Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA)

The main objective of this study was to evaluate the changes in the characteristics of basil (Ocimum bacilicum L.) seed gum (BSG) films after modification with octenyl succinate anhydride (OSA) at different OSA:BSG weight ratios (WRs) of 0, 0.01 and 0.03. HPLC analysis revealed that the amount of added OS groups was 0%, 0.28%, and 1.01%, respectively. The introduction of OS groups along the BSG backbone was also confirmed by FT-IR and NMR analysis. XRD results revealed no significant change of physical state after modification. The contact angle (i.e., hydrophobicity) of modified BSG films was higher than that of control film. A decrease in the film solubility in water (29%) and water vapor permeability (50%), but an increase in density (14.28%) and opacity (21.37%) was observed after modification at the WR of 0.03. Also, the results showed that modification with OSA had no significant influence on the film thickness, moisture content and color properties. BSG modification with OSA at the WR of 0.03 significantly increased the flexibility and ultimate strength of respective films. The results of this study showed that OSA-modified BSG is a good candidate for developing edible films and coating with relatively high resistance to water

Application of Response Surface Methodology for Xanthan Gum and Biomass Production Using Xan-thomonas campestris

   Xanthan gum is an extracellular polysaccharide produced by various Xanthomonas species such as X. campestris. The objective of present study was to investigate the influence of different carbon and nitrogen sources on xanthan gum production by X. campestris. Using an experimental Response Surface Methodology (RSM) complemented with a Central Composite Design (CCD), the impact of peptone, lactose, glucose and ammonium nitrate in medium were estimated for their individual and interactive effects on biomass and xanthan gum production. The optimal concentrations of peptone, lactose, glucose and ammonium nitrate for xanthan gum yield and biomass production was determined as 9.25 g/l, 53.37 mmol, 29.31 mmol and 4.58 g/l for xanthan gum yield and 6.77 g/l, 52.65 mmol, 38.12 mmol and 3.54 g/l for biomass production. Under the optimum experimental conditions, the xanthan gum yield reached to its maximum value (8.42 g/l). The results provide the support data for xanthan gum production on a large scale. </div

The association between the preservative agents in foods and the risk of breast cancer

In the etiology of breast malignancy, dietary habits and lifestyle-related risk factors in the coherence of cancer prevention guidelines, e.g., WCRF/AICR is well documented. In addition, the consumption of staple food products rich in carbohydrate as major calorie resources such as potato, bread, and ready-to-eat cereals are partly object to having roles in breast tumorigenesis. In this review, the possible associations of preservatives and nutritive risk factors of staple foods in dietary patterns with breast cancer development based on the experimental and observational cohort-based studies were discussed. In this regard, the influence kinetics of insulin, insulin-like growth factor-1, and insulin-activated AMPK/Akt pathway on sorts of starch and protein is a concerning biologic concept in promoting the risk of tumorigenesis. Hence, Akt-dependent controlled proliferation, induced apoptosis, and controlled oxidative stress in specific condition could be concentrated as the preventive strategies. Although preservatives such as sorbate, benzoate, and nitrate are considered Generally Recognized as Safe, there are some issues concerning the safety of their applications, including the possibility of allergies and immunosuppressive effects from benzoate, the formation of carcinogenic nitrosamines from nitrites, and interaction sorbate with nitrite in the stomach which consequently can be resulted in the production of a series of genotoxic compounds7181229124

Scientific and technical aspects of yogurt fortification: A review

Food fortification is one of the most important processes for improvement of the nutrients quality and quantity in food. It can be a very cost effective public health intervention. Due to the high consumption rate of dairy products such as yogurt, fortification of these products will effectively reduce or prevent diseases associated with nutritional deficiencies. The aim of this investigation is to study the technical aspects involved in production of different types of fortified yogurts and their role in disease prevention and correction of deficiencies. In this paper, firstly, fortification is defined and the main reasons behind carrying out this process are presented and then yogurt production process and a variety of minerals, vitamins, and functional ingredients which are used in the process are briefly discussed

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations

Mycotoxins in cereal-based products during 24 years (1983-2017) : a global systematic review

Cereal and cereal-based products are used as an important sources of energy and minerals as well as vitamins in all of the world. However, their contamination with mycotoxins reserved huge concerns due to adverse effects of mycotoxin on human health. The present research was undertaken to evaluate published studies regarding the identification of mycotoxins zearalenone (ZEN), ochratoxin A (OTA), deoxynivalenol (DON), and total aflatoxin (TAF) in the cereal-based products between 1 January 1983 and 25 December 2017. In this regard, 66 out of 2817 screened studies were used in the conducted systematic review. The lowest and highest number of published reports was associated with DON and TAF in some of the cereal-based products, respectively. Among the countries, Germany was ranked as the first in establishing investigations. Moreover, the liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI/MS) was categorized as the most implemented technique for mycotoxin detection. The rank order of products cereal-based food based on number of studies was cereal grains > cornflake > bread > breakfast > flour > infant product > pasta > other products. The results of this study not only summarized the most frequently mycotoxin detection technique but also may provide a roadmap for future research regarding the mycotoxins detection analysis9195105CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES302763/2014-7; 305804/2017-0; 3240274290não te

Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D₃ and Tannic Acid

The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0–30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm−1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G′, G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films

Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia

As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional properties as an emulsifier, thickening agent, and binding and stabilizing component in food and drug industries. The backbone of gum Cordia is composed of (1-2)-linked L-arabinofuranosyl and (1–6)-linked D-glucopyranosyl residues. This manuscript reviews the technofunctional properties and applications of gum Cordia in food systems. Particularly, our focus has been given to its application as a natural source for the formation of edible films and coatings for increasing the shelf life of food products and for the food preservation as a potential ingredient in formulation. The future research perspectives are also highlighted

Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride

This study aimed to evaluate rheological and interfacial properties of basil seed gum (BSG) esterified with octenyl succinic anhydride (OSA) at different OSA:BSG weight ratios (WRs) of 0, 0.01, and 0.03. The amounts of added OSA were analyzed by high performance liquid chromatography (HPLC) and ion mobility spectroscopy (IMS). The high correlation coefficient (R-2 = 0.998) between the results of HPLC (0%, 0.277%, and 1.01%) and IMS (0%, 0.31%, and 0.97%), obtained at different WRs, indicated that IMS can be considered as an alternative analytical technique for HPLC to determine the extent of modification. The entropy (image information content) of scanning electron micrographs of lyophilized BSG was decreased after modification and attributed to relative disappearance of spherical particles and formation of a structure with higher integrity. A decrease in interfacial tension, an increase in contact angle and molecular weight, and more negative values of zeta-potential were recorded after modification. All dispersions showed shear-thinning behavior with an increase in apparent viscosity after modification. The first-order stress decay with a non-zero equilibrium stress was better than other models for predicting the thixotropic properties. The dilute solution properties were better fitted with slope-based models than intercept-based models. A dominant elastic behavior was observed in BSG dispersions and corresponding BSG-stabilized emulsions and improved after modification. The OSA-modified BSG exhibited an improvement in the emulsifying and foaming capacities and colloidal stability over time. Emulsions prepared with modified gums showed a smaller droplet size. OSA-modified BSG might be a good candidate for improving the long-term stability of emulsions