Search Results (164)

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proportions of 5% (WhWF5), 10% (WhWF10), and 15% (WhWF15). These composite flours were then used to produce bread. The nutritional properties (proximate composition, macro and microelement content) and bioactive compounds (total polyphenols and antioxidant activity) were assessed for both the composite flours and the resulting breads. In addition, the rheological behavior of the dough was evaluated using the Mixolab system, while the microstructural characteristics and physical properties of the composite flours were analyzed using Small/Wide Angle X-ray Scattering (SAXS/WAXS) and Fourier Transform Infrared Spectroscopy (FTIR). Sensory evaluation of the breads was also performed. The results demonstrated a positive effect of the whey powder addition on the nutritional profile of both composite flours and bakery products, particularly through increased protein levels (25.24–37.77% in fortified flours vs. 11.26% in control; 16.64–18.89% in fortified breads vs. 14.12% in control) and enhanced mineral content (11.27–80.45% higher compared to white wheat bread), alongside a reduction in carbohydrate content. Bread fortified with 15% whey powder showed higher monolement with increases of 27.80% for K, 7.01% for Mg, and 28.67% for Ca compared to control bread without whey. The analysis of the Mixolab charts confirmed the progressive influence of whey powder on dough rheology. While water absorption remains high, other functional parameters, such as gluten quality, kneading capacity, and starch viscosity, were negatively affected. Nonetheless, the nutritional advantages and reduced retrogradation tendency may offset these drawbacks in the context of developing functional bakery products. Formulations containing 5–10% whey powder appear to offer an optimal balance between technological performance, nutritional quality, and sensory acceptance. Full article

A continuous mixing process with a twin-screw extruder was investigated for graphite-based negative electrode pastes for high-power applications. In the extrusion-based mixing process, the first kneading concentration is one of the key processing parameters for systematic optimization of relevant electrode paste properties like viscosity and particle size distribution. For different active materials at a constant electrode paste composition, a clear correlation of increasing kneading concentration with decreasing viscosity can be observed up to a certain reversal point, initiating a change in the trend and the rheological behavior, thus indicating a process limit. The fundamental effects causing this change and the associated impact on materials and battery performance were evaluated by applying further analytical methods and electrochemical characterization. It is revealed that the change in viscosity is associated with enhanced de-agglomeration of the carbon black additive and with partial particle grinding of the active material and thus a partial change in the interlayer distance of graphene layers and, correspondingly, the electrochemical behavior of the active material. Beyond this, correlations between processing parameters and product properties are presented. Furthermore, indicators are suggested with which monitoring of the machine parameters enables the detection of changes in the electrode paste characteristics. Full article

Innovative functional materials integrating host–guest complexes in cryogels offer promising applications in topical drug delivery, enhancing drug solubility and stability. In this study, we designed and developed a cryogel-based patch for acne treatment by polymerizing an acrylate-functionalized γ-cyclodextrin (γ-CD) and trimethoprim (TMP) inclusion complex with [2-(acryloyloxy)ethyl]trimethylammonium chloride (AETMA) at low temperatures. A multistep workflow was applied to synthesize the inclusion complex via mortar-assisted kneading, followed by cryogel formulation through radical cryopolymerization. The resulting hybrid system leverages the cationic nature of AETMA to promote adhesion and electrostatic interactions with the skin surface. At the same time, γ-CD serves as a drug reservoir, facilitating sustained release of the drug. The system was characterized by FT-IR, TGA, and SEM analyses. In vitro release studies demonstrated a sustained TMP release profile, best described by the Korsmeyer–Peppas diffusion model. Antibacterial assays confirmed the system’s effectiveness against Staphylococcus aureus, supporting its potential for localized and prolonged acne treatment. Moreover, cytocompatibility tests demonstrated that the formulation is biocompatible, further validating its suitability for topical application. Full article

Clove essential oil (Eugenia caryophyllata essential oil, ECEO) is known for its high eugenol content and notable antimicrobial properties. However, the volatility and instability of its active compounds hinder broader pharmaceutical applications. Methods: This study characterised the chemical composition of ECEO and comparatively evaluated four β-cyclodextrin (β-CD) encapsulation methods: kneading, co-precipitation, lyophilisation, and co-precipitation–lyophilisation for eugenol, eucalyptol, and ECEO. Encapsulation efficiency, physicochemical properties, and antimicrobial potential were assessed. Analytical techniques included Gas Chromatography–Mass Spectrometry (GC-MS), Headspace GC-MS (HS-GC-MS), Differential Scanning Calorimetry (DSC), Job’s method, and Dynamic Light Scattering (DLS). Results: GC-MS identified eugenol (90.67%), eugenyl acetate (4.77%), and (E)–β-caryophyllene (3.98%) as major components of ECEO, while HS-GC-MS indicated a slightly reduced eugenol content (86.46%). The kneading method yielded the highest encapsulation efficiency for eugenol, whereas the co-precipitation–lyophilisation method was optimal for eucalyptol. DSC thermograms confirmed complex formation, and DLS analysis revealed nanostructures averaging 186.4 nm in diameter (PDI = 0.298). Antimicrobial assays showed MIC values ranging from 0.039 mg/mL to 10,000 mg/mL. Notably, ECEO and its β-CD complex displayed enhanced efficacy against Escherichia coli (0.039 mg/mL), surpassing the reference antibiotic gentamicin (0.049 mg/mL). Conclusions: β-Cyclodextrin encapsulation significantly enhances the stability and bioactivity of volatile antimicrobial compounds, thereby supporting their potential integration into advanced essential oil-based pharmaceutical formulations. Full article

Background/Objectives: A relevant subgroup of post-COVID-19 syndrome (PCS) patients suffers from post-exertional malaise (PEM) and cardiovascular or neurological symptoms, impairing daily functioning up to becoming even house- or bedbound. Recent data suggest that PCS summarizes different subgroups, one of them being characterized by an impaired microcirculation. Thus, the aim of the present study was to investigate local deoxygenation, measured with non-invasive near-infrared regional spectroscopy (NIRS), and its association with self-reported fatigue in patients with PCS compared to controls in light exercise. Methods: 150 participants (100 PCS patients and 50 controls) were recruited. PEM was assessed using FACIT, Chalder, and Bell scoring and Canadian Criteria. NIRS was used to measure local oxygenation while kneading a stress ball and during recovery. Results: PCS patients showed fatigue scores of 30 (Bell score), 20.6 (FACIT fatigue score), and 9.914 (Chalder fatigue score). Decreased deoxygenation peaks at the start of exercise were observed in patients with PCS, compared to controls (p = 0.0002). Multivariate analysis identified a subgroup, showing an association between strong fatigue and restricted oxygenation dynamics. Conclusions: NIRS could be a potential tool to assess deoxygenation deficits even in moderate to severely impaired PCS patients using light exercise protocols. Full article

Carvedilol (CARV) is a nonselective beta and alpha-1 adrenoceptor antagonist commonly indicated for chronic heart failure and hypertension. Its clinical potential is limited by its low aqueous solubility, resulting in poor bioavailability. Encapsulation of CARV by cyclodextrins (CDs) was performed to exceed its solubility-related barriers. This study examines the impact of the CD type and ethanol, as a co-solvent used in the preparation step, on the complexation of CARV with two β-CD derivatives. The inclusion complexes (ICs) were prepared employing the kneading method and investigated using different analytical techniques, including thermoanalytical methods, powder X-ray diffractometry (PXRD), universal attenuated total reflectance Fourier transform infrared (UATR-FTIR) spectroscopy, UV spectroscopy and saturation solubility studies. The binary products of CARV with heptakis(2,6-di-O-methyl)-β-cyclodextrin (DM-β-CD) and randomly methylated β-cyclodextrin (RM-β-CD) exhibit different thermal behavior, different FTIR spectral and diffractometric profiles from those of the parent compounds, emphasizing the interaction between the components and the IC formation. CARV solubility increased 1.78 to 3.32 times as a result of drug complexation with CDs. Analytical data indicate a significant influence of both solvent systems and CD type on the IC solubility, highlighting the CARV/DM-β-CD IC as a promising entity for further research to obtain new formulations containing CARV with improved bioavailability. Full article

With a global prevalence ranging from 12% to 19%, constipation exerts a severe negative impact on the quality of life of patients. Alleviating constipation can be effectively achieved through abdominal massage. Nevertheless, this method confronts multiple hurdles. For instance, there is a scarcity of professional therapists, the effectiveness of massage varies significantly, and there is an absence of standardized massage techniques. This research presents the design plan of a six-degree-of-freedom multi-technique abdominal massage robot. This robot aims to ease the workload of nursing staff. Structured with a series–parallel configuration, the robot is capable of carrying out four distinct massage techniques: pressing, vibrating, pushing, and kneading. Combining anatomical principles and the meridian theories of traditional Chinese medicine, it constructs a vital model for massage actions, which allows for accurate targeting of massage areas. The hardware system is designed modularly, which facilitates efficient information collection and motor control. In terms of the control strategy, admittance control is utilized to establish a closed-loop system. This ensures that the desired force curve can be precisely tracked during the planning of the abdominal massage trajectory, thus attaining flexible control. Experimental results indicate that within the complex abdominal environment consisting of diverse soft tissues, the six-degree-of-freedom multi-technique abdominal massage robot can generate stable massage interaction forces. It is anticipated that this robot system will standardize massage techniques, unify the patterns of abdominal massage, and offer novel perspectives for the intelligent and multi-technical application of clinical abdominal massage in the future. Full article

Background/Objective: Hot-melt extrusion has been established as a formulation strategy for various pharmaceutical applications. However, tailoring the screw configuration is a major challenge where 1D modeling is utilized. This usually requires specific screw parameters, which are rarely noted in the literature, especially when dealing with shear-thinning formulations. Methods: Therefore, a custom-made test rig was used to assess the behavior of various conveying and kneading elements using Newtonian silicon oil and shear-thinning silicon rubber. The pressure and the power were measured as a function of volume flow. A model was proposed characterizing the screw element behavior by six individual parameters $\left({\mathrm{A}}_1, {\mathrm{A}}_2, {\mathrm{A}}_3, {\mathrm{B}}_1, {\mathrm{B}}_2, {\mathrm{B}}_3\right)$. Results: The experimental results regarding the behavior with respect to Newtonian fluids were in good agreement with the literature and were modeled in accordance with the Pawlowski approach. In terms of shear-thinning fluids, the influence of screw speed on pressure and power was quantified. An evaluation framework was proposed to assess this effect using two additional parameters. Based on a high number of repetitive measurements, a confidence interval for the individual screw parameters was determined that is suitable to highlight the differences between element types. Conclusions: Finally, geometrical screw parameters for Newtonian and shear-thinning flow were assessed and modeled, with three conveying and three kneading elements characterized. Full article

The European Union, producing over 2.5 billion tons of waste annually, has prompted the European Parliament to implement legal measures and encourage the shift towards a circular economy. Millions of tons of biowaste from olive plant leaves are generated annually, resulting in environmental and economic challenges. To address this, the biowaste of olive leaves was valorized, resulting in the extraction of valuable components, triterpenes and polyphenols, which hold potential pharmaceutical, food, or cosmetic applications. Our research involved the formulation of a triterpene extract (TTP70, 70% triterpenes) as a solid dispersion using Poloxamer-188 (P188) and Poloxamer-407 (P407). The solid dispersions were prepared using a kneading method and various extract-to-polymer weight ratios, including 1:1, 1:2, and 1:5. The influence of hydrophilic carriers on the solubility, dissolution profile, and in vitro passive permeability of TTP70 was evaluated. Both carriers and all considered weight ratios significantly improved the solubility of hydrophobic extract and the dissolution of triterpenes. PAMPA experiments demonstrated the efficacy of the formulation in improving the passive permeation of triterpenes. Subsequently, the solid dispersions were physically mixed with a polyphenol-enriched extract (OPA40, 49% of polyphenols) also obtained from olive leaves, and they were used to fill hard gelatin capsules and produce an oral dosage form. The composite formulations improved the dissolution of both classes of constituents. Full article

In this study, water-insoluble, moisture-resistant starch foams were prepared using an optimized one-step extrusion-foaming process in a ZSK-30 twin screw extruder. The extrusion parameters, including temperature, screw configuration, die diameter, water content, and feeding rates, were optimized to achieve foams with the lowest density and controlled expansion. A screw configuration made up of three kneading sections was found to be the most effective for better mixing and foaming. Polyvinyl butyral (PVB) acted as a plasticizer, resulting in foams with a density of 21 kg/m³ and an expansion ratio of 38.7, while chitosan served as a nucleating agent, reducing cell size and promoting a uniform cell size distribution. The addition of PVB and chitosan reduced the moisture sensitivity of the foams, rendering them hydrophobic and water-insoluble. The contact angle increased from 0° for control foams to 101.5° for foams containing 10% chitosan and 10% PVB. Confocal laser scanning microscopy (CLSM) confirmed the migration of chitosan to the foam surface, enhancing hydrophobicity. Aqueous biodegradation tests, conducted at 30 °C in accordance with ISO 14852 standards, demonstrated that despite enhanced moisture resistance, the foams remained readily biodegradable, achieving approximately 80% biodegradation within 80 days. These modified starch foams present a sustainable solution for packaging and insulation applications that demand long-term humidity resistance. Full article

The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (w/w) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.5 g), and reaction flavor solution (RFS, 10 mL). The mixture was kneaded, shaped, dried at 50 °C for 2 h, and air-fried at 195 °C for 80 sec. The resulting green laver chips showed overall acceptance and brittleness values of 7.00 ± 0.74 and 5.89 ± 0.59 N, respectively, with absolute residual errors of 8.43% and 7.07%. The optimum reaction flavor precursors for green laver chips were determined to be threonine (1.0 g%), proline (1.0 g%), glycine (1.4 g%), methionine (0.05 g%), and glucose (2 g%). Flavor analysis revealed that green laver chips with reaction flavor (GLCR) contained 13 alkylpyrazines with corn-like and nutty odors, and 2-acetylpyrrole, which contributed a popcorn-like odor. In contrast, green laver chips without reaction flavor (GLC) predominantly contained straight-chain aldehydes with undesirable odors. The heating process in the air fryer appeared to reduce the aldehyde content and promote pyrazine formation, significantly enhancing GLCR’s flavor. Full article

The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for application in gluten-free pastas or bakery products. The intensity of these modifications and therefore their rheological quality depend on the extrusion conditions. This work aimed to study the effect of alkaline extrusion temperature (70, 80 and 90 °C) at 40% feed humidity on the rheological properties of Cuzco corn flour and its dough. The increase in extrusion temperature had a significant effect (p < 0.05) on the degree of gelatinization of the flours (increase from 31.74 to 71.64%), which impacted their viscous properties. The degree of gelatinization, the formation of amylose–lipid–protein complexes and the soluble fiber content modified the rheological properties of the dough, decreasing the elastic modulus with increasing extrusion temperature. The most cohesive and elastic doughs were obtained at a lower temperature (70 °C), which presented greater resistance to kneading. This study will expand the use of whole Andean corn flour in gluten-free dough to obtain pastas and/or bakery products, reducing the use of food additivess. Full article

Due to their characteristics, Caragana Korshinskii bars are prone to be crushed by kneaded crushed material, and the kneaded crushed material is prone to clogging the sieve, thus affecting the crushing effect. In this paper, we use the Caragana Korshinskii special hammer crusher to carry out the Caragana Korshinskii cutting and crushing test to study the influence of Caragana Korshinskii diameter, cutting length, and moisture content on the crushing effect of Caragana Korshinskii, and obtain the best process parameters through the response surface method. The results were as follows: When the diameter of Caragana Korshinskii strips was in the range of 6–9 mm, the length of the cut section was in the range of 4–8 cm, and the moisture content of Caragana Korshinskii strips was in the range of 10–19%, the Caragana Korshinskii strips crushing effect was the best, and the kneading situation was the lowest. The optimal Caragana Korshinskii crushing effect was achieved when the diameter of the Caragana Korshinskiibar was 6.5 mm, the length of the cut section was 8.4 cm, the moisture content was 19%, the sieve rate of 2 mm was 46.15%, the sieve rate of 4 mm was 66.32%, and the length of the kneaded wire was 3.3 cm. Full article

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10⁻⁴ J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance. Full article

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being due to the synergistic anti-inflammatory and antioxidant activities of minor components, such as polyphenols and tocols. The aim of the present study is to implement new technologies for olive oil mills and develop an efficient large-sized industrial process for the continuous extraction of healthier EVOOs that are enriched with these bioactive compounds. Non-thermal technologies, namely ultrasound (US) and pulsed electric field (PEF), have been tested, separately and in combination, to eliminate the need for traditional malaxation. There is extensive literature to support the efficacy of ultrasound-assisted extraction (UAE) and PEF treatments in EVOO production. A newly designed US device and a PEF industrial chamber have been combined into a single, integrated continuous-flow setup, the performance of which in the extraction of EVOO from green Coratina olives has been evaluated herein. Extraction yields, physico-chemical and organoleptic characteristics, and polyphenol and tocol contents were monitored throughout the trials, and the last three were measured at accelerated aging times (AAT) of 15 and 30 days. The US and combined US-PEF processes not only increased daily oil production (ton/day, by nearly 45%), but also eliminated the need for kneading during malaxation, resulting in significant energy savings (approximately 35%). In addition, these innovations enriched the resulting EVOO with nutritionally relevant minor components (8–12% polyphenols, 3–5% tocols), thereby elevating its quality and market value, as well as overall stability. The introduction of continuous-flow US and PEF technologies is a remarkable innovation for the EVOO industry, as they offer benefits to both producers and consumers. The EVOO resulting from non-thermal continuous-flow production meets the growing demand for healthier, nutrient-enriched products. Full article