Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality.

Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S-ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S-ASPH-B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S-ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S-ASPH sourdough.

Formulation of garlic oil-in-water nanoemulsion: antimicrobial and physicochemical aspects.

Despite the unique properties, application of garlic essential oil (GEO) is too limited in food and drugs, due to its low water solubility, very high volatility and unpleasant odour. In this work, a nanoemulsion containing GEO was formulated to cover and protect the volatile compounds of GEO. The encapsulation efficiency of formulated nanoemulsions was measured by gas chromatography and obtained encapsulation efficiency ranged from 91 to 77% for nanoemulsions containing 5-25% GEO, respectively. The 2,2-diphenyl-1-picrylhydrazyl method for antioxidant activity measurement showed that free radical scavenging capacity of nanoemulsions intensified during storage time. The electrical conductivity of the samples was constant over storage time while linearly increased by raising the temperature. Thermogravimetric analysis was used to determine the thermal resistance of nanoemulsions and their ingredients. Interestingly, microbial tests cleared that the control nanoemulsion with a particle size below 100 nm (nanoemulsion without GEO) also showed antimicrobial activity. Disk diffusion method showed that pure GEO and also formulated nanoemulsions had a stronger effect against Gram-positive bacterium (Staphylococcus aureus) than Gram-negative bacterium (Escherichia coli).

Synthesis of a molecularly imprinted polymer for the selective recognition of carmoisine (Azorubin E122) from pomegranate juice.

Since natural pigments are lost during the processing of beverages such as pomegranate juice, carmoisine, as an adulterant, is often added into the pure juice to improve color characteristics. In this study, molecularly imprinted polymers, as an adsorbent of carmoisine, were synthesized using acrylamide, methacrylic acid, and 4-vinylpyridine as functional monomers and then they were evaluated in terms of the separation and detection of carmoisine. Experiments on the batch adsorption of carmoisine 10 ppm stock solution revealed a better binding capacity for the 4-vinylpyridine-based polymer in comparison to methacrylic acid and acrylamide polymers. The complexation of carmoisine with the 4-vinylpyridine-based polymer was confirmed by Fourier transform infrared spectroscopy. The synthesized polymer exerted a high thermal degradation point and average diameter of polymer particles were obtained to be 0.2 µm by dynamic light scattering analysis. This work showed that detection of pomegranate juice adulteration with carmoisine is not necessarily difficult, time consuming or expensive with selective separation techniques such as molecularly imprinted polymers.