In this paper, the effects of different proteins (soybean protein isolate, wheat protein hydrolysate, tremella protein) on the activity of tremella polysaccharide under different conditions were studied. The optimal protein–polysaccharide complex was determined by grafting degree and activity screening, and the microstructure and rheological properties were studied. The results showed that when the ratio of soybean protein isolate to tremella polysaccharide was 2:1 and the solution pH was 7, the optimal complex was obtained by heating at 90 °C for 4 h, and its grafting degree and antioxidant activity were the best. Studies have shown that tremella polysaccharide and soybean protein isolate complex (TFP-SPI) solution is pseudoplastic fluids. At the same time, tremella polysaccharide (TFP) and TFP-SPI were used for electrospinning to observe its spinnability. When the ratio of PVA/TFP-SPI/PL was 8:1:1, nanofibers with uniform diameter and good morphology were obtained. This paper provides a theoretical basis for the comprehensive utilization of tremella polysaccharide and its electrospun fiber can be used as active film for food packaging.

/pdf/preparation-properties-and-application-in-electrospinning-of-3aofb6us.pdf

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Moisture-assisted aging technology (MAAT) is a green process that improves browning characteristics and functionalities. This study investigated the physicochemical and functional characteristics of aged tomatoes. MAAT modulated carotenoids biotransformation from esterified to free form (Fourier-transform infrared spectroscopy 1738, 2851, and 2922 cm 

Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.)

The revalorization of cocoa (Theobroma cacao L.) processing wastes, mainly cocoa bean shells, involve some strategies to obtaining maximum benefits of the bioactive compounds and reducing the amounts of waste through its use in new products in the context of the circular bioeconomy. Cocoa bean shells were used to obtain a phenol concentrated and formulate a matrix with isolated whey protein particles. Spray-drying and freeze-drying were used to pulverize the samples. The results indicated that both methods improve the stability of the compounds and the antioxidant capacity of the phenol-protein matrix powder, with significative differences (p<0.05), being the spray-dried matrix the sample with the higher amounts of the total polyphenols. Different amounts of the phenol-protein matrix powder obtained by spray-drying and freeze-drying were used for the formulation of the cookies, and significant differences (p<0.05) were observed in the physicochemical characteristics, proximal analysis, bioactive compounds and antioxidant capacity, among the formulations. The cookies with the highest protein content were those to which a 12.5 and 20% of the matrix obtained by freeze-drying was added. While the cookies with the highest content of total phenolic compounds (4118.72±27.43) and highest values of antioxidant capacity (521.33±33.68 mmol Trolox/g and 4249.10±51.24 FeSO4/g, by DPPH and FRAP assay, respectively) were those that were added with 20% matrix obtained by spray drying. Likewise, the discriminating variables identified between the cookie formulations were the results of polyphenols, DPPH, FRAP and proteins. This indicate that the addition of a phenol-protein matrix powder as an ingredient in cookies, as comercial application, exhibited an increasing of proteins and polyphenols content, including higher values of antioxidant capacity, in the final product. 

Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by freeze-drying and spray-drying for commercial applications

The use of legumes in Latvia is increasing, because they contain abundant proteins, so it is important to provide high-quality and safe of legume products. Many of the treatment processes performed to carry off, that legumes for the human organism are eventually digestible and free of anti-nutritional factors. Roasting is an important method for processing legume flour from raw into an eatable product. Overall, roasting is operated to process cooked food products and convert the composition of phenolic compounds in legumes, and as a result, gain products from legumes with pleasant quality sensory. This study compared raw and roasted faba bean and lentil flours. Different properties of flours were determined such as water absorption capacity, moisture, density

pdf/estimation-of-roasted-and-raw-faba-bean-and-lentil-flour-5g74uj2xd4.pdf

Estimation of Roasted and Raw Faba Bean and Lentil Flour Functional Properties

Download This Paper Open PDF in Browser Add Paper to My Library Share: Permalink Using these links will ensure access to this page indefinitely Copy URL Copy DOI 

Accentuation of the Browning Characteristics and Functional Properties of Aged Tomatoes (Solanum Lycopersicum Cv.)

https://doi.org/10.1016/j.fochx.2022.100548

Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Higher conversion efficiency for combined systems with triple-junction GaAs photovoltaic cell and thermoelectric device

This study explored the adverse impact on photovoltaic (PV) cells (monocrystalline silicon) caused by simulated shadow generated by covering exact size obstacle. Experiments for a single cell and modules with two PV cells in series or parallel connection have been conducted. Under partially shaded conditions, the single cell and parallel module exhibited a decrease in output current and the decrease ratio was equal to the shading ratio. While series PV modules appeared more deterioration effects including the increase in cell temperature and large decline in output current under different shadow conditions. Shading with 7.4%, 18.5%, or 29.6% area of one of the cells of the series module could result in 15.6%, 37.4%, and 57.6% current decrease, respectively, with excess decrease ratios of 8.2%, 18.9%, and 28.0%. This study allowed us to conclude that the variations in the reduction of the output of PV cells highly depend on the shading conditions of series modules in PV array.

Experimental Study on the Power Losses of a Single Photovoltaic Cells and Two Series and Parallel Connected Cells with Partial Shadows

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Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Higher conversion efficiency for combined systems with triple-junction GaAs photovoltaic cell and thermoelectric device

Experimental Study on the Power Losses of a Single Photovoltaic Cells and Two Series and Parallel Connected Cells with Partial Shadows