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Li Y, Cheng Z, Zhang J, Xu S, Cai Y, Ding Y, Lyu F. Effect of protein-polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes. J Food Sci 2024; 89:2347-2358. [PMID: 38488735 DOI: 10.1111/1750-3841.17003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/12/2024] [Accepted: 02/09/2024] [Indexed: 04/12/2024]
Abstract
Mashed potatoes (MP) are famous as ready-to-eat products due to their excellent taste and texture. Problems such as complex injection occur when MP is used as a 3D printing material. To improve the smoothness of MP loading into a 3D syringe barrel and its 3D extrusion printability, the effects of the protein-polysaccharide hybrid gelator developed with different gelatin-B (GB, 2%, 4%, 6%) and κ-carrageenan (KG, 1%) on the rheology and 3D extrusion printability of MP were studied. The rheological results showed that the MP developed a glass transition temperature by adding the hybrid gelator. Adding 1% KG+6% GB (w/w, dry base) to the hybrid gelator has good shear thinning and self-supporting properties and showed the best geometric accuracy. In the extrusion stage, the yield stress, the consistency index (K), and the flow behavior index (n) of MP were 470.69 Pa, 313.48 Pa·sn, and 0.159, respectively. In the recovery stage, the shear recovery time is 30 s. In the self-supporting stage, the storage modulus and loss modulus are significantly higher than those of other groups and have the strongest mechanical properties. Moreover, water distribution, Fourier transform infrared spectroscopy, X-ray diffraction analysis, and microstructure of printed MP with different hybrid gelators were observed. The addition of hybrid gelators reduced the content of free water in MP. Hybrid gelators did not produce new functional groups in the printed materials and did not change the structure of starch. These results provide new insights for applying protein and polysaccharide hybrid gelators in 3D printing.
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Affiliation(s)
- Yan Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Zhi Cheng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Shengke Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yanping Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
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2
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Nemati N, Hesarinejad MA. A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise-type sauces. Food Sci Nutr 2024; 12:1880-1887. [PMID: 38455190 PMCID: PMC10916559 DOI: 10.1002/fsn3.3881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 11/11/2023] [Accepted: 11/16/2023] [Indexed: 03/09/2024] Open
Abstract
Due to the importance of the production of functional and nutraceutical foods with high added value, Shekartighal was used to develop ready-made functional mayonnaise-type sauces and evaluate their physicochemical, sensory, and antioxidant properties over 60 days of storage. Shekartighal had, on average, 76.85% carbohydrate, 9.24% protein, 4.91% fat, 1.74% ash, 7.26% moisture, 20.38 mgGAE/g total phenol content, 14.31 μM ferrous sulphate/g, and 145.12 μg/mL antioxidant activity. The results indicated that Shekartighal had high water absorption capacity (408.01%) and emulsion stability (91.83%). Following the textural and sensorial study, the product that stood out as the best performer was the sauce containing 3% Shekartighal. Consequently, this product was selected for further evaluation, where its physicochemical and antioxidant properties were assessed for a 60-day duration under refrigerated storage (4°C). The formulation with 3% Shekartighal presented significantly more phenolic content and antioxidant properties than the control. During the 60-day refrigerated storage (4°C) period, the physicochemical and antioxidant parameters of the enriched sauce remained stable. The addition of Shekartighal to the sauce significantly improved its nutritional quality, and the sauce enriched with 3% Shekartighal demonstrated the most favorable characteristics among the different concentrations tested. Overall, these findings suggest that Shekartighal could be utilized as a natural ingredient to create a functional sauce with notable antioxidant and nutritional properties.
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Affiliation(s)
- Narges Nemati
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Mohammad Ali Hesarinejad
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
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3
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Tseng HS, Lin BY, Wang YF, Liao YF. Ochratoxin A detoxification potentials of basil, chan, and chia seeds. Lett Appl Microbiol 2024; 77:ovae018. [PMID: 38414284 DOI: 10.1093/lambio/ovae018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 02/05/2024] [Accepted: 02/26/2024] [Indexed: 02/29/2024]
Abstract
The most toxic of the ochratoxins is ochratoxin A (OTA), which is primarily produced by species of Aspergillus and Penicillium that can be found in maize, wheat, coffee, red wine, and various grains. OTA induces immunotoxicity, nephrotoxicity, hepatotoxicity, teratogenicity, and carcinogenicity in both animals and humans. Thus, there is a need to identify mycotoxin detoxification agents that can effectively decontaminate OTA. Seeds of basil (Ocimum basilicum L.), chan (Hyptis suaveolens L.), and chia (Salvia hispanica L.) are functional foods capable of eliminating harmful substances. Despite this potential, the impact of these seeds on OTA detoxification remains unclear. This study reveals that milled basil, chan, and chia seeds adsorb significant levels of OTA, with chia demonstrating the highest adsorption capacity, followed by chan and basil seeds showing the least efficiency. Furthermore, milled basil, chan, and chia seeds effectively reduced OTA residues in artificial gastric and intestinal fluids, where they achieved up to 93% OTA adsorption in the former. In addition, these milled seeds were able to remove OTAs from canned, drip, and instant coffee. This study is the first to report the OTA elimination potential of basil, chan, and chia seeds.
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Affiliation(s)
- Hsin-Shun Tseng
- Department of Post-Baccalaureate Medicine, College of Medicine, National Chung Hsing University, Taichung 402202, Taiwan
- Comprehensive Breast Cancer Center, Changhua Christian Hospital, Changhua 500010, Taiwan
| | - Bing-Yi Lin
- Department of Applied Chemistry, Chaoyang University of Technology, Taichung 413310, Taiwan
| | - Yu-Fen Wang
- Cancer Research Center, Department of Research, Changhua Christian Hospital, Changhua 500010, Taiwan
| | - Ya-Fan Liao
- Department of Applied Chemistry, Chaoyang University of Technology, Taichung 413310, Taiwan
- Asia Mycotoxin Analysis Center, Chaoyang University of Technology, Taichung 413310, Taiwan
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4
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Yousefi A, Ako K, Jekle M. Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties. Int J Biol Macromol 2024; 259:129344. [PMID: 38218282 DOI: 10.1016/j.ijbiomac.2024.129344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/28/2023] [Accepted: 01/07/2024] [Indexed: 01/15/2024]
Abstract
This study aimed to investigate the influence of incorporating Lepidium perfoliatum seed gum (LPSG) into wheat starch (WS) at various mixing ratios on its FTIR, DSC, steady and dynamic rheological properties, pasting attributes, syneresis, and particle size distributions characteristics. The interaction between WS and LPSG was purely based on hydrogen-bonding. It was found that the onset (To) and peak (Tp) temperatures of the LPSG-rich mixtures increased by 10 % and 8 %, respectively, while the enthalpy (ΔH) decreased by 70 % compared to WS. A higher LPSG ratio led to a decrease in the frequency dependence of storage modulus (G'), as well as an increase in the pseudoplasticity of the mixtures. The in-shear structural recovery test showed that the rate of recovery (R, %) increased with an increasing LPSG ratio. The pasting results demonstrated that the 9/1 ratio had the highest final viscosity and the lowest relative breakdown. Applying 1 to 5 freeze-thaw cycles resulted in a 50 % to 70 % decrease in syneresis for the 9/1 mixing ratio in comparison to WS, respectively. The incorporation of LPSG into WS resulted in higher static and dynamic magnitudes of yield stress, as well as an increase in particle size when compared to WS.
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Affiliation(s)
- Alireza Yousefi
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Komla Ako
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
| | - Mario Jekle
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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5
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Sarraf M, Naji‐Tabasi S, Beig‐Babaei A, Moros JE, Sánchez MC, Franco JM, Tenorio‐Alfonso A. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum. Food Sci Nutr 2023; 11:6907-6919. [PMID: 37970390 PMCID: PMC10630812 DOI: 10.1002/fsn3.3598] [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: 05/18/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 11/17/2023] Open
Abstract
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.
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Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Adel Beig‐Babaei
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - José E. Moros
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - M. Carmen Sánchez
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - José M. Franco
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Adrián Tenorio‐Alfonso
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
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Nadi M, Razavi SMA, Shahrampour D. Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real-time monitoring of fish freshness. Food Sci Nutr 2023; 11:6360-6375. [PMID: 37823104 PMCID: PMC10563753 DOI: 10.1002/fsn3.3574] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/13/2023] Open
Abstract
Novel green intelligent films based on basil seed gum (BSG)/chitosan containing red cabbage extract (RCA) (0, 2.5, 5, and 10, % (v/v)) as a colorimetric indicator for food freshness detection were fabricated by casting method. The physicochemical, barrier, mechanical, and antioxidant characteristics, as well as sensitivity to pH and ammonia gas of smart edible packaging films, were investigated. The interaction of anthocyanin extract as a natural dye with biopolymers in films characterized by FTIR spectroscopy and SEM images revealed their suitable compatibility. The film with maximum anthocyanin content (10% (v/v)) appeared robust color changes against various pH and ammonia gas levels. The color of indicator films when exposed to alkaline, neutral and acidic buffers are indicated with green, blue, and red colors, respectively. The DPPH radical scavenging activity of smart BSG/chitosan films improved from 23% to 90.32% with increasing RCA content from 2.5 to 10% (v/v). Generally, the incorporation of RCA in film structure enhanced their solubility, WVP, ΔE, turbidity, and flexibility, and reduced tensile strength. The observations successfully confirmed the efficacy of pH-sensitive indicator smart film based on BSG/chitosan for evaluation of fish spoilage during storage.
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Affiliation(s)
- Maryam Nadi
- Center of Excellence in Native Natural Hydrocolloids of IranFerdowsi University of Mashhad (FUM)MashhadIran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of IranFerdowsi University of Mashhad (FUM)MashhadIran
| | - Dina Shahrampour
- Department of Food Safety and Quality ControlResearch Institute of Food Science and Technology (RIFST)MashhadIran
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7
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Guan L, Ma Y, Yu F, Jiang X, Jiang P, Zhang Y, Yuan C, Huang M, Chen Z, Liu L. The recent progress in the research of extraction and functional applications of basil seed gum. Heliyon 2023; 9:e19302. [PMID: 37662748 PMCID: PMC10472252 DOI: 10.1016/j.heliyon.2023.e19302] [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: 02/01/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
Basil seed gum (BSG) is a new hydrophilic colloid of natural plant origin. Extracted from basil seeds, it possesses excellent functional characteristics in terms of emulsification, rheology, gelation, stability, and adsorption, which are just as favorable as those of certain commercial gums. Besides, BSG has been widely used in food, medicine, industry, and many other fields for its physiological functions of weight reduction, detoxification, and control of blood sugar and cholesterol as a good dietary fiber. In this paper, we analyzed and discussed the extraction procedures, composition structures, functional characteristics, and modification strategies of BSG. In addition, we summarized the latest research on the applications of BSG in different industries to provide theoretical references for the high-value processing and utilization of BSG.
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Affiliation(s)
- Lingliang Guan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Yunlong Ma
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Fulai Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Xue Jiang
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Pan Jiang
- College of Environment and Resources, Southwest University of Science and Technology, 621000, Mianyang, Sichuan Province, China
| | - Yajiao Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Chao Yuan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Mei Huang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Zhenxia Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Lei Liu
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
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Arab K, Ghanbarzadeh B, Karimi S, Ebrahimi B, Hosseini M. Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed. Int J Biol Macromol 2023; 246:125603. [PMID: 37390999 DOI: 10.1016/j.ijbiomac.2023.125603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 06/04/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
In this study, a new polysaccharide was isolated from Ocimum album L. seed (OA), and its physicochemical and rheological properties were investigated. Ocimum album polysaccharide (OAP) was an acidic heteropolysaccharide with a molecular weight of 1935 kDa, and it was composed of five types of sugars: mannose (32.95 %), glucose (27.57 %), galactose (19.29 %), rhamnose, (15.96 %) and galacturonic acid (4.23 %). According to the results obtained from Huggins and Kraemer equations, the intrinsic viscosity was 6.9 dL/g in distilled water. The OAP solutions at a concentration between 0.1 and 1.5 %, showed shear-thinning behavior, and the Herschel-Bulkley and Cross models exhibited a high ability to describe the flow behavior of OAP solutions. The apparent viscosity of 1 % OAP solution was decreased in the presence of different concentrations of NaCl (0.1, 0.3, and 0.5 M), at different pHs (3-11), and in temperatures between 5 and 100 °C. Also, the pseudoplastic behavior was observed in all samples. In OAP solutions (0.1-1.5 %), the up and down curves in the shear stress-shear rate diagram did not coincide, which indicated time-dependent (thixotropic) behavior. Although, the thixotropic properties of 1 % OAP solution were weakened with adding NaCl (0.1-0.5 M) and at different pH (3-11). The results obtained from the dynamic oscillatory test showed that the OAP solutions at concentrations higher than 0.1 % had a gel-like behavior, and the viscoelastic moduli (G' and G″) were weakened in the presence of salt and with a change in pH. Also, in the temperature sweep test, the 1 % solution showed the behavior of thermally irreversible gels.
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Affiliation(s)
- Khaled Arab
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Shafagh Karimi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Mohammadyar Hosseini
- Department of Food Science and Hygiene, Faculty of Para-Veterinary, Ilam University, Ilam, Iran
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Oraç A, Konak Göktepe Ç, Demirci T, Akın N. Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations. JOURNAL OF POLYMERS AND THE ENVIRONMENT 2023. [DOI: 10.1007/s10924-023-02923-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/12/2023] [Indexed: 09/01/2023]
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10
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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11
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Hosseini F, Motamedzadegan A, Raeisi SN, Rahaiee S. Antioxidant activity of nanoencapsulated chia ( Salvia hispanica L.) seed extract and its application to manufacture a functional cheese. Food Sci Nutr 2023; 11:1328-1341. [PMID: 36911828 PMCID: PMC10002955 DOI: 10.1002/fsn3.3169] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 12/23/2022] Open
Abstract
The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, -44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%-53.31%, 46.69%-47.36%, 19.02%-19.28%, and 16.88%-17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F-CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E-CSE samples was higher. The CSE, especially E-CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E-CSE.
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Affiliation(s)
- Farinaz Hosseini
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resource University Sari Iran
| | | | - Somayeh Rahaiee
- Department of Microbial Biotechnology, Faculty of Biotechnology Amol University of Special Modern Technologies Amol Iran
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Li D, Zhong W, Li L, Tong C, Yu S, Duan M, Xu J, Liu X, Pang J, Wu C. Effect of chitin nanowhiskers on structural and physical properties of konjac glucomannan hydrogels nanocomposites. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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13
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Oraç A, Göktepe ÇK, Demirci T, Akin N. Biodegradable edible film based on basil seed gum: the effect of gum and plasticizer concentrations.. [DOI: 10.21203/rs.3.rs-2626369/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Abstract
In this research, edible films produced from basil seed gum (BSG) with 3 different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that the mechanical and barrier properties and thermal stability of BSG-based films are quite good. The increase in gum and glycerol concentrations increased the crystallinity also strengthened the mechanical and barrier properties of the film. Also, films with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the films increased. The complete dissolution of this film in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based films and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.
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14
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Zamani Z, Razavi SMA. Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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15
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Hashemi Gahruie H, Eskandari MH, Sadeghi R, Hosseini SMH. Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D 3 and Tannic Acid. Foods 2022; 12:foods12010071. [PMID: 36613285 PMCID: PMC9818373 DOI: 10.3390/foods12010071] [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: 12/06/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0-30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm-1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G', G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films.
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Affiliation(s)
- Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Rohollah Sadeghi
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Seyed Mohammad Hashem Hosseini
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
- Correspondence:
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16
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Karimi S, Ghanbarzadeh B, Roufegarinejad L, Falcone PM. Physicochemical and rheological characterization of a novel hydrocolloid extracted from Althaea officinalis root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Kamer DDA, Gumus T, Palabiyik I, Demirci AS, Oksuz O. The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum. Int J Biol Macromol 2022; 207:841-849. [PMID: 35358576 DOI: 10.1016/j.ijbiomac.2022.03.168] [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: 02/18/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 11/27/2022]
Abstract
The potential for the use of rice bran, an agricultural waste, as a substrate in the manufacture of gellan gum was examined. Using a standard strain of Sphingomonas paucimobilis (ATCC 31461) and rice bran substrate, gellan gum was produced under optimized conditions. The optimal yield of gellan gum using rice bran substrate was found to be 11.96 g L-1 with 5% glucose, 10% inoculum, and a mixing speed of 300 rpm. Native gum was found to have a consistency index of 2.00 Pa.sn. The viscosity of the gum was found to be extremely stable when exposed to thermal stress. Concerning the rheological characteristics, the Herschel-Bulkley model offered a more realistic representation of the flow characteristics of gum solutions. The synthesized gums were mostly composed of glucose, rhamnose, and glucuronic acid. The acetic acid content of gellan gums was 2.95%, while the molecular weight was 2.88 × 105 Da. Characterization of native gellan gums by UV-Vis spectroscopy, SEM, TEM and FTIR spectroscopy is also presented.
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Affiliation(s)
| | - Tuncay Gumus
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
| | - Ibrahim Palabiyik
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
| | - Ahmet Sukru Demirci
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
| | - Omer Oksuz
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
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18
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Synthesis of pH-Sensitive Cross-Linked Basil Seed Gum/Acrylic Acid Hydrogels by Free Radical Copolymerization Technique for Sustained Delivery of Captopril. Gels 2022; 8:gels8050291. [PMID: 35621589 PMCID: PMC9140626 DOI: 10.3390/gels8050291] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 04/28/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022] Open
Abstract
The pH-sensitive polymeric matrix of basil seed gum (BSG), with two different monomers, such as acrylic acid (AA) and N, N-Methylene-bis-acrylamide (MBA), was selected to use in hydrogels preparation through a free radical copolymerization technique using potassium per sulfate (KPS) as a cross linker. BSG, AA and MBA were used in multiple ratios to investigate the polymer, monomer and initiator effects on swelling properties and release pattern of captopril. Characterization of formulated hydrogels was done by FTIR, DSC/TGA, XRD and SEM techniques to confirm the stability. The hydrogels were subjected to a variety of tests, including dynamic swelling investigations, drug loading, in vitro drug release, sol–gel analyses and rheological studies. FTIR analysis confirmed that after the polymeric reaction of BSG with the AA monomer, AA chains grafted onto the backbone of BSG. The SEM micrographs illustrated an irregular, rough, and porous form of surface. Gel content was increased by increasing the contents of polymeric gum (BSG) with monomers (AA and MBA). Acidic and basic pH effects highlighted the difference between the swelling properties with BSG and AA on increasing concentration. Kinetic modelling suggested that Korsmeyer Peppas model release pattern was followed by the drug with the non-Fickian diffusion mechanism.
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19
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Komijani M, Mohebbi M, Ghorani B. Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113328] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Tao Y, Ma J, Huang C, Lai C, Ling Z, Yong Q. Rheological properties of Sesbania cannabina galactomannan as a new source of thickening agent. J Food Sci 2022; 87:1527-1539. [PMID: 35275400 DOI: 10.1111/1750-3841.16094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 01/19/2022] [Accepted: 02/01/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the rheological properties of galactomannan from Sesbania cannabina. The intrinsic viscosity of galactomannan was determined to be 8.63 ± 0.06 dl/g. Moreover, the onset of galactomannan coil overlap occurred at 5.12 ± 0.13 g/L. With increasing concentration, galactomannan showed a more distinct shear-thinning behavior, which was well characterized by the Cross model. Notably, the viscosity of polysaccharide showed a negative relationship with the temperature, while the activation energy decreased with increasing polysaccharide concentration. Furthermore, at high concentrations, the galactomannan solution showed stability after heating or freezing, as well as over the wide pH range of 5.0-9.0. Dynamic viscoelasticity measurements reveal a gradual transition from viscous to elastic behavior of galactomannans with an increasing frequency. It is anticipated that S. cannabina galactomannan will find interesting applications as a natural thickener due to the comprehensive description of its rheological properties presented herein. PRACTICAL APPLICATION: The investigated S. cannabina galactomannan has shown a higher viscosity and heat stability at high concentration, as well as a good stability at the pH range of 5-9. The S. cannabina galactomannan may be employed as stabilizers in the food field.
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Affiliation(s)
- Yuheng Tao
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Junmei Ma
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Caoxing Huang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Chenhuan Lai
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Zhe Ling
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Qiang Yong
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
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21
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Riana LM, Sims IM, Matia-Merino L. Emulsification properties of Puka Gum – An exudate of a native New Zealand tree (Meryta sinclairii): Effect of shear rate and Gum concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Ribes S, Grau R, Talens P. Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107171] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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23
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Barreiros Y, Meneses ACD, Alves JLF, Mumbach GD, Ferreira FA, Machado RAF, Bolzan A, Araujo PHHD. Xanthan gum-based film-forming suspension containing essential oils: Production and in vitro antimicrobial activity evaluation against mastitis-causing microorganisms. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112470] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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24
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Fallah ZP, Motamedzadegan A, Haghighi MM, Latifi Z, Khesht SG. Comparing the Effect of Arabic, Basil Seed and Salvia Macrosiphon Gums-Based Coatings on the Shelf-Life of Tomatoes. Prev Nutr Food Sci 2021; 26:469-475. [PMID: 35047444 PMCID: PMC8747953 DOI: 10.3746/pnf.2021.26.4.469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 09/24/2021] [Accepted: 10/01/2021] [Indexed: 11/23/2022] Open
Abstract
A novel edible coating containing basil seed gum (0.1, 0.3, and 0.5%), Salvia macrosiphon seed gum (0.25, 0.5, and 0.75%), and Arabic gum (10%) at normal pH and pH 5/6 has been used as a postharvest treatment to maintain tomato quality and safety. In this study, the physicochemical properties of tomatoes were investigated during 35 days of storage at 4°C. During storage, coated fruit showed increases in vitamin C retention, reduced weight loss, color changes, and accelerated softening. However, treatment of tomatoes with gum significantly delayed onset of parameters related to loss of postharvest quality, and storability was extended. All the coated samples had increased vitamin C retention compared with controls, with highest contents observed for tomatoes coated in basil seed gum 0.1% and Arabic gum at pH 5.6. In conclusion, basil seed gum 0.1%, S. macrosiphon seed gum 0.25 and 0.5%, and Arabic gum at normal pH were the best treatments for maintaining postharvest quality of tomatoes.
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Affiliation(s)
- Zahra Pourshaab Fallah
- Faculty of Agriculture and Food Science, Islamic Azad University, Ayatollah Amoli Branch, Amol 678, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agriculture and Natural Resources University, Sari 48181-66996, Iran
| | - Mahsa Mohammadi Haghighi
- Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour 4641859557, Iran
| | - Zahra Latifi
- Young Researchers and Elites Researchers Club, Islamic Azad University, Sari Branch, Sari 48164-194, Iran
| | - Sepideh Gholami Khesht
- Novin Saffron Company, Mashhad 9185184186, Iran.,Department of Food Science and Technology, Ferdowsi University, Mashhad 9177948974, Iran
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25
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Hematian Sourki A, Koocheki A. Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Arash Koocheki
- Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran
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26
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27
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28
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Ribes S, Estarriaga R, Grau R, Talens P. Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents. Food Funct 2021; 12:8181-8195. [PMID: 34291785 DOI: 10.1039/d1fo00742d] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
This study aims to evaluate the colour texture, flow, viscoelastic, sensory, and simulated mastication properties, in the presence and absence of artificial saliva, of texture-modified Spanish sauce at different temperatures (25 °C, 37 °C and/or 55 °C). Sauce texture was modified using five hydrocolloids (modified starch (MS), guar gum (GG), tara gum (TG), sodium carboxymethylcellulose (CMC), and chia seed mucilage (CSM) as an alternative texturing agent), achieving two well-differentiated consistencies: honey-like and pudding-like. The MS, GG, TG and CSM sauces showed greater consistency, firmness, stiffness, and resistance to flow than the CMC samples. Furthermore, the internal structure of CMC sauces was the most affected by temperature changes. The addition of saliva decreased the apparent viscosity, consistency, and adhesiveness of the sauces. Among the samples studied, the GG and CSM texture-modified sauces would be suitable for dysphagic patients because of their good elasticity, relatively high resistance to deformation and structural stability, as well as better resistance to salivary α-amylase action. However, CSM sauces obtained the lowest sensory attribute scores. This work opens the door to the use of CSM as a texturing agent and demonstrates the importance of considering not only the hydrocolloid type and consistency level, but also the administration temperature of dysphagia-oriented products. Selecting a suitable texturing agent is of great importance for safe and easy swallowing by dysphagic patients.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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29
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Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception. FLUIDS 2021. [DOI: 10.3390/fluids6070251] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.
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30
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Hashemi SMB, Khodaei D. Basil seed gum edible films incorporated with
Artemisia sieberi
and
Achillea santolina
essential oils: Physical, antibacterial, and antioxidant properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15645] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
| | - Diako Khodaei
- Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Ireland
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31
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Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review. Foods 2021; 10:foods10071467. [PMID: 34202798 PMCID: PMC8303141 DOI: 10.3390/foods10071467] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/07/2021] [Accepted: 06/18/2021] [Indexed: 11/17/2022] Open
Abstract
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.
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32
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Quintana Martínez S, Torregroza Fuentes EE, García
Zapateiro LA. Food Hydrocolloids from Butternut Squash ( Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam. ACS OMEGA 2021; 6:12114-12123. [PMID: 34056365 PMCID: PMC8154147 DOI: 10.1021/acsomega.1c00822] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 04/20/2021] [Indexed: 06/12/2023]
Abstract
Hydrocolloids are a class of functional ingredients that are widely used in the development of food structures. The hydrocolloids are mainly polysaccharides and some proteins that are applied in various food products. For this reason, natural sources that are friendly to the environment must be sought for their extraction. Therefore, this study aimed to extract hydrocolloids from butternut squash (Cucurbita moschata) peels-HBSP-and determine the proximal composition and rheological properties as well as their use effect in a microstructure product like fruit jam from Carica papaya. Hydrocolloids were obtained from butternut squash at pH 3, 7, and 10 and at different temperatures, presenting higher yield values at 80 °C with higher carbohydrate and protein contents and non-Newtonian flow behavior type shear-thinning. In order to analyze the influence of HBSP on the rheological properties of the microstructured product, the samples were employed as a partial substitute of pectin in C. papaya jam (CPJ), showing a positive effect on the jam matrix due to the addition of hydrocolloids. The physicochemical properties of jams did not present significant differences. CPJ presents non-Newtonian behavior type shear-thinning adjusting to the Herschel-Bulkley model. The dynamic viscoelastic rheological test characterized the jam as a gel-like state when the storage modulus values were higher than the loss modulus values in the frequency ranges studied. Regarding the addition of HBSP, this modified the color parameter, presenting a reddish color with an increase in tonality, and the sensory evaluation showed that the M3 sample was better than the other products, with a higher level of satisfaction. The obtained results show that butternut squash peel is suitable for the obtention of hydrocolloids, and they can be used as a raw material in the development and formulation of food products, as well as their byproducts can be used to solve problems with organic waste from the agroindustry in an environmentally friendly way.
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33
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Sayyari Z, Rabani M, Farahmandfar R, Esmaeilzadeh Kenari R, Mousavi Nadoshan R. The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1901815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zahra Sayyari
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Rabani
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rezvaneh Mousavi Nadoshan
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
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34
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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35
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Sarabi‐Aghdam V, Hosseini‐Parvar SH, Motamedzadegan A, Razi SM. Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels. Food Sci Nutr 2021; 9:1881-1895. [PMID: 33841807 PMCID: PMC8020940 DOI: 10.1002/fsn3.2148] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 11/15/2022] Open
Abstract
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI-BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel-Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly (p ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation may be attributed to depletion flocculation and thermodynamic incompatibility of WPI and BSG molecules. The results confirmed the occurrence of phase separation and weak-gel formation through mixtures, but the rate of gelation was more than the phase separation. In consequence, these results may open up new horizons in developing novel food products and delivery systems as well as utilizing as emulsifying, thickening and gelling agents in food and pharmaceutical industry.
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Affiliation(s)
- Vahideh Sarabi‐Aghdam
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | | | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Saeed Mirarab Razi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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Shaygannia S, Eshaghi MR, Fazel M, Hashemiravan M. The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise. Prev Nutr Food Sci 2021; 26:82-91. [PMID: 33859963 PMCID: PMC8027048 DOI: 10.3746/pnf.2021.26.1.82] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 10/15/2020] [Accepted: 10/15/2020] [Indexed: 11/30/2022] Open
Abstract
Natural preservatives with high level of phenolic compounds, antioxidants and antimicrobial activities are used in mayonnaise to improve quality and safety due to their potential health benefits. Application of these compounds in production processes highlights many difficulties due to instability of their physical and chemical properties. Microencapsulation is used to address these restrictions. In this study, phenolic compounds from lemon waste were encapsulated with Persian gum (PG) and basil seed gum (BSG) as coating materials at different ratios (0:1, 1:0, and 1:1) at 15% (w/w) total biopolymer. We confirmed microencapsulation by scanning electron microscopy, and evaluate phenolic content, antioxidant activity, encapsulation efficiency, morphology, water solubility indexes, and water absorption indexes. Sample mayonnaise was prepared using microencapsulated polyphenols from lemon waste and extract (1,000 ppm of concentration), and control samples without extracts or microcapsules. All samples were subjected to chemical (measuring the peroxide, thiobarbituric acid, acidity, and color) and microbial (total count of microorganisms and Escherichia coli) analysis during 30 days of storage. BSG samples exhibited the highest antioxidant activity (61.19%) and encapsulation efficiency (70.72%), and PG/BSG microcapsules had the highest capability to prevent oxidative deterioration during storage. Addition of microcapsules led to increases in parameter b* and decreases in parameters a* and L*. In general, PG/BSG microcapsules were considered optimal samples for production of mayonnaise, since they prevented mayonnaise deterioration and exhibited antioxidant and antimicrobial properties.
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Affiliation(s)
- Shima Shaygannia
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Reza Eshaghi
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Fazel
- Department of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan 81595-158, Iran
| | - Mahnaz Hashemiravan
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
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Tosif MM, Najda A, Bains A, Kaushik R, Dhull SB, Chawla P, Walasek-Janusz M. A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication. Polymers (Basel) 2021; 13:polym13071066. [PMID: 33800613 PMCID: PMC8037796 DOI: 10.3390/polym13071066] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 11/16/2022] Open
Abstract
Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.
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Affiliation(s)
- Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India;
| | - Agnieszka Najda
- Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, 20-280 Lublin, Poland;
- Correspondence: (A.N.); (P.C.)
| | - Aarti Bains
- Department of Biotechnology, Chandigarh Group of Colleges Landran, Mohali, Punjab 140307, India;
| | - Ravinder Kaushik
- Department of Food Technology, School of Health Sciences, University of Petroleum and Energy Studies, Dehradun, Uttarakhand 248007, India;
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India;
- Correspondence: (A.N.); (P.C.)
| | - Magdalena Walasek-Janusz
- Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, 20-280 Lublin, Poland;
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Zamani-Ghalehshahi A, Farzaneh P. Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips. J Food Sci 2021; 86:1215-1227. [PMID: 33665855 DOI: 10.1111/1750-3841.15655] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/26/2020] [Accepted: 01/11/2021] [Indexed: 11/29/2022]
Abstract
In this research, the effect of different temperatures (160, 180, and 190 °C) and hydrocolloid coatings (Basil seed gum [BSG], xanthan gum [XG], methylcellulose [MC], BSG-XG, and BSG-MC mixtures) were investigated on the physicochemical properties (oil uptake, moisture loss, color, microscopic structure, activation energy, and texture), mass transfer kinetic of fried potato strips in deep-fat frying, and oil partitions using frying and postfrying cooling phase. An increase in frying time reduced the moisture content and hardness of potato strips; however, the oil content and color difference increased. The oil content in the coated samples had lower rates than that in the noncoated ones. The treated samples using BSG-xanthan mixture (50:50) and BSG had the lowest oil uptake at 0.13% and 0.14% Dry basis (d.b.), respectively. The maximum and minimum values of effective moisture diffusivity were measured in control and samples coated with BSG-XG and BSG, respectively. As frying temperature increased, the specific rate of oil uptake increased and the equilibrium oil content decreased. Overall, BSG-XG mixture-coated potato strips can be used as a promising product due to absorbing the lowest oil rate and being similar to the control in terms of organoleptic properties.
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Affiliation(s)
- Atefeh Zamani-Ghalehshahi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Parisa Farzaneh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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39
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Zamani Z, Razavi SM. Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106304] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Ornithogalum cuspidatum mucilage as a new source of plant-based polysaccharide: Physicochemical and rheological characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00814-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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41
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The effects of basil seed gum on the physicochemical and structural properties of arachin gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106189] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Maqsood H, Uroos M, Muazzam R, Naz S, Muhammad N. Extraction of basil seed mucilage using ionic liquid and preparation of AuNps/mucilage nanocomposite for catalytic degradation of dye. Int J Biol Macromol 2020; 164:1847-1857. [PMID: 32791269 DOI: 10.1016/j.ijbiomac.2020.08.073] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 08/07/2020] [Accepted: 08/07/2020] [Indexed: 11/16/2022]
Abstract
Basil seeds are widely cultivated throughout the world because of their extensive applications in various fields of life. The Basil seeds mucilage (BSM) exhibits remarkable physical and chemical properties like high water absorbing capacity, emulsifying, and stabilizing properties. The extraction of this mucilage from the seed surface has always been done by physical and chemical methods, which has certain drawbacks. Here, we report for the first time a chemical method for the effective extraction of this mucilage using ionic liquids (ILs); the green solvents. Pyridinium chloride based ILs were investigated for the effective extraction of mucilage and the process was optimized for various variables i.e. time, temperature, basil seed loading, co-solvents, anti-solvents. The extraction yield (up to 25% w/w of mucilage per basil seeds dry weight) was obtained at optimum conditions. Extracted mucilage was characterized by analytical techniques. The extracted BSM was used to prepare AuNps/BSM nanocomposite by stabilizing the gold nanoparticles. The AuNps/BSM nanocomposite was applied for the catalytic degradation of dyes (congo red; 12 min, methyl orange; 4 min, whereas 4-nitrophenol; 6 min).
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Affiliation(s)
- Hassan Maqsood
- Institute of Chemistry, University of the Punjab, 54000 Lahore, Pakistan
| | - Maliha Uroos
- Institute of Chemistry, University of the Punjab, 54000 Lahore, Pakistan.
| | - Rabia Muazzam
- Institute of Chemistry, University of the Punjab, 54000 Lahore, Pakistan
| | - Sadia Naz
- Institute of Chemistry, University of the Punjab, 54000 Lahore, Pakistan
| | - Nawshad Muhammad
- Interdisciplinary Research Centre in Biomedical Materials (IRCBM), COMSATS University Islamabad, 54600, Lahore Campus, Pakistan.
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43
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Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00588-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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44
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Shahrajabian MH, Sun W, Cheng Q. Chemical components and pharmacological benefits of Basil (Ocimum basilicum): a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1828456] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qi Cheng
- College of Life Sciences, Hebei Agricultural University, Baoding, Hebei, China; Global Alliance of HeBAU-CLS&HeQiS for BioAl-Manufacturing, Baoding, Hebei, China
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45
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Kutlu G, Bozkurt F, Tornuk F. Extraction of a novel water-soluble gum from nettle (Urtica dioica) seeds: Optimization and characterization. Int J Biol Macromol 2020; 162:480-489. [DOI: 10.1016/j.ijbiomac.2020.06.179] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 06/16/2020] [Accepted: 06/18/2020] [Indexed: 11/17/2022]
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46
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Huang T, Tu Z, Shangguan X, Wang H, Zhang L, Bansal N. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. Food Chem 2020; 343:128413. [PMID: 33268178 DOI: 10.1016/j.foodchem.2020.128413] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 10/13/2020] [Accepted: 10/13/2020] [Indexed: 11/26/2022]
Abstract
In this study, the rheological and tribological properties of complex solutions comprising of fish gelatin (FG)-Arabic gum (AG), FG-xanthan gum (XG), and FG-κ-carrageenan (κC), respectively, were measured, as well as the effects of the complex on the physical properties of yoghurt. Results showed that with increased XG and κC concentrations, the viscosity of FG-XG and FG-κC complex solutions both increased. It was also found that the lubrication properties of FG-anionic polysaccharide (AP) solutions decreased with the increased AP contents. The applications of FG-AP complexes (FG:AP = 9:1) improved firmness, water holding capacity and viscosity of yoghurt by the formation of large aggregates, but gels were easily destroyed at high frequency. Moreover, compared with gelatin, FG-AP complexes made yoghurt better lubrication properties during low and medium sliding speed, especially for FG-XG complexes. Thus, FG-AP complexes have the potential to be applied in producing yoghurt with good quality.
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Affiliation(s)
- Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia
| | - Zongcai Tu
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Lu Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia.
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Bortnowska G, Bartkowiak A, Tokarczyk G, Przybylska S, Iwański R. Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized oil-in-water emulsion gels enriched with β-1,3/1,6-D-glucans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4879-4886. [PMID: 32478408 DOI: 10.1002/jsfa.10548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 05/14/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In recent years, consumer interest in low-fat foodstuffs having a clean label and potential benefits over physiological functions has shown a growing trend. β-1,3/1,6-d-Glucans (BGs) from Saccharomyces cerevisiae have been recognized as excellent immune-modulating compounds. Bilayer-stabilized oil-in-water emulsion gels (BEGs) containing oil droplets covered by myofibrillar proteins-gum arabic membranes were used for entrapping BGs in the inner phase. This study investigated the effects of starch type (waxy maize starch, WMS; potato starch, PS) and concentration (0.0-50 g kg-1 ) on the physicochemical properties of BEGs composed of: 200 g kg-1 rapeseed oil, 40 g kg-1 myofibrillar proteins, 14 g kg-1 gum arabic, 15 g kg-1 BGs, 1 g kg-1 citric acid. RESULTS The results showed that BGs were successfully incorporated into the inner phase of BEGs and stability testing showed no separated oil and sediment layer. BEGs were characterized by droplet diameter of d3,2 = 3.62 ± 0.209 μm and electrical charge of the outer membrane of -27.4 ± 0.257 mV. Increasing starch concentration significantly (P < 0.05) affected values of the studied rheological parameters, but to a greater extent in relation to PS than WMS. Sensory analysis showed that BEGs were most desirable at WMS and PS concentrations of 40-50 and 30-40 g kg-1 , respectively. CONCLUSIONS BEGs containing oil droplets covered by myofibrillar proteins-gum arabic membranes can be used as carriers for insoluble β-glucans and manufactured with a wide range of rheological properties and sensory features desired by consumers. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Grażyna Bortnowska
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Sylwia Przybylska
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Robert Iwański
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
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48
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Ebrahimi B, Rad AH, Ghanbarzadeh B. Gums from Indigenous Plants of Iran: A Review on Physicochemical, Rheological and Functional Properties. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401316666200217121159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Recently, public interests have increased to study novel and vernacular
polysaccharides due to their various uses, especially in food formulations as well as pharmaceuticals
and herbal medicines. Plant-based gums are commercially produced from a large number of plants
that include complex polysaccharides.
Scope and Approach:
he present study has summarized physicochemical, rheological and functional
properties of tragacanth, basil seed and balangu gums from indigenous plants of Iran.
Conclusion:
The results of this review study demonstrate that the highlighted gums are commonly
used as dietary fibers, thickening agents, emulsifiers, stabilizers and drug delivery agents. The general
appearance of gums varies from dark-brown to whitish in color. At various concentrations, pH
and ionic strengths, aqueous dispersions show great variations in their rheological behavior. In conclusion,
industrial applications of these gums are possible as a result of their strong thickening properties.
Additionally, significant surface activity and emulsification capacity enable their application
in the food, pharmaceutical and/or cosmetic industries.
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Affiliation(s)
- Behzad Ebrahimi
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aziz H. Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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49
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Bagheri R, Ariaii P, Motamedzadegan A. Effects of chitosan incorporated with basil seed gum and nettle (Urtica dioica L.) essential oil on the quality of beef burger during refrigerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00628-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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50
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Oner ME. The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14830] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering Faculty of Engineering Alanya Alaaddin Keykubat University Alanya, Antalya Turkey
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