Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems

Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends

Plant-based proteins, represented by amaranth in our study, embrace a potential as an ingredient for the functional-food formulation. However, their efficacy is hindered by inherent limitations in solubility, emulsification, and antioxidant traits. The Maillard reaction, a complex chemical-process resulting in a diverse array of products, including Maillard conjugates and Maillard reaction products (MRPs), can employ variable effects on these specific attributes. To elucidate the influence of this reaction and the MRPs on the aforementioned properties, we used a complex blend of dehydrated seaweed Gracilaria and amaranth protein to create a conjugate-MRP blend. Our investigations revealed that the resultant incorporation enhanced solubility, emulsification, and antioxidant properties, while the intermediates formed did not progress to advanced glycation stages. This change is likely attributed to the dual effect of conjugates that altered the secondary protein structure, while the generation and/or preservation of MRPs post ultrasonication and spray drying enhanced its antioxidant potential.

Single-Piece Membrane Supercapacitor with Exceptional Areal/Volumetric Capacitance via Double-Face Print of Electrode/Electrolyte Active Ink

Single-piece flexible supercapacitors (FSCs) have light and ultrathin superiorities, thereby having great potential in portable/wearable electronics. However, all the available single-piece FSCs are fabricated by in situ growth routes, which are incompatible with large-scale technology. This work designs a carboxymethyl cellulose/phytic acid/polyaniline ink, incorporating electrode with electrolyte active compositions. Based on the electrode/electrolyte active ink, a double-face print technique on mixed cellulose ester and nylon membranes to fabricate single-piece membrane-FSCs, where both sides of membranes can be utilized well, is proposed. Consequently, one FSC is measured to be only ≈0.785 cm² in area, ≈0.021 g in weight, and ≈200 µm in thickness, while it has exceptional areal and volumetric capacitances up to 757 mF cm^-2 and 37.8 F cm^-3 , respectively, based on the entire device. It also exhibits high flexibility with a capacitance retention of 98% after 2000 bend cycles from 0° to 180°. The state-of-the-art FSCs are expected to have exciting prospects in portable/wearable electronics, smart reading, and flexible displays. The preparation strategy renders the massive production of large-area and mini-size arrayed FSCs, and also the "do-it-yourself" or homemade preparation, which adds more interest and designability for general users.

Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins

The world population is growing and alternative ways of satisfying the increasing demand for meat are being explored, such as using animal cells for the fabrication of cultured meat. Edible biomaterials are required as supporting structures. Hence, we chose agarose, gellan and a xanthan-locust bean gum blend (XLB) as support materials with pea and soy protein additives and analyzed them regarding material properties and biocompatibility. We successfully built stable hydrogels containing up to 1% pea or soy protein. Higher amounts of protein resulted in poor handling properties and unstable gels. The gelation temperature range for agarose and gellan blends is between 23-30 °C, but for XLB blends it is above 55 °C. A change in viscosity and a decrease in the swelling behavior was observed in the polysaccharide-protein gels compared to the pure polysaccharide gels. None of the leachates of the investigated materials had cytotoxic effects on the myoblast cell line C2C12. All polysaccharide-protein blends evaluated turned out as potential candidates for cultured meat. For cell-laden gels, the gellan blends were the most suitable in terms of processing and uniform distribution of cells, followed by agarose blends, whereas no stable cell-laden gels could be formed with XLB blends.