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This study aimed to produce a smart infection warning film based on chitosan and gum arabic containing anthocyanin (0.5, 0.75, and 1 g) as a wound infection warning. Chitosan/gum film was prepared in a ratio of 1:2 with different doses of anthocyanin pigment (0.5, 0.75, and 1 g), and the control sample was considered without anthocyanin. The prepared film was evaluated on Pseudomonas and Mannitol salt agar media. To evaluate the functional properties of the prepared film, the amount of moisture, solubility, thickness, and water absorption of the treatments were measured. The lowest and highest film moisture content were in the control treatment, and the treatment contained 0.75% anthocyanins, respectively. As the percentage of anthocyanin increased, the thickness and solubility of the samples decreased significantly. Regarding the water absorption test, the highest amount was related to the treatment containing 1% anthocyanin, and the lowest amount belonged to the control treatment. To evaluate the effect of chitosan or gum film containing anthocyanin on the culture medium when the bacteria were well grown, chitosan or gum biofilms containing different concentrations of anthocyanin were cut to 1.1 cm and cut into It was placed on the culture medium for 60 minutes, and the color change of the films was checked with a colorimeter. The highest rate of color change of films in culture medium containing Pseudomonas aeruginosa was obtained in the treatment containing 0.5%; however, in the case of Pseudomonas aureus, the highest color change was observed in the treatment containing 1%. Finally, the best film in terms of physical characteristics is the 1% treatment, and in terms of color change in response to the growth of Pseudomonas, it is 0.5%, and for Staphylococcus aureus, it is 1%.

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Powder production from vegetables is one of the preservative methods could be resulted to their diverse applications. The purpose of this study is to investigate the effect of carrier type on the characteristics of the celery powder produced by spray dryer. For this aim, Arabic Gum and maltodextrin (16.5-19.5 DE) were used in two concentrations of 0.0125%and 0.025% (w/w) and their effect on color parameters (a* ,b* ,L*), antioxidant activity, density and Tg piont were investigated. The results showed that the celery powder containing 0.0125% of Arabic Gum had the highest values for the parameters a*, b*, L*, antioxidant activity and density. The Higher level of green color and the antioxidant activity of celery powder containing 0.125% Arabic gum could be related to the type of binds involved in the reaction (hydrophobic and hydrophilic) between the Arabic gum and chlorophyll carrier, as well as the better preservation of phenolic and Flavonoid contents by Arabic gum carrier.

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The purpose of this study was to produce the spray dried stevia extract and evaluation of Arabic gum concentration on production yield, physicochemical and morphological properties of stevia powder. the effect of sucrose replacement with stevia powders on physicochemical, texture and sensory properties of Aloe Vera jelly were investigated. The spray drying process was carried out at 10, 20 and 30% w/v concentrations. Then, 25, 50 and 75% of sucrose in the formulation of Aloe Vera jelly was replaced with 0.25, 0.50 and 0.75% of stevia powders. the maximum yield of powder(47.73%)has been obtained at 10:90 ratio. The amount of moisture, aw and hygroscopicity of powders decreased with increasing the carrier ratio.Other properties such as bulk, particle and true density, solubility and wettability of powders decreased with increasing the carrier ratio. These properties were varied in the range of 0.39-0.46 g/ml, 0.42-0.57g/ml, 1.42-1.55g/ml, 89.10-92.30%, and 15.39- 27.52 s. Also, flow ability behavior of samples improved by increasing the carrier ratios. According to the results of scanning electron microscopy, the increase of carrier concentration also led to the production of larger particles with wrinkled surface and irregular shapes. Evaluation of the physicochemical properties of the jelly samples revealed that by increasing the stevia concentration, the moisture content, synersis and acidity of samples increased, while the brix, gel strength and pH decreased. Treatments A, B and D(containing 0.25, 0.50 and 0.25% of G1 and G2 powder respectively)showed higher acceptability regarding sensory characteristics and did not show significant differences with the control sample

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Food fortification for the prevention and treatment of micronutrient deficiency disorders is one of the most widely methods that because of its low cost and no need to change dietary habits was used all around the world. In grain fortification, immersion and spraying methods are usually used, and extrusion processes are used for cereal flour. In extrusion fortification method, the used extensions are into the food matrix so their output during different processing stages is less than other enrichment methods. In this study, rice reconstituted by extrusion cooking method, was enriched with vitamin D₃ (100000 IU/g) at concentrations of 2.5, 5, 7.5 and 10 µg/100g and Zinc (as Zinc oxide) concentrations of 5, 10, 15 and 20 mg/100g and then remaining of Vitamin D3 and Zinc were measured before and after extrusion and before and after cooking in 30 days intervals during 180 days storage period. According to the results, storage period and also the cooking process at all initial concentrations have a significant effect (p<0.5) on Vitamin D₃ and Zinc stability of extruded fortified rice so that the average content of Vitamin D₃ and Zinc at the end of storage period of 180 days showed a loss of 32.9 and 11.3% (before cooking), 38.9 and 24.0% (after cooking), respectively but these materials had a good stability during the extrusion process. Overall, during the different processing stages, the average content of Vitamin D₃ and Zinc showed a loss of 87.1 and 39.0%, respectively.
 

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Ultrasound is used as a physical method to modify the functional properties of starch. In this study, the effect of ultrasound at 25, 45 and 65°C on the some rheological properties corn starch paste in the presence of Arabic gum was investigated. Results showed that the amylose leakage increased with increasing temperature; but in the presence of Arabic gum, amylose leakage decreased. Sonicated samples showed lower paste clarity. Clarity decreased with increasing temperature; but in the presence of gum arabic the clarity was increased. Clarity changes were lower in the presence of Arabic gum. The least gelling concentration (LGC) was higher in ultrasonic samples and also LGC was higher in the Arabic gum contained samples. Ultrasonication and Arabic gum reduced the maximum and final viscosity of starch paste. Sample sonicated at 45ºC was selected the best sample with minimum amylose content and showed the less changes clarity, higher LGC, minimum final viscosity. The presence of Arabic gum and the ultrasonic temperature are the important parameters that influenced the modification of starch properties.

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Recently, essential oils of plants such as peppermint have gained more interest due to their antibacterial, antifungal, antioxidant activity and free radicals scavenging ability. Microencapsulation by spray drying is a common method to preserve volatile and heat/oxygen sensitive compounds. This method retains essential and volatile compounds of peppermint against chemical spoilage and helps to improve handling properties of the obtained powder. The aim of this study was to investigate some physical and functional properties of spray dried peppermint powder, and to study the effect of storage conditions on phenolic compounds and antioxidant activity of the resulting powder. For this purpose, three air temperatures (140, 160 and 180 °C), three Arabic gum concentrations (10, 20 and 30 % w/v) were used. Bulk and tapped densities, repose angle, Husner ratio, total phenolic content (TPC) and free radical inhibition ability (DPPH) of the powders were measured. Powders were stored under three different atmosphere namely day light (25 °C), darkness (25 °C) and fridge (4 °C) for 120 days. Then, the TPC and DPPH of stored powders were measured at time intervals of 30 days. Results showed that increasing inlet air temperature and career substance concentration led to decrease in bulk and tapped densities and Husner ratio. TPC of powders were decreased by increasing inlet air temperature. However, at higher temperatures (160 and 180 °C), increasing Arabic gum concentration increased TPC of powders. Results of storing powders for 120 days indicated that storage conditions under low temperatures and darkness could more preserve TPC and DPPH scavenging ability of peppermint powders.
 

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Co-encapsulation of Lactobacillus acidophilus and Tuna oil rich in omega-3 fatty acids using Soy protein isolate (SPI) and Arabic gum (GA) as wall materials was studied through the complex coacervation method. The microcapsules were dried separately by freeze and spray drying. The optimal conditions for the coacervation between soybean protein isolate and gum Arabic as functions of pH, SPI/GA ratio and total concentration of biopolymers were investigated using zeta potential, turbidity, and coacervation yield assays. The highest coacervate yield was achieved in the total concentration of biopolymers 2% (w/v), SPI/GA ratio 60:40 and pH=4, and the highest coacervation yield was 79.22±1.75%. Lactobacillus acidophilus (La-5) viability was significantly (p˂0.05) higher in freeze-dried microcapsules in comparison with spray-dried microcapsules. Omega-3 fatty oil improved significantly (p˂0.05) the viability of probiotic bacteria during 60 days storage in ambient temperature and gastrointestinal conditions. The size of L. acidophilius containing microcapsules and co-microcapsules (SPI-P-O-GA) were 1.19±0.19 and 4.42±0.14 µm, respectively.

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Freezing can adversely affect the quality of liquid egg through complex inter-particle interactions of egg micro-particles. The effect of pectin, PG-Alginate (PGA), Arabic Gum, maltodextrin and defrost temperature on the rheological properties, microstructure and color of frozen egg was studied. The fresh sample exhibited a light yellow color with high values of L and positive values of a and b. Freezing resulted in a reduced L value with slight changes in a and b. The additives could enhance the lightness with the closest values of L to that of the fresh sample detected for PGA and pectin. Fresh egg with a low viscosity exhibited near-Newtonian flow behavior. However, the freezing-thawing significantly increased the viscosity. Accordingly, the flow behavior index of the frozen samples was decreased significantly along with a sharp increase in the consistency index, revealing a pseudo-plastic behavior. All frozen samples exhibited higher viscosities than the fresh sample. Fresh samples contained evenly distributed micro-particles ranging from 0.05 to 5.50 mm centering at 1.27 mm. Freezing resulted in aggregated particles with significantly larger sizes. Maltodextrin significantly reduced the particle size. Further reduction was achieved by the addition of pectin, PGA, and Arabic gum. Smallest particle size distributions were achieved at pectin and PGA concentrations of 0.25 and 0.1%, respectively. The results of this study can be employed for the development of new products based on frozen egg with no added sugar or salt, while maintaining the physical and functional properties of the final product.

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In this research, the effect of inlet air temperature (130 and 160°C), type and composition of carriers (maltodextrin, Arabic gum and whey protein concentrate (WPC)) on yield, moisture, bulk density and impact, solubility, wettability, flowability (angle of repose) and hygroscopicity of spray dried borage flower extract were investigated. In all tests, atomizer speed, feed flow rate, feed temperature, and atomizer air pressure were kept constant at 18000 rpm, 10 ml/min, 30 ± 1 °C, and 4 ± 0.1 bar, respectively. The minimum significant difference was calculated at less than (P<0.05) using SPSS software. The results showed that the highest production efficiency (48%) was achieved in dried samples with the combination of maltodextrin and WPC. While the use of protein as a carrier led to a decrease in the amount of moisture, mass and impact density, solubility, wettability and hygroscopicity of particles. The optimization results using the estimated models indicated that the highest solubility and the lowest hygroscopicity are created in the powder dried at 130 degrees Celsius with maltodextrin and arabic gum carriers.