With the growing focus on sustainable food production, there has been a surge in research aimed at developing innovative and eco-friendly food alternatives ....
L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional ...attributes of hemp and cannabidiol (CBD) within the context of food science. Hemp is characterized by the presence of approximately 545 secondary metabolites, among which around 144 are bioactive cannabinoids of primary importance. The study looks in detail at the nutritional components of cannabis and the potential health benefits of CBD, encompassing anti-inflammatory, anxiolytic, and antipsychotic effects. The review deals with the legislation and potential applications of hemp in the food industry and with the future directions of cannabis applications as well. The paper emphasizes the need for more scientific investigation to validate the safety and efficacy of hemp components in food products, as current research suggests that CBD may have great benefits for a wide range of consumers.
The aim of this study was to evaluate water binding capacity of selected varieties of rice flours as prospective processing parameter for manufacturing gluten-free products. Water retention ...capability was determined by measuring the effective diffusivity coefficient, DSC, water absorption index and water solubility index. It was found that with decreasing particles size of flour the water binding capacity was increasing. This phenomenon was dependent also on the saccharides and proteins content of individual materials. There was measured gelatinization temperature and enthalpy of fusion. It was found to be 2.08 J/g for black and 5.8 J/g for fine rice flour. Effective moisture diffusivities of 6.167 × 10−10 m2 s−1 for black and of 5.030 × 10−10 m2 s−1 for fine rice flours were found. The latter were of the lowest magnitudes from the set of the studied samples, indicating their highest ability to retain water in their microstructure. There was confirmed structural binding of water based on rheological testing.
•There was analyzed water diffusivity in the variety of rice flours.•Effect of particle granulometry and rice variety was followed by rheology testing.•DSC quantified effect of flour coarseness on starch gelatinization temperature.•SEM imaging confirmed complex character of starch rice flour granules.
•There was analyzed water mobility in the dough and bread made from different wheat flours.•Effect of bran particles inclusion in dough was followed by mechanical and rheology testing.•Textural ...properties of baked breads show low quality of brown fine flour breads.•Effect of flour quality on gelatinization of temperature was quantified by DSC.•Thermal analysis (TGA) indicate decreased water content in fine brown flour bread.
There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.
Shikonin is a naphthoquinone pigment present in the hairy roots of the plant species from the
family. The compound has been well investigated for its highly efficient medicinal, antioxidant, and ...antimicrobial properties. Various extraction methodologies have been employed to maximise yield while minimising waste production of shikonin and its derivatives. Despite substantial research on shikonin and Boraginaceae plants, a research gap persists in the food industry and extraction technologies. This review addresses crucial aspects of shikonin deserving of further exploration. It begins by elucidating the attributes of the
plants and their medicinal traits in folklore. It proceeds to focus on the roots of the plant and its medicinal properties, followed by extraction procedures explored in the last fifteen years, emphasising the novel technologies that have been chosen to improve the yield extract while minimising extraction times. Furthermore, this review briefly outlines studies employing cell culture techniques to enhance in vitro shikonin production. Lastly, attention is directed towards research in the food industry, particularly on shikonin-loaded biodegradable films and the antioxidant activity of shikonin. This review concludes by summarising the future potential in food science and prominent research gaps in this field.
This study investigates the impact of structural modifications of chocolate ganaches by changes in technological processing and by addition of emulsifier, milk fat, milk protein, and guar gum. ...Ganaches were evaluated by textural analysis, differential scanning calorimetry, frequency sweep rheology, and optical microscopy. Chocolate pralines were manufactured from studied ganaches, followed by sensory and microbial tests for consumer acceptability and shelf-life stability, respectively. Ganache subjected to a 3-min emulsification process exhibited optimal properties and was sensorially rated as the most preferred. Notably, neither the emulsifier application nor extended 6-min emulsification had significant effect on the measured properties. The addition of milk proteins and guar gum resulted in a firm and complex water-binding structure, confirmed by higher viscoelasticity and lower water activity, and resulted in a better shelf-life stability. The preparation process minimally affected melting profiles measured by DSC, however, sample with guar gum exhibited a slight shift to higher temperatures.
•Optimal emulsification time for ganache preparation was found to be 3 min.•The ganache's structure affected viscoelastic properties.•Increasing ganache firmness reduced the sensory preferences of products.•Guar gum or dried milk addition showed potential to prolong microbial stability.
When combined with nanomaterials, antibiotics show antibacterial activity against susceptible and resistant bacterial strains at significantly lower concentrations. Unfortunately, to date, no ...research study has examined the effect of the antibiotic mode of action and mechanism of bacterial resistance on the effectiveness of combined antibacterial treatment with nanomaterials. Therefore, in this review, we performed a thorough analysis and critical evaluation of previously published data related to the combined antibacterial effect of antibiotics with nanostructured materials with a targeted focus on relationships between antibiotic’s modes of action and bacterial resistance mechanisms for relevant nanomaterials and their impact on the resulting synergistic effects. Following thorough data analysis and critical discussion, we have discovered and are the first who present that antibiotic’s mode of action and bacterial resistance mechanism determine the final effectiveness of combined antibacterial treatment with nanomaterials. We therefore conclude that only certain combinations of nanomaterials with antibiotics can lead to the enhancement and restoration of the antibacterial effectiveness of antibiotics against certain resistant bacteria. Moreover, the recently occurring development of bacterial resistance towards nanomaterials is also discussed together with a possibility of how to prevent it. All discovered findings provide a new view and perspective on this issue helping to navigate further approaches to combat the antibiotic crisis.
This article deals with the characterization of the thermal-induced aging of soft polyurethane (PU) foams. There are studied thermal and mechanical properties by means of thermal analysis, tensile, ...compression and dynamic mechanical vibration testing. It was found in this study, that the increasing relative humidity of the surrounding atmosphere leads to the initiation of the degradation processes. This is reflected in the observed decreased mechanical stiffness. It is attributed to the plasticization of the PU foams wall material. It is in agreement with the observed increase of the permanent deformation accompanied simultaneously with the decrease of Young's modulus of elasticity. The latter phenomenon is studied by the novel non-destructive forced oscillations vibration-damping testing, which is confirmed by observed lower mechanical stiffness thus indicating the loss of the elasticity induced by samples conditioning. In parallel, observed decreasing of the matrix hardness is confirming the loss of elastic mechanical performance as well. The effect of conditioning leads to the significant loss of the PU foam's thermal stability.
Summary
The aim of this research was to investigate the effect of curcuma dispersion bead milling on particle size evolution over time. The study of 10 wt.% and 20 wt.% curcuma dispersions revealed ...that dispersions' polydispersity was decreasing up to 180 min which was found to be the optimum milling time with the volume mean diameter (d4,3) of (11.47 ± 0.85) μm. This diameter was the most effective with respect to the curcuma powder coagulation process attributed to the effect of curcuma oils after the milling time of 180 min. The mechanochemically atomized curcuma was used as a potential source of curcuminoids. By differential scanning calorimetry (DSC), two endothermic peaks were observed and related to curcuma melting effects. Curcumin powder exhibited one broad melting peak at 176 °C. Obtained data indicated that effective mechanochemical treatment makes curcuma powder a highly beneficial supplement applicable in food matrices of the human diet.
SEM images of curcuma samples and analysis by instrumental techniques.
One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly ...beneficial in this regard. However, the energy crisis and environmental pollution demand an economically feasible and environmentally sustainable preservation method. Emulsion coatings (ECs) are highly trending in the food packaging industry. Efficiently developed coatings can preserve food, increase nutritional composition, and control antioxidants' release simultaneously. However, their construction has many challenges, especially for meat. Therefore, the following review focuses on the essential aspects of developing ECs for meat. The study begins by classifying emulsions based on composition and particle size, followed by a discussion on the physical properties, such as ingredient separation, rheology, and thermal characteristics. Furthermore, it discusses the lipid and protein oxidation and antimicrobial characteristics of ECs, which are necessary for other aspects to be relevant. Lastly, the review presents the limitations of the literature while discussing the future trends. ECs fabricated with antimicrobial/antioxidant properties present promising results in increasing the shelf life of meat while preserving its sensory aspects. In general, ECs are highly sustainable and effective packaging systems for meat industries.
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