The effect of an ultrasonic spray nozzle on carbohydrate and protein-based coating materials for blueberry extract microencapsulation.

Background: An ultrasonic spray nozzle was evaluated for the production of powders and microcapsules, using blueberry extract, modified starch (HI-CAP 100), and whey protein isolate (WPI). The effects of ultrasonic power and the concentration of coating materials on the characteristics of the resulting samples - such as viscosity, particle size, microencapsulation efficiency, color, glass transition temperature, Fourier-transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), and morphology - were also studied.

Results: The apparent viscosity was primarily affected by the self-heating of the ultrasonic nozzle as the power increased.

Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids.

Background: Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro-oxidant activity of soluble iron, which compromises the chemical stability of the enriched food products. This problem could be mitigated by encapsulating iron, to physically keep it separated from oxidizable substrates, such as unsaturated fatty acids.

Purification of glucomannan from salep: Part 2. Structural characterization.

The aim of this study was to investigate the effects of different extraction temperatures (25, 55 and 85°C) on the structural characteristics of glucomannan (GM) purified from salep. All extraction conditions reduced protein content and molecular weight of salep. The effectiveness of removing the impurities and the highest purity of GM25 were observed with size exclusion profile.

Purification of glucomannan from salep: Part 1. Detailed rheological characteristics.

The aim of this study was to investigate the effects of different extraction temperatures (25, 55 and 85°C) on the rheological characteristics of glucomannan (GM) purified from salep. GM was isolated using the following method: extraction of GM with water, removal of impurities by centrifugation and precipitation of GM with ethanol. The extraction yield of GM was approximately 45% for all products.

The effect of gum tragacanth on the rheological properties of salep based ice cream mix.

The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network.

Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules.

Background: Recently, ultrasonic nozzle technology has been applied in spray-drying because of its numerous advantages, including providing more uniform droplets and reducing damage observed in bioactive compounds. In this study, the production of blueberry powders and microcapsules by using an ultrasonic spray nozzle was investigated. Firstly, the important ultrasonic nozzle parameters were optimised by using response surface methodology and compared with a conventional nozzle (control).

Rheological properties and structural characterization of salep improved by ethanol treatment.

Glucomannan is the main and important constituent of salep. The other contents are called as impurities. In this study, the removal of them was achieved by ethanol treatment to increase salep quality (40%, 50%, 60%, and 70%).

Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey.

In this study, the presence of natamycin and quality parameters of yoghurt samples manufactured by small- and large-scale dairy firms in Turkey were investigated. Physicochemical and microbiological results revealed that, except Lactobacillus bulgaricus and Streptococcus thermophilus counts, the majority of the yoghurts manufactured by small-scale dairy firms were found to be out of the limits. Natamycin was detected in 31 and 2 yoghurt samples from small- and large-scale brands, respectively.

Characterization of a new biodegradable edible film made from salep glucomannan.

The aims of this study were to report the film-forming properties of salep glucomannan (SG) and characterize its physical, barrier, mechanical, sorption and thermal properties for the first time. Galactomannan films (LBG, locust bean gum; GG, guar gum) were also prepared to compare with SG films. The steady and oscillatory rheological behaviors of the film solution were evaluated.