Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers.

In this study, determination of aromatic compounds in cheese samples was performed by headspace solid-phase microextraction (HS-SPME) using a new adsorbent as a novel coated fiber in combination with a gas chromatography/mass spectrometry or flame ionization detector to evaluate the changes during ripening. Brine and ultrafiltrated (UF) cheese were sampled via HS-SPME and analyzed by gas chromatography/mass spectrometry. Polysulfone and mesoporous carbon nitride were used as two types of fibers for coating.

Gamma-Aminobutyric Acid (GABA) Biosynthesis from Lactobacillus plantarum subsp. plantarum IBRC10817 Optimized and Modeled in Response to Heat and Ultrasonic Shock.

Gamma-aminobutyric acid is one of the major inhibitory neurotransmitters in the nervous system. Although gamma-aminobutyric acid is commonly synthesized by chemical methods, its microbial biosynthesis is regarded as one of the best production methods among the conventional techniques. This study aimed to optimize and model the production of gamma-aminobutyric acid from Lactobacillus plantarum subsp.

Production and characterization of Ziziphus jujuba extract-loaded composite whey protein and pea protein beads based on sodium alginate-IFPG (insoluble fraction of Persian gum).

Background: This research was aimed at the fabrication of jujube extract (JE)-loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al).

Results: JE-loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.

Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract.

The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA).

Production of Arachidonic Acid and Eicosapentaenoic Acid by CBS 528.72 on Date Waste.

Arachidonic acid (ARA) and eicosapentaenoic acid (EPA) are important for human health and are produced by the fungus . Fermentation conditions may affect fatty acid profile of produced oil. Substrates in solid-state fermentation are usually renewable and low-cost agro-industrial waste.

A new approach for separation and recovery of betaine from beet molasses based on cloud point extraction technique.

The aim of this work was to explore the possibility of the application of cloud point extraction (CPE) method in micelle media to recovery betaine from beet molasses. Response surface method was employed to assess the effects of surfactant concentration, molasses concentration, incubation time, pH, electrolyte concentration, mixing time, and surfactant type on efficiency of betaine recovery from beet molasses. Also, a mathematical model was developed to predict the effect of each variable and their interactions on the efficiency of betaine recovery.

Evaluation of the effect of process variables on the fatty acid profile of single cell oil produced by Mortierella using solid-state fermentation.

This article reviews some of the aspects of single cell oil (SCO) production using solid-state fermentation (SSF) by fungi of the genus Mortierella. This article provides an overview of the advantages of SSF for SCO formation by the aforementioned fungus and demonstrates that the content of the polyunsaturated fatty acids (PUFA) depend on the type of fermentation media and culture conditions. Process variables that influence lipid accumulation by Mortierella spp.