Basil Seed Gum Research Articles

Optimization of lycopene spray drying encapsulation in basil seed gum: Boosting bioavailability and mayonnaise stability

This study aimed to improve lycopene stability and bioavailability in food products. Lycopene, a potent antioxidant, often has poor stability and undesirable organoleptic properties. Therefore, the impact of basil seed gum (BSG) concentration and spray drying inlet temperature (IT) on the physicochemical, bioaccessibility, and antioxidant properties of encapsulated lycopene emulsion (ENL) was investigated using Central Composite Design (CCD)-Response Surface Methodology (RSM). Optimal encapsulation conditions were IT = 141.96 °C and BSG = 19.507 %. The ENLs had an average particle size of 147.56 nm, a polydispersity index (PI) of 0.263, and a zeta potential of −21.37 mV, indicating good colloidal stability. Antioxidant activity varied slightly during the four weeks of storage (a 9.65 % increase followed by a 13.6 % decrease), but it remained stable overall. Incorporating ENL into mayonnaise significantly reduced the acid value (2.78 mg KOH/g), the anisidine index (12.43), the peroxide value (7.13 meq/kg), and the TBARS index (0.534), and improved color parameters, reducing brightness (79.94) and whiteness (70.64) while masking lycopene's strong yellow and red hues. This study highlights BSG-encapsulated lycopene's potential to improve oxidative stability and sensory properties, offering a natural and effective method to enhance lycopene stability, bioavailability, and sensory acceptance in various food applications.

Development and investigation of a polysaccharide ternary nanocomposite based on basil seed gum/graphene oxide/anthocyanin for intelligent food packaging

A new pH-sensitive intelligent packaging system was developed composed of extracted and purified basil seed gum (BG) containing aqueous malva sylvestris extract (MS) and varying amounts of synthesized graphene oxide (GO). In the following, the characteristics of prepared films including spectroscopic, physio-mechanical, thermogravimetry, fracture-surface morphology, anthocyanin release, and pH and TVB-N sensitivity, were investigated. Our results revealed that the addition of 0.5 wt % MS into the BG matrix induced pH sensitivity to the film and resulted in a visible color change from pH 2.0 to 14.0; however, it reduced the thermal and physio-mechanical properties. In this regard, the effective presence of the optimum concentration of GO (0.25 wt%) in enhancing the mechanical and thermal properties of the BG-MS films was shown. Moreover, inspecting the release kinetics demonstrated a controllable release for BG-MS-GO film compared to the BG-MS film in 48 h. Furthermore, the total volatile basic nitrogen (TVB-N) content and pH value were shown to be highly correlated with the color changes of the freshness indicator film during the storage of salmon fillets at 25 °C for 36 h. Therefore, it was shown that BG-MS-GO film can be used as a highly effective freshness/spoilage indicator of proteinic products.

Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices

Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products. Furthermore, ultrasound treatment before frying process decreased oil uptake of food products. So, in this study, the impact of gum edible coating and ultrasonic pretreatment (at two different power levels of 75 and 150 W) on the frying time of potato slices, and moisture percent, oil uptake, texture hardness, surface area change, color parameters (lightness, redness, yellowness, and total color change), and sensory attributes of fried potato slices were examined. Edible coating with basil seed gum (BSG) and ultrasonic pretreatment significantly increased the frying time of the slices (p < 0.05). The average moisture content of the fried slices changed from 49.48 % to 60.55 %, and was further increased by edible coating and ultrasonic treatment. The highest (26.92 %) and lowest (14.56 %) oil uptake were for the uncoated and coated-sonicated (150 W) fried potato slices, respectively. The ultrasound pretreatment significantly increased the hardness of fried potato slices (p < 0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p < 0.05). The average lightness index of the fried samples changed from 63.30 to 71.58, and increased with increasing ultrasonic power. The minimum redness, yellowness, and total color change indexes were for the coated and high-power sonicated (150 W) samples, respectively. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and high-power sonicated (150 W) sample.

Extraction of basil seed gum: Optimization and functional properties

Basil seed gum (BSG), a natural vegetable gum, was extracted by ethanol precipitation method using basil seeds as raw material. Based on the single factor experiments, Box-Behnken response surface test was performed to optimize the extraction conditions, and the physicochemical and functional properties of the extracted basil seed gum, as well as its microstructure, were analyzed in detail. The results showed that the optimal extraction conditions of basil seed gum were as follows: liquid-to-feed ratio of 62:1, temperature of 50 °C, extraction time of 29.50 min, and pH = 8.1, with yield of 11.28 %. BSG was mainly composed of total sugars (93.09 %), uronic acid (18.83 %), proteins (2.77 %), and ash (4.35 %), and its monosaccharides included D-(+)-anhydrous glucose (58.26 %), D-galactose (21.40 %), D-mannose (11.96 %), D-(+)-galacturonic acid (7.82 %), D-arabinose (0.28 %), D-(+)-xylose (0.28 %), and L-rhamnose (0.002 %). Comparative analysis of the functional properties of basil seed gum and three commercial vegetable gums (linseed gum, caraway seed gum, guar gum) showed that basil seed gum had excellent water retention properties, and its water absorption and water holding properties were much better than those of three commercial gums. Rheological characterization showed that BSG was a pseudoplastic fluid with high zero-shear viscosity. In addition, the basil seed gum powder showed an irregular flaky fibrous structure under microscope and was a semi-crystalline polymer. In view of the high aqueous absorption and retention properties of basil seed gum, it has promising applications in food, cosmetic and medical devices.

Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers

Many studies have shown that grape seed oil (GSO) is one of the vegetable fats that are plentiful in essential fatty acids and can be used as a fat substitute or to modify fat in food products to reduce saturated fatty acids. However, due to its low solubility and high sensitivity to oxidation, it is necessary to develop delivery systems that can distribute GSO in food more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has many advantages in delivering lipid-soluble functional compounds. This research was used to check the formation of GSO oil-loaded primary, secondary and tertiary multilayer emulsions stabilized by mixture of anionic gelatin, cationic chitosan, and anionic basil seed gum (BSG) as the aqueous phase at pH 5, prepared using a layer-by-layer electrostatic deposition technique. Multilayer emulsions prepared by GSO and a mixture of gelatin, chitosan, and BSG as the aqueous phase at pH 5. Finally, the effect of the number of layers on the physicochemical properties (particle size, viscosity, turbidity, refractive index, and physical stability) and oxidative stability (peroxide value, thiobarbituric acid value, and fatty acid profile) during the storage time (30 days) at two temperatures 25 °C & 4 °C was investigated. Also, the zeta potential and Fourier transform infrared spectroscopy (FTIR) of mono-layer and multi-layer emulsions were investigated. The results revealed that by increasing the number of layers of multi-layer emulsion of GSO, the stability has improved. Thus, the tertiary emulsion has been more effective than the other two emulsions in maintaining the physicochemical characteristics and stability over time (P < 0.001). Morphological characterization and FTIR spectroscopy results confirmed that gelatin, chitosan, and BSG were successfully loaded into the LBL emulsions. This study can improve the original percept of multilayer emulsions and promulgate their potential applications for the entire encapsulation of essential fatty acids to enrich and prevent peroxide attack.

Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums

This research aimed to analyze the impacts of sonication on the rheological properties and color indexes of aqueous solutions of Basil seed gum (BSG), Lallemantia seed gum (LSG), and Wild sage seed gum (WSG). The apparent viscosity (AV) of aqueous solutions of gums decreased with increasing shear rate (SR) from 12.2 s−1 to 134.5 s−1. Also, the AV (at SR = 61 s−1) of BSG, LSG, and WSG solutions reduced from 0.015 to 0.006 Pa.s, 0.023 to 0.010 Pa.s, and 0.009 to 0.004 Pa.s with enhancing the sonication time from 0 to 20 min, respectively. Various rheological equations were employed to fit the empirical values, and the findings confirmed that the Power law (PL) model was the best fit to explain the flow behaviour of these gums solutions. The consistency coefficient (k-index) of BSG, LSG, and WSG solutions significantly (p < 0.05) reduced from 0.108 to 0.017 Pa.sn, 0.143 to 0.033 Pa.sn, and 0.034 to 0.014 Pa.sn with increasing sonication time from 0 to 20 min, respectively. The flow behaviour index (n-index) of the gums solutions increased with increasing sonication time. By applying ultrasound, the lightness (L⁎) and blueness/yellowness (b⁎) indexes of the solutions were increased, and the greenness/redness (a⁎) index was reduced.

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum.

Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.

Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real-time monitoring of fish freshness.

Novel green intelligent films based on basil seed gum (BSG)/chitosan containing red cabbage extract (RCA) (0, 2.5, 5, and 10, % (v/v)) as a colorimetric indicator for food freshness detection were fabricated by casting method. The physicochemical, barrier, mechanical, and antioxidant characteristics, as well as sensitivity to pH and ammonia gas of smart edible packaging films, were investigated. The interaction of anthocyanin extract as a natural dye with biopolymers in films characterized by FTIR spectroscopy and SEM images revealed their suitable compatibility. The film with maximum anthocyanin content (10% (v/v)) appeared robust color changes against various pH and ammonia gas levels. The color of indicator films when exposed to alkaline, neutral and acidic buffers are indicated with green, blue, and red colors, respectively. The DPPH radical scavenging activity of smart BSG/chitosan films improved from 23% to 90.32% with increasing RCA content from 2.5 to 10% (v/v). Generally, the incorporation of RCA in film structure enhanced their solubility, WVP, ΔE, turbidity, and flexibility, and reduced tensile strength. The observations successfully confirmed the efficacy of pH-sensitive indicator smart film based on BSG/chitosan for evaluation of fish spoilage during storage.

Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough

This study aimed to investigate the impact of basil seed gum (BSG) on the textural, rheological properties, water state, gluten depolymerization and microstructure of the frozen dough during frozen storage. The results suggested that the addition of BSG improved the textural and rheological properties of frozen dough. It also significantly enhanced the bound water proportion and glutenin macropolymer (GMP) content of frozen dough. Meanwhile, BSG effectively decreased the content of free sulfhydryl and freezable water in the frozen dough, and also stabilized the secondary structure of gluten. The gluten-starch network of the frozen dough added with BSG was more continuous and uniform, suggesting that BSG could effectively mitigate the mechanical injury caused by ice crystals to the gluten network structure of frozen dough. Furthermore, after 60 days of frozen storage, the frozen dough added with 0.5% (w/w) BSG exhibited similar physicochemical properties and microstructure to the fresh dough without BSG. These results indicate that BSG can be used as a promising cryoprotectant in frozen dough.

Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations

In this research, edible films produced from basil seed gum (BSG) with three different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that barrier properties and thermal stability of BSG-based films are quite good. The increase in gum and glycerol concentrations increased the crystallinity also improved the barrier properties of the film. Also, films with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the films increased. The complete dissolution of this film in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based films and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.

Investigation of 3D printing of apple and edible rose blends as a dysphagia food

The feasibility of using apple and rose as raw materials for the preparation of 3D printed dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2:1, 1:1, and 1:2) addition of xanthan gum (XG) and basil seed gum (BSG) was investigated. Results showed that all inks with gum additions exhibited higher hardness, gumminess, stiffness and self-supporting ability than the control one, except for the ink added with XG alone. In comparison with the control sample, inks with higher XG addition (XG:BSG = 1:0, XG:BSG = 2:1, and XG:BSG = 1:1) possessed lower apparent viscosity and yield stress, while samples with higher BSG concentration (XG:BSG = 1:2 and XG:BSG = 0:1) displayed the opposite trend. Gum additions lessened the syneresis of inks, and samples with BSG addition alone displayed the lowest syneresis. 3D printed objects using Ink-C (XG:BSG = 2:1) presented high printing precision with good self-supporting ability and smooth surface texture. The tests as per the International dysphagia diet standardization initiative (IDDSI) revealed that the control and Ink-B (XG:BSG = 1:0) samples failed the spoon tilt test, while other four inks could be divided into level 5-minced and moist dysphagia diet. • Apple and rose blends were used for developing dysphagia diet using 3D printing. • Inks with XG and BSG at a ratio of 2:1 was feasible for printing and swallowing. • BSG could be used as a novel texturing agent for dysphagia management.

Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch

The water in water (W/W) emulsions were prepared by mixing basil seed gum (BSG) with waxy corn starch (WCS) or high pressure-treated waxy corn starch (HWCS) at different concentrations. Increasing the concentration of WCS or HWCS increased the zeta potential, consistency index, infinite shear viscosity, and apparent viscosity, while it decreased the Z-average droplet size, polydispersity index, separation index, and flow behavior index of the W/W emulsions. After increasing the concentration of WCS and HWCS, the micrographs captured by an optical microscope indicated that the number of follicular droplets increased more than individual droplets. However, coalescence did not occur due to electrostatic repulsion. When the concentration of WCS and HWCS was increased from 0.5 to 2 wt% (at a constant concentration of 0.25 wt% and 0.2 wt% of BSG, respectively), the consistency index of the emulsions was increased significantly (p < 0.05) from 0.109 to 0.436 Pa. sn and from 0.032 to 0.743 Pa. sn, respectively. The results simply revealed the capability of 0.2 wt% BSG+ 0.5, 1, or 2 wt% HWCS and 0.25 wt% BSG+ 0.5, 1, or 2 wt% WCS for being utilized as stable W/W emulsions; these emulsions were stable for at least a week.

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.

Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers

The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the structure–rheology interactions of low- and high-fat cream were investigated. Pseudoplastic and thixotropic behavior of cream was found for all the samples and the pseudoplasticity was increased with an increased level of stabilizers. The apparent viscosity (ηa) of the forward curves is greater than that of the backward ones, which may be the result of the breakdown of the fat globule structure under shear stress. The viscosity of cream was reduced, while using a stabilizer (BSG/CGN) can be related to the water binding of hydrocolloid molecules contributing to resistance in flow. For all samples, elastic modulus was greater than viscous modulus, indicating a greater contribution from elastic characteristics. With the increase of BSG/CGN levels, the molecules may be competitively adsorbed onto the surface of fat droplets, thereby changing its surface tension and decreasing its particle size. Increases in whey proteins, fat, and BSG also significantly increased hardness, whereas increases in CGN significantly decreased it. The globular aggregates in the microstructure of high-fat dairy cream were smaller than those in low-fat dairy cream, allowing more water to be retained in the high-fat samples. Therefore, synergistic interactions between polysaccharides and proteins may encourage the formation of a cross-linked network.

Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS

In this study, cakes were obtained from sucrose, date or fig syrups and novel hydrocolloids such as Alyssum homolocarpum seed gum (AHSG) and basil seed gum (BSG). The best cake formula was selected by TOPSIS, which is a multi-criteria decision making method. The experimental results indicated that the quality of cakes produced by sucrose was better than those formulated with syrups. However, fig syrup has much better performance in cakes compared to date syrup, and the physical and organoleptic properties of cakes obtained from fig syrup were very close to those prepared by sucrose. The addition of gums improved the quality of the cakes, and in most of the evaluated parameters, significant differences were not observed between AHSG and BSG. Based on TOPSIS results, the sample containing fig syrup and BSG was selected as the optimum syrup-containing cake formula.

Basil seed gum promotes the electrospinnability of WPI for co-encapsulation of ZnO nanoparticles and curcumin

The incorporation of carbohydrate polymers is one of the most efficient strategies to reinforce protein matrices for electrospinning application. In the present work, a basil seed gum (BSG)-reinforced whey protein isolate (WPI) was developed via electrospinning for the co-encapsulation of zinc oxide nanoparticles (ZnONPs) and curcumin (CU). The physicochemical attributes of the nanofiber samples could be controlled by varying the BSG mixing ratio. The Field emission scanning electron microscopy images showed bead-free morphology of WPI/BSG/ZnONPs/CU nanofibers with average fiber diameter of around 362 ± 41 nm. The formation of new H2 bonds after introduction of BSG and active components was corroborated by Fourier-transform infrared spectroscopy. The nanofibers loaded with ZnONPs/CU displayed improved surface hydrophobicity and high potential for hampering colon cancer cells in vitro. The results proved that the proposed electrospun structures were thermally stable and composed by homogenous nanofibers of high bactericide properties, thus representing promising structures suitable for various biomedical applications.

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract.

This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano-liposome was nano-encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano-capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15-day storage period at 4-6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano-encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano-encapsulation covered the undesirable flavor of the BSE. Generally, during the 15-day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano-encapsulated BSE, especially at the 5% level.

Improvement of the Stability and Release of Sulforaphane-enriched Broccoli Sprout Extract Nanoliposomes by Co-encapsulation into Basil Seed Gum

Improvement of the Stability and Release of Sulforaphane-enriched Broccoli Sprout Extract Nanoliposomes by Co-encapsulation into Basil Seed Gum

Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese

This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG). The characteristics of the BSE-loaded nanoliposomes and nano-capsules were firstly determined. Their functional (antioxidant and antibacterial) properties were tested in vitro, and their anti-Listeria effect (at 0.4 and 0.8% w/w) on ricotta cheese was evaluated. The produced nanoliposomes and nano-capsules were spherical in shape and did not tend to accumulate. The mean particle size, polydispersity index (PDI) and encapsulation efficiency (EE) were observed about 39.60 and 69.00 nm, 0.279 and 0.496, 85.73 and 88.46% for nano-capsules and nanoliposomes, respectively. The zeta potential (ζ) values were observed at −65.73 and −71.16 mV and therefore the nanoparticles had good stability and uniform particle size distribution. Encapsulation had no significant effect on total phenol and flavonoids content of the BSE. The amounts of these active compounds were in the range of 25.12–26.97 mg GAE/g dw and 6.84–6.95 mg QE/g dw, respectively. The free and encapsulated BSE displaying good AOA in the DPPH, ABTS and FRAP assays. Results of the ABA measured by inhibition zone diameter and the minimum inhibitory concentration (MIC) demonstrated that the free BSE had antibacterial action against the tested Gram-positive and Gram-negative bacteria, and the nano-encapsulation process led to improved ABA of this extract. The organic acids in BES indicated the presence of high levels of citric, malic and oxalic acids at 613, 98 and, 45 (mg/g dw), respectively. The BSE-loaded nanoparticles showed remarkable anti-Listeria activity in ricotta cheese, which their activity increased with increasing their concentration. In conclusion, BSE-loaded nanoliposomes and nano-capsules have potential interest to be used as natural antioxidants and preservatives for food applications.

Cold-Set Emulsion Gels Costabilized by Kidney Bean Protein Isolate and Basil Seed Gum as Astaxanthin Carriers: Improved Stability and Bioaccessibility

Cold-Set Emulsion Gels Costabilized by Kidney Bean Protein Isolate and Basil Seed Gum as Astaxanthin Carriers: Improved Stability and Bioaccessibility