The extrusion of food for human and animal consumption is a unit operation that includes mixing, shearing and force to the materials related to the rheological properties of the materials in the extruder. The present work aims to study the rheological behavior of an extruded fish diet incorporating hydrolyzed protein flour processed by extrusion. The measurement was carried out online with a slit die rheometer, defining the rheological models and parameters that fit the process. During the extrusion process, the raw materials used were hydrolyzed protein meal, fish meal and cassava starch. For the results, the evaluated treatments were adjusted to the Power Law, where an increase in the shear rate decreases the viscosity of the material, corresponding to a pseudoplastic behavior. The incorporation of hydrolyzed protein flour presented a significant effect on the value of n and Klp, increasing the viscosity with the increase in the percentage of inclusion of HPH. The models obtained for the prediction of the viscosity are adjusted to the changes in shear rate, temperature and humidity of the system.

The present study aimed at utilizing technically hydrolyzed lignin (THL), industrial biomass residue, derived in high-temperature diluted sulphuric acid hydrolysis of softwood and hardwood chips to sugars. The THL was carbonized in horizontal tube furnace at atmospheric pressure, in inert atmosphere and at three different temperatures (500, 600 and 700 ºC). Biochar chemical composition was investigated along with its HHV, thermal stability (thermogravimetric analysis) and textural properties. Surface area and pore volume were measured with nitrogen physisorption analysis often named upon Brunauer–Emmett–Teller (BET). Increasing the carbonization temperature reduced volatile organic compounds (40 ÷ 96 wt. %), increased fixed carbon (2.11 to 3.68 times the wt. % of fixed carbon in THL), ash and C-content. Moreover, H and O were reduced, while N- and S-content were below the detection limit. This suggested biochar application as solid biofuel. The biochar Fourier-transform infrared (FTIR) spectra revealed that the functional groups were gradually lost thus, forming materials having merely polycyclic aromatic structures and high condensation rate. The biochar obtained at 600 and 700 ºC proved having properties typical for microporous adsorbents, suitable for selective adsorption purposes. Based on the latest observations another biochar application was proposed - as catalyst.

Two extruded diets isoenergetic, isonitrogenous, and isolipidic were formulated with poultry meal (CTR) as the source of animal-origin proteins (160 g/kg of feed) or with 90 g/kg of poultry meal and 70 g/kg of HFM (TRT) and were fed to eight dogs (four adult female and four adult male English Setters). Over 45 days, body weight, body condition, muscle condition, and fecal consistency scores were monitored at the beginning of the trial and after 3, 7, 15, and 45 days. No significant differences (P > 0.05) were observed for these parameters between diets and between sex. Fecal samples, collected at the same time points, were analyzed for microbiota composition. There was no significant difference in Shannon alpha diversity between the control (CTR) and experimental (TRT) diets or for diet × sampling time interaction and sex. However, beta diversity differed between diets (PERMANOVA p=0.001) and for diet × sampling interaction (p=0.009), with specific significant time points, and also differed by sex (p=0.047). LEfSe analysis showed Clostridiales, Coprococcus, Bacteroides plebeius, and others were more abundant in CTR, while Fusobacterium, Enterobacteriaceae, and others were more abundant in TRT. Temporal shifts in taxa like Prevotella copri and Fusobacterium were observed, with 25 taxa differing by sex. The study highlights diet and sex effects on gut microbiota in dogs.

Large-scale volumetric fracturing is generally used during shale gas development. The return rate of fracturing fluid is low, and a large amount of slickwater will be retained in the reservoir. The adsorption and desorption of partially hydrolyzed polyacrylamide (HPAM), an additive commonly used in slickwater, on the surface of shale was studied using Longmaxi Shale from the Sichuan Basin. The experimental results showed that the mass ratio of the HPAM solution to shale reached saturation adsorption at 20:1 when the concentration of HPAM solution was 1000 mg/L and 25:1 when the concentration of HPAM solution was 500 mg/L. The mass ratio of the HPAM solution to shale was fixed at 25:1, and the adsorption equilibrium was reached at a HPAM concentration of 1000 mg/L when the aqueous solution temperature was 30°C and 800 mg/L when the aqueous solution temperature was 60°C. The Langmuir adsorption model yielded a better fit than the Freundlich adsorption model. The adsorption equilibrium time at 30°C was at 60 min for a HPAM concentration of 500 mg/L, while for a concentration of 1000 mg/L, it was at 90 min. The adsorption equilibrium time at 60°C was 40 min for a HPAM concentration of 500 mg/L, whereas it was 60 min for a HPAM concentration at 1000 mg/L. The pseudo-second order kinetics model yielded better fits than the pseudo-first order kinetics model. The adsorption of HPAM on shale was strong, and the adsorbed HPAM resembled cobwebs adhering to the shale surface. HPAM on the surface of shale after adsorption could resist the desorption capacity of water. However, when the amount of adsorbed HPAM on shale increased significantly, the amount of residual HPAM on the surface of the shale decreased rapidly during desorption in deionized water. The desorption of HPAM on the shale surface followed a modified desorption model. The higher the concentration of HPAM adsorbed on the shale surface was, the easier it was to desorb, the easier it was to be removed from the shale.

Beef potentiator is an important flavor enhancer in food industry, while it is prone to generating insufficient taste compounds and off-odor compounds during enzymatic hydrolysis of beef, resulting in poor flavor of beef potentiator. It has been extensively reported that sonication is capable of improving food flavor. However, the effect of sonication on the flavor of enzymatically hydrolyzed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavor of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odor removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugar, reducing sugar, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, sonication significantly increased the contents of key aroma compounds and 115.88% of alcohols content in EHBL. Notably, sonication decreased contents of the fishy odorants, hexanoic acid and nonanal, markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavor of EHBL.

The development of saltiness enhancement peptides is important in reducing salt intake and promoting dietary health. Our study aimed to analyze and identify straw mushroom enzymatic peptides with salty taste enhancing effects. The taste-related peptides within the straw mush-room extract were isolated via ultrafiltration and identified using UPLC-Q-TOF-MS/MS. Sub-sequent, E-tongue and sensory analyses unveiled that the ultrafiltration fraction (500-2000 Da) of straw mushroom peptides exhibited a saltiness enhancement effect. The UPLC-Q-TOF-MS/MS analysis identified 220 peptides within the ultrafiltration fractions (500-2000 Da), which were then assessed for their interaction with the T1R1/T1R3 receptor. The investigation underscored the significant involvement of Asp223, Gln243, Leu232, Asp251, and Pro254 in the binding of peptides from triple enzymatically hydrolyzed straw mushrooms to T1R1/T1R3. Based on the binding energy and active site analysis, three peptides were selected for synthesis: DFNALPFK (-9.2 kcal/mol), YNEDNGIVK (-8.8 kcal/mol), and VPGGQEIKDR (-8.9 kcal/mol). Notably, 3.2 mmol of VPGGQEIKDR enhanced a 0.05% NaCl solution to the saltiness level of a 0.15% NaCl solution. Also, 0.8 mmol of YNEDNGIVK elevated a 0.05% NaCl solution to the saltiness of a 0.1% NaCl solution.

Our skin epidermis constitutes the most important innate defense barrier against all pathogens. Therefore, even if skin lesions are common due to infections, scarring, genetic disorders, and other diseases, skin integrity is crucial for maintaining body homeostasis. Marine collagen peptides (MCPs) and Glycosaminoglycans (GAGs) have been described as potential wound healing (WH) agents. Recently, through an ex vivo clinical approach, we have demonstrated the nutricosmetic potential of fish cartilage hydrolysate (FCH), which presents a combination of collagen peptides and GAGs. Here, we coupled a clinical approach with in vitro experiments on human dermal fibroblasts (HDFs) and applied a Data Independent Acquisition - Parallel Accumulation Serial Fragmentation (diaPASEF) proteomic analysis, to assess the potential benefit of FCH in WH and its mode of action. Our results show that human serum enriched with circulating metabolites resulting from FCH ingestion, improved wound closure in scratch assays. In support, some proteins with anti-inflammatory and immunomodulatory properties or prone to promote hydration and extracellular matrix (ECM) stability showed increased expression in HDFs, after exposure to FCH-enriched serum. These findings suggest that FCH appears as a promising nutrient for WH and skin regeneration.