The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices

The effect of high-pressure (HP) pretreatment on oil uptake of potato slices is examined in this paper. Potato slices were treated either by HP or thermal blanching, or a combination of thermal blanching followed by HP prior to frying. The effect of HP on starch gelatinization and potato microstructure was assessed by differential scanning calorimeter and environmental scanning electron microscope (ESEM), respectively. After treatments, the slices were fried in sunflower oil at 185 °C for a predetermined time. Frying time was either kept constant (4 min) or varied according to the time needed to reach a desired moisture content of ≈2%. The high pressure applied in this study was found not to be sufficient to cause a significant degree of starch gelatinization. Analysis of the ESEM images showed that blanching had a limited effect on cell wall integrity. HP pretreatment was found to increase the oil uptake marginally. When frying for a fixed time, the highest total oil content was found in slices treated at 200 MPa for 5 min. The oil content was found to increase significantly (p < 0.05) to 41.23 ± 1.82 compared to 29.03 ± 0.21 in the control slices. The same effect of pressure on oil content was found when the time of frying varied. On the other hand, HP pretreatment was found to decrease the frying time required to achieve a given moisture content. Thus, high-pressure pretreatment may be used to reduce the frying time, but not oil uptake.     

Rheology of milk foams produced by steam injection

Abstract: Rheology of milk foams generated by steam injection was studied during the transient destabilization process using steady flow and dynamic oscillatory techniques: yield stress (τ_y) values were obtained from a stress ramp (0.2 to 25 Pa) and from strain amplitude sweep (0.001 to 3 at 1 Hz of frequency); elastic (G′) and viscous (G″) moduli were measured by frequency sweep (0.1 to 10 Hz at 0.05 of strain); and the apparent viscosity (η_a) was obtained from the flow curves generated from the stress ramp. The effect of plate roughness and the sweep time on τ_y was also assessed. Yield stress was found to increase with plate roughness whereas it decreased with the sweep time. The values of yield stress and moduli—G′ and G″—increased during foam destabilization as a consequence of the changes in foam properties, especially the gas volume fraction, ?, and bubble size, R₃₂ (Sauter mean bubble radius). Thus, a relationship between τ_y, ?, R₃₂, and σ(surface tension) was established. The changes in the apparent viscosity, η, showed that the foams behaved like a shear thinning fluid beyond the yield point, fitting the modified Cross model with the relaxation time parameter (λ) also depending on the gas volume fraction. Overall, it was concluded that the viscoelastic behavior of the foam below the yield point and liquid‐like behavior thereafter both vary during destabilization due to changes in the foam characteristics. Practical Application: Studying the transient rheology of milk foams during destabilization contributes to our knowledge of the relationships between the changes in foam properties: texture and mouth feel during the consumption of hot foamed beverages.     

Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage

This paper represents a study of the transient changes occurring in temperature, and moisture and oil contents during the so called “post-frying drainage”—which is the duration for which a product is held in the head space of the fryer after it is removed from the oil. Since most of the oil adhering to the product penetrates into the structure during this period, this paper examines the effects of applying vacuum during drainage (1.33 kPa) to maintain the product temperature consistently above the water saturation temperature corresponding to the prevailing pressure (11 °C), which potentially eliminates water condensation and prevents the occluded surface oil from penetrating into the product structure. Draining under vacuum significantly lowers the oil content of potato chips by 38% compared to atmospheric drainage. This phenomenon can be further confirmed by confocal laser scanning microscopy (CLSM) images, which show that the boundary between the core and the crust regions is clearly visible in the case of vacuum drainage, whereas in the case of atmospheric drainage, the oil is distributed throughout the structure. Unfortunately, the same approach did not reduce the oil content of French fries—the oil content of vacuum-drained product was found similar to the product obtained by draining under atmospheric pressure. This is because the reduction in oil content only occurs when there is net moisture evaporation from the product and the evaporation rate is sufficient to force out the oil from the product; this was clearly not the case with French fries. The CLSM images show that the oil distribution in the products drained under atmospheric pressure and vacuum was similar.     

Castor oil-based hyperbranched polyurethanes as advanced surface coating materials

21st Century is treated as the century for highly branched macromolecules, because of their unique structural architecture and outstanding performance characteristics, in the field of polymer science. In the present study, castor oil-based two hyperbranched polyurethanes (HBPUs) were synthesized via A₂ + B₃ approach using castor oil or monoglyceride of the castor oil as the hydroxyl containing B₃ reactant and toluene diisocyanate (TDI) as an A₂ reactant along with 1,4-butane diol (BD) as the chain extender and poly(?-caprolactone) diol (PCL) as a macroglycol. The adopted ‘high dilution and slow addition’ technique offers hyperbranched polymers with high yield and good solubility in most of the polar aprotic solvents. Fourier transforms infra-red spectroscopy (FTIR) and nuclear magnetic resonance (NMR) analyses confirmed the chemical structure of synthesized polymers, while wide angle X-ray diffraction (WXRD) and scanning electron microscope (SEM) resulted the insight of their physical structures. The degree of branching was calculated from ¹H NMR and found to be 0.57 for castor oil based hyperbranched polyurethane (CHBPU), while it was 0.8 for monoglyceride based hyperbranched polyurethane (MHBPU). The studies showed that MHBPU and CHBPU exhibited tensile strength 11 MPa and 7 MPa, elongation at break 695% and 791%, scratch hardness 5 kg and 4.5 kg, gloss 84 and 72, respectively. Thermal properties like thermo stability, melting point, enthalpy, degree of crystallinity and glass transition temperature (T_g); and chemical resistance in different chemical media were found to be almost equivalent for both the polyurethanes. The measurements of dielectric constant and lost factor indicated that both the HBPUs behave as dielectric materials. Thus the synthesized HBPUs have the potential to be used as advanced surface coating materials.     

Influence of highly branched poly(amido amine) on the properties of hyperbranched polyurethane/clay nanocomposites

The fascinating architecture of hyperbranched polymer imparts a truck load of novel properties to the material. Epoxy resin modified Mesua ferrea L. seed oil based hyperbranched polyurethane (MHBPU) nanocomposites were prepared by in situ technique using s-triazine based highly branched poly(amido amine) (HBPAA) modified organo-nanoclay. The HBPAA was synthesized by A₂ + B₃ technique with good yield (>75%) using urea and s-triazine. The formation of the polymer was confirmed with the help of ¹H NMR, FTIR, UV spectroscopic, and measurements of solution viscosity with other physical properties. This HBPAA was successfully utilized to swell the montmorillonite organo-nanoclay as the interlayer gallery distance increases up to 8.2 Å, obtained by XRD study. The FTIR further confirmed the presence of interactions of the HBPAA moiety with the organo-clay layers. The formation of nanocomposites was confirmed by FTIR, XRD, SEM, TEM and rheological studies. The improvements of tensile strength (1.7 times) and scratch hardness (2.3 times) along with the dramatic enhancement of thermostability and flame retardancy without compromising impact resistance, bending, and elongation at break of the nanocomposites compared to pristine MHBPU thermoset are the noticeable credits of the present investigation. The results signify the great potential of the studied materials for various advanced applications.     

The Impact of Plant Phytochemicals on the Gut Microbiota of Humans for a Balanced Life

The gastrointestinal tract of humans is a complex microbial ecosystem known as gut microbiota. The microbiota is involved in several critical physiological processes such as digestion, absorption, and related physiological functions and plays a crucial role in determining the host’s health. The habitual consumption of specific dietary components can impact beyond their nutritional benefits, altering gut microbiota diversity and function and could manipulate health. Phytochemicals are non-nutrient biologically active plant components that can modify the composition of gut microflora through selective stimulation of proliferation or inhibition of certain microbial communities in the intestine. Plants secrete these components, and they accumulate in the cell wall and cell sap compartments (body) for their development and survival. These compounds have low bioavailability and long time-retention in the intestine due to their poor absorption, resulting in beneficial impacts on gut microbiota population. Feeding diets containing phytochemicals to humans and animals may offer a path to improve the gut microbiome resulting in improved performance and/or health and wellbeing. This review discusses the effects of phytochemicals on the modulation of the gut microbiota environment and the resultant benefits to humans; however, the effect of phytochemicals on the gut microbiota of animals is also covered, in brief.     

Circadian Rhythms in Legumes: What Do We Know and What Else Should We Explore?

The natural timing devices of organisms, commonly known as biological clocks, are composed of specific complex folding molecules that interact to regulate the circadian rhythms. Circadian rhythms, the changes or processes that follow a 24-h light–dark cycle, while endogenously programmed, are also influenced by environmental factors, especially in sessile organisms such as plants, which can impact ecosystems and crop productivity. Current knowledge of plant clocks emanates primarily from research on Arabidopsis, which identified the main components of the circadian gene regulation network. Nonetheless, there remain critical knowledge gaps related to the molecular components of circadian rhythms in important crop groups, including the nitrogen-fixing legumes. Additionally, little is known about the synergies and trade-offs between environmental factors and circadian rhythm regulation, especially how these interactions fine-tune the physiological adaptations of the current and future crops in a rapidly changing world. This review highlights what is known so far about the circadian rhythms in legumes, which include major as well as potential future pulse crops that are packed with nutrients, particularly protein. Based on existing literature, this review also identifies the knowledge gaps that should be addressed to build a sustainable food future with the reputed “poor man’s meat”.     

On the statistical physics of radial basis function networks

Techniques from statistical physics have been applied successfully in recent years to the analysis of the generalization performance of neural networks. However, most of the analysis to date has been for perceptron-like networks or simple generalizations thereof such as committee machines, and none of the networks studied are used to any significant extent in practice. This letter presents results obtained in applying techniques from statistical physics to a popular class of neural networks that has been used successfully in many practical applications: the Gaussian radial basis function networks. We obtain expressions for the learning curves exhibited by these networks in the high-temperature limit for both realizable and unrealizable target rules.