Current Innovations in the Development of Functional Gummy Candies.

Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g.

Application of guar ( L.) gum in food technologies: A review of properties and mechanisms of action.

With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum).

Application of inulin in bread: A review of technological properties and factors affecting its stability.

Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and osteoporosis) have led to the widespread use of this compound. Inulin has many important technological functions in bread, including its ability to interact with water, create structure, and influence rheological properties, texture, and overall acceptability of the final product.

Potentially toxic elements (PTEs) in coffee: a comprehensive review of toxicity, prevalence, and analytical techniques.

Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source.

New infertility therapy effects of polysaccharides from Althaea officinalis leaf with emphasis on characterization, antioxidant and anti-pathogenic activity.

Characterization, antioxidant, anti-pathogenic and infertility therapy effects of polysaccharides from Althaea officinalis (marshmallow) leaf (AOLPS) were investigated. AOLPS was fractionated using ion-exchange chromatography, affording fractions of AOLPS-1, AOLPS-2, AOLPS-3 and AOLPS-4. The fractions were mainly composed of d-galactopyranose (α-(1 → 4)-glycosidic bond) with the average molecular weight of 1220 2240, 998 and 2670 Da, respectively which means it was a pectin-like polysaccharide.

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM).

This work investigated the effect of natural antioxidants (ascorbic acid (AA), α-tocopherol (TOC) and orange dietary fibre (ODF)) on oxidative stability, color and sensory properties in uncured hot dogs during chilled storage (3 ± 1 °C 4 weeks). A box-behnken design was employed for analysis of the responses (TBARS, peroxide value, pH, colour, taste and aroma) to obtain optimal conditions. Sausages containing TOC (20 mg/kg) and AA (0.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.

Properties of reformulated hot dog sausage without added nitrites during chilled storage.

The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite.

Optimum extraction of polysaccharides from motherwort leaf and its antioxidant and antimicrobial activities.

Box-Behnken design was employed to optimize the extraction conditions for polysaccharides from the leaves of motherwort (Leonurus cardiaca L.). Three independent variables including extraction temperature (60-100 °C), extraction time (60-120 min), and the ratio of water to raw material (20-60) were investigated.

Extraction, antioxidant and antilisterial activities of polysaccharides from the flower of viper's bugloss.

The objective of the present research was to investigate the effect of microwave-assisted extraction (MAE) conditions on the extraction yield, antioxidant properties and antilisterial activities of the polysaccharides from the flowers of viper's bugloss (Echium vulgare L.). The four extraction variables, time (40-100min), microwave power (200-800W), temperature (30-70°C), and the ratio of water to raw material (10-70), were optimized using response surface methodology.

Optimization of polysaccharides from Zagros oak leaf using RSM: antioxidant and antimicrobial activities.

Ultrasonic assisted-extraction technique was applied to extract the polysaccharide from Zagros oak (Quercus brantii Lindl). The effects of four independent factors (ultrasonic power (X1: 150-300 W), extraction temperature (X2: 50-90°C), extraction time (X3: 30-90 min), and the ratio of water to raw material (X4: 15-45)) on the extraction yield of polysaccharide from the leaves of Q. brantii Lindl (QBLP) were optimized using response surface methodology.

Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters.

Unlabelled: This study investigated the effects of beet sugar (BS), calcium lactate (CL), and Staphylococcus xylosus (SX) on the general characteristics of uncured frankfurters. Minimum residual nitrite was observed in samples with a high level of BS and S. xylosus (8log(10) l0 viable cfu/g) after 2 mo.