Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese.

This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical and microstructural characteristics of low-fat ultrafiltrated Iranian white cheese during 60 days of cold storage. To manufacture the low-fat cheese samples, PG (0%, 0.25%, and 0.

Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract.

Yogurt contains various health-promoting components such as beneficial bacteria and bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic compounds, vitamin C, and other substances that give a high antioxidant property to the product. Since the objective of this study was to evaluate the impact of the addition of different concentrated sweet pepper extracts (CSPE) to the yogurt milk formulation on some quality parameters of the probiotic set yogurt during 21 days of cold storage.

Gum tragacanth, a novel edible coating, maintains biochemical quality, antioxidant capacity, and storage life in bell pepper fruits.

Bell pepper fruits ( L.) are prone to both physiological and pathological deterioration following harvest, primarily due to their high metabolic activity and water content. The storage of bell peppers presents several challenges, including weight loss, softening, alterations in fruit metabolites and color, increased decay, and a decline in marketability.

Effect of and lactulose on survival of and textural properties of synbiotic stirred yogurt.

Yogurt is a popular dairy product and its consumption has been progressively growing over the past few decades by raising consumers' health-consciousness. As yogurt is growing in popularity, manufacturers are continuously seeking for bioactive components such as probiotics and prebiotics, to produce functional yogurt with more beneficial health effects. Therefore, this study aimed to evaluate the effect of (MN, 0, 5, 10 and 15%) and lactulose (0, 1 and 2%) as prebiotic substances on survival of in a half-fat synbiotic stirred yogurt.

Utilization of seed mucilage containing essential oil as an edible coating to improve shelf-life of buffalo meat under refrigeration conditions.

This study is aimed to develop a novel edible coating based on seed mucilage (PMSM) and essential oil (CLEO) to increase the shelf-life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.

The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study.

Today, food consumers prefer to use the foods that contain natural preservatives. The purpose of this study was to investigate the effect of Qodume Shirazi seed mucilage (QSSM) and lavender essential oil (LO) on the preservation of ostrich meat during cold storage. The chemical compounds of LO were identified through gas chromatography-mass spectrometry (GC/MS).

Gamma-aminobutyric acid production by A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity.

In this study, whey powder was used as the basic compound for fermentation culture and the production of bioactive gamma-aminobutyric acid (GABA) compound. GABA is a nonprotein four-carbon amino acid that inhibits stress signals by preventing brain signals, reducing stress, and being effective in treating neurological disorders and decreasing the growth of cancer cells. Due to the side effects caused by the chemical type of GABA, the biological production of GABA has attracted.

Biological reduction of aflatoxin B1 in yogurt by probiotic strains of and .

The present study was conducted to investigate the ability of two probiotic strains, PTCC 1643 and PTCC 1637, to bind aflatoxin B (AFB, 20 ng/ml) in comparison with yogurt starter cultures, at equal bacterial count (~ 10 LogCFU/ml) during a 21-day storage period at 4 °C. All assessed treatments exhibited high percentages of AFB-binding, ranged from 64.56 to 96.

Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme.

Celiac disease is an autoimmune disorder caused by a permanent intolerance of genetically susceptible persons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0-50%) and transglutaminase enzyme (0-1.

Modeling of ultrasound-assisted extraction, characterization and in vitro pharmacological potential of polysaccharides from Vaccinium arctostaphylos L.

In the study, Box-Behnken design was used to optimized the operational parameters involved in ultrasound-assisted extraction (UAE) of Vaccinium arctostaphylos polysaccharide (VAP) including ultrasound power, extraction temperature and time and water to raw material ratio. The highest extraction polysaccharide was obtained at 100W, 19.12min, 79.

Characterization of Hypericum perforatum polysaccharides with antioxidant and antimicrobial activities: Optimization based statistical modeling.

In this study, the extracting parameters of crude polysaccharides (CPSs) from the Hypericum perforatum (HP) including extraction time (ETi, 60-180min), extraction temperature (ETe, 60-90°C), and the water/solid ratio (W/S, 10-30 was optimized by using three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments. The optimal extraction conditions were as follow: ETi 117.5min, ETe 74.

Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese.

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.

Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream.

The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein.

Polysaccharide of caper (Capparis spinosa L.) Leaf: Extraction optimization, antioxidant potential and antimicrobial activity.

Three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments was used to optimize the extracting parameters of crude polysaccharides (CPSs) from the Capparis spinosa leaves (CSL) including extraction time (ETi, 60-120min), extraction temperature (ETe, 60-80°C), and the water/solid ratio (W/S, 6-16). The optimal process conditions in order to the highest yield (6.73%) of CSL-CPSs were 119.