In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels

Confectionery gels are known to be high-caloric products due their high sugar content. Changing their formulations by substituting the sugar with alternative natural sweeteners and functionalising them, the addition of proteins has gained attention. Understanding the rate of digestion of these products is also important for selecting the appropriate formulation. In this study, in vitro gastric digestion behaviour of the gels formulated with D-allulose, a low-calorie rare sugar, soy protein isolate (SPI) (1%, 2.5%) and pectin (4%) were examined. Digestion decreased the hardness of the gels (P < 0.05), but, at 2.5% SPI concentration. Moisture content of the samples increased after digestion and presence of SPI induced higher water uptake. At the end of 2 h of digestion, 1% soy protein isolate containing gels had the highest brix values showing that after a certain concentration, soy protein isolate governed the system due to improved soy protein–pectin interaction or due to improved gelation with Maillard reaction. NMR relaxometry experiments further confirmed the changes in the gels with the increase in T₂ values. Power law model was fitted for the dissolution behaviour using the ^oBrix values of the digestion medium. Dissolution of sugar and the contribution of SPI to the gel network were clearly observed in SEM images. Results showed that these gels had the potential to slow down the emptying rate of stomach thus could lead to ‘fullness’ for a longer time.     

A comprehensive review on hydrogen production from coal gasification: Challenges and Opportunities

This paper comparatively discusses hydrogen production options through coal gasification, including plasma methods, and evaluate them for practical applications. In this regard, it focuses on numerous aspects of hydrogen production from coal gasification, including (i) state of the art and comparative evaluation, (ii) environmental and economic dimensions, (iii) energetic and exergetic aspects, (iv) challenges, opportunities and future directions. Furthermore, this review paper outlines what differences it brings in and what contributions it makes to the current literature about such a significant domain of potential hydrogen production which can be used as clean fuel, energy carrier and feedstock. Accordingly, this comprehensive review offers some results as follows: (i) plasma gasification system produces higher amount of hydrogen from other gasification processes, (ii) less amounts of solid wastes (slag, ash, tar, etc.) are released during plasma gasification process compared to other gasification processes, and (iii) it is overall more sustainable Thus, plasma gasification is proposed as a potential option for hydrogen fuel production from coals and for practical application in energy sector. As a case study, some plasma gasifiers in the literature are analyzed in terms of the exergetic sustainability. Furthermore, the case study results show that the exergetic sustainability index decreases from 0.642 to 0.186, and the exergetic efficiency drops from 0.342 to 0.156, while the environmental impact factor increases from 1.556 to 5.372 with an increase of waste exergy ratio from 0.839 to 0.532, respectively.     

Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride

The objectives of this study were to produce and characterize hazelnut oil (HO) organogels with beeswax (BW) and monoglyceride (MG) organogelators. Oil binding capacities of most samples were over 99 %. As the organogelator level increased, crystal formation time decreased, but solid fat content (SFC %) was enhanced. Although the highest SFC was 8.52 % among the organogel samples, it was 30.35 % in the commercial shortening (CS) at 20 °C. The peak melting temperature of CS was 41.86 °C, and almost all organogels had very close values to it. Melting enthalpies of the samples ranged from 0.48 to 13.40 J/g. Firmness and stickiness values of all samples were measured each month during 90 days of storage. There was no important change during storage. The organogels were texturally very stable, and were very homogenous and smooth in structure. Polarized light microscopy pictures revealed needle-like crystals for BW and rosette-like aggregates for MG organogels. The X-ray diffraction measurements of the crystals also showed the difference of the two types. There would be some hydrogen bonding in only MG organogels as predicted from the infrared spectra. The organogels were very stable against oxidation during storage. HO organogels can be used as shortening or margarine-like fat stock.