Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract

Mooliani, Hosna; Nouri, Marjan

doi:10.1007/s11694-021-01131-1

Cited by 11 publications

(8 citation statements)

References 40 publications

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“…Figure a illustrates the flow curves for various salad dressing samples. All samples displayed shear-thinning behavior, indicating significant structural breakdown due to the deflocculating of oil droplets caused by shear forces. − This behavior is typical for salad dressings and confirms their pseudoplastic flow behavior . Based on the data presented in the figure, it can be observed that samples containing both protein and fiber exhibit greater shear stress values when subjected to the same shear rate.…”

Section: Resultssupporting

confidence: 58%

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci,

Akcicek,

Tekin Cakmak

et al. 2024

ACS Omega

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This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P−1F exhibited minor changes in the G* value, indicating its exceptional emulsion stability. The control salad dressings in C1 samples contained 30% oil. (B): C2: samples containing 10% oil (low-fat salad dressing sample) exhibited ζ-potential values of −34.70 and −46.70 mV. The samples 1P−1F and 2P−1F exhibited the highest ζ-potential values. Furthermore, the increase in F resulted in a reduction in droplet size and elicited elevated values for the induction period (IP), with the exception of samples containing 1% protein, 3% fiber, and 10% oil (1P−3F). The salad dressings that included P−F exhibited enhanced oxidative stability, demonstrated by their longer IP (ranging from 5.11 to 7.04 h) compared to the control samples. The formulation consisting of samples contained 1% protein, 1% fiber, and 10% oil (1P−1F) and samples contained 2% protein, 1% fiber, and 10% oil (2P−1F) exhibited superior ζpotential, emulsion stability, and recovery rate compared to other formulations. The findings of this investigation indicate that the interaction of proteins and fibers extracted from HPOB exhibits the potential to enhance the rheological characteristics, emulsion stability, and oxidative stability of low-fat salad dressing.

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Section: Resultssupporting

confidence: 58%

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci,

Akcicek,

Tekin Cakmak

et al. 2024

ACS Omega

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“…Sensory characteristics are important parameters that have a noticeable impact of food product acceptance by consumers (Mooliani & Nouri, 2021 ; Shahbazi & Shavisi, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

“…Preservatives are chemical additives that can improve stability, quality, and shelf life, as well as reduce the microbial load and economic losses of edible products (Delfino et al, 2023 ; Mooliani & Nouri, 2021 ). Nevertheless, adverse effects of these chemical preservatives, such as allergenicity and carcinogenicity, have been confirmed on human health (Delfino et al, 2023 ; Hashemi et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

Shafaghi Rad,

Nouri

2023

Food Science & Nutrition

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Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage.

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“…4 with 60 rpm shear speed was chosen for calculations and temperature was kept at 19 ± 1 °C during examination. Power law model is employed to different non‐Newtonian liquids and formulation is expressed in eqn (1), where τ shear stress (Pa), γ shear rate (s −1 ), K consistency coefficient (Pas) and n flow behaviour index (Mooliani & Nouri, 2021):

τ = K λ^{n} .

…”

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

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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.

show abstract

Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract

Cited by 11 publications

References 40 publications

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

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

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