Digestibility and physicochemical properties of granular sweet potato starch as affected by annealing

The effects of annealing on the digestibility, morphology, and physicochemical characteristics of four types of granular sweet potato starches [Yulmi (YM), Yeonwhangmi (YHM), sweet potato starch from Samyang Genex (SSPS), and commercial sweet potato starch (CSPS)] were investigated. Annealing was performed at 55°C and 90% moisture content for 72 h. Morphology, the branched chain distribution of amylopectin, and the X-ray diffraction pattern remained unchanged during the annealing process. The slowly digestible starch content in annealed YM, YHM, and SSPS starches increased, but did not change in annealed CSPS. The gelatinization temperatures increased, but the gelatinization temperature range decreased with annealing. The swelling factor and amylose leaching decreased, while the close packing concentration increased. Rapid Visco Analyser analysis revealed that annealed starches possessed thermal stability and higher pasting temperatures. It is suggested that the enhanced packing arrangement formed during annealing impacts the digestibility and physicochemical properties of sweet potato starches.     

Process development for stabilization of sugarcane juice using response surface methodology

Sugarcane juice is a very popular drink in India and other Asian countries, where sugarcane is an important crop. Since sugarcane juice spoils very quickly and there is a lack of research in this area, no commercialized sugarcane juices are available in India. Here, stabilized sugarcane juice was developed using response surface methodology. Total soluble solids, reducing sugar, total sugar, polyphenol oxidase activity, ascorbic acid, pH, optical density, transmittance, titrable acidity, microbiological properties, and sensory scores of the stabilized juice were evaluated using a Box–Behnken design. The composition was optimized and the sugarcane drink was further processed using blending and hot filling techniques. The processed juice was hot-filled into glass bottles under aseptic conditions. The predicted shelf life of the processed sugarcane juice was 3 months at 18 °C and 6 months at 10 °C.     

Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews

Response surface methodology (RSM) was used to determine the optimal roasting temperature and roasting time of coffee beans used for preparing brews with high antioxidant activity and sensory quality. Green coffee beans (Coffea arabica L. cv. Colombia Organic Tamata) were roasted at temperatures ranging from 140 to 220°C for 2–10 min and were then brewed with dripping hot water. The effects of the roasting conditions on the browning index, antioxidant activity, color, aroma, taste, and overall acceptability of the coffee brewed from the bean were investigated using a second-order central composite design. The quality indicators except the taste were significantly affected by roasting temperature and time, tending to increase and then decrease with increasing roasting temperature and time. Superimposed contour plots indicated that the optimal roasting temperature was 182°C and optimal roasting time was 7 min.     

The mixing effect on the free radical MMA solution polymerization

Mathematical models of reactors for the polymerization of methylmethacrylate (MMA) have been developed and analyzed to elucidate reactor dynamics and to determine conditions for improved operation. The effects of mixing and heat transfer in an MMA polymerization reactor system have been explored by the development of an imperfect mixing model. To model imperfect mixing in polymerization, a reactor configuration using two tanks in parallel was used. Bifurcation diagrams developed using numerical analysis of the model have been drawn with two variable parameters, an exchange ratio, σ, and a volume ratio, κ. We use feed and coolant temperatures as bifurcation parameters. If variable parameters are small, the lower solution branch of the steady state solutions is quite different from that of a simple model that assumes perfect macro-mixing as bifurcation parameters change. If σ increases (κ=0.1, σ=1.0), the shape of a steady state solution curve differs significantly from that of a simple model as the feed temperature decreases.     

Morphological,thermal, rheological,and mechanical properties of PP/EVOH blends compatibilized with PP‐g‐IA

We prepared some blends of polypropylene (PP) and ethylene vinyl alcohol (EVOH) with and without a compatibilizer. As a new compatibilizer, we synthesized polypropylene grafted with itaconic acid (PP‐g‐IA) using Brabender mixing system. We investigated the morphological, thermal, rheological, and mechanical properties of a compatibilized blends (PP/EVOH/PP‐g‐IA) and not compatibilized blends (PP/EVOH). Our experiments showed that carboxylic acid groups in PP‐g‐IA and hydroxyl group in EVOH formed strong in situ hydrogen bond in the compatibilized blends, resulting in better morphological and mechanical properties of the compatibilized blends than those of not compatibilized blends. POLYM. ENG. SCI., 56:1240–1247, 2016. © 2016 Society of Plastics Engineers     

Effect of hydrophilic and hydrophobic cyclodextrins on the release of encapsulated allyl isothiocyanate (AITC) and their potential application for plastic film extrusion

Allyl isothiocyanate (AITC), a natural pungent flavor from wasabi and horseradish, is well-known antimicrobial agents against foodborne pathogens. However, its highly volatile nature and low thermal stability restrict its application in the food packaging industry. Also, its strong organoleptic characteristics hinder its application at a higher dosage. We encapsulated AITC in β-cyclodextrin (β-CD) and triacetyl-β-CD (TA-β-CD) and evaluated the performance as slow releasing active compounds through low-density polyethylene (LDPE)–cyclodextrins (CDs) matrix. Also, the thermal, optical, mechanical, and barrier properties of two ternary blends, LDPE/β-CD/AITC(L-CDs) and LDPE/TA-β-CD/AITC(L-TACDs), were investigated to compare their compatibility under the plastic extrusion process. During the 15 days of the storage period, L-TACDs maintained more consistent AITC release and a higher concentration than L-CDs. Also, the blending of LDPE and TA-β-CD was more compatible with that of LDPE and β-CD. No significant optical, mechanical, and barrier property changes were observed in LDPE with less than 3% of TA-β-CD while L-CDs showed substantial agglomeration on the ternary blend films and the lower mechanical and barrier properties than pure LDPE. The results indicate that the LDPE films containing TA-β-CD/AITC can be applied as an effective antimicrobial packaging material for food and nonfood applications. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 48137.     

Aquafaba,wastewater from chickpea canning,functions as an egg replacer in sponge cake

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.     

Preparation and characteristics of squid pen β‐chitin prepared under optimal deproteinisation and demineralisation condition

Squid (Todarodes pacifica) pen was an excellent source of β‐chitin with 25.5% yield. The optimal condition to prepare squid pen β‐chitin was established: deproteinisation with 3% NaOH for 30 min at 15 psi/121 °C and a solid/solvent ratio of 1:10 (w/v) and a subsequent demineralisation with 1 N HCl for 30 min at room temperature and a solid/solvent ratio of 1:10 (w/v). Squid pen β‐chitin contained 6.29% nitrogen, 0.25% ash, and negligible fat with degree of acetylation of 94.02%, residual amino acid of 0.499 g/100 g and bulk density of 0.28 g mL^?1. Depending on its particle size, squid pen β‐chitin visually looked white (L* = 82.82, a* = ?0.67, b* = 6.31; particle size of 0.15–0.18 mm) or light grey (L* = 62.88, a* = 0.33, b* = 10.66; particle size of 0.425–0.841 mm). Water, fat and dye‐binding capacity of squid pen β‐chitin was 694.67%, 194.03% and 79.81%, respectively.     

Metal binding novel flaxseed peptides (linusorbs)

Linusorbs (LOs; a.k.a. cyclolinopeptides) are naturally occurring orbitides derived from flaxseed. These compounds consist of 8–10 amino acid residues, which are linked via an N ‐ to C‐terminal peptide bond with molecular masses of approximately 1 kDa. The LO circular structure makes them candidates for metal binding studies. Flaxseed extracts are known to suppress Pb and Cd toxicity. Hence, four metal salts surveyed include Zn(CH₃COO)₂, ZnSO₄, Pb(CH₃COO)₂ and Cd(NO₃)₂ with pure LOs 1–5 . Proton NMR spectra indicated interaction of LOs with metal salts in solution and were used to determine impacts of methionine oxidation on interactions with metal ions. The methyl group of methionine S,S ‐ dioxide of related LOs did not show the same shift in the presence of Zn(CH₃COO)₂ and Pb(CH₃COO)₂ observed in their methionine S ‐ oxide analogues. Metal complexes were observed forming at 10^?2 m to 10^?4 m but not at lower concentrations (10^?5 m to 10^?8 m ). Mass spectrometry data confirmed that metal binding strength varied by metal in the order Zn(CH₃COO)₂<Pb(CH₃COO)₂<ZnSO₄<Cd(NO₃)₂.