H. Mirzaee Moghaddam; A. Rajaie
Abstract
Pomegranate seed oil (PSO) is a well-known source of valuable compounds. The aim of this study was to investigate physicomechanical and structural properties of jelly candy enriched with PSO encapsulated in chitosan (CS)-capric acid (CA) nanogel incorporating thyme essentioal oil (TEO). For this purpose, ...
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Pomegranate seed oil (PSO) is a well-known source of valuable compounds. The aim of this study was to investigate physicomechanical and structural properties of jelly candy enriched with PSO encapsulated in chitosan (CS)-capric acid (CA) nanogel incorporating thyme essentioal oil (TEO). For this purpose, initially the CS-CA nanogels were produced by creating amide bondes between CS and CA, which Scanning Electron Microscope (SEM) image showed the spherical form of CS-CA nanogels. Then, PSO-in-water Pickering emulsions were stabilized with the CS-CA nanogels as well as the CS-CA nanogels incorporating TEO. The results showed that the presence of TEO in the nanogel structure caused smaller oil droplets. Then, Pickering emulsions were used in the formulation of jelly candy and subsequently the microscopic structure, texture profile analysis (TPA) and color indexes of jelly candies were studied. The use of PSO in the encapsulated form reduced the separation of the PSO from the texture of the jelly candy. The results of TPA showed that although the samples containing PSO in the encapsulated form had lower hardness (156.6-173.4 N), gumminess (202.2-262.1 N), cohesiveness (1.3-1.5%), resilience (40.2-54.7 N.s) and adhesiveness (0.29-0.4 N.s) than the control (250.3 N, 627.9 N, 2.14%, 160.7 N.s, 0.63 N.s), their springiness (0.92-0.93%) was higher than the control (0.79%). Moreover, the color indexes showed that the samples containing PSO in the encapsulated form changed the color indexes more than the control, which was more in the presence of TEO.
H. Mirzaee Moghaddam; M. H. Khoshtaghaza; M. Barzegar Bafroee; A. Salimi
Abstract
In this research, kiwifruits (Hayward) were selected in two mass ranges (large and small). They were placed in one-liter glass bottles in the vicinity of the polyethylene sachets containing potassium permanganate nano-zeolite (0, 0.2, 0.4 and 0.8 g) and were stored in a germinator (5°C temperature ...
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In this research, kiwifruits (Hayward) were selected in two mass ranges (large and small). They were placed in one-liter glass bottles in the vicinity of the polyethylene sachets containing potassium permanganate nano-zeolite (0, 0.2, 0.4 and 0.8 g) and were stored in a germinator (5°C temperature and 30% relative humidity). Then, the physicochemical properties of the fruits (soluble solid content, pH, moisture content and fruit firmness) and potassium permanganate nano-zeolite color (L, Hue angle, Chroma and E) were measured after t 0, 2, 4 and 6 weeks of storage. The factorial treatment structure based on completely randomized block design was used for analyzing the obtained data. The results of analysis showed that potassium permanganate nano-zeolite had a significant effect on the measured physicochemical properties, except for the moisture content (P
