Optimization of Crystal Structures in Polylithionite Concentrate: A Molecular Dynamics Approach to Lithium Extraction Efficiency.

Molecular dynamics (MD) techniques offer significant potential for optimizing mineral extraction processes by simulating economically or physically restrictive conditions at the laboratory level. Lithium, a crucial metal in the electromobility era, exemplifies the need for ongoing re-evaluation of extraction techniques. This research aims to simulate the crystal structures of mineral species present in a polylithionite mineral concentrate [KLiAl(SiO)(F,OH)] using crystallographic data obtained from X-ray diffraction analysis.

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with : FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential.

The growing trend in fruit wine production reflects consumers' interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds.

Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch.

Insects such as the black soldier fly (BSF) are recently being studied as food sources to address concerns about how to meet the food demand of the growing world population, as conventional production lines for meat proteins are currently unsustainable sources. Studies have been conducted evaluating the use of insect proteins to produce extruded foods such as expanded snacks and meat analogues. However, this field of study is still quite new and not much has been studied beyond digestibility and growth performance.

Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties.

Amaranth, quinoa, and buckwheat are the representatives of pseudocereals, different parts and by-products of which are used in daily nutrition and food processing industry. However, only scarce information exists on the bioactivity of their oils. Thus, oils obtained from amaranth, buckwheat, and red, yellow, and white quinoa seeds were evaluated in terms of their nutritional (fatty acid profile, squalene), cytotoxic (against normal and neoplastic gastrointestinal, prostate, and skin cells), anti-inflammatory and antiradical (interleukin 6, TNF-alpha, nitric oxide, DPPH, Total phenolics, and superoxide dismutase) potential in the in vitro model.

Preservation of Phenols, Antioxidant Activity, and Cyclic Adenosine Monophosphate in Jujube ( Mill.) Fruits with Different Drying Methods.

Jujube, commonly known as the Chinese date, is a nutritious fruit with medicinal importance. Fresh jujube fruits have a shelf life of about ten days in ambient conditions that can be extended by drying. However, nutrition preservation varies with the drying method and parameters selected.

Rapid identification of Staphylococcus aureus based on a fluorescence imaging/detection platform that combines loop mediated isothermal amplification assay and the smartphone-based system.

Food associated diseases pose significant public health threat in the United States. Health risks associated with food-borne pathogens drive the need for constant monitoring of food products. An efficient method that can diagnose food-borne pathogens rapidly will be invaluable and in high demand.

Milk-Gelling Properties of Proteases Extracted from the Fruits of Cavanilles.

There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of (commonly named trompillo) to form milk gels by itself and in combination with chymosin. For this purpose, proteases were partially purified from trompillo fruits.

Effect of the Concentration, pH, and Ca Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean.

Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH, and the presence of a divalent ion (Ca) upon the rheological properties such as viscosity change and gel formation of dispersion proteins extracted from quinoa, black beans, and lentils. A solution of each protein was prepared by varying its concentration (2.5%, 5.

Effect of Different Extraction Methods and Geographical Origins on the Total Phenolic Yield, Composition, and Antimicrobial Activity of Sugarcane Bagasse Extracts.

Several parameters, including particle size, solvent, temperature, and extraction method, affect phenolic compounds' extraction yield from a plant matrix. Considering the wide availability of sugarcane bagasse (SCB), this study analyzed the effect of different extraction methods and geographical origins on the yield, quality, and antimicrobial activity of phenolic compounds from SCB extracts. Samples from three geographical locations (Veracruz, Mexico; Santa Rosa, Texas, USA; and St.

Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray-drying of sugarcane bagasse phenolic compounds.

This study examines the effect of different concentrations of glandless cottonseed meal protein (GCSMP) and maltodextrin (MD) as microencapsulating agents on the shelf life stability of phenolic compounds extracted from sugarcane bagasse (SCB). Sugarcane bagasse showed high antioxidant activity, which remained stable after 30 days of storage at 4°C. The best microencapsulation process was obtained with an MD and GCSMP ratio of 63.

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds.

This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g.

Heavy metal content of produce grown in San Juan County (New Mexico, USA).

The Animas River Watershed has long received discharges of naturally occurring acid rock drainage; however, on August 5, 2015, three million gallons flowed into the agricultural region of Farmington, New Mexico and the Navajo Nation. Consumers and growers in the region were fearful that produce might absorb heavy metals from contaminated irrigation water originating from these rivers. Samples were collected from the region including corn ( = 30), pumpkin ( = 10), squash ( = 10), and cucumber ( = 10) then processed and tested using inductively coupled plasma-optical emission spectrometry (ICP-OES) for concentrations of nine metals of interest.

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds ( L.).

This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract.

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure.

This investigation aimed to extract and characterize the GCSM proteins, determine their solubility potential at two different temperatures and different solvents, and explore their functional properties. During the extraction, no water- or ethanol-soluble protein was found. Most of the protein was extracted with KOH solution.

Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces.

There is increasing interest in the production of landrace blue maize varieties for the production of traditional foods and for specialty (noncommodity) products. Most varieties have soft (floury) endosperm and their suitability for thermo-alkaline processing is not known. We examined the physical and functional properties of eight floury varieties with those of three dent and one flint variety for masa and tortilla production.

Effect of different treatments on the preference of apple cubes dehydrated by a combined process.

The aim of this work was to determine the effect on consumer preference of dehydrated apple cubes caused by different modifications of a combined drying method. The combined process of convective-osmotic drying with pretreatment in solutions of CaCl(2) and citric acid was taken as the basic process, and was then modified to obtain six different treatments. The factors varied were the osmotic agent, the order of drying processes, and the addition of CaCl(2) to the osmotic solution.