Article
Biochemistry & Molecular Biology
Ines O. Feliciano, Daniela P. Silva, M. Fatima M. Piedade, Carlos E. S. Bernardes, Manuel E. Minas da Piedade
Summary: The study investigated the energetics of the stepwise dissociation of a A:B-2 bi-component crystal and found that structural differences between maleic acid and L-phenylalanine have minimal impact on the enthalpy cost for dissociation. Additionally, comparing bi-component crystals with different molecular compositions may not be accurately described by lattice enthalpy trends.
Article
Pharmacology & Pharmacy
Fernanda Cristina Stenger Moura, Nicola Pinna, Riccardo Vivani, Gisele Elias Nunes, Aurelie Schoubben, Tania Mari Belle Bresolin, Ivan Helmuth Bechold, Maurizio Ricci
Summary: The study identified six different crystalline phases of taxifolin prepared using crystallization in different solvents, with three of them having defined unit cell parameters and one fully structurally characterized by X-ray powder diffraction data. The hydrate and anhydrous forms showed remarkable stability in storage conditions, with the anhydrous form expected to solubilize more rapidly than the hydrate form.
Article
Chemistry, Applied
Weronika Ruminska, Karolina H. Markiewicz, Agnieszka Z. Wilczewska, Agnieszka Nawrocka
Summary: Thermal analyses were used to investigate the effects of five oil pomaces on the thermal properties and transitions in model dough and gluten network. Results showed that there were differences in thermal behavior after supplementing with different pomaces, and the impact of various pomaces on model dough and gluten varied.
Article
Medicine, Research & Experimental
Jinghan Li, Jayesh Sonje, Raj Suryanarayanan
Summary: The phase behavior of poloxamer 188 in aqueous solutions was studied using DSC and synchrotron X-ray diffractometry, showing solute crystallization during both freezing and thawing. Sucrose and trehalose inhibited P188 crystallization during freeze-thawing. LDH served as a model protein to evaluate the stabilizing effect of P188, showing that higher concentrations of P188 stabilized the protein while lower concentrations led to protein aggregation.
MOLECULAR PHARMACEUTICS
(2023)
Article
Chemistry, Applied
B. Goderis, D. M. Dries, M. A. Nivelle, J. A. Delcour
Summary: The gelatinization process of maize and potato starch granules in excess water was studied using various measurement techniques. The crystallinity of both starches disappeared during gelatinization, with temporarily remaining blocklets observed. Differences in the gelatinization process between maize and potato starches may be related to the speed and completeness of granular conversion.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Jingyi Zhou, Jiayue Guo, Isabella Gladden, Alegna Contreras, Lingyan Kong
Summary: The study investigated the complexation ability and physicochemical properties of high amylose maize starch (HAMS) inclusion complexes with C18 fatty acids of various unsaturation levels. The results showed that the thermal stability of the complexes decreased with increasing unsaturation of the guest fatty acid, with different complexation methods influencing the formation and stability of the complexes. Ethanol concentration was found to play a role in forming inclusion complexes with higher crystallinity and thermal stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Physical
Krystyna Ciesla, Marcela Grabowska
Summary: This study investigated the influence of treatment with HEMA supported by gamma irradiation on the physicochemical properties of starch:PVA films. The results showed effective grafting of HEMA onto the polymer matrix and the differences in thermal degradation and structural changes between the treated and untreated samples.
RADIATION PHYSICS AND CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Ewa Ostrowska-Ligeza, Karolina Dolatowska-Zebrowska, Rita Brzezinska, Magdalena Wirkowska-Wojdyla, Joanna Brys, Iga Piasecka, Agata Gorska
Summary: This study explored the thermal properties of ruby chocolate, which had been rarely studied in prior literature. Gas chromatography was used to determine the fatty acid composition of ruby chocolate fat. Differential scanning calorimetry (DSC) successfully determined the melting behavior and polymorphic forms of cocoa fat and milk fat in ruby chocolate. Pressurized differential scanning calorimetry (PDSC) was used to investigate the oxidative stability of the fat extracted from ruby chocolate. Thermogravimetry (TGA) was employed to study the thermal behavior of the chocolate and the fat. The results showed the thermal profile and characteristics of ruby chocolate in comparison to dark and milk chocolate. The melting temperature of ruby chocolate was found to be more similar to milk chocolate than dark chocolate. Regression analysis of PDSC data for the fat extracted from ruby chocolate exhibited a high correlation coefficient (>0.99). It was observed that there was no statistically significant difference in the activation energy (E-a) values for the oxidation process of the fat extracted from ruby chocolate obtained through maximum temperature (dynamic mode) and maximum induction time (isothermal mode).
APPLIED SCIENCES-BASEL
(2023)
Review
Chemistry, Multidisciplinary
Jayesh Sonje, Seema Thakral, Susan Krueger, Raj Suryanarayanan
Summary: This review summarizes the applications of differential scanning calorimetry (DSC) and scattering techniques in protein formulation design and characterization. Scattering techniques include wide angle X-ray diffractometry (XRD), small-angle neutron scattering (SANS) and small-angle X-ray scattering (SAXS). While DSC is valuable for understanding thermal behavior of the excipients, XRD provides critical information about physical state of solutes during freezing, annealing and in the final lyophile. However, complementary techniques like small-angle scattering are needed to detect biomolecule-related transitions.
PHARMACEUTICAL RESEARCH
(2023)
Review
Food Science & Technology
Ishita Chakraborty, N. Pooja, Sib Sankar Mal, Uttam C. Paul, Md. Hafizur Rahman, Nirmal Mazumder
Summary: This review explores the different methods of starch modification applicable in the food industry and analyzes their effects on the gelatinization properties of starch. Chemical modifications can decrease the gelatinization temperature, while physical modifications tend to increase it. These modifications have significant implications for improving the quality and performance of food products.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Marta Liszka-Skoczylas, Wiktor Berski, Mariusz Witczak, Lukasz Skoczylas, Iwona Kowalska, Sylwester Smolen, Pawel Szlachcic, Marcin Koziel
Summary: The study investigated the effects of hydroponic potato cultivation under cover on the physicochemical properties of potato starch, with results showing significant influences of cultivation method on the elemental composition of starch molecules and protein and amylose content.
Article
Food Science & Technology
Ishita Chakraborty, Indira Govindaraju, Sintu Rongpipi, Krishna Kishore Mahato, Nirmal Mazumder
Summary: The study found that hydrothermal treatments can improve the physicochemical properties of starch, reduce its impact on blood sugar, and facilitate the development of low glycemic index commercial starch-based food products.
Article
Thermodynamics
Kwang-Sei Lee, In-Hwan Oh, Jae-Hyeon Ko
Summary: The powder X-ray diffraction (PXRD) and differential scanning calorimetry (DSC) were used to characterize the structure and detect phase transformations of polycrystalline (+)-decursinol. The crystal system of decursinol was determined to be orthorhombic with a space group P212121 using PXRD. DSC analysis showed two polymorphic phase transitions at approximately 64°C and 68°C, and a melting peak at an extrapolated onset temperature of approximately 177°C.
THERMOCHIMICA ACTA
(2022)
Article
Engineering, Civil
Kunal Bisht, P. V. Ramana
Summary: This study investigates the use of waste glass in concrete mixes to achieve optimal performance. The results show that waste glass with lower water absorption can reduce drying shrinkage and increase the apparent density of the concrete. Additionally, when waste glass is incorporated up to 21%, the compressive strength of the concrete increases up to 400°C due to reduced pore pressure caused by low water absorption.
Article
Engineering, Manufacturing
Dmitri Louzguine-Luzgin, Anri Watanabe, Victor O. Semin
Summary: This paper presents a new additive manufacturing method for production of bulk/macroscopic double-layer metallic materials by a unique Double Spray Forming machine in situ under a protective high-purity argon atmosphere. The method allows direct layer by layer deposition of metallic materials with good inter-layer adhesion without formation of internal oxides, and can be applied for production of various double-layer metallic materials.
JOURNAL OF MANUFACTURING PROCESSES
(2022)
Article
Food Science & Technology
Francine Gomes Basso Los, Amanda Chezini, Camila Sztoltz Piroski, Luiz Gustavo Lacerda, Alessandro Nogueira, Ivo Mottin Demiate
Summary: This study characterizes Carioca bean starch extract from different cultivars and harvests in different crop years, showing slight differences in physicochemical characteristics. The starch has high amylose content, high gelatinization temperatures, and high resistant starch content, indicating uniqueness based on cultivar and crop year.
Article
Biochemistry & Molecular Biology
Cristine Vogel, Eduarda Baggio Paglia, Liziane Schittler Moroni, Ivo Mottin Demiate, Rosa Cristina Prestes, Aniela Pinto Kempka
Summary: This study aimed to predict the bioactivity, toxicity, allergenicity, and cell penetration potentials of swine plasma hydrolysates in silico and evaluate their biological activities in vitro. The results showed that the hydrolysates contained bioactive peptides with antioxidant and enzyme inhibitory activities. However, these peptides also had the potential to cause allergies, requiring further in vitro evaluation.
BIOCATALYSIS AND BIOTRANSFORMATION
(2023)
Review
Food Science & Technology
Tiago Luis Barretto, Marcio Augusto Ribeiro Sanches, Mirian Pateiro, Jose Manuel Lorenzo, Javier Telis-Romero, Andrea Carla da Silva Barretto
Summary: Ultrasound technology can improve the physicochemical and sensory properties of meat and meat products, such as water holding capacity, color, instrumental texture, and sensory acceptance.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Physical
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Correa, Tiago Carregari Polachini, Javier Telis-Romero
Summary: Isomaltulose is a low glycemic and low insulinemic carbohydrate with various health benefits. However, there is limited data available on the properties of isomaltulose solutions at different temperatures and concentrations. This study examined the influence of temperature and solute concentration on the properties of isomaltulose solutions and found that they can be accurately predicted using empirical equations. These findings are important for the design of food processing equipment and operations.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Food Science & Technology
Ricardo Barroso Lopes, Elieser Salman Posner, Aline Alberti, Ivo Mottin Demiate
Summary: In this study, wheat cultivars were treated with industrial debranning step pre-milling to evaluate the benefits of this technology. The results showed improved color of the flours, increased ash contents, reduced alpha-amylase activity, and dropped deoxynivalenol (DON) levels. Breads produced with the debranned wheat mix resulted in lighter crumb and crust color.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Lucero Quispe-Chambilla, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Perez, Hilka Mariela Carrion-Sanchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincon, Carlos A. Ligarda-Samanez
Summary: The study evaluated the influence of partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate. Results showed that the addition of peanut paste and Sacha Inchi did not significantly affect the shear stress and apparent viscosity of the mixture, but it did show dependence on temperature. The study also found that the addition of peanut paste and Sacha Inchi allowed for an increase in the content of polyunsaturated fatty acids in chocolate.
Article
Engineering, Chemical
Marcio Augusto Ribeiro Sanches, Nicholas Matheus Lapinskas, Tiago Luis Barretto, Andrea Carla da Silva-Barretto, Javier Telis-Romero
Summary: The objectives of this research were to evaluate the influence of ultrasound and salt concentration on salt gain in salted pork meat and to investigate the applicability of mathematical models to simulate salt gain. The results showed that ultrasound-assisted brine and increasing salt concentration in the brine significantly increased the NaCl content in the salted meat. The salt diffusion coefficients also increased as a result. All models tested showed predictability of experimental data and confirmed that ultrasound accelerated the salt gain during wet salting. The Azuara model presented the highest coefficients of determination and was chosen to predict the experimental data and simulate the wet salting process.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Alessandra Roseline Vidal, Rogerio Luis Cansian, Renius de Oliveira Mello, Ivo Mottin Demiate, Aniela Pinto Kempka, Rosa Cristina Prestes Dornelles, Jose Manuel Lorenzo Rodriguez, Paulo Cezar Bastianello Campagnol
Summary: This study aimed to extract collagen and hydrolysates with antimicrobial and antioxidant activity from sheep slaughter by-products. The results showed that sheep slaughter by-products can be a viable source for obtaining protein hydrolysates and collagens beneficial to human health.
Article
Agricultural Engineering
Marcio Augusto Ribeiro Sanches, Pedro Esteves Duarte Augusto, Tiago Carregari Polachini, Javier Telis-Romero
Summary: The water adsorption isotherms and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt (BSGW) were evaluated under storage and drying conditions. It was found that the adsorption isotherms of BSGL and BSGW showed convex curves at temperatures below 50 degrees C, and sigmoid-shaped curves at temperatures above 60 degrees C. The equilibrium moisture content of the spent grain increased with increasing relative humidity and/or decreasing temperature. Thermodynamic analysis showed that the net isosteric heat of adsorption, enthalpy, and differential entropy decreased as the equilibrium moisture increased. From an energy and stability perspective, a water activity of 0.4 is the ideal condition for the storage of the spent grain.
BIOMASS & BIOENERGY
(2023)
Article
Food Science & Technology
Marcio Augusto Ribeiro Sanches, Gilmar Borges de Paiva, Roger Darros-Barbosa, Andrea Carla da Silva-Barretto, Javier Telis-Romero
Summary: This study aimed to evaluate the kinetics of water content and salt content in caiman tail fillets during wet salting at different temperatures. Four mathematical models were tested to predict the mass transfer kinetics. The results showed that temperature had significant effects on water content, salt content, and effective diffusion coefficients. The Peleg model was the best for predicting water and salt content kinetics, while the Zugarramurdi and Lupin model was the best for predicting equilibrium conditions.
Article
Chemistry, Applied
M. Luna-Flores, M. G. Pena-Juarez, A. M. Bello-Ramirez, J. Telis-Romero, G. Luna-Solano
Summary: The moisture sorption and desorption behavior of habanero chili powder was studied under different temperatures and water activities. The sorption capacity of the powder decreased with increasing temperature, and hysteresis was observed at all temperatures. These findings provide important information for optimizing storage and processing conditions to maintain the quality and prolong the shelf life of chili powder.
REVISTA MEXICANA DE INGENIERIA QUIMICA
(2023)
Article
Agriculture, Multidisciplinary
Maria Julia Neves Martins, Marcio Augusto Ribeiro Sanches, Tiago Carregari Polachini, Eduardo Basilio de Oliveira, Jane Selia dos Reis Coimbra, Javier Telis-Romero
Summary: The objective of this study was to determine the solubilities of 14 different salts at different temperatures. The results showed that the solubilities varied with temperature and salt type. The availability of solubility data is important for various applications.
CIENCIA E AGROTECNOLOGIA
(2023)
Article
Food Science & Technology
M. P. Mendes, G. Z. Raniero, I. M. Demiate, A. R. G. Monteiro
Summary: This study evaluated the efficiency of dual modification of corn starch using reactive extrusion. The results showed that cross-linked starch obtained by reactive extrusion had phosphorus content within the limits allowed by legislation and had different physicochemical characteristics.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2023)
Review
Biology
Vanessa Soltes de Almeida, Vivian Cristina Ito, Barbara Ruivo Valio Barretti, Ivo Mottin Demiate, Luis Antonio Pinheiro, Luiz Gustavo Lacerda
Summary: This review highlights the advantages of starch as a renewable raw material in the production of biopolymers, as well as the limitations of starch-based materials and methods for improvement.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Gisele Kirchbaner Contini, Deise Rosana Silva Simoes, Paulo Ricardo Los, Valesca Kotovicz, Ana Claudia Bedin, Alana Martins, Ivo Mottin Demiate
Summary: The combination of flours from cereal and legume can result in low-calorie products with high levels of fiber, proteins, ash, and antioxidants. In this study, muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF) were developed. A sensory analysis was conducted along with physicochemical and physical analyses. The formulation with 70% WRF and 30% WBF was found to have the highest acceptability grade with total replacement of whole wheat flour, resulting in a high-quality muffin with desirable characteristics. This muffin had a high dietary fiber content, low lipid content, and was considered an excellent nutritional food option.
FOOD SCIENCE AND TECHNOLOGY
(2022)