Encapsulation of Pomegranate Seed Oil Using W/O/W Nano-Emulsion Technique Followed by Spray Drying and Its Application in Jelly Form

Mahmoud, Marwa H.; Mehaya, Fathy M.; Abu-Salem, Ferial M.

doi:10.15414/jmbfs.2020.10.3.449-453

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…Toffee samples were analyzed for zeta potential values using a Zetasizer Nano‐ZS90 (Malvern Instruments Ltd, Malvern, UK), all samples were diluted by distilled water, placed in a glass cuvette with a square aperture, and the scattered intensity was measured at 25°C (Azab et al, 2019; Mahmoud et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Azab

Almoselhy

Mahmoud

2022

Food Processing Preservation

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One of the promising approaches in food sector is the valorization of food by-products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the high-speed homogenization (HSH). Fatty acid composition, melting point, non-enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated. Results showed the oxidative stability of MKF recorded exceeding value (400 h) indicating great stability compared to butter (21 h), using HSH technique with the addition of pectin and mango fat to toffee induced high-quality characteristics. Also, an increase in stability of toffee blends (zeta potential: −80 mV), melting point (34.129°C), TPA of the blends was compatible with full butter TPA with high texture, and high acceptability was observed. Results demonstrate that toffee with MKF and using HSH could improve the quality characteristics of toffee as well as have good nutritional aspects.Novelty impact statement: Improving the quality attributes of toffee confectionery by reducing fat in the recipe as substituted using a high-speed homogenization technique, with mango fat and/or pectin as a fat replacer. They could make toffee lower in fat content, healthier, cheaper, and with the same quality as full-fat toffee. It will valorize the mango fat from mango by-products into nutritional ingredients.

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Section: Methodsmentioning

confidence: 99%

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Azab

Almoselhy

Mahmoud

2022

Food Processing Preservation

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“…It was analyzed according to [ 15 ] using a dynamic light scattering method (Zetasizer Nano Zs, Malvern Instrument, Malvern, UK).…”

Section: Methodsmentioning

confidence: 99%

A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties

Mahmoud

Abu-Salem

Azab

2022

International Journal of Food Science

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Traditional methods of pectin extraction led to drop quality, yield, functional properties, and excessive time. The objective of our research is to produce high-quality pectin from apple pomace as food processing by-product. Four nonconventional methods of extraction (microwave, ultrasound, citric acid, and organic acid mixture (citric acid, ascorbic acid, and acetic acid)) were compared to conventional extraction of pectin in terms of yields, thermal behavior, functional groups, antioxidant activity, and functional properties. Citric acid extraction method gave the highest yield (22%) compared to other methods. The extraction of pectin by organic acid mixture maximized the galacturonic acid index to 87.58%;. Also, it was changed from structural into: compacted, multilaminated, and flaky surface compared to the other samples (more porous and hollow opening structural) as well as increased stability of pectin particles in colloids as a result of increasing the charge on particles to -59.42, beside its higher thermal stability of pectin behaviors, which reflected on improving all functional properties compared to the other methods. On the other side, microwave-extracted pectin had the highest antioxidant activity (3-4 times) compared to other extraction methods. In conclusion, extraction using organic acids, microwave, and ultrasonic led to improve the pectin quality and could be used in high-temperature food products, like bakery products.

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Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry

Hassanein,

Meral,

Ceylan

et al. 2024

Food Chemistry

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Encapsulation of Pomegranate Seed Oil Using W/O/W Nano-Emulsion Technique Followed by Spray Drying and Its Application in Jelly Form

Cited by 3 publications

References 18 publications

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties

Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry

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