In the present study, for the first time, the biological activities of Ferula persica extract (FPE) coated with locust bean gum (LBG) and chitosan in W/O/W emulsions were investigated. Based on the findings, the Z‐average size of emulsions coated by chitosan, LBG, and the complex of chitosan and LBG (1:1) (CCL) was 115.47, 128.37, and 68.12 nm, respectively. The encapsulation efficiency of the phenolic extracts in the powder produced by chitosan, LBG, and CCL decreased from 85.3 to 64.1, from 89 to 71.4, and from 93.3% to 77.9% during 24‐day storage, respectively. Also, the application of the coating in the encapsulation of FPE increased the antioxidant efficacy in soybean oil while compared with tert‐butylhydroquinone (TBHQ) and un‐encapsulated FPE. In this regard, The FPE nanoencapsulated by CCL showed the best antioxidative activity in soybean oil, followed by the FPE of nanoencapsulated by LBG and chitosan, respectively, which can be correlated with higher levels of polyphenolic compounds release over time in the sample coated with CCL. In this context, the encapsulation with CCL can be proposed as a promising technique to improve the antioxidant activity of extracts.
Polymer/clay nanocomposites are a group of hybrid materials made from layered silicates of clay dispersed in the polymer matrix with a layer thickness in nanometre. The ability of organoclay nanoparticle including cloisite 15A, cloisite 20A and cloisite 30B incorporated into a low-density polyethylene (LDPE) polymeric matrix was investigated in order to inhibit the growth of coliform bacteria in ultra-filtrated cheese. The number of surviving cells of coliforms was decreased by 2.21 log cfu/g after 4 weeks storage at 4 ± 0.5°C, while pure LDPE showed a reduction of only 0.759 log cfu/g. LDPE film composed of 3% cloisite 15A, 3% cloisite 20A, with no cloisite 30B nano-filler was found as optimum point by combined design approach in DESIGN-EXPERT analysis. The resulting film showed coliform load decreased by 2.05 log cfu/g in the optimum point, which was in line with Japanese industrial standard (JIS Z 2801: 2000) about antibacterial effect on coliform bacteria. A suitable microbial model for bacteria growth reduction was also suggested.
Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.
Research on starch-based biopolymers has increased because of their potential as environmentally friendly biodegradable substitutes to typical plastics. This study investigates the effect of rye flour as a main reinforcement agent as well as cellulose and citric acid in biocomposite starches on improving their water vapor permeability (WPF) and mechanical properties. The optimum point of the starch biocomposites obtained by Design of Experiments software 7.1.5 is run with 10% cellulose,and 10% rye flour with a WPF value equal to 8.7E-10 g s −1 m −1 Pa −1 , water uptake (WU) of 3.42%, and good mechanical properties. Validation of the optimum point does not show significant difference between the predicted and the actual values. There is some strong hydrogen and physical bonding in the optimized starch biocomposite that changes the intensity of the absorption bands and improves the mechanical properties.
Volatile N‐nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) are two of the most hazardous compounds for human health in the meat products have cured by nitrite and smoke, on whose contents different cooking methods can have a significant effect on quality. The present study compared the effects of microwave as a novel cooking method and two conventional methods of pan‐frying and grilling on the VNAs and PAHs of beef cocktail smokies (smoked sausages, 55% meat). VNAs and PAHs were measured by Gas Chromatography‐Flame Ionization Detector (GC‐FID), following which they were isolated from the samples. Microwave cooking showed the lowest amount of total VNAs and PAHs compared with pan‐frying and grilling treatments, and there was no significant difference between most microwave treatments and the raw samples (p > .05). In contrast, grilling had significantly the greatest effects on the amount of VNAs sand PAHs (p < .05). In fact, microwave treatments were more appropriate procedures for the beef cocktail smokies (smoked sausages).
Novelty impact statement
In the current study, the effects of microwave, pan‐frying, and grilling on the formation of volatile nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) in smoked beef cocktails during cooking was investigated.
Considering the toxic and carcinogenic effects of VNAs and PAHs on meat products, measuring these compounds can be used as a benchmark to determine the quality of processing and thermal treatments.
Overall, obtained data confirmed that the microwave procedure was a healthier cooking method for smoked beef cocktails, in contrast, grilling significantly led to the largest increase in the levels of VNAs and PAHs.
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