Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.

The aim of this study was to evaluate the shelf-life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content.

Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review.

Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid.

Modulation of toxicity effects of CuSO by sulfated polysaccharides extracted from brown algae (Sargassum tenerrimum) in Danio rerio as a model.

Copper is widely used in agriculture and aquaculture due to its high disinfection properties and relatively low cost. However, the increase in copper concentration due to evaporation can lead to water reservoir pollution, which can harm the health of consumers. The present study aimed to determine the role of sulfated polysaccharides (SPs) extracted from Sargassum tenerimum algae in reducing lesions caused by the heavy metal copper.

Improving the thermal stability of natural bioactive ingredients via encapsulation technology.

Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g.

Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review.

In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods.

A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging.

Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and biomedical applications. After evaluation of different fabrication approaches and characterization techniques of CNPs, the changes in physical, mechanical, thermal, structural, morphological, and antimicrobial attributes of nanobiocomposites as a result of CNPs addition are discussed.

Gum Tragacanth: Structure, characteristics and applications in foods.

Due to the high demand (consumers and regulatory authorities) on elimination or reduction of 'additives' in food and other health related products, there is increasing interest on natural macromolecules or hydrocolloids such as gums. Gum Tragacanth (GT) is a multifunctional exudate gum with unique thickening, emulsifying, viscosity improving, stabilizing, gelling and structuring capabilities. Owing to its distinctive functionality, it has been extensively used in low-fat or non-fat food formulations, colloid-based products, edible films and coatings and (nano) encapsulation of food ingredients.

The effect of gelatin and thymol-loaded nanostructured lipid carrier on physicochemical, rheological, and sensory properties of sesame paste/date syrup blends as a snack bar.

The development of a novel snack bar based on sesame paste (SP) and date syrup (DS) was investigated. The aim of this study was to evaluation the effects of SP/DS ratio and encapsulated thymol (thymol-loaded nanostructured lipid carrier [TNLC]) on physicochemical, textural, rheological, and sensorial properties of snack bars. The effect of butylated hydroxytoluene (BHT), thymol, and TNLC showed that the addition of 100 ppm TNLC could improve the oxidative stability of SP/DS mixtures even better than BHT, while a higher concentration of TNLC had a negative effect.

Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound.

The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentration triglyceride using various natural emulsifiers (saponin, whey protein isolate, lecithin and sucrose monopalmitate). The impact of the emulsifier concentration (up to 6 wt%), oil content (up to 60 wt%) and exposure to sonication (up to 33 min) on the droplet size distribution, physical stability and rheological properties were evaluated.

Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian species.

In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s were subjected to sensory evaluation.

Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels.

In many food products such as gels, pastes, jellies, creams, sausages, and selected dressings or spreads, it is desirable to formulate concentrated triglyceride nanoemulsions so as to deliver lipophilic functional agents. In this study, the ability of ultrasonication to form nanoemulsions and nanogels containing high concentration of sunflower oil was investigated in the presence of sodium dodecyl sulfate (SDS) as a surfactant. The influence of SDS and oil concentration and duration of sonication on the physical stability, mean droplet diameter, and rheological properties of emulsions were determined.

Application of different nanocarriers for encapsulation of curcumin.

Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice belonging to the ginger family. In addition to its common applications like coloring and antioxidant agent as food additives, it has a broad range of favorable biological functions, such as anti-inflammatory, anti-microbial, anti-diabetic activities, and anti-cancer potentials against various cancers. However, curcumin suffers from some limitations including short shelf life due to its poor chemical stability, low bioavailability due to its poor absorption, low water solubility, rapid metabolism and rapid systemic elimination.

Formulation and pilot scale production of low-trans vanaspati with modified polyunsaturated fatty acids content.

Pilot scale production of low-trans vanaspati through a combination of techniques including non-selective hydrogenation of palmolein and physical blending of 3 vegetable oils, namely Canola, soybean and sunflower oils was investigated. Six formulations (A-F) of trans-free vanaspati were prepared. The fatty acid composition, peroxide value, acid value, iodine value, slip melting point (SMP), solid fat content (SFC) at 10-40 °C and oil/oxidative stability of the formulations were evaluated.

Evaluation of Anticancer Activity of Fruit and Leave Extracts from Virus Infected and Healthy Cultivars of Vitis vinifera.

Objective: Grape virus diseases are a serious problem in Iran. Leaves and fruits of grape have been used for different purposes like cooking in Iran. The present investigation was carried out to study on the cytotoxic-activities of extracts of fruits and leaves of Vitis vinifera from both virus-free and virus-infected grape cultivars against breast cancer cell line (MDAMB- 231) and human embryonic kidney normal cell line (HEK 293).

Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation.

The effects of various concentrations of three species of gum tragacanth on the gelation process, microstructure and viscoelastic properties of milk protein mixed gels acidified at 37°C by glucono-δ-lactone (GDL) were investigated using dynamic rheometry and microscopy. According to rheological measurements, the addition of gum tragacanth in the range of 0.05-0.

Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels.

The aim of this study was to investigate the role of process conditions and system composition on the acid-induced gelation of a mixture of milk protein and gum tragacanth. This was studied by determining the effects of co-solute (lactose) addition (3, 5 and 7%) and gelation temperature (25, 37 and 45°C) on the mixture's rheological properties and microstructure using a combination of techniques including small-deformation rheology and scanning electron microscopy. The presence of lactose played an important role in the microstructure formation of gels but did not change most rheological properties.