Characterization of novel alginate-Aloe Vera raft systems for treatment of gastroesophageal reflux disease.

Raft-forming systems are designed to relieve reflux symptoms by forming a physical barrier on top of the stomach. The present study aimed to evaluate the physico-chemical properties of alginate-aloe vera raft-forming systems for the first time. To achieve this goal, aloe vera was used in the proportion of 1 and 1.5 % in raft suspensions containing 5 % alginate as the main component of gel structure. Rafts were characterized by their volume, floating behavior, thickness, swelling properties, strength, resilience, reflux resistance, and acid neutralization capacity (ANC). Results showed the effectiveness of aloe vera in forming rafts that were voluminous, buoyant with greater total floating time (TFT), and stronger than formulations with no aloe vera. Furthermore, data showed that the presence of aloe vera could improve resilience time, swelling proportions, resistance to reflux under simulant conditions of movement in the stomach, and ANC values of rafts. Rafts were further characterized by oscillatory strain sweep test, differential scanning calorimetry, and Fourier transform infrared spectroscopy. Evaluation of the mechanical properties of rafts displayed a viscoelastic behavior of gels corresponding to the internal cross-linked structure of rafts. This study demonstrated that designing of alginate-aloe vera rafts can be suitable for the treatment of gastro-esophageal reflux disorders.

Sensorial, textural, and rheological analysis of novel pistachio-based chocolate formulations by quantitative descriptive analysis.

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, graininess, meltability, adhesiveness to spoon, adhesiveness to mouth, spreadability, fluidity, and oiliness. PCA revealed that the first two principal components explained 90% or more of the variance between the data. The first principal component was dominated by the descriptors' adhesiveness and hardness on the positive side and the descriptors' oiliness and fluidness on the negative side. The descriptor spreadability had a high positive loading on the second principal component. Herschel-Balkley and power law models were fitted to confirm the sensory evaluation results on different formulations. In the current research, the power law model seemed to be more accurate for fitting the samples. In terms of the selected texture attributes determined by the sensory evaluation, using component plot, the optimum combination of variables was found as follows: 15 pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distilled monoglyceride that produced desirable spreads that mimic commercial spread.

Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior.

BACKGROUND: Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5 mg g-1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels. RESULTS: When κ-carrageenan concentration increased from 0 to 1.5 and 3 mg.g-1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P < 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3 mg g-1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5 mg g-1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5 mg g-1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon. CONCLUSION: Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry.

Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation.

The present study developed a novel complex coacervate based on succinyl mung bean protein (SMBP) and gum arabic (GA) to encapsulate curcumin. The optimum pH and succinylprotein/polysaccharide ratio for complex coacervation were 3.0 and 1:1, respectively, measured by turbidity evaluation. Fluorescence spectroscopy depicted that the curcumin was loaded in the hydrophobic core of SMBP/GA. The evaluated FTIR and XRD showed that the encapsulation of curcumin in the complex coacervate hydrophobic core was successful, followed by minor changes in SMBP conformation caused by the succinylation process. The zeta potential showed that the succinylation of MBP led to a decrease in the zeta potential of SMBP and confirmed that the SMBP/GA was produced successfully at pH 3.0. The EE and LA of c-SMBP/GA were 99.79 ± 0.03 % and 24.94 ± 0.05 µg·mg-1, respectively, which were significant. SMBP showed enhanced antioxidant activity compared with MBP, and c-MBP/GA showed significant antioxidant activity measured by ABTS and DPPH radical scavenging assays. SMBP is a biopolymer that can be used to encapsulate bioactive compounds like curcumin and shows enhanced antioxidant activity. The c-SMBP/GA is a promising tool for encapsulating curcumin in food matrices with enhanced dispersity characteristics and release behavior.

Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing Allium jesdianum Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization.

This research aimed to characterize and compare the properties of nanoliposome (NLP)-loaded Salep mucilage-based bionanocomposite films containing free and encapsulated Allium jesdianum Boiss. essential oil (AEO). The mean size of nanoliposome containing Allium jesdianum Boiss. essential oil (NLP/AEO) was around 125 nm, the zeta potential value was about -35 mV, and the entrapment effectiveness was over 70% based on an evaluation of NLP prepared using the thin-film hydration and ultrasonic approach. Morphological studies further corroborated the findings of the Zetasizer investigation. When NLP/AEO has added to Salep mucilage-based bionanocomposite films, the tensile strength (TS), water solubility (WS), water content (WC), and water vapor permeability (WVP) were found to decrease. In contrast, the contact angle and oxygen permeability (O2P) elongation at break (EAB) increased. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images indicated that Salep mucilage-based bionanocomposite films added with NLP/AEO had a disordered inner network in the cross-section and a rough structure on the surface compared to the control film. Finally, an increase in antibacterial activity and a decrease in AEO release rate was observed for the Salep mucilage-based bionanocomposite films incorporated with NLP/AEO. Our results indicated that NLP/AEO, as an innovative sustained-release system, had the potential for using the developed antibacterial food packaging base on Salep mucilage for the shelf life extension of perishable food products.

Curcumin-loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation.

A novel complex coacervate based on mung bean protein (MBP) and succinylated chitosan (SC) was developed in order to encapsulate curcumin to enhance its antioxidant and release properties. The optimum pH and MBP/SC ratio for fabrication of the complex coacervate were determined as 5.5 and 3:1, respectively. The MBP/SC complexes exhibited high affinity toward curcumin with encapsulation efficiency of 89.65%. The curcumin-loaded MBP with succinyl chitosan (c-MBP/SC) exhibited antioxidant properties investigated by DPPH and reducing power assays. c-MBP/SC also showed significant photo stability and acceptable controlled release behavior in simulated gastrointestinal conditions. Fluorescence results indicated that curcumin interacted with the hydrophobic areas available in c-MBP/SC. FTIR results showed the successful encapsulation of curcumin in the hydrophobic core of the complex, followed by minor changes in MBP conformation. Analysis of zeta potential revealed that MBP/SC particles were synthesized successfully at the pH value of 5.5 due to conformational changes of MBP. The conformational changes in protein structure were confirmed by Nile Red fluorescence anisotropy. As a result, c-MBP/SC could be considered as a promising carrier for curcumin encapsulation in food formulations with enhanced dispersity characteristic.

Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods.

This study aimed at the fabrication of licorice extract (LE)-loaded microparticles by complex coacervation, using chickpea protein isolate (CPI) and soluble fraction of Persian gum (SFPG). The LE-loaded microparticles with the highest encapsulation efficiency (97.87%) and loading capacity (11.35%) were obtained at pH 3 and CPI: SFPG ratio, core: coating ratio, and polymer concentration of 2, 1.5, and 2, respectively. The LE-loaded microparticles (2-15 µm) possessed heterogeneous microstructure, and the Fourier-transform infrared spectroscopy data confirmed the pronounced effect of electrostatic interactions and hydrogen bonding. The thermostability, amorphous structure, and color of the LE-loaded microparticles were significantly enhanced, compared to free LE. The sensory evaluation of the model beverages containing LE-loaded microparticles revealed that the microencapsulation was able to mask the bitter aftertaste and color of the extract. Thus, the results of this research confirm the potential of CPI-SFPG complex coacervates for the efficient delivery of glycyrrhizin via incorporation into functional food products.

Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty.

The aim of the present study was to design a delivery system of curcumin (CU) loaded solid lipid nanoparticles (CU-CSLNs) for evaluating the antimicrobial properties in hamburger patty. Solid lipid nanoparticle (SLN) was prepared through a homogenizing technique. A response surface methodology was applied to optimize the CU-CSLNs to minimize the particle size (PS), polydispersity index (PDI), as well as to maximize the zeta potential to avoid aggregation of particles. The optimized sample revealed a spherical morphology under scanning electron microscope (SEM) and dynamic light scattering (DLS) with particle sizes of 126.87 ± 0.94 nm and 0.21 ± 0.025 PDI. The zeta potential and encapsulation efficiency (EE %) were found to be -30 ± 0.3 mV and 99.96 ± 0.01%, respectively. The CSLNs exhibited higher in vitro antimicrobial effect (142 µg·ml-1 ) against Staphylococcus aureus and generic Escherichia coli as compared to free CU (1000 µg·ml-1 ). Finally, the CSLNs antimicrobial effect was tested in hamburger patty inoculated with foodborne pathogens during eight days of storage at 4 °C. The results indicated that CSLNs had a higher antimicrobial effect than free CU. This study provides insight into the preparation of the novel antimicrobial nanoparticles for food safety applications.

Nutrition and Immunity in COVID-19.

Nutrition can strongly influence infection trajectories by either boosting or suppressing the immune system. During the recently emerged pandemic of coronavirus disease 2019 (COVID-19), individuals who possess diets high in fat, refined carbohydrates, and sugars have shown to be highly prone to the disease and associated adverse outcomes. Both micronutrients and macronutrients provide benefits at different stages of the infection. Thus, using appropriate nutritional recommendations and interventions is necessary to combat the infection in patients with COVID-19 in both outpatient and inpatient settings.

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein.

This study investigated alkaline shifting, ultrasonication, and their combination on functional modifications of faba bean protein isolate (FPI). The protein characterization revealed that the combined alkaline shifting/ultrasound treatment dissociated large aggregates of FPI into small ones, resulting in increased protein surface hydrophobicity and decreased free sulfhydryl groups. Such structural changes significantly increased FPI solubility from 12.2 to 40.4% to more than 95% at pH 3 and 7 and more than 80% at pH 6. Furthermore, the FPI modified by the combined alkaline shifting/ultrasound treatment produced emulsions with smaller particle size and superior stability at pH values 3 and 7. Likewise, a striking enhancement in foaming capacity (from 93% to 306-386%) and stability (from 10 s to 473-974 s) was achieved by the combined treatment. This study suggested that the ultrasound-assisted alkaline shifting treatment could be considered an effective method for improving FPI functional properties.

Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data.

Development of gluten-free products is important due to their role in gluten related disorders and health improvement. α-Amylase enzymes have shown to have a positive effect on wheat bread quality. This study aimed to screen in-silico a novel acidic-thermostable α-amylase (PersiAmy2) from the sheep rumen metagenome to increase the quality of gluten-free bread. The PersiAmy2 was cloned, expressed, purified and characterized. The enzyme was highly stable at a wide range of pH, temperature and storage conditions. The PersiAmy2 had excellent activity in the presence of ions, inhibitors, and surfactants. Utilization of the acidic thermostable PersiAmy2 in gluten-free bread resulted in a softer crumb, higher specific volume, porosity, moisture content and caused a darker crust color. The rheological measurement showed a solid-elastic behavior in batters. Also the addition of this enzyme reduced the firmness. From the results of this study it can be concluded that the PersiAmy2 can be used to improve the quality of gluten-free bread.

Fabrication and characterization of mucoadhesive bioplastic patch via coaxial polylactic acid (PLA) based electrospun nanofibers with antimicrobial and wound healing application.

Polylactic acid (PLA) is the second-highest consumed bioplastic in the world. PVP/PLA-PEO complex nanofibers encapsulating collagen and cefazolin dressing scaffold were fabricated using a coaxial electrospinning method to target the release of the encapsulated compounds. It was observed that in collagen doses of 10 and 20%, the speed of healing showed a significant difference with the control sample, but the dose of 40% caused a decrease in wound healing rate in mice. The nanofibers' morphology and surface roughness were investigated by scanning electron microscopy (SEM) and atomic force microscopy (AFM), respectively. The mechanical properties and adhesion strength of the scaffolds were investigated. The scaffolds' antimicrobial activity was evaluated by disk diffusion method against the E. coli, S. aureus, and P. aeruginosa. The results indicated a positive effect on the antimicrobial activity of the samples. In this study, we were able to prolong the effect of scaffolds by changing the pattern of release of cefazolin from inside the nanofibers. Possible interactions between the polymers and the encapsulated compounds were investigated using Fourier-transform infrared spectroscopy (FTIR). Finally, in-vivo and histological tests were performed to evaluate the efficacy of the scaffolds in accelerating wound healing.

Eco-friendly UV protective bionanocomposite based on Salep-mucilage/flower-like ZnO nanostructures to control photo-oxidation of kilka fish oil.

The carbohydrate source has shown great potential for preparing edible film structures, particularly as bionanocomposite edible films. In the present study, highly effective eco-friendly UV protective bionanocomposite based on Salep-mucilage (SaM)/ZnO flower-like (ZnOF) nanostructures were developed and characterized. To investigate microstructure and structure properties of SaM/ZnOF bionanocomposite, scanning electron microscopy (SEM), and atomic force microscopy (AFM) techniques, Fourier transformed infrared (FT-IR) and X-ray diffraction (XRD) were utilized. Our results showed that the increasing ZnOF content decreased transparency (~80%) of the bionanocomposites. The hunter color values observations confirmed the films' UV-Vis spectrum and their UV-protective properties. Additionally, SaM/ZnOF bionanocomposite were examined for their efficacy to decrease photo-oxidation in kilka fish oil under fluorescent light during 12 days of storage. The outcomes of our investigation confirm that SaM/ZnOF bionanocomposite with performance as the adequate light barrier to delay photo-oxidation of kilka fish oil during extended storage.

A novel metagenome-derived thermostable and poultry feed compatible α-amylase with enhanced biodegradation properties.

According to the numerous applications of feed processing by enzymatic conversion can be a fantastic tool to extreme its industrial usages. In this study, a novel acidic-thermostable α-amylase (PersiAmy3) was in-silico screened from the sheep rumen microbiota by computationally guided experiments instead of costly functional screening. At first, an in-silico screening approach was utilized to find primary candidate enzymes with superior properties. Among the selected candidates, PersiAmy3 was cloned, expressed, purified, and characterized. The PersiAmy3 was able to retain 65% of its maximum activity after 14 days of storage and exhibited optimal activity at pH 6-7 and 50 °C. The enzyme had excellent activity in the presence of various chemicals, it showed an excellent ability to hydrolyze different substrates, and was Ca2+ independent. Due to the high stability and activity of the PersiAmy3 on the corn powder as substrate, its ability to degrade the corn-based poultry feed at three high temperatures (50°C, 70°C, and 85°C), followed by the structural analysis was investigated. The result of this study indicated the power of computational selected candidates to discover novel acidic thermostable α-amylases. The selection method was very accurate, effective biodegradation of the poultry feed for industry was achieved using the selected candidate PersiAmy3.

The urgent need for integrated science to fight COVID-19 pandemic and beyond.

The COVID-19 pandemic has become the leading societal concern. The pandemic has shown that the public health concern is not only a medical problem, but also affects society as a whole; so, it has also become the leading scientific concern. We discuss in this treatise the importance of bringing the world's scientists together to find effective solutions for controlling the pandemic. By applying novel research frameworks, interdisciplinary collaboration promises to manage the pandemic's consequences and prevent recurrences of similar pandemics.

Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins.

In the current study, the impact of microbial transglutaminase (MTGase)-mediated crosslinking on the thermally denatured egg white protein (TD-EWP) made in alkaline pH in relation to their gelling properties of in gel and emulsion gel systems was investigated. Unlike native EWP that was not a good substrate for MTGase due to its compact structure, SDS-PAGE and gel solubility data showed the TD-EWP was sufficiently cross-linked by MTGase. The MTGase significantly (p < 0.05) increased the gel strength, fracture stress, fracture strain, and TPA parameters and decreased the frequency dependence of elastic modulus and stress dependence of creep compliance of TD-EWP gel and emulsion gel samples. The enhanced mechanical properties of the TE-EWP gelled samples treated with MTGase may be suitable for delivering sensitive compounds as well as in fabricating tailored scaffolds in tissue engineering and biomedical products.

Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles.

In this study, bio-composite films were developed by casting film-forming emulsions based on potato starch-glycerol-olive oil containing dispersed zein nanoparticles (ZNP). This paper studied the effect of the combined use of olive oil and different concentrations of zein nanoparticles on the structural and physico-mechanical properties of plasticized potato starch films. The water vapor permeability decreased with oil addition. Barrier properties were further improved with increasing ZNP content. It was discovered that the tensile strength increased as the ZNP content increased, but decreased with incorporation of the oil. Contact angle increased with ZNP and olive oil addition. Apparent color and UV transmittance of potato starch-glycerol film were impressed with the use of ZNP and olive oil. The microstructure and morphologies of films were characterized by Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and atomic force microscopy (AFM). Dynamic mechanical thermal test revealed that the storage modulus decreased with incorporation of olive oil, however was improved by increasing nanoparticles content.

Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction.

This work aimed to investigate the effects of the microwave-assisted extraction (MAE) on the hempseed (Cannabis sativa L.) oil yield, oxidation stability, and antioxidant activity. Power (300, 450, and 600 W) and time (5, 10, and 15 min) were independent variables while oil extraction yield, peroxide value (PV), p-anisidine value (AV), TOTOX value (TV), and DPPH scavenging activity were considered as dependent ones. Optimization was conducted by response surface methodology where the optimum point was 450 W and 7.19 min. In this point, the extraction yield obtained 33.91% w/w and the oil showed acceptable oxidation quality (PV of 2.5 meq/kg, AV of 0.67, and TV of 5.67) and antioxidant activity with the IC50 value of 30.82 mg/mL. The Soxhlet extraction (SE) method was carried out to be compared with MAE. It showed relatively higher oil extraction yield (37.93% w/w) but lower oil oxidation stability with PV of 6.4 meq/kg, AV of 3.69, TV of 16.49, and higher amount of IC50 32.47 mg/mL which showed lower antioxidant activity. Any significant difference between fatty acid compositions was not observed with the dominant amounts of linoleic acid and α-linolenic acid. Also, the tocopherol contents and thermal properties were studied by HPLC and DSC, respectively. MAE showed higher total tocopherol content (929.67 mg/kg) than SE (832.61 mg/kg) and γ-tocopherol was dominant. Moreover, DSC analysis showed that both profiles (crystallization and melting transitions) are likely influenced mostly by the triglyceride compositions and crystals structure.

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties.

Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes, and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05 and 5.77 (Log CFU/ml). It was concluded that when the amount of egg white increases, the number of bacteria significantly decreases. No coliforms, E. coli, salmonella, mold, and yeast were observed. Also, pH levels were increased from 8.3 to 8.7 and acidic spoilage was reduced. The chocolate milk containing 14% egg white was the most preferred by the panelists in all of the evaluated items except texture. Protein, Ca, Na, and energy contents were increased, and fat, cholesterol, saturated fatty acids, total sugar, lactose, carbohydrate, Mg, Fe, and P contents of the treated samples were decreased.

Characterization of a high-performance edible film based on Salep mucilage functionalized with pennyroyal (Mentha pulegium).

Salep mucilage was extracted from salep tubers and used to produce edible films containing pennyroyal extracts (PER) (0, 0.5, 1, and 1.5% v/v) as a new antibacterial/antioxidant edible film, and their physical, mechanical, permeability, thermal, microstructural and antibacterial properties were measured. Results showed that pulegone (20.8%) and menthone (34.7%) were the most representative components of PER. Water vapor permeability (WVP) was determined in the range of 2.26-2.81 × 10-11 g-1s-1Pa-1. Oxygen permeability (O2P) was found between 30.53 and 35.64 cm3µmm-2d-1 kPa-1. As expected, the PER concentration from 0% to 1.5% (w/w) increased the elongation at break (EAB) but decreased tensile strength (TS) and Young's modulus (YM). The 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) methods were used to evaluate the antioxidant activity. Based on the results of the agar disc diffusion test, the antibacterial properties significantly increased with the incorporation of PER. Salep mucilage based (SBM) edible films containing PER showed a powerful antibacterial activity against Yersinia enterocolitica, Staphylococcus aureus, and Shewanella putrefaciens among bacteria tested.