With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this stu...With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.展开更多
Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.展开更多
Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pullulan and hydrocolloid combinations on rheological properties...Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pullulan and hydrocolloid combinations on rheological properties and quality parameters of wheat-soy baladi bread. Pullulan polysaccharides (Pu) and hydrocolloids as Arabic gum (AG), K-carrageenan (KC), pectin (P), and xanthan gum (XG) were applied. Rheological properties of samples included Pu and hydrocolloids were analyzed through extensiograph and farinograph. The crust color, staling, and sensory attributes of bread were evaluated. Results revealed that wheat flour (WF) has lower water absorption capacity, dough development time, mixing tolerance index, and resistance to extension however, has higher dough stability, extensibility, and dough energy compared to wheat-soy flour (WSF). Pu and/or hydrocolloids addition to WSF dough evidently improved bread quality. Pu was significantly enhanced crust color and yielded fresher bread relative to control. Additionally, Pu showed the highest Alkaline Water Retention Capacity (AWRC) value after 5 days at 25°C ± 2°C. Results demonstrated that hydrocolloids especially pullulan can significantly improve dough properties, baking quality, sensory acceptability, and delay staling of wheat-soy baladi bread.展开更多
Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest solubl...Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.展开更多
Introduction We all very accustomed to the emergency room of a crit-ical care unit,which is indeed captivated with accidental injury and internal bleeding,making the duo one of the highest causes of mortality to date.
Appropriate compression bandaging is important for compression therapeutic medical diseases. The high compression approach employed for treating venous leg ulcers should be used correctly so that sufficient (but not e...Appropriate compression bandaging is important for compression therapeutic medical diseases. The high compression approach employed for treating venous leg ulcers should be used correctly so that sufficient (but not excessive) pressure is applied. Bandages used to treat venous disease by compression should achieve and sustain effective levels and gradients of pressure and minimize the risk of pressure trauma. To maintain graduated compression on the limb, the bandage needs to be applied at the same tension for each layer from the ankle to the knee. In this paper, the geometry for various bandaging procedures is used to wrap each layer of bandage by marking the relaxed length of the bandage. The relaxed length is calculated depending on the stretch%, the average circumference of the limb to which it is to be applied and the bandaging technique to be used. This paper aims at developing a scientific approach while applying the bandage to reduce the inter operator variability in applying the same tension on each successive layer of bandage.展开更多
Tissue injury leads to gradients of chemoattractants,which drive multiple processes for tissue repair,including the inflam-matory response as well as endogenous cell recruitment.However,a limited time window for the g...Tissue injury leads to gradients of chemoattractants,which drive multiple processes for tissue repair,including the inflam-matory response as well as endogenous cell recruitment.However,a limited time window for the gradients of chemoattract-ants as well as their poor stability at the injury site may not translate into healthy tissue repair.Consequently,intelligent multifunctional scaffolds with the capability to stabilize injury-induced cytokines and chemokines hold great promise for tissue repair.Vascular endothelial growth factor(VEGF)plays a significant role in wound healing by promoting angiogen-esis.The overarching objective of this research was to develop intelligent multifunctional scaffolds with the capability to endogenously recruit VEGF and promote wound healing via angiogenic and immunomodulatory dual functions.Prominin-1-derived peptide(PR1P)was encapsulated into electrospun poly(L-lactide-coglycolide)/gelatin(P/G)-based bandages.The sustained release of PR1P recruited VEGF in situ,thereby stabilizing the protein concentration peak in vivo and affording a reparative microenvironment with an adequate angiogenic ability at the wound site.Meanwhile,PR1P-recruited VEGF-induced macrophage reprogramming towards M2-like phenotypes further conferred immunomodulatory functions to the bandages.These dual functions of proangiogenesis and immunomodulation formed a cascade amplification,which regulated matrix metalloproteinases(MMP-9)as well as inflammatory factors(nuclear factor(NF)-κb,tumor necrosis factor(TNF)-α)in the wound microenvironment via the VEGF/macrophages/microenvironment axis.Consequently,the bandages realized multifunctional regeneration in splinted excisional wounds in rats,with or without diabetes,affording a higher skin append-age neogenesis,sensory function,and collagen remodeling.Conclusively,our approach encompassing in situ recruitment of VEGF at the injury site with the capability to promote immunomodulation-mediated tissue repair affords a promising avenue for scarless wound regeneration,which may also have implications for other tissue engineering disciplines.展开更多
Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to incre...Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.展开更多
Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value....Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value.In this study,six formulations of a strawberry dessert enriched in protein(calcium caseinate)and fiber(wheat dextrin or inulin)were developed using different hydrocolloids(xanthan gum,carboxymethyl cellulose or modified starch)to provide desirable texture and stability.Nutritional value was calculated and total phenolic content and antioxidant activity of the samples were analyzed.Back-extrusion test,rheological measurements and sensory analysis were performed in refrigerated and frozen samples to characterize their textural and viscoelastic properties.The high content in protein(14.7 g/100 g)and fiber(7.9-8.7 g/100 g)made possible to use the claims“high protein”and“high fiber”.Phytochemicals supplied by strawberries contributed to the antioxidant properties of the dessert.Loss tangent ranged 0.28-0.35 for all the formulations,indicating a weak gel behavior,which could be considered safe to swallow.The formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen storage.This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.展开更多
文摘With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.
文摘Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.
文摘Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pullulan and hydrocolloid combinations on rheological properties and quality parameters of wheat-soy baladi bread. Pullulan polysaccharides (Pu) and hydrocolloids as Arabic gum (AG), K-carrageenan (KC), pectin (P), and xanthan gum (XG) were applied. Rheological properties of samples included Pu and hydrocolloids were analyzed through extensiograph and farinograph. The crust color, staling, and sensory attributes of bread were evaluated. Results revealed that wheat flour (WF) has lower water absorption capacity, dough development time, mixing tolerance index, and resistance to extension however, has higher dough stability, extensibility, and dough energy compared to wheat-soy flour (WSF). Pu and/or hydrocolloids addition to WSF dough evidently improved bread quality. Pu was significantly enhanced crust color and yielded fresher bread relative to control. Additionally, Pu showed the highest Alkaline Water Retention Capacity (AWRC) value after 5 days at 25°C ± 2°C. Results demonstrated that hydrocolloids especially pullulan can significantly improve dough properties, baking quality, sensory acceptability, and delay staling of wheat-soy baladi bread.
文摘Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.
文摘Introduction We all very accustomed to the emergency room of a crit-ical care unit,which is indeed captivated with accidental injury and internal bleeding,making the duo one of the highest causes of mortality to date.
文摘Appropriate compression bandaging is important for compression therapeutic medical diseases. The high compression approach employed for treating venous leg ulcers should be used correctly so that sufficient (but not excessive) pressure is applied. Bandages used to treat venous disease by compression should achieve and sustain effective levels and gradients of pressure and minimize the risk of pressure trauma. To maintain graduated compression on the limb, the bandage needs to be applied at the same tension for each layer from the ankle to the knee. In this paper, the geometry for various bandaging procedures is used to wrap each layer of bandage by marking the relaxed length of the bandage. The relaxed length is calculated depending on the stretch%, the average circumference of the limb to which it is to be applied and the bandaging technique to be used. This paper aims at developing a scientific approach while applying the bandage to reduce the inter operator variability in applying the same tension on each successive layer of bandage.
基金Funding National Natural Science Foundation of China,81770091,Chang Chen,NSFC32050410286Shafiq Muhammad,Science and Technology Innovation Plan Of Shanghai Science and Technology Commission,No.20DZ2253700+2 种基金Chang Chen,Japan Society for the Promotion of Science,JP21F21353Shafiq Muhammad,Sino German Science Foundation Research Exchange Center,M-0263Xiumei Mo,Science and Technology Commission of Shanghai Municipality,20S31900900,Xiumei Mo,20DZ2254900,Xiumei Mo.
文摘Tissue injury leads to gradients of chemoattractants,which drive multiple processes for tissue repair,including the inflam-matory response as well as endogenous cell recruitment.However,a limited time window for the gradients of chemoattract-ants as well as their poor stability at the injury site may not translate into healthy tissue repair.Consequently,intelligent multifunctional scaffolds with the capability to stabilize injury-induced cytokines and chemokines hold great promise for tissue repair.Vascular endothelial growth factor(VEGF)plays a significant role in wound healing by promoting angiogen-esis.The overarching objective of this research was to develop intelligent multifunctional scaffolds with the capability to endogenously recruit VEGF and promote wound healing via angiogenic and immunomodulatory dual functions.Prominin-1-derived peptide(PR1P)was encapsulated into electrospun poly(L-lactide-coglycolide)/gelatin(P/G)-based bandages.The sustained release of PR1P recruited VEGF in situ,thereby stabilizing the protein concentration peak in vivo and affording a reparative microenvironment with an adequate angiogenic ability at the wound site.Meanwhile,PR1P-recruited VEGF-induced macrophage reprogramming towards M2-like phenotypes further conferred immunomodulatory functions to the bandages.These dual functions of proangiogenesis and immunomodulation formed a cascade amplification,which regulated matrix metalloproteinases(MMP-9)as well as inflammatory factors(nuclear factor(NF)-κb,tumor necrosis factor(TNF)-α)in the wound microenvironment via the VEGF/macrophages/microenvironment axis.Consequently,the bandages realized multifunctional regeneration in splinted excisional wounds in rats,with or without diabetes,affording a higher skin append-age neogenesis,sensory function,and collagen remodeling.Conclusively,our approach encompassing in situ recruitment of VEGF at the injury site with the capability to promote immunomodulation-mediated tissue repair affords a promising avenue for scarless wound regeneration,which may also have implications for other tissue engineering disciplines.
文摘Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.
基金Gobierno de Navarra(Proyectos Estratégicos para Navarra 2020)the FEDER program for the financial support of project NUTRI+。
文摘Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value.In this study,six formulations of a strawberry dessert enriched in protein(calcium caseinate)and fiber(wheat dextrin or inulin)were developed using different hydrocolloids(xanthan gum,carboxymethyl cellulose or modified starch)to provide desirable texture and stability.Nutritional value was calculated and total phenolic content and antioxidant activity of the samples were analyzed.Back-extrusion test,rheological measurements and sensory analysis were performed in refrigerated and frozen samples to characterize their textural and viscoelastic properties.The high content in protein(14.7 g/100 g)and fiber(7.9-8.7 g/100 g)made possible to use the claims“high protein”and“high fiber”.Phytochemicals supplied by strawberries contributed to the antioxidant properties of the dessert.Loss tangent ranged 0.28-0.35 for all the formulations,indicating a weak gel behavior,which could be considered safe to swallow.The formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen storage.This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.
