Effect of the loading of di- and tri-valent metal cations on the performance of sulfated silica-titania nano-catalyst in the esterification reaction

In this study, a series of sulfated silica-titania catalysts were modified by metal cations (Al, Co, Zr, Cr, and Zn) to enhance the catalytic activity and stability of sulfated silica-titania in the esterification reaction. The results indicated that the sulfate phases of sulfated silica-titania were mostly changed to TiO(SO4) by the incorporation of support cations. It affected the acidity content of the samples and the bonding strength between the sulfate group and the support surface. Moreover, the mean pore size was drastically increased which had a positive influence on the activity of the sample in the esterification reaction. The results of catalytic activity showed that all the samples had suitable activity at 120°C, whereas the sulfated silica-titania catalyst that was reinforced by Al3+ exhibited less activity reduction by setting the temperature to 90°C. The highest conversion of oleic acid (90.7 ± 2%) was obtained under optimal reaction conditions including the temperature of 90°C, methanol/oleic acid molar ratio of 9:1, 3 wt.% catalyst, and reaction time of 3 h. The sulfated silica-titania modified by Al3+ also exhibited good catalytic stability for six cycles while a high reduction in the activity of sulfated silica-titania catalyst was observed

Production Of Prebiotic Functional Shrimp Nuggets Using ß-glucan And Reduction Of Oil Absorption By Carboxymethyl Cellulose: Impacts On Sensory And Physical Properties

In recent years consumer demand for healthier foods such as seafood products possessing appropriate functional properties and low calories has been increased. In this study, shrimp nuggets having functional properties were manufactured by incorporating commercially available ß-glucan and carboxy methyl cellulose (CMC), and were evaluated for sensory, chemical and physical properties. Texture profile analysis (TPA) of par-fried and full fried products showed that shrimp nuggets containing both ß-glucan and carboxy methyl cellulose (BG+CMC formulation) had significantly higher springiness, chewiness and cohesiveness than control (p<0.05) and lower hardness and shear force values. Addition of 1% CMC to the batter formulation with 3% ß-glucan in core reduced 27% of oil absorption during frying step. Differences in sensory evaluation values between nuggets containing CMC and control were not significant at any particular factors except for the juiciness. Application of BG as a prebiotic soluble fiber and CMC reduces oil uptake during frying, and provides a functional calorie- reduced sea food product with desirable organoleptic properties. © 2014 Haghshenas M, et al.54Ballard, T.S., Mallikarjunan, P., The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets (2006) Journal of Food Science, 71, pp. S259-S264Balaban, M.O., Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp (2000) Journal of Aquatic Food Product Technology, 9, pp. 61-84Durance, T.D., Physical and Sensory Properties of Vacuum Microwave Dehydrated Shrimp (1999) Journal of Aquatic Food Product Technology, 8, pp. 41-53Luzuriaga, D.A., Balaban, M.O., Hasan, R., Teixeira, A.A., A New Device for Measuring Texture Changes in Raw White Shrimp Stored on Ice (1997) Journal of Aquatic Food Product Technology, 6, pp. 5-28Nunak, N., Schleining, G., Instrumental Textural Changes in Raw White Shrimp During Iced Storage (2011) Journal of Aquatic Food Product Technology, 20, pp. 350-360Dehghan Nasiri, F., Mohebbi, M., Tabatabaee Yazdi, F., Haddad Khodaparast, M.H., Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Prepared without a Pre-Frying Step (2011) Food and Bioproducts Processing, 89, pp. 241-247Turan, H., Kaya, Y., Erdem, M.E., Proximate Composition, Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangonL. 1758) from Sinop Region, Black Sea (2011) Journal of Aquatic Food Product Technology, 20, pp. 100-107De Grandi Castro Freitas, D., Berbari, S.A.G., Prati, P., Fakhouri, F.M., Collares Queiroz, F.P., Vicente, E., Reducing Fat Uptake in Cassava Product During Deep-Fat Frying (2009) Journal of Food Engineering, 94, pp. 390-394Sothornvit, R., Edible Coating and Post-Frying Centrifuge Step Effect on Quality of Vacuum-Fried Banana Chips (2011) Journal of Food Engineering, 107, pp. 319-325Primo-Martín, C., Sanz, T., Steringa, D.W., Salvador, A., Fiszman, S.M., Van Vliet, T., Performance of Cellulose Derivatives in Deep-Fried Battered Snacks: Oil Barrier and Crispy Properties (2010) Food Hydrocolloids, 24, pp. 702-708Singthong, J., Thongkaew, C., Using Hydrocolloids to Decrease Oil Absorption in Banana Chips (2009) LWT-Food Science and Technology, 42, pp. 1199-1203Yavari, A., Heshmati, A., Hamedi, M., Haghbin, S., RETRACTED: VIS/NIR Hyper-Spectroscopy Technique for the Measurement of Moisture and Fat Contents of Breaded-Fried Chicken Nuggets (2011) Food Chemistry, 127, pp. 645-650Chen, H.H., Kang, H.Y., Chen, S.D., The Effects of Ingredients and Water Content on The RheologicalProperties of Batters and Physical Properties of Crusts in Fried Foods (2008) Journal of Food Engineering, 88, pp. 45-54Chen, S.D., Chen, H.H., Chao, Y.C., Lin, R.S., Effect of Batter Formula on Qualities of Deep-Fat and Microwave Fried Fish Nuggets (2009) Journal of Food Engineering, 95, pp. 359-364Holownia, K.I., Chinnan, M.S., Erickson, M.C., Mallikarjunan, P., Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils (2000) Journal of Food Science, 65, pp. 1087-1090Pinthus, E.J., Weinberg, P., Saguy, I.S., Criterion for Oil Uptake during DeepFat Frying (1993) Journal of Food Science, 58, pp. 204-205Williams, R., Mittal, G.S., Low-Fat Fried Foods with Edible Coatings: Modeling and Simulation (1999) Journal of Food Science, 64, pp. 317-322Goppa, W., (2000) Book of Hydrocolloids., , Woodhead Publishing Limited and CRC Press LLCAkdeniz, N., Sahin, S., Sumnu, G., Functionality of Batters Containing Different Gums for Deep-Fat Frying of Carrot Slices (2006) Journal of Food Engineering, 75, pp. 522-526Antonova, I., Mallikarjunan, P., Duncan, S.E., Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness (2003) Journal of Food Science, 68, pp. 1308-1315Devadason, I.P., Anjaneyulu, A.S.R., Babji, Y., Effectof Different Binders on The Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets (2010) Journal of Food Science, 75, pp. S31-S35Bouchon, P., (2009) Understanding Oil Absorption During Deep-Fat Frying., , Advances in Food and Nutrition ResearchDas, A.K., Anjaneyulu, A.S.R., Gadekar, Y.P., Singh, R.P., Pragati, H., Effect of Full-Fat Soy Paste and Textured Soy Granules on Quality and Shelf-Life of Goat Meat Nuggets in Frozen Storage (2008) Meat Science, 80, pp. 607-614Martino, M., Edible Coatings From C ellulose Derivatives to Reduce Oil Uptake in Fried Products (2000) Innovative Food Science AmpEmerging Technologies, 3, pp. 391-397Morin, L.A., Temelli, F., McMullen, L., Physical and Sensory Characteristics of Reduced-Fat Rea Fast Sausa Es Ormulated with Arle B-Glucan (2002) Journal of Food Science, 67, pp. 2391-2396Prinyawiwatkul, W., McWatters, K.H., Beuchat, L.R., Phillips, R.D., Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours (1997) Journal of Food 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Elsevier Health SciencesVenugopal, V., (2006) Seafood Processing Chapter 9 Coated Product, Food Science and Technology., pp. 259-280. , Food Science and TechnologyBraaten, J.T.W.P., Scott, F.W., Wolynetz, M.S., Lowe, M.K., Bradley-White, P., Collins, M.W., Oat B-Glucan Reduces Blood Cholesterol Concentration in Hypercholesterolemic Subjects (1994) European Journal of Clinical Nutrition, 48, pp. 465-474Lai, H., Fermentation of Resistance Starch Produces Propionate Reducing Serum and Hepatic Cholesterol in Rats (2000) Journal of Nutrition, 130, pp. 1991-1995(2005) Official Methods of Analysis of the Association of Official Analytical Chemists., , AOAC. 18th Ed. 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Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran

Simultaneous reduction in activity of fat destabilizing enzymes (lipase and lipoxygenase), contaminants heavy metals (As, Cd, Pb, and Hg), antinutrient phytic acid and hazardous coliforms in rice bran was investigated. Application of washing, soaking the washed sample at different pH values (2, 6 and 9) alone or in combination with ultrasonication were examined. While washing was beneficial, its low efficiency acquired further treatment, which was prevailed by application of acidic pH and ultrasound (28 kHz) treatments. Free fatty acids and peroxide value, as indicators of enzymes activity, implied the effectiveness of treatments with adverse impact of sonication on peroxide value. Remarkably, reduction of dominant heavy metals (As, Pb and Zn) and phytic acid were synergistically facilitated by sonication. Coliforms growth was inhibited at pH 2 even at the absence of ultrasonic treatment. Evidently, combination of acidic pH and ultrasound is a practical approach to improve rice bran stability and safety