Search

Light-emitting diodes (LEDs) are the promising technology with low heat production and feasible spectra optimization, which improve plants' function. In current study, basil microgreens as novel-leafy vegetables grown under LEDs (blue, red, 30%blue +70%red, and white) and sunlight to investigate phytochemical properties by comparing to sunlight-treated mature basil. Results showed that narrow wavelength including blue, red and blue/red LEDs had significant effect on increasing total phenol content (TPC) and antiradical activity (AA) of microgreens. Blue LED-treated microgreens exhibited significant increase in Potassium and the best visual appearance in comparison with mature and other microgreens. In the case of essential oils, methyl chavicol was the major compound in all samples with the main effect of broad light spectra; red LED- and blue LED-treated microgreens represented the maximum and minimum of methyl eugenol and β-caryophyllene, respectively, which could be related to the significant effect of red light on essential oil biosynthesis. No significant difference was observed in the market-acceptability of mature basil and microgreens which demonstrated that LEDs had no negative impact on organoleptic properties. Throughout the storage, darkness-stored microgreens showed the best result with the least weight loss and decrease in TPC; however, brightness-yellowness variation observed due to the plants' aging. [ABSTRACT FROM AUTHOR]

The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural‐clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity‐causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed. [ABSTRACT FROM AUTHOR]

Wax-based solid lipid nanoparticles were prepared using beeswax (BW) and propolis wax (PW) by antisolvent precipitation. Response surface methodology was applied to optimize the production condition with respect to waxes concentrations, emulsifier content (sodium caseinate and polysorbate 80) and solvent to antisolvent ratios. The formulation of wax-based nanoparticles with higher yield, lower polydispersity index and smaller particle size for each wax was used to encapsulate cinnamaldehyde (CA). The results of applying different ratios of wax: CA (1:0.25–1:3 w/w) showed that the best ratio was 1:0.25 with the smallest particle size and the highest encapsulation efficiency (EE). CA-loaded nanoparticles had spherical morphology with β' form structure. Also, the release study confirmed a high capability of waxes to control release and desirable protection of CA. Therefore, the antisolvent precipitation is a feasible way to fabricate solid lipid nanoparticles as promising carriers for bioactive compounds with desirable properties. [ABSTRACT FROM AUTHOR]

In this study, the antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils along with butylated hydroxytoluene (BHT) is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils (EOs) and their mixture are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 °C under darkness. In order to evaluate the efficacy of antioxidants, peroxide value (PV), thiobarbituric acid, total phenolic compounds, oxidative stability index (OSI), conjugated dienes and trienes, free fatty acids (FFAs), and iodine value is measured at intervals of 20 days. The results show that natural antioxidants can reduce PV and FFA levels about five‐ and threefolds compared to control, respectively. The OSI in raw pistachio oil (16 h) reduces to 5 h, while in treated sample by REO the reduction is only to 13 h after storage. Generally, the results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO>3000 ppm PEO>100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. Moreover, the findings show that glass container is better than PET to retard oxidation process. Practical Application: Pistachio oil is known as a functional and commercial oil that is susceptible to oxidation due to its high level of unsaturated fatty acids. In this work, rosemary and mint essential oils as natural antioxidant are applied for improving oxidation stability of pistachio oil. Antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 ºC under darkness. The results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO >3000 ppm PEO >100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. The findings show that glass container is better than PET to retard oxidation process. [ABSTRACT FROM AUTHOR]