Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Food 3D printing allows for the production of personalised foods in terms of shape and nutrition. In this study, we examined whether protein-, starch- and fibre-rich fractions extracted from faba beans can be combined to produce fibre- and protein-rich printable food inks for extrusion-based 3D printing. Small amplitude oscillatory shear measurements were used to characterise the inks while compression tests and scanning electron microscopy were used to characterise the freeze-dried samples. We found that rheological parameters such as storage modulus, loss tangent and yield stress were related to ink printability and shape stability. Investigations on the effect of ink composition, infill pattern (honeycomb/grid) and direction of compression on textural and microstructural properties of freeze-dried 3D-printed objects revealed no clear effect of infill pattern, but a strong effect of direction of compression. Microstructure heterogeneity seemed to be correlated with the textural properties of the printed objects

Physiochemical and thermal characterisation of faba bean starch

The structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP < 12) and a higher degree of branching. Granules in both faba bean starches exhibited surface cracks and were more homogenous in size than the smoother wheat starch granules. Gelatinisation temperature was higher for the faba bean starches, likely as an effect of high amylose content and longer starch chains delaying granular swelling. Cotyledon starch produced pastes with the highest viscosities in all rheological measurements, probably owing to larger granules. Higher prevalence of lipids and resistant starch reduced the viscosity values for hull starch. For all starches, viscosity increased at faster heating rates. During the rheological analyses, the samples were exposed to different instruments, heating rates and temperatures ranges, differing from standard rheological procedures, which could help predict how different processing techniques effect the final starch textures

Pasting and gelation of faba bean starch-protein mixtures

Starch and protein are major components in many foods, contributing to nutritional and textural properties. Understanding how the behaviour and interactions of these components contribute to different textures is important. In this study, mixed gel systems were created with different ratios of starch to protein (constant solid content 12%) extracted from faba bean, a promising crop for locally produced plant-based foods in cold climate regions. The mixed starch-protein gels were characterised in terms of pasting, texture and microstructure. Starch-rich mixtures showed higher water binding and water absorption than samples with higher protein content. A tendency for more efficient hydration in starch-rich samples was confirmed by NMR. Iodine affinity appeared to be lower for high-protein samples, particularly at higher temperatures. Mixtures with high starch content also showed higher viscosity during pasting, higher storage modulus throughout gelation, lower tan delta and lower frequency dependence of the final gel. Characterisation by compression tests showed stronger and more elastic gels with increasing starch content. Light microscopy revealed that starch granules were tightly packed, espe-cially at higher starch content, with protein filling the spaces between starch granules. SEM micrographs revealed a network structure with larger pores and thicker strands in samples with higher starch content. Overall, increasing protein content reduced viscosity during pasting and caused softer gels, likely owing to different gelation and hydration properties of starch and protein

Punktgittertolkning av brandområdet i Västmanland

Efter branden i Västmanland i augusti 2014 uppdrog Skogsstyrelsen åt SLU att utföra en punktgittertolkning för att ta fram statistik över den brandskadade skogen. Arbetet har utförts vid institutionen för skoglig resurshushållning vid SLU i Umeå under oktober månad 2014. Sammantaget, så har 2062 provytor med 10 m radie och 300 m mellanrum tolkats i flygbilder från strax före och efter branden. Arbetet har utförts i fotogrammetrisk arbetsstation. Denna rapport redovisar använda metoder samt en första sammanställning av statistik. Från den levererade databasen kan sedan ytterligare analyser göras. Databasen lämpar sig även för framtida uppföljning samt kombination med andra datakällor. Resultaten enligt denna undersökning visar bland annat att ca 13 100 ha berördes av branden, varav 9576 ha bedömdes som produktiv skogsmark. Av den produktiva skogsmarken var marken brandskadad på 98 % av ytan. Skadorna i trädkronorna fördelade sig enligt följande: 4 % av arealen hade inga tolkade skador i trädkronorna; för 23 % av arealen bedömdes mindre än hälften av trädkronornas barr eller löv vara döda; för 52 % av arealen bedömdes mer än hälften av trädkronornas barr/löv vara döda men fortfarande ha delar av kronan kvar. Resterande 25 % av skogsmarksarealen omfattades av kronbrand (viss del grenar kan finnas kvar men inga barr/löv). Virkesförrådet i de två kraftigaste skadeklasserna (> 50 % av kronan skadad, eller kronbrand) uppskattades till ca 917 400 m3sk, medan virkesförrådet i områden med högst 50 % kronskador omfattade ca 344 100 m3sk. Den talldominerade skogen är mest skadad och den lövdominerade skogen och blandskogarna är mindre skadad. Resultaten i denna rapport bygger helt på mätning och bedömning i flygbilder och ingen efterföljande kontrollinventering har gjorts. Av tidsskäl har heller inga referensytor innan bildtolkningen varit möjliga att få fram. Det finns därför risk att det kan förekomma systematiska fel, t.ex. i uppskattningen av virkesförråden. Dessa uppgifter bör därför användas med viss försiktighet. Eventuell kontrollinventering kan bara utföras i den buffertzon utanför brandområdet som också inventerats. Det har även gjorts en kartering av yttergränsen för det område som bedömts som brandpåverkat på uppdrag från Myndigheten för samhällsskydd och beredskap (MSB). Denna gräns bygger på både bildtolkning och fältbesök. Skogsstyrelsen beslutade att bara punkter inom denna gräns ska ingå i beräkningarn

The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications

In the present work, faba bean protein (FBP) films plasticized with glycerol and reinforced with different amounts (2.5, 5.0, 7.5 and 10% by weight of FBP) of lignin extracted from pine cones (PL) have been obtained by solution casting. The results obtained showed an elongation at break of 111.7% with the addition of 5% PL to the FBP film, which represents an increase of 107% compared to the FBP control film. On the other hand, it was observed by thermogravimetric analysis (TGA) that the incorporation of lignin improved the thermal stability of the FBP film, leading to an increase in the protein degradation temperature, being this increase higher in the sample film reinforced with 10% PL. The barrier properties of the FBP films were also affected by the presence of lignin, leading to a decrease in water vapor permeability (WVP) in comparison to the unreinforced film. The results show that the sample reinforced with 2.5% PL had the lowest WVP value, with a reduction of 25% compared to the control film. Chemical analysis by Fourier transform infrared spectroscopy (FTIR) confirmed the formation of intramolecular interactions between lignin and proteins which, together with the inherent hydrophobicity of lignin, resulted in a decrease of the moisture content in the films reinforced with PL. This research work has allowed the development of biobased and biodegradable films with attractive properties that could be of potential use in sectors such as packaging

Effect of starch and fibre on faba bean protein gel characteristics

Faba bean is a promising alternative to soybean for production of protein-rich plant-based foods. Increased understanding of the gelling behaviour of non-soy legumes can facilitate development of novel plant-based foods based on other legumes, such as faba bean. A mixture design was used in this study to evaluate the effect of different proportions of protein, starch and fibre fractions extracted from faba beans on gelation properties, texture and microstructure of the resulting gels. Large deformation properties, in terms of fracture stress and fracture strain, decreased as fibre and/or starch replaced protein. In contrast, Young\u27s modulus and storage modulus increased with substitution of the protein. Light microscopy revealed that for all gels, protein remained the continuous phase within the region studied (65–100% protein fraction, 0–35% starch fraction, 0–10% fibre fraction in total flour added). Swollen and deformed starch granules were distributed throughout the mixed gels with added starch. Leaked amylose aggregated on starch and fibre surfaces and in small cavities (&lt;1 μm) throughout the protein network. No clear difference between samples in protein network structure was observed by scanning electron microscopy. The reduction in large deformation properties was tentatively attributed to inhomogeneities created by the added starch and fibre. The increase in small deformation properties was hypothesised to be affected by water adsorption and moisture stability through the starch and fibre, increasing the effective protein concentration in the surrounding matrix and enhancing the protein network, or potentially by starch granules and fibre particles acting as active fillers reinforcing the gel structure

Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material

[EN] In the present work, transparent films were obtained by the solution casting method from faba bean protein isolate (FBP), reinforced with different cellulose nanocrystals (CNCs) content (1, 3, 5 and 7 wt%), obtained by acid hydrolysis of pine cone, and using glycerol as plasticizer. The influence of different CNCs loadings on the mechanical, thermal, barrier, optical, and morphological properties was discussed. Microstructurally, the FTIR and FESEM results corroborated the formation of intramolecular interactions between the CNCs and proteins that lead to more compact and homogeneous films. These interactions had a positive influence on the mechanical strength properties, which is reflected in higher tensile strength and Young's modulus in reinforced films with respect to the control film, resulting in stiffer films as the CNCs content increases. Thermal stability of the FBP films was also improved with the presence of CNCs, by increasing the characteristic onset degradation temperature. In addition, the linkages formed between the CNCs, and proteins reduced the water affinity of the reinforced films, leading to a reduction in their moisture content and water solubility, and an increase in their water contact angle, obtaining more hydrophobic films as the CNCs content in the matrix increased. The addition of CNCs in the FBP film also considerably improved its barrier properties, reducing its water vapour transmission rate (WVTR) and oxygen transmission rate (OTR). The present work shows the possibility of obtaining biobased and biodegradable films of CNC-reinforced FBP with improved mechanical, thermal and barrier properties, and low water susceptibility, which can be of great interest in the food packaging sector as edible food packaging material.This research was supported by the Ministry of Science and Inno-vation (MICI) [MAT2017-84909-C2-2-R] . S. Rojas-Lema thanks the Generalitat Valenciana (GVA) for the financial support through a San-tiago Grisolia grant (GRISOLIAP/2019/132) . D. Garcia-Garcia wants to thank the Ministry of Science, Innovation and Universities for their financial support through the "Jose Castillejo" mobility grant (CAS19/00332).Rojas-Lema, S.; Nilsson, K.; Trifol, J.; Langton, M.; Gómez-Caturla, J.; Balart, R.; Garcia-Garcia, D.... (2021). Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material. Food Hydrocolloids. 121. https://doi.org/10.1016/j.foodhyd.2021.10701912

The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications

In the present work, faba bean protein (FBP) films plasticized with glycerol and reinforced with different amounts (2.5, 5.0, 7.5 and 10% by weight of FBP) of lignin extracted from pine cones (PL) have been obtained by solution casting. The results obtained showed an elongation at break of 111.7% with the addition of 5% PL to the FBP film, which represents an increase of 107% compared to the FBP control film. On the other hand, it was observed by thermogravimetric analysis (TGA) that the incorporation of lignin improved the thermal stability of the FBP film, leading to an increase in the protein degradation temperature, being this increase higher in the sample film reinforced with 10% PL. The barrier properties of the FBP films were also affected by the presence of lignin, leading to a decrease in water vapor permeability (WVP) in comparison to the unreinforced film. The results show that the sample reinforced with 2.5% PL had the lowest WVP value, with a reduction of 25% compared to the control film. Chemical analysis by Fourier transform infrared spectroscopy (FTIR) confirmed the formation of intramolecular interactions between lignin and proteins which, together with the inherent hydrophobicity of lignin, resulted in a decrease of the moisture content in the films reinforced with PL. This research work has allowed the development of biobased and biodegradable films with attractive properties that could be of potential use in sectors such as packaging

Clonal spread of carbapenem-resistant Klebsiella pneumoniae among patients at admission and discharge at a Vietnamese neonatal intensive care unit

Background The increasing prevalence of carbapenem-resistant Enterobacteriaceae (CRE) is a growing problem globally, particularly in low- to middle-income countries (LMICs). Previous studies have shown high rates of CRE colonisation among patients at hospitals in LMICs, with increased risk of hospital-acquired infections. Methods We isolated carbapenem-resistant Klebsiella pneumoniae (CRKP) from faecal samples collected in 2017 from patients at admission and discharge at a Vietnamese neonatal intensive care unit (NICU). 126 CRKP were whole-genome sequenced. The phylogenetic relationship between the isolates and between clinical CRKP isolates collected in 2012-2018 at the same hospital were investigated. Results NDM-type carbapenemase-(61%) and KPC-2-encoding genes (41%) were the most common carbapenem resistance genes observed among the admission and discharge isolates. Most isolates (56%) belonged to three distinct clonal clusters of ST15, carrying bla(KPC-2), bla(NDM-1) and bla(NDM-4), respectively. Each cluster also comprised clinical isolates from blood collected at the study hospital. The most dominant ST15 clone was shown to be related to isolates collected from the same hospital as far back as in 2012. Conclusions Highly resistant CRKP were found colonising admission and discharge patients at a Vietnamese NICU, emphasising the importance of continued monitoring. Whole-genome sequencing revealed a population of CRKP consisting mostly of ST15 isolates in three clonally related clusters, each related to blood isolates collected from the same hospital. Furthermore, clinical isolates collected from previous years (dating back to 2012) were shown to likely be clonally descended from ST15 isolates in the largest cluster, suggesting a successful hospital strain which can colonise inpatients