Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM.

The effect of extraction temperature (25-65°C), extraction time (5-25 min) and water to seed ratio (10:1-50:1) on yield, protein content, turbidity, viscosity, antioxidant activity, emulsion stability and foam stability of quince seed mucilage was investigated using response surface methodology (RSM). Experiments were designed according to Central Composite Face Center Design with these seven factors, including central and axial points. Numerical optimization determined the optimum extraction conditions based on the highest yield, viscosity, antioxidant activity, emulsion stability and foam stability and the lowest protein content and turbidity as being time 5 min, temperature 65°C and water to seed ratio 25.1:1. At this optimum point, extraction yield, protein content, turbidity, viscosity, antioxidant activity, emulsion stability and foam stability were found to be 11.58 (%), 2.71 (%), 068 (Å), 1473.96 (mPas), 29.88 (%), 94.89 (%) and 21.36 (%), respectively. The results demonstrated that quince seed mucilage had desirable antioxidant activity, viscosity, emulsifying and foaming properties.

Jouki M ，Mortazavi SA ，Yazdi FT ，Koocheki A ... -  《-》

Response surface optimization of mucilage aqueous extraction from flixweed (Descurainia sophia) seeds.

The effects of four factors of pH (4-8), temperature (50-95°C), weed-seed ratio (W/S, 15-45), and time (1-4 h) on the yield of mucilage extraction of Descurainia sophia seeds were investigated using response surface methodology-Box-Behnken design (RSM-BBD). Results showed that a second-order model for the studied response was adequately fitted with a coefficient of determination of 98.7% (p<0.0001). The optimum conditions to achieve the highest yield (10.45%) were extraction time of 2.9 h, extraction temperature of 94.32°C, pH of 7.55 and the W/S ratio of 44.2. The extracted mucilage at the optimal point effectively scavenged DPPH free radical, and more concentrations of this polysaccharide indicated potent antioxidant activity in a dose-dependent manner.

Golalikhani M ，Khodaiyan F ，Khosravi A 《-》

Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology.

Chia mucilage has potential application as a functional ingredient; advances on maximizing its extraction yield could represent a significant technological and economic impact for the food industry. Thus, first, the effect of mechanical agitation time (1-3 h) on the exudation of chia mucilage was analyzed. Then, response surface methodology was used to determine the optimal combination of the independent variables temperature (15-85 °C) and seed: water ratio (1: 12-1: 40.8 w/v) for the 2 h exudation that give maximum chia mucilage yield. Experiments were designed according to central composite rotatable design. A second-order polynomial model predicted the variation in extraction mucilage yield with the variables temperature and seed: water ratio. The optimal operating conditions were found to be temperature 85 °C and a seed: water ratio of 1: 31 (w/v), reaching an experimental extraction yield of 116 ± 0.21 g kg-1 (dry basis). The mucilage obtained exhibited good functional properties, mainly in terms of water-holding capacity, emulsifying activity, and emulsion stability. The results obtained show that temperature, seed: water ratio, and exudation time are important variables of the process that affect the extraction yield and the quality of the chia mucilage, determined according to its physicochemical and functional properties. © 2018 Society of Chemical Industry.

Orifici SC ，Capitani MI ，Tomás MC ，Nolasco SM ... -  《-》

Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage.

In this study, we investigated the potential of quince seed mucilage (QSM) as a new source for preparation of edible films and determined the physical, mechanical, barrier, antioxidant, microstructural and thermal properties. QSM films were prepared by incorporation of three levels of glycerol (25-50%, w/w). As glycerol concentration increased, water vapor permeability (WVP), oxygen permeability (O2P), elongation at break (EB), water solubility and moisture content of QSM films increased while, tensile strength (TS), density and surface hydrophobicity decreased significantly. The measurement of color values showed that by the increasing of the glycerol concentration in polymer matrix, the b and L values increased while ΔE value decreased. Microscopic views indicated smooth and uniform surface morphology without obvious cracks, breaks, or openings on the surfaces after the incorporation of glycerol as a plasticizer. The results of the present study suggest that QSM as a new antioxidant edible film with interesting specifications can potentially be used for packaging of a wide range of food products.

Jouki M ，Yazdi FT ，Mortazavi SA ，Koocheki A ... -  《-》

Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil.

In this study thyme essential oil (TEO) concentrations ranging from 0% to 2.0%, incorporated in quince seed mucilage (QSM) film were used. Antibacterial activity, physical, mechanical, barrier and antioxidant properties of QSM films were evaluated. The antimicrobial activity of the QSM films incorporated with thyme essential oil was screened against 11 important food-related bacterial strains by agar disc-diffusion assay. Films containing 1% of thyme essential oil were effective against all test microorganisms and exhibited a strong inhibitory effect on the growth of Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. QSM films exhibited some antioxidant activity, which was significantly improved by the addition of the essential oil. A reduction of the glass transition temperature, as determined by differential scanning calorimetry (DSC), was caused by addition of thyme essential oil into the QSM films. Scanning electron microscopy was carried out to explain structure-property relationships. Incorporating thyme essential oil into edible QSM films provides a novel way to improve the safety and shelf life of ready-to-eat foods.

Jouki M ，Mortazavi SA ，Yazdi FT ，Koocheki A ... -  《-》