Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour.

This research aimed to extract flaxseed mucilage (FM) and investigate its rheological properties (static and dynamic tests) compared with animal oil. In the next stage, the D-optimal design was applied to investigate the effect of FM (0-60%) and FF (0-30%) replacements with animal oil and cake flour, respectively on the sponge cake's physicochemical, textural, and sensory properties. According to the flow behavior test, FM showed Newtonian behavior while animal oil had pseudoplastic behavior. The results of the dynamic test showed with an increase in frequency, the loss modulus (G×´) and storage modulus (G') of samples increased. However, G' was higher than G×´ in all samples. By replacement of FM and FF, the moisture content, water activity, antioxidant capacity, crumb hardness, and cohesiveness of the samples increased while springiness, crust hardness, and specific volume decreased (P < 0.05). Lightness of samples with replacement of FF decreased (P < 0.05). The overall acceptance score was enhanced with an increase in FM substitution while it was decreased with the replacement of FF (P < 0.05). The amounts of fat, calories, and peroxide values were decreased in sponge cake with the incorporation of FF and FM (P < 0.05). In general, the substitution of FM (60%) and FF (28%) in the cake formulation as an optimized sample to make new products with low-calorie content is possible without significant decreases in product quality.

Fabrication and characterization of sunflower protein isolate nanoparticles, and their potential for encapsulation and sustainable release of curcumin.

In this research, first, the effects of two desolvating agents (ethanol and methanol) at three temperature values (4, 25, and 50 °C) on the fabrication of sunflower protein isolate (SnPI) nanoparticles were studied using a desolvation method. Second, the ability of the nanoparticles to encapsulate curcumin was investigated. Results showed that ethanol led to smaller nanoparticles compared to methanol as the desolvating agent at 4 and 50 °C. However, at 25 °C, ethanol formed the most uniform nanoparticles with the lowest polydispersity index (0.188 ± 0.091) and particle size of 174.64 ± 30.61 nm. The encapsulation efficiency was in the range of 39.1 to 95.4% according to the fabrication condition and curcumin-to-protein mass ratio. A biphasic trend of curcumin release from nanoparticles was observed; in which, over 50% of curcumin was released from the curcumin-loaded nanoparticles in the first 2 h, which is attributed to the burst effect of the protein matrix.

Simultaneous green synthesis and in-situ impregnation of silver nanoparticles into organic nanofibers by Lythrum salicaria extract: Morphological, thermal, antimicrobial and release properties.

This research has revealed the promising, green and one-pot approach for fabrication of antimicrobial nanohybrids based on organic nanofibers including cellulose (CNF), chitosan (CHNF), and lignocellulose (LCNF) nanofibers impregnated with silver nanoparticles (AgNPs). Lythrum salicaria extract was used as a reducing agent as well as a capping agent. Formation of the spherical AgNPs ranging between 45 and 65 nm was proved by UV-Vis spectroscopy, transmission electron microscopy (TEM), and dynamic light scattering (DLS). Biomaterials supported AgNPs were characterized and compared for their morphological, thermal, release, and antimicrobial properties. The considerable influence of the phenolic compounds of L.salicaria extract on the synthesis and uniform distribution of AgNPs on nanofibers was confirmed by field emission electron microscopy (FE-SEM). Energy dispersive X-ray spectroscopy (EDX) and ICP-OES analysis of nanohybrids, reflected a high loading capacity for LCNF and also CHNF in contrast to CNF. The release of AgNPs from LCNF substrate was lower than other nanofibers but the order of antimicrobial activity of nanohybrids against E.coli and S.aureus was as this: CHNF ˃ LCNF ˃ CNF. Generally, this research suggested that the efficiency of CHNF and LCNF as immobilizing support of AgNPs is higher than CNF and L.salicaria extract was proposed as a high potential reducing and capping agent.

Development and characterization of kefiran - Al2O3 nanocomposite films: Morphological, physical and mechanical properties.

Biodegradable kefiran films, containing different concentrations of Al2O3 (alumina) (1, 3 and 5% w/w), were prepared by casting method and their physical, mechanical, and thermal properties were studied. Based on the results, the increase of the nano-Al2O3 content led to a decrease in the water vapor permeability, moisture content, moisture absorption, and water solubility. The addition of nanoparticles did not affect the lightness of the films significantly (P > 0.05). The mechanical tests revealed that the addition of Al2O3 nanoparticles to the kefiran films significantly increased both tensile strength and elastic modulus, while had no effect on the elongation at break (P > 0.05). Thermogravimetric analysis (TGA) indicated the improvement of the films' thermal stability by adding alumina. The results of X-ray diffraction (XRD) confirmed the effect of Al2O3 on the semi-crystalline structure of kefiran. Scanning electron microscopy (SEM) images approved a uniform distribution of nanocomposites containing 1 and 3% w/w of Al2O3. The obtained results suggested that Al2O3 was able to improve the characteristics of the kefiran-based films for using as food packaging material.

Development and characterization of edible films based on eggplant flour and corn starch.

In this study, biodegradable and edible films based on eggplant flour (EF) and corn starch (CS) were prepared using casting method at proportion of 0-100, 25-75, 50-50, 75-25 and 100-0%, w/w. The mechanical, barrier, physical, and biodegradability properties were evaluated. Tensile strength, elongation at break, Young's modulus, thickness, density and L⁎ parameter of pure starch films were higher than those of other films. Solubility, water vapor permeability (WVP), moisture content and swelling index of films were augmented with the substitution of CS by EF. Color measurement of the edible films indicated that increasing the proportion of EF increased a⁎, b⁎ and opacity values. The highest amount of water sorption was obtained for pure EF films. Moreover, the incorporation of EF accelerated films biodegradability compared to ones with only starch. In general, EF is a promising material for the formulation of edible and biodegradable films with adequate physical properties for food applications by direct contact.

Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method.

In this study probiotic microcapsules with three different shell compositions were produced through enzymatic gelation of skim milk powder by rennet, skim milk powder by transglutaminase and sodium caseinate by transglutaminase. Fabricated microcapsules and free Lactobacillus paracasei cells were incorporated into Iranian UF Feta cheese with different salt levels. Viability of L. paracasei (LAFTI L26), antioxidative capacity, ripening index, titrable acidity, salt content and texture profile analysis (TPA test) parameters including hardness, cohesiveness and stringiness were monitored during 45 days of storage time. Rennet based encapsulation was the most efficient method and could keep L. paracasei viable in all cheese samples (> 7 log10 CFU/g) at the end of storage time. Proteolysis pattern and acidification rate were strongly influenced by shell composition, salt level and storage time. Hardness and stringiness of probiotic cheese samples were influenced by shell composition of microcapsules and storage time but cohesiveness was only dependent on storage time. Therefore, storage time was the only effective factor on free radical scavenging activity of cheese samples.

Classification of adulterated honeys by multivariate analysis.

In this research, honey samples were adulterated with date syrup (DS) and invert sugar syrup (IS) at three concentrations (7%, 15% and 30%). 102 adulterated samples were prepared in six batches with 17 replications for each batch. For each sample, 32 parameters including color indices, rheological, physical, and chemical parameters were determined. To classify the samples, based on type and concentrations of adulterant, a multivariate analysis was applied using principal component analysis (PCA) followed by a linear discriminant analysis (LDA). Then, 21 principal components (PCs) were selected in five sets. Approximately two-thirds were identified correctly using color indices (62.75%) or rheological properties (67.65%). A power discrimination was obtained using physical properties (97.06%), and the best separations were achieved using two sets of chemical properties (set 1: lactone, diastase activity, sucrose - 100%) (set 2: free acidity, HMF, ash - 95%).

Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles.

In this study, the effect of different defatting conditions on heat stability of confectionary sunflower protein isolate (SnPI) and the particle size of the produced nanoparticles was investigated. The evaluated factors included temperatures of defatting (40, 50, and 60 °C), time of defatting (2, 6, and 10 h), and the amount of activated carbon (0, 25, and 50% of sample weight). The results of the central composite design showed a significant effect (P < 0.05) among the studied factors, where denaturation temperature and particle size of SnPI nanoparticles were found to be in the ranges of 75.05-89.12 °C and 268-1594 nm, respectively. Moreover, the interaction of activated carbon with temperature and time of defatting proved to be influential factors for the heat stability of confectionary SnPI.

Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage.

BACKGROUND: To improve the quality of Pacific white shrimp (Litopenaeus vannamei), active coating solutions were prepared by dissolving 10 g L-1 of basil seed gum (BSG) and adding various levels of thymol (6%, 8% and 10% w/w based on gum weight) and glycerol (3.5 g L-1 ) as plasticizer. The effects of coating solutions (CS1-4) on the quality changes of shrimps during refrigerated storage over 20 days were investigated. RESULTS: The total volatile basic nitrogen (TVB-N) value in shrimps coated with CS4 (containing 10% w/w thymol) was slightly higher than the upper threshold of 300 mg kg-1 on day 18, whereas that of uncoated shrimps increased to, or over, the threshold value on day 7. Active coatings significantly reduced (P < 0.05) microbial growth in shrimps during the cold storage without a negative impact on the organoleptic properties. Using CS4 on the shrimp samples immediately reduced total viable count and psychrotrophic bacteria count by 2 and 1 log colony forming units g-1 , respectively, compared to controls. CONCLUSION: The results of the present study revealed that the active edible coatings based on BSG activated with thymol had good potential to be used in the production of active packaging for various food applications. © 2016 Society of Chemical Industry.

Characterization of chitosan-nanoclay bionanocomposite active films containing milk thistle extract.

Nowadays, bio-based and antioxidant active packaging is attracting significant attention as one of the preferred emerging technologies to prevent sensitive oxidation of foods. In this study, chitosan/nanoclay nanocomposite active films containing three different levels of sodium montmorillonite (MMT) (1, 3 and 5% w/w based on chitosan) and Silybum marianum L. extract (SME) (0.5, 1 and 1.5% v/v) were prepared. The obtained films were characterized in terms of structural, thermal, mechanical, and barrier properties as well as antioxidant behavior. X-ray diffraction patterns confirmed the exfoliated dispersion form of MMT nanolayers. Scanning electron microscopy images showed an increase in films' surface roughness by the addition of MMT. The results indicated that water vapor permeability and solubility of films reduced significantly (p<0.05) by incorporation of MMT and SME. The mechanical and optical properties of films were significantly affected by the content of MMT and SME (p<0.05). Antioxidant properties of the films also were improved by SME incorporation, suggesting that the formulated bionanocomposites could be considered as a promising antioxidant active packaging material.

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P<0.05). In terms of sensory evaluation, there was no significant difference in color, smell, and taste among the treatments (P>0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control.

Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum.

It is well known that the market for edible films is experiencing remarkable growth and expected to continue. This study investigated the using of basil seed gum (BSG) as a new film-forming material under the influence of addition of glycerol (GLY) as plasticizer. Edible films based on BSG and three different concentrations of GLY (25%, 35%, and 50% w/w BSG) were developed, and their water vapor permeability (WVP), as well as physical, thermal and mechanical properties were measured. The addition of glycerol significantly increased water vapor permeability and solubility of the film (p<0.05). As expected, the increase in GLY concentration from 25% to 50% (w/w) increased the extensibility, but decreased tensile strength. This suggests weaker mechanical strength and higher mobility of polymer chains by plasticizing effect of GLY. The color measurement values showed that increasing the glycerol concentration in polymer matrix caused the b and L values increased while ΔE value decreased. The electron scanning micrograph showed plasticized films as smooth, and uniform which lacked pores or cracks compared with those were not plasticized. This study revealed that the BSG had a good potential to be used in producing edible films for various food applications.