A simple paper-based aptasensor for ultrasensitive detection of lead (II) ion.

In this study, a simple paper-based aptasensor has been developed for the ultrasensitive detection of lead (Pb) ion within about 10 min. The aptasensor has been successfully designed by taking advantages of the Förster Resonance Energy Transfer (FRET) process and the super fluorescence quenching property of graphene oxide (GO) sheet. The sensing mechanism of the aptasensor is based on the conformational switch of the Pb-specific aptamer from a random coil to a G-quadruplex structure.

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.

Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates.

Encapsulation of vanillin through β-cyclodexterin inclusion complex coacervates (β-CD-IC) was developed to achieve higher thermal stability and controlled release of vanillin. The effect of protein to polysaccharide (Pr:Ps) ratio and core (Vanillin/β-CD-IC) to wall (coacervate) ratio on the vanillin encapsulation as well as thermal, microstructural and physical characteristics of microcapsules were investigated. Microcapsules had particle size ranging from 0.

Biological detoxification of Monascus purpureus pigments by heat-treated Saccharomyces cerevisiae.

Background: Today, there is an increasing concern about the consumption of synthetic colorants in food because of their possible health hazards. Monascus purpureus has attracted a great deal of attention as it produces various coloured pigments with high chemical stability, but it also produces citrinin, a secondary toxic metabolite, along with the pigments. This study aims to investigate the amount of pigment and citrinin reduction by different treatments with Saccharomyces cerevisiae such as heat treatment and suspension concentration.

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition.

The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus.

Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey.

In the present study, the Iranian jujube honey was evaluated for its total antioxidant activity by DPPH assay, total phenolic content (TPC) by using the Folin-Ciocalteu reagent, and brown pigment formation (BPF). The kinetics of changes in jujube honey samples heated at various temperatures (45, 55 and 65 °C) over 10 days were studied. Increasing treatment temperature and time caused an increase in all three parameters including, antioxidant activity, BPF and TPC.

Food-grade gliadin microstructures obtained by electrohydrodynamic processing.

This paper presents a comprehensive study on the electrohydrodynamic processing of gliadin to develop food-grade delivery systems with different morphologies. The effects of biopolymer concentration, applied voltage and solution flow-rate on particle morphology, molecular organisation, crystallinity and thermal properties were investigated. Gliadin concentration influenced the apparent viscosity and conductivity of the solutions, giving raise to particle morphologies at 10 wt% gliadin and beaded-free fibers above 25 wt% gliadin.

Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels.

Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate-guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate-guar gelling system at ratio 2:1 at different calcium chloride concentrations (2-8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis parameters viz.

Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties.

The present study introduces the ultrasonic modification of two Iranian native gum exudates, Persian gum (PG) and gum tragacanth (GT) for the first time. They were sonicated at a constant frequency of 20 kHz and temperature of 60 °C for various times (0, 2, 5, 10, 20, 30 and 40 min) and the changes in their molecular properties were investigated using oven drying, gel permeation chromatography-multiangle laser-light scattering (GPC-MALLS), rheometery and FTIR analysis. Results indicated that the soluble dry mass of both hydrocolloids was extensively enhanced (from less than 10% at time zero to more than 90% at the end of treatment time) by sonication.

Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study.

One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bread. In this study, the interactions between polyols as improvers (i.

Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.

In this study, the influence of Persian gum (PG) on the properties of whey protein concentrate (WPC) emulsion gel prepared through cold set gelation method (incorporation of CaCl) was investigated. The mean droplet size of emulsions was analyzed prior to gelation and the emulsion gel samples were characterized by rheological studies, scanning electron microscopy (SEM) and water holding capacity (WHC) measurement. Results showed PG affected the droplet size of the initial emulsions and the matrix of gel systems.

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers.

Gluten-free bread was fortified with modified dietary fibers (wheat bran, resistant starch and inulin) and their effects on water mobility, friction coefficient, thermal behavior, crystalline pattern and textural properties were evaluated. Moreover, time-intensity evaluation was used to study temporal dynamics of sensory attributes of fortified-breads. Dietary fibers increased gelatinization temperature while decreasing gelatinization enthalpy, more notably when inulin was used.

Active Food Packaging Coatings Based on Hybrid Electrospun Gliadin Nanofibers Containing Ferulic Acid/Hydroxypropyl-Beta-Cyclodextrin Inclusion Complexes.

In this work, hybrid gliadin electrospun fibers containing inclusion complexes of ferulic acid (FA) with hydroxypropyl-beta-cyclodextrins (FA/HP-β-CD-IC) were prepared as a strategy to increase the stability and solubility of the antioxidant FA. Inclusion complex formation between FA and HP-β-CD was confirmed by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). After adjusting the electrospinning conditions, beaded-free fibers of gliadin incorporating FA/HP-β-CD-IC with average fiber diameters ranging from 269.

Detection of chloramphenicol using a novel apta-sensing platform based on aptamer terminal-lock in milk samples.

In this paper, a novel apta-sensing colorimetric platform for rapid detection of chloramphenicol (CAP) in raw milk was developed. The AuNPs are stabilized by short-sequences aptamers against salt induced aggregation and this is the base of most colorimetric aptasensors development. However, the statute shows low sensitivity for the long-sequence aptamers.

Aptasensors as the future of antibiotics test kits-a case study of the aptamer application in the chloramphenicol detection.

Antibiotics are a type of antimicrobial drug with the ubiquitous presence in foodstuff that effectively applied to treat the diseases and promote the animal growth worldwide. Chloramphenicol as one of the antibiotics with the broad action spectrum against Gram-positive and Gram-negative bacteria is widely applied for the effective treatment of infectious diseases in humans and animals. Unfortunately, the serious side effects of chloramphenicol, such as aplastic anemia, kidney damage, nausea, and diarrhea restrict its application in foodstuff and biomedical fields.

Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels.

In many food products such as gels, pastes, jellies, creams, sausages, and selected dressings or spreads, it is desirable to formulate concentrated triglyceride nanoemulsions so as to deliver lipophilic functional agents. In this study, the ability of ultrasonication to form nanoemulsions and nanogels containing high concentration of sunflower oil was investigated in the presence of sodium dodecyl sulfate (SDS) as a surfactant. The influence of SDS and oil concentration and duration of sonication on the physical stability, mean droplet diameter, and rheological properties of emulsions were determined.

Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM.

Mixture experiment was applied to optimize the canned cross-linked high-amylose starch yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) cross-linked by MTGase at different levels of Hylon VII were surveyed. The factors were wheat flour, Hylon VII starch (HAS) as a high-amylose starch, and water in the mixture to achieve reduction in cooking loss, water uptake, swelling index, and thickness.

Simultaneous detection and determination of mercury (II) and lead (II) ions through the achievement of novel functional nucleic acid-based biosensors.

The serious threats of mercury (Hg) and lead (Pb) ions for the public health makes it important to achieve the detection methods of the ions with high affinity and specificity. Metal ions usually coexist in some environment and foodstuff or clinical samples. Therefore, it is very necessary to develop a fast and simple method for simultaneous monitoring the amount of metal ions, especially when Hg and Pb coexist.

Characterizations and rheological study of the purified polysaccharide extracted from quince seeds.

Background: The functional characteristics of hydrocolloids are mainly dependent on their physicochemical properties. Thus, it is essential to characterize the new sources of hydrocolloids.

Results: Quince seed gum (QSG) is a high-molecular-weight polysaccharide (9.

Electrospray-assisted encapsulation of caffeine in alginate microhydrogels.

One of the major challenges with microencapsulation and delivery of low molecular weight bioactive compounds is their diffusional loss during storage and process conditions as well as under gastric conditions. In an attempt to slow down the release rate of core material, electrospray fabricated calcium alginate microhydrogels were coated with low molecular weight and high molecular weight chitosans. Caffeine as a hydrophilic model compound was used due to its several advantages on human behavior especially increasing consciousness.

Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and .

The rheological and microstructural characteristics of ewes' milk curd obtained by coagulating with milk-clotting enzymes, including ficin extract and were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and extracts (1, 3, and 5%) were utilized to coagulate milk proteins.

Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion.

Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3.

Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix.

Acacia gum solution was employed as a carrier for electrospray-assisted drying of probiotic cells. To optimize the process, effect of gum concentration, thermal sterilization as a prerequisite for microbial studies, and surfactant addition on physical properties of feed solution was investigated. Increasing gum concentration from 20 to 40 wt.

Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection.

The aerial parts of Equisetum telmateia have been used as a source of biologically active compounds to treat inflammatory, diarrhea, stomach-ache, eczema and mouth infections in traditional medicine. The aim of this work is to evaluate the extraction yield, chemical compositions, antioxidant activity and antimicrobial activity of E. telmateia extracts on Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhi and Candida albicans.