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A halochromic sensor of cellulose acetate nanofibres and alizarin as a fish spoilage indicator in real time is described. The colour of this on-packaging sensor changes visually with an increase in the amount of total volatile basic nitrogen (TVB-N) and a rise in the pH value of product. Rainbow trout fillets were kept at refrigerator temperature (4 °C) for 12 days. TVB-N, pH, total viable count (TVC) and colourimetric tests were performed. Results showed that the pH, the TVB-N and the TVC increased with time. No colour changes were observed within 48 h, but after the fourth day, a very light brick colour on the nanosensor was observed. This colour became darker on the sixth day, representing actual pH changes. The colour of sensor tended towards violet on the 12th day; the colourimetric result proved the expected visual colour change in the electrospun nanosensor due to alizarin usage as a halochromic dye. [ABSTRACT FROM AUTHOR]

The effect of three fat replacers (xanthan gum, Reihan seed gum, and Balangu seed gum) and two sweeteners (sucrose and isomalt) on time-dependent rheological properties of low-calorie pistachio butter were analyzed using response surface methodology. The steady shear behavior of all samples was shear thinning ( n = 0.156-0.6175), and power law model was fitted the upward and downward curves properly ( R = 0.847-0.998). Balangu seed gum (0.01-0.04 wt.%), Reihan seed gum (0.01-0.023 wt.%), xanthan gum (0.06-0.1 wt.%), isomalt (0-1 wt.%), and sucrose (0.25-1 wt.%) were the levels investigated. A central composite design was used to develop models for the responses. The obtained experimental data were fitted to a second-order polynomial equation and also analyzed by appropriate statistical methods. In most cases, increasing the sweetener level led to a significant decrease in consistency coefficients. However, the effect on the flow behavior index was not significant. The effect of gum concentration on the rheological parameters was not significant ( p ≤ 0.1), except for formulas prepared using Balangu seed gum. All formulas studied were stable on shelf. [ABSTRACT FROM AUTHOR]