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

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

Molecular conformation and dilute solution properties of barley β-glucan: unveiling β-glucan as a highly flexible biopolymer under different processing conditions

Abstract Background The functional properties of food fluids containing hydrocolloids are influenced by temperature, soluble salts, pH and the presence of sugars. In this research, the properties of a dilute barley β-glucan (BBG) solution were evaluated in the presence of various factors. Different models were explored to determine the intrinsic viscosity of BBG. Results The results indicated that the models of Higiro and Tanglertpaibul–Rao were more efficient in determining the intrinsic viscosity of BBG at different temperatures, different pH, the presence of sodium chloride, calcium chloride, and sucrose. Every 10 °C increase in temperature from 25 to 65 °C caused a decrease in intrinsic viscosity by 7.8, 10, 5.7 and 7.2%, respectively. In relation to the non-ionic structure of BBG, the presence of monovalent and bivalent salts had a negligible effect on reducing the intrinsic viscosity. The increase in pH from 3 to 7 caused a rise in intrinsic viscosity. But a further increase in pH, up to 9, caused a decrease in intrinsic viscosity. However, these changes were not significant and indicated that the non-ionic structure of BBG was independent of the pH. Since the constant b values of BBG were close to 1 at all temperatures, salt concentrations, different pH values and different sucrose concentrations, it can be assumed that the structure of BBG in the dilute range was close to the random coil conformation. Conclusions The values of flexibility index and activation energy for BBG were calculated as 789.52 and $${0.65\times 10}^{7}$$ 0.65 × 10 7  J/kmole, respectively, which indicated that this hydrocolloid was highly flexible in different environmental conditions and it was independent of the processing temperature. Therefore, BBG can be recommended as a natural thickener in food-related fluids. Graphical Abstrac

Characterization and optimization of polylactic acid and polybutylene succinate blend/starch/wheat straw biocomposite by optimal custom mixture design

Disposable containers made of non-biodegradable polymers are considered as one of the most prevalent environmental pollutants. It is very important and desirable to make fully biodegradable disposable containers for food packaging that does not endanger the health of consumers. In this research, fully biodegradable polymer composites were prepared by melt mixing of polylactic acid (PLA), polybutylene succinate (PBS), and natural polymers including corn starch and wheat straw, and their physical and mechanical properties were evaluated. For this purpose, by conducting experiments according to the optimal custom mixture design of the response surface methodology, the effect of 3 independent variables including the concentration of the PLA and PBS biopolymers blend (50/50% w/w) (CBB) in the range of 30–70, the concentration of corn starch (CCS) in the range of 30–60 and the concentration of wheat straw (CWS) in the range of 0–8 wt percentage of biocomposite on the dependent variables including the elastic modulus (EM), elongation at break (EB), impact strength (IS) and equilibrium moisture content (EMC) of the biocomposite sheet were investigated. According to the results of this research, with the increase in the concentration of corn starch and wheat straw in the studied range, the EM and EMC of the biocomposite increased, while its EB and IS decreased. According to the results obtained from optimizing the effects of independent variables on the physicomechanical properties of the biocomposite sheet, the optimal values predicted by the models for CBB, CCS and CWS were 48.2 wt%, 45.4 wt%, and 6.4 wt%, respectively and predicted values for EM, EB, IS and EMC were 80.8 MPa, 11.4%, 2 kJ/m2 and 4.1%, respectively. Also, the biodegradability rate of the biocomposite with the optimal formulation was 71.1% in the fifth month of the test

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

Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt

Abstract One of the most recent and effective methods, which is currently receiving special attention and is being developed by numerous researchers, is production of microspheres from the probiotic cells. The largest market segment for functional foods is represented by dairy products, which have been touted as the most effective carriers of nutrients, such as probiotics, prebiotics, proteins, vitamins, and minerals. Yogurt is fermented dairy product that is popular all over the world. A new functional symbiotic yogurt fabricated by plant wastes (carrot pomace extract), Lactobacillus plantarum, and beads based on Alyssum homolocarpum seed gum (AHSG) and sodium alginate (SA) using extrusion technique was produced and characterized. Evaluation of the functional properties of yogurts indicated that the total phenolic content and DPPH radical scavenging activity were in the range of 16.13–48.30 µg GAE/ml and 7.4–14.64%, respectively. The acidity, pH, syneresis, water holding capacity, lightness, redness, and yellowness of the yogurts were in the range of 1.50–2.90, 4.07–4.38, 49.00–57.24%, 46.8–57.3%, 57.16–61.25, − 0.20–0.91, 6.40–13.06 on the 28th day storage, respectively. The panelists confirmed the sensory properties of yogurt samples. Probiotic survival rate of the functional yogurts were in the range of 6.37–8.13 log CFU/g, on the 28th day. Based on the results, bead production by AHSG and SA and the use of carrot pomace extract enhanced the survival of probiotic bacteria significantly in yogurt during storage compared to free cells. Graphical Abstrac

Freeze-dried persimmon peel: A potential ingredient for functional ice cream

The peels are considered part of waste products, which are generally discarded. The use of persimmon peel is associated with its phenolic content, dietary fibers, minerals, and pectins. The main objective of this study was to evaluate changes in antioxidant activity, total phenolic contents (TPC), and color parameters of persimmon peels after freeze drying (−85 °C for 24h), vacuum oven drying (45 °C for 12h), oven drying (50 °C for 12h) and microwave oven drying treatment (900W for 10s). In the next step, the functional ice cream was prepared and studied by adding dried persimmon peel powder (DPPP). Various properties of the resulting ice cream at 4 levels of DPPP addition were investigated. The results showed that the highest value of L*,a*,and b* parameters were in the freeze-dried sample. There was a significant difference in the TPC of samples that dried by different methods (p < 0.05). The highest amount of TPC was observed in the freeze-dried sample (673 ± 2.0 mgGAE/100g) and the lowest one was observed in the oven-dried sample (352 ± 0.5 mgGAE/100g). The highest value for IC50 (concentration of the antioxidant compound that is necessary for the DPPH radical concentration to reach 50 % of the initial value) was in the sample dried in the oven, following the vacuum oven, microwave, and the lowest value was in the freeze-dried sample. DPPP produced by the freeze-drying method was applied in ice cream formulation at different levels (0–3 %wt.). By increasing the amount of DPPP from 0 to 3 %, the overrun and L* decreased and a*, b*, hardness, and melting resistance of ice cream increased significantly (p < 0.05). Based on our findings, DPPP has the potential to be applied as an added-value ingredient in the ice cream industry to improve the functional characteristics of its products