Water extractable arabinoxylan (WEAX) aerogels were prepared by extracting the solvent from the alcogels (WEAX hydrogels with an alcohol as the solvent) with carbon dioxide under supercritical conditions. WEAX aerogels were characterized using scanning electron microscopy and adsorption and desorption nitrogen isotherms. The micrographs indicate a heterogeneous porous network structure in WEAX aerogel. Adsorption/desorption nitrogen isotherms of this material were type IV, which confirm that this material possess a mesoporous structure. WEAX aerogels rehydration capability was evaluated and the water absorption mechanism was determined. The WEAX aerogels water absorption mechanism was non-Fickian (n = 0.54).

Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the gel. The distribution of protein through the network was investigated by confocal laser scanning microscopy. In mixed gels, protein aggregates forming clusters were detected at protein/polysaccharide ratios higher than 0.25. These clusters were not homogeneously distributed, suggesting that WBAX and protein are located in two different phases. The apparent diffusion coefficient (Dm) of proteins during release from mixed gels was investigated for mass ratios of 0.06 and 0.12. For insulin, Dm increased significantly from 2.64 × 10⁻⁷ to 3.20 × 10⁻⁷ cm²/s as the mass ratio augmented from 0.06 to 0.12. No significant difference was found for Dm values of ovalbumin and bovine serum albumin released from the mixed gels. The results indicate that homogeneous protein/WBAX gels can be formed at low mass ratios, allowing the estimation of Dm by using an analytical solution of the second Fick’s law.

Indoor microgreen production systems are becoming increasingly popular because they can achieve high yields and quality, especially in unfavorable climates and urban settings. Light is a critical environmental factor that influences plant development; however, limited information exists on the effects of photoperiod (PP) on the growth of chia and arugula microgreens and on the associated electricity costs. The objective of this study was to evaluate the impact of different blue LED light (Light-Emitting-Diode) PPs, 24:0, 18:6, 12:12, and 6:18 h of light:dark compared with natural light, on the growth and biomass production of Salvia hispanica (chia) and Eruca sativa (arugula) grown indoors under controlled conditions (25 °C and 189.4 μmol·m⁻²·s⁻¹). In chia, shoot length increased (p ≤ 0.05) with shorter PP, particularly under the 6:18 and 12:12 h·d⁻¹ photoperiods, while arugula showed no significant response. Root length and total plant length were unaffected by photoperiod in either species. Leaf area was the most responsive growth parameter, with larger leaves produced under PP of 18 h or more per day. Total chlorophyll content was highest at 12:12 and 18:6 h light:dark. Fresh biomass reached its maximum at 18:6, with 637.6 g m⁻² in chia and 883.7 g m⁻² in arugula. TOPSIS was used as a multi-criteria decision-making tool for comprehensive treatment evaluation, showing that the 6:18 treatment achieved the highest overall ranking, whereas the 18:6 treatment resulted in the greatest biomass production.

<!----> <!----> The effect of ferulated arabinoxylans and β-glucans on the physicochemical, microbial and sensory properties of non-fat set yogurt during storage was investigated. The pH values and mean lactic acid bacteria counts of control and food hydrocolloids-added yogurt ranged from 4.6 to 3.8 and from 2.7 × 10¹⁰ to 9.30 × 10¹⁰ CFU/mL, respectively, when stored at 4°C for 21 days. The a* and b* values were not significantly influenced by the addition of food hydrocolloids; however, the L* values significantly decreased with the addition of ferulated arabinoxylans at 0.2% (w/v). Yoghurts containing 0.2% (w/v) of ferulated arabinoxylans or β-glucans were scored as the most accepted by consumers. It is concluded that a concentration of 0.2% (w/v) of ferulated arabinoxylans or β-glucans could be used to produce fat-reduced yogurts without significantly adverse effects on the physicochemical, microbial, and sensory properties of the product. <!----> <!----> <!----> This chapter investigates the effect of ferulated arabinoxylans and ß-glucans on the physicochemical, microbial and sensory properties of non-fat set yogurt during storage. Reduced-fat yogurts are receiving increasing attention because of the increasing demand for low calorie products. Fat-reduced yogurt was made by blending milk and ferulated arabinoxylans or ß-glucans as fat-replacers at different concentrations, to produce mixes with 3.2" fat content in the control and 1.6" in the fat-replacers-supplemented mix. The pH values and mean lactic acid bacteria counts of control and food hydrocolloids-added yogurt ranged from 4.6 to 3.8 and from 2.7 × 10¹⁰ to 9.30 × 10¹⁰ CFU/mL, respectively, when stored at 4°C for 21 days. The yogurt samples stored for 0, 6, 12, and 21 days were measured for their color by a colorimeter, using the CIE L*C*h scale values. Firmness of fresh and stored yogurts was measured with a TA.XT2i Texture Analyzer. <!----> <!---->