Biochemical profile of isolates from different regions of Iran with a focus on pharmaceutical and nutraceutical potential applications.

This study was conducted to evaluate three species of microalgae (, , and sp.) indigenous to Iran as new sources of natural chemical and bioactive compounds for exploring pharmaceutical and nutraceutical potential applications. The results showed that the fat, carbohydrate (mono- and di-saccharide), dietary fiber, and protein content of were in the range of 13.

Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (FeO/TiO) in extra virgin olive oil.

The aim of this study was the synthesis of bimetallic nanoparticles based on FeO/TiO and its use in the poly(lactic acid) (PLA) films as an oxygen scavenger in extra virgin olive oil (EVOO) packaging. Bimetallic nanocomposites were prepared by two different precipitation methods (precipitation with ammonia and sodium hydroxide). The characteristics of bimetallic nanoparticles precipitated with sodium hydroxide (Na-TiFeO) and bimetallic nanoparticles precipitated with ammonia (NH-TiFeO) were compared.

Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin.

Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin-maltodextrin binary biopolymer system has been incorporated into a semi-solid formula. The I-optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C.

Textural and Rheological Properties of Sliceable Ketchup.

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect ( < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity.

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.

Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during 187 days of the ripening period. C16:0, C18:1cisΔ9, and C14:0 were the most abundant FFAs. Lactic and acetic acids were the most prevalent OAs affecting sensory properties.

The synergistic effects of cinnamon essential oil and nano TiO on antimicrobial and functional properties of sago starch films.

This study describes a sago starch-based film by incorporation of cinnamon essential oil (CEO) and nano titanium dioxide (TiO-N). Different concentrations (i.e.

The use of sugar beet pulp lignin for the production of vanillin.

The objectives of this work is to produce vanillin from sugar beet pulp by lignin oxidation and evaluate the effect of process parameters (temperature, partial pressure of oxygen, reaction time, CuSO as a catalyst) on the yield of vanillin. Purification and separation of vanillin from pressurized extract was carried out by organic solvent and crystallization. HPLC, FT-IR, H NMR, GC/MS and DSC methods were performed to approve the vanillin crystal.