Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica).

Krill, (Euphausia pacifica) contains a high protein content (>15.4%) and an estimated biological value higher than many animal protein sources. Thus it is considered to be an important source of high-quality protein. However, commercial processing of krill is limited due to problems such as presence of hydrolytic enzymes (proteases, carboxypeptidases, nucleases, and phospholipases), and its small size. These enzymes are released immediately upon krill harvesting, resulting in autolysis, and rapid spoilage. Herein we compared different dehydration methods of krill on its protein quality. We processed Krill using air-drying (AD), vacuum microwave drying at low temperature (VD) and freeze-drying (FD), and also treated krill with chitinase prior to drying (HZ). AD-processed krill displayed the lowest in-vitro digestibility (P < 0.05) along with low apparent in-vivo protein digestibility compared to VD and FD, respectively. This result corresponded to lower available lysine in AD dried krill (5.6 mg/100 mg protein) compared to VD (8.5 mg Lysine /100 mg protein), FD (8.5 mg/100 mg protein), and HZ (8.9 mg/100 mg protein). Using a two-week metabolic study with rats, we found that apparent urinary nitrogen losses and net protein utilization were low in krill, compared to a casein control. The addition of chitinase to krill prior to drying significantly increased protein quality measures. A high fluoride concentration was also detected in dehydrated krill, irrespective of the drying method. It is expected that the fluoride content of krill is an additional factor that will affect protein utilization.

Porous scaffold of gelatin-starch with nanohydroxyapatite composite processed via novel microwave vacuum drying.

Hydroxyapatite (HA) is a fundamental mineral-based biomaterial, used for preparing composites for bone repair and regeneration. Gelatin blended with starch results in scaffold composites with enhanced mechanical properties. A gelatin-starch blend reinforced with HA nanocrystals (nHA) gave biocompatible composites with enhanced mechanical properties. In this study, a porous scaffold of gelatin-starch-nHA composites was fabricated through microwave vacuum drying and crosslinking using trisodium citrate. Three different composite scaffolds were prepared at three different percentages of nHA: 20%, 30% and 40%. The microstructures and compositions of the composites were analyzed. Within the porous structure, the nHA crystals were observed to precipitate. The interaction between the gelatin-starch network film and nHA crystalline material was studied using Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction analysis (XRD). XRD reflections showed that there are two different minerals present in the scaffold composite. There were strong reflection peaks close to the 26 degrees and 32 degrees 2theta angles of HA, and close to the 8 degrees and 49 degrees 2theta angles for sodium citrate minerals. The FTIR result suggested that carboxyl groups, C=O and amino groups play crucial roles in HA formation on the surface of a gelatin network.

Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.

The behavior of 16 volatile compounds of banana during a combination of air-drying (AD) and vacuum microwave-drying (VMD) of banana chips was characterized. Samples were AD to remove 60, 70, 80, or 90% of moisture (wet basis) and then subjected to VMD to achieve a final moisture content of 3% (dry basis). Banana slices were also dehydrated using only AD, VMD, and freeze-drying (FD) for comparison. Samples that underwent more VMD had significantly lower levels of volatile compounds, which is attributed to the decreased formation of an impermeable solute layer on the surface of the chips. High values for water solubility and relative volatility of compounds correlated with losses during VMD; however, additional factors appear to influence the behavior of compounds during VMD processing. The optimal process of 90%AD/10%VMD yielded crisper banana chips with significantly higher volatile levels and sensory ratings than AD chips.