جستجوی مقالات مرتبط با کلیدواژه « lepidium perfoliatum » در نشریات گروه « صنایع غذایی »

Its quality, nutritional properties, and physicochemical properties have made sheep meat very popular, and juiciness, smell, and taste are directly related to its quality. In spite of this, meat and meat products are susceptible to chemical and microbial spoilage during production, transportation, storage, and consumption. The high moisture and nitrogen content of meat, along with its suitable pH and fermentable carbohydrates, makes it an ideal environment for spoiling and poisonous bacteria and fungi. Food packaging can increase the shelf life of food products by inhibiting or delaying lipid oxidation and microbial growth, and edible packaging has been used to increase the shelf life of meat. Hydrocolloids are widely used in the food industry for various purposes such as gelling agents, stabilizers, and texture modifiers. Lepidium perfoliatum seed mucilage (LPSM) is used in traditional medicine to treat whooping cough, dry cough and lung infections and as a sedative, and due to its good physical, mechanical, and thermal properties, it can be used as a biodegradable packaging to improve the shelf life of various food products. However, polysaccharide-based coatings hardly have an antimicrobial or antioxidant effect, so antioxidant and antimicrobial compounds are usually included in edible coatings to improve their performance. Edible coatings enriched with plant essential oils, through controlling microbial growth, inhibiting lipid oxidation and improving the appearance of foods are widely used in food preservation. T. carmanicus plant was dried at room temperature and then powdered using a mill. After that, 50 g of the powder was transferred to the Clevenger device containing 750 ml of distilled water, and the extraction process was carried out by distillation with water for 3 h. The obtained essential oil (TCEO) was collected in a glass container and stored at 4 °C. Its phenol content (based on Folin-Ciocalteu method), flavonoid content (based on aluminum chloride colorimetry method), antioxidant activity (based on DPPH and ABTS radical scavenging methods), and antimicrobial activity (based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods) against pathogenic bacteria (Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, Listeria innocua, and Staphylococcus aureus) were evaluated. TCEO (0, 0.5, 1, 1.5%) was then added to the LPSM to prepare an edible coating to improve the shelf-life of lamb slices during cold storage (4 °C, 10 days). The physicochemical (pH, moisture content, hardness, peroxide value, and thiobarbituric acid value), microbial (total viable, psychrotrophic, E. coli, S. aureus, and fungi counts), and sensory (color, odor, texture, and overall acceptance) properties of the samples were evaluated during storage period. The essential oil with 0.96% extraction yield contained 52.22 mg GAE/g total phenol and 18.43 mg QE/g total flavonoids. The antioxidant activity of TCEO was found to be 357.13 and 312.18 μg/ml based on DPPH and ABTS radical scavenging methods. Based on disc and well diffusion agar tests, S. aureus and P. aeruginosa were the most sensitive and resistant strains to the essential oil, respectively. Increasing the storage time caused a significant increase in the total count of viable bacteria, psychrotrophic bacteria, E. coli, S. aureus, and fungi (p < 0.05); however, this value decreased significantly with the increase in the concentration of the essential oil in the edible coating. Moreover, the use of LPSM-TCEO edible coating inhibited the extensive changes in pH, moisture, peroxide value, and thiobarbituric acid value in lamb slices during storage period.

In this research, the gelation and interaction between Lepidium perfoliatum seed gum (LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology. Sequence of experimental sweeps of time-temperature, frequency, and strain were applied for LSPI-LPSG mixtures in the ratio of 20:1, 10:1, 5:1, 2:1 & 1:2. Rheological behavior of protein isolate was found to be different from that of LPSG and gelling point was raised during the heating period. By increasing LSPI concentration, storage and loss moduli were increased and gel point was determined at about 80 °C, which was dependent of concentration and occurred during cooling period. Upon heating-cooling process, mixed gels showed a biphasic profile: the first phase, characterized by a sharp increase in the storage modulus where protein gelling occurred and the second phase showing an increase in the storage modulus, corresponded to the build-up of a LPSG network. The results of the strain sweep test for mixing gels at the end of the temperature sweep test supported the above hypothesis. In addition, FTIR of mixed gel showed a bicontinuous network in which LPSG dispersed in LSPI continuous phase.

Celiac disease is a digestive autoimmune disorder caused by the digestion of gluten. As of current, the only known treatment for this disease is to get a gluten-free diet. In this study, sorghum flour (extruded and non-extruded), xanthan and Lepidium perfoliatum seed gum were applied at three concentrations, namely 0, 0.3, 0.6 and 1.0%, to improve physical and chemical characteristics of gluten-free cookies. The cookies were subjected to physical and chemical characterization (spread factor, textural properties, gelatinization temperature, enthalpy, color, percent porosity, and crust thickness) and sensory evaluations. The results showed that, the cookies made from extruded sorghum flour (100%) containing Lepidium perfoliatum seed gum at 0.3% had the lowest L* and the highest a* and b* contents. Moreover, the samples composed of non-extruded sorghum flour had the highest adhesiveness and stiffness, while post-baking stiffness of the cookies composed of extruded sorghum flour was lower than those of other cookies; i.e. the cookies made from extruded sorghum flour were of softer texture. These cookies had also the highest spread factor, percent porosity, and crust thickness, and these properties were observed to increase with increasing the gum concentration. Overall acceptability of the cookies made from extruded sorghum flour was significantly higher than those composed of non-extruded sorghum flour, indicating extruded sorghum flour as an appropriate ingredient for producing gluten-free cookies.