Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g⁻¹ significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g⁻¹ to develop a product with higher functionality and nutrient content.     

MHD mixed convection of a Cu–water nanofluid flow through a channel with an open trapezoidal cavity and an elliptical obstacle

In the current work, numerical simulations are achieved to study the properties and the characteristics of fluid flow and heat transfer of (Cu–water) nanofluid under the magnetohydrodynamic effects in a horizontal rectangular canal with an open trapezoidal enclosure and an elliptical obstacle. The cavity lower wall is grooved and represents the heat source while the obstacle represents a stationary cold wall. On the other hand, the rest of the walls are considered adiabatic. The governing equations for this investigation are formulated, nondimensionalized, and then solved by Galerkin finite element approach. The numerical findings were examined across a wide range of Richardson number (0.1 ≤ Ri ≤ 10), Reynolds number (1 ≤ Re ≤ 125), Hartmann number (0 ≤ Ha ≤ 100), and volume fraction of nanofluid (0 ≤ φ ≤ 0.05). The current study's findings demonstrate that the flow strength increases inversely as the Reynolds number rises, which pushes the isotherms down to the lower part of the trapezoidal cavity. The Nu_avg rises as the Ri rise, the maximum Nu_avg = 10.345 at Ri = 10, Re = 50, ϕ = 0.05, and Ha = 0; however, it reduces with increasing Hartmann number. Also, it increase by increasing ϕ, at Ri = 10, the Nu_avg increased by 8.44% when the volume fraction of nanofluid increased from (ϕ = 0–0.05).     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.     

An Efficient Digital Confidentiality Scheme Based on Commutative Chaotic Polynomial

Multimedia Tools and Applications - One of the most critical aspects of this technologically progressive era is the propagation of information through an unsecured communication channel. The...     

Impact of β-glucan on debittering,bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes

Shrimp oil was encapsulated in nanoliposomes and fortified into skim milk. Shrimp oil nanoliposomes (SONL) were thermodynamically stable when added into skim milk at 10 mL 100 mL⁻¹. Mild bitterness in fortified skim milk caused by the SONL was masked by adding β-glucan at various levels (0.05–0.2 g 100 mL⁻¹). With the addition of SONL, fortified skim milk appeared more reddish in colour due to the presence of astaxanthin. Addition of β-glucan resulted in the increase in viscosity of the fortified milk by forming network of junction zones. During the storage of skim milk fortified with SONL and 0.1 g 100 mL⁻¹ β-glucan at 4 °C for 15 days, no major quality changes took place. Simulated in vitro digestion studies revealed that 45.41 g 100 g⁻¹ eicosapentaenoic acid (EPA) and 48.86 g 100 g⁻¹ docosahexaenoic acid (DHA) from shrimp oil were bioaccessible for absorption in the gut after digestion.     

A novel classification approach based on Extreme Learning Machine and Wavelet Neural Networks

Multimedia Tools and Applications - In this paper, we present a novel classification approach based on Extreme Learning Machine (ELM) and Wavelet Neural Networks. We introduce two novel...     

A Potent Mimetic of the Siglec-8 Ligand 6’-Sulfo-Sialyl Lewisx

Siglecs are members of the immunoglobulin gene family containing sialic acid binding N-terminal domains. Among them, Siglec-8 is expressed on various cell types of the immune system such as eosinophils, mast cells and weakly on basophils. Cross-linking of Siglec-8 with monoclonal antibodies triggers apoptosis in eosinophils and inhibits degranulation of mast cells, making Siglec-8 a promising target for the treatment of eosinophil- and mast cell-associated diseases such as asthma. The tetrasaccharide 6’-sulfo-sialyl Lewis^x has been identified as a specific Siglec-8 ligand in glycan array screening. Here, we describe an extended study enlightening the pharmacophores of 6’-sulfo-sialyl Lewis^x and the successful development of a high-affinity mimetic. Retaining the neuraminic acid core, the introduction of a carbocyclic mimetic of the Gal moiety and a sulfonamide substituent in the 9-position gave a 20-fold improved binding affinity. Finally, the residence time, which usually is the Achilles tendon of carbohydrate/lectin interactions, could be improved.     

Microbial Fuel Cell Application for Azoic Dye Decolorization with Simultaneous Bioenergy Production Using Stenotrophomonas sp.

A single‐chamber air‐cathode microbial fuel cell (MFC) was successfully applied for decolorization of the diazoic dye Reactive Black 5 (RB5) with simultaneous production of electricity. An innovative low‐cost medium, the marine water‐glucose‐yeast extract medium (MWGY), was developed which appears as a textile marine effluent in terms of salinity. The anode compartment containing a single bacterial strain of Stenotrophomonas sp. showed almost complete dye decolorization with different RB5 concentrations after seven days of treatment. For the four dye concentrations used, a correlation between dye removal and production of electrical energy was found. The comparison of the decolorization process in the MFC with that in a batch reactor as control experiment highlights the efficiency of the single‐chamber air‐cathode MFC technology which improved the dye removal by the same bacterial strain.