Application of Pomegranate Rind Extract for Improvement of Functional Properties of Various Materials—A Critical Review

Pomegranate rind is abundantly available as a waste material. Pomegranate Rind Extract (PRE) can be applied to cotton fabrics for its natural colours, as a mordanting agent and also for imparting certain functional properties such as fire retardancy and antimicrobial properties. This paper reviews the feasibility of Pomegranate Rind Extract to improve the functional properties of cellulosic fabrics. Studies show that varying concentrations and higher temperatures that were used to apply the extract on the fabric, resulted in enhanced functional properties. At a particular concentration, the treated fabric showed a 15 times lower burning rate in comparison with the control fabric. Also, antimicrobial efficacy has been observed against Gram-positive and Gram-negative bacteria. Due to the natural colouring material, it can be used as a natural dye on cotton material. The fire retardancy of pomegranate rind extract was tested on jute material under varying alkalinity. Research has indicated that pomegranate rind extract could be used to dye polyamide as well. The rubbing and wash fastness of the finished fabrics is good. The light fastness was fair, and its antibacterial efficiency against tested bacteria was good.

Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development

It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage(EMS), middle milky stage(MMS), late milky stage(LMS), waxy ripe stage(WS)and ripening stage(RS), during the seed development were investigated. It was found that with the seed developing, the molecular weight of fresh rice protein gradually become larger while the secondary structure changed from the highest content of disordered structure at MMS to the highest content of ordered structure at RS, which affect the surface hydrophobicity and then the functional properties of proteins, including foaming properties, emulsifying properties and oil holding capacity. Fresh rice protein at MMS has the strongest surface hydrophobicity while fresh edible rice protein at RS has the strongest oil holding capability. The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.

Comparative study on nutrient composition,functional property and glycaemic index of“Ogi”in healthy rats prepared from selected cereal grains

One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi.Ogi is a gurel made from different types of cereal ranging from maize,sorghum,millet among others.Hence,this study was aimed to evaluate nutrient,phytochemicals,functional properties,and glycemic index of Ogi produced from different grains.Grains such as yellow maize(YM),white maize(WM),popcorn maize(PC),red sorghum(RS),white sorghum(WS)and finger millet(FM)were processed into Ogi samples,packaged in airtight container prior to analysis and stored at–20℃.Proximate results showed that Ogi sample produced from PC significantly contained the highest protein content followed by sample YM.Potassium was observed to be the most abundant mineral elements in Ogi(14.50–19.10 mg/100 g).The phytochemical composition(mg/g)of the experimental samples ranged from 0.34–1.62,53.82–177.09,0.00–0.10,3.71–69.22 and 2.08–6.08 mg/g in oxalate,saponin,flavonoid,phytate and tannin,respectively.The glycemic index ranged 48.83%in YM to 50.71%in WS,while the glycemic load ranged 31.96%in YM to 37.82%in WS,respectively.The result revealed that Ogi samples,especially YM was high in calcium,Ca/P ratio,iron,zinc but low in phytate and tannin content.Sample YM also exhibit lower glycemic index,when compared with other Ogi samples.Hence,YM may be a better grain for the production of Ogi samples.

Effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7S)and glycinin(11S)

This study aimed to analyze the effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7 S)and glycinin(11 S).Oxidation complexes were determined using the lipid peroxidation method.Functional properties were analyzed based on emulsifying and foaming properties.The potential allergenicity was evaluated by in vitro and in vivo methods.The results found that oxidation altered structures of the proteins and resulted in the formation of cross-linked protein polymers.The emulsion and foaming properties of the proteins were improved after oxidation.The IgE-binding capacity of 7 S and11 S reduced after oxidation.KU812 cell assays showed that both histamine and IL-4 release decreased after oxidation treatment.A mouse model showed that oxidation reduced the IgE,IgG,and IgG1 levels,as well as reduced histamine and mMCP-1 release in serum,which might suppress the allergic reaction.In conclusion,the lipid peroxidation treatment likely causes changes to the functional properties of soybean,decreasing the potential allergenicity of 7 S and 11 S.

Pectin fractions extracted sequentially from Cerasus humilis:Their compositions,structures,functional properties and antioxidant activities

Three pectin fractions(water-soluble fraction(WSF),chelator-soluble fraction(CSF),and sodium carbonatesoluble fraction(NSF))were obtained from Chinese dwarf cherry(Cerasus humilis)fruits.All of them were branched low methoxylated pectins with an amorphous or partially nanocrystalline nature and eight neutral monosaccharides(arabinose and galactose were most abundant).WSF,CSF and NSF had a degree of methylation(DM)of 35.82%,14.85%and 7.13%,uronic acid(UA)content of 76.02%,83.71%and 69.01%,and total protein content of 2.4%,2.1%and 8.8%,respectively.Their molecular weights were 340.31,330.16 and 141.31 kg/mol,respectively(analyzed by gel permeation chromatography(GPC)).WSF,CSF and NSF exhibited good rheological,thermal,emulsifying,emulsion-stabilizing,water-adsorbing,oil-binding,cholesterol-binding and antioxidant properties.NSF had the highest emulsifying,emulsion stabilizing,water-/oil-/cholesterol-binding and antioxidant capacities,followed by CSF.NSF had the highest viscosity(406.77 m Pa·s),flowability,and resistance to heat-induced changes/damage,which may be related to its lowest polydispersity index,DM and UA content and highest protein content.The three pectin fractions with desirable characteristics can be used as food additives/ingredients and dietary supplements.

Functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region

The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.

Interfacial Charge Transfer Induced Electronic Property Tuning of MoS_2 by Molecular Functionalization

The modulation of electrical properties of MoS_2 has attracted extensive research interest because of its potential applications in electronic and optoelectronic devices.Herein,interfacial charge transfer induced electronic property tuning of MoS_2 are investigated by in situ ultraviolet photoelectron spectroscopy and x-ray photoelectron spectroscopy measurements.A downward band-bending of MoS_2-related electronic states along with the decreasing work function,which are induced by the electron transfer from Cs overlayers to MoS_2,is observed after the functionalization of MoS_2 with Cs,leading to n-type doping.Meanwhile,when MoS_2 is modified with 2,3,5,6-tetrafluoro-7,7,8,8-tetracyanoquinodimethane(F_4-TCNQ),an upward band-bending of MoS_2-related electronic states along with the increasing work function is observed at the interfaces.This is attributed to the electron depletion within MoS_2 due to the strong electron withdrawing property of F_4-TCNQ,indicating p-type doping of MoS_2.Our findings reveal that surface transfer doping is an effective approach for electronic property tuning of MoS_2 and paves the way to optimize its performance in electronic and optoelectronic devices.

Effects of Different Drying Methods on the Functional and Structural Properties of Dietary Fiber from Peanut Shell

[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut shell dietary fiber( DF) by hot air drying( HA) and vacuum freeze drying( VF),respectively,and their functional and structural characteristics were compared in detail. [Results]The solubility,water holding capacity,oil holding capacity and swelling capacity of HA-DF and VF-DF were 2. 15 %,7. 63 g/g,7. 73 g/g,10. 35 ml/g and 3. 85 %,14. 98 g/g,15. 25 g/g,15. 85 ml/g,respectively. The total phenol contents were 2. 623 and 5. 173 mg GAE/g,respectively. The IC(50) values of ·OH,O2^-· and DPPH free radicals were 4. 16 and 4. 09 mg/ml,7. 90 and 3. 32 mg/ml,and 3. 19 and 3. 09 mg/ml,respectively. The molecular weight of VF-DF was smaller,and it had narrow molecular weight distribution and denser particles. Electron microscopy showed that VF-DF had a porous network like honeycomb and swelled structure. [Conclusions]This study can provide a theoretical basis for the functional modification and comprehensive utilization of peanut shell dietary fiber.

Surface contact behavior of functionally graded thermoelectric materials indented by a conducting punch

The contact problem for thermoelectric materials with functionally graded properties is considered.The material properties,such as the electric conductivity,the thermal conductivity,the shear modulus,and the thermal expansion coefficient,vary in an exponential function.Using the Fourier transform technique,the electro-thermoelastic problems are transformed into three sets of singular integral equations which are solved numerically in terms of the unknown normal electric current density,the normal energy flux,and the contact pressure.Meanwhile,the complex homogeneous solutions of the displacement fields caused by the gradient parameters are simplified with the help of Euler’s formula.After addressing the non-linearity excited by thermoelectric effects,the particular solutions of the displacement fields can be assessed.The effects of various combinations of material gradient parameters and thermoelectric loads on the contact behaviors of thermoelectric materials are presented.The results give a deep insight into the contact damage mechanism of functionally graded thermoelectric materials(FGTEMs).

HOLDER PROPERTY OF FRACTAL INTERPOLATION FUNCTION

The purpose of this paper is to prove a Holder property about the fractal interpolation function L(x), ω(L,δ)=O(δ~α), and an approximate estimate |f-L|≤2{α(h)+||f||/1-h^(2-D)·h^(2-D)}, where D is a fractal dimension of L(x).

Theoretical Study on the Structures,Spectra and Thermodynamic Property of Herbicidal Monosulfuron

The structure optimization and frequency calculation have been carried out at the B3LYP/6-31G＊ level towards herbicidal monosulfuron using density functional theory.The computed results showed that the intramolecular hydrogen bond N-H…N can stabilize the molecule.IR spectra,Raman spectra and thermodynamic properties under different temperatures were also obtained.The first vertical excited state electronic transition energy was calculated by time-dependent density function theory,and absorption wavelength of the lowest energy excitation was obtained at 339.59 nm,belonging to the near UV.These results provided the basis for studies on compound＇s structure-activity relationship.

Microstructure and Mechanical Properties of ZrO_2-Ni Functionally Gradient Material

The fabrication. microstructure and mechanical properties of ZrO2-Ni functionally gradient materials (FGM ) have been studied. FGM as well as non-FG M of ZrO2-Ni system was developed by powder metallurgical process. X-ray diffractometer (XRD ). electron probe microanalyzer (EPMA), scanning electron microscope (SEM ) and optical microscope were employed to investigate the crystalline phases. chemical composition and microstructure Experimental results demonstrate that the composition and microstructure of ZrO2-Ni FGM have the expected gradient distribution. There are no distinct interfaces in the FGM due to the gradient change of components. that is, the constituents are continuous in microstructure everywhere. Moreover, Vickers hardness and flexural strength were measured for the common composites as a function of composition. It is made clear that the mechanical properties of the FGM vary corresponding to the constitutional changes as well

Phytochemical, anti nutrient, invitro-protein digestibility and functional properties of (Balanites aegyptiaca (L.) Delile) Aduwa protein meals, Protein Concentrate and Isolate

Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.

The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.

Characterization,functional properties,and antioxidant activities of macromolecular extracts isolated from Pyropia yezoensis

Pyropia yezoensis is one of the most economical seaweed species in China.Determining how to make full use of mature P.yezoensis and exploring new ways to increase the value of its resources are important subjects of research for the development of the laver breeding industry.In this study,we provide a simple method to comprehensively extract the bioactive substances from P.yezoensis.The characteristics,functional properties,and antioxidant activities of two types of biopolymer extract from P.yezoensis were studied and analyzed relatively.Based on the characterization of water-soluble concentrate(WSC)and alkali-soluble concentrate(ASC),obtained via chemical analysis,including Fourier Transform Infrared Spectrometer(FT-IR)and Thermal Gravimetric Analyzer(TGA),and diff erential scanning calorimetry(DSC),they both had typical polysaccharide and protein characteristics and steady composition.ASC showed higher nitrogen solubility,water holding capacity,and foaming ability.ASC could not only be used as a protein supplement,but also performed well in improving the properties of foods in terms of water holding and fat-absorption.The emulsifying activity and oil-holding capacity of WSC were observed to be higher than those of ASC.Thus,WSC has the potential to be used as an emulsifi er.Surprisingly,WSC and ASC have radical scavenging capacity in vitro,which broadens the direction of their application.

Theoretical Study on the Optical Properties for 2,7- and 3,6-Linked Carbazole Trimers by Time-dependent Density Functional Theory

Electronic properties, such as HOMO and LUMO energies, band gaps, ionization potential （IP） and electron affinity （EA） of 2,7- and 3,6-1inked carbazole trimers, two conjugated oligomcrs with different linkages of carbazole, were studicd by the density functional theory with Becke-Lee-Young-Parr composite exchange correlation functional （B3LYP）. The absorption spectra of these compounds were also investigated by time-dependent density functional theory （TD-DFT） with 6-3 IG＊ basis set. The calculated results indicated that the HOMO and LUMO of the 2,7- and 3,6-1inked carbazole trimers are both slightly destabilized on going from methyl substitution to sec-butyl substitution. Both IP and EA exhibit their good hole-transporting but poor electronaccepting ability. The presence of alkyl groups on the nitrogen atoms does not affect the intra-chain electronic delocalization along the molecular frame. Thus no significant effect on the band gap and absorption spectra of compounds has been found.

EFFECT OF STRUCTURE OF FUNCTIONAL POLYMER ACTIVE MATERIALS ON PROPERTIES OF GADOLINIUM ION SELECTIVE ELECTRODE

In this paper,the functional polymeric active materials were prepared by the grafting copolymerization and their structure and properties were studied.The results show that the structure and properties of these ac- tive materials have the relative large effects on the properties of gadolinium ion selective electrodes.

ON VECTOR-VALUED FUNCTION SPACES WITH HELLY'S PROPERTY

If a vector valued function space with a Hausdorff locally convex topology has a property such that every closed strongly bounded subset is compact, then we name this property Helly's property. In this paper, we show a class of vector valued function spaces with Helly's property and consider convergence of vector measures and best approximations in function spaces in this class.

Blueberry:Functional Traits and Obtention of Bioactive Compounds

There is pressure from consumers about exchanging synthetic for natural dyes in foods. This review aimed to expose the potential of blueberry (Vaccinium myrtillus) as a source of natural dye, associated with its properties of functional food. Blueberry is a fruit plant natural from temperate climate, rich in phenolic compounds. The properties of phenolic compounds can be attributed to its ability to capture free radicals, deactivating or eliminating them from the body. Anthocyanins are flavonoid phenolic compounds responsible for color of fruits, flowers and vegetables. Blueberry is rich in anthocyanins, being its content more affected by genotype than by climatic or environmental factors. Brazil has the potential to assume an important position in the worldwide market of this fruit, both in natura and as byproducts, whose main destinations are populations from regions with higher income and educational level, as the North America and Europe. Due to the importance of blueberry as a source of natural pigments, as well as its high value while associated with functional food, it is important to improve extraction and stabilization processes of anthocyanins from blueberry fruits. Researches should focus on the technical viability and cost reduction in the extraction of this pigment. Pioneer studies with blueberry have been conducted in Brazil, but the intensification of researches will allow yield maximization, increased levels of anthocyanins in fruits, and compound stability after extraction. Another focus should be the use of these natural pigments in order to replace those currently used.

Comparison of Chemical and Functional Properties of Stevia rebaudiana(Bertoni)Varieties Cultivated in Mexican Southeast

The leaf powders from two varieties of Stevia rebaudiana (Bertoni) cultivated in Yucatan, Mexico were analyzed for their proximate composition, dietary fiber composition and functional properties. The leaf powders were a good source of carbohydrates (64.06%-67.98%), protein (12.11%-15.05%), and crudefiber (5.92%-9.52%). Total dietary fiber content in the S. rebaudiana leaf powders were 28.61 (Morita II) and 29.12 (Criolla) g/100g sample, with most of this content represented by insoluble dietary fiber 87.79% (Morita II) and 70.02% (Criolla). Neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) were higher in Criolla (19.29%, 17.77%, 8.98%) than Morita II variety (18.11%, 14.16%, 2.28%). Hemicellulose and cellulose were higher in Morita II (3.96%, 11.78%) than criolla variety (1.51%, 8.79%). Functional properties of leaf powder from Morita II and Criolla were, water-holding capacity (2.87-4.07 g/g sample), oil-holding capacity (6.49-6.79 g/g sample), water-absorption capacity (3.41-3.44 g/g sample), water-adsorption capacity (0.25-0.28 g/g sample), and organic molecule absorption capacity (1.13-1.81 g/g sample). These suggest that S. rebaudiana (Bertoni) leaf powders may be used as dietary supplement or as food additive.