Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro-Biogenic Ice Cream.

Pro-biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.

How to develop saffron business clusters in Iran.

The aim of the current research was to create a framework for the development of saffron commercial clusters in South Khorasan province. This research is quantitative and a questionnaire was used to conduct it. 987 managers, assistants and marketers of saffron processing workshops and saffron sales centers of saffron commercial clusters in South Khorasan constitute the statistical population of the research.

Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model.

Postbiotics have gained attention in the food industry due to their functional properties and ease of use compared to their live parent cells. Postbiotics are the metabolic byproducts of probiotic microorganisms, offering advantages such as antimicrobial and anti-diabetic effects. The study aimed to explore the potential antibacterial, antioxidant, and cholesterol-lowering effects of postbiotics from Lactobacillus acidophilus (LA) and Lactiplantibacillus plantarum (LbP) through in vitro and in vivo studies.

The Benefits and Applications of in Food and Health: A Narrative Review.

is a type of gram-positive lactic acid bacteria. This bacterium is considered a safe probiotic and, many applications and benefits including prolonging food shelf-life, enhancing antioxidant activity, improving food flavor characteristics and antimicrobial activities in the food industry, and application as a potential starter for dairy products have been attributed to it. Various studies have also emphasized its health-giving properties.

Keratin-reinforced encapsulation of whole cells expressing glucose isomerase: Development of robust and reusable biocatalyst microbeads.

Glucose isomerase (GI) is crucial in high-fructose corn syrup production. This study introduces a novel approach to enhance GI stability and reusability through whole-cell encapsulation of Streptomyces olivochromogenes PTCC 1457 in hybrid microbeads, utilizing keratin as a multifunctional stabilizer and cross-linker. Optimal bead formation was achieved using 2 % alginate, 2-3 % CaCl, and 2.