196,196 research outputs found
Retro-1,4-cycloaddition of adducts derived from stereoidal 5,7-dienes and 4-phenyl-1,2,4-triazoline-3,5-dione
No full text1,4-Cycloadducts of various steroidal 5,7-dienes and 4-phenyl-1,2,4- triazoline-3,5-dione gave the corresponding steroidal 5,7-dienes in high yields when heated with organic bases at reflux for 15 min
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds
No full textFrom biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties
No full textA multi-disciplinary approach based on the biorefinery of microalgae biomass (Chlorella sorokiniana) to remove the lipid fraction responsible of the green color and the ‘fishy’ aroma and vacuum impregnation technique to create innovative apple snacks with improved nutritional properties has been investigated. The pressure (150 mbar – 650 mbar), vacuum time (1–7 min) and relaxation time (3–13 min) were modulated by using a Box-Behnken experimental design. The filling of apple pores occurred with a maximum gaining weight of 19.5% and a reduction of porosity fraction from 15.32% to less than 5% but only the pressure and relaxation time significantly affect the level of impregnation. While the texture did not show any difference compared to fresh apples, the color of impregnated apple was affected with minor change in comparison. Industrial relevance: Results positively fuel the food chain sustainability by proposing multidisciplinary tools that combine microalgae cultivation, biorefinery and vacuum impregnation processing capable to improve the nutritional quality of fruit products. Biorefinery is proved to be an essential technology for fractionating chemical compounds from raw microalgae and improving their potential use in food industry as source of nutrient by eliminating some undesired components such as lipid fractions related to the fishy aroma. Finally, the obtained results may be used as basic protocols for the optimization of VI treatments aiming to enrich fruit product of proteins and micronutrients
Appunti per lo studio psicologico del tempo: dal dogma dell’istantaneità al tempo di compresenza
No full textOn printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects
No full text3D printing technology was employed to obtain snacks with a designed cylindrical geometry from wheat flour dough enriched by ground larvae of Yellow mealworms (Tenebrio molitor) as novel source of proteins. The main microstructural features, overall quality, and nutritional attributes were studied as a function of formulation, time and temperature of baking. The addition of ground insects up to 20 g/100 g (d.b.) resulted in softer dough. This caused an overflow in dough deposition producing the increase in diameter, height and weight of snacks. Baking conditions did not alter the overall aspect of the snacks, but modification of the main dimensional and microstructure attributes were observed due to the better water evaporation. The optimization of baking conditions found that 22 min and 200 °C allowed obtaining a maximum desirability of 0.693. Baked in these conditions, the printed snacks enriched with 10 and 20% of ground insects significantly increased the total essential amino acid, from 32.5 (0% insects) to 38.2 and 41.3 g/100 g protein, respectively. The protein digestibility corrected amino acid score increased from 41.6 to 65.2 from 0 to 20% insect enrichment, with lysine and methionine + cysteine being the respective limiting amino acid. Our results evidenced the rational promotion of insects based on nutritional arguments and validated the use of 3D printing as technology to manufacture innovative printed snacks without adverse impact on technological quality
D-LYSINE EFFECTIVELY DECREASES THE NON-ENZYMIC GLYCATION OF PROTEINS INVITRO
No full textExcessive non-enzymic glycation of proteins alters their physicochemical properties, with possible pathological effects. We investigated the in vitro inhibition of protein glycation by D-lysine--an isomer not incorporated into mammalian proteins but possessing the same chemical characteristics as L-lysine. Glucose incorporation was studied as follows: (a) human albumin, IgG, collagen, and isolated glomerular basement membrane were incubated for 20 days with D-glucose (5.0, 10.0, and 20.0 mmol/L) in the presence of D-lysine at 1/10 the sugar concentration; (b) albumin was incubated in similar glucose concentrations but with a constant amount (2.0 mmol/L) of D-lysine; (c) albumin and IgG were incubated for 10 days in buffer containing glucose (10 mmol/L) and increasing concentrations of D-lysine (0.25, 0.5, 1.0, 2.0, and 4.0 mmol/L); (d) inhibition specificity was tested by treating albumin as in c but with glycerol present rather than D-lysine. In addition, we measured ketoamine after incubating albumin (50 g/L) in 10 mmol/L glucose for 10 days in the presence of D-lysine (0.25, 0.5, 1.0, and 2.0 mmol/L). The results show that (a) the amount of glucose bound to the four proteins was significantly (P less than 0.05) decreased in the presence of D-lysine at the higher concentrations of glucose; (b) the lower the glucose concentration, the higher was the inhibitory effect of D-lysine; (c) the inhibition of glucose incorporation into proteins correlated directly with the concentration of D-lysine; (d) no inhibition was observed with glycerol. Ketoamine decreased with increase in D-lysine (P less than 0.01). The effective diminution of non-enzymatic glycation by D-lysine highlights its potential use in vivo
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products
No full text3D Food Printing has gaining interest to create food with personalized properties. In order to customize the texture it is necessary to explore whether and how 3D printing process per se has consequences on the mechanical features. As test case, a cubical cereal-based structure was manufactured by traditional processing and 3D printing. Microstructure properties and mechanical attributes were analyzed. Here we show that 3D printing clearly affects the microstructure generating bigger pores, less in number and like-round in shape. Also, we have observed that the positions of the pores are greatly driven by the printing movements. These features significantly affect the mechanical properties of 3D samples showing high hardness, chewiness and cohesiveness. The obtained data have been linked and interpreted on the basis of three main key-points: 1. the printing path; 2. the imbalance between speed printing and extrusion rate; 3. the compression of the food formula in the extrusion system. These findings should be considered for creating food with innovative texture perceptions. Industrial relevance: The creation of 3D printed food with programmed texture has the ambitions of getting personalized properties improving industry competitiveness by novel texture perceptions and also helping to mitigate swallowing or mastication problems of vulnerable peoples. Here we show that 3D Printing process per se – intrinsically – modifies the morphology and the distribution of pores in 3D structure thereby affecting the texture of cereal-based snacks. All these because pores generation is not ‘randomly’ distributed as for traditional manufacturing methods but driven by printing movements previously planned during the slicing of digital model. With the aim to get personalized food texture the intimate relationship between the movements of printing and the food texture shall taken into account by interested industries and producers
Mass transfer during osmotic dehydration of apples
No full textOsmotic dehydration processes are widely applied to obtain high quality intermediate moisture food. The study of dehydration kinetics
and mass transfer mechanisms is very important for understanding and controlling the osmotic dehydration process. The internal changes
and kinetics of both moisture change and mobility during osmotic dehydration of apples is reported. The effective diffusion coefficient of water was not constant during the dehydration treatment. Initially the effective diffusion coefficient calculated using a Fickian-based model was 2*10exp -10 m2/s and increased to 5*10exp-10 m2/s during treatment. Moreover, results showed the existence of an osmotic dehydration front that moves from the surface to the core of apple samples. It was not possible to explain the osmotic treatment process using only diffusion-based mechanisms. All layers of cells appear to be involved in the moisture transport process at the same time
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures
No full text3D Food Printing has unprecedented ambitions but for its practical use the increase of the speed of material deposition is a challenge to tackle. We have extended the information on this aspect by using a workflow that analyzes the screw-based deposition, at medium-high speed and the effect of some undervalued variables on the quality of 3D printed cereal-based structure. The most familiar approach utilized to compute the right extrusion rate for a good replica of the 3D virtual model completely fails at high print speed. Improvements would be possible only by using a flow of 300% or by changing, as input data, the diameter of filament at 1.0 mm. However, additional irregularities are caused by undervalued variables such as retraction distance being the most important for the printing quality while the travel speed and retraction speed are crucial to reduce printing time. Finally, desirability approach was able to define the conditions capable to get a maximum desirability of 0.85 at speed of 200 mm/s
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