ENBIO (Ireland)

The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10-50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread.

Microalgae are booming as a sustainable protein source for human nutrition and animal feed. Nevertheless, certain strains were reported to have robust cell walls limiting protein digestibility. There are several disruption approaches to break down the cell integrity and increase digestive enzyme accessibility. This review’s intent is to discuss the digestibility of microalgae proteins in intact cells and after their disruption. In intact single cells, the extent of protein digestibility is chiefly related to cell wall structural properties (differing among strains) as well as digestion method and when added to food or feed protein digestibility changes depending on the matrix’s composition. The degree of effectiveness of the disruption method varies among studies, and it is complicated to compare them due to variabilities in digestibility models, strains, disruption method/conditions and their consequent impact on the microalgae cell structure. More exhaustive studies are still required to fill knowledge gaps on the structure of microalgal cell walls and to find efficient and cost-effective disruption technologies to increase proteins availability without hindering their quality.

This work investigates the deposition of hydroxyapatite (HA) onto superelastic nickel-titanium (NiTi) using an ambient temperature coating process known as CoBlast. The process utilises a stream of abrasive alumina (Al2O3) and a coating medium (HA) sprayed simultaneously at the surface of the substrate. The use of traditional coatings methods, such as plasma spray, is unsuitable due to the high temperatures of the process. This can result in changes to both the crystallinity of the HA and properties of the thermally sensitive NiTi. HA is a biocompatible, biodegradable and osteoconductive ceramic, which when used as a coating can promote bone growth and prevent the release of nickel from NiTi in vivo. Samples were coated using different blast pressures and abrasive particle sizes and were examined using a variety of techniques. The coated samples had a thin adherent coating, which increased in surface roughness and coating thickness with increasing abrasive particle size. X-ray diffraction analysis revealed that the process gave rise to a stress-induced martensite phase in the NiTi which may enhance mechanical properties. The study indicates that the CoBlast process can be used to deposit thin adherent coatings of HA onto the surface of superelastic NiTi.