Search Results (69)

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article

Experiences in the production, transportation and preparation of crude oil for transportation have shown that specific problems arise related to their mixing, including water contamination. In recent years, interest in studying these problems has significantly increased, mainly due to the development of extraction technologies for heavy oil samples and bitumen. Along with various difficulties encountered during the pipeline transportation of complex rheological crude oil blended with each other and with light oil, including condensate (such as sedimentation, etc.), imbalances are also observed during storage, as well as in the processes of delivery and reception. During the dehydration of oil mixtures, a synergistic effect is observed in the consumption of demulsifier. The article investigates, in accordance with international standards and based on laboratory tests, how the physico-chemical properties (density, viscosity, freezing point, saturated vapor pressure, chemical composition) of mixtures formed by blending various grades and compositions of Azerbaijani oil examples with each other and with condensate change and how the efficiency of dehydration of oil mixtures is affected by the mixing ratio of the oil involved. It was found that the quality indicators (physico-chemical parameters) of oil mixtures differ non-additively from the initial parameters of the blended products and in some cases, this difference is even observed with anomalies. Moreover, depending on the mixing ratio of the oil, variations in the consumption of demulsifier were also identified. Full article

This study investigates the stiffening phenomena caused by aging and low-dosage Kraft lignin addition on a soft bitumen (PG58S–28)- used in cold climate regions. Through a combination of physico-chemical and rheological analyses, including Fourier-transform infrared spectroscopy (FTIR), Brookfield rheometer viscosity (BRV), dynamic shear rheometer (DSR), multiple stress creep recovery (MSCR), bending beam rheometer (BBR), and complex shear modulus (G*) tests, the impacts of lignin modification and thermo-oxidative aging are evaluated. In particular, the anti-aging potential of lignin is scrutinized. The results indicate that while the carbonyl index effectively tracks bitumen aging, the sulphoxide index is less reliable due to high initial S=O bond content in Kraft lignin and greater repeatability variability. Standard rheological tests (BRV, DSR, MSCR, and BBR) show that long-term aging significantly increases bitumen stiffness, while lignin modification leads to a moderate stiffening effect but does not exhibit any noticeable anti-aging properties. The G* analysis confirms that aging strongly influences bitumen rigidity, particularly at low and intermediate equivalent frequencies, while lignin acts similarly to an inert filler, with minimal effects on linear viscoelastic (LVE) behaviour. Overall, the study concludes that the addition of Kraft lignin at low dosage does not alter the fundamental aging mechanisms of bitumen, nor does it provide significant antioxidant benefits. These findings contribute to the ongoing discussion on bio-based bitumen modifiers and their role in sustainable pavement materials. Full article

The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule waste (GCW) was mixed with maltodextrin at varying ratios (1:1, 1:2, 1:3, 1:4, and 1:5) and subjected to spray drying. The findings highlight maltodextrin’s crucial role in stabilizing the drying process, reducing stickiness, and enhancing handling and storage properties. All the obtained GCWP samples appeared light white and had a slightly sticky texture. The 1:5 (w/w) GCW-to-maltodextrin ratio produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. Increasing maltodextrin reduced gel strength, texture, and foaming properties while raising the glass transition temperature. The FTIR analysis indicated a decline in protein–protein interactions and increased polysaccharide interactions at higher maltodextrin levels. The rheological analysis demonstrated lower elastic and loss moduli with increased maltodextrin, affecting GCWP’s structural behavior. For overall properties, the GCW mixed with maltodextrin at a 1:1 ratio (GCW-1M) is recommended for future applications, particularly for its gelling characteristics. The GCW-1M, being rich in amino acids, demonstrates its potential as a functional food ingredient. However, certain properties, such as gel strength and powder stability (hygroscopicity and stickiness), require further optimization to enhance its industrial applicability as a functional food ingredient. Full article

One of the emergent regenerative treatments for the restoration of the articular cartilage is tissue engineering (TE), in which hydrogels can functionally imitate the extracellular matrix (ECM) of the native tissue and create an optimal microenvironment for the restoration of the defective tissue. Hyaluronic acid (HA) is known for its potential in the field of TE as a regenerative material for many tissues. It is one of the major components of the articular cartilage ECM contributing to cell proliferation and migration. HA is the only non-sulphated glycosaminoglycan (GAG). However, herein, we use a HA presenting a high amount of sulphated glycosaminoglycans (sGAGs), altering the intrinsic properties of the material particularly in terms of biological response. Alginate (Alg) is another polysaccharide widely used in TE that allows stiff and stable hydrogels to be obtained when crosslinked with CaCl₂. Taking the benefit of the favourable characteristics of each biomaterial, semi-interpenetrating (semi-IPN) hydrogels had been developed by the combination of both materials, in which alginate is gelled, and HA remains uncrosslinked within the hydrogel. Varying the concentration of alginate and HA, the final rheological, viscoelastic, and mechanical properties of the hydrogel can be tailored, always seeking a trade-off between biological and physico-mechanical properties. All developed semi-IPN hydrogels have great potential for biomedical applications. Full article

Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications. β-Glucans are dietary fibers or polysaccharides renowned for their diverse bioactive properties, including immunomodulatory, antioxidant, anti-inflammatory, antitumor, and cholesterol- and glucose-lowering effects. They modulate the immune system by activating Dectin-1 and TLR receptors on immune cells, enhancing phagocytosis, cytokine production, and adaptive immune responses. Their antioxidant activity arises from neutralizing free radicals and reducing oxidative stress, thereby protecting cells and tissues. β-Glucans also exhibit antitumor effects by inhibiting cancer cell growth, inducing apoptosis, and preventing angiogenesis, the formation of new blood vessels essential for tumor development. Additionally, they lower cholesterol and glucose levels by forming a viscous gel in the intestine, which reduces lipid and carbohydrate absorption, improving metabolic health. The biological activity of β-glucans varies with their molecular weight and source, further highlighting their versatility and functional potential. This study investigates how grape variety, vinification technology and extraction methods affect the yield and properties of β-glucans extracted from wine lees. The physico-chemical and mineral composition of different wine lees were analyzed, and two extraction methods of β-glucans from wine lees were tested: acid-base extraction and autolysis. These two methods were also tested under ultrasound-assisted conditions at different frequencies, as well as without the use of ultrasound. The β-glucan yield and properties were evaluated under different conditions. FTIR spectroscopy was used to assess the functional groups and structural characteristics of the β-glucans extracted from the wine lees, helping to confirm their composition and quality. Rheological behavior of the extracted β-glucans was also assessed to understand the impact of extraction method and raw material origin. The findings highlight that vinification technology significantly affects the composition of wine lees, while both the extraction method and yeast origin influence the yield and type of β-glucans obtained. The autolysis method provided higher β-glucan yields (18.95 ± 0.49% to 39.36 ± 0.19%) compared to the acid–base method (3.47 ± 0.66% to 19.76 ± 0.58%). FTIR spectroscopy revealed that the β-glucan extracts contain a variety of glucan and polysaccharide types, with distinct β-glucans (β-1,4, β-1,3, and β-1,6) identified through specific absorption peaks. The rheological behavior of suspensions exhibited pseudoplastic or shear-thinning behavior, where viscosity decreased significantly as shear rate increased. This behavior, observed across all β-glucan extracts, is typical of polymer-containing suspensions. These insights are critical for optimizing β-glucan extraction processes, supporting sustainability efforts and waste valorization in the wine industry. Efficient extraction of β-glucans from natural sources like wine lees offers a promising path toward their industrial application as valuable functional compounds. Full article

The aim of this study was to produce a carbohydrate gel based on genipap and banana and analyze its physico-chemical, rheological, and sensory quality, as well as its proximate composition and antioxidant activity. Three gel samples were formulated containing different concentrations of genipap and clarified banana juice. The formulated samples followed the minimum parameters required and were subjected to analyses of their pH, soluble solids, titratable acidity, moisture, ash, lipids, proteins, glucose, fructose, sucrose, polyphenols, antioxidant activity, and rheology. Commercial carbohydrate gel was used as a control sample. It can be concluded that the gel formulations were formulated following the minimum parameters required, with a moderate sensory acceptance. The physico-chemical parameters and proximate composition the developed gels were similar to the commercial gel, while their glucose, sucrose, fructose, polyphenol, and antioxidant activity contents were higher and their rheological properties were within the expected range for this category of commonly marketed products. In the two blocks of analysis mentioned above, data variability was mostly explained by PC1–PC3 at almost 100%. Rheologically, the commercial gel is considered to be a Newtonian fluid, and the developed formulations can be considered as pseudoplastic fluids due to the insoluble solids still present. Full article

In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous health benefits, may serve as an optimal alternative to sucrose. This study investigates the impact of substituting sucrose, either partially (50%) or entirely (100%), with five Sardinian honeys (commercial multifloral honey, cardoon, eucalyptus, and strawberry tree unifloral honeys, and eucalyptus honeydew honey), on the rheological properties of the doughs and the physico-chemical and technological properties of the resulting gluten-free breads. The results demonstrated that an optimal balance was achieved between the leavening and viscoelastic properties of the doughs and the physical and textural attributes of the resulting breads in gluten-free samples prepared with a partial substitution of cardoon and multifloral honeys. Conversely, the least favorable outcomes were observed in samples prepared with strawberry tree honey and eucalyptus honeydew honey at both substitution levels. Therefore, the different behavior observed among all honey-enriched gluten-free breads was likely attributable to the distinct botanical origins of honey rather than to the substitution percentages employed. Full article

Compounds from plant extracts make dermatocosmetic products more effective as they avoid the adaptation and resistance of the organism and achieve a synergistic effect of the molecular properties of interest. Acmella oleracea extract is considered to have great potential in preventing oxidative damage and improving the appearance of the skin. The purpose of this article is to support the product formulated by preliminary studies of two types of O/W emulsions with 3% and 5% concentrations of Acmella oleracea extract. Physico-chemical methods were performed to evaluate the stability, microbiological control, rheological behavior and diffusion through the membrane. Good homogeneity, structural strength and flexibility, adequate skin diffusion, and high physico-chemical and microbiological stability were confirmed. The conclusions lead to the idea that these results require further in vivo studies as well as studies of toxicity and cytotoxicity to obtain the necessary data to place this product on the market. Full article

The development of self-compacting lightweight concretes is associated with solving two conflicting tasks: achieving a structure with both high flowability and homogeneity. This study aimed to identify the technological and rheological characteristics of the flow of concrete mixtures D1400…D1600 based on hollow microspheres in comparison with heavy fine-grained D2200 concrete and to establish their structural and physico-mechanical characteristics. The study of the concrete mixtures was carried out using the slump flow test and the rotational viscometry method. The physical and mechanical properties were studied using standard methods for determining average density and flexural and compressive strength. According to the results of the research conducted, differences in the flow behaviors of concrete mixtures on dense and hollow aggregates were found. Lightweight concretes on hollow microspheres exhibited better mobility than heavy concretes. It was shown that the self-compacting coefficients of the lightweight D1400...D1600 concrete mixtures were comparable with that of the heavy D2200 concrete. The rheological curves described by the Ostwald–de Waele equation showed a dilatant flow behavior of the D1400 concrete mixtures, regardless of the ratio of quartz powder to fractionated sand. For D1500 and D1600, the dilatant flow behavior changed to pseudoplastic, with a ratio of quartz powder to fractional sand of 25/75. The studied compositions of lightweight concrete can be described as homogeneous at any ratio of quartz powder to fractional sand. It was shown that concrete mixtures with a pronounced dilatant flow character had higher resistance to segregation. The value of the ratio of quartz powder to fractional sand had a statistically insignificant effect on the average density of the studied concretes. However, the flexural and compressive strengths varied significantly more in heavy concretes (up to 38%) than in lightweight concretes (up to 18%) when this factor was varied. The specific strength of lightweight and heavy concrete compositions with a ratio of quartz powder to fractional sand of 0/100 had close values in the range of 20.4...22.9 MPa, and increasing the share of quartz powder increased the difference between compositions of different densities. Full article

Improving the physico-mechanical characteristics of bitumen is a constant and pressing problem in road construction. The issue is solved by modifying bitumen with various additives, one of which is a nanostructured modifier. This paper examines the effect of adding a natural mineral, shungite, to bitumen from the Koksu deposit (Kazakhstan) after grinding under different conditions. The mechanochemical activation of shungite made it possible to obtain samples with an average particle diameter of up to 3 μm. Using scanning electron microscopy, nanostructured particles with sizes of up to 100 nm were discovered in their structure. The effect of nanostructured shungite on the rheological characteristics of bitumen—elasticity and loss moduli, and loss tangent at high and low temperatures—was studied. The transition temperatures of bitumen from the viscoelastic to the liquid state were established, and their shift to the region of elevated temperatures when modified with ground shungite are shown. The presence of organic and inorganic components in the composition of shungite—carbon, silica, and metal oxides—has a beneficial effect on the rheological properties of bitumen by forming bonds with resinous asphaltene components of bitumen. The use of bitumen modified with nanostructured shungite makes it possible to replace the polymer modifier with a natural mineral to improve the quality of the road surface. Full article

Hydrogel features can be designed and optimized using different crosslinking agents to meet specific requirements. In this regard, the present work investigates the physico-chemical features of cellulose-based hydrogels, designed by using different epoxy crosslinkers from the same glycidyl family, namely epichlorohydrin (ECH), 1,4-butanediol diglycidyl ether (BDDE), and trimethylolpropane triglycidyl ether (TMPTGE). The effect of the crosslinker’s structure (from simple to branched) and functionality (mono-, bi- and tri-epoxy groups) on the hydrogels’ features was studied. The performances of the hydrogels were investigated through the gel fraction, as well as by ATR-FTIR, DVS, SEM, DSC, and TG analyses. Also, the swelling and rheological behaviors of the hydrogels were examined. The advantages and limitations of each approach were discussed and a strong correlation between the crosslinker structure and the hydrogel properties was established. The formation of new ether bonds was evidenced by ATR-FTIR spectroscopy. It was emphasized that the pore size is directly influenced by the crosslinker type, namely, it decreases with the increasing number of epoxy groups from the crosslinker molecule, i.e., from 46 ± 11.1 µm (hydrogel CE, with ECH) to 12.3 ± 2.5 µm (hydrogel CB, with BDDE) and 6.7 ± 1.5 µm (hydrogel CT, with TMPTGE). The rheological behavior is consistent with the swelling data and hydrogel morphology, such as CE with the highest Q_max and the largest pore size being relatively more elastic than CB and CT. Instead, the denser matrices obtained by using crosslinkers with more complex structures have better thermal stability. The experimental results highlight the possibility of using a specific crosslinking agent, with a defined structure and functionality, in order to establish the main characteristics of hydrogels and, implicitly, to design them for a certain field of application. Full article

The development of biomaterials tailored for various tissue engineering applications has been increasingly researched in recent years; however, stimulating cells to synthesise the extracellular matrix (ECM) is still a significant challenge. In this study, we investigate the use of ECM-like hydrogel materials composed of Gelatin methacryloyl (GelMA) and glycosaminoglycans (GAG), such as hyaluronic acid (HA) and chondroitin sulphate (CS), to provide a biomimetic environment for tissue repair. These hydrogels are fully characterised in terms of physico-chemical properties, including compression, swelling behaviour, rheological behaviour and via 3D printing trials. Furthermore, porous scaffolds were developed through freeze drying, producing a scaffold morphology that better promotes cell proliferation, as shown by in vitro analysis with fibroblast cells. We show that after cell seeding, freeze-dried hydrogels resulted in significantly greater amounts of DNA by day 7 compared to the GelMA hydrogel. Furthermore, freeze-dried constructs containing HA or HA/CS were found to have a significantly higher metabolic activity than GelMA alone. Full article

Background: Natural antioxidants, such as grape pomace polyphenols, can be extracted by a surfactant-based green technology and incorporated into various emulsions. Therefore, this work aimed to investigate the physical stability and rheological characteristics of oil-in-water emulsions stabilized with poloxamer 407 (P407) and its mixtures with the low-molecular-mass surfactants Brij S20 (BS20) and Tween 60 (T60). Also, the influence of polyphenolic grape pomace extracts on the physical stability and rheological characteristics of the emulsions was examined. Methods: Grape pomace polyphenols were extracted by aqueous solutions of P407 and BS20/P407 and T60/P407 mixtures. Two different types of oil-in-water emulsions were examined: emulsions prepared with pure surfactants and emulsions prepared with surfactant-based polyphenol extracts of grape pomace. Both types contained 20% sunflower oil. Characterization of the emulsions comprised droplet size evaluation, rheology characteristics and creaming stability. Results: All the emulsions showed shear-thinning flow, while the rheological characteristics and creaming instability depended on the proportion of P407 in the emulsifier mixtures. Incorporation of grape pomace extracts had no effect on the investigated properties of the emulsions. Conclusion: The presence of extracted polyphenols in emulsifier mixtures had no significant effects on the emulsions’ physico-chemical characteristics and stability. Therefore, the investigated emulsions can be considered suitable carriers for polyphenol-rich extracts. Full article

In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams’ viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat–coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream’s colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well. Full article