κ-Carrageenan (κ-Car) is an important material for preparing food gels and hydrogels. However, κ-Car gel has issues with high hardness and low water-holding capacity. Modification strategy of ...micronization is proposed for the first time to explore its influence on texture properties and gelling process of κ-Car gel, and to investigate the feasibility of κ-Car as a food matrix with low strength. κ-Car undergoing 60 min of micronization, the d(0.9) decreased by 79.33 %, SBET and Vtotal increased by 89.23 % and 95.27 %. The swelling rate and degree of gelling process increased significantly, and the microstructure changed from loose large pores to dense small pores resembling a “honeycomb”. Importantly, the hardness of gel-60, Milk-60 and PNS-60 decreased by 72.52 %, 49.25 % and 81.37 %. In addition, WHC of gel-60, Milk-60 and PNS-60 was improved. IDDSI tests showed that κ-Car gels, milk gels and PNS gels can be categorized as level 6 (soft and bite-sized), except for PNS-60, which belongs to level 5 (crumbly and moist). Furthermore, the texture and bitter masking effect of milk gels and PNS gels were improved. In conclusion, this study demonstrated that micronization can be a novel approach to improve the gel properties of κ-Car, laying the groundwork for developing dysphagia foods.
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•Micronization is a new way to change the textural properties of κ-carrageenan gel.•The problem of high hardness of κ-carrageenan gel was solved by micronization.•The bitter masking effect of κ-carrageenan gel is improved after micronization.•Micronized κ-carrageenan gel can be as a dysphagia food with good texture and taste.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•Insight on the mechanism of cold plasma interaction with food components was provided.•The reaction involved in enhancement/degradation of each property were discussed.•Major modifications occur due ...to oxidative breakdown and new compounds synthesis.•Concise elucidation provided on food enzymes, proteins, allergens, and anti-nutrients.•Changes in color, flavor, aroma, and texture of plasma treated foods were highlighted.
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
We report a simple yet efficient method to synthesize phosphorus- and nitrogen-co-doped glucose-derived microporous carbons with a simple inorganic salt (ammonium phosphate) as the single phosphorus ...and nitrogen source. The obtained products are typical microporous carbons with low surface area and narrow pore size distribution. The doping amount of oxygen, nitrogen, and phosphorus and the population of various functionalities were not only temperature-dependent, but also correlated with each other. The resultant samples exhibit a specific capacitance of 183.8 F g−1, a capacitance retention ratio of over 90%, and an operating voltage up to 1.4 V in an alkaline electrolyte of 6 M KOH. The promising electrochemical performances can be attributed to the synergetic effect of (1) pseudocapacitance that originated from rich and tunable surface group by co-doping of phosphorus and nitrogen; and (2) the electric double layer capacitance that came from the uniform porosities developed by in situ activation.
We demonstrated a sustainable, solvent-free, and cost efficient route to phosphorus- and nitrogen-co-doped porous carbon materials with tunable surface properties for high performance supercapacitors. Display omitted
•P, N co-doped porous carbons have been synthesized by a sustainable approach.•P, N co-doped porous carbons exhibit tunable surface and textural properties.•P, N co-doped porous carbons exhibit excellent supercapacitive performance.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, ...thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyle diseases such as obesity, dyslipidemia, hypertension, and diabetes were also discussed. The results of the studies demonstrated that the addition of seaweeds, in powder or extract form, can improve the nutritional and textural properties of food products. Additionally, low-fat products with less calories and less saturated fatty acids can be prepared using seaweeds. Moreover, the addition of seaweeds also affected the health properties of food products. The results of these studies demonstrated that the health value, shelf-life and overall quality of foods can be improved through the addition of either seaweeds or seaweed extracts.
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•Addition of seaweeds can improve the nutritional and textural properties of food products.•Low-fat food products with less calories and less saturated fatty acids can be prepared using seaweeds.•Consumption of food products enriched with seaweeds have positive effects on lifestyle diseases.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Carbon xerogel with different mean pore sizes (10, 50, 100, 500 nm) but analogous structure, chemical composition, surface area, and microporosity, which are produced by an energy-effective ...microwave-based process, and activated carbon xerogels (100 nm-pore size) with higher microporosity were investigated as anodes for sodium dual-ion batteries. The objective of this study was to optimize the material textural properties for this specific application to be further matched with a carbon xerogel-based cathode in a full battery configuration. To this end, the role of these properties was evaluated, specifically the pore size and the microporosity since the storage of the Na+ ions in these carbon xerogels was demostrated to occur mainly by a pseudocapacitive mechanism based on adsorption on surface, defects (i.e. microporosity) and pores. The balance between the pore size and the associated external surface area of the carbon xerogels was a determining factor for their anodic performance. In this context, a material pore size of ∼ 100 nm and an associated external surface area of ∼ 100 m2 g−1 was the optimum balance. For a given material pore size, the increase of the microporosity by physical activation improved the anode capacity as well as the cycling stability. However, the development of the microporosity in relation to the external surface area must be optimized to avoid an undesirable increase in the first cycle irreversible capacity. Overall, the physically activated carbon xerogel with a pore size of 100 nm, a micropore volume of 0.47 cm3 g−1 and an external surface of 123 m2 g−1 was the most suitable active anode material for sodium dual-ion batteries. This material provided a specific discharge capacity of ∼ 154 mAh g−1 after 300 discharge/charge cycles with excellent cycling stability and coulombic efficiency.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Mesoporous alumina (MA) materials with outstanding textural properties have been synthesized by a facile approach, and were evaluated as supports of Pt-based catalyst for methylcyclohexane ...dehydrogenation. At 300 °C, the resultant catalyst demonstrates a much higher activity with a maximum hydrogen evolution rate of 2081 mmol/gPt/min in comparison with the state-of-the-art alumina supported Pt catalysts. Interestingly, even after a long-time reaction of 100 h or regeneration, more than 80% of original activity was still maintained. The superior catalytic performance of the obtained catalyst is associated with the high specific surface area and large mesoporous size of support MA, thus benefiting the increase in the number of Pt active sites and efficiently inhibiting the formation of coke deposition during the reaction. Our contribution has provided a rational design strategy for highly efficient and stable dehydrogenation catalysts, which is a key for the utilization of methylcyclohexane-toluene system in hydrogen storage technology.
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•A confined hydrolysis-condensation approach.•Mesoporous alumina with excellent textural properties.•Pt-based catalyst with highly homogenous dispersion of Pt.•Improved catalytic performance for dehydrogenation of methylcyclohexane at low temperature.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The aim of the study was to investigate the impact of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths dipotassium hydrogenphosphate (K2HPO4; ...DKP), tetrapotassium diphosphate (K4P2O7; KTPP), pentapotassium triphosphate (K5P3O10; TKPP) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt dry matter, 50% wt/wt fat in dry matter) during a 60d storage period (6 ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G' > Gʺ; tan δ < 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PCs received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In this paper, the effect of conventional solvothermal and a microwave-assisted method for the synthesis of MIL-101(Fe) and NH2-MIL-101(Fe) as adsorbents for the removal of tetracycline in wastewater ...is reported for the first time. The results had shown that the microwave treatment led to a significant reduction in the material synthesis time, which greatly saved the energy. It was also found that the microwave-assisted synthesized material exhibited small particle size, high specific surface area and better adsorption capacity. The introduction of amino group further enhanced the adsorption capacity of MIL-101(Fe). The adsorption capacity of MIL-101(Fe) and NH2-MIL-101(Fe) samples for tetracycline adsorption by microwave assisted synthesis method reached up to 332 mg/g and 378 mg/g, respectively. Moreover, the adsorption isotherm was well-fit with Freundlich model, indicating a multilayer adsorption. The kinetic studies indicated that the reaction followed pseudo second-order reaction kinetics with a best fit to the theoretical value. Due to the higher adsorption efficiency and lower energy consumption of the synthesis, the as-prepared microwave assisted materials could be used as potential adsorbents for different pollutants in wastewater.
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•MIL-101(Fe) and NH2-MIL-101(Fe) MOFs were successfully synthesized by a facile microwave-assisted method.•A detailed physicochemical characterization of the prepared samples were studied.•The MW–NH2–MIL-101(Fe) sample exhibited highest TC adsorption capacity of 378 mg/g .•The adsorption followed a pseudo second order kinetics with Freundlich isotherm.•A plausible adsorption mechanism and thermodynamics of the process is discussed.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•Carboxymethyl chitosan (CMCh) restrained the water re-distribution of frozen dough.•Freezing-induced protein deterioration was alleviated.•CMCh improved storage stability and ...textural properties of dumpling wrappers.•High-DS-CMCh exhibited better cryo-protective effect.
Carboxymethyl chitosan (CMCh), an ampholetic chitosan derivative, has found broad applications in the food industry. However, its cryo-protective properties remained less explored compared to other viscous polysaccharides, such as carboxymethyl cellulose, carrageenan etc., which have been widely utilized as frozen food additives. In this study, we investigated the effect of CMCh addition to frozen dough in terms of water state, protein structure, and the textural properties of prepared frozen dumpling wrappers. Results indicated that CMCh restricted the water migration in dough and delayed protein deterioration during frozen storage. Specifically, the content of freezable water in dough was reduced and the water distribution became more uniform as reflected by DCS and LF-NMR analysis. CMCh also stabilized disulfide bond and secondary structures of the protein, leading to inhibition of dough rheology changes. Accordingly, the obtained frozen dumplings wrappers demonstrated decreased cracking rate and water loss, and improved textural properties. Moreover, CMCh with higher degree of carboxymethyl substitution (DS: 1.2, CMCh-B) exhibited better cryo-protective effects compared to CMCh of lower DS (DS: 0.8, CMCh-A). Our study provides novel insights and scientific basis for the development of ampholetic polysaccharides as high-performance food additives.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
