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.

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses.

The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation.

In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were investigated in different model systems using Fourier transform infrared (FTIR) spectroscopy to unravel the underlying physical mechanism by which inulin impacts dough and bread properties. Interactions of inulin with starch and phospholipid were not considerable compared to gluten, but it was also clear that the modes of these interactions varied with the type and the amount of additives used in model formulation. This study revealed that when inulin is added to gluten, water redistribution promotes partial dehydration of gluten and collapse of ß-spirals into intermolecular ß-sheet structures; this trans-conformations might be due to physical reasons are believed to further impact the poor quality of bread containing added inulin. Upon performing Gaussian-Lorenzian curve fitting, it was observed that by adding of inulin to model systems, the relative contribution of characteristic peaks of ß-turn and intramolecular ß-sheet was progressively decreased whereas intermolecular ß-sheet and α-helix contents were increased.

Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions.

The fructans, inulin and oligofructose, were known to possess many physiologic properties. In the present study, the Box-Behnken design was used to determine the optimum extraction conditions of fructan from Eremurus spectabilis root powder (Serish) with water extraction, direct and indirect ultrasound assisted extraction methods that gave the maximum yield. Sonication amplitude (20-100 %), sonication temperature (30-70 °C) and sonication time (5-40 min) were considered variables of direct and indirect ultrasound extractions while for conventional extraction the following variables were water to solid ratio (30-50 v/w), temperature (40-90 °C) and time (5-40 min). A second-order polynomial model was fitted to each response and the regression coefficients were determined using least square method. There was a good agreement between the experimental data and their predicted counterparts. In addition to establishing the difference of these extraction methods, the scanning electron microscopy, Fourier-transform infrared spectroscopy, zeta potential and particle size analysis have been shown to be useful tools to investigate, approximate and predict characteristics of extracted fructan. Moreover, comparison of conventional extraction, direct sonication extraction, indirect sonication extraction showed the indirect sonication extraction is a suitable method for fructan extraction.

Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed.

Germinated palm date seeds were milled into two fractions: germ and residue. Dough rheological characteristics, baking (specific volume and sensory evaluation), and textural properties (at first day and during storage for 5 days) were determined in Barbari flat bread. Germ and residue fractions were incorporated at various levels ranged in 0.5-3 g/100 g of wheat flour. Water absorption, arrival time and gelatination temperature were decreased by germ fraction but accompanied by an increasing effect on the mixing tolerance index and degree of softening in most levels. Although improvement in dough stability was monitored but specific volume of bread was not affected by both fractions. Texture analysis of bread samples during 5 days of storage indicated that both fractions of germinated date seeds were able to diminish bread staling. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among dough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology.

Nowadays, the use of bread improvers has become an essential part of improving the production methods and quality of bakery products. In the present study, the Response Surface Methodology (RSM) was used to determine the optimum improver gel formulation which gave the best quality, shelf life, sensory and image properties for Barbari flat bread. Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) were constituents of the gel and considered in this study. A second-order polynomial model was fitted to each response and the regression coefficients were determined using least square method. The optimum gel formulation was found to be 0.49 % of SSL, 0.36 % of DATEM and 0.5 % of PG when desirability function method was applied. There was a good agreement between the experimental data and their predicted counterparts. Results showed that the RSM, image processing and texture analysis are useful tools to investigate, approximate and predict a large number of bread properties.

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.

The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine-producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine-producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

The effects of rice bran oil on left ventricular systolic function, cardiometabolic risk factors and inflammatory mediators in men with coronary artery disease: a randomized clinical trial.

BACKGROUND/OBJECTIVE: In the current study, we aimed to explore the effects of rice bran oil (RBO) in adjunct to conventional medical therapy on left ventricular ejection fraction (LVEF), cardiometabolic risk factors, and inflammatory mediators in male patients with coronary artery disease (CAD). SUBJECTS/METHODS: The present randomized controlled trial included 40 men diagnosed with CAD (mean age = 55.76 years) who were randomly allocated into two groups to receive either 30 grams per day of RBO (intervention group) or sunflower oil (control group) plus a standard diet for eight weeks. At the initial visit, demographic and anthropometric data and blood samples were collected. LVEF levels and serum concentrations of lipid profile, glucose, uric acid, hs-CRP, and TNF-α were investigated. RESULTS: A total of 37 participants completed the study (n = 18 in the intervention group, n = 19 in the control group). Analysis of covariance (ANCOVA) adjusted for baseline values, age and body mass index revealed that RBO significantly improved LVEF (51.34%) and reduced triglyceride (125.01 mg dl-1), blood sugar (110.4 mg dl-1), total cholesterol (123.01 mg dl-1) and low density lipoprotein (56.88 mg dl-1) levels compared to sunflower oil ((45.56%), (155.93 mg dl-1), (128.94 mg dl-1), (163.93 mg dl-1) and (83.79 mg dl-1), respectively) following a 8-week trial (P-values < 0.05). Additionally, the test demonstrated that RBO consuming patients had significantly lower levels of serum uric acid (4.60 mg dl-1), TNF-α (6.99 ng L-1) and hs-CRP (2.11 mg L-1) compared to the control group ((5.92 mg dl-1), (15.23 ng L-1), (4.47 mg L-1), respectively) (P-value < 0.05). However, no significant changes were found regarding weight, blood pressure or serum HDL levels throughout the trial. CONCLUSION: Consumption of 30 grams per day RBO within a standard diet could be considered an effective non-pharmacological approach in improving LVEF, cardiometabolic risk factors, and inflammatory state in CAD. However, future trials are recommended for more clarification.

Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability.

Saffron petal, as a byproduct of saffron processing, contains a considerable amount of antioxidant compounds. In the present study, the effect of drying methods (spray and freeze) and different wall structures (maltodextrin and pectin) was investigated on the physicochemical characteristics of microcapsules of saffron petal extracts. Results showed that the increase of the pectin ratio in wall composition leads to the increase of polyphenols content and antioxidant activity of microcapsules. Microencapsulation efficiency and loading capacity in pectin-contained samples were higher than pure maltodextrin samples. Moreover, microcapsules obtained from spray drying method had higher microencapsulation efficiency and loading capacity in comparison with microcapsules obtained from freeze drying method. Also, scanning electron microscopy, X-ray diffraction, and differential scanning calorimetry have been shown to be useful tools for establishing the difference between produced microcapsules. High-performance liquid chromatography was used to evaluate the polyphenolic compounds of the microsphere. The chromatograms obtained from both encapsulation methods indicated high levels of routine in microcapsules of saffron petal extract. In addition, the release of polyphenols from microcapsules of saffron petal extract was evaluated under simulated gastrointestinal conditions. The results indicated that the release behavior of the microcapsules varied according to the type of drying method and wall composition. To assess the shelf life, the microcapsules were kept at different temperatures and relative humidities for 16 weeks. The microcapsules produced by freeze drying and containing high levels of pectin in wall composition had the highest antioxidant activity when kept in relative humidity of 11% and temperature of 4 °C. PRACTICAL APPLICATION: Saffron petal is the huge amount of saffron by-product and contains a number of various antioxidant compounds. Microencapsulation of its valuable compounds results in preventing the destruction of these compounds by environmental factors and their increased bioavailability. Indeed, this paper focuses on the release of microencapsulated powder in the simulated system of the digestive system that helps us to improve the shelf life of the final product during the process and controlled release of compounds in the food and pharmaceutical industries.

Corrigendum to "Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses" [Heliyon 5 (7) (July 2019) e02144].

[This corrects the article DOI: 10.1016/j.heliyon.2019.e02144.].

Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses.

Nowadays, there is an increasing tendency toward using probiotics in different food systems. In this work, probiotic survival, texture features and sensory properties of synbiotic chewing gum containing encapsulated probiotic organisms (Lactobacillus reuteri) were studied. Probiotics were encapsulated using alginate, inulin (0-1%) and lecithin (0-1%). Storage trials showed that, unlike control, the viability of the probiotic in encapsulated samples was retained after 21 days. Probiotic survival was increased by increasing of inulin and lecithin in cell walls. Samples containing encapsulated organisms had different texture parameters compared to the control. Sensory panelists liked the chewing gum with encapsulated lactobacilli. Thus, chewing gum has been shown to be an excellent food for delivery of probiotic lactobacilli. Principal component analysis (PCA) allowed discriminating among probiotics survival and chewing gum specialties. Partial least squares regression (PLSR) models were applied to find out the relationships between sensory and instrumental data.

Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis.

Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks' storage. Results showed that the effect of temperature, storage time, and interaction effects of packaging and temperature, and packaging and storage time, and packaging and temperature and stoarge time on instrumental hardness were significant (p < 0.01). In sensory evaluation, the effect of treatments on sensory attributes was not significant. Instrumental hardness and sensory texture had a high correlation with each other. Principal component analysis (PCA) of the data obtained for the samples permitted the reduction of the variables to two principal components, which together explained 60.7% of the total variability.

Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study.

One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bread. In this study, the interactions between polyols as improvers (i.e. glycerol, sorbitol and propylene glycol) and major biopolymers of wheat flour (i.e. starch and gluten) were examined in model systems fortified with Serish inulin by Fourier transform infrared (FTIR) spectroscopy. The changes in starch structure were estimated focusing on the ratios of the heights of the bands at 1047 and 1022 cm-1 which expresses the quantity of ordered starch to amorphous starch. At first and 5th days of storage, this ratio of control sample was higher than polyol treated samples. It was proved from Gaussian-Lorenzian curve fitting that the relative contribution of characteristic peaks of ß-turns and intramolecular ß-sheets was consecutively increased when polyol proportion of models increased. Whereas, content of intermolecular ß-sheets and α-helix was slightly decreased with increasing of polyols in the models. Briefly, polyols especially 5% propylene glycol, could be used to reduce the undesirable effects of inulin on the quality parameters of dough and bread.

Fractionation of Eremurus spectabilis fructans by ethanol: Box-Behnken design and principal component analysis.

The fructans, inulin and oligofructose, are known to exert many food and pharmaceutical applications and are widely used in functional foods throughout the world for their nutritional and techno-functional properties. In the present study, the Box-Behnken design was used to determine the optimal conditions for fructan precipitation from Eremurus spectabilis root powder (Serish) by adding ethanol that gave the maximum yield. Ethanol-to-syrup (E/S) ratio (2:1-15:1), precipitation temperature (30-60°C) and syrup concentration (10-40°B) were considered variables of fructan precipitation. The most compatible model among mean, linear and quadratic expressions was fitted to each response and the regression coefficients were determined using least square method. There was a good agreement between the experimental data and their predicted counterparts. The optimum conditions for fractionating fructan composition of Serish by ethanol were estimated to be E/S ratio of 8.56, temperature of 23.51°C and initial syrup concentration of 40°B. Precipitation under these optimized conditions achieved the best yield (85.81%), average chain length (12.92) and purity (80.18%). In addition, principal component analysis (PCA) allowed discriminating among precipitated fructan specialties.