This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.

In the context of the circular economy, used coffee grounds were transformed into powdered activated carbon by chemical activation using potassium hydroxide. Its characterisation was conducted in comparison with that of a commercial activated carbon by scanning electron microscopy (SEM) coupled with energy dispersive X-ray microanalysis (EDX), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), Boehm titration, and point zero charge (pH_PZC) and by determination of the methylene blue number (MBN) and the iodine number (IN). Performance of the prepared activated carbon was tested in the adsorption of the cationic dye crystal violet (CV) and hexavalent chromium. Batch adsorption tests were carried out and the effects of operating parameters were studied. The results collected on the adsorption kinetics show that the adsorption followed pseudo-second order kinetics and that the Langmuir isotherm best fits the equilibrium data for crystal violet and hexavalent chromium. The thermodynamic study showed that the adsorption of both adsorbates is spontaneous and exothermic and leads to a decrease in disorder at the solid–liquid interfaces. These results indicate that this activated carbon can be used as an alternative adsorbent to remove cationic dyes and heavy metals from aqueous solutions.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

There has been substantial research undertaken on the role of green synthesized corrosion inhibitors as a substantial approach to inhibit the corrosion of metals and their alloys in acidic environments. Herein, electrochemical studies, surface characterization, and theoretical modeling were adopted to investigate the corrosion inhibition proprieties of novel synthesized quinoxaline derivatives bearing 8-Hydroxyquinoline, namely 1-((8-hydroxyquinolin-5-yl) methyl)-3,6-dimethylquinoxalin-2(1H)-one (Q1) and 1-((8-hydroxyquinolin-5-yl)methyl) quinoxalin-2(1H)-one (Q2) on mild steel corrosion in 1 mol/L HCl solution. The principal finding of this research was that both inhibitors acted as good corrosion inhibitors with Q1 having the highest performance (96% at 5 × 10⁻³ mol/L). Electrochemical results obtained via potentiodynamic polarization (PDP) and electrochemical impedance spectroscopy (EIS) techniques demonstrated that quinoxaline compounds belonged to mixed-type inhibitors; their presence significantly increased the polarization resistance, preventing simultaneously anodic and cathodic reactions. Further, experimental results provided preliminary insights about the interactions mode between studied molecules and the mild steel surface, which followed the Langmuir adsorption model, and physical and chemical interactions assisted their inhibition mechanism. Besides, SEM analyses confirmed the existence of protective film on the metal surface after the addition of 5 × 10⁻³ mol/L of quinoxalines. In addition, the temperature and immersion time effects on inhibition performances of quinoxalines were investigated to evaluate their performances in different operating conditions. Besides, Density Functional Theory (DFT) and molecular dynamics (MD) simulations were carried out to explore the most reactive sites of quinoxaline inhibitors and their interaction mechanism. Theoretical results revealed that the inhibitor molecule with additional electron-donating functional group strongly interacted with the steel surface.

This study shows that taurine and ginsenoside Rf act synergistically to increase the expression of brain-derived neurotrophic factor (BDNF) in SH-SY5Y human neuroblastoma cells in a dose- and time-dependent manner. The increase of BDNF mRNA by taurine and ginsenoside Rf was markedly attenuated by inhibitors of extracellular signal-regulated kinase and p38 mitogen-activated protein kinase. In addition, taurine and ginsenoside Rf protected cells from corticosterone-induced BDNF suppression and reduced cell viability and lactate dehydrogenase release. The results from this study showed that combined treatment with both taurine and ginsenoside Rf enhanced BDNF expression and protected cells against corticosterone-induced damage.