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Ling Y, Cheng L, Bai X, Li Z, Dai J, Ren D. Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01073-7. [PMID: 37395862 DOI: 10.1007/s11130-023-01073-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 05/26/2023] [Indexed: 07/04/2023]
Abstract
Walnut meal is a by-product produced during the production of walnut oil and is often treated as a waste. However, the nutrients in walnut meal mean it has significant potential for development as a plant-based milk. This study investigated the effect of microfluidization on the stability of walnut protein emulsion (WPE) and walnut protein beverage (WPB) produced from walnut meal, compared with conventional homogenization. The particle size, zeta potential, rheological properties, and stability of WPE all significantly improved after microfluidization. The mean particle size and zeta potential of the microfluidized WPE significantly decreased (p < 0.05). The rheological properties demonstrated that the viscosity of the microfluidized WPE decreased by 80%, and that the shear force increased 4.5 times as the shear rate increased. This gave the resulting product the characteristics of non-Newtonian fluid. LUMisizer stability demonstrated that microfluidization improves stability through protein absorption on the oil-water interface. Microfluidization increased the denaturation temperature (Tm) of WPE from 135.65 to 154.87℃. Moreover, microfluidization improved the color, centrifugal precipitation rate, and viscosity in WPB compared to the control at all studied temperatures. The Arrhenius approach was used to establish a shelf-life model, which predicted that microfluidized WPB could be stored for 175 d at 4℃. This study provided a new reference for the widespread application of microfluidization in the production of food-based emulsion and beverage products.
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Affiliation(s)
- Yuxi Ling
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Le Cheng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Xue Bai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Ziqi Li
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Jie Dai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Difeng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China.
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Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability. Gels 2022; 8:gels8090551. [PMID: 36135262 PMCID: PMC9498499 DOI: 10.3390/gels8090551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 11/30/2022] Open
Abstract
There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon essential oil-nanoemulsions (TEO-NEs) using crosslinking of microbial transglutaminase (MTGase) were developed. The gas chromatography-mass spectrometry analysis showed that methyl chavicol (85.66%) was the major component in TEO extracted by the hydrodistillation process. The storage-dependent droplet size and physicochemical stability data of samples at room temperature for 30 days revealed that the TEO-NE containing 0.5% tween-80 and 1:2 TEO/sunflower oil had the lowest peroxide value and droplet growth ratio. The response surface methodology-based formulation optimization of free-fat yogurt gels using MTGase (0.15–0.85 U/g) and the best TEO-NE (0.5–3.02%) using the fitted second-order polynomial models proved that the combination of 0.87% TEO-NE and 0.70 U/g MTGase led to the desired pH (4.569) and acidity (88.3% lactic acid), minimum syneresis (27.03 mL/100 g), and maximum viscosity (6.93 Pa s) and firmness (0.207 N) responses. Scanning electron microscopy images visualized that the MTGase-induced crosslinks improved the gel structure to increase the firmness and viscosity with a reduction in the syneresis rate. The optimal yogurt gel as a nutritious diet not only provided the highest organoleptic scores but also maintained its storage-related quality with the lowest mold/yeast growth and free-radical oxidation changes.
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Atefi M, Zargaraan A, Nayebzadeh K, Mahmoudzadeh M, Ghani A. Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron. Food Sci Biotechnol 2022; 31:1537-1546. [PMID: 36278132 PMCID: PMC9582083 DOI: 10.1007/s10068-022-01139-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/17/2022] [Accepted: 07/17/2022] [Indexed: 11/04/2022] Open
Abstract
This study aimed to investigate the physicochemical properties of beverage emulsions containing crocetin as a functional ingredient. The effect of different concentrations of gum Arabic (GA; 1-4%), various types of oils (10% sunflower or sesame oil containing 0.1% of crocetin) in the presence of xanthan gum (XG; 0.1%) were studied using a general full factorial design. The dependent variables were pH, opacity, size index, stability index (determined in accelerated and storage conditions), particle size, and steady shear rheological measurements. The main effects of GA concentration were significant (p < 0.001) on all of the physicochemical characteristics. However main effects of oil types were only significant (p < 0.001) on the mean diameter size, size index, and consistency coefficient (k) of prepared crocetin beverage emulsions. Results suggested sunflower oil may be more suitable for formulating a beverage emulsion containing crocetin because of the smaller mean particle size and lower size index.
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Sharma A, Mazumdar B, Keshav A. Influence of time, temperature, and
UV
light on stability and degradation kinetics of fortificants in sattu beverage during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alok Sharma
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
| | - Bidyut Mazumdar
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
| | - Amit Keshav
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
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Souza Guedes L, Santana CC, Rutledge DN, Pinto L, Jardim ICSF, Melo LV, Beppu MM, Breitkreitz MC. Quantification of palm oil bioactive compounds by ultra‐high‐performance supercritical fluid chromatography and chemometrics. CAN J CHEM ENG 2021. [DOI: 10.1002/cjce.23969] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | - Douglas Neil Rutledge
- Université Paris‐Saclay, INRAE, AgroParisTech, UMR SayFood Paris France
- National Wine and Grape Industry Centre Charles Sturt University Wagga Wagga Australia
| | - Licarion Pinto
- Department of Fundamental Chemistry Federal University of Pernambuco Recife Brazil
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Quantification and Optimization of Ethanolic Extract Containing the Bioactive Flavonoids from Millettia pulchra Radix. Molecules 2021; 26:molecules26123641. [PMID: 34203624 PMCID: PMC8232251 DOI: 10.3390/molecules26123641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Millettia pulchra is traditionally used for treating diseases, including joint pain, fever, anemia, and allergies. It is also a potential resource of natural flavonoid derivatives, which represents major constituents of this plant. This study aimed to isolate the major compounds from M. pulchra radix, develop and validate the HPLC-PDA method to determine their contents, and optimize its extraction. Four major flavonoid derivatives (karanjin, lanceolatin B, 2”,2”-dimethylpyrano-[5″,6″:7,8]-flavone, and pongamol) were isolated using silica gel column chromatography, crystallization techniques in large amounts with high purities (>95%). A simple, accurate high-performance liquid chromatography–photodiode array (HPLC–PDA) detection method has been developed and validated with significantly statistical impacts according to International Conference on Harmonization (ICH) guidelines. The Response Surface Methodology (RSM), Artificial Neural Network (ANN) models were employed to predictive performance and optimization of the extraction process. The optimized conditions for the extraction of major flavonoids were: extraction time (twice), solvent/material ratio (9.5), and ethanol concentration (72.5%). Our research suggests an effective method, which will be helpful for quality control in the pharmaceutical development of this species.
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Jamshidi A, Shabanpour B, Pourashouri P, Raeisi M. Optimization of encapsulation of fish protein hydrolysate and fish oil in
W
1
/
O
/
W
2
double emulsion: Evaluation of sensory quality of fortified yogurt. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14063] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Aniseh Jamshidi
- Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Bahareh Shabanpour
- Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Parastoo Pourashouri
- Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mojtaba Raeisi
- Cereal Health Research Center Golestan University of Medical Sciences Gorgan Iran
- Food, Drug and Natural Products Health Rearch Center Golestan University of Medical Sciences Gorgan Iran
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8
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Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. Food Res Int 2018; 114:240-250. [DOI: 10.1016/j.foodres.2018.07.066] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 07/13/2018] [Accepted: 07/31/2018] [Indexed: 01/03/2023]
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9
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Chong WT, Tan CP, Cheah YK, B. Lajis AF, Habi Mat Dian NL, Kanagaratnam S, Lai OM. Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology. PLoS One 2018; 13:e0202771. [PMID: 30142164 PMCID: PMC6108518 DOI: 10.1371/journal.pone.0202771] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 08/08/2018] [Indexed: 11/18/2022] Open
Abstract
Red palm oil (RPO) is a natural source of Vitamin E (70–80% tocotrienol). It is a potent natural antioxidant that can be used in skin-care products. Its antioxidant property protects skin from inflammation and aging. In our work, a tocotrienol-rich RPO-based nanoemulsion formulation was optimized using response surface methodology (RSM) and formulated using high pressure homogenizer. Effect of the concentration of three independent variables [surfactant (5–15 wt%), co-solvent (10–30 wt%) and homogenization pressure (500–700 bar)] toward two response variables (droplet size, polydispersity index) was studied using central composite design (CCD) coupled to RSM. RSM analysis showed that the experimental data could be fitted into a second-order polynomial model and the coefficients of multiple determination (R2) is 0.9115. The optimized formulation of RPO-based nanoemulsion consisted of 6.09 wt% mixed surfactant [Tween 80/Span 80 (63:37, wt)], 20 wt% glycerol as a co-solvent via homogenization pressure (500 bar). The optimized tocotrienol-rich RPO-based nanoemulsion response values for droplet size and polydispersity index were 119.49nm and 0.286, respectively. The actual values of the formulated nanoemulsion were in good agreement with the predicted values obtained from RSM, thus the optimized compositions have the potential to be used as a nanoemulsion for cosmetic formulations.
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Affiliation(s)
- Wai-Ting Chong
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yoke-Kqueen Cheah
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | | | | | - Sivaruby Kanagaratnam
- Protein and Food Technology Unit, Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Bioprocess Technology, Faculty Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- * E-mail:
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10
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Mofid V, Mousavi M, Emam-Djomeh Z, Razavi SH, Gharibzahedi SMT, Jahanbakhsh F. Rheological characterization of functional walnut oil-enriched butters stabilized by the various polysaccharides. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2013.866576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Vahid Mofid
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Mohammad Mousavi
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Seyed Mohammad Taghi Gharibzahedi
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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11
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Sahafi SM, Goli SAH, Kadivar M, Varshosaz J. Preparation and characterization of bioactive oils nanoemulsions: Effect of oil unsaturation degree, emulsifier type and concentration. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1381919] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Sayed Mohammad Sahafi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Jaleh Varshosaz
- Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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12
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Sivapratha S, Sarkar P. Multiple layers and conjugate materials for food emulsion stabilization. Crit Rev Food Sci Nutr 2017; 58:877-892. [DOI: 10.1080/10408398.2016.1227765] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- S. Sivapratha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
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13
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Belhaj D, Frikha D, Athmouni K, Jerbi B, Ahmed MB, Bouallagui Z, Kallel M, Maalej S, Zhou J, Ayadi H. Box-Behnken design for extraction optimization of crude polysaccharides from Tunisian Phormidium versicolor cyanobacteria (NCC 466): Partial characterization, in vitro antioxidant and antimicrobial activities. Int J Biol Macromol 2017; 105:1501-1510. [PMID: 28602983 DOI: 10.1016/j.ijbiomac.2017.06.046] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 05/29/2017] [Accepted: 06/07/2017] [Indexed: 01/29/2023]
Abstract
In this study, response surface methodology (RSM) based on Box-Behnken design (BBD) was employed to optimize the aqueous extraction of crude polysaccharides from Tunisian cyanobacteria Phormidium versicolor (NCC 466). The optimal extraction conditions with an extraction yield of 21.56±0.92% were as follows: extraction temperature at 81.05°C, extraction time of 3.99h, and water to raw material ratio of 21.52mLg-1. Crude Phormidium versicolor polysaccharides (CPv-PS) are found to be a hetero-sulfated-anionic polysaccharides that contained carbohydrate (79.37±1.58%), protein (0.45±0.11%), uronic acids (4.37±0.19%) and sulfate (6.83±0.28%). The carbohydrate fraction was composed of arabinose, xylose, ribose, rhamnose, N-acetyl glucosamine, galactose, glucose, mannose, glucuronic acid and saccharose with corresponding mole percentages of 2.41, 14.58, 2.18, 6.23, 7.04, 28.21, 26.04, 3.02, 0.86 and 5.07, respectively. Evaluation of the antioxidant activity in vitro suggested that CPv-PS strongly scavenged radicals, prevented bleaching of β-carotene and reduced activity. Furthermore, the CPv-PS exhibited effective antimicrobial properties.
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Affiliation(s)
- Dalel Belhaj
- University of Sfax-Tunisia, Faculty of Sciences, Department of Life Sciences, Laboratory of Biodiversity and Aquatic Ecosystems, Ecology and Planktonology, Street of Soukra Km 3.5, BP 1171, CP 3000 Sfax, Tunisia; University of Sfax-Tunisia, National School of Engineers, Engineering Laboratory of Environment and Ecotechnology, LR16ES19, Street of Soukra Km 3.5, BP 1173, CP 3038 Sfax, Tunisia.
| | - Donyez Frikha
- University of Sfax-Tunisia, Faculty of Sciences, Department of Life Sciences, Laboratory of Biodiversity and Aquatic Ecosystems, Ecology and Planktonology, Street of Soukra Km 3.5, BP 1171, CP 3000 Sfax, Tunisia
| | - Khaled Athmouni
- University of Sfax-Tunisia, Faculty of Sciences, Department of Life Sciences, Laboratory of Biodiversity and Aquatic Ecosystems, Ecology and Planktonology, Street of Soukra Km 3.5, BP 1171, CP 3000 Sfax, Tunisia
| | - Bouthaina Jerbi
- University of Sfax-Tunisia, National School of Engineers, Engineering Laboratory of Environment and Ecotechnology, LR16ES19, Street of Soukra Km 3.5, BP 1173, CP 3038 Sfax, Tunisia
| | - Mohammad Boshir Ahmed
- University of Technology Sydney, School of Civil and Environmental Engineering, Technology Center of Water and Wastewater, Broadway, NSW 2007, Australia
| | - Zouhaier Bouallagui
- University of Sfax-Tunisia, Sfax Biotechnology Center, Environmental Bioprocesses Laboratory, BP 1177, CP 3038 Sfax, Tunisia
| | - Monem Kallel
- University of Sfax-Tunisia, National School of Engineers, Engineering Laboratory of Environment and Ecotechnology, LR16ES19, Street of Soukra Km 3.5, BP 1173, CP 3038 Sfax, Tunisia
| | - Sami Maalej
- University of Sfax-Tunisia, Faculty of Sciences, Department of Life Sciences, Laboratory of Biodiversity and Aquatic Ecosystems, Ecology and Planktonology, Street of Soukra Km 3.5, BP 1171, CP 3000 Sfax, Tunisia
| | - John Zhou
- University of Technology Sydney, School of Civil and Environmental Engineering, Technology Center of Water and Wastewater, Broadway, NSW 2007, Australia
| | - Habib Ayadi
- University of Sfax-Tunisia, Faculty of Sciences, Department of Life Sciences, Laboratory of Biodiversity and Aquatic Ecosystems, Ecology and Planktonology, Street of Soukra Km 3.5, BP 1171, CP 3000 Sfax, Tunisia
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14
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Vasiee A, Behbahani BA, Yazdi FT, Moradi S. Optimization of the production conditions of the lipase produced by Bacillus cereus from rice flour through Plackett-Burman Design (PBD) and response surface methodology (RSM). Microb Pathog 2016; 101:36-43. [DOI: 10.1016/j.micpath.2016.10.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 10/28/2016] [Accepted: 10/31/2016] [Indexed: 12/12/2022]
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15
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Nikbakht Nasrabadi M, Goli SAH, nasirpour A. Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums. Food Chem 2016; 199:258-64. [DOI: 10.1016/j.foodchem.2015.12.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2015] [Revised: 10/27/2015] [Accepted: 12/01/2015] [Indexed: 11/29/2022]
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16
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Rahnama F, Mohammadzadeh Milani J, Gohari Ardabili A. Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed (Trigonella foenum graecum) Gum. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12741] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fardokht Rahnama
- Department of Food Science & Technology; Mazandaran Science and Research Branch, Islamic Azad University; Mazandaran Sari 48167-63964 Iran
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17
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Farahani GT, Azari PY. Improving the oil yield of Iranian Jatropha curcas seeds by optimising ultrasound-assisted ethanolic extraction process: a response surface method. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0547] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- G. Taghizadeh Farahani
- Department of Chemistry, Pharmaceutical Sciences Branch (IAUPS), Islamic Azad University, P.O. Box 193956466, 194193311 Tehran, Iran
| | - P. Yosefi Azari
- Supreme Council of Forest-Grassland-Watershed, after the Mini City Street, Lashkarak Road, Artesh Highway, 1955756114 Tehran, Iran
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18
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Mehmood T. Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology. Food Chem 2015; 183:1-7. [DOI: 10.1016/j.foodchem.2015.03.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2014] [Revised: 03/04/2015] [Accepted: 03/08/2015] [Indexed: 01/16/2023]
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19
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Izadi S, Djomeh ZE. Formulation development and physicochemical characterisation of model beverage emulsions stabilised by guar gum and carboxymethyl cellulose. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S.H. Izadi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - Z. Emam Djomeh
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
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20
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Ladjevardi ZS, Gharibzahedi SMT, Mousavi M. Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum. Carbohydr Polym 2015; 125:272-80. [DOI: 10.1016/j.carbpol.2015.02.051] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Revised: 02/14/2015] [Accepted: 02/20/2015] [Indexed: 11/29/2022]
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21
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Mamani I. Modeling of Thermal Properties of Persian Walnut Kernel as a Function of Moisture Content and Temperature Using Response Surface Methodology. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12527] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Imanali Mamani
- Department of Agricultural Mechanization & Machinery; Faculty of Agriculture; Islamic Azad University; Takestan Branch Takestan 1587-77871 Iran
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22
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Homayoonfal M, Khodaiyan F, Mousavi M. Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: Effect of preparation conditions on emulsion stability. Food Chem 2015; 174:649-59. [DOI: 10.1016/j.foodchem.2014.10.117] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 08/18/2014] [Accepted: 10/21/2014] [Indexed: 10/24/2022]
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23
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Whallans RCM, Janaina FDMB. Optimization of agroindustrial medium for the production of carotenoids by wild yeast Sporidiobolus pararoseus. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajmr2014.7096] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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24
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Nasrabadi MN, Goli SAH, Nasirpour A. Evaluation of Biopolymer-Based Emulsion for Delivering Conjugated Linoleic Acid (CLA) as a Functional Ingredient in Beverages. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2014.921858] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Pakrokh Ghavi P. The extraction process optimization of antioxidant polysaccharides from Marshmallow (Althaea officinalis L.) roots. Int J Biol Macromol 2015; 75:51-7. [PMID: 25603144 DOI: 10.1016/j.ijbiomac.2014.11.047] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 11/16/2014] [Accepted: 11/18/2014] [Indexed: 11/29/2022]
Abstract
Response surface methodology (RSM) with a central composite rotatable design (CCRD) based on five levels was employed to model and optimize four experimental operating conditions of extraction temperature (10-90 °C) and time (6-30 h), particle size (6-24 mm) and water to solid (W/S, 10-50) ratio, obtaining polysaccharides from Althaea officinalis roots with high yield and antioxidant activity. For each response, a second-order polynomial model with high R(2) values (> 0.966) was developed using multiple linear regression analysis. Results showed that the most significant (P < 0.05) extraction conditions that affect the yield and antioxidant activity of extracted polysaccharides were the main effect of extraction temperature and the interaction effect of the particle size and W/S ratio. The optimum conditions to maximize yield (10.80%) and antioxidant activity (84.09%) for polysaccharides extraction from A. officinalis roots were extraction temperature 60.90 °C, extraction time 12.01 h, particle size 12.0mm and W/S ratio of 40.0. The experimental values were found to be in agreement with those predicted, indicating the models suitability for optimizing the polysaccharides extraction conditions.
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Affiliation(s)
- Peyman Pakrokh Ghavi
- Department of Food Science & Technology, Islamic Azad University, Science and Research Branch, Faculty Street, PO Box 14515.775, Tehran, Iran.
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26
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Hashemi FS, Taghi Gharibzahedi SM, Hamishehkar H. The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability. RSC Adv 2015. [DOI: 10.1039/c5ra03190g] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The influence of three stabilizers, alone or in binary mixtures, on the phase separation, particle size and distribution, ξ-potential, rheology, microstructure and sensory characteristics of an Iranian fermented milk drink “Doogh” during 21 days of storage was investigated.
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Affiliation(s)
- Fatemeh Sadat Hashemi
- Biotechnology Research Center
- Tabriz University of Medical Sciences
- Tabriz
- Iran
- Department of Food Science and Engineering
| | | | - Hamed Hamishehkar
- Drug Applied Research Center
- Tabriz University of Medical Sciences
- Tabriz
- Iran
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27
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Alizadeh Bahaabad G, Gharibzahedi SMT, Esmaiili M, Alizadeh M. Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2014-0062] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This study presents the optimization of pre-drying treatment and storage conditions on textural and color properties of dried grapes using a response surface methodology – central composite rotatable design. Effects of three variables, potassium carbonate concentration (K2CO3, 5.98–11.02%), storage temperature (3.18–36.82°C), and relative humidity (RH, 6.96–91.04%), were evaluated. The response variables were defined as the rupture force, deformation, and Hunter L, a, and b values of dried grapes. Second-order empirical relationships with high R2 (>0.96) values between the responses and independent variables were derived. Results also showed that the K2CO3 concentration and temperature were the most significant factors influencing the studied textural and color characteristics, respectively. The overall optimum region resulted in the desirable characteristics was predicted at a combined level of 9.27% K2CO3 concentration, 4°C storage temperature, and 67.34% RH. Under these conditions, the corresponding predicted response values for the rupture force, deformation, and Hunter L, a, and b values of dried grapes were 2.15 N, 2.53 mm, 28.54, 3.25, and 9.74, respectively. The predicted values thus obtained were close to the actual values indicating suitability of the models.
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28
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Mofid V, Mousavi M, Emam-Djomeh Z, Razavi SH, Gharibzahedi SMT, Jahanbakhsh F. Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2013.833479] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Homayoonfal M, Khodaiyan F, Mousavi SM. Optimization of Walnut Oil Nanoemulsions Prepared Using Ultrasonic Emulsification: A Response Surface Method. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2013.805302] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Homayoonfal M, Khodaiyan F, Mousavi SM. Walnut Oil Nanoemulsion: Optimization of the Emulsion Capacity, Cloudiness, Density, and Surface Tension. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2013.807742] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh. Carbohydr Polym 2013; 97:376-83. [DOI: 10.1016/j.carbpol.2013.05.056] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2013] [Revised: 05/14/2013] [Accepted: 05/20/2013] [Indexed: 11/24/2022]
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32
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Scrutinizing the different pectin types on stability of an Iranian traditional drink “Doogh”. Int J Biol Macromol 2013; 60:375-82. [DOI: 10.1016/j.ijbiomac.2013.06.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 06/03/2013] [Accepted: 06/22/2013] [Indexed: 11/21/2022]
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33
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34
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Gharibzahedi SMT, Razavi SH, Mousavi SM. Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums. Carbohydr Polym 2013; 96:21-30. [DOI: 10.1016/j.carbpol.2013.03.085] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 03/11/2013] [Accepted: 03/26/2013] [Indexed: 11/29/2022]
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35
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Nafar M, Emam-Djomeh Z, Yousefi S, Hashemi Ravan M. An Optimization Study on the Ultrasonic Treatments for Saccharomyces cerevisiae
Inactivation in Red Grape Juice with Maintaining Critical Quality Attributes. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12032] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Maryam Nafar
- Department of Food Science and Technology; Islamic Azad University, Varamin-Pishva Branch; Varamin Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167 Karaj Iran
| | - Shima Yousefi
- Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167 Karaj Iran
| | - Mahnaz Hashemi Ravan
- Department of Food Science and Technology; Islamic Azad University, Varamin-Pishva Branch; Varamin Iran
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