3D Printing of New Foods Using Cellulose-Based Gels Obtained from L. Byproducts.

Carob pulp is a valuable source of cellulose-rich fraction (CRF) for many food applications. This study aimed to obtain and characterize a CRF derived from carob pulp waste after sugar removal and to evaluate its potential use in the 3D printing of cellulose-rich foods. Thus, the extraction of the CRF present in carob pulp (by obtaining the alcohol-insoluble residue) was carried out, accounting for nearly 45% dm (dry matter) of this byproduct.

Enhancing ultrasonic-assisted drying of low-porosity products through pulsed electric field (PEF) pretreatment: The case of butternut squash.

Ultrasonic-assisted drying is an effective technique for accelerating drying processes, particularly for products with high porosity. The structural changes induced by pulsed electric field (PEF) treatment can make low-porosity products more susceptible to the effects of ultrasound during drying. This study aimed to investigate the influence of PEF treatment on the structure of low-porosity products, such as butternut squash, and to evaluate its effect on ultrasonic-assisted drying.

Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel.

The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensification. This study assessed the influence of freeze-thaw and pulsed electric field (PEF) pretreatments in conventional and airborne ultrasound-assisted drying (50 °C) of orange peels.

Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures.

Apple pomace, the by-product of the cider industry, contains a high content of antioxidant compounds and dietary fiber. Drying would allow its preservation for a later use. The aim of this study was to evaluate the effect of the drying temperature on the drying kinetics, antioxidant properties and the fiber characteristics.

Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels.

Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not only drying operations, but the settings of storage conditions. Thus, the thermodynamic properties of pomegranate peels were determined during the desorption process.

The city emptied and the homes and hospitals turned into 'the world'. A sociological approach.

Background: The coronavirus pandemic has generated social measures in order to contend virus expansion, and deaths. One of the most important political norms in the first wave was the domestic enclosure. This measure generates social, psychological and personal problems.

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature.

The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent processing possible. However, it can affect material properties.

Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin.

Background: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL L ) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m s ) by convective and ultrasound-assisted convective (21.

Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects.

Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated.

Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion.

Drying may alter the microstructure of vegetables and influence the release of bioactive compounds during digestion. The effects of convective drying (at 60 °C and 2 m s-1; CD) and freeze-drying (at -50 °C and 30 Pa; FD) on the microstructure (evaluated using scanning electron microscopy (SEM) and image analyses with ImageJ software) of beetroot and the kinetics of biocompound release (total polyphenol content (TPC) and antioxidant activity (AA)) during 180 min of in vitro gastric digestion have been studied. Raw beetroot was used as the control.

Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity.

Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.

Design of natural elements in open spaces of cities with a Mediterranean climate, conditions for comfort and urban ecology.

More than half the world's population lives in cities that were designed with a complete disregard for nature. Then, it is vital that nature should be present in these spaces to provide ecological support for urban areas. Natural elements that are in these spaces should be designed with people's comfort in mind.

On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant.

The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying rate can be increased, thus reducing the process duration. However, ultrasound can also affect the product quality.

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.

Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed.

Impact of applied ultrasonic power on the low temperature drying of apple.

Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the drying kinetics and the quality of the dried product.

Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection.

A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70°C and 30 and 60W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70°C and 60W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg<90mg 100g(-1) protein) were observed.

Influence of material structure on air-borne ultrasonic application in drying.

This work aims to contribute to the understanding of how the properties of the material being dried affect air-borne ultrasonic application. To this end, the experimental drying kinetics (40°C and 1m/s) of cassava (Manihot esculenta) and apple (Malus domestica var. Granny Smith) were carried out applying different ultrasonic powers (0, 6, 12, 19, 25 and 31 kW/m(3)).

Improvement of water transport mechanisms during potato drying by applying ultrasound.

Background: The drying rate of vegetables is limited by internal moisture diffusion and convective transport mechanisms. The increase of drying air temperature leads to faster water mobility; however, it provokes quality loss in the product and presents a higher energy demand. Therefore, the search for new strategies to improve water mobility during convective drying constitutes a topic of relevant research.

Intracellular protein degradation in mammalian cells: recent developments.

In higher organisms, dietary proteins are broken down into amino acids within the digestive tract but outside the cells, which incorporate the resulting amino acids into their metabolism. However, under certain conditions, an organism loses more nitrogen than is assimilated in the diet. This additional loss was found in the past century to come from intracellular proteins and started an intensive research that produced an enormous expansion of the field and a dispersed literature.

High intensity ultrasound effects on meat brining.

Pork loin (longissimus dorsi) samples of two different geometries, cylinders and slabs, were immersed in saturated NaCl brine for 45min under different conditions: without brine agitation (STAT), with brine agitation (AG) and with ultrasound application (US) at eight levels of ultrasonic intensity. Moisture content change and NaCl gain were considered in order to evaluate the difference in the brining treatments. No significant differences were found in moisture and NaCl content of samples treated under STAT conditions and AG conditions, while the influence of ultrasound on the mass transfer process during meat brining depended on the intensity applied.

Ultrasonic drying of foodstuff in a fluidized bed: Parametric study.

The application of high power ultrasound for dehydration of porous materials may be very effective in processes in which heat-sensitive materials such as foodstuffs have to be treated. In fact, high-intensity ultrasonic vibrations are capable of increasing heat and mass transfer processes in materials. The application of ultrasonic energy can be made alone or in combination with other kind of energy such as hot-air.

Application of low intensity ultrasonics to cheese manufacturing processes.

Ultrasound has been used to non-destructively assess the quality of many foods such as meat, fish, vegetables and dairy products. This paper addresses the applications of low intensity ultrasonics in the cheese manufacturing processes and highlights the areas where ultrasonics could be successfully implemented in the future. The decrease of ultrasonic attenuation during the renneting process can be used to determine the optimum cut time for cheese making.

Composition assessment of raw meat mixtures using ultrasonics.

The use of ultrasonic velocity measurements to determine the composition of dry fermented sausages was assessed. Mixtures of ground lean and fatty tissues were prepared to cover a wide range of fat (2-90 wt.%), moisture (7-76 wt.

Use of ultrasound to assess Cheddar cheese characteristics.

Blocks of Cheddar cheese were matured in temperature-controlled chambers at 5 and 12 degrees C. The ultrasonic velocity increased during maturation ranging from 1657 to 1677 ms-1 at 12 degrees C and from 1684 to 1693 ms-1 at 5 degrees C. The ultrasonic velocity was related to the square root of the deformability modulus and the slope in puncture.