BACKGROUND: In the present study, an extraction method affected by sonication intensity (40%, 70% and 100%), sonication time (5, 10 and 15 min) and different solvents (ethanol, methanol and a combination of ethanol/methanol) was optimized to extract the white tea with the greatest polyphenolic compounds using a response surface methodology. To prepare the nano-liposomal vesicles, phospholipids and cholesterol in various proportions (60:0, 40:20, 30:30 and 20:40) were applied based on thin-film hydration and ultrasound method. The nano-capsules enriched in bioactive compounds were examined through particle characteristics, encapsulation efficiency, morphological analysis, thermal properties and Fourier transform infrared spectroscopy. RESULTS:The observations showed that the extraction yield highly depended on the type of solvent with varying permeability, sonication time and power. The highest total phenolic content (68.38 mg GA g -1 ) and free radical scavenging activity (77.65%) were observed for the following optimal conditions: 70% for sonication intensity, 15 min for sonication time and methanol as solvent. Characteristics of nanoliposomes within a compositional ratio of lecithin/cholesterol (40:20) and with a zeta potential of −56 ± 0.01 mV, as well as white tea extract (WTE) samples with an average particle diameter of 82.20 ± 0.08, microencapsulation efficiency of 76.5% ± 0.081, polydispersity index of 0.06 ± 0.02 and span value of 0.69 ± 0.03. are used as the optimal formulation for microencapsulation of antioxidant WTE. The results demonstrated an increment in thermal stability of liposomal WTE samples compared to other samples. CONCLUSION:The findings of the present study indicated that nano-liposomes comprise an effective technology for coating the WTE, as well as to increasing its stability and thermal properties.
Onion by-products, a waste generated from fruit processing industry, is a potential source of phenolic compounds that are known for their anti-oxidative properties. The influence of pulsed electric field (PEF) treatment on the bioactive compounds from onion by-products at different pulse voltage (PV); 2000, 4000, 6000Vand number of pulse (NP); 40, 50, 60 has been investigated. Response surface methodology, based on a Face-Centered Experimental Design (FCED) was used to determine optimal PEF treatment and optimize extraction yield, antioxidant strength, total phenolic compound (TPC),and quercetin content. The experimental data were fitted to a second-order polynomial equation and also profiled into the corresponding 3-D contour plots. Optimal extraction conditions were as follows:PV were 4102.97 V and and NP 51.43. Under these conditions, TPC, DPPH, FRAP,Quercetin and extraction yield were 48.912 ± 6 mg/kg, 50.366 ± 1 %, 465.414 ± 5 µmFe2/l, 31.761 ± 0.5 mg/100g and 88.107 ± 1% ; respectively and matching well with the predicted value. The results demonstrated that PEF could be a very effective method for continuous extraction of natural compounds.
This study aimed to produce electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) (5, 10, and 15% w/w), thereby developing active, sustained‐release antimicrobial mats. By increasing the level of the ZMEO, the zeta potential and electrical conductivity increased, but the viscosity and consistency index decreased. All feed solutions demonstrated shear‐thinning behavior, and the power law model was the best model. Field emission scanning electron microscopy (FESEM) images proved that the gliadin nanofibers showed a uniform, beaded‐free structure at different levels of ZMEO, with an average diameter of between 403.87 ± 15.29 and 522.19 ± 11.23 nm. Increments in the level of ZMEO decreased the mats' tensile strength and Young's modulus but increased their elongation at break. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analysis confirmed that the ZMEO was well loaded within these structures, augmenting its thermal stability. The studied Gram‐negative bacteria (Escherichia coli and Pseudomonas aeruginosa) were more resistant to the ZMEO than the Gram‐positive bacteria (Bacillus cereus and Staphylococcus aureus). The Peleg model was the most suitable model for describing the ZMEO release behavior, the mechanism of which was primarily Fickian diffusion.
Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health concerns. Study objects and methods. The research featured high-fat mayonnaise (20% of oil) with reduced oil stabilizer (1.75%) and without egg stabilizer. In experimental samples, egg stabilizer was replaced with 0.3%, 0.4%, and 0.5% of whey protein concentrate and 0.3%, 0.5%, and 1.0% of Tragacanth gum. Mayonnaise with 3.5% oil stabilizer and 0.3% egg stabilizer was used as control sample. The samples were tested for such textural attributes as firmness, consistency, adhesive force, and adhesiveness. Results and discussion. The highest and the lowest textural values were demonstrated by the sample with 0.4% of whey protein concentrate and 0.5% of Tragacanth gum and the sample with 0.5% of whey protein concentrate and 1.0% of Tragacanth, respectively. The former showed textural characteristics similar to those of the control sample. The presence of hydrocolloids proved to affect the texture properties of mayonnaise, whereas Tragacanth gum reduced its elasticity. It formed a strong and complex gel-like structure in the continuous phase. As a result, oil droplets in the emulsion had a smaller diameter, which improved the texture properties of lowfat mayonnaise. Conclusion. Whet protein concentrate and Tragacanth gum in amounts of 0.5% and 1.0%, respectively, can be used to replace egg stabilizer and reduce oil stabilizer in low-fat mayonnaise.
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