Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing

This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of potato puree.Postprint (updated version

Assessing the microstructural and rheological changes induced by food additives on potato puree

The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated. Each additive was applied separately at two concentrations (0.5 and 1%). Microscopic observations revealed more swollen starch aggregations in lecithin and glycerol compared with those of potato puree and agar, consequently affecting the rheological properties of potato puree. All samples exhibited shear thinning non-Newtonian behaviour. Rheological measurements were strongly concentration dependent. At 0.5% concentration, additives exerted decreases in all the rheological properties of potato puree in the order of glycerol > alginate > lecithin > agar, while at 1% concentration, the order changed to glycerol > lecithin > alginate, whereas 1% agar behaved differently, increasing all rheological values. This study also showed that agar and alginate in addition to potato puree could be valuable and advantageous for further technological processes, such as 3D printing.Peer ReviewedPostprint (updated version

Formation, mitigation, and detection of acrylamide in foods

Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated>120 °C through the Maillard reaction. The main parameters that affect acrylamide formation in foods are the composition of the raw food, and time–temperature of food processing. International organizations have warned against the existence of acrylamide in foods and mandated to limit its consumption to prevent its adverse health effects. This review summarizes some of the innovative and the conventional mitigation techniques. The innovative mitigation techniques are based on the use of lactic acid bacteria, yeasts, and cell extracts used alone or in combination with electrical pulses, while the conventional techniques are blanch-ing, microwave, and the addition of food ingredients in which their effectiveness is related to the control of the temperature and the cooking time. Although LC–MS and GC–MS with or without derivatization are cumbersome procedures, they give accurate results and reduce the interferences of compounds. On the other hand, the current trend for acrylamide detection in food matrices is using simple, fast, and inexpensive techniques such as the filtration-assisted approach for optical detection and the PHYTON imaging program. Yet, their application needs an exhaustive validation.Postprint (published version

Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing

The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to five times more than BP samples. All samples exhibited shear thinning non-Newtonian behaviorPostprint (published version

MORPHOLOGICAL AND CHEMICAL VARIABILITY OF LEBANESE CAROB VARIETIES

Morphological variation (pod length, width, thickness, seed number, volume, weight and specific gravity measurements) and chemical composition (protein, sugar, fiber, ash and total phenol content) of nine carob varieties from different regions of Lebanon were investigated. The obtained results showed that these two criteria exhibit significant differences (p&lt;0.05) allowing thus to establish correlations between morphological aspects and location, mainly latitude. Moreover, the principal component analysis (PCA) of the data allowed separating these varieties in two grouped and two ungrouped populations

ACTIVATION OF BUTYRYLCHOLINESTERASE ENZYME BY MAGNESIUM IONS

Human serum Butyrylcholinesterase (BChE) is an important enzyme in detoxification with its capacity for hydrolyzing esters. the inhibition of this enzyme lead to ill health. The reaction of enzyme with metals ions have grown in recent years,. in our study we examine the reaction of Mg+2 with normal and toxic form of enzyme .we collected samples as two groups for normal and toxic plasma, treated with different concentration of Mg+2 , compare the reading of plasma cholinesterase before and after treating , there are significant changing for that two groups at certain Mg+2 concentration. this changing may be for the allosteric effect of cholinesterase enzyme , reformation the binding site as its environment changing

Impact of Covid-19 pandemic on willingness to consume insect-based food products in Catalonia

Edible insects are among the novel sustainable sources of protein in the West. The impact of COVID-19 on the willingness to consume (WTC) jam and yogurt enriched with insect ingredients was analyzed. A questionnaire was applied using the Qualtrics© consumer panel. The multinomial logit (MNL) model was used to analyze the determinant factors affecting consumers’ WTC the insect-based products. Results showed that the outbreak of COVID-19 caused a significant decrease in the WTC. Consumers who strictly followed the regulations during the confinement and are well informed about symptoms were more likely to reject the consumption of the insect-based products. Both before and during the lockdown, results showed that young and employed consumers, with low-income level, who consider the environmental impact of their food choices are prone to consume the products with insect protein. Findings also revealed that the COVID-19 outbreak decreased the heterogeneity of WTC between males and females

ALCOHOL IN DRIVERS FATALLY INJURED IN ROAD ACCIDENTS IN ALBANIA DURING THE YEARS 2010-2012

Aim: To assess the presence of alcohol among Albanian drivers involved in fatal road accidents between 2010 and 2012.Materials and methods: Samples were obtained for 365 drivers involved in road accidents from January 2010 to December 2012. Blood samples have been analyzed foe the presence of ethanol by GC –HS (Gas-Chromatograph Head Space) in the Laboratory of Forensic Toxicology in the Institute of Forensic Medicine in Tirana which is the only authorized institution to perform the toxicological investigation of road accidents that happen in Albania.Results: In the final cohort of 365 persons involved in traffic accidents, alcohol were found in concentrations above the legal limit in samples from 45.2% of subjects. BAC exceeded 0.50 g/l mostly in male subjects (98.8%). There were involved in traffic crashes mostly, car drivers (57.9%) and pedestrian (29.1%), consisting 41.9% of fatally cases each group.Conclusion: Males have the chance to crash 18% more than females. [OD: 1.18; CI95%: 1.01-7.76]. Blood alcohol concentrations (0.2 g/l ≥BAC≤ 0.5 g/l) are not an influence factor in fatal road accidents. Subjects whose blood alcohol concentrations have a alcohol blood level equal to (0.5 g/l ≥BAC≤ 1 g/l) have the chance to be involved in a fatal accident 2.2 times more then subjects whose blood alcohol concentration is below 0.2 g/l [OD = 2.2 ; CI 95%; 1.09-4.55]. Subjects with a blood alcohol concentration over &gt; 1 g/l, have the chance to be involved in a fatal accident approximately two times more than a subject with a BAC &lt;0.2g/l. [OD 1,98; CI 95%; (1.23-3.02)]

The influence of cultivar on functional properties of the lebanese carob

Le caroubier est considéré comme l'un des arbres fruitiers et forestiers qui présente le plus grand potentiel de valorisation puisque toutes les parties de cette plante sont utilisables dans plusieurs applications industriels. Le caroubier est cultivé dans plusieurs régions du Liban mais peu d'études sont disponibles sur les voies de valorisation et sur les propriétés fonctionnelles et structurales des graines et des gousses. Ainsi, dans le cadre d'une démarche qui vise à promouvoir et contribuer à une meilleure valorisation et gestion de cette ressource renouvelable, nous avons entrepris dans cette thèse des travaux consacrés à la caractérisation et à l'évaluation de la valeur nutritive et fonctionnelle des gousses de caroube issues de plusieurs régions libanaise. Ces travaux ont porté notamment sur la caractérisation morphologique et physico-chimique des gousses et sur la purification des gommes extraits des graines. Ces gommes ont fait l'objet d'une étude approfondie portant sur leur comportement rhéologique et la relation entre ce comportement, la variété et le lieu géographique. Nous avons aussi déterminé les isothermes de sorption de ces gommes pour prédire les conditions idéales de leur conservation. Les résultats obtenus à l'issue de cette étude ont démontré clairement la présence des corrélations morphologie, composition chimique et coordonnées géographiques de différents cultivars étudiés. De même, les études structurales et rhéologiques ont montré des différences significatives entre les gommes purifiées. Cette différence semble être liée à une variation du rapport galactose/mannose et de la masse molaire observée selon les variétés. Par ailleurs, les études des isothermes de sorption ont permis de fournir des informations complémentaires sur leurs hygroscopicités et par conséquence sur les conditions idéales de leur conservationThe carob plant is considered as one of the fruit and forester tree that has the greatest potential of valorization since all the parts of this plant can be used in several food and cosmetic applications. The carob is cultivated in several areas of lebanon but few studies are available on the ways of valorization and the functional and structural properties of the different fractions of this tree (seeds and pods). Thus, in view to develop a strategy aims to promote and contribute to a better valorization and management of this renewable resource, we undertook in this thesis of work devoted to the characterization and the evaluation of nutritive and functional properties of the carob pods resulting from several lebanese areas. This work focused particularly on the morphological and physicochemical characterization of the pods and the purified fraction of gum. These gums were the subject of a thorough study relating to their rheological behavior and the relation between this behavior, the variety and the geographical localization of the studied varieties. We also determined the isotherms of sorption of these gums to predict the ideal conditions of their conservation. The obtained results clearly showed the presence of the correlations between morphology, chemical composition and geographical localization of the different studied cultivars. In the same way, the structural and rheological studies showed significant differences between purified gums. This difference seems to be related to a variation of the galactose /mannose ratio and molar mass according to the varieties. These interesting rheological properties open the carob gums a new niches of valorization with added values. In addition, the studies of the isotherms of sorption provided additional information on their hygroscopicities and by consequence on the ideal conditions of their conservatio

L'influence des cultivars sur les proprietés fonctionnelles de la caroube Libanaise

The carob plant is considered as one of the fruit and forester tree that has the greatest potential of valorization since all the parts of this plant can be used in several food and cosmetic applications. The carob is cultivated in several areas of lebanon but few studies are available on the ways of valorization and the functional and structural properties of the different fractions of this tree (seeds and pods). Thus, in view to develop a strategy aims to promote and contribute to a better valorization and management of this renewable resource, we undertook in this thesis of work devoted to the characterization and the evaluation of nutritive and functional properties of the carob pods resulting from several lebanese areas. This work focused particularly on the morphological and physicochemical characterization of the pods and the purified fraction of gum. These gums were the subject of a thorough study relating to their rheological behavior and the relation between this behavior, the variety and the geographical localization of the studied varieties. We also determined the isotherms of sorption of these gums to predict the ideal conditions of their conservation. The obtained results clearly showed the presence of the correlations between morphology, chemical composition and geographical localization of the different studied cultivars. In the same way, the structural and rheological studies showed significant differences between purified gums. This difference seems to be related to a variation of the galactose /mannose ratio and molar mass according to the varieties. These interesting rheological properties open the carob gums a new niches of valorization with added values. In addition, the studies of the isotherms of sorption provided additional information on their hygroscopicities and by consequence on the ideal conditions of their conservationLe caroubier est considéré comme l'un des arbres fruitiers et forestiers qui présente le plus grand potentiel de valorisation puisque toutes les parties de cette plante sont utilisables dans plusieurs applications industriels. Le caroubier est cultivé dans plusieurs régions du Liban mais peu d'études sont disponibles sur les voies de valorisation et sur les propriétés fonctionnelles et structurales des graines et des gousses. Ainsi, dans le cadre d'une démarche qui vise à promouvoir et contribuer à une meilleure valorisation et gestion de cette ressource renouvelable, nous avons entrepris dans cette thèse des travaux consacrés à la caractérisation et à l'évaluation de la valeur nutritive et fonctionnelle des gousses de caroube issues de plusieurs régions libanaise. Ces travaux ont porté notamment sur la caractérisation morphologique et physico-chimique des gousses et sur la purification des gommes extraits des graines. Ces gommes ont fait l'objet d'une étude approfondie portant sur leur comportement rhéologique et la relation entre ce comportement, la variété et le lieu géographique. Nous avons aussi déterminé les isothermes de sorption de ces gommes pour prédire les conditions idéales de leur conservation. Les résultats obtenus à l'issue de cette étude ont démontré clairement la présence des corrélations morphologie, composition chimique et coordonnées géographiques de différents cultivars étudiés. De même, les études structurales et rhéologiques ont montré des différences significatives entre les gommes purifiées. Cette différence semble être liée à une variation du rapport galactose/mannose et de la masse molaire observée selon les variétés. Par ailleurs, les études des isothermes de sorption ont permis de fournir des informations complémentaires sur leurs hygroscopicités et par conséquence sur les conditions idéales de leur conservatio