Temperature dependent steady and dynamic oscillatory shear rheological characteristics of Indian cow milk (Desi) ghee

Valorization of Kappaphycus alvarezii through extraction of high-value compounds employing green approaches and assessment of the therapeutic potential of κ-carrageenan

This study utilizes different emerging green extraction technologies to recover maximum value-added products from Kappaphycus alvarezii and evaluate their bio-functional properties. Using the supercritical fluid extraction (SFE) method, the total lipid yield of 0.21 ± 0.2 % was obtained from the biomass. Linoleic acid, eicosapentaenoic acid, arachidonic acid, γ-linolenic acid, and docosahexaenoic acid were present in higher concentrations (9.12 %) in the lipid extracted with SFE as compared to hexane (5.5 %). Using an ultrasonication assisted approach, ~56 % of κ-carrageenan was recovered from SFE residual biomass, which contains 28.5 ± 1.9 % sulfate content. It exhibited a monosaccharide content of 3,6-anhydrogalactose (~24 %) and galactose (~53 %), as well as rheological properties within FAO limitations that can be explored for food-grade applications. ~58 % of the total protein (12.5 %) from SFE residual biomass was recovered using subcritical water hydrolysis method. The effectiveness of κ-carrageenan in suppressing the 3CLpro of SARS-CoV-2 using in vitro and in silico approaches was investigated. κ-Carrageenan effectively inhibited the main protease by up to 93 % at 1.6 mg mL-1. In silico results revealed that κ-carrageenan successfully binds to the active site of the main protease while retaining the structural integrity and stability of protein-ligand complexes.

Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels

Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at ~50 °C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a trans and saturated fat substitute in food applications.

Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties

In this study, the potential of heat desiccated milk powder (HDMP) in a composite dairy matrix with semi skimmed milk powder (SSMP) was assessed for hot melt extrusion-based 3D printing. The rheological characteristics of formulations at three stages i.e., pre-printing, printing, and post-printing were investigated. The shear thinning with rapid shear recovery and thermoresponsive behavior of the formulations were analyzed to mimic the prevailing conditions of pre-processing, processing, and post-processing of formulations to understand the temperature induced variations in their rheological characteristics during each stage. The rheological properties were correlated with printability through assessment of the consistency of straight lines (1D), average area of lattice scaffolds (2D), and dimensional stability of the 3D printed constructs. Results demonstrated that an increase in the level of incorporation of SSMP and a decrease in the proportion of HDMP increased the shear thinning behavior, viscosity (ɳ), yield stress (τ₀), storage modulus (G') and a decline in the shear recoverability of the formulations. The thermoresponsive behavior of the formulations was established with gelation temperature ranging from 28.1 to 29.4˚C. The formulation SSMP (35): HDMP (25) resulted in sagging of the printed constructs, whereas the formulation SSMP (55): HDMP (5.0) exhibited the highest dimensional stability and shape retention post printing, owing to its maximum τ₀ (1211.8 Pa) and G' (7026.4 Pa). The results obtained could provide insight into improving the performance of an HME based 3D printing in the dairy and food industries.

Characterization of nutritional and functional properties of "Blanco Sinaloa" chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes

In this work the preparation of a hummus pastes from a Mexican variety of chickpea (Blanco Sinaloa, BS) was investigated. With this purpose, the nutritional and functional properties of the raw chickpea were evaluated, which revealed a content of protein, fiber and lipids of 19, 1.6 and 10.3%, respectively. Meanwhile the values of hydration capacity, water absorption index, water solubility index, emulsifying activity and foam capability were 0.65 g/seed, 2.26 g/g, 22.3%, 40.7% and 29.2%, respectively. Based on these results this variety of chickpea was considered suitable for the target application. The preparation of the paste was done by further sterilization of the paste promoted a decreased on the activity of lipoxygenase (68%) and starch content (40%). The rheological characterization of the hummus paste showed that the sterilization induced the formation of a tridimensional structure, due to the gelatinization of the starch and protein denaturation. Moreover, the linear viscoelastic zone shifted to higher values of strain (%γ), whereas the storage modulus (G') increased in about two orders of magnitude. The results of frequency sweeps showed that the paste exhibits a solid-like behavior (weak gel). Measurements of shear rate of the paste (unsterilized and sterilized) revealed that the shear viscosity exhibited a shear thickening behavior and a thixotropic behavior.

Recent development of electro-responsive smart electrorheological fluids

The characteristics of an electrorheological (ER) fluid, as a class of smart soft matter, can be actively and accurately tuned between a liquid- and a solid-like phase by the application of an electric field. ER materials used in ER fluids are electrically polarizable particles, which are attracting considerable attention in addition to further research. This perspective reports the latest ER materials along with their rheological understanding and provides a forward-looking summary of the potential future applications of ER technology.