Mc3001

Manufactured by Moulinex

Sourced in Italy

The MC3001 is a laboratory centrifuge designed for general-purpose applications. It is capable of processing a variety of sample types and volumes. The centrifuge features a compact, durable construction and provides consistent, reliable performance.

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Lab products found in correlation

Avanti j 25, by Beckman Coulter (2 mentions) Polytron pt mr3000, by Kinematica (2 mentions)

3 protocols using mc3001

Development and Evaluation of Cantaloupe-Enriched Chicken Patties

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(1) Preparation of Cantaloupe Peel and Seeds Powder. Cantaloupe fruit was washed thoroughly with tap water; then, peel and seeds were separated from the pulp fruit using a knife. The peels were shredded into small pieces. Peels and seeds were dried in a hot air oven dryer at 45°C for approximately 16-18 hours till its moisture content reached 8%, then ground into a fine powder with an electric mill (Moulinex, MC3001), then packed into polyethylene bags, and kept at -20°C until used.
(2) Preparation of Chicken Patties. Chicken patties were prepared according to the method described by Nardoia et al. [30 (link)] with some modifications, by mixing of minced chicken meat, whole egg, bread crumbs, spices mixture, and salt (Table 1). The bread crumbs in the formulas were replaced with 3, 6, 9, and 12% of cantaloupe peel (CP) or seeds (CS) powder. The chicken patties formulas were homogenized in a Braun Cutter Machine (Combi Max 700, USA) and then formed and processed into chicken patties (50 g weight, 10 cm diameter, and 1 cm thickness). A plastic packaging film was used to help maintain the shape of the chicken patties and kept at –20°C for 3 months. The samples were analyzed on zero time and after 3 months of frozen storage.

Ali M.I., Ibrahim R.M, & Mostafa A.G. (2022). Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity. International Journal of Food Science, 2022, 9918215.

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Aerogel Particles Preparation Protocol

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WP aerogel particles were prepared as described by Plazzotta et al. [26 (link)]. Briefly, WP isolate aqueous solutions (20% w/w) were adjusted at pH 5.7 and gelled at 85 °C for 15 min. The obtained hydrogel was cooled and homogenized by using a high-speed mixer at 13,000 rpm for 3 min (Polytron PT-MR3000, Kinematica AG, Littau, Switzerland). The hydrogel was then dispersed in ethanol (0.1 g/mL), homogenized and collected by centrifugation at 13,000 g for 10 min at 4 °C (Avanti J-25, Beckman, Palo Alto, CA, USA). This procedure was repeated twice to completely remove water. The alcolgel particles were dried at a temperature of 60 °C, pressure of 120 bar, under a continuous flow of CO₂ (flow rate = 120–160 g/min) through the autoclave until complete extraction of EtOH was achieved after 6 h. The dried particles were ground 1 min using a domestic grinder (MC3001, Moulinex, Milan, Italy) and dispersed into oil (0.1 g/mL), homogenized and collected by centrifugation, as previously described. This procedure was repeated twice, obtaining the oleogels.

Plazzotta S., Jung I., Schroeter B., Subrahmanyam R.P., Smirnova I., Calligaris S., Gurikov P, & Manzocco L. (2021). Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features. Polymers, 13(23), 4063.

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Preparation of Aerogel Particles from Whey Protein

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WP aerogel particles were prepared as previously described. 6 Briefly, WP aqueous solutions (20%, w/w) were adjusted at pH 5.7 and gelled at 85 °C for 15 min in sealed 50 mL plastic tubes. The obtained hydrogel was cooled and homogenized using a high-speed mixer at 13 000 rpm for 3 min (Polytron PT-MR3000, Kinematica AG, Littau, Switzerland). The hydrogel particles were then dispersed in ethanol (0.1 g mL -1 ), homogenized and collected by centrifugation at 13 000g for 10 min at 4 °C (Avanti J-25, Beckman, Palo Alto, CA, USA). This procedure was repeated twice to completely remove water. The ethanol was then removed using a supercritical CO 2 -drying plant at 60 °C and 120 bar. The obtained dried aerogel particles were refined by grinding for 1 min using a domestic grinder (MC3001, Moulinex, Milan, Italy). The powder was then dispersed into oil (0.1 g mL -1 ) and homogenized at 13 000 rpm for 3 min. The oil-absorbed particles were collected by centrifugation, as previously described. The collected particles were re-dispersed in oil (0.1 g mL -1 ) and centrifuged, obtaining oleogels presenting 80% (w/w) oil content, whose complete characterization has been previously reported. 6,7

Plazzotta S., Alongi M., De Berardinis L., Melchior S., Calligaris S, & Manzocco L. (2022). Steering protein and lipid digestibility by oleogelation with protein aerogels. Food & function, 13(20).

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