1
|
Rahbari S, Tavakolipour H, Kalbasi-Ashtari A. Application of electro-spraying technique and mathematical modelling for nanoencapsulation of curcumin. Heliyon 2024; 10:e25680. [PMID: 38390193 PMCID: PMC10881552 DOI: 10.1016/j.heliyon.2024.e25680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 01/30/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024] Open
Abstract
Electro-spraying Process (ESP) was used to coat extracted curcumin (CUR) with milk protein isolate (MPI) at equal concentration. The variables were applied voltage (AV), pumps flow rate ratio (PFRR) for coating (CUR with MPI), travelling distance (TD for coating and dehydration), ESE and MPI concentrations. They changed respectively from 7.5 to 27.5 kV, 2-10 times, and 5-25 cm, and 1.5-3.5% (w/w). When the MPI concentration, TD, PFRR, and AV of ESE reached respectively to 2.56 %, 16.64 cm, 6.77 times, and 19.06 kV; the resulting nanoparticle diameter and encapsulation efficiency of CUR coated (with MPI) became 232 nm (minimum) and 80.7% (maximum) values. The scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analysis confirmed that the produced nanoparticles were bead-free, homogeneous, smooth surfaces, and >50% uniformity. While the nanoparticles of CUR had >70% heat resistance (up to 10 min at 120 °C against degradation), it had more than 100% antioxidant capacity in aqueous solution than its free form (because of its appropriate and intact coating). In-vitro studies showed that the nano encapsulated particles released >80% of CUR into the intestinal tract without significant release in simulated gastric fluid.
Collapse
Affiliation(s)
- Siamak Rahbari
- Islamic Azad University (Tehran Campus), City of Tehran, Iran
| | | | | |
Collapse
|
2
|
The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream. Foods 2023; 12:foods12030650. [PMID: 36766178 PMCID: PMC9914183 DOI: 10.3390/foods12030650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-fat and low-fat plant-based ice cream samples using COB drink were produced and compared to control ice cream samples (produced by the commercial coconut drink) in terms of rheological, sensorial, and thermal properties. Rheological analysis showed that all plant-based ice cream samples indicated pseudoplastic, solid-like, and recoverable characteristics. Low-fat commercial control ice cream samples (C1) indicated the lowest K value (9.05 Pasn), whereas the low-fat plant-based ice cream sample produced by the COB drink (COB-3) exhibited the highest K value (17.69 Pasn). ΔHf values of the plant-based ice cream samples varied from 144.70 J/g to 172.70 J/g. The low-fat COB ice cream stabilized with 3% COB and full-fat COB ice cream samples showed lower ΔHf values than control ice cream samples, indicating that the COB ice cream showed desired thermal properties. The COB drink may be utilized in plant-based ice cream without altering sensory qualities, and low-fat ice cream could be manufactured in the same manner to attain full-fat ice cream quality characteristics. The results of this study demonstrated that COB can be successfully used as an inexpensive raw material source in the production of full-fat and reduced-fat vegetable-based ice cream.
Collapse
|
3
|
ARSLAN A, SAGDIC O, KARASU S, TEKIN-CAKMAK ZH. The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.103822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Aysen ARSLAN
- Istinye University, Turkey; Yıldız Technical University, Turkey
| | | | | | | |
Collapse
|
4
|
Turkmen N, Gursoy A, Akal C, Unal EM, Keskin E. Evaluation of salep obtained from different wild orchid species of Turkey and their use in Maras type ice cream. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Nazli Turkmen
- Faculty of Agriculture Department of Dairy Technology Ankara University Ankara Turkey
| | - Ayse Gursoy
- Faculty of Agriculture Department of Dairy Technology Ankara University Ankara Turkey
| | - Ceren Akal
- Faculty of Agriculture Department of Dairy Technology Ankara University Ankara Turkey
| | - Esra Mine Unal
- Faculty of Agriculture Department of Fisheries / Evolutionary Genetics Laboratory (eGL) Ankara University Ankara Turkey
- Biotechnology Institute Ankara University Ankara Turkey
| | - Emre Keskin
- Faculty of Agriculture Department of Fisheries / Evolutionary Genetics Laboratory (eGL) Ankara University Ankara Turkey
| |
Collapse
|
5
|
Atik I, Tekin Cakmak ZH, Avcı E, Karasu S. The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream. Foods 2021; 10:foods10102302. [PMID: 34681350 PMCID: PMC8535298 DOI: 10.3390/foods10102302] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/19/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.
Collapse
Affiliation(s)
- Ilker Atik
- Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey;
| | - Zeynep Hazal Tekin Cakmak
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34210, Turkey; (Z.H.T.C.); (E.A.)
| | - Esra Avcı
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34210, Turkey; (Z.H.T.C.); (E.A.)
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34210, Turkey; (Z.H.T.C.); (E.A.)
- Correspondence: ; Tel.: +90-212-383-46-23
| |
Collapse
|
6
|
Atalar I, Kurt A, Gul O, Yazici F. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100358] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
7
|
|
8
|
Exopolysaccharide of Anoxybacillus pushchinoensis G11 has antitumor and antibiofilm activities. Arch Microbiol 2021; 203:2101-2118. [PMID: 33604750 DOI: 10.1007/s00203-021-02185-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 01/12/2021] [Accepted: 01/28/2021] [Indexed: 12/23/2022]
Abstract
Exopolysaccharides (EPS/EPSs) possess several various applications in the food and pharmaceutical industries. This study was performed to investigate the biological (antibiofilm and antitumor), rheological (temperature, shear rate, and density) and chemical (solubility, carbohydrate and protein content, composition, molecular weight, functional group analysis, thermal analysis, X-ray diffraction pattern and scanning electron microscopy) properties of the EPS, which was purified from the locally isolated thermophilic bacterium Anoxybacillus pushchinoensis G11 (MN720646). EPS was found to have antibiofilm and antitumor [lung (A-549) and colon (Caco-2 and HT-29) cancer] activities. The viscosity of EPS showing Newtonian flow was temperature dependent. As chemical properties, the EPS was found to be a heteropolysaccharide containing arabinose (57%), fructose (26%), glucose (12%), and galactose (5%). EPS contained 93% carbohydrates and 1.08% protein. The molecular weight of EPS was determined as 75.5 kDa. The FTIR analysis confirmed the presence of sulfate ester (band at 1217 cm-1), an indication of the antitumor effect. The EPS was semi-crystalline. It could maintain 36% of its weight at 800 °C and crystallization and melting temperatures were 221 and 255.6 °C. This is the first report on the EPS production potential and the biological activity of A. pushchinoensis.
Collapse
|
9
|
Eco-friendly UV protective bionanocomposite based on Salep-mucilage/flower-like ZnO nanostructures to control photo-oxidation of kilka fish oil. Int J Biol Macromol 2020; 168:591-600. [PMID: 33285199 DOI: 10.1016/j.ijbiomac.2020.12.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 11/23/2020] [Accepted: 12/02/2020] [Indexed: 12/12/2022]
Abstract
The carbohydrate source has shown great potential for preparing edible film structures, particularly as bionanocomposite edible films. In the present study, highly effective eco-friendly UV protective bionanocomposite based on Salep-mucilage (SaM)/ZnO flower-like (ZnOF) nanostructures were developed and characterized. To investigate microstructure and structure properties of SaM/ZnOF bionanocomposite, scanning electron microscopy (SEM), and atomic force microscopy (AFM) techniques, Fourier transformed infrared (FT-IR) and X-ray diffraction (XRD) were utilized. Our results showed that the increasing ZnOF content decreased transparency (~80%) of the bionanocomposites. The hunter color values observations confirmed the films' UV-Vis spectrum and their UV-protective properties. Additionally, SaM/ZnOF bionanocomposite were examined for their efficacy to decrease photo-oxidation in kilka fish oil under fluorescent light during 12 days of storage. The outcomes of our investigation confirm that SaM/ZnOF bionanocomposite with performance as the adequate light barrier to delay photo-oxidation of kilka fish oil during extended storage.
Collapse
|
10
|
Durmaz Y, Kilicli M, Toker OS, Konar N, Palabiyik I, Tamtürk F. Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101811] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
11
|
Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105463] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
12
|
Acan BG, Toker OS, Aktar T, Tamturk F, Palabiyik I, Konar N. Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14396] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Betul Gizem Acan
- Chemical Metallurgical Engineering Faculty Food Engineering Department Yıldız Technical University Istanbul 34210 Turkey
| | - Omer Said Toker
- Chemical Metallurgical Engineering Faculty Food Engineering Department Yıldız Technical University Istanbul 34210 Turkey
| | - Tugba Aktar
- Faculty of Engineering Food Engineering Department Alanya Alaaddin Keykubat University Antalya 07450 Turkey
| | - Faruk Tamturk
- Chemical Metallurgical Engineering Faculty Food Engineering Department Yıldız Technical University Istanbul 34210 Turkey
- Döhler Food and Beverage Ingredients R&D Center Karaman 70100 Turkey
| | - Ibrahim Palabiyik
- Agricultural Faculty Food Engineering Department Namik Kemal University Tekirdağ 59030 Turkey
| | - Nevzat Konar
- Faculty of Engineering Food Engineering Department Siirt University Siirt 56100 Turkey
| |
Collapse
|
13
|
Kurt A. Development of a water-resistant salep glucomannan film via chemical modification. Carbohydr Polym 2019; 213:286-295. [DOI: 10.1016/j.carbpol.2019.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/03/2019] [Accepted: 03/04/2019] [Indexed: 01/04/2023]
|
14
|
Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
15
|
Kurt A. RHEOLOGY OF FILM-FORMING SOLUTIONS AND PHYSICAL PROPERTIES OF DIFFERENTLY DEACETYLATED SALEP GLUCOMANNAN FILM. ACTA ACUST UNITED AC 2019. [DOI: 10.3153/fh19019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
16
|
Effect of Various Temperatures on Bletillae Rhizoma Polysaccharide Extraction and Physicochemical Properties. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app9010116] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Six fractional polysaccharides were prepared by water extraction and alcohol precipitation under controlled temperature from bletillae rhizoma, a traditional Chinese medicine. Based on this, yields of bletillae rhizome polysaccharides (RBPs) were obtained. The extracting temperature impacted the characteristics of the fractional polysaccharides. The fractional polysaccharides were characterized by glucomannan (GM) content, thermal stability, scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, gel permeation chromatography (GPC), and x-ray diffraction (XRD). For the analysis, 2.0% w/v dispersions of the six fractional polysaccharides were prepared and their flow behaviors were evaluated using a rotational rheometer. The results showed that increased extraction temperature led to increased GM extraction yields and extraction rate, but GM content was relative stable (over 90%). The average molecular weight (Mw) of fractional polysaccharides obtained at 30, 40, 50, 60, 70, and 80 °C was 3.598 × 104, 4.188 × 104, 8.632 × 104, 8.850 × 104, 2.372 × 105, and 3.081 × 105 g/mol, respectively. SEM revealed that fractional polysaccharides had a porous structure of different sizes and densities. Thermal analysis, FTIR, and XRD results indicated that extraction temperature affects the structure and moisture content of fractional polysaccharides. All results showed that the extraction temperature has an obvious impact on the morphology, molecular weight, and polydispersity of the RBPs. This simple process is a promising method for the preparation of fractional polysaccharides.
Collapse
|
17
|
Kurt A, Atalar I. Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
18
|
Liu R, Wang L, Liu Y, Wu T, Zhang M. Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.031] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Mannans: An overview of properties and application in food products. Int J Biol Macromol 2018; 119:79-95. [PMID: 30048723 DOI: 10.1016/j.ijbiomac.2018.07.130] [Citation(s) in RCA: 107] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 07/19/2018] [Accepted: 07/20/2018] [Indexed: 12/11/2022]
Abstract
This review aims to emphasize the occurrence and abundant presence of mannans in nature, their classification, structural differences and significance in food and feed industry. With rising demand from the consumers' end for novel natural foods, usage of galactomannan and glucomannan has also increased alternatively. Non toxicity of mannans permits their usage in the pharmaceutical, biomedical, cosmetics, and textile industries. In the food industry, mannans have various applications such as edible films/coating, gel formation, stiffeners, viscosity modifiers, stabilizers, texture improvers, water absorbants, as prebiotics in dairy products and bakery, seasonings, diet foods, coffee whiteners etc. Applications and functions of these commonly used commercially available mannans have therefore, been highlighted. Mannans improve the texture and appeal of food products and provide numerous health benefits like controlling obesity and body weight control, prebiotic benefits, constipation alleviaton, prevent occurrence of diarrhea, check inflammation due to gut related diseases, management of diverticular disease management, balance intestinal microbiota, immune system modulator, reduced risk of colorectal cancer etc. Mannan degrading enzymes are the key enzymes involved in degradation and are useful in various industrial processes such as fruit juice clarification, viscosity reduction of coffee extracts etc. besides facilitating the process steps and improving process quality.
Collapse
|
20
|
Zhang H, Chen J, Li J, Wei C, Ye X, Shi J, Chen S. Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream. Molecules 2018; 23:molecules23040925. [PMID: 29673153 PMCID: PMC6017722 DOI: 10.3390/molecules23040925] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 04/01/2018] [Accepted: 04/05/2018] [Indexed: 02/03/2023] Open
Abstract
Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.
Collapse
Affiliation(s)
- Hua Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Jianle Chen
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Junhui Li
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Chaoyang Wei
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Xingqian Ye
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| | - John Shi
- Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada.
| | - Shiguo Chen
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| |
Collapse
|
21
|
Kurt A, Kahyaoglu T. The Physicochemical and Structural Characteristics of Cultivated Sahlep. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2017. [DOI: 10.21448/ijsm.377370] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
|
22
|
Response Surface Optimisation for the Production of Antioxidant Hydrolysates from Stone Fish Protein Using Bromelain. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2017; 2017:4765463. [PMID: 29234403 PMCID: PMC5651142 DOI: 10.1155/2017/4765463] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Accepted: 08/06/2017] [Indexed: 01/20/2023]
Abstract
Protein hydrolysates produced from different food sources exhibit therapeutic potential and can be used in the management of chronic diseases. This study was targeted to optimise the conditions for the hydrolysis of stone fish protein to produce antioxidant hydrolysates using central composite design (CCD) by response surface methodology (RSM). The stone fish protein was hydrolysed under the optimum predicted conditions defined by pH (6.5), temperature (54°C), E/S ratio (1.5%), and hydrolysis time (360 min). The hydrolysates were then evaluated for 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging activity and ferrous ion- (Fe2+-) chelating activity. Results validation showed no significant difference between the experimental values of DPPH• scavenging activity (48.94%) and Fe2+-chelating activity (25.12%) obtained at 54.62% degree of hydrolysis (DH) compared to their corresponding predicted values of 49.79% and 24.08% at 53.08% DH, respectively. The hydrolysates demonstrated non-Newtonian behavior (n < 1) with stronger shear-thinning effect and higher viscosities at increasing concentration. Thus, RSM can be considered as a promising strategy to optimise the production of stone fish protein hydrolysates containing antioxidant peptides. It is hoped that this finding will enhance the potential of stone fish protein hydrolysates (SHs) as therapeutic bioactive ingredient in functional foods development.
Collapse
|
23
|
Kurt A, Kahyaoglu T. Gelation and structural characteristics of deacetylated salep glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
24
|
Kurt A, Kahyaoglu T. Purification of glucomannan from salep: Part 2. Structural characterization. Carbohydr Polym 2017; 169:406-416. [DOI: 10.1016/j.carbpol.2017.04.052] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 04/19/2017] [Accepted: 04/19/2017] [Indexed: 01/04/2023]
|
25
|
Kurt A, Kahyaoglu T. Purification of glucomannan from salep: Part 1. Detailed rheological characteristics. Carbohydr Polym 2017; 168:138-146. [DOI: 10.1016/j.carbpol.2017.03.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 02/01/2017] [Accepted: 03/18/2017] [Indexed: 10/19/2022]
|
26
|
Bardajee GR, Hooshyar Z, Farsi M, Mobini A, Sang G. Synthesis of a novel thermo/pH sensitive nanogel based on salep modified graphene oxide for drug release. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 72:558-565. [DOI: 10.1016/j.msec.2016.11.109] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Revised: 11/16/2016] [Accepted: 11/23/2016] [Indexed: 10/20/2022]
|
27
|
Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.030] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
28
|
|
29
|
Razmkhah S, Razavi SMA, Mohammadifar MA, Ale MT, Gavlighi HA. Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties. Carbohydr Polym 2016; 153:14-24. [DOI: 10.1016/j.carbpol.2016.07.086] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 07/11/2016] [Accepted: 07/20/2016] [Indexed: 01/04/2023]
|
30
|
Kurt A, Cengiz A, Kahyaoglu T. The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydr Polym 2016; 143:116-23. [DOI: 10.1016/j.carbpol.2016.02.018] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 02/04/2016] [Accepted: 02/05/2016] [Indexed: 11/17/2022]
|