an upcycled culinary product that utilizes by-products from silk farms.