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•The extraction yield of oil from milk thistle seeds intensified upon the microwave pretreatment.•Treated seeds oil showed the highest oxidative stability after the microwave ...pretreatment.•Microwave pretreatment declined the polyunsaturated to saturated fatty acids ratio of all samples.•The amount of tocopherols and phytosterols increased remarkably in treated seeds oil.•Chlorophyll and total phenolic content and saponification value increased in treated samples.
In this study, seeds of Milk thistle (Silybum marianum L.) as a biomedical plant were pretreated with microwaves (800 W) for 2 and 4 min, to evaluate the process of intensifying oil extraction efficiency, physicochemical properties, nutraceuticals content, and fatty acids profile of milk thistle seeds oil extracted from Iranian ecotype, Khoreslo. Results showed that microwave pretreatment of Milk thistle seed increased the oil extraction yield (by 6%), total phenolic content (by 12.2%), phytosterols (by 25%), and tocopherols (by 37.5%) of the oil obtained by solvent. Some physicochemical properties of seed oil such as chlorophyll content (0.55–1.73 mg pheophytin/kg oil) and saponification value (179–187 mg KOH/g oil) increased, but acid value (4.24−2.16 mg KOH/g oil), peroxide value (5.11−2.09 meqO2/kg oil), iodine value (107−99 g I2/100 g oil), and the poly unsaturated to saturated fatty acids (PUFA/SFA) ratio of all samples decreased by treatment with microwaves. Moreover, the α, β, γ-, δδ -tocopherols, and phytosterols content such as cholesterol, campesterol, stigmasterol, cleroesterol, β-sitosterol, and Δ7-sterol of milk thistle seed oils increased by microwaves treatment. In conclusion, the results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield and the content of nutraceuticals in obtained oil from milk thistle seeds.
This research aimed to encapsulate the Capparis spinosa fruit extract to increase its stability for incorporation into food products such as jelly or jelly powder. After extraction, the nanoliposomes ...containing the extract were prepared in ratios of 60-0, 50-10, 40-20, and 30-30 lecithin-to-cholesterol. The effects of lecithin-to-cholesterol concentrations on the related parameters were then evaluated. The results showed that the average particle size was in the range of 95.05 to 164.25 nm, and with an increasing cholesterol concentration, the particle size of the nanoliposomes increased. The addition of cholesterol increased the zeta potential from −60.40 to −68.55 millivolt. Furthermore, cholesterol led to an increase in encapsulation efficiency, and even improved the stability of phenolic compounds loaded in nanoliposomes during storage time. Fourier transform infrared (FTIR) spectroscopy confirmed the successful loading of the extract. Field emission scanning electron microscopy (FE-SEM) analysis revealed nano-sized spherical and almost-elliptical liposomes. For jelly powders, the water solubility index ranged from 39.5 to 43.7% (p > 0.05), and the hygroscopicity values ranged between 1.22 and 9.36 g/100 g (p < 0.05). In conclusion, nanoencapsulated Capparis spinosa extract displayed improved stability and can be used in jelly preparation without any challenge or unfavorable perception.
Because of the side effects of growth stimulant antibiotics employed for poultry nutrition the poultry industry attempts to substitute them with a safer one like as phytogenic or organic acids. Thus, ...the objective of this study was to determine the influence of single and double supplementation of broiler chickens diet with eugenol (0, 500, and 1,000 ppm) and butyric acid glycerides (BAG) (0 and 0.2% w/w) on the chemical, technological and sensory traits of the chicken breast during 60 d of storage. The biological trial was carried out on a total of 300 mixed-sex one-day-old Ross 308 chicks, which were randomly distributed into 6 dietary treatments, with 5 replicates and 10 birds each. The results revealed that L* and b* color values of the fillet samples changed significantly (p < 0.05). The pH values reduced significantly from 5.79 to 5.69 as an effect of eugenol supplementation in the diet (p < 0.05). Water binding ability of the fillet samples evaluated by drip loss, cooking loss and water holding capacity assays was not influenced by addition of BAG and eugenol to the diet of broilers. Sensorial traits of the meat samples were not negatively affected by the dietary supplementation process. Thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values of the fillets were not influenced meaningfully by treatments. Overall, dietary supplementation of broiler chickens by eugenol and BAG did not result in important modifications of the physicochemical characteristics of chicken's breast.
The production possibility of squash puree-containing edible sheet and its improvement by different hydrocolloids were studied. In this study, two hydrocolloids carboxymethyl cellulose (CMC) and ...tragacanth gum and also one plasticizer (glycerol) were used to produce squash puree-based edible sheets and optimization was performed to produce an edible sheet sample with the optimum properties. The results revealed that the CMC increased the tensile strength, elongation, and water vapor transition (WVT) of the edible sheets, whilst decreased their moisture content. The tragacanth increased the edible sheets elongation, oxygen transition (OT) and opacity. The glycerol also increased the elongation, density, OT, WVT, opacity and water solubility of the edible sheets; whereas the water activity, tensile strength, elastic modulus, and swelling capacity were decreased. The optimum quality of edible sheets was obtained from a combination of 0.14 g of CMC, 0.25 g of tragacanth and 1.88 g of glycerol.
In this study physicochemical and quality traits of
and
muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the ...results showed that only shear force and temperature were affected by the gender (p<0.05). Anatomical location of the muscle influenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing influenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of
* and
* values, drip loss and myofibrillar fragmentation index, and the decrease of
* value, expressed juice, shear force and sarcomere length. Proteome changes (myofibrillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were significantly changed during 24, 72 and 168 h
. Fifteen spots were identified by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed significant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.
•WVP and moisture uptake of nanocomposites decreased around 50 and 40% by loading nanoparticles.•Up to 99% of UV-light was blocked by the maximum level of Nano-TiO2.•An intercalated structure with ...developed crystallinity induced by Na-MMT and TiO2 NPs, respectively, in the films matrix.
In this study, a novel carboxymethyl cellulose (CMC)-based ternary nanocomposite films containing sodium montmorillonite (Na-MMT) (1, 3 and 5% wt) and titanium dioxide (TiO2) (1, 3 and 5% wt) nanoparticles (NPs) were made via casting method. The results showed that addition of NPs decremented water vapor permeability of the films up to 39% and 50% by adding Na-MMT, and Na-MMT + TiO2, respectively, while moisture content, density and glass transition temperature incremented slightly. The nanoclays amplified resistance of the nanocomposites against tensile stress and Young's modulus (YM) of the films at the expense of elongation at break. A synergistic effect of NPs on moisture uptake reduction (≈ 40%) of films was observed. Nano-TiO2 was strongly effective in UV-light blocking (The films containing 5% TiO2 removed more than 99% of UV and more than 98% of visible lights). The interactions, crystallinity and morphology of the nanocomposites were investigated by Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) analysis, and scanning electron microscopy (SEM). Development of hydrogen bonds between the hydroxyl groups of CMC and nanoparticles was indicated by FT-IR spectroscopy. Conforming to the XRD analysis, clay nanolayers organized an intercalated structure in the nanocomposites, whereas a limited agglomeration of TiO2 nanoparticles led to increment of films crystallinity. SEM micrographs showed well-dispersed Na-MMT and TiO2 NPs through the films surface especially at low concentrations. In conclusion, although the films loaded with nanoclays exhibited better properties than the control film, inclusion of TiO2 more improved the functional characteristics of them and extended the potential as a biodegradable packaging.
•A novel nanocomposite was fabricated from potato starch and TiO2 nanoparticles.•Nano TiO2 noteworthy decreased water-related properties of the nanocomposites.•Absorbance of more than 90% UV light by ...0.5% TiO2 is valuable for food protection.•Tensile strength of the nanocomposites was improved by nano TiO2.
In this research, potato starch and TiO2 nanoparticles (0.5, 1 and 2wt%) films were developed. Influences of different concentrations of TiO2 on the functional properties of nanocomposite films (water-related properties, mechanical characteristics, and UV transmittance) were investigated. XRD, FTIR, and DSC analyses were used to characterize the morphology and thermal properties of the films. The results revealed that TiO2 nanoparticles dramatically decreased the values of water-related properties (water vapor permeability: 11–34%; water solubility: 1.88–9.26%; moisture uptake: 2.15–11.18%). Incorporation of TiO2 led to a slight increment of contact angle and tensile strength, and a decrease in elongation at break of the films. TiO2 successfully blocked more than 90% of UV light, while opacity and white index of the films were enhanced. Glass transition temperature and melting point of the films were positively affected by the addition of TiO2 nanoparticles. The result of XRD study exhibited that due to a limited agglomeration of TiO2 nanoparticles, the mean crystal size of TiO2 increased. Formation of new hydrogen bonds between the hydroxyl groups of starch and nanoparticles was confirmed by FTIR spectroscopy. In conclusion, TiO2 nanoparticles improved the functional properties of potato starch film and extended the potential for food packaging applications.
•A ternary nanocomposite was fabricated from CMC and, ZnO and nanoclay nanoparticles.•Nanoparticles noteworthy decreased water vapor permeability of the nanocomposites.•Ultimate tensile strength of ...the nanocomposites was improved by nanomaterials.•Nano-ZnO was very effective than nanoclay in UV–light blocking.•SEM showed finely dispersed MMT and ZnO NPs hrough the films surface.
In this research, a novel carboxymethyl cellulose (CMC)-based nanocomposite films containing sodium montmorillonite (MMT) (5%wt) and zinc oxide (ZnO) (1, 2, 3 and 4%wt) nanoparticles (NPs) were fabricated via casting method. The results revealed that addition of NPs decreased water vapor permeability of the films by about 53%, while moisture content, density and glass transition temperature increased. The nanomaterials enhanced resistance of the nanocomposites against tensile stress at the expense of elongation at break. Nano-ZnO was very effective than nanoclay in UV–light blocking (99% vs. 60%) associated with sacrificing the films transparency. Formation of hydrogen bonds between the hydroxyl groups of CMC and MMT was evidenced by FTIR spectroscopy. According to the XRD analysis, clay nanolayers formed an exfoliated structure in the nanocomposites, whereas ZnO NPs raised crystallinity. SEM micrographs showed well-dispersed MMT and ZnO NPs through the films surface. Antibacterial test showed that vulnerability of Gram-positive S. aureus toward ZnO NPs was more than that of Gram-negative E. Coli. In conclusion, simultaneous incorporation of MMT and ZnO NPs improved the functional characteristics of CMC film and extended the potential for food packaging applications.
The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life ...extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week.
The present work dealt with investigating physicochemical, barrier, mechanical and surface properties of sage seed gum (SSG) edible films as a function of plasticiser type (glycerol and sorbitol) and ...concentration (20, 40, 60, 80 & 100, w/w%). Based on the results, it was revealed that glycerol and sorbitol effectively plasticise the films of SSG while glycerol efficiency was higher than sorbitol. Although the films plasticised by glycerol were of high moisture content (27–49%), moisture uptake (110–140%) and solubility in water (∼80%), but they exhibited low permeability to water vapour, acceptable mechanical properties, surface hydrophilicity, and transparency. In contrast, the films plasticised by different concentrations of sorbitol exhibited a low moisture content (∼14%), water vapour permeability (lower than 4 × 10−11 g/m.s.Pa), and moisture uptake (below 90%) with high surface hydrophobicity but less desirable mechanical properties. The probable mechanisms of plasticising are discussed in details regarding the observed characteristics of SSG edible films. Concluding, the films of SSG in present work showed a substantial potential to be incorporated in food packaging applications.
Comparative thermograms of non-plasticised SSG films and plasticised with 100% w/w glycerol and sorbitol. Display omitted
•The sage seed gum (SSG) was introduced as a novel biodegradable edible film.•SSG edible films were effectively plasticised by glycerol and sorbitol.•Glycerol showed greater efficiency than sorbitol in plasticising SSG films.•Plasticisers increased heat stability of SSG films.
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