Using beta-cyclodextrin and Arabic gum as wall materials for encapsulation of saffron essential oil

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios [0:100, 25:75, 50:50, 75:25, and 100:0] of beta-cyclodextrin [beta-CD] and arabic gum [GA] were used as wall martial for encapsulation saffron essential oil. In order to calculate of loading capacity [LC] and encapsulation efficiency [EE], and release [RE], safranal was determined as indicator of saffron essential oil using GC. According to the results, the highest LC and EE were related to the mixture of beta-CD/GA at a 75:25 ratio. In contrast, the lowest encapsulate hygroscopicity [EH] and RE were observed when only beta-CD was applied as wall material [P

Fenugreek: potential applications as a functional food and nutraceutical

Fenugreek [Trigonella foenum graecum] native to southern Europe and Asia, is an annual herb with white flowers and hard, yellowish brown and angular seeds, known from ancient times, for nutritional value beside of its medicinal effects. Fenugreek seeds are rich source of gum, fiber, alkaloids, flavonoids, saponins and volatile content. Due to its high content of fiber, fenugreek could be used as food stabilizer, adhesive and emulsifying agent to change food texture for some special purposes. Some evidence suggests that fenugreek may also be regarded as antidiabetic, anticarcinogenic, antioxidant, antibacterial agent, antianorexia agent, and gastric stimulant, as well as remedy for hypocholesterolemia and hypoglycemia. The present article is aimed to review the potential applications of fenugreek as a functional food and nutraceutical agent

Influence of heat shock temperatures and fast freezing on viability of probiotic sporeformers and the issue of spore plate count versus true numbers

Background and Objectives: The purpose of the present study was to investigate effects of various heat shock conditions and fast freezing and subsequent thawing on the viability and recovery of Bacillus coagulans and Bacillus subtilis as probiotic Sporeformers, and also to compare spore plate and microscopic counts

Materials and Methods: After preparing the final suspensions of B. coagulans and Bacillus suhtilis subsp. Natto spores, they were spread-plated before and after fast freezing treatment [-70°C for about 1 min]. Heat shock treatments of the spores were carried out at 68°C for 15, 20, and 30 min as well as at 80°C for 10 and 15 min. Concentrations of the examined probiotic Sporeformers were determined simultaneously by plate enumerations and microscopically determined counts. Student's t-test and one-way analysis of variance [ANOVA] of SPSS were used for statistical analysis of the data. Analysis of DoE results was carried out using Minitab

Results: The results presented here show that the highest recovery rates for B. coagulans [14.75 log CFU/mL] and B. subtilis spores [14.80 log CFU/mL] were under a heat shock condition of 68°C for 20 min in nutrient agar [p<0.05]

In addition, the survival rates of B. coagulans and B. subtilis spores under the fast freezing and subsequent thawing condition were about 90% and 88%, respectively. Plate counts differed significantly from counts determined microscopically, with differences of almost 0.5 and 0.8 log for B. coagulans and B. subtilis spores, respectively [p<0.05]

In addition, DoE results of the study revealed that both factors of spore count method and only freezing factor in fast freezing treatment have a significant effect on concentrations of the spores examined [p<0.05]

Conclusions: Heat shock conditions, freezing and subsequent thawing circumstances, and plate counts or enumerations determined microscopically have significant influences on the viability of probiotic Sporeformers and should be considered in determining of their accurate concentrations

effect of Saccharomyces strain and fermentation conditions on quality prameters of non-alcoholic beer

In this study, the effect of several species of fermenting yeast and fermentation conditions [periodic aeration and temperature] on quality parameters of non-alcoholic beer is assessed. Yeast starters with different inoculation percent were added separately into wort with determined gravity. Wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration [every 12 h]. Growth rate, wort gravity and ethanol content were analyzed for 48 hours [12-h interval]. Also, 6 trained panelists were asked for sensory evaluation of final product. The highest growth rate and the highest ethanol content were found in treatments with 4×10[7] cfu/ml inoculation fermented at 24[degree sign]C under periodic aeration and in those fermented under anaerobic conditions, respectively. The highest gravity was observed for treatments with 10[7] cfu/ml inoculation, periodic aeration and fermentation at 4[degree sign]C. The lowest growth rate and ethanol content were observed in treatments with 10[7] cfu/ml, fermented at 4[degree sign]C under anaerobic condition and those fermented under periodic aeration, respectively. In treatments with 4×10[7] cfu/ml inoculation, anaerobic condition and fermentation at 4[degree sign]C, the lowest gravity was observed. In addition, among yeasts, Saccharomyces cerevisiae and Saccharomyces rouxii showed the highest and the lowest growth rate, ethanol content and wort gravity, respectively. Additionally, treatments containing Saccharomyces cerevisiae resulted in non-alcoholic beer with more satisfactory flavor attributes

effect of Saccharomyces strain and fermentation conditions on quality prameters of non-alcoholic beer

In this study, the effect of several species of fermenting yeast and fermentation conditions [periodic aeration and temperature] on quality parameters of non-alcoholic beer is assessed. Yeast starters with different inoculation percent were added separately into wort with determined gravity. Wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration [every 12 h]. Growth rate, wort gravity and ethanol content were analyzed for 48 hours [12-h interval]. Also, 6 trained panelists were asked for sensory evaluation of final product. The highest growth rate and the highest ethanol content were found in treatments with 4×10[7] cfu/ml inoculation fermented at 24[degree sign] under periodic aeration and in those fermented under anaerobic conditions, respectively. The highest gravity was observed for treatments with 10[7] cfu/ml inoculation, periodic aeration and fermentation at 4[degree sign]. The lowest growth rate and ethanol content were observed in treatments with 10[7] cfu/ml, fermented at 4[degree sign] under anaerobic condition and those fermented under periodic aeration, respectively. In treatments with 4×10[7] cfu/ml inoculation, anaerobic condition and fermentation at 4[degree sign], the lowest gravity was observed. In addition, among yeasts, Saccharomyces cerevisiae and Saccharomyces rouxii showed the highest and the lowest growth rate, ethanol content and wort gravity, respectively. Additionally, treatments containing Saccharomyces cerevisiae resulted in non-alcoholic beer with more satisfactory flavor attributes

Combined effects of inoculation level and sequence on biochemical and microbiological characteristics of probiotic doogh

The combined effects of inoculation level [4 or 8-fold compared to standard inoculation] and sequence [standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8] of culture inoculum containing probiotics on biochemical and microbiological characteristics of probiotic Doogh during fermentation and over 21 days of refrigerated storage [4°C] were investigated. The probiotic microorganisms were L. acidophilus LA-5 and Bifidobacterium lactis BB-12. Overall, the treatments 8, 4 and 4+4 resulted in the highest viability at the end of fermentation as well as at early days of refrigerated storage. During the second half of cold storage period, the greatest viability of probiotics was related to the treatment 2+6. The treatment '8' showed the shortest incubation time as well as the highest pH drop rate and acidity increase rate during fermentation and over the storage period

Arsenic intakes from spices and sheep tail [Donbeh] in a high oesophageal cancer area: pilot study from Iran

Arsenic is a carcinogenic and toxicant element widely found in the environment and might be part of causation web of Oesophageal Cancer [OC], which has one of the highest incidence rates in Golestan Province, Northeast Iran. In this pilot study, we collected 10 Sheep tail [donbeh] and 9 mixed spices samples, as widely consumed foods in the region, from main counties in the province and analyzed for arsenic concentrations using AOAC atomic absorption spectrophotometry method. Findings showed that arsenic levels in all samples were less than the safe level of 1 ppm. Total arsenic intake from sheep tail and mixed spices sources were estimated at 4.68 and 4.24 micro g/day in men and women, respectively. Therefore, the study suggests that arsenic intake from these commonly consumed foods do not seem as a major hazard for OC etiology

Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria

Measuring the viability of probiotic microorganisms in food products using plate count methodology is a common practice due to the simplicity [ease of performance], inexpensive and routine testing characters of this method. In present study, the suitability of de man rogosa and sharpe agar [MRS] bile agar medium for the selective enumeration of mixed probiotic bacteria [Lactobacillus acidophilus LA-5, L. casei 431 and Bifidobacterium lactis BB-12] in presence of mesophilic lactic cultures [Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. Cremoris] and yoghurt bacteria [Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus] was investigated. Yoghurt bacteria did not grow neither in presence of 0.15% nor 0.30% of bile salts, as was expected. Mesophilic lactic starters could grow at both concentrations of bile salts at all incubation temperatures except 37°C. According to these results, MRS-bile agar [0.15 bile salts] could be successfully used for selective enumeration of mixed probiotic cultures in presence of mesophilic culture and/or yoghurt bacteria when plates were incubated at 37°C for 72 h