Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size.

Nutritionally, particle size has significant impact on food digestibility in the gastrointestinal system. Controlling the rheological behaviors of particles in dispersion has been of major interest in the industry. In this work, the quinoa seed was ground into flour, followed by fractionating into a selected particle size [+30-mesh (>595-μm) to +200-mesh (>74-μm)].

Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions.

The impact of high-pressure treatment on the gelatinization of quinoa starch (QS) dispersions was investigated as a function of pressure (300, 450 and 600 MPa for 15 min) and starch to water (S/W) ratio (1:3 and 1:4 w/w). The structural changes of QS were characterized by rheological, DSC, SEM, XRD, and FTIR spectroscopy. The water holding capacity and granules particle size increased significantly with the intensity of pressure.

Active Chicken Meat Packaging Based on Polylactide Films and Bimetallic Ag-Cu Nanoparticles and Essential Oil.

Unlabelled: Plasticized polylactide (PLA) composite films with multifunctional properties were created by loading bimetallic silver-copper (Ag-Cu) nanoparticles (NPs) and cinnamon essential oil (CEO) into polymer matrix via compression molding technique. Rheological, structural, thermal, barrier, and antimicrobial properties of the produced films, and its utilization in the packaging of chicken meat were investigated. PLA/PEG/Ag-Cu/CEO composites showed a very complex rheological system where both plasticizing and antiplasticizing effects were evident.

Polylactide/graphene oxide nanosheets/clove essential oil composite films for potential food packaging applications.

Antimicrobial nanopackaging films were developed by incorporating clove essential oil (CLO) (15-30% w/w) and graphene oxide (GO) nanosheets (1% w/w) into polylactide (PLA), suitable for use as food packaging, via solution casting. Addition of CLO into PLA matrix improved the flexibility of the composite films by lowering tensile stress, complex viscosity (η*), and glass transition temperature (T). GO improved the T, η* and lowered the oxygen permeability of the plasticized PLA matrix.

Comparative effects of untreated and 3-methacryloxypropyltrimethoxysilane treated ZnO nanoparticle reinforcement on properties of polylactide-based nanocomposite films.

Polylactide (PLA) nanocomposites characterized by antimicrobial properties are gaining increasing attention for food packaging. In this contribution, the PLA based nanocomposite films with multifunctional end-use properties were achieved by incorporating ZnO nanoparticles (NPs) [untreated: ZnO(UT) and 3-methacryloxypropyltrimethoxysilane treated: ZnO(ST)] into polymer matrix via solvent casting method. The ZnO(ST) prevented the degradation of PLA at higher temperature and improved the mechanical property.

Deciphering the potential of guar gum/Ag-Cu nanocomposite films as an active food packaging material.

Guar gum (GG) based nanocomposite (NC) films were prepared by incorporating silver-copper alloy nanoparticles (Ag-Cu NPs) through solution casting method. Effect of NP loadings (0.5-2%) on the thermo-mechanical, optical, spectral, oxygen barrier and antimicrobial properties of the GG/Ag-Cu NC films were investigated.

Preparation and characterization of agar-based nanocomposite films reinforced with bimetallic (Ag-Cu) alloy nanoparticles.

Agar-based active nanocomposite films were prepared by incorporating silver-copper (Ag-Cu) alloy nanoparticles (NPs) (0.5-4wt%) into glycerol plasticized agar solution. Thermo-mechanical, morphological, structural, and optical properties of the nanocomposite films were characterized by texture analyzer, differential scanning calorimetry (DSC), scanning electron microscope (SEM), X-ray diffraction (XRD), Fourier transforms infrared (FTIR) spectroscopy, and surface color measurement.

Mechanical, structural and thermal properties of Ag-Cu and ZnO reinforced polylactide nanocomposite films.

Plasticized polylactic acid (PLA) based nanocomposite films were prepared by incorporating polyethylene glycol (PEG) and two selected nanoparticles (NPs) [silver-copper (Ag-Cu) alloy (<100 nm) and zinc oxide (ZnO) (<50 and <100 nm)] through solvent casting method. Incorporation of Ag-Cu alloy into the PLA/PEG matrix increased the glass transition temperature (Tg) significantly. The crystallinity of the nanocomposites (NCs) was significantly influenced by NP incorporation as evidenced from differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis.

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil.

Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05).

Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds.

Undesirable enzymatic browning mediated by polyphenol oxidase (E.C. 1.

Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally.

Impacts of zinc sulphate (ZnSO4) (0-140 μmol/kg) on gel properties of yellow stripe trevally surimi added with sodium tripolyphosphate (STPP) (0.25% and 0.5%, w/w) and protein isolate phosphorylated with STPP at 0.

Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally.

Impact of zinc sulphate (ZnSO(4)) and zinc chloride (ZnCl(2)) on heat-induced aggregation of natural actomyosin (NAM) extracted from yellow stripe trevally (Selaroides leptolepis) was investigated. In the presence of ZnSO(4) or ZnCl(2), the transition temperature (T(max)) of myosin shifted from 47.83 ± 0.