The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

Benam, Natali Sadeghzadeh; Goli, Mohammad; Ardebili, Seyed Mohammad Safieddin; Vaezshoushtari, Niloufar

doi:10.1590/fst.60820

Cited by 19 publications

(11 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Each experiment was carried out at least three times under the same conditions to confirm the reproducibility of the results (Sadeghzadeh Benam et al ., 2022). The report of the data was given as mean ± SD.…”

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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…A one-way analysis of variance (ANOVA) was applied to analyze the variances for the adsorption studies of individual polyphenols. Duncan’s multiple comparison test was used to determine significant differences, at p < 0.05 using SPSS software version 19.0 (SPSS Inc., Chicago, IL, USA) [ 35 ].…”

Section: Methodsmentioning

confidence: 99%

Hawthorn Juice Simulation System for Pectin and Polyphenol Adsorption Behavior: Kinetic Modeling Properties and Identification of the Interaction Mechanism

Zhang

Zhao

et al. 2022

Foods

View full text Add to dashboard Cite

The interaction between polyphenols and polysaccharides plays an important role in increasing the turbidity stability of fruit juice and improving unpleasant sensory experiences. The binding adsorption behavior between hawthorn pectin (HP) and polyphenols (epicatechin and chlorogenic acid) accorded with the monolayer adsorption behavior driven by chemical action and were better fitted by pseudo-second order dynamic equation and Langmuir model. The HP binding sites (Qm) and adsorption capacity (Qe) to epicatechin were estimated at 75.188 and 293.627 μg/mg HP, respectively, which was about nine and twelve times higher than that of chlorogenic acid. The interaction between HP and polyphenols exhibited higher turbidity characteristics, particle size and lower zeta potential than epicatechin and chlorogenic acid alone. Meanwhile, according to Fourier Transform Infrared Spectroscopy (FT-IR) analysis, it could be speculated that the interaction between HP and polyphenols resulted in chemical combination. Moreover, ΔH < 0 and TΔS < 0, which indicated that the interaction between HP and polyphenols was mainly driven by hydrogen bonds and van der Waals forces.

show abstract

“…The data were analysed using statistical SPSS software version 16 (Chicago, SPSS Inc., USA) and one‐way analysis of variance (ANOVA) with Duncan's multiple‐range tests to determine significant differences at the 95% confidence level ( P < 0.05) (Sadeghzadeh et al ., Sadeghzadeh Benam et al., 2021).…”

Section: Methodsmentioning

confidence: 99%

Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc

Kaul

Kaur

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The present investigation was carried out to prepare iron‐ and zinc‐fortified ready‐to‐bake frozen potato paranthas that were packed in aluminium laminates and vacuum packs and stored under frozen conditions (−18°C). Paranthas were evaluated for proximate, bioactive, microbial and organoleptic parameters. In vitro bioavailability of iron was 70.24% and the zinc was 72.68% in EFP. Iron and zinc compounds in UFP and EFP remained stable throughout the storage period irrespective of their packaging material and thus improved the nutritional profile of the paranthas. Total phenols decreased from 109 mg to 105 mg and 109 mg to 107 mg/100 g in aluminium laminate and vacuum‐packed samples respectively. The shelf‐life analysis revealed that the product can be effectively stored for 3 months in aluminium laminates and 5 months in vacuum packs. Hence, to tackle malnutrition, fortified ready‐to‐bake frozen potato paranthas will be an effective technology to deliver convenience and industrial applicability.

show abstract

The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

Cited by 19 publications

References 25 publications

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

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

Hawthorn Juice Simulation System for Pectin and Polyphenol Adsorption Behavior: Kinetic Modeling Properties and Identification of the Interaction Mechanism

Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc

Contact Info

Product

Resources

About