Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties.

This research investigated the effects of spray drying (SD, set at 180 °C), freeze-drying (FD, set at -35 °C), and electrohydrodynamic drying (EHD) with and without the foam-mat method on egg white. The configuration used in EHD was a wire-to-plate type at room temperature. The results showed no significant difference in gel hardness and WHC% (P ≥ 0.05). Also, the foam-mat EHD powders resembled the FD powders in microstructure, appearance, flowability, and absorption intensity of the Amide I and II bands. Furthermore, the foam-mat EHD (DC-) powder had the highest protein content (66.1%), enthalpy (-183.06 J/g), and foaming capacity (725%) (P < 0.05). This finding was proved by FTIR, Raman, and SDS-PAGE tests, which revealed the minor structural changes in proteins (peptide chain structure, Amide I, Amide II, α-helix, and ß-sheet). FD powder demonstrated good protein stability in zeta potential and foam stability tests.

Protection of navy-bean bioactive peptides within nanoliposomes: morphological, structural and biological changes.

This study aimed to produce bioactive peptides from navy-bean protein with alcalase and pepsin enzymes (30-300 min) and to load them into a nanoliposome system to stabilize and improve their bioavailability. The degree of hydrolysis and biological activities (scavenging of DPPH, OH, and ABTS free radicals, reducing power, and chelating metal ions) of navy-bean protein were affected by the type of enzyme and hydrolysis time. The average particle size (83-116 nm), PDI (0.23-0.39), zeta potential (- 13 to - 20 mV), and encapsulation efficiency (80-91%) of nanoliposomes were influenced by the type and charge of peptides. The storage temperature and the type of loaded peptide greatly affected the physical stability of nanocarriers and maintaining EE during storage. The FTIR results suggested the effect of enzymatic hydrolysis on the secondary structures of protein and the effective placement of peptides inside polar-regions and the phospholipid monolayer membrane. SEM images showed relatively uniform-sized particles with irregular structures, which confirmed the results of DLS. The antioxidant activity of primary peptides affected the free radical scavenging of loaded nanoliposomes. Liposomes loaded with navy-bean peptides can be used as a health-giving formula in enriching all kinds of drinks, desserts, confectionery products, etc.

Preparation of nanobiocomposite film based on lemon waste containing cellulose nanofiber and savory essential oil: A new biodegradable active packaging system.

Lemon waste after industrial juice extraction encompasses of valuable bio-components that stimulated the development of novel and biodegradable films. Lemon waste powder (LWP) based nanobiocomposite films were prepared by incorporating different concentrations of cellulose nanofiber (CNF) (3 and 6% w/w) and savory essential oil (SEO) (1.5 and 3% w/w) in order to modify physical, mechanical and antimicrobial properties of the films. The fabricated film samples were characterized in terms of FTIR, XRD, FE-SEM and DSC analyses as well as mechanical, water vapor permeability and antimicrobial properties. FTIR and FE-SEM results indicated a good compatibility between LWP matrix and incorporated CNF and SEO. Physical and thermal analysis showed a significant effect of incorporating SEO and CNF on enhancing glass transition temperature, tensile strength and water barrier properties of the film samples. SEM analysis revealed non-uniform dispersion of CNF at higher concentration, while SEO incorporation improved the structure of the films. In addition, the LWP based films significantly showed antimicrobial properties against five food borne pathogens and this effect improved considerably by elevating the SEO loading concentration. In conclusion, LWP based nanobiocomposite films containing 3% CNF and 3% SEO could be introduced as a good candidate for development of active food packaging.

Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger.

In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was prepared and its potential for application in the cake and the beef burger was evaluated. As a result, the addition of AA in CW-based oleogels caused to form new intramolecular or intermolecular hydrogen bonding, and improve the thermal behavior and crystallinity of oleogels. Additionally, the increase of AA concentration higher than 3% of oleogel formulation significantly increased the strength of oleogels. The formulated food models (cake and beef burger) with partial substitution CW2%/AA4% oleogel as the optimized sample showed an acceptable texture profile, color, and organoleptic characteristics. Consequently, reinforced oleogel with carnauba wax/adipic acid in bakery and meat products can provide considerable promise to develop food products with lower saturated and trans-fatty acid.

Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life extension.

Bioactive packaging is an alternative new technology for preserving the quality and safety of food products with providing health benefits. In this way, the Lactobacillus plantarum, cellulose nanofiber (CNF) and inulin incorporated carboxymethyl cellulose (CMC) based probiotic nanocomposite film was prepared. The fabricated film samples were characterized by FTIR, FE-SEM, XRD and DSC analyses, that the obtained results indicated the good compatibility between CMC, CNF, and inulin. As a result, the CMC-based probiotic films containing CNF and inulin exhibited satisfactory water barrier and mechanical properties. Additionally, the viability of probiotic bacteria in the CMC-based films was significantly (p < 0.05) increased (36%) by addition of inulin as a prebiotic ingredient during storage time. Probiotic film sample showed antibacterial activity against nine pathogens and also extended the chicken fillet shelf life when wrapped on the meat. In conclusion, the application of CNF and inulin incorporated CMC-based probiotic nanocomposite film as a bioactive food packaging system opens up a new horizon for improving the shelf life of food products and providing the health benefits for consumers.

Extraction of red beet extract with ß-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models.

Improving the extraction efficiency and stability of red beet compounds has gained the attention of researchers due to their high nutritional and health benefits. In this study, ß-cyclodextrin (ß-CD) enhanced ultrasound assisted extraction was used for the extraction of red beet extract, and lyophilized extracts were characterized with FTIR and DSC analyses. The samples extracted with aqueous 5% ß-CD solutions revealed the highest content of betanin (2.243 ±â€¯0.04 mg) and total phenolic compounds (20.03 ±â€¯1.28 mg GAE/g DW), and the highest DPPH inhibition activity (59.87 ±â€¯4.94%). Additionally, complexation with ß-CD significantly enhanced the stability of betanin, phenolic compounds and antiradical activity in the stored beverage and gummy candy models at various pH and temperature conditions during 28 days. In conclusion, ß-CD-enhanced ultrasound assisted extraction is a suitable approach to extracting and stabilizing the red beet compounds for application in food, nutraceutical, and medical fields.

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties.

The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to optimize the formulation by employing response surface methodology. The two independent variables were stevia, as a low-calorie sugar replacer (0, 1.5, and 3% w/w) and inulin as a prebiotic texturizer (0, 3, and 6% w/w) in order to compensate sugar elimination defect on viscosity and °Brix. The fitted models indicated a high coefficient of determination. The results revealed that stevia and inulin are as the independent variables which had significant effects on °Brix, viscosity, and sensory scores (p < 0.05). Also, pH was affected by stevia concentration. The rheological behavior of the sucrose-free mango nectar was non-Newtonian, shear thinning as Herschel-Bulkley model which was not different from the reported behavior for normal mango nectar-containing sucrose. The optimization of the variables, based on the response surface three-dimensional plots, demonstrated that utilizing 6% w/w inulin and 3% w/w stevia produced the optimum mango nectar with the desirability of 0.85 without undesirable changes in the physicochemical and organoleptic properties. The optimum sample was produced in triplicate to validate the optimum model as well.

Improvement of citral antimicrobial activity by incorporation into nanostructured lipid carriers: a potential application in food stuffs as a natural preservative.

At the present time, utilization of essential oils in food preservation to prevent bacterial and fungal growth and improve shelf life and safety of the food products has notably gained increased interest. The aim of the present study was to improve the antimicrobial efficacy of citral as a natural preservative using nanostructured lipid carriers (NLCs). Formulations of NLCs were characterized using particle size analysis and scanning electron microscopy methods. Possible citral-carrier interaction and citral encapsulation efficiency percent (EE%) were assessed by Fourier transform infrared (FTIR) spectroscopy and gas chromatography techniques, respectively. Antimicrobial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of citral-loaded NLCs were evaluated and compared with the conventional citral emulsion against various gram-positive bacteria (Staphylococcus aureus, Bacillus cereus), gram-negative bacteria (Escherichia coli), and fungi (Candida albicans). Citral-loaded NLCs were spherically shaped nanosized (74.8 nm) particles with narrow size distribution, high EE% (99.84%), and appropriate physical stability during 90 days of storage period. FTIR spectra indicated the interaction between citral and formulation ingredients, which justified the obtained high EE% value. The MIC and MBC values of citral-loaded NLCs were lower than those of citral emulsion for all microorganisms. NLCs formulation showed remarkable capability of encapsulating essential oil and increasing antimicrobial properties to offer effective preservation in food industry.

Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology.

Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0.04%w/w) in the formulation of chocolate milk. The fitted models to predict the variables of selected responses such as pH, viscosity, total solid, sedimentation and overall acceptability of chocolate milk showed a high coefficient of determination. The independent effect of carrageenan was the most effective parameter which led to pH and sedimentation decrease but increased viscosity. Moreover, in most treatments, date syrup and inulin variables had significant effects which had a mutual impact. Optimization of the variables, based on the responses surface 3D plots showed that the sample containing 0.48% (w/w) of inulin, 0.04% (w/w) of carrageenan, and 10% of date syrup was selected as the optimum condition.