No abstract

In this study, the effects of homogenization pressure (125, 145, and 165 bars) and temperature (45, 60, and 75°C) on the properties of Sesame vegetable cream are investigated. The physical stability of cream was characterized by droplet size and syneresis, and chemical stability of it was evaluated by determining peroxide value and p‐anisidine. The results showed that the cream in the presence of high pressure and temperature treatment exhibits lower stability. At 75°C temperature and 165 bar, the vegetable cream had highest peroxide value (3.61) and p‐anisidine (2.16). However, pressure could protect the droplets against aggregation in the high pressure (165 bar) and greatly increased the physical stability. During increase in process parameters, the syneresis of cream was decreased with a rise of pressure and extension of temperature. The process condition in 145 bar and 60°C led to the high acceptability of vegetable cream.

In this work, proximate analysis of nettle seeds varieties of Urtica dioica and Urtica pilulifera grown in Iran and physicochemical properties and bioactive contents of the related seed oils were assessed. The results indicated that the seeds of U. dioica and U. pilulifera were rich sources of oil (34.1% and 29.5%), protein (21.8% and 22%) and fiber (30.2% and 29.3%). Also, significant differences (p < 0.05) were observed among some of the other measured characteristics of the oils such as iodine value, saponification value, acid value, peroxide value and total phenolic content. The predominant fatty acids were linoleic, oleic and palmitic acids. U. dioica and U. pilulifera oils mainly contained γ-tocopherol followed by δ-tocopherol and α-tocopherol. Total amount of phytosterols reached 93.1 and 99.8 mg/100 g of oil, respectively, with a predominance of Δ5,23-stigmastadienol. The amount of carotenoid and chlorophyll contents in U. dioica seed oil was approximately twice that of U. pilulifera oil. The results of the present study revealed that nettle seed is a potential source of oil which can be used as a nutritional dietary substance and has great usage potential for both edible and/or other industrial applications.

No abstract

BACKGROUND:The rind from cantaloupe is an agricultural waste of cantaloupe industrial processing. The current study tried to (i) evaluate the potential use of cantaloupe rind as a pectin source, (ii) optimize the factors of microwave-assisted extraction process using Box-Behnken design, and (iii) characterize the isolated pectin using various physicochemical, structural, functional and bioactivity properties.RESULTS: Four variables of the extraction process were successfully optimized at a microwave power of 700 W, irradiation time of 112 s, pH value of 1.50 and liquid to solid (LS) value of 30 mL g −1 , with a yield of 181.4 g kg −1 . The analysis indicated a highmethylated galacturonic acid-rich (703.4 g kg −1 ) sample with an average molecular weight of 390.475 kDa. Also, the isolated pectin showed considerable functionality and antioxidant ability. The main functional groups, structural characteristics and crystallinity of samples were comparatively studied using Fourier transform infrared, nuclear magnetic resonance and X-ray diffraction spectroscopies.CONCLUSION: In comparison to commercial citrus pectin, isolated pectin showed a significantly higher value for most of the functional analysis such as oil holding capacity, emulsifying capacity, emulsion stability, DPPH • and ABTS •+ scavenging activity, and reducing power assay. In other analyses the isolated sample was close to the commercial one, indicating that cantaloupe rinds should be considered as a suitable additional resource for pectin production.