جستجوی مقالات مرتبط با کلیدواژه « bioactive compounds » در نشریات گروه « مکانیک »

Bioactive compounds and natural food pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), and phycocyanin (light blue), extracted from cyanobacteria, are rich in fatty acids, proteins, and antioxidant compounds. These bioactive components are used as dietary supplements in the form of paste, powder, tablets, or capsules. Fermented dairy products, beyond their nutritional and sensory properties, serve as a potential source of probiotics. However, in recent years, growing consumer concerns over the negative effects of animal-based dairy products and the instability of probiotics have significantly reduced dairy consumption. This review examines articles published between 2020 and 2023 in databases such as Springer, ScienceDirect, Scopus, and John Wiley to assess the potential of cyanobacteria in enhancing the physicochemical composition, colorimetric and antioxidant properties, texture, rheological behavior, sensory characteristics, and the viability of starter cultures and probiotics in yogurt, cheese, and ice cream by incorporating microalgal biomass and its derivatives. Relevant keywords were selected using the MeSH database, and based on these, thirty new review and research articles were compiled. The findings from the synthesis of various studies suggest that incorporating microalgae into cheese, fermented milk, and other dairy products represents an innovative approach for developing hybrid products enriched with plant-based compounds and animal proteins, providing a valuable source of bioactive ingredients.

Packaging is involved in achieving safety goals and preventing food waste. Due to the increasing bio environmental warnings, today the focus is on the search for biodegradable and environmentally friendly food films under the title of food films and coatings.  As edible coatings and films are natural, environmentally friendly and degradable products, they can be good alternative for the synthetic packaging. In addition, the main advantage of these packages is their use as carriers of food additives such as flavorings, antimicrobials, antioxidants, enzymes and dyes.  Also, due to their preventive and inhibitory properties, food coatings and films reduce or inhibit the growth of microorganisms and therefore can maintain the quality of food and thus increase the shelf life of the product. Food processing has become a serious risk and challenge for the environment due to the poor management of waste from lateral flows and due to the non-utilization of waste. The by-products have not yet received enough attention because of their richness in some valuable compounds. This review paper has investigated the edible films and coatings produced from some wastes of the fruits' peels and plants, and their characteristics.