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In this study, the effects of encapsulation with maltodextrin and reconstituted skim milk (RSM) and their binary and ternary blends with gum arabic (GA) by spray and freeze drying methods on viability of probiotic Lactobacillus casei Shirota under different stress conditions were evaluated. All microcapsules showed high survival ratios (7.91–9.37 log cfu/g) after microencapsulation. The viability of microencapsulated cells was significantly higher than free cells when exposed to stress conditions. Spray dried microcapsules exposed to low pH showed small decrease in the viability of cells compared to freeze dried microcapsules, but freeze drying microcapsules showed higher protective effect at 85 and 90 °C. After exposure to 3% bile salt, almost 2.5 log decreases in the encapsulated cell counts were determined for both methods. The results indicated that using RSM:GA mixture as an encapsulating agent showed the higher cell protection against high temperature, acidic pH and bile salts.

Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free −SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G′) > loss modulus (G′′)). In addition, the gelation temperature of proteins decreased to about 60–65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.

The seamless integration of rigid/flexible electronic components into stretchable substrates is imperative for the realization of reliable stretchable electronics. However, the transition from flexible-to-stretchable substrates presents inherent challenges in interfacial behavior, predominantly arising from disparities in elastic moduli, thereby rendering their integration arduous for practical deployment. Here, we introduce a bioinspired interface-engineered flexible island (BIEFI), which effectively facilitates the creation of highly stretchable electronics by optimizing the interface with flexible mechanical interlocking mechanisms, resilient to physical deformations. Various electronic components, such as light-emitting diodes (LEDs) and solar cells, are affixed onto the flexible island, showcasing its versatility as a robust platform for rigid components while ensuring the entire substrate maintains high stretchability. Additionally, a smart workout monitoring system is demonstrated by integrating a resistance band with a flexible-to-stretchable platform. This approach seamlessly integrates a wide range of rigid, flexible, and stretchable components, ensuring durability under diverse physical deformations. The transition from flexible-to-stretchable substrates is limited by challenges in interfacial behavior. Here, the authors present an interface design with flexible mechanical interlocking mechanisms, resilient to physical deformations for flexible electronics.

Electronic skin (E-skin) capable of detecting various physical stimuli is required for monitoring external environments accurately. Here, we report an all-soft multiaxial force sensor based on liquid metal microchannel array for electronic skin applications. The proposed sensor is composed of stretchable elastomer and Galinstan, a eutectic gallium-indium alloy, providing a high mechanical flexibility and electro-mechanical durability. Liquid metal microchannel arrays are fabricated in multilayer and positioned along a dome structure to detect multi-directional forces, supported by numerical simulation results. By adjusting the height of the dome, we could control the response of the multiaxial sensor with respect to the deflection. As a demonstration of multiaxial force sensing, we were able to monitor the direction of multidirectional forces using a finger by the response of liquid metal microchannel arrays. This research could be applied to various fields including soft robotics, wearable devices, and smart prosthetics for artificial intelligent skin applications.

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and T f decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald–de‐Waele ( R 2  > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.s n ) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G\") and the power‐law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.

Electrically conductive metal-organic frameworks (cMOFs) are emerging as promising chemiresistors due to their diverse compositions, chemical properties, porosity, and room-temperature conductivity, enabling the design of energy-efficient devices. However, limited activation in this regime hinders sensitivity and reversibility. In this study, cMOF thin films are integrated onto a micro-LED (μLED) platform using a layer-by-layer method, enabling photoactivated gas sensing even at room-temperature. The systematic coating allows for precise tailoring of films (e.g., thickness and overlayer structures) based on the adsorption properties of each analyte (ethanol, trimethylamine, ammonia, nitrogen dioxide). The selected arrays are optimized by varying the wavelengths and intensities of μLED, enabling sensitive and reversible sensing through additional charge generation, while consuming ultra-low power (587 µW). Additionally, a deep learning algorithm achieves rapid gas recognition within tens of seconds, with 99.8% classification accuracy in concentration prediction. This work demonstrates the feasibility of the cMOF–μLED integrated sensor platform, paving the way for next-generation gas-sensing technologies Here, authors present a photoactivated gas sensor integrating conductive MOFs with micro-LEDs for room-temperature, low-power detection. Tailored film design and deep learning enable fast, reversible gas recognition, advancing chemiresistive sensing

Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 °C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product.

The principle objective of this study was to investigate the use of three different lactic acid bacteria ( Lactobacillus curvatus N19, Weissella cibaria N9 and L. brevis ED25) lyophilized with optimum cryoprotective agent formulations as Type II sourdough culture to develop sourdough bread in terms of physicochemical, textural and sensory characteristics as well as volatile aroma compounds. Compared to control sample (fermented only commercial yeast), specific volume, crust and crumb color, and textural properties were markedly more acceptable for sourdough bread. The concentration of lactic (2.12–2.87 g/kg) and acetic (0.43–0.77 g/kg) acids in the sourdough bread was significantly higher compared to control sample (0.28 and 0.09 g/kg, respectively). A total of 57 volatile compounds including 13 alcohols, 9 esters, 8 ketones, 13 aldehydes, 10 acid group components, and 4 other compounds (such as oxidation product amine, terpene, sulfur compounds, organic compounds) were detected. Among these compounds, alcohols and aldehydes were significantly higher in control sample, while the ratio of acids was found to be higher in sourdough breads. The evaluation scores of the sourdough breads had desirable sensory features, but in terms of general acceptance values, it was concluded that those containing L. brevis ED25 was more preferred.

This study aimed to investigate optimal fermentation conditions for sourdough by freeze-dried Lactobacillus curvatus N19, Weissella cibaria N9 and Lactobacillus brevis ED25 isolated from Turkish sourdough previously. The central composite rotational design was applied to the optimization of fermentation parameters (temperature and time). The fermentation was carried out under a simulated sourdough system and biomass concentration, total acidity, and lactic and acetic acid formation were chosen as response variables. Results showed that the models developed for all variables were significant (p < 0.05) and there was no lack of fit in any of quantifications (p > 0.05), indicating the suitability for representing the relationship between variables and factors. While both of the independent parameters were effect the response, fermentation time was the most significant factor influencing the response. The validation experiments using the optimized condition showed a good agreement between the experimental and predicted values except the lactic and acetic acid formation for W. cibaria N9. In conclusion, freeze-dried L. curvatus N19 can be used as a starter culture to sourdough fermentation for bread industry due to optimum fermentation conditions (29oC temperature and 23h time).

This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-δ-lactone (GDL). Homogenization pretreatment shortened the time required to obtain the maximum G′ value (12.65 Pa) from 32 to 28 min in the control sample. The particle size of protein isolates decreased with increasing pressure, resulting in lower particle size aggregates after gelation and in a denser gel structure with increasing gel hardness (from 1.52 g to 2.06 g) and WHC (from 31.95% to 48.36%). FT-IR spectroscopy revealed that HPH pretreatment and gelling time changed the secondary structure of the protein, promoting the formation of hazelnut protein gels. Hazelnut gel pretreated at 150 MPa exhibited the highest apparent viscosity and G′ value, indicating a more elastic and stronger gel network structure. The gel intermolecular force results showed that the contribution of hydrophobic interactions to gel formation was significant, and the chemical bond content of the gels increased with the increase in pressure up to 100 MPa. The physical stability of the gels was also improved by HPH pretreatment. Although the best WHC and physical stability were observed in the 100 MPa-pretreated gel sample, the hazelnut protein isolate pretreated at 150 MPa exhibited the best gel performance. Overall, HPH pretreatment has the potential to enhance hazelnut protein gel properties for industrial food applications.