Shelf Life Enhancement of Butter,Ice-Cream,and Mayonnaise by Addition of Lycopene

Lycopene crystals were incorporated in butter (20 ppm), ice-cream (70 ppm), and mayonnaise (50 ppm) and were analyzed for their sensory characteristics during storage for 4 months. The peroxide value generally increased with the storage time. Higher peroxides and free fatty acids were observed in control samples as compared to that of lycopene-treated products. Lycopene as an antioxidant slowed the development of off-flavor, off-odors, and color changes in lycopene-added butter, ice cream, and mayonnaise during storage as it interrupts the chain of free radicals involved in autoxidation. Results showed that there were insignificant changes in hunter L*, a*, and b* values of butter, ice cream, and mayonnaise during the 4 months of storage. Thus, it could be concluded that lycopene-treated products are in comparison with control market samples. The sensory scores of ice cream, butter, and mayonnaise revealed that the sensory attributes were similar to those of control samples. With increased storage, the sensory scores decreased but a significant decrease was observed in the 4th month of storage for all samples.     

Physico‐chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars

Starches isolated from four Kidney bean cultivars (French Yellow, Contender, Master Bean, Local Red) grown in temperate climate were studied for their physico‐chemical, morphological, thermal, pasting, textural and retrogradation properties. Physico‐chemical properties such as composition, amylose content, water absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among starches. Amylose content (36.4–41.7%) showed strong correlations with peak, trough, breakdown, final and setback viscosity, gel hardness, gumminess and chewiness. The starch granule morphology of these starches showed considerable variation when studied by scanning electron microscopy. Starch granules were observed to be round, irregular or elliptical with smooth surfaces. Master Bean starch granules were larger than those of other kidney bean starches. Pasting and textural properties of French Yellow starches were found to be higher than other kidney bean starches. Local Red starches showed the highest gelatinisation transition temperatures, whereas Master Bean starches showed the lowest transition temperatures.     

环锭纺竹浆/棉混纺纱线的性能研究

为了探究竹浆/棉混纺纱线的最优混纺比,通过改变竹浆纤维含量,制备了具有相同线密度和捻度的竹浆/棉混纺纱线,测试了竹浆/棉混纺纱线的条干均匀度、表观形态结构及力学性能,并讨论了竹浆纤维含量对竹浆/棉混纺纱线条干均匀性和力学性能的影响.试验结果表明:当竹浆纤维含量分别为10％,20％和40％时,纱线的条干均匀度优于纯棉纱线,且竹浆纤维比例的增加有利于改善纱线的条干均匀度;当竹浆纤维含量低于10％时,纱线的断裂强度基本呈上升趋势,随着竹浆纤维含量的进一步提高,纱线的断裂强度呈较明显的下降趋势;从纱线外观质量、力学性能及成本综合评价,应选择竹浆纤维含量在10％.     

Antioxidant properties of legumes and their morphological fractions as affected by cooking

The antioxidant properties of 6 legumes: green gram (Vigna radiate), red kidney beans (Phaseolus vulgaris), chickpea (Cicer arietinum), red lentil (Lens esculenta), soybean (Glycine max), and moth beans (V. aconitifolia), and their morphological fractions were evaluated before and after cooking. Kidney beans had the highest total phenolic content (8.9 mg ferulic acid equivalents/g), DPPH free radical scavenging activity (38.1%), reducing power (85.5 μmol ascorbic acid equivalents/g), and total flavonoid content (0.9 mg catechin equivalents/g). Highest metal chelating activity was observed for moth beans (93.3%). The antioxidant properties of the seed coat in all the legumes were manifold higher as compared to the whole legume or its respective endosperm and removal of the seed coat significantly reduced the antioxidant activity. Although cooking brought about a reduction in the antioxidant activity of the legumes in majority of the legumes and their fractions, an increase in the metal chelating activity was observed.     

Mechanical and Tribological Properties of a Nano-Si3N4/Nano-BN Composite

The mechanical and tribological properties of a nano-Si₃N₄/nano-BN composite were studied. The composite was prepared via high-energy mechanical milling and subsequent spark plasma sintering. Y₂O₃ and Al₂O₃ were used as sintering additives. After sintering, the average crystalline size of Si₃N₄ and BN was 50 nm. Hardness (Vicker and Knoop) was evaluated under a high load of 0.05–2.0 kg for the nano/nano- and the micro/micro-Si₃N₄/BN composite with the same composition. The indentation fracture toughness values of both composites were also evaluated. Tribological studies were conducted to study the friction and wear behavior of both composites. A friction coefficient of 0.4–0.7 was obtained for the nano-S₃N₄/nano-BN composite under a normal load of 20–22 N, whereas, a friction coefficient of 0.37 was obtained for the micro-Si₃N₄/micro-BN composite. Specific wear coefficients of 0.418 × 10⁻⁴ and 0.625 × 10⁻⁴ mm³/N/m were obtained for nano-sized and micro-sized Si₃N₄/BN composites, respectively. Higher hardness, higher fracture toughness, and lower wear were observed in the nano-sized composite, as compared with the micro-sized composite.     

“SmFeO<Subscript>3</Subscript>-Polyanaline Composite: Synthesis and Its Various Characterizations”

Polyaniline-SmFeO₃ composite are prepared by chemical oxidative polymerization method. Structural, vibrational, morphological, thermal, optical, magnetic and dielectric properties of the samples are explored by X-ray diffraction, Fourier Transform Infrared (FTIR), Scanning Electron Microscope (SEM), Thermo Gravimetric Analysis, UV–Vis, Vibrating Sample Magnetometer, and dielectric measurements. Crystalline nature of the composite has been obtained due to the presence of SmFeO₃ particles in polyaniline and retains orthorhombic structure with Pbnm space group. A noticeable impact on various parameters (grain size, stress and dislocation density) can be observed. FTIR analysis confirms the formation of polyaniline. The obtained vibrational bands of polyaniline structure changes due to the presence of SmFeO₃ particles. Surface/particle morphology of the composite has been observed from SEM micrographs. The thermal stability of polyaniline is considerably enhanced in composite format. From the evaluation of optical absorption data, a reduction in optical band gap (E_g) is observed. The real and imaginary part of dielectric constant was found to follow the universal dielectric response. From the ac conductivity investigations, charge carriers follow the correlated barrier hopping transport mechanism.     

Friction and wear characteristics of vegetable oils using nanoparticles for sustainable lubrication

The non biodegradability associated with the mineral oils, ever increasing global demand for lubricants and limited crude oil resources have led to a paradigm shift of focus from non-renewable to renewable. The problems of friction and wear being innate to engineering applications, further poses environmental hazards by way of more fuel consumption and wear debris. The present paper is aimed to highlight the research studies carried out to exploit the addition of nanoparticle additives in vegetable oils. The encouraging results obtained therein suggest that vegetable oils have a tremendous potential to be used as lubricating oils. Moreover, the issues which are limiting their use have also been presented in this paper.