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.

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.

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.

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.

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.

Porphyrin-Functionalized Zinc Oxide Nanostructures for Sensor Applications.

Hybrid materials made of wide band gap semiconductors and dye molecules are largely studied mainly for photovoltaic applications. However, these materials also show interesting chemical sensitivity. Zinc oxides (ZnO) and porphyrins are good examples of a metal oxide semiconductor and a dye molecule that give rise to a hybrid material with such interesting properties. ZnO has been studied for sensors, optoelectronics, electronic devices, photo-anodes for dye-sensitized solar cells, and for mechanical energy harvesting. Porphyrins, on the other side, can be synthesized in order to mimic their roles in living systems such as oxygen transport and charge transfer for catalytic processes in animals and photosynthesis in plants. This paper provides a review of the chemical sensing properties of porphyrin-capped ZnO nanostructures. The methodologies to functionalize the ZnO surface with porphyrins are illustrated with emphasis on the relationships between the material preparation and its sensing properties. The development of sensors is described through the application of the hybrid materials to different transducers.

Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage.

BACKGROUND: To improve the quality of Pacific white shrimp (Litopenaeus vannamei), active coating solutions were prepared by dissolving 10 g L-1 of basil seed gum (BSG) and adding various levels of thymol (6%, 8% and 10% w/w based on gum weight) and glycerol (3.5 g L-1 ) as plasticizer. The effects of coating solutions (CS1-4) on the quality changes of shrimps during refrigerated storage over 20 days were investigated. RESULTS: The total volatile basic nitrogen (TVB-N) value in shrimps coated with CS4 (containing 10% w/w thymol) was slightly higher than the upper threshold of 300 mg kg-1 on day 18, whereas that of uncoated shrimps increased to, or over, the threshold value on day 7. Active coatings significantly reduced (P < 0.05) microbial growth in shrimps during the cold storage without a negative impact on the organoleptic properties. Using CS4 on the shrimp samples immediately reduced total viable count and psychrotrophic bacteria count by 2 and 1 log colony forming units g-1 , respectively, compared to controls. CONCLUSION: The results of the present study revealed that the active edible coatings based on BSG activated with thymol had good potential to be used in the production of active packaging for various food applications. © 2016 Society of Chemical Industry.

Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese.

The proteolytic stage of the digestion process of white cheese curd was optimised to maximise the angiotensin I-converting enzyme (ACE)-inhibitory activity of the final enzyme-modified cheese (EMC) paste. It was found that bioactive peptides generation in EMC paste was of multi-variable dependent nature and could be optimised by targeted selection of specific component variables. Maximum ACE-inhibitory was obtained by proteolysis at 48 °C for 25 h with 1 g Flavourzyme/kg cheese curd. This bioactive EMC paste was subsequently spray-dried. The drying conditions were optimised to obtain a highly soluble powder to warrant quick and complete hydration, with the lowest water activity to maximise long term storage. The higher the inlet drying air temperature, the greater was the solubility of resultant EMC powder. Differential scanning calorimetry analysis revealed that the highest drying air temperature (200 °C) resulted in a lower glass transition temperature for the potentially bioactive EMC powder.

Formulation, in vitro evaluation and kinetic analysis of chitosan-gelatin bilayer muco-adhesive buccal patches of insulin nanoparticles.

The present study was performed to optimise the formulation of a muco-adhesive buccal patch for insulin nanoparticles (NPs) delivery. Insulin NPs were synthesised by an ionic gelation technique using N-di methyl ethyl chitosan cysteine (DMEC-Cys) as permeation enhancer biopolymer, tripolyphosphate (TPP) and insulin. Buccal patches were developed by solvent-casting technique using chitosan and gelatine as muco-adhesive polymers. Optimised patches were embedded with 3 mg of insulin-loaded NPs with a homogeneous distribution of NPs in the muco-adhesive matrix, which displayed adequate physico-mechanical properties. The drug release characteristics, release mechanism and kinetics were investigated. Data fitting to Peppas equation with a correlation coefficient indicated that the mechanism of drug release followed an anomalous transport that means drug release was afforded through drug diffusion along with polymer erosion. In vitro drug release, release kinetics, physical and mechanical studies for all patch formulations reflected the ideal characteristics of this buccal patch for the delivery of insulin NPs.

Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder.

The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) showed that the FO samples had a faster pH reduction, higher MSNF (milk solid non-fat) increase (p < 0.05) and more pores formation. Storage (G') and loss (G") moduli for both samples decreased until the 30th day of cold storage and then increased until the end of the storage time but both of them were higher for FOP samples. The index of secondary lipid oxidation or thiobarbituric acid reactive substances (TBARS) of FO was lower than FOP samples. Although the polyunsaturated fatty acids of both samples were much higher than common feta cheese, their degradation in FO was less than FOP samples after storage. The sensory scores of FO were significantly higher than FOP sample (P < 0.05), and it obtained up to 70 % of overall acceptability after 30 and 60 days storage for its better hardness, texture and flavor.

Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root.

In present study, response surface methodology was used to optimize extraction condition of phenolic compounds from licorice root by microwave application. Investigated factors were solvent (ethanol 80 %, methanol 80 % and water), liquid/solid ratio (10:1-25:1) and time (2-6 min). Experiments were designed according to the central composite rotatable design. The results showed that extraction conditions had significant effect on the extraction yield of phenolic compounds and antioxidant capacities. Optimal condition in microwave assisted method were ethanol 80 % as solvent, extraction time of 5-6 min and liquid/solid ratio of 12.7/1. Results were compared with those obtained by soxhlet extraction. In soxhlet extraction, Optimum conditions were extraction time of 6 h for ethanol 80 % as solvent. Value of phenolic compounds and extraction yield of licorice root in microwave assisted (MAE), and soxhlet were 47.47 mg/g and 16.38 %, 41.709 mg/g and 14.49 %, respectively. These results implied that MAE was more efficient extracting method than soxhlet.

Evaluating the potential of artificial neural network and neuro-fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during ripening by using image processing.

BACKGROUND: This paper presents a versatile way for estimating antioxidant activity and anthocyanin content at different ripening stages of sweet cherry by combining image processing and two artificial intelligence (AI) techniques. In comparison with common time-consuming laboratory methods for determining these important attributes, this new way is economical and much faster. The accuracy of artificial neural network (ANN) and adaptive neuro-fuzzy inference system (ANFIS) models was studied to estimate the outputs. Sensitivity analysis and principal component analysis were used with ANN and ANFIS respectively to specify the most effective attributes on outputs. RESULTS: Among the designed ANNs, two hidden layer networks with 11-14-9-1 and 11-6-20-1 architectures had the highest correlation coefficients and lowest error values for modeling antioxidant activity (R = 0.93) and anthocyanin content (R = 0.98) respectively. ANFIS models with triangular and two-term Gaussian membership functions gave the best results for antioxidant activity (R = 0.87) and anthocyanin content (R = 0.90) respectively. CONCLUSION: Comparison of the models showed that ANN outperformed ANFIS for this case. By considering the advantages of the applied system and the accuracy obtained in somewhat similar studies, it can be concluded that both techniques presented here have good potential to be used as estimators of proposed attributes.

Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening.

The volatile compounds and protein profiles of Lighvan cheese, (raw traditional sheep cheese) were investigated over a 90-days ripening period. Solid-phase microextraction-gas chromatography-mass spectrometry [SPME-GC-MS] and sodium dodecyl sulfate polyacrylamide gel electrophoresis [SDS-PAGE] were used to identify volatile compounds and assess proteolysis assessment, respectively. Ripening breakdown products viz., acids (butanoic acid, 3 methyl butanoic acid, hexanoic acid, octanoic acid, decanoic acid,…) comprised of the highest number of detected individual compounds (10) followed by esters (9), alcohols (7), cyclic aromatic compounds (6), ketones (5) and aldehydes (4). Carboxylic acids were the dominant identified group; their levels increased during ripening and involved 48.22 % of the total volatile compounds at the end (90 days) of ripening. Esters, ketones, cyclic aromatic compounds and aldehydes also increased, whereas the alcohol content slightly decreased towards the end of the ripening. Degradation of ß- and αS- casein was higher during the initial stage of ripening (1st month) of ripening than at later stages, which could be related to the inhibitory effect of salt on some bacteria and proteolytic enzymes.

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk.

The purpose of this study was to determine the effect of ultrasound treatment on the contents of daidzin, genistin, and their respective aglycones, daidzein and genistein, in resultant soymilk. Soybean slurry was exposed to ultrasound treatment, filtered, and placed in an ultrasound cleaning bath set with different frequencies (35and 130 KHz), treatment temperatures (20 and 40 °C), and times (20, 40, and 60 min). Concentrations for these isoflavones were determined using reverse-phase high-performance liquid chromatography. Results indicated that both frequencies significantly (p < 0.05) increased isoflavone content (IC), glycosides, and aglycones in extracted soymilk. These results were attributed to induced cavitation, which increases the permeability of plant tissues. However, the frequency of 35 kHz caused a noticeably higher increase in IC than 130 kHz. Results also revealed significant increases in IC with increased sonication time (from 20 to 60 min) and with increased temperature (from 20 to 40 °C).

Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study.

This study evaluated the total (R t ), reversible (R rev ), irreversible (R irr ), and cake (R c ) resistances during microfiltration of watermelon juice (as a juice with colloid particles) and red plum juice (as a juice without colloid particles). Results showed that the total resistance decreased by about 45% when the feed velocity was increased during clarification of red plum juice due to change in cake resistance. Also, increasing the feed temperature from 20 to 30°C decreased the total fouling resistance by about 9% due to decreases in the irreversible and reversible fouling resistances. Also, mixed cellulose ester (MCE) membrane (which is hydrophilic) had a lower cake resistance compared to polyvinylidene fluoride (PVDF) membrane (which is hydrophobic). Examination of the microfiltration of watermelon juice showed that R t decreased by about 54% when the feed temperature was increased from 20 to 50°C, partially due to the reduction of reversible fouling resistance by 78%. Also, increasing transmembrane pressures from 0.5 to 2.5 bars greatly increased total fouling resistance. The feed velocity had a different effect on fouling resistances during microfiltration of watermelon juice compared to red plum juice: in contrast with red plum juice, increasing the feed velocity for watermelon juice increased cake resistance.

Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice.

Pomegranate juice's valuable nutritional components may be reduced during its processing or storage. This work examined the effect of frozen storage at -25 °C on some chemical characteristics of pomegranate juice. Total anthocyanin content of pomegranate juice, which was measured using the pH differential method, decreased by 11% after 20 days of frozen storage. Phenolic components, measured using a Folin and Ciocalteu assay by means of a UV-vis spectrophotometer, decreased by 29% after 20 days of frozen storage. Antioxidant activity, measured based on the radical scavenging properties of the juice using the 2,2-diphenyl-1-picrylhydrazyl method, decreased by 50% after 20 days of frozen storage. Pomegranate juice has 5 major anthocyanins, including Cyanidin 3-glucoside, Cyanidin 3,5-diglucoside, Delphinidin 3-glucoside, Pelargonidin 3-glucoside and Pelargonidin 3,5-diglucoside are 5 major anthocyanins of pomegranate juice. They were measured using the LC-MS method and results showed that Pelargonidin 3,5- diglucoside had the greatest decrease. Also, the LC-MS method showed that ellagic acid decreased by 15%.

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.

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate.

Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42° Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

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.

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.