Vicia villosa protein isolate: a new source of protein to make a biodegradable film

Edible films from Vicia villosa protein isolate (VVPI) containing different contents of glycerol and sorbitol (30, 40, 50 and 60%w/w of protein) were developed. The aim of this study was to investigate the influence of type and concentration of plasticizers on the properties of edible films obtained from VVPI. Type and concentration of plasticizer significantly (p &lt;0.05) affected the mechanical, barrier, thermal and surface properties as well as opacity of the films. As plasticizer concentration increased, tensile strength decreased concomitant with increase in elongation at break and water vapor permeability. The similar trend behavior was observed for the film solubility, which increased with increasing plasticizer concentration. Sorbitol plasticized films, showed higher film solubility compared to glycerol plasticized films. Sorbitol plasticized films provided the most tensile strength values; however, its effect on water vapor permeability was low. In contrast, glycerol plasticized films exhibited the least tensile strength values, resulting in increasing water vapor permeability. Opacity of glycerol plasticized films was lower than that of sorbitol plasticized films, and decreased with increasing plasticizer content (p &lt;0.05). Also, a significant decrease (p &lt;0.05) was observed in thermal features and surface hydrophobicity values with increasing in plasticizer contents. It was observed that the films plasticized with sorbitol had lower moisture content than those with glycerol.</p

The Effect of Aromatherapy on Nausea and Vomiting durring Pregnancy: A Systematic Review and Meta -Analysis

Background Most pregnant women suffer from nausea and vomiting during pregnancy (NVP) as of the common discomforts making women increasingly to turn herbal medications for help, including lemon inhalation aromatherapy as investigated in the current systematic review and meta-analysis. We aimed to evaluate the effect of aromatherapy on relieving nausea and vomiting during pregnancy. Materials and Methods In the present study, electronic sources in English (Medline [via PubMed], Scopus, Web of Science, and Cochrane Library); and databases in Persian (SID and Magiran) were systematically searched without any time constraints until to February 10, 2018. Following keywords were used to find research articles related to the effect of aromatherapy on the NVP: (Nausea OR Vomiting) AND (Aromatic therapy OR Essential oil OR Essential oils OR Fragrance OR Fragrant oil OR Fragrant oils OR Scent OR Alternative Medicine OR Complementary Medicine) AND (Pregnancy). Results Four studies were included in to systematic review. The results of this study reported that aromatherapy with lemon compared to placebo improves the severity of nausea and vomiting in pregnant women, but Mentha and Peppermint oil alone or in combination with lavender, showed no significant improvement. There was no significant difference between the placebo and aromatherapy groups regarding total score of nausea and vomiting among pregnant women at third day (standardized mean difference [SMD] = -0.347; 95% Confidence Interval [CI]: -0.980 to 0.287; P=0.284, heterogeneity; I2=72%; P=0.054). Conclusion Aromatherapy did not show have any beneficial effect on nausea and vomiting among pregnant women. Only aromatherapy with lemon oil can have beneficial

Изучение потенциала пророшенных соевых бобов и кунжутной шелухи для повышения пищевой ценности мороженого

The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.Целью исследования было производство мороженого с повышенной питательной ценностью путем добавления пророщенных соевых бобов (ПСБ) и кунжутной шелухи (КШ) в различных концентрациях для частичной замены сухого обезжиренного молока (СОМ). Оценивались физико-химические показатели, общее содержание фенолов (ОПП), антиоксидантная активность (АОА) и органолептическая приемлемость мороженого, обогащенного ПСБ или КШ. Было обнаружено, что мороженое, содержащее 15% ПСБ, обладает лучшими органолептическими характеристиками и является наиболее предпочтительным при оценке вкуса дегустационной комиссией. Добавление 15% ПСБ увеличило содержание белка и клетчатки и повысило устойчивость мороженого к таянию, тогда как добавление 15% КШ привело к большему увеличению содержания пищевых волокон, но к снижению содержания белка и понижению устойчивости к таянию. Самое высокое превышение стоимости продукта было получено в образце, обогащенном 25% ПСБ, по сравнению с самой низкой стоимостью продукта, полученном в образце, обогащенном 25% КШ, но членам дегустационной комиссии в целом эти образцы мороженого не понравились с точки зрения вкуса и аромата. Показано, что добавление ПСБ и КШ для замены СОМ в мороженом может создать питательный и недорогой продукт со схожими физико-химическими свойствами и вкусом

Psychometric Properties of Breastfeeding Attrition Prediction Tool (BAPT): A Systematic Review

Background It is necessary to identify women who discontinue the breastfeeding to achieve the purpose of increasing the length of breastfeeding. To this end, Breastfeeding Attrition Prediction Tool (BAPT) has been developed. The current systematic review aimed to comprehensively review the validity and reliability of BAPT scale with different versions to give comprehensive information for authorities in this field. Materials and Methods Three English databases including Medline (via PubMed), Scopus, and Cochran library until May 2018 with no date restriction were searched. The search strategy was developed based on main terms of (Breastfeeding Attrition Prediction Tool OR BAPT) AND (Reliability OR validity OR Psychometrics OR Factor Analysis). Two reviewers separately extracted the required data available in full-text of all the quality of related studies was investigated using COSMIN checklist. Results All Cronbach alpha coefficient (both overall and subscale) were in excess of 0.7 except for subscale "NBS" in American version and subscale PBS in Persian version. In term of discriminant and predictive validity, BAPT revealed a good ability to classify women with or without breastfeeding. BAPT predicted breastfeeding status at postpartum period but it was not able to predict breastfeeding status in the third trimester of pregnancy. In term construct validity, four-factor solution of original English version was confirmed in Turkish, Persian and English other version. Conclusion Overall, the findings of systematic review supported that BAPT may be a valid (content, predictive and construct validity), and reliable (internal consistency and re-test reliability) instrument to use in both researches and clinics to identify mothers who are at risk of breastfeeding stop

Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP)

For years, cold plasma processing has been used as a non-thermal technology in industries such as food. As interfacial properties of protein play a remarkable role in many processes, this study investigates the effect of cold plasma on the foaming and interfacial behavior of WPI. The objective of this study is to evaluate the effect of different gases (air, 1:1 argon–air mixture, and sulfur hexafluoride (SF6)) used in low-pressure cold plasma (VCP) treatments of whey protein isolate (WPI) on the surface and foaming behavior of aqueous WPI solutions. Dynamic surface dilational elasticity, surface tension isotherms, surface layer thickness, and the foamability and foam stability were investigated in this study. VCP treatment did not significantly affect the adsorption layer thickness. However, an increase in induction time, surface pressure equilibrium value, and aggregated size is observed after SF6VCP treatment, which can be attributed to the reaction of WPI with the reactive SF6 species of the cold plasma. The surface dilational elastic modulus increased after VCP treatment, which can be related to the increased mechanical strength of the protein layer via sulfonation and aggregate formation. VCP treatment of WPI increases the foam stability, while the average diameter of foam bubbles and liquid drainage in the foam depends on the gas used for the cold plasma

A Systematic Review of Factorial Structure of the Iowa Infant Feeding Attitude Scale (IIFAS)

Background: The attitude towards lactation is one of the best predictors of breastfeeding. Iowa Infant Feeding Attitudes Scale (IIFAS) is used to measure the attitude toward lactation. IIFAS is a valid and reliable tool but factorial structure of this tool was reported various in different studies. The aim of this study is to assess factorial structure of IIFAS. Materials and Methods: An extensive search was done in databases of databases of Medline, EMBASE, Web of Science, Scopus, Cochrane Library, and CINAHL until May 2018. Two independent researchers screened articles and in the next step, full texts of probably relevant articles were read and summarized. The quality of studies was performed by COSMIN checklist. The following keywords were used: (Iowa Infant Feeding Attitude Scale OR IIFAS) AND (Factor Analysis OR exploratory factor analysis OR confirmatory factor analysis OR Validity OR psychometric). Results: Six studies were assessed in systematic review. In Spanish version, single- factor solutions with 9 items in sample of 1,294 pregnancy women was tested and showed a satisfactory fit to the data. In Japanese version, authors provided single-factor- model with 16 items.  Factors loading were ranged from -0.06 to 0.68. Arabic version, EFA identified 6 factors with eigenvalues more than 1 explained 61% of total variance.  However, scree plot suggested unidimensional structure. In Chinese version, EFA extracted four factors and labeled "Favorable to breastfeeding", "Favorable to formula-feeding", "Convenience" and "Sociological influences". In Canadian and Singapore version, the most sense model based on EFA was a three –factors model and labeled "Favorable to breast feeding", "Convenience" and "Favorable to formula feeding". Conclusion: Four-factor model and three- factor model can be used in clinical practices and research.  There is a need to further test single-factor model

Active packaging based on wheat germ protein isolate–Malva sylvestris leaf mucilage embedded with D-limonene nanoliposome: preparation and characterization

Abstract Background The aim of this study is to prepare wheat germ protein/Malva sylvestris leaf mucilage (WGPI/MSLM) biocomposite layers embedded with D-limonene nanoliposomes (NLP). The effects of WGPI/MSLM ratio (0.4–2.5), NLP (0–3%), and glycerol content (35–50%, w/w based on WGPI weight) on water vapor permeability (WVP), thickness, antioxidant activity, mechanical properties, and solubility of the fabricated bio-nanocomposites were investigated through faced-centered central composite design. Results Our results showed the effects of WGPI/MSLM ratio, glycerol content, and liposome content as well as the interaction between the ratio and NLP content on WVP was significant. The sample with 3% NLP and 35% glycerol and a ratio of 0.4 WGPI/MSLM had the lowest solubility. As the ratio of WGPI/MSLM increased, the value of tensile strength (TS) of the samples increased. The lowest elongation at break (26.21%) exhibited by film with 2.5 WGPI/MSLM, 35% glycerol, and no NLP. The highest antioxidant activity (58.6%) was observed in formulated films with 3% NLP, and a WGPI/MSLM ratio of 0.4. The optimal active film was obtained at a ratio of 0.4 WGPI/MSLM, 35% glycerol, and 3% NLP. The analysis confirmed the antibacterial activity of the optimal films against Escherichia coli and Staphylococcus aureus, as well as the larger contact angle of the optimal film compared to the control film and the greater roughness of the optimal film compared to the control sample. Conclusions In conclusion, this study successfully produced active films of wheat germ protein/Malva sylvestris leaf mucilage embedded with D-Limonene nanoliposomes. The optimal active film exhibited low solubility, high tensile strength, high antioxidant activity, and antibacterial activity against Escherichia coli and Staphylococcus aureus. Graphical Abstrac

Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

Abstract In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different concentrations was encapsulated using a freeze dryer, and some physicochemical properties were measured. Powder containing 30% maltodextrin was selected as the optimal powder for use in ice‐cream production in four levels (0%–1.8%), and some quality parameters were examined. The results showed that with increasing the carrier concentration, moisture content, aw, solubility, a*, and b* of the powders decreased; bulk density, tapped density, and L* did not change significantly; total phenolic content and antioxidant activity of powders also increased significantly (p < .05). Addition of encapsulated ITLE to the ice cream caused a significant decrease in L*, b*, and melting rate, a significant increase in a*, overrun, and hardness of the samples and no change in the viscosity of the ice‐cream mix (p < .05). Ice cream containing 1.2% encapsulated ITLE had higher sensory acceptance than other levels following control ice cream. The results of this study showed that ITLE can be used as a desirable additive in the production as a natural antioxidant and color agent