Search

The aim of this work was to evaluate the partially purified protease of sour orange flower extract (OFR) by determining the protein profile and milk-clotting activity as well as chemical and sensory characteristics of cheese throughout 45 days of ripening. Three rennets were used to produce cheeses, (1) the sour orange flower rennet at a level of 0.2 g/L milk (OFR), (2) standard calf rennet at a level of 0.02 g/L milk (CR), and (3) OFR (0.1 g/L)/CR (0.01 g/L). OFR cheese acidity was higher compared to that of the calf rennet (CR) and OFR/CR (50:50) samples. Significantly (p

Background Infrared (IR)-assisted spouted bed drying (SBD) has emerged as a potential alternative to the traditional hot air drying for heat sensitive components. The aim of this study was to investigate effect of IR-assisted SBD and application of cold press (CP), solvent extraction (SE) and ultrasound assisted extraction (UAE) on the quality of flaxseed oil. SBD and IR-assisted SBD were performed at air temperatures of 40, 60, 80 °C and their effects on the drying rate, fatty acids composition and oil peroxide and acid values were evaluated. Quality of oil extracted from the dried flaxseeds by CP, SE and UAE methods was then evaluated. Results Increasing air temperature in the presence of IR increased the drying rate. The peroxide values (PVs) of IR-SBD samples were higher than those of SBD at the same temperature. IR treatment did not notably change the composition of fatty acids in flaxseed oil, except in linoleic acid content. UAE gave higher extraction yield than CP and SE methods. UAE yielded an oil with higher percentage of saturated fatty acids, whereas the percentage of omega-3 and omega-6 fatty acids was higher in the CP method. The oil extracted by CP exhibited lower levels of PV (0.516 meq O2 /kg oil) and acid value (1.36%), as compared to oils extracted by SE and UAE methods. Conclusion Both UAE and conventional methods did not significantly influence the composition of fatty acids in the extracted oils. Nonetheless, the CP method yielded an oil with a high percentage of omega-3 and omega-6 fatty acids. © 2019 Society of Chemical Industry.

Nigella sativa L. is an annual herb of the Ranunculaceae family, with the seeds called black cumin seed or black seed containing 34–39% oil. Its oil has many uses in traditional medicine and food i...

The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk. Axencia Galega de Innovación | Ref. IN607A2019/01

Red-coloured fruit juices, due to their main bioactive components such as phenolic compounds and anthocyanins, have gained much attention. Present study was focused on the evaluation of pasteurization (at 90 °C for 30 s), mild heat treatment (at 60 °C for 8 min), sonication (at amplitude level of 42.7 μm and 25 °C for 8 min) and thermosonication (at amplitude level of 42.7 μm and 60 °C for 8 min) preservation techniques, on physico-chemical and safety attributes of red grape, pomegranate and sour cherry juices. The results indicated that all four treatment methods, had insignificant effects on brix, pH and titratable acidity of the treated fruit. Furthermore, while pasteurization had significant (p

Flaxseed oil is one of the richest sources of Omega-3. This work was aimed at evaluating the physical qualities, sensory properties and the stability of a formulation for salad dressing characterized by a partial enrichment with flaxseed oil upon refrigerated storage. Samples were stabilized by n-OSA starch and sodium caseinate, and they were comparable with samples which had egg yolk only. All formulated dressings appeared as a weak gel-like structure with strong shear thinning behavior. The experimental data was fitted with the power-law model for all samples. The samples showed various degrees of oxidative stability after 90 days of storage. Salad dressings containing n-OSA starch and sodium caseinate (samples 1–4) exhibited a small phase separation at the bottom of the tubes in the third month of storage, while no oiling-off was observed. In the presence of egg yolk (sample 5), a higher stability was observed with no phase separation or oiling-off. When there was 5% (w/w) flaxseed oil, a higher sensory quality was obtained in general. Increasing the percentage of flaxseed oil replacement in salad dressings and prolonging the storage time led to a decrease in the L factor. Salad dressings could be enriched aptly with flaxseed oil emulsions (while being stabilized by n-OSA starch and caseinate).

Black raspberry is an important source of anthocyanins, which are profoundly colored materials, known for their antioxidant activity. However, their usage in food industry is restricted mainly because of their low stability, especially under harsh conditions. To overcome the instability of these water soluble compounds, a double emulsion technique prior to complex coacervation was applied by gelatin and gum Arabic as wall materials after preparing the water-in-oil emulsion. The coacervation process was investigated as a function of gelatin, gum Arabic and the core material concentrations at ratios of 1:1:0.5, 1:1:0.75 and 1:1:1, the concentration of polymer solutions (2.5, 5.0 and 7.5%, w/v) as well as pH (3.5, 4.0, 4.5 and 5.0). The pH 4.0 was selected as optimum pH for gelatin/gum Arabic coacervation. The morphology, particle size, moisture, solubility, hygroscopicity, zeta potential, loading capacity, color parameters (L*, a*, b*, C, H◦ and TCD), stability, Fourier transform infrared spectroscopy (FTIR), thermal behavior and X-ray diffraction (XRD) pattern were obtained. The microcapsules presented the spherical shape and relatively smooth surface by the average sizes ranging from 45.25 ± 0.97 to 109.49 ± 4.77 μm. The loading capacity was high (23.27 ± 0.42 to 41.72 ± 0.30%). There was a good correlation between zeta potential values and FTIR spectra, indicating the chemical cross-linking reaction. DSC thermograms confirm the thermostability of microcapsules. XRD pattern was in line with DSC results, indicating the amorphous structure of unencapsulated core anthocyanins. Furthermore, the HPLC and color analysis results demonstrating the high retention of microencapsulated anthocyanins (up to 36%) as comparing the control sample after 2 months of storage at 37 ± 2 °C, suggesting that the method chosen to protect the anthocyanins was effective.

Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3. Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C. Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.

Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the physical, chemical and nutritional properties of oil obtained by blending flaxseed oil as a rich source of ω3 fatty acids with sesame and olive oils. Methods: Three different ratios (65:30:5, 60:30:10 and 55:30:15) were prepared using olive, sesame and flaxseed oils. These mixtures were stored at 4°C and 24°C and their quality and physicochemical properties were determined by measuring the fatty acid composition, phenolic compound, peroxide, anisidine values and schaal tests. Results: Fatty acid composition indicated that adding 10% and 15% flaxseed oil into blends have suitable ratio of essential fatty acids. The sample which contained 5% flaxseed oil had the highest phenolic content among treatments and these compounds showed a significant decrease during storage. A significant increase (p

The lactic acid bacteria (LAB) and yeast strains with phytate degrading ability were isolated from Iranian traditional sourdough, and based on the acid and bile tolerance, three LAB and three yeast strains were selected and molecularly identified. In this study, baker's yeast (Saccharomyces cerevisiae) was considered as a positive control strain to investigate the nutritional and technological properties of the isolated strains. All of the identified microorganisms were characterized based on additional probiotic properties and were evaluated for nutritional and technological characteristics. The functional features are associated with degradation of phytate, antioxidant capacity, exopolysaccharides, phenolic compound content and in vitro starch digestion. Among all the tested strains the highest amount of phytase production capacity (1.64 Unit/ml) and lowest phytate content (17.49 mg/5 g) belonged to Kluyveromyces marxianus. According to the results, the bread prepared by using Kluyveromyces aestuarii possessed the highest porosity percentage (70.43%), and the lowest hardness (508.71 g).

Granular cold water swelling (GCWS) starches are capable of creating cold-set gels without any heat treatment. However, similar to their thermally gelatinized counterparts, there are some techno-functional challenges related to these physically modified starches. The main objective of this study was to investigate the probable improvement of physical and mucoadhesive properties of alcoholic-alkaline modified GCWS tapioca and corn starches (GCWSTS and GCWSCS, respectively) in the presence of xanthan gum (XG) or β-lactoglobulin-XG electrostatic coupled gel (βlg-XG ECG). Results showed that the viscosity, consistency, pseudo-plasticity, structure recovery, and cold storage stability were improved, and the turbidity development and susceptibility against temperature rise and successive freeze-thaw cycles decreased by increasing the XG to starch ratio from 1:99 to 10:90 in the XG/GCWSTS mixtures, and from 5:95 to 10:90 in XG/GCWSCS mixtures, compared to the respective GCWS starches. The XG to starch ratios of 1:99 and 2.5:97.5 negatively influenced the characteristics of GCWSCS, except for its mucoadhesion. The maximum work of adhesion was obtained at XG to TS ratio of 5:95. Partial substitution of the starch with βlg-XG ECG increased shear-thinning behavior, percent recovery, and work of adhesion, although to a lower degree compared with XG. In contrast, the ECG could substantially reduce the long-term retrogradation and after-five-cycles freeze-thaw syneresis of the GCWS starches much more than XG, despite having a lower concentration. The results of this study suggested that the XG and βlg-XG ECG are capable of extending the applications of GCWS starches in the heat-sensitive functional formulations and 3D printable foods.

Background Oils and fats have many functions in food product preparation. Quality, stability and nutritional features of oils are the most important factors in food technology. There is no pure oil with good functional and nutritional properties and appropriate oxidative stability. Therefore, vegetable oils are modified using different methods to enhance their commercial applications and to improve their nutritional quality. Modification methods are hydrogenation, interesterification, fractionation and blending. Scope and approach Trans isomers of fatty acids formed during hydrogenation are known to have negative effects on health. Interesterification needs special equipment and is more expensive. Fractionation is also applicable only for some fats/oils. Blending should not have any adverse effects on health attributes. Blending vegetable fats/oils with different compositions and properties is one of the simplest methods to create new specific products with desired textural, oxidative and nutritional properties which lead to improved industrial applications. Key findings and conclusions This paper is a brief review of recent publications on the positive advantages of blending vegetable oils with different properties to obtain new oil mixtures. There are many researches on oil blending, and results show that oil blending is widely used in food industry to produce blended oils with improved stability and nutritional characteristics at an affordable price. In the future, there are also many economical and health reasons for the production of new oil blends using new and conventional oil sources to be introduced to the market.

Liposomes are attractive encapsulation systems that provide enhanced stability of encapsulated materials against a range of environmental, enzymatic, and chemical stresses, including the presence of enzymes or reactive chemicals, and exposure to extreme pH, temperature, and ionic strength changes. Liposomes have been widely used in the pharmaceutical and food industries because of their biocompatibility, biodegradability, absence of toxicity, small size, and ability to carry a wide variety of bioactive compounds due to the amphiphilicity of the phospholipid encapsulating material. In the food industry, liposomes have recently been used to deliver different functional compounds in food systems. In this paper, the food application of liposomes and nanoliposomes as emerging carrier vehicles of vitamins, enzymes, food antimicrobials, essential oils, and polyphenols is discussed in detail.

The purpose of this study was to investigate antibacterial potential of low-density polyethylene (LDPE) packaging films incorporating silver (Ag), copper oxide (CuO) and zinc oxide (ZnO) nanoparticles in measuring of coliform amounts of ultra-filtrated (UF) cheese. The initial LDPE/nanoparticle composites were produced by melting extrusion followed by extruding the obtained composites through a die to achieve a film thickness of 45 ± 5 μm. The number of surviving coliform bacteria was decreased by 4.21 log cfu/g after 4 weeks of storage at 4 ± 0.5 °C, whilst pure LDPE films showed a reduction of only 1.04 log cfu/g. A composition of 0% Ag, 1% CuO, 0% ZnO gave an optimum point in combined design using Design Expert analysis. A suitable microbial model was suggested for retarding coliform bacteria growth in UF cheese. The difference between the optimum point of nanocomposite film and its repeat was not significant (p

The objective of this study was to evaluate the rheological and physicochemical properties of four novel emulsion gels as a food matrix to deliver enhanced levels of ω-3 fatty acids. For this purpose, locust bean, κ-carrageenan, xanthan, and maltodextrin were used as structurants. Flaxseed oil was used as the oil phase (19%) rich in unsaturated fatty acids (≈90%), especially α-linolenic acid (ω-3 essential fatty acid comprising about 59% of the total fatty acids). The emulgels retained their stability during the study period (60 days of storage at 4 °C). This was demonstrated with peroxide, thiobarbituric acid, and acid values, which were below acceptable levels. Rheological measurements revealed that emulgels had good gel strength and were shear-thinning and thixotropic. They had solid-like behavior and did not show gel to sol transformation. The FT-IR analysis showed that hydrocolloids interact with each other via hydrogen bonds. These interactions were responsible for the emulgel structure. Results indicated that four formulations for emulsion gels had superior attributes to be introduced as new products to the market as a delivery tool of ω-3 fatty acid in food systems.

The present research studied the thermal pre-treatment of non-soaked and soaked black seed (BS) by microwave radiation (1-3.5 min) in comparison with conventional roasting (2-8 min, 180 °C). As BS was treated for a longer time, a significant increase (p 0.05) was observed in total chlorophylls, carotenoids and phenolic contents in the extracted oils. The oils obtained from the soaked seeds (to 8%) had significantly higher oil quality properties. The optimum extraction conditions were: irradiation time of 3.5 min and BS moisture content of 8%, which resulted in an extraction yield of 35.76%, 10643.730 caffeic acid equivalents/100 g, PV of 9.63 meq O

Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product. Methods: This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%). Samples were stored at refrigerator for 90 days and experiments were performed at production day and during storage. Results: The obtained results showed that peroxide value was increased for all samples during storage, but it was at an acceptable level. Fatty acid changes were not significant during storage. Droplet size was reduced by increasing xanthan gum. T2 had the best rheological properties during storage. Generally, T2 and T3 had higher scores and were more acceptable in organoleptic assay. Conclusion: Obtained results showed that T2 had suitable qualitative and rheological properties and can be a proper egg yolk free salad dressing to introduce to the market.