Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF. Molecular-level changes were also examined using ATR-FTIR spectra. The bread recipe, containing buckwheat and flaxseed, was enriched with WF at levels ranging from 5% to 20%. The addition of WF resulted in increased loaf volume and decreased baking loss. Enriched bread samples showed higher protein content, while fat and available carbohydrate content decreased. Additionally, WF incorporation led to a decrease in crumb brightness and an increase in redness (from 23.1 to 25.4) and yellowness (from 23.8 to 26.7). WF also increased crumb hardness and chewiness. Moreover, the tested additives primarily influenced the intensity of FTIR spectra, indicating changes in protein, carbohydrate, and fat content, with increased band intensity observed in the protein region. We particularly recommend bread with a WF content of 15%. This type of bread is characterized by high consumer acceptance. Furthermore, compared to bread without the addition of WF, it has a higher content of phenolic compounds, protein, and fat by approximately 40%, 8%, and 4%, respectively. The antioxidant activity of this bread, determined using the ABTS and DPPH methods, is also significantly higher compared to the control bread.

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics

Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat bread. The addition of 20% micronized oat husk improved dough yield but resulted in a darker bread crumb, decreased loaf volume, and deteriorated texture. In contrast, 5% P. ovata husk enhanced the springiness and cohesiveness of the crumb, as confirmed by rapid visco-analysis of pasting properties and Fourier-transform infrared spectra. The improvement was ascribed to increased interaction via hydrogen or glycosidic bonds. Bread enriched with 10% micronized oat husk and 5% P. ovata husk contained 9.2 g/100 g FW of fiber (a 5-fold increase), 7.1 g/100 g FW of protein (a decrease of 21%), 40.1 g/100 g FW of carbohydrates (a decrease of 21.6%), and had a calorific value of 212 kcal/100 g FW (a decrease of 22%). In vitro, analysis showed higher starch digestibility for the bread. Furthermore, both P. ovata husk and micronized oat husk improved the antioxidant properties of potentially bioaccessible fractions, particularly the ability to quench hydroxyl radicals, which was 2.7-fold higher in the bread with the highest contribution of micronized oat husk.

Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde

Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by atomic force microscopy (AFM) and dynamic light scattering (DLS). The particle size and polydispersion index (PDI) values of the inulin modified liposomes were 72.52 ± 0.71 nm and 0.223 ± 0.031, respectively. The results showed that the liposomes after surface modification with inulin remained spherical. Raman and Fourier transform infrared (FTIR) spectra analysis showed that hydrogen bonds were formed between the inulin and the liposome membrane. Inulin binding also restricted the freedom of movement of lipid molecules and enhanced the order of the hydrophobic core of the membrane and the polar headgroup region in lipid molecules. Therefore, the addition of different concentrations of inulin influenced the permeability of the liposome bilayer membrane. However, when inulin was excessive, the capacity of the bilayer membrane to load the cinnamaldehyde was reduced, and the stability of the system was reduced. Additionally, the encapsulation efficiency (EE) and retention rate (RR) of cinnamaldehyde from inulin-modified liposomes during storage were determined. The EE value of the inulin modified liposomes was 70.71 ± 0.53%. The liposomes with 1.5% inulin concentration had the highest retention rate (RR) and the smallest particle size during storage at 4 °C. The addition of inulin also enhanced the thermal stability of the liposomes. Based on the results, the surface modification improved the oxidation stability of liposomes, especially the DPPH scavenging ability. In conclusion, these results might help to develop inulin as a potential candidate for the effective modification of the surface of liposomes and provide data and conclusions for it.

Evaluation of Scales of Tilapia Sp. and Sciaenops ocellatus as Low Cost and Green Adsorbent for fluoride Removal From Water

Water containing more than 1.5 mg/L of fluoride is considered toxic as it causes dental, kidney, and other health problems. With the purpose of helping alleviate these problems by exploring a treatment method for fluoride contamination, this study was to assess the suitability of scales of Tilapia Sp. and Sciaenops ocellatus as a cheaper source of adsorbent for the removal of fluoride from drinking water. The samples which were obtained from the Lapaz Market in Accra, Ghana, underwent treatment to eliminate any impurities. They were then ground into powder and treated with aluminum hydroxide [Al(OH)₃]. The treated samples were used for the removal of fluoride from spiked solutions prepared in the laboratory. Batch adsorption was performed by varying parameters such as adsorbent dose (1–8 g/L), initial concentration (2 mg/L to 10 mg/L), and contact time (30–300 min) at pH of 7. A one-way ANOVA was used to validate the significance of the defluoridation process with respect to the different experimental conditions. The optimum adsorbent dose, initial concentration, and contact time were found to be 4 g/L, 10 mg/L, and 300 min, respectively. The results revealed that the maximum percentage removal of fluoride was 76% by Tilapia Sp. and 70% by Sciaenops ocellatus at the optimum conditions. This is an indication that both Tilapia Sp. And Sciaenops ocellatus scales are suitable adsorbents for the removal of fluoride from water. The fluoride adsorption kinetics followed the pseudo-second-order model, and the adsorption isotherm fitted the Freundlich Isotherm model better than the Langmuir Isotherm model. The adsorption intensity and adsorption capacity for Tilapia Sp. were 3.484 L/mg and 0.065 mg/g, and that of Sciaenops ocellatus 3.195 L/mg and 0.045 mg/g respectively.

Tunneling Atomic Force Microscopy Analysis of Supramolecular Self-Responsive Nanocomposites

A big step forward for composite application in the sector of structural materials is given by the use of Multi-Wall Carbon Nanotubes (MWCNTs) functionalized with hydrogen bonding moieties, such as barbiturate and thymine, to activate self-healing mechanisms and integrate additional functionalities. These materials with multiple healing properties at the same damaged site, imparted by hydrogen bonds, will also have the potential to improve material reliability, extend the service life, reduce replacement costs, and improve product safety. This revolutionary approach is obtained by integrating the non-covalent interactions coupled with the conventional covalent approach used to cross-link the polymer. The objective of this work is to characterize rubber-toughened supramolecular self-healing epoxy formulations based on unfunctionalized and functionalized MWCNTs using Tunneling Atomic Force Microscopy (TUNA). This advanced technique clearly shows the effect produced by the hydrogen bonding moieties acting as reversible healing elements by their simultaneous donor and acceptor character, and covalently linked to MWCNTs to originate self-healing nanocomposites. In particular, TUNA proved to be very effective for the morphology study of both the unfunctionalized and functionalized carbon nanotube-based conductive networks, thus providing useful insights aimed at understanding the influence of the intrinsic nature of the nanocharge on the final properties of the multifunctional composites.

Green Approach to Overcome the Resistance Pattern of Candida spp. Using Biosynthesized Silver Nanoparticles Fabricated by Penicillium chrysogenum F9

Candida species are the most common causative agents responsible for the majority of morbidity as well as mortality rates due to invasive fungal infections worldwide. In this study, a green approach was developed to control the pathogenic Candida spp. isolated from clinical samples, and prior data collections, ethics approval was obtained. Sixty candida isolates were obtained from the different device-associated infections and identified as Candida albicans, Candida tropicalis, Candida krusei, Candida parapsilosis, and Candida glabrata with prevalence rates 41.6, 38.3, 8.3, 6.6, and 5%, respectively. On the other hand, silver nanoparticles (Ag-NPs) were extra-cellular synthesized by biomass filtrate of previously identified Penicillium chrysogenum strain F9. The physico-chemical characterizations of biosynthesized Ag-NPs were assessed by using UV-Vis spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) patterns, transmission electron microscope (TEM), dynamic light scattering (DIS), and zeta potential (ζ) analysis. Data revealed successful synthesis of crystallographic spherical Ag-NPs with average size 18 to 60 nm at maximum absorption peak 415 nm. FT-IR analysis confirmed the presence of functional groups related to reduction, capping, and stabilizing Ag-NPs. The DLS analysis showed that NPs were homogenous and stable with poly-dispersity index (PDI) and ζ value 0.008 and - 21 mV, respectively. Susceptibility pattern analysis revealed that sixty Candida isolates (100%) were susceptible to Ag-NPs as compared to 25 isolates (41.6%), and 30 isolates (50%) were susceptible to fluconazole and amphotericin B, respectively. Interestingly, 30 Candida isolates (50%) were resistant to amphotericin B, which are more than those recorded for fluconazole (17 isolates with percent 28.3%), while 18 candida isolates (30%) were susceptible dose-dependent to fluconazole. The recorded minimum inhibitory concentration _50/90 (MIC_50/90) was 62.5/125, 16/64, and 1/4 for Ag-NPs, fluconazole, and amphotericin B, respectively. However, green synthesized Ag-NPs can be used to overcome the resistance pattern of Candida spp., and recommended as an anti-candida agent.

Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study

One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bread. In this study, the interactions between polyols as improvers (i.e. glycerol, sorbitol and propylene glycol) and major biopolymers of wheat flour (i.e. starch and gluten) were examined in model systems fortified with Serish inulin by Fourier transform infrared (FTIR) spectroscopy. The changes in starch structure were estimated focusing on the ratios of the heights of the bands at 1047 and 1022 cm^-1 which expresses the quantity of ordered starch to amorphous starch. At first and 5th days of storage, this ratio of control sample was higher than polyol treated samples. It was proved from Gaussian-Lorenzian curve fitting that the relative contribution of characteristic peaks of β-turns and intramolecular β-sheets was consecutively increased when polyol proportion of models increased. Whereas, content of intermolecular β-sheets and α-helix was slightly decreased with increasing of polyols in the models. Briefly, polyols especially 5% propylene glycol, could be used to reduce the undesirable effects of inulin on the quality parameters of dough and bread.