Effects of Different Drying Methods on the Functional Properties and Physicochemical Characteristics of Chia Mucilage Powder (Salvia hispanica L.)

Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysis) and physicochemical characteristics (scanning electron microscopy) of chia mucilage powder (Salvia hispanica L.) including comparison with xanthan gum, hydroxypropyl methylcellulose (HPMC), and arabic gum were investigated. Chia mucilage dried in a freeze dryer (FD) showed significantly higher (p<0.05) values of water holding and oil holding capacities compared to chia mucilage dried in air convection heat oven (ACHO), xanthan gum, HPMC and arabic gum. It also showed a higher L* value (lightness) than ACHO, HPMC, and xanthan gum but lower values of a*, b*, c*, BI, and ΔE than ACHO and xanthan gum. The morphology of FD is smaller, more uniform in size, with a fine fibrous relative structure compared to ACHO. FD is a novel mucilage that could potentially be used as a functional and environmentally friendly hydrocolloid for human consumption and significantly better than commercial hydrocolloids. These results can also help to select successful drying methods for food products based on their functional and physicochemical characteristics.

Comparative Study on Microencapsulation of Lavender (Lavandula angustifolia Mill.) and Peppermint (Mentha piperita L.) Essential Oils via Spray-Drying Technique

Essential oils have been studied for various applications, including for therapeutic purposes. There is extensive literature regarding their properties; however, their low stability limits their application. Generally, the microencapsulation of essential oils allows enhanced stability and enables the potential incorporation in solid dosage forms. Lavender and peppermint oils were encapsulated in microparticles using a spray-drying technique under optimized conditions: 170 °C temperature, 35 m3/h aspiration volume flow, and 7.5 mL/min feed flow. Arabic gum and maltodextrin were used as coating polymers individually in varying concentrations from 5 to 20% (w/v) and in combination. The microparticles were studied for morphology, particle size, oil content, and flowability. The formulated powder particles showed a high yield of 71 to 84%, mean diameter 2.41 to 5.99 µm, and total oil content of up to 10.80%. The results showed that both the wall material type and concentration, as well as the type of essential oil, significantly affected the encapsulation process and the final particle characteristics. Our study has demonstrated that the encapsulation of lavender and peppermint oils in Arabic gum/maltodextrin microparticles by spray-drying represents a feasible approach for the conversion of liquids into solids regarding their further use in powder technology.

Recent Advancements in Microbial Polysaccharides: Synthesis and Applications

Polysaccharide materials are widely applied in different applications including food, food packaging, drug delivery, tissue engineering, wound dressing, wastewater treatment, and bioremediation sectors. They were used in these domains due to their efficient, cost-effective, non-toxicity, biocompatibility, and biodegradability. As is known, polysaccharides can be synthesized by different simple, facile, and effective methods. Of these polysaccharides are cellulose, Arabic gum, sodium alginate, chitosan, chitin, curdlan, dextran, pectin, xanthan, pullulan, and so on. In this current article review, we focused on discussing the synthesis and potential applications of microbial polysaccharides. The biosynthesis of polysaccharides from microbial sources has been considered. Moreover, the utilization of molecular biology tools to modify the structure of polysaccharides has been covered. Such polysaccharides provide potential characteristics to transfer toxic compounds and decrease their resilience to the soil. Genetically modified microorganisms not only improve yield of polysaccharides, but also allow economically efficient production. With the rapid advancement of science and medicine, biosynthesis of polysaccharides research has become increasingly important. Synthetic biology approaches can play a critical role in developing polysaccharides in simple and facile ways. In addition, potential applications of microbial polysaccharides in different fields with a particular focus on food applications have been assessed.

PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF STARFRUIT-RED GUAVA FRUIT LEATHER AS AFFECTED BY THE ADDITION OF ARABIC GUM

Fruit leather is one of the processed fruit products. It’s shaped similar to thin sheets that can be rolled, has an elastic texture, and has a specific flavour. One of the suitable fruit that can be processed to fruit leather is starfruit and guava. The aim of this research was to study the physicochemical and sensory characteristics of the fruit leather made from starfruit (Dewa variety) and guava which were added with Arabic gum with different concentration (0%, 0.5%, 1%, 2%, and 2.5%). Data were analyzed by analysis of variance (ANOVA) at α = 0.05. The result showed that the addition of Arabic gum had a significant effect on tensile strength, water, ash, vitamin C content, and pH value, but it did not has a significant effect on crude fiber, water activity content, total bacteria, and total yeast and mold. While the addition of Arabic gum had a significant effect on color and texture sensory test. The best fruit leather was determined based on the physicochemical and sensory test, and it showed that the addition of 0.5% Arabic gum was the best. Characteristics of the best starfruit and guava fruit leather were tensile strength value 437.38 gf, water content 7.38%, ash content 2.02%, vitamin C content 77.08%, crude fiber content 1.85%, pH value 4.22, water activity value 0.48 , total bacteria < 2.5 CFU/g, total yeast and mold < 1 CFU/g with golden yellow color, slightly strong starfruit aroma, strong starfruit flavor, and elastic fruit leather texture.

Damage caused by black inks to the chemical properties of archaeological papyrus – analytical study

Purpose The purpose of this study is to determine the nature of archaeological papyrus damage and monitoring the mechanics of damage caused by black inks to the chemical properties of ancient papyrus. Design/methodology/approach This study the papyrus surface with a digital microscopy “USB,” examination and analyzing by “Scanning Electron Microscope,” characterization of black ink used in writing the ancient papyrus using “Scanning Electron Microscopy” with (EDX). Detection of changes in the chemical bonds of ancient papyrus samples by “Fourier transform infrared” FTIR. Findings The result confirmed that SEM examination showed the organization of the parenchyma cells that make up papyrus tissue. Characteristic waveform appears, it indicates the ancient Egyptian manufacturer’s use of the (Strips Method) in the process of manufacturing the archaeological papyrus. Also, the appearance of (Over Lapping) stacking of papyrus slides. EDX analysis showed that the black ink used to write the papyrus was (Carbon Ink). High oxygen content in the papyrus sample analysis indicates deterioration of the cellulose fibers. FTIR spectrum showed that Arabic gum is the bonding material for carbon ink particles, it also showed that archaeological papyrus suffers from hydrolysis due to exposure of papyrus fibers to high moisture content or direct water, resulting in smudge, bleeding and fading of carbon ink on the archaeological papyrus support. Originality/value The study is archaeological papyrus with black ink scripts from the excavation of the Qasr I brim.

The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.