Assessing physicochemical characteristics of a shear-thinning polysaccharide mucilage extracted from marshmallow root (Althaea officinalis L.) by an ohmic heating system.

Althaea officinalis L. root mucilage holds promise for food industries due to its functional properties. Despite various extraction techniques, ohmic systems remain underexplored for mucilage extraction. This study aimed to compare the efficacy of mucilage extraction using ohmic systems with maceration and investigate their physicochemical properties. The mucilage extraction was carried out utilizing maceration (M), ohmic-assisted extraction (OAE), and ohmic-assisted vacuum extraction (OAVE). Various parameters were evaluated, such as densities and specific energy consumption. The mucilage obtained by OAE had the highest yield (8.9 %). The highest solubility corresponded to the mucilage obtained by the OAE system (85.18 % at 65 °C). OAVE mucilage had 76.16 % swelling and 82.5 g water/g dry sample binding capacity, while OAE mucilage had 19.6 g water/g dry sample binding capacity. The OAVE mucilage oil absorption (12.3 g oil/g dry sample) was almost twice that of the OAE system. Rheological analysis characterized them as a pseudoplastic behavior. DSC thermogram of mucilage samples exhibited a singular endothermic peak (92.05 to 108.3 °C). FTIR analysis highlighted that the primary constituents of mucilage samples predominantly consisted of polysaccharides. This study concluded that ohmic-assisted extraction was the most efficient method for obtaining mucilage. Further research could explore the potential applications of this mucilage.

Protein-Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications.

The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein-CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein-CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion-based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein-CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics.

Sour orange (Citrus aurantium) seed, a rich source of protein isolate and hydrolysate - A thorough investigation.

Sour orange (Citrus aurantium) seeds are typically discarded by juice processors as waste. This study aimed to extract protein isolates, produce hydrolysates from de-oiled sour orange seeds (SOS), and characterize their physicochemical properties. Previous studies have described methods to obtain protein isolates and hydrolysates from agricultural residues. However, there is limited data on the SOS. This research characterized protein isolates and hydrolysates from SOS, emphasizing yield, purity, and amino acid composition. Protein isolates were extracted using borate saline buffer, saline, and distilled water. Enzymatically hydrolysis was conducted using Protamex® (a commercial protease) at concentrations ranging from 0.2 to 5 g enzyme/100g protein isolate. Differential scanning calorimetry, electrophoresis, and FT-IR spectroscopy were utilized to characterize the isolates and hydrolysates. Data showed that using 5 % saline resulted in protein extraction with a yield and purity of 30 and 86 %, respectively. DSC analysis revealed that the denaturation temperature of the protein isolate was 68 °C, while the hydrolysates exhibited structural instability, as indicated by a decrease in enthalpy change compared to the isolate. The protein isolate had a 76° contact angle. The amino acid profile showed a significant presence of glutamic acid (130.530 mg/g) and arginine (70.210 mg/g). Electrophoresis analysis exhibited four major bands of the protein. The bands' intensity decreased, and new bands appeared after hydrolysis. The enzyme hydrolysis was confirmed using the O-phthaldialdehyde method and FTIR. Findings revealed that based on the free amine group quantity, the hydrolysate obtained using 5 g enzyme/100g protein isolate was 14.220 ± 0.299 µmol/mg protein. The study concluded that sour orange seeds are a good source of protein, with protein isolates and hydrolysates exhibiting desirable characteristics. More research needs to be conducted to acquire further information about their functional properties and potential applications.

Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics.

The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.

The effects of powdered drinks enriched with curcumin and probiotics on lipid profile and atherogenic indices in patients with metabolic syndrome: A randomized, double-blinded, placebo-controlled clinical trial.

Cardiovascular disease is prevalent globally and is the most common complication of metabolic syndrome (MetS). Previous studies have suggested that curcumin and probiotics may improve the lipid profile, so we aimed to investigate the effects of the edible powder enriched with these substances on lipid profile level and atherogenic indices such as Atherogenic Coefficient (AC), Castelli Risk Index-I (CRI-I), Castelli Risk Index-II (CRI-II), and Atherogenic Index of Plasma (AIP). In the present parallel randomized double-blinded placebo-controlled clinical trial, 124 people with MetS with overweight or obesity were randomly allocated to 4 groups and were followed up for 8 weeks. The participants received a low-calorie diet and a daily sachet of enriched powder drink. The sachets contained either 109 CFU of probiotics or 1 g of curcumin, or probiotic + curcumin (pro + cur), or placebo, respectively. The fasting lipid profile and atherogenic indices were measured at the beginning and end of the study. One hundred and fourteen participants completed the study. At the end of the study, the within- and between-group comparisons showed no significant differences in lipid profile and atherogenic indices (p > .05). Based on the results of the current study, taking an oral powder containing 1 g curcumin and 109 CFU probiotics for 8 weeks had no effect on the lipid profile level and atherogenic indices; however, more studies are recommended.

Fabrication and study on dually modified starch embedded in alginate hydrogel as an encapsulation system for Satureja essential oil.

This study aimed to investigate how the types and order of modifications influence the structure and physicochemical characteristics of modified porous starch. The work focuses on the encapsulation of essential oil in hydrophobic microcapsules embedded in sodium alginate hydrogels. FTIR spectra indicated successful esterification of starch with OSA. 1047:1022 cm-1 and 1022:995 cm-1 band ratios of FTIR spectra revealed increased crystallinity due to enzymatic modification, supported by XRD patterns. Porous-OSA (PO) starch had 1.5 times higher degree of substitution (DS) than OSA-porous (OP) starch, confirmed by the intense peak at 0.85 ppm in 1H NMR spectra. SEM images displayed larger particles and smaller pore diameter in OP compared to PO and porous starch, indicating amylolytic enzyme inhibition by OSA. Loading efficiency (LE) showed no significant difference between OP and PO microcapsules (≈70 %), both significantly higher other starch microcapsules. OP and PO microcapsules exhibited sustained release, with enhanced antibacterial activity. Alginate hydrogels preserved about 60 % antioxidant and 90 % antibacterial activities of SEO against 2 h of UV radiation. These findings suggest that the order of modification could not affect the functional properties of final microcapsules. Additionally, the importance of alginate hydrogels as the protective and second wall material was disclosed.

Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review.

Hydrocolloids are important ingredients in food formulations and their modification can lead to novel ingredients with unique functionalities beyond their nutritional value. Cold plasma is a promising technology for the modification of food biopolymers due to its non-toxic and eco-friendly nature. This review discusses the recent published studies on the effects of cold plasma treatment on non-starch hydrocolloids and their derivatives. It covers the common phenomena that occur during plasma treatment, including ionization, etching effect, surface modification, and ashing effect, and how they contribute to various changes in food biopolymers. The effects of plasma treatment on important properties such as color, crystallinity, chemical structure, rheological behavior, and thermal properties of non-starch hydrocolloids and their derivatives are also discussed. In addition, this review highlights the potential of cold plasma treatment to enhance the functionality of food biopolymers and improve the quality of food products. The mechanisms underlying the effects of plasma treatment on food biopolymers, which can be useful for future research in this area, are also discussed. Overall, this review paper presents a comprehensive overview of the current knowledge in the field of cold plasma treatment of non-starch hydrocolloids and their derivatives and highlights the areas that require further investigation.

Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties.

In this study, whey protein isolate (WPI) cold-set microgels containing marjoram (Origanum majorana) aqueous extract (MAE) were prepared at different pHs (4.0, 5.0, and 6.0). After characterization, the microgel dispersion was used to stabilize linseed oil-in-water Mickering emulsions (MEs). The resultant MEs were then characterized in terms of physicochemical and rheological properties under the effect of pH and MAE addition. The morphology, particle size, zeta potential, and interfacial tension of microgels were affected by pH and MAE. XRD patterns showed the amorphous structure. Microgel-stabilized MEs did not reveal any significant sign of instability under gravity during 6 months of storage. All MEs had dominant elastic character. Despite the lowest zeta potential values, MEs prepared at pH 4 showed the highest physical stability against gravity but the lowest centrifugal stability against oiling off, which indicated that both viscous and elastic components are required for MEs stability. This sample had the highest apparent viscosity and the strongest viscoelastic properties. Rheological data were best fitted with Herschel-Bulkley and Power Law models. An increase in pH and presence of MAE improved the oxidative stability of MEs. The results of this study showed that WPI microgels are appropriate candidate for long-term stabilization of linseed oil-in-water MEs. The presence of MAE is useful in designing special emulsions in which the aqueous phase is partially replaced by the aqueous extract of medicinal plants.

Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum-Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties.

In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G', and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against S. aureus.

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

Enhancing phycocyanin solubility via complexation with fucoidan or κ-carrageenan and improving phycocyanin color stability by encapsulation in alginate-pregelatinized corn starch composite gel beads.

Phycocyanin (PC), as a pigment-protein complex, aggregates and precipitates in acidic environments. In this context, complex formation with anionic polysaccharides is a strategy to enhance protein solubility. Besides, acidic conditions negatively affect the inherent blue color of PC, which can be prevented by encapsulation. Thereupon, in the present study, two different biopolymer-based systems, namely complexes and hydrogel beads, were prepared to increase PC solubility and its color stability under acidic conditions, respectively. Fucoidan and κ-carrageenan (KC) were separately utilized to make a complex with PC. Calcium alginate-pregelatinized corn starch (PCS) composite gel beads were used to encapsulate PC. The prepared samples were added into model systems simulating acidic conditions and then characterized during storage at 4 and 25 °C under dark conditions. Appropriate colloidal stabilities were observed for fucoidan/PC and KC/PC model systems. The color of the samples remained stable at 4 °C. As well, the bead carriers (i.e. alginate-PCS) properly protected PC against low pH conditions over time at 4 °C. Thereupon, the blue color of the beads satisfactorily remained stable at this temperature. The findings showed that complexation with fucoidan or KC and encapsulation in mixed hydrogel beads are promising routes for improving PC solubility and its color stability, respectively.

Comparison of the antioxidant capacity of sesamol esters in gelled emulsion and non-gelled emulsion.

The antioxidant capacity of sesamol esters in gelled emulsion was investigated in comparison with non-gelled emulsion to assess the role of mass transfer on their antioxidant capacity. Initiation phase and propagation phase kinetic parameters of peroxidation was calculated using a sigmoidal model. Sesamol esters showed higher antioxidant activity than sesamol in gelled emulsion and non-gelled emulsion. Sesamyl acetate, sesamyl butyrate, and sesamyl hexanoate had no synergistic effect with sesamol in gelled emulsion, while in non-gelled emulsion sesamyl butyrate exhibited a slight synergistic effect with sesamol. The antioxidant activity of sesamyl acetate and sesamyl hexanoate in non-gelled emulsion samples were higher than those of gelled emulsion samples, while sesamyl butyrate exhibited higher antioxidant activity in gelled emulsion than that of non-gelled emulsion. The cut-off effect hypothesis was observed in gelled emulsion, while this hypothesis was disappeared in non-gelled emulsion. During propagation phase, sesamol esters remained active and exhibited inhibitory effect.

A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready-to-eat leek.

In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready-to-eat leek was investigated after disinfection using Percidin-Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T1 to T4) and two samples were packaged as non-MAP (T5 and T6). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively. The count of microbial variables in T2 sample (87% N2, 3% CO2, and 10% O2) was lower than in other treatments. No significant difference was observed in the physcochemical properties (moisture and pH) of treated samples except for the color of T6 sample (cling film) compared to other treatments (p < .05). It is noteworthy that the panelists did not recognize differences among T1, T2, and T5 samples. However, T2 treatment was effective in maintaining microbial, physicochemical, and sensory properties of leek compared to the other treatments. Also, T6 sample showed the lowest quality in all parameters. Disinfection combined with MAP was able to maintain the physicochemical, microbial, and sensory properties of raw ready-to-eat leek during storage.

Improving the functional properties of wild almond protein isolate films by Persian gum and cold plasma treatment.

The application of edible films in food packaging is limited due to their poor functional properties. Cold plasma treatment (CPT) is an emerging technology for the modification of edible films. In this study, edible films were developed from different ratios of wild almond protein isolate (WAPI) and Persian gum (PG). The characterization of films revealed that the sample containing 90 % WAPI and 10 % PG had the highest elongation at break (E), the highest tensile strength (TS), and the lowest water vapor permeability (WVP). Therefore, it was selected as having the best WAPI:PG ratio and exposed to CPT for 5, 10, and 15 min. The results revealed that the application of CPT significantly increased the thickness, TS, and E of edible films, while WVP and solubility were not affected. FTIR spectra showed slight increases in peak intensities at 1628, 1538, and 1400 cm-1. The micrographs revealed that the roughness of composite films increased with increased cold plasma treatment time. In general, edible films treated by CPT for 10 min demonstrated the best functional properties.

Microencapsulation of Lacticaseibacillus rhamnosus GG and L. plantarum 299 V by reverse spherification: a promising method to improve the survival of probiotics.

This research reports the first application of the reverse spherification (RVS) method for encapsulation of two probiotics (Lacticaseibacillus rhamnosus GG and L. plantarum 299 V) compared to the basic spherification (BS). These probiotics were encapsulated in different solutions encompassing various contents of alginate, gelatin, and gellan gum. The RVS bead diameters was about 1.5 times bigger and hardness was 70%-80% lower than BS samples. As determined by Raman spectral mapping, the RVS beads had two calcium alginate walls but the BS beads had only one. The inner wall of the RVS beads was more than three times thicker than outer wall. The encapsulation yields of gelatin/gellan gum and gelatin beads prepared by both methods were >1.5% alginate beads. All the RVS-prepared beads were resistant to stomach acid and showed no significant reduction in the intestine. Furthermore, the incorporation of gelatin and gellan gum into alginate led to higher cell protection. For 1.5% alginate beads, <67% survival was achieved after acid exposure but in others, >77% survival was observed; RVS beads were about 1 log above than BS ones. The proposed novel microencapsulation method efficiently increased the viability of probiotic bacteria compared to the conventional approaches.

Comparing the antioxidant activity of gallic acid and its alkyl esters in emulsion gel and non-gelled emulsion.

In this study, antioxidant capacity of gallic acid and its alkyl esters in emulsion gel was compared with non-gelled emulsion to determine the role of mass transport on their efficiency. Lauryl gallate exhibited higher antioxidant activity than gallic acid and ethyl gallate in emulsion gel and non-gelled emulsion. In emulsion gel, the synergistic effects in the initiation stage for gallic acid + ethyl gallate, gallic acid + lauryl gallate, and ethyl gallate + lauryl gallate were 78.28 %, 68.46 %, and 60.04 %, respectively. In non-gelled emulsion, the synergistic effects were 52.78 %, 39.02 %, and 22.30 %, respectively. In both emulsion gel and non-gelled emulsion, the longest induction period and propagation period was observed in samples containing gallic acid + lauryl gallate. The effectiveness of antioxidants in emulsion gel was lower than non-gelled emulsion. This reduction in antioxidant activity can be due to the limited ability of antioxidants to be transferred to the interfacial area.

Current Innovations in the Development of Functional Gummy Candies.

Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.

Effect of polyglycerol polyricinoleate on the inhibitory mechanism of sesamol during bulk oil oxidation.

In this study, effects of sesamol on improving the oxidative stability of sunflower oil and its oil-in-water emulsion was investigated. To investigate the kinetic parameters related to the initiation and propagation stages of oxidation, a sigmoidal-model was used. Sesamol exhibited higher antioxidant activity in sunflower oil-in-water emulsion than that of sunflower oil. In both sunflower oil and sunflower oil-in-water emulsion, the inhibitory effect of sesamol against lipid oxidation continued even after the induction period. To improve the efficiency of sesamol in sunflower oil, polyglycerol polyricinoleate (PGPR) was incorporated into the functional environment of the sesamol. Sesamol exhibited a synergistic effect with PGPR during both initiation (synergistic effect of 68.87%) and propagation (synergistic effect of 36.84%) stages. Comparison of the size of reverse micelles in samples containing PGPR with those without PGPR revealed that PGPR can enhance the efficiency of sesamol by increasing the acceptance capacity of lipid hydroperoxides in reveres micelles structures. This can result in enhancing the effective collisions between sesamol and lipid hydroperoxides in the presence of PGPR. The water produced as a major byproduct of oxidation played a key role on the antioxidant activity of sesamol alone or in combination with PGPR during oxidation process.

Evaluating the effects of dark chocolate formulated with micro-encapsulated fermented garlic extract on cardio-metabolic indices in hypertensive patients: A crossover, triple-blind placebo-controlled randomized clinical trial.

This study aimed to investigate the health-related effects of microencapsulated fermented garlic extract (FGE) containing dark chocolate in hypertensive adults. For this purpose, 36 hypertensive adults (15 males vs. 21 females) were randomized to receive the FGE (5 g/day) dark chocolate containing 650 mg of FGE powder or the placebo. Intervention periods lasted for 6 weeks and were separated by a 3-week wash-out period. The response variables included blood pressure, anthropometric indices, lipid profile, and inflammatory and oxidative stress indices. Statistical analyses were performed using the Pkcross procedure, and Cohen's d was estimated for all response variables. There was no significant inter-period difference between the mean changes of body weight, waist circumference, and body mass index (BMI). Furthermore, no significant change was confirmed in participants' blood pressure, triglycerides, total cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL), very low-density lipoprotein (VLDL), serum homocysteine, high-sensitive c-reactive protein (hs-CRP), malondialdehyde (MDA), and total antioxidant capacity (TAC). It seems that the dose of FGE used in this study was not sufficient to cause any significant changes in the outcomes. Therefore, further studies with dose-response designs and longer durations are recommended.

A computational study of N2 adsorption on aromatic metal Mg16M;(M=Be, Mg, and Ca) nanoclusters.

Metal nanoclusters have been considered as a new class of chemical sensors due to their unique electronic structures and the particular physicochemical properties. The interaction of N2 molecule with neutral and ionic magnesium nanoclusters Mg17q(q=0,±1), as well as neutral magnesium nanoclusters with the centrality of beryllium and calcium Mg16M (M=Be, Mg, and Ca) have been investigated using CAM-B3LYP/6-311+G(d) level of theory in the gas phase. The electronic properties of magnesium nanoclusters were significantly affected by the adsorption of N2 molecule. The NBO analysis revealed a charge transfer from the adsorbed N2 molecule to the nanocluster. Based on the adsorption energies and enthalpies, a thermodynamically favorable chemisorption process was predicted for the Mg16Ca-N2 complex. The negative value of the Gibbs free energy of Mg16Ca-N2 confirmed the spontaneous adsorption process. The estimated recovery time for Mg16Ca-N2 complex for 8-MR (0.089 s) and 4-MRs (0.075 s) illustrated a possible desorption process for N2 molecule from the surface of Mg16Ca. Our finding also revealed the Mg16Ca has the ability to use as a sensor for detection and absorption of N2 molecule.