Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study.

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 R 2 (.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.

Application of Pistacia atlantica Pickering emulsion-filled chitosan gel for targeted delivery of curcumin.

Emulsion-filled hydrogels are a growing system in the food industry for delivering bioactive compounds. In this study, Baneh gum (BG) particles were prepared as a Pickering emulsion stabilizer for curcumin delivery. Then, BG Pickering emulsion was added to the chitosan solution (1.5%, 2.0%, and 2.5% w/w) in different Pickering emulsion (PE):hydrogel (HYD) ratios (1:3, 1:5, and 1:7) to create an emulsion-filled gel. The highest amount of Cur stability after the 3rd week of storage was observed in the sample containing 2.0% CS and a 1:7 PE:HYD ratio (97.36%). Pickering emulsion and emulsion-filled gel significantly protected the antioxidant activity of curcumin against the thermal process (p < .05). Curcumin loading in the emulsion-filled gel provided better protection against the gastric condition compared to the emulsion system. The chitosan hydrogel swells in an acidic environment, but its combination with the anionic structure of the emulsion causes a lower release of curcumin in the stomach environment, which can help the stability of curcumin in the digestive system and have a controlled release in the gastrointestinal tract.

Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions.

The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images confirmed the presence of the particles. Surface and interfacial tension of the BG particles were 48.39 and 15.36 (mN/m), respectively. Contact angle of water- and oil-BG particles was 99° and 42.68°, respectively, which can stabilize oil-in-water emulsions. Increment of the Pickering particles concentration decreased the size of the emulsion droplets and increased the emulsion stability (p ≤ 0.05). The size of emulsion droplets was in the range of 1.65-1.76 µm and the highest zeta potential value was obtained by 0.7 % (w/w) BG particles (-30.02 mV). It can be concluded that increasing BG particles to 0.7 % resulted in creating the most stable emulsion.

Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles: gastrointestinal digestion.

Recently, there has been growing research interests in designing Pickering emulsions. In this work, Alyssum homolocarpum seed gum (AHSG) and casein protein (CP) nanoparticles (NPs) fabricated as Pickering stabilizers. AHSG (0.0, 0.05, 0.10, and 0.15% (w/w))-CP (2% (w/w)) nanoparticles were fabricated and their properties were investigated (mean diameter, morphology, zeta potential, Fourier transform infra-red, and contact angle). Formation and stability of Pickering emulsion (Pes) stabilized by AHSG-CP NPs were monitored by mean diameter, rheological properties, and in vitro digestion. AHSG-CP Nps exhibited a small size (107.75 ± 0.42-201.52 ± 0.70 nm) and had wettability between 64.94 ± 3.44° and 70.92 ± 7.64°. The stability of PEs was greatly improved by 0.05AHSG-CP NPs, even after 30 days of storage, centrifugation, and in vitro digestion, owing to the reinforcement of particle structure at the oil/water interfaces.This study demonstrates that 0.05% (w/w) AHSG-CP NP showed the highest stability during storage and against gastrointestinal digestion which showed its suitability as a fat reducer emulsion structure.

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum.

Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 µm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics.

The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)-alginate (0.5%) (GA1), gellan (1%)-alginate (1%) (GA2), gellan (0.5%)-alginate (0.5%)-xanthan (0.1%) (GAX 1%), and gellan (1%)-alginate (1%)-xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties.

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough.

The purpose of this study was to use a mixture of whole wheat-barley flour mixture in the preparation of traditional Iranian bread (Barbari) in the optimum condition of fermentation to benefit from all available nutrients. In this study, bread parameters such as specific volume, porosity, textural characteristics, zinc, iron, phytic acid and organoleptic properties were investigated. In this research, different percentages of sourdough (15-30%) and fermentation time (30 - 120 min) were applied. Results showed that the phytic acid content significantly decreased (p < 0.05) (0.23 - 0.14) by increasing sourdough and fermentation time, which result in increasing in zinc (17.49 - 22.89%) and iron (36.44 - 45.32%) content. Both the sourdough content and fermentation time parameters had a significant effect (p < 0.05) on the better porosity (9.05 - 13.50%) and overall acceptability of bread (2.15 - 3.85). The hardness, gumminess, chewiness, porosity, phytic acid and overall acceptance parameters were used to optimize the fermentation conditions of Barbari bread by response surface methodology using a central composite design. Optimal conditions for the production of Barbari bread were 29.53% sourdough and 120 min fermentation time. Under optimal conditions, the overall acceptance, hardness, porosity, chewability, gumminess and phytic acid were 3.84, 60.81 N, 14.09%, 302.01 N/mm, 41.37 N and 0.15%, respectively.

Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect.

Anthocyanin pigments, which the peel of eggplant is rich in, contribute to food quality because of their function in color, appearance, and nutritional advantages. For the first time, this study aimed to optimize the composition of the extracting solvent as three factors: factor A (ratio of ethanol to methanol 0-100% v/v), factor B (ratio of water to alcohol 0-100% v/v), and factor C (citric acid in the final solvent 0-1% w/v) using response surface methodology (RSM), central composite design (CCD) with α 2, and two repeats in axial and factorial points and four central points, for maximum total phenolic content, total anthocyanin content, extraction yield, antioxidant activity in terms of DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) assay of the eggplant peel dry extract assisted by ultrasound (200 watts power, frequency of 28 kHz) in 60 °C for 45 min has been investigated. The best optimal formulas determined using RSM for the final solvent comprised optimal formula 1 (i.e., ethanol-to-methanol ratio 59% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.47%), and optimal formula 2 (i.e., ethanol-to-methanol ratio 67% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.56%). In general, an alcoholic-acidic extract of eggplant peel made with an ethanol-methanol solvent including citric acid can be used in the food industry as a natural source of antioxidants and pigment.

Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum.

Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide-protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3-7) and calcium chloride (5-20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG). The complex characteristic was investigated according to turbidity, viscosity behavior, and electrostatic interactions. The turbidity test showed that WPC:BSG and WPC:XG absorbance increased at pH 3.5 and 4.5, respectively, due to the formation of insoluble complex. pH 6 was the start point of the turbidity increment, which showed the formation of soluble complexes between WPC and polysaccharides. The FTIR analysis confirmed creation of soluble complex at pH 6. The absorbance raised with increasing the molar of CaCl2 to 10 mM, but no significant difference was observed by turbidity test in the range of CaCl2<10 mM. Also, the highest viscosity value was obtained by 10 mM CaCl2.

Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta.

In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB-5% seed flour, and 40% WB-10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Fiber ingredients increased moisture content, cooking loss, and ash of pasta samples. In contrast, swelling indexing, optimum cooking time, and water absorption decreased. The samples containing high fiber had a darker appearance with a stiffer structure. Microstructure confirmed the presence of a developed protein matrix in the witness sample. But by substitution of the WB, a heterogeneous and dense network with small and large cells formed. The mucilaginous seed flours (WB-QSS and WB-WSS samples) improved the uniformity of pasta microstructure in comparison with WB sample. WB pasta samples reduced all sensory scores, but adding seed flours had a more noticeable influence on increasing the sensory properties. The presence of QSS and WSS resulted in more starchy and elastic texture. By using mucilaginous seeds flour in the production of high-fiber pasta, the glycemic index decreased more noticeably. This investigation indicates the positive impact of mucilaginous seeds, especially WSS, on pasta sensorial properties, in line with a strong influence on technological characteristics and decreasing the glycemic index. PRACTICAL APPLICATION: This study determined a practical approach to produce high-fiber pasta by applying mucilaginous seeds with the improvement of technological and sensory properties.

Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin.

BACKGROUND: Bioactive compound delivery systems must provide stability against severe food processing and environmental conditions. Cress seed gum (CSG) with high thermal stability can be a promising polysaccharide for preparing physically cross-linked hydrogel as a curcumin delivery system. In the present study, CSG (0.05, 0.10 and 0.15 g kg-1 ) and calcium chloride (CaCl2 ) (0.00, 0.02, 0.04, 0.06 and 0.10 g kg-1 ) solutions were used for hydrogel fabrication. RESULTS: Physicochemical properties of hydrogels were evaluated by entrapment efficiency, loading capacity and swelling degree, differential scanning calorimetry, scanning electron microscopy, in vitro release and free radical scavenging capacity assessments. Accordingly, 0.15 g kg-1 CSG-0.02 g kg-1 CaCl2 hydrogel was revealed to have high entrapment efficiency (93.6 ± 1.59%), loading capacity (0.92 ± 0.00%) and swelling degree (105.96 ± 12.99%), as well as heat stability above 103 °C. CSG hydrogel significantly (P < 0.05) protected the antioxidant activity of curcumin against thermal process. The curcumin release in the acidic stomach medium was negligible, although it increased significantly in the simulated intestinal environment (42.5 ± 0.75%), which followed the Peppas model. CONCLUSION: As a result, CSG hydrogel can protect curcumin during food thermal processing and digestion time. Therefore, CSG hydrogel can play a valued role in modern-day food formulations with an increasing consumer preference for plant-derived materials. © 2021 Society of Chemical Industry.

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum.

Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EWP-XG mixture indicated the creation of a soluble complex of EWP-XG in pH 5.5. The Fourier-transform infrared spectroscopy confirmed the interaction between EWP and XG. The amount of absorbed oil was considerably higher in EWP-XG aerogels. SEM showed a soft surface in EWP 5% aerogel, which can be the reason for its less oil absorption. The aerogel and oleogel including more XG concentration had a stronger network structure and created more elastic oleogels. The light microscopy images revealed by increasing of XG concentration, the structure of protein gel mesh became more compact and regular. The XRD patterns of the aerogels did not show any clear differences between crystallinity of the samples. Therefore, it can be concluded that the aerogels based on the structuring of EWP-XG complexes have a high potential as a three-dimensional network for the oil absorption and creating oleogel.

Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum.

In this paper, the influence of a variety of salts (NaCl, CaCl2, and KCl) at different concentrations (0, 0.1, 0.5 and 1% w/w) on rheological and functional properties of basil seed gum (BSG) were investigated. BSG produced a high viscosity solution with yield stress, which was a function of salt type and concentration. In all samples, viscosity decreased as the electrostatic interactions between the BSG chains altered by salts. Flow behavior index increased by salt addition, which shows BSG had weaker shear-thinning behavior and worse mouthfeel in the presence of salts. The viscoelasticity of BSG strongly influenced by the addition of salt type as well as concentration. Larger cations (Ca+2) shield the electrostatic interaction between BSG chains more strongly compared to smaller cations as they have larger hydrated radius. As a result divalent salts decreased the viscosity and viscoelasticity more significantly. Emulsion capacity improved by salts addition, especially at high concentrations of salts. The foam capacity increased in the presence of CaCl2 and KCl increased foaming capacity of BSG. The results suggest that the addition of the different types of salt can alter or modify the rheological and functional properties of BSG, depending on the salt concentration.

Investigating functional properties of barberry species: an overview.

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.

Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione.

Plant derived polymers like mucilage have evoked great attention in the field of functional food ingredient delivery. The objective of this study was to evaluate the potential of basil seed gum nanoparticles (BSG NPs) as an oral delivery system for glutathione (GSH). BSG NPs (1-0.25mgml-1) were fabricated by ion gelling technique and calcium was used as a cross-linking agent (0.7-0.3mgml-1). The results showed that BSG NPs (298-595nm) have spherical shape and the relative viscosity revealed that the possibility of agglomeration of BSG NPs is low. The interaction between BSG and GSH was confirmed by FTIR and DSC studies. Entrapment and loading efficiency of BSG-GSH nanoparticles were in the range of 6.5-43% and 7-13%, respectively. GSH release in gastrointestinal environment showed release speed in pH 1.2 was lower in compared with pH 6.8. As a result, smaller amounts of GSH will be destroyed in the stomach during digestion time.

New studies on basil (Ocimum bacilicum L.) seed gum: Part II-Emulsifying and foaming characterization.

BSG is composed of two major fractions with different molecular weight: PER-BSG (5980kgmol(-1)) and SUPER-BSG (1045kgmol(-1)). In the present work, the emulsifying and foaming properties of BSG and its fractions were investigated as a function of molecular weight, chain flexibility and physicochemical features (protein and acid uronic content). BSG prevented creaming of emulsion for 4 weeks. This high stabilization may be related to formation a solid-like structure and viscoelastic film of BSG around oil droplets which protected oil droplets against aggregation. The low molecular weight fraction (SUPER-BSG) created more stable emulsion than high molecular weight fraction (PER-BSG). The foam capacity and stability of albumin solution increased by adding BSG. The highest foam stability was observed at the highest gum concentration (0.3% w/v). Removing protein moieties of BSG led to emulsion and foam stabilization properties of BSG weakened, which presents the importance of protein in emulsifying and foaming properties of BSG.