Search Results (175)

The rising demand for sustainable and functional ingredients necessitates the development of novel replacers for traditional food components, such as eggs, which are critical for structure and aeration in baked goods. This study investigated hydrocolloids derived from cassava (Manihot esculenta) as a partial egg substitute in sponge cakes, evaluating their effect on rheological, physicochemical, nutritional, and sensory properties. The resulting cake batter exhibited characteristic non-Newtonian, pseudoplastic, and viscoelastic fluid behavior. A microstructural analysis confirmed that the stabilized, higher-viscosity doughs successfully facilitated the formation of larger, more stable air bubbles, effectively mimicking the structural role of the egg. Physicochemical assessments demonstrated a high product equivalence; the fat content showed no significant difference (p < 0.05) compared to the control, while pH and carbohydrate levels decreased. Crucially, the optimized formula, CK-S50-H2.5 (50% egg and 2.5% hydrocolloids substitutions), exhibited a minimal color difference (ΔE) consistent with the control, preserving product appearance. Sensory evaluation confirmed that hydrocolloid substitution did not compromise consumer acceptance. Panelists preferred cakes utilizing lower egg substitution levels for their enhanced flavor and texture. These findings establish that cassava hydrocolloids serve as an effective and functional partial egg replacer, yielding a high-quality and well-accepted product and offering a valuable, sustainable solution for the food industry. Full article

As global oil and gas exploration extends to deep and ultra-deep wells, high bottom-hole temperature is prone to deteriorating the gelation and rheological properties of water-based drilling fluids, which manifests as undesirable thickening or thinning at elevated temperatures. Therefore, the development of high-temperature resistant and stable drilling fluids is crucial for ensuring safe and efficient drilling operations, and the enhancement of high-temperature performance is typically achieved by adding drilling fluid treatment agents. The main objective of this study is to apply sodium acetate (SA) to drilling fluid systems, developing an economical and efficient non-polymer treatment agent with dual functions as a composite sodium-modifier and a rheological regulator. By-product sodium acetate (TRSA) is adopted to provide better cost-effectiveness while maintaining equivalent performance, and its universality across seven types of bentonites is verified. Three grades of sodium acetate were added to the bentonites as either composite sodium-modifiers or rheological regulators. After high-temperature aging, rheological parameters, including mud density, plastic viscosity (PV), yield point (YP), and gel strength, were measured in accordance with standard API methods. The results indicate that adding 2 wt.% TRSA to drilling fluid and subjecting it to hot rolling at 180 °C for 16 h keeps the viscosity at a high shear rate (1022 s⁻¹) nearly unchanged (from 36 mPa·s to 37.5 mPa·s), while increasing the viscosity at a low shear rate (5.11 s⁻¹) from 250 mPa·s to 1400 mPa·s, thereby effectively improving the shear thinning effect of the sodium-modified calcium-based bentonite water-based drilling fluid. Although TRSA increases the filtration loss from 21.8 mL to 30 mL, this can be reduced to 20–25 mL by co-extrusion sodium modification with sodium carbonate or by adding additional TRSA to sodium-modified bentonite. This study provides a novel perspective for significantly improving the gelation characteristics and rheological properties of bentonite suspensions at high temperatures through a special inorganic substance, while realizing resource reuse and cost reduction. Full article

The brewing process generates substantial by-products rich in potentially bioactive compounds (e.g., polyphenols and fermentation metabolites), providing a sustainable and appealing source of cosmetic ingredients. Oil-in-water (O/W) emulsions containing 20% (w/w) aqueous extracts from Bionda Triplo Malto beer, wort, and key brewing by-products (hops, yeast, and spent grain) were developed and evaluated using a combined in vitro–in vivo approach. Aqueous extracts were first screened on human immortalized dermal fibroblasts (BJ-5ta) at 0.25–1 mg/mL for cytocompatibility and antioxidant activity. Within this concentration range, no significant changes in cell viability or intracellular antioxidant capacity under UV stress were detected, suggesting cytocompatibility but limited inherent activity. When incorporated into O/W emulsions and tested at an active-equivalent concentration of 10 mg/mL, the formulations increased fibroblast metabolic activity and antioxidant response. In contrast, free extracts at 10 mg/mL showed concentration-dependent cytotoxicity for some matrices, with beer- and yeast-based emulsions demonstrating the strongest effects. The emulsions exhibited good physicochemical stability (pH ~5.7–6.2; viscosity 4750–5150 mPa·s), passed the ISO 11930:2012 challenge test, and were well tolerated in patch testing. In a double-blind, randomized split-forearm study on 50 healthy volunteers over 30 days, beer, yeast, and spent grain-based formulations improved skin parameters versus baseline. TEWL decreased (e.g., beer: 16.22 ± 5.12 to 10.77 ± 2.22 mg·m⁻²·h⁻¹; yeast: 16.29 ± 5.66 to 10.18 ± 1.08; spent grain: 14.45 ± 4.34 to 11.66 ± 2.28), hydration increased (beer: 35.15 ± 5.93 to 42.26 ± 3.78; yeast: 33.27 ± 4.87 to 42.92 ± 2.48; spent grain: 34.22 ± 5.19 to 41.16 ± 3.17, and elasticity improved for beer and yeast formulations (62.33 ± 3.27 to 70.24 ± 2.12 N/m) and yeast (61.21 ± 4.72 to 72.13 ± 5.55 N/m). Based on these findings, brewing-derived ingredients demonstrate potential as cosmetic actives, with formulation critically determining their clinical efficacy. Full article

Maltodextrin is the most commonly used carbohydrate ingredient in Food for Special Medical Purposes (FSMP). However, growing evidence suggests that it may trigger intestinal inflammatory responses. Replacing maltodextrin with pre-hydrolyzed rice extrudates represents a viable approach to eliminate such adverse effects. Accordingly, this study prepared pre-hydrolyzed rice extrudates with different dextrose equivalent (DE) values and investigated their impact on the physicochemical properties of emulsion-type FMSP containing carbohydrates, casein, and soybean oil with increasing addition levels. The emulsion particle size of pre-hydrolyzed rice extrudates with different DE values showed a gradual upward trend, while the zeta potential gradually decreased. As the DE value increased, its influence on the zeta potential and viscosity of the emulsion diminished. However, samples with lower DE values contributed positively to reducing the centrifugal sedimentation rate of the emulsion, which was mainly attributed to their higher viscosity. In contrast, the turbidity and adsorption rate of emulsion samples with higher DE values were less affected by the addition level. Through turbiscan stability index and multi-index comprehensive evaluation, the optimal addition levels for pre-hydrolyzed rice extrudates with different DE values were obtained. The findings provide important insights for promoting the application of pre-hydrolyzed rice extrudates as a substitute for maltodextrin in FMSP. Full article

Lost circulation is a significant challenge in drilling operations, leading to fluid losses, increased non-productive time, and well instability. This paper develops a predictive model to quantify lost circulation in the Al Jeribe Formation in the Al-Omar field, one of the largest oilfields in the Middle East. Lost circulation is especially prevalent when drilling through the Al Jeribe formation due to the presence of vugs and caves. However, current models for predicting lost circulation often suffer from limited accuracy and efficiency due to the complexity of geological formations and the variability of drilling conditions, leading to unreliable predictions in challenging environments. This research aims to overcome these limitations by developing a more accurate and efficient predictive model tailored to the Al Jeribe Formation, providing valuable insights to mitigate fluid loss and improve drilling efficiency. This paper introduces a novel predictive model for lost circulation in the Al Jeribe Formation, utilizing artificial neural networks (ANNs) trained on extensive field data from over 100 wells. The model incorporates key drilling parameters such as mud weight (MW), yield point (Yp), equivalent circulation density (ECD), rate of penetration (ROP), revolutions per minute (RPM), strokes per minute (SPM), Plastic viscosity (PV), and weight on bit (WOB) as input parameters. The ANN achieved excellent predictive performance, with Training R² = 0.99 and Testing R² = 0.99. Error metrics also confirmed strong generalization, with RMSE = 1.70% (training) and 1.40% (testing), and AAPE = 11.0% (training) and 10.2% (testing). In addition, the model identified the most critical parameters influencing lost circulation and provided optimized parameter ranges to mitigate fluid loss during drilling operations. This study focuses on lost circulation prediction in the Al Jeribe Formation, identifying key drilling parameters and providing optimized ranges to reduce losses and improve wellbore stability. It offers insights not covered in previous research, specifically targeting the Al Jeribe Formation. The model predicts lost circulation and suggests practical adjustments to drilling parameter values. The findings are expected to enhance drilling efficiency and minimize downtime in the Al-Omar field. This methodology can also be applied to similar geological formations worldwide to reduce lost circulation in oil fields. Full article

The valorization of food processing by-products is a key strategy for advancing sustainability in the agri-food sector. This study developed a fermented milk product incorporating tomato powder (TP) obtained from surplus tomatoes not meeting retail appearance standards. Four yogurt formulations were prepared containing TP (2% and 4%, w/v) and two controls with skim milk powder adjusted to equivalent total solids. Samples were inoculated with a commercial starter culture and fermented at 42 °C to a final pH of 4.6. TP addition did not hinder fermentation but altered acidification kinetics, as the 4% TP yogurt exhibited a faster initiation (T_m ≈ 80 vs. 120 min in the control) yet a slower rate of pH decline (V_max = 0.009 vs. 0.019 pH units/min). TP-fortified yogurts exhibited higher water holding capacity (98% vs. 83%), increased firmness (87 g vs. 47 g), and substantially elevated viscosity (63,000–68,000 mPa·s) while lycopene enrichment enhanced color attributes. Viable counts of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus remained within typical ranges (~6.8 and ~4.9 log CFU/g, respectively, after 24 h), confirming that TP did not compromise microbial activity. Overall, incorporating TP improved structural and functional properties while simultaneously providing tomato-derived antioxidants and promoting a sustainable, circular utilization of surplus tomato streams in fermented dairy products. Full article

This study aimed to isolate and screen lactic acid bacteria (LAB) with neuroprotective potential for food applications. Fifteen strains were screened for probiotic potential properties, γ-aminobutyric acid (GABA) production, and acetylcholinesterase (AChE) inhibitory activity. Lactobacillus delbrueckii AY8 and AY15 demonstrated the strongest probiotic potential, AChE inhibitory activity, and GABA production. Whole-genome sequencing confirmed genes linked to these probiotic and neuroprotective traits. To assess their functionality in a food matrix, the strains were used as adjunct cultures in fermented milk with and without jujube kernel powder (JP). Fermentation with the AY8 strain in JP-fortified milk significantly increased bioactive compounds, resulting in higher total phenolic content (235.75 mg GAE/g), flavonoids (114.07 mg RE/g), and superior antioxidant activity (110.24 mg Ascorbic equivalent/100 g). This biotransformation led to a remarkable increase in AChE inhibition, with the AY8-fermented sample achieving 30.66% inhibition, significantly higher than the JP control (18.27%) and the plain control (12.30%). The combination also improved the product’s viscosity and sensory profile. This study highlights the successful discovery of novel L. delbrueckii strains, whose application in a food model, when combined with a plant-based supplement, creates a functional food with enhanced neuroprotective potential, underscoring the role of microbial metabolism in food functionality. Full article

This paper presents a comprehensive review of forced convective heat-transfer phenomena in fluids, emphasizing the influence of fluid properties, tube geometries, and flow orientations under varying Prandtl numbers. Key governing parameters—including velocity, viscosity, thermal conductivity, density, specific heat, surface area, and flow regime (laminar or turbulent)—are expressed through dimensionless groups such as the Nusselt (Nu), Reynolds (Re), and Prandtl (Pr) numbers. The review encompasses heat-transfer characteristics of low-, medium-, and high-Prandtl-number fluids flowing through circular, square, triangular, and elliptical tubes in both horizontal and vertical orientations, aiming to critically evaluate the effectiveness and trends reported in previous studies. Where applicable, symmetry correlations—based on equivalent thermal and hydrodynamic behaviour along geometrically symmetric boundaries—were considered to interpret flow uniformity and heat-transfer distribution across cross-sectional profiles. Analysis reveals that over 84% of the reviewed studies emphasize on horizontal configurations and 55% on circular geometries, with medium-Prandtl-number fluids dominating experimental investigations. While these studies provide valuable insights, significant research gaps remain. Limited attention has been given to vertical orientations, where buoyancy effects may alter flow behaviour due to temperature and pressure gradients arising from variations in fluid density and viscosity, to non-circular geometries that enhance boundary-layer disruption, and to extreme-Prandtl-number fluids such as liquid metals and heavy oils, which are vital in advanced industrial applications. Bridging these gaps presents opportunities to design and optimize diverse engineering systems requiring efficient convective heat transfer. Practical examples include coolant flow in nuclear reactors, heat dissipation in high-performance CPUs, and high-speed airflow over automotive radiators. This review therefore underscores the need for future research extending forced-convection studies beyond conventional configurations, with particular emphasis on vertical orientations, complex geometries, and underexplored Prandtl-number regimes. Full article

This study developed a sustainable super-disintegrant derived from Dioscorea hispida Dennst. var. hispida starch for use in immediate-release pharmaceutical tablets. Native starch (NS) was extracted and chemically modified via carboxymethylation to obtain carboxymethyl starch (CMS), followed by phosphate cross-linked to yield modified starch (MS). Physicochemical properties demonstrated that MS exhibited superior water uptake, swelling, and viscosity compared to NS and CMS. Scanning Electron Microscopy (SEM) revealed smaller and more uniform granules in MS, confirming enhanced structural modification. Preliminary tablet trials with dicalcium phosphate showed that 4% w/w MS achieved the fastest disintegration (16.5 s). In paracetamol tablets prepared by wet granulation, MS significantly improved hydration and disintegration performance relative to NS and CMS. Although commercial sodium starch glycolate (SSG) provided slightly faster disintegration, dissolution profiles of tablets containing MS and SSG were statistically equivalent (f₁ = 7, f₂ = 63), confirming comparable efficacy. Porosity analysis using synchrotron radiation X-ray tomography (SR-XTM) indicated that wet-granulated tablets possessed higher intra- and inter-granular porosity than direct compression tablets, facilitating rapid water penetration and disintegration. In contrast, denser direct compression tablets exhibited greater friability and lower mechanical integrity. Modified Dioscorea hispida starch demonstrated excellent disintegration efficiency, eco-friendliness, and local availability, presenting a promising natural alternative to synthetic super-disintegrants in immediate-release tablet formulations. Full article

Developing bio-based polyurethane (BPU) composites that incorporate bio-oil and wood dust as sources of hydroxyl groups (-OH) presents a compelling approach to advancing sustainable polymer systems. This study examines the impact of isocyanate-to-hydroxyl equivalent ratios and varying proportions of bio-oil and wood dust on the processability and mechanical properties of molded composite panels. Formulations were systematically optimized based on equivalent ratio calculations to enhance extrusion behavior and final structural performance. Extrusion trials demonstrated that an -NCO/-OH ratio of 1.5:1, with 50% wood dust serving as an -OH donor, resulted in the most stable material flow, characterized by minimized surface defects and an ideal viscosity for processing. Compression molding and mechanical testing revealed that a balanced formulation with 50% bio-oil and 50% wood dust, with an equivalent ratio of -OH groups, achieved the best combination of Young’s modulus, stress, and strain performance, even under wet conditions. SEM confirmed improved filler dispersion and interfacial adhesion in these optimized systems. Although full 3D-printing trials were not conducted, the observed extrusion stability and controlled curing behavior indicate strong potential for application in extrusion-based additive manufacturing. These results highlight that precise resin–filler balancing enables continuous extrusion, structural resilience, and reduced activation energy, reinforcing the viability of BPUs as scalable, sustainable materials for construction and additive manufacturing. Full article

This study explores the development of functional fermented beverages using fibre-rich residues derived from olive pruning, vineyard pruning, chicory root, and red onion, obtained after subcritical water extraction of polyphenols. Two microbial strains, Lactiplantibacillus plantarum and Bacillus subtilis, were evaluated for their fermentation performance across different fibre matrices, with and without sugar supplementation. Key parameters including microbial growth, pH evolution, and reducing sugar content were monitored, and Lactiplantibacillus plantarum showed superior acidification and viability (>9 log CFU/mL), especially in sugar-enriched formulations, while Bacillus subtilis showed a limited performance. Based on fermentation efficiency, three sugar-supplemented formulations were selected to scale-up: olive pruning fibre and vineyard pruning fibre fermented with Lactiplantibacillus plantarum and olive pruning fibre fermented with Bacillus subtilis. Red onion fibre extract was excluded from scale-up experiments due to its high viscosity, which made it impossible to measure reducing sugars, consistent with its high water-holding capacity. Fermentation significantly increased antioxidant capacity, reaching up to 750 µmol Trolox equivalents/L and 18 mg of gallic acid equivalents/L in L. plantarum-fermented samples, confirming microbial release of bound phenolics and formation of bioactive metabolites. The resulting beverages were microbiologically stable (final pH < 4.5), sensorially acceptable, and potentially antioxidant-rich, supporting their role in sustainable food system development and circular bioeconomy. Full article

Despite its remarkable moisturizing properties, the inherently high viscosity of high-molecular-weight hyaluronic acid (HA) restricts its practical application in skincare products, cosmetic formulations, and skin-contact medical devices. To overcome this limitation, we propose the incorporation of branched structures into HA to create a branched HA hybrid (bHH) by chemically coupling low-molecular-weight HA (200 kDa) with high-molecular-weight HA (700–2500 kDa). The introduction of branched structures into the HA backbone alters the viscosity of high-molecular-weight HA while preserving its moisturizing potential. Branching reduces the solution viscosity of linear HA, particularly at higher polymer concentrations. In this study, the moisturizing efficacies of branched and linear HAs were extensively evaluated. Branched HA demonstrated equivalent or superior moisturizing effectiveness compared with linear HA and even significantly enhanced the water-binding capacity over simple mixtures of linear HAs. These findings suggest that introducing branched structures can effectively reduce the solution viscosity of linear HA without compromising its moisturizing properties, thereby improving the usability and hydration performance of skincare products and skin-contact devices. Full article

This study experimentally investigates the boiling heat transfer characteristics of R32 and R410A refrigerants in heat exchangers, systematically analyzing the effects of tube thickness, saturation temperature, latent heat, liquid-phase density, and viscosity. The average boiling heat transfer coefficients (HTCs) of R32 and R410A were compared across varying mass flow rates and saturation temperatures. The results reveal that, independent of tube thickness, the boiling HTC of R32 exhibits a non-monotonic increase followed by a decrease with rising mass flow rate. Additionally, elevated saturation temperatures reduced vaporization latent heat, liquid-phase density, and gas-phase viscosity, while the flow pattern may also change. Meanwhile, R32 demonstrated superior boiling heat transfer performance compared to R410A under equivalent conditions. Furthermore, the correlation is proposed to predict the HTCs, indicating ±10% prediction error. This study provides critical insights for optimizing refrigeration systems and advancing heat exchanger modeling frameworks. Full article

This study evaluates media-level filtration behaviour and short-term fuel consumption outcomes for five spin-on lubricating oil filters operated under real driving conditions at high altitude. To improve interpretability, filters are reported using parameter-based identifiers (media descriptors and equivalent circular diameter, ECD) rather than internal codes. Pore-scale morphology was quantified by microscopy and expressed as ECD, and bulk fluid cleanliness was summarised using ISO 4406 codes. Trials were conducted over representative urban and extra-urban routes at altitude; fuel consumption was analysed using ANCOVA. The results indicated clear media-level differences (tighter pore envelopes and cleaner ISO codes, particularly for two OEM units). However, fuel-consumption differences were not statistically significant (ANCOVA, p = 0.29). Accordingly, findings are reported as short-term cleanliness and media characterisation under high-altitude duty rather than durability or efficiency claims. The parameter-based framing clarifies trade-offs across metrics and avoids over-generalisation from brand or part numbers. The work highlights the value of ECD as a comparative pore metric and underscores limitations of microscopy/cleanliness data for inferring engine wear or long-term consumption. Future work will incorporate formal multi-pass testing (ISO 4548-12), direct differential-pressure instrumentation, used-oil viscosity tracking, and wear-metal spectrometry to enable cross-vendor benchmarking and causal interpretation. Findings are presented as short-term cleanliness and media characterisation; no durability claims are made in the absence of direct wear measurements. Full article

Blending is a promising strategy during the partial replacement of plant with animal proteins. This, however, may lead to alteration in the technofunctional properties of the resultant blends. In this study, partial replacement of milk protein concentrate (MPC) with different plant proteins including soy, rice and pea protein concentrates (SPC, RPC and PPC, respectively) was conducted to determine the effect of blending at different ratios on the technofunctional properties relevant to their emulsification behavior, e.g., emulsion stability, viscosity and water holding capacity (WHC) and oil binding capacity (OBC). It was observed that at equivalent concentrations, the plant protein concentrates had higher apparent viscosities compared to MPC and the blends. RPC–MPC, at all ratios (25:75, 50:50, and 75:25), had a lower OBC when compared with the SPC–MPC and PPC–MPC blends. The lowest OBC was 32.5, for RCP–MPC 25:75, and the highest was 116.0 for SPC–MPC 25:75. The highest solubility of PPC, RPC, and SPC was observed in their blend form at 50:50 (73.2%), 75:25 (86.5%) and 25:75 (71.1%) ratios, respectively. Plant protein–MPC blends showed higher emulsion stability than the individual plant protein concentrates. The highest emulsion stability was 100%, for RPC–MPC 50:50 and 75:25 ratios, PPC–MPC at 50:50 ratio, and SPC–MPC at 25:75 and 100:0 ratios. Among the blends, SPC–MPC 25:75, PPC–MPC 50:50 and RPC–MPC 50:50 showed the most suitable overall emulsification properties. Based on the results, blending MPC with plant protein concentrates led to promising improvements in emulsification behavior relevant to different composite protein ingredient applications. Full article