It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein ...isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have ...demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch–protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.
In this study, an active packaging containing Zataria multiflora essential oil (ZMEO), a powerful natural antimicrobial agent, encapsulated into polyvinyl alcohol (PVA) fiber via electrospinning is ...presented. ZMEO was effective on pathogenic bacteria, particularly Gram-positive bacteria (
,
,
), fungi and yeasts (
). Results showed that the scanning electron microscopy (SEM) images of fibers had a bead-free and uniform structure. Fourier-transform infrared (FTIR) revealed that ZMEO was encapsulated into PVA through a physical process, without chemical interaction between the ingredients. Strawberries treated with PVA/ZMEO significantly (
< 0.05) preserved the anthocyanin (18.64%), total phenols (12.95%), antioxidant (22.72%), soluble solids (6.44%), titratable acidity (20.88%), firmness (27.2%), and color (15.55%) compared to the control sample during 15 days of cold storage. According to these findings, electrospinning was an efficient method for encapsulating bioactive compounds. ZMEO loaded into PVA fiber delayed the physiological and biochemical changes of fruits and extended the fruit's shelf-life. This study revealed the benefits of incorporating ZMEO into PVA fiber mats, which could lead to new possibilities for active packaging.
In the present study, kashk samples were collected from two regions of Iran, the Fars (Abadeh) and Razavi Khorasan (Kalat) provinces. Fifteen bacteria were isolated and physiological and biochemical ...assays were performed. After identification to the genus level, eight isolates were identified as lactic acid bacteria (LAB) and subjected to molecular identification and probiotic properties assays. The results revealed that the isolates were
KKP 3772 (KF1),
C1 (KF2),
H11 (KF3),
VNK-1 (KK4),
RSg (KK1),
P190052 (KK2),
CECT972T (KK3), and
PM411 (KK5). Only the numbers of
RSg (KK1) and
PM411 (KK5) decreased to below 9 Log CFU/mL after acidic conditions (pH = 3) and showed weak antibacterial activity.
CECT972T (KK3) and
C1(KF2) were highly susceptible to bile salts, while
VNK-1 (KK4) and
H11 (KF3) showed the highest resistance. All of the isolates were resistant to tetracycline and sensitive to chloramphenicol and gentamicin. The antimicrobial activity of
VNK-1 (KK4) and
H11 (KF3) was higher than other isolates and consequently, their inhibition zones were larger. The adhesion capabilities of LAB isolates to intestinal epithelial cells were evaluated by examining the auto-aggregation factor and cell surface hydrophobicity. The highest and lowest cell surface hydrophobicity and auto-aggregation were obtained from
VNK-1 (KK4) and
CECT972T (KK3), respectively. In general,
VNK-1 (KK4) and
H11 (KF3) have shown better probiotic properties as compared to other isolates.
The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional ...properties of proteins but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein–CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein–CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion-based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein–CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics.
In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs ...revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G', and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against
(
) and
(
) was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against
Corn starch citrate (CSC) is a type IV resistant starch (RS) and its inclusion in bakery products has several health benefits. Therefore, in this study, 0, 10, 20, 30 and 40% of wheat starch (as the ...main constituent of wheat flour) was replaced by CSC and its influences on solubility, water absorption, scanning electron micrographs (SEM), pasting properties, texture profile analysis (TPA) and stress-relaxation behavior of wheat starch gels were determined. By the increase in CSC level, solubility and water absorption were decreased. The CSC addition led to an increase in the pasting temperature but decreased other pasting parameters. The control wheat starch gel had the highest firmness, cohesiveness, springiness, gumminess and chewiness. However, inclusion of CSC decreased these parameters. Stress-relaxation data showed that the Ee, E1 and τ1 parameters were decreased by the increase of CSC level and the electron micrographs revealed that the control starch gel had a denser structure and addition of CSC formed gels with larger cells and thinner cell walls. To summarize, increasing the SCS substitution level provided a remarkable decrease in resistance of wheat starch gel as revealed by the experiments.
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•Solubility and water absorption were decreased with the increase in CSC level.•CSC increased pasting temperature but decreased other pasting parameters.•By the increase of CSC level, the textural parameters of gels were decreased.•CSC containing gels had larger cells and thinner call walls.
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food ...industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.
In this study, the influence of different levels (0.1, 0.2, and 0.3%
/
) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw ...stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.
In this study tapioca starch nanoparticles (SNPs) were prepared by nanoprecipitation with acetone and nanoprecipitation-sonication treatments. The prepared SNPs were characterized by dynamic light ...scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray Diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR). The results revealed that application of ultrasound not only increased the yield but also decreased the acetone consumption. Electron micrographs indicate that all SNPs were spherical in shape while having different particle size. Samples prepared using 3 g starch by sonication treatment had relatively similar particle size as those prepared using 1 g starch with no sonication. The increase in starch concentration, increased the particle size of samples and the samples with the highest concentration of starch had the largest particle size. The crystalline structure of native starch was destroyed by nanoprecipitation and sonication. The lowest sample crystallinity was realized for SNPs prepared by nanoprecipitation and sonication of 1 g starch. The DSC data showed that the thermal properties of SNPs were lower than those of native starch. The FT-IR spectroscopy exhibited slight changes between native starch and SNPs.
•The crystallinity of starch was destroyed by nanoprecipitation and sonication.•The application of ultrasound tripled the production efficiency of SNPs.•The thermal properties of SNPs were lower than those of native starch.•The increase in starch concentration, increased the particle size of SNPs.
