Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics.

Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects of different coagulants (salt and acids) and process parameters (temperature and homogenization pressure) on the organoleptic, textural, and functional characteristics of soft (unripened) cheese were investigated. The results revealed significant differences between cheeses coagulated with acid and mineral salt regarding protein recovery, fat content, and moisture content ( < .

Nano-vesicular carriers for bioactive compounds and their applications in food formulations.

The most commonly used vesicular systems in the food industry include liposomes, niosomes, phytosomes, or transfersomes. This review focuses on showing how nano-vesicular carriers (NVCs) amend the properties of bioactive compounds (bioactives), making them suitable for food applications, especially functional foods. In this research, we elaborate on the question of whether bioactive-loaded NVCs affect various food aspects such as their antioxidant capacity, or sensory properties.

Extraction and purification of α-pinene; a comprehensive review.

Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a versatile product. α-Pinene (one of the two pinene isomers) is the most abundant terpene in nature. When extracting α-pinene from plants and, to a lesser extent, fruits, given that its purity is essential, purification methods should also be used as described in this study.

Improving the storage stability of tomato paste by the addition of encapsulated olive leaf phenolics and experimental growth modeling of A. flavus.

It is necessary to apply some preservatives for tomato paste since in the harvest season, a high load of tomatoes need to be processed as they are among highly perishable products. Application of antimicrobial extracts or essential oils, as natural preservatives, in their raw forms might reduce their efficiency when they are exposed to environmental conditions. However, microencapsulation is a well-known method to solve this problem.

Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder.

Saffron is the most expensive spice in the world; so, determining optimum conditions for its processing is crucial. The most important processing stage of saffron is drying of its stigma, which should be optimized and there are no reports on reactance-window (RW) of saffron. In this research, drying of saffron with traditional, RW, and oven driers and at three temperatures of 60, 70 and 80 °C, as well as room temperature (25 °C) were studied.

Preparation and characterization of nano-SiO reinforced gelatin-k-carrageenan biocomposites.

The main goal of this study was to prepare bionanocomposites by combination of gelatin (10% w/v), k-carrageenan (0.5%) and nano-SiO (1, 3 or 5%). Then, mechanical properties (tensile strength, elongation at break, Young's modulus), gas permeability (water vapor, oxygen), water solubility, color, UV-vis transmission/absorbance, water vapor adsorption isotherms and Fourier transform infrared (FTIR) analysis of nanocomposites were evaluated.

The influence of nanocellulose coating on saffron quality during storage.

Since saffron is an added-value product, and the most expensive agricultural product, it is necessary to increase its shelf life, prevent its quality loss during storage, and maintain its organoleptic properties, enabling producers to export saffron with higher quality and better consumer acceptability. So, in this research, saffron samples were coated through applying different carbohydrate biopolymers: maltodextrin with DE=4 or DE=20 (MD4 and MD20) or their combination with nanocellulose fibres (MDC4 and MDC20). Finally, the experiments were carried out to measure rehydration ratio, water activity, crocin content, color values, and sensory properties of saffron samples coated by different materials.

Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative.

Background: The shelf life of tomato paste with microencapsulated olive leaf extract was compared with that of samples containing a commercial preservative by accelerated shelf life testing. Based on previous studies showing that olive leaf extract as a rich source of phenolic compounds can have antimicrobial properties, application of its encapsulated form to improve the storage stability of tomato paste is proposed here.

Results: Regarding total soluble solids, the control and the sample containing 1000 µg g sodium benzoate had the lowest (Q  = 1.

Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin.

The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD+GA), maltodextrin and gelatin (MD+GE), and maltodextrin (MD).

Hydrophobicity, thermal and micro-structural properties of whey protein concentrate-pullulan-beeswax films.

In this research, effects of beeswax (BW) on functional properties of whey protein concentrates (WPC):pullulan (PUL) films were investigated. For this purpose, 0, 10, 20 and 30w/w(glycerol)% BW rates and 30:70, 50:50 and 70:30w/w% WPC:PUL ratios were applied. Films containing 70% WPC:30% PUL (WPC70) and 30% BW (BW30) justified the highest contact angle (92.

Physical and mechanical properties in biodegradable films of whey protein concentrate-pullulan by application of beeswax.

Different ratios of whey protein concentrate (WPC):pullulan (PUL) (70:30, 50:50, 30:70%w/w) and various rates of beeswax (BW) (0, 10, 20, and 30%w/wglycerol) were applied to prepare biodegradable WPC-PUL films containing glycerol as a plasticizer, for the first time. Thickness, moisture content, water solubility, water vapour permeability, colour, and mechanical properties of prepared films were measured. Higher ratios of WPC:PUL led to more desirable physical and mechanical properties; in other words, lower rates of thickness, moisture content, water solubility and water vapour permeability, and higher elongations were achieved.

Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat.

Chitosan-nanocellulose biocomposites were prepared from chitosan having molecular weight of 600-800 kDa, nanocellulose with 20-50 nm diameters and various levels of 30, 60 and 90% (v/wCHT) for glycerol. Agitation and sonication were used to facilitate even dispersion of particles in the polymer matrix. The nanocomposites were examined by differential scanning calorimetry, X-ray diffraction and agar disc diffusion tests; finally, the film was applied on the surface of ground meat to evaluate its performance in real terms.

Optimization of physical and mechanical properties for chitosan-nanocellulose biocomposites.

Chitosan (CHT) is a biodegradable compound and has excellent performance in forming films; on the other hand, nanocellulose (NCL) crystals have low densities and are less expensive than other nanofillers. A novel and simple method was applied to develop CHT-NCL nanocomposite (NCP) from CHT powder of high molecular weight and NCL particles having two dimensions in nanoscale; a rotor stator and an ultrasound device were used to separate different nanolayers from each other and facilitate their dispersion into polymer matrix. The optimized NCP indicated superior mechanical properties compared with some synthetic films; approximate values of 47% elongation-at-break, 245MPa tensile strength and 4430MPa Young's modulus were achieved.