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Oleogel is a viscoelastic, spreadable and semi‐solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion‐templated methods based on soluble interaction of whey protein concentrate (WPC), WPC‐basil seed gum (BSG), and WPC‐xanthan gum (XG). In the first step, berberine release kinetic in in‐vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer‐Papas that was the highest R2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat‐substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution. [ABSTRACT FROM AUTHOR]

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. Barberry plants have fruits, flowers, leaves, stems and roots. All of these parts contain very important compounds, such as anthocyanins, alkaloids, flavonoids, phenolic compounds, vitamins and minerals, etc., which have been used for many years in traditional medicine. These compounds have a strong impact on human health and can be used as a painkiller, as well as for the relief of fever, diarrhea and vomiting. They are also useful for curing liver and vascular problems and preventing many diseases. One of the most important functional compounds in the barberry plant is berberine, which exists in its different parts. Studies have shown that berberine in barberry reduces cholesterol and blood glucose. It can help to prevent Alzheimer's and neoplastic diseases. Furthermore, it has antimicrobial, antifungal and antioxidant properties. According to the investigations, barberry plant derivations can be considered as useful additives and functional compounds in various industries, especially in the food industry. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

As people tend to favor the taste of fast foods, the use of products with high nutritional value becomes more important. Oleaster flour (OF) can provide a nutritionally qualified and valuable product, product diversity and increased consumer choice because of its useful and therapeutic compounds. In the current research, different levels of OF (3, 6, 9, 12 and 15%) were replaced by wheat flour in doughnut and physicochemical, organoleptic analysis and textural attributes evaluated. The results showed that the protein content, pH, volume and porosity increased, while the fat, sugar, ash and fiber decreased as the replacement percentages increased. L* and b* factors of doughnut similarly decreased, whereas the a* factor rose in value. Also, analysis of sensory results showed that OF can be used as a natural and also enrichment additive in the production of the flour based products such as doughnuts due to its functional properties. Practical Applications Oleaster flour ( Elaeagnus flour) can be used as a natural additive because of its functional and beneficial compounds as well as an enrichment compound in the production of flour used in products such as doughnut. The different levels of OF were replaced by wheat flour in doughnut. Lightening the color and reduction of volume and porosity as well as the decrease in oil absorption helps to improve the quality of product, and moreover it can increase the customer choice. The results of organoleptic analysis showed the doughnut enriched with 6% of OF was most acceptable to the panelists. [ABSTRACT FROM AUTHOR]