Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Food quality is directly linked to the food's appearance, texture and flavor. All three components must be in harmony for the food to be considered delicious. Understanding how various textures can be designed requires a comprehensive approach of evaluating food structure, oral processing and sensory evaluation. Oral processing considers the physiological processes in first bite, mastication and swallowing. Sensory stimuli during oral processing are used to determine the acceptance of texture. Recent research has focused on how milk proteins can be used to create desirable textures. Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release. The importance of microstructure in determining a variety of texture terms was demonstrated in whey protein emulsion gels. Finally, fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern. These and other applications will be discussed.     

An ISM,DEI, and ANP based approach for product family development

Product customization has been used for many years, and with this concept, product families can be designed that are better matched to the needs of customers through the use of market segmentation and modular architecture. This study is composed of two phases: the first phase establishes the modular architecture, and taking a bicycle as the case study, applies the Interpretive Structural Model (ISM) to modularize and cluster parts, and then models the connecting relations between the parts numerically using a Disassembly Effort Index (DEI). The second step involves the development of a product family using cluster analysis to divide the experimental samples and the employment of an Analytic Network Process (ANP) to obtain the optimal weight performance of the modules after establishing the market segmentation model. Results of the case study establish four product families and address construction performance of both the common and independent modules between the product families.     

Comparison of the antioxidant activities of roasted and explosive puffed coffees

We investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MPa (PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MPa (PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean (PER) (P < 0.05). PEP 7.5 showed the highest levels of 3‐CQA (86.23 μg mg^?1), 4‐CQA (43.71 μg mg^?1), and 5‐CQA (31.66 μg mg^?1), and PEP 9.0 had also similar levels of chlorogenic acids, with 3‐CQA (77.99 μg mg^?1), 4‐CQA (43.71 μg mg^?1), and 5‐CQA (30.32 μg mg^?1). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH, ABTS, taurine, FRAP, and β‐carotene/linoleic acid assays. PEPs partly recovered the HepG2 cell damage induced by t‐BOOH. These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products.     

Microcrystalline silicon, grain boundaries and role of oxygen

The authors report on the correlation of the oxygen content for three high growth-rate series of thin Si films crossing the boundary between amorphous and microcrystalline growth together with the evolution of the prefactor and the activation energy of the dark d.c. conductivity. The different roles of oxygen, such as doping, alloying or defect passivation, are discussed in the framework of the model of transport based on the formation of large grain boundaries with an increased band gap due to hydrogen and/or oxygen alloying.     

Integrity and cell-monolayer permeability of chitosan nanoparticles in simulated gastrointestinal fluids

The objective of this study was to assess the integrity and intestinal permeability of chitosan nanoparticles (CNPs) in simulated gastrointestinal fluids (SGIF). The cell-associated and transported chitosan was quantified and visualized after incubation of the CNPs with Caco-2 cell monolayer with/without SGIF treatment. In order to establish the role of proteins in the SGIF, CNPs were incubated with 4 proteins having different isoelectric points (pI). CNPs incubated with the fluids did not attach to the cell monolayer in contrast to the intact CNPs. Negatively-charged protein formed the complex with CNPs leading to particle size increase, but protected CNPs from disintegration. In contrary, positively-charged protein interacted with cross-linker causing disintegration of CNPs. CNPs incubated with the fluids did not attach to the cell monolayer in contrast to the intact CNPs. The results suggested that the surface charges of CNPs and proteins play a critical role in structural changes of CNPs in biological environment.     

Synthesis and Characterization of Poly(vinyl alcohol)/Poly(vinyl pyrrolidone)-Iodine Nanofibers with Poloxamer 188 and Chitosan

This study focuses on the fabrication of poly(vinyl alcohol)/ poly(vinyl pyrrolidone)-Iodine nanofibers via electrospinning. Electrospun fibers were characterized by FT-IR, DSC and SEM techniques. DSC results indicated that the thermal stability of nanofibers were improved after the addition of chitosan and poloxamer 188. SEM images showed that the spongiform structure is much more compact and fibrous in the case of added chitosan, with an average fiber diameter of 374 nm, whereas the addition of poloxamer 188 resulted in a more porous and beaded composition, with average fiber diameter of 489 nm.     

Model for thermodynamic point identification in laser cutting

In recent years, laser cutting has been introduced and developed to such an extent that it is now thought to be one of the leading and indispensable manufacturing tools. At the present time, dross‐free and accurately‐cut parts are basically regarded as the major targets to aim for, because the costs and efforts associated with dross removal by postprocessing cut parts are considerable. Therefore, control of dross formation during laser cutting is an important factor in maintaining edge quality. The initial aim of this paper is to describe the importance of physico‐mechanical material properties that need to be taken into account in modeling of laser material processing in order to control melting of the material.     

Architectural Growth of Cu Nanoparticles Through Electrodeposition

Cu particles with different architectures such as pyramid, cube, and multipod have been successfully fabricated on the surface of Au films, which is the polycrystalline Au substrate with (111) domains, using the electrodeposition technique in the presence of the surface-capping reagents of dodecylbenzene sulfonic acid and poly(vinylpyrrolidone). Further, the growth evolution of pyramidal Cu nanoparticles was observed for the first time. We believe that our method might open new possibilities for fabricating nanomaterials of non-noble transition metals with various novel architectures, which can then potentially be utilized in applications such as biosensors, catalysis, photovoltaic cells, and electronic nanodevices.     

Nutrient and polyphenolic composition of industrial strawberry press cake

The objective of the present work was to determine the nutrient and polyphenolic composition of dried strawberry press cake (SPC), as well as that of its seedless fraction, termed exhausted strawberry flesh (ESF). The study materials were obtained over three consecutive years from an industrial facility manufacturing concentrated fruit juices. On average, SPC consists of 40 % seeds, 3.5 % sand, and about 55 % ESF. In the dry matter of SPC and ESF, the mean content of fat is 9.8 and 3.5 %, protein 17.3 and 20.4 %, and total polyphenols 3,449 and 5,410 mg/100 g, respectively. Both materials are rich in total dietary fiber, whose content amounts to 60 %. The predominant polyphenols in SPC and ESF are flavanols and ellagitannins, which collectively constitute over 95 % of the determined total polyphenol content. In ESF composition, of note is the high content of the strawberry ellagitannin, agrimoniin, which is approximately 1,000 mg/100 g DW (dry weight). SPC has the disadvantage of being highly contaminated with sand (3.4 %), which accumulates in ESF (5.6 %). However, as compared to SPC, ESF contains approximately 20 % more proteins and almost three times less fat. Based on our results, it appears that SPC may be considered a potential raw material for seed recovery. Moreover, dried strawberry press cake, and especially its seedless fraction (ESF), despite substantial contamination with sand, may be used as rich and widely available raw material for the extraction of proanthocyanidins and/or ellagitannins, and especially dimeric agrimoniin.