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Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EWP-XG mixture indicated the creation of a soluble complex of EWP-XG in pH 5.5. The Fourier-transform infrared spectroscopy confirmed the interaction between EWP and XG. The amount of absorbed oil was considerably higher in EWP-XG aerogels. SEM showed a soft surface in EWP 5% aerogel, which can be the reason for its less oil absorption. The aerogel and oleogel including more XG concentration had a stronger network structure and created more elastic oleogels. The light microscopy images revealed by increasing of XG concentration, the structure of protein gel mesh became more compact and regular. The XRD patterns of the aerogels did not show any clear differences between crystallinity of the samples. Therefore, it can be concluded that the aerogels based on the structuring of EWP-XG complexes have a high potential as a three-dimensional network for the oil absorption and creating oleogel. K E Y W O R D S aerogel, egg white protein, oleogel, soluble complex, xanthan gum 1 | INTRODUCTION There were recent development and great results in the replacement of saturated oils with oleogels (Meng, Qi, Guo, Wang, & Liu, 2018). The organ-gels are the gel networks including gel molecules that entrap the organ solvents such as hexane, benzene, and/or cooking oils through internetwork interactions, for instance, hydrogen and van der Waals bonds. In the food industry, the organ gel is introduced as oleogel to get separated from the systems including organ solvents (Davidovich-Pinhas, Barbut, & Marangoni, 2016). Oleogels result from the liquid oil entrapment in a three-dimensional network with no modifying the chemical properties of the oil (Manzocco et al., 2017). Based on the gelatinization of the organic solutions, molecular weight, molecular compounds, or coarse solvent molecules in the lubricant of the phase arise. Organic edible oil solution is called a firstorder organic solution. For the production of oleogel, a gel-like compound is required to be able to create a three-dimensional network for the entrapment of edible oils. Types of gelation compounds include ethylcellulose, monoglyceride, diglyceride, triglyceride, fatty acids, phytosterol, and waxes (O'Sullivan, Barbut, & Marangoni, 2016). The applications of the oleogels including the production of ice cream, cheese, and confectionery products that saturated fats are applied in their production, to achieve the desired hard tissue (Genot, Kabri, & Meynier, 2013). Another area of study that has attracted attention is the study of the properties of oleogels derived from known materials found in This article was published on AA publication on:

This study was conducted to study the effect of modified atmosphere packaging (M.A.P.) on quality of fresh Spinach (Spinacea oleracea L.), Parsley (Petroiselinum hortense), and Dill (Anethum graveolens). These vegetables were packaged in polyethylene pouches. Vegetables were evaluated in three condition included perforated, active modified atmosphere, passive modified atmosphere at different temperature (5ºc, 10ºc, 20ºc, 25ºc).The following factors were determined: vitamin c, chlorophyll, weight loss, total count. Experimental results were shown that storage of parsley in modified atmosphere active was minimum loss weight and maximum chlorophyll retained. Parsley had the most molds in perforated packages maximum residual vitamin content was seen time which parsley was stored in MAP.

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This study was conducted to investigate the effect of osmotic dehydration as a pretreatment on hot‐air drying kinetics of pumpkin, to evaluate the best model for hot‐air drying of pumpkin and to apply a computer vision system to study the color changes during drying. Pumpkin cubes were treated in 50% w/w sorbitol or sucrose solutions at 50C for up to 6 h, followed by hot‐air drying at 60C and air velocity of 1 m/s. Drying data were fitted to 11 drying kinetic models. The goodness of fit was determined using the coefficient of determination (R2), reduced chi square (χ2), root mean square error (RMSE) and percent mean relative deviation modulus (E%). Hot‐air dried samples pretreated with sorbitol had an improved lightness (higher L* values) compared to the hot‐air drying while that pretreated with sucrose exhibited lower L* values. The total color changes (ΔE* values) increased during drying in a sequence ofΔE*sucrose solution < ΔE*sorbitol solution < ΔE*sucrose+hot air & < ΔE*sorbitol+hot air. PRACTICAL APPLICATIONS The combined treatment of pumpkins using osmotic dehydration followed by hot‐air drying may provide a practical method for the preservation of pumpkin and the production of dehydrated pumpkin products.

In this work, the possibility of enriching snacks with Spirulina palatensis (SP) powder as a dragee was studied. In dragee formulation, the effects of various levels of SP, sunflower oil, NaCl and sour whey powder on sensory, physicochemical and nutritional properties were investigated. The dragee formulation was optimized and the characteristics of the optimal sample were compared with the control sample (containing dragee without SP). The results showed that adding SP increased the flavonoids, total anthocyanin content, vitamins, protein, minerals, essential and non-essential amino acids and fatty acids, including ω3 and ω6, while decreasing the energy intake. Based on the results, the optimal dragee sample was formulated and prepared with a desirability of 0.955. The correlation coefficient indicated that the effective optimization process and the performance of the model were carried out properly. The addition of SP had a significant impact on all color parameters considered by the panelists, and the enriched sample was given a very good taste score (75.10 ± 2.923) and an outstanding overall acceptance rate (91.20 ± 1.549) by the panelists. Although morphological data from scanning electron microscopy showed the distribution of non-uniform SP particles relative to the addition of SP in the extruded product formulation, the preservation of more nutritional properties and the good acceptance of sensory evaluators indicated the success of the application in dragee formulation. Therefore, instead of being utilized in an extruder, we discovered that SP may be used as a dragee for snack fortification.