Sizes,Components, Crystalline Structure,and Thermal Properties of Starches from Sweet Potato Varieties Originating from Different Countries

Sweet potato is a root tuber crop and an important starch source. There are hundreds of sweet potato varieties planted widely in the world. Starches from varieties with different genotype types and originating from different countries have not been compared for their physicochemical properties. In the research, starches from 44 sweet potato varieties originating from 15 countries but planted in the same growing conditions were investigated for their physicochemical properties to reveal the similarities and differences in varieties. The results showed that the 44 starches had granule size (D[4,3]) from 8.01 to 15.30 μm. Starches had different iodine absorption properties with OD680 from 0.259 to 0.382 and OD620/550 from 1.142 to 1.237. The 44 starches had apparent amylose content from 19.2% to 29.2% and true amylose content from 14.2% to 20.2%. The starches exhibited A-, C_A-, C_C-, or C_B-type X-ray diffraction patterns. The thermograms of 44 starches exhibited one-, two-, or three-peak curves, leading to a significantly different gelatinization temperature range from 13.1 to 29.2 °C. The significantly different starch properties divide the 44 sweet potato varieties into different groups due to their different genotype backgrounds. The research offers references for the utilization of sweet potato germplasm.     

Valorisation of Broccoli By-Products: Technological,Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder

The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.     

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition,In Vitro Glycemic Index,and Quality Properties

Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g⁻¹ and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g⁻¹ and 13.35 µg g⁻¹, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g⁻¹ to 8.82 g 100 g⁻¹) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g⁻¹ to 5.63 g 100 g⁻¹). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.     

Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.     

Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical,Thermal, and Rheological Properties of Potato Starch

The aim of the study was to assess the effect of soil type and the application of fertilizer composed of ashes from biomass combustion to potatoes on selected physicochemical, rheological, and thermal properties of potato starches isolated by using the laboratory method. Potatoes were grown in Haplic Luvisol (HL) and Gleyic Chernozem (GC) soil and fertilized with different doses of biomass combustion ash (D1–D6) with different mineral contents. The thermodynamic characteristics of gelatinization and retrogradation were identified by DSC. The analyses of rheological properties included the determination of the gelatinization characteristics by using the RVA method, flow curves, and assessment of the viscoelastic properties of starch gels. It was found that the starches tested contained from 24.7 to 29.7 g/100 g d.m. amylose, and the clarity of 1% starch pastes ranged from 59% to 68%. The gelatinization characteristics that were determined showed statistically significant differences between the starches analyzed in terms of the tested factors. The value of maximum viscosity and final viscosity varied, respectively, in the range of 2017–2404 mPa·s and 2811–3112 mPa·s, respectively. The samples of the potato starches studied showed a non-Newtonian flow, shear thinning, and the phenomenon of thixotropy. After cooling, the starch gels showed different viscoelastic properties, all of which were weak gels (tan δ = G″/G′ > 0.1).     

Effect of Traditional Cooking and Sous Vide Heat Treatment,Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat

Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.     

Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical,Sensory and Microbiological Qualities of the End-Product

Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect the functional and sensory properties of food. Edible insects also contribute to sustainable, environment friendly food production. Taking the above into account, the influence of adding insect powder on the physicochemical properties, sensory characteristics, and microbiological qualities of wheat bread was evaluated. This study aimed to partially replace wheat flour (5, 10, and 15%) in bread with mealworm powder (T. molitor) to produce protein-fortified bread. Bread containing mealworm powder showed similar density and water activity compared to the control wheat bread. The addition of mealworm powder did not negatively affect the properties of bread. The total color difference increased significantly (p < 0.05) with the insect flour share in bread formulation and ranged between 2.27 for M5, 4.00 for M10, and 4.50 for M15. The protein content in bread fortified with 5–15% mealworm powder increased by 15–59% compared to the control bread, whereas fat content increased by 35% to 113%. Results of sensory evaluation revealed that modification of the recipe, depending on the mealworm powder addition level, significantly (p < 0.05) affected bread color, odor, flavor, and overall sensory quality. The research showed that the optimal enrichment level is using 5% mealworm flour in the bread recipe. Moreover, the obtained variants of bread were characterized by good microbiological quality after baking. In bread M10, no yeasts and molds were found during a period of 2 days of storage. The number of yeasts and molds in the other bread variants was relatively low. To conclude, the results confirmed the usefulness of insect powder in making protein-fortified bread of good quality comparable to traditional wheat bread.     

Ethylene-Octene Copolymer-Nanosilica Nanocomposites: Effects of Epoxy Resin Functionalized Nanosilica on Morphology,Mechanical, Dynamic Mechanical and Thermal Properties

A comparative study of the structural, thermal, mechanical and thermomechanical properties of ethylene-octene copolymer 1

1 Ethylene-octene copolymer is produced using Dow's INSITETM ™ constrained geometry catalyst and process technology. ENGAGE the trade name of this copolymer.

(mPE) 2

2 This copolymer will be represented as mPE .

nanocomposites synthesized with pure nanosilica (NS) and nanosilica-functionalized with diglycidyl ether of bisphenol-A (ENS) has been reported. These nanocomposites were prepared using “melt mixing” method at a constant loading level of 2.5 wt. %. The effects of pure nanosilica (NS) and epoxy resin-functionalized-nanosilica (ENS) on the above mentioned properties of ethylene-octene copolymer were analyzed by wide-angle-x-ray diffractometer (WAXD), transmission electron microscope (TEM), thermo gravimetric analyzer (TGA), differential scanning calorimeter (DSC), dynamic mechanical analyzer (DMA) and scanning electron microscope (SEM). TEM studies have shown a better dispersion of nanoparticles in case of ethylene-octene copolymer-epoxy resin-functionalized-nanosilica nanocomposite (mPE-ENS) than that of ethylene-octene copolymer-nanosilica nanocomposite (mPE-NS). The tensile tests show that organic modification of nanosilica particles brings up an appreciable increase in yield strength, ultimate tensile strength and elongation at break of the polymer. DMA studies have shown an increase in the storage modulus and glass transition temperature for mPE-ENS with respect to mPE-NS. Further, the TGA results have shown a higher thermal stability for mPE-ENS in comparison to mPE-NS.     

Effects of Sericite Modified by Macromolecular Dispersant on the Thermal,Mechanical and Electrical Properties of the NR/SBR Composites

A new hydrosoluble macromolecular dispersant and modifier, poly(ethylene glycol)-maleic anhydride-acrylic acid (PEG-MA-AA) terpolymer was synthesized via ring-opening reaction and free radical polymerization. The chemical structure of the PEG-MA-AA terpolymer was confirmed by Fourier transform infrared (FTIR) spectra and nuclear magnetic resonance spectroscopy (NMR), and its average molecular weight was determined by gel permeation chromatography (GPC). Modified sericite (MSE) was synthesized from sericite (SE) by the surface modification with PEG-MA-AA. The NR/SBR/MSE composites were prepared via the blending of the modified sericite and NR/SBR rubber. The thermal, mechanical and electrical properties of the composites were investigated by TGA, tensile test machine and high-insulation resistance meter. The results showed that the thermal stability and the mechanical and electrical insulation properties of NR/SBR/MSE composites were improved significantly. SEM also revealed that modified sericite possessed good dispersibility.     

Perylene‐based Solution‐processable Conjugated Molecules for Optoelectronic Applications: Synthesis and Comparison of Different Substituents on the Optical,Thermal, and Electrochemical Properties

A series of small organic molecules were synthesized by exploiting the bay and imide positions of the perylene nucleus. The synthesized compounds 1 – 11 were characterized by spectroscopic and elemental analyses. These molecules show yellowish color in solution and are highly soluble in dichloromethane. Compound 7 shows a bandgap of 1.7 eV and a Stokes shift of 27. From these results, we infer that this compound can serve as structural template in the design of organic electronics. Moreover, compound 7 shows higher T_d (370°C) and T_g (132°C) values, which reflect its high thermal stability.     

Part I: NiMoO4 Nanostructures Synthesized by the Solution Combustion Method: A Parametric Study on the Influence of Synthesis Parameters on the Materials’ Physicochemical,Structural, and Morphological Properties

The impact of process conditions on the synthesis of NiMoO₄ nanostructures using a solution combustion synthesis (SCS) method, in which agar powder and Ni(NO₃)₂ were utilized as fuel and as the oxidant, respectively, was thoroughly studied. The results show that the calcination temperature had a significant implication on the specific surface area, phase composition, particle size, band gap, and crystallite size. The influence of calcination time on the resulting physicochemical/structural/morphological properties of NiMoO₄ nanostructures was found to be a major effect during the first 20 min, beyond which these properties varied to a lesser extent. The increase in the Ni/Mo atomic ratio in the oxide impacted the combustion dynamics of the system, which led to the formation of higher surface area materials, with the prevalence of the β-phase in Ni-rich samples. Likewise, the change in the pH of the precursor solution showed that the combustion reaction is more intense in the high-pH region, entailing major implications on the physicochemical properties and phase composition of the samples. The change in the fuel content showed that the presence of agar is important, as it endows the sample with a fluffy, porous texture and is also vital for the preponderance of the β-phase.