Investigating the physicochemical, antimicrobial and antioxidant properties of chitosan film containing zero-valent iron nanoparticles and oregano essence.

The problems caused by the pollution of the environment by petroleum polymers in recent years have caused researchers to think of replacing petroleum polymers with biodegradable and natural polymers. The aim of this research was to produce composite film of chitosan (Chit)/zero-valent iron (Fe) nanoparticles/oregano essence (Ess) (Chit/Fe/Ess). Central composite design was used to study physical, morphological, antioxidant and antimicrobial properties of films.

Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf-life extension of bulk bread.

This paper investigates the addition of lecithin-emulsified black seed oil (BSO) nanoemulsions (LNEO) and whey protein isolate-stabilized Pickering emulsions (WPEO) to soy protein isolate (SPI)-based films and their effect on improving the shelf life of bread slices. The half-life of antioxidant activity, water vapor permeability, biodegradability, density, color difference, and film thickness significantly increased ( < .05) when BSO was added.

Biodegradable film based on barley sprout powder/pectin modified with quercetin and VO nanoparticles: Investigation of physicochemical and structural properties.

In this study, barley sprout powder/pectin (BS/Pec) composite film was prepared. Quercetin (Qu) and vanadium oxide (VO) nanoparticles were used to improve the physicochemical and structural characteristics of the film. The structural, physicochemical and thermal properties of the films were investigated by various techniques such as TGA, SEM, XRD, FTIR, texture analysis, etc.

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.

In situ produced exopolysaccharides by IBRC-M 10807 and its effects on properties of whole wheat sourdough.

This study aimed to investigate in situ exopolysaccharides (EPSs) production by IBRC-M 10807 under different fermentation conditions to improve the technical-functional properties of whole wheat flour sourdough and obtain high-quality products. For this purpose, the effectiveness of four efficient factors including (8 Log CFU/g), FOS (0%, 2.5%, and 5% based on flour weight), fermentation temperature (30, 35, and 40°C), and fermentation time (12, 18, and 24 h) was investigated on the production of functional sourdough.

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 and growth in sourdough compared with amaranth protein isolates and amaranth flour.

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.