Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

Background and Objective: Semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with Lactobacillus casei and inoculated with Lactobacillus paracasei. Probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares.Material and Methods: The physico–chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast andlactic acid bacteria count) and sensory evaluation (color, flavor, texture and overall acceptability) were analyzed after 0, 10, 20, 30, 40 and 45 days of refrigerated storage at 4°C.Results and Conclusion: There was a significant difference (p≤0.05) in moisture content, which decreased in all samples during the period of refrigerated storage. However, all other parameters such as protein, fat and ash increased. The lactic acid produced during the fermentation by lactic acid bacteria resulted in a decrease in the pH value of all samples, and improved sensory evaluation of the fermented sausage inoculated with Lactobacillus casei and Lactobacillus paracasei during the storage period. The best results were obtained in the fermented sausage inoculated with Lactobacillus paracasei in physico-chemical, microbial and sensory characteristics. Also we could preserve the product at 4°C for 45 days.Conflict of interest: The authors declare that there is no conflict of interest

Microencapsulation of pumpkin seed oil by spray dryer under various process conditions and determination of the optimal point by RSM

[EN] The objective of this research was to microencapsulating the pumpkin seed oil (PSO) by the spray dryer and also investigating the effects of some process conditions on physicochemical properties of PSO microparticles. Inlet drying air temperature (140-180 ͦC), aspirator rate (55-75%), and peristaltic pump rate (5-15%) effects were studied. Moisture content (%W.b.), Microencapsulation Efficiency (MEE, %) and Peroxide value (POV, meq/kg sample) considered as model responses. Consequently, the ideal drying state for microencapsulation of PSO as a result of optimizing by Response Surface Methodology (RSM) determined with the aim of minimizing the Moisture content and POV and maximizing the MEE.Geranpour, M.; Emam-Djomeh, Z.; Asadi, G. (2018). Microencapsulation of pumpkin seed oil by spray dryer under various process conditions and determination of the optimal point by RSM. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 603-610. https://doi.org/10.4995/IDS2018.2018.7332OCS60361

Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates

 Background and objective: The objective of this study was to produce functional low-fat camel milk ice creams enriched with native camel milk casein or its antioxidant hydrolysates produced by chymotrypsin.Material and methods: Native or hydrolyzed camel milk caseins (0, 2 and 4%) were added to camel milk low-fat ice creams. Hydrolysates were characterized for molecular weights and antioxidant activities. Physical (hardness, overrun and melting resistance) and sensorial attributes of the final products were assessed.Results and conclusion: Results showed that the chymotrypsin-mediated hydrolysis significantly (P<0.05) increased 2,2′-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity of the native camel milk casein. Apparent viscosity and consistency coefficient of the ice creams were increased by addition of proteins and hydrolysates due to their water holding capacity. Protein/hydrolysates-fortified samples showed higher melting resistances but lower overruns and softer textures, compared to control ice creams with no added native or hydrolyzed camel milk casein. Sensory analysis showed that only samples enriched with 2% of casein hydrolysate included sensory properties similar to those of control camel milk low-fat ice creams and other samples received lower sensory scores. Generally, this study has suggested that camel milk can be used to produce low-fat ice creams. Properties of these ice creams can be modified by adding various concentrations of native and hydrolyzed camel milk caseins.Conflict of interest: The authors declare no conflict of interest

The urgent need for integrated science to fight COVID-19 pandemic and beyond

The COVID-19 pandemic has become the leading societal concern. The pandemic has shown that the public health concern is not only a medical problem, but also afects society as a whole; so, it has also become the leading scientifc concern. We discuss in this treatise the importance of bringing the world’s scientists together to fnd efective solu‑ tions for controlling the pandemic. By applying novel research frameworks, interdisciplinary collaboration promises to manage the pandemic’s consequences and prevent recurrences of similar pandemics

The International Natural Product Sciences Taskforce (INPST) and the power of Twitter networking exemplified through #INPST hashtag analysis

Background: The development of digital technologies and the evolution of open innovation approaches have enabled the creation of diverse virtual organizations and enterprises coordinating their activities primarily online. The open innovation platform titled "International Natural Product Sciences Taskforce" (INPST) was established in 2018, to bring together in collaborative environment individuals and organizations interested in natural product scientific research, and to empower their interactions by using digital communication tools. Methods: In this work, we present a general overview of INPST activities and showcase the specific use of Twitter as a powerful networking tool that was used to host a one-week "2021 INPST Twitter Networking Event" (spanning from 31st May 2021 to 6th June 2021) based on the application of the Twitter hashtag #INPST. Results and Conclusion: The use of this hashtag during the networking event period was analyzed with Symplur Signals (https://www.symplur.com/), revealing a total of 6,036 tweets, shared by 686 users, which generated a total of 65,004,773 impressions (views of the respective tweets). This networking event's achieved high visibility and participation rate showcases a convincing example of how this social media platform can be used as a highly effective tool to host virtual Twitter-based international biomedical research events

Stability of Whey Protein Nanoparticles at Various Protein Concentrations

Background: Different pH, temperature, protein concentration and presence of ions such as calcium and sodium can easily affect functional properties and size of protein nanoparticles. This study determined the stability of whey protein nanoparticles at various protein concentrations. Methods: Whey protein isolate (WPI) nanoparticles with controlled size were produced by pH cycling and different concentration of CaCl2. After preparation, the samples were diluted 1 to 1 and 1 to 3 with water and stored at 4° C for 1, 15 and 28 days. The particle size, optical density of nanoparticle dispersions were investigated after one day. Stability of nanoparticles also had been evaluated during 28 days at 4° C. Results: The size of nanoparticles can be controlled by adding different amount of CaCl2 , and adjusting pH or aging time of WPI solution before ultrasonication. There was no significant difference between nanoparticles at protein concentrations of 0.5 and 1%, but at 2% protein concentration, the nanoparticles were larger. Conclusion: Size of all of WPI nanoparticles was reduced one day after preparation; but, there was no noticeable change during 28 days

Pomegranate (Punica granatum L.) seed: A comparative study on biochemical composition and oil physicochemical characteristics Biochemical composition of pomegranate seed oil Saeed Dadashi1

Abstract The pomegranate seeds of four Iranian commercial varieties (Abanmahi (AB), Malas (MS), Pust Sefid (PS) and Shahvar (SH)) were evaluated in terms of some quality properties including protein, oil, dietary fiber, mineral contents and fatty acid composition. Physicochemical properties and antioxidant activity of pomegranate seed oils (PSOs) were also determined. The oil antioxidant activity was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. Results showed that PS had the highest oil (16.9%) and crude fiber (42.4%), and nutritional value (460.7Kcal/100g) among selected varieties. PS had the highest level of phosphorus (2766.3 mg/kg) and magnesium (2052.0mg/kg), while the highest calcium (675.3mg/kg) and potassium (3724.6mg/kg) were related to SH. The main fatty acid identified by gas chromatography was punicic acid ranged from 72.07% for SH to 73.31% for MS (p<0.05). The ratios of polyunsaturated/saturated and unsaturated/saturated fatty acids of PSOs were found to be between 9.174 and 9.450, and 10.325 and 10.861, respectively (p<0.05). PSOs obtained presented acid (3.78-8.36% punicic acid), peroxide (0.39-0.48meq O 2 /kg), iodine (216.9-220.3

INTERNATIONAL JOURNAL OF AGRICULTURE & BIOLOGY Rheometric Measurement of Dough Rheological Characteristics and Factors Affecting It

ABSTRACT Bread is one of the most important foods consumed all over the world. This review focuses on the use of rheometer for the measurement of dough rheological properties and factors affecting them. Rheological properties of dough are very important in bread baking quality. Knowledge of the rheological behavior of bread dough is very important to understand mechanical properties of the dough and control finished products. Small amplitude oscillatory shear (SAOS) measurements afford the measurement of dynamic rheological functions, without altering the internal network structure of materials tested and are far more reliable than steady shear measurement. Viscoelasticity of dough is related to many factors such as nature of flour, dough ingredient, temperature, water uptake, air incorporation and type of mixing. There are many models to predicate dough rheology. In this work some of these models such as power low, linear Maxwell model, Lethersich's model, Peleg's model and etc., were presented. The instruments such as farinograph, mixograph, Rheomixer, Extensigraph, Alveograph, Amylograph, Maturograph, Oven Rise Recorder, Fermentometer, Dynamic oscillatory, Concentric cylinders, Parallel plates, which are used for the measurement of dough rheological properties (due to viscoelastic behavior of dough) were also described

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes, and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05 and 5.77 (Log CFU/ml). It was concluded that when the amount of egg white increases, the number of bacteria significantly decreases. No coliforms, E. coli, salmonella, mold, and yeast were observed. Also, pH levels were increased from 8.3 to 8.7 and acidic spoilage was reduced. The chocolate milk containing 14% egg white was the most preferred by the panelists in all of the evaluated items except texture. Protein, Ca, Na, and energy contents were increased, and fat, cholesterol, saturated fatty acids, total sugar, lactose, carbohydrate, Mg, Fe, and P contents of the treated samples were decreased