ABSTRACT
Oleogel is a viscoelastic, spreadable and semi-solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion-templated methods based on soluble interaction of whey protein concentrate (WPC), WPC-basil seed gum (BSG), and WPC-xanthan gum (XG). In the first step, berberine release kinetic in in-vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer-Papas that was the highest R 2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat-substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution.
ABSTRACT
Essential oils (EOs) are known for uses in various fields such as perfume, cosmetic, pharmaceutical and food industries. Agricultural wastes are among the resources of EOs that produced and disposed of in large quantities annually. Hence, in this study, for the first time, EOs available from pistachio fruit [fruit pistachio shells (FPS) and fruit pistachio cluster (FPC)] were used to the extraction of EOs. The Clevenger device and distilled water were used to extract EOs. The amount of total phenolic compounds (TPC) by Folin-ciocalteu reagent and the radical scavenging ability (RSA%) of FPS and FPC extracted by the soaking method were also measured. The RSA% of EOs and extracts in the presence of DPPH free radicals was evaluated by the IC50 index. Chemical composition of EOs detected by mass spectrometric gas chromatography. Notwithstanding amounts of extraction efficiency by water in the soaking method from FPS and FPC was 4.6% and 3.2% respectively, EOs extraction efficiency from FPC and FPS was 2.10% and 0.13% respectively. TPC in FPS and FPC was 958.38 and 796.25 mgGA/100g dry material respectively. The amount of IC50 of FPS was 3760.69 ppm and near to RSA% of BHT (2354.36 ppm). Statistical difference was observed between the RSA of EOs and positive control antioxidant (P < 0.05). The RSA of antioxidant extracts and TPC showed positively correlated. The major compounds identified in FPS were the D-limonene, α-thujene and terpinolene, abundance respectively, and the major components of FPC were α-thujene and α-pinene, abundance respectively.
ABSTRACT
In the present study, the Iranian jujube honey was evaluated for its total antioxidant activity by DPPH assay, total phenolic content (TPC) by using the Folin-Ciocalteu reagent, and brown pigment formation (BPF). The kinetics of changes in jujube honey samples heated at various temperatures (45, 55 and 65 °C) over 10 days were studied. Increasing treatment temperature and time caused an increase in all three parameters including, antioxidant activity, BPF and TPC. Increases in BPF and TPC followed zero-order kinetics, and the rise in antioxidant activity varied depending on heating temperatures, following second-order, first-order and zero-order kinetics when samples were heated at 45, 55 and 65 °C, respectively. At 45-65 °C, activation energy values of 68 and 64.7 kJ/mol-1 were obtained for BPF and TPC, respectively. Linear relationships were observed between antioxidant activity and BPF, TPC and antioxidant activity, and BPF and TPC, such that the highest phenol content was related to the darkest honey sample. For all three parameters, heating honey to 65 °C was found to be more effective than heating to 45 or 55 °C.
ABSTRACT
The aerial parts of Equisetum telmateia have been used as a source of biologically active compounds to treat inflammatory, diarrhea, stomach-ache, eczema and mouth infections in traditional medicine. The aim of this work is to evaluate the extraction yield, chemical compositions, antioxidant activity and antimicrobial activity of E. telmateia extracts on Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhi and Candida albicans. Chemical compositions E. telmateia was analyzed by high performance liquid chromatography (HPLC) using a C18 column. Analysis of E. telmateia extract by HPLC allowed the identification of Kaempferol 3-O-(6â³-O-acetylglucoside) as major compound. The antioxidant activity of extracts was examined by measuring their ability to sequestrate 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed that the DPPH (IC50â¯=â¯70.83⯱â¯0.2⯵g/ml) were obtained in the case of supercritical fluid extraction (SFE) extract. MIC microdilution assay were used to determine the antimicrobial activities. Contrary to lower extraction yield (9.6⯱â¯0.5), the SFE extract exhibited the highest antimicrobial potency with MIC and MBC values of 32â¯mg/ml against S. aureus compared to the other extracts. The results suggest that SFE method is more appropriate for extraction of E. telmateia biologically active substances with antimicrobial and antioxidant activity than conventional solvent extraction methods.
