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This research aimed to investigate the impact of various wall materials, namely, gum arabic (GA), maltodextrin (MD), and whey protein (WP) on the properties of Citrus reticulata essential oil (CREO) oil‐in‐water (O/W) emulsions. The wall materials were blended at varied rates to generate seven formulas. The GA showed the highest viscosity at a high shear rate of 80 s−1 (0.024 Pa s) and the highest molecular weight (406.44 KDa). The O/W emulsions showed significant variations in particle size (352.85–664.74 nm), polydispersity index (0.169–0.256), zeta potential (−57.27 to −56.68 mV), surface tension (30.71–43.55 mN/m), and viscosity (0.006–0.097 Pa s). This research showed that combining GA, MD, and WP as wall materials can produce emulsions with better qualities than those made with single‐wall materials. Novelty impact statement: In this study, the GA, MD, and WP were applied successfully to produce oil‐in‐water emulsions of CREO. These good properties broaden the applicability of CREO emulsions in foods. This combination is expected to be suitable for producing oil‐in‐water emulsions for many other essential oils. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the feasibility of using sodium caseinate (NaCAS) to improve the properties of electrospun pullulan (PUL) nanofibres. Replacing PUL with 50% NaCAS [50:50(PUL: NaCAS)] resulted in appropriate viscosity for fibre formation (968.93 mPa.s), increased solution conductivity (1682.50 μS cm−1), decreased surface tension (59.55 mN m−1), which led to forming beadles' fibres with the smallest diameter (141.21 nm), highest water contact angles (117°), and highest thermal stability (24.03% residue weight at 600 °C). X‐ray diffraction and Fourier‐transform infrared spectroscopy analyses provided insights into nanofibres' structural and chemical properties and indicated successful blending of the PUL and NaCAS. Results indicated that replacing PUL with 50% NaCAS improved fibre properties. These findings contribute to the development of novel biopolymer‐based nanofibres with potential applications in various industries, including food and bioencapsulation. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65–3.67% and 0.17–0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation. [ABSTRACT FROM AUTHOR]

In this study, the crude polysaccharide from argun palm (Medemia argun) fruit was extracted with hot water and deproteinized by four different methods. Its structure characterization, thermal property and antioxidant activity were investigated by FT-IR spectroscopy, Scanning electron microscope, Congo-red, I 2 -KI, DPPH• assay, ABTS•+ assay, TGA and DSC analysis. It indicated that the NaCl method was the best method in deproteinization. The argun fruit polysaccharide linked by the β-glycosidic bonds. The molecular weight of polysaccharide deproteinized with NaCl was 4.46 × 105 Da. It showed that the polysaccharide from argun palm fruit consisted of fructose, arabinose, rhamnose, galactose, glucose, xylose, and galacturonic acid. The result of TGA and DSC assay indicated that argun fruit polysaccharide has a favorable thermal stability. It was proved that, the argun fruit polysaccharide possessed high antioxidant activity and would be a new natural antioxidant. • The argun fruit polysaccharide was obtained by the hot-water extraction method. • NaCl method was the best deproteinization method for argun fruit polysaccharide. • Argun fruit polysaccharide bonded by β-glycosidic bonds. • Argun fruit polysaccharide had a good antioxidant capacity and thermal stability. [ABSTRACT FROM AUTHOR]

• The fingered citron extract was encapsulated using different carrier agents. • GMS microcapsules had the highest encapsulation yield and efficiency. • The physicochemical properties of GMS microcapsules indicated good storage stability. • GMS microcapsules had a good ability to reconstitute the powders. • DSC, SEM, XRD, and FT-IR analysis confirmed the quality of the GMS microcapsules. The aim of this study was to investigate the characteristics of the Fingered citron extract (FCE) microcapsules powders with different formulations of the encapsulation carrier agents [gum arabic (GA), maltodextrin (MD), modified starch (MS), and whey protein (WP)], which are obtained through spray drying. Encapsulation yield, encapsulation efficiency, moisture content, hygroscopicity, water activity, density properties, Carr's index, cohesiveness, flowability, porosity, wettability, solubility, color, particle size, thermal behavior, relative crystallinity, and micrographs were analyzed. Moreover, chemical structure of the microcapsule powder was identified using Fourier transform infrared spectroscopy (FT-IR). Best results were achieved when Fingered citron extract was encapsulated using gum arabic/maltodextrin/modified starch (GMS) formulation as carrier agents, where it had the highest encapsulation yield (89.39%) and encapsulation efficiency (87.20%). Furthermore, it achieved the best result in density properties, flowability, porosity, wettability, and relative crystallinity. These results have shown that using gum arabic/maltodextrin/modified starch formulation was superior for production of the Fingered citron extract microcapsules powders. [ABSTRACT FROM AUTHOR]

This investigation aims to evaluate the synergistic effects of amorphous OSA-modified starch, unsaturated lipid-carrier (RBD-SFO), and high-energy microfluidization in synergy with the ultrasonic techniques in fabricating of Lavandula angustifolia essential oil (LAF-EO) nanoparticle. GC–MS and SEM techniques were employed to investigate the LAF-EO isolation method used. DLS analysis was employed along with CLSM and TEM techniques to investigate the physicochemical properties of nanoemulsion formulation (NE) matrices. The NE achieved the optimal spherical and size distributions of droplets (125.7 nm), Poly Dispersity Index (PdI) (0.183), and ζ -potential (−40.3 mV) when the contents of the formulation matrix were as follows: OSA-MS (2%), LAF-EO (1%), RBD-SFO (1%), and Tween-80 (1%). The findings of this work provide a new concept about the synergistic effects of amorphous OSA-modified starch and unsaturated lipid carrier as safe-grade macromolecules in the fabricating of LAF-EO nanoparticles. Besides, the application of the ultrasound cavitation phenomenon has been shown to have effective effect in reducing the droplet hydrodynamic diameter along with enhancing the distribution (PdI) and electrokinetic potential of the LAF-EO nanoparticles. • Nanoparticles of Lavandula angustifolia essential oil were successfully fabricated. • OSA-modified starch has been used efficiently as a surfactant and wall material. • RBD sunflower oil can prevent the Ostwald ripening in the fabricated nanoemulsion. • Ultrasound treatment can lead to enhancing physiochemical properties of nanoemulsion. • Nanoparticles of L. angustifolia essential oil showed high anti-free radical activity. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation. [ABSTRACT FROM AUTHOR]

The current study entails the encapsulation validity to enclose naturally occurring food preservatives, such as cinnamon essential oil (CM), within various wall materials. This approach has demonstrated enhanced encapsulated compounds' stability, efficiency, and bioactivity. The base carrier system consisted of a solid lipid (Berry wax, RW) individually blended with whey protein (WYN), maltodextrin (MDN), and gum Arabic (GMC) as wall materials. The resulting formulations were freeze-dried: WYN/RW/CM, MDN/RW/CM, and GMC/RW/CM. The study comprehensively analyzed encapsulation efficiency, morphology, crystallinity, thermal, and physiochemical properties. When RW was combined with WYN, MDN, and GMC, the microcapsule WYN/RW/CM showed the highest efficiency at 93.4 %, while the GMC/RW/CM exhibited the highest relative crystallinity at 46.54 %. Furthermore, the investigation assessed storage stability, release of bioactive compounds, and oxidative stability during storage at 4 °C/ 25 % RH ± 5 % and 25 °C/40 % RH ± 5 % for 55 days, revealing optimal stability in the WYN/RW/CM microcapsule. Additionally, the antimicrobial activity was assessed at various concentrations of microcapsules, revealing their inhibitory effect against Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria. The WYN/RW/CM microcapsule exhibited the highest inhibition activity in both strains, reaching 40 mm. This study demonstrates that combining WYN with RW as a wall material has greater efficiency in encapsulation and potential uses in various industrial sectors. [Display omitted] • Cinnamon oil is encapsulated in berry wax with various wall material formulas. • Wall materials control the encapsulation efficiency and physiochemical properties. • Release stability and lipid oxidation were conducted at 4 °C and 25 °C for 55 days. • Microcapsules offered excellent antimicrobial activity against E. coli and, S. aureus. [ABSTRACT FROM AUTHOR]

This study aimed to immobilize β-galactosidase (β-GAL) into enhanced polystyrene (PS) electrospun nanofiber membranes (ENMs) with functionalized graphene oxide (GO). Initially, GO sheets were functionalized by salinization with 3-aminopropyl triethoxysilane (APTES). Then the ENMs (PS, PS/GO, and PS/GO-APTES) were prepared and characterized. Then, the β-GAL was immobilized in the different ENMs to produce the β-GAL-bound nanocomposites (PS-GAL, PS/GO-GAL, and PS/GO-APTES-GAL). Immobilization of β-GAL into PS/GO-APTES significantly improved enzyme adsorption by up to 87 %. Also, PS/GO-APTES-GAL improved the enzyme activity, where the highest enzyme activity was obtained at enzyme concentrations of 4 mg/L, 50 °C, and pH 4.5. Likewise, the storage stability and reusability of immobilized β-GAL were improved. Furthermore, this process led to enhanced catalytic behavior and transgalactosylation efficiency, where GOS synthesis (72 %) and lactose conversion (81 %) increased significantly compared to the free enzyme. Overall, the immobilized β-GAL produced in this study showed potential as an effective biocatalyst in the food industry. Figure. Schematic of representation functionalization graphene oxide (GO) by APTES and preparation of PS/GO-APTE ENMs for β-galactosidase immobilization via covalent bonding and high production of GOS yield. [Display omitted] • Successful bonding of APTES components to GO sheets was demonstrated. • PS/GO-APTES ENMs with higher hydrophilicity have increased enzyme adsorption. • Immobilized β-GAL demonstrated improved activity and stability in different settings. • PS/GO-APTES-GAL showed enhanced transgalactosylation activity over time. [ABSTRACT FROM AUTHOR]

This study aimed to immobilize β-galactosidase (β-GAL) into enhanced polystyrene (PS) electrospun nanofiber membranes (ENMs) with functionalized graphene oxide (GO). Initially, GO sheets were functionalized by salinization with 3-aminopropyl triethoxysilane (APTES). Then the ENMs (PS, PS/GO, and PS/GO-APTES) were prepared and characterized. Then, the β-GAL was immobilized in the different ENMs to produce the β-GAL-bound nanocomposites (PS-GAL, PS/GO-GAL, and PS/GO-APTES-GAL). Immobilization of β-GAL into PS/GO-APTES significantly improved enzyme adsorption by up to 87 %. Also, PS/GO-APTES-GAL improved the enzyme activity, where the highest enzyme activity was obtained at enzyme concentrations of 4 mg/L, 50 °C, and pH 4.5. Likewise, the storage stability and reusability of immobilized β-GAL were improved. Furthermore, this process led to enhanced catalytic behavior and transgalactosylation efficiency, where GOS synthesis (72 %) and lactose conversion (81 %) increased significantly compared to the free enzyme. Overall, the immobilized β-GAL produced in this study showed potential as an effective biocatalyst in the food industry. Figure. Schematic of representation functionalization graphene oxide (GO) by APTES and preparation of PS/GO-APTE ENMs for β-galactosidase immobilization via covalent bonding and high production of GOS yield. [Display omitted] • Successful bonding of APTES components to GO sheets was demonstrated. • PS/GO-APTES ENMs with higher hydrophilicity have increased enzyme adsorption. • Immobilized β-GAL demonstrated improved activity and stability in different settings. • PS/GO-APTES-GAL showed enhanced transgalactosylation activity over time. [ABSTRACT FROM AUTHOR]

Naked barley is a low-use crop that contains noteworthy amounts of γ-aminobutyric acid (GABA) and β-glucan. This work aimed to enhance the GABA, total phenolic compounds (TPC), and antioxidant properties with a satisfying amount of β-glucans. Different pretreatments were used to accomplish this aim: soaking, germination, fermentation, germination prior to fermentation, and fermentation prior to germination. All pretreatments enhanced the quality of Naked barley and significantly increased the quantity of GABA. However, germinated barley (GB) and germinated-then-fermented barley (GFB) achieved a noticeable increase in GABA contents of 11.9 and 10.3 mg/100 g, respectively, and maintained the highest possible level of β-glucan (5.41 and 5.66%, respectively) along with improving the antioxidant properties and TPC content. Results indicate that germination and germination prior to fermentation successfully enhanced GABA, antioxidant, phenolic compounds, and β-glucan, which suggests that GB and GFB could be utilized further as a valuable source of functional components in the industrial field. • Naked barley was pretreated to enhance γ-aminobutyric acid, antioxidant and β-glucan. • Pretreatments enhanced the antioxidant capacity and total phenolic compounds (TPC). • γ-aminobutyric acid content reached 11.9 mg/100g in germinated barley. • TPC content increased to 28.37 mg GAE/g in germinated-then-fermented barley. • Pretreatments of naked barley maintain a satisfying amount of β-glucan. [ABSTRACT FROM AUTHOR]

This research paper presents a comprehensive investigation into developing biodegradable films for food packaging applications using chitosan (CN) in conjunction with three distinct types of cellulose (CE), each characterized by varying viscosities. The primary objective was to assess the influence of cellulose viscosity on the physical, mechanical, and barrier properties of the resulting films. The medium-viscosity cellulose imparted numerous advantageous qualities to the biodegradable films. These films exhibited optimal thickness (31 μm), ensuring versatility in food packaging while maintaining favorable mechanical properties, blending strength, and flexibility. Also, medium-viscosity cellulose significantly improved the films' barrier performance, particularly regarding oxygen permeability [1.80 × 10−6 (g.mm.m−2. s−1)]. Furthermore, the medium-viscosity cellulose contributed to superior moisture-related properties, including reduced water vapor permeability [14.80 × 10−9 (g.mm.m−2. s−1. Pa−1)], moisture content (13.22 %), and water solubility (22.87 %), while maintaining an appropriate degree of swelling (41.88 %). Moreover, the study employed advanced analytical techniques, including FTIR, XRD, and TGA, to provide critical insights into the films' chemical, structural, and thermal aspects. This research underscored the importance of the viscosity of film formulation materials as a crucial element in designing and efficiently producing films for food packaging. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the possibility of using gum arabic (GA) with different protein materials namely whey protein isolate (WP), sodium caseinate (SC), and soybean protein (SP) as wall materials to encapsulate Pulicaria jaubertii extract (PJ) using freeze-drying. Four formulations of microencapsulation of Pulicaria jaubertii extract (MPJE) were produced, including WPGA-MPJE, SCGA-MPJE, SPGA-MPJE, and GA-MPJE. The formulations were stored at 4 °C and 25 °C for 28 days to assess the storage stability. The results indicated that mixtures of proteins with GA improved the physicochemical properties and bioactive content of the MPJE compared to GA-MPJE. The SCGA-MPJE formula showed optimal values of particle size (450.13 nm), polydispersity index (0.33), zeta potential (74.63 mV), encapsulation efficiency (91.07%), total phenolic content (25.51 g GAE g−1 capsules), and antioxidants compounds, as well as presented a lower release of bioactive composites with high oxidative stability during storage at 4 °C and 25 °C. The microstructure of MPJE formulations showed a flat surface without any visible cracking on surfaces. The microcapsules prepared from protein mixtures with GA, especially the SCGA-MPJE formula, are the most efficient in encapsulating the plant extract derived from the PJ, which could be useful for application in various industrial fields. [ABSTRACT FROM AUTHOR]

[Display omitted] • The hybrid film based on colorimetric and bioactive compounds was fabricated. • The hybrid film enhanced the antibacterial activity and increased the shelf life. • The AM/CPC/9%SFW with various OC showed a rapid and sensitive response to pH/NH3. • The hybrid film performed preservation and monitoring of chicken breast and shrimp. Recently, intelligent packaging has combined several functions, including monitoring and preserving food freshness in real-time. This study was developed a hybrid film (active/ colorimetric) based on AM/CPC/9%SFW as a carrier of Origanum compactum essential oil (OC) in various concentrations (0%, 1%, 1.25%, and 1.5% v/v). The film's emulsions showed homogeneity regarding particle size, polydispersity index, and ζ -potential. Hybrid films' morphological, mechanical, water and light barrier, thermal, and antioxidant properties were enhanced with an increased OC. Interestingly, all films rapidly responded to pH/NH 3 and reflected different colors. In the hybrid films, an inhibition effect against gram-positive (Staphylococcus aureus) and gram-negative (Escherichia coli) bacteria and OC (1.5%) film exhibited a large inhibition zone attained diameters of 37.33 and 15.67 mm, respectively, in the disc diffusion test. Outstanding, AM/CPC/9%SFW/1.5 %OC film displayed the ability to preserve and monitor chicken breast and shrimp freshness to 33 and 21 h, respectively, during storage at 25 °C. [ABSTRACT FROM AUTHOR]

To meet the increasing consumer demands for fruits, the implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today's global market. The objective of present work was to establish a difference in the physiological and biochemical and profiles of naturally ripened mangoes vs. those ripened by application of synthetic calcium carbide and ethylene. The application of calcium carbide at 10 g/kg mangoes resulted early ripening in 2 days, with a 3-day shelf life, as compared with 5 and 6 days, for mangoes ripened by ethylene and naturally, respectively. Higher levels of calcium carbide reduced moisture, fiber, protein and carbohydrates content and increased the ash content of mangoes, as compared to higher levels of ethylene, whereas in naturally ripened mangoes the content percentages were 80.21, 3.57, 3.05 6.27 and 4.74, respectively. Artificial ripening resulted in significant loss of ascorbic, citric and malic acid, as values were recorded 35.94, 2.12 and 0.63 mg/g, respectively, in mangoes ripened with 10 g/kg of calcium carbide. However, in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively. There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes. Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g). The organoleptic quality of the fruit decreased significantly (p < 0.05) as a result of the use of calcium carbide. Although use of artificial ripening techniques provides speedy ripening of mangoes, there are obvious limitations. Consequently, natural ripening should be promoted in order to have safer and more nutritious mangoes. [ABSTRACT FROM AUTHOR]

Sweet potato is a dicotyledonous plant that originated in Latin America and is an old and essential food crop in many countries. Sweet potato roots have different levels of digestible starch according to their tuber type, which typically ranges from 50 to 80%. However, the quality of the separation procedure and that of the final product often differ depending on the starch separateness parameters and other factors such as post-harvest storage, root types, and solvent of extraction. Sweet potato starch (SPS) has various size fractions, a CA-type crystalline structure, and no discernible variations in its thermal characteristics, as well as significant positive correlations between the consistency coefficient, setback, breakdown, resistant starch content, and granule size. Furthermore, SPS exhibits unique physicochemical properties and highly appreciated functional characteristics. SPS may be modified in a variety of ways, including biologically, physically, chemically, and enzymatically, which would make it better suited for usage in conventional food items that often employ starch, where SPS is a significant source of prospects for the food and beverage sector in addition to other industrial uses. However, SPS is among the most promising carbohydrates for use in many areas, which should be focused on more comprehensively. [ABSTRACT FROM AUTHOR]

• Amylopectin short-chains were increased during natural fermentation. • Fermentation lowered the peak and final viscosities by breaking the starch chains. • Fermentation slightly eroded the surface of the granules of starches. • Results indicate that fermentation could alter starch molecular and fine structures. The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 108 g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000–3600 cm−1 and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch. [ABSTRACT FROM AUTHOR]

• A functional emulsion containing bioactive compounds from PJ extract was developed. • Physical and chemical stability of emulsions were measured for 28 days at 25 and 4 °C. • Ultrasound treatment was lead to enhancing the physicochemical properties of emulsions. • Increasing sonication power reduced particle size and decreased flocculation. • Emulsion technology is considered a good delivery system for bioactive compounds. This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems. [ABSTRACT FROM AUTHOR]

The standard food for feeding babies is breast milk (BM). There is a growing interest in research related to the composition and positional distribution of fatty acids (FAs) in BM due to their role as the primary source of energy, essential FAs, and other physiological functions in the body. The purpose of this study was to assess the extent of changes in FAs content of the BM of Egyptian women over the three lactation stages with a comparison to their Chinese counterparts. FAs contents of 45 BM samples obtained from healthy Egyptian women during the three stages of lactation were analyzed using gas chromatography. The results showed that the total saturated FAs formed about 50% of the total FAs over lactation stages. The poly-unsaturated FAs were significantly different in the three stages of lactation; (20.63%) colostrum, (15.21%) transitional, and (25.23%) mature of the total FAs. Despite some fluctuations, the total sn-2 proportion of the n-6/n-3 ratio was nearly stable during lactation. The BM of Egyptian women had a slightly higher proportion of palmitic, myristic acids and a ratio of n-6/n-3. Conversely, Chinese women's BM has a significantly higher proportion of oleic, nervonic as well as arachidonic, and docosahexaenoic acids. Further study should be conducted to evaluate the FAs composition of some commercial infant formulas available in Egypt. [ABSTRACT FROM AUTHOR]

The structural and physicochemical characteristics of protein hydrolysates prepared from Chinese sturgeon through the enzymatic hydrolysis process were evaluated. Two different enzymes including papain and alcalase 2.4L were used in the hydrolysis process. The papain enzyme significantly increased the degree of hydrolysis (20.62%) and decreased the ζ‐potential (12.4 ± 1.31 mV) as compared to the alcalase enzyme, which represented 15.55% and 15.53 ± 0.77 mV, respectively. Alcalase 2.4L hydrolysate exhibited smaller particle size (822.047 ± 61.26 nm) than papain hydrolysate (1425.39 ± 44.82 nm). Hydrolysis by papain and alcalase 2.4L enzymes decreased the molecular weights (MW ≤ 1,000 Da) to 98.27% and 86.84%, respectively. The surface hydrophobicity and turbidity of the hydrolysates significantly affected by enzyme type and protein concentrations. By using the X‐ray diffraction analysis, the papain hydrolysate showed a higher relative crystallinity degree (30.33%) than alcalase 2.4L hydrolysate (29.40%), whereas the Fourier transform infrared spectroscopy showed more clearly peaks for the amide bands of alcalase hydrolysate. The thermal properties also affected by enzymatic hydrolysis conditions, since the melting temperatures were 159.17 and 149.58 °C, whereas the rate of mass loss was 67.04% and 62.8%, for papain and alcalase hydrolysates, respectively. Practical Application: The enzymatic hydrolysis process of proteins is employed to obtain the nutritionally and functionality important peptides that result during the preparation of fish protein hydrolysate. The objective of this study was to investigate the structural and physicochemical characteristics of protein hydrolysate prepared from Chinese sturgeon. This study showed that these characteristics were affected by enzymatic hydrolysis conditions especially enzyme type. The finding of this study may be useful in terms of providing new information on the properties of the protein hydrolysate and the structural changes resulting from controlled enzymatic hydrolysis conditions. Overall, these conditions could potentially alter the secondary structure of the protein hydrolysates or peptides and enhance their functional properties. [ABSTRACT FROM AUTHOR]

Borage seed oil (BSO) is one of the richest sources of γ-linolenic acid and linoleic acid, which are considered to retain plenty of health promoting benefits. However, its application in functional foods and dietary supplements remains limited owing to its superior vulnerability to oxidation. To solve this problem, ultrasound-assisted BSO-loaded nanoemulsions were prepared with modified starch incorporating different concentrations of peppermint oil (PO), as a natural antioxidant. The influence of different PO levels on the mean droplet size, rheology attributes, and oxidative stability of nanoemulsions stored at various temperatures (4, 25, and 40 °C) during 30 days storage was analyzed. In addition, DPPH and ABTS assays were used to determine the antioxidant activity and antioxidant capacity of BSO-loaded nanoemulsions, respectively. The optimized formulation (NE3; 5:5% v/v PO: BSO) exhibited a slight change in droplet size and oxidative stability at all temperatures during storage compared to other formulations. At a concentration of 328.08 μL/mL, formulation NE3 presented the minimum DPPH IC 50 at 40 °C, which was lower than other formulations. The findings of this study revealed that the maximum retained antioxidant capacity (99.42 μg Trolox/mL) was related to NE3 comprising (5:5% v/v PO: BSO) stored at 40 °C for 30 days; which could be accredited to the role of PO as a natural antioxidant in order to improve the oxidative stability of nanoemulsion delivery system. Taken together, co-encapsulation of BSO and PO within nanoemulsions provides novel insights regarding the development of functional foods, dietary supplements and beverages. • Ultrasound-assisted BSO-loaded nanoemulsions were prepared with PGU incorporating diverse concentrations of PO. • Incorporation of PO enhanced the oxidative stability of BSO loaded nanoemulsions during storage. • Different concentrations of BSO and PO influenced the oxidative stability of nanoemulsions. • The optimized formulation NE3 exhibited better physical and oxidative stability during storage. • NE3 was the best formulation owing to its superior physical and oxidative stability properties. [ABSTRACT FROM AUTHOR]

This study aimed to improve the shelf life of fresh tofu (FT) by applying chitosan (CH) and/or gelatin (GEL) films loaded with two concentrations of microcapsules containing Pulicaria jaubertii extract (MPE). The effect of packaging on the shelf life of FT was evaluated based on physicochemical, microbiological, and textural properties and bioactive compounds during storage for 4 days at 25 °C. In comparison with the films without MPE, the films containing MPE were more effective at extending the shelf life of FT, and those with 2 % MPE concentration achieved optimum results. The FT packaged by CH:GEL film containing 2 % MPE had a positive effect on the studied properties of FT during the storage period, with optimum values in weight loss (47.96 %), moisture content (23.09 %), pH (5.2), acidity (0.049 g lactic acid/100 g FT), hardness (1.74 N), chewiness (1.14), and cohesiveness (0.87 N) after 4 days of storage, whereas the FT packaged by CH film containing 2 % MPE showed less change in free amino acid combinations and had the lowest count of coliform (2.69 log/g FT), E. coli (1.77 log/g FT), Staphylococcus spp. (1.98 log/g FT), and total fungi (4.95 log/g FT) after 4 days of storage. The FT packaged with GEL film containing 2 % MPE showed the highest total phenolic content (2.39 mg gallic acid equivalent/g FT) and the highest scavenging values of DPPH (139.52 ± 3.45 μg ascorbic acid/g FT) and ABTS + (228.71 ± 1.11 μg Trolox equivalents/g FT) on day 4. However, CH and/or GEL films with MPE led to the formation of high-quality films that can effectively prolong the shelf life of FT. [Display omitted] • The CH and/or GEL films containing 2 % MPE achieved the optimum results. • CG-2%MPE film had a positive effect on the physicochemical properties of FT. • FTC-2%MPE had the lowest count of microbes and less change in FAAs during storage. • The highest values of bioactive compounds were obtained in FTG-2%MPE. • MPE-loaded films are a successful packaging method for improving the FT shelf life. [ABSTRACT FROM AUTHOR]

The purpose of this study is to evaluate the nutritional, physicochemical, functional and antioxidant properties of koreeb seeds (KS) exposed to fermentation, blanching, roasting, cooking, soaking, and malting treatments. The samples were milled into flour and analyzed for their nutritional, physicochemical, functional and antioxidant properties using standard methods. Fermentation significantly increased the crude protein content and water absorption capacity by 7.32% and 7.77% respectively, as well as reduced the bulk density by 15.5% and improved the lightness of koreeb seeds flour (KSF). Malting treatment alone improved the content of water-soluble vitamins contents (vitamin C and B-vitamins) and increased the lysine content by 4.48% as well. Calcium (Ca), was the dominant mineral in all KSF samples and the roasted sample revealed the highest Ca content. Overall, the results indicated that in comparison with various treatments performed, fermentation of KS could improve the nutritive quality and functional properties of these seeds. • Koreeb (Dactyloctenium aegyptium) seeds were treated using different processing methods. • Fermentation increased protein, water and oil absorption capacities and lightness of koreeb seeds flour. • Vitamin C and B-vitamins contents were increased due to malting process. • Final viscosity, set back and trough viscosity were reduced as result of processing. [ABSTRACT FROM AUTHOR]

Abstract Products fermented by probiotics are consumed worldwide and play important roles in human nutrition and health. In this study, the effects of fermented and unfermented Agaricus bisporus polysaccharide (FABP and UABP) flours on the structural and antioxidant properties of composite gluten-free (CGF) doughs and cookies were investigated. The extracted Agaricus bisporus polysaccharide flour was subjected to fermentation by Lactobacillus plantarum at 37 °C for 72 h. Incorporation of both FABP flour and UABP flour resulted in larger interconnected structures in doughs, with smoother surfaces being observed compared to the control. Moreover, FABP flour formulations showed higher total phenolic content (20.07–28.12 mg GAE/g, dwb), ABTS radical scavenging activity (82.17–86.82%) and β-carotene bleaching (68.80–83.72%), and UABP flour formulations had greater reducing power (0.61–0.83) and DPPH radical scavenging activity (78.66–91.22%), whereas less antioxidant activity was found in the control. Aggregated spherical granules were observed in all micrographs of CGF cookie formulations, and the control showed both individual and aggregated spherical granules. Several protein bands (20.1, 21.1, 32.0 and 33.1 kDa) with higher intensities were detected in all CGF cookie formulations compared to the control. Overall, the inclusion of mushroom polysaccharide flours could enhance the antioxidant attributes and alter structural characteristics of CGF cookies. Graphical abstract Image 1 Highlights • Novel CGF cookies were prepared by added FABP flour and UABP flour. • CGF cookies after adding polysaccharide flours exhibited different micrographs. • An increase of total phenolic content and antioxidant activities was observed. • Several protein bands were found in the fortified CGF cookies. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Practical applications: Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X‐ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. [ABSTRACT FROM AUTHOR]

[Display omitted] • SFW and CPC anthocyanins are well-dispersed in carbohydrate networks. • Smart color Films change at various pH, resulting in great food quality indicators. • Smart films possess strong UV–vis light protection and vapor barrier properties. • SFW enhanced the thermal, mechanical properties and controlled anthocyanin release. • Visual biomarker films revealed monitoring the freshness of chicken breast at 25 °C. Innovative pH-colorimetric sensor film was fabricated from agar and methylcellulose matrix (AM) with various concentrations of sunflower wax (SFW) (6%, 9%, 12%, and 15% w/w) combined with purple Chinese cabbage (CPC) anthocyanins for tracking chicken breast freshness. A bio-composition film AM/CPC with (hydrophobic) SFW exhibited significant color variations in acidic pH level of (2–6) and a slight shift in alkaline pH levels ranging from (7–12), as well as marked color change due to ammonia vapor. Microstructure analyses revealed that SFW was fixed effectively into the AM-CPC matrices. The incorporation of varying SFW concentrations enhanced the mechanical, thermal, antioxidant activity, reduced anthocyanin release and physical properties (mainly water vapor permeability), with the best performance at AM/CPC/9% SFW. Interestingly, SFW films demonstrated perfect defense opposing UV–vis and visible light. Finally, it was proved that the efficiency of the pH-colorimetric film as an indicator for evaluating the freshness of chicken breast. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the influence of incorporating two concentrations of microcapsules containing Pulicaria jaubertii extract (MPJE) on the physicochemical, microstructure, and bioactivities properties of films based on chitosan (CH), gelatin (GEL), and CH50:GEL50 for possible use as active food packaging in the future. The MPJE treatment was compatible with the CH and/or GEL film without affecting chemical structures. Physico-mechanical results revealed that the CH50:GEL50 film showed optimal properties. The films blended with MPJE considerably improved in glass transition temperature and thermal stability. The films treated with MPJE presented high barrier property toward UV and visible light. Compared with that of the control films, the microstructure of the films loaded with MPJE had a rougher surface with homogeneous microcapsules, which increased with increasing MPJE concentration. Furthermore, mixing MPJE with CH and/or GEL led to the formation of high bioactive films with lower moisture content than the control films, suggesting that MPJE can be utilized to preserve lipid-rich foods. [Display omitted] • Edible films based on chitosan and/or gelatin with MPJE were developed. • The physicochemical properties of prepared films were studied. • Mixing the MPJE with the films improved the antioxidant and total phenolic content. • The UV/visible light barrier properties of the prepared films were excellent. • MPJE is a successful ways to produce bioactive films from natural sources. [ABSTRACT FROM AUTHOR]

Extrusion processing deals with a compromise between better texture and less nutrition. Therefore, present study was conducted to assess the combine effect of pretreatments (germination, fermentation and sonication) and extrusion on γ-amino butyric acid (GABA), total phenolic content, antioxidant activity and physicochemical properties of foxtail millet. The GABA content significantly (P < 0.05) increased in pretreated extrudates whereas highest content was revealed in germinated millet extrudates (7.24 mg/100 g) followed by germinated-sonicated millet extrudates (6.15mg/100 g) as compared to native millet extrudates and native millet flour. Pretreated extrudates maintained higher total phenolic compounds (TPC) and antioxidant activity than native millet extrudates. Among pretreated extrudates, germinated millet extrudates retained highest level of TPC (30.54 mg GAE/g), DPPH scavenging activity (15.51%) and ABTS (2.97 mg Trolox E/g). Moreover, oleic acid, palmitic acid and linolenic acid were increased, while linoleic acid content decreased in pretreated extrudates. Additionally, pretreated extrudates had higher water absorption and solubility index, while lower bulk density was recorded as compared to native millet extrudates. Extrudates obtained from pretreated millet under optimum conditions improved nutritional, functional and physiochemical characteristic. Therefore, this approach may help food industries to develop gluten free and healthy extrudates by incorporating pretreated foxtail millet in human diet. [Display omitted] • γ-Amino butyric acid increased in all pretreated extrudates. • Pretreated extrudates showed enhanced functional properties. • Pretreated extrudates had higher TPC content and antioxidant activity than NME. [ABSTRACT FROM AUTHOR]

• In vitro bioavailability of Iron, zinc and calcium of koreeb seeds kisra were evaluated. • The phytic acid and oxilic acid contents were reduced due to effect of fermentation time. • The bioavailability of Fe, Zn and Ca were slightly increased in fermented kisra bread. • Fermented Kisra bread showed more ability to enhance the Zn and Ca bioavailability. • Kisra bread samples were found to be poor in iron bioavailability. The effects of different fermentation time (0–72 h) on the composition of the anti-nutrients, phytic acid (PA), oxalic acid (OA) and tannins and on the bioavailability of iron (Fe), zinc (Zn), and calcium (Ca) of kisra bread from Koreeb (Dactyloctenium aegyptium) seeds was studied. The results of the study revealed that PA, OA, and tannins content decreased significantly (P < 0.05) whereas the amount of total Fe, Zn and Ca was increased with the fermentation time. Fifty-four hour fermentation resulted in maximum reduction of PA (26.9%), while 72 h fermentation recorded a maximum reduction of OA and tannins by 80.9 and 46.5%, respectively. The increase in fermentation time decreased the molar ratios of PA/Fe, PA/Zn, PA/Ca and OA/Ca of fermented kisra bread, therefore, fermentation enhanced the bioavailability of minerals (Fe, Zn and Ca). This fermented kisra bread could be a source of easily available minerals for individuals suffering from digestive disorders, as well as used as a functional food in general. [ABSTRACT FROM AUTHOR]