A5047243651- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides Composition and Applications
- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- Polysaccharides and Plant Cell Walls
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Food composition and properties
- Food and Agricultural Sciences
- Natural Fiber Reinforced Composites
- Advanced Chemical Sensor Technologies
- Medicinal Plants and Neuroprotection
- Olfactory and Sensory Function Studies
- Electrospun Nanofibers in Biomedical Applications
- Insect Utilization and Effects
- Nuts composition and effects
- Contact Dermatitis and Allergies
- Advanced Cellulose Research Studies
- Seed Germination and Physiology
- Postharvest Quality and Shelf Life Management
- Animal Nutrition and Physiology
- Biochemical effects in animals
- Probiotics and Fermented Foods
- Flowering Plant Growth and Cultivation
University of Tabriz
2018-2024
Summary This study aimed to produce an intelligent gelatin film containing chitosan nanofibre (CNF) and β‐cyclodextrin/corn poppy complex (β‐CD/CP) monitor shrimp spoilage. The crystalline properties, surface morphology chemical structure of the films were characterised. results showed that addition CNF caused appearance a new peak at 2θ = 12.16° improved properties film. According Fourier Transform Infrared (FT‐IR) results, interactions formed between β‐CD/CP complex. Also, significantly (...
The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant antimicrobial agent on quality properties shelf life chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, organoleptic attributes were evaluated at 0, 3, 6, 9, 12 days 4 °C. results revealed that applied (CH) in combination with oils (AFEOs) had no significant (p < 0.05)...
Physicochemical/biological instability and bitterness are among the major challenges limiting shelf life direct use of bioactive-peptides in production functional foods. This study focused on structural modification improvement biological, nutritional techno-functional properties blue-green algae protein by alcalase (30–180 min). Then, optimal sample (H-120) was stabilized with maltodextrin (MD), gum-arabic (GA), WPC, alginate (A), pectin (P) biopolymeric-carriers spray-drying process. The...
Objective: The microbial, physico-chemical and optical corruptions threaten a variety of foods drugs consequently the human biological safety its accessible resources. humanbeing's tendency towards bio-based materials natural plant-extracts led to an increase in usage antimicrobial biocomposites based on medicinal herbs. Miswak (Salvadora persica L.) extract (SPE) has been proved effective for other activities. Therefore, this study, titanium dioxide (TiO2) nanoparticles (TONP) SPE were...
Abstract The effects of Plantago major seed (PMS) gum on the rheological properties sunflower oil‐based emulsions (steady shear flow and dynamic oscillatory rheology) were investigated. results steady experiments showed that stress–shear rate, apparent viscosity–shear stress–time data well fitted with Herschel–Bulkley, Carreau, Tiu–Bogar models, respectively, highest R 2 lower root mean square error within different models. strain frequency sweep indicated all weak gel‐like behavior, which...
Abstract This study aimed to stabilize and mask the bitterness of peptides obtained from enzymatic hydrolysis coconut‐meal protein with maltodextrin (MD) maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), bitter (~45%) amino acids comprised a significant fraction peptide composition (with degree 33%). The results indicated that peptide's production efficiency, physical functional properties, hygroscopicity improved after...
Abstract Barhang seed ( Plantago major [PMS]) is rich of gum and can be potentially used as a new hydrocolloid in foodstuffs for different purposes. Rheological behaviors hydrocolloids are the most important features them food applications. For this reason, rheological PMS aqueous solutions were determined. The showed shear thinning thixotropic depend on concentrations. resulted data from steady flow tests demonstrated that stress–shear rate, apparent viscosity–shear stress–time well fitted...
Plantago major L. is a member of Plantaginaceae family plants and seeds (PMS) can be good source gum. Response surface methodology (RSM) Box–Behnken design was utilized to optimize the ultrasound-assisted extraction PMS This optimization consisted two stages: stage with three variables (seed: water ratio, time, temperature) ultrasound (power, temperature, time). The chemical composition features optimized gum including moisture, ash protein content, monosaccharide components, total flavonoid...
The emulsifying and foaming properties of the Plantago major seed (PMS) gum were investigated in O/W emulsions whey protein concentrate (WPC) solutions, respectively. By increasing PMS concentration from 0.3 to 1% w/v, Z-average poly dispersity index (PDI) values reduced 769.5 619.3 nm 0.45 0.23, Also, Zeta potential increased -19.9 -43.8 mv capacity emulsion stability (during various conditions) considerably improved. On other hand, WPC solutions (from 25.88 50.22%) decreased 23.36 15.78%),...
The direct addition of health-promoting peptides to food products is limited due their physicochemical instability and bitter taste as well bio-functionality may be influenced by M
The main purpose of this study was to fabricate potential nano-delivery systems based on protein-polysaccharide complex for use in beverages. In regard, optimum gelatin-pectin (GPC) nano-carrier with hydrodynamic diameter ≈200 nm designed and fabricated using low-bloom gelatin (BG) high-methoxyl pectin (CP) at BG/CP weight ratio 1:1 (0.025%(w/v) CP 0.025%(w/v) BG) pH 4.5. suspension containing GPC had very good transparency (14.1NTU). Scanning electron microscopy (SEM) images illustrated...