Pickering Emulsion Stabilized by Different Concentrations of Whey Protein-Cress Seed Gum Nanoparticles.

Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which were modified by calcium chloride (CaCl) as a cross-linker. The response surface methodology was used to investigate the impact of different concentrations of WPC (1-4% /), CSG (0-1% /), and CaCl (1-3 mM) on particle size, polydispersity index (PDI), and Zeta potential.

Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes.

Anthocyanins have emerged as promising substitutes for synthetic dyes owing to their color profiles, and potential health-boosting properties. The primary aim of this investigation was to assess the impact of copigmented, and un-copigmented barberry anthocyanins, employed at different concentrations (1, 3, and 5% w/w) as colorants in ice cream. The secondary goal was to investigate the influence of barberry anthocyanins on ice cream foaming characteristics, and melting point.

Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study.

Oleogel is a viscoelastic, spreadable and semi-solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion-templated methods based on soluble interaction of whey protein concentrate (WPC), WPC-basil seed gum (BSG), and WPC-xanthan gum (XG).

Application of Pickering emulsion-filled chitosan gel for targeted delivery of curcumin.

Emulsion-filled hydrogels are a growing system in the food industry for delivering bioactive compounds. In this study, Baneh gum (BG) particles were prepared as a Pickering emulsion stabilizer for curcumin delivery. Then, BG Pickering emulsion was added to the chitosan solution (1.

Investigating Baneh () gum properties and applying its particles for stabilizing Pickering emulsions.

The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.

Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi () seed gum complex particles: gastrointestinal digestion.

Recently, there has been growing research interests in designing Pickering emulsions. In this work, Alyssum homolocarpum seed gum (AHSG) and casein protein (CP) nanoparticles (NPs) fabricated as Pickering stabilizers. AHSG (0.

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum.

Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics.

The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.

Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect.

Anthocyanin pigments, which the peel of eggplant is rich in, contribute to food quality because of their function in color, appearance, and nutritional advantages. For the first time, this study aimed to optimize the composition of the extracting solvent as three factors: factor A (ratio of ethanol to methanol 0-100% /), factor B (ratio of water to alcohol 0-100% /), and factor C (citric acid in the final solvent 0-1% /) using response surface methodology (RSM), central composite design (CCD) with α 2, and two repeats in axial and factorial points and four central points, for maximum total phenolic content, total anthocyanin content, extraction yield, antioxidant activity in terms of DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) assay of the eggplant peel dry extract assisted by ultrasound (200 watts power, frequency of 28 kHz) in 60 °C for 45 min has been investigated. The best optimal formulas determined using RSM for the final solvent comprised optimal formula 1 (i.

Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum.

Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide-protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3-7) and calcium chloride (5-20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG).

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough.

The purpose of this study was to use a mixture of whole wheat-barley flour mixture in the preparation of traditional Iranian bread (Barbari) in the optimum condition of fermentation to benefit from all available nutrients. In this study, bread parameters such as specific volume, porosity, textural characteristics, zinc, iron, phytic acid and organoleptic properties were investigated. In this research, different percentages of sourdough (15-30%) and fermentation time (30 - 120 min) were applied.

Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta.

In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB-5% seed flour, and 40% WB-10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated.

Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin.

Background: Bioactive compound delivery systems must provide stability against severe food processing and environmental conditions. Cress seed gum (CSG) with high thermal stability can be a promising polysaccharide for preparing physically cross-linked hydrogel as a curcumin delivery system. In the present study, CSG (0.

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum.

Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.

Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum.

In this paper, the influence of a variety of salts (NaCl, CaCl, and KCl) at different concentrations (0, 0.1, 0.5 and 1% w/w) on rheological and functional properties of basil seed gum (BSG) were investigated.

Investigating functional properties of barberry species: an overview.

The introduction of new crops and the development of the use of wild plants creates the potential to diversify global food production and better enable local adaptation to the diverse and changing environments that humans inhabit. Barberry is widely distributed worldwide and is recognized as a valuable plant. In this review, we summarize the functional compounds and nutraceutical features of barberry species.

Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione.

Plant derived polymers like mucilage have evoked great attention in the field of functional food ingredient delivery. The objective of this study was to evaluate the potential of basil seed gum nanoparticles (BSG NPs) as an oral delivery system for glutathione (GSH). BSG NPs (1-0.

New studies on basil (Ocimum bacilicum L.) seed gum: Part II-Emulsifying and foaming characterization.

BSG is composed of two major fractions with different molecular weight: PER-BSG (5980kgmol(-1)) and SUPER-BSG (1045kgmol(-1)). In the present work, the emulsifying and foaming properties of BSG and its fractions were investigated as a function of molecular weight, chain flexibility and physicochemical features (protein and acid uronic content). BSG prevented creaming of emulsion for 4 weeks.