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Abstract
This study aimed to perform lactose hydrolysis using free and immobilised β-galactosidase in cow and sheep milk with different fat levels, followed by lactulose synthesis through the isomerisation of glucose to fructose using immobilised glucose isomerase. There was no significant difference (P > 0.05) in lactose hydrolysis (>95%) using the free enzyme in the different types of milk. In contrast, significant differences were observed for the hydrolysis of whole cow milk (WCM) and skimmed cow milk (SCM) with the immobilised enzyme (IE). WCM required a longer hydrolysis time (43 h). Thus, the fat content may have affected the lactose hydrolysis of bovine milk with immobilised β-galactosidase. No difference was observed for whole sheep milk and skimmed sheep milk hydrolysed by IE, possibly due to the presence of smaller fat globules, which did not affect the lactose hydrolysis. No significant differences were observed for lactulose synthesis in whole milk from the different species evaluated. The lactulose synthesis in cow and sheep milk by the enzymatic route may be a promising alternative, though further studies are required to optimise the production of this prebiotic in situ.
Abstract
The relevance of the subject under study is conditioned by numerous technological problems of providing livestock enterprises of the Republic of Kazakhstan with quality equipment for animal feeding and the associated need to develop and implement dosers for the preparation of compound feed mixture. This study introduces an innovative approach through the development and analysis of a novel dosing auger with an active return channel, which distinguishes itself from existing models by enhancing the precision and efficiency of feed preparation processes. The purpose of this study was to investigate the key parameters of the dosing auger with an active return channel for its further use in agricultural enterprises for preparation of compound feed. The findings of this study emphasise the significance of compliance of current trends in the improvement of prepared feed with the established zootechnical requirements from the standpoint of optimising the technological equipment used in this process. The key aspects of feed dosing sequence when using volumetric and mass dosing methods were considered. The main advantages of auger-in-auger dosers that distinguish them from all other types of dosers were described.
Abstract
Paste formulations of Volvariella volvacea (VV) were developed for its shelf-life enhancement. Egg stage fruiting bodies of mushrooms were used for preparation of salted, spiced, and their fermented pastes. Fermented paste formulations were developed using inoculation with Lactobacillus rhamnosus GG at 0.5% (w/w) and incubation for 2 days at 35 ± 2 °C. The unfermented VV paste was preserved with sodium benzoate of 0.065%, while fermented formulations were kept devoid of any chemical preservative. All formulations were packed in glass jars and retort bags, and thereafter treated in boiling water bath for one hour. The spiced, fermented VV paste scored highest in sensory evaluation and maximum crude protein and moisture contents, while lowest in contents of ash, fat, crude fibre, and carbohydrates. The fermented (salted and spiced) VV pastes showed variation in pH at 4 °C. Shelf life of 56 days was observed for fermented VV paste stored in glass jars under refrigerated conditions. The antioxidant analysis revealed that DPPH radical scavenging activity of fermented paste formulations increased significantly up to 21 days followed by gradual decrease until the 56th day, while total phenolic content of all paste formulations decreased with storage time. Hence, fermented spiced paste showed enhanced nutritive and antioxidative potential and shelf life up to 56 days.
Abstract
Gallnut honey, a typical Chinese medicinal commodity, is produced from the nectar of Rhus chinensis Mill. Gallnut honey is very popular with consumers because of its health effects and nutritional value, but its specific nutritional composition and medicinal components are not clear. Free amino acids are important nutritional components of honey, and can provide relevant information about the honey, such as geographical and botanical origin, as well as adulterations. The aim of this paper was to explore the free amino acid characteristics of gallnut honeys in different areas. 18 free amino acids from 17 places in China were determined by automatic amino acid analyser analysis, and the geographical characteristics were studied by principal component analysis and cluster analysis. Results showed that gallnut honey is rich in free amino acids. A total of 12 types of free amino acids were detected in all honey-producing areas, and the total amino acid content was 0.132–0.292 g/100 g. Due to its free amino acid content gallnut honey has high nutritional supplement potential, and exhibits good pharmacodynamic activity and special taste characteristics. Flavour-related free amino acids were primarily aromatic free amino acids and umami free amino acids. Pharmacodynamic free amino acids accounted for 61.22–83.85%. Results also showed that free amino acids contribute to the geographical tracing of honey, and samples of gallnut honey at different altitudes can be distinguished by cluster analysis.
Abstract
Penaeus vannamei is an important farm-raised shrimp species in China. However, the shrimp deteriorates quickly and has a short shelf life. The surface colour will change with the increase of spoilage, which can reflect its freshness. Therefore, a method for predicting Total Volatile Basic Nitrogen (TVB-N) content using a combination of a chromatic value and Near-Infrared (NIR) spectra is provided. This study explores which chromatic parameter is most efficient for freshness prediction from a data analysis perspective. The Levenberg–Marquardt Optimized Artificial Neural Network (LM-Optimised ANN), the Quadratic Support Vector Machine (Quadratic SVM), and Partial Least Squares Regression (PLSR) algorithms verified the idea. The combination of spectra and chromatic value b* can achieve a more accurate prediction of TVB-N content with RMSEP of 1.660 in Quadratic SVM, 1.337 in PLSR, and
Abstract
The study aimed to analyse the nutritional and antioxidant potential of corn silk based formulated tea. Four corn silk tea formulations were developed, one with corn silk only and three using different flavouring herbal/spicing agents, namely lemongrass, green cardamom, and cinnamon. Microwave dried corn silk powder and corn silk tea infusions were analysed for chemical composition. Organoleptic evaluation was also done for tea infusions. The results of chemical evaluation showed that corn silk powder is rich in protein (20.78%), dietary fibre (48.93%), calcium (139.5 mg/100 g), magnesium (163.9 mg/100 g), potassium (1,406 mg/100 g), total phenols (1,365 mg GAE/100 g), and flavonoids (370.8 mg QE/100 g). The antioxidant activity of corn silk powder was observed as 84.95% DPPH inhibition. Maysin content of corn silk powder was 3.65 mg/100 g. Chemical analysis of corn silk tea infusions showed that the addition of flavours significantly enhanced the minerals, total phenols, and flavonoids contents and the antioxidant activity as compared to the tea formulated with only corn silk powder. Results of organoleptic evaluation showed that all four corn silk tea formulations were highly acceptable. Overall improvement in nutritional and antioxidant contents was found in corn silk tea with added flavours.
Abstract
In the confectionery industry large quantities of palm fat in the fillings of chocolate products are used. Based on today's nutritional science results, it is desirable to replace palm oil with healthier fats. Oleogels can provide a kind of solution for this replacement. In our work the rheological, textural and thermal properties of oleogels containing high oleic sunflower oil, beeswax and monoglycerides were determined. In the samples we examined, the gelator concentrations were: 20% beeswax, 15% beeswax and 5% monoglyceride, 10% beeswax and 10% monoglyceride, 5% beeswax and 15% monoglyceride, and 20% monoglyceride. Based on our results, the oleogel containing 15% beeswax and 5% monoglyceride seems an eutectic crystal of beeswaxes and monoglyceride. It has relative high hardness, high storage modulus and high viscosity therefore it can replace the Chocofill filling fat, which contains mainly palm fat, used in large quantities in sweets.
Abstract
The spray is the primary method to apply pesticides to the crops. To provide enough coverage and deposition on target surfaces, the drop size produced during spray application must be precisely calibrated; nevertheless, it must not be too tiny to cause the undesirable phenomena known as “spray drift”. Spray drift is the movement of droplets in the atmosphere during or after spraying. The negative effect of spray drift can harm human health, livestock, and adjacent crops or can cause environmental pollution. To address this problem, a lot of work has been done. Previous studies on spray drift reduction approaches including factors promoting drift, drift measuring technologies, drift prediction models, and drift reduction technologies, were reviewed in this paper. Based on the literature review, future research and developments are projected. This review may provide guidance and reference to researchers for further development and improvement in drift reduction technologies.
Abstract
The aims of this study were to prepare butter and honey flavoured tiger nut oil oleogels with beeswax oleogelator and to compare them with the unflavoured control sample. The oleogels prepared with 10 wt% beeswax and 0.5 wt% of each flavour addition were analysed for main physicochemical, thermal, and structural properties. In addition, a trained panel described the samples with 11 sensory descriptive (hardness, spreadability, roasted, liquefaction, rancid, waxy, nutty, butter, honey, cooling, and mouth coating) terms. It was found that the oleogels melt around 52 °C and included β′ type polymorphs. The sensory data proved that the samples were quite well spreadable and had enough hardness to stay as solid-fat samples at room temperature. Further, addition of butter and honey flavours masked the waxy attribute. In conclusion, flavoured tiger nut oil-beeswax oleogels were new and successful products, and future studies with food applications are suggested.
Abstract
In the presented research, oleosomes were obtained from unroasted hazelnuts in an aqueous environment with a pH of 9.5, adjusted using sodium bicarbonate. Model emulsions were then prepared to contain oleosomes in proportions of 15, 25, and 35%. Rheological and viscosity analyses were conducted on these model emulsions, focusing on elastic and viscous modulus values. The results of the analyses, which revealed that an increase in the oleosome content in the model emulsions correlated with a concurrent increase in emulsion viscosity as well as in the elastic (G′) and viscous (G″) moduli, demonstrate the significant impact of oleosome concentration on the rheological properties of the emulsions. All samples exhibited a G′ > G″ relationship, indicating their semi-solid nature. Moreover, an increase in the oleosome content was found to result in a higher consistency index for the product, while the flow index remained largely unchanged.
