Rheological Characteristics of Soluble Cress Seed Mucilage and ß-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement.

Functional, physicochemical, and rheological properties of protein-polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-ß-lactoglobulin (Blg) complexes are discussed in the presence of CaCl2 (2-10 mM), (CSM-Blg-Ca), and NaCl (10-100 mM) (CSM-Blg-Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel-Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM-Blg-Ca could enhance elasticity and viscosity, as compared with the effect of CSM-Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole-Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein-polysaccharide complexes.

Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread.

The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 µm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.

Rheological properties for determining the interaction of soluble cress seed mucilage and ß-lactoglobulin nanocomplexes under sucrose and lactose treatments.

Protein-polysaccharide complexes are commonly applied in different food products. Their interaction and their functional properties that arise as a consequence of interactions are remarkably influenced by the presence of co-solutes in the system. In this study, general rheological properties and the aggregation behavior of cress seed mucilage (CSM)-ß-lactoglobulin (Blg) complexes were studied in the presence of sucrose (5-20% w/v) and lactose (5-20% w/v). The highest values of apparent viscosity and stability (zeta potential) in CSM-Blg complexes were measured when the medium contained 5% w/v lactose (10.00 Pa.s at 0.1 s-1, -25 ± 0.8 mV) and 20% w/v sucrose (12.89 Pa.s at 0.1 s-1, -35 ± 0.2 mV). The results of oscillatory experiments indicated that the gel-like feature of the complexes improved, parallel to a decrease in frequency, which highlighted the shear-induced gelation phenomenon. The thermal analysis test demonstrated that the thermal stability of Blg (70.5◦C), with its complexation to CSM, improved through denaturation. Also, the association of CSM-Blg (82◦C) nanocomplexes with lactose (96◦C) can enhance the thermal stability more effectively. Considering the widespread use of protein-polysaccharide complexes in diverse sugar-containing food formulations, the results of this study can contribute to the creation of new compounds with special techno-functional features.

Vitamin D3 cress seed mucilage -ß-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release.

Vitamin D3 (VD3) as an essential lipid-soluble active ingredient with numerous applications in food and pharmaceutical sectors; however, poor water solubility reduces its bioavailability significantly. Application of protein-polysaccharide complexes as a promising way to protect and trigger programmed release of bioactive molecules has established an optimal window in nutraceutical delivery systems. In this study, complexes of ß-lactoglobulin (Blg) and cress seed mucilage (CSM) were used to retain VD3 at undesirable circumstances, such as acidic pH values. The interaction of CSM-Blg was studied by rheological tests and the best formulation was chosen for encapsulation of VD3 via crosslinking with calcium ions (2-10 mM). The results demonstrated that complexation protect VD3 at low pH values with the maximum encapsulation efficiency of 84.2 %. The in vitro study indicated that Blg-CSM-VD3 was more stable in simulated gastric fluid, and in turn VD3 was released in simulated intestinal fluid; the complexes treated with calcium ions had a slower release rate than normal complexes. The release trend of VD3 followed the diffusion-Fickian law and the principal interactions included hydrophobic, electrostatic and hydrogen bonding. The results indicated that Blg-CSM complexes can retain VD3 at acidic environment and induce sustained release, which brings about practical advantages for vitamin delivery in the food and pharmaceutical sectors.

Comparison of binary cress seed mucilage (CSM)/ß-lactoglobulin (BLG) and ternary CSG-BLG-Ca (calcium) complexes as emulsifiers: Interfacial behavior and freeze-thawing stability.

Protein-polysaccharide complexes often exhibit amended techno-functional characteristics when compared to their individual participant biomolecules. In this study, a complex coacervation of cress seed mucilage (CSM)/ß-lactoglobulin (Blg) was used for stabilizing oil-in-water emulsions; they were characterized in terms of physical properties, droplet-size distribution and microstructure. Also, a comprehensive study was carried out on interfacial rheological responses and on the corresponding emulsion stability of different complexes. Freeze-thaw stability of the produced emulsions which had from mixtures of CSM-Blg was also evaluated. More than the size of droplets, interfacial rheological characteristics were associated with the properties of the adsorbed layers and with the stability of emulsions in storage. Using the CSM-Blg-Ca ultimately resulted in emulsions that proved stable against creaming, with no sign of phase separation over 3 weeks. These results show protein-polysaccharide complexes as appropriate emulsifiers that can make emulsion-based products resistant to unwanted changes caused by freeze-thawing.

Effect of Various Irrigating Devices on the Removal of Two Different Forms of Calcium Hydroxide from Internal Resorption Cavities.

The present study aimed to investigate the efficiency of passive ultrasonic irrigation (PUI), EndoActivator (EA), standard needle irrigation (SNI), and XP-endo Finisher files in removing pure calcium hydroxide (pCH) and injectable CH from in vitro root resorption cavities. Using a rotary system, the root canals of 116 extracted single rooted teeth were prepared. Imitated internal resorption cavities were then created in root halves. The specimens were divided into two groups according to the form of CH (n = 58): (I) pCH; (II) injectable CH. The teeth of each group were randomly divided into six subgroups: negative control (n = 5), positive control (n = 5), PUI (n = 12), XP-endo Finisher (n = 12), EA (n = 12), and SNI (n = 12). The root canals were irrigated using NaOCl and EDTA and split longitudinally, and both halves were evaluated with a stereomicroscope. Kruskal-Wallis and Mann-Whitney U tests were used to analyze data. The present results revealed that PUI completely removed pCH in 79% and injectable CH in 70.8% of the internal resorption cavities which was significantly higher than other methods (p < 0.05). There was no statically significant difference between different forms of CH in terms of CH removal (p=0.918). The PUI technique was observed as the most efficient method of P-CH and injectable CH removal from a replicated internal resorption cavity. Finally, according to the findings, different forms of CH were comparable in terms of CH removal.

Gum-based nanocarriers for the protection and delivery of food bioactive compounds.

Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.

Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums.

The effects of sage (Salvia macrosiphon) seed gum (SSG), balangu (Lallemantia royleana) seed gum (BSG) and carrageenan gum were examined on the foaming qualities (foam stability, foam capacity and overrun), viscoelastic properties (frequency sweep test and extrusion test) and flow properties of thickened cream as a function of gum concentration. The flow behavior of the cream samples was fitted to the Herschel-Bulkley model (R2 > 0.95). All samples demonstrated a gel structure with higher G' (storage modulus) values than the G″ (loss modulus) values. The SSG (at 0.3% concentration) was most effective on viscoelastic properties. Cream samples with 0.1 BSG exhibited foaming properties and a flow behavior similar to the full-fat control sample, i.e. there were no significant differences in either flow (τ0, n, η10) or foaming properties (overrun and foam stability). Results suggest that the formation of a thickened cream (with 30% fat) can acquire properties similar to double cream (55%) when nontraditional gums are added.

The conformational transitions in organic solution on the cress seed gum nanoparticles production.

The seeds of Lepidium sativum (garden cress) were selected as a new hydrocolloid source to fabricate cress seed gum nanoparticles (CSGN) by the desolvation method. The intrinsic viscosity of the CSGN solutions was measured to evaluate the conformational differences of the CSG resulted by the various production conditions. The intrinsic viscosity of CSGN solutions was estimated by using various models, i.e. Huggins, Kraemer, Tanglertpaibul-Rao and Higiro, and then the intrinsic viscosity was an objective function aimed at optimizing the conditions for the solubilization of CSG nanoparticles by the response surface method. The results indicated that among the conditions for the preparation of nanoparticles, acetone and gum concentrations had significant effects on the intrinsic viscosity of nanoparticles. Hereby, CSG served as a source of anionic polyelectrolyte molecules in dilute solutions with acetone-water mixtures. This compound goes on to display a coil-globule transition above a certain threshold of acetone.