Desirable Functional Properties Research Articles

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1-3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film's yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film's roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly reduced in the RF-PEO films. Water vapor barrier properties also improved in the RF-PEO films. In addition, textural properties, including tensile strength and elongation at break, were better in the RF-PEO films compared with the control. Fourier-transform infrared spectroscopy (FTIR) revealed strong bonding between the PEO and RF in the film. Morphological studies showed that the addition of PEO smoothed the film's surface, and this effect increased with concentration. Overall, the biodegradability of the tested films was effective, despite variations; however, a slight advancement in degradation was found in the control film. Lastly, the antimicrobial properties of the RF-PEO films exhibited excellent inhibitory effects against various pathogens, including Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), and Salmonella typhimurium (S. typhimurium). This study demonstrated that RF and PEO could be an effective combination for developing active edible packaging that delivers desirable functional properties and excellent biodegradability.

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients.

In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZPI and CPC, respectively, were used. Formulations were developed at pH ~4.5, with a moisture target of 59%. Shea butter was used to target 15% fat, while tapioca starch was added to target the same carbohydrate content for all samples. Microstructural analysis showed differences among samples, with samples containing ZPI displaying a protein-rich layer surrounding the fat globules. Schreiber meltability and dynamic low amplitude oscillatory shear rheological analyses showed that increasing the proportion of ZPI was associated with increasing meltability and greater ability to flow at high temperatures. In addition, the sample containing only CPC showed the highest adhesiveness, springiness and cohesiveness values from the texture profile analysis, while the sample containing only ZPI exhibited the highest hardness. Furthermore, stretchability increased with increasing ZPI proportions. This work will help understanding of the role and potential of promising plant-protein-ingredient blends in formulating plant-based alternatives to cheese with desirable functional properties.

In Vitro Characterization of Limosilactobacillus reuteri Lac Ib01 (OL468126.1) Isolated from Traditional Sheep Dry Sausage and Evaluation of the Activity of Arthrospira platensis or Phycocyanin on Its Growth-Promoting Ability

The positive impact of probiotic strains on human health is more evident than ever. To achieve the beneficial health effects and desirable functional properties of probiotics, sufficient numbers of these microorganisms must reach the intestinal tract with high survival rates. The purpose of this study was to identify and characterize a novel strain of Limosilactobacillus reuteri isolated from traditional sheep dry sausage and evaluate its growth-promoting ability with the addition of Arthrospira platensis or phycocyanin extract. In vitro experimental approaches were conducted to determine the physiological features of the candidate probiotic isolate, including biochemical identification, 16S rRNA gene sequencing, tolerance assays to acid and bile salts, antimicrobial activities, adherence ability, and antiproliferative assays. The effects of A. platensis or phycocyanin (0, 1, 5, and 8 mg/mL) on the growth of probiotic cultures were studied after 0, 24, 48, and 72 h. Our results showed that the isolated Limosilactobacillus reuteri (OL468126.1) possesses desirable characteristics as a probiotic candidate and can, therefore, be used as an ingredient in functional foods. Furthermore, A. platensis and phycocyanin extract have great potential for enhancing the growth and prolonging the stationary phase of isolated probiotics. Our findings showed that phycocyanin extract not only plays the role of a natural pigment but also acts as a growth promoter of probiotics.

Effect of high γ-irradiation dosage on physico-chemical, functional and emulsion properties of almond gum powder

Almond gum is a natural biopolymer produced by Almond tree that is non-toxic, biodegradable, and biocompatible. These features make it suitable for applications in the food, cosmetic, biomedical, and packaging industries. To ensure its wide application in these fields, green modification process is necessary. Gamma irradiation is often used as a sterilisation and modification technique, due to its high penetration power. Thus, evaluating its effects on the physicochemical and functional properties of gum after exposure is important. To date, limited studies have reported the use of high dose of γ-irradiation on the biopolymer. Therefore, the present study demonstrated the effect of a high dose of γ-irradiation (0, 24, 48, and 72 kGy) on the functional and phytochemical properties of almond gum powder. The irradiated powder was studied for its color, packing, functional, and bioactive properties. The results revealed a significant increase in water absorption capacity, oil absorption capacity, and solubility index. However, a decreasing trend was observed in the foaming index, L value, pH, and emulsion stability with the radiation dose. Besides, sizable effects were observed in the IR spectra of irradiated gum. Phytochemical properties were significantly improved with an increase in dose. The emulsion was prepared from irradiated gum powder, where the highest creaming index was observed at 72 kGy and a decreasing trend in zeta potential. These results suggested that γ-irradiation treatment is a successful method to generate desirable cavity, pore sizes, functional properties, and bioactive compounds. This emerging approach could modify the natural additive with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.

Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein

There is a burgeoning demand for modified plant-based proteins with desirable physicochemical and functional properties. The cereal Qingke is a promising alternative protein source, but its use has been limited by its imperfect functional characteristics. To investigate the effect of ultrasound treatment on Qingke protein, we applied single- (40 kHz), dual- (28/40 kHz), and tri- (28/40/50 kHz) frequency ultrasound on the isolated protein and measured subsequent physicochemical and structural changes. The results showed that the physicochemical properties of proteins were modified following ultrasound treatment, and many of these changes significantly increased with increasing frequency. Compared with the native Qingke protein (control), the solubility, foaming activity, stability, and water or oil holding capacity of tri-frequency ultrasound modified Qingke protein increased by 43.54%, 20.83%, 20.51%, 28.9%, and 45.2%, respectively. Furthermore, ultrasound treatment altered the secondary and tertiary structures of the protein resulting in more exposed chromophoric groups and inner hydrophobic groups, as well as reduced β-sheets and increasedrandom coils, relative to the control. Rheological and texture characterization indicated that the values of G' and G'', hardness, gumminess, and chewiness decreased after ultrasound treatment. This study could provide a theoretical basis for the application of multi-frequency ultrasonic technology for modification of Qingke protein to expand its potential use as an alternative protein source.

Improvement in the healing of bone fractures using a cyclodextrin/Ni-MOF nanofibers network: the development of a novel substrate to increase the surface area with desirable functional properties.

In this study, a β-cyclodextrins (β-CDs)/Ni-based MOF (β-CDs/Ni-based MOF) fibrous network with focus on biocompatible and biodegradable properties was used as a new material for orthopedic applications. The final products were synthesized by an efficient, rapid, and controllable electrospinning route under optimal conditions, including a flow rate of 0.3 mL g-1, applied voltage of 18 kV, and spinning distance of 20 cm. Efficient characterization by various analyzes showed that the β-CDs/Ni-based MOF fibrous nanostructures had a thermal stability at about 320 °C and homogeneous particles with a narrow size distribution. The BET analysis results showed a specific surface area of 2140 m2 g-1 for these compounds, which facilized potential conditions needed for the application of these compounds as a new substrate to improve the healing of bone fractures. The results showed the better porosity of the β-CDs/Ni-based MOF scaffolds as an essential property, leading to higher proliferation and nutrition and oxygen delivery, resulting in more tissue regeneration. This study proposes a novel strategy for a fibrous network substrate with distinct properties for orthopedic purposes.

Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins

The mechanisms underlying the interaction between different dietary flavonoids and soybean β-conglycinin (7S) and glycinin (11S) were comparatively investigated, and the alterations in conformation and function of the complexes were further evaluated. Among the 23 flavonoids studied, 3 flavonoids with glycosides with the top three ranked T Scores in molecular docking analysis—phlorizin, luteoloside, and vitexin-4′-O-glucoside—with the highest binding affinity to 7S and 11S and quenched their intrinsic fluorescence in a static manner. The binding interactions of these flavonoids to 7S and 11S were structure dependent. Hydrophobic forces played important roles in interactions between 7S and both luteoloside and vitexin-4′-O-glucoside, whereas the binding of phlorizin to 7S, and of the three flavonoids to 11S, was driven by hydrogen bonding and van der Waals forces. The binding of these flavonoids interfered with the microenvironment around tyrosine and tryptophan, thereby altering the secondary structures of 7S and 11S. The binding of the three flavonoids enhanced solubility, emulsifying properties, thermal stability, and antioxidant capacity of 7S and 11S. The use of flavonoids could facilitate the design of soybean protein-based products with desirable functional properties.

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch.

The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (To-5) and 10 °C (To-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at To-5 promoted more crystalline perfection as compared to To-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications.

Effect of extraction parameters on the isolation of fenugreek seed protein and characterization of fenugreek protein concentrate

The present study was accomplished with the isolation of fenugreek seed protein. Effect of extraction parameters on the isolation of fenugreek seed protein from defatted fenugreek seed powder and characterization of the isolated protein was done. The pH (10, 11, 12, and 13), time (15 and 20 min), and rpm (7500 and 8000) were used to extract fenugreek protein from defatted fenugreek seed powder. The obtained protein was characterized for its functional, structural, morphological, and thermal properties. SEM, XRD, FTIR, and DSC revealed that the protein extracted at pH 12 had better functional, morphological, structural, and thermal properties. Color values indicated the dark color of fenugreek protein at alkaline pH. It was found that the protein extracted at pH 12, time 20 min, and rpm 8000 showed desirable functional, structural, morphological, and thermal properties as compared to others.

In vitro digestibility, pasting, and thermal properties of Arenga pinnata ( Wurmb. ) Merr starch citrate

This study aims to prepare citrate-esterified Arenga pinnata (Wurmb.) Merr starch (APS) with different degrees of substitution (DS [0, 0.02, 0.24, 0.40]) and evaluate in vitro digestibility, pasting, and thermal properties of citrate APS. The citrate APS surface become rougher. Citric acid modification led to significant changes in molecular and crystal structure citric acid treatment significantly reduced molecular weight of APS, and the molecular weight was decreased with increasing the DS. The citrate APS possessed a lower pasting viscosity and a higher resistant starch (RS) content. RS content of APS citrate was increased with increasing the DS, and the maximum RS content reached 74.21%. Citric acid modification improved thermal stability of the APS. These results suggested that the structural alterations might be responsible for changes of APS citrate properties and the citrate APS was an excellent potential food additive that had desirable functional properties and high RS content. Novelty impact statement The non-conventional APS was modified using citric acid. The citrate APS possessed a lower pasting viscosity and had a higher RS content, up to 74.21%. The citrate APS had a higher thermal stability.

Isolation and Characterization Cellulose Nanosphere from Different Agricultural By-Products.

Cellulose nanospheres (CN) have been considered a leading type of nanomaterial that can be applied as a strengthening material in the production of nanocomposites. This work aimed to isolate and characterize the properties of CN from different agricultural by-products. CNs were successfully isolated from rice straw, corncob, Phulae pineapple leaf and peel using acid hydrolysis (60% H2SO4) combined with homogenization-sonication (homogenized at 12,000 rpm for 6 min and ultrasonicated for 10 min). The results showed that the CN from rice straw (RS-CN) and corncob (CC-CN) exhibited high yields (22.27 and 22.36%) (p < 0.05). All hydrolyzed CNs exhibited a spherical shape with a diameter range of 2 to 127 nm. After acid hydrolysis, Fourier transform infrared (FTIR) results showed no impurities. X-ray diffraction (XRD) showed that the structure of cellulose was changed from cellulose-I to cellulose-II. However, cellulose-I remained in pineapple peel cellulose nanosphere (PP-CN). The crystalline index (CI) ranged from 43.98 to 73.58%, with the highest CI obtained in the CC-CN. The CN from all sources presented excellent thermal stability (above 300 °C). The functional properties, including water absorption Index (WAI), water solubility index (WSI) and swelling capacity were investigated. PP-CN showed the highest WAI and swelling capacity, while the PL-CN had the highest WSI (p < 0.05). Among all samples, CC-CN showed the highest extraction yield, small particle size, high CI, and desirable functional properties to be used as a material for bio-nanocomposites film.

Comparative Genomics of Lactiplantibacillus plantarum: Insights Into Probiotic Markers in Strains Isolated From the Human Gastrointestinal Tract and Fermented Foods.

Lactiplantibacillus (Lpb.) plantarum is a versatile species commonly found in a wide variety of ecological niches including dairy products and vegetables, while it may also occur as a natural inhabitant of the human gastrointestinal tract. Although Lpb. plantarum strains have been suggested to exert beneficial properties on their host, the precise mechanisms underlying these microbe–host interactions are still obscure. In this context, the genome-scale in silico analysis of putative probiotic bacteria represents a bottom–up approach to identify probiotic biomarkers, predict desirable functional properties, and identify potentially detrimental antibiotic resistance genes. In this study, we characterized the bacterial genomes of three Lpb. plantarum strains isolated from three distinct environments [strain IMC513 (from the human GIT), C904 (from table olives), and LT52 (from raw-milk cheese)]. A whole-genome sequencing was performed combining Illumina short reads with Oxford Nanopore long reads. The phylogenomic analyses suggested the highest relatedness between IMC513 and C904 strains which were both clade 4 strains, with LT52 positioned within clade 5 within the Lpb. plantarum species. The comparative genome analysis performed across several Lpb. plantarum representatives highlighted the genes involved in the key metabolic pathways as well as those encoding potential probiotic features in these new isolates. In particular, our strains varied significantly in genes encoding exopolysaccharide biosynthesis and in contrast to strains IMC513 and C904, the LT52 strain does not encode a Mannose-binding adhesion protein. The LT52 strain is also deficient in genes encoding complete pentose phosphate and the Embden–Meyerhof pathways. Finally, analyses using the CARD and ResFinder databases revealed that none of the strains encode known antibiotic resistance loci. Ultimately, the results provide better insights into the probiotic potential and safety of these three strains and indicate avenues for further mechanistic studies using these isolates.

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

AbstractThis review assesses the nonthermal physical processing technologies for protein modification. The review also discusses the structural, functional, and digestibility attributes of protein following nonthermal physical processing. Applications of ultrasonication, ultrahigh pressure, and pulsed electric field (PEF) can induce the conformational changes of protein via the creation of free radicals and/or larger/smaller protein molecules, damaging the primary, secondary, tertiary, and quaternary structure of protein, and thus influence the functional properties. Some key achievements in using nonthermal physical technologies to process protein‐rich foods include improved enzymatic hydrolysis, solubility, emulsification, foaming, gelatinization, digestion properties, and reduced allergenicity. Therefore, nonthermal physical technologies are useful methods to modify food protein structure and functionality for the food industry.Practical ApplicationThe demand for protein with desirable functional properties and nutritional value makes it imperative to find suitable processing technologies that could conserve or yield high quality proteins from both conventional and nonconventional sources. Since thermal processing (including microwave, radiofrequency heating, etc.) could possibly reduce the quality attributes of proteins, many researchers have focused their investigations on nonthermal physical processing to improve the functional properties of proteins. To this regard, this review discusses nonthermal techniques, including ultrasonication, high‐pressure processing, PEFs, cold plasma, and ultraviolet.

Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue.

This study aimed to develop a cassava‐based rice analogue with improved nutritional value as an alternative to commercial white rice. The rice analogue formulations (RAFs) were developed by the substitution of modified cassava flour (MOCAF) with rice flour at different ratios as 1:0, 7:3, 5:5, 3:7, and 0:1, followed by the addition of cassava leaves (0, 10, and 20 wt%). The developed rice analogues were evaluated for physicochemical, functional, morphological, and antioxidant properties. The rice analogue containing a 5:5 ratio of rice flour to MOCAF (RAF 2) added with 20% cassava leaves presented the most desirable nutritional composition and functional properties. However, RAF 4 (100% MOCAF with 20% cassava leaves) showed the highest total polyphenol content (TPC) (198.8 mg gallic acid equivalent (GAE)/100 g), total chlorophyll content (TCC) (198 mg/ml), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) inhibition (79%), and ferric reducing antioxidant power (FRAP) inhibition (85%). Hence, the addition of MOCAF and cassava leaves improved the nutritional value of cassava‐based rice analogues, which could be a healthy alternative to commercial rice in the daily diet.

Effects of the fruit maturity, processing method, and fermentation time on the physicochemical, functional, and microbial properties of Prunus mume (maesil) sugar syrup during a 1-year fermentation period

This study focused on the effects of maturity, ripening, and fermentation time of the Prunus mume fruit (maesil in Korean) on the physicochemical, functional, and microbial properties of maesil sugar syrup during a 1-year fermentation period. All syrup samples exhibited pH values of 2.28–2.89 throughout the study. Soluble solid, moisture, and ash contents were 48.37–57.67 °Brix, 3.87–8.22%, and 0.25–2.22%, respectively. The pH values and moisture content did not fluctuate widely. The soluble solid content was nearly constant; in contrast, ash content, color values, total phenolic and flavonoid contents, and antioxidant potential increased with fermentation time. Results of microbial profiling revealed the absence of Escherichia coli and other bacteria in all sugar syrups. In contrast, yeast was detected in all samples, and the yeast count increased as fermentation proceeded. The most prominent change in yeast count, from 3.66 log CFU/mL to 5.41 log CFU/mL, was detected in unripe whole-maesil syrup. Aged whole-maesil syrup from unripe fruits also exhibited the highest antioxidant potential and total phenol (416.12 ± 8.04 μg/mL GAE) and flavonoid (140.49 ± 1.45 μg/mL QE) contents. These findings indicate that aged whole-maesil syrup from unripe fruits had desirable functional properties, which improved with fermentation time.

Environmentally Sound Approach for Fabrication of Antibacterial/Anti-UV/Anti-crease and Fragrant Denim Fabrics

A green approach for imparting multifunctional properties namely antibacterial, anti-UV, anti-crease and fragrance property to indigo dyed cotton denim fabrics using environmentally benign finishing, hosting and bioactive agents was investigated. In the current work, pre-loading of MCT-βCD, as a hosting agent, via ester-crosslinking using CA/SHP, as formaldehyde-free crosslinking system using pad-dry-cure method, followed by post-treatment with selected bio active agents namely Clove oil, Lavender oil, Tulsi oil and Vanillin R were carried out to add new, durable and desirable functional properties. The obtained results demonstrated that the variation in the efficacy and durability of the imparted functional properties is governed by extent of loading the modified βCD, number and availability of hydrophobic hosting-cavities, type and chemical constituents of the guest molecule and its extent of inclusion into the created cavities via formation of host-guest complex, as well as its retention or release during the washing process. The remarkable improvement in antibacterial activity against the pathogenic bacteria followed the decreasing order: Tulsi≥ Clove> Vanillin> Lavender>> None. The obtained results also demonstrated that, the imparted anti-UV capability of post-loaded denim samples follows the descending order: Vanillin>Tulsi>Clove>Lavender>>None. The imparted functional properties showed a high durability even after 15 washes.

Evaluation of technological and functional properties of breakfast cereal based on flax meal and rice flour

In order to change eating habits, the consumption of breakfast cereal products has been increased due to its ease of consumption, cost-effectiveness and high nutritional value. These products must have a compact and dense structure with low porosity to maintain the texture and crispness of the product during immersion in milk due to the slow absorption of water. Due to obtain the desired texture and decrease in decomposition of starch, using grain with high amount of fiber and apply extrusion process would be crucial. Although the integration of fiber in products poses technological challenges, the desired characteristics can be achieved by using rice grains and maltovextrin as important sources of starch. In this study, with the aim of achieving breakfast cereal product with desirable physicochemical, functional and sensory properties, the effect of extrusion process variables including humidity (12, 15 and 18%), screw speed (140, 170 and 200 rpm) and Flaxseed oil cake (10, 20 and 30%) was evaluated on the characteristics of the products using a response surface methodology. The results showed that the increase in humidity led to an increase in dry hardness, bowl₋life hardness, water absorption index and a decrease in water solubility, lightness, redness and yellowness index of the product. Increasing the screw speed increased the water solubility, redness, yellowness and decreased expansion ratio, bowl₋life hardness, water absorption and brightness. Increasing the level of flaxseed oil cake increased bowl₋life hardness, redness index and decreased expansion ratio, brightness index, yellowness, water absorption, water solubility first decreased and then increased. The results of this study show that the use of flaxseed oil cake up to 17% as a rich source of dietary fiber in extruded breakfast cereal products can lead to the fabrication of products with desirable technological and sensory characteristics

A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour

Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p&lt;0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p&lt;0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p&lt;0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p&gt;0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods

Characterization of acid-thinned cassava starch and its technological properties in sugar solution

Cassava is a source of starch but for certain applications the starch needs to be modified. Acid hydrolysis is a type of chemical modification that allows the starch to become suitable for confectionary applications. The objective of this study was to obtain acid-thinned cassava starch, describe its characteristics and investigate the pasting and technological properties in the presence of a mixture of sugars as used in the candy industry (sucrose and glucose syrup). Microscopic analysis did not visualize any alteration in granule form, but some adhered powders was observed on the surface of the granules on the scanning electron microscopy images. Granule size distribution altered from unimodal to bimodal, particle size determination and span detected starch granule agglomeration after acid hydrolysis. X-ray spectrum showed increase of crystallinity from 15.7 to 18.8%. In sugar solution, absorption, swelling power at 90 °C and gelatinization temperature increased, and the rapid viscosity analysis did not detect increase in viscosity in the hot solution, which is a desirable outcome for this type of modification. The acid hydrolysis did not alter granule morphology, the pasting and technological properties changed and provided desirable functional properties for application in confectionary products especially in gum candy.

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review.

Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.