Investing the Effects of Preprocessing Conditions on Qualitative Characteristics of Skin Gelatin of the Iranian Beluga

The current study was done for the purpose of determining optimum conditions of gelatin extraction in different conditions, pre-processing from elephant fish (Huso huso)’s skin, by applying acids (citric acid, choleric acid) and alkalis (Sodium hydroxide, Calcium hydroxide) in different densities (0.01-0.05-0.075 Normal) on extraction range, gel strength, melting point, viscosity, molecular weight distribution and color of produced gelatin samples was conducted in three repetitions. Comparing mean values of test results of different treatments was done via Dunken method in a probability level of 95 percent. Effects of all variables on all gelatin characteristics were significant (P<0.01). In optimum preprocessing conditions with the 0.01 normal choleric acid and the 0.01 normal sodium hydroxide, 21.06 % as the maximum determined value for the extraction efficiency, gel strength of 297 (gr.), melting point of 33.5 degrees Celsius, viscosity of 9.05 mPa-S, chain value of 66.9 α, chain value of 28.78β, color light of 41.14 (L*), yellowness (b*) and redness (a*) were calculated to be 11.56 and -3.08 respectively

Investing the Effects of Preprocessing Conditions on Qualitative Characteristics of Skin Gelatin of the Iranian Beluga

The current study was done for the purpose of determining optimum conditions of gelatin extraction in different conditions, pre-processing from elephant fish (Huso huso)’s skin, by applying acids (citric acid, choleric acid) and alkalis (Sodium hydroxide, Calcium hydroxide) in different densities (0.01-0.05-0.075 Normal) on extraction range, gel strength, melting point, viscosity, molecular weight distribution and color of produced gelatin samples was conducted in three repetitions. Comparing mean values of test results of different treatments was done via Dunken method in a probability level of 95 percent. Effects of all variables on all gelatin characteristics were significant (P<0.01). In optimum preprocessing conditions with the 0.01 normal choleric acid and the 0.01 normal sodium hydroxide, 21.06 % as the maximum determined value for the extraction efficiency, gel strength of 297 (gr.), melting point of 33.5 degrees Celsius, viscosity of 9.05 mPa-S, chain value of 66.9 α, chain value of 28.78β, color light of 41.14 (L*), yellowness (b*) and redness (a*) were calculated to be 11.56 and -3.08 respectively

The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese

In this study, the encapsulation of saffron extract (SE) was examined at four various concentrations of soy lecithin (0.5%–4% w/v) and constant concentration of SE (0.25% w/v). Particle size and zeta potential of liposomes were in the range of 155.9–208.1 nm and −34.6–43.4 mV, respectively. Encapsulation efficiency was in the range of 50.73%–67.02%, with the stability of nanoliposomes in all treatments being >90%. Encapsulated SE (2% lecithin) was added to ricotta cheese at different concentrations (0%, 0.125%, 1%, and 2% w/v), and physicochemical and textural properties of the cheese were examined. Lecithin concentration significantly (p ≤ 0.05) affected the particle size, zeta potential, stability, and encapsulation efficiency of the manufactured liposomes. In terms of chemical composition and color of the functional cheese, the highest difference was observed between the control cheese and the cheese enriched with 2% liposomal encapsulated SE. Hardness and chewiness increased significantly (p ≤ 0.05) in the cheeses containing encapsulated SE compared to the control cheese. However, there was no significant difference in the case of adhesiveness, cohesiveness, and gumminess among different cheeses. Overall, based on the findings of this research, liposomal encapsulation was an efficient method for the delivery of SE in ricotta cheese as a novel functional food

Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation

In this study, the effect of ionic strength and basil seed gum (BSG) on the foaming properties of egg white albumin (EWA) was studied. The foam was prepared with 1% EWA (w/v) in the presence of different concentrations of sodium chloride (NaCl; 0, 0.5, and 1% w/v) and BSG (0, 0.1, and 0.3% w/v). The results showed that foam density and foam stability of EWA significantly (p<0.05) increased with an increase in BSG concentration (from 0 to 0.3% w/v). On the contrary, an increase in NaCl concentration (from 0 to 1% w/v) increased foam overrun but decreased foam density. Amplitude rheological parameters indicated an improvement in foam structure with increasing NaCl concentration. In addition, an elastic structure was obtained in the case of the foams with the higher concentrations of NaCl. Elastic modulus (G′) was higher than loss modulus (G″) in the frequency range, and there was low frequency dependency in all of the samples. In constant frequency of 1 Hz, tangent (δ) was the lowest in the sample containing 1% NaCl (w/v), but without BSG. There was a decrease in yield stress values with increasing BSG concentration; however, the increase in NaCl concentration led to an increase in yield stress. The highest yield stress (37 Pa) belonged to the sample containing 1% NaCl, but without BSG. Overall, it was found that both NaCl and BSG could substantially improve the rheological and foaming properties (in particular, foam stability) of egg white albumin