Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions.

Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution.

Vanillin crosslinked chitosan films: The states of water and the effect of carriers on curcumin uptake.

In this work, chitosan chains were crosslinked with different contents of vanillin (Van), characterized and loaded with curcumin (CUR), a hydrophobic drug. Sodium dodecyl sulfate (SDS), Tween 20® (T20) and β-cyclodextrin (βCD) were used as curcumin carriers. Films prepared with Van 20 % yielded gel content of 70 %, swelling degree of ~23 g/g, bound water and capillary water, as revealed by Time-Domain Nuclear Magnetic Resonance measurements.

Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life.

This study aimed to investigate the effect of the addition of organogels in low-fat and high-fat margarines during storage. Margarine formulations were made using water: oil ratios of 65:35 and 40:60 (w/w), and a lipid phase composed of organogel made with soybean oil, candelilla wax, fully hydrogenated palm oil, and mononoacylglycerols. The thermal stability, particle size, consistency, peroxide index, oil exudation, and microstructure of the margarines were evaluated for six months of storage.

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.

The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control.

The states of water in tryptophan grafted hydroxypropyl methylcellulose hydrogels and their effect on the adsorption of methylene blue and rhodamine B.

Tryptophan (Trp) decorated hydroxypropyl methylcellulose (HPMC) cryogels were prepared by a one-step reaction with citric acid. The increase of Trp content in the 3D network from 0 to 2.18 wt% increased the apparent density from 0.

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.

Background: A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.

Results: A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively.

Inclusion Complexation between α-Cyclodextrin and Oligo(ethylene glycol) Methyl Ether Methacrylate.

The preparation of inclusion complexes based on α-cyclodextrin (α-CD) and oligo(ethylene glycol) methyl ether methacrylate (OEGMA) was investigated aiming to reveal complexation particularities and thermodynamic and kinetic aspects as a function of the oligomer architecture. Small-angle X-ray scattering and isothermal titration calorimetry measurements revealed that oligomer molecular weight controls both the kinetics and thermodynamics of inclusion. Unlike linear ethylene glycol polymers, OEGMA groups possess a methacrylate group, which seems to act as a stopper, affecting their mode of complexation.

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.

This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.

Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.

The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl) on water behavior in salted meat during 180 days of shelf life by Low Field Nuclear Magnetic Resonance and physicochemical analysis. Four salted meat treatments were made using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl +50% KCl; F2: 50% NaCl +50% CaCl; F3: 50% NaCl +25% KCl + 25% CaCl. The analyses performed were: moisture, pH, aw, weight loss and Low Field Nuclear Magnetic Resonance.

Controlled coagulation and redispersion of thermoresponsive poly di(ethylene oxide) methyl ether methacrylate grafted cellulose nanocrystals.

Hypothesis: Cellulose nanocrystals (CNCs) undergo precipitation in the presence of high concentrations of cationic surfactants in aqueous solutions. To avoid such behavior and/or to promote redispersion of CNC/surfactant mixtures, the CNC surface was grafted with poly di(ethylene oxide) methyl ether methacrylate, P(MEOMA).

Experiments: CNC-g-P(MEOMA) was characterized using the following techniques C solid-state nuclear magnetic resonance (C SSNMR), Fourier-transform infrared spectroscopy - attenuated total reflection spectroscopy (FTIR-ATR) and thermal gravimetric analysis (TGA).

Folding of xylan onto cellulose fibrils in plant cell walls revealed by solid-state NMR.

Exploitation of plant lignocellulosic biomass is hampered by our ignorance of the molecular basis for its properties such as strength and digestibility. Xylan, the most prevalent non-cellulosic polysaccharide, binds to cellulose microfibrils. The nature of this interaction remains unclear, despite its importance.

Quantitative (13)C MultiCP solid-state NMR as a tool for evaluation of cellulose crystallinity index measured directly inside sugarcane biomass.

Background: The crystallinity index (CI) is often associated with changes in cellulose structure after biological and physicochemical pretreatments. While some results obtained with lignocellulosic biomass demonstrate a progressive increase in the CI as a function of pretreatments, it is also shown that the CI can significantly vary depending on the choice of the measurement method. Besides, the influence of the CI on the recalcitrance of biomass has been controversial for a long time, but the most recent results tend to point out that the efficiency of pretreatments in reducing the recalcitrance is not clearly correlated with the decrease of the CI.

Multi-scale structural and chemical analysis of sugarcane bagasse in the process of sequential acid-base pretreatment and ethanol production by Scheffersomyces shehatae and Saccharomyces cerevisiae.

Background: Heavy usage of gasoline, burgeoning fuel prices, and environmental issues have paved the way for the exploration of cellulosic ethanol. Cellulosic ethanol production technologies are emerging and require continued technological advancements. One of the most challenging issues is the pretreatment of lignocellulosic biomass for the desired sugars yields after enzymatic hydrolysis.

Evaluating the composition and processing potential of novel sources of Brazilian biomass for sustainable biorenewables production.

Background: The search for promising and renewable sources of carbohydrates for the production of biofuels and other biorenewables has been stimulated by an increase in global energy demand in the face of growing concern over greenhouse gas emissions and fuel security. In particular, interest has focused on non-food lignocellulosic biomass as a potential source of abundant and sustainable feedstock for biorefineries. Here we investigate the potential of three Brazilian grasses (Panicum maximum, Pennisetum purpureum and Brachiaria brizantha), as well as bark residues from the harvesting of two commercial Eucalyptus clones (E.

Effects of pretreatment on morphology, chemical composition and enzymatic digestibility of eucalyptus bark: a potentially valuable source of fermentable sugars for biofuel production - part 1.

Background: In recent years, the growing demand for biofuels has encouraged the search for different sources of underutilized lignocellulosic feedstocks that are available in sufficient abundance to be used for sustainable biofuel production. Much attention has been focused on biomass from grass. However, large amounts of timber residues such as eucalyptus bark are available and represent a potential source for conversion to bioethanol.