Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker

The moisture sorption isotherm (MSI) and critical water activity (a _w,crit ) of a dry food determine the moisture barrier properties required of packaging for desired shelf life of starchy dry food. These can be obtained with the novel rapid dynamic dewpoint isotherm method (DDI), but with such rapid measurement incomplete equilibration is of concern, and this relates to suitable particle size of the sample tested. Further, an MSI curve without clear inflection point can make it difficult to extract the a _w,crit. The objective of this work was to investigate the effects of particle size of a starch based snack on its MSI and on a _w,crit . A novel model to fit the MSI data was also created to obtain the a _w,crit . Fish cracker samples were prepared in three particle sizes (< 180 µm, 250-425 µm, and ~ 3000 µm) and tested at 25 and 35 °C for MSI using DDI. The sample comminution by grinding had clear and consistent effects, with finer particles absorbing more moisture. For this crispy snack, the rapid dense measurements enabled estimating the critical point that was robust against a 10 °C temperature change with about 200 µm particle diameter. This suggests near complete equilibration by the lack of rate effects from temperature, which were seen with larger particles. The results indicate that powdering dry crispy foods enables proper DDI measurements, while without powdering the isotherms can be degraded by particle size effects. The broken-stick type model fit the data extremely well and showed the critical transition clearly as a jump discontinuity in the derivative (slope).

Preserving the Female Genome in Trehalose Glass at Supra-Zero Temperatures: The Relationship Between Moisture Content and DNA Damage in Feline Germinal Vesicles

Introduction

Maintaining a stable dry state is critical for long-term preservation of live biomaterials at suprazero temperatures. The objective of the study was to characterize the effect of moisture content on DNA integrity within the germinal vesicle (GV) of feline oocytes following dehydration and storage at 22-24 °C.

Methods

Using microwave-assisted drying, conditions that led to a predictable and stable moisture content in trehalose solutions were determined. To explore moisture content stability during storage, trehalose samples were dried for 15 min and stored in glass vials at 11 or 43% RH for 8 weeks. To examine whether this condition allowed proper storage of GVs, permeabilized cat oocytes were incubated in trehalose for 10 min and dried for 15 or 30 min. Oocytes then were rehydrated to assess DNA integrity either directly after drying or after 8 weeks of storage in an 11% RH environment. Raman spectroscopy was used to identify the states of dried samples during storage.

Results

Moisture content was stable during the storage period. There was no significant difference in DNA integrity between fresh and dried samples without storage. After 8 weeks of storage, DNA integrity was maintained in GVs dried for 30 min. Samples dried for 15 min and stored were compromised, suggesting crystallization of the preservation matrix during storage. Biostabilization was optimal when samples were directly processed to moisture contents consistent with storage in the glassy state.

Conclusion

Microwave-assisted drying processing and storage conditions were optimized to ensure stable long-term storage of structural and functional properties of genetic resources.

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day germination. Protein content increased for pulses over germination while lentil had the highest protein content that increased from 30.65 to 33.60 g/100 g dry basis (d.b.). Lipid content in pulse flours decreased over germination with chickpea having the greatest decline, i.e. from 8.00 to 5.90 g/100 g (d.b.). Total starch decreased in lentil and yellow pea flours during germination, while there was no significant change (p > 0.05) in germinated chickpea flours. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capability after germination.

Preparation and characterization of a novel biocomposite based on duck feet gelatin as alternative to bovine gelatin

Edible duck feet gelatin (DFG)-based biocomposites with different glycerol (GLY) contents (15%, 25%, and 35% of dried DFG) were prepared. Physicochemical, mechanical, barrier, and heat seal properties of DFG films were characterized and compared as an alternative to bovine gelatin film. Increasing glycerol from 15 to 35% decreased the TS and YM and EB and HS increased, in value of 42.54-7.27 and 1240-157.10MPa and 22.82-50.33% and 42.06-347.15N/m respectively. The water vapor permeability (WVP) and oxygen permeability (OP) of films were increased from 4.78 to 5.6×10^-11gm^-1Pa^-1s^-1 and from 3.97 to 33.99cm³mμ/m² d kPa respectively. GAB model estimations showed monolayer water content of films increased with the increase of plasticizer content. Moisture sorption isotherm modelling exhibited a type II BET classification. Fourier transform infrared (FTIR) spectra showed shifted peak at approximately 1024cm^-1, which was related to glycerol. The results show that the properties of DFG film are suitable for use as an alternative material to bovine gelatin film.

Preparation and characterization of novel bionanocomposite based on soluble soybean polysaccharide and halloysite nanoclay

In this research, casting method was used to prepare novel polysaccharide-based bio-nanocomposite films with halloysite nanoclay (HNC). HNC was incorporated into soluble soybean polysaccharide (SSPS) at different concentrations (e.g., 1, 3, and 5%, w/w). Functional properties of SSPS films were evaluated following by ASTM standards. Incorporating HNC to SSPS matrix decreased water vapor permeability from 7.41 × 10(-11) to 3.27 × 10(-11) (gm(-1) s(-1) Pa(-1)) and oxygen permeability from 202 to 84 cm(3)(μm m(-2) day(-1) atm(-1)). By addition of HNC to SSPS films, glass transition temperature, tensile strength, and heat seal strength was increased and elongation at break was decreased. Uniform and smooth surface morphology revealed by scanning electron microscopy and shows no sign of phase separation among the film constitutes. In summary, HNC has the potential to be a filler in SSPS-based films for use in food and non-food packaging industries.