Vegetable Fibres Research Articles

The level of discreteness of the signs of the own productivity of repair pigs and the reproductive qualities of sows of different breeding value: criteria for the selection of highly productive animals according to the BLUP index

Products of plant origin, recommended as permanent components of the daily human diet, are rich in vitamins, minerals, plant fibers, as well as various active phytochemicals (polyphenols, flavonoids) and sterols, which have a low calorie content. According to the results of epidemiological and clinical studies, it has been established that the risks of various pathologies are reduced when using a diet that is balanced in terms of nutrients, rich in vegetable fiber and food products of plant origin. The evolution of food technology has led to the appearance on the shelves of Italian supermarkets of products defined as “ready foods” or products – semi-finished products of high quality and safety, which present all the characteristics of freshness, similar to products that have just been harvested. They also include products of vegetable origin, which belong to the fresh-cut category. A limited technological elaboration is applied to this category of products, after which they can be used without further manipulation before consumption. The products of vegetable origin of fresh-cut vegetable have the definition of "potentially dangerous products" due to their possible contamination with pathogenic microorganisms such as Escherichia coli, Salmonella spp. and Listeria monocytogenes. These pathogens very often contaminate fresh-cut vegetable, causing food poisoning in consumers. The main sources of pathogenic contamination by the causative agents of human intestinal infections are the water used for watering plants and exposure to inappropriate temperatures during the storage of plant products. The decisive aspect, without a doubt, remains the sanitary and hygienic characteristics of the product at the time of its consumption. It is fundamental to deepen our knowledge about the transmission, resistance, and growth mechanisms of pathogenic microorganisms in products of the IV range. This will allow the establishment of sampling norms for express diagnostics to reduce the possibility of low-quality products reaching the consumer.

Laboratory study on shrinkage and cracking behavior of historic earthen plaster

Grottoes are widely distributed along the ancient Silk Road in Northwest China, and wall paintings are among the most precious cultural relics in these grottoes. On-site investigation of some grottoes has revealed that these wall paintings are painted on earthen plaster and that most of them have a double-layer structure of plaster, i.e., a base coarse plaster layer (with wheat straw added) and a surface fine plaster layer (with hemp fibers added). Meanwhile, studies regarding the improvement in shrinkage and cracking behaviors via ancient plaster craftsmanship have been scarce. To investigate the specific effects of different material compositions on the shrinkage and cracking properties of plaster during desiccation, a series of laboratory shrinkage and cracking tests is conducted on plaster specimens composed of Dengban clay and quartz sand, vegetal fibers, and a potential restoration material (i.e., calcined ginger nut), respectively. The results show that adding sand and vegetal fibers can significantly increase the shrinkage limit of Dengban clay and inhibit its volume shrinkage and that vegetal fibers play an important role in the inhibition of surface cracking on plaster. Sand inhibits shrinkage by forming a skeleton in soil and reducing the formation of primary cracks. Fibers inhibit soil shrinkage by overcoming the suction between soil particles and preventing the formation of primary cracks. However, wheat straw cannot deform with the shrinkage of soil (e.g., hemp fibers); consequently, many subcracks appear around the wheat straw on the surface of coarse plaster. As a typical lime-based restoration material, calcined ginger nut paste presents slight shrinkage and a low surface crack ratio during desiccation, which demonstrates its good application prospect in plaster restoration.

EU requirements regarding hygienic and sanitary aspects of products of vegetable origin of category IV range in Italy

Products of plant origin, recommended as permanent components of the daily human diet, are rich in vitamins, minerals, plant fibers, as well as various active phytochemicals (polyphenols, flavonoids) and sterols, which have a low calorie content. According to the results of epidemiological and clinical studies, it has been established that the risks of various pathologies are reduced when using a diet that is balanced in terms of nutrients, rich in vegetable fiber and food products of plant origin. The evolution of food technology has led to the appearance on the shelves of Italian supermarkets of products defined as “ready foods” or products – semi-finished products of high quality and safety, which present all the characteristics of freshness, similar to products that have just been harvested. They also include products of vegetable origin, which belong to the fresh-cut category. A limited technological elaboration is applied to this category of products, after which they can be used without further manipulation before consumption. The products of vegetable origin of fresh-cut vegetable have the definition of “potentially dangerous products” due to their possible contamination with pathogenic microorganisms such as Escherichia coli, Salmonella spp. and Listeria monocytogenes. These pathogens very often contaminate fresh-cut vegetable, causing food poisoning in consumers. The main sources of pathogenic contamination by the causative agents of human intestinal infections are the water used for watering plants and exposure to inappropriate temperatures during the storage of plant products. The decisive aspect, without a doubt, remains the sanitary and hygienic characteristics of the product at the time of its consumption. It is fundamental to deepen our knowledge about the transmission, resistance, and growth mechanisms of pathogenic microorganisms in products of the IV range. This will allow the establishment of sampling norms for express diagnostics to reduce the possibility of low-quality products reaching the consumer.

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives.

Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables, cereals, nuts, seeds, oils, plant or herbal extracts, fruit or vegetable fibre, and waste from fruit processing. The additives very often significantly affected the physicochemical and microbiological characteristics as well as the texture and sensory properties of yoghurt. As follows from the analysed reports, yoghurts enriched with additives are more valuable, especially in terms of the content of health-promoting compounds, including fibre, phenolic compounds, vitamins, fatty acids and minerals. A properly selected, high quality plant supplement can contribute to the improvement in the generally health-promoting as well as antioxidant properties of the product. For sensory reasons, however, a new product may not always be tolerated, and its acceptance depends mainly on the amount of the additive used. In conclusion, "superfood" yoghurt is one of the products increasingly recommended both preventively and as a way of reducing existing dysfunctions caused by civilization diseases, i.e., diabetes, cancer and neurodegenerative diseases. The studies conducted in recent years have not shown any negative impact of fortified yoghurts on the human body.

An analysis of the chemical and morphological properties of brazilian jute plant fiber (Corchorus capsularis): the Amazon fiber

In recent years, the development of new composites has increased a lot, especially those that use plant fibers as reinforcement material. A critical feature for this type of application is how these fibers behave in relation to temperature variation. In this sense, this research stands out among other thermodynamic studies carried out with jute vegetable fiber (Corchorus capsularis) natural from the Amazon region. The main objective of this study is to evaluate the thermal behavior of the mentioned fiber, through the loss of its mass until the decomposition of its structural components (natural moisture, hemicellulose, cellulose, lignin and its residual substances) when subjected to temperatures up to 900°C. Vegetable fibers have a high sensitivity to environmental effects, such as temperature variations and humidity itself. The sample preparation phase for the fiber under analysis was also addressed in this study, and it was found that different preparation techniques can have a direct impact on the results of the experiments.

Valorization of Vegetal Fibers (Hemp, Flax, Miscanthus and Bamboo) in a Fiber Reinforced Screed (FRS) Formulation

A persistent rise in the costs of construction materials has led to the need to address this problem in line with the Sustainable Development Goals. This research employed vegetal soft and rigid fibers in a screed mortar to produce a sustainable fabric-cement matrix. Four different vegetal-dried fibers (hemp, flax, miscanthus, and bamboo) with dosages of 0.4, 0.6, 0.8, 1.2, 2, and 4 kg/m3 were used. Laboratory investigations were slump test, bulk density, air occluded, shrinkage, and mechanical strength. Scanning Electron Microscope (SEM) assessments were performed and analyzed on the natural fibers and the screed formulation. The results highlight that fiber dosages significantly influence the above-mentioned properties.

The effect of fibres and carbonation conditions on the mechanical properties and microstructure of lime/flax composites

Fibre and textile-reinforced mortars are increasingly being used for a variety of building applications, including the strengthening of masonry structures. Lime mortars reinforced with sustainable fibres (such as vegetable or cellulosic fibres) may provide an interesting solution. In this paper, a mixture of commercial lime with 20% metakaolin addition was used to produce composites reinforced with non-woven flax fabrics that were cured at different moisture contents (from 0 to 100%) for 7 or 14 days in a CO2 incubator. The composites were characterised to determine their flexural behaviour, carbonation level and microstructure. According to the results, no differences exist in the flexural strength of the composites made in the moisture range of 33%–66%. At 7 days of curing, they attained Modulus of Rupture (MOR) values that exceeded 5.5. MPa. Moreover, it was observed that under high moisture conditions, the permeability of the fibres allows for CO2 access, despite the saturation of the pores of the matrix – allowing a reaction in the vicinity of the fibres –, while under dry conditions, the fibre's moisture retention does not permit the carbonation of the matrix in their vicinity, even though complete carbonation takes place after 14 days.

Large-scale direct shear testing in coir fibers reinforced sand

The need to develop and commercialize materials incorporating vegetable fibers has risen over the last 20 years to decrease environmental impact and achieve sustainability. In geotechnical engineering, soil reinforcement with plant-based fibers has gained a lot of interest, especially in temporary earthworks. Soil reinforcement with plant-based fibers is a low-cost, environmentally friendly method with excellent reproducibility and accessibility. In this context, growing appeals for using plant-based fibers such as sisal, coir, curauá, and kenaf for manufacturing new geomaterials have been verified. This paper aims to evaluate the mechanical behavior of soil-fiber composites by insertion of natural coir fibers into a sandy soil matrix with different fiber lengths and contents, where the fibers were randomly distributed in the soil mass. Large-scale direct shear test evaluated the strength-displacement behavior in samples with dimensions of 300 x 300 mm and 200 mm in height. The tests were carried out using fibers with 25 and 50 mm lengths, in 0.50 and 0.75% of fiber contents (in relation to the dry weight of the soil), in a relative density of 50% and 10% moisture content. The overall analysis of the results showed that the coir fibers addition in the well-graded sand increased the shear strength parameters and the ductility, compared with the unreinforced sand.

Association of dietary fiber with subjective sleep quality in hemodialysis patients: a cross-sectional study in China

Background Poor sleep quality is a common problem among hemodialysis (HD) patients. Dietary fiber is a key component of a healthy diet and is beneficial for a variety of health outcomes; however, evidence of an association between dietary fiber consumption and subjective sleep quality has not been established among HD patients. Therefore, we determined the association between dietary fiber consumption and the subjective sleep quality in Chinese maintenance HD patients, taking into account fiber type and source. Methods Dietary intake was assessed with a validated food frequency questionnaire in a cross-sectional study including 741 maintenance HD patients between December 2021 and January 2022. The daily intake of dietary fiber was categorized into three groups. The lowest tertile was used as the reference category. Sleep quality of patients was accurately calculated using the Pittsburgh sleep quality index standard questionnaire. Multivariable logistic regression model and restricted cubic spline analysis were performed to assess the relationship between dietary fiber consumption and poor sleep quality. Results Compared with the lowest tertile group of dietary fiber intake, the highest tertile group had a lower prevalence of poor sleep quality. After adjustment for potential confounders, a higher intake of total dietary fiber (ORtertile 3 (T3) to tertile 1 (T1)= 0.51, 95% CI: 0.31–0.85), total insoluble dietary fiber (ORT3 to T1 =0.54, 95% CI: 0.33–0.89), and soluble dietary fiber in vegetables (ORT3 to T1 =0.61, 95% CI: 0.40–0.93) were associated with a lower prevalence of poor sleep quality. Furthermore, significant linear trends were also observed (p < 0.05). No significant interactions were observed in subgroup analyses. Conclusion A higher intake of dietary fiber was inversely associated with the poor sleep quality. These findings support the current recommendations that dietary fiber is essential for health and well-being.

Effect of cooking time on the nutritional and anti-nutritional properties of red and black beans of Phaseolus lunatus (L.) consumed in south and east of Côte d’Ivoire

Legume seeds, particularly those of the Phaseolus lunatus (L.), are an important source of vegetable protein, fiber and micronutrients in the diet of the Ivorian population. However, these seeds contain anti-nutritive factors that limit their use. This study allowed us to evaluate the effect of cooking time on the nutritional and anti-nutritional parameters of Phaseolus lunatus (L.) bean seeds for a better utilization of these seeds. Red and black seeds harvested at stage 4 (52 days) of Phaseolus lunatus (L.) bean were cooked at 100 °C for 45, 60 and 75 minutes. The nutritional and anti-nutrional composition was determined on uncooked (control) and cooked samples. The results obtained showed an increase in carbohydrate (64.16 to 71.56%), energy value (29.68 to 36.27%) and fiber (4.62 to 6.05%) followed by a reduction in protein (4.62 to 6.05%), ash (4.62 to 6.05%) and fat (4.62 to 6.05%). The same cooking also caused a reduction in total phenols (59.18 to 72.49%), phytates (33.32 to 39.18%), oxalates (64.64 to 68.91%), tannins (62.07 to 67.59%), cyanidric acid (58.18 to 61.38%) and antioxidant activity (53.71 to 63.94%). The analysis of the seeds cooked at different times (45, 60 and 75 minutes) also shows us that the B vitamins and minerals decrease during cooking. The consumption of Phaseolus lunatus bean seeds cooked at 45 minutes could be recommended in human diet due to the decrease of oxalates and phytates to prevent and treat some diseases such as cancer, inflammatory diseases, cardiovascular diseases and neurogenerative diseases.

Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model

Hemp seed bran (HB) is an industrial food byproduct that is generally discarded. Knowledge on the functional capabilities of HB is limited and it is not known the impact of HB on human colon microbiota, where vegetable fibers are metabolized. In this work, we investigated in depth the prebiotic potential of HB and HB protein extract hydrolyzed by alcalase (HBPA) in comparison to fructooligosaccharides (FOS) after human distal colonic fermentation using MICODE (multi-unit in vitro colon gut model). During the 24 h of fermentation, metabolomics (SPME GC/MS) and microbiomics (MiSeq and qPCR) analyses were performed. The results indicated that HBPA on a colonic fermentation had a higher prebiotic index than HB (p < 0.05), and slightly lower to that of FOS (p > 0.05). This feature was described and explained as HBPA colonic fermentation produces beneficial organic fatty acids (e.g. Pentanoic and Hexanoic acids); reduces detrimental phenol derivates (e.g. p-Cresol); produces bioactives VOCs (e.g. Acetophenone or 4-Terpineol); increases beneficial bacteria (e.g. 1.76 fold and 2.07 fold more of Bifidobacterium bifidum and Bacteroides fragilis, respectively) and limits opportunistic bacteria (e.g. 3.04 fold and 2.07 fold less of Bilophila wadsworthia and Desulfovibrio, respectively). Our study evidenced the prebiotic role of HB and HBPA, and within the principles of OneHealth it valorizes a byproduct from the queen plant of sustainable crops as a food supplement.

Substrate degradation and postbiotic analysis of alternative fiber ingredients fermented using an in vitro canine fecal inoculum model.

Many fiber ingredients are used by the pet food industry; however, little data are available regarding the fermentation characteristics of alternative fibers currently being used. The objectives of this study were to determine organic matter disappearance (OMD) and postbiotic production from various fruit and vegetable fiber sources using an in vitro dog fecal inoculum model. Apple pomace (AP), blueberry pomace (BP), cranberry pomace (CP), tomato pomace (TP), and pea fiber (PF) were used as experimental treatments. Inoculum was prepared using freshly voided feces under anaerobic conditions. Predigested fibers were inoculated and incubated for 1, 3, 6, and 12 h at 39 °C. Short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), total volatile fatty acids (VFA), and OMD were determined for each fiber source and time point in triplicate. After 12 h of incubation, OMD was similar (P > 0.05; average of 18.5%) among treatments. Proportionally, acetate was greater for BP and AP (P < 0.05; average of 80.1%) than for the other treatments (68.3% to 71.2%). Molar proportions of propionate was greatest (P < 0.05) for CP (26.8%) compared to the remaining treatments (13.6 to 20.7%). Butyrate was proportionally greater for PF (7.7%; P < 0.05) than for BP and CP (average of 4.8%) and was lowest for AP (3.8%); however, TP was not different from PF (P > 0.05; average of 7.25%). Total VFA concentration was highest for AP (P < 0.05) followed by TP (1.17 and 0.75 mmol*g-1 of substrate, respectively). Both BP and PF were similar (average of 0.48 mmol*g-1 of substrate) and lower than for TP, with CP having the lowest VFA concentration (0.21 mmol*g-1 of substrate) among all treatments. Additionally, when comparing molar concentrations, AP and TP (average of 0.0476 mmol*g-1 of substrate) had greater butyrate concentrations than did PF (0.0344 mmol*g-1 of substrate). The AP, BP, and TP treatments had both linear and quadratic relationships (Table 7; P < 0.05) for acetate, propionate, and butyrate concentrations across time. CP only demonstrated a linear relationship for propionate (P < 0.05), whereas acetate and butyrate had quadratic relationships with time. PF only demonstrated quadratic relationships between acetate, propionate, and butyrate concentrations and time (P < 0.05). Overall, the fiber substrates evaluated were marginally to moderately fermentable when incubated for up to 12 h with canine fecal inoculum.

Incorporating vegetal fibers for sustainable sandy soil

Incorporating fibers into the soil is a reinforcement remediation technique to improve its physical and mechanical properties. Depending on the type of fibers, synthetic fibers, have negative impacts on the environment linked to the waste of their chemical industry. Currently, vegetal fibers consider an economic and ecological alternative to soil reinforcement. Therefore, this study aims to evaluate the influence of two types of randomly distributed fibers (Alfa and Sisal fibers) on the mechanical properties of sandy soil. Direct shear tests were performed on Chlef sand at relative density (Dr = 75% and 40%) and of fiber contents varying from 1, 2, 3 and 4% for sand samples reinforced with Alfa fibers and 0.1, 0.3, 0.5 and 0.7% for sand samples reinforced with Sisal fibers. The test results show that the inclusion of vegetal fibers in sandy soil improves the peak and residual shear strength. In addition, soil resistance was found to attain a maximum with the optimums of 0.7% for sisal fiber content and 3% for Alfa fibers.

Total and different dietary fiber subtypes and the risk of all-cause, cardiovascular, and cancer mortality: a dose-response meta-analysis of prospective cohort studies.

We aimed to conduct a comprehensive review of the association between dietary fiber and the risk of mortality. We did a systematic search in PubMed, Scopus, and Web of Science up to November 2022 to find prospective cohort studies of the relationship between total and subtypes of dietary fiber and the risk of all-cause, cardiovascular (CVD), and cancer mortality in the general population. The hazard ratios (HRs) and 95% CIs were calculated using a random-effects model. A total of 28 studies with 1 613 885 participants were included. Higher intake of total and subtypes of dietary fiber including cereal, vegetable, legume, soluble, and insoluble fiber, but not fruit fiber, was associated with a lower risk of all-cause mortality, with HRs ranging from 0.77 for insoluble fiber to 0.93 for legume fiber. Similar findings were observed for CVD mortality, where higher intake of total and all subtypes of dietary fiber was each associated with a lower risk. Higher intake of total, cereal, vegetable, and insoluble fiber was also associated with a lower risk of cancer mortality. No association was found between the intake of fruit, legume, and soluble fiber and cancer mortality. Dose-response meta-analyses suggested an inverse association between total fiber intake and the risk of all-cause, CVD, and cancer mortality. The certainty of evidence was rated moderate for the association of total fiber with all-cause, CVD, and cancer mortality. In conclusion, our findings highlight the potential advantages of consuming a wide range of dietary fiber subtypes against all-cause, CVD, and cancer mortality. Registry and registry number: PROSPERO (CRD42021226816).

ГЛИНЯНЫЕ ПРЯСЛА ТЕТЮШСКОГО-II ГОРОДИЩА ИМЕНЬКОВСКОЙ КУЛЬТУРЫ И ИХ АРХЕОЛОГИЧЕСКИЙ КОНТЕКСТ

The article deals with clay spindle whorls, special weights for spindles, necessary for spinning threads from various materials — wool, vegetable fibers (nettle, flax). They were found at the Tetyushy-II hillfort of the Imenkovo culture, in the Republic of Tatarstan. The hillfort was studied by K.A. Rudenko in 2007–2013. It differs from many other sites of the Imenkovo culture in its clear stratigraphy with dated layers. A total of 186 spindle whorls were found. This is currently one of the most representative collections of these artifacts from archaeological excavations at the settlements of the Imenkovo culture in the Kazan Volga region. According to the complex of features, 6 types of spindle whorls were distinguished. The typology is based on the shape of the product. Three types of these products, the shape of which is truncated-biconical, are the most common in the Imenkovo settlements. They differ in their sizes: small (diameter up to 2.6 cm), medium (diameter up to 3.5 cm) and large (diameter up to 5 cm). The objectivity of such a grouping is also confirmed by the weight parameters of these sections: small — up to 7 g, medium — up to 11 g, and large — up to 25 g. The dependence of the weight of the spindle whorls on the diameter of the channel through which it was put on the spindle whorls was revealed. At Tetyushy-II fortified hillfort, fragments of spindle whorls make up 33.8% of their total number and most often they are found in the lower horizon of the III — upper horizon of the IV layer, which were formed at the end of the 6th — the first half of the 7th century. There are few spindle whorls decorated with ornaments — 16% of the total. The most frequently decorated with ornaments (dots, crests, etc.) were medium-sized spindle whorls. Based on the materials of the Tetyushy-II hillfort and finds from the Imenkovo settlements located in the lower reaches of the Kama: Shcherbet’-I (island), the settlement, the settlements of “Kurgan” and “Devichiy Gorodok” and a number of others in the amount of 375 copies, methods for making Imenkovo spindle whorls. These products were made in 4 ways: from a blank in the form of a finished product; from a cylindrical billet with further sculptural refinement; from a ring blank with sculptural refinement; of three bundles, by winding onto a rod. For the first method, master models were probably used. Clay with an admixture of sand, sometimes fine chamotte and organic matter, and in some cases crushed shells of river mollusk shells was used for the manufacture of spindle whorls. It was found that in most cases the spinners were associated with buildings and were used in household crafts (spinning). Since the weight of the spindle whorls is small, then, apparently, several of them were put on the spindle, depending on the raw material for spinning. Thus, according to the materials of the Tetyushy-II hillfort, the systematization of the Imenkovo culture was carried out, for the first time methods of manufacturing were identified, the most characteristic types of these products for the 6th–7th centuries in the Kazan Volga region were determined.

An exceptional case of a textile bag from the Atlantic 2 Late Bronze Age hoard at Hellez, Saint-Ygeaux (Côtes-d’Armor)

Asbtract. The Hellez metal hoard was discovered at Saint-Ygeaux, in the Côtes-d’Armor region of Brittany. The excavation of the hoard area provided a rare opportunity to make in situ observations. This article presents a detailed typological study, as well as microwear observations and a textile study. Fifty metal fragments were brought to light, some of which were still preserved in a bitronconic ceramic vessel. At the bottom of the vessel, thirteen small bronze fragments were found grouped together in a small linen bag closed with a herbaceous sprig. These objects appear to have been used as weights. Based on its composition, the hoard is clearly attributable to the Atlantic 2 Late Bronze Age (swords with tripartite tongues and grooved blades, spearheads with short sockets, massive palstave axes with no central rib). Certain typological characteristics also point to a recent phase of BFa 2, in particular the features of an almost complete sword. These observations are confirmed by the absolute dating of the vegetable fibres of the bag, in the following interval: 1056-917 cal BC.

Effect of coupling agents on properties of vegetable fiber polymeric composites: review

Using natural fibers in composites presents a wide range of applications, from furniture to airplanes. In polymeric composite, the use of fiber is to boost strength and stiffness. However, this material presents low mechanical properties compared to virgin polymers due to hydrophilic nature of the fiber and hydrophobic nature of the polymer. It can result in weak bonding matrix/fiber which may cause incompatibility problem in bonding fibers with most of the polymer matrices. To achieve compatibility between surfaces there is a need to modify them, and one alternative is using coupling agents. Maleated coupling agents stand out as option, but their source is petroleum-derived polyolefin. Researchers have been seeking for more environmentally friendly alternatives to replace these materials. Therefore, this work aims to bring a comprehensive review of the mechanical behavior of maleated and ecological coupling agents. Based on the literature, resistance, flexural, and tensile strength were properties discussed.

ДОСЛІДЖЕННЯ ВЛАСТИВОСТЕЙ ФУНКЦІОНАЛЬНИХ ДОБАВОК РОСЛИННОГО ПОХОДЖЕННЯ ДЛЯ МАЙОНЕЗНОЇ ПРОДУКЦІЇ

Mayonnaise and mayonnaise sauces hold a significant place in the diet of a modern person. Their production volume world-wide has a constant tendency to increase. The product range is expanding, considering the modern trends in healthy nutrition.Consumer demand for mayonnaise products with low fat content, free from animal-d erived ingredients, enriched with vitamins, trace elements, and dietary fibers, necessitates the search for new functional additives and the study of their technological prop-erties. The article presents the results of a study on the properties of vegetable fiber (cake), different fractions of crushed seeds and flour of flax, sesame, pumpkin, and their mixtures. A comprehensive thickener based on flax products is proposed.The use of plant-based functional additives in the production of low-fat mayonnaise and mayonnaise sauces allows for the enrichment of these products with a complex of beneficial nutrients and dietary fibers while contributing to the formation of a stable emulsion product.When developing recipes for water-fat emulsion products with a significant proportion of the water phase, it is necessary to consider the properties of the components, their influence on the quality of mayonnaise, and possible changes in properties during the production process. An important technological characteristic of special functional additives in low-fat mayonnaise products is their ability to retain water, thereby regulating the viscosity and consistency of the final product.Analysis of research and publications has shown that considerable attention is given to expanding the range of functional mayonnaise products (including dietary, vegan, and enriched with beneficial nutrients). Starches, pectins, microbial polysac-charides, a wide range of E-additives obtained from algae and tree resin are suggested as rheological additives in low-fat mayonnaise and mayonnaise sauces. Flour, cake, meal, and protein isolates obtained from them serve as effective thickeners.The aim of the article is to study the properties of both individual types of plant-based functional additives and their mixtures, as well as to establish the possibility of regulating a parameter such as moisture-retaining capacity for mixtures containing the same type of raw materials, including cake, flour, and crushed seeds in different ratios.The moisture-retaining capacity of the studied samples was determined using the centrifugation method. The highest moisture-retaining capacity is observed in flax seed cake (806.2%), while crushed pumpkin seeds show the lowest capacity (104.7%) due to their high fat content. The possibility of adjusting the moisture-retaining capacity parameter of mixtures of cake, flour, and crushed seeds by varying the amount of individual components in complex additives for low-fat mayonnaise was studied. A proposed recipe for eggless mayonnaise utilizes a complex based on flax products with a ratio of flax cake, flour, and crushed seeds (fraction with particle size up to 0.5 mm) of 1:1:0.5, respectively. For the produced mayonnaise with 25 % fat content and the complex functional additive, the emulsion stability indicator was determined, meeting the requirements of the relevant Ukrainian standards for mayonnaises and mayonnaise sauces.

Moringa (Moringa oliefera) Leaf Flour Addition on Water Content, Sensory Quality, Favorability Level, and Yield of Chicken Nuggets

Chicken nuggets are one fast food products made from processed chicken meat that can be processed using the innovation of adding moringa leaf flour to overcome the lack of vegetable fiber. This study aims to determine the water content, organoleptic quality, level of favorability, and yield of chicken nuggets with the addition of moringa leaf flour. The materials used were broiler chicken thigh and breast, moringa flour, wheat flour, kitchen spices (garlic, and pepper), salt, and binder (eggs, cornstarch, and breadcrumbs). The method used was a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P0; without the addition of Moringa leaf flour (control), P1; Moringa leaf flour 3%, P2; Moringa leaf flour 5%, and P3; Moringa leaf flour 7%. The variables observed were water content, organoleptic, favorability level, and yield. Data were analyzed using ANOVA and Kruskal-Wallis nonparametric test. The results showed that the best level of addition of Moringa leaf flour was 7% (P3) with a percentage decrease in water content of 56.89% and the highest at the addition of 3% (P1) at 59.52%, while the organoleptic value and level of favorability for chicken nuggets with the best addition of moringa leaf flour was in treatment P1 (3%) with a brownish yellow color, a slightly distinctive smell of nuggets and a slightly specific taste of nuggets. Judging from the results of the study, processing with the addition of moringa leaf flour can reduce the water content of chicken nuggets but it will affect the organoleptic quality of the panelists’ favorability for chicken nuggets if the addition of moringa leaf flour is above 3%.

Effect of hemp bio composite strengthening on masonry barrel vaults damage

Masonry vaults are common structural elements of the Italian architectural heritage, significantly vulnerable to seismic loads. For this reason strengthening is often required. In the last decade, the use of traditional reinforcement techniques has been progressively replaced by Fiber Reinforced Polymers (FRP) bonded at the vault extrados/intrados. However, this approach has shown drawbacks mainly associated to the polymeric nature of matrix and physical compatibility between the matrix and the masonry support. Consequently, FRP strengthening evolved to innovative composite materials obtained by cement based matrix, i.e. Fiber Reinforced Cementitious Matrix (FRCM). Moreover, within the growing environmental sustainability issues, the scientific research is focusing on the development of biodegradable composite materials, based on vegetal fibers and natural matrices. This paper presents the results of experimental tests on two full-scale masonry vaults with the same geometry and mechanical properties: one is unreinforced and one is reinforced at the extrados by continuous bidirectional hemp ropes bonded in a layer of cocciopesto matrix (i.e. a mix of ground clay bricks and organic binder). The two models were built and tested in the 3D shaking table system of the Laboratory of Earthquake Engineering and Dynamic Analysis (LEDA) at Enna Kore University. Each vault was subjected to seismic loads and dynamic identification tests: the seismic load was given with increasing amplitude at the base of the two models while the dynamic identification tests were carried out after each seismic sequence in order to evaluate the variation of the dynamic properties, testifying structural damage. The strengthening effectiveness was assessed by comparing the damages detected on the unreinforced and reinforced masonry vaults. Results showed that the proposed bio composite strengthening material is effective for improving the seismic performance of masonry vaults.