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This study aimed to investigate the effect of adding ficin‐hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical–chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, and chewiness of the breads, and confirmed anti‐staling properties during storage. The enriched breads received satisfactory scores from the sensory panel and were perceived as less stale after a 4‐day period of storage. The aroma score of the 4% WGH bread was significantly higher than other treatments. Regarding taste, the 4% WGH bread scored the lowest, but the obtained value was not statistically significant. The enriched breads exhibited DPPH, ABTS radical scavenging, and Fe2+ chelation abilities that increased in response to higher levels of hydrolysate incorporation, and these antioxidant activities were enhanced after simulated gastrointestinal digestion. Our findings confirm that it is possible to apply ficin‐generated WGH to enhance physicochemical, nutritional, and biological quality of bread. [ABSTRACT FROM AUTHOR]

Summary: The addition of wheat bran dietary fibre to the pasta improves its nutritional value, while affects negatively the quality of the product. This study aimed to improve the physicochemical and sensorial properties of wheat bran pasta by evaluating the effect of cellulase‐treated wheat bran (CTWB) on the rheological properties of the dough and the quality of produced pasta. Untreated wheat bran was used to produce control samples. Then, wheat bran at levels of 5, 10, 15, and 20% was treated with 0.1 and 0.3% cellulase. Rheological characteristics of the produced dough were measured by farinograph and extensograph. Finally, the cooking and sensory properties of pasta were evaluated. Based on the obtained results, applying CTWB has led to an increase in farinograph quality number, an increase in dough energy and extensibility, and a decrease in the resistance to extension of the dough. Also, the cooking quality (cooking loss and adhesiveness) of pasta samples improved using CTWB. Pasta samples containing 5 and 10% wheat bran treated with 0.3% cellulase were selected as optimum treatments for both dough and pasta properties. The findings in this study indicated that CTWB added to pasta improved the cooking characteristics and sensorial properties of pasta, significantly. [ABSTRACT FROM AUTHOR]

In this study, the effect of microencapsulated grape extract in chitosan nanoparticles (0.5:1 w/v ratio) on surimi prepared from Kilka fish was investigated. Physical properties of nanoparticles (particle size, zeta potential, and PDI) were 177.3 nm, +32.94 mV and 0.405 respectively. Also, morphological characteristics (SEM photo) were studied and the data showed that the produced nanoparticles were in a favorable condition. After preparation of surimi from Kilka fish, treatments included: Surimi (control) Surimi containing chitosan-surimi nanoparticles containing extract and surimi containing chitosan nanoparticles and extract were prepared and chemical factors of deterioration in surimi (pH, TVBN, TBA and peroxide) were evaluated on different treatments days (0, 1, 3, 6 and 9) at refrigerator temperature. Also, sensory evaluation of treatments was done after cooking by hedonic method. The results showed that the changes in the chemical factors mentioned in the treatments containing chitosan nanoparticles and extract were reduced (p˂0.05). Sensory evaluation of the use of chitosan nanoparticles along with extract showed a decrease in taste, odor and overall acceptance factors by the consumer. According to the results, The use of chitosan nanoparticles containing extract in surimi of Kilka fish can delay the deterioration of surimi and increase the shelf life of the product and improve organoleptic properties during refrigerated storage. [ABSTRACT FROM AUTHOR]

Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identified from an Iranian traditional cheese “Koozeh Paneer” using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin. Five lactic strains of L. plantarum (MT.ZH193, MT.ZH393 and MT.ZH593) and L. fermentum (MT.ZH893 and MT.ZH993) inhibited the growth of the tested foodborne pathogens including Escherichia coli PTCC5052, Salmonella enterica, Enetrococcus hirea, Staphylococcus aureus and Pseudomonas aeruginosa.