ABSTRACT
The present study was conducted on the protein extracted from the pulp that obtained by cannabis oil-pressingand loading the bioactive peptides into nanoliposomes. Physical properties of empty and loaded nanoliposemes(average particle size, polydispersity index, and zeta potential) and encapsulation efficiency were evaluated.Moreover, the effect of storage condition (fridge and ambient temperature) on the physical stability and maintainingthe encapsulation efficiency in nanoliposomes loaded with peptides was investigated. Eventually, the effect ofpeptide loading on the nanoparticle chemical structure Fourier-transform infrared (FTIR) as well as the morphologyof nanocarriers scanning electron microscopy (SEM) was evaluated. Physical properties of nanoliposomes wereaffected by the hydrolyzed type. The average particle size and polydispersity index of nanoliposomes varied from79.5 to 101.5 nm and 0.234 to 0.326, depending on the type of loaded peptides. The zeta potential of nanoliposomeswas changed from −10.32 to −15.33 mV when loaded with the peptide obtained by enzymatic hydrolysis during300 min. The efficiency of nanoliposomal encapsulation varied from 90.7 to 81.4%. Thus, peptides with the highestdegree of hydrolysis had the least encapsulation efficiency. The evaluation of physical stability and the maintenanceof encapsulation efficiency indicated the highest stability of nanoliposomes, which were stored at fridge temperature.FTIR spectroscopy in empty nanoliposomes and those loaded with peptides implied the presence of peptides inthe polar regions of phosphatidylcholine, such as the internal regions of the liposomes and the formation of ioniccomplexes between them. Conversely, SEM images of the structural and superficial properties of nanoliposomesindicated the existence of dense and compact clusters of the spherical nanoparticles with flat surfaces.
ABSTRACT
Natural antioxidants in edible coatings can modify the structure and improves the functionality and applicabilityof the film in food industries. This study was done to determine the antimicrobial effect of nano-compositebased on bean pod shell gum (4% w/v), TiO2 nano-particles (NPs) (1%–2% w/v) and Mentha pulegiumessential oil (EO) (2%–4% v/v) on five food-borne pathogens in two categories, including Gram positives andthree Gram-negatives bacteria. The antimicrobial activity was tested using disk diffusion test. According to theresults, Gram-positive bacteria were more susceptible than Gram-negative bacteria. Increasing M. pulegiumEO and TiO2 NPs content increased the antimicrobial activity of the edible film based on bean pod shell gum,so that the treatment containing 4% v/v M. pulegium EO and 2% w/v TiO2 NPs led to the highest inhibitionzone (11.8–15.2 mm) compared to treatment containing 2% v/v M. pulegium EO and 1% w/v TiO2 NPs withinhibition zone range of 9.8–11.5 mm. In general, TiO2 NPs and M. pulegium EO improved the functionalproperties, including antimicrobial activity of the edible film based on bean pod shell gum which increases thepotential of films to be used for fresh products.
ABSTRACT
Curd is one the main dairy products in Iran with high nutritional value. People tend to consume traditional products with special taste and odour and this has led industrial manufacturers to use some additives to adopt the sensory properties similar to traditional ones. Animal lipase is a good choice with three sources including calve, lamb and kid ones which create perfect taste and aroma. The aim of this study was to evaluate the effect of kid goat lipase at 5 levels (0, 50, 100, 150, 200 ppm) on some physic-chemical and sensory properties of curd in batch system. Results showed that addition of enzyme improved sensory properties and the highest score was gained in treatment containing 150 ppm of lipase.
A coalhada é um dos principais produtos lácteos no Irã com alto valor nutricional. As pessoas tendem a consumir produtos tradicionais com gosto e odor especiais e isso levou os fabricantes industriais a usar alguns aditivos para adotar as propriedades sensoriais semelhantes às tradicionais. A lipase animal é uma boa escolha com três fontes, incluindo bezerro, cordeiro e cabrito que criam sabor e aroma perfeitos. O objetivo deste estudo foi avaliar o efeito da lipase de cabrito em 5 níveis (0, 50, 100, 150, 200 ppm) em algumas propriedades físico-químicas e sensoriais da coalhada no sistema de lote. Os resultados mostraram que a adição de propriedades sensoriais melhoradas enzimáticas e a maior pontuação foi obtida no tratamento contendo 150 ppm de lipase.