The Journal of Physical Chemistry B,
Journal Year:
2025,
Volume and Issue:
unknown
Published: April 7, 2025
Strong
interactions
of
polyelectrolytes
(PEs)
with
water
have
been
used
to
control
many
technological
applications
PEs
in
cryopreservation
as
well
anti-icing
or
lubricating
coatings.
In
all
these
cases,
knowledge
the
phase
diagrams
PE
is
important,
particularly
at
low
temperatures,
where
ice
more
stable.
this
work,
we
study
negatively
and
positively-charged
by
using
infrared
spectroscopy
(IR)
differential
scanning
calorimetry
(DSC).
The
results
show
a
coexistence
curve
equilibrium
PE-rich
water.
for
positively-
negatively-charged
were
similar,
nearly
40%
volume
fraction
polymer
remains
unfrozen.
Comparison
collected
data
predictions
from
theoretical
model
based
on
Gibbs-Thomson
Flory-Huggins
models
reveals
that
concentrated
PE-water
has
closely
associated
counterions,
entropy
counterions
does
not
play
dominant
role.
This
finding
surprising
since
are
expected
strongly
dissociated
charges
under
conditions.
Interestingly,
also
found
evidence
stable
unfrozen
change
upon
further
cooling
-100
°C.
These
observations
important
controlling
formation
critical.
Journal of Food Science,
Journal Year:
2025,
Volume and Issue:
90(3)
Published: March 1, 2025
This
study
aimed
to
develop
functional
vegan
ice
creams
(ICs)
using
red
kidney
bean
milk
(RKBM),
with
(RP)
and
without
(R)
probiotics
(Bacillus
coagulans
ATCC
7050),
compare
their
physicochemical,
functional,
sensory
properties
dairy
counterparts.
The
IC
samples
had
a
dry
matter
content
of
33.80%-35.54%
protein
2.05%-2.20%.
Although
the
brightness
was
lower
compared
samples,
were
characterized
by
more
reddish
yellowish
hues.
provided
higher
overrun
values
(36.00%-37.50%)
ones.
Besides,
exhibited
antioxidant
activity
(5224-6148
µM
Trolox
equivalent
capacity/g)
total
phenolic
(TPC)
(72.98-184.75
mg
gallic
acid
equivalent/100
g).
processes
ripening,
fermentation,
freezing
led
an
increase
in
TPC
all
samples.
highest
probiotic
viability
(7.52
log10CFU/g)
observed
RP
mix,
but
decrease
cell
count
occurred
after
freezing.
ICs
received
scores
than
Despite
scores,
RKBM-based
demonstrated
suitable
technological
properties,
suggesting
that
RKBM
has
significant
potential
for
use
food
products.
Further
studies
are
needed
improve
acceptability.