Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride

Properties of fish gelatin (FG) gel as affected by gellan (GL) at different levels (2.5–7.5% FG substitution) in combination with calcium chloride (CaCl₂) at various concentrations (3–9 mM) were studied. Gel strength and hardness of FG/GL mixed gel increased as the levels of GL increased (P < 0.05). Increasing CaCl₂ concentration also resulted in the increases in both gel strength and hardness of mixed gel when GL at the same level was incorporated (P < 0.05). Conversely, the increasing GL and CaCl₂ levels caused a decrease in springiness but an increase in syneresis of mixed gels (P < 0.05). Gelling and melting temperatures were increased in the mixed gel as levels of GL and CaCl₂ increased. L*- and b*-values of mixed gels decreased, whereas ?E*-value increased with increasing GL and CaCl₂ levels (P < 0.05). Microstructure studies revealed that denser structure with smaller voids in gel network was observed in the mixed gel in the presence of CaCl₂ at higher levels. However, mixed gels incorporated with GL above 5%, regardless of CaCl₂ levels, yielded the lower likeness score than FG gel (control) (P < 0.05). The addition of GL at low level (2.5%) with CaCl₂ (up to 6 mM) had no adverse effect on sensory property of mixed gels but could improve gelling property of FG via increasing gel strength and gelling point.     

A crude sword bean (Canavalia gladiata) extract is gelated by cooling

White sword bean (Canavalia gladiata) seeds have the potential to be utilized in the manufacturing of processed foods owing to their high protein and carbohydrate content. Our previous reports explored the use of the sword bean as a source of food materials by preparing extracts in distilled water. In the present study, we found that one such extract can be gelated by cooling. The gelling substances were extracted by boiling and simultaneously stirring a suspension containing ground beans. Few proteins were present in the gelated extract. We also examined the conditions under which gelation occurred and the gel melting temperature. The extract gelated at temperatures below 10 °C, and the resulting gel melted at those above 65 °C. This is the first report that gelling substances can be extracted from sword beans in large quantities. We expect that this gelling agent can be used for the production of processed foods.     

Destabilization of mayonnaise induced by lipid crystallization upon freezing

The thermal and rheological history of mayonnaise during freezing and its dispersion stability after the freeze-thaw process were investigated. Mayonnaise was cooled to freeze and stored at ?20 to ?40 °C while monitoring the temperature; penetration tests were conducted on the mayonnaise, which was sampled at selected times during isothermal storage at ?20 °C. Significant increases in the temperature and stress values due to water-phase crystallization and subsequent oil-phase crystallization were observed. The water phase crystallized during the cooling step in all the tested mayonnaise samples. The oil phases of the prepared mayonnaise (with rapeseed oil) and commercial mayonnaise crystallized during isothermal storage after 6 and 4 h, respectively, at ?20 °C. The dispersion stability was evaluated from the separation ratio, which was defined as the weight ratio of separated oil after centrifuging to the total amount of oil in the commercial mayonnaise. The separation ratio rapidly increased after 4 h of freezing. This result suggests that crystallization of the oil phase is strongly related to the dispersion stability of mayonnaise.     

The Effect of Tripalmitin Crystallization on the Thermomechanical Properties of Candelilla Wax Organogels

The effect of tripalmitin (TP) crystallization on the thermomechanical properties of organogels developed with candelilla wax (CW) was investigated using safflower oil high in triolein (HOSFO) as the liquid phase. Factorial combinations of CW (i.e., 0–3%) and TP (i.e., 0–1%) in the HOSFO were used to develop organogels at three different temperatures (T _set). The onset of crystallization (T _g) during the cooling stage (10 °C/min), the melting temperature (T _M), and the corresponding heat of melting (ΔH _M) of the organogels were determined by differential scanning calorimetry. Results showed that, without CW, the crystallization of TP in the HOSFO at the concentrations and T _set investigated (i.e., −10 °C to 25 °C) did not develop a three-dimensional network that provided significant viscoelasticity (i.e., solid-like behavior) to the HOSFO. The CW developed organogels in the HOSFO with T _M’s that increased from ≈30.5 °C up to ≈42.5 °C as a function of CW concentration. In contrast, in the CW–1% TP system, the co-crystallization of TP and CW resulted in organogels with T_M’s that varied just between 36 °C and 38 °C, independent of the CW concentration. Higher elastic modulus (G′) and yield stress (σ*) were obtained with 3% CW–1.0% TP organogels than with organogels developed just by CW, particularly at T _set’s of −5 °C and 15 °C. This research showed that co-crystallization of TP and CW, occurring at different extent as a function of T _set, resulted in organogels with thermomechanical properties different from the ones showed by CW organogels. The results showed that co-crystallization of triacylglycerides with CW might be a useful alternative to tailor particular physicochemical properties associated to a specific functionality (i.e., melting profile and texture). Organogelation of vegetable oil might be used to develop trans-free vegetable-oil-based spreads and coatings and also novel food products with new textural perceptions for the consumers.     

Optimization of agar extraction from local seaweed species,Gracilaria salicornia in Tanzania

This study aimed to develop agar extraction protocols for Gracilaria salicornia from Tanzania and investigate its physico‐chemical characteristics. A 3³ factorial experimental design was used in the extraction of agar whereby three independent variables of NaOH concentration (10, 20 and 30% w/v), alkali pre‐treatment duration (0.5, 1 and 2 h) and extraction temperatures (115, 120 and 125°C) were used to determine the optimum conditions for production of high‐quality agar. Agar yield, gel strength, sulfate content, gelling and melting temperatures were evaluated as dependent variables. The optimal condition was observed at 30% NaOH concentration, 2 h alkali pre‐treatment duration and 120°C extraction temperature. The yield, gel strength, sulfate content, gelling and melting temperatures of the agar obtained under these conditions were 26.9 ± 0.7%, 510.3 ± 16.2 g cm^?2, 0.29 ± 0.04%, 39.3°C and 88.4°C, respectively. These properties are very close to that of imported commercial agar. It was concluded that the local agar is capable of replacing imported agar for most general purposes. This offers a new possibility of using quality local agar in place of commercial agar.     

Effect of Oil Type on Formation,Structure and Thermal Properties of γ-oryzanol and β-sitosterol-Based Organogels

Oil sources characterized of increasing viscosity and polarity (flax-seed oil, sunflower oil, extra virgin olive oil, triolein, castor oil) were gelled by using mixtures of β-sitosterol and γ-oryzanol (5, 10 and 20 % w/w). The gelling time, thermal properties as well as structure characteristics were determined. As the oil viscosity increased the gelling time increased. The effect of oil type resulted more evident as the structurant concentration decreased. Samples containing 5 % of the most viscous and polar castor oil did not gelled over the entire experiment. When gels were formed, the firmness of samples decreased in concomitance with modifications of thermal data as the oil viscosity increased. During storage at 20 °C the gels became stronger as consequence of the progression of the aggregation among sterol-sterol ester assemblages. Once again, less structurants were in the mixture more evident was the influence of oil type. These results were attributed to the increase of the difficulty of β-sitosterol and γ-oryzanol molecules to pack together as the oil viscosity increased.     

Seasonal variation of agar from <Emphasis Type="Italic">Gracilaria vermiculophylla,</Emphasis> effect of alkali treatment time,and stability of its Colagar

Gracilaria vermiculophylla, from Baja California Sur, Mexico, was studied in order to determine the seasonal variation of yield and quality of native and alkaline agar during 2007–2008. The highest alkaline agar yield was obtained in summer (17%) and the highest gel strength in spring (1,132 g cm⁻²). The highest melting temperature was 98°C (winter). The highest gelling temperature was 68°C (summer). The values obtained are within the range of the most important Gracilaria species harvested worldwide. During the agar extraction step, the best results were obtained after 30 min of alkali treatment with sodium hydroxide (7%), after which the quality decreased significantly. We produced Colagar from G. vermiculophylla which consists of the seaweeds treated with sodium hydroxide and dried. The yield and quality of the agar obtained from the Colagar shows stability in both yield and quality during 1 year of storage, suggesting that alkali treatment is a good method of avoiding agar hydrolysis during storage.     

Wax Removal and Diamondback Moth Performance in Collards Cultivars

The diamondback moth Plutella xylostella (Linnaeus, 1758) (Lepidoptera: Plutellidae) is an herbivorous specialist on Brassicaceae species. Brassicas spp. plants developed a range of defenses (chemical, physical, and morphological) to prevent herbivores attack. In this study, we reported the antixenotic and antibiotic effects of outermost layer of two species of epicuticular wax of Brassicaceae, Brassica oleracea L. var. “Santo Antônio,” and Hybrid Kope F1 100MX, on larvae and adult of P. xylostella. In the choice experiment, P. xylostella adults showed an oviposition preference for collard cultivars Santo Antônio (control) and Hybrid Kope F1 100MX with wax removal. In the no-choice experiment, oviposition was 6.4 times higher in the Hybrid Kope F1 100MX with wax removal than without wax removal. There were significant differences among larvae feeding on leaf disks of Hybrid Kope F1 100MX in the treatments with (65.3 mg) and without wax removal (23.5 mg). The net reproduction rate (R ₀ ), and intrinsic (rm) and finite rates of increase (λ) of P. xylostella in the cv. Santo Antônio were bigger in the treatment without wax removal (R ₀  = 50.4, rm = 0.23 and λ = 1.26) than treatment with wax removal (R ₀  = 28.5, rm = 0.20 and λ = 1.22). However, only the R ₀ value was affected by mechanical wax removal in the Hybrid Kope F1 100MX (with wax removal R ₀  = 43.3 and without wax removal R ₀  = 30.8). In conclusion, the results indicate that collard’s wax is important to accessibility and development of P. xylostella, and its removal changes the resistance of collard’s varieties to P. xylostella.     

Effect of alkali treatment time and extraction time on agar from <Emphasis Type="Italic">Gracilaria vermiculophylla</Emphasis>

The effects of alkali treatment time and extraction time of native agar and alkali treated agar obtained from Gracilaria vermiculophylla were studied. The response characteristics were mainly agar yield and gel strength. Alkali treatment was carried out at 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 h. Agar yield and gel strength decreased with the increase in the time of the alkali treatment. The highest yield (15.3%) and highest gel strength (1,064 g cm⁻²) were obtained at 0.5 h, and therefore this time was used for the next experiment. The extraction of both native and alkali treated agars was carried out at 1.5, 2.0, 2.5, and 3.0 h. The best extraction time for alkali treated agar was 1.5 h, and for native agar 2.5 h. The alkali treated agar obtained with the different alkali treatment and extraction times showed higher melting (92.4–99.7°C) and gelling (35.7–39.6°C) temperatures. Native agar was lower in melting (60.2–64.1°C) and gelling (20.4–23.4°C) temperatures. The 3,6-anhydrogalactose content decreased with increasing alkali treatment time, with the opposite effect during the extraction of native and alkali treated agars.     

Effects of improved post-harvest handling on the chemical constituents and quality of carrageenan in red alga,Kappaphycus alvarezii Doty

Red alga Kappaphycus alvarezii Doty is an important commercial species widely cultivated in southeast Asian countries for its polysaccharide, kappa-carrageenan. Common post-harvest handling technique involves sun-drying of harvested seaweed on platforms at the farms. Quantity and quality of carrageenan varies depending on the duration and care taken during the post-harvest handling of the raw seaweed. In this study, dynamics of moisture content, water activity index (aw), carrageenan yield, and carrageenan quality were investigated by subjecting the seaweed to three post-harvest methods: (1) freeze-drying (FD), (2) shade-drying (SD), and (3) direct sun-drying (DSD). Seaweed dried under FD and SD produced high yield (56–58 %), superior gel strength (1,454–1,424 g cm^?2), high viscosity (57–58 cPs), and low syneresis (15–17 %). But, carrageenan extracted from DSD seaweed gave 28 % lower yield, 38 % lower gel strength, 27 % lower viscosity, and 8–9 % higher syneresis. In addition, gelling temperature and melting temperature of the DSD carrageenan were lower by 4 and 9 °C, respectively. Molecular size analyses of carrageenan extracted from seaweed dried under FD and SD contained carrageenan of 700 KDa (80 %) and 200 KDa (4–10 %). However, carrageenan extracted from DSD seaweed contained smaller carrageenan molecules, 460 KDa (55 %), 210 KDa (25 %), and <100 KDa (20 %). Further, scanning electron microscope images illustrated the severe effects of DSD on the morphology of seaweed cells. Therefore, SD technique was found to be the best post-harvest processing technique that gave quality carrageenan in a high quantity. Due to its simplicity and low cost, it is a practical approach to be practiced in southeast Asian countries.     

Agar yield and quality of Gracilaria chilensis (Gigartinales,Rhodophyta) in tank culture using fish effluents

Tank cultivation of Gracilaria using fish effluents has permitted a production of 48 kg m^–2 yr^–1 and can reduce the dissolved nitrogen loads in the seawater. We report the yield, gel strength, gelling and melting point of agar from Gracilaria cultivated in tanks with seawater previously utilized in intensive, land-based salmon cultures and compared to a control using directly pumped seawater, over a study period of 22 months. The results show that the highest agar yield (20 to 22%) was obtained when Gracilaria was cultivated with pure seawater as compared to the fish effluents. The gel strength, gelling and melting point were higher in the agar obtained from algae cultured with fish effluents. During the spring, the gel strength, gelling and melting point increased in tanks with fish effluents and decreased in tanks with a supply of pure seawater.     

An Optimized and Feasible Preparation Technique for the Industrial Production of Hydrogel Patches

For hydrogel patches, the laboratory tests could not fully reveal the existing problems of full scale of industrial production, and there are few studies about the preparation technique for the industrial manufacturing process of hydrogel patches. So, the purpose of this work was to elucidate the effects of mainly technological operation and its parameters on the performance of hydrogel patches at the industrial-scale production. The results revealed the following: (1) the aqueous phase was obtained by polyvinylpyrrolidone (PVP) along with tartaric acid dissolved in purified water, then feeding this into a vacuum mixer as a whole in one batch, thus extended the crosslinking reaction time of hydrogel paste (matrix) and allowed the operation of coating/cutting-off to be carried out easily, and there was no permeation of backing layer; (2) the gel strength of the hydrogel patches increased with the increase of working temperature, however, once the temperature exceeded 35 ± 2 °C, the hydrogel paste would lose water severely and the resultant physical crosslinking structure which has lower gel/cohesive strength would easily bring gelatinization/residues during application; (3) the relative humidity (RH) of the standing-workshop was dynamically controlled (namely at 35 ± 2 °C, keeping the RH at 55 ± 5% for 4 days, then 65 ± 5% for 2 days), which would make patches with satisfactory characteristics such as better flexibility, higher adhesive force, smooth flat matrix surface, and without gelatinization/residues and warped edge during the using process; (4) the aging of the packaged hydrogel patches was very sensitive to storage temperature, higher temperature, higher gel strength and lower adhesiveness. The storage temperature of 10 ± 2 °C could effectively prevent matrix aging and adhesion losing, which would also facilitate the expiration date of patches extended obviously. In conclusion, this work provides an optimized and feasible preparation technique for the industrial production of the hydrogel patches and establishes the hydrogel patches as a novel carrier for transdermal drug delivery.     

Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil

The effect of lauric acid and low-HLB sucrose esters (L-195, S170) on the isothermal crystallization of coconut oil was investigated by differential scanning calorimetry. The fundamental crystallization parameters, such as induction time of nucleation and crystallization rate, were obtained by using the Gompertz equation. The Gibb's free energy of nucleation was calculated via the Fisher–Turnbull equation based on the equilibrium melting temperature. All additives, investigated in this work, proved to have an inhibition effect on nucleation and crystallization kinetics of coconut oil. Our results revealed that the inhibition effect is related to the dissimilarity of the molecular characteristics between coconut oil and the additives. The equilibrium melting temperature (T_m°) of the coconut oil–additive mixtures estimated by the Hoffman–Weeks method was decreased with the addition of lauric acid and increased by using sucrose esters as additives. Micrographs showing simultaneous crystallization of coconut oil and lauric acid indicated that strong molecular interaction led to the increase in lamellar thickness resulting in the T_m° depression of coconut oil. The addition of L-195 modified the crystal morphology of coconut oil into large, dense, non-porous crystals without altering the polymorphic occurrence of coconut oil. The enhancement in lamellar thickness and crystal perfection supported the T_m° elevation of coconut oil.     

Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk

A process was developed to produce a characteristic milk gel. Raw and market milk samples were freeze-concentrated using bacterial ice nuclei. The concentrates were kept at 5°C and compressed at 300–600 MPa for 5 min. The combination of the freeze concentration and the pressurization gave a milk gel without adding any gelling agents. The addition of sugar at 10% to the concentrated milk improved its gel strength and viscoelasticity. The gel was characterized by a phase transition at about 62–75°C.     

Microwave-Assisted Extraction of Wax from Oily Sludge: An Experimental Study and its Process Variables Optimization Using Response Surface Methodology

The wax present in petroleum sludge, generated by refineries and at crude production sites, consists of paraffin hydrocarbons (C18–C36) known as paraffin wax and naphthenic hydrocarbons (C30–C60). The present study is aimed at the recovery of wax from petroleum oily sludge by microwave-assisted solvent extraction using a Toluene/MEK mixture and subsequently de-crystallizing the wax. The process variables affecting the microwave-assisted solvent extraction are optimized for recovery of wax. The simultaneous effects of process variables such as irradiation time (2–10 minutes), solvent to sludge ratio (40–80 wt%), reactant volume (100–300 ml), and microwave power (80–400 W) on the recovery of wax were evaluated. A central composite design and response surface methodology were used for the optimization of the extraction process. Based on the central composite design, quadratic models were developed to correlate the extraction process variables with the responses and the models were analyzed using appropriate statistical methods for analysis of variance. Optimization of process variables shows the maximum recovery of wax was about 79.57% at 300 ml of reactant volume with microwave power output of 400 W at 7.6 minutes of retention time with 56.56% of Toluene/MEK to sludge ratio.     

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

Effect of addition of sodium alginate (alginate) to milk on the storage modulus (G′), water holding capacity (WHC) and hardness of rennet gels was evaluated as a function of alginate (0–0.25 g/100 g) and fat (0.5–3.0 g/100 g) concentrations. There was a significant effect of alginate addition on ionic calcium in milk and whey (Ca²⁺), and particle size distribution in alginate added milk. Results showed a positive correlation of alginate with WHC; negative correlation of alginate and positive correlation of fat with G′; and negative correlation of interaction of fat and alginate with gel hardness of rennet gels. Hence, the rennet gels with lower fat content and higher added alginate tended to be softer due to the high water holding capacity of the alginate particles.     

The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax�CTripalmitin Organogels

We investigated the shearing effect in the thermo-mechanical properties of candelilla wax (CW) and candelilla wax–tripalmitin (CW-TP) organogels developed using safflower oil as the liquid phase. A shear rate of 600 s⁻¹ was applied during cooling (1 °C/min) of 3% CW and 3% CW-1% TP solutions, until reaching nucleation (i.e., 47 °C) or metastable conditions (i.e., 52 °C) then allowing the development of the organogel under quiescent conditions at 15 °C. The thermal and rheological properties of these organogels were compared with the ones of organogels developed under static conditions. The X-ray results showed that under static conditions the CW crystallized in an orthorhombic ( O _^ ) \left( {{{\hbox{O}}_{ \bot }}} \right) subcell packing with a lateral stacking with a length (L) equivalent to the hydrocarbon chain’s length. During organogelation of the 3% CW-1% TP solution, CW and TP co-crystallized in a O _^ {{\hbox{O}}_{ \bot }} subcell packing with TP in a 2L stacking organization. The application of shearing did not modify the molecular packing of the crystals or the melting properties of the organogels. However, the CW and CW-TP organogels developed with shearing showed the formation of larger crystals (i.e., fiber-like or plate-like) in comparison with the ones developed under static conditions. The presence of 1% TP increased the solid fat content, and thus the CW-TP organogels showed higher elasticity (G′) than CW organogels. The organogels developed with the application of shearing until reaching metastable conditions (i.e., CW 52 °C and CW-TP 52 °C) had the highest G′ and yield stress of all organogels investigated. In the same way, creep and recovery analyses showed that CW 52 °C and CW-TP 52 °C organogels had the highest resistance to deformation, lowest instantaneous recovery, and highest extended recovery of all organogels studied. We concluded that application of shear and the extent of its application as a function of supercooling determine crystal size and the proportion of transient to junction zones throughout the three-dimensional crystal network and, therefore, the organogels' rheological properties.     

Physical-Chemical Characterization and Formulation Considerations for Solid Lipid Nanoparticles

Pure glyceryl mono-oleate (GMO) (lipid) and different batches of GMO commonly used for the preparation of GMO-chitosan nanoparticles were characterized by modulated differential scanning calorimetry (MDSC), cryo-microscopy, and cryo-X-ray powder diffraction techniques. GMO-chitosan nanoparticles containing poloxamer 407 as a stabilizer in the absence and presence of polymers as crystallization inhibitors were prepared by ultrasonication. The effect of polymers (polyvinyl pyrrolidone (PVP), Eudragits, hydroxyl propyl methyl cellulose (HPMC), polyethylene glycol (PEG)), surfactants (poloxamer), and oils (mineral oil and olive oil) on the crystallization of GMO was investigated. GMO showed an exothermic peak at around ?10°C while cooling and another exothermic peak at around ?12°C while heating. It was followed by two endothermic peaks between 15 and 30 C, indicative of GMO melting. The results are corroborated by cryo-microscopy and cryo-X-ray. Significant differences in exothermic and endothermic transition were observed between different grades of GMO and pure GMO. GMO-chitosan nanoparticles resulted in a significant increase in particle size after lyophilization. MDSC confirmed that nanoparticles showed similar exothermic crystallization behavior of lipid GMO. MDSC experiments showed that PVP inhibits GMO crystallization and addition of PVP showed no significant increase in particle size of solid lipid nanoparticle (SLN) during lyophilization. The research highlights the importance of extensive physical-chemical characterization for successful formulation of SLN.     

YdfH Identified as a Repressor of rspA by the Use of Reduced Genome Escherichia coli MGF-01

The effects of carnauba wax addition on the physical state of palm kernel oil-in-water emulsions were investigated. The oil-in-water emulsion (40 wt% oil + 60 wt% aqueous phase) kept the liquid state at 25°C irrespective of the presence or absence of carnauba wax in the oil phase. The emulsion containing the wax transformed from the liquid state to the solid state by shearing after storage for 20 h at 4°C, although the liquid-solid transition was not observed for the emulsion not containing the wax upon the same treatment. The viscoelasticity of the solid emulsions was demonstrated by small-deformation mechanical testing. Analysis of flow behavior of the emulsions showed that the change in physical properties of the emulsion containing the wax at 4°C was caused by the shearing at a low shear rate, around 50 s^?1–100 s^?1. According to the transition from the liquid state to the solid state of the emulsion containing the wax, the aggregation of oil droplets was found to occur to a large extent. The results of differential scanning calorimetry and surface pressure–surface area isotherms suggested that triglyceride molecules of palm kernel oil were more oriented at the oil–water interfaces in the emulsions after the wax addition. Based on these results, it is thought that carnauba wax is important in destabilization of palm kernel oil-in-water emulsions by modifying the physical state of the oil triglyceride molecules at the interfaces.