Obtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from <i>Satureja Hortensis</i> and <i>Satureja Mutica</i> in Egg at Room Temperature

Farnejad, Soudeh; Nouri, Marjan; Dolatabad, Saeed Safari

doi:10.1111/ijfs.15413

Cited by 13 publications

(12 citation statements)

References 23 publications

(55 reference statements)

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“…Therefore, the YI-based yolk quality was expected to be better for eggs coated with GBF/TAH, as it contributed to smaller changes in albumen quality, as supported by the higher HU. Farnejad et al [ 38 ] showed that Satureja hortensis and Satureja mutica essential oils added to chickpea protein isolate coating positively influenced the yolk quality of eggs stored for 7 weeks at 20 °C.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

Oliveira

Pimentel

Salgado

et al. 2023

Animals

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This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.

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Section: Resultsmentioning

confidence: 99%

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

Oliveira

Pimentel

Salgado

et al. 2023

Animals

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“…Thus, the coatings may have preserved more of the ovomucin, as this is a protein that plays an important role in maintaining the viscosity and height of the same [29]. Protein coatings with essential oils can be efficient tools to keep the HU within the ideal range for grading the quality of eggs (AA) stored at room temperature [22,30].…”

Section: Resultsmentioning

confidence: 99%

Whey Protein Isolate and Garlic Essential Oil as an Antimicrobial Coating to Preserve the Internal Quality of Quail Eggs

Vale,

Oliveira,

McManus

et al. 2023

Coatings

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The aim of this study was to evaluate the effects of a coating formulation involving whey protein isolate (WPI) and garlic essential oil (GEO) on the internal quality and microbiological and sensory attributes of quail eggs stored for 28 days at room temperature. Unwashed quail eggs (171) were divided into treatments of uncoated eggs (UE), WPI-coated eggs and WPI/GEO-coated eggs and analyzed during the study period. Eggs coated with WPI/GEO had 1.51 log10 CFU/mL−1 less aerobic mesophilic bacteria, 2.02 log10 CFU/mL−1 less Enterobacteriaceae and 1.34 log10 CFU/mL−1 less molds and yeasts on the eggshell when compared to UE. The Haugh unit (HU) in the range of 0–28 days of storage was significantly higher for WPI/GEO- (88.26 ± 4.83, grade AA) coated eggs than WPI-coated (86.55 ± 6.20, grade AA) and UE (85.94 ± 6.46, grade AA). The new coating formulation (WPI/GEO) can be an option to preserve the quality of quail eggs.

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“…Microstructure of yogurts was investigated using SEM (JSMe6390 LV, Japan) at 20 kV expediting voltage, and treatments were lyophilised through a freeze dryer. Small treatments of dehydrated yogurt were set on aluminium SEM stub with adhesive carbon fibre and coated with a thinner gold film (Farnejad et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

Enrichment of camel yogurt using hemp seeds as a rich source of omega 3 and physicochemical evaluation

Hashemian

Nouri

2023

Int J of Food Sci Tech

Self Cite

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Cannabis sativa L. seeds (hemp) have a high level of omega 3 and 6 fatty acids; therefore, it has the potential to nutrition properties of the food product. In the present study, camel yogurt enriched with hemp seeds was prepared at four concentrations (0%, 1%, 3%, 5%). Several tests such as pH level, titratable acidity, syneresis, water holding capacity (WHC), viscosity, phenolic component, DPPH inhibition and sensory evaluation were determined during 0, 7, 14 and 21 days at 4 °C. At the end of storage, fatty acid profile and scanning electron microscopy (SEM) were performed on control and optimal treatments. The results illustrated that lowest pH (3.79) corresponded to treatment supplemented with 5% hemp seeds. On the 21st day, the lowest syneresis (7.04%) and also the highest viscosity (157.50 mPa.s) and WHC (17.02%) were attributed to camel yogurt containing 3% hemp seeds. The phenolic components (14.14 mg gallic acid 100 g −1 ) and antioxidant features (20.21%) were elevated by adding hemp seed (to 5%), but increasing shelf life had an adverse effect on these factors (P < 0.05). The sensory assessment of treatments with 3% of hemp seeds had the most desirability degree on the 14th day. The saturated and unsaturated fatty acids significantly decreased and increased with 3% hemp seeds (optimal) compared with control, respectively. The SEM also exhibited better structural microscopy in optimal treatment compared to yogurt with no additives. Hence, hemp seed was considered as an appropriate dietary supplement for camel yogurt.

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Obtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from Satureja Hortensis and Satureja Mutica in Egg at Room Temperature

Cited by 13 publications

References 23 publications

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

Whey Protein Isolate and Garlic Essential Oil as an Antimicrobial Coating to Preserve the Internal Quality of Quail Eggs

Enrichment of camel yogurt using hemp seeds as a rich source of omega 3 and physicochemical evaluation

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