Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties

Performance of spray-dried Ziziphus jujuba extract using insoluble fraction of Persian gum-sodium alginate and whey protein: Microstructural and physicochemical attributes of micro- and nano-capsules

The study focused on the impact of the insoluble fraction of Persian gum-sodium alginate and a blend of the insoluble fraction of Persian gum-sodium alginate (IFPG-Al) with whey protein isolate (WPI) on sprayed Ziziphus jujuba extract (JE) powder. The addition of whey protein led to powders with higher moisture (10%), higher solubility (99.19%), and lower powder yield (27.82%). The powders fabricated with WPI depicted the best protection of polyphenolic compounds (3933.4 mg/L) and the highest encapsulation efficiency activity (74.84%). Additionally, they had a higher T g (62.63°C), which indicates more stability of the powders during shelf life. The sphericity of the majority of the particles was noticeable in powders, but multi-sided concavities were visible in the protein-containing particles. Based on the particle size's results, IFPG-Al/WPI capsules fabricated relatively smaller particles (2.54 μm). It can be acknowledged that the presence of protein in particles can bring fruitful results by preserving valuable bioactive compounds.

Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions

Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order to make the 3D printing products of shrimp surimi have higher printing adaptability (printing accuracy and printing stability reach more than 97%), by choosing nozzle diameter of 1.20 mm and setting the printing height of the nozzle to 2.00 mm, the layers of the printed products were better fused with each other, and the printing accuracy of the products could be greatly improved; there was no uneven discharge and filament breakage when the nozzle moved at the speed of 30 mm/s; and the products were internally compact and had good stability when the printing filling rate was 80%. In addition, the deformation rates of steamed, boiled and deep-fried shrimp surimi products were significantly higher than those of oven-baked and microwaved shrimp surimi products (P < 0.05). Microwave heating had a greater effect on the deformation and color of shrimp surimi products, and was not favored by the evaluators. In terms of deformation rate, sensory score, and textural characteristic, the oven-baked thermal processing method was selected to obtain higher sensory evaluation scores and lower deformation rates of shrimp surimi 3D printed products. In the future, DIY design can be carried out in 3D printing products of shrimp surimi to meet the needs of different groups of people for modern food.

Facile synthesis of Persian gum-graphene oxide composite as a novel adsorbent for CO2 capture: characterization and optimization

Burning fossil fuels releases toxic gases into the environment and has negative effects on it. In this study, Persian gum@Graphene oxide (Pg@GO) was synthesized and used as a novel adsorbent for CO2 capture. The characterization of materials was determined through XRD, FTIR, FE-SEM, and TGA analysis. The operating parameters including temperature, Pressure, and adsorbent weight were studied and optimized by response surface methodology via Box-Behnken design (RSM-BBD). The highest amount of CO2 adsorption capacity was 4.80 mmol/g, achieved at 300 K and 7.8 bar and 0.4 g of adsorbent weight. To identify the behavior and performance of the Pg@GO, various isotherm and kinetic models were used to fit with the highest correlation coefficient (R2) amounts of 0.955 and 0.986, respectively. The results proved that the adsorption of CO2 molecules on the adsorbent surface is heterogeneous. Based on thermodynamic results, as the value of ΔG° is - 8.169 at 300 K, the CO2 adsorption process is exothermic, and spontaneous.

Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers

The use of phenolic bioactive substances in beverages is introduced by novel techniques as a functional food product. Gel beads from jujube extract were prepared by extrusion method using encapsulation and coated by whey protein isolate and soy protein isolate and thus, a functional beverage was prepared from these beads. There were three types of beads, including Gellan, Gellan/whey protein isolate and Gellan/soy protein isolate. The pH, acidity, Brix, turbidity, viscosity and sensory properties were evaluated. Observing the increase in pH is the result of the release of small amounts of fruit extract, the effect of which can be seen in the inverse relationship of acidity next to pH. The results demonstrate that the highest viscosity is related to protein beverages, especially Gellan gum/SPI beads' beverage. Hence, the highest turbidity in Gellan gum/SPI beads' beverage was visible on the 14th day (66.6 NTU). Thereby, there is potential for these Gellan beads beverages with suitable sensory scores to be wholly utilized and developed with the aim of this study. Along with it, this new beverage can attract the opinion of a wide range of consumers. Therewith, the industrialization of such types of products helps to improve the consumer market.