Sunflower Oil–Beeswax Oleogels Are Promising Frying Medium for Potato Strips

Sunflower oil–beeswax oleogels at 3% (BWO-3) and 8% (BWO-8) organogelator concentration are prepared to evaluate oleogels as frying medium for potato strip frying against commercial sunflower oil (SO). Rheological and thermal analyses of oleogels prove that the samples are fully solid (20±3 °C) and totally liquid (180 °C), and thermoreversible. Fresh and used (after frying) fat analyses show that free fatty acidity (FFA), peroxide value (PV) and total polar materials (TPM) are enhanced in all samples at the 7th h, but the relative enhancement levels are lower in oleogel samples. Potato strips fried in oleogels absorb significantly less oil (11.97% and 12.07%) than the control sample (15.20%). Potatoes fried in oleogels are also more bright and yellower than the control sample. Textural profile of the fried potatoes indicates that the samples fried in oleogels are harder, springier, and gummier than that of the control sample. Sensory analysis shows that oleogel fried potatoes get higher sensory scores. Also, overall acceptability of potatoes fried in BWO-8 sample is the highest (8.50) among all. The prepared oleogels are found quite promising frying medium in this study. Further studies with other types of oleogels in extended period frying of various foods are suggested. Practical applications: The development of innovative frying techniques to produce healthier products with lower fat and calorie values are still a remarkable research area. Oleogelation is an emerging strategy used for solid-like oil designing and based on the formation of 3D networks by the addition of organogelators. Oleogelation is accepted as a healthy strategy to structure liquid oils into solid consistency, and oleogels have great edible applications in processed foods, and can be used as a frying medium. This work can guide the use of sunflower oil–beeswax oleogels as a frying medium and allow the development of more healthy fried snacks.     

Determination of thermal conductivities of solid and liquid phases for rich-Sn compositions of Sn-Mg alloy

The variations of thermal conductivities of solid phases versus temperature for pure Sn and Sn-1 wt% Mg, Sn-2 wt% Mg, and Sn-6 wt% Mg binary alloys were measured with a radial heat flow apparatus. Thermal conductivity variations versus temperature for pure Sn and Sn-1 wt% Mg, Sn-2 wt% Mg, and Sn-6 wt% Mg binary alloys were found to be 60.60 ± 3.63, 61.99 ± 3.71, 68.29 ± 4.09, and 82.04 ± 4.92 W/Km, respectively. The thermal conductivity ratios of liquid phase to solid phase for pure Sn and eutectic Sn-2 wt% Mg alloy at their melting temperature were found to be 1.11 and 1.08, respectively, with a Bridgman type directional solidification apparatus. Thus the thermal conductivities of liquid phases for pure Sn and eutectic Sn-2 wt% Mg binary alloy at their melting temperature were evaluated to be 67.26 ± 4.03 and 73.75 ± 4.42 W/Km, respectively, by using the values of solid phase thermal conductivities and the thermal conductivity ratios of the liquid phase to the solid phase.     

Nitric Oxide (NO) and Lactic Acid Bacteria-Contributions to Health, Food Quality, and Safety

In this article, the effects of nitric oxide (NO) and nitric oxide producer bacteria on food quality, safety, and human health care high lighted. NO, which was previously recognized as a toxic gas, has attracted attention in the last two decades due to its vital role in many physiological processes of animals and plants. Particularly, it is important to note from the point of view of food quality and safety that lactic acid bacteria, which are used as starter cultures in foods, also have the capability of producing NO. There have been several studies on the color development of meat products that originated from NO production of lactic acid bacteria. For this reason, it is also important to emphasize the different aspects of interactions between food and NO.     

Synthesis of antibacterial N-halamine acryl acid copolymers and their application onto cotton

A series of N-halamine copolymers are synthesized by reacting hydantoinylacrylamide (HA) with acrylic acid (AA) in several mole ratios. The synthesized copolymers are characterized by Fourier transform infrared (FTIR) and ¹H NMR and coated onto cotton fabrics. The coated cotton fabrics are rendered antibacterial by chlorinating with dilute household bleach solution. The ultraviolet (UVA) light stabilities of the resulting copolymers on the coated cotton fabrics are investigated; the results show that UVA exposure has minimal effect on the structure of the copolymers but can cause partial loss of the chlorine loading on the coated cotton fabrics. The coated cotton fabrics exhibit excellent antibacterial efficacies achieving inactivations of about six logs of Staphylococcus aureus and Escherichia coli O157:H7 within 1 min of contact time. The cotton fabrics coated with the copolymers would best be employed in disposable fabric applications because of lack of washing fastness due to the weak bonding interaction between the AA unit and cellulose. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47426.     

Enrichment of frying oils with plant phenolic extracts to extend the usage life

The aim of this research was to evaluate the efficacy of extracts prepared from olive leaf (OLVL), hazelnut leaf (HAZL), and hazelnut green leafy cover (HGLC) in frying conditions. The extracts were added into canola oil at 200 ppm phenolic equivalence level and fried for seven consecutive days and analyzed. Generally, the lowest phenolic content and antioxidant capacity value were measured in HGLC extract, although, the best performance during frying was with HGLC extract. There were significant differences among the free acidity, conjugated dienoic acids, and total polar materials (TPM). The oil enriched with HGLC extract did not exceed the limit TPM value at the end of seventh day. Also the remaining antioxidant capacities in the frying oil samples were highest in HGLC enriched samples. The viscosity and turbidity values of the oils enriched with OLVL and HAZL extract were a little higher than a control sample. Generally trans‐fatty acid formation was lower in the enriched oil samples. Also significant decreases in the level of unsaturated fatty acids during frying period were observed. This study shows that enriching oils with easily found and cheap natural plant extracts can extend their usage life. Practical applications: The results of this study have shown that liquid frying oils can successfully be enriched with plant phenolic extract to enhance thermo‐oxidative stability. Addition of phenolic extract up to 200 ppm level have not created any problem in sensory quality of either the oil or fried dough. The HGLC and OLVL extract were found very suitable for this purpose. These materials are common agro‐food by‐products and can be produced very easily with low cost. Also, this type of enrichment may aid consumers to get some beneficial phenolic compounds through fried food consumption. In addition, these types of applications may open another area for marketing the named plant extracts.     

Self‐assembling chitosan hydrogel: A drug‐delivery device enabling the sustained release of proteins

The development of a self‐assembling hydrogel, prepared from maleimide‐modified and thiolated chitosan (CS), is described. Under mild reaction conditions, the natural CS polymer was coupled with either maleimide or sulfhydryl moieties in a one‐step synthesis. Subsequently, these CS polymers spontaneously formed a covalently crosslinked CS hydrogel when mixed. The three‐dimensional network structure was visualized with scanning electron microscopy. The swelling and degradation behavior was evaluated, and viscosity measurements were conducted. The gel was loaded with the model protein albumin, and prolonged release was achieved. These properties were preserved after lyophilization and rehydration. This makes the hydrogel a promising scaffold for biological wound dressings for the treatment of chronic wounds. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135, 45638.     

Numerical Study of Formation of a Detonation Wave in a Supersonic Flow over a Wedge by an H2-O2 Mixture with Nonequilibrium Excitation of Molecular Vibrations of Reagents

Specific features of formation of an oblique detonation wave in a supersonic hydrogen-oxygen mixture flow over a plane wedge are analyzed. Preliminary excitation of molecular vibrations of H₂ is shown to lead to a noticeable (severalfold) decrease in the induction-zone length and the distance at which the detonation wave is formed. These effects are manifested even if H₂ molecules are excited in a narrow region in the vicinity of the flow centerline. The reason for these effects is intensification of chain reactions in the H₂-O₂ (air) mixture owing to the presence of vibrationally excited hydrogen molecules in the flow. __________ Translated from Fizika Goreniya i Vzryva, Vol. 42, No. 1, pp. 78–86, January–February, 2006.     

Buckling Characteristics of Symmetrically and Antisymmetrically Laminated Composite Plates with Central Cutout

A numerical and experimental study was carried out to determine the effects of anti-symmetric laminate configuration, cutout and length/thickness ratio on the buckling behavior of E/glass-epoxy composite plates. The buckling loads were presented for symmetrically and anti-symmetrically laminated plates subjected to axial compression load. The study included two different laminate configurations ([90/45/−45/0]_as and [90/45/−45/0]_s), two different cutout shapes (circular and semi-circular), two different length/thickness ratios (L/t = 75 and 37.5) and three boundary conditions (clamped–clamped [CC], clamped–pinned [CP] and pinned–pinned [PP]). Firstly, the buckling loads of eight-ply E/glass-epoxy rectangular plates were determined experimentally. Then, the buckling loads of the laminated composites were calculated by ANSYS finite-element computer code. The changing in buckling load of the composites due to the presence of cutout and changing of length/thickness ratio was calculated. Finally, the experimental test results were compared to the buckling loads of plates obtained from the finite element analysis.     

The effects of geometric parameters on the failure strength for pin-loaded multi-directional fiber-glass reinforced epoxy laminate

A numerical and experimental study was carried out to determine the failure of mechanically fastened fiber-reinforced laminated composite joints. E/glass–epoxy composites were manufactured to fabricate the specimens. Mechanical properties and strengths of the composite were obtained experimentally. Tests have been carried out on single pinned joints in [0/90/0]_s and [90/0/90]_s laminated composites. A parametric study considering geometries was performed to identify the failure characteristics of the pin-loaded laminated composite. Data obtained from pin-loaded laminate tests were compared with the ones calculated from a finite element model (PDNLPIN computer code). Damage accumulations in the laminates were evaluated by using Hashin's failure criteria combined with the proposed property degradation model. Based on the results, ply orientation and geometries of composites could be crucial for pinned laminated composite joints.