Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics.

Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects of different coagulants (salt and acids) and process parameters (temperature and homogenization pressure) on the organoleptic, textural, and functional characteristics of soft (unripened) cheese were investigated. The results revealed significant differences between cheeses coagulated with acid and mineral salt regarding protein recovery, fat content, and moisture content ( < .

Acute toxicity and anti-enterotoxigenic activity of pigment extracted from Micrococcus roseus.

Microbial pigments are considered as one of the main sources of natural types, and the attention to them is increasing in the food and pharmaceutical industries. This study aimed to investigate the effects of pigments extracted from Micrococcus roseus (PEM) on the gene expression of a and b staphylococcal enterotoxins (sea and seb) and their acute toxicity. Real-time PCR was used to study the anti-enterotoxigenic activity of PEM against Staphylococcus aureus at sub-inhibitory concentrations.

Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (): Incorporation of barberry anthocyanin extract in protein-based smart packaging.

Using barberry ( L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated.

Anticancer potential of fermented milk with autochthonous lactic acid bacteria.

Aims: The purpose of this study was to investigate the effect of fermented milk supernatants of autochthonous lactic acid bacteria, including Lactobacillus helveticus KMCH1 (ON561781), Lactococcus lactis KMCM3 (ON561782), and Lactiplantibacillus plantarum KMJC4 (ON615217), on human colon cancer (HT-29) and normal mouse fibroblast (L929) cells in vitro.

Methods And Results: Proteolytic activity, 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide test, evaluation of apoptosis induction, and cell cycle arrest by flow cytometry were the assays performed in this study. The measurement of proteolytic activity of three types of fermented milk supernatant using an orthophthalaldehyde reagent showed that the fermented milk supernatant of L.

Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase.

In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing subsp. and showed high potency for CLA synthesis.

Antifungal Preservation of Food by Lactic Acid Bacteria.

Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known.

Development of camel and cow's milk, low-fat frozen yoghurt incorporated with Qodume Shahri () and cress seeds () gum: Flow behavior, textural, and sensory attributes' assessment.

In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri () and cress ()) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated.

Development of casein-based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid.

In this work, binding characteristics of two hydrophilic nutraceutical models, namely epigallocatechin gallate (EGCG) and folic acid (FA), to sodium caseinate were studied by fluorimetry technique. EGCG-loaded casein molecules were then converted to either re-combined casein micelles (r-CMs) or casein nanoparticles (CNPs). Binding stoichiometry of EGCG and FA was 0.

Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage.

In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation.

Production of pectin-whey protein nano-complexes as carriers of orange peel oil.

Orange peel oil is one of the most common flavorings used in the food industry which is volatile under environmental conditions. Encapsulation is the best way to protect it and control its release. One of the nanoencapsulation systems for food bioactive ingredients is complexation method, which entraps the core materials in a complex of two different biopolymers.

Incorporating Zataria multiflora Boiss. essential oil and sodium bentonite nano-clay open a new perspective to use zein films as bioactive packaging materials.

Active zein films with different levels of Zataria multiflora Boiss. essential oil were produced successfully. To enhance properties of this biopolymer for food packaging applications, sodium bentonite clay was used at two levels (2 and 4%).

The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics.

Yeast cell wall is known as a food grade ingredient which is recently being used increasingly as a novel coating for encapsulation of different materials in the food industry. This application is limited to core materials smaller than yeast in size. In this study, we have tried to encapsulate larger particles by crushing yeast cells.

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream.

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.

The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate.

Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root.

In present study, response surface methodology was used to optimize extraction condition of phenolic compounds from licorice root by microwave application. Investigated factors were solvent (ethanol 80 %, methanol 80 % and water), liquid/solid ratio (10:1-25:1) and time (2-6 min). Experiments were designed according to the central composite rotatable design.

Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.

This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin improved overrun, viscosity and melting properties significantly (p < 0.05); when added at 2 % level, it also had significant effect on pH.