Biochemical profile of Dunaliella isolates from different regions of Iran with a focus on pharmaceutical and nutraceutical potential applications.

This study was conducted to evaluate three species of Dunaliella microalgae (Dunaliella salina, Dunaliella viridis, and Dunaliella sp.) indigenous to Iran as new sources of natural chemical and bioactive compounds for exploring pharmaceutical and nutraceutical potential applications. The results showed that the fat, carbohydrate (mono- and di-saccharide), dietary fiber, and protein content of Dunaliella were in the range of 13.19-25.02, 7.59-12.37, 42.10-48.82, and 17.68-22.50 (%), respectively. Dunaliella salina contained a pigment fraction of 11.50%, which was largely composed of carotenoid (7.41%) and chlorophyll (4.09%). Antioxidant capacity and inhibition of 2,2-diphenyl-1-1-picrylhydrazyl (DPPH) of Dunaliella salina were 34.54 mg/1000 g and 55.63%, respectively. The lipid profile also revealed that three isolated Dunaliella are remarkable sources of polyunsaturated fatty acids (25.42%-40.13%). Further, the ratios of ∑n-3/∑n-6 (2.79%), docosahexaenoic acid (6.15%), and eicosapentaenoic acid (11.26%) were the highest in Dunaliella salina. The results, thus, proved that Dunaliella spp., especially Dunaliella salina (IBRC-M 50030), which originates from a lake in Semnan province, Iran, has potential applications in the food and pharmaceutical industries due to its appropriate biopigment, protein, lipid, antioxidant activity, long-chain polyunsaturated fatty acids, docosahexaenoic acid, and eicosapentaenoic acid.

Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe2O3/TiO2) in extra virgin olive oil.

The aim of this study was the synthesis of bimetallic nanoparticles based on Fe2O3/TiO2 and its use in the poly(lactic acid) (PLA) films as an oxygen scavenger in extra virgin olive oil (EVOO) packaging. Bimetallic nanocomposites were prepared by two different precipitation methods (precipitation with ammonia and sodium hydroxide). The characteristics of bimetallic nanoparticles precipitated with sodium hydroxide (Na-Ti0.01Fe0.048O0.08) and bimetallic nanoparticles precipitated with ammonia (NH-Ti0.01Fe0.022O0.09) were compared. Relative amounts of elements in bimetallic nanocomposites and their morphological characteristics were determined using field emission scanning electron microscopy coupled with energy-dispersive X-ray spectrometer. Porosity volume and surface area of bimetallic nanoparticles were calculated using adsorption-desorption isotherms and the Brunauer-Emmett-Teller method. The formation/characterization of bimetallic nanoparticles and their location in the matrix of PLA-based nanocomposite film was studied using X-ray diffraction and Fourier transform infrared. In nanocomposite films based on PLA, bimetallic nanoparticles lead to better oxidative stability (peroxide value, p-anisidine index, K232, and K270) of the EVOO and oxygen scavenging during storage compared to free nanoparticles. Mechanical properties of nanocomposite films were improved due to bimetallic nanoparticles, which were better for Na-Ti0.01Fe0.048O0.08. In vitro release modeling of the bimetallic nanoparticles in EVOO proved that Fickian diffusion is the dominant mechanism, and the Peleg model was the best description of the release behavior of nanoparticles.

Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin.

Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin-maltodextrin binary biopolymer system has been incorporated into a semi-solid formula. The I-optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C. Solid viscoelastic behavior has been approved since G' > G″ in the frequency sweep test with no cross-over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol-to-solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin-to-maltodextrin ratio following melting at 37°C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between -4.4 and 1.7 mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube-feeding patients, with a gelatin-to-maltodextrin ratio of 4.35:3.64% w/w on day 17.4.

Textural and Rheological Properties of Sliceable Ketchup.

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G' was higher than G" for all samples, and no crossover between G' and G" was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.

Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during 187 days of the ripening period. C16:0, C18:1cisΔ9, and C14:0 were the most abundant FFAs. Lactic and acetic acids were the most prevalent OAs affecting sensory properties. principal component analysis (PCA) indicated that butanoic acid, butyl hexanoate, and 2,3-butanediol were as key VCs. Protein contents, pH (based on FFA and OA), salt in the moisture (S/M), and water activity (aw ) (based on VC and SA) were highly correlated with PC2, resulted in two distinct groups. Based on lipolysis and glycolysis studies, early-ripened cheese samples showed lipolysis and lactate metabolism more intensely compared to medium and old-ripened ones. Based on the data of VC and SA, the samples may be classified into three groups: (1) early-ripened cheeses with a salty taste, waxy to cheesy odor, and rubbery texture, (2) medium-ripened cheese with a sweet taste and cheesy odor, and (3) old-ripened cheese with a bitter taste, cheesy to pungent odor, a firm and fragile texture. Textural attributes were highly correlated with proteolysis indices and pH. The results of sensory desirability indicated a significant correlation with pungency, bitterness, and OAs. The cheese samples ripened on the day 127 were selected as the most desirable product. Ripening time had a significant effect on the chemical composition, especially on S/M, pH, and aw  parameters, which determine the pattern as well as the intensity of biochemical pathways and the final sensory attributes. PRACTICAL APPLICATION: The current study intends to characterize and develop a standardized procedure for producing a traditional cheese called "Kope cheese" by determining the appropriate duration time for the ripening process, determining the main chemical/biochemical compounds that are highly correlated with its unique flavor and texture and distinguishing the key processing factors (such as curd salting, pH values during brining) that have to be altered or controlled carefully during the manufacturing process. The data would help cheese manufacturers determine the optimum time of ripening in order to achieve the best flavor and texture attributes in the final product.

The use of sugar beet pulp lignin for the production of vanillin.

The objectives of this work is to produce vanillin from sugar beet pulp by lignin oxidation and evaluate the effect of process parameters (temperature, partial pressure of oxygen, reaction time, CuSO4 as a catalyst) on the yield of vanillin. Purification and separation of vanillin from pressurized extract was carried out by organic solvent and crystallization. HPLC, FT-IR, H NMR, GC/MS and DSC methods were performed to approve the vanillin crystal. Results showed that production of vanillin was significantly affected by four parameters, and an optimal conditions for production of vanillin was found 4.3bar for an oxygen partial pressure under a temperature of 156°C and duration of time 30min without CuSO4, corresponding to 1439.3mg/100g vanillin. Thermal property of syntesis vanillin was coincide to DSC pure vanillin curve but there were differences in ΔH°f and ΔHc.