Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction

2021 ◽  
Author(s):  
Mohammad Amin Aliyari ◽  
Maryam Salami ◽  
Elnaz Hosseini ◽  
Zahra Emam-Djomeh ◽  
Salwa Karboune ◽  
...  
Keyword(s):  
Functional Properties ◽  
Sodium Caseinate ◽  
Olive Leaf ◽  
Ultrasound Assisted Extraction ◽  
Polyphenolic Extract ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product

Life ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 974
Author(s):  
Mohammad Amin Aliyari ◽  
Karamatollah Rezaei
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Leaf Extract ◽  
Control Sample ◽  
Olive Leaf ◽  
Ultrasound Assisted Extraction ◽  
Olive Leaf Extract ◽  
Polyphenolic Extract ◽  
Assisted Extraction ◽  
Ultrasound Assisted

French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.

Ultrasound‐Assisted Extraction of Lychee ( Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

2021 ◽  
pp. 2100092
Author(s):  
Fredy Morales‐Trejo ◽  
Daniel Trujillo‐Ramírez ◽  
Eleazar Aguirre‐Mandujano ◽  
Consuelo Lobato‐Calleros ◽  
E. Jaime Vernon‐Carter ◽  
...  
Keyword(s):  
Functional Properties ◽  
Ultrasound Assisted Extraction ◽  
Litchi Chinensis ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Physicochemical And Functional Properties

Ultrasound-assisted extraction of polysaccharides from Typha domingensis: Structural characterization and functional properties

2020 ◽  
Vol 160 ◽  
pp. 758-768 ◽  
Author(s):  
Reihaneh Sorourian ◽  
Amir Eghbal Khajehrahimi ◽  
Mehrnoosh Tadayoni ◽  
Mohammad Hossein Azizi ◽  
Mohammad Hojjati
Keyword(s):  
Functional Properties ◽  
Structural Characterization ◽  
Typha Domingensis ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted
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