Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment

The potential use of cellulose nanofibers (CNFs) as a reinforcing agent in banana starch-based nanocomposite films was investigated. CNFs were isolated from banana peel (Musa paradisiaca) by enzymatic hydrolysis. Banana starch-based nanocomposite films were prepared with CNFs using the casting method. CNFs effect on cell viability and on nanocomposite films properties was investigated. The cytotoxicity of CNFs was assessed on Caco-2 cell line. CNFs were not cytotoxic at 502000??g/mL. However, CNFs above 2000??g/mL significantly decreased cell viability. Topography analysis showed that the incorporation of CNFs modified the film structure. The nanocomposites exhibited a complex structure due to strong interactions between CNFs and starch matrix, promoting a remarkable improvement on mechanical and water barrier properties, opacity and UV light barrier compared to the control film. CNFs can offer a great potential as reinforcing material for starch-based nanocomposite films, producing a value-added food packaging from a waste material.The authors would like to acknowledge the financial support provided by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (140274/2014-6), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (2952/2011) and CAPES/FCT número349/13 for Ph.D internship program. Joana T. Martins acknowledges the Foundation for Science and Technology (FCT) for her fellowship (SFRH/BPD/89992/2012). This study was supported by FCT under the scope of the strategic funding of UID/BIO/ 04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors would also like to acknowledge the Brazilian Nanotechnology National Laboratory (LNNano) for allocation of the TEM, AFM and AFM-Nano IR apparatus.info:eu-repo/semantics/publishedVersio

Selection of operational parameters for the production of instant soy protein isolateby pulsedfluid bed agglomeration

The objective of this study was to select the optimal operational conditions for the production of instant soy protein isolate (SPI) by pulsed fluid bed agglomeration. The spray-dried SPI was characterized as being a cohesive powder, presenting cracks and channeling formation during its fluidization (Geldart type A). The process was carried out in a pulsed fluid bed, and aqueous maltodextrin solution was used as liquid binder. Air pulsation, at a frequency of 600 rpm, was used to fluidize the cohesive SPI particles and to allow agglomeration to occur. Seventeen tests were performed according to a central composite design. Independent variables were (i) feed flow rate (0.5–3.5 g/min), (ii) atomizing air pressure (0.5–1.5 bar) and (iii) binder concentration (10–50%). Mean particle diameter, process yield and product moisture were analyzed as responses. Surface response analysis led to the selection of optimal operational parameters, following which larger granules with low moisture content and high process yield were produced. Product transformations were also evaluated by the analysis of size distribution, flowability, cohesiveness and wettability. When compared to raw material, agglomerated particles were more porous and had a more irregular shape, presenting a wetting time decrease, free-flow improvement and cohesiveness reduction2033565573CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQSem informaçã

Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration

The objective of this study was to select the optimal operational conditions for the production of instant soy protein isolate (SPI) by pulsed fluid bed agglomeration. The spray-dried SPI was characterized as being a cohesive powder, presenting cracks and channeling formation during its fluidization (Geldart type A). The process was carried out in a pulsed fluid bed, and aqueous maltodextrin solution was used as liquid binder. Air pulsation, at a frequency of 600 rpm, was used to fluidize the cohesive SPI particles and to allow agglomeration to occur. Seventeen tests were performed according to a central composite design. Independent variables were (i) feed flow rate (0.5-3.5 g/min), (ii) atomizing air pressure (0.5-1.5 bar) and (iii) binder concentration (10-50%). Mean particle diameter, process yield and product moisture were analyzed as responses. Surface response analysis led to the selection of optimal operational parameters, following which larger granules with low moisture content and high process yield were produced. Product transformations were also evaluated by the analysis of size distribution, flowability, cohesiveness and wettability. When compared to raw material, agglomerated particles were more porous and had a more irregular shape, presenting a wetting time decrease, free-flow improvement and cohesiveness reduction. (C) 2010 Elsevier B.V. All rights reserved.National Council for Scientific and Technological Development, CNPq-Brazi

EVALUATION OF DIFFUSION-COEFFICIENTS IN OSMOTIC CONCENTRATION OF BANANAS (MUSA-CAVENDISH LAMBERT)

The effect of time of exposure, solution concentration and temperature on the osmotic concentration of banana (slices of 11 mm thickness) was studied in aqueous sucrose solutions. The selectivity of the cellular tissues was reduced by steam blanching the banana slices before osmotic treatment. Effective diffusion coefficients for the loss of water and the increase in sucrose content were determined according to Fick's Law applied to a two-dimensional body; calculated on the basis of the concentration of various components in the liquid phase impenetrating the fruit. These coefficients revealed values similar to binary diffusion coefficients for pure sucrose solutions

Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration

The water and sucrose effective diffusion coefficients behavior were studied in potato tubers immersed in aqueous sucrose solution, 50% (w/,A), at 27 degreesC. Water and sucrose concentration profiles were measured as function of the position for 3, 6 and 12 h of immersion. These were adjusted to a mathematical model for three components that take into account the bulk flow in a shrinking tissue and the concentration dependence of the diffusion coefficients.The binary effective coefficients were an order of magnitude lower than those for pure solutions of sucrose. These coefficients show an unusual concentration dependence. Analysis of these coefficients as functions of the concentration and position demonstrates that, cellular tissue promotes high resistance to diffusion in the tuber and also the elastic contraction of material influences the species diffusion. (C) 2003 Elsevier B.V. Ltd. All rights reserved

Ascorbic acid microencapsulation by spray chilling: production and characterization

CAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOThis study reports on the use of spray chilling to synthesize solid lipid microparticles containing ascorbic acid and describes the characterization of the resulting microparticles. Lauric acid (LA)/oleic acid (OA) mixtures at 70/30, 80/20, and 90/10 g:g ratios served as carrier. Different carrier/core (core = aqueous ascorbic acid solution 30 g/100 g) ratios, namely 70/30, 75/25, and 80/20 (g:g), were tested. The synthesized microparticles presented high TE values, which varied from 89% to 98%; differences between experiments were not significant (p > 0.05). EE values were inversely proportional to the amount of LA in the carrier; EE ranged from 58% to 88%. The mean volume moment of particle D[4,31 of the microparticles containing LA concentrations of 70 g/100 g of lipid and 90 g/100 g of lipid ranged from 45 to 67 pm and from 18 to 24 gm, respectively. The core release profile revealed that microparticles containing intermediate concentration of LA in the carrier (80 g/100 g of lipid) retained the ascorbic acid core better. The ratio between the fatty acids used as carrier rather than the ratio between the carrier and the core affected the characteristics of the microparticles the most. (C) 2015 Elsevier Ltd. All rights reserved.This study reports on the use of spray chilling to synthesize solid lipid microparticles containing ascorbic acid and describes the characterization of the resulting microparticles. Lauric acid (LA)/oleic acid (OA) mixtures at 70/30, 80/20, and 90/10 g:g ratios served as carrier. Different carrier/core (core = aqueous ascorbic acid solution 30 g/100 g) ratios, namely 70/30, 75/25, and 80/20 (g:g), were tested. The synthesized microparticles presented high TE values, which varied from 89% to 98%; differences between experiments were not significant (p > 0.05). EE values were inversely proportional to the amount of LA in the carrier; EE ranged from 58% to 88%. The mean volume moment of particle D[4,31 of the microparticles containing LA concentrations of 70 g/100 g of lipid and 90 g/100 g of lipid ranged from 45 to 67 pm and from 18 to 24 gm, respectively. The core release profile revealed that microparticles containing intermediate concentration of LA in the carrier (80 g/100 g of lipid) retained the ascorbic acid core better. The ratio between the fatty acids used as carrier rather than the ratio between the carrier and the core affected the characteristics of the microparticles the most. (C) 2015 Elsevier Ltd. All rights reserved.631353360CAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCAPES [PROEX - 2952/2011]CNPq [131425/2012-9]FAPESP [2012/50411-4]2952/2011131425/2012-92012/50411-

Effects of pulsating air flow in fluid bed agglomeration of starch particles

Fluid bed agglomeration is commonly used to improve the instant properties and flowability of cohesive food powders. However, fluidization of cohesive particles is characterized by cracks and channeling, but air pulsation systems can be attached to the fluid bed in order to improve bed homogeneity. The aim of this study was to investigate the influence of air pulsation frequencies, at (0, 5, 10 and 15) Hz, in fluid bed agglomeration of cassava starch and cornstarch particles. The particles size increased with agglomeration, resulting in the decreasing of wetting time and higher flowability. The solving of Population Balance Equations achieved the experimental aggregation kernel constants. The pulsation of (5 and 10) Hz resulted in the higher agglomeration rates, for both cassava and cornstarch study, respectively. The evaluation of the experimental PBE kernel constants were useful to measure the aggregation rate and to compare the performance of a fluid bed granulator1816783CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP445533/2014-5Sem informação2010/18704-

Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp

The net isosteric heat and entropy of water sorption were calculated for plum, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 degrees C). The Guggenheim-Anderson-deBoer model was applied to the experimental data giving a good agreement between experimental and calculated values. The net isosteric heat of water sorption, estimated by applying Claussius-Clapeyron equation to sorption isotherms, was found to be different for plum skin and pulp, mainly at low moisture contents, and could be well adjusted by an empirical exponential relationship. Plots of enthalpy in contrast to entropy provided the isokinetic temperatures for skin and pulp, indicating an enthalpy-controlled sorption process. Thermodynamic data on water sorption for plums are not found in literature, as opposed to prunes for which the data are abundant

Agglomeration of soy protein isolate in a pulsed fluidized bed: experimental study and process optimization

The soy protein isolate contains a high amount of protein and small fractions of fat, carbohydrates, and fiber. The food industry often employs this isolate as an additive, despite its drawbacks: it is a cohesive powder; its fluidization culminates in cracks and channeling. In this paper we used the experimental design to establish the optimal operational conditions to produce agglomerated soy protein isolate in a pulsed fluidized bed. The bed operated with an air pulsation frequency of 600 rpm; the liquid binder consisted of an aqueous carboxymethyl cellulose solution. We employed a 23 complete factorial design with three central points to evaluate how the variables fluidizing air temperature (60–80 °C), fluidizing air velocity (0.51–0.67 m s− 1), and binder flow rate (1.2–2.0 mL min− 1) affected the mean particle diameter, process yield, and moisture content. Surface response analysis pointed out the operational parameters that provided large granules with low moisture content and high process yield. Compared with the raw isolate, the agglomerated particles were more porous and irregular; they also presented good handling properties, reduced wetting time and cohesiveness, and improved free-flow. Moreover, agglomeration enhanced the functional properties of the powder such as water retention and foaming capacity254248255CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQSem informaçã

DYNAMIC AND STEADY-SHEAR RHEOLOGICAL PROPERTIES OF XANTHAN AND GUAR GUMS DISPERSED IN YELLOW PASSION FRUIT PULP (Passiflora edulis f. flavicarpa)

Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the addition of hydrocolloids. For this purpose, xanthan and guar gum [0.3, 0.7 and 1.0% (w/w)] were added to yellow passion fruit pulp and the changes in the dynamic and steady-shear rheological behavior evaluated. Xanthan dispersions showed a more pronounced pseudoplasticity and the presence of yield stress, which was not observed in the guar gum dispersions. Cross model fitting to flow curves showed that the xanthan suspensions also had higher zero shear viscosity than the guar suspensions, and, for both gums, an increase in temperature led to lower values for this parameter. The gums showed different behavior as a function of temperature in the range of 5-35 degrees C. The activation energy of the apparent viscosity was dependent on the shear rate and gum concentration for guar, whereas for xanthan these values only varied with the concentration. The mechanical spectra were well described by the generalized Maxwell model and the xanthan dispersions showed a more elastic character than the guar dispersions, with higher values for the relaxation time. Xanthan was characterized as a weak gel, while guar presented a concentrated solution behavior. The simultaneous evaluation of temperature and concentration showed a stronger influence of the polysaccharide concentration on the apparent viscosity and the G` and G `` moduli than the variation in temperature.28348349