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Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree.

Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles.

The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands.

It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles.

Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).

Banana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.

Hydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.

Application of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

There are few processed food products which do not contain one or more hydrocolloids in their formulation. Hydrocolloids are generally polysaccharide extracts, obtained from plants, which have a great affinity for water at relatively low concentrations (considerably less than 1%) and produce highly viscous or gelled systems. Their vital role in food products is to provide a degree of bulk structure sufficient to stabilise the product, improve its consumer appeal, and extend its shelf life.

Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.

Hydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.

The pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.

This study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

Intense interest has been shown in creating new and effective biocide agents as a result of changes in bacterial isolates, bacterial susceptibility to antibiotics, an increase in patients with burns and wounds and the difficulty of treating infections and antimicrobial resistance. Woven, nonwoven and knitted materials are used to make dressings; however, nonwoven dressings are becoming more popular because of their softness and high absorption capacity. Additionally, textiles have excellent geometrical, physical and mechanical features including three-dimensional structure availability, air, vapor and liquid permeability, strength, extensibility, flexibility and diversity of fiber length, fineness and cross-sectional shapes. It is necessary to treat every burn according to international protocol and along with it has to focus on particular problems of patients and the best possible results.

The objective of this paper is to conduct a thorough examination of research pertaining to the utilization of textiles, as well as alternative materials and innovative techniques, in the context of burn wound dressings. Through a critical analysis of the findings, this study intends to provide valuable insights that can inform and guide future research endeavors in this field.

In the past years, there have been several dressings such as xeroform petrolatum gauze, silver-impregnated dressings, biological dressings, hydrocolloid dressings, polyurethane film dressings, silicon-coated nylon dressings, dressings for biosynthetic skin substitutes, hydrogel dressings, newly developed dressings, scaffold bandages, Sorbalgon wound dressing, negative pressure therapy, enzymatic debridement and high-pressure water irrigation developed for the fast healing of burn wounds.

This research conducts a thorough analysis of the role of textiles in modern burn wound dressings.

This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.

Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.

The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.

The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.

The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum.

The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84).

Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

The mucilage of the Linum usitatissimum L. seed (Linseed) is one of the natural mucilages that presents a great potential to provide a food hydrocolloid with potential applications in both food and pharmaceutical industries. To increase the yield and quality of linseed oil during its production process, it is necessary to previously extract its polysaccharides. Because of this, flax mucilage production can be made viable as a byproduct of oil extraction process, which is already a product of high commercial value consolidated in the market. Thus, the purpose of this work is to optimize the mucilage extraction process of L. usitatissimum L. using the normal-boundary intersection (NBI) multiobjective optimization method.

Currently, the variables of the process of polysaccharide extraction from different sources are optimized using the response surface methodology. However, when the optimal points of the responses are conflicting it is necessary to study the best conditions to achieve a balance between these conflicting objectives (trade-offs) and to explore the available options it is necessary to formulate an optimization problem with multiple objectives. The multiobjective optimization method used in this work was the NBI developed to find uniformly distributed and continuous Pareto optimal solutions for a nonlinear multiobjective problem.

The optimum extraction point to obtain the maximum fiber concentration in the extracted material was pH 3.81, temperature of 46°C, time of 13.46 h. The maximum extraction yield of flaxseed was pH 6.45, temperature of 65°C, time of 14.41 h. This result confirms the trade-off relationship between the objectives. NBI approach was able to find uniformly distributed Pareto optimal solutions, which allows to analyze the behavior of the trade-off relationship. Thus, the decision-maker can set extraction conditions to achieve desired characteristics in mucilage.

The novelty of this paper is to confirm the existence of a trade-off relationship between the productivity parameter (yield) and the quality parameter (fiber concentration in the extracted material) during the flaxseed mucilage extraction process. The NBI approach was able to find uniformly distributed Pareto optimal solutions, which allows us to analyze the behavior of the trade-off relationship. This allows the decision-making to the extraction conditions according to the desired characteristics of the final product, thus being able to direct the extraction for the best applicability of the mucilage.

The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce with gums and low lipid content.

During the fermentation process, the inhibitory activity of angiotensin-converting enzyme (ACE) and production of organic acids were determined. The simplex-centroid mixture of guar gum, xanthan gum and pregelatinized cassava starch was used for studying the variables water holding capacity, viscosity and firmness. Counts of probiotics and in vitro survival of probiotics in simulated gastrointestinal conditions were made.

The fermented soymilk showed ACE inhibition capacity above 50 percent with 32 h of fermentation, increasing the levels of lactic acid and acetic acid progressively. Based on the regression analysis and response surfaces, the binary mixture with guar gum and xanthan was chosen as the most suitable for the formulation of the sauce, having over 30 days of storage counts above 8.5 log CFU.g⁻¹ and above 6 log CFU.g⁻¹ after simulation of gastrointestinal conditions. The global acceptance was 7.0 corresponding to the moderately liked.

The findings suggest that the sauce developed has been well accepted by potential consumers and can be incorporated into the diet and can result in health benefits for the consumer when regularly ingested. The fermentation process of soymilk promoted an increase in antihypertensive capacity. Despite the reduction in viable cell counts throughout storage, counts remained high in the product, having a high survival rate after exposure under simulated gastrointestinal conditions.

The use of okara flour in the diet is viable and helps to improve the nutritional composition of foods. The use of okara flour in sauce showed potential applicability and could be incorporated into different products. The fermentation process of soymilk with okara flour produces benefits beyond the sensorial characteristics. The elaborated probiotic sauce presented physical–chemical and microbiological stability throughout the storage, being an alternative for people with food restrictions.

This paper aims to provide an insight into recent innovations in adhesive technology by considering a selection of commercial developments and academic research activities.

Following an introduction, this paper first discusses a selection of commercially developed adhesives used in the healthcare, photovoltaics and aerospace industries. It then considers biomimetic adhesive research, specifically dry adhesives which mimic the principles of gecko adhesion and wet adhesives based on the chemistry which underpins mussel adhesion. Finally, brief concluding comments are drawn.

This shows that new adhesives continue to be developed to meet a growing range of industrial requirements, and a major research effort into biologically inspired adhesion mechanisms is poised to yield new families of high-performance adhesives.

This provides details of recent commercial and academic developments in adhesive technology.