Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese.

The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied. By increasing inulin content, the protein and moisture content was increased and as a result, the meltability was reduced. Although, textural properties of low-fat mozzarella was completely influenced by inulin incorporation and hardness was increased, but the lower springiness and higher cohesiveness of cheese was achieved at high level of inulin which may be related to the increase in moisture and protein.

A comprehensive parametric study for understanding the combined millifluidic and dripping encapsulation process and characterisation of oil-loaded capsules.

Aim: This study aimed to utilise and optimise the millifluidic and dripping encapsulation technique to develop and characterise the oil-core capsules.

Methods: Sodium alginate with Tween-20 (continuous phase) and sunflower oil (dispersed phase) were used in millifluidic system. After determining the surface and interfacial tensions and flow behaviour parameters, flow rates of phases and concentrations of alginate and Tween were optimised by the Taguchi method.

Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein.

In this study, the sustained-release of clove essential oil (CEO) loaded into the structure of electrospun zein was used as a biopreservative to extend the shelf life of Iranian white cheese. CEO was loaded at levels of 5, 7.5, and 10% w/w in the structure of electrospun nanofibers.

Structure-function relationship of licorice (Glycyrrhiza glabra) root extract-xanthan/guar gum mixture in a high sugar content system.

Background: Foam-gels are one of the most important multicomponent-model systems in aerated confectionery, and an investigation of their microstructure is desirable. In this research, the structure-function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high-sugar medium. Foam-gel systems were prepared at 4:10% to 8:20% ratios of LEP to biopolymer.

The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak.

The adverse effects of chemical compounds have limited their usage despite their relative success in improving meat tenderness. Thus, natural tenderizers have attracted attention. The present study aimed to evaluate the tenderization effects of asparagus ( L.

Surface-decorated graphene oxide sheets with nanoparticles of chitosan-Arabic gum for the separation of bioactive compounds: A case study for adsorption of crocin from saffron extract.

This work provides a new perception toward the application of the graphenic-biopolymeric composites as a solid-bed for separation and purification of bioactive compounds. Graphene oxide nanocomposites with functionalized sheets by soluble and insoluble nanocomplexes of chitosan and Arabic gum, were successfully synthesized and employed for the adsorption and purification of crocin, a nutraceutical from saffron. The composites exhibited a nanostructured scaffold with a particle size of 10 nm and experienced an unprecedented increase in the surface area by about 300% and improved d-spacing sheets by 17%.

A novel liquid crystal-based aptasensor for ultra-low detection of ochratoxin a using a π-shaped DNA structure: Promising for future on-site detection test strips.

Ochratoxin A (OTA) as the most dangerous mycotoxin is produced by Aspergillus Ochraceus and Penicillium verrucosum. OTA can be found in beverages and foodstuffs that induces the teratogenic, nephrotoxic, carcinogenic, and immunosuppressive effects on humans. Hence, developing highly sensitive methods for its detection is of great importance.

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.

: chemical composition, thermal behavior, antioxidant and antimicrobial activities of leaf and gum hydroalcoholic extracts.

This is the first original study on chemical, thermal, antimicrobial, and antioxidant activity of the leaf and gum hydroethanolic (20:80 v/v) extracts of endemic for Iran. The ratio of solvent to the dried matters was 3:1 (w/w) and after filtering, the solvent was evaporated under vacuum (at 40 °C). Leaf extract contained greater phenolic and flavonoid compounds and thus higher DPPH scavenging and ferric reducing power.

Quantification of crocin, picrocrocin and safranal in saffron stigmas obtained from sounded corms with acoustic waves.

Introduction: Plant acoustic frequency technology (PAFT) is the effect or treatment of a plant with a specific frequency sound wave.

Objective: The sound waves with different frequencies and a sound pressure level 77 dB were emitted on the saffron corms in a controlled environment using aeroponic cultivation and the contents of crocin, picrocrocin and safranal in their produced stigmas were analysed by high-performance liquid chromatography. For this purpose, the corms were divided into two groups.

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology.

This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D-optimal combined mixture-process design with three mixture components, sesame paste (15%-30% w/w), soy flour (0%-15% w/w), and milk powder (0%-15% w/w) under variable amount of emulsifier was used to optimize textural (hardness, cohesiveness, and adhesive force) and thermal ( and ) properties of white compound chocolate containing sesame paste. The results showed that the linear effect of all the mixture components was significant ( < .

Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks.

The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk-based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow milk). The hardness and consistency of the optimized ice cream were significantly ( < .

Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion.

Using ultrasound technology for obtaining O/W lycopene emulsions needs analyzing the parameters for the enhanced application. To this end, O/W lycopene emulsions (30:70) were processed using ultrasound with powers of 240 W and 360 W in 5, 10, and 15 min. Afterward, the poly dispersity index, droplet size, ζ-potential, turbidity, phase separation, lycopene concentration, rheological behavior, surface tension, and morphology of emulsions was investigated.

Sustained release modeling of clove essential oil from the structure of starch-based bio-nanocomposite film reinforced by electrosprayed zein nanoparticles.

Electrosprayed zein nanoparticles containing 10% (w/w) of clove essential oil (CEO) were prepared and then with different levels (5, 10, and 15% w/w) in the starch matrix were used. The incorporation of zein nanoparticles in the structure of starch-based bio-nanocomposites films was confirmed by Fourier transform infrared spectroscopy and field emission scanning electron microscopy. Increasing the level of application of zein bio-nanofillers in the starch film matrix increased thickness and contact angle.

Optimized pulsed electric field-assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream.

Background: In this study, a face-centered central composite design was applied to optimize pulsed electric field parameters (voltage: 1, 4, 7 kV cm ; pulse number: 10, 65, 120) for the extraction of natural saponins from Chubak root. Data analysis showed that increasing the voltage from 1 to 4 kV cm and pulse number from 10 to 65 increased foaming ability (FA) and emulsion stability, and decreased foam density (FD), foam stability (FS) and lightness, due to the improved extraction of saponins.

Results: Whereas, an opposite trend was observed for FA, FD and FS on increasing the voltage from 4 to 7 kV cm as a result of more impurities being extracted.

Recent advances in computational methods for biosensor design.

Biosensors are analytical tools with a great application in healthcare, food quality control, and environmental monitoring. They are of considerable interest to be designed by using cost-effective and efficient approaches. Designing biosensors with improved functionality or application in new target detection has been converted to a fast-growing field of biomedicine and biotechnology branches.

Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity.

Coriander seeds essential oil is used in food preparation, perfume, cosmetics and pharmaceuticals. In this study, extraction of essential oil from coriander seeds was done by hydrodistillation (HD) and microwave assisted hydrodistillation (MAHD) methods. Chemical composition, total phenol contents, antimicrobial and antioxidant properties of essential oils were measured and the results were compared between HD and MAHD methods.

Characterization of polyamide-6/ propolis blended electrospun fibers.

Polyamide-6 (PA-6) nanofibers and PA-6/propolis ethanolic extract (EEP) blended fibers were prepared having electrospun their solutions in formic acid as solvent. The effect of concentrations of PA-6 and also EEP in polymer solutions on the morphology and physicochemical characteristics of their electrospun fibers was investigated. The analysis of FESEM images showed the mean diameter of fibers increased from 487- 682 nm with increasing PA-6 concentration in the range of 25-40 % w/v.

Modeling, Mutagenesis and Structural Stability Assay of the Model of Superoxide Dismutase of Subsp. MG1363.

Background: Characterizing the structure and function of superoxide dismutase (SOD), as an antioxidant enzyme providing opportunities for its application in food supplements.

Objectives: In this study, the features of the Manganese-SOD of (SDLL), subsp. MG1363, as probiotic bacteria, were determined on the basis of the computational methods.

An ultrasensitive platform for PCB77 detection: New strategy for liquid crystal-based aptasensor fabrication.

Polychlorinated biphenyls (PCBs) are considered persistent bio-accumulative toxicants which threats global food safety and environmental health. Traditional analytical techniques for detection of PCBs are time-consuming and they do not satisfy urgent need for rapid and accurate monitoring of these persistent pollutants. Biosensor technology may be promising in this respect.

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.

Graphene oxide/ layered double hydroxides@ sulfonated polyaniline: A sorbent for ultrasonic assisted dispersive solid phase extraction of phthalates in distilled herbal beverages.

In this study, the ultrasonic-assisted dispersive solid phase extraction (UA-d-SPE) method coupled to gas chromatography-mass spectrometry (GC-MS) was applied for the analysis of phthalate esters in drinking water and distilled herbal beverages (Rosa, Mentha, Cichorium). A new nanocomposite based on layered double hydroxide supported on graphene oxide was synthesized and modified by sulfonated polyaniline via a simple one-pot in-situ polymerization method. The structure and morphology of the nanocomposite was confirmed by means of complementary techniques: Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, energy dispersive X-ray spectroscopy, and transmission electron microscopy.

Formulation, development and characterization of a novel functional fruit snack based on fig (.) coated with sugar-free chocolate.

The aim of the present investigation was to explore the possibility of developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig (.) powder with a maximum particle size of 354 μm and the lowest compaction force was formulated as the core.

Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers.

This study aimed to develop a sandwich structure based on electrospun mats derived from gelatin (central layer) and Balangu seed gum (outer layers) and to compare its capability for prolonging the menthol release in the oral phase compared to the gelatin monolayer mat. The mesh-like structure and the smooth and uniform surface of the electrospun mats designed in this study were authenticated by Atomic Force Microscopy (AFM). By designing the sandwich structure, the dissolution time and contact angle of the mats were increased and their bioadhesive strength decreased.