Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment

The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high moisture meat analog (S-HMMA) produced by the extrusion process. High pressure treatment was applied at 200, 400 and 600 MPa for 5, 10 and 15 min. Physical properties of S-HMMA including appearance, moisture content, color and texture were analyzed during storage at 4 °C for 8 weeks. Higher pressure and longer storage time significantly reduced moisture content by creating more air cells and increasing cavitation. L* value of S-HMMA products increased at higher levels of pressurization while increasing storage time tended to decrease lightness. The unpressurized control S-HMMA product showed increasing hardness and toughness, while S-HMMA products subjected to various pressures exhibited higher hardness and toughness over time compared to the control sample at 200-400 MPa. Products treated with high pressure (600 MPa) showed the highest reductions in microbial growth but the aroma of the beans became more pronounced.

Biodegradable suture development-based albumin composites for tissue engineering applications

Recent advancements in the field of biomedical engineering have underscored the pivotal role of biodegradable materials in addressing the challenges associated with tissue regeneration therapies. The spectrum of biodegradable materials presently encompasses ceramics, polymers, metals, and composites, each offering distinct advantages for the replacement or repair of compromised human tissues. Despite their utility, these biomaterials are not devoid of limitations, with issues such as suboptimal tissue integration, potential cytotoxicity, and mechanical mismatch (stress shielding) emerging as significant concerns. To mitigate these drawbacks, our research collective has embarked on the development of protein-based composite materials, showcasing enhanced biodegradability and biocompatibility. This study is dedicated to the elaboration and characterization of an innovative suture fabricated from human serum albumin through an extrusion methodology. Employing a suite of analytical techniques-namely tensile testing, scanning electron microscopy (SEM), and thermal gravimetric analysis (TGA)-we endeavored to elucidate the physicochemical attributes of the engineered suture. Additionally, the investigation extends to assessing the influence of integrating biodegradable organic modifiers on the suture's mechanical performance. Preliminary tensile testing has delineated the mechanical profile of the Filament Suture (FS), delineating tensile strengths spanning 1.3 to 9.616 MPa and elongation at break percentages ranging from 11.5 to 146.64%. These findings illuminate the mechanical versatility of the suture, hinting at its applicability across a broad spectrum of medical interventions. Subsequent analyses via SEM and TGA are anticipated to further delineate the suture's morphological features and thermal resilience, thereby enriching our comprehension of its overall performance characteristics. Moreover, the investigation delves into the ramifications of incorporating biodegradable organic constituents on the suture's mechanical integrity. Collectively, the study not only sheds light on the mechanical and thermal dynamics of a novel suture material derived from human serum albumin but also explores the prospective enhancements afforded by the amalgamation of biodegradable organic compounds, thereby broadening the horizon for future biomedical applications.

Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin

This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (P < 0.05). The feed moisture content positively affected the water activity (aw) and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and aw. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.

Properties of texturized protein and performance of different protein sources in the extrusion process: A review

The need for protein is increasing due to the rapid growth of the global population. However, conventional animal meat production has caused severe environmental, land usage, and other issues. Meat substitutes can provide consumers with a high-quality alternative to protein. Texturized protein (TP) is a critical ingredient in meat substitutes and is mainly obtained through extrusion processing. Therefore, this review first discussed the essential physical properties of TP, including appearance and structure, water-holding capacity (WHC) and oil-holding capacity (OHC), texture, and sensory properties. The performance of plant and novel source proteins in extrusion processing is also summarized. The properties of the desired TP should be considered first before extrusion processing. Under different extrusion parameters, proteins from the same source can exhibit varying properties. Although the novel source proteins can adversely affect TP quality, their high yield and environmental protection are worthy of further study. This paper aims to review the impact of proteins from different sources on the properties of TP during the extrusion process and discuss practical research methods for TP.

Optimization of corn starch acetylation and succinylation using the extrusion process

Starch chemical modification can be used in order to obtain modified starches (MS) with low affinity to water. Acetylated and succinylated starches whose applications as food ingredient depend upon their degree of substitution (DS) may be produced by esterifying starch through the extrusion process (EP). The Food and Drug Administration recommends a DS of 0.2 and 0.05 for acetylated and succinylated starches, respectively. The objective of this study was to find mathematical models to obtain the optimum values of DS, Water absorption Index (WAI) and Water Solubility Index (WSI) for MS with safe-for-food-use DS and low affinity to water, modifying the starches by acetylation and succinylation using EP. The process variables were Barrel Temperature (BT, 80-160 °C), Screw Speed (SS, 100-200 rpm) and Reactant Concentration (RC, Acetylation, 0-13% and Succinylation, 0-3%). The best conditions to obtain acetylated starches were RC = 7.88%, BT = 80 °C and SS = 100 rpm, presenting values of DS = 0.2, WAI = 7.67 g/g and WSI = 6.15%. On the other hand, the optimum conditions to obtain succinylated starches were RC = 1.12%, BT = 80 °C and SS = 126 rpm, obtaining values of DS = 0.05, WAI = 3.40 g/g and WSI = 7.92%. These results showed that it is possible to obtain acetylated and succinylated MS with safe-for-food-use levels of DS and with low affinity to water, using EP.

Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology

Ready-to-eat healthy mushroom-rice snacks were developed and processed using twin-screw extruder. A 15% of oyster mushroom power could be added to improve the nutritional values of the rice based snack. The effects of process parameters (feed moisture, screw speed and barrel temperature) on physical properties and Specific Mechanical Energy (SME) during the production were investigated. Feed moisture was varied at 12-18% wet basis and the screw speed was studied in the range of 275-425 rpm, while the barrel temperature was operated at 130-150 °C. The result indicated that bulk density differed significantly with changes in all the process parameters. An increasing barrel temperature caused higher expansion ratio, while hardness of snacks increased due to an increase of feed moisture and a decrease of screw speed. SME was considered by measuring the electric current and voltage of the extruder. As a result, feed moisture demonstrated the most influence on the SME. Feed moisture between 12 and 15% wet basis, the SME decreased with decrease in feed moisture. On the other hand, the SME decreased when the higher feed moisture was operated in the range of 15-18% wet basis. In addition, the process condition was optimized using response surface methodology. From this study, the optimum extrusion-cooking conditions with respect to the physical qualities of snacks and SME during extrusion was 13.5% of feed moisture, screw speed of 425 rpm and maximum barrel temperature at 130 °C, since these conditions provided a good quality mushroom-rice snacks and consumed low SME.

Processing and characterization of nanocomposite based on poly(butylene/triethylene succinate) copolymers and cellulose nanocrystals

A new class of biodegradable materials developed by a combination of random eco-friendly copolyesters containing butylene succinate (BS) and triethylene succinate (TES) sequences with cellulose nanocrystals (CNC), is proposed and studied. Polymers and nanocomposite films were prepared by an optimized extrusion process to improve the processability and mechanical response for flexible film manufacturing. Poly(butylene succinate) (PBS) homopolymer and two random copolyesters containing different amounts of TES co-units, P(BS85TES15) and P(BS70TES30), were synthesized by melt polycondensation. The effect of TES and CNC presence and content on the microstructure, tensile properties, thermal characteristics and disintegration under composting conditions, as well as on the toughening mechanism of the blends was investigated. Material properties were modulated by varying the chemical composition. CNC were used as reinforcement additive and their effect is modulated by the interaction with the three polymeric matrices. The extruded films displayed tunable degradation rates, mechanical properties and wettability, and showed promising results for different industrial applications.