Applications of capsaicin in food industry: functionality, utilization and stabilization.

As a bioactive component in species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses. Considering its low stability and bioaccessibility, and also regarding its irritation, the entrapment methods of capsaicin are fully developed.

Yeast cells for encapsulation of bioactive compounds in food products: A review.

Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes. Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products.

Red beet extract usage in gelatin/gellan based gummy candy formulation introducing distillate as a flavouring agent.

Nowadays, the functionalization of food products using natural health-promoting additives is of great interest. Betalains are the natural pigments of red beets and are known for their health-promoting characteristics. The aim of this study was to evaluate gummy candies formulated with red beet extract (0.

Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez.

Grape syrup (Pekmez or Dooshab) is one of the nutritious products developed through grape processing. One of the main challenges in the industrial manufacture of this product is the utilization of traditional earth for tartaric acid adsorption. The objectives of this study were to investigate the effect of calcium carbonate, nano-silica, alumina, and activated carbon as adsorbents and also contact time in grape juice deacidification, and to determine the effects of these adsorbents on the physicochemical properties of grape juice by using the Box-Behnken statistical design.

Microbial gums: introducing a novel functional component of edible coatings and packaging.

In recent years, the accumulation of synthetic plastics has led to the development of a serious environmental problem. Nowadays, biodegradable films and coatings have been identified as a new approach to solve this problem by preparing renewable, abundant, low-cost materials. Gums are considered a large group of polysaccharides and polysaccharide derivatives that can easily form viscous solutions at low concentrations.

Development and characterization of probiotic UF Feta cheese containing 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 cells were incorporated into Iranian UF Feta cheese with different salt levels. Viability of (LAFTI ), 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.