Properties of lime peel pectin as mainly influenced by ethanol and protein-based purification methods

BACKGROUND

Lime peel, obtained from juice factory waste, is considered as a source of pectin. Lime peel pectin samples, extracted by three extraction procedures of 90 °C heating for 120 min, 90 °C heating for 90 min and then 32 min of ultrasound, and 80 °C heating for 60 min and then 22 min of ultrasound, and purified by two methods using ethanol and sodium caseinate (SC), were prepared and characterized.

RESULTS

The results showed that the purification method significantly affected the lime pectin samples properties. Pectin samples purified with SC had a transparent and film-like appearance, whereas the ethanol-purified pectin samples showed an amorphous and opaque appearance. Pectin samples purified with ethanol showed higher extraction recovery (approximately 20%), whereas the lowest pectin yield was observed for the purification with SC (approximately 10%). Although SC purification did not enhance the pectin yield, it diminished the level of 'non-pectin' components and resulted in purer pectin. The bands at 1045-1076 cm-1 , relating to neutral sugars, had higher intensities in ethanol-purified pectin samples, indicating their higher sugar contents. Also the samples purified with SC exhibited more thermal stability, probably as a result of the presence of protein in their structure.

CONCLUSION

In the present study, under the same or varying extraction conditions, the most important element distinguishing pectins in terms of appearance, physicochemical, thermal and Fourier transform infrared characteristics was the type of purification method. Purification with SC may result in pectins with more non-esterified galacturonic acids from the homogalacturonan fraction. © 2023 Society of Chemical Industry.

The sensory evaluation and antimicrobial efficacy of Lactobacillus acidophilus supernatant on Salmonella enteritidis in milk

Postbiotics are metabolites derived from living probiotic bacteria like Lactobacillus strains, during the fermentation process and/or produced in pure form on laboratory scales. These compounds, depending on the type of probiotic from which they are prepared, have specific antibacterial agents such as: organic acids, bacteriocins, short-chain fatty acids, and peptides. The objective of this study was to investigate the effect of Lactobacillus acidophilus supernatant (LAS) on the growth pattern of Salmonella enteritidis at fluctuating temperatures and the sensory evaluation of milk that contains this probiotic. Baranyi and Roberts's model determined the best-fit curve for the microbial growth. According to mathematical equations, the highest and lowest specific growth (μ max) rates of S. enteritidis were obtained at 0.055 h-1 and 0.0059 h-1 and also highest and lowest maximum generation time (MGT) values were obtained at 20.06 h and 8.85 h, respectively. Sensory evaluation by the Triangel test reveals that LAS could not establish a significant (p > .05) adverse effect on milk perceptible. Regarding the results obtained in the present study, LAS, without causing adverse sensory change, could act as a safe food additive for the control of bacterial pathogens and reducing food waste, particularly in milk and milk-containing food products.

Biosorption of cadmium from aqueous solution by combination of microorganisms and chitosan: response surface methodology for optimization of removal conditions

The food-grade adsorbents of Saccharomyces cerevisiae (10⁸ CFU/mL), Bifidobacterium longum (10⁸ CFU/mL) and chitosan (1%w/v) alone or in combination were used for biosorption of cadmium (Cd) from aqueous solution. Among the tested adsorbents, combination of B. longum and chitosan had the highest efficiency. Therefore, biosorption process with B. longum/chitosan as the most efficient biosorbent was optimized by variables of pH (3-6), temperature (4-37 °C), contact time (5-180 min) and Cd concentrations (0.01-5 mg/L) using RSM. Twenty-seven tests were carried out and the data fitted to the second-order polynomial models. Results revealed that 99.11% of Cd was reduced within 180 min at concentration of 2.5 mg/L, pH 6 and temperature of 20.5 °C that were considered as the optimal conditions for Cd removal. The trend of isotherm was more fitted to the Langmuir model and maximum biosorption capacity was obtained about 3.61 mg/g. The pseudo-second-order fitted the biosorption kinetics for Cd ions. The B. longum/chitosan biosorbent exhibited the high affinity to Cd ion in the presence of coexisting metal ions. It could remove 81.18% of Cd from simulated gastrointestinal tract. Thus, B. longum/chitosan can have good potential as an effective adsorbent for Cd biosorption from aqueous solutions and human body.

Production of Rice-By Product Protein Isolate Using the Subcritical Water Extraction Method

Background: Subcritical water extraction (SWE) is a friendly technique applied to produce rice by-product extract. The aim of this study is using SWE as a new friendly extraction method for producing protein isolates (PI) of rice bran and rice combination as a byproduct of Iranian agriculture product. Methods: D-optimal combined design was used to optimize bran rice ratio, solid/water ratio, extraction time, and particle size to obtain maximum protein. Bran (8-12%) and rice ratio (88-92%) solid water (0.04 -0.12%), time (15-45 min), and particle sizes (420 µm and 710 µm) were selected as independent variables, and protein as dependent variable. After optimization, the effects of extraction parameters on functional properties were investigated. Results: Increasing bran/rice ratio has a significant effect on the protein extraction. In this study, the optimum SWE conditions were solid water (0.12), bran rice ratio (8:92), time (45 min), particle size (420 µm), and the optimum SWE temperature was obtained at 120 Cº. SWE also could significantly enhance functional properties, such as the solubility, emulsifying activity index (EAI), and degree of hydrolysis of by-product of rice milling (BRM) PI. Conclusion: According to the positive impact of SWE on protein extraction and the functional properties of BRM PI, this method could be applied as a novel extraction technique to modify the properties of rice protein isolate for functional purposes in the future. However, more investigation is required to study the quantity and quality of the extracted valuable materials to scale it up for industrial means.  

BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS

Side effects of fat intake and consumers’ awareness have forced the food industry to produce healthier food. In recent years, non-fat yogurt has increasingly been consumed all over the world. In this study, the effect of adding a mixture of inulin, whey protein isolate, modified starch with different levels (0.3, 0.5 and, 1%) and gelatin (0.2%) on biochemical (pH, titratable acidity (TA), and Redox potential), rheological, and sensory properties of non-fat set yogurt was investigated. The samples containing higher levels of whey protein were better treatments regarding biochemical, sensory and rheological properties. The highest syneresis was observed in control yogurts and the samples with 1% inulin, whereas no syneresis was observed in samples containing 1% starch or 1% whey protein. Overall, the yogurts containing 1% whey proteins, 0.5% modified starch, 0.3% inulin, and 0.2% gelatin showed the most desirable characteristics of non-fat yogurt.

Consumption of probiotic yogurt and vitamin D‐fortified yogurt increases fasting level of GLP‐1 in obese adults undergoing low‐calorie diet: A double‐blind randomized controlled trial

Energy restriction and manipulation of macronutrient composition of the diet are the main approaches that are used by people who aim to lose weight. When such strategies are employed, appetite and endocrine regulators of satiety, such as gut peptides, all are deeply affected. The gut microbiota–brain axis controls energy homeostasis in humans by affecting central satiety and gut peptides. The purpose of this study was to evaluate if the synergistic effect of probiotics and vitamin D in yogurt matrix can modulate this effect. In the double‐blind, randomized, placebo‐controlled trial, 140 obese adults were randomly allocated into four groups: 1) regular yogurt plus low‐calorie diet; 2) PY plus low‐calorie diet; 3) vitamin D‐fortified yogurt plus low‐calorie diet, and 4) probiotic and vitamin D co‐fortified yogurt plus low‐calorie diet. All groups were encouraged to increase their physical activity. Glucagon‐like peptide‐1 (GLP‐1), peptide Tyrosin‐Tysrosin (PYY), ghrelin, anthropometric variables, insulin, fasting blood sugar (FBS), insulin resistance/sensitivity, 1,25(OH)₂ D₃, dietary intake, and physical activity were measured before and after 10 weeks. The difference between groups for GLP‐1 after 10 weeks was significant after adjusting for baseline GLP‐1 and protein intake as confounders. PY showed the largest effect size (ES) on GLP‐1 (p = 14.2) and FBS (p = 14) compared with others. Pairwise comparison of yogurts effect sizes on GLP‐1 showed a significant difference in group 1 vs. group 2 (p = .001), group 1 vs. group 3 (p = .003), and group 1 vs. group 4 (p = .048). Vitamin D‐fortified yogurt had the largest effect size on the serum level of vitamin D and it showed a significant difference with RY (p = .018) and PY (p = .002). Consumption of vitamin D‐fortified yogurt and PY could be regarded as a promising approach during calorie restriction.

The assessment of lead concentration in raw milk collected from some major dairy farms in Iran and evaluation of associated health risk

Milk is one of the most consumed sources among people, especially children. hence, its contamination with heavy metals can pose a serious risk to children. Therefore, this study aimed to measure the lead concentration as one of the most dangerous heavy metals in the raw milk of several major animal husbandries in Tehran province from Iran. A total of 57 raw milk samples were collected from different regions of Tehran province. The lead contents were measured using a graphite furnace atomic absorption spectrometer. To evaluate the risk of the samples and hazard quotient (HQ) were calculated. The results showed that HQ for all samples was lower than 1 which was found within the acceptable level. Because the absorption of Pb is higher in children and this metal has a cumulative property in the body, even its small weekly intake can be dangerous in long-term consumption.

COMPARISON OF ANTIFUNGAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI WITH POTASSIUM SORBATE IN THE IRANIAN UF-FETA CHEESE

This study was aimed to compare antifungal properties of two lactobacilli strains with potassium sorbate in cheese. In this regard, the effect of 10-fold cell-free extract of Lactobacillus rhamnosus РТСС 1637 and Lactobacillus reuteri РТСС 1655 was studied on the growth of mold and yeast in the Iranian UF-Feta Cheese during a 60-day ripening period at 4 ℃. Additionally, the antifungal effect of potassium sorbate (300 and 500 ppm) and mixture of potassium sorbate and cell-free extract of tested bacteria were evaluated. The results showed that yeast and mold growth was occurred in both control and treated chesses, however, after 30 days storage, mold and yeast count was significantly lower in the cell free supernatant-treated UF-Feta cheese in comparison to the control cheese. Addition of potassium sorbate, as expected, significantly reduced mold and yeast growth in UF-Feta cheese during ripening period than control. On the other hand the result showed that mixture of probiotic extract and potassium sorbate had more efficiency in mold and yeast growth reduction than when the sorbate potassium was used alone. The highest fungal growth inhibition was achieved by application of 2 mL cell-free extract of L. reuteri CCTP 1655 along with 500 ppm potassium sorbate. Generally, it could be concluded that cell-free supernatant of tested bacteria has potential for use as bio preservatives in cheese and although studied probiotic extracts are not as effective as sorbate potassium in preventing fungi and yeast growth, they can be useful in reduction of yeast and mold growth.

Electrospun ethyl cellulose/poly caprolactone/gelatin nanofibers: The investigation of mechanical, antioxidant, and antifungal properties for food packaging

The purpose of the present research was to fabricate ethylcellulose (ECL)/polycaprolactone (PCL)/gelatin (GEL) electrospun nanofibers containing Zataria multiflora essential oil (ZEO) and zinc oxide nanoparticle (ZnO) to provide an appropriate substrate for food packaging. The ECL/PCL/GEL was incorporated with ZEO and ZnO at the concentrations of 10, 20, 30 and 50 wt% and 3 wt%, respectively. The results of ECL/PCL/GEL/ZEO/ZnO nanofiber exhibited uniform morphology with a mean diameter ranging from 361.85 ± 18.7 to 467.33 ± 14.50 nm and enhanced thermal stability. The ECL/PCL/GEL/ZEO/ZnO nanofiber had the highest mechanical parameters, such as young's modulus (437.49 ± 18), tensile strength (7.88 ± 0.7), and elongation at break (5.02 ± 0.6) and water contact angle (61.13 ± 0.5), compared with the other nanofibers. The cell viability during 48 and 72 h was obtained to be about more than 80% for all the nanofibers. Additionally, the ECL/PCL/GEL incorporated with 50% ZEO and 3% ZnO displayed the highest antioxidant activity (34.61 ± 1.98%) and antifungal properties against Penicillium notatum and Aspergillus niger. In general, the ECL/PCL/GEL with the weight ratio of 20:70:10 nanofiber incorporated with 30% ZEO and 3% ZnO was obtained to have appropriate mechanical, antioxidant, and antimicrobial properties and thermal stability.

THE FUNCTIONAL PROPERTIES OF RICE PROTEIN ISOLATE EXTRACTED BY SUBCRITICAL WATER

Subcritical water extraction is a unique technique to produce protein isolate from foodstuffs. In this study, the protein isolate from rice bran and rice (in a proportion of 8:92) was treated by subcritical water extraction. The main independent variables in extraction process were: the extraction time (15, 30, 45 min) and the extraction temperature (110, 120, 130 ºC). The Solubility, foaming capacity and foaming stability, emulsifying activity and emulsion stability and the degree of hydrolysis of the rice protein isolate were determined at 120 ºC in different contact time (15, 30, 45 min). The optimum subcritical water extraction condition was obtained at 120 ºC in 45 min. Better functional properties were observed in subcritical water extraction products that indicated this method can be applied as a novel alternative technique to modify the properties of rice proteins isolate for the functional purposes in future.

Effective removal of lead (II) using chitosan and microbial adsorbents: Response surface methodology (RSM)

The ability of chitosan (1% w/v), Bifidobacterium longum (10⁸ CFU mL-¹) and Saccharomyces cerevisiae (10⁸ CFU mL-¹) separately or in combination (chitosan/B. longum, chitosan/S. cerevisiae, B. longum/S. cerevisiae) was assessed for lead (II) removal from aqueous solutions. The results showed chitosan/B. longum adsorbent had higher adsorption percentage in comparison with other adsorbents (p < 0.05). It was selected as the most efficient adsorbent and the effect of process variables including initial metal concentration (0.01-5 mg L^-1), contact time (5-180 min), temperature (4-37 °C) and pH (3-6) on the its removal efficiency was evaluated with a Box-Behnken design. Twenty-seven test runs were performed and the optimal conditions for metal adsorption was observed at metal concentration of 2.5 mg L^-1, contact time of 180 min, temperature of 37 °C and pH 4.5. The maximum lead (II) adsorption yield under optimal conditions was 97.6%. The foreign ions didn't diminish lead (II) adsorption by chitosan/B. longum and it had high selectivity toward the lead (II). Adsorption behavior was analyzed using the Freundlich and the Langmuir isotherms. The correlation coefficients (R²) demonstrated the Langmuir model had a better description on metal adsorption process. Overall, isotherms revealed chemisorption and physisorption were probably involved in metal adsorption on adsorbent.

Occurrence of Aflatoxins in Commercial Cereal-based Baby Foods in Iran: A Probabilistic Risk Assessment to Health

The aim of this study was to assess the occurrence of Aflatoxins (AFs) including B₁, B₂, G₁ and G₂ in commercial cereal-based baby foods by HPLC-FLD method in Iran and related risk assessment in three baby age groups (6-12, 12-18, and 18-24 months) using Monte Carlo simulation approach. Results showed an occurrence ranging from 20% to 60% for B1, B2, and G2 aflatoxins, while AFG1 was not detected in any assessed samples. Exposure and risk assessment was estimated to be two groups (aflatoxin B₁ and total aflatoxins). The highest estimated dietary exposure to both AFB₁ and total AFs was estimated for 6-12 months aged babies, representing 5.81 ng/kg BW/day and 8.55 ng/kg BW/day, respectively. Overall, the margin of exposures to AFB₁ and total AFs were lower than 10,000 in all age groups, indicating a health concern about AFB₁ and total AFs exposure through cereal-based baby food consumption. High cancer risk for high consumers (P95) of baby food was also estimated in all age groups, calling for immediate intervention due to serious claims that AFB₁, is a highly carcinogenic component, causes hepatocellular carcinoma. Risk ranking results indicated the presence of AFB₁ is classified as high risk for babies who consume cereal-based foods, which demands the attention of risk managers to reduce or eliminate this risk for the most vulnerable sector of society, whose aged <24 months.

Applications of emerging botanical hydrocolloids for edible films: A review

In recent years, many studies have been conducted on the production of edible films from emerging gums, which are mostly made from botanical sources. However, each one interacts differently with the film compounds, producing films with different properties that may improve or hinder their utilization in food packaging. Therefore, the aim of this review was to investigate and compare the physical, mechanical, thermal and structural properties of edible films produced with these emerging gums. The results of this review showed that it is possible to produce edible films with desirable physical, mechanical and thermal properties by optimizing the amounts and type of compounds in film formulations such as plasticizers, nanoparticles, lipid compounds, crosslinkers and combination of gums with other biopolymers. The future trends of this research include the deepening of knowledge to understand the molecular structures of emerging gums and to address the shortcomings of films based on these gums for their industrial-scale application in food packaging.

Chitosan-Coated Alginate Microcapsules Loaded with Herbal galactagogue Extract: Formulation Optimization and Characterization

Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones, and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to environmental conditions. In this regard, different approaches are used for taste masking such as microencapsulation. In the present study, microcapsules containing herbal galactagogue extract were developed through emulsification/external gelation and Box-Behnken design was used to investigate the effects of independent variables (sodium alginate: 1-1.5%, calcium chloride: 0.2-1% and extract concentrations: 1-5%) on encapsulation efficiency (EE%). Following evaluation of the model, the optimum condition of encapsulation process was selected as 1.49% sodium alginate, 0.84 CaCl₂, and 1.58% extract with EE% of 77.97%. Microcapsules had an acceptable spherical morphology and the results of Fourier transform-infrared spectroscopy (FTIR) revealed the presence of the extract within the microcapsules. The mean diameters of the uncoated and chitosan-coated microcapsules were 52 and 123 μm and encapsulation yield was 50.21 and 69.7%, respectively. The polydispersity index of 0.45 and 0.48 were an indicative of polydisperse nature of the microcapsules. The loss of flavonoids in microcapsules stored at two different temperatures was insignificant. The in-vitro release in simulated gastric fluid (SGF; pH 1.2) and simulated intestinal fluid (SIF; pH 7.4) were 48.1% and 80.11%, respectively during 24 h. The prepared extract-loaded microcapsules have potential to be used in matrices with neutral pH.

The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging

Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

In recent years, environmental problems, consumer health concerns, and economic limitations associated with synthetic plastics have led to the application of renewable, biodegradable, and edible resources for developing food packaging. Edible packaging can be important in maintaining the food quality and preventing the microbial and chemical spoilage of foods. Several seeds can produce 'seed-based mucilage' with different techno-functional properties for application in various food products. In the field of packaging, these mucilages can be extruded into coatings and films and improve the barrier properties against the transfer of oxygen and moisture. Likewise, bioactive ingredients can also be incorporated into these mucilages which will extend the shelf life of food products. This study gives an overview of various seed mucilages, their production and characteristics of the films/coatings prepared with them for successful applications in different food products.

Characterization of Microcapsule Containing Walnut (Juglans regia L.) Green Husk Extract as Preventive Antioxidant and Antimicrobial Agent

Background:

Walnut green husk (WGH) extract has been known as potential preventive and therapeutic antioxidants and antimicrobials due to its high polyphenol content. In this study, preparation of spray dried WGH extract-loaded microcapsules by maltodextrin and its blending with two other natural biodegradable polymers, pectin, or alginate were investigated.

Methods:

In this study, encapsulation efficiency (EE), total phenol content (Folin–Ciocalteu reagent method), antioxidant (DPPH scavenging assay) and antimicrobial activities (agar well diffusion method) structural (SEM and FTIR studies), and release properties of WGH extract-loaded microcapsules were investigated.

Results:

High retention of phenolic content in microcapsules indicated the successful encapsulation of WGH extract. Addition of biopolymers to maltodextrin matrix has a positive effect on EE and other properties of microcapsules. The microcapsules prepared with mixture of maltodextrin and pectin had higher EE (79.35 ± 0.87%) and total phenolic (TP) content (56.83 ± 1.04 mg gallic acid equivalents [GAE]/100 g) in comparison to maltodextrin and alginate mixture (EE: 75.21 ± 0.24%, TP content: 54.33 ± 1.53 mg GAE/100 g) and maltodextrin only matrix (EE: 72.50 ± 1.00%, TP content: 50.67 ± 1.35 mg GAE/100 g). Extract-loaded microcapsules also showed nearly spherical structure, good antioxidant (with the percentage DPPH inhibition ranged from 75.17 ± 1.42% to 80.87 ± 2.29%), and antimicrobial properties (with mean inhibition diameter zone ranged from 7.76 ± 0.86 mm to 11.53 ± 0.45 mm). Fourier transform infrared analyses suggested the presence of extract on microcapsules. The in vitro extract release from microcapsules followed an anomalous non-Fickian diffusion mechanism with almost complete release.

Conclusions:

WGH extract microcapsules can be used as novel and economic bioactive phytochemical and therapeutic agents to prevent oxidation and microbial activity.

Comparison of the effects of MnO2-NPs and MnO2-MPs on mitochondrial complexes in different organs

Today, nanoparticles (NPs) have been widely used in various fields. Manganese oxide nanoparticles have attracted a lot of attention due to many applications. One of the major concerns regarding the widespread use of various NPs is the exposure and accumulation in human organs and finally toxicity. The generation of reactive oxygen species (ROS) by mitochondria is one of the most important mechanisms of toxicity suggested by published studies induced by other NPs. However, limited studies have been conducted on the mechanism of toxicity of MnO₂-NPs and MnO₂-microparticles (MnO₂-MPs). In this study, we compared the accumulation of MnO₂-NPs and MnO₂-MPs in different tissues and evaluated their effects on mitochondrial complexes in isolated mitochondria. Our results showed that intravascular (iv) administration of the MnO₂-NPs in the same dose compared to the MnO₂-MPs resulted in more accumulation in the C57 mouse female tissues. The effect of MnO₂-NPs and MnO₂-MPs in mitochondria showed that complexes I and III play an important role in increasing ROS generation and this effect is related to type of tissue. Also, our results showed that exposure to MnO₂-NPs and MnO₂-MPs reduced the activity of mitochondrial complexes II and IV. Our results suggest that the toxicity of the MnO₂-NPs is higher than that of the MnO₂-MPs and can lead to the depletion of antioxidant status, likely induction of apoptosis, cancer, and neurodegenerative disease. Abbreviations: NPs: nanoparticles; ROS: reactive oxygen species; SDH: succinate dehydrogenase; DCFH-DA: dichloro-dihydro-fluorescein diacetate; ELISA: enzyme-linked immunosorbent assay; MnO2-NPs: manganese oxide nanoparticles.

Microencapsulation of microbial canthaxanthin with alginate and high methoxyl pectin and evaluation the release properties in neutral and acidic condition

Canthaxanthin (CX) is an orange-red keto-carotenoid with high antioxidant activity. This functional pigment is sensitive to oxygen, light, pH and heat. In this study, CX was produced by the Dietzia natronolimnaea HS-1 and was encapsulated in Alginate (Alg) and Alg-high methoxyl pectin (HMP) through O/W/O multiple emulsion/external gelation method to developed resistant microparticles among acidic and neutral pHs. Results showed that initial CX concentration had a significant influence on total CX (TCX), surface CX (SCX), microencapsulation efficiency (EE) and particles size. The highest EE% for Alg (60.21 ± 0.18) and Alg-HMP (70.60 ± 0.68) were obtained with CX initial concentration of 11 and 18 μg/mg, respectively. Alg microparticles showed smaller size compare to Alg-HMP microcapsules. Presence of CX in microparticles and good antioxidant activity was confirmed by FT-IR spectroscopy and DPPH assay, respectively. CX in vitro release was 66% and 49% in acidic condition and 76% and 50% in neutral condition for Alg and Alg-HMP, respectively. Thus, Alg-HMP-CX₁₈ microparticles were selected to be used in both neutral and acidic foods such as milk and fermented milks products as an antioxidant and a colorant agent.

Probiotics and their role in gastrointestinal cancers prevention and treatment; an overview

Cancers of the gastrointestinal (GI) track are a serious global health problem. The human GI tract is home to trillions of microorganisms that known as gut microbiota and have established a symbiotic relationship with the host. The human intestinal microbiota plays an important role in the development of the gut immune system, metabolism, nutrition absorption, production of short-chain fatty acids and essential vitamins, resistance to pathogenic microorganisms, and modulates a normal immunological response. Microbiota imbalance has been involved in many disorders including inflammatory bowel disease, obesity, asthma, psychiatric illnesses, and cancers. Oral administration of probiotics seems to play a protective role against cancer development as a kind of functional foods. Moreover, clinical application of probiotics has shown that some probiotic strains can reduce the incidence of post-operative inflammation in cancer patients. In the present narrative review, we carried out update knowledge on probiotic effects and underlying mechanism to GI cancers. Currently, it is accept that most commercial probiotic products are generally safe and can used as a supplement for cancer prevention and treatment. Nevertheless, well-designed, randomized, double blind, placebo-controlled human studies are required to gain the acceptance of the potential probiotics as an alternative therapy for cancer control..

Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films

This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elongation at break significantly (p<0.05), but resulted in no significant change in tensile strength (TS) using 75G:25Ch, 50G:50Ch mixtures in comparison with gelatin-based film. The water solubility and water vapor permeability of the 50G:50Ch film decreased significantly compared to plain films (100G:0Ch and 0G:100Ch) and other composite films (p<0.05). Fourier transform infrared spectroscopy evaluation of structural properties showed that both polymers are totally miscible. Scanning electron microscopy was used to study the morphology of the composite films; it revealed a homogenous and compact structure in 75G:25Ch and 50G:50 Ch. Also, the chemical interactions introduced by the addition of chitosan to eggshell membrane gelatin as new resources could improve the films' functional properties.

Effects of date palm pollen on fertility: research proposal for a systematic review

OBJECTIVE

Over 10-15% of couples in different countries are infertile. Male infertility is a contributing factor and the only cause of infertility in respectively 50% and 20-30% of all cases of infertility. According to previous research, micro-elements isolated from date palm pollen (DPP), e.g. estrogen and sterols, may enhance male and female fertility. DPP has also been reported to improve sperm parameters including sperm motility and viability, acrosome reaction, and lipid peroxidation. This article may justify the need for a future systematic review and meta-analysis about the effects of DPP on the reproductive system and DPP's ability to enhance fertility. It will then describe the methodology of such a study.

MAIN TEXT

A comprehensive search of relevant randomized and quasi-randomized controlled trials will be performed in MEDLINE, EMBASE, Web of Science, Cochrane Central, ProQuest, and Google Scholar databases. Two authors will independently assess the eligibility of the studies and consult the third author in cases of disagreement. The risk of bias of the randomized controlled trials and animal studies will be evaluated using the Cochrane risk of bias tool and the Systematic Review Centre for Laboratory animal Experimentation (SYRCLE) risk of bias tool, respectively. This study will raise no ethical issues as it will review the findings of previous research. The results are intended to be published in a peer-reviewed medical journal.

Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink during incubation and refrigerated storage were investigated. It was found that the shortest fermentation time, greatest mean pH drop rate, and mean acidity increase rate were related to the 50:50/ABY treatment. 25:75/ABY and 25:75/MY treatments exhibited the highest viability of B. bifidum and/or L. acidophilus at the end of 21 days of refrigerated storage. The influence of the type of starter culture composition on the sensory properties of the final products was not significant. Based on microbial and sensory evaluations, using the 50:50 ratio with each type of culture composition was considered as the most suitable treatment.

Using ß-cyclodextrin and Arabic Gum as Wall Materials for Encapsulation of Saffron Essential Oil

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) of ß-cyclodextrin (ß-CD) and arabic gum (GA) were used as wall martial for encapsulation saffron essential oil. In order to calculate of loading capacity (LC) and encapsulation efficiency (EE), and release (RE), safranal was determined as indicator of saffron essential oil using GC. According to the results, the highest LC and EE were related to the mixture of ß-CD/GA at a 75:25 ratio. In contrast, the lowest encapsulate hygroscopicity (EH) and RE were observed when only ß-CD was applied as wall material (P≤0.05). Comparing the differential scanning calorimetry (DSC) thermograms of the control and encapsulate of ß-CD/GA (75:25) confirmed encapsulation of saffron essential oil. Scanning electron microscopy (SEM) images with high magnifications showed the rhombic structure that partially coated by GA. The mixture of ß-CD/GA at a 75:25 ratio can be recommended for saffron essential oil encapsulation.