Loading lime by‐product into derivative cellulose carrier for food enrichment

Afkhami, Rana; Goli, Mohammad; Keramat, Javad

doi:10.1002/fsn3.1082

Cited by 7 publications

(6 citation statements)

References 38 publications

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Section: Resultssupporting

confidence: 84%

“…At the end of storage time, the difference between samples was statistically significant (p < 0.05). These results are consistent with the results of encapsulated phenolic compounds of bene hull extract (Delfanian et al, 2018), olive leaf (Mohammadi et al, 2016), metka extract (Estakhr et al, 2020), grape seed (Estévez (Kenari et al, 2020), and lime by-product (Afkhami et al, 2018(Afkhami et al, , 2019 over time. Betz et al (2012) in their study on anthocyanin encapsulation stated that the decomposition of microcapsules leads to the release of anthocyanins and eventually 100% of the anthocyanins are released from the microcapsule, which is consistent with the results of this study (Betz et al, 2012).…”

Section: Release and Sedimentation Of Phenolics From Optimized Nanoca...supporting

confidence: 90%

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Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Yazdan-Bakhsh

Nasr‐Esfahani

Kenari

et al. 2022

J Americ Oil Chem Soc

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This study was carried out to optimize formulation for Heracleum lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary water-in-oil emulsion was fabricated by (5%-10%) golpar extract (GE), (40%-35%) emulsifier span 80 (EM), and (50%-60%) sunflower oil (SO). The coating materials were the mixture of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of GE, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for water-in-oil-in-water emulsion of GE were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of GE prepared with the optimized formulation by RSM ensures the gradual release and higher stability to sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of GE can be used as a natural antioxidant in food systems.

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Section: Resultssupporting

confidence: 84%

Section: Release and Sedimentation Of Phenolics From Optimized Nanoca...supporting

confidence: 90%

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Yazdan-Bakhsh

Nasr‐Esfahani

Kenari

et al. 2022

J Americ Oil Chem Soc

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“…The panelists had at least food or agricultural engineering degree. Panelists used a nine-point hedonic scale; the higher score means the higher quality (Afkhami et al, 2019;Zonoubi and Goli, 2021).…”

Section: Methodsmentioning

confidence: 99%

Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with similar industrial cheeses

Özdemir

Özkan²,

KAYAHAN

et al. 2023

Gıda Ve Yem Bilimi Teknolojisi Dergisi

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Objective: In recent years, interests in artisan cheeses have also increased with the interest in traditional foods. In this context, researchers are studying on revealing the properties of artisan cheeses, increasing their quality with new technologies and revealing their differences with other cheeses. This study aimed to determine the differences in microbial properties, major aromatic components and sensory properties of Bayramiç cheese, which are traditionally produced with and without inoculation of bifidobacteria and ripened in brine at different periods. In addition, these traditional cheeses were also compared with other industrially produced cheeses. Materials and methods: In this study, Bayramiç cheeses were produced from cow milk by using traditional methods with and without bifidobacteria inoculation. Samples were taken at 1, 45, 90 and 135 days of ripening period for analysis. Three different ripened cheeses were used to compare. It is known that these cheeses were produced on an industrial scale from cow's milk, starter culture was not used in their production, standard production methods were used, they were ripened at 4oC for 3 months and offered for sale as full-fat ripened white cheese. Bifidobacteria, lactic acid bacteria, yeast and mold counts were determined and aromatic compounds and sensory properties were also analyzed. Results and conclusion: Bifidobacteria inoculated samples showed more regular increase in lactic acid bacteria counts. It has been observed that Bayramiç cheeses produced with 7 log cfu/mL inoculation of bifidobacteria may also provide an advantage in the marketing of probiotics. In further studies, will be done in future with much more samples, capric acid, capronate (ethyl-) and benzene, 2,4-diisocyanato-1-methyl can be used as indicator components for Bayramiç cheeses. Interreaction of bifidobacteria inoculation and ripening days were determined important factors for product quality. It is thought that producers who want to use bifidobacteria as a starter culture should also pay attention to ripening times.

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“…The sterilised blade was used to accurately cut a 5 mm diameter rose bengal agar medium, and then, it was inverted into centre of the medium with microcapsules (the equivalent of CA was 1.5MIC) according to the methods reported with modification (Afkhami et al ., 2019; Feng et al ., 2019). It was kept at 28°C for 2 days, and then the treated sample was fixed overnight (4°C) in glutaraldehyde solution (2.5%, v/v).…”

Section: Methodsmentioning

confidence: 99%

Tannic acid modulated the wall compactness of cinnamaldehyde‐loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis

Liu

Wang

Lin

et al. 2022

Int J of Food Sci Tech

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Summary The evaluation of antifungal properties in cinnamaldehyde (CA)‐loaded microcapsules is significant to clarify potential food applications in various food matrices and systems. The impact of tannic acid (TA) crosslinking on the release and the antifungal properties of CA microcapsules was investigated based on gelatin/gum Acacia complex coacervates. The inhibition zone diameter of microencapsulated CA against Aspergillus brasiliensis was dependent on the TA addition and retained 26.1 ± 0.1 mm after 180‐day storage at 25 °C. Specifically, TA enhanced hydrogen bond interactions between the microcapsule wall materials and favoured a sustained release of CA during the incubation with Aspergillus brasiliensis. Meanwhile, confocal laser scanning microscopic observation revealed that the microstructure of multinuclear microcapsules was more compact and intact under the crosslinking of 0.4% TA. The comparation of microscopic morphology and membrane potential of Aspergillus brasiliensis exerted a synergistic antifungal effect between CA and TA crosslinked microcapsules.

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Loading lime by‐product into derivative cellulose carrier for food enrichment

Cited by 7 publications

References 38 publications

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with similar industrial cheeses

Tannic acid modulated the wall compactness of cinnamaldehyde‐loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis

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