Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran

In this study, effects of 8 different sourdough starters prepared with Saccharomyces cerevisiae, Lactobacillus plantarum, L. acidophilus, and Leuconostoc mesenteroides were investigated on the phytic acid level and mole ratio of phytic acid to zinc in a traditional Iranian bread (sangak). Different sourdough preparations were made and incubated at 30°C for 16 h and added to the dough at 10, 20, and 30% replacement levels. Use of sourdough resulted in a decrease in phytic acid level (also in a decrease in the phytic acid to zinc mole ratio) and corresponding increase in zinc bioavailability index when compared to the commercial sangak bread. The lowest phytic acid concentration and highest zinc bioavailability index were achieved when S. cerevisiae, L. plantarum, and Leu. mesenteroides were used at 30.0% dough replacement with sourdough. This study provides awareness about the negative impacts of higher phytic acid level in the breads, which is particularly the case for sangak bread, and also provides a solution for such issue.     

Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle,camel and chicken meat

The effects of NaCl and KCl at varying ionic strengths on catalase and glutathione peroxidase (GSH-Px) activities and lipid oxidation in ground Longissimus dorsi (LD) of cattle and camel and breast muscle of chicken during refrigerated storage were studied. NaCl and KCl significantly increased 2-thiobarbituric reactive substances (TBARS) and peroxide values. TBARS and peroxide values increased and GSH-Px activity decreased during 4 day storage in the 4 °C, but catalase activity was stable. Salt type had no consistent effect on GSH-Px and catalase activities. Chicken samples had lower enzyme activities and TBARS content than cattle and camel. Their peroxide values were lower than camel samples. Camel meat showed higher catalase activity and TBARS content than cattle meat. Results indicated that negative correlation between lipid oxidation and GSH-Px activity and the accelerated lipid oxidation in salted meat may be partly related to a decrease in GSH-Px activity.     

Ergogenic Attributes of Young and Mature Coconut (Cocos nucifera L.) Water Based on Physical Properties,Sugars and Electrolytes Contents

The present work aimed to compare the main ergogenic attributes of two commercialized stages (young and mature) of coconut water (CW) obtained from four coconut varieties. The changes of electrolytes and sugars in CW upon maturation were quantified by inductively coupled plasma mass spectrophotometer and high-performance liquid chromatography, respectively. Based on the electrolyte profiling, potassium yielded the highest amount (ranging from 237.41 to 361.20 mg/100 mL) followed by sodium, magnesium, calcium, iron, manganese, copper, selenium, and zinc across all the maturity stages tested. For sugars, there were lower amounts of fructose and glucose, but a higher amount of sucrose with the maturation of the fruits. In conclusion, the amount of beneficial nutrients in the form of sugars and minerals was higher than that of young CW, and the ergogenic attributes of mature CW especially from MATAG variety (M-MATAG) were the best to be exploited further in the development of natural energy drinks.     

Mechanical performance and dimensional stability of nano-silver impregnated densified spruce wood

The aim of this study was to investigate the effect of nano-silver treatment on some physical and mechanical properties of compressed low density wood species. Wood specimens were prepared from spruce (Picea abies), impregnated with water or nano-silver solution by empty cell process and compressed through radial direction in a hot press. The results showed that by nano-silver treatment, the spring back, bending strength (modulus of rupture) and impact load resistance were improved significantly. The best results for spring-back (0.04%) were seen in the nano-silver impregnated specimens that were compressed at 150°C for 4 hours. The modulus of rupture (MOR), modulus of elasticity (MOE) and impact load resistance in nano-silver impregnated densified specimens were gained for 53%, 41.2% and 175.7%, respectively (in comparison with controls). The maximum amounts of impact load resistance belonged to the nano-silver impregnated specimens which were compressed at press conditions of 150°C for 4 hours, showing the high ability of these specimens against high impact loads such as earthquake loads. An upcoming research (consisting of durability tests) will be done for evaluating the suitability of nano-silver impregnated densified spruce wood for exterior uses.     

Effect of copper nanoparticles on permeability, physical, and mechanical properties of particleboard

Effects of a 200 ppm nanocopper suspension, with size range from 10 to 80 nm, on the physical and mechanical properties of particleboard made on an industrial scale at the Iran-Choob Factory were studied. Nanocopper suspension was added to the mat at two levels of 100 and 150 ml/kg dry weight wood particles and compared with control boards. Results showed that hot-pressing time was reduced by 5.7 and 3.4 % when 100 and 150 ml of nanocopper were used, respectively. Also, both levels of nanocopper consumption had improving effects on physical and mechanical properties, although in some cases not significant. Permeability was significantly decreased to its lowest value in 150 ml/kg treatment. It can be concluded that 150 ml of nanocopper/kg may be used to improve the physical and mechanical properties, to reduce press time, and to decrease permeability in particleboards. For industrially accepted outcome, 150 ml/kg of nanocopper is recommended.     

Characterization of Siahmazgi cheese,an Iranian ewe's milk variety: Assessment of physico-chemical,textural and rheological specifications during ripening

Siahmazgi cheese is an Iranian locally-made cheese produced from ewe's milk or a mixture of ewe and goat's milks in the suburbs of Rasht in the north of Iran. This kind of cheese is kept in sheepskin for six months under special condition which cause distinct physicochemical and textural characteristics. Therefore, in the present study the effect of ripening time (6 months) on the chemical, physicochemical, rheological and textural characteristics of Siahmazgi cheese (18 samples) was investigated. The rheological and textural properties were determined using rheometer (frequency sweep) and texture analyzer (uniaxial compression). Based on our findings, the measured values including pH, titratable acidity (TA), dry matter, fat, protein, ash, salt content, water soluble nitrogen in total nitrogen, and non-protein-nitrogen in total nitrogen significantly increased during ripening (P < 0.05). Furthermore, the results showed that the six-month ripened Siahmazgi cheese contained high values of dry matter (59.95 ± 0.08 g/100 g), salt (5.65 ± 0.05 g/100 g), and ash (7.24 ± 0.02 g/100 g). Regarding rheological and textural properties, storage modulus (G′), loss modulus (G″), fracture stress (σ_f) and firmness increased while loss tangent and fracture strain decreased.     

Biochemical studies on proteins from cheese whey and blood plasma by-products

Efforts have been done to recover proteins from waste liquors rich in protein in a soluble form. Cheese whey and animal bloods are byproducts from the manufacture of cheese and meat. It contains a variety of proteins which can be reclaimed. The efficiency of protein precipitation from the sweet-cheese whey by the use of hydroxyethyl cellulose (HEC) was similar to that precipitated by the use of carboxymethyl cellulose (CMC). Both are greater than that precipitated by trichloro acetic acid. The same results of the efficiency of precipitation were attained when the plasma protein was precipitated. It was found that cheesewhey protein-HEC-complex and plasms protein-HEC-complex contain a large amount of essential amino acids. Electrophoretic separation of whey protein complex showed that β-Lactoglobulin forms the major fraction while in case of plasma protein complex albumin forms the major fraction. The fractionation patterns of different complexes with HEC, CMC or TCA gave the same components and about the same ratio. It appears from these results that HEC-protein complexes are preferable than CMC-protein complexes or proteins precipitated by TCA. Chemical analysis of whey protein complexes revealed that lactose content of whey protein-HEC-complex was higher than that of CMC-complex or protein precipitated by TCA. Elemental analysis of protein complexes showed that the level of sodium, phosphorus, and potassium was increased while that of copper or zinc decreased. Cellulose derivative protein complexes showed no significant effects on the liver or kindney function of albino rat and these results indicated that no toxic effect was observed from the uses of these protein complexes in feeding.     

Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α‐tocopherol

This study aimed to develop a nanoliposomal formulation containing α‐tocopherol loaded with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and to characterise the formulation by its physical stability. For this purpose, different nanoliposomal formulations with dipalmitoyl phosphocholine were prepared using a modified thin‐film hydration method and evaluated by particle size, polydispersity index (PDI), transmission electron microscopy, differential scanning calorimetry and determining the encapsulation efficiencies of DHA and EPA. A physical stability study was conducted by investigating the change in the vesicle encapsulation efficiency, particle size, PDI and shape when stored at 4, 30 and 40 °C for 3 months. High encapsulation efficiency of DHA and EPA (89.1% ± 0.6% and 81.9% ± 1.4%) and appropriate particle size (82 ± 0.8 nm) were obtained for liposomes composed of α‐tocopherol. The optimum formulation was stable for 90 days when kept at 4 °C. This study demonstrated that α‐tocopherol had a protective effect on the physical stability of the nanoliposomes containing DHA and EPA.     

Ethanol and lactic acid production using sap squeezed from old oil palm trunks felled for replanting

Old oil palm trunks that had been felled for replanting were found to contain large quantities of high glucose content sap. Notably, the sap in the inner part of the trunk accounted for more than 80% of the whole trunk weight. The glucose concentration of the sap from the inner part was 85.2 g/L and decreased towards the outer part. Other sugars found in relatively low concentrations were sucrose, fructose, galactose, xylose, and rhamnose. In addition, oil palm sap was found to be rich in various kinds of amino acids, organic acids, minerals and vitamins. Based on these findings, we fermented the sap to produce ethanol using the sake brewing yeast strain, Saccharomyces cerevisiae Kyokai no.7. Ethanol was produced from the sap without the addition of nutrients, at a comparable rate and yield to the reference fermentation on YPD medium with glucose as a carbon source. Likewise, we produced lactic acid, a promising material for bio-plastics, poly-lactate, from the sap using the homolactic acid bacterium Lactobacillus lactis ATCC19435. We confirmed that sugars contained in the sap were readily converted to lactic acid with almost the same efficiency as the reference fermentation on MSR medium with glucose as a substrate. These results indicate that oil palm trunks felled for replanting are a significant resource for the production of fuel ethanol and lactic acid in palm oil-producing countries such as Malaysia and Indonesia.     

Exopolysaccharide from Pantoea sp. BCCS 001 GH isolated from nectarine fruit: production in submerged culture and preliminary physicochemical characterizations

Food Science and Biotechnology - Exopolysaccharide (EPS), as potential microbial base polysaccharide source, has plenty of applications due to its unique physicochemical structure. A Pantoea sp....