Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

Synthesis and Characterization of Sodium Lignosulfonate-Based Phosphorus-Containing Intermediates and Its Composite Si-P-C Silicone-Acrylic Emulsion Coating for Flame-Retardant Plywood

Through the substitution reaction between 9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxide (DOPO) and sodium lignosulfonate (LS), a novel phosphorus-containing sodium lignosulfonate (DAL) was successfully synthesized via the solvothermal method and used as a multifunctional flame retardant to prepare a novel silicone-acrylic emulsion (SAE) composite Si-P-C coating. The structure of DAL was determined by X-ray diffraction (XRD), attenuated total reflection infrared spectroscopy (ATR-FTIR), X-ray photoelectron spectroscopy (XPS), and nuclear magnetic resonance (solid-state 13C NMR and 31P NMR). The results demonstrated that incorporating an appropriate dosage of DAL (0.9 g, 1.5 wt %) into SAE-based composite coatings enhances flame retardancy and reduces heat release and smoke production during burning. The peak heat release rate (p-HRR) decreases from 236.7 to 120.3 kW·m-2, total smoke production (TSP) decreases by 71.1%, and the flame-retardant index increases from 1.00 to 4.58. Meanwhile, the coating is transformed into a dense and nonflammable vitreous polyphosphate barrier layer during the firing process to prevent heat or mass transfer. Furthermore, the pyrolysis kinetics identify that the 3D Z-L-T model governs the coatings' pyrolysis, and the appropriate DAL makes the pyrolysis Eα climb from 300.98 to 331.30 kJ·mol-1 at 358-439 °C. Hence, this study presents a new synthesis method of multifunctional flame retardant DAL, studies the excellent properties and cross-linking mechanism of DAL-doped SAE-composite Si-P-C coatings, and explores a halogen-free, low-carbon, and clean eco-technology strategy.

Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics

Thirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8.9 (wild type) were used to formulate fifteen combinations of starters by mixing two or three LAB with the yeast (ratio LAB: yeast, 10: 1). Such combinations were used to prepare rye sourdough and their performance in term of acidification and biochemical characteristics during fermentation at two temperatures (30 and 37 °C) and duration (4 and 8 h) were screened. The best thirteen sourdough formulations were selected and used for rye crispbread making. The analysis of acrylamide concentration demonstrated that 11 out 13 formulations resulted in significant decreases of concentration compared to the baker's yeast (control), with reductions up to 79.6 %. The rye sourdough crispbreads showed also higher amount of volatile organic compounds (VOCs) compared to the baker's yeast control. Two rye sourdough crispbreads, selected to represent the opposite extremes within the thirteen formulations in term of VOC profiles and fermentation performances, demonstrated better sensory and nutritional features, such as phytic acid reduction (up to 47.3 %), and enhanced total free amino acid compared to the control. These evidences suggest the potential of tailored sourdough fermentations as alternative and suitable biotechnological strategy for lowering acrylamide levels in rye crispbread.

Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges

Legume dry seeds (pulses) and cereal kernels or caryopses (grains) are staple foods worldwide and the primary supply of energy, protein, and fiber in our diet [...].