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ABSTRACT Wheat gluten is a by‐product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40–200 min). The hydrolysate with the strongest antioxidant potential (produced by pancreatin after 200 min of hydrolysis) was encapsulated by spray drying. The effect of wall material's type (maltodextrin, potato starch, and their combination at different ratios) on the encapsulation efficiency, physicochemical properties (moisture content, solubility, water activity, tapped and bulk density, and hygroscopicity), release behavior under simulated gastrointestinal digestion conditions, and morphology of microcapsules were evaluated. The microcapsules produced by maltodextrin and potato starch at a 30:70 ratio possessed the highest water activity (0.36), encapsulation efficiency (85.79%), and moisture content (8.2%). An increase in maltodextrin concentration increased the solubility, bulk, and tapped density. SEM images showed that microparticles were spherical with wrinkled surfaces. The microcapsules showed higher stability than free gluten hydrolysate. The combination of maltodextrin and potato starch at a 30:70 ratio could control the release of gluten hydrolysate under simulated gastrointestinal conditions. As a result, the use of maltodextrin and potato starch carriers at a 30:70 ratio in spray drying could effectively protect the bioactive properties of gluten hydrolysate and control its release. [ABSTRACT FROM AUTHOR]

This research aimed to prepare wheat gluten-based films activated by free and encapsulated L. majorana Origanum essential oil (MEO). Tween 80 and whey protein isolate were utilized to prepare MEO-loaded nanoemulsion (NE) and Pickering emulsion (PE), respectively. PE and NE had particle sizes of 186.7 nm and 149.5 nm, respectively. The NE had lower zeta potential and higher encapsulation efficiency. After incorporation of the obtained nanocapsules and free MEO into the gluten films at three levels (1, 3 and 5 wt%), the morphological, physical, antioxidant and antibacterial characteristics of the active films were assessed. According to the FE-SEM analysis, the surface roughness of films increased by adding free MEO and nanocapsules. XRD test revealed that the free MEO causes a decrease in the crystallinity of the film, but its encapsulated forms had no adverse effect. Improving the thermal properties of gluten films after the incorporation of PE-MEO nanocarriers was approved by TGA analysis. Adding free and encapsulated MEO led to an increase in the water solubility of films and a decrease in the WVP. The weakening effect of MEO on the mechanical characteristics of gluten films was the lowest when the PE nanocapsules were incorporated. The antioxidant activity of the films increased significantly (p < 0.05) with the addition of free and encapsulated MEO. However, the encapsulation slightly decreased the antibacterial potential of MEO against E. coli and S. aureus. To conclude, the produced active gluten film with encapsulated MEO, especially the PE one, presented considerable potential for use as active food packaging. [ABSTRACT FROM AUTHOR]

This study aims at evaluating the impact of pumpkin powder (12%) and Basil seed gum (BSG) (0.00%, 0.50%, 1.00%, and 1.50%) on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (hot air, 65°C) and samples were powdered and used in sangak bread formulation. Pumpkin bread dough formulated with basil gum showed pseudoplastic and thixotropic behavior. The bread dough viscosity increased from 10.95 to 21.53 with increasing BSG percent from 0.00% to 1.50% (p <.05). With increasing BSG percent, the density of baked breads was reduced from 880.10 to 692.45 kg/m3. The control sample had an average bread volume of 65.38 cm3, increasing to 70.74, 75.41 and 83.95 cm3 for 0.5%, 1.0% and 1.5%, respectively (p <.05). The surface color of samples was affected by the addition of BSG. The L* index raised from 61.84 to 74.12 with rising BSG levels from 0.0% to 1.5%, while b* index and a* index values reduced from 48.25 to 39.57 and 9.73 to 5.27 with rising BSG concentration from 0.0% to 1.5%, respectively, (p <.05). The pumpkin bread with 1.50% BSG demonstrated a color, with L*, a*, and b* indexes equal to 74.12, 5.27, and 39.57, respectively. The weight, moisture content (MC), and volume values of breads increased from 52.83 to 58.12 g, 30.04% to 37.29%, and 65.38 to 83.95 cm3, respectively. BSG improved the porosity of the breads and results in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity, and appearance, and the bread with 1% BSG hd the highest satisfactory in terms of flavor, textural properties, and total acceptance (p <.05). Practical applications: In the breads, hydrocolloids (gums) have been utilized to develop dough quality, baked breads properties, textural and sensorial parameters, and extension of product shelf life. This study evaluated the effect of pumpkin powder and Basil seed gum on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. The bread with 1.5% gum had the best score of color, porosity and appearance, and the bread with 1% gum had the highest satisfactory in terms of flavor, textural properties, and total acceptance. [ABSTRACT FROM AUTHOR]

The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P < 0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease. [ABSTRACT FROM AUTHOR]