This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear stress were determined. The dried samples were examined using Fourier-transform infrared spectroscopy, and their microstructures were characterized. The characteristic property of the product developed was determined to be the presence of a relatively homogeneous fibrillar structure that promotes the functional capacity of the proteinoid-forming fibres in the compositions of foods from different groups.
Implantable sensors based on shaped biocompatible hydrogels are now being extensively developed for various physiological tasks, but they are usually difficult to implant into small animals. In this study, we tested the long-term in vivo functionality of pH-sensitive implants based on amorphous 2.7% polyacrylamide hydrogel with the microencapsulated fluorescent probe SNARF-1. The sensor was easy to manufacture and introduce into the tissues of a small fish Danio rerio, which is the common model object in biomedical research. Histological examination revealed partial degradation of the gel by the 7th day after injection, but it was not the case on the 1st day. Using the hydrogel sensor, we were able to trace the interstitial pH in the fish muscles under normal and hypercapnic conditions for at least two days after the implantation. Thus, despite later immune response, amorphous polyacrylamide is fully suitable for preparing implantable sensors for various mid-term physiological experiments on small fishes. The proposed approach can be further developed to create implantable sensors for animals with similar anatomy.
This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.
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