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This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies. [ABSTRACT FROM AUTHOR]

This research focused on the production of a new kind of probiotic chocolate containing co‐encapsulated Lactobacillus acidophilus (La‐5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p <.05). During in vitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance. [ABSTRACT FROM AUTHOR]

The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24–72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high‐scale production and consumption among members of the society. [ABSTRACT FROM AUTHOR]

In this study, the effects of free and microcapsules extract of white tea on physicochemical properties, particle size, Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), total phenolic compounds, antioxidant properties and sensory properties of dark chocolate were investigated. The white tea extract at 1, 3, 5, and 7% concentrations (based on pretreatment) was added as free and microcapsules form to the dark chocolate formulation. All experiments were measured in three replications using a factorial experiment in a completely randomized design and the results were analyzed using SPSS software. The findings indicated that the size of the microcapsules particles were in the range of 2.3-157.23 µm. The SEM examination revealed that the dark chocolate particles containing the white tea microencapsulated extract were smaller in size and more uniform compared to the control sample and sample containing free extract of white tea. Increasing the extract concentration from 1 to 7% in both free and microcapsules forms significantly increased the total phenolic compounds and antioxidant properties of the dark chocolate (p< 0.05). Regarding the results of evaluating the sensory characteristics, the samples containing 3% white tea extract and 1% white tea microencapsulated extract received the highest acceptance by the panelists. In terms of the color features, the samples containing microencapsulated extract had the highest brightness level (L*), redness level (a*), and yellowness level (b*). Increasing the amount of the free extract and white tea microcapsule increased the moisture content, however stiffness and pH showed a reverse trend. [ABSTRACT FROM AUTHOR]

In this study, the effect of Salvia chorassanica essential oil emulsion and nano-emulsion coatings on the shelf-life of strawberries during cold storage were investigated. The nano-emulsion of S. chorassanica essential oil was prepared with ultrasound treatment and its characteristics were analyzed. The results of antifungal assay indicated that nanoemulsion of S. chorassanica essential oil had lower minimum inhibition concentration (MIC) (6.25 µl/ml) than its emulsion (12.5 µl/ml) and thiabendazole fungicide (12.5 µl/ml) against molds spoilage of strawberry (A. niger, R. stolonifer and B. cinere). Also, the evaluation of quality properties of strawberry samples revealed that S. chorassanica essential oil nano-emulsion coating remarkably delayed the loss in weight, firmness, TSS(%), mold decay, anthocyanin and ascorbic acid contents of strawberry during 12 days. Consequently, the S. chorassanica essential oil nano-emulsion coating was recommended as a suitable method to prolong the shelf-life of strawberry fruit. [ABSTRACT FROM AUTHOR]

Liposomes are suitable carrier for bioactive components. Ethanol injection method was chosen for preparation liposomes included vitamin D3 for addition into dark chocolate [5 µg/serving (10 g)]. Assessment the quality of prepared liposomes were performed by measurement particle size distribution, zeta potential, loading efficiency and FTIR. Loading efficiency was 62.58 ± 1.2%. It could be concluded the chosen method for liposome preparation was suitable. In vitro release of vitamin D3 from liposome structure showed the release follow Korsmeyer–Peppas model. Fortified chocolate properties included Differential Scanning Calorimeter (DSC), color indexes, casson viscosity and sensory properties were evaluated. According to the results, there was no significant changes in all tested properties in fortified chocolate than control sample. Vitamin D3 retention during storage time (0, 15, 30, 45, 60 and 70 days) were evaluated and results revealed there was better retention of vitamin D3 in fortified samples with liposomes than free vitamin D3. Observation showed addition both forms of vitamin D3 (free or liposome) had no significant impact on color indexes, rheological properties, DSC parameters as well as sensory characteristics. [ABSTRACT FROM AUTHOR]

This study is focused on the addition of vitamin D3 in two forms (free or liposome) to white chocolate. Film dispersion‐homogenization was chosen to prepare liposomes containing vitamin D3 in order to be added to white chocolate (3 µg/10 g). Quality assessment of liposome was performed. In vitro release of vitamin D3 from liposome structure showed that vitamin D release in SGF and SIF were 7 ± 0.5% and 72.1 ± 1%, respectively. The results showed that there was better retention of vitamin D3 in fortified samples with liposomes than free vitamin D3 (p <.05). Organoleptic characterization was performed by 10 panelists and hedonic test scale where the panelists scored from 1 to 7 for different attributes. Accordingly, the addition of vitamin D3 (free or liposome) had no remarkable impact on sensory parameters of the resulted white chocolate. Fortified white chocolate with liposome had satisfactory stability and sensory acceptance. Practical applications: Preparing liposome containing vitamin D3 through film dispersion‐homogenization method provides liposome with suitable particle distribution, PDI, and zeta potential. The inclusion of vitamin D into white chocolate in liposome generates fine stability of vitamin D during storage. As well as being a suitable protection against gastric media, the white chocolate fortified with free vitamin D3 is good release into intestinal simulated condition. Furthermore, fortified white chocolate has suitable sensory acceptance. Adding vitamin D3 into white chocolate leads to a functional chocolate with suitable organoleptic characteristics. [ABSTRACT FROM AUTHOR]

Introduction: Chocolate is a popular food product. White chocolate is produced extensively and has lower functionality compared to other chocolates. The present study aimed to characterize white chocolate enriched with free or encapsulated pomegranate extract. Methods: To increase the functionality of white chocolate, pomegranate extract was added in the free or encapsulated forms at various concentrations (1, 2, 3, 4, and 5 g/200 g). The coacervation was performed for the encapsulation of pomegranate extract. The quality parameters of the chocolate samples were also evaluated, including the color index, melting behavior, flow behavior (rheometer and scanning electron microscopy), particle size distribution, texture analysis, and organoleptic properties. Other analysis included the determination of the total phenolic compounds and antioxidant properties of the samples. Results: The addition of pomegranate extract (free/encapsulated) decreased Tonset, Tpeak, and ΔH of white chocolate compared to the control samples. In addition, the added pomegranate extract reduced the casson yield stress, while it increased casson viscosity. The extract also changed the color indices and particle size distribution (P<0.05). The white chocolate samples containing pomegranate extract (free/encapsulated) had a higher phenolic content and antioxidant activity than the control samples. Moreover, sensory properties were affected by chocolate formulation, and the samples containing encapsulated pomegranate extract had superior organoleptic properties compared to the samples with free pomegranate extract. Conclusion: According to the results, free or encapsulated pomegranate extract could enhance the functionality of white chocolate in term of antioxidant activity. Furthermore, organoleptic properties were affected by chocolate formulation, and the samples containing encapsulated pomegranate extract had better organoleptic properties compared to those containing the free form of the extract. [ABSTRACT FROM AUTHOR]

Objectives Subcritical water extraction technique is considered as an environmentally extraction technique. The aim of this study was to compare the different characteristics of water extract and subcritical water extract of Helicteres isora L. Materials and Methods Water extraction was performed under the following conditions: 25°C, 24 h, and solid-to-water ratio 1:30. Subcritical water extract was carried out under specific conditions (pressure = 10 bar, temperature = 160°C, solid-to-water ratio = 1: 30, time = 30 min). Chemical composition analysis was performed using GC–Mass chromatography. Anti-biofilm activity in the terms of anti-attach and removal of biofilm were assessed using the ELISA reader method and reading absorbance at 570 nm. Anti-microbial activity against Bacillus cereus , Staphylococcus aureus, Staphylococcus saprophyticus , and Bacillus subtilis was investigated by measurement of inhibitory zone diameter. Anti-enzymatic and antioxidant properties were also assessed. Results The results of GC–Mass analysis showed some components extracted in subcritical method which were absent in water extract such as octadecanoic acid, hexadecanoic acid, and berberin. Antioxidant activity of the two tested extracts revealed that subcritical water extract had more antioxidant capacity than water extract (P ≤ 0.05). The two tested extracts exhibited anti-enzymatic activity against polyphenol oxidase enzyme with better performance of subcritical water extract. Anti-biofilm activity of the two extracts implies that, in the case of preventing biofilm formation, both extracts had similar efficiency but in the removal of biofilm, subcritical water extract showed better performance. Both extracts had anti-microbial activity against B. cereus , S. aureus, S. saprophyticus , and B. subtilis with better performance of subcritical water extract. Anti-enzymatic assay also showed similar results. Conclusions Subcritical water extract of H. isora showed more antioxidant activity as well as anti-biofilm, anti-bacterial, and anti-enzymatic activity rather than ordinary water extract. [ABSTRACT FROM AUTHOR]

For a precise designing of thermal processes, the determination of the thermal properties of foods is necessary. In this study, the thermal properties of barberry puree with five moisture content (25, 30, 35, 40 and 45%), different temperature (25, 35, 45, 50 and 55°C), salt content (0, 0.5, 1, 1.5 and 2%), and sugar content (0, 10, 15, 20 and 25%) are measured. Results showed that all factors have a significant effect on the specific heat and thermal conductivity of barberry puree. Observations showed that the increase of temperature and the increase of the moisture content resulted in increasing the special heat of barberry puree. Data showed an inverse relationship between the salt percentage and the sugar content of the barberry puree and the specific heat of this product. According to this study, the thermal conductivity of barberry purée is affected by the salt and sugar percentage added to the formulation. The higher the percentage of added salt or sugar resulted in the reduction of the thermal conductivity of barberry puree. For the prediction of the effect of moisture, temperature, salt and sugar content on specific heat and thermal conductivity, regression models are chosen. The Coefficient of Determination (R2) of the specific heat for temperature, moisture content, salt content and sugar content were 0.908, 0.909, 0.988 and 0.821, respectively. The Coefficient of Determination (R2) of the thermal conductivity for temperature, moisture content, salt content and sugar content were 0.789, 0.938, 0.969 and 0.830, respectively. According to the results, the increase of temperature and moisture content resulted in increasing the magnitude of specific heat and thermal conductivity. Inversely, increasing salt content and sugar content in barberry puree formulation caused decreasing specific heat and thermal conductivity. [ABSTRACT FROM AUTHOR]

Background and Objectives: Increased environmental concerns about synthetic packaging have promoted developments of novel, environmentally-friendly edible films. In the present study, the quality parameters of chicken egg coated with pectin or pectin incorporated cinnamon hydrosol was assessed. Materials and Methods: Egg chicken were coated with pectin and pectin prepared with cinnamon hydrosol and quality indicators (weight loss, yolk index, albumen pH and Haugh unit were assessed during storage at 30 °C. Microbiological analysis of Salmonella, Escherichia coli and Staphylococcus aureus and the total microbial count were carried out. Results: Results showed that coating eggs with both pectin and cinnamon hydrosol included pectin caused lower weight loss during storage, compared to control eggs (P < 0.01). A Higher Haugh unit and yolk index were observed in coated eggs compared to control eggs. Scanning electron microscopy exhibited structural homogeneity of hydrosol included pectin coat. The microbiological analysis showed that the total plate count of all samples at Week 1 of storage was zero. In uncoated eggs, the total plate count reached to 3 CFU ml-1 at Week 6 of storage. The total plate count of two coated eggs was zero all over the storage time period. Three bacterial (Salmonella, E. coil and S. aureus) count included zero values from Week 1 to Week 6 of storage for all samples. Conclusions: Coating of eggs with pectin especially pectin included cinnamon hydrosol resulted in better shelf life of eggs during 6 weeks of storage. [ABSTRACT FROM AUTHOR]

Abstract To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids and equal quantity of encapsulated form). The extraction of chlorogenic acids was carried out by maceration of ground green coffee beans in distilled water (30 min at 80 °C), then, cooling, filtration and adsorption by active carbon were done. The final step was filtration and desorption from active carbon and rotary drying (at 60 °C and 120 rpm). Encapsulation of chlorogenic acids was done by coacervation of pectin and gelatin. For quality assessment, several analysis on chocolate samples were performed included color index and melting behavior by Differential Scanning Calorimeter. Flow behavior of the chocolate samples melted at 40 °C was determined using stress or strain controlled rheometer. The microstructure of the chocolate samples was analyzed by Scanning Electron Microscope technique at 500-1000x magnification. Particle size distribution and sensory evaluation was also performed. Results showed addition of free and encapsulated forms of chlorogenic acids decreased Tonset, Tpeak and ΔH of dark chocolate. Casson viscosity increased in the case of addition chlorogenic acids. Color indexes of chocolate samples were influenced by addition of chlorogenic acids. Particle size distribution decreased with addition of free form and increased when encapsulated form was added. Sensory characteristics were also influenced by chocolate formulation and samples included encapsulated chlorogenic acids exhibit better sensory properties than samples enriched with free form.

In the present study, a synbiotic coating of flaxseed mucilage, defatted rice bran carbohydrate, and Bifidobacterium animalis subsp. Lactis BB12 was fabricated for coating dried mango slices (M-P-C). The control samples contained only probiotic bacteria without coating (M-P). Several quality parameters (moisture, weight loss, shrinkage percentage, pH, firmness, and color) were assessed on specific storage circumstances (25°C, relative humidity (RH) = 22%.). In addition, the survival of Bifidobacterium animalis subsp. Lactis BB12 was evaluated on storage and under simulated gastrointestinal (GI) conditions. According to the results, the log number of Bifidobacterium animalis subsp. Lactis BB12 reached 8.1 and 6.2 for coated and uncoated samples, respectively, during the 45 days storage at 25°C (>6 log CFU (log colony-forming units)/g) and at finished stage of in vitro gastrointestinal circumstances, the log number of probiotic bacterial count reached 6.8 and 4 for coated and uncoated samples, respectively. The coating resulted in significantly less weight loss, moisture loss, and shrinkage of the mango slices than uncoated ones ( p  < .05). The growth of yeasts and molds was undetectable in both samples. The results of acceptance experiments for M-P and M-P-C dried mango samples showedthat there were no significant differences between M-P and M-P-C samples ( p   >.05), indeed in the case of purchase intention and overall acceptability. After reading the text highlighting, there was no significant difference in all attributes of M-P-C samples pre and post of reading text highlighting. It could be concluded that the synbiotic coating of mango slices improved the quality characteristics of the dried mango as well as viability of the probiotic bacteria at storage time and under simulated gastrointestinal conditions., (© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Liposomes are suitable carrier for bioactive components. Ethanol injection method was chosen for preparation liposomes included vitamin D 3 for addition into dark chocolate [5 µg/serving (10 g)]. Assessment the quality of prepared liposomes were performed by measurement particle size distribution, zeta potential, loading efficiency and FTIR. Loading efficiency was 62.58 ± 1.2%. It could be concluded the chosen method for liposome preparation was suitable. In vitro release of vitamin D 3 from liposome structure showed the release follow Korsmeyer-Peppas model. Fortified chocolate properties included Differential Scanning Calorimeter (DSC), color indexes, casson viscosity and sensory properties were evaluated. According to the results, there was no significant changes in all tested properties in fortified chocolate than control sample. Vitamin D 3 retention during storage time (0, 15, 30, 45, 60 and 70 days) were evaluated and results revealed there was better retention of vitamin D 3 in fortified samples with liposomes than free vitamin D 3 . Observation showed addition both forms of vitamin D 3 (free or liposome) had no significant impact on color indexes, rheological properties, DSC parameters as well as sensory characteristics., (© Association of Food Scientists & Technologists (India) 2020.)