•Rice starch was treated by microwave, rapid conventional and conventional heating.•We use oil bath to imitate the high heating rate of microwave heating.•Water dynamics and distribution in starch ...was measured by 1H NMR.•Rapid heating effect inhibited the destruction of hydrogen bonds between molecules.•Vibrational motion of polar molecules accelerated the destruction of hydrogen bonds.
The aim of the present study was to investigate the effect of microwave heating on water distribution and dynamics in starch granules during the gelatinization of starch. Starch samples treated with microwave heating, rapid conventional heating and conventional heating was measured by 1H NMR to examine the water distribution and dynamics in rice starch granules at a water activity of 0.686. The system proton longitudinal and transverse relaxation times were determined using inversion recovery (IR) and Carr–Purcell–Meiboom–Gill (CPMG) pulse sequences. The results showed that the T1 of the water molecules in the samples treated with any of the three heating methods exhibited two distinct spectral peaks over the temperature range of 40–60°C. With rising temperature, the long T1 component and the short T1 component approached each other, showing a trend of gradual convergence, while T2 exhibited a single peak over the entire temperature range examined. In addition, significant differences were observed in the T1 and T2 of the water molecules in the samples heated by microwave, rapid conventional and conventional. The results show that the rapid heating effect of microwave inhibits the destruction of the hydrogen bonds between starch and water molecules. In contrast, the vibration motion of polar molecules caused by microwave heating accelerates the destruction of hydrogen bonds, producing a much stronger effect than the rapid heating effect of microwave.
With innovations and advancements in analytical instruments and computer technology, omics studies based on statistical analysis, such as phytochemical omics, oilomics/lipidomics, proteomics, ...metabolomics, and glycomics, are increasingly popular in the areas of food chemistry and nutrition science. However, a remaining hurdle is the labor-intensive data process because learning coding skills and software operations are usually time-consuming for researchers without coding backgrounds. A MATLAB
coding basis and three-in-one integrated method, 'Ana', was created for data visualizations and statistical analysis in this work. The program loaded and analyzed an omics dataset from an Excel
file with 7 samples * 22 compounds as an example, and output six figures for three types of data visualization, including a 3D heatmap, heatmap hierarchical clustering analysis, and principal component analysis (PCA), in 18 s on a personal computer (PC) with a Windows 10 system and in 20 s on a Mac with a MacOS Monterey system. The code is rapid and efficient to print out high-quality figures up to 150 or 300 dpi. The output figures provide enough contrast to differentiate the omics dataset by both color code and bar size adjustments per their higher or lower values, allowing the figures to be qualified for publication and presentation purposes. It provides a rapid analysis method that would liberate researchers from labor-intensive and time-consuming manual or coding basis data analysis. A coding example with proper code annotations and completed user guidance is provided for undergraduate and postgraduate students to learn coding basis statistical data analysis and to help them utilize such techniques for their future research.
Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from ...the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36-43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.
In this study, the retention behaviours of disaccharides (lactulose and lactose) and catalysts (NaCl and H
3BO
3) in the prepared lactulose syrup were investigated in a pilot scale test of ...nanofiltration. Their retentions in the syrup by the applied membrane, ranked from high to low, were: disaccharides (94.7–98.5%)
>
NaCl (9.0–20.0%)
>
H
3BO
3 (−19.9–0.0%)
. These differences in retention were significant, which made it possible to carry out their separation in syrup. In addition, a model was utilized to simulate the purity and yield of disaccharide during the continuous diafiltration process. According to the simulation, 25.0
bar was chosen as the optimum operating pressure for a continuous diafiltration process. Based on the experimental results, it was found that more than 96.5% of NaCl and H
3BO
3 were removed from lactulose syrup with only a small loss (11.0%) of disaccharides when the
V
c/
V
f (multiple of dilution) was 5.0 for the membrane used.
Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label‐friendly for consumers with gluten sensitivity or consumers looking for clean‐label foods. ...Therefore, two commercial egg white proteins (P110 and M200) were studied at different levels (0%–10%) to substitute gluten or xanthan gum. The veggie sausages were subjected to color, texture, length, and weight loss evaluations. M200 significantly improved the texture of sausages and exhibited the most similar texture profile as a commercial meat sausage. The overall texture‐enhanced capability of gel materials was ranked in the order of 5% M200 > 5% P110 ≥ 3% Gluten ≥ 1.3% Xanthan Gum. Egg white proteins did not significantly affect the color, length, and weight loss of sausages. Raman spectra revealed that M200 gel had a higher α‐helix structure than P110 gel, which indicated that M200 formed an ordered gel by reforming tyrosine at Raman shift 833 and 860 cm−1 inside while P110 formed a disordered gel by exposing tyrosine. This study demonstrated that M200 would substitute both the gluten and xanthan gum for improving the texture of veggie sausages. The findings may also be applied to other meat analogs targeting gluten‐free and label‐friendly purposes.
This study reported two commercial egg white proteins (P110 and M200) to substitute gluten or xanthan gum in veggie sausages. Study shown M200 could substitute both the gluten and xanthan gum for improving the texture of veggie sausages.
This work presents an observed retention (
R
obs
) model for xylo-oligosaccharides (XOs) syrup in nanofiltration (NF) process. A commercial-purchased HDS-12-2540 NF membrane was operated in batch ...recycling model. The volume flux (
J
v
), trans-membrane pressure (Δ
P), solute concentrations in feed solution (
C
b
) and permeate solution (
C
p
) were collected and the experimental
R
obs
was obtained. On the basis of the extended Nernst–Planck equation and film theory, a theoretical
R
obs
model was established. The model parameters including solute permeability (
P
s
) and reflection coefficient (
σ) for arabinose, xylose and xylobiose were estimated by curving fitting using genetic algorithm (GA) method. It was found that the reflection coefficient (
σ) for arabinose (0.895) was higher than that for xylose (0.776), which indicated that the membrane retention to arabinose was stronger. Membrane structural parameters, such as ratio of solute radius to pore radius (
λ) and ratio of effective membrane porosity to membrane thickness (
A
k
/Δ
x), were also estimated using steric-hindrance pore (SHP) model.
To investigate the membrane separation performance of multi-components solution throughout continuous volumetric diafiltration (CVD), sucrose and glucose were implemented as model solute. Two ...commercial nanofiltration (NF) membranes (QY-NF-1-SW with molecular weight cut-off MWCO of 150Da and QY-NF-3-D with MWCO of 250Da) were operated in batch recycling mode. Flux (Jv), trans-membrane pressure (ΔP), concentrations in feed (Cf) and permeate (Cp) were collected, and the retentions (R) were calculated. Based on the Spiegler and Kedem (S–K) equation, a theoretical R model was established. The model was employed to establish the mass balance equations in a feed tank during CVD. A novel revised retention equation was established to simulate CVD of sucrose and glucose mixture solution. Further, the model was popularly applied in ultrafiltration (UF) of the multi-components solution-soybean molasses by a commercial membrane (QY-UF-1-G with MWCO of 1kDa). It was predicted in theory the total retention of multi-components increased, since the concentration of low retention solute declined with diafiltration process time when the flux was insignificantly changed which was then demonstrated by the experiment. The results showed that the retention curve predicted by the model agreed well with the experiment, and the revised retention equation was well designed for industrial food fluids.
•A model was built to predict total retention in multi-components solution during diafiltration.•A simplified binary system with membranes of different pore size was well verified the model.•Commercial multi-component solution, soybean molasses, was well employed to verify the theory.•The increment of total retentions was observed, and was testified by the model.•The retention curve predicted by the model agreed well with the experimental data.
Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play important roles in the food industry because of their hypoallergenic characteristics and nutritional ...value. However, manufacturers generally provide limited functionality information on these proteins. Therefore, this study comprehensively compared functional properties of wheat, soybean, rice, and pea proteins for their industrial applications and illustrated correlation among various functionalities. Results showed that protein solubility (PS) was highly related to its water absorption (WA) capacity, emulsifying activity index (EAI), and emulsion stability index (ESI). The overall functionality of pea protein was close to that of soybean protein while rice protein cannot match with all other proteins. sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) analysis indicated the composition of each protein was unique. While the deconvolution of the amide I band of the Raman spectra indicated soybean and pea proteins that shared similar features, but they were different from that of wheat and rice proteins.
Practical applications
Due to the allergenicity of wheat and soybean proteins, food manufacturers are looking for alternative protein sources. Rice and Pea proteins are promising substitutes because of their “allergen‐friendly” as well as their emergence in the food market. This study provided a comprehensive comparison of the functionality of commercially available wheat, soybean, rice, and pea proteins. The information presented in this study would be helpful to food scientists, scholars, or engineers when they develop appropriate application of various proteins in food products.
Functional properties of wheat, soybean, rice, & pea proteins were strictly compared.
Pea protein is close to soybean protein while rice protein cannot match with others.
Protein solubility was highly associated with water absorption capacity, EAI & ESI.
•Olive pomace was upcycled as antioxidant and recycling agent in asphalt materials.•Pomace-modified asphalt binders and mixtures had better antioxidant performance.•Pomace-modified asphalt binders ...and mixtures had better cracking resistance.•The joint use of olive pomace and reclaimed asphalt pavement is recommended.
This study explores the upcycling of olive pomace as a sustainable antioxidant and recycling agent in asphalt paving materials. The olive pomace was processed to modify an asphalt binder and the optimal olive pomace percentage was determined. The performance tests were conducted to evaluate antioxidant performance and resistance to cracking and rutting of asphalt binders and mixtures. The results showed that pomace-modified asphalt binders had better resistance to oxidation-induced cracking and comparable rutting resistance when compared with the control binder. The pomace-modified asphalt mixtures exhibited better antioxidant and cracking performance than the control mixture.
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